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Artigo de periodico
Chitosan films activated with phytochemicals extracted from carrot by-product encapsulated in TPP chitosomes (2024)
Esposto, Bruno Stefani ; Tessaro, Larissa ; Aguilar, Guilherme José; Sobral, Paulo José do Amaral ; Tapia-Blacido, Delia Rita ; Martelli-Tosi, Milena
Fonte: International Journal of Food Science and Technology. Unidades: FZEA, FFCLRP
Assuntos: FILMES COMESTÍVEIS, QUITOSANA, ANTIOXIDANTES, BIOPOLÍMEROS, MICROENCAPSULAÇÃO, CENOURA
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ESPOSTO, Bruno Stefani et al. Chitosan films activated with phytochemicals extracted from carrot by-product encapsulated in TPP chitosomes. International Journal of Food Science and Technology, v. 59, n. 3, p. 1384-1393, 2024Tradução . . Disponível em: https://doi.org/10.1111/ijfs.16883. Acesso em: 10 ago. 2024.
APA
Esposto, B. S., Tessaro, L., Aguilar, G. J., Sobral, P. J. do A., Tapia-Blacido, D. R., & Martelli-Tosi, M. (2024). Chitosan films activated with phytochemicals extracted from carrot by-product encapsulated in TPP chitosomes. International Journal of Food Science and Technology, 59( 3), 1384-1393. doi:10.1111/ijfs.16883
NLM
Esposto BS, Tessaro L, Aguilar GJ, Sobral PJ do A, Tapia-Blacido DR, Martelli-Tosi M. Chitosan films activated with phytochemicals extracted from carrot by-product encapsulated in TPP chitosomes [Internet]. International Journal of Food Science and Technology. 2024 ; 59( 3): 1384-1393.[citado 2024 ago. 10 ] Available from: https://doi.org/10.1111/ijfs.16883
Vancouver
Esposto BS, Tessaro L, Aguilar GJ, Sobral PJ do A, Tapia-Blacido DR, Martelli-Tosi M. Chitosan films activated with phytochemicals extracted from carrot by-product encapsulated in TPP chitosomes [Internet]. International Journal of Food Science and Technology. 2024 ; 59( 3): 1384-1393.[citado 2024 ago. 10 ] Available from: https://doi.org/10.1111/ijfs.16883
Artigo de periodico
The potential use of supercritical carbon dioxide in sugarcane juice processing (2024)
Pimenta, Fernanda Cristina; Moraes, Talita Cristiane Krice; Dacanal, Gustavo César ; Oliveira, Alessandra Lopes de ; Petrus, Rodrigo Rodrigues
Fonte: NPJ Science on Food. Unidade: FZEA
Assuntos: CALDO DE CANA, DIÓXIDO DE CARBONO, BEBIDAS NÃO ALCOÓLICAS, TECNOLOGIA DE ALIMENTOS
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PIMENTA, Fernanda Cristina et al. The potential use of supercritical carbon dioxide in sugarcane juice processing. NPJ Science on Food, v. 8, p. 1-10, 2024Tradução . . Disponível em: https://doi.org/10.1038/s41538-023-00242-x. Acesso em: 10 ago. 2024.
APA
Pimenta, F. C., Moraes, T. C. K., Dacanal, G. C., Oliveira, A. L. de, & Petrus, R. R. (2024). The potential use of supercritical carbon dioxide in sugarcane juice processing. NPJ Science on Food, 8, 1-10. doi:10.1038/s41538-023-00242-x
NLM
Pimenta FC, Moraes TCK, Dacanal GC, Oliveira AL de, Petrus RR. The potential use of supercritical carbon dioxide in sugarcane juice processing [Internet]. NPJ Science on Food. 2024 ; 8 1-10.[citado 2024 ago. 10 ] Available from: https://doi.org/10.1038/s41538-023-00242-x
Vancouver
Pimenta FC, Moraes TCK, Dacanal GC, Oliveira AL de, Petrus RR. The potential use of supercritical carbon dioxide in sugarcane juice processing [Internet]. NPJ Science on Food. 2024 ; 8 1-10.[citado 2024 ago. 10 ] Available from: https://doi.org/10.1038/s41538-023-00242-x
Artigo de periodico
A novel low-temperature procedure for oleogelation of heat-sensitive oils: oleogels based on tucumã oil and ethyl cellulose (2024)
Santos, Priscila Dayane de Freitas ; Keshanidokht, Shaghayegh; Kumar, Saket; Clausen, Mathias Porsmose; Via, Matias Alejandro; Favaro-Trindade, Carmen Silvia ; Andersen, Mogens Larsen; Risbo, Jens
Fonte: LWT - Food Science and Technology. Unidade: FZEA
Assuntos: ÓLEOS VEGETAIS, CAROTENOIDES, MICROENCAPSULAÇÃO, ADITIVOS ALIMENTARES
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SANTOS, Priscila Dayane de Freitas et al. A novel low-temperature procedure for oleogelation of heat-sensitive oils: oleogels based on tucumã oil and ethyl cellulose. LWT - Food Science and Technology, v. 193, p. 1-11, 2024Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2024.115776. Acesso em: 10 ago. 2024.
