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Artigo de periodico
Biosorption in brewer's spent yeast followed by freeze-drying: a promising strategy to protect vitamin C (2025)
José, Julia Cristina ; Soares, Beatriz Caliman ; Costa, Tatielly de Jesus ; Brexó, Ramon Peres ; Thomazini, Marcelo ; Martelli-Tosi, Milena ; Favaro-Trindade, Carmen Silvia
Source: LWT - Food Science and Technology. Unidade: FZEA
Subjects: MICROENCAPSULAÇÃO, VITAMINA C, SACCHAROMYCES
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ABNT
JOSÉ, Julia Cristina et al. Biosorption in brewer's spent yeast followed by freeze-drying: a promising strategy to protect vitamin C. LWT - Food Science and Technology, v. 218, p. 1-9, 2025Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2025.117494. Acesso em: 07 out. 2025.
APA
José, J. C., Soares, B. C., Costa, T. de J., Brexó, R. P., Thomazini, M., Martelli-Tosi, M., & Favaro-Trindade, C. S. (2025). Biosorption in brewer's spent yeast followed by freeze-drying: a promising strategy to protect vitamin C. LWT - Food Science and Technology, 218, 1-9. doi:10.1016/j.lwt.2025.117494
NLM
José JC, Soares BC, Costa T de J, Brexó RP, Thomazini M, Martelli-Tosi M, Favaro-Trindade CS. Biosorption in brewer's spent yeast followed by freeze-drying: a promising strategy to protect vitamin C [Internet]. LWT - Food Science and Technology. 2025 ; 218 1-9.[citado 2025 out. 07 ] Available from: https://doi.org/10.1016/j.lwt.2025.117494
Vancouver
José JC, Soares BC, Costa T de J, Brexó RP, Thomazini M, Martelli-Tosi M, Favaro-Trindade CS. Biosorption in brewer's spent yeast followed by freeze-drying: a promising strategy to protect vitamin C [Internet]. LWT - Food Science and Technology. 2025 ; 218 1-9.[citado 2025 out. 07 ] Available from: https://doi.org/10.1016/j.lwt.2025.117494
Artigo de periodico
A novel low-temperature procedure for oleogelation of heat-sensitive oils: oleogels based on tucumã oil and ethyl cellulose (2024)
Santos, Priscila Dayane de Freitas ; Keshanidokht, Shaghayegh; Kumar, Saket; Clausen, Mathias Porsmose; Via, Matias Alejandro; Favaro-Trindade, Carmen Silvia ; Andersen, Mogens Larsen; Risbo, Jens
Source: LWT - Food Science and Technology. Unidade: FZEA
Subjects: ÓLEOS VEGETAIS, CAROTENOIDES, MICROENCAPSULAÇÃO, ADITIVOS ALIMENTARES
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ABNT
SANTOS, Priscila Dayane de Freitas et al. A novel low-temperature procedure for oleogelation of heat-sensitive oils: oleogels based on tucumã oil and ethyl cellulose. LWT - Food Science and Technology, v. 193, p. 1-11, 2024Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2024.115776. Acesso em: 07 out. 2025.
APA
Santos, P. D. de F., Keshanidokht, S., Kumar, S., Clausen, M. P., Via, M. A., Favaro-Trindade, C. S., et al. (2024). A novel low-temperature procedure for oleogelation of heat-sensitive oils: oleogels based on tucumã oil and ethyl cellulose. LWT - Food Science and Technology, 193, 1-11. doi:10.1016/j.lwt.2024.115776
NLM
Santos PD de F, Keshanidokht S, Kumar S, Clausen MP, Via MA, Favaro-Trindade CS, Andersen ML, Risbo J. A novel low-temperature procedure for oleogelation of heat-sensitive oils: oleogels based on tucumã oil and ethyl cellulose [Internet]. LWT - Food Science and Technology. 2024 ; 193 1-11.[citado 2025 out. 07 ] Available from: https://doi.org/10.1016/j.lwt.2024.115776
Vancouver
Santos PD de F, Keshanidokht S, Kumar S, Clausen MP, Via MA, Favaro-Trindade CS, Andersen ML, Risbo J. A novel low-temperature procedure for oleogelation of heat-sensitive oils: oleogels based on tucumã oil and ethyl cellulose [Internet]. LWT - Food Science and Technology. 2024 ; 193 1-11.[citado 2025 out. 07 ] Available from: https://doi.org/10.1016/j.lwt.2024.115776
Artigo de periodico
Co-encapsulation of guarana extracts and probiotics increases probiotic survivability and simultaneously delivers bioactive compounds in simulated gastrointestinal fluids (2022)
Silva, Marluci Palazzolli; Martelli-Tosi, Milena ; Massarioli, Adna Prado ; Melo, Priscilla Siqueira ; Alencar, Severino Matias ; Favaro-Trindade, Carmen Silvia
Source: LWT - Food Science and Technology. Unidades: FZEA, ESALQ
Subjects: ANTIOXIDANTES, CAROTENOIDES, GUARANÁ, MICROENCAPSULAÇÃO, POLIFENÓIS, PROBIÓTICOS, TRATO GASTROINTESTINAL
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ABNT
SILVA, Marluci Palazzolli et al. Co-encapsulation of guarana extracts and probiotics increases probiotic survivability and simultaneously delivers bioactive compounds in simulated gastrointestinal fluids. LWT - Food Science and Technology, v. 161, p. 1-11, 2022Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2022.113351. Acesso em: 07 out. 2025.
