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Artigo de periodico
Pragmatic carbohydrate quality metrics in relation to glycemic index, glycemic load, and front-of-pack warning labels in grain foods (2024)
Fontanelli, Mariane de Mello ; Batista, Lais Duarte ; Arroyo, Angela Martinez ; Mozaffarian, Dariush ; Micha, Renata ; Rogero, Marcelo Macedo ; Fisberg, Regina Mara ; Sarti, Flávia Mori
Source: Foods. Unidades: FSP, EACH
Assunto: RÓTULOS
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ABNT
FONTANELLI, Mariane de Mello et al. Pragmatic carbohydrate quality metrics in relation to glycemic index, glycemic load, and front-of-pack warning labels in grain foods. Foods, v. 13, n. 9, p. 01-15, 2024Tradução . . Disponível em: http://dx.doi.org/10.3390/foods13091299. Acesso em: 16 nov. 2024.
APA
Fontanelli, M. de M., Batista, L. D., Arroyo, A. M., Mozaffarian, D., Micha, R., Rogero, M. M., et al. (2024). Pragmatic carbohydrate quality metrics in relation to glycemic index, glycemic load, and front-of-pack warning labels in grain foods. Foods, 13( 9), 01-15. doi:10.3390/foods13091299
NLM
Fontanelli M de M, Batista LD, Arroyo AM, Mozaffarian D, Micha R, Rogero MM, Fisberg RM, Sarti FM. Pragmatic carbohydrate quality metrics in relation to glycemic index, glycemic load, and front-of-pack warning labels in grain foods [Internet]. Foods. 2024 ; 13( 9): 01-15.[citado 2024 nov. 16 ] Available from: http://dx.doi.org/10.3390/foods13091299
Vancouver
Fontanelli M de M, Batista LD, Arroyo AM, Mozaffarian D, Micha R, Rogero MM, Fisberg RM, Sarti FM. Pragmatic carbohydrate quality metrics in relation to glycemic index, glycemic load, and front-of-pack warning labels in grain foods [Internet]. Foods. 2024 ; 13( 9): 01-15.[citado 2024 nov. 16 ] Available from: http://dx.doi.org/10.3390/foods13091299
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
Source: Foods. Unidade: FZEA
Subjects: RESÍDUOS AGRÍCOLAS, UVA, COMPOSTOS FENÓLICOS, EXTRAÇÃO DE LÍQUIDOS, SECAGEM, MICROENCAPSULAÇÃO
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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: 16 nov. 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 nov. 16 ] 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 nov. 16 ] Available from: https://doi.org/10.3390/foods13020279
Artigo de periodico
Evaluation of Ability of Inactivated Biomasses of Lacticaseibacillus rhamnosus and Saccharomyces cerevisiae to Adsorb Aflatoxin B1 In Vitro (2024)
Pires, Rogério Cury ; Calumby, Julia da Costa ; Rosim, Roice Eliana; Pires, Rogério D’Antonio ; Borowsky, Aline Moreira ; Ali, Sher ; Paiva, Esther Lima de; Silva, Ramon; Pimentel, Tatiana Colombo; Cruz, Adriano Gomes da; Oliveira, Carlos Augusto Fernandes de ; Corassin, Carlos Humberto
Source: Foods. Unidades: FZEA, ICMC, ESALQ
Subjects: BIOMASSA, SACCHAROMYCES, AFLATOXINAS, IOGURTE, ALIMENTOS FUNCIONAIS
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PIRES, Rogério Cury et al. Evaluation of Ability of Inactivated Biomasses of Lacticaseibacillus rhamnosus and Saccharomyces cerevisiae to Adsorb Aflatoxin B1 In Vitro. Foods, v. 13, p. 1-12, 2024Tradução . . Disponível em: https://doi.org/10.3390/foods13203299. Acesso em: 16 nov. 2024.