APA
Santos, P. D. de F., Keshanidokht, S., Kumar, S., Clausen, M. P., Via, M. A., Favaro-Trindade, C. S., et al. (2024). A novel low-temperature procedure for oleogelation of heat-sensitive oils: oleogels based on tucumã oil and ethyl cellulose. LWT - Food Science and Technology, 193, 1-11. doi:10.1016/j.lwt.2024.115776
NLM
Santos PD de F, Keshanidokht S, Kumar S, Clausen MP, Via MA, Favaro-Trindade CS, Andersen ML, Risbo J. A novel low-temperature procedure for oleogelation of heat-sensitive oils: oleogels based on tucumã oil and ethyl cellulose [Internet]. LWT - Food Science and Technology. 2024 ; 193 1-11.[citado 2024 ago. 10 ] Available from: https://doi.org/10.1016/j.lwt.2024.115776
Vancouver
Santos PD de F, Keshanidokht S, Kumar S, Clausen MP, Via MA, Favaro-Trindade CS, Andersen ML, Risbo J. A novel low-temperature procedure for oleogelation of heat-sensitive oils: oleogels based on tucumã oil and ethyl cellulose [Internet]. LWT - Food Science and Technology. 2024 ; 193 1-11.[citado 2024 ago. 10 ] Available from: https://doi.org/10.1016/j.lwt.2024.115776
Artigo de periodico
Grape pomace rich-phenolics and anthocyanins extract: production by pressurized liquid extraction in intermittent process and encapsulation by spray-drying (2024)
Silva, Jessica Thaís do Prado; Borges, Millene Henrique; Souza, Carlos Antonio Cardoso de; Favaro-Trindade, Carmen Silvia ; Sobral, Paulo José do Amaral ; Oliveira, Alessandra Lopes de ; Martelli-Tosi, Milena
Fonte: Foods. Unidade: FZEA
Assuntos: RESÍDUOS AGRÍCOLAS, UVA, COMPOSTOS FENÓLICOS, EXTRAÇÃO DE LÍQUIDOS, SECAGEM, MICROENCAPSULAÇÃO
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ABNT
SILVA, Jessica Thaís do Prado et al. Grape pomace rich-phenolics and anthocyanins extract: production by pressurized liquid extraction in intermittent process and encapsulation by spray-drying. Foods, v. 13, n. 2, p. 1-15, 2024Tradução . . Disponível em: https://doi.org/10.3390/foods13020279. Acesso em: 10 ago. 2024.
APA
Silva, J. T. do P., Borges, M. H., Souza, C. A. C. de, Favaro-Trindade, C. S., Sobral, P. J. do A., Oliveira, A. L. de, & Martelli-Tosi, M. (2024). Grape pomace rich-phenolics and anthocyanins extract: production by pressurized liquid extraction in intermittent process and encapsulation by spray-drying. Foods, 13( 2), 1-15. doi:10.3390/foods13020279
NLM
Silva JT do P, Borges MH, Souza CAC de, Favaro-Trindade CS, Sobral PJ do A, Oliveira AL de, Martelli-Tosi M. Grape pomace rich-phenolics and anthocyanins extract: production by pressurized liquid extraction in intermittent process and encapsulation by spray-drying [Internet]. Foods. 2024 ; 13( 2): 1-15.[citado 2024 ago. 10 ] Available from: https://doi.org/10.3390/foods13020279
Vancouver
Silva JT do P, Borges MH, Souza CAC de, Favaro-Trindade CS, Sobral PJ do A, Oliveira AL de, Martelli-Tosi M. Grape pomace rich-phenolics and anthocyanins extract: production by pressurized liquid extraction in intermittent process and encapsulation by spray-drying [Internet]. Foods. 2024 ; 13( 2): 1-15.[citado 2024 ago. 10 ] Available from: https://doi.org/10.3390/foods13020279
Artigo de periodico
Pressurized liquid extraction of soybean oil using intermittent process with ethanol and hexane as solvent: extraction yield and physicochemical parameters comparison (2024)
Ramos, Paulo Rodolfo; Vicentini-Polette, Carolina Medeiros ; Mazalli, Mônica Roberta ; Caneppele, Fernando de Lima ; Oliveira, Alessandra Lopes de
Fonte: Journal of Food Process Engineering. Unidade: FZEA
Assuntos: SEPARAÇÃO LÍQUIDO-LÍQUIDO, ÓLEO DE SOJA, ETANOL, EXTRAÇÃO DE LÍQUIDOS, ENGENHARIA DE ALIMENTOS
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RAMOS, Paulo Rodolfo et al. Pressurized liquid extraction of soybean oil using intermittent process with ethanol and hexane as solvent: extraction yield and physicochemical parameters comparison. Journal of Food Process Engineering, v. 47, n. 2, p. 1-19, 2024Tradução . . Disponível em: https://doi.org/10.1111/jfpe.14562. Acesso em: 10 ago. 2024.
