ReP USP - Resultado da busca

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 ; Alencar, Severino Matias ; Favaro-Trindade, Carmen Silvia ; Melo, Priscilla Siqueira
Source: LWT - Food Science and Technology. Unidades: FZEA, ESALQ
Subjects: ANTIOXIDANTES, CAROTENOIDES, GUARANÁ, MICROENCAPSULAÇÃO, POLIFENÓIS, PROBIÓTICOS, TRATO GASTROINTESTINAL
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ABNT
SILVA, Marluci Palazzolli; MARTELLI-TOSI, Milena; MASSARIOLI, Adna Prado; 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, Amsterdam, v. 161, p. 1-11, 2022. Disponível em: < https://doi.org/10.1016/j.lwt.2022.113351 > DOI: 10.1016/j.lwt.2022.113351.
APA
Silva, M. P., Martelli-Tosi, M., Massarioli, A. P., Alencar, S. M., Favaro-Trindade, C. S., & Melo, P. 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, Alencar SM, Favaro-Trindade CS, Melo PS. 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.Available from: https://doi.org/10.1016/j.lwt.2022.113351
Vancouver
Silva MP, Martelli-Tosi M, Massarioli AP, Alencar SM, Favaro-Trindade CS, Melo PS. 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.Available from: https://doi.org/10.1016/j.lwt.2022.113351
Artigo de periodico
Optical technologies for antibacterial control of fresh meat on display (2022)
Perez, Shirly Marleny Lara; Chianfrone, Daniel José; Bagnato, Vanderlei Salvador ; Blanco, Kate Cristina
Source: LWT - Food Science and Technology. Unidade: IFSC
Subjects: ESCHERICHIA COLI, BACTERICIDAS, TOXINAS, OZÔNIO, PROCESSAMENTO DE ALIMENTOS
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ABNT
PEREZ, Shirly Marleny Lara; CHIANFRONE, Daniel José; BAGNATO, Vanderlei Salvador; BLANCO, Kate Cristina. Optical technologies for antibacterial control of fresh meat on display. LWT - Food Science and Technology, Amsterdam, v. 160, p. 113213-1-113213-7, 2022. Disponível em: < http://dx.doi.org/10.1016/j.lwt.2022.113213 > DOI: 10.1016/j.lwt.2022.113213.
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.Available from: http://dx.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.Available from: http://dx.doi.org/10.1016/j.lwt.2022.113213
Artigo de periodico
Safety evaluation and identification of key genes from nisin operon in bacteriocinogenic strains isolated from goat milk (2022)
Furtado, Danielle Nader; Franco, Bernadette Dora Gombossy de Melo ; Todorov, Svetoslav Dimitrov
Source: LWT - Food Science and Technology. Unidade: FCF
Subjects: LEITE, LISTERIA, LACTOCOCCUS, MICROBIOLOGIA DE ALIMENTOS, PROBIÓTICOS
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ABNT
FURTADO, Danielle Nader; FRANCO, Bernadette Dora Gombossy de Melo; 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, Amsterdam, v. 154, p. 1-11 art. 112621, 2022. Disponível em: < https://dx.doi.org/10.1016/j.lwt.2021.112621 > DOI: 10.1016/j.lwt.2021.112621.
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.Available from: https://dx.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.Available from: https://dx.doi.org/10.1016/j.lwt.2021.112621
Artigo de periodico
Convective drying of yacón (Smallanthus sonchifolius) slices: a simple physical model including shrinkage (2022)
Marques, Bianca Cristine ; Plana-Fattori, Artemio ; Flick, Denis; Tadini, Carmen Cecília
Source: LWT - Food Science and Technology. Unidade: EP
Subjects: SECAGEM DE ALIMENTOS, PROCESSAMENTO DE ALIMENTOS
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ABNT
MARQUES, Bianca Cristine; PLANA-FATTORI, Artemio; FLICK, Denis; TADINI, Carmen Cecília. Convective drying of yacón (Smallanthus sonchifolius) slices: a simple physical model including shrinkage. LWT - Food Science and Technology, Amsterdam, v. 159, p. 1-12, 2022. Disponível em: < https://doi.org/10.1016/j.lwt.2022.113151 > DOI: 10.1016/j.lwt.2022.113151.