APA
Pires, R. C., Calumby, J. da C., Rosim, R. E., Pires, R. D. ’A., Borowsky, A. M., Ali, S., et al. (2024). Evaluation of Ability of Inactivated Biomasses of Lacticaseibacillus rhamnosus and Saccharomyces cerevisiae to Adsorb Aflatoxin B1 In Vitro. Foods, 13, 1-12. doi:10.3390/foods13203299
NLM
Pires RC, Calumby J da C, Rosim RE, Pires RD’A, Borowsky AM, Ali S, Paiva EL de, Silva R, Pimentel TC, Cruz AG da, Oliveira CAF de, Corassin CH. Evaluation of Ability of Inactivated Biomasses of Lacticaseibacillus rhamnosus and Saccharomyces cerevisiae to Adsorb Aflatoxin B1 In Vitro [Internet]. Foods. 2024 ; 13 1-12.[citado 2024 nov. 16 ] Available from: https://doi.org/10.3390/foods13203299
Vancouver
Pires RC, Calumby J da C, Rosim RE, Pires RD’A, Borowsky AM, Ali S, Paiva EL de, Silva R, Pimentel TC, Cruz AG da, Oliveira CAF de, Corassin CH. Evaluation of Ability of Inactivated Biomasses of Lacticaseibacillus rhamnosus and Saccharomyces cerevisiae to Adsorb Aflatoxin B1 In Vitro [Internet]. Foods. 2024 ; 13 1-12.[citado 2024 nov. 16 ] Available from: https://doi.org/10.3390/foods13203299
Artigo de periodico
Think and choose!: The dual impact of label information and consumer attitudes on the choice of a plant-based analog (2024)
Tavares Filho, Elson Rogerio; Silva, Ramon; Campelo, Pedro Henrique; Platz, Vitor Henrique Cazarini Bueno ; Spers, Eduardo Eugênio ; Freitas, Mônica Queiroz; Cruz, Adriano G
Source: Foods. Unidade: ESALQ
Subjects: ATITUDES, COMPORTAMENTO DO CONSUMIDOR, PLANTAS, PREFERÊNCIAS ALIMENTARES, QUEIJO, ROTULAGEM DE ALIMENTOS
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ABNT
TAVARES FILHO, Elson Rogerio et al. Think and choose!: The dual impact of label information and consumer attitudes on the choice of a plant-based analog. Foods, v. 13, p. 1-24, 2024Tradução . . Disponível em: https://doi.org/10.3390/foods13142269. Acesso em: 16 nov. 2024.
APA
Tavares Filho, E. R., Silva, R., Campelo, P. H., Platz, V. H. C. B., Spers, E. E., Freitas, M. Q., & Cruz, A. G. (2024). Think and choose!: The dual impact of label information and consumer attitudes on the choice of a plant-based analog. Foods, 13, 1-24. doi:10.3390/foods13142269
NLM
Tavares Filho ER, Silva R, Campelo PH, Platz VHCB, Spers EE, Freitas MQ, Cruz AG. Think and choose!: The dual impact of label information and consumer attitudes on the choice of a plant-based analog [Internet]. Foods. 2024 ; 13 1-24.[citado 2024 nov. 16 ] Available from: https://doi.org/10.3390/foods13142269
Vancouver
Tavares Filho ER, Silva R, Campelo PH, Platz VHCB, Spers EE, Freitas MQ, Cruz AG. Think and choose!: The dual impact of label information and consumer attitudes on the choice of a plant-based analog [Internet]. Foods. 2024 ; 13 1-24.[citado 2024 nov. 16 ] Available from: https://doi.org/10.3390/foods13142269
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
Source: Foods. Unidade: FZEA
Subjects: 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: 16 nov. 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 nov. 16 ] 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 nov. 16 ] Available from: https://doi.org/10.3390/foods13101480
Artigo de periodico
Effect of physical separation with ultrasound application on brewers’ spent grain to obtain powders for potential application in foodstuffs (2024)
Ruíz Suarez, Camila Belén ; Schalchli Sáez, Heidi Laura ; Melo, Priscilla Siqueira ; Moreira, Carolina de Souza ; Sartori, Alan Giovanini de Oliveira ; Alencar, Severino Matias de ; Scheuermann Salinas, Erick Sigisfredo
Source: Foods. Unidade: ESALQ
Subjects: CERVEJA, GRÃOS, PENEIRAÇÃO, SECAGEM DE ALIMENTOS, SUBPRODUTOS COMO ALIMENTO, ULTRASSOM
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ABNT
RUÍZ SUAREZ, Camila Belén et al. Effect of physical separation with ultrasound application on brewers’ spent grain to obtain powders for potential application in foodstuffs. Foods, v. 13, p. 1-18, 2024Tradução . . Disponível em: https://doi.org/10.3390/foods13183000. Acesso em: 16 nov. 2024.
