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Artigo de periodico
Comparing chemical and enzymatic synthesis of rich behenic lipids products: technological and nutritional potential (2022)
Zuin, Julia Cristina ; Gandra, Renata Luana de Pádua ; Ribeiro, Ana Paula Badan ; Ract, Juliana Neves Rodrigues ; Macedo, Juliana Alves; Macedo, Gabriela Alves
Source: Food Science and Technology. Unidade: FCF
Subjects: SÍNTESE QUÍMICA, LIPÍDEOS
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ABNT
ZUIN, Julia Cristina et al. Comparing chemical and enzymatic synthesis of rich behenic lipids products: technological and nutritional potential. Food Science and Technology, v. 42, n. 6, p. 1-9, 2022Tradução . . Disponível em: https://doi.org/10.1590/fst.105821. Acesso em: 14 nov. 2024.
APA
Zuin, J. C., Gandra, R. L. de P., Ribeiro, A. P. B., Ract, J. N. R., Macedo, J. A., & Macedo, G. A. (2022). Comparing chemical and enzymatic synthesis of rich behenic lipids products: technological and nutritional potential. Food Science and Technology, 42( 6), 1-9. doi:10.1590/fst.105821
NLM
Zuin JC, Gandra RL de P, Ribeiro APB, Ract JNR, Macedo JA, Macedo GA. Comparing chemical and enzymatic synthesis of rich behenic lipids products: technological and nutritional potential [Internet]. Food Science and Technology. 2022 ; 42( 6): 1-9.[citado 2024 nov. 14 ] Available from: https://doi.org/10.1590/fst.105821
Vancouver
Zuin JC, Gandra RL de P, Ribeiro APB, Ract JNR, Macedo JA, Macedo GA. Comparing chemical and enzymatic synthesis of rich behenic lipids products: technological and nutritional potential [Internet]. Food Science and Technology. 2022 ; 42( 6): 1-9.[citado 2024 nov. 14 ] Available from: https://doi.org/10.1590/fst.105821
Artigo de periodico
Development of chitosan-based oleogels via crosslinking with vanillin using an emulsion templated approach: structural characterization and their application as fat-replacer (2022)
Brito, Gabriela B; Peixoto, Vanessa O. Di Sarli; Martins, Matheus T; Rosario, Denes K. A; Ract, Juliana Neves Rodrigues ; Conte-Junior, Carlos Adam ; Torres, Alexandre G; Branco, Vanessa N. Castelo
Source: Food Structure. Unidade: FCF
Subjects: QUITOSANA, POLISSACARÍDEOS
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ABNT
BRITO, Gabriela B et al. Development of chitosan-based oleogels via crosslinking with vanillin using an emulsion templated approach: structural characterization and their application as fat-replacer. Food Structure, v. 32, p. 1-13 art. 100264, 2022Tradução . . Disponível em: https://doi.org/10.1016/j.foostr.2022.100264. Acesso em: 14 nov. 2024.
APA
Brito, G. B., Peixoto, V. O. D. S., Martins, M. T., Rosario, D. K. A., Ract, J. N. R., Conte-Junior, C. A., et al. (2022). Development of chitosan-based oleogels via crosslinking with vanillin using an emulsion templated approach: structural characterization and their application as fat-replacer. Food Structure, 32, 1-13 art. 100264. doi:10.1016/j.foostr.2022.100264
NLM
Brito GB, Peixoto VODS, Martins MT, Rosario DKA, Ract JNR, Conte-Junior CA, Torres AG, Branco VNC. Development of chitosan-based oleogels via crosslinking with vanillin using an emulsion templated approach: structural characterization and their application as fat-replacer [Internet]. Food Structure. 2022 ; 32 1-13 art. 100264.[citado 2024 nov. 14 ] Available from: https://doi.org/10.1016/j.foostr.2022.100264
Vancouver
Brito GB, Peixoto VODS, Martins MT, Rosario DKA, Ract JNR, Conte-Junior CA, Torres AG, Branco VNC. Development of chitosan-based oleogels via crosslinking with vanillin using an emulsion templated approach: structural characterization and their application as fat-replacer [Internet]. Food Structure. 2022 ; 32 1-13 art. 100264.[citado 2024 nov. 14 ] Available from: https://doi.org/10.1016/j.foostr.2022.100264
Artigo de periodico
The effect of microwave-assisted heating on bioactive and immunological compounds in donor human milk (2022)
Leite, Juliana Aparecida dos Santos ; Robinson, Randall C ; Salcedo, Jaime; Ract, Juliana Neves Rodrigues ; Quintal, Virginia Spinola; Tadini, Carmen Cecília ; Barile, Daniela
Source: LWT Food Science and Technology. Unidades: FCF, EP
Subjects: LEITE MATERNO, ÁCIDOS GRAXOS, OLIGOSSACARÍDEOS, IMUNOGLOBULINAS, PASTEURIZAÇÃO
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ABNT
LEITE, Juliana Aparecida dos Santos et al. The effect of microwave-assisted heating on bioactive and immunological compounds in donor human milk. LWT Food Science and Technology, v. 161, n. 1, p. 1-7 art. 113306, 2022Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2022.113306. Acesso em: 14 nov. 2024.