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.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.Available from: https://doi.org/10.1016/j.lwt.2022.113151
Artigo de periodico
Acerola by-product may improve the in vitro gastrointestinal resistance of probiotic strains in a plant-based fermented beverage (2021)
Vieira, Antônio Diogo Silva ; Battistini, Carolina ; Bedani, Raquel ; Saad, Susana Marta Isay
Source: LWT - Food Science and Technology. Unidade: FCF
Subjects: ACEROLA, PROBIÓTICOS, ALIMENTOS FERMENTADOS, SOJA
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ABNT
VIEIRA, Antônio Diogo Silva; BATTISTINI, Carolina; BEDANI, Raquel; SAAD, Susana Marta Isay. Acerola by-product may improve the in vitro gastrointestinal resistance of probiotic strains in a plant-based fermented beverage. LWT - Food Science and Technology, Amsterdam, v. 141 , p. 1-8 art. 110858, 2021. Disponível em: < http://dx.doi.org/10.1016/j.lwt.2021.110858 > DOI: 10.1016/j.lwt.2021.110858.
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.Available from: http://dx.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.Available from: http://dx.doi.org/10.1016/j.lwt.2021.110858
Artigo de periodico
Gamma ray irradiation: a new strategy to increase the shelf life of salt-reduced hot dog wieners (2021)
Rodrigues, Isabela ; Baldini, Aline; Pires, Manoela Alves; Barros, Julliane Carvalho; Fregonesi, Raul Pereira; Lima, César Gonçalves de ; Trindade, Marco Antonio
Source: LWT - Food Science and Technology. Unidade: FZEA
Subjects: OXIDAÇÃO, MICROBIOLOGIA, SÓDIO, RADIAÇÃO GAMA, SALSICHA
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ABNT
RODRIGUES, Isabela; BALDINI, Aline; PIRES, Manoela Alves; et al. Gamma ray irradiation: a new strategy to increase the shelf life of salt-reduced hot dog wieners. LWT - Food Science and Technology, Amsterdam, v. 135, n. Ja 2021, p. 1-8, 2021. Disponível em: < https://doi.org/10.1016/j.lwt.2020.110265 > DOI: j.lwt.2020.110265.
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: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.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.Available from: https://doi.org/10.1016/j.lwt.2020.110265
Artigo de periodico
Enrichment of antioxidants compounds in cookies produced with camu-camu (Myrciaria dubia) coproducts powders (2021)
Chagas, Eduardo Galvão Leite das ; Vanin, Fernanda Maria ; Garcia, Vitor Augusto dos Santos ; Yoshida, Cristiana Maria Pedroso; Carvalho, Rosemary Aparecida de
Source: LWT - Food Science and Technology. Unidade: FZEA
Subjects: DESPERDÍCIO DE ALIMENTOS, CAMU-CAMU, SECAGEM DE ALIMENTOS, BISCOITOS
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ABNT
CHAGAS, Eduardo Galvão Leite das; VANIN, Fernanda Maria; GARCIA, Vitor Augusto dos Santos; YOSHIDA, Cristiana Maria Pedroso; CARVALHO, Rosemary Aparecida de. Enrichment of antioxidants compounds in cookies produced with camu-camu (Myrciaria dubia) coproducts powders. LWT - Food Science and Technology, Amsterdam, v. 137, p. 1-8, 2021. Disponível em: < https://doi.org/10.1016/j.lwt.2020.110472 > DOI: 10.1016/j.lwt.2020.110472.
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.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.Available from: https://doi.org/10.1016/j.lwt.2020.110472
Artigo de periodico
The optimal time-temperature conditions for orange juice microwave−assisted pasteurization (2021)
Amaro, Kaiky Cesar ; Tadini, Carmen Cecília
Source: LWT - Food Science and Technology. Unidade: EP
Subjects: ÁCIDOS ASCÓRBICOS, SUCOS DE FRUTAS, LARANJA, PASTEURIZAÇÃO, TECNOLOGIA DE MICRO-ONDAS
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ABNT
AMARO, Kaiky Cesar; TADINI, Carmen Cecília. The optimal time-temperature conditions for orange juice microwave−assisted pasteurization. LWT - Food Science and Technology, Amsterdam, v. 150, p. 1-7, 2021. Disponível em: < https://doi.org/10.1016/j.lwt.2021.111907 > DOI: 10.1016/j.lwt.2021.111907.
