ReP USP - Resultado da busca

Parte de monografia/livro
Novel processing technologies to enhance starch functionality (2024)
Bitencourt, Bruna Sousa ; Guedes, Jaqueline Souza ; Maniglia, Bianca Chieregato ; Silva, Nanci Castanha da ; Rojas, Meliza Lindsay; Augusto, Pedro Esteves Duarte
Source: Starch in food structure, function, and applications. Unidade: ESALQ
Subjects: AMIDO, PROCESSAMENTO DE ALIMENTOS, TECNOLOGIA DE ALIMENTOS
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ABNT
BITENCOURT, Bruna Sousa et al. Novel processing technologies to enhance starch functionality. Starch in food structure, function, and applications. Tradução . Amsterdam: Escola Superior de Agricultura Luiz de Queiroz, Universidade de São Paulo, 2024. . Disponível em: https://doi.org/10.1016/B978-0-323-96102-8.00019-X. Acesso em: 02 ago. 2024.
APA
Bitencourt, B. S., Guedes, J. S., Maniglia, B. C., Silva, N. C. da, Rojas, M. L., & Augusto, P. E. D. (2024). Novel processing technologies to enhance starch functionality. In Starch in food structure, function, and applications. Amsterdam: Escola Superior de Agricultura Luiz de Queiroz, Universidade de São Paulo. doi:10.1016/B978-0-323-96102-8.00019-X
NLM
Bitencourt BS, Guedes JS, Maniglia BC, Silva NC da, Rojas ML, Augusto PED. Novel processing technologies to enhance starch functionality [Internet]. In: Starch in food structure, function, and applications. Amsterdam: Escola Superior de Agricultura Luiz de Queiroz, Universidade de São Paulo; 2024. [citado 2024 ago. 02 ] Available from: https://doi.org/10.1016/B978-0-323-96102-8.00019-X
Vancouver
Bitencourt BS, Guedes JS, Maniglia BC, Silva NC da, Rojas ML, Augusto PED. Novel processing technologies to enhance starch functionality [Internet]. In: Starch in food structure, function, and applications. Amsterdam: Escola Superior de Agricultura Luiz de Queiroz, Universidade de São Paulo; 2024. [citado 2024 ago. 02 ] Available from: https://doi.org/10.1016/B978-0-323-96102-8.00019-X
Parte de monografia/livro
How food structure influences the physical, sensorial, and nutritional quality of food products (2023)
Rojas, Meliza Lindsay; Kubo, Mirian T. K; Caetano-Silva, Maria Elisa; Carvalho, Gisandro Reis ; Augusto, Pedro Esteves Duarte
Source: Food structure engineering and design for improved nutrition, health and well-being. Unidade: ESALQ
Subjects: ANÁLISE SENSORIAL DE ALIMENTOS, COMPOSIÇÃO DE ALIMENTOS, PROCESSAMENTO DE ALIMENTOS, QUALIDADE DOS ALIMENTOS, TECNOLOGIA DE ALIMENTOS, VALOR NUTRITIVO
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ABNT
ROJAS, Meliza Lindsay et al. How food structure influences the physical, sensorial, and nutritional quality of food products. Food structure engineering and design for improved nutrition, health and well-being. Tradução . Amsterdam: Elsevier, 2023. . Disponível em: https://doi.org/10.1016/B978-0-323-85513-6.00012-8. Acesso em: 02 ago. 2024.
APA
Rojas, M. L., Kubo, M. T. K., Caetano-Silva, M. E., Carvalho, G. R., & Augusto, P. E. D. (2023). How food structure influences the physical, sensorial, and nutritional quality of food products. In Food structure engineering and design for improved nutrition, health and well-being. Amsterdam: Elsevier. doi:10.1016/B978-0-323-85513-6.00012-8
NLM
Rojas ML, Kubo MTK, Caetano-Silva ME, Carvalho GR, Augusto PED. How food structure influences the physical, sensorial, and nutritional quality of food products [Internet]. In: Food structure engineering and design for improved nutrition, health and well-being. Amsterdam: Elsevier; 2023. [citado 2024 ago. 02 ] Available from: https://doi.org/10.1016/B978-0-323-85513-6.00012-8
Vancouver
Rojas ML, Kubo MTK, Caetano-Silva ME, Carvalho GR, Augusto PED. How food structure influences the physical, sensorial, and nutritional quality of food products [Internet]. In: Food structure engineering and design for improved nutrition, health and well-being. Amsterdam: Elsevier; 2023. [citado 2024 ago. 02 ] Available from: https://doi.org/10.1016/B978-0-323-85513-6.00012-8
Parte de monografia/livro
Drying of roots and tubers (2023)
Carvalho, Gisandro Reis ; Santos, Karoline Costa ; Guedes, Jaqueline Souza ; Bitencourt, Bruna Sousa ; Rojas, Meliza Lindsay; Augusto, Pedro Esteves Duarte
Source: Drying technology in food processing : unit operations and processing equipment in the food industry. Unidade: ESALQ
Subjects: RAÍZES E TUBÉRCULOS ALIMENTÍCIOS, SECAGEM DE ALIMENTOS
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ABNT
CARVALHO, Gisandro Reis et al. Drying of roots and tubers. Drying technology in food processing : unit operations and processing equipment in the food industry. Tradução . Amsterdam: Elsevier, 2023. . Disponível em: https://doi.org/10.1016/B978-0-12-819895-7.00018-3. Acesso em: 02 ago. 2024.
