ReP USP - Resultado da busca

Artigo de periodico
Investigating the non-covalent interactions between rutin and superoxide dismutase: focus on thermal stability, structure, and in vitro digestion (2024)
Zhao, Yang; Chen, Kun; Rao, Lei; Hu, Yichen; Yang, Haixia; Wang, Yongtao; Zhao, Liang; Liao, Xiaojun
Source: LWT- Food Science and Technology. Unidade: FFCLRP
Subjects: SUPERÓXIDO DISMUTASE, DIGESTÃO, ESPECTROMETRIA, LIGAÇÕES QUÍMICAS
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ABNT
ZHAO, Yang et al. Investigating the non-covalent interactions between rutin and superoxide dismutase: focus on thermal stability, structure, and in vitro digestion. LWT- Food Science and Technology, v. 212, p. 1-10, 2024Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2024.116977. Acesso em: 25 jan. 2026.
APA
Zhao, Y., Chen, K., Rao, L., Hu, Y., Yang, H., Wang, Y., et al. (2024). Investigating the non-covalent interactions between rutin and superoxide dismutase: focus on thermal stability, structure, and in vitro digestion. LWT- Food Science and Technology, 212, 1-10. doi:10.1016/j.lwt.2024.116977
NLM
Zhao Y, Chen K, Rao L, Hu Y, Yang H, Wang Y, Zhao L, Liao X. Investigating the non-covalent interactions between rutin and superoxide dismutase: focus on thermal stability, structure, and in vitro digestion [Internet]. LWT- Food Science and Technology. 2024 ; 212 1-10.[citado 2026 jan. 25 ] Available from: https://doi.org/10.1016/j.lwt.2024.116977
Vancouver
Zhao Y, Chen K, Rao L, Hu Y, Yang H, Wang Y, Zhao L, Liao X. Investigating the non-covalent interactions between rutin and superoxide dismutase: focus on thermal stability, structure, and in vitro digestion [Internet]. LWT- Food Science and Technology. 2024 ; 212 1-10.[citado 2026 jan. 25 ] Available from: https://doi.org/10.1016/j.lwt.2024.116977
Artigo de periodico
Comparative analysis of the protein profile from biofortified cultivars of quality protein maize and conventional maize by gel-based and gel-free proteomic approaches (2021)
Donado, Priscila Robertina dos Santos ; Pestana, Carlos M. Donado ; Kawahara, Rebeca ; Fernandes, Livia Rosa ; Finardi Filho, Flavio ; Palmisano, Giuseppe
Source: LWT- Food Science and Technology. Unidades: FCF, ICB, ESALQ
Subjects: ALIMENTOS FORTIFICADOS, AMINOÁCIDOS, ESPECTROMETRIA DE MASSAS, MILHO, PROTEÍNAS DE PLANTAS, PROTEÔMICA, VARIEDADES VEGETAIS
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DONADO, Priscila Robertina dos Santos et al. Comparative analysis of the protein profile from biofortified cultivars of quality protein maize and conventional maize by gel-based and gel-free proteomic approaches. LWT- Food Science and Technology, v. 138, p. 20 , 2021Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2020.110683. Acesso em: 25 jan. 2026.