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.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.Available from: https://doi.org/10.1016/j.lwt.2021.111907
Artigo de periodico
Application of spray drying for production of microparticles containing the carotenoid-rich tucumã oil (Astrocaryum vulgare Mart.) (2021)
Santos, Priscila Dayane de Freitas; Rubio, Fernanda Thaís Vieira; Balieiro, Júlio Cesar de Carvalho ; Thomazini, Marcelo ; Fávaro-Trindade, Carmen Silvia
Source: LWT - Food Science and Technology. Unidades: FMVZ, FZEA
Subjects: CAROTENOIDES, SECAGEM DE ALIMENTOS, PALMEIRAS
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ABNT
SANTOS, Priscila Dayane de Freitas; RUBIO, Fernanda Thaís Vieira; BALIEIRO, Júlio Cesar de Carvalho; THOMAZINI, Marcelo; FÁVARO-TRINDADE, Carmen Silvia. Application of spray drying for production of microparticles containing the carotenoid-rich tucumã oil (Astrocaryum vulgare Mart.). LWT - Food Science and Technology, Amsterdam, v. 143, p. 1-8, 2021. Disponível em: < https://doi.org/10.1016/j.lwt.2021.111106 > DOI: 10.1016/j.lwt.2021.111106.
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.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.Available from: https://doi.org/10.1016/j.lwt.2021.111106
Artigo de periodico
Sorption properties of cambuci (Campomanesia phaea O. Berg) untreated and pre-treated with sorbitol as osmotic solute (2021)
Paes, Mariana Schincariol ; Pessôa Filho, Pedro de Alcântara ; Tadini, Carmen Cecília
Source: LWT - Food Science and Technology. Unidade: EP
Subjects: FRUTAS TROPICAIS, MODELOS MATEMÁTICOS
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ABNT
PAES, Mariana Schincariol; PESSÔA FILHO, Pedro de Alcântara; 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, London, v. 139, p. 1-7, 2021. Disponível em: < https://doi.org/10.1016/j.lwt.2020.110569 > DOI: 10.1016/j.lwt.2020.110569.
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.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.Available from: https://doi.org/10.1016/j.lwt.2020.110569
Artigo de periodico
New approach for barrel-aged distillates classification based on maturation level and machine learning: a study of cachaça (2021)
Silvello, Giovanni Casagrande ; Bortoletto, Aline Marques ; Castro, Mariana Costa de; Alcarde, André Ricardo
Source: LWT - Food Science and Technology. Unidade: ESALQ
Subjects: APRENDIZADO COMPUTACIONAL, BARRIS DE MADEIRA, BEBIDAS DESTILADAS, CACHAÇA, CANA-DE-AÇÚCAR, ENVELHECIMENTO, MATURAÇÃO
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ABNT
SILVELLO, Giovanni Casagrande; BORTOLETTO, Aline Marques; CASTRO, Mariana Costa de; ALCARDE, André Ricardo. New approach for barrel-aged distillates classification based on maturation level and machine learning: a study of cachaça. LWT - Food Science and Technology, Amsterdam, v. 140, p. 1-9, 2021. Disponível em: < https://www.sciencedirect.com/science/article/pii/S0023643820318259?via%3Dihub > DOI: doi.org/10.1016/j.lwt.2020.110836.
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:doi.org/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.Available from: https://www.sciencedirect.com/science/article/pii/S0023643820318259?via%3Dihub
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.Available from: https://www.sciencedirect.com/science/article/pii/S0023643820318259?via%3Dihub
Artigo de periodico
Microencapsulation as a tool to producing an extruded functional food (2020)
Fávaro-Trindade, Carmen Silvia ; Campanella, Osvaldo H.; Patel, Bhavesh; Silva, Marluci Palazzolli da; Comunian, Talita Aline; Federici, Enrico; Jones, Owen G.
Source: LWT - Food Science and Technology. Unidade: FZEA
Subjects: EXTRUSÃO, PROANTOCIANIDINAS, ENCAPSULAMENTO ELETRÔNICO
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ABNT
FÁVARO-TRINDADE, Carmen Silvia; CAMPANELLA, Osvaldo H.; PATEL, Bhavesh; et al. Microencapsulation as a tool to producing an extruded functional food. LWT - Food Science and Technology, Amsterdam, v. 128, p. 1-8, 2020. Disponível em: < https://doi.org/10.1016/j.lwt.2020.109433 > DOI: 10.1016/j.lwt.2020.109433.