APA
Carvalho, G. R., Santos, K. C., Guedes, J. S., Bitencourt, B. S., Rojas, M. L., & Augusto, P. E. D. (2023). Drying of roots and tubers. In Drying technology in food processing : unit operations and processing equipment in the food industry. Amsterdam: Elsevier. doi:10.1016/B978-0-12-819895-7.00018-3
NLM
Carvalho GR, Santos KC, Guedes JS, Bitencourt BS, Rojas ML, Augusto PED. Drying of roots and tubers [Internet]. In: Drying technology in food processing : unit operations and processing equipment in the food industry. Amsterdam: Elsevier; 2023. [citado 2024 ago. 02 ] Available from: https://doi.org/10.1016/B978-0-12-819895-7.00018-3
Vancouver
Carvalho GR, Santos KC, Guedes JS, Bitencourt BS, Rojas ML, Augusto PED. Drying of roots and tubers [Internet]. In: Drying technology in food processing : unit operations and processing equipment in the food industry. Amsterdam: Elsevier; 2023. [citado 2024 ago. 02 ] Available from: https://doi.org/10.1016/B978-0-12-819895-7.00018-3
Parte de monografia/livro
Multiferroic perovskite ceramics: properties and applications (2023)
Huaman, Jose Luis Clabel ; Rivera, Victor Anthony Garcia; Pinto, Alexandre Henrique ; Marega Júnior, Euclydes
Source: Perovskite ceramics: recent advances and emerging applications. Unidade: IFSC
Subjects: FERROMAGNETISMO, FERROELETRICIDADE, ELETROMAGNETISMO, PROPRIEDADES DOS MATERIAIS
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ABNT
HUAMAN, Jose Luis Clabel et al. Multiferroic perovskite ceramics: properties and applications. Perovskite ceramics: recent advances and emerging applications. Tradução . Amsterdam: Elsevier, 2023. . Disponível em: https://doi.org/10.1016/B978-0-323-90586-2.00003-6. Acesso em: 02 ago. 2024.
APA
Huaman, J. L. C., Rivera, V. A. G., Pinto, A. H., & Marega Júnior, E. (2023). Multiferroic perovskite ceramics: properties and applications. In Perovskite ceramics: recent advances and emerging applications. Amsterdam: Elsevier. doi:10.1016/B978-0-323-90586-2.00003-6
NLM
Huaman JLC, Rivera VAG, Pinto AH, Marega Júnior E. Multiferroic perovskite ceramics: properties and applications [Internet]. In: Perovskite ceramics: recent advances and emerging applications. Amsterdam: Elsevier; 2023. [citado 2024 ago. 02 ] Available from: https://doi.org/10.1016/B978-0-323-90586-2.00003-6
Vancouver
Huaman JLC, Rivera VAG, Pinto AH, Marega Júnior E. Multiferroic perovskite ceramics: properties and applications [Internet]. In: Perovskite ceramics: recent advances and emerging applications. Amsterdam: Elsevier; 2023. [citado 2024 ago. 02 ] Available from: https://doi.org/10.1016/B978-0-323-90586-2.00003-6
Parte de monografia/livro
Algae materials for cosmetics and cosmeceuticals (2023)
Santos, Bruna Bertoloni dos ; Morocho-Jácome, Ana Lucia ; Prieto , Zulita Adriana ; Morowvat, Mohammad Hossein; Lima, Fabiana Vieira ; Velasco, Maria Valéria Robles ; Carvalho, João Carlos Monteiro de ; Baby, André Rolim
Source: Algae Materials: Applications Benefitting Health. Unidade: FCF
Subjects: CHLORELLA, MICROALGAS, RADIAÇÃO ULTRAVIOLETA
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ABNT
SANTOS, Bruna Bertoloni dos et al. Algae materials for cosmetics and cosmeceuticals. Algae Materials: Applications Benefitting Health. Tradução . Amsterdam: Academic Press, 2023. . . Acesso em: 02 ago. 2024.
APA
Santos, B. B. dos, Morocho-Jácome, A. L., Prieto , Z. A., Morowvat, M. H., Lima, F. V., Velasco, M. V. R., et al. (2023). Algae materials for cosmetics and cosmeceuticals. In Algae Materials: Applications Benefitting Health. Amsterdam: Academic Press.
NLM
Santos BB dos, Morocho-Jácome AL, Prieto ZA, Morowvat MH, Lima FV, Velasco MVR, Carvalho JCM de, Baby AR. Algae materials for cosmetics and cosmeceuticals. In: Algae Materials: Applications Benefitting Health. Amsterdam: Academic Press; 2023. [citado 2024 ago. 02 ]
Vancouver
Santos BB dos, Morocho-Jácome AL, Prieto ZA, Morowvat MH, Lima FV, Velasco MVR, Carvalho JCM de, Baby AR. Algae materials for cosmetics and cosmeceuticals. In: Algae Materials: Applications Benefitting Health. Amsterdam: Academic Press; 2023. [citado 2024 ago. 02 ]
Parte de monografia/livro
Effect of high-pressure homogenization on enzyme activity in juices (2023)
L. Rojas, Meliza; Kubo, Mirian T. K; Tribst, Alline A. L; Leite Júnior, Bruno R. C; Augusto, Pedro Esteves Duarte
Source: Effect of high-pressure technologies on enzymes: science and applications. Unidade: ESALQ
Subjects: ATIVAÇÃO ENZIMÁTICA, HOMOGENEIZAÇÃO, SUCOS DE FRUTAS, SUCOS DE VEGETAIS, TECNOLOGIA DE ALIMENTOS
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ABNT
L. ROJAS, Meliza et al. Effect of high-pressure homogenization on enzyme activity in juices. Effect of high-pressure technologies on enzymes: science and applications. Tradução . Amsterdam: Elsevier, 2023. . Disponível em: https://doi.org/10.1016/B978-0-323-98386-0.00001-4. Acesso em: 02 ago. 2024.