APA
Leite, J. A. dos S., Robinson, R. C., Salcedo, J., Ract, J. N. R., Quintal, V. S., Tadini, C. C., & Barile, D. (2022). The effect of microwave-assisted heating on bioactive and immunological compounds in donor human milk. LWT Food Science and Technology, 161( 1), 1-7 art. 113306. doi:10.1016/j.lwt.2022.113306
NLM
Leite JA dos S, Robinson RC, Salcedo J, Ract JNR, Quintal VS, Tadini CC, Barile D. The effect of microwave-assisted heating on bioactive and immunological compounds in donor human milk [Internet]. LWT Food Science and Technology. 2022 ; 161( 1): 1-7 art. 113306.[citado 2024 nov. 14 ] Available from: https://doi.org/10.1016/j.lwt.2022.113306
Vancouver
Leite JA dos S, Robinson RC, Salcedo J, Ract JNR, Quintal VS, Tadini CC, Barile D. The effect of microwave-assisted heating on bioactive and immunological compounds in donor human milk [Internet]. LWT Food Science and Technology. 2022 ; 161( 1): 1-7 art. 113306.[citado 2024 nov. 14 ] Available from: https://doi.org/10.1016/j.lwt.2022.113306
Artigo de periodico
Sensory characterization of commercial cream cheese by the consumer using check-all-that-apply questions (2021)
Foguel, Aline ; Ract, Juliana Neves Rodrigues ; Silva, Roberta Claro da
Source: Journal of Sensory Studies. Unidade: FCF
Subjects: QUEIJO, ANÁLISE SENSORIAL DE ALIMENTOS, CONSUMO DE ALIMENTOS
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ABNT
FOGUEL, Aline e RACT, Juliana Neves Rodrigues e SILVA, Roberta Claro da. Sensory characterization of commercial cream cheese by the consumer using check-all-that-apply questions. Journal of Sensory Studies, v. 2021, p. 1-9 art. e12658, 2021Tradução . . Disponível em: https://doi.org/10.1111/joss.12658. Acesso em: 14 nov. 2024.
APA
Foguel, A., Ract, J. N. R., & Silva, R. C. da. (2021). Sensory characterization of commercial cream cheese by the consumer using check-all-that-apply questions. Journal of Sensory Studies, 2021, 1-9 art. e12658. doi:10.1111/joss.12658
NLM
Foguel A, Ract JNR, Silva RC da. Sensory characterization of commercial cream cheese by the consumer using check-all-that-apply questions [Internet]. Journal of Sensory Studies. 2021 ; 2021 1-9 art. e12658.[citado 2024 nov. 14 ] Available from: https://doi.org/10.1111/joss.12658
Vancouver
Foguel A, Ract JNR, Silva RC da. Sensory characterization of commercial cream cheese by the consumer using check-all-that-apply questions [Internet]. Journal of Sensory Studies. 2021 ; 2021 1-9 art. e12658.[citado 2024 nov. 14 ] Available from: https://doi.org/10.1111/joss.12658
Artigo de periodico
Butyrate-containing structured lipids act on HDAC4, HDAC6, DNA damage and telomerase activity during promotion of experimental hepatocarcinogenesis (2021)
Ortega, Juliana Festa; Heidor, Renato ; Auriemo, Ana Paula; Affonso, Juliana Marques; D’Amico, Thais; Herz, Corinna; Conti, Aline de ; Ract, Juliana Neves Rodrigues ; Gioielli, Luiz Antonio ; Purgatto, Eduardo ; Lamy, Evelyn; Pogribny, Igor; Moreno, Fernando Salvador
Source: Carcinogenesis. Unidade: FCF
Subjects: LIPÍDEOS, DANO AO DNA, CARCINOGÊNESE, APOPTOSE
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ABNT
ORTEGA, Juliana Festa et al. Butyrate-containing structured lipids act on HDAC4, HDAC6, DNA damage and telomerase activity during promotion of experimental hepatocarcinogenesis. Carcinogenesis, v. 42, n. 8, p. 1026–1036, 2021Tradução . . Disponível em: https://doi.org/10.1093/carcin/bgab039. Acesso em: 14 nov. 2024.