APA
Ramos, P. R., Vicentini-Polette, C. M., Mazalli, M. R., Caneppele, F. de L., & Oliveira, A. L. de. (2024). Pressurized liquid extraction of soybean oil using intermittent process with ethanol and hexane as solvent: extraction yield and physicochemical parameters comparison. Journal of Food Process Engineering, 47( 2), 1-19. doi:10.1111/jfpe.14562
NLM
Ramos PR, Vicentini-Polette CM, Mazalli MR, Caneppele F de L, Oliveira AL de. Pressurized liquid extraction of soybean oil using intermittent process with ethanol and hexane as solvent: extraction yield and physicochemical parameters comparison [Internet]. Journal of Food Process Engineering. 2024 ; 47( 2): 1-19.[citado 2024 ago. 10 ] Available from: https://doi.org/10.1111/jfpe.14562
Vancouver
Ramos PR, Vicentini-Polette CM, Mazalli MR, Caneppele F de L, Oliveira AL de. Pressurized liquid extraction of soybean oil using intermittent process with ethanol and hexane as solvent: extraction yield and physicochemical parameters comparison [Internet]. Journal of Food Process Engineering. 2024 ; 47( 2): 1-19.[citado 2024 ago. 10 ] Available from: https://doi.org/10.1111/jfpe.14562
Artigo de periodico
Gelatin-based nanocomposite films activated by double emulsion loaded with “Pitanga” leaf extract: bioaccessibility and cytotoxicity of emulsions and films after in vitro digestion (2024)
Tessaro, Larissa ; Gonçalves, Raquel F. S.; Martins, Joana T.; Pinheiro, Ana C.; Vicente, António A.; Sobral, Paulo José do Amaral
Fonte: Food Hydrocolloids. Unidade: FZEA
Assuntos: BIOPOLÍMEROS, PITANGA, FILMES COMESTÍVEIS, DIGESTIBILIDADE, POLIFENÓIS, ÁCIDOS GRAXOS
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ABNT
TESSARO, Larissa et al. Gelatin-based nanocomposite films activated by double emulsion loaded with “Pitanga” leaf extract: bioaccessibility and cytotoxicity of emulsions and films after in vitro digestion. Food Hydrocolloids, v. 154, p. 1-10, 2024Tradução . . Disponível em: https://doi.org/10.1016/j.foodhyd.2024.110136. Acesso em: 10 ago. 2024.
APA
Tessaro, L., Gonçalves, R. F. S., Martins, J. T., Pinheiro, A. C., Vicente, A. A., & Sobral, P. J. do A. (2024). Gelatin-based nanocomposite films activated by double emulsion loaded with “Pitanga” leaf extract: bioaccessibility and cytotoxicity of emulsions and films after in vitro digestion. Food Hydrocolloids, 154, 1-10. doi:10.1016/j.foodhyd.2024.110136
NLM
Tessaro L, Gonçalves RFS, Martins JT, Pinheiro AC, Vicente AA, Sobral PJ do A. Gelatin-based nanocomposite films activated by double emulsion loaded with “Pitanga” leaf extract: bioaccessibility and cytotoxicity of emulsions and films after in vitro digestion [Internet]. Food Hydrocolloids. 2024 ; 154 1-10.[citado 2024 ago. 10 ] Available from: https://doi.org/10.1016/j.foodhyd.2024.110136
Vancouver
Tessaro L, Gonçalves RFS, Martins JT, Pinheiro AC, Vicente AA, Sobral PJ do A. Gelatin-based nanocomposite films activated by double emulsion loaded with “Pitanga” leaf extract: bioaccessibility and cytotoxicity of emulsions and films after in vitro digestion [Internet]. Food Hydrocolloids. 2024 ; 154 1-10.[citado 2024 ago. 10 ] Available from: https://doi.org/10.1016/j.foodhyd.2024.110136
Artigo de periodico
Anti-mycotoxin feed additives: effects on metabolism, mycotoxin excretion, performance, and total tract digestibility of dairy cows fed artificially multi-mycotoxin-contaminated diets (2024)
Vieira, Daniel José Cavalli; Fonseca, Luzianna Macedo ; Poletti, Guilherme; Martins, Natalia Pereira; Grigoletto, Nathália Trevisan Scognamiglio ; Chesini, Rodrigo Garavaglia ; Tonin, Fernando Gustavo ; Cortinhas, Cristina Simões ; Acedo, Tiago Sabella ; Artavia, Ignácio; Faas, Johannes; Takiya, Caio Seiti ; Corassin, Carlos Humberto ; Rennó, Francisco Palma
Fonte: Journal of Dairy Science. Unidades: FZEA, FMVZ, ESALQ
Assuntos: ADITIVOS ALIMENTARES PARA ANIMAL, BOVINOS LEITEIROS, CONTAMINAÇÃO DE ALIMENTOS, DIETA ANIMAL, DIGESTIBILIDADE, MICOTOXINAS, VACAS
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ABNT
VIEIRA, Daniel José Cavalli et al. Anti-mycotoxin feed additives: effects on metabolism, mycotoxin excretion, performance, and total tract digestibility of dairy cows fed artificially multi-mycotoxin-contaminated diets. Journal of Dairy Science, 2024Tradução . . Disponível em: https://doi.org/10.3168/jds.2023-24539. Acesso em: 10 ago. 2024.