APA
L. Rojas, M., Kubo, M. T. K., Tribst, A. A. L., Leite Júnior, B. R. C., & Augusto, P. E. D. (2023). Effect of high-pressure homogenization on enzyme activity in juices. In Effect of high-pressure technologies on enzymes: science and applications. Amsterdam: Elsevier. doi:10.1016/B978-0-323-98386-0.00001-4
NLM
L. Rojas M, Kubo MTK, Tribst AAL, Leite Júnior BRC, Augusto PED. Effect of high-pressure homogenization on enzyme activity in juices [Internet]. In: Effect of high-pressure technologies on enzymes: science and applications. Amsterdam: Elsevier; 2023. [citado 2024 ago. 02 ] Available from: https://doi.org/10.1016/B978-0-323-98386-0.00001-4
Vancouver
L. Rojas M, Kubo MTK, Tribst AAL, Leite Júnior BRC, Augusto PED. Effect of high-pressure homogenization on enzyme activity in juices [Internet]. In: Effect of high-pressure technologies on enzymes: science and applications. Amsterdam: Elsevier; 2023. [citado 2024 ago. 02 ] Available from: https://doi.org/10.1016/B978-0-323-98386-0.00001-4
Parte de monografia/livro
Temporal dominance of sensation (TDS) as a tool to understand the sensory dynamic during multiintake of burger (2022)
Menegali, Beatriz Schmidt ; Saldaña, Erick; Braz, Giovana Thomaz; Patinho, Iliani ; Pimentel-Filho, Natan de Jesus; Diaz-Valencia, Yemina Karen; Contreras-Castillo, Carmen Josefina ; Selani, Miriam M
Source: Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications. Unidade: ESALQ
Subjects: ANÁLISE SENSORIAL DE ALIMENTOS, ANTIOXIDANTES, ARMAZENAGEM DE ALIMENTOS, FRANGOS DE CORTE, HAMBÚRGUER, PIMENTA, REFRIGERAÇÃO
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ABNT
MENEGALI, Beatriz Schmidt et al. Temporal dominance of sensation (TDS) as a tool to understand the sensory dynamic during multiintake of burger. Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications. Tradução . Amsterdam: Elsevier, 2022. . Disponível em: https://doi.org/10.1016/B978-0-12-822832-6.00021-7. Acesso em: 02 ago. 2024.
APA
Menegali, B. S., Saldaña, E., Braz, G. T., Patinho, I., Pimentel-Filho, N. de J., Diaz-Valencia, Y. K., et al. (2022). Temporal dominance of sensation (TDS) as a tool to understand the sensory dynamic during multiintake of burger. In Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications. Amsterdam: Elsevier. doi:10.1016/B978-0-12-822832-6.00021-7
NLM
Menegali BS, Saldaña E, Braz GT, Patinho I, Pimentel-Filho N de J, Diaz-Valencia YK, Contreras-Castillo CJ, Selani MM. Temporal dominance of sensation (TDS) as a tool to understand the sensory dynamic during multiintake of burger [Internet]. In: Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications. Amsterdam: Elsevier; 2022. [citado 2024 ago. 02 ] Available from: https://doi.org/10.1016/B978-0-12-822832-6.00021-7
Vancouver
Menegali BS, Saldaña E, Braz GT, Patinho I, Pimentel-Filho N de J, Diaz-Valencia YK, Contreras-Castillo CJ, Selani MM. Temporal dominance of sensation (TDS) as a tool to understand the sensory dynamic during multiintake of burger [Internet]. In: Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications. Amsterdam: Elsevier; 2022. [citado 2024 ago. 02 ] Available from: https://doi.org/10.1016/B978-0-12-822832-6.00021-7
Parte de monografia/livro
Flash Profile for the characterization of beef burger: A case study (2022)
Patinho, Iliani ; Saldaña, Erick; Santos-Donado, Priscila Robertina dos ; Rios-Mera, Juan D; Merlo, Thais Cardoso; Selani, Miriam M; Contreras-Castillo, Carmen Josefina
Source: Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications. Unidade: ESALQ
Subjects: ANÁLISE SENSORIAL DE ALIMENTOS, BOVINOS DE CORTE, COGUMELOS COMESTÍVEIS, GORDURAS, HAMBÚRGUER
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ABNT
PATINHO, Iliani et al. Flash Profile for the characterization of beef burger: A case study. Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications. Tradução . Amsterdam: Elsevier, 2022. . Disponível em: https://doi.org/10.1016/B978-0-12-822832-6.00018-7. Acesso em: 02 ago. 2024.
