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Artigo de periodico
Baking effect on resistant starch digestion from composite bread produced with partial wheat flour substitution (2020)
Alcântara, Rafael Grassi de; Fukumasu, Heidge ; Raspantini, Paulo Cesar Fabricio; Raspantini, Leonila Ester Reinert; Steel, Caroline Joy; Oliveira, Ludmilla de Carvalho; Carvalho, Rosemary Aparecida de ; Vanin, Fernanda Maria
Source: Journal of Food Quality. Unidades: FMVZ, FZEA
Subjects: COZIMENTO, PANIFICAÇÃO, AMIDO, FARINHA DE TRIGO, PÃO, DIGESTIBILIDADE
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
ALCÂNTARA, Rafael Grassi de et al. Baking effect on resistant starch digestion from composite bread produced with partial wheat flour substitution. Journal of Food Quality, v. 2020, p. 1-13, 2020Tradução . . Disponível em: https://doi.org/10.1155/2020/9245035. Acesso em: 21 out. 2025.
APA
Alcântara, R. G. de, Fukumasu, H., Raspantini, P. C. F., Raspantini, L. E. R., Steel, C. J., Oliveira, L. de C., et al. (2020). Baking effect on resistant starch digestion from composite bread produced with partial wheat flour substitution. Journal of Food Quality, 2020, 1-13. doi:10.1155/2020/9245035
NLM
Alcântara RG de, Fukumasu H, Raspantini PCF, Raspantini LER, Steel CJ, Oliveira L de C, Carvalho RA de, Vanin FM. Baking effect on resistant starch digestion from composite bread produced with partial wheat flour substitution [Internet]. Journal of Food Quality. 2020 ; 2020 1-13.[citado 2025 out. 21 ] Available from: https://doi.org/10.1155/2020/9245035
Vancouver
Alcântara RG de, Fukumasu H, Raspantini PCF, Raspantini LER, Steel CJ, Oliveira L de C, Carvalho RA de, Vanin FM. Baking effect on resistant starch digestion from composite bread produced with partial wheat flour substitution [Internet]. Journal of Food Quality. 2020 ; 2020 1-13.[citado 2025 out. 21 ] Available from: https://doi.org/10.1155/2020/9245035
Artigo de periodico
Functional dehydrated foods for health preservation (2018)
Morais, Rui Manuel Santos Costa; Morais, Alcina M. M. B. de; Dammak, Ilyes; Bonilla Lagos, Maria Jeannine; Sobral, Paulo José do Amaral; Laguerre, Jean-Claude; Afonso, M. João; Ramalhosa, Elsa C. D.
Source: Journal of Food Quality. Unidade: FZEA
Subjects: ALIMENTOS DESIDRATADOS, ALIMENTOS FUNCIONAIS, SECAGEM DE ALIMENTOS, PROBIÓTICOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
MORAIS, Rui Manuel Santos Costa et al. Functional dehydrated foods for health preservation. Journal of Food Quality, v. 2018, p. 1-29, 2018Tradução . . Disponível em: https://doi.org/10.1155/2018/1739636. Acesso em: 21 out. 2025.
