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ABNT
PASSOS, Tathiane Ferroni e NITSCHKE, Marcia. The combined effect of pH and NaCl on the susceptibility of Listeria monocytogenes to rhamnolipids. Food Research International, v. 192, p. 114744, 2024Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2024.114744. Acesso em: 09 set. 2024.
APA
Passos, T. F., & Nitschke, M. (2024). The combined effect of pH and NaCl on the susceptibility of Listeria monocytogenes to rhamnolipids. Food Research International, 192, 114744. doi:10.1016/j.foodres.2024.114744
NLM
Passos TF, Nitschke M. The combined effect of pH and NaCl on the susceptibility of Listeria monocytogenes to rhamnolipids [Internet]. Food Research International. 2024 ;192 114744.[citado 2024 set. 09 ] Available from: https://doi.org/10.1016/j.foodres.2024.114744
Vancouver
Passos TF, Nitschke M. The combined effect of pH and NaCl on the susceptibility of Listeria monocytogenes to rhamnolipids [Internet]. Food Research International. 2024 ;192 114744.[citado 2024 set. 09 ] Available from: https://doi.org/10.1016/j.foodres.2024.114744
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ABNT
MARANGON, Crisiane A. et al. Side-stream lignins: Potential antioxidant and antimicrobial agents in milk. Food Research International, v. 180, p. 114091, 2024Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2024.114091. Acesso em: 09 set. 2024.
APA
Marangon, C. A., Otoni, C. G., Bertuso, P. de C., Rossi, P. F., Santos, D. M. dos, Lourençon, T. V., et al. (2024). Side-stream lignins: Potential antioxidant and antimicrobial agents in milk. Food Research International, 180, 114091. doi:10.1016/j.foodres.2024.114091
NLM
Marangon CA, Otoni CG, Bertuso P de C, Rossi PF, Santos DM dos, Lourençon TV, Martins V da CA, Plepis AM de G, Mattoso LHC, Nitschke M. Side-stream lignins: Potential antioxidant and antimicrobial agents in milk [Internet]. Food Research International. 2024 ;180 114091.[citado 2024 set. 09 ] Available from: https://doi.org/10.1016/j.foodres.2024.114091
Vancouver
Marangon CA, Otoni CG, Bertuso P de C, Rossi PF, Santos DM dos, Lourençon TV, Martins V da CA, Plepis AM de G, Mattoso LHC, Nitschke M. Side-stream lignins: Potential antioxidant and antimicrobial agents in milk [Internet]. Food Research International. 2024 ;180 114091.[citado 2024 set. 09 ] Available from: https://doi.org/10.1016/j.foodres.2024.114091
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ABNT
SILVA, Juliana Fracola da et al. UV-C light promotes the reductive cleavage of disulfide bonds in β-Lactoglobulin and improves in vitro gastric digestion. Food Research International, v. 168, p. 112729, 2023Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2023.112729. Acesso em: 09 set. 2024.
APA
Silva, J. F. da, Morais, A. T. do B., Santos, W. G., Ahrné, L. M., & Cardoso, D. R. (2023). UV-C light promotes the reductive cleavage of disulfide bonds in β-Lactoglobulin and improves in vitro gastric digestion. Food Research International, 168, 112729. doi:10.1016/j.foodres.2023.112729
NLM
Silva JF da, Morais AT do B, Santos WG, Ahrné LM, Cardoso DR. UV-C light promotes the reductive cleavage of disulfide bonds in β-Lactoglobulin and improves in vitro gastric digestion [Internet]. Food Research International. 2023 ;168 112729.[citado 2024 set. 09 ] Available from: https://doi.org/10.1016/j.foodres.2023.112729
Vancouver
Silva JF da, Morais AT do B, Santos WG, Ahrné LM, Cardoso DR. UV-C light promotes the reductive cleavage of disulfide bonds in β-Lactoglobulin and improves in vitro gastric digestion [Internet]. Food Research International. 2023 ;168 112729.[citado 2024 set. 09 ] Available from: https://doi.org/10.1016/j.foodres.2023.112729
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ABNT
BITENCOURT, Bruna Sousa et al. Mineral bioaccessibility in 3D printed gels based on milk/starch/ĸ-carrageenan for dysphagic people. Food Research International, v. 170, p. 1-12, 2023Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2023.113010. Acesso em: 09 set. 2024.