APA
Patinho, I., Saldaña, E., Santos-Donado, P. R. dos, Rios-Mera, J. D., Merlo, T. C., Selani, M. M., & Contreras-Castillo, C. J. (2022). Flash Profile for the characterization of beef burger: A case study. In Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications. Amsterdam: Elsevier. doi:10.1016/B978-0-12-822832-6.00018-7
NLM
Patinho I, Saldaña E, Santos-Donado PR dos, Rios-Mera JD, Merlo TC, Selani MM, Contreras-Castillo CJ. Flash Profile for the characterization of beef burger: A case study [Internet]. In: Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications. Amsterdam: Elsevier; 2022. [citado 2024 ago. 02 ] Available from: https://doi.org/10.1016/B978-0-12-822832-6.00018-7
Vancouver
Patinho I, Saldaña E, Santos-Donado PR dos, Rios-Mera JD, Merlo TC, Selani MM, Contreras-Castillo CJ. Flash Profile for the characterization of beef burger: A case study [Internet]. In: Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications. Amsterdam: Elsevier; 2022. [citado 2024 ago. 02 ] Available from: https://doi.org/10.1016/B978-0-12-822832-6.00018-7
Parte de monografia/livro
Consumer opinion about smoked bacon using Twitter and textual analysis: The challenge continues (2022)
Saldaña, Erick; Valentin, Dominique; Behrens, Jorge ; Selani, Miriam M; Patinho, Iliani ; Contreras-Castillo, Carmen Josefina
Source: Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications. Unidade: ESALQ
Subjects: ANÁLISE SENSORIAL DE ALIMENTOS, BACON, CONSUMIDOR, DEFUMAÇÃO, MÍDIAS SOCIAIS, PERCEPÇÃO DO PALADAR, PESQUISA DE OPINIÃO
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ABNT
SALDAÑA, Erick et al. Consumer opinion about smoked bacon using Twitter and textual analysis: The challenge continues. Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications. Tradução . Amsterdam: Elsevier, 2022. . Disponível em: https://doi.org/10.1016/B978-0-12-822832-6.00013-8. Acesso em: 02 ago. 2024.
APA
Saldaña, E., Valentin, D., Behrens, J., Selani, M. M., Patinho, I., & Contreras-Castillo, C. J. (2022). Consumer opinion about smoked bacon using Twitter and textual analysis: The challenge continues. In Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications. Amsterdam: Elsevier. doi:10.1016/B978-0-12-822832-6.00013-8
NLM
Saldaña E, Valentin D, Behrens J, Selani MM, Patinho I, Contreras-Castillo CJ. Consumer opinion about smoked bacon using Twitter and textual analysis: The challenge continues [Internet]. In: Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications. Amsterdam: Elsevier; 2022. [citado 2024 ago. 02 ] Available from: https://doi.org/10.1016/B978-0-12-822832-6.00013-8
Vancouver
Saldaña E, Valentin D, Behrens J, Selani MM, Patinho I, Contreras-Castillo CJ. Consumer opinion about smoked bacon using Twitter and textual analysis: The challenge continues [Internet]. In: Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications. Amsterdam: Elsevier; 2022. [citado 2024 ago. 02 ] Available from: https://doi.org/10.1016/B978-0-12-822832-6.00013-8
Parte de monografia/livro
An emotional approach to beef evaluation by Brazilian consumers using sensory and consumer science (2022)
Martins, Mariana Marinho ; Saldaña, Erick; Rios-Mera, Juan D; Contreras-Castillo, Carmen Josefina
Source: Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications. Unidade: ESALQ
Subjects: ANÁLISE SENSORIAL DE ALIMENTOS, BOVINOS DE CORTE, CARNES E DERIVADOS, CONSUMIDOR, CONSUMO DE ALIMENTOS, EMOÇÕES
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ABNT
MARTINS, Mariana Marinho et al. An emotional approach to beef evaluation by Brazilian consumers using sensory and consumer science. Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications. Tradução . Amsterdam: Elsevier, 2022. . Disponível em: https://doi.org/10.1016/B978-0-12-822832-6.00012-6. Acesso em: 02 ago. 2024.
APA
Martins, M. M., Saldaña, E., Rios-Mera, J. D., & Contreras-Castillo, C. J. (2022). An emotional approach to beef evaluation by Brazilian consumers using sensory and consumer science. In Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications. Amsterdam: Elsevier. doi:10.1016/B978-0-12-822832-6.00012-6
NLM
Martins MM, Saldaña E, Rios-Mera JD, Contreras-Castillo CJ. An emotional approach to beef evaluation by Brazilian consumers using sensory and consumer science [Internet]. In: Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications. Amsterdam: Elsevier; 2022. [citado 2024 ago. 02 ] Available from: https://doi.org/10.1016/B978-0-12-822832-6.00012-6
Vancouver
Martins MM, Saldaña E, Rios-Mera JD, Contreras-Castillo CJ. An emotional approach to beef evaluation by Brazilian consumers using sensory and consumer science [Internet]. In: Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications. Amsterdam: Elsevier; 2022. [citado 2024 ago. 02 ] Available from: https://doi.org/10.1016/B978-0-12-822832-6.00012-6
Parte de monografia/livro
White Biotechnology: Impeccable Role in Sustainable Bio-Economy (2022)
Chandel, Anuj Kumar ; Ascencio, Jesús J; Singh, Akhilesh K; Hilares, Ruly Terán; Ramos, Lucas; Gupta, Rishi; Thirupathaiah, Yeruva; Jagavati, Sridevi
Source: Lignocellulose Bioconversion Through White Biotechnology. Unidade: EEL
Assunto: BIOTECNOLOGIA
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ABNT
CHANDEL, Anuj Kumar et al. White Biotechnology: Impeccable Role in Sustainable Bio-Economy. Lignocellulose Bioconversion Through White Biotechnology. Tradução . [S.l.]: John Wiley & Sons, Ltd., Chichester, 2022. p. 1-17. Disponível em: https://doi.org/10.1002/9781119735984.ch1. Acesso em: 02 ago. 2024.
