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Artigo de periodico
Two-dimensional gel and shotgun proteomics approaches for the comparative evaluation of genetically modified maize (2024)
Santos-Donado, Priscila Robertina dos ; Donado-Pestana, Carlos Mario ; Rondán-Sanabria, Gerby Giovanna ; Pauletti, Bianca A; Kawahara, Rebeca; Palmisano, Giuseppe ; Finardi-Filho, Flavio
Fonte: Journal of Food Measurement and Characterization. Unidades: ICB, FCF, ESALQ
Assuntos: ALIMENTOS TRANSGÊNICOS, COMPOSIÇÃO QUÍMICA, MILHO, PLANTAS TRANSGÊNICAS, PROTEÔMICA, SEGURANÇA ALIMENTAR, VARIEDADES VEGETAIS
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ABNT
SANTOS-DONADO, Priscila Robertina dos et al. Two-dimensional gel and shotgun proteomics approaches for the comparative evaluation of genetically modified maize. Journal of Food Measurement and Characterization, v. 18, p. 3215–3235, 2024Tradução . . Disponível em: https://doi.org/10.1007/s11694-024-02397-x. Acesso em: 19 jun. 2025.
APA
Santos-Donado, P. R. dos, Donado-Pestana, C. M., Rondán-Sanabria, G. G., Pauletti, B. A., Kawahara, R., Palmisano, G., & Finardi-Filho, F. (2024). Two-dimensional gel and shotgun proteomics approaches for the comparative evaluation of genetically modified maize. Journal of Food Measurement and Characterization, 18, 3215–3235. doi:10.1007/s11694-024-02397-x
NLM
Santos-Donado PR dos, Donado-Pestana CM, Rondán-Sanabria GG, Pauletti BA, Kawahara R, Palmisano G, Finardi-Filho F. Two-dimensional gel and shotgun proteomics approaches for the comparative evaluation of genetically modified maize [Internet]. Journal of Food Measurement and Characterization. 2024 ; 18 3215–3235.[citado 2025 jun. 19 ] Available from: https://doi.org/10.1007/s11694-024-02397-x
Vancouver
Santos-Donado PR dos, Donado-Pestana CM, Rondán-Sanabria GG, Pauletti BA, Kawahara R, Palmisano G, Finardi-Filho F. Two-dimensional gel and shotgun proteomics approaches for the comparative evaluation of genetically modified maize [Internet]. Journal of Food Measurement and Characterization. 2024 ; 18 3215–3235.[citado 2025 jun. 19 ] Available from: https://doi.org/10.1007/s11694-024-02397-x
Artigo de periodico
Soy protein-based films incorporated with co-encapsulated cinnamon and paprika oleoresins (2024)
Procópio, Fernanda Ramalho ; Ferraz, Mariana Costa; Lourenço, Rodrigo Vinicius ; Bittante, Ana Mônica Quinta Barbosa ; Furtado, Marianna Miranda; Sant'Ana, Anderson de Souza ; Sobral, Paulo José do Amaral ; Hubinger, Míriam Dupas
Fonte: Journal of Food Measurement and Characterization. Unidade: FZEA
Assuntos: FILMES COMESTÍVEIS, SOJA, MICROENCAPSULAÇÃO, BIOFILMES
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PROCÓPIO, Fernanda Ramalho et al. Soy protein-based films incorporated with co-encapsulated cinnamon and paprika oleoresins. Journal of Food Measurement and Characterization, v. 18, p. 5145-5156, 2024Tradução . . Disponível em: https://doi.org/10.1007/s11694-024-02562-2. Acesso em: 19 jun. 2025.