APA
Vieira, D. J. C., Fonseca, L. M., Poletti, G., Martins, N. P., Grigoletto, N. T. S., Chesini, R. G., et al. (2024). Anti-mycotoxin feed additives: effects on metabolism, mycotoxin excretion, performance, and total tract digestibility of dairy cows fed artificially multi-mycotoxin-contaminated diets. Journal of Dairy Science. doi:10.3168/jds.2023-24539
NLM
Vieira DJC, Fonseca LM, Poletti G, Martins NP, Grigoletto NTS, Chesini RG, Tonin FG, Cortinhas CS, Acedo TS, Artavia I, Faas J, Takiya CS, Corassin CH, Rennó FP. Anti-mycotoxin feed additives: effects on metabolism, mycotoxin excretion, performance, and total tract digestibility of dairy cows fed artificially multi-mycotoxin-contaminated diets [Internet]. Journal of Dairy Science. 2024 ;[citado 2024 ago. 10 ] Available from: https://doi.org/10.3168/jds.2023-24539
Vancouver
Vieira DJC, Fonseca LM, Poletti G, Martins NP, Grigoletto NTS, Chesini RG, Tonin FG, Cortinhas CS, Acedo TS, Artavia I, Faas J, Takiya CS, Corassin CH, Rennó FP. Anti-mycotoxin feed additives: effects on metabolism, mycotoxin excretion, performance, and total tract digestibility of dairy cows fed artificially multi-mycotoxin-contaminated diets [Internet]. Journal of Dairy Science. 2024 ;[citado 2024 ago. 10 ] Available from: https://doi.org/10.3168/jds.2023-24539
Artigo de periodico
Occurrence and co-exposure of aflatoxins and fumonisins in conventional and organic corn (2024)
Gomes, Amanda Larissa; Sousa, Ricardo Luiz Moro de ; Neves, Lilian Aparecida Vieira das ; Glória, Eduardo Micotti da ; Burbarelli, Maria Fernanda de Castro ; Seno, Leonardo de Oliveira; Petrus, Rodrigo Rodrigues ; Fernandes, Andrezza Maria
Fonte: Food Control. Unidades: FZEA, ESALQ
Assuntos: AFLATOXINAS, MICOTOXINAS, MILHO
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ABNT
GOMES, Amanda Larissa et al. Occurrence and co-exposure of aflatoxins and fumonisins in conventional and organic corn. Food Control, v. 165, p. 1-8, 2024Tradução . . Disponível em: https://doi.org/10.1016/j.foodcont.2024.110628. Acesso em: 10 ago. 2024.
APA
Gomes, A. L., Sousa, R. L. M. de, Neves, L. A. V. das, Glória, E. M. da, Burbarelli, M. F. de C., Seno, L. de O., et al. (2024). Occurrence and co-exposure of aflatoxins and fumonisins in conventional and organic corn. Food Control, 165, 1-8. doi:10.1016/j.foodcont.2024.110628
NLM
Gomes AL, Sousa RLM de, Neves LAV das, Glória EM da, Burbarelli MF de C, Seno L de O, Petrus RR, Fernandes AM. Occurrence and co-exposure of aflatoxins and fumonisins in conventional and organic corn [Internet]. Food Control. 2024 ; 165 1-8.[citado 2024 ago. 10 ] Available from: https://doi.org/10.1016/j.foodcont.2024.110628
Vancouver
Gomes AL, Sousa RLM de, Neves LAV das, Glória EM da, Burbarelli MF de C, Seno L de O, Petrus RR, Fernandes AM. Occurrence and co-exposure of aflatoxins and fumonisins in conventional and organic corn [Internet]. Food Control. 2024 ; 165 1-8.[citado 2024 ago. 10 ] Available from: https://doi.org/10.1016/j.foodcont.2024.110628
Artigo de periodico
Meso-institutions shaping arenas for policymaking: an exploratory study on front-of-package food labelling in Brazil, Chile, and Mexico (2024)
Guerreiro, Felipe Jannuzzi; Vinholis, Marcela de Mello Brandão; Nunes, Rubens ; Silva, Vivian Lara dos Santos
Fonte: Frontiers in Sustainable Food Systems. Unidade: FZEA
Assuntos: ALIMENTOS INDUSTRIALIZADOS, ECONOMIA INSTITUCIONAL, POLÍTICAS PÚBLICAS, ROTULAGEM DE ALIMENTOS, EMBALAGENS DE ALIMENTOS
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ABNT
GUERREIRO, Felipe Jannuzzi et al. Meso-institutions shaping arenas for policymaking: an exploratory study on front-of-package food labelling in Brazil, Chile, and Mexico. Frontiers in Sustainable Food Systems, v. 8, p. 1-15, 2024Tradução . . Disponível em: https://doi.org/10.3389/fsufs.2024.1325240. Acesso em: 10 ago. 2024.
APA
Guerreiro, F. J., Vinholis, M. de M. B., Nunes, R., & Silva, V. L. dos S. (2024). Meso-institutions shaping arenas for policymaking: an exploratory study on front-of-package food labelling in Brazil, Chile, and Mexico. Frontiers in Sustainable Food Systems, 8, 1-15. doi:10.3389/fsufs.2024.1325240
NLM
Guerreiro FJ, Vinholis M de MB, Nunes R, Silva VL dos S. Meso-institutions shaping arenas for policymaking: an exploratory study on front-of-package food labelling in Brazil, Chile, and Mexico [Internet]. Frontiers in Sustainable Food Systems. 2024 ; 8 1-15.[citado 2024 ago. 10 ] Available from: https://doi.org/10.3389/fsufs.2024.1325240
Vancouver
Guerreiro FJ, Vinholis M de MB, Nunes R, Silva VL dos S. Meso-institutions shaping arenas for policymaking: an exploratory study on front-of-package food labelling in Brazil, Chile, and Mexico [Internet]. Frontiers in Sustainable Food Systems. 2024 ; 8 1-15.[citado 2024 ago. 10 ] Available from: https://doi.org/10.3389/fsufs.2024.1325240
Artigo de periodico
Improving the properties of gelatin-based films by incorporation of “pitanga” leaf extract and crystalline nanocellulose (2024)
Tessaro, Larissa ; Pereira, Ana Gabrielle Rodrigues; Martelli-Tosi, Milena ; Sobral, Paulo José do Amaral
Fonte: Foods. Unidade: FZEA
Assuntos: BIOPOLÍMEROS, FILMES COMESTÍVEIS, PITANGA, SUBPRODUTOS AGRÍCOLAS, NANOCOMPOSITOS
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ABNT
TESSARO, Larissa et al. Improving the properties of gelatin-based films by incorporation of “pitanga” leaf extract and crystalline nanocellulose. Foods, v. 13, n. 10, p. 1-20, 2024Tradução . . Disponível em: https://doi.org/10.3390/foods13101480. Acesso em: 10 ago. 2024.
