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  • Source: Journal of Food Science. Unidade: FCF

    Subjects: ACEROLA, SOJA, LACTOBACILLUS

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      VIEIRA, Antônio Diogo Silva; BÍSCOLA, Vanessa; ALBUQUERQUE, Marcela Albuquerque Cavalcanti de; BEDANI, Raquel; SAAD, Susana Marta Isay. Impact of acerola (Malpighia emarginata DC) byproduct and probiotic strains on technological and sensory features of fermented soy beverages. Journal of Food Science, Hoboken, v. 84, n. 12, p. 3726-3734, 2019. Disponível em: < http://dx.doi.org/10.1111/1750-3841.14939 > DOI: 10.1111/1750-3841.14939.
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      Vieira, A. D. S., Bíscola, V., Albuquerque, M. A. C. de, Bedani, R., & Saad, S. M. I. (2019). Impact of acerola (Malpighia emarginata DC) byproduct and probiotic strains on technological and sensory features of fermented soy beverages. Journal of Food Science, 84( 12), 3726-3734. doi:10.1111/1750-3841.14939
    • NLM

      Vieira ADS, Bíscola V, Albuquerque MAC de, Bedani R, Saad SMI. Impact of acerola (Malpighia emarginata DC) byproduct and probiotic strains on technological and sensory features of fermented soy beverages [Internet]. Journal of Food Science. 2019 ; 84( 12): 3726-3734.Available from: http://dx.doi.org/10.1111/1750-3841.14939
    • Vancouver

      Vieira ADS, Bíscola V, Albuquerque MAC de, Bedani R, Saad SMI. Impact of acerola (Malpighia emarginata DC) byproduct and probiotic strains on technological and sensory features of fermented soy beverages [Internet]. Journal of Food Science. 2019 ; 84( 12): 3726-3734.Available from: http://dx.doi.org/10.1111/1750-3841.14939
  • Source: Journal of Food Science. Unidade: FZEA

    Subjects: EXTRAÇÃO COM FLUÍDO SUPERCRÍTICO, ANTIOXIDANTES, EXTRAÇÃO DE LÍQUIDOS, FRUTAS

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      BITTENCOURT, Gabriela Marques; FIRMIANO, Daniele Martins; FACHINI, Raphaela Perna; et al. Application of green technology for the acquisition of extracts of araçá (Psidium grandifolium Mart. ex DC.) using supercritical CO2 and pressurized ethanol: characterization and analysis of activity. Journal of Food Science, Chicago, Institute of Food Technologists, v. 84, n. 6, p. 1297-1307, 2019. Disponível em: < https://doi.org/10.1111/1750-3841.14584 > DOI: 10.1111/1750-3841.14584.
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      Bittencourt, G. M., Firmiano, D. M., Fachini, R. P., Lacaz-Ruiz, R., Fernandes, A. M., & Oliveira, A. L. de. (2019). Application of green technology for the acquisition of extracts of araçá (Psidium grandifolium Mart. ex DC.) using supercritical CO2 and pressurized ethanol: characterization and analysis of activity. Journal of Food Science, 84( 6), 1297-1307. doi:10.1111/1750-3841.14584
    • NLM

      Bittencourt GM, Firmiano DM, Fachini RP, Lacaz-Ruiz R, Fernandes AM, Oliveira AL de. Application of green technology for the acquisition of extracts of araçá (Psidium grandifolium Mart. ex DC.) using supercritical CO2 and pressurized ethanol: characterization and analysis of activity [Internet]. Journal of Food Science. 2019 ; 84( 6): 1297-1307.Available from: https://doi.org/10.1111/1750-3841.14584
    • Vancouver

      Bittencourt GM, Firmiano DM, Fachini RP, Lacaz-Ruiz R, Fernandes AM, Oliveira AL de. Application of green technology for the acquisition of extracts of araçá (Psidium grandifolium Mart. ex DC.) using supercritical CO2 and pressurized ethanol: characterization and analysis of activity [Internet]. Journal of Food Science. 2019 ; 84( 6): 1297-1307.Available from: https://doi.org/10.1111/1750-3841.14584
  • Source: Journal of Food Science. Unidade: FCF