APA
Morais, R. M. S. C., Morais, A. M. M. B. de, Dammak, I., Bonilla Lagos, M. J., Sobral, P. J. do A., Laguerre, J. -C., et al. (2018). Functional dehydrated foods for health preservation. Journal of Food Quality, 2018, 1-29. doi:10.1155/2018/1739636
NLM
Morais RMSC, Morais AMMB de, Dammak I, Bonilla Lagos MJ, Sobral PJ do A, Laguerre J-C, Afonso MJ, Ramalhosa ECD. Functional dehydrated foods for health preservation [Internet]. Journal of Food Quality. 2018 ; 2018 1-29.[citado 2025 out. 21 ] Available from: https://doi.org/10.1155/2018/1739636
Vancouver
Morais RMSC, Morais AMMB de, Dammak I, Bonilla Lagos MJ, Sobral PJ do A, Laguerre J-C, Afonso MJ, Ramalhosa ECD. Functional dehydrated foods for health preservation [Internet]. Journal of Food Quality. 2018 ; 2018 1-29.[citado 2025 out. 21 ] Available from: https://doi.org/10.1155/2018/1739636
Artigo de periodico
The antioxidant capacity of rosemary and green tea extracts to replace the carcinogenic antioxidant (BHA) in chicken burgers (2017)
Pires, Manoela Alves ; Munekata, Paulo Eduardo Sichetti ; Villanueva, Nilda Doris Montes; Tonin, Fernando Gustavo ; Baldin, Juliana Cristina ; Rocha, Yana Jorge Polizer ; Carvalho, Larissa Tátero ; Rodrigues, Isabela ; Trindade, Marco Antonio
Source: Journal of Food Quality. Unidade: FZEA
Subjects: ANTIOXIDANTES, HAMBÚRGUER, CHÁ, ALECRIM
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
PIRES, Manoela Alves et al. The antioxidant capacity of rosemary and green tea extracts to replace the carcinogenic antioxidant (BHA) in chicken burgers. Journal of Food Quality, v. 2017, p. 1-6, 2017Tradução . . Disponível em: https://doi.org/10.1155/2017/2409527. Acesso em: 21 out. 2025.
APA
Pires, M. A., Munekata, P. E. S., Villanueva, N. D. M., Tonin, F. G., Baldin, J. C., Rocha, Y. J. P., et al. (2017). The antioxidant capacity of rosemary and green tea extracts to replace the carcinogenic antioxidant (BHA) in chicken burgers. Journal of Food Quality, 2017, 1-6. doi:10.1155/2017/2409527
NLM
Pires MA, Munekata PES, Villanueva NDM, Tonin FG, Baldin JC, Rocha YJP, Carvalho LT, Rodrigues I, Trindade MA. The antioxidant capacity of rosemary and green tea extracts to replace the carcinogenic antioxidant (BHA) in chicken burgers [Internet]. Journal of Food Quality. 2017 ; 2017 1-6.[citado 2025 out. 21 ] Available from: https://doi.org/10.1155/2017/2409527
Vancouver
Pires MA, Munekata PES, Villanueva NDM, Tonin FG, Baldin JC, Rocha YJP, Carvalho LT, Rodrigues I, Trindade MA. The antioxidant capacity of rosemary and green tea extracts to replace the carcinogenic antioxidant (BHA) in chicken burgers [Internet]. Journal of Food Quality. 2017 ; 2017 1-6.[citado 2025 out. 21 ] Available from: https://doi.org/10.1155/2017/2409527
Artigo de periodico
Application of multivariate statistical methods to the analysis of the cost, nutritional and sensorial quality for some proteins used in food formulations (2002)
Castro, Inar Alves de ; Tirapegui, Júlio; Silva, R. S. S. F.
Source: Journal of Food Quality. Unidade: FCF
Subjects: NUTRIÇÃO, PROTEÍNAS (AVALIAÇÃO), ALIMENTOS FORMULADOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
CASTRO, Inar Alves de e TIRAPEGUI, Júlio e SILVA, R. S. S. F. Application of multivariate statistical methods to the analysis of the cost, nutritional and sensorial quality for some proteins used in food formulations. Journal of Food Quality, v. 25, n. 1, p. 83-90, 2002Tradução . . Acesso em: 21 out. 2025.
APA
Castro, I. A. de, Tirapegui, J., & Silva, R. S. S. F. (2002). Application of multivariate statistical methods to the analysis of the cost, nutritional and sensorial quality for some proteins used in food formulations. Journal of Food Quality, 25( 1), 83-90.
NLM
Castro IA de, Tirapegui J, Silva RSSF. Application of multivariate statistical methods to the analysis of the cost, nutritional and sensorial quality for some proteins used in food formulations. Journal of Food Quality. 2002 ; 25( 1): 83-90.[citado 2025 out. 21 ]
Vancouver
Castro IA de, Tirapegui J, Silva RSSF. Application of multivariate statistical methods to the analysis of the cost, nutritional and sensorial quality for some proteins used in food formulations. Journal of Food Quality. 2002 ; 25( 1): 83-90.[citado 2025 out. 21 ]

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