APA
Silva, M. P., Martelli-Tosi, M., Massarioli, A. P., Melo, P. S., Alencar, S. M., & Favaro-Trindade, C. S. (2022). Co-encapsulation of guarana extracts and probiotics increases probiotic survivability and simultaneously delivers bioactive compounds in simulated gastrointestinal fluids. LWT - Food Science and Technology, 161, 1-11. doi:10.1016/j.lwt.2022.113351
NLM
Silva MP, Martelli-Tosi M, Massarioli AP, Melo PS, Alencar SM, Favaro-Trindade CS. Co-encapsulation of guarana extracts and probiotics increases probiotic survivability and simultaneously delivers bioactive compounds in simulated gastrointestinal fluids [Internet]. LWT - Food Science and Technology. 2022 ; 161 1-11.[citado 2025 out. 07 ] Available from: https://doi.org/10.1016/j.lwt.2022.113351
Vancouver
Silva MP, Martelli-Tosi M, Massarioli AP, Melo PS, Alencar SM, Favaro-Trindade CS. Co-encapsulation of guarana extracts and probiotics increases probiotic survivability and simultaneously delivers bioactive compounds in simulated gastrointestinal fluids [Internet]. LWT - Food Science and Technology. 2022 ; 161 1-11.[citado 2025 out. 07 ] Available from: https://doi.org/10.1016/j.lwt.2022.113351
Artigo de periodico
Optical technologies for antibacterial control of fresh meat on display (2022)
Perez, Shirly Marleny Lara; Chianfrone, Daniel José; Bagnato, Vanderlei Salvador ; Blanco, Kate Cristina
Source: LWT - Food Science and Technology. Unidade: IFSC
Subjects: ESCHERICHIA COLI, BACTERICIDAS, TOXINAS, OZÔNIO, PROCESSAMENTO DE ALIMENTOS
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ABNT
PEREZ, Shirly Marleny Lara et al. Optical technologies for antibacterial control of fresh meat on display. LWT - Food Science and Technology, v. 160, p. 113213-1-113213-7, 2022Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2022.113213. Acesso em: 07 out. 2025.
APA
Perez, S. M. L., Chianfrone, D. J., Bagnato, V. S., & Blanco, K. C. (2022). Optical technologies for antibacterial control of fresh meat on display. LWT - Food Science and Technology, 160, 113213-1-113213-7. doi:10.1016/j.lwt.2022.113213
NLM
Perez SML, Chianfrone DJ, Bagnato VS, Blanco KC. Optical technologies for antibacterial control of fresh meat on display [Internet]. LWT - Food Science and Technology. 2022 ; 160 113213-1-113213-7.[citado 2025 out. 07 ] Available from: https://doi.org/10.1016/j.lwt.2022.113213
Vancouver
Perez SML, Chianfrone DJ, Bagnato VS, Blanco KC. Optical technologies for antibacterial control of fresh meat on display [Internet]. LWT - Food Science and Technology. 2022 ; 160 113213-1-113213-7.[citado 2025 out. 07 ] Available from: https://doi.org/10.1016/j.lwt.2022.113213
Artigo de periodico
Safety evaluation and identification of key genes from nisin operon in bacteriocinogenic strains isolated from goat milk (2022)
Furtado, Danielle Nader; Franco, Bernadette Dora Gombossy de Melo ; Todorov, Svetoslav Dimitrov
Source: LWT - Food Science and Technology. Unidade: FCF
Subjects: LEITE, LISTERIA, LACTOCOCCUS, MICROBIOLOGIA DE ALIMENTOS, PROBIÓTICOS
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ABNT
FURTADO, Danielle Nader e FRANCO, Bernadette Dora Gombossy de Melo e TODOROV, Svetoslav Dimitrov. Safety evaluation and identification of key genes from nisin operon in bacteriocinogenic strains isolated from goat milk. LWT - Food Science and Technology, v. 154, p. 1-11 art. 112621, 2022Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2021.112621. Acesso em: 07 out. 2025.