    Subjects: BIOFILMES, FENÓTIPOS

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      RIVERA, Milagros Liseth Castillo; HASSIMOTTO, Neuza Mariko Aymoto; BUERIS, Vanessa; et al. Effect of Capsicum Frutescens extract, capsaicin, and luteolin on quorum sensing regulated phenotypes. Journal of Food Science, Hoboken, v. 84, n. 6, p. 1477-1486, 2019. Disponível em: < http://dx.doi.org/10.1111/1750-3841.14648 > DOI: 10.1111/1750-3841.14648.
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      Rivera, M. L. C., Hassimotto, N. M. A., Bueris, V., Sircili, M. P., Almeida, F. A. de, & Pinto, U. M. (2019). Effect of Capsicum Frutescens extract, capsaicin, and luteolin on quorum sensing regulated phenotypes. Journal of Food Science, 84( 6), 1477-1486. doi:10.1111/1750-3841.14648
    • NLM

      Rivera MLC, Hassimotto NMA, Bueris V, Sircili MP, Almeida FA de, Pinto UM. Effect of Capsicum Frutescens extract, capsaicin, and luteolin on quorum sensing regulated phenotypes [Internet]. Journal of Food Science. 2019 ; 84( 6): 1477-1486.Available from: http://dx.doi.org/10.1111/1750-3841.14648
    • Vancouver

      Rivera MLC, Hassimotto NMA, Bueris V, Sircili MP, Almeida FA de, Pinto UM. Effect of Capsicum Frutescens extract, capsaicin, and luteolin on quorum sensing regulated phenotypes [Internet]. Journal of Food Science. 2019 ; 84( 6): 1477-1486.Available from: http://dx.doi.org/10.1111/1750-3841.14648
  • Source: Journal of Food Science. Unidade: ESALQ

    Subjects: FEIJÃO, GERMINAÇÃO, HIDRATAÇÃO, IRRADIAÇÃO DE ALIMENTOS, RADIAÇÃO IONIZANTE, ULTRASSOM

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      MIANO, Alberto Claudio; SABADOTI, Viviane Deroldo; AUGUSTO, Pedro Esteves Duarte. Combining ionizing irradiation and ultrasound technologies: effect on beans hydration and germination. Journal of Food Science, Chicago, Institute of Food Technologists, v. 84, n. 11, p. 3179-3185, 2019. Disponível em: < http://dx.doi.org/10.1111/1750-3841.14819 > DOI: 10.1111/1750-3841.14819.
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      Miano, A. C., Sabadoti, V. D., & Augusto, P. E. D. (2019). Combining ionizing irradiation and ultrasound technologies: effect on beans hydration and germination. Journal of Food Science, 84( 11), 3179-3185. doi:10.1111/1750-3841.14819
    • NLM

      Miano AC, Sabadoti VD, Augusto PED. Combining ionizing irradiation and ultrasound technologies: effect on beans hydration and germination [Internet]. Journal of Food Science. 2019 ; 84( 11): 3179-3185.Available from: http://dx.doi.org/10.1111/1750-3841.14819
    • Vancouver

      Miano AC, Sabadoti VD, Augusto PED. Combining ionizing irradiation and ultrasound technologies: effect on beans hydration and germination [Internet]. Journal of Food Science. 2019 ; 84( 11): 3179-3185.Available from: http://dx.doi.org/10.1111/1750-3841.14819
  • Source: Journal of Food Science. Unidade: ESALQ

    Subjects: ÁCIDOS GRAXOS, ANÁLISE SENSORIAL DE ALIMENTOS, GADO NELORE, DIETA ANIMAL, LIPÍDEOS

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      GESTEIRA, Susana M; OLIVEIRA, Ronaldo L; SILVA, Thadeu M; et al. Physicochemical quality, fatty acid composition, and sensory analysis of nellore steers meat fed with inclusion of condensed tannin in the diet. Journal of Food Science, Oxford, Wiley, v. 83, n. 5, p. 1366-1372, 2018. Disponível em: < http://dx.doi.org/10.1111/1750-3841.14136 > DOI: 10.1111/1750-3841.14136.
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      Gesteira, S. M., Oliveira, R. L., Silva, T. M., Ribeiro, R. D. X., Ribeiro, C. V. D. M., Pereira, E. S., et al. (2018). Physicochemical quality, fatty acid composition, and sensory analysis of nellore steers meat fed with inclusion of condensed tannin in the diet. Journal of Food Science, 83( 5), 1366-1372. doi:10.1111/1750-3841.14136
    • NLM

      Gesteira SM, Oliveira RL, Silva TM, Ribeiro RDX, Ribeiro CVDM, Pereira ES, Lanna DPD, Pinto LFB, Rocha TC, Vieira JF, Bezerra LR. Physicochemical quality, fatty acid composition, and sensory analysis of nellore steers meat fed with inclusion of condensed tannin in the diet [Internet]. Journal of Food Science. 2018 ; 83( 5): 1366-1372.Available from: http://dx.doi.org/10.1111/1750-3841.14136
    • Vancouver

