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Artigo de periodico
Ultrasonication, lyophilization, freezing and storage effects on fat loss during mechanical infusion of expressed human milk (1995)
Dhan, J; Davidson, A G F; Martinez, F E; Bann, S; Desai, I D
Source: Journal of Food Science. Unidade: FMRP
Assunto: NUTRIÇÃO
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ABNT
DHAN, J et al. Ultrasonication, lyophilization, freezing and storage effects on fat loss during mechanical infusion of expressed human milk. Journal of Food Science, v. 60, n. 2 , p. 375-80, 1995Tradução . . Acesso em: 19 abr. 2024.
APA
Dhan, J., Davidson, A. G. F., Martinez, F. E., Bann, S., & Desai, I. D. (1995). Ultrasonication, lyophilization, freezing and storage effects on fat loss during mechanical infusion of expressed human milk. Journal of Food Science, 60( 2 ), 375-80.
NLM
Dhan J, Davidson AGF, Martinez FE, Bann S, Desai ID. Ultrasonication, lyophilization, freezing and storage effects on fat loss during mechanical infusion of expressed human milk. Journal of Food Science. 1995 ;60( 2 ): 375-80.[citado 2024 abr. 19 ]
Vancouver
Dhan J, Davidson AGF, Martinez FE, Bann S, Desai ID. Ultrasonication, lyophilization, freezing and storage effects on fat loss during mechanical infusion of expressed human milk. Journal of Food Science. 1995 ;60( 2 ): 375-80.[citado 2024 abr. 19 ]
Artigo de periodico
The use of decision trees and naïve bayes algorithms and trace element patterns for controlling the authenticity of free-range-pastured hens’ eggs (2014)
Barbosa, Rommel Melgaço; Nacano, Letícia Ramos; Freitas, Rodolfo de; Batista, Bruno Lemos; Barbosa Júnior, Fernando
Source: Journal of Food Science. Unidade: FCFRP
Subjects: QUIMIOTERAPIA, OVO (CLASSIFICAÇÃO), TEORIA DA DECISÃO, INFERÊNCIA BAYESIANA
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ABNT
BARBOSA, Rommel Melgaço et al. 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, v. 79, n. 9, p. C1672–C1677, 2014Tradução . . Disponível em: https://doi.org/10.1111/1750-3841.12577. Acesso em: 19 abr. 2024.
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.[citado 2024 abr. 19 ] Available from: https://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.[citado 2024 abr. 19 ] Available from: https://doi.org/10.1111/1750-3841.12577
Artigo de periodico
The effects of residual oxygen on the storage life of retail-ready fresh beef steaks masterpackaged under a CO2 atmosphere (2006)
Venturini, A. C.; Contreras Castillo, Carmen Josefina; Sarantopoulos, C. I. G. L.; Villanueva, Nilda Doris Montes
Source: Journal of Food Science. Unidade: ESALQ
Subjects: ARMAZENAGEM EM ATMOSFERA MODIFICADA, CARNES E DERIVADOS, COR
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ABNT
VENTURINI, A. C. et al. The effects of residual oxygen on the storage life of retail-ready fresh beef steaks masterpackaged under a CO2 atmosphere. Journal of Food Science, v. 71, n. 7, p. 560-566, 2006Tradução . . Disponível em: http://onlinelibrary.wiley.com/doi/10.1111/j.1750-3841.2006.00126.x/pdf. Acesso em: 19 abr. 2024.