APA
Ortega, J. F., Heidor, R., Auriemo, A. P., Affonso, J. M., D’Amico, T., Herz, C., et al. (2021). Butyrate-containing structured lipids act on HDAC4, HDAC6, DNA damage and telomerase activity during promotion of experimental hepatocarcinogenesis. Carcinogenesis, 42( 8), 1026–1036. doi:10.1093/carcin/bgab039
NLM
Ortega JF, Heidor R, Auriemo AP, Affonso JM, D’Amico T, Herz C, Conti A de, Ract JNR, Gioielli LA, Purgatto E, Lamy E, Pogribny I, Moreno FS. Butyrate-containing structured lipids act on HDAC4, HDAC6, DNA damage and telomerase activity during promotion of experimental hepatocarcinogenesis [Internet]. Carcinogenesis. 2021 ; 42( 8): 1026–1036.[citado 2024 nov. 14 ] Available from: https://doi.org/10.1093/carcin/bgab039
Vancouver
Ortega JF, Heidor R, Auriemo AP, Affonso JM, D’Amico T, Herz C, Conti A de, Ract JNR, Gioielli LA, Purgatto E, Lamy E, Pogribny I, Moreno FS. Butyrate-containing structured lipids act on HDAC4, HDAC6, DNA damage and telomerase activity during promotion of experimental hepatocarcinogenesis [Internet]. Carcinogenesis. 2021 ; 42( 8): 1026–1036.[citado 2024 nov. 14 ] Available from: https://doi.org/10.1093/carcin/bgab039
Artigo de periodico
Evaluation of Neochloris oleoabundans as sustainable source of oil-rich biomass (2020)
León, Ivan A. Avila; Matsudo, Marcelo Chuei ; Camargo, Lívia S. Ferreira; Ract, Juliana Neves Rodrigues ; Carvalho, João Carlos Monteiro de
Source: Brazilian Journal of Chemical Engineering. Unidade: FCF
Subjects: BIOMASSA, MICROALGAS, BIOCOMBUSTÍVEIS
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ABNT
LEÓN, Ivan A. Avila et al. Evaluation of Neochloris oleoabundans as sustainable source of oil-rich biomass. Brazilian Journal of Chemical Engineering, v. 37, p. 41–48, 2020Tradução . . Disponível em: https://doi.org/10.1007/s43153-020-00011-3. Acesso em: 14 nov. 2024.
APA
León, I. A. A., Matsudo, M. C., Camargo, L. S. F., Ract, J. N. R., & Carvalho, J. C. M. de. (2020). Evaluation of Neochloris oleoabundans as sustainable source of oil-rich biomass. Brazilian Journal of Chemical Engineering, 37, 41–48. doi:10.1007/s43153-020-00011-3
NLM
León IAA, Matsudo MC, Camargo LSF, Ract JNR, Carvalho JCM de. Evaluation of Neochloris oleoabundans as sustainable source of oil-rich biomass [Internet]. Brazilian Journal of Chemical Engineering. 2020 ; 37 41–48.[citado 2024 nov. 14 ] Available from: https://doi.org/10.1007/s43153-020-00011-3
Vancouver
León IAA, Matsudo MC, Camargo LSF, Ract JNR, Carvalho JCM de. Evaluation of Neochloris oleoabundans as sustainable source of oil-rich biomass [Internet]. Brazilian Journal of Chemical Engineering. 2020 ; 37 41–48.[citado 2024 nov. 14 ] Available from: https://doi.org/10.1007/s43153-020-00011-3
Artigo de periodico
Incorporation of caprylic acid into a single cell oil rich in docosahexaenoic acid for the production of specialty lipids (2020)
Mathias, Daniela Kanno ; Costa, Jacqueline Piazentin; Calvo, Carolina Rodrigues; Silva, Roberta Claro da; Converti, Attilio ; Segura, Nadia ; Jachmanián, Iván ; Gioielli, Luiz Antonio ; Ract, Juliana Neves Rodrigues
Source: Food Technology and Biotechnology. Unidade: FCF
Subjects: ÁCIDOS, LIPÍDEOS
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ABNT
MATHIAS, Daniela Kanno et al. Incorporation of caprylic acid into a single cell oil rich in docosahexaenoic acid for the production of specialty lipids. Food Technology and Biotechnology, v. 58, n. 4, p. 411-422, 2020Tradução . . Disponível em: https://doi.org/10.17113/ftb.58.04.20.6546. Acesso em: 14 nov. 2024.
APA
Mathias, D. K., Costa, J. P., Calvo, C. R., Silva, R. C. da, Converti, A., Segura, N., et al. (2020). Incorporation of caprylic acid into a single cell oil rich in docosahexaenoic acid for the production of specialty lipids. Food Technology and Biotechnology, 58( 4), 411-422. doi:10.17113/ftb.58.04.20.6546
NLM
Mathias DK, Costa JP, Calvo CR, Silva RC da, Converti A, Segura N, Jachmanián I, Gioielli LA, Ract JNR. Incorporation of caprylic acid into a single cell oil rich in docosahexaenoic acid for the production of specialty lipids [Internet]. Food Technology and Biotechnology. 2020 ; 58( 4): 411-422.[citado 2024 nov. 14 ] Available from: https://doi.org/10.17113/ftb.58.04.20.6546
Vancouver
Mathias DK, Costa JP, Calvo CR, Silva RC da, Converti A, Segura N, Jachmanián I, Gioielli LA, Ract JNR. Incorporation of caprylic acid into a single cell oil rich in docosahexaenoic acid for the production of specialty lipids [Internet]. Food Technology and Biotechnology. 2020 ; 58( 4): 411-422.[citado 2024 nov. 14 ] Available from: https://doi.org/10.17113/ftb.58.04.20.6546
Artigo de periodico
Effect of enzymatic interesterification on the textural and nutritional properties of a probiotic table spread containing milk fat (2020)
Santos, Clara Simone dos; Kanup, Raquel Fortes; Albuquerque, Marcela Albuquerque Cavalcanti de ; Bedani, Raquel ; Souza, Cínthia Hoch Batista de; Gioielli, Luiz Antonio ; Saad, Susana Marta Isay ; Ract, Juliana Neves Rodrigues
Source: Food Science and Technology. Unidade: FCF
Subjects: PROBIÓTICOS, LEITE, GORDURAS
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ABNT
SANTOS, Clara Simone dos et al. Effect of enzymatic interesterification on the textural and nutritional properties of a probiotic table spread containing milk fat. Food Science and Technology, v. 124, p. 1-10 art. 109129, 2020Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2020.109129. Acesso em: 14 nov. 2024.