      Gesteira SM, Oliveira RL, Silva TM, Ribeiro RDX, Ribeiro CVDM, Pereira ES, Lanna DPD, Pinto LFB, Rocha TC, Vieira JF, Bezerra LR. Physicochemical quality, fatty acid composition, and sensory analysis of nellore steers meat fed with inclusion of condensed tannin in the diet [Internet]. Journal of Food Science. 2018 ; 83( 5): 1366-1372.Available from: http://dx.doi.org/10.1111/1750-3841.14136
  • Source: Journal of Food Science. Unidade: CENA

    Subjects: CROMATOGRAFIA, FEIJÃO, SEGURANÇA ALIMENTAR, QUALIDADE DOS ALIMENTOS, INSETICIDAS

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      ARMELIM, José Maurício; PIMPINATO, Rodrigo Floriano; TORNISIELO, Valdemar Luiz. The dissipative potential of gamma irradiation in residues of Imidacloprid and Thiamethoxam in the postharvest of common beans. Journal of Food Science, Champaign, v. 83, n. 10, 2018. DOI: 10.1111/1750-3841.14344.
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      Armelim, J. M., Pimpinato, R. F., & Tornisielo, V. L. (2018). The dissipative potential of gamma irradiation in residues of Imidacloprid and Thiamethoxam in the postharvest of common beans. Journal of Food Science, 83( 10). doi:10.1111/1750-3841.14344
    • NLM

      Armelim JM, Pimpinato RF, Tornisielo VL. The dissipative potential of gamma irradiation in residues of Imidacloprid and Thiamethoxam in the postharvest of common beans. Journal of Food Science. 2018 ; 83( 10):
    • Vancouver

      Armelim JM, Pimpinato RF, Tornisielo VL. The dissipative potential of gamma irradiation in residues of Imidacloprid and Thiamethoxam in the postharvest of common beans. Journal of Food Science. 2018 ; 83( 10):
  • Source: Journal of Food Science. Unidade: FZEA

    Subjects: CAROTENOIDES, MICROENCAPSULAÇÃO, LIPÍDEOS, PROTEÍNAS

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      BRITO-OLIVEIRA, Thais Carvalho; MOLINA, Camila Velludo; NETTO, Flávia Maria; PINHO, Samantha Cristina de. Encapsulation of beta-carotene in lipid microparticles stabilized with hydrolyzed soy protein isolate: production parameters, alpha-tocopherol coencapsulation and stability under stress conditions. Journal of Food Science, Hoboken, v. 82, n. 3, p. 659-669, 2017. Disponível em: < https://doi.org/10.1111/1750-3841.13642 > DOI: 10.1111/1750-3841.13642.
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      Brito-Oliveira, T. C., Molina, C. V., Netto, F. M., & Pinho, S. C. de. (2017). Encapsulation of beta-carotene in lipid microparticles stabilized with hydrolyzed soy protein isolate: production parameters, alpha-tocopherol coencapsulation and stability under stress conditions. Journal of Food Science, 82( 3), 659-669. doi:10.1111/1750-3841.13642
    • NLM

      Brito-Oliveira TC, Molina CV, Netto FM, Pinho SC de. Encapsulation of beta-carotene in lipid microparticles stabilized with hydrolyzed soy protein isolate: production parameters, alpha-tocopherol coencapsulation and stability under stress conditions [Internet]. Journal of Food Science. 2017 ; 82( 3): 659-669.Available from: https://doi.org/10.1111/1750-3841.13642
    • Vancouver

      Brito-Oliveira TC, Molina CV, Netto FM, Pinho SC de. Encapsulation of beta-carotene in lipid microparticles stabilized with hydrolyzed soy protein isolate: production parameters, alpha-tocopherol coencapsulation and stability under stress conditions [Internet]. Journal of Food Science. 2017 ; 82( 3): 659-669.Available from: https://doi.org/10.1111/1750-3841.13642
  • Source: Journal of Food Science. Unidades: FZEA, FCF