APA
Venturini, A. C., Contreras Castillo, C. J., Sarantopoulos, C. I. G. L., & Villanueva, N. D. M. (2006). The effects of residual oxygen on the storage life of retail-ready fresh beef steaks masterpackaged under a CO2 atmosphere. Journal of Food Science, 71( 7), 560-566. Recuperado de http://onlinelibrary.wiley.com/doi/10.1111/j.1750-3841.2006.00126.x/pdf
NLM
Venturini AC, Contreras Castillo CJ, Sarantopoulos CIGL, Villanueva NDM. The effects of residual oxygen on the storage life of retail-ready fresh beef steaks masterpackaged under a CO2 atmosphere [Internet]. Journal of Food Science. 2006 ; 71( 7): 560-566.[citado 2024 abr. 19 ] Available from: http://onlinelibrary.wiley.com/doi/10.1111/j.1750-3841.2006.00126.x/pdf
Vancouver
Venturini AC, Contreras Castillo CJ, Sarantopoulos CIGL, Villanueva NDM. The effects of residual oxygen on the storage life of retail-ready fresh beef steaks masterpackaged under a CO2 atmosphere [Internet]. Journal of Food Science. 2006 ; 71( 7): 560-566.[citado 2024 abr. 19 ] Available from: http://onlinelibrary.wiley.com/doi/10.1111/j.1750-3841.2006.00126.x/pdf
Artigo de periodico
The dissipative potential of gamma irradiation in residues of Imidacloprid and Thiamethoxam in the postharvest of common beans (2018)
Armelim, José Maurício; Pimpinato, Rodrigo Floriano; Tornisielo, Valdemar Luiz
Source: Journal of Food Science. Unidade: CENA
Subjects: CROMATOGRAFIA, FEIJÃO, SEGURANÇA ALIMENTAR, QUALIDADE DOS ALIMENTOS, INSETICIDAS
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ABNT
ARMELIM, José Maurício e PIMPINATO, Rodrigo Floriano e 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, v. 83, n. 10, 2018Tradução . . Disponível em: https://doi.org/10.1111/1750-3841.14344. Acesso em: 19 abr. 2024.
APA
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 [Internet]. Journal of Food Science. 2018 ; 83( 10):[citado 2024 abr. 19 ] Available from: https://doi.org/10.1111/1750-3841.14344
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 [Internet]. Journal of Food Science. 2018 ; 83( 10):[citado 2024 abr. 19 ] Available from: https://doi.org/10.1111/1750-3841.14344
Artigo de periodico
Starch transformation during banana ripening: the amylase and glucosidase behaviour (1988)
Garcia, E; Lajolo, Franco Maria
Source: Journal of Food Science. Unidade: FCF
Subjects: BANANA, BIOQUÍMICA DE ALIMENTOS
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ABNT
GARCIA, E e LAJOLO, Franco Maria. Starch transformation during banana ripening: the amylase and glucosidase behaviour. Journal of Food Science, v. 53, n. 4, p. 1181-6, 1988Tradução . . Acesso em: 19 abr. 2024.
APA
Garcia, E., & Lajolo, F. M. (1988). Starch transformation during banana ripening: the amylase and glucosidase behaviour. Journal of Food Science, 53( 4), 1181-6.
NLM
Garcia E, Lajolo FM. Starch transformation during banana ripening: the amylase and glucosidase behaviour. Journal of Food Science. 1988 ; 53( 4): 1181-6.[citado 2024 abr. 19 ]
Vancouver
Garcia E, Lajolo FM. Starch transformation during banana ripening: the amylase and glucosidase behaviour. Journal of Food Science. 1988 ; 53( 4): 1181-6.[citado 2024 abr. 19 ]
Artigo de periodico
Spectrophotometry and chromatography analyses combined with chemometrics tools to differentiate green coffee beans into special or traditional (2023)
Gomes, Winston Pinheiro Claro ; Bortoleto, Gisele Gonçalves; Melchert, Wanessa Roberta
Source: Journal of Food Science. Unidades: ESALQ, CENA
Subjects: CAFÉ, COMPOSIÇÃO QUÍMICA, CROMATOGRAFIA, ESPECTROFOTOMETRIA, QUIMIOMETRIA
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ABNT
GOMES, Winston Pinheiro Claro e BORTOLETO, Gisele Gonçalves e MELCHERT, Wanessa Roberta. Spectrophotometry and chromatography analyses combined with chemometrics tools to differentiate green coffee beans into special or traditional. Journal of Food Science, p. 1-14, 2023Tradução . . Disponível em: https://doi.org/10.1111/1750-3841.16807. Acesso em: 19 abr. 2024.
