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Filtros : "Journal of Cereal Science" Removido: "RODRIGUES, CHRISTIANNE ELISABETE DA COSTA" Limpar

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  • Artigo de periodico

    Soluble arabinoxylans extracted from soft and hard wheat show a differential prebiotic effect in vitro and in vivo (2020)

    Paesani, Candela; Degano, Alicia Laura; Salvucci, Emiliano; Zalosnik, Maria Ines; Fabi, João Paulo ; Sciarini, Lorena Susana; Perez, Gabriela Teresa

    Fonte: Journal of Cereal Science. Unidade: FCF

    Assuntos: FARINHA DE TRIGO, LACTOBACILLUS

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    • ABNT

      PAESANI, Candela et al. Soluble arabinoxylans extracted from soft and hard wheat show a differential prebiotic effect in vitro and in vivo. Journal of Cereal Science, v. 93, p. 1-9 art. 102956, 2020Tradução . . Disponível em: https://doi.org/10.1016/j.jcs.2020.102956. Acesso em: 23 out. 2025.

    • APA

      Paesani, C., Degano, A. L., Salvucci, E., Zalosnik, M. I., Fabi, J. P., Sciarini, L. S., & Perez, G. T. (2020). Soluble arabinoxylans extracted from soft and hard wheat show a differential prebiotic effect in vitro and in vivo. Journal of Cereal Science, 93, 1-9 art. 102956. doi:10.1016/j.jcs.2020.102956

    • NLM

      Paesani C, Degano AL, Salvucci E, Zalosnik MI, Fabi JP, Sciarini LS, Perez GT. Soluble arabinoxylans extracted from soft and hard wheat show a differential prebiotic effect in vitro and in vivo [Internet]. Journal of Cereal Science. 2020 ; 93 1-9 art. 102956.[citado 2025 out. 23 ] Available from: https://doi.org/10.1016/j.jcs.2020.102956

    • Vancouver

      Paesani C, Degano AL, Salvucci E, Zalosnik MI, Fabi JP, Sciarini LS, Perez GT. Soluble arabinoxylans extracted from soft and hard wheat show a differential prebiotic effect in vitro and in vivo [Internet]. Journal of Cereal Science. 2020 ; 93 1-9 art. 102956.[citado 2025 out. 23 ] Available from: https://doi.org/10.1016/j.jcs.2020.102956

  • Artigo de periodico

    Strategies for applying selenium for biofortification of rice in tropical soils and their effect on element accumulation and distribution in grains (2020)

    Lessa, Josimar Henrique de Lima ; Raymundo, Jéssica Francisco; Corguinha, Ana Paula Branco ; Martins, Fábio Aurélio Dias ; Araujo, Anderson Mendes ; Santiago, Franklin Eduardo Melo ; Carvalho, Hudson Wallace Pereira de ; Guilherme, Luiz Roberto Guimarães ; Lopes, Guilherme

    Fonte: Journal of Cereal Science. Unidade: CENA

    Assuntos: ALIMENTOS FORTIFICADOS, ARROZ, SELÊNIO

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    • ABNT

      LESSA, Josimar Henrique de Lima et al. Strategies for applying selenium for biofortification of rice in tropical soils and their effect on element accumulation and distribution in grains. Journal of Cereal Science, v. 96, 2020Tradução . . Disponível em: https://doi.org/10.1016/j.jcs.2020.103125. Acesso em: 23 out. 2025.

    • APA

      Lessa, J. H. de L., Raymundo, J. F., Corguinha, A. P. B., Martins, F. A. D., Araujo, A. M., Santiago, F. E. M., et al. (2020). Strategies for applying selenium for biofortification of rice in tropical soils and their effect on element accumulation and distribution in grains. Journal of Cereal Science, 96. doi:10.1016/j.jcs.2020.103125

    • NLM

      Lessa JH de L, Raymundo JF, Corguinha APB, Martins FAD, Araujo AM, Santiago FEM, Carvalho HWP de, Guilherme LRG, Lopes G. Strategies for applying selenium for biofortification of rice in tropical soils and their effect on element accumulation and distribution in grains [Internet]. Journal of Cereal Science. 2020 ; 96[citado 2025 out. 23 ] Available from: https://doi.org/10.1016/j.jcs.2020.103125

    • Vancouver

      Lessa JH de L, Raymundo JF, Corguinha APB, Martins FAD, Araujo AM, Santiago FEM, Carvalho HWP de, Guilherme LRG, Lopes G. Strategies for applying selenium for biofortification of rice in tropical soils and their effect on element accumulation and distribution in grains [Internet]. Journal of Cereal Science. 2020 ; 96[citado 2025 out. 23 ] Available from: https://doi.org/10.1016/j.jcs.2020.103125