APA
Donado, P. R. dos S., Pestana, C. M. D., Kawahara, R., Fernandes, L. R., Finardi Filho, F., & Palmisano, G. (2021). Comparative analysis of the protein profile from biofortified cultivars of quality protein maize and conventional maize by gel-based and gel-free proteomic approaches. LWT- Food Science and Technology, 138, 20 . doi:10.1016/j.lwt.2020.110683
NLM
Donado PR dos S, Pestana CMD, Kawahara R, Fernandes LR, Finardi Filho F, Palmisano G. Comparative analysis of the protein profile from biofortified cultivars of quality protein maize and conventional maize by gel-based and gel-free proteomic approaches [Internet]. LWT- Food Science and Technology. 2021 ; 138 20 .[citado 2026 jan. 25 ] Available from: https://doi.org/10.1016/j.lwt.2020.110683
Vancouver
Donado PR dos S, Pestana CMD, Kawahara R, Fernandes LR, Finardi Filho F, Palmisano G. Comparative analysis of the protein profile from biofortified cultivars of quality protein maize and conventional maize by gel-based and gel-free proteomic approaches [Internet]. LWT- Food Science and Technology. 2021 ; 138 20 .[citado 2026 jan. 25 ] Available from: https://doi.org/10.1016/j.lwt.2020.110683
Artigo de periodico
Microwave and conventional thermal processing of soymilk: inactivation kinetics of lipoxygenase and trypsin inhibitors activity (2021)
Kubo, Mirian Tiaki Kaneiwa ; Reis, Bruno Henrique Gomes dos; Sato, Laura Naomi Isozaki; Gut, Jorge Andrey Wilhelms
Source: LWT- Food Science and Technology. Unidade: EP
Subjects: LEITE DE SOJA, INIBIDORES DE ENZIMAS, PROCESSAMENTO DE ALIMENTOS, TECNOLOGIA DE MICRO-ONDAS
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KUBO, Mirian Tiaki Kaneiwa et al. Microwave and conventional thermal processing of soymilk: inactivation kinetics of lipoxygenase and trypsin inhibitors activity. LWT- Food Science and Technology, v. 145, p. 1-10, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2021.111275. Acesso em: 25 jan. 2026.
APA
Kubo, M. T. K., Reis, B. H. G. dos, Sato, L. N. I., & Gut, J. A. W. (2021). Microwave and conventional thermal processing of soymilk: inactivation kinetics of lipoxygenase and trypsin inhibitors activity. LWT- Food Science and Technology, 145, 1-10. doi:10.1016/j.lwt.2021.111275
NLM
Kubo MTK, Reis BHG dos, Sato LNI, Gut JAW. Microwave and conventional thermal processing of soymilk: inactivation kinetics of lipoxygenase and trypsin inhibitors activity [Internet]. LWT- Food Science and Technology. 2021 ; 145 1-10.[citado 2026 jan. 25 ] Available from: https://doi.org/10.1016/j.lwt.2021.111275
Vancouver
Kubo MTK, Reis BHG dos, Sato LNI, Gut JAW. Microwave and conventional thermal processing of soymilk: inactivation kinetics of lipoxygenase and trypsin inhibitors activity [Internet]. LWT- Food Science and Technology. 2021 ; 145 1-10.[citado 2026 jan. 25 ] Available from: https://doi.org/10.1016/j.lwt.2021.111275
Artigo de periodico
Cold atmospheric pressure plasma inactivation of dairy associated planktonic cells of Listeria monocytogenes and Staphylococcus aureus (2021)
Lee, Sarah Hwa In; Fröhling, Antje; Schlüter, Oliver; Corassin, Carlos Humberto ; Martinis, Elaine Cristina Pereira de ; Alves, Virginia F.; Pimentel, Tatiana C.; Oliveira, Carlos Augusto Fernandes de
Source: LWT- Food Science and Technology. Unidades: FZEA, FCFRP
Subjects: PLASMA, CITOMETRIA DE FLUXO, LISTERIA, STAPHYLOCOCCUS
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ABNT
LEE, Sarah Hwa In et al. Cold atmospheric pressure plasma inactivation of dairy associated planktonic cells of Listeria monocytogenes and Staphylococcus aureus. LWT- Food Science and Technology, v. 146, p. 1-9, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2021.111452. Acesso em: 25 jan. 2026.