    Subjects: LIOFILIZAÇÃO, ALIMENTOS FUNCIONAIS, CAMU-CAMU, FRUTAS, ANTIOXIDANTES, PROANTOCIANIDINAS

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      FUJITA, Alice; SOUZA, Volnei Brito de; DAZA, Luis Daniel; et al. Effects of spray-drying parameters on in vitro functional properties of Camu-camu (Myrciaria dubia Mc. Vaugh): a typical Amazonian fruit. Journal of Food Science, Hoboken, v. 82, n. 5, p. 1083-1091, 2017. Disponível em: < https://doi.org/10.1111/1750-3841.13668 > DOI: 10.1111/1750-3841.13668.
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      Fujita, A., Souza, V. B. de, Daza, L. D., Fávaro-Trindade, C. S., Granato, D., & Genovese, M. I. (2017). Effects of spray-drying parameters on in vitro functional properties of Camu-camu (Myrciaria dubia Mc. Vaugh): a typical Amazonian fruit. Journal of Food Science, 82( 5), 1083-1091. doi:10.1111/1750-3841.13668
    • NLM

      Fujita A, Souza VB de, Daza LD, Fávaro-Trindade CS, Granato D, Genovese MI. Effects of spray-drying parameters on in vitro functional properties of Camu-camu (Myrciaria dubia Mc. Vaugh): a typical Amazonian fruit [Internet]. Journal of Food Science. 2017 ; 82( 5): 1083-1091.Available from: https://doi.org/10.1111/1750-3841.13668
    • Vancouver

      Fujita A, Souza VB de, Daza LD, Fávaro-Trindade CS, Granato D, Genovese MI. Effects of spray-drying parameters on in vitro functional properties of Camu-camu (Myrciaria dubia Mc. Vaugh): a typical Amazonian fruit [Internet]. Journal of Food Science. 2017 ; 82( 5): 1083-1091.Available from: https://doi.org/10.1111/1750-3841.13668
  • Source: Journal of Food Science. Unidade: FSP

    Subjects: COLESTEROL, ÁCIDOS GRAXOS, ANTIOXIDANTES, SARDINHA, CONDIMENTOS E ESPECIARIAS

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      FERREIRA, Fernanda Silva; SAMPAIO, Geni Rodrigues; KELLER, Laura M; et al. Impact of Air Frying on Cholesterol and Fatty Acids Oxidation in Sardines: Protective Effects of Aromatic Herbs. Journal of Food Science, Malden, v. 82, n. 12, p. 2823-2831, 2017. Disponível em: < https://doi.org/10.1111/1750-3841.13967 > DOI: 10.1111/1750-3841.13967.
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      Ferreira, F. S., Sampaio, G. R., Keller, L. M., Sawaya, A. C. H. F., Chávez, D. W. H., Torres, E. A. F. da S., & Saldanha, T. (2017). Impact of Air Frying on Cholesterol and Fatty Acids Oxidation in Sardines: Protective Effects of Aromatic Herbs. Journal of Food Science, 82( 12), 2823-2831. doi:10.1111/1750-3841.13967
    • NLM

      Ferreira FS, Sampaio GR, Keller LM, Sawaya ACHF, Chávez DWH, Torres EAF da S, Saldanha T. Impact of Air Frying on Cholesterol and Fatty Acids Oxidation in Sardines: Protective Effects of Aromatic Herbs [Internet]. Journal of Food Science. 2017 ;82( 12): 2823-2831.Available from: https://doi.org/10.1111/1750-3841.13967
    • Vancouver

      Ferreira FS, Sampaio GR, Keller LM, Sawaya ACHF, Chávez DWH, Torres EAF da S, Saldanha T. Impact of Air Frying on Cholesterol and Fatty Acids Oxidation in Sardines: Protective Effects of Aromatic Herbs [Internet]. Journal of Food Science. 2017 ;82( 12): 2823-2831.Available from: https://doi.org/10.1111/1750-3841.13967
  • Source: Journal of Food Science. Unidade: FZEA

    Subjects: TECNOLOGIA DE ALIMENTOS, AMIDO, FLAVONOIDES, LIPOSSOMOS

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      TONIAZZO, Taíse; GALESKAS, Helena; DACANAL, Gustavo César; PINHO, Samantha Cristina de. Production of cornstarch granules enriched with quercetin liposomes by aggregation of particulate binary mixtures using high shear process. Journal of Food Science, Hoboken, v. 82, n. 11, p. 2626-2633, 2017. Disponível em: < https://dx.doi.org/10.1111/1750-3841.13922 > DOI: 10.1111/1750-3841.13922.
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      Toniazzo, T., Galeskas, H., Dacanal, G. C., & Pinho, S. C. de. (2017). Production of cornstarch granules enriched with quercetin liposomes by aggregation of particulate binary mixtures using high shear process. Journal of Food Science, 82( 11), 2626-2633. doi:10.1111/1750-3841.13922
    • NLM