APA
Ruíz Suarez, C. B., Schalchli Sáez, H. L., Melo, P. S., Moreira, C. de S., Sartori, A. G. de O., Alencar, S. M. de, & Scheuermann Salinas, E. S. (2024). Effect of physical separation with ultrasound application on brewers’ spent grain to obtain powders for potential application in foodstuffs. Foods, 13, 1-18. doi:10.3390/foods13183000
NLM
Ruíz Suarez CB, Schalchli Sáez HL, Melo PS, Moreira C de S, Sartori AG de O, Alencar SM de, Scheuermann Salinas ES. Effect of physical separation with ultrasound application on brewers’ spent grain to obtain powders for potential application in foodstuffs [Internet]. Foods. 2024 ; 13 1-18.[citado 2024 nov. 16 ] Available from: https://doi.org/10.3390/foods13183000
Vancouver
Ruíz Suarez CB, Schalchli Sáez HL, Melo PS, Moreira C de S, Sartori AG de O, Alencar SM de, Scheuermann Salinas ES. Effect of physical separation with ultrasound application on brewers’ spent grain to obtain powders for potential application in foodstuffs [Internet]. Foods. 2024 ; 13 1-18.[citado 2024 nov. 16 ] Available from: https://doi.org/10.3390/foods13183000
Artigo de periodico
The consumption of the fibrous fraction of solanum lycocarpum St. Hil. does not preserve the intestinal mucosa in TNBS-induced rats (2024)
Moya, Amanda Maria Tomazini Munhoz; Alexandrino, Thaís Dolfini; Morari, Joseane; Reguengo, Livia Mateus; Velloso, Licio Augusto; Leal, Raquel Franco; Bogusz Junior, Stanislau ; Pereira, Ana Paula Aparecida; Pastore, Glaucia Maria; Bicas, Juliano Lemos; Cazarin, Cinthia Baú Betim
Source: Foods. Unidade: IQSC
Subjects: ENTEROPATIAS INFLAMATÓRIAS, COLITE ULCERATIVA
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ABNT
MOYA, Amanda Maria Tomazini Munhoz et al. The consumption of the fibrous fraction of solanum lycocarpum St. Hil. does not preserve the intestinal mucosa in TNBS-induced rats. Foods, v. 13, p. 2949, 2024Tradução . . Disponível em: https://doi.org/10.3390/ foods13182949. Acesso em: 16 nov. 2024.
APA
Moya, A. M. T. M., Alexandrino, T. D., Morari, J., Reguengo, L. M., Velloso, L. A., Leal, R. F., et al. (2024). The consumption of the fibrous fraction of solanum lycocarpum St. Hil. does not preserve the intestinal mucosa in TNBS-induced rats. Foods, 13, 2949. doi:10.3390/ foods13182949
NLM
Moya AMTM, Alexandrino TD, Morari J, Reguengo LM, Velloso LA, Leal RF, Bogusz Junior S, Pereira APA, Pastore GM, Bicas JL, Cazarin CBB. The consumption of the fibrous fraction of solanum lycocarpum St. Hil. does not preserve the intestinal mucosa in TNBS-induced rats [Internet]. Foods. 2024 ;13 2949.[citado 2024 nov. 16 ] Available from: https://doi.org/10.3390/ foods13182949
Vancouver
Moya AMTM, Alexandrino TD, Morari J, Reguengo LM, Velloso LA, Leal RF, Bogusz Junior S, Pereira APA, Pastore GM, Bicas JL, Cazarin CBB. The consumption of the fibrous fraction of solanum lycocarpum St. Hil. does not preserve the intestinal mucosa in TNBS-induced rats [Internet]. Foods. 2024 ;13 2949.[citado 2024 nov. 16 ] Available from: https://doi.org/10.3390/ foods13182949
Artigo de periodico
Microencapsulation to harness the antimicrobial potential of essential oils and their applicability in dairy products: a comprehensive review of the literature (2024)
Souza, Handray Fernandes de ; Santos, Fábio Ribeiro dos; Cunha, Jeferson Silva; Pacheco, Flaviana Coelho; Pacheco, Ana Flávia Coelho; Soutelino, Maria Eduarda Marques; Martins, Caio César Nemer; Andressa, Irene; Rocha, Ramon da Silva ; Cruz, Adriano Gomes da ; Paiva, Paulo Henrique Costa; Brandi, Igor Viana ; Kamimura, Eliana Setsuko
Source: Foods. Unidade: FZEA
Subjects: MICROENCAPSULAÇÃO, ÓLEOS ESSENCIAIS, LATICÍNIOS, LEITE, MICROBIOLOGIA DE ALIMENTOS
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ABNT
SOUZA, Handray Fernandes de et al. Microencapsulation to harness the antimicrobial potential of essential oils and their applicability in dairy products: a comprehensive review of the literature. Foods, v. 13, n. 14, p. 1-27, 2024Tradução . . Disponível em: https://doi.org/10.3390/foods13142197. Acesso em: 16 nov. 2024.