APA
Lee, S. H. I., Fröhling, A., Schlüter, O., Corassin, C. H., Martinis, E. C. P. de, Alves, V. F., et al. (2021). Cold atmospheric pressure plasma inactivation of dairy associated planktonic cells of Listeria monocytogenes and Staphylococcus aureus. LWT- Food Science and Technology, 146, 1-9. doi:10.1016/j.lwt.2021.111452
NLM
Lee SHI, Fröhling A, Schlüter O, Corassin CH, Martinis ECP de, Alves VF, Pimentel TC, Oliveira CAF de. Cold atmospheric pressure plasma inactivation of dairy associated planktonic cells of Listeria monocytogenes and Staphylococcus aureus [Internet]. LWT- Food Science and Technology. 2021 ; 146 1-9.[citado 2026 jan. 25 ] Available from: https://doi.org/10.1016/j.lwt.2021.111452
Vancouver
Lee SHI, Fröhling A, Schlüter O, Corassin CH, Martinis ECP de, Alves VF, Pimentel TC, Oliveira CAF de. Cold atmospheric pressure plasma inactivation of dairy associated planktonic cells of Listeria monocytogenes and Staphylococcus aureus [Internet]. LWT- Food Science and Technology. 2021 ; 146 1-9.[citado 2026 jan. 25 ] Available from: https://doi.org/10.1016/j.lwt.2021.111452
Artigo de periodico
Inactivation kinetics of Bacillus cereus vegetative cells and spores from different sources by antimicrobial photodynamic treatment (aPDT) (2021)
Prado-Silva, Leonardo do; Alvarenga, Verônica O.; Braga, Gilberto Ubida Leite ; Sant’Ana, Anderson S.
Source: LWT- Food Science and Technology. Unidade: FCFRP
Subjects: BACILOS GRAM-POSITIVOS, AGENTES ANTIMICROBIANOS, TECNOLOGIAS DA SAÚDE, CORANTES
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ABNT
PRADO-SILVA, Leonardo do et al. Inactivation kinetics of Bacillus cereus vegetative cells and spores from different sources by antimicrobial photodynamic treatment (aPDT). LWT- Food Science and Technology, v. 142, p. 1-7, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2021.111037. Acesso em: 25 jan. 2026.
APA
Prado-Silva, L. do, Alvarenga, V. O., Braga, G. U. L., & Sant’Ana, A. S. (2021). Inactivation kinetics of Bacillus cereus vegetative cells and spores from different sources by antimicrobial photodynamic treatment (aPDT). LWT- Food Science and Technology, 142, 1-7. doi:10.1016/j.lwt.2021.111037
NLM
Prado-Silva L do, Alvarenga VO, Braga GUL, Sant’Ana AS. Inactivation kinetics of Bacillus cereus vegetative cells and spores from different sources by antimicrobial photodynamic treatment (aPDT) [Internet]. LWT- Food Science and Technology. 2021 ; 142 1-7.[citado 2026 jan. 25 ] Available from: https://doi.org/10.1016/j.lwt.2021.111037
Vancouver
Prado-Silva L do, Alvarenga VO, Braga GUL, Sant’Ana AS. Inactivation kinetics of Bacillus cereus vegetative cells and spores from different sources by antimicrobial photodynamic treatment (aPDT) [Internet]. LWT- Food Science and Technology. 2021 ; 142 1-7.[citado 2026 jan. 25 ] Available from: https://doi.org/10.1016/j.lwt.2021.111037
Artigo de periodico
Microwave-assisted extraction of soluble sugars from banana puree with natural deep eutectic solvents (NADES) (2019)
Gómez, Analía Verónica; Tadini, Carmen Cecília ; Biswas, Atanu ; Buttrum, Megan; Kim, Sanghoon ; Boddu, Veera M ; Cheng, Huai N
Source: LWT- Food Science and Technology. Unidade: EP
Subjects: BANANA, ALIMENTOS FUNCIONAIS, SOLVENTE
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ABNT
GÓMEZ, Analía Verónica et al. Microwave-assisted extraction of soluble sugars from banana puree with natural deep eutectic solvents (NADES). LWT- Food Science and Technology, v. 107, p. 79-88, 2019Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2019.02.052. Acesso em: 25 jan. 2026.