APA
Chandel, A. K., Ascencio, J. J., Singh, A. K., Hilares, R. T., Ramos, L., Gupta, R., et al. (2022). White Biotechnology: Impeccable Role in Sustainable Bio-Economy. In Lignocellulose Bioconversion Through White Biotechnology (p. 1-17). John Wiley & Sons, Ltd., Chichester. doi:10.1002/9781119735984.ch1
NLM
Chandel AK, Ascencio JJ, Singh AK, Hilares RT, Ramos L, Gupta R, Thirupathaiah Y, Jagavati S. White Biotechnology: Impeccable Role in Sustainable Bio-Economy [Internet]. In: Lignocellulose Bioconversion Through White Biotechnology. John Wiley & Sons, Ltd., Chichester; 2022. p. 1-17.[citado 2024 ago. 02 ] Available from: https://doi.org/10.1002/9781119735984.ch1
Vancouver
Chandel AK, Ascencio JJ, Singh AK, Hilares RT, Ramos L, Gupta R, Thirupathaiah Y, Jagavati S. White Biotechnology: Impeccable Role in Sustainable Bio-Economy [Internet]. In: Lignocellulose Bioconversion Through White Biotechnology. John Wiley & Sons, Ltd., Chichester; 2022. p. 1-17.[citado 2024 ago. 02 ] Available from: https://doi.org/10.1002/9781119735984.ch1
Parte de monografia/livro
Using rate-all-that-apply (RATA) methodology to include the consumer insights in the development of healthier beef burgers (2022)
Rios-Mera, Juan D; Saldaña, Erick; Contreras-Castillo, Carmen Josefina
Source: Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications. Unidade: ESALQ
Subjects: ANÁLISE SENSORIAL DE ALIMENTOS, BOVINOS DE CORTE, COMPORTAMENTO DO CONSUMIDOR, HAMBÚRGUER, PERCEPÇÃO DO PALADAR, SÓDIO
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ABNT
RIOS-MERA, Juan D e SALDAÑA, Erick e CONTRERAS-CASTILLO, Carmen Josefina. Using rate-all-that-apply (RATA) methodology to include the consumer insights in the development of healthier beef burgers. Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications. Tradução . Amsterdam: Elsevier, 2022. . Disponível em: https://doi.org/10.1016/B978-0-12-822832-6.00009-6. Acesso em: 02 ago. 2024.
APA
Rios-Mera, J. D., Saldaña, E., & Contreras-Castillo, C. J. (2022). Using rate-all-that-apply (RATA) methodology to include the consumer insights in the development of healthier beef burgers. In Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications. Amsterdam: Elsevier. doi:10.1016/B978-0-12-822832-6.00009-6
NLM
Rios-Mera JD, Saldaña E, Contreras-Castillo CJ. Using rate-all-that-apply (RATA) methodology to include the consumer insights in the development of healthier beef burgers [Internet]. In: Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications. Amsterdam: Elsevier; 2022. [citado 2024 ago. 02 ] Available from: https://doi.org/10.1016/B978-0-12-822832-6.00009-6
Vancouver
Rios-Mera JD, Saldaña E, Contreras-Castillo CJ. Using rate-all-that-apply (RATA) methodology to include the consumer insights in the development of healthier beef burgers [Internet]. In: Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications. Amsterdam: Elsevier; 2022. [citado 2024 ago. 02 ] Available from: https://doi.org/10.1016/B978-0-12-822832-6.00009-6
Parte de monografia/livro
Homo Faber: digital fabrication in latin america (2022)
Sperling, David Moreno ; Herrera, Pablo C. ; Scheeren, Rodrigo
Source: Ações dialógicas: cultura e extensão universitária no IAU USP (2010-2022). Unidade: IAU
Subjects: EXPOSIÇÕES, ARQUITETURA
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ABNT
SPERLING, David Moreno e HERRERA, Pablo C. e SCHEEREN, Rodrigo. Homo Faber: digital fabrication in latin america. Ações dialógicas: cultura e extensão universitária no IAU USP (2010-2022). Tradução . São Carlos: IAU/USP, 2022. . Disponível em: https://www.livrosabertos.sibi.usp.br/portaldelivrosUSP/catalog/view/826/766/2808. Acesso em: 02 ago. 2024.
APA
Sperling, D. M., Herrera, P. C., & Scheeren, R. (2022). Homo Faber: digital fabrication in latin america. In Ações dialógicas: cultura e extensão universitária no IAU USP (2010-2022). São Carlos: IAU/USP. Recuperado de https://www.livrosabertos.sibi.usp.br/portaldelivrosUSP/catalog/view/826/766/2808
NLM
Sperling DM, Herrera PC, Scheeren R. Homo Faber: digital fabrication in latin america [Internet]. In: Ações dialógicas: cultura e extensão universitária no IAU USP (2010-2022). São Carlos: IAU/USP; 2022. [citado 2024 ago. 02 ] Available from: https://www.livrosabertos.sibi.usp.br/portaldelivrosUSP/catalog/view/826/766/2808
Vancouver
Sperling DM, Herrera PC, Scheeren R. Homo Faber: digital fabrication in latin america [Internet]. In: Ações dialógicas: cultura e extensão universitária no IAU USP (2010-2022). São Carlos: IAU/USP; 2022. [citado 2024 ago. 02 ] Available from: https://www.livrosabertos.sibi.usp.br/portaldelivrosUSP/catalog/view/826/766/2808
Parte de monografia/livro
The Passion Fruit Genome (2022)
Vieira, Maria Lucia Carneiro ; Costa, Zirlane Portugal ; Varani, Alessandro Mello; Sader, Mariela Analia; Cauz-Santos, Luiz Augusto ; Giopatto, Helena Augusto; Egoávil del Reátegui, Alina Carmen; Bergès, Hélène; Monteiro-Vitorello, Claudia Barros ; Dornelas, Marcelo Carnier; Pedrosa-Harand, Andrea
Source: Underutilised crop genomes. Unidade: ESALQ
Subjects: GENOMAS, MARACUJÁ, MELHORAMENTO GENÉTICO VEGETAL, SEQUENCIAMENTO GENÉTICO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
VIEIRA, Maria Lucia Carneiro et al. The Passion Fruit Genome. Underutilised crop genomes. Tradução . Cham: Escola Superior de Agricultura Luiz de Queiroz, Universidade de São Paulo, 2022. p. 460 : il. Disponível em: https://doi.org/10.1007/978-3-031-00848-1_8. Acesso em: 02 ago. 2024.