APA
Souza, H. F. de, Santos, F. R. dos, Cunha, J. S., Pacheco, F. C., Pacheco, A. F. C., Soutelino, M. E. M., et al. (2024). Microencapsulation to harness the antimicrobial potential of essential oils and their applicability in dairy products: a comprehensive review of the literature. Foods, 13( 14), 1-27. doi:10.3390/foods13142197
NLM
Souza HF de, Santos FR dos, Cunha JS, Pacheco FC, Pacheco AFC, Soutelino MEM, Martins CCN, Andressa I, Rocha R da S, Cruz AG da, Paiva PHC, Brandi IV, Kamimura ES. Microencapsulation to harness the antimicrobial potential of essential oils and their applicability in dairy products: a comprehensive review of the literature [Internet]. Foods. 2024 ; 13( 14): 1-27.[citado 2024 nov. 16 ] Available from: https://doi.org/10.3390/foods13142197
Vancouver
Souza HF de, Santos FR dos, Cunha JS, Pacheco FC, Pacheco AFC, Soutelino MEM, Martins CCN, Andressa I, Rocha R da S, Cruz AG da, Paiva PHC, Brandi IV, Kamimura ES. Microencapsulation to harness the antimicrobial potential of essential oils and their applicability in dairy products: a comprehensive review of the literature [Internet]. Foods. 2024 ; 13( 14): 1-27.[citado 2024 nov. 16 ] Available from: https://doi.org/10.3390/foods13142197
Artigo de periodico
Impact of micronized salt in reducing the sodium content in fresh sausages (2024)
Araújo, Chimenes Darlan Leal de ; Krauskopf, Monique Marcondes ; Manzi, João Antônio Manzi ; Barbosa, José Andrew de Lira ; Cavalcante, Cecylyana Leite; Feltre, Gabriela ; Rios-Mera, Juan Dario ; Saldaña, Erick ; Contreras Castillo, Carmen Josefina
Source: Foods. Unidade: ESALQ
Subjects: ANÁLISE SENSORIAL DE ALIMENTOS, CONSUMIDOR, EMBUTIDOS, SAL (CONDIMENTO), SÓDIO, TEXTURA
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ABNT
ARAÚJO, Chimenes Darlan Leal de et al. Impact of micronized salt in reducing the sodium content in fresh sausages. Foods, v. 13, p. 1-11, 2024Tradução . . Disponível em: https://doi.org/10.3390/foods13030459. Acesso em: 16 nov. 2024.
APA
Araújo, C. D. L. de, Krauskopf, M. M., Manzi, J. A. M., Barbosa, J. A. de L., Cavalcante, C. L., Feltre, G., et al. (2024). Impact of micronized salt in reducing the sodium content in fresh sausages. Foods, 13, 1-11. doi:10.3390/foods13030459
NLM
Araújo CDL de, Krauskopf MM, Manzi JAM, Barbosa JA de L, Cavalcante CL, Feltre G, Rios-Mera JD, Saldaña E, Contreras Castillo CJ. Impact of micronized salt in reducing the sodium content in fresh sausages [Internet]. Foods. 2024 ; 13 1-11.[citado 2024 nov. 16 ] Available from: https://doi.org/10.3390/foods13030459
Vancouver
Araújo CDL de, Krauskopf MM, Manzi JAM, Barbosa JA de L, Cavalcante CL, Feltre G, Rios-Mera JD, Saldaña E, Contreras Castillo CJ. Impact of micronized salt in reducing the sodium content in fresh sausages [Internet]. Foods. 2024 ; 13 1-11.[citado 2024 nov. 16 ] Available from: https://doi.org/10.3390/foods13030459
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
Source: Foods. Unidades: FCF, FZEA
Subjects: MICROBIOLOGIA DE ALIMENTOS, CONTAMINAÇÃO DE ALIMENTOS, QUEIJO, SEGURANÇA ALIMENTAR
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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: 16 nov. 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 nov. 16 ] 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 nov. 16 ] Available from: https://doi.org/10.3390/foods13111644
Artigo de periodico
From conventional to craft beer:: Perception, source, and production of beer color—A systematic review and bibliometric analysis (2024)
Ualema, Nélio Jacinto Manuel; Santos, Lucely Nogueira dos; Bogusz Junior, Stanislau ; Ferreira, Nelson Rosa
Source: Foods. Unidade: IQSC
Subjects: BIBLIOMETRIA, CERVEJA, MALTE
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ABNT
UALEMA, Nélio Jacinto Manuel et al. From conventional to craft beer:: Perception, source, and production of beer color—A systematic review and bibliometric analysis. Foods, v. 13, p. 2956, 2024Tradução . . Disponível em: https://doi.org/10.3390/ foods13182956. Acesso em: 16 nov. 2024.