APA
Bitencourt, B. S., Guedes, J. S., Saliba, A. S. M. C., Sartori, A. G. de O., Torres, L. C. R., Amaral, J. E. P. G. do, et al. (2023). Mineral bioaccessibility in 3D printed gels based on milk/starch/ĸ-carrageenan for dysphagic people. Food Research International, 170, 1-12. doi:10.1016/j.foodres.2023.113010
NLM
Bitencourt BS, Guedes JS, Saliba ASMC, Sartori AG de O, Torres LCR, Amaral JEPG do, Alencar SM, Maniglia BC, Augusto PED. Mineral bioaccessibility in 3D printed gels based on milk/starch/ĸ-carrageenan for dysphagic people [Internet]. Food Research International. 2023 ; 170 1-12.[citado 2024 set. 09 ] Available from: https://doi.org/10.1016/j.foodres.2023.113010
Vancouver
Bitencourt BS, Guedes JS, Saliba ASMC, Sartori AG de O, Torres LCR, Amaral JEPG do, Alencar SM, Maniglia BC, Augusto PED. Mineral bioaccessibility in 3D printed gels based on milk/starch/ĸ-carrageenan for dysphagic people [Internet]. Food Research International. 2023 ; 170 1-12.[citado 2024 set. 09 ] Available from: https://doi.org/10.1016/j.foodres.2023.113010
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ABNT
SALIBA, Ana Sofia Martelli Chaib et al. Effects of simulated gastrointestinal digestion/epithelial transport on phenolics and bioactivities of particles of brewer’s spent yeasts loaded with Brazilian red propolis. Food Research International, v. 173, p. 1-11, 2023Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2023.113345. Acesso em: 09 set. 2024.
APA
Saliba, A. S. M. C., Quirino, D. J. G., Favaro-Trindade, C. S., Sartori, A. G. de O., Massarioli, A. P., Lazarini, J. G., et al. (2023). Effects of simulated gastrointestinal digestion/epithelial transport on phenolics and bioactivities of particles of brewer’s spent yeasts loaded with Brazilian red propolis. Food Research International, 173, 1-11. doi:10.1016/j.foodres.2023.113345
NLM
Saliba ASMC, Quirino DJG, Favaro-Trindade CS, Sartori AG de O, Massarioli AP, Lazarini JG, Silva AP de S, Alencar SM de. Effects of simulated gastrointestinal digestion/epithelial transport on phenolics and bioactivities of particles of brewer’s spent yeasts loaded with Brazilian red propolis [Internet]. Food Research International. 2023 ; 173 1-11.[citado 2024 set. 09 ] Available from: https://doi.org/10.1016/j.foodres.2023.113345
Vancouver
Saliba ASMC, Quirino DJG, Favaro-Trindade CS, Sartori AG de O, Massarioli AP, Lazarini JG, Silva AP de S, Alencar SM de. Effects of simulated gastrointestinal digestion/epithelial transport on phenolics and bioactivities of particles of brewer’s spent yeasts loaded with Brazilian red propolis [Internet]. Food Research International. 2023 ; 173 1-11.[citado 2024 set. 09 ] Available from: https://doi.org/10.1016/j.foodres.2023.113345
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ABNT
BARBOZA, Natália L. et al. Buriti (Mauritia flexuosa L. f.): an Amazonian fruit with potential health benefits. Food Research International, v. 159, p. 111654-1-111654-21, 2022Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2022.111654. Acesso em: 09 set. 2024.