      Toniazzo T, Galeskas H, Dacanal GC, Pinho SC de. Production of cornstarch granules enriched with quercetin liposomes by aggregation of particulate binary mixtures using high shear process [Internet]. Journal of Food Science. 2017 ; 82( 11): 2626-2633.Available from: https://dx.doi.org/10.1111/1750-3841.13922
    • Vancouver

      Toniazzo T, Galeskas H, Dacanal GC, Pinho SC de. Production of cornstarch granules enriched with quercetin liposomes by aggregation of particulate binary mixtures using high shear process [Internet]. Journal of Food Science. 2017 ; 82( 11): 2626-2633.Available from: https://dx.doi.org/10.1111/1750-3841.13922
  • Source: Journal of Food Science. Unidade: FCF

    Subjects: ANTIOXIDANTES, COMPOSTOS FENÓLICOS, PITANGA

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      RODRIGUES, Adeline Conceição; ZOLA, Flávia Guimarães; OLIVEIRA, Brígida D’Ávila; et al. Quorum Quenching and Microbial Control throughPhenolic Extract of Eugenia Uniflora Fruits. Journal of Food Science, Hoboken, v. 81, n. 10, p. 2538-2544, 2016. Disponível em: < http://dx.doi.org/10.1111/1750-3841.13431 > DOI: 10.1111/1750-3841.13431.
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      Rodrigues, A. C., Zola, F. G., Oliveira, B. D. ’Á., Sacramento, N. T. B., Silva, E. R. da, Bertoldi, M. C., et al. (2016). Quorum Quenching and Microbial Control throughPhenolic Extract of Eugenia Uniflora Fruits. Journal of Food Science, 81( 10), 2538-2544. doi:10.1111/1750-3841.13431
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      Rodrigues AC, Zola FG, Oliveira BD’Á, Sacramento NTB, Silva ER da, Bertoldi MC, Taylor JG, Pinto UM. Quorum Quenching and Microbial Control throughPhenolic Extract of Eugenia Uniflora Fruits [Internet]. Journal of Food Science. 2016 ; 81( 10): 2538-2544.Available from: http://dx.doi.org/10.1111/1750-3841.13431
    • Vancouver

      Rodrigues AC, Zola FG, Oliveira BD’Á, Sacramento NTB, Silva ER da, Bertoldi MC, Taylor JG, Pinto UM. Quorum Quenching and Microbial Control throughPhenolic Extract of Eugenia Uniflora Fruits [Internet]. Journal of Food Science. 2016 ; 81( 10): 2538-2544.Available from: http://dx.doi.org/10.1111/1750-3841.13431
  • Source: Journal of Food Science. Unidade: ICMC

    Subjects: COMPUTAÇÃO GRÁFICA, ANTIOXIDANTES, CHÁ, VOLTAMETRIA

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      MAXIMINO, Mateus Dassie; MARTIN, Cibely Silva; PAULOVICH, Fernando Vieira; ALESSIO, Priscila. Layer-by-layer thin film of iron phthalocyanine as a simple and fast sensor for polyphenol determination in tea samples. Journal of Food Science, Hoboken, Wiley-Blackwell, v. 81, n. 10, p. C2344-C2351, 2016. Disponível em: < http://dx.doi.org/10.1111/1750-3841.13394 > DOI: 10.1111/1750-3841.13394.
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      Maximino, M. D., Martin, C. S., Paulovich, F. V., & Alessio, P. (2016). Layer-by-layer thin film of iron phthalocyanine as a simple and fast sensor for polyphenol determination in tea samples. Journal of Food Science, 81( 10), C2344-C2351. doi:10.1111/1750-3841.13394
    • NLM

      Maximino MD, Martin CS, Paulovich FV, Alessio P. Layer-by-layer thin film of iron phthalocyanine as a simple and fast sensor for polyphenol determination in tea samples [Internet]. Journal of Food Science. 2016 ; 81( 10): C2344-C2351.Available from: http://dx.doi.org/10.1111/1750-3841.13394
    • Vancouver

      Maximino MD, Martin CS, Paulovich FV, Alessio P. Layer-by-layer thin film of iron phthalocyanine as a simple and fast sensor for polyphenol determination in tea samples [Internet]. Journal of Food Science. 2016 ; 81( 10): C2344-C2351.Available from: http://dx.doi.org/10.1111/1750-3841.13394
  • Source: Journal of Food Science. Unidade: IQSC