APA
Furtado, D. N., Franco, B. D. G. de M., & Todorov, S. D. (2022). Safety evaluation and identification of key genes from nisin operon in bacteriocinogenic strains isolated from goat milk. LWT - Food Science and Technology, 154, 1-11 art. 112621. doi:10.1016/j.lwt.2021.112621
NLM
Furtado DN, Franco BDG de M, Todorov SD. Safety evaluation and identification of key genes from nisin operon in bacteriocinogenic strains isolated from goat milk [Internet]. LWT - Food Science and Technology. 2022 ; 154 1-11 art. 112621.[citado 2025 out. 07 ] Available from: https://doi.org/10.1016/j.lwt.2021.112621
Vancouver
Furtado DN, Franco BDG de M, Todorov SD. Safety evaluation and identification of key genes from nisin operon in bacteriocinogenic strains isolated from goat milk [Internet]. LWT - Food Science and Technology. 2022 ; 154 1-11 art. 112621.[citado 2025 out. 07 ] Available from: https://doi.org/10.1016/j.lwt.2021.112621
Artigo de periodico
Convective drying of yacón (Smallanthus sonchifolius) slices: a simple physical model including shrinkage (2022)
Marques, Bianca Cristine ; Plana-Fattori, Artemio ; Flick, Denis; Tadini, Carmen Cecília
Source: LWT - Food Science and Technology. Unidade: EP
Subjects: SECAGEM DE ALIMENTOS, PROCESSAMENTO DE ALIMENTOS
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ABNT
MARQUES, Bianca Cristine et al. Convective drying of yacón (Smallanthus sonchifolius) slices: a simple physical model including shrinkage. LWT - Food Science and Technology, v. 159, p. 1-12, 2022Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2022.113151. Acesso em: 07 out. 2025.
APA
Marques, B. C., Plana-Fattori, A., Flick, D., & Tadini, C. C. (2022). Convective drying of yacón (Smallanthus sonchifolius) slices: a simple physical model including shrinkage. LWT - Food Science and Technology, 159, 1-12. doi:10.1016/j.lwt.2022.113151
NLM
Marques BC, Plana-Fattori A, Flick D, Tadini CC. Convective drying of yacón (Smallanthus sonchifolius) slices: a simple physical model including shrinkage [Internet]. LWT - Food Science and Technology. 2022 ; 159 1-12.[citado 2025 out. 07 ] Available from: https://doi.org/10.1016/j.lwt.2022.113151
Vancouver
Marques BC, Plana-Fattori A, Flick D, Tadini CC. Convective drying of yacón (Smallanthus sonchifolius) slices: a simple physical model including shrinkage [Internet]. LWT - Food Science and Technology. 2022 ; 159 1-12.[citado 2025 out. 07 ] Available from: https://doi.org/10.1016/j.lwt.2022.113151
Artigo de periodico
Acerola by-product may improve the in vitro gastrointestinal resistance of probiotic strains in a plant-based fermented beverage (2021)
Vieira, Antônio Diogo Silva ; Battistini, Carolina ; Bedani, Raquel ; Saad, Susana Marta Isay
Source: LWT - Food Science and Technology. Unidade: FCF
Subjects: ACEROLA, PROBIÓTICOS, ALIMENTOS FERMENTADOS, SOJA
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ABNT
VIEIRA, Antônio Diogo Silva et al. Acerola by-product may improve the in vitro gastrointestinal resistance of probiotic strains in a plant-based fermented beverage. LWT - Food Science and Technology, v. 141 , p. 1-8 art. 110858, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2021.110858. Acesso em: 07 out. 2025.
APA
Vieira, A. D. S., Battistini, C., Bedani, R., & Saad, S. M. I. (2021). Acerola by-product may improve the in vitro gastrointestinal resistance of probiotic strains in a plant-based fermented beverage. LWT - Food Science and Technology, 141 , 1-8 art. 110858. doi:10.1016/j.lwt.2021.110858
NLM
Vieira ADS, Battistini C, Bedani R, Saad SMI. Acerola by-product may improve the in vitro gastrointestinal resistance of probiotic strains in a plant-based fermented beverage [Internet]. LWT - Food Science and Technology. 2021 ; 141 1-8 art. 110858.[citado 2025 out. 07 ] Available from: https://doi.org/10.1016/j.lwt.2021.110858
Vancouver
Vieira ADS, Battistini C, Bedani R, Saad SMI. Acerola by-product may improve the in vitro gastrointestinal resistance of probiotic strains in a plant-based fermented beverage [Internet]. LWT - Food Science and Technology. 2021 ; 141 1-8 art. 110858.[citado 2025 out. 07 ] Available from: https://doi.org/10.1016/j.lwt.2021.110858
Artigo de periodico
Gamma ray irradiation: a new strategy to increase the shelf life of salt-reduced hot dog wieners (2021)
Rodrigues, Isabela ; Baldini, Aline; Pires, Manoela Alves; Barros, Julliane Carvalho; Fregonesi, Raul Pereira; Lima, César Gonçalves de ; Trindade, Marco Antonio
Source: LWT - Food Science and Technology. Unidade: FZEA
Subjects: OXIDAÇÃO, MICROBIOLOGIA, SÓDIO, RADIAÇÃO GAMA, SALSICHA
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ABNT
RODRIGUES, Isabela et al. Gamma ray irradiation: a new strategy to increase the shelf life of salt-reduced hot dog wieners. LWT - Food Science and Technology, v. 135, n. Ja 2021, p. 1-8, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2020.110265. Acesso em: 07 out. 2025.
