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Trabalho de evento-resumo
Rheological properties of green coconut pulp (2012)
Ditchfield, Cynthia; Kanzawa, Cinthia Yuka; Makishi, Fausto; Moraes, Izabel Cristina Freitas; Gabas, Ana Lúcia
Source: eBook of Abstracts. Conference titles: IFT Annual Meeting + Food Expo (IFT12). Unidade: FZEA
Subjects: REOLOGIA, POLPA, COCO
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ABNT
DITCHFIELD, Cynthia et al. Rheological properties of green coconut pulp. 2012, Anais.. Chicago: Institute of Food Technologists (IFT), 2012. . Acesso em: 07 nov. 2024.
APA
Ditchfield, C., Kanzawa, C. Y., Makishi, F., Moraes, I. C. F., & Gabas, A. L. (2012). Rheological properties of green coconut pulp. In eBook of Abstracts. Chicago: Institute of Food Technologists (IFT).
NLM
Ditchfield C, Kanzawa CY, Makishi F, Moraes ICF, Gabas AL. Rheological properties of green coconut pulp. eBook of Abstracts. 2012 ;[citado 2024 nov. 07 ]
Vancouver
Ditchfield C, Kanzawa CY, Makishi F, Moraes ICF, Gabas AL. Rheological properties of green coconut pulp. eBook of Abstracts. 2012 ;[citado 2024 nov. 07 ]
Trabalho de evento-resumo
Evaluation of double emulsion followed by complex coacervation methods to microencapsulate ascorbic acid (2012)
Comunian, Talita Aline; Thomazini, Marcelo; Matos Junior, Fernando Eustáquio de; Okuro, Paula Kiyomi; Fávaro-Trindade, Carmen Silvia
Source: eBook of Abstracts. Conference titles: IFT Annual Meeting + Food Expo (IFT12). Unidade: FZEA
Subjects: MICROENCAPSULAÇÃO, VITAMINAS, ADITIVOS ALIMENTARES
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ABNT
COMUNIAN, Talita Aline et al. Evaluation of double emulsion followed by complex coacervation methods to microencapsulate ascorbic acid. 2012, Anais.. Chicago: Institute of Food Technologists (IFT), 2012. . Acesso em: 07 nov. 2024.
APA
Comunian, T. A., Thomazini, M., Matos Junior, F. E. de, Okuro, P. K., & Fávaro-Trindade, C. S. (2012). Evaluation of double emulsion followed by complex coacervation methods to microencapsulate ascorbic acid. In eBook of Abstracts. Chicago: Institute of Food Technologists (IFT).
NLM
Comunian TA, Thomazini M, Matos Junior FE de, Okuro PK, Fávaro-Trindade CS. Evaluation of double emulsion followed by complex coacervation methods to microencapsulate ascorbic acid. eBook of Abstracts. 2012 ;[citado 2024 nov. 07 ]
Vancouver
Comunian TA, Thomazini M, Matos Junior FE de, Okuro PK, Fávaro-Trindade CS. Evaluation of double emulsion followed by complex coacervation methods to microencapsulate ascorbic acid. eBook of Abstracts. 2012 ;[citado 2024 nov. 07 ]
Trabalho de evento-resumo
Development and characterization of lipid microparticles of ascorbic acid obtained by spray-chilling (2012)
Matos Junior, Fernando Eustáquio de; Alves, Ana Julia Gouvêa; Thomazini, Marcelo; Comunian, Talita Aline; Okuro, Paula Kiyomi; Fávaro-Trindade, Carmen Silvia
Source: eBook of Abstracts. Conference titles: IFT Annual Meeting + Food Expo (IFT12). Unidade: FZEA
Subjects: MICROENCAPSULAÇÃO, VITAMINAS, ADITIVOS ALIMENTARES
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ABNT
MATOS JUNIOR, Fernando Eustáquio de et al. Development and characterization of lipid microparticles of ascorbic acid obtained by spray-chilling. 2012, Anais.. Chicago: Institute of Food Technologists (IFT), 2012. . Acesso em: 07 nov. 2024.
APA
Matos Junior, F. E. de, Alves, A. J. G., Thomazini, M., Comunian, T. A., Okuro, P. K., & Fávaro-Trindade, C. S. (2012). Development and characterization of lipid microparticles of ascorbic acid obtained by spray-chilling. In eBook of Abstracts. Chicago: Institute of Food Technologists (IFT).