APA
Fávaro-Trindade, C. S., Campanella, O. H., Patel, B., Silva, M. P. da, Comunian, T. A., Federici, E., & Jones, O. G. (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, Campanella OH, Patel B, Silva MP da, Comunian TA, Federici E, Jones OG. Microencapsulation as a tool to producing an extruded functional food [Internet]. LWT - Food Science and Technology. 2020 ; 128 1-8.Available from: https://doi.org/10.1016/j.lwt.2020.109433
Vancouver
Fávaro-Trindade CS, Campanella OH, Patel B, Silva MP da, Comunian TA, Federici E, Jones OG. Microencapsulation as a tool to producing an extruded functional food [Internet]. LWT - Food Science and Technology. 2020 ; 128 1-8.Available from: https://doi.org/10.1016/j.lwt.2020.109433
Artigo de periodico
Pink pepper extract as a natural antioxidant in chicke: effects on oxidative stability and dynamic sensory profile using temporal dominance of sensations (2020)
Menegali, Beatriz Schmidt ; Selani, Miriam Mabel; Saldaña, Erick; Patinho, Iliani ; Diniz, Julia Pereira; Melo, Priscilla Siqueira ; Pimentel Filho, Natan de Jesus; Contreras-Castillo, Carmen Josefina
Source: LWT - Food Science and Technology. Unidade: ESALQ
Subjects: ANÁLISE SENSORIAL DE ALIMENTOS, ANTIOXIDANTES, CARNES E DERIVADOS, FRANGOS DE CORTE
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ABNT
MENEGALI, Beatriz Schmidt; SELANI, Miriam Mabel; SALDAÑA, Erick; 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, Amsterdam, v. 121, p. 1-8, 2020. Disponível em: < https://doi.org/10.1016/j.lwt.2019.108986 > DOI: 10.1016/j.lwt.2019.108986.
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.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.Available from: https://doi.org/10.1016/j.lwt.2019.108986
Artigo de periodico
Effect of ultrasound on goat cream hydrolysis by lipase: Evaluation on enzyme, substrate and assisted reaction (2020)
Soares, A. D. S; Leite Júnior, B. R. D. C; Tribst, A. A. L; Augusto, Pedro Esteves Duarte ; Ramos, A. M
Source: LWT - Food Science and Technology. Unidade: ESALQ
Subjects: ÁCIDOS GRAXOS, CAPRINOS LEITEIROS, ENZIMAS, HIDRÓLISE, LEITE, LIPASE, ULTRASSOM
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ABNT
SOARES, A. D. S; LEITE JÚNIOR, B. R. D. C; TRIBST, A. A. L; AUGUSTO, Pedro Esteves Duarte; RAMOS, A. M. Effect of ultrasound on goat cream hydrolysis by lipase: Evaluation on enzyme, substrate and assisted reaction. LWT - Food Science and Technology, Amsterdam, v. 130, p. 1-7, 2020. Disponível em: < https://doi.org/10.1016/j.lwt.2020.109636 > DOI: 10.1016/j.lwt.2020.109636.
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.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.Available from: https://doi.org/10.1016/j.lwt.2020.109636
Artigo de periodico
Breakfast cereals with inulin obtained through thermoplastic extrusion: chemical characteristics and physical and technological properties (2020)
Ferreira, Suzane Martins; Capriles, Vanessa Dias; Conti-Silva, Ana Carolina
Source: LWT - Food Science and Technology. Unidade: ESALQ
Subjects: EXTRUSÃO, MILHO, SUPERFÍCIES DE RESPOSTA, TECNOLOGIA DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
FERREIRA, Suzane Martins; CAPRILES, Vanessa Dias; CONTI-SILVA, Ana Carolina. Breakfast cereals with inulin obtained through thermoplastic extrusion: chemical characteristics and physical and technological properties. LWT - Food Science and Technology, Amsterdam, p. 1-7, 2020. Disponível em: < https://doi.org/10.1016/j.lwt.2020.110390 > DOI: 10.1016/j.lwt.2020.110390.