APA
Vieira, M. L. C., Costa, Z. P., Varani, A. M., Sader, M. A., Cauz-Santos, L. A., Giopatto, H. A., et al. (2022). The Passion Fruit Genome. In Underutilised crop genomes (p. 460 : il). Cham: Escola Superior de Agricultura Luiz de Queiroz, Universidade de São Paulo. doi:10.1007/978-3-031-00848-1_8
NLM
Vieira MLC, Costa ZP, Varani AM, Sader MA, Cauz-Santos LA, Giopatto HA, Egoávil del Reátegui AC, Bergès H, Monteiro-Vitorello CB, Dornelas MC, Pedrosa-Harand A. The Passion Fruit Genome [Internet]. In: Underutilised crop genomes. Cham: Escola Superior de Agricultura Luiz de Queiroz, Universidade de São Paulo; 2022. p. 460 : il.[citado 2024 ago. 02 ] Available from: https://doi.org/10.1007/978-3-031-00848-1_8
Vancouver
Vieira MLC, Costa ZP, Varani AM, Sader MA, Cauz-Santos LA, Giopatto HA, Egoávil del Reátegui AC, Bergès H, Monteiro-Vitorello CB, Dornelas MC, Pedrosa-Harand A. The Passion Fruit Genome [Internet]. In: Underutilised crop genomes. Cham: Escola Superior de Agricultura Luiz de Queiroz, Universidade de São Paulo; 2022. p. 460 : il.[citado 2024 ago. 02 ] Available from: https://doi.org/10.1007/978-3-031-00848-1_8
Parte de monografia/livro
Lignocellulose biorefinery: Technical challenges, perspectives on industrialization, and solutions (2022)
Chandel, Anuj Kumar ; Philippini, Rafael R ; Martiniano, Sabrina E; Ascencio, Jesús J; Hilares, Ruly Terán; Ramos, Lucas; Rodhe, A. Vimala
Source: Production of Top 12 Biochemicals Selected by USDOE from Renewable Resources Status and Innovation. Unidade: EEL
Assunto: BIOTECNOLOGIA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
CHANDEL, Anuj Kumar et al. Lignocellulose biorefinery: Technical challenges, perspectives on industrialization, and solutions. Production of Top 12 Biochemicals Selected by USDOE from Renewable Resources Status and Innovation. Tradução . [S.l.]: Elsevier Press, 2022. p. 1-39. Disponível em: https://doi.org/10.1016/B978-0-12-823531-7.00003-2. Acesso em: 02 ago. 2024.
APA
Chandel, A. K., Philippini, R. R., Martiniano, S. E., Ascencio, J. J., Hilares, R. T., Ramos, L., & Rodhe, A. V. (2022). Lignocellulose biorefinery: Technical challenges, perspectives on industrialization, and solutions. In Production of Top 12 Biochemicals Selected by USDOE from Renewable Resources Status and Innovation (p. 1-39). Elsevier Press. doi:10.1016/B978-0-12-823531-7.00003-2
NLM
Chandel AK, Philippini RR, Martiniano SE, Ascencio JJ, Hilares RT, Ramos L, Rodhe AV. Lignocellulose biorefinery: Technical challenges, perspectives on industrialization, and solutions [Internet]. In: Production of Top 12 Biochemicals Selected by USDOE from Renewable Resources Status and Innovation. Elsevier Press; 2022. p. 1-39.[citado 2024 ago. 02 ] Available from: https://doi.org/10.1016/B978-0-12-823531-7.00003-2
Vancouver
Chandel AK, Philippini RR, Martiniano SE, Ascencio JJ, Hilares RT, Ramos L, Rodhe AV. Lignocellulose biorefinery: Technical challenges, perspectives on industrialization, and solutions [Internet]. In: Production of Top 12 Biochemicals Selected by USDOE from Renewable Resources Status and Innovation. Elsevier Press; 2022. p. 1-39.[citado 2024 ago. 02 ] Available from: https://doi.org/10.1016/B978-0-12-823531-7.00003-2
Parte de monografia/livro
Free sorting task method to optimize the development of smoked bacon: A case study (2022)
Merlo, Thais Cardoso; Saldaña, Erick; Patinho, Iliani ; Selani, Miriam M; Contreras-Castillo, Carmen Josefina
Source: Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications. Unidade: ESALQ
Subjects: ANÁLISE SENSORIAL DE ALIMENTOS, BACON, CONSUMIDOR, DEFUMAÇÃO, PERCEPÇÃO DO PALADAR
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
MERLO, Thais Cardoso et al. Free sorting task method to optimize the development of smoked bacon: A case study. Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications. Tradução . Amsterdam: Elsevier, 2022. . Disponível em: https://doi.org/10.1016/B978-0-12-822832-6.00010-2. Acesso em: 02 ago. 2024.