APA
Rodrigues, I., Baldini, A., Pires, M. A., Barros, J. C., Fregonesi, R. P., Lima, C. G. de, & Trindade, M. A. (2021). Gamma ray irradiation: a new strategy to increase the shelf life of salt-reduced hot dog wieners. LWT - Food Science and Technology, 135( Ja 2021), 1-8. doi:10.1016/j.lwt.2020.110265
NLM
Rodrigues I, Baldini A, Pires MA, Barros JC, Fregonesi RP, Lima CG de, Trindade MA. Gamma ray irradiation: a new strategy to increase the shelf life of salt-reduced hot dog wieners [Internet]. LWT - Food Science and Technology. 2021 ; 135( Ja 2021): 1-8.[citado 2025 out. 07 ] Available from: https://doi.org/10.1016/j.lwt.2020.110265
Vancouver
Rodrigues I, Baldini A, Pires MA, Barros JC, Fregonesi RP, Lima CG de, Trindade MA. Gamma ray irradiation: a new strategy to increase the shelf life of salt-reduced hot dog wieners [Internet]. LWT - Food Science and Technology. 2021 ; 135( Ja 2021): 1-8.[citado 2025 out. 07 ] Available from: https://doi.org/10.1016/j.lwt.2020.110265
Artigo de periodico
Enrichment of antioxidants compounds in cookies produced with camu-camu (Myrciaria dubia) coproducts powders (2021)
Chagas, Eduardo Galvão Leite das ; Vanin, Fernanda Maria ; Garcia, Vitor Augusto dos Santos ; Yoshida, Cristiana Maria Pedroso; Carvalho, Rosemary Aparecida de
Source: LWT - Food Science and Technology. Unidade: FZEA
Subjects: DESPERDÍCIO DE ALIMENTOS, CAMU-CAMU, SECAGEM DE ALIMENTOS, BISCOITOS
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ABNT
CHAGAS, Eduardo Galvão Leite das et al. Enrichment of antioxidants compounds in cookies produced with camu-camu (Myrciaria dubia) coproducts powders. LWT - Food Science and Technology, v. 137, p. 1-8, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2020.110472. Acesso em: 07 out. 2025.
APA
Chagas, E. G. L. das, Vanin, F. M., Garcia, V. A. dos S., Yoshida, C. M. P., & Carvalho, R. A. de. (2021). Enrichment of antioxidants compounds in cookies produced with camu-camu (Myrciaria dubia) coproducts powders. LWT - Food Science and Technology, 137, 1-8. doi:10.1016/j.lwt.2020.110472
NLM
Chagas EGL das, Vanin FM, Garcia VA dos S, Yoshida CMP, Carvalho RA de. Enrichment of antioxidants compounds in cookies produced with camu-camu (Myrciaria dubia) coproducts powders [Internet]. LWT - Food Science and Technology. 2021 ; 137 1-8.[citado 2025 out. 07 ] Available from: https://doi.org/10.1016/j.lwt.2020.110472
Vancouver
Chagas EGL das, Vanin FM, Garcia VA dos S, Yoshida CMP, Carvalho RA de. Enrichment of antioxidants compounds in cookies produced with camu-camu (Myrciaria dubia) coproducts powders [Internet]. LWT - Food Science and Technology. 2021 ; 137 1-8.[citado 2025 out. 07 ] Available from: https://doi.org/10.1016/j.lwt.2020.110472
Artigo de periodico
Application of spray drying for production of microparticles containing the carotenoid-rich tucumã oil (Astrocaryum vulgare Mart.) (2021)
Santos, Priscila Dayane de Freitas; Rubio, Fernanda Thaís Vieira; Balieiro, Júlio Cesar de Carvalho ; Thomazini, Marcelo ; Fávaro-Trindade, Carmen Silvia
Source: LWT - Food Science and Technology. Unidades: FMVZ, FZEA
Subjects: CAROTENOIDES, SECAGEM DE ALIMENTOS, PALMEIRAS
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ABNT
SANTOS, Priscila Dayane de Freitas et al. Application of spray drying for production of microparticles containing the carotenoid-rich tucumã oil (Astrocaryum vulgare Mart.). LWT - Food Science and Technology, v. 143, p. 1-8, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2021.111106. Acesso em: 07 out. 2025.
APA
Santos, P. D. de F., Rubio, F. T. V., Balieiro, J. C. de C., Thomazini, M., & Fávaro-Trindade, C. S. (2021). Application of spray drying for production of microparticles containing the carotenoid-rich tucumã oil (Astrocaryum vulgare Mart.). LWT - Food Science and Technology, 143, 1-8. doi:10.1016/j.lwt.2021.111106
NLM
Santos PD de F, Rubio FTV, Balieiro JC de C, Thomazini M, Fávaro-Trindade CS. Application of spray drying for production of microparticles containing the carotenoid-rich tucumã oil (Astrocaryum vulgare Mart.) [Internet]. LWT - Food Science and Technology. 2021 ; 143 1-8.[citado 2025 out. 07 ] Available from: https://doi.org/10.1016/j.lwt.2021.111106
Vancouver
Santos PD de F, Rubio FTV, Balieiro JC de C, Thomazini M, Fávaro-Trindade CS. Application of spray drying for production of microparticles containing the carotenoid-rich tucumã oil (Astrocaryum vulgare Mart.) [Internet]. LWT - Food Science and Technology. 2021 ; 143 1-8.[citado 2025 out. 07 ] Available from: https://doi.org/10.1016/j.lwt.2021.111106
Artigo de periodico
The optimal time-temperature conditions for orange juice microwave−assisted pasteurization (2021)
Amaro, Kaiky Cesar ; Tadini, Carmen Cecília
Source: LWT - Food Science and Technology. Unidade: EP
Subjects: ÁCIDOS ASCÓRBICOS, SUCOS DE FRUTAS, LARANJA, PASTEURIZAÇÃO, TECNOLOGIA DE MICRO-ONDAS
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ABNT
AMARO, Kaiky Cesar e TADINI, Carmen Cecília. The optimal time-temperature conditions for orange juice microwave−assisted pasteurization. LWT - Food Science and Technology, v. 150, p. 1-7, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2021.111907. Acesso em: 07 out. 2025.