APA
Santos, C. S. dos, Kanup, R. F., Albuquerque, M. A. C. de, Bedani, R., Souza, C. H. B. de, Gioielli, L. A., et al. (2020). Effect of enzymatic interesterification on the textural and nutritional properties of a probiotic table spread containing milk fat. Food Science and Technology, 124, 1-10 art. 109129. doi:10.1016/j.lwt.2020.109129
NLM
Santos CS dos, Kanup RF, Albuquerque MAC de, Bedani R, Souza CHB de, Gioielli LA, Saad SMI, Ract JNR. Effect of enzymatic interesterification on the textural and nutritional properties of a probiotic table spread containing milk fat [Internet]. Food Science and Technology. 2020 ; 124 1-10 art. 109129.[citado 2024 nov. 14 ] Available from: https://doi.org/10.1016/j.lwt.2020.109129
Vancouver
Santos CS dos, Kanup RF, Albuquerque MAC de, Bedani R, Souza CHB de, Gioielli LA, Saad SMI, Ract JNR. Effect of enzymatic interesterification on the textural and nutritional properties of a probiotic table spread containing milk fat [Internet]. Food Science and Technology. 2020 ; 124 1-10 art. 109129.[citado 2024 nov. 14 ] Available from: https://doi.org/10.1016/j.lwt.2020.109129
Artigo de periodico
Medium oleic sunflower oil hydrolysis by microbial Lipase in a Fed-batch bioreactor (2019)
Hares Junior, Sylvio Jorge; Ract, Juliana Neves Rodrigues ; Gioielli, Luiz Antonio ; Vitolo, Michele
Source: World Journal of Pharmacy and Pharmaceutical Sciences. Unidade: FCF
Subjects: ÓLEOS VEGETAIS, GIRASSOL, HIDRÓLISE
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ABNT
HARES JUNIOR, Sylvio Jorge et al. Medium oleic sunflower oil hydrolysis by microbial Lipase in a Fed-batch bioreactor. World Journal of Pharmacy and Pharmaceutical Sciences, v. 8, n. 11, p. 94-108, 2019Tradução . . Disponível em: https://doi.org/10.20959/wjpps201912-15166. Acesso em: 14 nov. 2024.
APA
Hares Junior, S. J., Ract, J. N. R., Gioielli, L. A., & Vitolo, M. (2019). Medium oleic sunflower oil hydrolysis by microbial Lipase in a Fed-batch bioreactor. World Journal of Pharmacy and Pharmaceutical Sciences, 8( 11), 94-108. doi:10.20959/wjpps201912-15166
NLM
Hares Junior SJ, Ract JNR, Gioielli LA, Vitolo M. Medium oleic sunflower oil hydrolysis by microbial Lipase in a Fed-batch bioreactor [Internet]. World Journal of Pharmacy and Pharmaceutical Sciences. 2019 ; 8( 11): 94-108.[citado 2024 nov. 14 ] Available from: https://doi.org/10.20959/wjpps201912-15166
Vancouver
Hares Junior SJ, Ract JNR, Gioielli LA, Vitolo M. Medium oleic sunflower oil hydrolysis by microbial Lipase in a Fed-batch bioreactor [Internet]. World Journal of Pharmacy and Pharmaceutical Sciences. 2019 ; 8( 11): 94-108.[citado 2024 nov. 14 ] Available from: https://doi.org/10.20959/wjpps201912-15166
Parte de monografia/livro
Phase equilibrium of organogels (2019)
Ract, Juliana Neves Rodrigues ; Cruz, Richtier Gonçalves da; Pereira, Camila Gambini
Source: Thermodynamics of phase equilibria in food engineering. Unidade: FCF
Subjects: ENGENHARIA DE ALIMENTOS, ÁCIDOS GRAXOS
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ABNT
RACT, Juliana Neves Rodrigues e CRUZ, Richtier Gonçalves da e PEREIRA, Camila Gambini. Phase equilibrium of organogels. Thermodynamics of phase equilibria in food engineering. Tradução . London: Academic Press, 2019. . . Acesso em: 14 nov. 2024.
APA
Ract, J. N. R., Cruz, R. G. da, & Pereira, C. G. (2019). Phase equilibrium of organogels. In Thermodynamics of phase equilibria in food engineering. London: Academic Press.
