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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
Fonte: LWT - Food Science and Technology. Unidade: FZEA
Assuntos: 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
Fonte: LWT - Food Science and Technology. Unidade: FZEA
Assuntos: 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
Fonte: LWT - Food Science and Technology. Unidades: FZEA, ESALQ
Assuntos: 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
Fonte: LWT - Food Science and Technology. Unidade: IFSC
Assuntos: 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
Fonte: LWT - Food Science and Technology. Unidade: FCF
Assuntos: 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
Fonte: LWT - Food Science and Technology. Unidade: EP
Assuntos: 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
Fonte: LWT - Food Science and Technology. Unidade: FCF
Assuntos: 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
Fonte: LWT - Food Science and Technology. Unidade: FZEA
Assuntos: 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
Fonte: LWT - Food Science and Technology. Unidade: FZEA
Assuntos: 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
Fonte: LWT - Food Science and Technology. Unidades: FMVZ, FZEA
Assuntos: 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
Fonte: LWT - Food Science and Technology. Unidade: EP
Assuntos: 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
Fonte: LWT - Food Science and Technology. Unidade: ESALQ
Assuntos: 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
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
Fonte: LWT - Food Science and Technology. Unidade: EP
Assuntos: 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
Fonte: LWT - Food Science and Technology. Unidade: ESALQ
Assuntos: APRENDIZADO COMPUTACIONAL, BARRIS DE MADEIRA, BEBIDAS DESTILADAS, CACHAÇA, CANA-DE-AÇÚCAR, ENVELHECIMENTO, MATURAÇÃO
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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.
Fonte: LWT - Food Science and Technology. Unidade: FZEA
Assuntos: 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
Fonte: LWT - Food Science and Technology. Unidade: ESALQ
Assuntos: 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
Fonte: LWT - Food Science and Technology. Unidade: ESALQ
Assuntos: 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
Fonte: LWT - Food Science and Technology. Unidade: FZEA
Assuntos: 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
Fonte: LWT - Food Science and Technology. Unidade: ESALQ
Assuntos: 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
Artigo de periodico
Application of soluble fibres in the osmotic dehydration of pineapples and reuse of effluent in a beverage fermented by water kefir (2020)
Maldonado, Rafael Resende; Pedreira, Ana Júlia Rocha Mendes; Cristianini, Leonardo Buzaneli; Guidi, Maria Fernanda; Capato, Marina Oliveira; Ávila, Patrícia Félix; Goldbeck, Rosana; Kamimura, Eliana Setsuko
Fonte: LWT - Food Science and Technology. Unidade: FZEA
Assuntos: FERMENTAÇÃO, DESIDRATAÇÃO, FRUTAS, OLIGOSSACARÍDEOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
MALDONADO, Rafael Resende et al. Application of soluble fibres in the osmotic dehydration of pineapples and reuse of effluent in a beverage fermented by water kefir. LWT - Food Science and Technology, v. 132, p. 1-9, 2020Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2020.109819. Acesso em: 07 out. 2025.
APA
Maldonado, R. R., Pedreira, A. J. R. M., Cristianini, L. B., Guidi, M. F., Capato, M. O., Ávila, P. F., et al. (2020). Application of soluble fibres in the osmotic dehydration of pineapples and reuse of effluent in a beverage fermented by water kefir. LWT - Food Science and Technology, 132, 1-9. doi:10.1016/j.lwt.2020.109819
NLM
Maldonado RR, Pedreira AJRM, Cristianini LB, Guidi MF, Capato MO, Ávila PF, Goldbeck R, Kamimura ES. Application of soluble fibres in the osmotic dehydration of pineapples and reuse of effluent in a beverage fermented by water kefir [Internet]. LWT - Food Science and Technology. 2020 ; 132 1-9.[citado 2025 out. 07 ] Available from: https://doi.org/10.1016/j.lwt.2020.109819
Vancouver
Maldonado RR, Pedreira AJRM, Cristianini LB, Guidi MF, Capato MO, Ávila PF, Goldbeck R, Kamimura ES. Application of soluble fibres in the osmotic dehydration of pineapples and reuse of effluent in a beverage fermented by water kefir [Internet]. LWT - Food Science and Technology. 2020 ; 132 1-9.[citado 2025 out. 07 ] Available from: https://doi.org/10.1016/j.lwt.2020.109819

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