APA
Amaro, K. C., & Tadini, C. C. (2021). The optimal time-temperature conditions for orange juice microwave−assisted pasteurization. LWT - Food Science and Technology, 150, 1-7. doi:10.1016/j.lwt.2021.111907
NLM
Amaro KC, Tadini CC. The optimal time-temperature conditions for orange juice microwave−assisted pasteurization [Internet]. LWT - Food Science and Technology. 2021 ; 150 1-7.[citado 2025 out. 07 ] Available from: https://doi.org/10.1016/j.lwt.2021.111907
Vancouver
Amaro KC, Tadini CC. The optimal time-temperature conditions for orange juice microwave−assisted pasteurization [Internet]. LWT - Food Science and Technology. 2021 ; 150 1-7.[citado 2025 out. 07 ] Available from: https://doi.org/10.1016/j.lwt.2021.111907
Artigo de periodico
Breakfast cereals with inulin obtained through thermoplastic extrusion: chemical characteristics and physical and technological properties (2021)
Ferreira, Suzane Martins; Capriles, Vanessa Dias; Conti-Silva, Ana Carolina
Source: LWT - Food Science and Technology. Unidade: ESALQ
Subjects: EXTRUSÃO, MILHO, SUPERFÍCIES DE RESPOSTA, TECNOLOGIA DE ALIMENTOS
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ABNT
FERREIRA, Suzane Martins e CAPRILES, Vanessa Dias e CONTI-SILVA, Ana Carolina. Breakfast cereals with inulin obtained through thermoplastic extrusion: chemical characteristics and physical and technological properties. LWT - Food Science and Technology, p. 1-7, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2020.110390. Acesso em: 07 out. 2025.
APA
Ferreira, S. M., Capriles, V. D., & Conti-Silva, A. C. (2021). Breakfast cereals with inulin obtained through thermoplastic extrusion: chemical characteristics and physical and technological properties. LWT - Food Science and Technology, 1-7. doi:10.1016/j.lwt.2020.110390
NLM
Ferreira SM, Capriles VD, Conti-Silva AC. Breakfast cereals with inulin obtained through thermoplastic extrusion: chemical characteristics and physical and technological properties [Internet]. LWT - Food Science and Technology. 2021 ; 1-7.[citado 2025 out. 07 ] Available from: https://doi.org/10.1016/j.lwt.2020.110390
Vancouver
Ferreira SM, Capriles VD, Conti-Silva AC. Breakfast cereals with inulin obtained through thermoplastic extrusion: chemical characteristics and physical and technological properties [Internet]. LWT - Food Science and Technology. 2021 ; 1-7.[citado 2025 out. 07 ] Available from: https://doi.org/10.1016/j.lwt.2020.110390
Artigo de periodico
Umami Ingredient, a newly developed flavor enhancer from shiitake byproducts, in low-sodium products: a study case of application in corn extruded snacks (2021)
Harada-Padermo, Samara dos Santos ; Dias-Faceto, Liara Silva; Selani, Miriam Mabel; Conti-Silva, Ana Carolina; Vieira, Thais Maria Ferreira de Souza
Source: LWT - Food Science and Technology. Unidade: ESALQ
Subjects: ANÁLISE SENSORIAL DE ALIMENTOS, COGUMELOS COMESTÍVEIS, EXTRUSÃO, MILHO, PERCEPÇÃO DO PALADAR, SÓDIO, SUBPRODUTOS COMO ALIMENTO
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ABNT
HARADA-PADERMO, Samara dos Santos et al. Umami Ingredient, a newly developed flavor enhancer from shiitake byproducts, in low-sodium products: a study case of application in corn extruded snacks. LWT - Food Science and Technology, v. 138, p. 1-7, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2020.110806. Acesso em: 07 out. 2025.