NLM
Matos Junior FE de, Alves AJG, Thomazini M, Comunian TA, Okuro PK, Fávaro-Trindade CS. Development and characterization of lipid microparticles of ascorbic acid obtained by spray-chilling. eBook of Abstracts. 2012 ;[citado 2024 nov. 07 ]
Vancouver
Matos Junior FE de, Alves AJG, Thomazini M, Comunian TA, Okuro PK, Fávaro-Trindade CS. Development and characterization of lipid microparticles of ascorbic acid obtained by spray-chilling. eBook of Abstracts. 2012 ;[citado 2024 nov. 07 ]
Trabalho de evento-resumo
Effects of bioactive compounds from rosemary (Rosmarinus officinalis L.) on biochemical markers and antioxidant enzymes in liver and kidneys in diabetic animals (2011)
Mancini-Filho, Jorge ; Silva, A; Carvalho, E; Alonso, M; Melo, I
Source: Book Abstracts. Conference titles: IFT Annual Meeting + Food Expo. Unidade: FCF
Subjects: COMPOSTOS FENÓLICOS, ENZIMAS, ANTIOXIDANTES
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ABNT
MANCINI-FILHO, Jorge et al. Effects of bioactive compounds from rosemary (Rosmarinus officinalis L.) on biochemical markers and antioxidant enzymes in liver and kidneys in diabetic animals. 2011, Anais.. Chicago: Institute of Food Technologists (IFT), 2011. . Acesso em: 07 nov. 2024.
APA
Mancini-Filho, J., Silva, A., Carvalho, E., Alonso, M., & Melo, I. (2011). Effects of bioactive compounds from rosemary (Rosmarinus officinalis L.) on biochemical markers and antioxidant enzymes in liver and kidneys in diabetic animals. In Book Abstracts. Chicago: Institute of Food Technologists (IFT).
NLM
Mancini-Filho J, Silva A, Carvalho E, Alonso M, Melo I. Effects of bioactive compounds from rosemary (Rosmarinus officinalis L.) on biochemical markers and antioxidant enzymes in liver and kidneys in diabetic animals. Book Abstracts. 2011 ;[citado 2024 nov. 07 ]
Vancouver
Mancini-Filho J, Silva A, Carvalho E, Alonso M, Melo I. Effects of bioactive compounds from rosemary (Rosmarinus officinalis L.) on biochemical markers and antioxidant enzymes in liver and kidneys in diabetic animals. Book Abstracts. 2011 ;[citado 2024 nov. 07 ]
Trabalho de evento-resumo
Toxicity of both gallic acid and the free phenolic acid fractions from pomegranate (Punica granatum L.) pulp in the growth and apoptosis of MDCK cells (2009)
Mancini-Filho, Jorge ; Jardini, Fernanda; Mendonça, Rita Maria Zucatelli; Pinto, Jose R.; Mancini, Dalva Assunção Portari
Source: Abstracts. Conference titles: IFT Annual Meeting and Food Expo. Unidade: FCF
Assunto: ALIMENTOS FUNCIONAIS
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ABNT
MANCINI-FILHO, Jorge et al. Toxicity of both gallic acid and the free phenolic acid fractions from pomegranate (Punica granatum L.) pulp in the growth and apoptosis of MDCK cells. 2009, Anais.. Chicago: Institute of Food Technologists (IFT), 2009. . Acesso em: 07 nov. 2024.
APA
Mancini-Filho, J., Jardini, F., Mendonça, R. M. Z., Pinto, J. R., & Mancini, D. A. P. (2009). Toxicity of both gallic acid and the free phenolic acid fractions from pomegranate (Punica granatum L.) pulp in the growth and apoptosis of MDCK cells. In Abstracts. Chicago: Institute of Food Technologists (IFT).
NLM
Mancini-Filho J, Jardini F, Mendonça RMZ, Pinto JR, Mancini DAP. Toxicity of both gallic acid and the free phenolic acid fractions from pomegranate (Punica granatum L.) pulp in the growth and apoptosis of MDCK cells. Abstracts. 2009 ;[citado 2024 nov. 07 ]
Vancouver
Mancini-Filho J, Jardini F, Mendonça RMZ, Pinto JR, Mancini DAP. Toxicity of both gallic acid and the free phenolic acid fractions from pomegranate (Punica granatum L.) pulp in the growth and apoptosis of MDCK cells. Abstracts. 2009 ;[citado 2024 nov. 07 ]
Trabalho de evento-resumo
Pequi (Caryocar brasiliensis, Camb.) aqueous extract effect on antioxidant enzymes in liver (2009)
Mancini, Dalva Assunção Portari; Pinto, José Ricardo; Lima, Alessandro; Andrade-Silva, Ana M.; Mancini-Filho, Jorge
Source: Abstracts. Conference titles: IFT Annual Meeting and Food Expo. Unidade: FCF
Subjects: ANTIOXIDANTES, ALIMENTOS FUNCIONAIS
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ABNT
MANCINI, Dalva Assunção Portari et al. Pequi (Caryocar brasiliensis, Camb.) aqueous extract effect on antioxidant enzymes in liver. 2009, Anais.. Chicago: Institute of Food Technologists (IFT), 2009. . Acesso em: 07 nov. 2024.
APA
Mancini, D. A. P., Pinto, J. R., Lima, A., Andrade-Silva, A. M., & Mancini-Filho, J. (2009). Pequi (Caryocar brasiliensis, Camb.) aqueous extract effect on antioxidant enzymes in liver. In Abstracts. Chicago: Institute of Food Technologists (IFT).