APA
Procópio, F. R., Ferraz, M. C., Lourenço, R. V., Bittante, A. M. Q. B., Furtado, M. M., Sant'Ana, A. de S., et al. (2024). Soy protein-based films incorporated with co-encapsulated cinnamon and paprika oleoresins. Journal of Food Measurement and Characterization, 18, 5145-5156. doi:10.1007/s11694-024-02562-2
NLM
Procópio FR, Ferraz MC, Lourenço RV, Bittante AMQB, Furtado MM, Sant'Ana A de S, Sobral PJ do A, Hubinger MD. Soy protein-based films incorporated with co-encapsulated cinnamon and paprika oleoresins [Internet]. Journal of Food Measurement and Characterization. 2024 ;18 5145-5156.[citado 2025 jun. 19 ] Available from: https://doi.org/10.1007/s11694-024-02562-2
Vancouver
Procópio FR, Ferraz MC, Lourenço RV, Bittante AMQB, Furtado MM, Sant'Ana A de S, Sobral PJ do A, Hubinger MD. Soy protein-based films incorporated with co-encapsulated cinnamon and paprika oleoresins [Internet]. Journal of Food Measurement and Characterization. 2024 ;18 5145-5156.[citado 2025 jun. 19 ] Available from: https://doi.org/10.1007/s11694-024-02562-2
Artigo de periodico
Effects of green coffee bean flour fortification on the chemical and nutritional properties of gluten-free cake (2022)
Gomes, Winston Pinheiro Claro ; Pires, Juliana Angelo ; Teixeira, Natalia Navarro; Bortoleto, Gisele Gonçalves; Gutierrez, Erika Maria Roel; Melchert, Wanessa Roberta
Fonte: Journal of Food Measurement and Characterization. Unidades: ESALQ, CENA
Assuntos: ALIMENTOS FORTIFICADOS, BOLOS, CAFÉ, CAFEÍNA, COMPOSTOS FENÓLICOS, FARINHAS, GLÚTEN, VALOR NUTRITIVO
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GOMES, Winston Pinheiro Claro et al. Effects of green coffee bean flour fortification on the chemical and nutritional properties of gluten-free cake. Journal of Food Measurement and Characterization, p. 1-8, 2022Tradução . . Disponível em: https://doi.org/10.1007/s11694-022-01469-0. Acesso em: 19 jun. 2025.
APA
Gomes, W. P. C., Pires, J. A., Teixeira, N. N., Bortoleto, G. G., Gutierrez, E. M. R., & Melchert, W. R. (2022). Effects of green coffee bean flour fortification on the chemical and nutritional properties of gluten-free cake. Journal of Food Measurement and Characterization, 1-8. doi:10.1007/s11694-022-01469-0
NLM
Gomes WPC, Pires JA, Teixeira NN, Bortoleto GG, Gutierrez EMR, Melchert WR. Effects of green coffee bean flour fortification on the chemical and nutritional properties of gluten-free cake [Internet]. Journal of Food Measurement and Characterization. 2022 ;1-8.[citado 2025 jun. 19 ] Available from: https://doi.org/10.1007/s11694-022-01469-0
Vancouver
Gomes WPC, Pires JA, Teixeira NN, Bortoleto GG, Gutierrez EMR, Melchert WR. Effects of green coffee bean flour fortification on the chemical and nutritional properties of gluten-free cake [Internet]. Journal of Food Measurement and Characterization. 2022 ;1-8.[citado 2025 jun. 19 ] Available from: https://doi.org/10.1007/s11694-022-01469-0
Artigo de periodico
Comparison of rheological models to explain flow behavior of green coconut pulp: effect of maturation stage and temperature (2021)
Kanzawa, Cinthia Yuka; Makishi, Fausto ; Moraes, Izabel Cristina Freitas ; Ribeiro, Rogers ; Ditchfield, Cynthia
Fonte: Journal of Food Measurement and Characterization. Unidade: FZEA
Assuntos: REOLOGIA, COCO, POLPA
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ABNT
KANZAWA, Cinthia Yuka et al. Comparison of rheological models to explain flow behavior of green coconut pulp: effect of maturation stage and temperature. Journal of Food Measurement and Characterization, v. 15, p. 3133-3142, 2021Tradução . . Disponível em: https://doi.org/10.1007/s11694-021-00891-0. Acesso em: 19 jun. 2025.
APA
Kanzawa, C. Y., Makishi, F., Moraes, I. C. F., Ribeiro, R., & Ditchfield, C. (2021). Comparison of rheological models to explain flow behavior of green coconut pulp: effect of maturation stage and temperature. Journal of Food Measurement and Characterization, 15, 3133-3142. doi:10.1007/s11694-021-00891-0
NLM
Kanzawa CY, Makishi F, Moraes ICF, Ribeiro R, Ditchfield C. Comparison of rheological models to explain flow behavior of green coconut pulp: effect of maturation stage and temperature [Internet]. Journal of Food Measurement and Characterization. 2021 ; 15 3133-3142.[citado 2025 jun. 19 ] Available from: https://doi.org/10.1007/s11694-021-00891-0
Vancouver
Kanzawa CY, Makishi F, Moraes ICF, Ribeiro R, Ditchfield C. Comparison of rheological models to explain flow behavior of green coconut pulp: effect of maturation stage and temperature [Internet]. Journal of Food Measurement and Characterization. 2021 ; 15 3133-3142.[citado 2025 jun. 19 ] Available from: https://doi.org/10.1007/s11694-021-00891-0
Artigo de periodico
Chemical composition and antifungal activity of essential oils and their combinations against Botrytis cinerea in strawberries (2021)
Oliveira Filho, Josemar Gonçalves de ; Silva, Guilherme da Cruz; Aguiar, Aline Cristina de; Cipriano, Lavinia; Azeredo, Henriette Monteiro Cordeiro de ; Bogusz Junior, Stanislau ; Ferreira, Marcos David ; Bastos, Deborah Helena Markowicz ; Alencar, Severino Matiasde ; Regitano-d’Arce, Marisa Aparecida Bismara
Fonte: Journal of Food Measurement and Characterization. Unidade: IQSC
Assuntos: ANTIFÚNGICOS, MORANGO
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ABNT
OLIVEIRA FILHO, Josemar Gonçalves de et al. Chemical composition and antifungal activity of essential oils and their combinations against Botrytis cinerea in strawberries. Journal of Food Measurement and Characterization, v. 15, p. 1815-1825, 2021Tradução . . Disponível em: https://doi.org/10.1007/s11694-020-00765-x. Acesso em: 19 jun. 2025.