APA
Gomes, W. P. C., Bortoleto, G. G., & Melchert, W. R. (2023). Spectrophotometry and chromatography analyses combined with chemometrics tools to differentiate green coffee beans into special or traditional. Journal of Food Science, 1-14. doi:10.1111/1750-3841.16807
NLM
Gomes WPC, Bortoleto GG, Melchert WR. Spectrophotometry and chromatography analyses combined with chemometrics tools to differentiate green coffee beans into special or traditional [Internet]. Journal of Food Science. 2023 ; 1-14.[citado 2024 abr. 19 ] Available from: https://doi.org/10.1111/1750-3841.16807
Vancouver
Gomes WPC, Bortoleto GG, Melchert WR. Spectrophotometry and chromatography analyses combined with chemometrics tools to differentiate green coffee beans into special or traditional [Internet]. Journal of Food Science. 2023 ; 1-14.[citado 2024 abr. 19 ] Available from: https://doi.org/10.1111/1750-3841.16807
Artigo de periodico
Sensory stability of ultra-high temperature milk in polyethylene bottle (2009)
Petrus, Rodrigo Rodrigues; Walter, E. H. M.; Faria, José de Assis Fonseca; Abreu, L. F.
Source: Journal of Food Science. Unidade: FZEA
Subjects: LEITE UHT, EMBALAGENS PLÁSTICAS, ANÁLISE SENSORIAL DE ALIMENTOS, VIDA-DE-PRATELEIRA
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ABNT
PETRUS, Rodrigo Rodrigues et al. Sensory stability of ultra-high temperature milk in polyethylene bottle. Journal of Food Science, v. 74, n. Ja/Feb. 2009, p. S53-S57, 2009Tradução . . Disponível em: http://www3.interscience.wiley.com/cgi-bin/fulltext/121527675/PDFSTART. Acesso em: 19 abr. 2024.
APA
Petrus, R. R., Walter, E. H. M., Faria, J. de A. F., & Abreu, L. F. (2009). Sensory stability of ultra-high temperature milk in polyethylene bottle. Journal of Food Science, 74( Ja/Feb. 2009), S53-S57. Recuperado de http://www3.interscience.wiley.com/cgi-bin/fulltext/121527675/PDFSTART
NLM
Petrus RR, Walter EHM, Faria J de AF, Abreu LF. Sensory stability of ultra-high temperature milk in polyethylene bottle [Internet]. Journal of Food Science. 2009 ; 74( Ja/Feb. 2009): S53-S57.[citado 2024 abr. 19 ] Available from: http://www3.interscience.wiley.com/cgi-bin/fulltext/121527675/PDFSTART
Vancouver
Petrus RR, Walter EHM, Faria J de AF, Abreu LF. Sensory stability of ultra-high temperature milk in polyethylene bottle [Internet]. Journal of Food Science. 2009 ; 74( Ja/Feb. 2009): S53-S57.[citado 2024 abr. 19 ] Available from: http://www3.interscience.wiley.com/cgi-bin/fulltext/121527675/PDFSTART
Artigo de periodico
Sensory evaluation of Chicken breast under gamma irradiation at commercial doses (2004)
Toledo, T. C. F. de; Canniatti-Brazaca, Solange Guidolin; Spoto, Marta Helena Fillet; Arthur, Valter
Source: Journal of Food Science. Unidades: ESALQ, CENA
Subjects: PROCESSAMENTO DE ALIMENTOS, FRANGOS, IRRADIAÇÃO DE ALIMENTOS
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ABNT
TOLEDO, T. C. F. de et al. Sensory evaluation of Chicken breast under gamma irradiation at commercial doses. Journal of Food Science, v. 70, n. 1, p. 8-12, 2004Tradução . . Disponível em: http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.2005.tb09070.x/pdf. Acesso em: 19 abr. 2024.