APA
Barboza, N. L., Cruz, J. M. dos A., Corrêa, R. F., Lamarão, C. V., Lima, A. R., Inada, N. M., et al. (2022). Buriti (Mauritia flexuosa L. f.): an Amazonian fruit with potential health benefits. Food Research International, 159, 111654-1-111654-21. doi:10.1016/j.foodres.2022.111654
NLM
Barboza NL, Cruz JM dos A, Corrêa RF, Lamarão CV, Lima AR, Inada NM, Sanches EA, Bezerra J de A, Campelo PH. Buriti (Mauritia flexuosa L. f.): an Amazonian fruit with potential health benefits [Internet]. Food Research International. 2022 ; 159 111654-1-111654-21.[citado 2024 set. 09 ] Available from: https://doi.org/10.1016/j.foodres.2022.111654
Vancouver
Barboza NL, Cruz JM dos A, Corrêa RF, Lamarão CV, Lima AR, Inada NM, Sanches EA, Bezerra J de A, Campelo PH. Buriti (Mauritia flexuosa L. f.): an Amazonian fruit with potential health benefits [Internet]. Food Research International. 2022 ; 159 111654-1-111654-21.[citado 2024 set. 09 ] Available from: https://doi.org/10.1016/j.foodres.2022.111654
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ABNT
Food Research International: a journal of the Canadian Institute of Food Science and Technology(CIFST). Food Research International. Kidlington, Oxford: Pergamon Press. Disponível em: https://repositorio.usp.br/directbitstream/ceac8127-2cbd-48cc-ab8c-4c77416a1dc4/P19232.pdf. Acesso em: 09 set. 2024. , 2021
APA
Food Research International: a journal of the Canadian Institute of Food Science and Technology(CIFST). (2021). Food Research International: a journal of the Canadian Institute of Food Science and Technology(CIFST). Food Research International. Kidlington, Oxford: Pergamon Press. Recuperado de https://repositorio.usp.br/directbitstream/ceac8127-2cbd-48cc-ab8c-4c77416a1dc4/P19232.pdf
NLM
Food Research International: a journal of the Canadian Institute of Food Science and Technology(CIFST) [Internet]. Food Research International. 2021 ;[citado 2024 set. 09 ] Available from: https://repositorio.usp.br/directbitstream/ceac8127-2cbd-48cc-ab8c-4c77416a1dc4/P19232.pdf
Vancouver
Food Research International: a journal of the Canadian Institute of Food Science and Technology(CIFST) [Internet]. Food Research International. 2021 ;[citado 2024 set. 09 ] Available from: https://repositorio.usp.br/directbitstream/ceac8127-2cbd-48cc-ab8c-4c77416a1dc4/P19232.pdf
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ABNT
LIMA, Priscilla Magalhães de et al. Production of a rich-carotenoid colorant from pumpkin peels using oil-in-water emulsion followed by spray drying. Food Research International, v. 148, p. 1-9, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2021.110627. Acesso em: 09 set. 2024.
APA
Lima, P. M. de, Dacanal, G. C., Pinho, L. S., Pérez Córdoba, L. J., Thomazini, M., Moraes, I. C. F., & Fávaro-Trindade, C. S. (2021). Production of a rich-carotenoid colorant from pumpkin peels using oil-in-water emulsion followed by spray drying. Food Research International, 148, 1-9. doi:10.1016/j.foodres.2021.110627
NLM
Lima PM de, Dacanal GC, Pinho LS, Pérez Córdoba LJ, Thomazini M, Moraes ICF, Fávaro-Trindade CS. Production of a rich-carotenoid colorant from pumpkin peels using oil-in-water emulsion followed by spray drying [Internet]. Food Research International. 2021 ; 148 1-9.[citado 2024 set. 09 ] Available from: https://doi.org/10.1016/j.foodres.2021.110627
Vancouver
Lima PM de, Dacanal GC, Pinho LS, Pérez Córdoba LJ, Thomazini M, Moraes ICF, Fávaro-Trindade CS. Production of a rich-carotenoid colorant from pumpkin peels using oil-in-water emulsion followed by spray drying [Internet]. Food Research International. 2021 ; 148 1-9.[citado 2024 set. 09 ] Available from: https://doi.org/10.1016/j.foodres.2021.110627
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ABNT
ZAWADZKI, Andressa de et al. Hydroxycarboxylate combinations for increasing solubility and robustness of supersaturated solutions of whey mineral residues. Food Research International, v. 136, 2020Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2020.109525. Acesso em: 09 set. 2024.
APA
Zawadzki, A. de, Paganelli, M. O., Garcia, A. C., & Skibsted, L. H. (2020). Hydroxycarboxylate combinations for increasing solubility and robustness of supersaturated solutions of whey mineral residues. Food Research International, 136. doi:10.1016/j.foodres.2020.109525
NLM
Zawadzki A de, Paganelli MO, Garcia AC, Skibsted LH. Hydroxycarboxylate combinations for increasing solubility and robustness of supersaturated solutions of whey mineral residues [Internet]. Food Research International. 2020 ; 136[citado 2024 set. 09 ] Available from: https://doi.org/10.1016/j.foodres.2020.109525
Vancouver
Zawadzki A de, Paganelli MO, Garcia AC, Skibsted LH. Hydroxycarboxylate combinations for increasing solubility and robustness of supersaturated solutions of whey mineral residues [Internet]. Food Research International. 2020 ; 136[citado 2024 set. 09 ] Available from: https://doi.org/10.1016/j.foodres.2020.109525
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ABNT
MAZZOCATO, Marcella Chalella e THOMAZINI, Marcelo e FÁVARO-TRINDADE, Carmen Silvia. Improving stability of vitamin B12 (Cyanocobalamin) using microencapsulation by spray chilling technique. Food Research International, v. 126, p. 1-11, 2019Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2019.108663. Acesso em: 09 set. 2024.