APA
Oliveira Filho, J. G. de, Silva, G. da C., Aguiar, A. C. de, Cipriano, L., Azeredo, H. M. C. de, Bogusz Junior, S., et al. (2021). Chemical composition and antifungal activity of essential oils and their combinations against Botrytis cinerea in strawberries. Journal of Food Measurement and Characterization, 15, 1815-1825. doi:10.1007/s11694-020-00765-x
NLM
Oliveira Filho JG de, Silva G da C, Aguiar AC de, Cipriano L, Azeredo HMC de, Bogusz Junior S, Ferreira MD, Bastos DHM, Alencar SM, Regitano-d’Arce MAB. Chemical composition and antifungal activity of essential oils and their combinations against Botrytis cinerea in strawberries [Internet]. Journal of Food Measurement and Characterization. 2021 ;15 1815-1825.[citado 2025 jun. 19 ] Available from: https://doi.org/10.1007/s11694-020-00765-x
Vancouver
Oliveira Filho JG de, Silva G da C, Aguiar AC de, Cipriano L, Azeredo HMC de, Bogusz Junior S, Ferreira MD, Bastos DHM, Alencar SM, Regitano-d’Arce MAB. Chemical composition and antifungal activity of essential oils and their combinations against Botrytis cinerea in strawberries [Internet]. Journal of Food Measurement and Characterization. 2021 ;15 1815-1825.[citado 2025 jun. 19 ] Available from: https://doi.org/10.1007/s11694-020-00765-x
Artigo de periodico
Comparison between the aqueous extracts of mycelium and basidioma of the edible mushroom Pleurotus pulmonarius: chemical composition and antioxidant analysis (2020)
Contato, Alex Graça; Inácio, Fabíola Dorneles; Araújo, Caroline Aparecida Vaz de; Brugnari, Tatiane; Maciel, Giselle Maria; Haminiuk, Charles Windson Isidoro; Bracht, Adelar; Peralta, Rosane Marina; Souza, Cristina Giatti Marques de
Fonte: Journal of Food Measurement and Characterization. Unidade: FMRP
Assuntos: EXTRATOS (FORMAS FARMACÊUTICAS), COMPOSIÇÃO QUÍMICA, ANTIOXIDANTES, COMPOSTOS FENÓLICOS, COGUMELOS COMESTÍVEIS, FUNGOS
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CONTATO, Alex Graça et al. Comparison between the aqueous extracts of mycelium and basidioma of the edible mushroom Pleurotus pulmonarius: chemical composition and antioxidant analysis. Journal of Food Measurement and Characterization, v. 14, n. 2, p. 830-837, 2020Tradução . . Disponível em: https://doi.org/10.1007/s11694-019-00331-0. Acesso em: 19 jun. 2025.
APA
Contato, A. G., Inácio, F. D., Araújo, C. A. V. de, Brugnari, T., Maciel, G. M., Haminiuk, C. W. I., et al. (2020). Comparison between the aqueous extracts of mycelium and basidioma of the edible mushroom Pleurotus pulmonarius: chemical composition and antioxidant analysis. Journal of Food Measurement and Characterization, 14( 2), 830-837. doi:10.1007/s11694-019-00331-0
NLM
Contato AG, Inácio FD, Araújo CAV de, Brugnari T, Maciel GM, Haminiuk CWI, Bracht A, Peralta RM, Souza CGM de. Comparison between the aqueous extracts of mycelium and basidioma of the edible mushroom Pleurotus pulmonarius: chemical composition and antioxidant analysis [Internet]. Journal of Food Measurement and Characterization. 2020 ; 14( 2): 830-837.[citado 2025 jun. 19 ] Available from: https://doi.org/10.1007/s11694-019-00331-0
Vancouver
Contato AG, Inácio FD, Araújo CAV de, Brugnari T, Maciel GM, Haminiuk CWI, Bracht A, Peralta RM, Souza CGM de. Comparison between the aqueous extracts of mycelium and basidioma of the edible mushroom Pleurotus pulmonarius: chemical composition and antioxidant analysis [Internet]. Journal of Food Measurement and Characterization. 2020 ; 14( 2): 830-837.[citado 2025 jun. 19 ] Available from: https://doi.org/10.1007/s11694-019-00331-0
Artigo de periodico
Water-extracted Brazil nut co-products:: nutritional value and estimation of nutrient losses during processing (2020)
Giovanini de Oliveira Sartori, Alan ; Canto Machado, Marcos ; Bastos, Deborah Helena Markowicz ; Alencar, Severino Matiasde ; Regitano-d’Arce, Marisa Aparecida Bismara
Fonte: Journal of Food Measurement and Characterization. Unidades: ESALQ, CENA, FCF
Assuntos: ÁCIDO LINOLEICO, ÁGUA, CASTANHA, FARINHAS, NUTRIENTES, SUBPRODUTOS COMO ALIMENTO, VALOR NUTRITIVO
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ABNT
GIOVANINI DE OLIVEIRA SARTORI, Alan et al. Water-extracted Brazil nut co-products:: nutritional value and estimation of nutrient losses during processing. Journal of Food Measurement and Characterization, v. 14, p. 1919-1925, 2020Tradução . . Disponível em: https://doi.org/10.1007/s11694-020-00439-8. Acesso em: 19 jun. 2025.