NLM
Mancini DAP, Pinto JR, Lima A, Andrade-Silva AM, Mancini-Filho J. Pequi (Caryocar brasiliensis, Camb.) aqueous extract effect on antioxidant enzymes in liver. Abstracts. 2009 ;[citado 2024 nov. 07 ]
Vancouver
Mancini DAP, Pinto JR, Lima A, Andrade-Silva AM, Mancini-Filho J. Pequi (Caryocar brasiliensis, Camb.) aqueous extract effect on antioxidant enzymes in liver. Abstracts. 2009 ;[citado 2024 nov. 07 ]
Trabalho de evento-resumo
Rheo-optic determination of mayonnaise suace (2009)
Lannes, Suzana Caetano da Silva ; Pinto, Michelle M.; Dias, Milena Gabriella
Source: Abstracts. Conference titles: IFT Annual Meeting and Food Expo. Unidade: FCF
Subjects: MOLHOS, MAIONESE, QUITOSANA, POLISSACARÍDEOS (INVESTIGAÇÃO)
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ABNT
LANNES, Suzana Caetano da Silva e PINTO, Michelle M. e DIAS, Milena Gabriella. Rheo-optic determination of mayonnaise suace. 2009, Anais.. Chicago: Institute of Food Technologists (IFT), 2009. . Acesso em: 07 nov. 2024.
APA
Lannes, S. C. da S., Pinto, M. M., & Dias, M. G. (2009). Rheo-optic determination of mayonnaise suace. In Abstracts. Chicago: Institute of Food Technologists (IFT).
NLM
Lannes SC da S, Pinto MM, Dias MG. Rheo-optic determination of mayonnaise suace. Abstracts. 2009 ;[citado 2024 nov. 07 ]
Vancouver
Lannes SC da S, Pinto MM, Dias MG. Rheo-optic determination of mayonnaise suace. Abstracts. 2009 ;[citado 2024 nov. 07 ]
Trabalho de evento-resumo
pH-influence in a protein-polysaccharide stabilized foam (2009)
Miquelim, Joice Natali; Lannes, Suzana Caetano da Silva ; Mezzenga, Raffaele
Source: Abstracts. Conference titles: IFT Annual Meeting and Food Expo. Unidade: FCF
Subjects: POLISSACARÍDEOS (ESTUDO), SORVETE
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ABNT
MIQUELIM, Joice Natali e LANNES, Suzana Caetano da Silva e MEZZENGA, Raffaele. pH-influence in a protein-polysaccharide stabilized foam. 2009, Anais.. Chicago: Institute of Food Technologists (IFT), 2009. . Acesso em: 07 nov. 2024.
APA
Miquelim, J. N., Lannes, S. C. da S., & Mezzenga, R. (2009). pH-influence in a protein-polysaccharide stabilized foam. In Abstracts. Chicago: Institute of Food Technologists (IFT).
NLM
Miquelim JN, Lannes SC da S, Mezzenga R. pH-influence in a protein-polysaccharide stabilized foam. Abstracts. 2009 ;[citado 2024 nov. 07 ]
Vancouver
Miquelim JN, Lannes SC da S, Mezzenga R. pH-influence in a protein-polysaccharide stabilized foam. Abstracts. 2009 ;[citado 2024 nov. 07 ]
Trabalho de evento-resumo
Phenolic composition, antioxidant activity and influence on development of MDCK cells of pequi (Caryocar brasiliensis, Camb.) aqueous extract (2009)
Mancini-Filho, Jorge ; Satiro, Gabriela; Lima, Alessandro; Mendonça, Rita Maria Zucatelli; Mancini, Dalva Assunção Portari
Source: Abstracts. Conference titles: IFT Annual Meeting and Food Expo. Unidade: FCF
Subjects: ANTIOXIDANTES (ATIVIDADE), ALIMENTOS FUNCIONAIS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
MANCINI-FILHO, Jorge et al. Phenolic composition, antioxidant activity and influence on development of MDCK cells of pequi (Caryocar brasiliensis, Camb.) aqueous extract. 2009, Anais.. Chicago: Institute of Food Technologists (IFT), 2009. . Acesso em: 07 nov. 2024.
APA
Mancini-Filho, J., Satiro, G., Lima, A., Mendonça, R. M. Z., & Mancini, D. A. P. (2009). Phenolic composition, antioxidant activity and influence on development of MDCK cells of pequi (Caryocar brasiliensis, Camb.) aqueous extract. In Abstracts. Chicago: Institute of Food Technologists (IFT).
NLM
Mancini-Filho J, Satiro G, Lima A, Mendonça RMZ, Mancini DAP. Phenolic composition, antioxidant activity and influence on development of MDCK cells of pequi (Caryocar brasiliensis, Camb.) aqueous extract. Abstracts. 2009 ;[citado 2024 nov. 07 ]
Vancouver
Mancini-Filho J, Satiro G, Lima A, Mendonça RMZ, Mancini DAP. Phenolic composition, antioxidant activity and influence on development of MDCK cells of pequi (Caryocar brasiliensis, Camb.) aqueous extract. Abstracts. 2009 ;[citado 2024 nov. 07 ]

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