APA
Ualema, N. J. M., Santos, L. N. dos, Bogusz Junior, S., & Ferreira, N. R. (2024). From conventional to craft beer:: Perception, source, and production of beer color—A systematic review and bibliometric analysis. Foods, 13, 2956. doi:10.3390/ foods13182956
NLM
Ualema NJM, Santos LN dos, Bogusz Junior S, Ferreira NR. From conventional to craft beer:: Perception, source, and production of beer color—A systematic review and bibliometric analysis [Internet]. Foods. 2024 ;13 2956.[citado 2024 nov. 16 ] Available from: https://doi.org/10.3390/ foods13182956
Vancouver
Ualema NJM, Santos LN dos, Bogusz Junior S, Ferreira NR. From conventional to craft beer:: Perception, source, and production of beer color—A systematic review and bibliometric analysis [Internet]. Foods. 2024 ;13 2956.[citado 2024 nov. 16 ] Available from: https://doi.org/10.3390/ foods13182956
Artigo de periodico
Dual modification of cassava starch using physical treatments for production of pickering stabilizers (2024)
Ramos, Giselle Vallim Corrêa ; Rabelo, Marya Eduarda Azelico; Pinho, Samantha Cristina de ; Valencia, Germán Ayala; Sobral, Paulo José do Amaral ; Moraes, Izabel Cristina Freitas
Source: Foods. Unidade: FZEA
Subjects: MANDIOCA, AMIDO, NANOPARTÍCULAS, ULTRASSOM, ESTABILIZANTES, EMULSIFICANTES
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ABNT
RAMOS, Giselle Vallim Corrêa et al. Dual modification of cassava starch using physical treatments for production of pickering stabilizers. Foods, v. 13, n. 2, p. 1-17, 2024Tradução . . Disponível em: https://doi.org/10.3390/foods13020327. Acesso em: 16 nov. 2024.
APA
Ramos, G. V. C., Rabelo, M. E. A., Pinho, S. C. de, Valencia, G. A., Sobral, P. J. do A., & Moraes, I. C. F. (2024). Dual modification of cassava starch using physical treatments for production of pickering stabilizers. Foods, 13( 2), 1-17. doi:10.3390/foods13020327
NLM
Ramos GVC, Rabelo MEA, Pinho SC de, Valencia GA, Sobral PJ do A, Moraes ICF. Dual modification of cassava starch using physical treatments for production of pickering stabilizers [Internet]. Foods. 2024 ; 13( 2): 1-17.[citado 2024 nov. 16 ] Available from: https://doi.org/10.3390/foods13020327
Vancouver
Ramos GVC, Rabelo MEA, Pinho SC de, Valencia GA, Sobral PJ do A, Moraes ICF. Dual modification of cassava starch using physical treatments for production of pickering stabilizers [Internet]. Foods. 2024 ; 13( 2): 1-17.[citado 2024 nov. 16 ] Available from: https://doi.org/10.3390/foods13020327
Artigo de periodico
Cashew by-product as a functional substrate for the development of probiotic fermented milk (2023)
Herkenhoff, Marcos Edgar ; Medeiros, Igor Ucella Dantas de; Garutti, Luiz Henrique Grotto; Salgaço, Mateus Kawata ; Sivieri, Kátia ; Saad, Susana Marta Isay
Source: Foods. Unidade: FCF
Subjects: LEITE FERMENTADO, PROBIÓTICOS
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ABNT
HERKENHOFF, Marcos Edgar et al. Cashew by-product as a functional substrate for the development of probiotic fermented milk. Foods, v. 12, p. 1-16 art. 3383, 2023Tradução . . Disponível em: https://dx.doi.org/10.3390/foods12183383. Acesso em: 16 nov. 2024.
APA
Herkenhoff, M. E., Medeiros, I. U. D. de, Garutti, L. H. G., Salgaço, M. K., Sivieri, K., & Saad, S. M. I. (2023). Cashew by-product as a functional substrate for the development of probiotic fermented milk. Foods, 12, 1-16 art. 3383. doi:10.3390/foods12183383
NLM
Herkenhoff ME, Medeiros IUD de, Garutti LHG, Salgaço MK, Sivieri K, Saad SMI. Cashew by-product as a functional substrate for the development of probiotic fermented milk [Internet]. Foods. 2023 ; 12 1-16 art. 3383.[citado 2024 nov. 16 ] Available from: https://dx.doi.org/10.3390/foods12183383
Vancouver
Herkenhoff ME, Medeiros IUD de, Garutti LHG, Salgaço MK, Sivieri K, Saad SMI. Cashew by-product as a functional substrate for the development of probiotic fermented milk [Internet]. Foods. 2023 ; 12 1-16 art. 3383.[citado 2024 nov. 16 ] Available from: https://dx.doi.org/10.3390/foods12183383
Artigo de periodico
Improvement of Color and Oxidative Stabilities in Nellore Bull Dark Meat in High-Oxygen Package by Lactate and Rosemary Oil Extract (2023)
Ribeiro, Caio César de Sousa; Guimarães, Kathelyn Araújo ; Delgado, Eduardo Francisquine ; Balieiro, Júlio Cesar de Carvalho ; Venturini, Anna Cecilia; Castillo, Carmen Josefina Contreras
Source: Foods. Unidades: ESALQ, FMVZ
Subjects: ALECRIM, CARNES E DERIVADOS, BOVINOS DE CORTE, CONSUMO DE OXIGÊNIO, COR, EMBALAGENS DE ALIMENTOS, GADO NELORE, LACTATOS, ÓLEOS VEGETAIS, OXIDAÇÃO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
RIBEIRO, Caio César de Sousa et al. Improvement of Color and Oxidative Stabilities in Nellore Bull Dark Meat in High-Oxygen Package by Lactate and Rosemary Oil Extract. Foods, v. 12, p. 1-15, 2023Tradução . . Disponível em: https://doi.org/10.3390/foods12061302. Acesso em: 16 nov. 2024.