  • Artigo de periodico

    Deoxynivalenol in wheat milling fractions: a critical evaluation regarding ongoing and new legislation limits (2017)

    Belluco, Bruna; Camargo, Adriano Costa de; Gloria, Eduardo Micotti da; Dias, Carlos Tadeu dos Santos; Button, David Chales; Calori-Domingues, Maria Antonia

    Fonte: Journal of Cereal Science. Unidade: ESALQ

    Assuntos: CONTAMINAÇÃO DE ALIMENTOS, FUSARIUM, MICOTOXINAS, MOAGEM, TRIGO

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    • ABNT

      BELLUCO, Bruna et al. Deoxynivalenol in wheat milling fractions: a critical evaluation regarding ongoing and new legislation limits. Journal of Cereal Science, v. 77, p. 284-290, 2017Tradução . . Disponível em: https://doi.org/10.1016/j.jcs.2017.08.008. Acesso em: 23 out. 2025.

    • APA

      Belluco, B., Camargo, A. C. de, Gloria, E. M. da, Dias, C. T. dos S., Button, D. C., & Calori-Domingues, M. A. (2017). Deoxynivalenol in wheat milling fractions: a critical evaluation regarding ongoing and new legislation limits. Journal of Cereal Science, 77, 284-290. doi:10.1016/j.jcs.2017.08.008

    • NLM

      Belluco B, Camargo AC de, Gloria EM da, Dias CT dos S, Button DC, Calori-Domingues MA. Deoxynivalenol in wheat milling fractions: a critical evaluation regarding ongoing and new legislation limits [Internet]. Journal of Cereal Science. 2017 ; 77 284-290.[citado 2025 out. 23 ] Available from: https://doi.org/10.1016/j.jcs.2017.08.008

    • Vancouver

      Belluco B, Camargo AC de, Gloria EM da, Dias CT dos S, Button DC, Calori-Domingues MA. Deoxynivalenol in wheat milling fractions: a critical evaluation regarding ongoing and new legislation limits [Internet]. Journal of Cereal Science. 2017 ; 77 284-290.[citado 2025 out. 23 ] Available from: https://doi.org/10.1016/j.jcs.2017.08.008

  • Artigo de periodico

    Effect of the drying rate on the complex viscosity of wheat flour dough transforming into crust and crumb during baking (2013)

    Vanin, Fernanda Maria; Michon, Camille; Lucas, Tiphaine

    Fonte: Journal of Cereal Science. Unidade: FZEA

    Assuntos: ÁGUA, AQUECIMENTO DE ÁGUA, REOLOGIA, AMIDO

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    • ABNT

      VANIN, Fernanda Maria e MICHON, Camille e LUCAS, Tiphaine. Effect of the drying rate on the complex viscosity of wheat flour dough transforming into crust and crumb during baking. Journal of Cereal Science, v. 58, n. 2, p. 290-297, 2013Tradução . . Disponível em: https://doi.org/10.1016/j.jcs.2013.06.003. Acesso em: 23 out. 2025.

    • APA

      Vanin, F. M., Michon, C., & Lucas, T. (2013). Effect of the drying rate on the complex viscosity of wheat flour dough transforming into crust and crumb during baking. Journal of Cereal Science, 58( 2), 290-297. doi:10.1016/j.jcs.2013.06.003

    • NLM

      Vanin FM, Michon C, Lucas T. Effect of the drying rate on the complex viscosity of wheat flour dough transforming into crust and crumb during baking [Internet]. Journal of Cereal Science. 2013 ; 58( 2): 290-297.[citado 2025 out. 23 ] Available from: https://doi.org/10.1016/j.jcs.2013.06.003

    • Vancouver

      Vanin FM, Michon C, Lucas T. Effect of the drying rate on the complex viscosity of wheat flour dough transforming into crust and crumb during baking [Internet]. Journal of Cereal Science. 2013 ; 58( 2): 290-297.[citado 2025 out. 23 ] Available from: https://doi.org/10.1016/j.jcs.2013.06.003

  • Artigo de periodico

    Phenolic compounds in raw and cooked rice (Oryza sativa L.) and their inhibitory effect on the activity of angiotensin I-converting enzyme (2011)

    Massaretto, Isabel Louro; Alves, Márcio Fernando Madureira; Mira, Nádia Valéria Mussi de; Carmona, Adriana Karaoglanovic; Lanfer Marquez, Ursula Maria

    Fonte: Journal of Cereal Science. Unidade: FCF

    Assuntos: COMPOSTOS FENÓLICOS, ARROZ, ANGIOTENSINAS

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    • ABNT

      MASSARETTO, Isabel Louro et al. Phenolic compounds in raw and cooked rice (Oryza sativa L.) and their inhibitory effect on the activity of angiotensin I-converting enzyme. Journal of Cereal Science, v. 54, n. 2, p. 236-240, 2011Tradução . . Disponível em: https://doi.org/10.1016/j.jcs.2011.06.006. Acesso em: 23 out. 2025.