    Subjects: QUÍMICA ANALÍTICA, CANA-DE-AÇÚCAR

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      SERAFIM, Felipe Augusto Thobias; RECHE, Roni Vicente; FRANCO, Douglas Wagner. Chemical typification of the sugarcane spirits produced in São Paulo State. Journal of Food Science, Hoboken, v. xx, p. xx-xx, 2015. Disponível em: < http://dx.doi.org/10.1111/1750-3841.13013 > DOI: 10.1111/1750-3841.13013.
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      Serafim, F. A. T., Reche, R. V., & Franco, D. W. (2015). Chemical typification of the sugarcane spirits produced in São Paulo State. Journal of Food Science, xx, xx-xx. doi:10.1111/1750-3841.13013
    • NLM

      Serafim FAT, Reche RV, Franco DW. Chemical typification of the sugarcane spirits produced in São Paulo State [Internet]. Journal of Food Science. 2015 ; xx xx-xx.Available from: http://dx.doi.org/10.1111/1750-3841.13013
    • Vancouver

      Serafim FAT, Reche RV, Franco DW. Chemical typification of the sugarcane spirits produced in São Paulo State [Internet]. Journal of Food Science. 2015 ; xx xx-xx.Available from: http://dx.doi.org/10.1111/1750-3841.13013
  • Source: Journal of Food Science. Unidade: FSP

    Subjects: COLESTEROL, PRODUTOS PESQUEIROS, PEIXES

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      DANTAS, Natalie Marinho; SAMPAIO, Geni Rodrigues; FERREIRA, Fernanda Silva; et al. Cholesterol oxidation in fish and fish products. Journal of Food Science, Champaign, v. 80, n. 12, p. R2627-R2639, 2015. Disponível em: < http://dx.doi.org/10.1111/1750-3841.13124 > DOI: 10.1111/1750-3841.13124.
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      Dantas, N. M., Sampaio, G. R., Ferreira, F. S., Labre, T. da S., Torres, E. A. F. da S., & Saldanha, T. (2015). Cholesterol oxidation in fish and fish products. Journal of Food Science, 80( 12), R2627-R2639. doi:10.1111/1750-3841.13124
    • NLM

      Dantas NM, Sampaio GR, Ferreira FS, Labre T da S, Torres EAF da S, Saldanha T. Cholesterol oxidation in fish and fish products [Internet]. Journal of Food Science. 2015 ; 80( 12): R2627-R2639.Available from: http://dx.doi.org/10.1111/1750-3841.13124
    • Vancouver

      Dantas NM, Sampaio GR, Ferreira FS, Labre T da S, Torres EAF da S, Saldanha T. Cholesterol oxidation in fish and fish products [Internet]. Journal of Food Science. 2015 ; 80( 12): R2627-R2639.Available from: http://dx.doi.org/10.1111/1750-3841.13124
  • Source: Journal of Food Science. Unidade: FCF

    Subjects: ANTIOXIDANTES, PASSIFLORACEAE

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      SANTANA, Fernanda Carvalho de; SHINAGAWA, Fernanda Branco; ARAUJO, Elias da Silva; COSTA, Ana Maria; MANCINI-FILHO, Jorge. Chemical composition and antioxidant capacity of Brazilian passiflora seed oils. Journal of Food Science, San Francisco, v. 80, n. 12, p. 2647-2654, 2015. Disponível em: < http://dx.doi.org/10.1111/1750-3841.13102 > DOI: 10.1111/1750-3841.13102.
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      Santana, F. C. de, Shinagawa, F. B., Araujo, E. da S., Costa, A. M., & Mancini-Filho, J. (2015). Chemical composition and antioxidant capacity of Brazilian passiflora seed oils. Journal of Food Science, 80( 12), 2647-2654. doi:10.1111/1750-3841.13102
    • NLM

      Santana FC de, Shinagawa FB, Araujo E da S, Costa AM, Mancini-Filho J. Chemical composition and antioxidant capacity of Brazilian passiflora seed oils [Internet]. Journal of Food Science. 2015 ; 80( 12): 2647-2654.Available from: http://dx.doi.org/10.1111/1750-3841.13102
    • Vancouver

      Santana FC de, Shinagawa FB, Araujo E da S, Costa AM, Mancini-Filho J. Chemical composition and antioxidant capacity of Brazilian passiflora seed oils [Internet]. Journal of Food Science. 2015 ; 80( 12): 2647-2654.Available from: http://dx.doi.org/10.1111/1750-3841.13102
  • Source: Journal of Food Science. Unidade: FCFRP