APA
Gómez, A. V., Tadini, C. C., Biswas, A., Buttrum, M., Kim, S., Boddu, V. M., & Cheng, H. N. (2019). Microwave-assisted extraction of soluble sugars from banana puree with natural deep eutectic solvents (NADES). LWT- Food Science and Technology, 107, 79-88. doi:10.1016/j.lwt.2019.02.052
NLM
Gómez AV, Tadini CC, Biswas A, Buttrum M, Kim S, Boddu VM, Cheng HN. Microwave-assisted extraction of soluble sugars from banana puree with natural deep eutectic solvents (NADES) [Internet]. LWT- Food Science and Technology. 2019 ; 107 79-88.[citado 2026 jan. 25 ] Available from: https://doi.org/10.1016/j.lwt.2019.02.052
Vancouver
Gómez AV, Tadini CC, Biswas A, Buttrum M, Kim S, Boddu VM, Cheng HN. Microwave-assisted extraction of soluble sugars from banana puree with natural deep eutectic solvents (NADES) [Internet]. LWT- Food Science and Technology. 2019 ; 107 79-88.[citado 2026 jan. 25 ] Available from: https://doi.org/10.1016/j.lwt.2019.02.052
Artigo de periodico
Inactivation kinetics of pectin methyl esterase in the microwave-assisted pasteurization of orange juice (2018)
Brugos, Ana Fabrícia de Oliveira; Gut, Jorge Andrey Wilhelms ; Tadini, Carmen Cecília
Source: LWT- Food Science and Technology. Unidade: EP
Subjects: SUCOS DE FRUTAS, PASTEURIZAÇÃO, CINÉTICA
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ABNT
BRUGOS, Ana Fabrícia de Oliveira e GUT, Jorge Andrey Wilhelms e TADINI, Carmen Cecília. Inactivation kinetics of pectin methyl esterase in the microwave-assisted pasteurization of orange juice. LWT- Food Science and Technology, v. 97, p. 603-609, 2018Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2018.07.042. Acesso em: 25 jan. 2026.
APA
Brugos, A. F. de O., Gut, J. A. W., & Tadini, C. C. (2018). Inactivation kinetics of pectin methyl esterase in the microwave-assisted pasteurization of orange juice. LWT- Food Science and Technology, 97, 603-609. doi:10.1016/j.lwt.2018.07.042
NLM
Brugos AF de O, Gut JAW, Tadini CC. Inactivation kinetics of pectin methyl esterase in the microwave-assisted pasteurization of orange juice [Internet]. LWT- Food Science and Technology. 2018 ; 97 603-609.[citado 2026 jan. 25 ] Available from: https://doi.org/10.1016/j.lwt.2018.07.042
Vancouver
Brugos AF de O, Gut JAW, Tadini CC. Inactivation kinetics of pectin methyl esterase in the microwave-assisted pasteurization of orange juice [Internet]. LWT- Food Science and Technology. 2018 ; 97 603-609.[citado 2026 jan. 25 ] Available from: https://doi.org/10.1016/j.lwt.2018.07.042
Artigo de periodico
Production, physicochemical stability of quercetin-loaded nanoemulsions and evaluation of antioxidant activity in spreadable chicken pâtés (2018)
De Carli, Cynthia; Moraes-Lovison, Marília; Pinho, Samantha Cristina de
Source: LWT- Food Science and Technology. Unidade: FZEA
Subjects: MICROENCAPSULAÇÃO, EMULSÕES (FORMAS FARMACÊUTICAS), FLAVONOIDES, CARNES E DERIVADOS, ANTIOXIDANTES
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ABNT
DE CARLI, Cynthia e MORAES-LOVISON, Marília e PINHO, Samantha Cristina de. Production, physicochemical stability of quercetin-loaded nanoemulsions and evaluation of antioxidant activity in spreadable chicken pâtés. LWT- Food Science and Technology, v. 98, p. 154-161, 2018Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2018.08.037. Acesso em: 25 jan. 2026.