    • APA

      Massaretto, I. L., Alves, M. F. M., Mira, N. V. M. de, Carmona, A. K., & Lanfer Marquez, U. M. (2011). Phenolic compounds in raw and cooked rice (Oryza sativa L.) and their inhibitory effect on the activity of angiotensin I-converting enzyme. Journal of Cereal Science, 54( 2), 236-240. doi:10.1016/j.jcs.2011.06.006

    • NLM

      Massaretto IL, Alves MFM, Mira NVM de, Carmona AK, Lanfer Marquez UM. Phenolic compounds in raw and cooked rice (Oryza sativa L.) and their inhibitory effect on the activity of angiotensin I-converting enzyme [Internet]. Journal of Cereal Science. 2011 ; 54( 2): 236-240.[citado 2025 out. 23 ] Available from: https://doi.org/10.1016/j.jcs.2011.06.006

    • Vancouver

      Massaretto IL, Alves MFM, Mira NVM de, Carmona AK, Lanfer Marquez UM. Phenolic compounds in raw and cooked rice (Oryza sativa L.) and their inhibitory effect on the activity of angiotensin I-converting enzyme [Internet]. Journal of Cereal Science. 2011 ; 54( 2): 236-240.[citado 2025 out. 23 ] Available from: https://doi.org/10.1016/j.jcs.2011.06.006

  • Artigo de periodico

    Experimental data and modeling of the thermodynamic properties of bread dough at refrigeration and freezing temperatures (2011)

    Matsuda, Tatiana Guinoza; Pessôa Filho, Pedro de Alcântara ; Tadini, Carmen Cecília

    Fonte: Journal of Cereal Science. Unidade: EP

    Assuntos: CONGELAMENTO (ESTUDO), ALIMENTOS CONGELADOS, PANIFICAÇÃO, TERMODINÂMICA

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    • ABNT

      MATSUDA, Tatiana Guinoza e PESSÔA FILHO, Pedro de Alcântara e TADINI, Carmen Cecília. Experimental data and modeling of the thermodynamic properties of bread dough at refrigeration and freezing temperatures. Journal of Cereal Science, v. 53, n. 1, p. 126-132, 2011Tradução . . Disponível em: https://doi.org/10.1016/j.jcs.2010.11.002. Acesso em: 23 out. 2025.

    • APA

      Matsuda, T. G., Pessôa Filho, P. de A., & Tadini, C. C. (2011). Experimental data and modeling of the thermodynamic properties of bread dough at refrigeration and freezing temperatures. Journal of Cereal Science, 53( 1), 126-132. doi:10.1016/j.jcs.2010.11.002

    • NLM

      Matsuda TG, Pessôa Filho P de A, Tadini CC. Experimental data and modeling of the thermodynamic properties of bread dough at refrigeration and freezing temperatures [Internet]. Journal of Cereal Science. 2011 ;53( 1): 126-132.[citado 2025 out. 23 ] Available from: https://doi.org/10.1016/j.jcs.2010.11.002

    • Vancouver

      Matsuda TG, Pessôa Filho P de A, Tadini CC. Experimental data and modeling of the thermodynamic properties of bread dough at refrigeration and freezing temperatures [Internet]. Journal of Cereal Science. 2011 ;53( 1): 126-132.[citado 2025 out. 23 ] Available from: https://doi.org/10.1016/j.jcs.2010.11.002

  • Artigo de periodico

    Heat induced formation of free radicals in wheat flour (2011)

    Andersen, Mogens L; Erichsen, Henriette; Skibsted, Leif H.; Graversen, Heidi B.; Rodrigues Filho, Ubirajara Pereira

    Fonte: Journal of Cereal Science. Unidade: IQSC

    Assuntos: RADICAIS LIVRES, ALIMENTOS

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    • ABNT

      ANDERSEN, Mogens L et al. Heat induced formation of free radicals in wheat flour. Journal of Cereal Science, v. 54, n. 3, p. 494-498, 2011Tradução . . Disponível em: https://doi.org/10.1016/j.jcs.2011.05.007. Acesso em: 23 out. 2025.