APA
Tessaro, L., Pereira, A. G. R., Martelli-Tosi, M., & Sobral, P. J. do A. (2024). Improving the properties of gelatin-based films by incorporation of “pitanga” leaf extract and crystalline nanocellulose. Foods, 13( 10), 1-20. doi:10.3390/foods13101480
NLM
Tessaro L, Pereira AGR, Martelli-Tosi M, Sobral PJ do A. Improving the properties of gelatin-based films by incorporation of “pitanga” leaf extract and crystalline nanocellulose [Internet]. Foods. 2024 ; 13( 10): 1-20.[citado 2024 ago. 10 ] Available from: https://doi.org/10.3390/foods13101480
Vancouver
Tessaro L, Pereira AGR, Martelli-Tosi M, Sobral PJ do A. Improving the properties of gelatin-based films by incorporation of “pitanga” leaf extract and crystalline nanocellulose [Internet]. Foods. 2024 ; 13( 10): 1-20.[citado 2024 ago. 10 ] Available from: https://doi.org/10.3390/foods13101480
Artigo de periodico
Enzymic deactivation in tender coconut water by supercritical carbon dioxide (2024)
D'Água, Alice Zinneck Poça; Silva, Priscila Alves da; Oliveira, Alessandra Lopes de ; Petrus, Rodrigo Rodrigues
Fonte: Processes. Unidade: FZEA
Assuntos: DIÓXIDO DE CARBONO, ENZIMAS, PEROXIDASE, BEBIDAS NÃO ALCOÓLICAS
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ABNT
D'ÁGUA, Alice Zinneck Poça et al. Enzymic deactivation in tender coconut water by supercritical carbon dioxide. Processes, v. 12, n. 6, p. 1-13, 2024Tradução . . Disponível em: https://doi.org/10.3390/pr12061071. Acesso em: 10 ago. 2024.
APA
D'Água, A. Z. P., Silva, P. A. da, Oliveira, A. L. de, & Petrus, R. R. (2024). Enzymic deactivation in tender coconut water by supercritical carbon dioxide. Processes, 12( 6), 1-13. doi:10.3390/pr12061071
NLM
D'Água AZP, Silva PA da, Oliveira AL de, Petrus RR. Enzymic deactivation in tender coconut water by supercritical carbon dioxide [Internet]. Processes. 2024 ; 12( 6): 1-13.[citado 2024 ago. 10 ] Available from: https://doi.org/10.3390/pr12061071
Vancouver
D'Água AZP, Silva PA da, Oliveira AL de, Petrus RR. Enzymic deactivation in tender coconut water by supercritical carbon dioxide [Internet]. Processes. 2024 ; 12( 6): 1-13.[citado 2024 ago. 10 ] Available from: https://doi.org/10.3390/pr12061071
Artigo de periodico
Soy protein-based films incorporated with co-encapsulated cinnamon and paprika oleoresins (2024)
Procópio, Fernanda Ramalho ; Ferraz, Mariana Costa; Lourenço, Rodrigo Vinicius ; Bittante, Ana Mônica Quinta Barbosa ; Furtado, Marianna Miranda; Sant'Ana, Anderson de Souza ; Sobral, Paulo José do Amaral ; Hubinger, Míriam Dupas
Fonte: Journal of Food Measurement and Characterization. Unidade: FZEA
Assuntos: FILMES COMESTÍVEIS, SOJA, MICROENCAPSULAÇÃO, BIOFILMES
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ABNT
PROCÓPIO, Fernanda Ramalho et al. Soy protein-based films incorporated with co-encapsulated cinnamon and paprika oleoresins. Journal of Food Measurement and Characterization, 2024Tradução . . Disponível em: https://doi.org/10.1007/s11694-024-02562-2. Acesso em: 10 ago. 2024.
APA
Procópio, F. R., Ferraz, M. C., Lourenço, R. V., Bittante, A. M. Q. B., Furtado, M. M., Sant'Ana, A. de S., et al. (2024). Soy protein-based films incorporated with co-encapsulated cinnamon and paprika oleoresins. Journal of Food Measurement and Characterization. doi:10.1007/s11694-024-02562-2
NLM
Procópio FR, Ferraz MC, Lourenço RV, Bittante AMQB, Furtado MM, Sant'Ana A de S, Sobral PJ do A, Hubinger MD. Soy protein-based films incorporated with co-encapsulated cinnamon and paprika oleoresins [Internet]. Journal of Food Measurement and Characterization. 2024 ;[citado 2024 ago. 10 ] Available from: https://doi.org/10.1007/s11694-024-02562-2
Vancouver
Procópio FR, Ferraz MC, Lourenço RV, Bittante AMQB, Furtado MM, Sant'Ana A de S, Sobral PJ do A, Hubinger MD. Soy protein-based films incorporated with co-encapsulated cinnamon and paprika oleoresins [Internet]. Journal of Food Measurement and Characterization. 2024 ;[citado 2024 ago. 10 ] Available from: https://doi.org/10.1007/s11694-024-02562-2
Artigo de periodico
Bioplastics and the role of institutions in the design of sustainable post-consumer solutions (2024)
Silva, Vivian Lara dos Santos ; Freire, Maria Teresa de Alvarenga ; Oroski, Fábio de Almeida; Trentini, Flavia ; Costa, Larisse Oliveira; Batista, Vitor G. T. de
Fonte: Sustainability. Unidades: FZEA, FDRP
Assuntos: EMBALAGENS PLÁSTICAS, EMBALAGENS DE ALIMENTOS, MATERIAIS RECICLÁVEIS, SUSTENTABILIDADE, ECONOMIA CIRCULAR, POLÍTICAS PÚBLICAS
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ABNT
SILVA, Vivian Lara dos Santos et al. Bioplastics and the role of institutions in the design of sustainable post-consumer solutions. Sustainability, v. 16, p. 1-17, 2024Tradução . . Disponível em: https://doi.org/10.3390/su16125029. Acesso em: 10 ago. 2024.