APA
Ribeiro, C. C. de S., Guimarães, K. A., Delgado, E. F., Balieiro, J. C. de C., Venturini, A. C., & Castillo, C. J. C. (2023). Improvement of Color and Oxidative Stabilities in Nellore Bull Dark Meat in High-Oxygen Package by Lactate and Rosemary Oil Extract. Foods, 12, 1-15. doi:10.3390/foods12061302
NLM
Ribeiro CC de S, Guimarães KA, Delgado EF, Balieiro JC de C, Venturini AC, Castillo CJC. Improvement of Color and Oxidative Stabilities in Nellore Bull Dark Meat in High-Oxygen Package by Lactate and Rosemary Oil Extract [Internet]. Foods. 2023 ; 12 1-15.[citado 2024 nov. 16 ] Available from: https://doi.org/10.3390/foods12061302
Vancouver
Ribeiro CC de S, Guimarães KA, Delgado EF, Balieiro JC de C, Venturini AC, Castillo CJC. Improvement of Color and Oxidative Stabilities in Nellore Bull Dark Meat in High-Oxygen Package by Lactate and Rosemary Oil Extract [Internet]. Foods. 2023 ; 12 1-15.[citado 2024 nov. 16 ] Available from: https://doi.org/10.3390/foods12061302
Artigo de periodico
Study of the oxidative and microbiological stability of nitrite-reduced, vacuum-packed, refrigerated lamb sausages supplemented with red propolis extract (2023)
Gotardo, Luciana Ruggeri Menezes ; Carvalho, Francisco Allan Leandro de; Quirino, Dannaya Julliethy Gomes ; Favaro-Trindade, Carmen Silvia ; Alencar, Severino Mathias de ; Oliveira, Alessandra Lopes de ; Trindade, Marco Antonio
Source: Foods. Unidades: FZEA, ESALQ
Subjects: ANTIOXIDANTES, CORDEIROS, MICROBIOLOGIA DE ALIMENTOS, OXIDAÇÃO, PRÓPOLIS, REFRIGERAÇÃO, SALSICHA, SÓDIO, ANÁLISE SENSORIAL DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
GOTARDO, Luciana Ruggeri Menezes et al. Study of the oxidative and microbiological stability of nitrite-reduced, vacuum-packed, refrigerated lamb sausages supplemented with red propolis extract. Foods, v. 12, p. 1-17, 2023Tradução . . Disponível em: https://doi.org/10.3390/foods12244419. Acesso em: 16 nov. 2024.
APA
Gotardo, L. R. M., Carvalho, F. A. L. de, Quirino, D. J. G., Favaro-Trindade, C. S., Alencar, S. M. de, Oliveira, A. L. de, & Trindade, M. A. (2023). Study of the oxidative and microbiological stability of nitrite-reduced, vacuum-packed, refrigerated lamb sausages supplemented with red propolis extract. Foods, 12, 1-17. doi:10.3390/foods12244419
NLM
Gotardo LRM, Carvalho FAL de, Quirino DJG, Favaro-Trindade CS, Alencar SM de, Oliveira AL de, Trindade MA. Study of the oxidative and microbiological stability of nitrite-reduced, vacuum-packed, refrigerated lamb sausages supplemented with red propolis extract [Internet]. Foods. 2023 ; 12 1-17.[citado 2024 nov. 16 ] Available from: https://doi.org/10.3390/foods12244419
Vancouver
Gotardo LRM, Carvalho FAL de, Quirino DJG, Favaro-Trindade CS, Alencar SM de, Oliveira AL de, Trindade MA. Study of the oxidative and microbiological stability of nitrite-reduced, vacuum-packed, refrigerated lamb sausages supplemented with red propolis extract [Internet]. Foods. 2023 ; 12 1-17.[citado 2024 nov. 16 ] Available from: https://doi.org/10.3390/foods12244419
Artigo de periodico
Plant-based fermented beverages: development and characterization (2023)
Deziderio, Marcela Aparecida ; Souza, Handray Fernandes de ; Kamimura, Eliana Setsuko ; Petrus, Rodrigo Rodrigues
Source: Foods. Unidade: FZEA
Subjects: BEBIDAS NÃO ALCOÓLICAS, FERMENTAÇÃO, BACTÉRIAS LÁTICAS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
DEZIDERIO, Marcela Aparecida et al. Plant-based fermented beverages: development and characterization. Foods, v. 12, p. 1-14, 2023Tradução . . Disponível em: https://doi.org/10.3390/foods12224128. Acesso em: 16 nov. 2024.
