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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
Source: Journal of Food Measurement and Characterization. Unidades: ICB, FCF, ESALQ
Subjects: 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
Source: Journal of Food Measurement and Characterization. Unidade: FZEA
Subjects: 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
Source: Journal of Food Measurement and Characterization. Unidades: ESALQ, CENA
Subjects: 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
Source: Journal of Food Measurement and Characterization. Unidade: FZEA
Subjects: 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
Source: Journal of Food Measurement and Characterization. Unidade: IQSC
Subjects: ANTIFÚNGICOS, MORANGO
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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
Source: Journal of Food Measurement and Characterization. Unidade: FMRP
Subjects: EXTRATOS (FORMAS FARMACÊUTICAS), COMPOSIÇÃO QUÍMICA, ANTIOXIDANTES, COMPOSTOS FENÓLICOS, COGUMELOS COMESTÍVEIS, FUNGOS
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ABNT
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
Source: Journal of Food Measurement and Characterization. Unidades: ESALQ, CENA, FCF
Subjects: 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

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