APA
De Carli, C., Moraes-Lovison, M., & Pinho, S. C. de. (2018). Production, physicochemical stability of quercetin-loaded nanoemulsions and evaluation of antioxidant activity in spreadable chicken pâtés. LWT- Food Science and Technology, 98, 154-161. doi:10.1016/j.lwt.2018.08.037
NLM
De Carli C, Moraes-Lovison M, Pinho SC de. Production, physicochemical stability of quercetin-loaded nanoemulsions and evaluation of antioxidant activity in spreadable chicken pâtés [Internet]. LWT- Food Science and Technology. 2018 ; 98 154-161.[citado 2026 jan. 25 ] Available from: https://doi.org/10.1016/j.lwt.2018.08.037
Vancouver
De Carli C, Moraes-Lovison M, Pinho SC de. Production, physicochemical stability of quercetin-loaded nanoemulsions and evaluation of antioxidant activity in spreadable chicken pâtés [Internet]. LWT- Food Science and Technology. 2018 ; 98 154-161.[citado 2026 jan. 25 ] Available from: https://doi.org/10.1016/j.lwt.2018.08.037
Artigo de periodico
Effect of a combination of enzymes on the fundamental rheological behavior of bread dough enriched with resistant starch (2016)
Altuna, Luz; Ribotta, Pablo Daniel ; Tadini, Carmen Cecília
Source: LWT- Food Science and Technology. Unidade: EP
Subjects: ENZIMAS, AMIDO, REOLOGIA
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ABNT
ALTUNA, Luz e RIBOTTA, Pablo Daniel e TADINI, Carmen Cecília. Effect of a combination of enzymes on the fundamental rheological behavior of bread dough enriched with resistant starch. LWT- Food Science and Technology, v. 73, p. 267-273, 2016Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2016.06.010. Acesso em: 25 jan. 2026.
APA
Altuna, L., Ribotta, P. D., & Tadini, C. C. (2016). Effect of a combination of enzymes on the fundamental rheological behavior of bread dough enriched with resistant starch. LWT- Food Science and Technology, 73, 267-273. doi:10.1016/j.lwt.2016.06.010
NLM
Altuna L, Ribotta PD, Tadini CC. Effect of a combination of enzymes on the fundamental rheological behavior of bread dough enriched with resistant starch [Internet]. LWT- Food Science and Technology. 2016 ; 73 267-273.[citado 2026 jan. 25 ] Available from: https://doi.org/10.1016/j.lwt.2016.06.010
Vancouver
Altuna L, Ribotta PD, Tadini CC. Effect of a combination of enzymes on the fundamental rheological behavior of bread dough enriched with resistant starch [Internet]. LWT- Food Science and Technology. 2016 ; 73 267-273.[citado 2026 jan. 25 ] Available from: https://doi.org/10.1016/j.lwt.2016.06.010
Artigo de periodico
Effect of a combination of enzymes on dough rheology and physical and sensory properties of bread enriched with resistant starch (2015)
Altuna, Luz; Ribotta, Pablo Daniel ; Tadini, Carmen Cecília
Source: LWT- Food Science and Technology. Unidade: EP
Subjects: ENZIMAS, AMIDO, REOLOGIA, PÃO
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ABNT
ALTUNA, Luz e RIBOTTA, Pablo Daniel e TADINI, Carmen Cecília. Effect of a combination of enzymes on dough rheology and physical and sensory properties of bread enriched with resistant starch. LWT- Food Science and Technology, v. 64, n. 2, p. 867-873, 2015Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2015.06.024. Acesso em: 25 jan. 2026.
APA
Altuna, L., Ribotta, P. D., & Tadini, C. C. (2015). Effect of a combination of enzymes on dough rheology and physical and sensory properties of bread enriched with resistant starch. LWT- Food Science and Technology, 64( 2), 867-873. doi:10.1016/j.lwt.2015.06.024
NLM
Altuna L, Ribotta PD, Tadini CC. Effect of a combination of enzymes on dough rheology and physical and sensory properties of bread enriched with resistant starch [Internet]. LWT- Food Science and Technology. 2015 ; 64( 2): 867-873.[citado 2026 jan. 25 ] Available from: https://doi.org/10.1016/j.lwt.2015.06.024
Vancouver
Altuna L, Ribotta PD, Tadini CC. Effect of a combination of enzymes on dough rheology and physical and sensory properties of bread enriched with resistant starch [Internet]. LWT- Food Science and Technology. 2015 ; 64( 2): 867-873.[citado 2026 jan. 25 ] Available from: https://doi.org/10.1016/j.lwt.2015.06.024
Artigo de periodico
Development of bioactive edible film from turmeric dye solvent extraction residue (2014)
Maniglia, Bianca Chieregato ; Domingos, J. R.; Paula, Roberta Lopes de; Tapia-Blacido, Delia
Source: LWT- Food Science and Technology. Unidade: FFCLRP
Subjects: BIOFILMES, AÇAFRÃO, CORANTES, ANTIOXIDANTES
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ABNT
MANIGLIA, Bianca Chieregato et al. Development of bioactive edible film from turmeric dye solvent extraction residue. LWT- Food Science and Technology, v. 56, n. 2, p. 269\2013277, 2014Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2013.12.011. Acesso em: 25 jan. 2026.