APA
Giovanini de Oliveira Sartori, A., Canto Machado, M., Bastos, D. H. M., Alencar, S. M., & Regitano-d’Arce, M. A. B. (2020). Water-extracted Brazil nut co-products:: nutritional value and estimation of nutrient losses during processing. Journal of Food Measurement and Characterization, 14, 1919-1925. doi:10.1007/s11694-020-00439-8
NLM
Giovanini de Oliveira Sartori A, Canto Machado M, Bastos DHM, Alencar SM, Regitano-d’Arce MAB. Water-extracted Brazil nut co-products:: nutritional value and estimation of nutrient losses during processing [Internet]. Journal of Food Measurement and Characterization. 2020 ;14 1919-1925.[citado 2025 jun. 19 ] Available from: https://doi.org/10.1007/s11694-020-00439-8
Vancouver
Giovanini de Oliveira Sartori A, Canto Machado M, Bastos DHM, Alencar SM, Regitano-d’Arce MAB. Water-extracted Brazil nut co-products:: nutritional value and estimation of nutrient losses during processing [Internet]. Journal of Food Measurement and Characterization. 2020 ;14 1919-1925.[citado 2025 jun. 19 ] Available from: https://doi.org/10.1007/s11694-020-00439-8
Artigo de periodico
Development of a functional rice bran cookie rich in γ-oryzanol (2019)
Souza, Carla Beatriz de; Lima, Giuseppina Pace Pereira; Borges, Cristine Vanz; Dias, Luiza Cristina Godim Domingues; Spoto, Marta Helena Fillet ; Castro, Gustavo Rocha; Corrêa, Camila Renata; Minatel, Igor Otavio
Fonte: Journal of Food Measurement and Characterization. Unidade: ESALQ
Assuntos: ANÁLISE SENSORIAL DE ALIMENTOS, ANTIOXIDANTES, ARROZ, BISCOITOS, COMPOSTOS FENÓLICOS, FARELOS, FIBRAS NA DIETA
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ABNT
SOUZA, Carla Beatriz de et al. Development of a functional rice bran cookie rich in γ-oryzanol. Journal of Food Measurement and Characterization, v. 13, p. 1070-1077, 2019Tradução . . Disponível em: https://doi.org/10.1007/s11694-018-00022-2. Acesso em: 19 jun. 2025.
APA
Souza, C. B. de, Lima, G. P. P., Borges, C. V., Dias, L. C. G. D., Spoto, M. H. F., Castro, G. R., et al. (2019). Development of a functional rice bran cookie rich in γ-oryzanol. Journal of Food Measurement and Characterization, 13, 1070-1077. doi:10.1007/s11694-018-00022-2
NLM
Souza CB de, Lima GPP, Borges CV, Dias LCGD, Spoto MHF, Castro GR, Corrêa CR, Minatel IO. Development of a functional rice bran cookie rich in γ-oryzanol [Internet]. Journal of Food Measurement and Characterization. 2019 ; 13 1070-1077.[citado 2025 jun. 19 ] Available from: https://doi.org/10.1007/s11694-018-00022-2
Vancouver
Souza CB de, Lima GPP, Borges CV, Dias LCGD, Spoto MHF, Castro GR, Corrêa CR, Minatel IO. Development of a functional rice bran cookie rich in γ-oryzanol [Internet]. Journal of Food Measurement and Characterization. 2019 ; 13 1070-1077.[citado 2025 jun. 19 ] Available from: https://doi.org/10.1007/s11694-018-00022-2

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