APA
Silva, V. L. dos S., Freire, M. T. de A., Oroski, F. de A., Trentini, F., Costa, L. O., & Batista, V. G. T. de. (2024). Bioplastics and the role of institutions in the design of sustainable post-consumer solutions. Sustainability, 16, 1-17. doi:10.3390/su16125029
NLM
Silva VL dos S, Freire MT de A, Oroski F de A, Trentini F, Costa LO, Batista VGT de. Bioplastics and the role of institutions in the design of sustainable post-consumer solutions [Internet]. Sustainability. 2024 ; 16 1-17.[citado 2024 ago. 10 ] Available from: https://doi.org/10.3390/su16125029
Vancouver
Silva VL dos S, Freire MT de A, Oroski F de A, Trentini F, Costa LO, Batista VGT de. Bioplastics and the role of institutions in the design of sustainable post-consumer solutions [Internet]. Sustainability. 2024 ; 16 1-17.[citado 2024 ago. 10 ] Available from: https://doi.org/10.3390/su16125029
Artigo de periodico
Structural and functional properties of ozone-treated quinoa starch (2024)
Ramos, Giselle Vallim Corrêa ; Branco, Ivanise Guilherme; Matta Junior, Manoel Divino da ; Ferreira, Julieta Adriana; Ditchfield, Cynthia ; Sobral, Paulo José do Amaral ; Moraes, Izabel Cristina Freitas
Fonte: Polymer. Unidades: FZEA, ESALQ
Assuntos: AMIDO, OXIDAÇÃO COM OZÔNIO, QUINOA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
RAMOS, Giselle Vallim Corrêa et al. Structural and functional properties of ozone-treated quinoa starch. Polymer, v. 308, p. 1-10, 2024Tradução . . Disponível em: https://doi.org/10.1016/j.polymer.2024.127314. Acesso em: 10 ago. 2024.
APA
Ramos, G. V. C., Branco, I. G., Matta Junior, M. D. da, Ferreira, J. A., Ditchfield, C., Sobral, P. J. do A., & Moraes, I. C. F. (2024). Structural and functional properties of ozone-treated quinoa starch. Polymer, 308, 1-10. doi:10.1016/j.polymer.2024.127314
NLM
Ramos GVC, Branco IG, Matta Junior MD da, Ferreira JA, Ditchfield C, Sobral PJ do A, Moraes ICF. Structural and functional properties of ozone-treated quinoa starch [Internet]. Polymer. 2024 ; 308 1-10.[citado 2024 ago. 10 ] Available from: https://doi.org/10.1016/j.polymer.2024.127314
Vancouver
Ramos GVC, Branco IG, Matta Junior MD da, Ferreira JA, Ditchfield C, Sobral PJ do A, Moraes ICF. Structural and functional properties of ozone-treated quinoa starch [Internet]. Polymer. 2024 ; 308 1-10.[citado 2024 ago. 10 ] Available from: https://doi.org/10.1016/j.polymer.2024.127314
Artigo de periodico
Enhancing bovine embryo development in vitro using oil-in-water nanoemulsions as specific carriers for essential lipids (2024)
Angulo, Daniel López ; Lourenço, Rodrigo Vinicius ; Bridi, Alessandra ; Chaves, Matheus Andrade; Silveira, Juliano Coelho da ; Sobral, Paulo José do Amaral
Fonte: BioTech. Unidade: FZEA
Assuntos: REPRODUÇÃO ANIMAL, EMBRIÃO DE ANIMAL, BOVINOS, CARNES E DERIVADOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
ANGULO, Daniel López et al. Enhancing bovine embryo development in vitro using oil-in-water nanoemulsions as specific carriers for essential lipids. BioTech, v. 13, n. 2, p. 1-16, 2024Tradução . . Disponível em: https://doi.org/10.3390/biotech13020019. Acesso em: 10 ago. 2024.