APA
Merlo, T. C., Saldaña, E., Patinho, I., Selani, M. M., & Contreras-Castillo, C. J. (2022). Free sorting task method to optimize the development of smoked bacon: A case study. In Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications. Amsterdam: Elsevier. doi:10.1016/B978-0-12-822832-6.00010-2
NLM
Merlo TC, Saldaña E, Patinho I, Selani MM, Contreras-Castillo CJ. Free sorting task method to optimize the development of smoked bacon: A case study [Internet]. In: Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications. Amsterdam: Elsevier; 2022. [citado 2024 ago. 02 ] Available from: https://doi.org/10.1016/B978-0-12-822832-6.00010-2
Vancouver
Merlo TC, Saldaña E, Patinho I, Selani MM, Contreras-Castillo CJ. Free sorting task method to optimize the development of smoked bacon: A case study [Internet]. In: Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications. Amsterdam: Elsevier; 2022. [citado 2024 ago. 02 ] Available from: https://doi.org/10.1016/B978-0-12-822832-6.00010-2
Parte de monografia/livro
Projective mapping in the development of sausages: A case study (2022)
Selani, Miriam M; Patinho, Iliani ; Rios-Mera, Juan D; Saldaña, Erick; Contreras-Castillo, Carmen Josefina
Source: Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications. Unidade: ESALQ
Subjects: ANÁLISE SENSORIAL DE ALIMENTOS, EMBUTIDOS, SALSICHA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SELANI, Miriam M et al. Projective mapping in the development of sausages: A case study. Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications. Tradução . Amsterdam: Elsevier, 2022. . Disponível em: https://doi.org/10.1016/B978-0-12-822832-6.00011-4. Acesso em: 02 ago. 2024.
APA
Selani, M. M., Patinho, I., Rios-Mera, J. D., Saldaña, E., & Contreras-Castillo, C. J. (2022). Projective mapping in the development of sausages: A case study. In Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications. Amsterdam: Elsevier. doi:10.1016/B978-0-12-822832-6.00011-4
NLM
Selani MM, Patinho I, Rios-Mera JD, Saldaña E, Contreras-Castillo CJ. Projective mapping in the development of sausages: A case study [Internet]. In: Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications. Amsterdam: Elsevier; 2022. [citado 2024 ago. 02 ] Available from: https://doi.org/10.1016/B978-0-12-822832-6.00011-4
Vancouver
Selani MM, Patinho I, Rios-Mera JD, Saldaña E, Contreras-Castillo CJ. Projective mapping in the development of sausages: A case study [Internet]. In: Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications. Amsterdam: Elsevier; 2022. [citado 2024 ago. 02 ] Available from: https://doi.org/10.1016/B978-0-12-822832-6.00011-4
Parte de monografia/livro
Comparative analysis of the performance of a enriched mixed finite element method with static condensation for Poisson problems (2021)
Ancori, Ricardo Javier Hancco; Pastor, Jose Diego Ayñayanque; Bustincio, Rómulo Walter Condori; Condori, Eliseo Daniel Velasquez; Chávez, Roger Edwar Mestas; Condori, Fermín Flavio Mamani; Calle, Jorge Lizardo Díaz
Source: Coleção desafios das engenharias: engenharia de computação 3. Unidade: FZEA
Subjects: MÉTODO DOS ELEMENTOS FINITOS, SIMULAÇÃO, PROCESSOS DE POISSON
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
ANCORI, Ricardo Javier Hancco et al. Comparative analysis of the performance of a enriched mixed finite element method with static condensation for Poisson problems. Coleção desafios das engenharias: engenharia de computação 3. Tradução . Ponta Grossa: Atena, 2021. . Disponível em: https://doi.org/10.22533/at.ed.1922129114. Acesso em: 02 ago. 2024.
APA
Ancori, R. J. H., Pastor, J. D. A., Bustincio, R. W. C., Condori, E. D. V., Chávez, R. E. M., Condori, F. F. M., & Calle, J. L. D. (2021). Comparative analysis of the performance of a enriched mixed finite element method with static condensation for Poisson problems. In Coleção desafios das engenharias: engenharia de computação 3. Ponta Grossa: Atena. doi:10.22533/at.ed.1922129114
NLM
Ancori RJH, Pastor JDA, Bustincio RWC, Condori EDV, Chávez REM, Condori FFM, Calle JLD. Comparative analysis of the performance of a enriched mixed finite element method with static condensation for Poisson problems [Internet]. In: Coleção desafios das engenharias: engenharia de computação 3. Ponta Grossa: Atena; 2021. [citado 2024 ago. 02 ] Available from: https://doi.org/10.22533/at.ed.1922129114
Vancouver
Ancori RJH, Pastor JDA, Bustincio RWC, Condori EDV, Chávez REM, Condori FFM, Calle JLD. Comparative analysis of the performance of a enriched mixed finite element method with static condensation for Poisson problems [Internet]. In: Coleção desafios das engenharias: engenharia de computação 3. Ponta Grossa: Atena; 2021. [citado 2024 ago. 02 ] Available from: https://doi.org/10.22533/at.ed.1922129114
Parte de monografia/livro
Cuáles serían los atributos para la intersectorialidad en el siglo XXI? En búsqueda de una intersectorialidad de nueva generación (2020)
Akerman, Marco ; Franceschini, María Cristina Trousdell; Eugenio, Jorge Laureano; Aguilar, Rosa Maria Pretell; Mendes, Rosilda; Andrade, Elisabete Agrela de; Germani, Ana Claudia Camargo Goncalves
Source: PROMOCIÓN DE LA SALUD en la Región de las Américas ?Aportes a la Promoción de la Salud en la Región de las Américas. Elementos teórico-prácticos con una perspectiva integral e intersectorial?. Unidades: FSP, FM
Subjects: EDUCAÇÃO, SAÚDE PÚBLICA, DESIGUALDADES EM SAÚDE, COOPERAÇÃO, AÇÃO INTERSETORIAL, AMÉRICA LATINA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
AKERMAN, Marco et al. Cuáles serían los atributos para la intersectorialidad en el siglo XXI? En búsqueda de una intersectorialidad de nueva generación. PROMOCIÓN DE LA SALUD en la Región de las Américas ?Aportes a la Promoción de la Salud en la Región de las Américas. Elementos teórico-prácticos con una perspectiva integral e intersectorial? Tradução . São Paulo: Faculdade de Saúde Pública, Universidade de São Paulo, 2020. . Disponível em: https://www.promocionsaludregionamericas.com/retos-y-oportunidades-1. Acesso em: 02 ago. 2024.