APA
Mazzocato, M. C., Thomazini, M., & Fávaro-Trindade, C. S. (2019). Improving stability of vitamin B12 (Cyanocobalamin) using microencapsulation by spray chilling technique. Food Research International, 126, 1-11. doi:10.1016/j.foodres.2019.108663
NLM
Mazzocato MC, Thomazini M, Fávaro-Trindade CS. Improving stability of vitamin B12 (Cyanocobalamin) using microencapsulation by spray chilling technique [Internet]. Food Research International. 2019 ; 126 1-11.[citado 2024 set. 09 ] Available from: https://doi.org/10.1016/j.foodres.2019.108663
Vancouver
Mazzocato MC, Thomazini M, Fávaro-Trindade CS. Improving stability of vitamin B12 (Cyanocobalamin) using microencapsulation by spray chilling technique [Internet]. Food Research International. 2019 ; 126 1-11.[citado 2024 set. 09 ] Available from: https://doi.org/10.1016/j.foodres.2019.108663
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ABNT
BOGUSZ JUNIOR, Stanislau. Food Research International: a journal of the Canadian Institute of Food Science and Technology(CIFST). Food Research International. Kidlington, Oxford: Pergamon Press. Disponível em: https://repositorio.usp.br/directbitstream/ee1a49cd-60a0-40db-9780-51e7a042546b/P17670.pdf. Acesso em: 09 set. 2024. , 2018
APA
Bogusz Junior, S. (2018). Food Research International: a journal of the Canadian Institute of Food Science and Technology(CIFST). Food Research International. Kidlington, Oxford: Pergamon Press. Recuperado de https://repositorio.usp.br/directbitstream/ee1a49cd-60a0-40db-9780-51e7a042546b/P17670.pdf
NLM
Bogusz Junior S. Food Research International: a journal of the Canadian Institute of Food Science and Technology(CIFST) [Internet]. Food Research International. 2018 ;[citado 2024 set. 09 ] Available from: https://repositorio.usp.br/directbitstream/ee1a49cd-60a0-40db-9780-51e7a042546b/P17670.pdf
Vancouver
Bogusz Junior S. Food Research International: a journal of the Canadian Institute of Food Science and Technology(CIFST) [Internet]. Food Research International. 2018 ;[citado 2024 set. 09 ] Available from: https://repositorio.usp.br/directbitstream/ee1a49cd-60a0-40db-9780-51e7a042546b/P17670.pdf
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ABNT
ZAWADZKI, A et al. Effect of hop beta-acids as dietary supplement for broiler chickens on meat composition and redox stability. Food Research International, v. 105, p. 210-220, 2018Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2017.10.072. Acesso em: 09 set. 2024.
APA
Zawadzki, A., Alloo, C., Grossi, A. B., Nascimento, E. S. P., Almeida, L. C., Bogusz Junior, S., et al. (2018). Effect of hop beta-acids as dietary supplement for broiler chickens on meat composition and redox stability. Food Research International, 105, 210-220. doi:10.1016/j.foodres.2017.10.072
NLM
Zawadzki A, Alloo C, Grossi AB, Nascimento ESP, Almeida LC, Bogusz Junior S, Skibsted LH, Cardoso DR. Effect of hop beta-acids as dietary supplement for broiler chickens on meat composition and redox stability [Internet]. Food Research International. 2018 ; 105 210-220.[citado 2024 set. 09 ] Available from: https://doi.org/10.1016/j.foodres.2017.10.072
Vancouver
Zawadzki A, Alloo C, Grossi AB, Nascimento ESP, Almeida LC, Bogusz Junior S, Skibsted LH, Cardoso DR. Effect of hop beta-acids as dietary supplement for broiler chickens on meat composition and redox stability [Internet]. Food Research International. 2018 ; 105 210-220.[citado 2024 set. 09 ] Available from: https://doi.org/10.1016/j.foodres.2017.10.072
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ABNT
BALDIN, Juliana Cristina et al. Effect of microencapsulated Jabuticaba (Myrciaria cauliflora) extract on quality and storage stability of mortadella sausage. Food Research International, v. 108, p. 551-557, 2018Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2018.03.076. Acesso em: 09 set. 2024.