APA
Harada-Padermo, S. dos S., Dias-Faceto, L. S., Selani, M. M., Conti-Silva, A. C., & Vieira, T. M. F. de S. (2021). Umami Ingredient, a newly developed flavor enhancer from shiitake byproducts, in low-sodium products: a study case of application in corn extruded snacks. LWT - Food Science and Technology, 138, 1-7. doi:10.1016/j.lwt.2020.110806
NLM
Harada-Padermo S dos S, Dias-Faceto LS, Selani MM, Conti-Silva AC, Vieira TMF de S. Umami Ingredient, a newly developed flavor enhancer from shiitake byproducts, in low-sodium products: a study case of application in corn extruded snacks [Internet]. LWT - Food Science and Technology. 2021 ; 138 1-7.[citado 2025 out. 07 ] Available from: https://doi.org/10.1016/j.lwt.2020.110806
Vancouver
Harada-Padermo S dos S, Dias-Faceto LS, Selani MM, Conti-Silva AC, Vieira TMF de S. Umami Ingredient, a newly developed flavor enhancer from shiitake byproducts, in low-sodium products: a study case of application in corn extruded snacks [Internet]. LWT - Food Science and Technology. 2021 ; 138 1-7.[citado 2025 out. 07 ] Available from: https://doi.org/10.1016/j.lwt.2020.110806
Artigo de periodico
Sorption properties of cambuci (Campomanesia phaea O. Berg) untreated and pre-treated with sorbitol as osmotic solute (2021)
Paes, Mariana Schincariol ; Pessôa Filho, Pedro de Alcântara ; Tadini, Carmen Cecília
Source: LWT - Food Science and Technology. Unidade: EP
Subjects: FRUTAS TROPICAIS, MODELOS MATEMÁTICOS
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ABNT
PAES, Mariana Schincariol e PESSÔA FILHO, Pedro de Alcântara e TADINI, Carmen Cecília. Sorption properties of cambuci (Campomanesia phaea O. Berg) untreated and pre-treated with sorbitol as osmotic solute. LWT - Food Science and Technology, v. 139, p. 1-7, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2020.110569. Acesso em: 07 out. 2025.
APA
Paes, M. S., Pessôa Filho, P. de A., & Tadini, C. C. (2021). Sorption properties of cambuci (Campomanesia phaea O. Berg) untreated and pre-treated with sorbitol as osmotic solute. LWT - Food Science and Technology, 139, 1-7. doi:10.1016/j.lwt.2020.110569
NLM
Paes MS, Pessôa Filho P de A, Tadini CC. Sorption properties of cambuci (Campomanesia phaea O. Berg) untreated and pre-treated with sorbitol as osmotic solute [Internet]. LWT - Food Science and Technology. 2021 ; 139 1-7.[citado 2025 out. 07 ] Available from: https://doi.org/10.1016/j.lwt.2020.110569
Vancouver
Paes MS, Pessôa Filho P de A, Tadini CC. Sorption properties of cambuci (Campomanesia phaea O. Berg) untreated and pre-treated with sorbitol as osmotic solute [Internet]. LWT - Food Science and Technology. 2021 ; 139 1-7.[citado 2025 out. 07 ] Available from: https://doi.org/10.1016/j.lwt.2020.110569
Artigo de periodico
New approach for barrel-aged distillates classification based on maturation level and machine learning: a study of cachaça (2021)
Silvello, Giovanni Casagrande ; Bortoletto, Aline Marques ; Castro, Mariana Costa de; Alcarde, André Ricardo
Source: LWT - Food Science and Technology. Unidade: ESALQ
Subjects: APRENDIZADO COMPUTACIONAL, BARRIS DE MADEIRA, BEBIDAS DESTILADAS, CACHAÇA, CANA-DE-AÇÚCAR, ENVELHECIMENTO, MATURAÇÃO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SILVELLO, Giovanni Casagrande et al. New approach for barrel-aged distillates classification based on maturation level and machine learning: a study of cachaça. LWT - Food Science and Technology, v. 140, p. 1-9, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2020.110836. Acesso em: 07 out. 2025.
APA
Silvello, G. C., Bortoletto, A. M., Castro, M. C. de, & Alcarde, A. R. (2021). New approach for barrel-aged distillates classification based on maturation level and machine learning: a study of cachaça. LWT - Food Science and Technology, 140, 1-9. doi:10.1016/j.lwt.2020.110836
NLM
Silvello GC, Bortoletto AM, Castro MC de, Alcarde AR. New approach for barrel-aged distillates classification based on maturation level and machine learning: a study of cachaça [Internet]. LWT - Food Science and Technology. 2021 ; 140 1-9.[citado 2025 out. 07 ] Available from: https://doi.org/10.1016/j.lwt.2020.110836
Vancouver
Silvello GC, Bortoletto AM, Castro MC de, Alcarde AR. New approach for barrel-aged distillates classification based on maturation level and machine learning: a study of cachaça [Internet]. LWT - Food Science and Technology. 2021 ; 140 1-9.[citado 2025 out. 07 ] Available from: https://doi.org/10.1016/j.lwt.2020.110836
Artigo de periodico
Microencapsulation as a tool to producing an extruded functional food (2020)
Fávaro-Trindade, Carmen Silvia ; Patel, Bhavesh; Silva, Marluci Palazzolli da; Comunian, Talita Aline ; Federici, Enrico; Jones, Owen G.; Campanella, Osvaldo H.
Source: LWT - Food Science and Technology. Unidade: FZEA
Subjects: EXTRUSÃO, PROANTOCIANIDINAS, ENCAPSULAMENTO ELETRÔNICO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
FÁVARO-TRINDADE, Carmen Silvia et al. Microencapsulation as a tool to producing an extruded functional food. LWT - Food Science and Technology, v. 128, p. 1-8, 2020Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2020.109433. Acesso em: 07 out. 2025.
