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Artigo de periodico
Passive modified atmosphere affects the quality of minimally processed escarole (2018)
Soares, Carlos Dornelles Ferreira; Sarantópoulos, Claire Isabel Grigoli de Luca; Kluge, Ricardo Alfredo
Source: Journal of Food Processing and Preservation. Unidade: ESALQ
Subjects: ARMAZENAGEM EM ATMOSFERA MODIFICADA, ENDÍVIA, PROCESSAMENTO DE ALIMENTOS
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ABNT
SOARES, Carlos Dornelles Ferreira e SARANTÓPOULOS, Claire Isabel Grigoli de Luca e KLUGE, Ricardo Alfredo. Passive modified atmosphere affects the quality of minimally processed escarole. Journal of Food Processing and Preservation, v. 42, n. 9, p. 1-9, 2018Tradução . . Disponível em: https://doi.org/10.1111/jfpp.13724. Acesso em: 28 ago. 2024.
APA
Soares, C. D. F., Sarantópoulos, C. I. G. de L., & Kluge, R. A. (2018). Passive modified atmosphere affects the quality of minimally processed escarole. Journal of Food Processing and Preservation, 42( 9), 1-9. doi:10.1111/jfpp.13724
NLM
Soares CDF, Sarantópoulos CIG de L, Kluge RA. Passive modified atmosphere affects the quality of minimally processed escarole [Internet]. Journal of Food Processing and Preservation. 2018 ; 42( 9): 1-9.[citado 2024 ago. 28 ] Available from: https://doi.org/10.1111/jfpp.13724
Vancouver
Soares CDF, Sarantópoulos CIG de L, Kluge RA. Passive modified atmosphere affects the quality of minimally processed escarole [Internet]. Journal of Food Processing and Preservation. 2018 ; 42( 9): 1-9.[citado 2024 ago. 28 ] Available from: https://doi.org/10.1111/jfpp.13724
Artigo de periodico
Initial stages of minimal processing of red beets result in significant loss of bioactive compounds (2018)
Preczenhak, Ana Paula; Tessmer, Magda Andréia; Berno, Natalia Dallocca; Abreu Vieira, Allan Patrick de; Kluge, Ricardo Alfredo
Source: LWT - Food Science and Technology. Unidade: ESALQ
Subjects: BETERRABA, COMPOSTOS FENÓLICOS, PROCESSAMENTO DE ALIMENTOS
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ABNT
PRECZENHAK, Ana Paula et al. Initial stages of minimal processing of red beets result in significant loss of bioactive compounds. LWT - Food Science and Technology, v. 96, p. 439-445, 2018Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2018.05.063. Acesso em: 28 ago. 2024.
APA
Preczenhak, A. P., Tessmer, M. A., Berno, N. D., Abreu Vieira, A. P. de, & Kluge, R. A. (2018). Initial stages of minimal processing of red beets result in significant loss of bioactive compounds. LWT - Food Science and Technology, 96, 439-445. doi:10.1016/j.lwt.2018.05.063
NLM
Preczenhak AP, Tessmer MA, Berno ND, Abreu Vieira AP de, Kluge RA. Initial stages of minimal processing of red beets result in significant loss of bioactive compounds [Internet]. LWT - Food Science and Technology. 2018 ; 96 439-445.[citado 2024 ago. 28 ] Available from: https://doi.org/10.1016/j.lwt.2018.05.063
Vancouver
Preczenhak AP, Tessmer MA, Berno ND, Abreu Vieira AP de, Kluge RA. Initial stages of minimal processing of red beets result in significant loss of bioactive compounds [Internet]. LWT - Food Science and Technology. 2018 ; 96 439-445.[citado 2024 ago. 28 ] Available from: https://doi.org/10.1016/j.lwt.2018.05.063
Artigo de periodico
Chilling prevention on Banana "Nanica" in the field with bagging (2018)
Lima, Juliana Domingues; Rozane, Danilo Eduardo; Gomes, Eduardo Nardini; Silva, Silvia Helena Modenese Gorla da; Moraes, Wilson da Silva; Kluge, Ricardo Alfredo
Source: Journal of Agricultural Science. Unidade: ESALQ
Subjects: BAIXA TEMPERATURA, BANANA, DANOS POR FATORES AMBIENTAIS
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ABNT
LIMA, Juliana Domingues et al. Chilling prevention on Banana "Nanica" in the field with bagging. Journal of Agricultural Science, v. 10, n. 3, p. 122-134, 2018Tradução . . Disponível em: https://doi.org/10.5539/jas.v10n3p122. Acesso em: 28 ago. 2024.