APA
Toledo, T. C. F. de, Canniatti-Brazaca, S. G., Spoto, M. H. F., & Arthur, V. (2004). Sensory evaluation of Chicken breast under gamma irradiation at commercial doses. Journal of Food Science, 70( 1), 8-12. Recuperado de http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.2005.tb09070.x/pdf
NLM
Toledo TCF de, Canniatti-Brazaca SG, Spoto MHF, Arthur V. Sensory evaluation of Chicken breast under gamma irradiation at commercial doses [Internet]. Journal of Food Science. 2004 ; 70( 1): 8-12.[citado 2024 abr. 19 ] Available from: http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.2005.tb09070.x/pdf
Vancouver
Toledo TCF de, Canniatti-Brazaca SG, Spoto MHF, Arthur V. Sensory evaluation of Chicken breast under gamma irradiation at commercial doses [Internet]. Journal of Food Science. 2004 ; 70( 1): 8-12.[citado 2024 abr. 19 ] Available from: http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.2005.tb09070.x/pdf
Artigo de periodico
Sensory characterization of young South American red wines classified by varietal and origin (2014)
Llobodanin, Laura Garcia; Barroso, Lucia Pereira; Castro, Inar Alves de
Source: Journal of Food Science. Unidades: IME, FCF
Subjects: VINHO, PROBABILIDADE, ESTATÍSTICA
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ABNT
LLOBODANIN, Laura Garcia e BARROSO, Lucia Pereira e CASTRO, Inar Alves de. Sensory characterization of young South American red wines classified by varietal and origin. Journal of Food Science, v. 79, n. 8, p. S1595-S1603, 2014Tradução . . Disponível em: https://doi.org/10.1111/1750-3841.12535. Acesso em: 19 abr. 2024.
APA
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.[citado 2024 abr. 19 ] Available from: https://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.[citado 2024 abr. 19 ] Available from: https://doi.org/10.1111/1750-3841.12535
Artigo de periodico
Sensory acceptability and stability of probiotic microorganisms and vitamin C in fermented acerola (Malpighia emarginata DC.) ice cream (2006)
Fávaro-Trindade, Carmen Silvia; Bernardi, Sabrina; Bodini, Renata Barbosa; Balieiro, Júlio Cesar de Carvalho; Almeida, Eduardo de
Source: Journal of Food Science. Unidade: FZEA
Subjects: ENGENHARIA DE ALIMENTOS, SORVETE
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ABNT
FÁVARO-TRINDADE, Carmen Silvia et al. Sensory acceptability and stability of probiotic microorganisms and vitamin C in fermented acerola (Malpighia emarginata DC.) ice cream. Journal of Food Science, v. 71, n. 6, p. S492-S495, 2006Tradução . . Acesso em: 19 abr. 2024.
APA
Fávaro-Trindade, C. S., Bernardi, S., Bodini, R. B., Balieiro, J. C. de C., & Almeida, E. de. (2006). Sensory acceptability and stability of probiotic microorganisms and vitamin C in fermented acerola (Malpighia emarginata DC.) ice cream. Journal of Food Science, 71( 6), S492-S495.
NLM
Fávaro-Trindade CS, Bernardi S, Bodini RB, Balieiro JC de C, Almeida E de. Sensory acceptability and stability of probiotic microorganisms and vitamin C in fermented acerola (Malpighia emarginata DC.) ice cream. Journal of Food Science. 2006 ; 71( 6): S492-S495.[citado 2024 abr. 19 ]
Vancouver
Fávaro-Trindade CS, Bernardi S, Bodini RB, Balieiro JC de C, Almeida E de. Sensory acceptability and stability of probiotic microorganisms and vitamin C in fermented acerola (Malpighia emarginata DC.) ice cream. Journal of Food Science. 2006 ; 71( 6): S492-S495.[citado 2024 abr. 19 ]
Artigo de periodico
Rheology of apple sauce: effect of apple cultivar , firmness, and processing parameters (1986)
Rao, M A; Cooley, H J; Nogueira, J N; Mclellan, M R
Source: Journal of Food Science. Unidade: ESALQ
Subjects: REOLOGIA, MAÇÃ, PROCESSAMENTO DE ALIMENTOS
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ABNT
RAO, M A et al. Rheology of apple sauce: effect of apple cultivar , firmness, and processing parameters. Journal of Food Science, v. 51, n. 1 , p. 176-9, 1986Tradução . . Acesso em: 19 abr. 2024.
APA
Rao, M. A., Cooley, H. J., Nogueira, J. N., & Mclellan, M. R. (1986). Rheology of apple sauce: effect of apple cultivar , firmness, and processing parameters. Journal of Food Science, 51( 1 ), 176-9.