APA
Angulo, D. L., Lourenço, R. V., Bridi, A., Chaves, M. A., Silveira, J. C. da, & Sobral, P. J. do A. (2024). Enhancing bovine embryo development in vitro using oil-in-water nanoemulsions as specific carriers for essential lipids. BioTech, 13( 2), 1-16. doi:10.3390/biotech13020019
NLM
Angulo DL, Lourenço RV, Bridi A, Chaves MA, Silveira JC da, Sobral PJ do A. Enhancing bovine embryo development in vitro using oil-in-water nanoemulsions as specific carriers for essential lipids [Internet]. BioTech. 2024 ; 13( 2): 1-16.[citado 2024 ago. 10 ] Available from: https://doi.org/10.3390/biotech13020019
Vancouver
Angulo DL, Lourenço RV, Bridi A, Chaves MA, Silveira JC da, Sobral PJ do A. Enhancing bovine embryo development in vitro using oil-in-water nanoemulsions as specific carriers for essential lipids [Internet]. BioTech. 2024 ; 13( 2): 1-16.[citado 2024 ago. 10 ] Available from: https://doi.org/10.3390/biotech13020019
Artigo de periodico
Higher alcohols as cosolvents of mixtures of ethanol and soybean oil: solubility and physical properties of ternary systems (2024)
Visioli, Paola de Cássia Franco ; Capellini, Maria Carolina ; Gonçalves, Daniel A ; Rodrigues, Christianne Elisabete da Costa
Fonte: Fuel. Unidades: FZEA, CENA
Assuntos: SOLUBILIDADE, ÁLCOOL, ETANOL, ÓLEO DE SOJA, EXTRAÇÃO DE LÍQUIDOS, PROCESSOS DE SEPARAÇÃO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
VISIOLI, Paola de Cássia Franco et al. Higher alcohols as cosolvents of mixtures of ethanol and soybean oil: solubility and physical properties of ternary systems. Fuel, v. 358, p. 1-10, 2024Tradução . . Disponível em: https://doi.org/10.1016/j.fuel.2023.130114. Acesso em: 10 ago. 2024.
APA
Visioli, P. de C. F., Capellini, M. C., Gonçalves, D. A., & Rodrigues, C. E. da C. (2024). Higher alcohols as cosolvents of mixtures of ethanol and soybean oil: solubility and physical properties of ternary systems. Fuel, 358, 1-10. doi:10.1016/j.fuel.2023.130114
NLM
Visioli P de CF, Capellini MC, Gonçalves DA, Rodrigues CE da C. Higher alcohols as cosolvents of mixtures of ethanol and soybean oil: solubility and physical properties of ternary systems [Internet]. Fuel. 2024 ; 358 1-10.[citado 2024 ago. 10 ] Available from: https://doi.org/10.1016/j.fuel.2023.130114
Vancouver
Visioli P de CF, Capellini MC, Gonçalves DA, Rodrigues CE da C. Higher alcohols as cosolvents of mixtures of ethanol and soybean oil: solubility and physical properties of ternary systems [Internet]. Fuel. 2024 ; 358 1-10.[citado 2024 ago. 10 ] Available from: https://doi.org/10.1016/j.fuel.2023.130114
Artigo de periodico
Assessing the phytotoxicity of wastewater from the structured-bed hybrid baffled reactor (SBHBR) for agricultural reuse during the germination phase (2024)
Lúcio, Danilo Santiago Gomes ; Menegassi, Luana Carolina ; Lima, Ana Carolina Murad ; Aprilanti, Tamara Maria Gomes ; Tommaso, Giovana
Fonte: Science of The Total Environment. Unidades: FZEA, EESC, ESALQ
Assuntos: ÁGUAS RESIDUÁRIAS, ALFACE, FITOTOXICIDADE, GERMINAÇÃO DE SEMENTES, PEPINO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
LÚCIO, Danilo Santiago Gomes et al. Assessing the phytotoxicity of wastewater from the structured-bed hybrid baffled reactor (SBHBR) for agricultural reuse during the germination phase. Science of The Total Environment, v. 918, p. 1-10, 2024Tradução . . Disponível em: https://doi.org/10.1016/j.scitotenv.2024.170449. Acesso em: 10 ago. 2024.
APA
Lúcio, D. S. G., Menegassi, L. C., Lima, A. C. M., Aprilanti, T. M. G., & Tommaso, G. (2024). Assessing the phytotoxicity of wastewater from the structured-bed hybrid baffled reactor (SBHBR) for agricultural reuse during the germination phase. Science of The Total Environment, 918, 1-10. doi:10.1016/j.scitotenv.2024.170449
NLM
Lúcio DSG, Menegassi LC, Lima ACM, Aprilanti TMG, Tommaso G. Assessing the phytotoxicity of wastewater from the structured-bed hybrid baffled reactor (SBHBR) for agricultural reuse during the germination phase [Internet]. Science of The Total Environment. 2024 ; 918 1-10.[citado 2024 ago. 10 ] Available from: https://doi.org/10.1016/j.scitotenv.2024.170449
Vancouver
Lúcio DSG, Menegassi LC, Lima ACM, Aprilanti TMG, Tommaso G. Assessing the phytotoxicity of wastewater from the structured-bed hybrid baffled reactor (SBHBR) for agricultural reuse during the germination phase [Internet]. Science of The Total Environment. 2024 ; 918 1-10.[citado 2024 ago. 10 ] Available from: https://doi.org/10.1016/j.scitotenv.2024.170449
Artigo de periodico
Consumer attitudes in the ecological sociotechnical transition: a comparative study between Argentina, Brazil, China, France and Italy (2024)
Cunha, Christiano França da; Xavier, Laura dos Santos; Nunes, Rubens ; Silva, Vivian Lara dos Santos
Fonte: British Food Journal. Unidade: FZEA
Assuntos: COMPORTAMENTO DO CONSUMIDOR, ATITUDES, ALIMENTOS INDUSTRIALIZADOS, DESENVOLVIMENTO SUSTENTÁVEL, CONSUMIDOR
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
CUNHA, Christiano França da et al. Consumer attitudes in the ecological sociotechnical transition: a comparative study between Argentina, Brazil, China, France and Italy. British Food Journal, p. 1-18, 2024Tradução . . Disponível em: https://doi.org/10.1108/BFJ-01-2024-0070. Acesso em: 10 ago. 2024.