APA
Maniglia, B. C., Domingos, J. R., Paula, R. L. de, & Tapia-Blacido, D. (2014). Development of bioactive edible film from turmeric dye solvent extraction residue. LWT- Food Science and Technology, 56( 2), 269\2013277. doi:10.1016/j.lwt.2013.12.011
NLM
Maniglia BC, Domingos JR, Paula RL de, Tapia-Blacido D. Development of bioactive edible film from turmeric dye solvent extraction residue [Internet]. LWT- Food Science and Technology. 2014 ; 56( 2): 269\2013277.[citado 2026 jan. 25 ] Available from: https://doi.org/10.1016/j.lwt.2013.12.011
Vancouver
Maniglia BC, Domingos JR, Paula RL de, Tapia-Blacido D. Development of bioactive edible film from turmeric dye solvent extraction residue [Internet]. LWT- Food Science and Technology. 2014 ; 56( 2): 269\2013277.[citado 2026 jan. 25 ] Available from: https://doi.org/10.1016/j.lwt.2013.12.011
Artigo de periodico
Cassava starch composite films incorporated with cinnamon essential oil: Antimicrobial activity, microstructure, mechanical and barrier properties (2013)
Souza, Ana Cristina de; Goto, Giselle Emiko Omokawa; Mainardi, Janaina Aparecida; Vieira Coelho, A. C. ; Tadini, Carmen Cecília
Source: LWT- Food Science and Technology. Unidade: EP
Subjects: AGENTES ANTIMICROBIANOS, CONSERVAÇÃO DE ALIMENTOS, AMIDO
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ABNT
SOUZA, Ana Cristina de et al. Cassava starch composite films incorporated with cinnamon essential oil: Antimicrobial activity, microstructure, mechanical and barrier properties. LWT- Food Science and Technology, v. 54, n. 2, p. 346-352, 2013Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2013.06.017. Acesso em: 25 jan. 2026.
APA
Souza, A. C. de, Goto, G. E. O., Mainardi, J. A., Vieira Coelho, A. C., & Tadini, C. C. (2013). Cassava starch composite films incorporated with cinnamon essential oil: Antimicrobial activity, microstructure, mechanical and barrier properties. LWT- Food Science and Technology, 54( 2), 346-352. doi:10.1016/j.lwt.2013.06.017
NLM
Souza AC de, Goto GEO, Mainardi JA, Vieira Coelho AC, Tadini CC. Cassava starch composite films incorporated with cinnamon essential oil: Antimicrobial activity, microstructure, mechanical and barrier properties [Internet]. LWT- Food Science and Technology. 2013 ; 54( 2): 346-352.[citado 2026 jan. 25 ] Available from: https://doi.org/10.1016/j.lwt.2013.06.017
Vancouver
Souza AC de, Goto GEO, Mainardi JA, Vieira Coelho AC, Tadini CC. Cassava starch composite films incorporated with cinnamon essential oil: Antimicrobial activity, microstructure, mechanical and barrier properties [Internet]. LWT- Food Science and Technology. 2013 ; 54( 2): 346-352.[citado 2026 jan. 25 ] Available from: https://doi.org/10.1016/j.lwt.2013.06.017

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