NLM
Rao MA, Cooley HJ, Nogueira JN, Mclellan MR. Rheology of apple sauce: effect of apple cultivar , firmness, and processing parameters. Journal of Food Science. 1986 ;51( 1 ): 176-9.[citado 2024 abr. 19 ]
Vancouver
Rao MA, Cooley HJ, Nogueira JN, Mclellan MR. Rheology of apple sauce: effect of apple cultivar , firmness, and processing parameters. Journal of Food Science. 1986 ;51( 1 ): 176-9.[citado 2024 abr. 19 ]
Artigo de periodico
Quorum Quenching and Microbial Control throughPhenolic Extract of Eugenia Uniﬂora Fruits (2016)
Rodrigues, Adeline Conceição; Zola, Flávia Guimarães; Oliveira, Brígida D’Ávila; Sacramento, Nayara Thais Barbosa; Silva, Elis Regina da; Bertoldi, Michele Corrêa; Taylor, Jason Guy; Pinto, Uelinton Manoel
Source: Journal of Food Science. Unidade: FCF
Subjects: ANTIOXIDANTES, COMPOSTOS FENÓLICOS, PITANGA
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ABNT
RODRIGUES, Adeline Conceição et al. Quorum Quenching and Microbial Control throughPhenolic Extract of Eugenia Uniﬂora Fruits. Journal of Food Science, v. 81, n. 10, p. 2538-2544, 2016Tradução . . Disponível em: https://doi.org/10.1111/1750-3841.13431. Acesso em: 19 abr. 2024.
APA
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
NLM
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.[citado 2024 abr. 19 ] Available from: https://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.[citado 2024 abr. 19 ] Available from: https://doi.org/10.1111/1750-3841.13431
Artigo de periodico
Quantitative descriptive analysis of common bean (Phaseolus vulgaris L.) under gamma radiation (2006)
Armelin, J. M.; Canniatti-Brazaca, Solange Guidolin; Spoto, Marta Helena Fillet; Arthur, Valter ; Piedade, Sônia Maria de Stefano
Source: Journal of Food Science. Unidades: ESALQ, CENA
Subjects: FEIJÃO, COBALTO, RADIAÇÃO GAMA, ANÁLISE SENSORIAL DE ALIMENTOS
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ABNT
ARMELIN, J. M. et al. Quantitative descriptive analysis of common bean (Phaseolus vulgaris L.) under gamma radiation. Journal of Food Science, v. jan./fe, n. 1, 2006Tradução . . Disponível em: https://doi.org/10.1111/j.1365-2621.2006.tb12410.x. Acesso em: 19 abr. 2024.
APA
Armelin, J. M., Canniatti-Brazaca, S. G., Spoto, M. H. F., Arthur, V., & Piedade, S. M. de S. (2006). Quantitative descriptive analysis of common bean (Phaseolus vulgaris L.) under gamma radiation. Journal of Food Science, jan./fe( 1). doi:10.1111/j.1365-2621.2006.tb12410.x
NLM
Armelin JM, Canniatti-Brazaca SG, Spoto MHF, Arthur V, Piedade SM de S. Quantitative descriptive analysis of common bean (Phaseolus vulgaris L.) under gamma radiation [Internet]. Journal of Food Science. 2006 ; jan./fe( 1):[citado 2024 abr. 19 ] Available from: https://doi.org/10.1111/j.1365-2621.2006.tb12410.x
Vancouver
Armelin JM, Canniatti-Brazaca SG, Spoto MHF, Arthur V, Piedade SM de S. Quantitative descriptive analysis of common bean (Phaseolus vulgaris L.) under gamma radiation [Internet]. Journal of Food Science. 2006 ; jan./fe( 1):[citado 2024 abr. 19 ] Available from: https://doi.org/10.1111/j.1365-2621.2006.tb12410.x
Artigo de periodico
Protein - protein interactions in the - extrusion of soya at various temperatures and moisture contents (1993)
Prudencio-Ferreira, S H; Areas, José Alfredo Gomes
Source: Journal of Food Science. Unidade: FCF
Subjects: ALIMENTOS, ANÁLISE DE ALIMENTOS, ALIMENTOS DE ORIGEM VEGETAL, BIOQUÍMICA DE ALIMENTOS, PROTEÍNAS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
PRUDENCIO-FERREIRA, S H e AREAS, José Alfredo Gomes. Protein - protein interactions in the - extrusion of soya at various temperatures and moisture contents. Journal of Food Science, v. 58, n. 2 , p. 378-84, 1993Tradução . . Acesso em: 19 abr. 2024.