APA
Deziderio, M. A., Souza, H. F. de, Kamimura, E. S., & Petrus, R. R. (2023). Plant-based fermented beverages: development and characterization. Foods, 12, 1-14. doi:10.3390/foods12224128
NLM
Deziderio MA, Souza HF de, Kamimura ES, Petrus RR. Plant-based fermented beverages: development and characterization [Internet]. Foods. 2023 ; 12 1-14.[citado 2024 nov. 16 ] Available from: https://doi.org/10.3390/foods12224128
Vancouver
Deziderio MA, Souza HF de, Kamimura ES, Petrus RR. Plant-based fermented beverages: development and characterization [Internet]. Foods. 2023 ; 12 1-14.[citado 2024 nov. 16 ] Available from: https://doi.org/10.3390/foods12224128
Artigo de periodico
Can chocolate be classified as an ultra-processed food?: a short review on processing and health aspects to help answer this question (2023)
Ditchfield, Cynthia ; Kushida, Marta Mitsui ; Mazalli, Mônica Roberta ; Sobral, Paulo José do Amaral
Source: Foods. Unidade: FZEA
Subjects: CACAU, PROCESSAMENTO DE ALIMENTOS, FERMENTAÇÃO, CHOCOLATE
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
DITCHFIELD, Cynthia et al. Can chocolate be classified as an ultra-processed food?: a short review on processing and health aspects to help answer this question. Foods, v. 12, n. 16, p. 1-15, 2023Tradução . . Disponível em: https://doi.org/10.3390/foods12163070. Acesso em: 16 nov. 2024.
APA
Ditchfield, C., Kushida, M. M., Mazalli, M. R., & Sobral, P. J. do A. (2023). Can chocolate be classified as an ultra-processed food?: a short review on processing and health aspects to help answer this question. Foods, 12( 16), 1-15. doi:10.3390/foods12163070
NLM
Ditchfield C, Kushida MM, Mazalli MR, Sobral PJ do A. Can chocolate be classified as an ultra-processed food?: a short review on processing and health aspects to help answer this question [Internet]. Foods. 2023 ; 12( 16): 1-15.[citado 2024 nov. 16 ] Available from: https://doi.org/10.3390/foods12163070
Vancouver
Ditchfield C, Kushida MM, Mazalli MR, Sobral PJ do A. Can chocolate be classified as an ultra-processed food?: a short review on processing and health aspects to help answer this question [Internet]. Foods. 2023 ; 12( 16): 1-15.[citado 2024 nov. 16 ] Available from: https://doi.org/10.3390/foods12163070
Artigo de periodico
Quality attributes and metabolic profiles of uvaia (Eugenia pyriformis), a native Brazilian Atlantic Forest fruit (2023)
Spricigo, Poliana Cristina ; Almeida, Luísa Souza ; Ribeiro, Gabriel Henrique; Correia, Banny Silva Barbosa ; Taver, Isabela Barroso ; Jacomino, Angelo Pedro ; Colnago, Luiz Alberto
Source: Foods. Unidades: ESALQ, IQSC
Subjects: ESPECTROSCOPIA DE RESSONÂNCIA MAGNÉTICA NUCLEAR, METABÓLITOS, PÓS-COLHEITA, QUALIDADE DOS ALIMENTOS, UVAIA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SPRICIGO, Poliana Cristina et al. Quality attributes and metabolic profiles of uvaia (Eugenia pyriformis), a native Brazilian Atlantic Forest fruit. Foods, v. 12, p. 1-17, 2023Tradução . . Disponível em: https://doi.org/10.3390/foods12091881. Acesso em: 16 nov. 2024.