NLM
Ract JNR, Cruz RG da, Pereira CG. Phase equilibrium of organogels. In: Thermodynamics of phase equilibria in food engineering. London: Academic Press; 2019. [citado 2024 nov. 14 ]
Vancouver
Ract JNR, Cruz RG da, Pereira CG. Phase equilibrium of organogels. In: Thermodynamics of phase equilibria in food engineering. London: Academic Press; 2019. [citado 2024 nov. 14 ]
Artigo de periodico
Milk fat protects Bifidobacterium animalis subsp. lactis Bb-12 from in vitro gastrointestinal stress in potentially synbiotic table spreads (2018)
Santos, Clara Simone dos; Souza, Cínthia Hoch Batista de; Padilha, Marina; Gioielli, Luiz Antonio ; Ract, Juliana Neves Rodrigues ; Saad, Susana Marta Isay
Source: Food Function. Unidade: FCF
Subjects: LEITE, PROBIÓTICOS
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ABNT
SANTOS, Clara Simone dos et al. Milk fat protects Bifidobacterium animalis subsp. lactis Bb-12 from in vitro gastrointestinal stress in potentially synbiotic table spreads. Food Function, v. 9, p. 4274-4281, 2018Tradução . . Disponível em: https://doi.org/10.1039/c8fo00506k. Acesso em: 14 nov. 2024.
APA
Santos, C. S. dos, Souza, C. H. B. de, Padilha, M., Gioielli, L. A., Ract, J. N. R., & Saad, S. M. I. (2018). Milk fat protects Bifidobacterium animalis subsp. lactis Bb-12 from in vitro gastrointestinal stress in potentially synbiotic table spreads. Food Function, 9, 4274-4281. doi:10.1039/c8fo00506k
NLM
Santos CS dos, Souza CHB de, Padilha M, Gioielli LA, Ract JNR, Saad SMI. Milk fat protects Bifidobacterium animalis subsp. lactis Bb-12 from in vitro gastrointestinal stress in potentially synbiotic table spreads [Internet]. Food Function. 2018 ; 9 4274-4281.[citado 2024 nov. 14 ] Available from: https://doi.org/10.1039/c8fo00506k
Vancouver
Santos CS dos, Souza CHB de, Padilha M, Gioielli LA, Ract JNR, Saad SMI. Milk fat protects Bifidobacterium animalis subsp. lactis Bb-12 from in vitro gastrointestinal stress in potentially synbiotic table spreads [Internet]. Food Function. 2018 ; 9 4274-4281.[citado 2024 nov. 14 ] Available from: https://doi.org/10.1039/c8fo00506k
Artigo de periodico
Conversion of caprylic acid into mono-, Di- and triglycerides using immobilized lipase (2018)
Guebara, Sara Anunciação Braga; Ract, Juliana Neves Rodrigues ; Vitolo, Michele
Source: Arabian Journal for Science and Engineering. Unidade: FCF
Subjects: LIPASE, ÁCIDOS GRAXOS
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ABNT
GUEBARA, Sara Anunciação Braga e RACT, Juliana Neves Rodrigues e VITOLO, Michele. Conversion of caprylic acid into mono-, Di- and triglycerides using immobilized lipase. Arabian Journal for Science and Engineering, v. 43, p. 3631-3637, 2018Tradução . . Disponível em: https://doi.org/10.1007/s13369-018-3138-x. Acesso em: 14 nov. 2024.
APA
Guebara, S. A. B., Ract, J. N. R., & Vitolo, M. (2018). Conversion of caprylic acid into mono-, Di- and triglycerides using immobilized lipase. Arabian Journal for Science and Engineering, 43, 3631-3637. doi:10.1007/s13369-018-3138-x
NLM
Guebara SAB, Ract JNR, Vitolo M. Conversion of caprylic acid into mono-, Di- and triglycerides using immobilized lipase [Internet]. Arabian Journal for Science and Engineering. 2018 ; 43 3631-3637.[citado 2024 nov. 14 ] Available from: https://doi.org/10.1007/s13369-018-3138-x
Vancouver
Guebara SAB, Ract JNR, Vitolo M. Conversion of caprylic acid into mono-, Di- and triglycerides using immobilized lipase [Internet]. Arabian Journal for Science and Engineering. 2018 ; 43 3631-3637.[citado 2024 nov. 14 ] Available from: https://doi.org/10.1007/s13369-018-3138-x
Artigo de periodico
Conversion of triolein into mono: and diacylglycerols by immobilized lipase (2018)
Hares Junior, Sylvio Jorge; Ract, Juliana Neves Rodrigues ; Gioielli, Luiz Antonio ; Vitolo, Michele
Source: Arabian Journal for Science and Engineering. Unidade: FCF
Subjects: LIPASE, HIDRÓLISE
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
HARES JUNIOR, Sylvio Jorge et al. Conversion of triolein into mono: and diacylglycerols by immobilized lipase. Arabian Journal for Science and Engineering, v. 43, n. 5, p. 2247-2255, 2018Tradução . . Disponível em: https://doi.org/10.1007/s13369-017-2635-7. Acesso em: 14 nov. 2024.