APA
Prudencio-Ferreira, S. H., & Areas, J. A. G. (1993). Protein - protein interactions in the - extrusion of soya at various temperatures and moisture contents. Journal of Food Science, 58( 2 ), 378-84.
NLM
Prudencio-Ferreira SH, Areas JAG. Protein - protein interactions in the - extrusion of soya at various temperatures and moisture contents. Journal of Food Science. 1993 ;58( 2 ): 378-84.[citado 2024 abr. 19 ]
Vancouver
Prudencio-Ferreira SH, Areas JAG. Protein - protein interactions in the - extrusion of soya at various temperatures and moisture contents. Journal of Food Science. 1993 ;58( 2 ): 378-84.[citado 2024 abr. 19 ]
Artigo de periodico
Production of cornstarch granules enriched with quercetin liposomes by aggregation of particulate binary mixtures using high shear process (2017)
Toniazzo, Taíse; Galeskas, Helena; Dacanal, Gustavo César; Pinho, Samantha Cristina de
Source: Journal of Food Science. Unidade: FZEA
Subjects: TECNOLOGIA DE ALIMENTOS, AMIDO, FLAVONOIDES, LIPOSSOMOS
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ABNT
TONIAZZO, Taíse et al. Production of cornstarch granules enriched with quercetin liposomes by aggregation of particulate binary mixtures using high shear process. Journal of Food Science, v. 82, n. 11, p. 2626-2633, 2017Tradução . . Disponível em: https://doi.org/10.1111/1750-3841.13922. Acesso em: 19 abr. 2024.
APA
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.[citado 2024 abr. 19 ] Available from: https://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.[citado 2024 abr. 19 ] Available from: https://doi.org/10.1111/1750-3841.13922
Artigo de periodico
Processing conditions affeting the hygroscopic behaviour of freeze-dried passion fruit juice (1985)
Cal-Vidal, J; Falcone, Miguel
Source: Journal of Food Science. Unidade: EP
Assunto: TECNOLOGIA DE ALIMENTOS
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ABNT
CAL-VIDAL, J e FALCONE, Miguel. Processing conditions affeting the hygroscopic behaviour of freeze-dried passion fruit juice. Journal of Food Science, v. 50, n. 5 , p. se/oct. 1985, 1985Tradução . . Acesso em: 19 abr. 2024.
APA
Cal-Vidal, J., & Falcone, M. (1985). Processing conditions affeting the hygroscopic behaviour of freeze-dried passion fruit juice. Journal of Food Science, 50( 5 ), se/oct. 1985.
NLM
Cal-Vidal J, Falcone M. Processing conditions affeting the hygroscopic behaviour of freeze-dried passion fruit juice. Journal of Food Science. 1985 ;50( 5 ): se/oct. 1985.[citado 2024 abr. 19 ]
Vancouver
Cal-Vidal J, Falcone M. Processing conditions affeting the hygroscopic behaviour of freeze-dried passion fruit juice. Journal of Food Science. 1985 ;50( 5 ): se/oct. 1985.[citado 2024 abr. 19 ]
Artigo de periodico
Physicochemical quality, fatty acid composition, and sensory analysis of nellore steers meat fed with inclusion of condensed tannin in the diet (2018)
Gesteira, Susana M; Oliveira, Ronaldo L; Silva, Thadeu M; Ribeiro, Rebeca D. X; Ribeiro, Cláudio V. D. M; Pereira, Elzania S; Lanna, Dante Pazzanese Duarte; Pinto, Luis F. B; Rocha, Tiago C; Vieira, Jusaline F; Bezerra, Leilson R
Source: Journal of Food Science. Unidade: ESALQ
Subjects: ÁCIDOS GRAXOS, ANÁLISE SENSORIAL DE ALIMENTOS, GADO NELORE, DIETA ANIMAL, LIPÍDEOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
GESTEIRA, Susana 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, v. 83, n. 5, p. 1366-1372, 2018Tradução . . Disponível em: https://doi.org/10.1111/1750-3841.14136. Acesso em: 19 abr. 2024.