APA
Ferreira, S. M., Capriles, V. D., & Conti-Silva, A. C. (2020). 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. 2020 ; 1-7.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. 2020 ; 1-7.Available from: https://doi.org/10.1016/j.lwt.2020.110390
Artigo de periodico
Physical and sensory characteristics of cheese-flavored expanded snacks obtained using butyric acid and cysteine as aroma precursors: effects of extrusion temperature and sunflower oil content (2020)
Menis-Henrique, Michele Eliza Cortazzo; Janzantti, Natália Soares; Monteiro, Magali; Conti-Silva, Ana Carolina
Source: LWT - Food Science and Technology. Unidade: ESALQ
Subjects: MILHO, ÓLEOS VEGETAIS, TEMPERATURA, ANÁLISE SENSORIAL DE ALIMENTOS, AROMATIZANTES, EXTRUSÃO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
MENIS-HENRIQUE, Michele Eliza Cortazzo; JANZANTTI, Natália Soares; MONTEIRO, Magali; CONTI-SILVA, Ana Carolina. 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, Amsterdam, v. 122, p. 1-9, 2020. Disponível em: < https://doi.org/10.1016/j.lwt.2019.109001 > DOI: 10.1016/j.lwt.2019.109001.
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.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.Available from: https://doi.org/10.1016/j.lwt.2019.109001
Artigo de periodico
Effect of replacing backfat with vegetable oils during the shelf-life of cooked lamb sausages (2020)
Carvalho, Francisco Allan Leandro de ; Munekata, Paulo Eduardo Sichetti ; Pateiro, Mirian; Campagnol, Paulo Cezar Bastianello ; Domínguez, Rubén ; Trindade, Marco Antonio ; Lorenzo Rodrigues, José Manuel
Source: LWT - Food Science and Technology. Unidade: FZEA
Subjects: PLANTAS OLEAGINOSAS, LINHAÇA, GORDURAS, COMPOSTOS VOLÁTEIS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
CARVALHO, Francisco Allan Leandro de; MUNEKATA, Paulo Eduardo Sichetti; PATEIRO, Mirian; et al. Effect of replacing backfat with vegetable oils during the shelf-life of cooked lamb sausages. LWT - Food Science and Technology, Amsterdam, v. 122, p. 1-10, 2020. Disponível em: < https://doi.org/10.1016/j.lwt.2020.109052 > DOI: 10.1016/j.lwt.2020.109052.
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.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.Available from: https://doi.org/10.1016/j.lwt.2020.109052
Artigo de periodico
Human colonic in vitro fermentation of water-soluble arabinoxylans from hard and soft wheat alters Bifidobacterium abundance and short-chain fatty acids concentration (2020)
Paesani, Candela; Sciarini, Lorena S; Moiraghi, Malena; Salvucci, Emiliano; Prado, Samira Bernardino Ramos do; Pérez, Gabriela Teresa; Fabi, João Paulo
Source: LWT - Food Science and Technology. Unidade: FCF
Subjects: TRIGO, ÁCIDOS GRAXOS, FERMENTAÇÃO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
PAESANI, Candela; SCIARINI, Lorena S; MOIRAGHI, Malena; et al. Human colonic in vitro fermentation of water-soluble arabinoxylans from hard and soft wheat alters Bifidobacterium abundance and short-chain fatty acids concentration. LWT - Food Science and Technology, Amsterdam, v. 134, p. 1-7 art. 110253, 2020. Disponível em: < http://dx.doi.org/10.1016/j.lwt.2020.110253 > DOI: 10.1016/j.lwt.2020.110253.