APA
Lima, J. D., Rozane, D. E., Gomes, E. N., Silva, S. H. M. G. da, Moraes, W. da S., & Kluge, R. A. (2018). Chilling prevention on Banana "Nanica" in the field with bagging. Journal of Agricultural Science, 10( 3), 122-134. doi:10.5539/jas.v10n3p122
NLM
Lima JD, Rozane DE, Gomes EN, Silva SHMG da, Moraes W da S, Kluge RA. Chilling prevention on Banana "Nanica" in the field with bagging [Internet]. Journal of Agricultural Science. 2018 ; 10( 3): 122-134.[citado 2024 ago. 28 ] Available from: https://doi.org/10.5539/jas.v10n3p122
Vancouver
Lima JD, Rozane DE, Gomes EN, Silva SHMG da, Moraes W da S, Kluge RA. Chilling prevention on Banana "Nanica" in the field with bagging [Internet]. Journal of Agricultural Science. 2018 ; 10( 3): 122-134.[citado 2024 ago. 28 ] Available from: https://doi.org/10.5539/jas.v10n3p122
Artigo de periodico
Alleviation of chilling injury in postharvest banana with protection materials (2018)
Lima, Juliana Domingues; Rozane, Danilo Eduardo; Gomes, Eduardo Nardini; Silva, Silvia Helena Modenese Gorla da; Kluge, Ricardo Alfredo
Source: Emirates Journal of Food and Agriculture. Unidade: ESALQ
Subjects: ARMAZENAGEM DE ALIMENTOS, BAIXA TEMPERATURA, BANANA, FISIOLOGIA PÓS-COLHEITA, VARIEDADES VEGETAIS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
LIMA, Juliana Domingues et al. Alleviation of chilling injury in postharvest banana with protection materials. Emirates Journal of Food and Agriculture, v. 30, n. 8, p. 668-674, 2018Tradução . . Disponível em: https://doi.org/10.9755/ejfa.2018.v30.i8.1757. Acesso em: 28 ago. 2024.
APA
Lima, J. D., Rozane, D. E., Gomes, E. N., Silva, S. H. M. G. da, & Kluge, R. A. (2018). Alleviation of chilling injury in postharvest banana with protection materials. Emirates Journal of Food and Agriculture, 30( 8), 668-674. doi:10.9755/ejfa.2018.v30.i8.1757
NLM
Lima JD, Rozane DE, Gomes EN, Silva SHMG da, Kluge RA. Alleviation of chilling injury in postharvest banana with protection materials [Internet]. Emirates Journal of Food and Agriculture. 2018 ; 30( 8): 668-674.[citado 2024 ago. 28 ] Available from: https://doi.org/10.9755/ejfa.2018.v30.i8.1757
Vancouver
Lima JD, Rozane DE, Gomes EN, Silva SHMG da, Kluge RA. Alleviation of chilling injury in postharvest banana with protection materials [Internet]. Emirates Journal of Food and Agriculture. 2018 ; 30( 8): 668-674.[citado 2024 ago. 28 ] Available from: https://doi.org/10.9755/ejfa.2018.v30.i8.1757
Parte de monografia/livro
Caqui - Diospyros kaki (2018)
Kluge, Ricardo Alfredo; Magda Andreia Tessmer
Source: Exotic Fruits: reference guide. Unidade: ESALQ
Assunto: CAQUI
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
KLUGE, Ricardo Alfredo e MAGDA ANDREIA TESSMER,. Caqui - Diospyros kaki. Exotic Fruits: reference guide. Tradução . Amsterdam: Elsevier, 2018. p. 490 il. Disponível em: https://www.sciencedirect.com/book/9780128031384/exotic-fruits. Acesso em: 28 ago. 2024.
APA
Kluge, R. A., & Magda Andreia Tessmer,. (2018). Caqui - Diospyros kaki. In Exotic Fruits: reference guide (p. 490 il). Amsterdam: Elsevier. Recuperado de https://www.sciencedirect.com/book/9780128031384/exotic-fruits
NLM
Kluge RA, Magda Andreia Tessmer. Caqui - Diospyros kaki [Internet]. In: Exotic Fruits: reference guide. Amsterdam: Elsevier; 2018. p. 490 il.[citado 2024 ago. 28 ] Available from: https://www.sciencedirect.com/book/9780128031384/exotic-fruits
Vancouver
Kluge RA, Magda Andreia Tessmer. Caqui - Diospyros kaki [Internet]. In: Exotic Fruits: reference guide. Amsterdam: Elsevier; 2018. p. 490 il.[citado 2024 ago. 28 ] Available from: https://www.sciencedirect.com/book/9780128031384/exotic-fruits
Artigo de periodico
Chitosan and carnauba wax coatings are not recommended for yellow carrots (2018)
Berno, Natalia Dallocca ; Tessmer, Magda Andreia ; Preczenhak, Ana Paula ; Nastaro, Bruna Thome ; Spoto, Marta Helena Fillet ; Kluge, Ricardo Alfredo
Source: Horticulturae. Unidade: ESALQ
Subjects: CENOURA, CARNAÚBA, CERA, FILMES COMESTÍVEIS, MICROSCOPIA, QUITOSANA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
BERNO, Natalia Dallocca et al. Chitosan and carnauba wax coatings are not recommended for yellow carrots. Horticulturae, v. 4, n. 4, p. 1-7, 2018Tradução . . Disponível em: https://doi.org/10.3390/horticulturae4040031. Acesso em: 28 ago. 2024.