APA
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.[citado 2024 abr. 19 ] Available from: https://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.[citado 2024 abr. 19 ] Available from: https://doi.org/10.1111/1750-3841.14136
Artigo de periodico
Physical stability assessment and sensory optimization of a dairy-free emulsion using response surface methodology (2010)
Granato, Daniel; Castro, Inar Alves de ; Ellendersen, L. Souza Neves; Masson, M. Lucia
Source: Journal of Food Science. Unidade: FCF
Subjects: PROTEÍNAS, SOJA, BIOQUÍMICA DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
GRANATO, Daniel et al. Physical stability assessment and sensory optimization of a dairy-free emulsion using response surface methodology. Journal of Food Science, v. 75, n. 3, p. S149-S155, 2010Tradução . . Disponível em: http://www3.interscience.wiley.com/cgi-bin/fulltext/123272984/PDFSTART. Acesso em: 19 abr. 2024.
APA
Granato, D., Castro, I. A. de, Ellendersen, L. S. N., & Masson, M. L. (2010). Physical stability assessment and sensory optimization of a dairy-free emulsion using response surface methodology. Journal of Food Science, 75( 3), S149-S155. Recuperado de http://www3.interscience.wiley.com/cgi-bin/fulltext/123272984/PDFSTART
NLM
Granato D, Castro IA de, Ellendersen LSN, Masson ML. Physical stability assessment and sensory optimization of a dairy-free emulsion using response surface methodology [Internet]. Journal of Food Science. 2010 ; 75( 3): S149-S155.[citado 2024 abr. 19 ] Available from: http://www3.interscience.wiley.com/cgi-bin/fulltext/123272984/PDFSTART
Vancouver
Granato D, Castro IA de, Ellendersen LSN, Masson ML. Physical stability assessment and sensory optimization of a dairy-free emulsion using response surface methodology [Internet]. Journal of Food Science. 2010 ; 75( 3): S149-S155.[citado 2024 abr. 19 ] Available from: http://www3.interscience.wiley.com/cgi-bin/fulltext/123272984/PDFSTART
Artigo de periodico
Physical properties of gelatin films plasticized by blends of glycerol and sorbitol (2005)
Thomazine, Maira; Carvalho, Rosemary Aparecida de; Sobral, Paulo José do Amaral
Source: Journal of Food Science. Unidade: FZEA
Subjects: EMBALAGENS DE ALIMENTOS, ENGENHARIA DE ALIMENTOS, TECNOLOGIA DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
THOMAZINE, Maira e CARVALHO, Rosemary Aparecida de e SOBRAL, Paulo José do Amaral. Physical properties of gelatin films plasticized by blends of glycerol and sorbitol. Journal of Food Science, v. 70, n. 3, p. 172-176, 2005Tradução . . Acesso em: 19 abr. 2024.
APA
Thomazine, M., Carvalho, R. A. de, & Sobral, P. J. do A. (2005). Physical properties of gelatin films plasticized by blends of glycerol and sorbitol. Journal of Food Science, 70( 3), 172-176.
NLM
Thomazine M, Carvalho RA de, Sobral PJ do A. Physical properties of gelatin films plasticized by blends of glycerol and sorbitol. Journal of Food Science. 2005 ; 70( 3): 172-176.[citado 2024 abr. 19 ]
Vancouver
Thomazine M, Carvalho RA de, Sobral PJ do A. Physical properties of gelatin films plasticized by blends of glycerol and sorbitol. Journal of Food Science. 2005 ; 70( 3): 172-176.[citado 2024 abr. 19 ]
Artigo de periodico
Persimmon pectinmethylesterase: extraction and variation during ripening (1985)
Herraiz, M A
Source: Journal of Food Science. Unidade: FFCLRP
Assunto: BIOLOGIA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
HERRAIZ, M A. Persimmon pectinmethylesterase: extraction and variation during ripening. Journal of Food Science, v. 50, n. 16, p. 1643-5, 1985Tradução . . Acesso em: 19 abr. 2024.
APA
Herraiz, M. A. (1985). Persimmon pectinmethylesterase: extraction and variation during ripening. Journal of Food Science, 50( 16), 1643-5.
NLM
Herraiz MA. Persimmon pectinmethylesterase: extraction and variation during ripening. Journal of Food Science. 1985 ;50( 16): 1643-5.[citado 2024 abr. 19 ]
Vancouver
Herraiz MA. Persimmon pectinmethylesterase: extraction and variation during ripening. Journal of Food Science. 1985 ;50( 16): 1643-5.[citado 2024 abr. 19 ]

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