APA
Hares Junior, S. J., Ract, J. N. R., Gioielli, L. A., & Vitolo, M. (2018). Conversion of triolein into mono: and diacylglycerols by immobilized lipase. Arabian Journal for Science and Engineering, 43( 5), 2247-2255. doi:10.1007/s13369-017-2635-7
NLM
Hares Junior SJ, Ract JNR, Gioielli LA, Vitolo M. Conversion of triolein into mono: and diacylglycerols by immobilized lipase [Internet]. Arabian Journal for Science and Engineering. 2018 ; 43( 5): 2247-2255.[citado 2024 nov. 14 ] Available from: https://doi.org/10.1007/s13369-017-2635-7
Vancouver
Hares Junior SJ, Ract JNR, Gioielli LA, Vitolo M. Conversion of triolein into mono: and diacylglycerols by immobilized lipase [Internet]. Arabian Journal for Science and Engineering. 2018 ; 43( 5): 2247-2255.[citado 2024 nov. 14 ] Available from: https://doi.org/10.1007/s13369-017-2635-7
Artigo de periodico
Feasibility on the use of acid value for evidencing the esterification of glycerol with caprylic acid catalyzed by lipase (2017)
Vitolo, Michele; Ract, Juliana Neves Rodrigues ; Guebara, Sara Anunciação Braga
Source: Athens Journal of Sciences. Unidade: FCF
Subjects: LIPASE, ESTERIFICAÇÃO
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ABNT
VITOLO, Michele e RACT, Juliana Neves Rodrigues e GUEBARA, Sara Anunciação Braga. Feasibility on the use of acid value for evidencing the esterification of glycerol with caprylic acid catalyzed by lipase. Athens Journal of Sciences, v. 4, n. 1, p. 21-36, 2017Tradução . . Disponível em: http://www.athensjournals.gr/sciences/2017-4-1-2-Vitolo.pdf. Acesso em: 14 nov. 2024.
APA
Vitolo, M., Ract, J. N. R., & Guebara, S. A. B. (2017). Feasibility on the use of acid value for evidencing the esterification of glycerol with caprylic acid catalyzed by lipase. Athens Journal of Sciences, 4( 1), 21-36. Recuperado de http://www.athensjournals.gr/sciences/2017-4-1-2-Vitolo.pdf
NLM
Vitolo M, Ract JNR, Guebara SAB. Feasibility on the use of acid value for evidencing the esterification of glycerol with caprylic acid catalyzed by lipase [Internet]. Athens Journal of Sciences. 2017 ; 4( 1): 21-36.[citado 2024 nov. 14 ] Available from: http://www.athensjournals.gr/sciences/2017-4-1-2-Vitolo.pdf
Vancouver
Vitolo M, Ract JNR, Guebara SAB. Feasibility on the use of acid value for evidencing the esterification of glycerol with caprylic acid catalyzed by lipase [Internet]. Athens Journal of Sciences. 2017 ; 4( 1): 21-36.[citado 2024 nov. 14 ] Available from: http://www.athensjournals.gr/sciences/2017-4-1-2-Vitolo.pdf
Trabalho de evento-resumo periodico
Synthesis of caprylins through the esterification of glycerol with caprylic acid by using immobilized lipase influence of stable and abusive temperatures (2017)
Vitolo, Michele; Ract, Juliana Neves Rodrigues ; Guebara, Sara Anunciação Braga
Source: Journal of Food Processing & Technology. Conference titles: World Congress on Agriculture & Horticulture. Unidade: FCF
Subjects: ESTERIFICAÇÃO, LIPASE
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
VITOLO, Michele e RACT, Juliana Neves Rodrigues e GUEBARA, Sara Anunciação Braga. Synthesis of caprylins through the esterification of glycerol with caprylic acid by using immobilized lipase influence of stable and abusive temperatures. Journal of Food Processing & Technology. Bethesda: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo. . Acesso em: 14 nov. 2024. , 2017
APA
Vitolo, M., Ract, J. N. R., & Guebara, S. A. B. (2017). Synthesis of caprylins through the esterification of glycerol with caprylic acid by using immobilized lipase influence of stable and abusive temperatures. Journal of Food Processing & Technology. Bethesda: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo.
NLM
Vitolo M, Ract JNR, Guebara SAB. Synthesis of caprylins through the esterification of glycerol with caprylic acid by using immobilized lipase influence of stable and abusive temperatures. Journal of Food Processing & Technology. 2017 ; 8 81.[citado 2024 nov. 14 ]
Vancouver
Vitolo M, Ract JNR, Guebara SAB. Synthesis of caprylins through the esterification of glycerol with caprylic acid by using immobilized lipase influence of stable and abusive temperatures. Journal of Food Processing & Technology. 2017 ; 8 81.[citado 2024 nov. 14 ]
Artigo de periodico
Production and characterization of structured lipids with antiobesity potential and as a source of essential fatty acids (2017)
Moreira, Débora Kono Taketa; Ract, Juliana Neves Rodrigues ; Ribeiro, Ana Paula Badan; Macedo, Gabriela Alves
Source: Food Research Internationcal. Unidade: FCF
Subjects: LIPÍDEOS, ÁCIDOS GRAXOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
MOREIRA, Débora Kono Taketa et al. Production and characterization of structured lipids with antiobesity potential and as a source of essential fatty acids. Food Research Internationcal, v. 99, p. 713-719, 2017Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2017.06.034. Acesso em: 14 nov. 2024.