APA
Fávaro-Trindade, C. S., Patel, B., Silva, M. P. da, Comunian, T. A., Federici, E., Jones, O. G., & Campanella, O. H. (2020). Microencapsulation as a tool to producing an extruded functional food. LWT - Food Science and Technology, 128, 1-8. doi:10.1016/j.lwt.2020.109433
NLM
Fávaro-Trindade CS, Patel B, Silva MP da, Comunian TA, Federici E, Jones OG, Campanella OH. Microencapsulation as a tool to producing an extruded functional food [Internet]. LWT - Food Science and Technology. 2020 ; 128 1-8.[citado 2025 out. 07 ] Available from: https://doi.org/10.1016/j.lwt.2020.109433
Vancouver
Fávaro-Trindade CS, Patel B, Silva MP da, Comunian TA, Federici E, Jones OG, Campanella OH. Microencapsulation as a tool to producing an extruded functional food [Internet]. LWT - Food Science and Technology. 2020 ; 128 1-8.[citado 2025 out. 07 ] Available from: https://doi.org/10.1016/j.lwt.2020.109433
Artigo de periodico
Pink pepper extract as a natural antioxidant in chicke: effects on oxidative stability and dynamic sensory profile using temporal dominance of sensations (2020)
Menegali, Beatriz Schmidt ; Selani, Miriam Mabel; Saldaña, Erick; Patinho, Iliani ; Diniz, Julia Pereira; Melo, Priscilla Siqueira ; Pimentel Filho, Natan de Jesus; Contreras-Castillo, Carmen Josefina
Source: LWT - Food Science and Technology. Unidade: ESALQ
Subjects: ANÁLISE SENSORIAL DE ALIMENTOS, ANTIOXIDANTES, CARNES E DERIVADOS, FRANGOS DE CORTE
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
MENEGALI, Beatriz Schmidt et al. Pink pepper extract as a natural antioxidant in chicke: effects on oxidative stability and dynamic sensory profile using temporal dominance of sensations. LWT - Food Science and Technology, v. 121, p. 1-8, 2020Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2019.108986. Acesso em: 07 out. 2025.
APA
Menegali, B. S., Selani, M. M., Saldaña, E., Patinho, I., Diniz, J. P., Melo, P. S., et al. (2020). Pink pepper extract as a natural antioxidant in chicke: effects on oxidative stability and dynamic sensory profile using temporal dominance of sensations. LWT - Food Science and Technology, 121, 1-8. doi:10.1016/j.lwt.2019.108986
NLM
Menegali BS, Selani MM, Saldaña E, Patinho I, Diniz JP, Melo PS, Pimentel Filho N de J, Contreras-Castillo CJ. Pink pepper extract as a natural antioxidant in chicke: effects on oxidative stability and dynamic sensory profile using temporal dominance of sensations [Internet]. LWT - Food Science and Technology. 2020 ; 121 1-8.[citado 2025 out. 07 ] Available from: https://doi.org/10.1016/j.lwt.2019.108986
Vancouver
Menegali BS, Selani MM, Saldaña E, Patinho I, Diniz JP, Melo PS, Pimentel Filho N de J, Contreras-Castillo CJ. Pink pepper extract as a natural antioxidant in chicke: effects on oxidative stability and dynamic sensory profile using temporal dominance of sensations [Internet]. LWT - Food Science and Technology. 2020 ; 121 1-8.[citado 2025 out. 07 ] Available from: https://doi.org/10.1016/j.lwt.2019.108986
Artigo de periodico
Effect of ultrasound on goat cream hydrolysis by lipase: Evaluation on enzyme, substrate and assisted reaction (2020)
Soares, A. D. S; Leite Júnior, B. R. D. C; Tribst, A. A. L; Augusto, Pedro Esteves Duarte ; Ramos, A. M
Source: LWT - Food Science and Technology. Unidade: ESALQ
Subjects: ÁCIDOS GRAXOS, CAPRINOS LEITEIROS, ENZIMAS, HIDRÓLISE, LEITE, LIPASE, ULTRASSOM
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SOARES, A. D. S et al. Effect of ultrasound on goat cream hydrolysis by lipase: Evaluation on enzyme, substrate and assisted reaction. LWT - Food Science and Technology, v. 130, p. 1-7, 2020Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2020.109636. Acesso em: 07 out. 2025.