    • APA

      Andersen, M. L., Erichsen, H., Skibsted, L. H., Graversen, H. B., & Rodrigues Filho, U. P. (2011). Heat induced formation of free radicals in wheat flour. Journal of Cereal Science, 54( 3), 494-498. doi:10.1016/j.jcs.2011.05.007

    • NLM

      Andersen ML, Erichsen H, Skibsted LH, Graversen HB, Rodrigues Filho UP. Heat induced formation of free radicals in wheat flour [Internet]. Journal of Cereal Science. 2011 ; 54( 3): 494-498.[citado 2025 out. 23 ] Available from: https://doi.org/10.1016/j.jcs.2011.05.007

    • Vancouver

      Andersen ML, Erichsen H, Skibsted LH, Graversen HB, Rodrigues Filho UP. Heat induced formation of free radicals in wheat flour [Internet]. Journal of Cereal Science. 2011 ; 54( 3): 494-498.[citado 2025 out. 23 ] Available from: https://doi.org/10.1016/j.jcs.2011.05.007

  • Artigo de periodico

    Impact of guar xanthan gums on proofing and calorimetric parameters of frozen bread dough (2008)

    Matuda, Tatiana Guinoza ; Chevallier, Sylvie; Pessôa Filho, Pedro de Alcântara ; LeBail, Alain; Tadini, Carmen Cecília

    Fonte: Journal of Cereal Science. Unidade: EP

    Assuntos: ADITIVOS ALIMENTARES (USO), CONGELAMENTO (CONSERVAÇÃO;QUALIDADE), GUAR, PANIFICAÇÃO, PÃO (CONSERVAÇÃO), PÃO (DURABILIDADE)

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    • ABNT

      MATUDA, Tatiana Guinoza et al. Impact of guar xanthan gums on proofing and calorimetric parameters of frozen bread dough. Journal of Cereal Science, v. 48, n. 3, p. 741-746, 2008Tradução . . Disponível em: https://doi.org/10.1016/j.jcs.2008.04.006. Acesso em: 23 out. 2025.

    • APA

      Matuda, T. G., Chevallier, S., Pessôa Filho, P. de A., LeBail, A., & Tadini, C. C. (2008). Impact of guar xanthan gums on proofing and calorimetric parameters of frozen bread dough. Journal of Cereal Science, 48( 3), 741-746. doi:10.1016/j.jcs.2008.04.006

    • NLM

      Matuda TG, Chevallier S, Pessôa Filho P de A, LeBail A, Tadini CC. Impact of guar xanthan gums on proofing and calorimetric parameters of frozen bread dough [Internet]. Journal of Cereal Science. 2008 ; 48( 3): 741-746.[citado 2025 out. 23 ] Available from: https://doi.org/10.1016/j.jcs.2008.04.006

    • Vancouver

      Matuda TG, Chevallier S, Pessôa Filho P de A, LeBail A, Tadini CC. Impact of guar xanthan gums on proofing and calorimetric parameters of frozen bread dough [Internet]. Journal of Cereal Science. 2008 ; 48( 3): 741-746.[citado 2025 out. 23 ] Available from: https://doi.org/10.1016/j.jcs.2008.04.006

  • Artigo de periodico

    Effect of freeze-dried gluten addition on texture of hamburger buns (2004)

    Esteller, Mauricio Sergio; Pitombo, Ronaldo Nogueira de Moraes; Lannes, Suzana Caetano da Silva

    Fonte: Journal of Cereal Science. Unidade: FCF

    Assuntos: ADITIVOS ALIMENTARES, ANÁLISE DE ALIMENTOS, PÃO

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    • ABNT

      ESTELLER, Mauricio Sergio e PITOMBO, Ronaldo Nogueira de Moraes e LANNES, Suzana Caetano da Silva. Effect of freeze-dried gluten addition on texture of hamburger buns. Journal of Cereal Science, v. 41, n. 1, p. 19-21, 2004Tradução . . Disponível em: https://doi.org/10.1016/j.jcs.2004.08.013. Acesso em: 23 out. 2025.

    • APA

      Esteller, M. S., Pitombo, R. N. de M., & Lannes, S. C. da S. (2004). Effect of freeze-dried gluten addition on texture of hamburger buns. Journal of Cereal Science, 41( 1), 19-21. doi:10.1016/j.jcs.2004.08.013

    • NLM

      Esteller MS, Pitombo RN de M, Lannes SC da S. Effect of freeze-dried gluten addition on texture of hamburger buns [Internet]. Journal of Cereal Science. 2004 ; 41( 1): 19-21.[citado 2025 out. 23 ] Available from: https://doi.org/10.1016/j.jcs.2004.08.013

    • Vancouver

      Esteller MS, Pitombo RN de M, Lannes SC da S. Effect of freeze-dried gluten addition on texture of hamburger buns [Internet]. Journal of Cereal Science. 2004 ; 41( 1): 19-21.[citado 2025 out. 23 ] Available from: https://doi.org/10.1016/j.jcs.2004.08.013
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