APA
Baldin, J. C., Munekata, P. E. S., Michelin, E. C., Polizer, Y. J., Silva, P. M. da, Canan, T. M., et al. (2018). Effect of microencapsulated Jabuticaba (Myrciaria cauliflora) extract on quality and storage stability of mortadella sausage. Food Research International, 108, 551-557. doi:10.1016/j.foodres.2018.03.076
NLM
Baldin JC, Munekata PES, Michelin EC, Polizer YJ, Silva PM da, Canan TM, Pires MA, Godoy SHS de, Fávaro-Trindade CS, Lima CG de, Fernandes AM, Trindade MA. Effect of microencapsulated Jabuticaba (Myrciaria cauliflora) extract on quality and storage stability of mortadella sausage [Internet]. Food Research International. 2018 ; 108 551-557.[citado 2024 set. 09 ] Available from: https://doi.org/10.1016/j.foodres.2018.03.076
Vancouver
Baldin JC, Munekata PES, Michelin EC, Polizer YJ, Silva PM da, Canan TM, Pires MA, Godoy SHS de, Fávaro-Trindade CS, Lima CG de, Fernandes AM, Trindade MA. Effect of microencapsulated Jabuticaba (Myrciaria cauliflora) extract on quality and storage stability of mortadella sausage [Internet]. Food Research International. 2018 ; 108 551-557.[citado 2024 set. 09 ] Available from: https://doi.org/10.1016/j.foodres.2018.03.076
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ABNT
LORENZO, Jose M. et al. Influence of pitanga leaf extracts on lipid and protein oxidation of pork burger during shelf-life. Food Research International, v. 114, p. 47-54, 2018Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2018.07.046. Acesso em: 09 set. 2024.
APA
Lorenzo, J. M., Vargas, F. C., Strozzi, I., Pateiro, M., Furtado, M. M., Sant'Ana, A. de S., et al. (2018). Influence of pitanga leaf extracts on lipid and protein oxidation of pork burger during shelf-life. Food Research International, 114, 47-54. doi:10.1016/j.foodres.2018.07.046
NLM
Lorenzo JM, Vargas FC, Strozzi I, Pateiro M, Furtado MM, Sant'Ana A de S, Rocchetti G, Barba FJ, Domínguez R, Lucini L, Sobral PJ do A. Influence of pitanga leaf extracts on lipid and protein oxidation of pork burger during shelf-life [Internet]. Food Research International. 2018 ; 114 47-54.[citado 2024 set. 09 ] Available from: https://doi.org/10.1016/j.foodres.2018.07.046
Vancouver
Lorenzo JM, Vargas FC, Strozzi I, Pateiro M, Furtado MM, Sant'Ana A de S, Rocchetti G, Barba FJ, Domínguez R, Lucini L, Sobral PJ do A. Influence of pitanga leaf extracts on lipid and protein oxidation of pork burger during shelf-life [Internet]. Food Research International. 2018 ; 114 47-54.[citado 2024 set. 09 ] Available from: https://doi.org/10.1016/j.foodres.2018.07.046
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ABNT
COMUNIAN, Talita Aline et al. Protection of echium oil by microencapsulation with phenolic compounds. Food Research International, v. 88, p. 114-121, 2016Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2016.03.008. Acesso em: 09 set. 2024.
APA
Comunian, T. A., Boillon, M. R. G., Thomazini, M., Nogueira, M. S., Castro, I. A. de, & Fávaro-Trindade, C. S. (2016). Protection of echium oil by microencapsulation with phenolic compounds. Food Research International, 88, 114-121. doi:10.1016/j.foodres.2016.03.008
NLM
Comunian TA, Boillon MRG, Thomazini M, Nogueira MS, Castro IA de, Fávaro-Trindade CS. Protection of echium oil by microencapsulation with phenolic compounds [Internet]. Food Research International. 2016 ; 88 114-121.[citado 2024 set. 09 ] Available from: https://doi.org/10.1016/j.foodres.2016.03.008
Vancouver
Comunian TA, Boillon MRG, Thomazini M, Nogueira MS, Castro IA de, Fávaro-Trindade CS. Protection of echium oil by microencapsulation with phenolic compounds [Internet]. Food Research International. 2016 ; 88 114-121.[citado 2024 set. 09 ] Available from: https://doi.org/10.1016/j.foodres.2016.03.008
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ABNT
TULINI, Fabrício Luiz et al. Development of solid lipid microparticles loaded with a proanthocyanidin-rich cinnamon extract (Cinnamomum zeylanicum): potential for increasing antioxidant content in functional foods for diabetic population. Food Research International, v. 85, p. 10-18, 2016Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2016.04.006. Acesso em: 09 set. 2024.