APA
Cunha, C. F. da, Xavier, L. dos S., Nunes, R., & Silva, V. L. dos S. (2024). Consumer attitudes in the ecological sociotechnical transition: a comparative study between Argentina, Brazil, China, France and Italy. British Food Journal, 1-18. doi:10.1108/BFJ-01-2024-0070
NLM
Cunha CF da, Xavier L dos S, Nunes R, Silva VL dos S. Consumer attitudes in the ecological sociotechnical transition: a comparative study between Argentina, Brazil, China, France and Italy [Internet]. British Food Journal. 2024 ; 1-18.[citado 2024 ago. 10 ] Available from: https://doi.org/10.1108/BFJ-01-2024-0070
Vancouver
Cunha CF da, Xavier L dos S, Nunes R, Silva VL dos S. Consumer attitudes in the ecological sociotechnical transition: a comparative study between Argentina, Brazil, China, France and Italy [Internet]. British Food Journal. 2024 ; 1-18.[citado 2024 ago. 10 ] Available from: https://doi.org/10.1108/BFJ-01-2024-0070
Artigo de periodico
Unveiling safety concerns in Brazilian artisanal cheeses: a call for enhanced ripening protocols and microbiological assessments (2024)
Albuquerque, Tatiane Mendonça Nogueira Carneiro de ; Campos, Gabriela Zampieri ; d'Ovidio, Loredana ; Pinto, Uelinton Manoel ; Sobral, Paulo José do Amaral ; Galvão, Julia Arantes
Fonte: Foods. Unidades: FCF, FZEA
Assuntos: MICROBIOLOGIA DE ALIMENTOS, CONTAMINAÇÃO DE ALIMENTOS, QUEIJO, SEGURANÇA ALIMENTAR
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
ALBUQUERQUE, Tatiane Mendonça Nogueira Carneiro de et al. Unveiling safety concerns in Brazilian artisanal cheeses: a call for enhanced ripening protocols and microbiological assessments. Foods, v. 13, n. 11, p. 1-15, 2024Tradução . . Disponível em: https://doi.org/10.3390/foods13111644. Acesso em: 10 ago. 2024.
APA
Albuquerque, T. M. N. C. de, Campos, G. Z., d'Ovidio, L., Pinto, U. M., Sobral, P. J. do A., & Galvão, J. A. (2024). Unveiling safety concerns in Brazilian artisanal cheeses: a call for enhanced ripening protocols and microbiological assessments. Foods, 13( 11), 1-15. doi:10.3390/foods13111644
NLM
Albuquerque TMNC de, Campos GZ, d'Ovidio L, Pinto UM, Sobral PJ do A, Galvão JA. Unveiling safety concerns in Brazilian artisanal cheeses: a call for enhanced ripening protocols and microbiological assessments [Internet]. Foods. 2024 ; 13( 11): 1-15.[citado 2024 ago. 10 ] Available from: https://doi.org/10.3390/foods13111644
Vancouver
Albuquerque TMNC de, Campos GZ, d'Ovidio L, Pinto UM, Sobral PJ do A, Galvão JA. Unveiling safety concerns in Brazilian artisanal cheeses: a call for enhanced ripening protocols and microbiological assessments [Internet]. Foods. 2024 ; 13( 11): 1-15.[citado 2024 ago. 10 ] Available from: https://doi.org/10.3390/foods13111644
Artigo de periodico
Meso-institutions as systemic intermediaries in sustainable transitions governance (2024)
Mello, Adriana Marotti de ; Schnaider, Paula Sarita Bigio; Saes, Maria Sylvia Macchione ; Pião, Roberta de Castro Souza ; Nunes, Rubens ; Silva, Vivian Lara dos Santos
Fonte: Environmental Innovation and Societal Transitions. Unidades: FEA, EP, FZEA
Assuntos: ECONOMIA INSTITUCIONAL, POLÍTICAS PÚBLICAS, LEITE, SUSTENTABILIDADE
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
MELLO, Adriana Marotti de et al. Meso-institutions as systemic intermediaries in sustainable transitions governance. Environmental Innovation and Societal Transitions, v. 52, p. 1-15, 2024Tradução . . Disponível em: https://doi.org/10.1016/j.eist.2024.100870. Acesso em: 10 ago. 2024.
APA
Mello, A. M. de, Schnaider, P. S. B., Saes, M. S. M., Pião, R. de C. S., Nunes, R., & Silva, V. L. dos S. (2024). Meso-institutions as systemic intermediaries in sustainable transitions governance. Environmental Innovation and Societal Transitions, 52, 1-15. doi:10.1016/j.eist.2024.100870
NLM
Mello AM de, Schnaider PSB, Saes MSM, Pião R de CS, Nunes R, Silva VL dos S. Meso-institutions as systemic intermediaries in sustainable transitions governance [Internet]. Environmental Innovation and Societal Transitions. 2024 ; 52 1-15.[citado 2024 ago. 10 ] Available from: https://doi.org/10.1016/j.eist.2024.100870
Vancouver
Mello AM de, Schnaider PSB, Saes MSM, Pião R de CS, Nunes R, Silva VL dos S. Meso-institutions as systemic intermediaries in sustainable transitions governance [Internet]. Environmental Innovation and Societal Transitions. 2024 ; 52 1-15.[citado 2024 ago. 10 ] Available from: https://doi.org/10.1016/j.eist.2024.100870

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