APA
Moreira, D. K. T., Ract, J. N. R., Ribeiro, A. P. B., & Macedo, G. A. (2017). Production and characterization of structured lipids with antiobesity potential and as a source of essential fatty acids. Food Research Internationcal, 99, 713-719. doi:10.1016/j.foodres.2017.06.034
NLM
Moreira DKT, Ract JNR, Ribeiro APB, Macedo GA. Production and characterization of structured lipids with antiobesity potential and as a source of essential fatty acids [Internet]. Food Research Internationcal. 2017 ; 99 713-719.[citado 2024 nov. 14 ] Available from: https://doi.org/10.1016/j.foodres.2017.06.034
Vancouver
Moreira DKT, Ract JNR, Ribeiro APB, Macedo GA. Production and characterization of structured lipids with antiobesity potential and as a source of essential fatty acids [Internet]. Food Research Internationcal. 2017 ; 99 713-719.[citado 2024 nov. 14 ] Available from: https://doi.org/10.1016/j.foodres.2017.06.034
Trabalho de evento-resumo periodico
Synthesis of structured lipids from milk fat and palm olein to produce a probiotic and prebiotic spread (2017)
Kanup, Raquel Fortes; Santos, Clara Simone dos; Gioielli, Luiz Antonio ; Saad, Susana Marta Isay ; Ract, Juliana Neves Rodrigues
Source: Brazilian Journal of Pharmaceutical Sciences. Conference titles: Pharmaceutical Science and Technology Meeting of the Faculty of Pharmaceutical Sciences, University of São Paulo. Unidade: FCF
Subjects: PROBIÓTICOS, ALIMENTOS FUNCIONAIS, LIPÍDEOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
KANUP, Raquel Fortes et al. Synthesis of structured lipids from milk fat and palm olein to produce a probiotic and prebiotic spread. Brazilian Journal of Pharmaceutical Sciences. São Paulo: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo. . Acesso em: 14 nov. 2024. , 2017
APA
Kanup, R. F., Santos, C. S. dos, Gioielli, L. A., Saad, S. M. I., & Ract, J. N. R. (2017). Synthesis of structured lipids from milk fat and palm olein to produce a probiotic and prebiotic spread. Brazilian Journal of Pharmaceutical Sciences. São Paulo: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo.
NLM
Kanup RF, Santos CS dos, Gioielli LA, Saad SMI, Ract JNR. Synthesis of structured lipids from milk fat and palm olein to produce a probiotic and prebiotic spread. Brazilian Journal of Pharmaceutical Sciences. 2017 ; 53 44 res. FCF084.[citado 2024 nov. 14 ]
Vancouver
Kanup RF, Santos CS dos, Gioielli LA, Saad SMI, Ract JNR. Synthesis of structured lipids from milk fat and palm olein to produce a probiotic and prebiotic spread. Brazilian Journal of Pharmaceutical Sciences. 2017 ; 53 44 res. FCF084.[citado 2024 nov. 14 ]
Trabalho de evento-resumo periodico
Enzymatic conversion of medium oleic sunflower oil into mono and diacylglicerols by hydrolysis in a fed- batch-type reactor (2017)
Hares Junior, Sylvio Jorge; Ract, Juliana Neves Rodrigues ; Gioielli, Luiz Antonio ; Vitolo, Michele
Source: Brazilian Journal of Pharmaceutical Sciences. Conference titles: Pharmaceutical Science and Technology Meeting of the Faculty of Pharmaceutical Sciences, University of São Paulo. Unidade: FCF
Assunto: HIDRÓLISE
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
HARES JUNIOR, Sylvio Jorge et al. Enzymatic conversion of medium oleic sunflower oil into mono and diacylglicerols by hydrolysis in a fed- batch-type reactor. Brazilian Journal of Pharmaceutical Sciences. São Paulo: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo. . Acesso em: 14 nov. 2024. , 2017
APA
Hares Junior, S. J., Ract, J. N. R., Gioielli, L. A., & Vitolo, M. (2017). Enzymatic conversion of medium oleic sunflower oil into mono and diacylglicerols by hydrolysis in a fed- batch-type reactor. Brazilian Journal of Pharmaceutical Sciences. São Paulo: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo.