APA
Tulini, F. L., Souza, V. B. de, Barrientos, M. A. E., Thomazini, M., Pallone, E. M. de J. A., & Fávaro-Trindade, C. S. (2016). Development of solid lipid microparticles loaded with a proanthocyanidin-rich cinnamon extract (Cinnamomum zeylanicum): potential for increasing antioxidant content in functional foods for diabetic population. Food Research International, 85, 10-18. doi:10.1016/j.foodres.2016.04.006
NLM
Tulini FL, Souza VB de, Barrientos MAE, Thomazini M, Pallone EM de JA, Fávaro-Trindade CS. Development of solid lipid microparticles loaded with a proanthocyanidin-rich cinnamon extract (Cinnamomum zeylanicum): potential for increasing antioxidant content in functional foods for diabetic population [Internet]. Food Research International. 2016 ; 85 10-18.[citado 2024 set. 09 ] Available from: https://doi.org/10.1016/j.foodres.2016.04.006
Vancouver
Tulini FL, Souza VB de, Barrientos MAE, Thomazini M, Pallone EM de JA, Fávaro-Trindade CS. Development of solid lipid microparticles loaded with a proanthocyanidin-rich cinnamon extract (Cinnamomum zeylanicum): potential for increasing antioxidant content in functional foods for diabetic population [Internet]. Food Research International. 2016 ; 85 10-18.[citado 2024 set. 09 ] Available from: https://doi.org/10.1016/j.foodres.2016.04.006
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ABNT
OLIVEIRA, Mariana Salvim de et al. Production and structural characterization of solid lipid microparticles loaded with soybean protein hydrolysate. Food Research International, v. 76, n. 3, p. 689-696, 2015Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2015.08.003. Acesso em: 09 set. 2024.
APA
Oliveira, M. S. de, Thomazini, M., Pelaquim, F. P., Urbano, A., Moraes, I. C. F., & Fávaro-Trindade, C. S. (2015). Production and structural characterization of solid lipid microparticles loaded with soybean protein hydrolysate. Food Research International, 76( 3), 689-696. doi:10.1016/j.foodres.2015.08.003
NLM
Oliveira MS de, Thomazini M, Pelaquim FP, Urbano A, Moraes ICF, Fávaro-Trindade CS. Production and structural characterization of solid lipid microparticles loaded with soybean protein hydrolysate [Internet]. Food Research International. 2015 ; 76( 3): 689-696.[citado 2024 set. 09 ] Available from: https://doi.org/10.1016/j.foodres.2015.08.003
Vancouver
Oliveira MS de, Thomazini M, Pelaquim FP, Urbano A, Moraes ICF, Fávaro-Trindade CS. Production and structural characterization of solid lipid microparticles loaded with soybean protein hydrolysate [Internet]. Food Research International. 2015 ; 76( 3): 689-696.[citado 2024 set. 09 ] Available from: https://doi.org/10.1016/j.foodres.2015.08.003
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ABNT
VANIN, Fernanda Maria et al. Development of active gelatin-based nanocomposite films produced in an automatic spreader. Food Research International, v. 63, p. 16-24, 2014Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2014.03.028. Acesso em: 09 set. 2024.
APA
Vanin, F. M., Hirano, M. H., Carvalho, R. A. de, Moraes, I. C. F., Bittante, A. M. Q. B., & Sobral, P. J. do A. (2014). Development of active gelatin-based nanocomposite films produced in an automatic spreader. Food Research International, 63, 16-24. doi:10.1016/j.foodres.2014.03.028
NLM
Vanin FM, Hirano MH, Carvalho RA de, Moraes ICF, Bittante AMQB, Sobral PJ do A. Development of active gelatin-based nanocomposite films produced in an automatic spreader [Internet]. Food Research International. 2014 ; 63 16-24.[citado 2024 set. 09 ] Available from: https://doi.org/10.1016/j.foodres.2014.03.028
Vancouver
Vanin FM, Hirano MH, Carvalho RA de, Moraes ICF, Bittante AMQB, Sobral PJ do A. Development of active gelatin-based nanocomposite films produced in an automatic spreader [Internet]. Food Research International. 2014 ; 63 16-24.[citado 2024 set. 09 ] Available from: https://doi.org/10.1016/j.foodres.2014.03.028