    Subjects: QUIMIOTERAPIA, OVO (CLASSIFICAÇÃO), TEORIA DA DECISÃO, INFERÊNCIA BAYESIANA

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      BARBOSA, Rommel Melgaço; NACANO, Letícia Ramos; FREITAS, Rodolfo de; BATISTA, Bruno Lemos; BARBOSA JÚNIOR, Fernando. The use of decision trees and naïve bayes algorithms and trace element patterns for controlling the authenticity of free-range-pastured hens’ eggs. Journal of Food Science, Hoboken, v. 79, n. 9, p. C1672–C1677, 2014. Disponível em: < http://dx.doi.org/10.1111/1750-3841.12577 > DOI: 10.1111/1750-3841.12577.
    • APA

      Barbosa, R. M., Nacano, L. R., Freitas, R. de, Batista, B. L., & Barbosa Júnior, F. (2014). The use of decision trees and naïve bayes algorithms and trace element patterns for controlling the authenticity of free-range-pastured hens’ eggs. Journal of Food Science, 79( 9), C1672–C1677. doi:10.1111/1750-3841.12577
    • NLM

      Barbosa RM, Nacano LR, Freitas R de, Batista BL, Barbosa Júnior F. The use of decision trees and naïve bayes algorithms and trace element patterns for controlling the authenticity of free-range-pastured hens’ eggs [Internet]. Journal of Food Science. 2014 ; 79( 9): C1672–C1677.Available from: http://dx.doi.org/10.1111/1750-3841.12577
    • Vancouver

      Barbosa RM, Nacano LR, Freitas R de, Batista BL, Barbosa Júnior F. The use of decision trees and naïve bayes algorithms and trace element patterns for controlling the authenticity of free-range-pastured hens’ eggs [Internet]. Journal of Food Science. 2014 ; 79( 9): C1672–C1677.Available from: http://dx.doi.org/10.1111/1750-3841.12577
  • Source: Journal of Food Science. Unidades: IME, FCF

    Subjects: VINHO, PROBABILIDADE, ESTATÍSTICA

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      LLOBODANIN, Laura Garcia; BARROSO, Lucia Pereira; CASTRO, Inar Alves de. Sensory characterization of young South American red wines classified by varietal and origin. Journal of Food Science, Hoboken, v. 79, n. 8, p. S1595-S1603, 2014. Disponível em: < http://dx.doi.org/10.1111/1750-3841.12535 > DOI: 10.1111/1750-3841.12535.
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      Llobodanin, L. G., Barroso, L. P., & Castro, I. A. de. (2014). Sensory characterization of young South American red wines classified by varietal and origin. Journal of Food Science, 79( 8), S1595-S1603. doi:10.1111/1750-3841.12535
    • NLM

      Llobodanin LG, Barroso LP, Castro IA de. Sensory characterization of young South American red wines classified by varietal and origin [Internet]. Journal of Food Science. 2014 ; 79( 8): S1595-S1603.Available from: http://dx.doi.org/10.1111/1750-3841.12535
    • Vancouver

      Llobodanin LG, Barroso LP, Castro IA de. Sensory characterization of young South American red wines classified by varietal and origin [Internet]. Journal of Food Science. 2014 ; 79( 8): S1595-S1603.Available from: http://dx.doi.org/10.1111/1750-3841.12535
  • Source: Journal of Food Science. Unidade: IQSC

    Assunto: QUÍMICA ANALÍTICA

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      OHE, Thiago Hideyuki Kobe; SILVA, Alexandre Ataíde da; ROCHA, Thaís da Silva; GODOY, Flávio Schutzer de; FRANCO, Douglas Wagner. A fluorescence-based method for cyanate analysis in ethanol/water media: correlation between cyanate presence and ethyl carbamate formation in sugar cane spirit. Journal of Food Science, Hoboken, Elsevier, v. 79, n. 10, p. C1950-C1955, 2014. Disponível em: < http://dx.doi.org/10.1111/1750-3841.12587 > DOI: 10.1111/1750-3841.12587.
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      Ohe, T. H. K., Silva, A. A. da, Rocha, T. da S., Godoy, F. S. de, & Franco, D. W. (2014). A fluorescence-based method for cyanate analysis in ethanol/water media: correlation between cyanate presence and ethyl carbamate formation in sugar cane spirit. Journal of Food Science, 79( 10), C1950-C1955. doi:10.1111/1750-3841.12587
    • NLM