APA
Berno, N. D., Tessmer, M. A., Preczenhak, A. P., Nastaro, B. T., Spoto, M. H. F., & Kluge, R. A. (2018). Chitosan and carnauba wax coatings are not recommended for yellow carrots. Horticulturae, 4( 4), 1-7. doi:10.3390/horticulturae4040031
NLM
Berno ND, Tessmer MA, Preczenhak AP, Nastaro BT, Spoto MHF, Kluge RA. Chitosan and carnauba wax coatings are not recommended for yellow carrots [Internet]. Horticulturae. 2018 ; 4( 4): 1-7.[citado 2024 ago. 28 ] Available from: https://doi.org/10.3390/horticulturae4040031
Vancouver
Berno ND, Tessmer MA, Preczenhak AP, Nastaro BT, Spoto MHF, Kluge RA. Chitosan and carnauba wax coatings are not recommended for yellow carrots [Internet]. Horticulturae. 2018 ; 4( 4): 1-7.[citado 2024 ago. 28 ] Available from: https://doi.org/10.3390/horticulturae4040031
Artigo de periodico
Ethanol vapor is efficient for reduction of astringency compounds in cashew apple (2018)
Tezotto-Uliana, Jaqueline Visioni; Paula, Juliana Tauffer de; Tessmer, Magda Andreia; Kluge, Ricardo Alfredo
Source: Postharvest Biology and Technology. Unidade: ESALQ
Subjects: CAJU, TANINO, PROANTOCIANIDINAS, PÓS-COLHEITA, ETANOL
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
TEZOTTO-ULIANA, Jaqueline Visioni et al. Ethanol vapor is efficient for reduction of astringency compounds in cashew apple. Postharvest Biology and Technology, v. 145, p. 117-124, 2018Tradução . . Disponível em: https://doi.org/10.1016/j.postharvbio.2018.07.002. Acesso em: 28 ago. 2024.
APA
Tezotto-Uliana, J. V., Paula, J. T. de, Tessmer, M. A., & Kluge, R. A. (2018). Ethanol vapor is efficient for reduction of astringency compounds in cashew apple. Postharvest Biology and Technology, 145, 117-124. doi:10.1016/j.postharvbio.2018.07.002
NLM
Tezotto-Uliana JV, Paula JT de, Tessmer MA, Kluge RA. Ethanol vapor is efficient for reduction of astringency compounds in cashew apple [Internet]. Postharvest Biology and Technology. 2018 ; 145 117-124.[citado 2024 ago. 28 ] Available from: https://doi.org/10.1016/j.postharvbio.2018.07.002
Vancouver
Tezotto-Uliana JV, Paula JT de, Tessmer MA, Kluge RA. Ethanol vapor is efficient for reduction of astringency compounds in cashew apple [Internet]. Postharvest Biology and Technology. 2018 ; 145 117-124.[citado 2024 ago. 28 ] Available from: https://doi.org/10.1016/j.postharvbio.2018.07.002
Artigo de periodico
Astringency reduction using ethanol-associated to the storing under refrigeration at 5ºC promotes physiological and structural alterations in ‘Giombo’ persimmons (2018)
Tessmer, Magda Andréia ; Appezzato da Glória, Beatriz ; Kluge, Ricardo Alfredo
Source: Comunicata Scientiae. Unidade: ESALQ
Subjects: ARMAZENAGEM DE ALIMENTOS, CAQUI, ETANOL, PECTINA, REFRIGERAÇÃO, TANINO, TEMPERATURA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
TESSMER, Magda Andréia e APPEZZATO DA GLÓRIA, Beatriz e KLUGE, Ricardo Alfredo. Astringency reduction using ethanol-associated to the storing under refrigeration at 5ºC promotes physiological and structural alterations in ‘Giombo’ persimmons. Comunicata Scientiae, v. 9, n. 3, p. 449-456, 2018Tradução . . Disponível em: https://doi.org/10.14295/CS.v9i3.2014. Acesso em: 28 ago. 2024.
APA
Tessmer, M. A., Appezzato da Glória, B., & Kluge, R. A. (2018). Astringency reduction using ethanol-associated to the storing under refrigeration at 5ºC promotes physiological and structural alterations in ‘Giombo’ persimmons. Comunicata Scientiae, 9( 3), 449-456. doi:10.14295/CS.v9i3.2014
NLM
Tessmer MA, Appezzato da Glória B, Kluge RA. Astringency reduction using ethanol-associated to the storing under refrigeration at 5ºC promotes physiological and structural alterations in ‘Giombo’ persimmons [Internet]. Comunicata Scientiae. 2018 ; 9( 3): 449-456.[citado 2024 ago. 28 ] Available from: https://doi.org/10.14295/CS.v9i3.2014
Vancouver
Tessmer MA, Appezzato da Glória B, Kluge RA. Astringency reduction using ethanol-associated to the storing under refrigeration at 5ºC promotes physiological and structural alterations in ‘Giombo’ persimmons [Internet]. Comunicata Scientiae. 2018 ; 9( 3): 449-456.[citado 2024 ago. 28 ] Available from: https://doi.org/10.14295/CS.v9i3.2014

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