NLM
Hares Junior SJ, Ract JNR, Gioielli LA, Vitolo M. Enzymatic conversion of medium oleic sunflower oil into mono and diacylglicerols by hydrolysis in a fed- batch-type reactor. Brazilian Journal of Pharmaceutical Sciences. 2017 ; 53 6 res. FCF007.[citado 2024 nov. 14 ]
Vancouver
Hares Junior SJ, Ract JNR, Gioielli LA, Vitolo M. Enzymatic conversion of medium oleic sunflower oil into mono and diacylglicerols by hydrolysis in a fed- batch-type reactor. Brazilian Journal of Pharmaceutical Sciences. 2017 ; 53 6 res. FCF007.[citado 2024 nov. 14 ]
Artigo de periodico
Crystallisation of monoacylglycerols and triacylglycerols at different proportions: kinetics and structure (2017)
Silva, Roberta Claro da; Soares, Fabiana Andréia Schafer de Martini; Maruyama, Jessica Mayumi; D'Agostinho, Natalia Roque; Silva, Ylana Adami; Ract, Juliana Neves Rodrigues ; Gioielli, Luiz Antonio
Source: International Journal of Food Properties. Unidade: FCF
Subjects: MICROSCOPIA, CRISTALIZAÇÃO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SILVA, Roberta Claro da et al. Crystallisation of monoacylglycerols and triacylglycerols at different proportions: kinetics and structure. International Journal of Food Properties, p. 1-14, 2017Tradução . . Disponível em: https://doi.org/10.1080/10942912.2017.1297950. Acesso em: 14 nov. 2024.
APA
Silva, R. C. da, Soares, F. A. S. de M., Maruyama, J. M., D'Agostinho, N. R., Silva, Y. A., Ract, J. N. R., & Gioielli, L. A. (2017). Crystallisation of monoacylglycerols and triacylglycerols at different proportions: kinetics and structure. International Journal of Food Properties, 1-14. doi:10.1080/10942912.2017.1297950
NLM
Silva RC da, Soares FAS de M, Maruyama JM, D'Agostinho NR, Silva YA, Ract JNR, Gioielli LA. Crystallisation of monoacylglycerols and triacylglycerols at different proportions: kinetics and structure [Internet]. International Journal of Food Properties. 2017 ; 1-14.[citado 2024 nov. 14 ] Available from: https://doi.org/10.1080/10942912.2017.1297950
Vancouver
Silva RC da, Soares FAS de M, Maruyama JM, D'Agostinho NR, Silva YA, Ract JNR, Gioielli LA. Crystallisation of monoacylglycerols and triacylglycerols at different proportions: kinetics and structure [Internet]. International Journal of Food Properties. 2017 ; 1-14.[citado 2024 nov. 14 ] Available from: https://doi.org/10.1080/10942912.2017.1297950
Artigo de periodico
Safety of a low-fat fermented sausage produced with Enterococcus faecium CRL 183 and Lactobacillus acidophilus CRL1014 probiotic strains (2017)
Roselino, M.N; Almeida, J.F. de; Canaan, J. M. M; Pinto, R. A; Ract, Juliana Neves Rodrigues ; Paula, A. V. de; Valdez, G. F. de; Rossi, E. A; Cavallini, D. C. U
Source: International Food Research Journal. Unidade: FCF
Subjects: BACTÉRIAS, ÁCIDO LÁCTICO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
ROSELINO, M.N et al. Safety of a low-fat fermented sausage produced with Enterococcus faecium CRL 183 and Lactobacillus acidophilus CRL1014 probiotic strains. International Food Research Journal, v. 24, n. 6, p. 2694-2704, 2017Tradução . . Disponível em: http://www.ifrj.upm.edu.my/24%20(06)%202017/(58).pdf. Acesso em: 14 nov. 2024.
APA
Roselino, M. N., Almeida, J. F. de, Canaan, J. M. M., Pinto, R. A., Ract, J. N. R., Paula, A. V. de, et al. (2017). Safety of a low-fat fermented sausage produced with Enterococcus faecium CRL 183 and Lactobacillus acidophilus CRL1014 probiotic strains. International Food Research Journal, 24( 6), 2694-2704. Recuperado de http://www.ifrj.upm.edu.my/24%20(06)%202017/(58).pdf
NLM
Roselino MN, Almeida JF de, Canaan JMM, Pinto RA, Ract JNR, Paula AV de, Valdez GF de, Rossi EA, Cavallini DCU. Safety of a low-fat fermented sausage produced with Enterococcus faecium CRL 183 and Lactobacillus acidophilus CRL1014 probiotic strains [Internet]. International Food Research Journal. 2017 ; 24( 6): 2694-2704.[citado 2024 nov. 14 ] Available from: http://www.ifrj.upm.edu.my/24%20(06)%202017/(58).pdf
Vancouver
Roselino MN, Almeida JF de, Canaan JMM, Pinto RA, Ract JNR, Paula AV de, Valdez GF de, Rossi EA, Cavallini DCU. Safety of a low-fat fermented sausage produced with Enterococcus faecium CRL 183 and Lactobacillus acidophilus CRL1014 probiotic strains [Internet]. International Food Research Journal. 2017 ; 24( 6): 2694-2704.[citado 2024 nov. 14 ] Available from: http://www.ifrj.upm.edu.my/24%20(06)%202017/(58).pdf

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