      Ohe THK, Silva AA da, Rocha T da S, Godoy FS de, Franco DW. A fluorescence-based method for cyanate analysis in ethanol/water media: correlation between cyanate presence and ethyl carbamate formation in sugar cane spirit [Internet]. Journal of Food Science. 2014 ; 79( 10): C1950-C1955.Available from: http://dx.doi.org/10.1111/1750-3841.12587
    • Vancouver

      Ohe THK, Silva AA da, Rocha T da S, Godoy FS de, Franco DW. A fluorescence-based method for cyanate analysis in ethanol/water media: correlation between cyanate presence and ethyl carbamate formation in sugar cane spirit [Internet]. Journal of Food Science. 2014 ; 79( 10): C1950-C1955.Available from: http://dx.doi.org/10.1111/1750-3841.12587
  • Source: Journal of Food Science. Unidade: FCFRP

    Subjects: ANTÍGENOS, TOXICOLOGIA

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      OLIVEIRA, Pollyanna Francielli de; LEANDRO, Luis Fernando; MONTANHEIRO, Giovana; et al. Baccharin prevents genotoxic effects induced by methyl methanesulfonate and hydrogen peroxide in V79 cells. Journal of Food Science, Hoboken, v. 77, n. 8, p. T138-T142, 2012. Disponível em: < http://dx.doi.org/10.1111/j.1750-3841.2012.02808.x >.
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      Oliveira, P. F. de, Leandro, L. F., Montanheiro, G., Bastos, J. K., Silva Filho, A. A. da, & Tavares, D. C. (2012). Baccharin prevents genotoxic effects induced by methyl methanesulfonate and hydrogen peroxide in V79 cells. Journal of Food Science, 77( 8), T138-T142. Recuperado de http://dx.doi.org/10.1111/j.1750-3841.2012.02808.x
    • NLM

      Oliveira PF de, Leandro LF, Montanheiro G, Bastos JK, Silva Filho AA da, Tavares DC. Baccharin prevents genotoxic effects induced by methyl methanesulfonate and hydrogen peroxide in V79 cells [Internet]. Journal of Food Science. 2012 ; 77( 8): T138-T142.Available from: http://dx.doi.org/10.1111/j.1750-3841.2012.02808.x
    • Vancouver

      Oliveira PF de, Leandro LF, Montanheiro G, Bastos JK, Silva Filho AA da, Tavares DC. Baccharin prevents genotoxic effects induced by methyl methanesulfonate and hydrogen peroxide in V79 cells [Internet]. Journal of Food Science. 2012 ; 77( 8): T138-T142.Available from: http://dx.doi.org/10.1111/j.1750-3841.2012.02808.x
  • Source: Journal of Food Science. Unidade: IQ

    Subjects: REQUEIJÃO, EMULSIFICANTES

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      CUNHA, Clarissa Reschke da; ALCÂNTARA, Maria Regina; VIOTTO, Walkiria Hanada. Effect of the type of emulsifying salt on microstructure and rheological properties of "Requeijao Cremoso" processed cheese spreads. Journal of Food Science, Hoboken, v. 77, n. 8, p. E176-E181, 2012. Disponível em: < http://dx.doi.org/10.1111/j.1750-3841.2012.02797.x > DOI: 10.1111/j.1750-3841.2012.02797.x.
    • APA

      Cunha, C. R. da, Alcântara, M. R., & Viotto, W. H. (2012). Effect of the type of emulsifying salt on microstructure and rheological properties of "Requeijao Cremoso" processed cheese spreads. Journal of Food Science, 77( 8), E176-E181. doi:10.1111/j.1750-3841.2012.02797.x
    • NLM

      Cunha CR da, Alcântara MR, Viotto WH. Effect of the type of emulsifying salt on microstructure and rheological properties of "Requeijao Cremoso" processed cheese spreads [Internet]. Journal of Food Science. 2012 ; 77( 8): E176-E181.Available from: http://dx.doi.org/10.1111/j.1750-3841.2012.02797.x
    • Vancouver

      Cunha CR da, Alcântara MR, Viotto WH. Effect of the type of emulsifying salt on microstructure and rheological properties of "Requeijao Cremoso" processed cheese spreads [Internet]. Journal of Food Science. 2012 ; 77( 8): E176-E181.Available from: http://dx.doi.org/10.1111/j.1750-3841.2012.02797.x

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