APA
Akerman, M., Franceschini, M. C. T., Eugenio, J. L., Aguilar, R. M. P., Mendes, R., Andrade, E. A. de, & Germani, A. C. C. G. (2020). Cuáles serían los atributos para la intersectorialidad en el siglo XXI? En búsqueda de una intersectorialidad de nueva generación. In PROMOCIÓN DE LA SALUD en la Región de las Américas ?Aportes a la Promoción de la Salud en la Región de las Américas. Elementos teórico-prácticos con una perspectiva integral e intersectorial?. São Paulo: Faculdade de Saúde Pública, Universidade de São Paulo. Recuperado de https://www.promocionsaludregionamericas.com/retos-y-oportunidades-1
NLM
Akerman M, Franceschini MCT, Eugenio JL, Aguilar RMP, Mendes R, Andrade EA de, Germani ACCG. Cuáles serían los atributos para la intersectorialidad en el siglo XXI? En búsqueda de una intersectorialidad de nueva generación [Internet]. In: PROMOCIÓN DE LA SALUD en la Región de las Américas ?Aportes a la Promoción de la Salud en la Región de las Américas. Elementos teórico-prácticos con una perspectiva integral e intersectorial? São Paulo: Faculdade de Saúde Pública, Universidade de São Paulo; 2020. [citado 2024 ago. 02 ] Available from: https://www.promocionsaludregionamericas.com/retos-y-oportunidades-1
Vancouver
Akerman M, Franceschini MCT, Eugenio JL, Aguilar RMP, Mendes R, Andrade EA de, Germani ACCG. Cuáles serían los atributos para la intersectorialidad en el siglo XXI? En búsqueda de una intersectorialidad de nueva generación [Internet]. In: PROMOCIÓN DE LA SALUD en la Región de las Américas ?Aportes a la Promoción de la Salud en la Región de las Américas. Elementos teórico-prácticos con una perspectiva integral e intersectorial? São Paulo: Faculdade de Saúde Pública, Universidade de São Paulo; 2020. [citado 2024 ago. 02 ] Available from: https://www.promocionsaludregionamericas.com/retos-y-oportunidades-1
Parte de monografia/livro
Global brand perception based on social prestige, credibility and social responsibility: a clustering approach (2020)
Medina-Rodríguez, Rosario; Talavera, Alvaro; Hernani-Merino, Martín; Lazo-Lazo, Juan; Mazzon, José Afonso
Source: Information Management and Big Data : 6th International Conference, SIMBig 2019 Proceedings. Conference titles: International Conference on Information Management and Big Data - SIMBig. Unidade: FEA
Subjects: MARCAS, IMAGEM ORGANIZACIONAL, RESPONSABILIDADE SOCIAL, SEGMENTAÇÃO DE MERCADO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
MEDINA-RODRÍGUEZ, Rosario et al. Global brand perception based on social prestige, credibility and social responsibility: a clustering approach. Information Management and Big Data : 6th International Conference, SIMBig 2019 Proceedings. Tradução . Switzerland: Springer, 2020. p. 267-281. . Acesso em: 02 ago. 2024.
APA
Medina-Rodríguez, R., Talavera, A., Hernani-Merino, M., Lazo-Lazo, J., & Mazzon, J. A. (2020). Global brand perception based on social prestige, credibility and social responsibility: a clustering approach. In Information Management and Big Data : 6th International Conference, SIMBig 2019 Proceedings (p. 267-281). Switzerland: Springer.
NLM
Medina-Rodríguez R, Talavera A, Hernani-Merino M, Lazo-Lazo J, Mazzon JA. Global brand perception based on social prestige, credibility and social responsibility: a clustering approach. In: Information Management and Big Data : 6th International Conference, SIMBig 2019 Proceedings. Switzerland: Springer; 2020. p. 267-281.[citado 2024 ago. 02 ]
Vancouver
Medina-Rodríguez R, Talavera A, Hernani-Merino M, Lazo-Lazo J, Mazzon JA. Global brand perception based on social prestige, credibility and social responsibility: a clustering approach. In: Information Management and Big Data : 6th International Conference, SIMBig 2019 Proceedings. Switzerland: Springer; 2020. p. 267-281.[citado 2024 ago. 02 ]

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