APA
Soares, A. D. S., Leite Júnior, B. R. D. C., Tribst, A. A. L., Augusto, P. E. D., & Ramos, A. M. (2020). Effect of ultrasound on goat cream hydrolysis by lipase: Evaluation on enzyme, substrate and assisted reaction. LWT - Food Science and Technology, 130, 1-7. doi:10.1016/j.lwt.2020.109636
NLM
Soares ADS, Leite Júnior BRDC, Tribst AAL, Augusto PED, Ramos AM. Effect of ultrasound on goat cream hydrolysis by lipase: Evaluation on enzyme, substrate and assisted reaction [Internet]. LWT - Food Science and Technology. 2020 ; 130 1-7.[citado 2025 out. 07 ] Available from: https://doi.org/10.1016/j.lwt.2020.109636
Vancouver
Soares ADS, Leite Júnior BRDC, Tribst AAL, Augusto PED, Ramos AM. Effect of ultrasound on goat cream hydrolysis by lipase: Evaluation on enzyme, substrate and assisted reaction [Internet]. LWT - Food Science and Technology. 2020 ; 130 1-7.[citado 2025 out. 07 ] Available from: https://doi.org/10.1016/j.lwt.2020.109636
Artigo de periodico
Effect of replacing backfat with vegetable oils during the shelf-life of cooked lamb sausages (2020)
Carvalho, Francisco Allan Leandro de ; Munekata, Paulo Eduardo Sichetti ; Pateiro, Mirian; Campagnol, Paulo Cezar Bastianello ; Domínguez, Rubén ; Trindade, Marco Antonio ; Lorenzo Rodrigues, José Manuel
Source: LWT - Food Science and Technology. Unidade: FZEA
Subjects: PLANTAS OLEAGINOSAS, LINHAÇA, GORDURAS, COMPOSTOS VOLÁTEIS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
CARVALHO, Francisco Allan Leandro de et al. Effect of replacing backfat with vegetable oils during the shelf-life of cooked lamb sausages. LWT - Food Science and Technology, v. 122, p. 1-10, 2020Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2020.109052. Acesso em: 07 out. 2025.
APA
Carvalho, F. A. L. de, Munekata, P. E. S., Pateiro, M., Campagnol, P. C. B., Domínguez, R., Trindade, M. A., & Lorenzo Rodrigues, J. M. (2020). Effect of replacing backfat with vegetable oils during the shelf-life of cooked lamb sausages. LWT - Food Science and Technology, 122, 1-10. doi:10.1016/j.lwt.2020.109052
NLM
Carvalho FAL de, Munekata PES, Pateiro M, Campagnol PCB, Domínguez R, Trindade MA, Lorenzo Rodrigues JM. Effect of replacing backfat with vegetable oils during the shelf-life of cooked lamb sausages [Internet]. LWT - Food Science and Technology. 2020 ; 122 1-10.[citado 2025 out. 07 ] Available from: https://doi.org/10.1016/j.lwt.2020.109052
Vancouver
Carvalho FAL de, Munekata PES, Pateiro M, Campagnol PCB, Domínguez R, Trindade MA, Lorenzo Rodrigues JM. Effect of replacing backfat with vegetable oils during the shelf-life of cooked lamb sausages [Internet]. LWT - Food Science and Technology. 2020 ; 122 1-10.[citado 2025 out. 07 ] Available from: https://doi.org/10.1016/j.lwt.2020.109052
Artigo de periodico
Physical and sensory characteristics of cheese-flavored expanded snacks obtained using butyric acid and cysteine as aroma precursors: effects of extrusion temperature and sunflower oil content (2020)
Menis-Henrique, Michele Eliza Cortazzo; Janzantti, Natália Soares; Monteiro, Magali; Conti-Silva, Ana Carolina
Source: LWT - Food Science and Technology. Unidade: ESALQ
Subjects: ANÁLISE SENSORIAL DE ALIMENTOS, AROMATIZANTES, EXTRUSÃO, MILHO, ÓLEOS VEGETAIS, TEMPERATURA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
MENIS-HENRIQUE, Michele Eliza Cortazzo et al. Physical and sensory characteristics of cheese-flavored expanded snacks obtained using butyric acid and cysteine as aroma precursors: effects of extrusion temperature and sunflower oil content. LWT - Food Science and Technology, v. 122, p. 1-9, 2020Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2019.109001. Acesso em: 07 out. 2025.
APA
Menis-Henrique, M. E. C., Janzantti, N. S., Monteiro, M., & Conti-Silva, A. C. (2020). Physical and sensory characteristics of cheese-flavored expanded snacks obtained using butyric acid and cysteine as aroma precursors: effects of extrusion temperature and sunflower oil content. LWT - Food Science and Technology, 122, 1-9. doi:10.1016/j.lwt.2019.109001
NLM
Menis-Henrique MEC, Janzantti NS, Monteiro M, Conti-Silva AC. Physical and sensory characteristics of cheese-flavored expanded snacks obtained using butyric acid and cysteine as aroma precursors: effects of extrusion temperature and sunflower oil content [Internet]. LWT - Food Science and Technology. 2020 ; 122 1-9.[citado 2025 out. 07 ] Available from: https://doi.org/10.1016/j.lwt.2019.109001
Vancouver
Menis-Henrique MEC, Janzantti NS, Monteiro M, Conti-Silva AC. Physical and sensory characteristics of cheese-flavored expanded snacks obtained using butyric acid and cysteine as aroma precursors: effects of extrusion temperature and sunflower oil content [Internet]. LWT - Food Science and Technology. 2020 ; 122 1-9.[citado 2025 out. 07 ] Available from: https://doi.org/10.1016/j.lwt.2019.109001

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