APA
Spricigo, P. C., Almeida, L. S., Ribeiro, G. H., Correia, B. S. B., Taver, I. B., Jacomino, A. P., & Colnago, L. A. (2023). Quality attributes and metabolic profiles of uvaia (Eugenia pyriformis), a native Brazilian Atlantic Forest fruit. Foods, 12, 1-17. doi:10.3390/foods12091881
NLM
Spricigo PC, Almeida LS, Ribeiro GH, Correia BSB, Taver IB, Jacomino AP, Colnago LA. Quality attributes and metabolic profiles of uvaia (Eugenia pyriformis), a native Brazilian Atlantic Forest fruit [Internet]. Foods. 2023 ; 12 1-17.[citado 2024 nov. 16 ] Available from: https://doi.org/10.3390/foods12091881
Vancouver
Spricigo PC, Almeida LS, Ribeiro GH, Correia BSB, Taver IB, Jacomino AP, Colnago LA. Quality attributes and metabolic profiles of uvaia (Eugenia pyriformis), a native Brazilian Atlantic Forest fruit [Internet]. Foods. 2023 ; 12 1-17.[citado 2024 nov. 16 ] Available from: https://doi.org/10.3390/foods12091881
Artigo de periodico
Sodium Selenate, potassium hydroxy-selenide, Acetylselenide and their effect on antioxidant metabolism and plant nutrition and yield in sorghum genotypes (2023)
Cipriano, Patriciani Estela ; Silva, Rodrigo Fonseca da ; Oliveira, Cynthia de ; Lima, Alexandre Boari de; Martins, Fabio Aurélio Dias; Celante, Gizele; Santos, Alcindo Aparecido dos ; Archilha, Marcos Vinicio Lopes Rodrigues; Botelho, Marcos Felipe Pinatto ; Faquin, Valdemar; Guilherme, Luiz Roberto Guimarães
Source: Foods. Unidade: IQ
Subjects: SEGURANÇA ALIMENTAR, COMPOSIÇÃO DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
CIPRIANO, Patriciani Estela et al. Sodium Selenate, potassium hydroxy-selenide, Acetylselenide and their effect on antioxidant metabolism and plant nutrition and yield in sorghum genotypes. Foods, v. 12, p. 1-20 art. 2034, 2023Tradução . . Disponível em: https://doi.org/10.3390/foods12102034. Acesso em: 16 nov. 2024.
APA
Cipriano, P. E., Silva, R. F. da, Oliveira, C. de, Lima, A. B. de, Martins, F. A. D., Celante, G., et al. (2023). Sodium Selenate, potassium hydroxy-selenide, Acetylselenide and their effect on antioxidant metabolism and plant nutrition and yield in sorghum genotypes. Foods, 12, 1-20 art. 2034. doi:10.3390/foods12102034
NLM
Cipriano PE, Silva RF da, Oliveira C de, Lima AB de, Martins FAD, Celante G, Santos AA dos, Archilha MVLR, Botelho MFP, Faquin V, Guilherme LRG. Sodium Selenate, potassium hydroxy-selenide, Acetylselenide and their effect on antioxidant metabolism and plant nutrition and yield in sorghum genotypes [Internet]. Foods. 2023 ; 12 1-20 art. 2034.[citado 2024 nov. 16 ] Available from: https://doi.org/10.3390/foods12102034
Vancouver
Cipriano PE, Silva RF da, Oliveira C de, Lima AB de, Martins FAD, Celante G, Santos AA dos, Archilha MVLR, Botelho MFP, Faquin V, Guilherme LRG. Sodium Selenate, potassium hydroxy-selenide, Acetylselenide and their effect on antioxidant metabolism and plant nutrition and yield in sorghum genotypes [Internet]. Foods. 2023 ; 12 1-20 art. 2034.[citado 2024 nov. 16 ] Available from: https://doi.org/10.3390/foods12102034
Artigo de periodico
Microencapsulation of carotenoid-rich extract from guaraná peels and study of microparticle functionality through incorporation into an oatmeal paste (2023)
Pinho, Lorena Silva ; Patel, Bhavesh K.; Campanella, Osvaldo H. ; Rodrigues, Christianne Elisabete da Costa ; Favaro-Trindade, Carmen Silvia
Source: Foods. Unidade: FZEA
Subjects: CAROTENOIDES, GUARANÁ, MICROENCAPSULAÇÃO, ALIMENTOS FUNCIONAIS, AVEIA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
PINHO, Lorena Silva et al. Microencapsulation of carotenoid-rich extract from guaraná peels and study of microparticle functionality through incorporation into an oatmeal paste. Foods, v. 12, n. 6, p. 1-16, 2023Tradução . . Disponível em: https://doi.org/10.3390/foods12061170. Acesso em: 16 nov. 2024.
APA
Pinho, L. S., Patel, B. K., Campanella, O. H., Rodrigues, C. E. da C., & Favaro-Trindade, C. S. (2023). Microencapsulation of carotenoid-rich extract from guaraná peels and study of microparticle functionality through incorporation into an oatmeal paste. Foods, 12( 6), 1-16. doi:10.3390/foods12061170
NLM
Pinho LS, Patel BK, Campanella OH, Rodrigues CE da C, Favaro-Trindade CS. Microencapsulation of carotenoid-rich extract from guaraná peels and study of microparticle functionality through incorporation into an oatmeal paste [Internet]. Foods. 2023 ; 12( 6): 1-16.[citado 2024 nov. 16 ] Available from: https://doi.org/10.3390/foods12061170
Vancouver
Pinho LS, Patel BK, Campanella OH, Rodrigues CE da C, Favaro-Trindade CS. Microencapsulation of carotenoid-rich extract from guaraná peels and study of microparticle functionality through incorporation into an oatmeal paste [Internet]. Foods. 2023 ; 12( 6): 1-16.[citado 2024 nov. 16 ] Available from: https://doi.org/10.3390/foods12061170

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