APA
Paesani, C., Sciarini, L. S., Moiraghi, M., Salvucci, E., Prado, S. B. R. do, Pérez, G. T., & Fabi, J. P. (2020). Human colonic in vitro fermentation of water-soluble arabinoxylans from hard and soft wheat alters Bifidobacterium abundance and short-chain fatty acids concentration. LWT - Food Science and Technology, 134, 1-7 art. 110253. doi:10.1016/j.lwt.2020.110253
NLM
Paesani C, Sciarini LS, Moiraghi M, Salvucci E, Prado SBR do, Pérez GT, Fabi JP. Human colonic in vitro fermentation of water-soluble arabinoxylans from hard and soft wheat alters Bifidobacterium abundance and short-chain fatty acids concentration [Internet]. LWT - Food Science and Technology. 2020 ; 134 1-7 art. 110253.Available from: http://dx.doi.org/10.1016/j.lwt.2020.110253
Vancouver
Paesani C, Sciarini LS, Moiraghi M, Salvucci E, Prado SBR do, Pérez GT, Fabi JP. Human colonic in vitro fermentation of water-soluble arabinoxylans from hard and soft wheat alters Bifidobacterium abundance and short-chain fatty acids concentration [Internet]. LWT - Food Science and Technology. 2020 ; 134 1-7 art. 110253.Available from: http://dx.doi.org/10.1016/j.lwt.2020.110253
Artigo de periodico
Improving the lipid profile of bologna type sausages with Echium (Echium plantagineum L.) oil and chia (Salvia hispanica L) flour (2020)
Pires, Manoela Alves ; Munekata, Paulo Eduardo Sichetti ; Trindade, Marco Antonio ; Barros, Julliane Carvalho ; Rodrigues, Isabela
Source: LWT - Food Science and Technology. Unidade: FZEA
Subjects: ÁCIDOS GRAXOS OMEGA 3, CARNES E DERIVADOS, ANÁLISE SENSORIAL DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
PIRES, Manoela Alves; MUNEKATA, Paulo Eduardo Sichetti; TRINDADE, Marco Antonio; BARROS, Julliane Carvalho; RODRIGUES, Isabela. Improving the lipid profile of bologna type sausages with Echium (Echium plantagineum L.) oil and chia (Salvia hispanica L) flour. LWT - Food Science and Technology, Amsterdam, v. 119, p. 1-6, 2020. Disponível em: < https://doi.org/10.1016/j.lwt.2019.108907 > DOI: 10.1016/j.lwt.2019.108907.
APA
Pires, M. A., Munekata, P. E. S., Trindade, M. A., Barros, J. C., & Rodrigues, I. (2020). Improving the lipid profile of bologna type sausages with Echium (Echium plantagineum L.) oil and chia (Salvia hispanica L) flour. LWT - Food Science and Technology, 119, 1-6. doi:10.1016/j.lwt.2019.108907
NLM
Pires MA, Munekata PES, Trindade MA, Barros JC, Rodrigues I. Improving the lipid profile of bologna type sausages with Echium (Echium plantagineum L.) oil and chia (Salvia hispanica L) flour [Internet]. LWT - Food Science and Technology. 2020 ; 119 1-6.Available from: https://doi.org/10.1016/j.lwt.2019.108907
Vancouver
Pires MA, Munekata PES, Trindade MA, Barros JC, Rodrigues I. Improving the lipid profile of bologna type sausages with Echium (Echium plantagineum L.) oil and chia (Salvia hispanica L) flour [Internet]. LWT - Food Science and Technology. 2020 ; 119 1-6.Available from: https://doi.org/10.1016/j.lwt.2019.108907
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; Goldbeck, Rosana; Kamimura, Eliana Setsuko ; Pedreira, Ana Júlia Rocha Mendes; Cristianini, Leonardo Buzaneli; Guidi, Maria Fernanda; Capato, Marina Oliveira; Ávila, Patrícia Félix
Source: LWT - Food Science and Technology. Unidade: FZEA
Subjects: FERMENTAÇÃO, DESIDRATAÇÃO, FRUTAS, OLIGOSSACARÍDEOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
MALDONADO, Rafael Resende; GOLDBECK, Rosana; KAMIMURA, Eliana Setsuko; 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, Amsterdam, v. 132, p. 1-9, 2020. Disponível em: < https://doi.org/10.1016/j.lwt.2020.109819 > DOI: 10.1016/j.lwt.2020.109819.
APA
Maldonado, R. R., Goldbeck, R., Kamimura, E. S., Pedreira, A. J. R. M., Cristianini, L. B., Guidi, M. 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, Goldbeck R, Kamimura ES, Pedreira AJRM, Cristianini LB, Guidi MF, Capato MO, Ávila PF. 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.Available from: https://doi.org/10.1016/j.lwt.2020.109819
Vancouver
Maldonado RR, Goldbeck R, Kamimura ES, Pedreira AJRM, Cristianini LB, Guidi MF, Capato MO, Ávila PF. 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.Available from: https://doi.org/10.1016/j.lwt.2020.109819

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