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Artigo de periodico
Combining Celery Oleoresin, Limonene and Rhamnolipid as New Strategy to Control Endospore-Forming Bacillus cereus (2021)
Bertuso, Paula de Camargo ; Mayer, Debora Mariana Drappé; Nitschke, Marcia
Source: Foods. Unidades: IQSC, BIOENGENHARIA
Subjects: REDUÇÃO, ALIMENTOS, BACTÉRIAS GRAM-POSITIVAS, REDUÇÃO
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ABNT
BERTUSO, Paula de Camargo e MAYER, Debora Mariana Drappé e NITSCHKE, Marcia. Combining Celery Oleoresin, Limonene and Rhamnolipid as New Strategy to Control Endospore-Forming Bacillus cereus. Foods, v. 2021, n. 10, p. 455 (1-14), 2021Tradução . . Disponível em: https://doi.org/10.3390/foods10020455. Acesso em: 16 jul. 2024.
APA
Bertuso, P. de C., Mayer, D. M. D., & Nitschke, M. (2021). Combining Celery Oleoresin, Limonene and Rhamnolipid as New Strategy to Control Endospore-Forming Bacillus cereus. Foods, 2021( 10), 455 (1-14). doi:10.3390/foods10020455
NLM
Bertuso P de C, Mayer DMD, Nitschke M. Combining Celery Oleoresin, Limonene and Rhamnolipid as New Strategy to Control Endospore-Forming Bacillus cereus [Internet]. Foods. 2021 ; 2021( 10): 455 (1-14).[citado 2024 jul. 16 ] Available from: https://doi.org/10.3390/foods10020455
Vancouver
Bertuso P de C, Mayer DMD, Nitschke M. Combining Celery Oleoresin, Limonene and Rhamnolipid as New Strategy to Control Endospore-Forming Bacillus cereus [Internet]. Foods. 2021 ; 2021( 10): 455 (1-14).[citado 2024 jul. 16 ] Available from: https://doi.org/10.3390/foods10020455
Artigo de periodico
Evaluation of microwave applicator Design on electromagnetic field distribution and heating pattern of cooked peeled shrimp (2021)
Siguemoto, Érica Sayuri ; Gut, Jorge Andrey Wilhelms ; Dimitrakis, Georgios ; Curet, Sebastien ; Boillereaux, Lionel
Source: Foods. Unidade: EP
Subjects: CAMARÃO, AQUECIMENTO, TECNOLOGIA DE MICRO-ONDAS, TERCEIRA DIMENSÃO
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ABNT
SIGUEMOTO, Érica Sayuri et al. Evaluation of microwave applicator Design on electromagnetic field distribution and heating pattern of cooked peeled shrimp. Foods, v. 10, n. 8, p. 1-16, 2021Tradução . . Disponível em: https://doi.org/10.3390/foods10081903. Acesso em: 16 jul. 2024.
APA
Siguemoto, É. S., Gut, J. A. W., Dimitrakis, G., Curet, S., & Boillereaux, L. (2021). Evaluation of microwave applicator Design on electromagnetic field distribution and heating pattern of cooked peeled shrimp. Foods, 10( 8), 1-16. doi:10.3390/foods10081903
NLM
Siguemoto ÉS, Gut JAW, Dimitrakis G, Curet S, Boillereaux L. Evaluation of microwave applicator Design on electromagnetic field distribution and heating pattern of cooked peeled shrimp [Internet]. Foods. 2021 ; 10( 8): 1-16.[citado 2024 jul. 16 ] Available from: https://doi.org/10.3390/foods10081903
Vancouver
Siguemoto ÉS, Gut JAW, Dimitrakis G, Curet S, Boillereaux L. Evaluation of microwave applicator Design on electromagnetic field distribution and heating pattern of cooked peeled shrimp [Internet]. Foods. 2021 ; 10( 8): 1-16.[citado 2024 jul. 16 ] Available from: https://doi.org/10.3390/foods10081903
Artigo de periodico
Fruit and agro-industrial waste extracts as potential antimicrobials in meat products: a brief review (2021)
Gonçalves, Letícia Aline; Lorenzo, Jose Manuel ; Trindade, Marco Antonio
Source: Foods. Unidade: FZEA
Subjects: RESÍDUOS AGRÍCOLAS, MICROBIOLOGIA DE ALIMENTOS, CARNES E DERIVADOS, ANÁLISE SENSORIAL DE ALIMENTOS
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ABNT
GONÇALVES, Letícia Aline e LORENZO, Jose Manuel e TRINDADE, Marco Antonio. Fruit and agro-industrial waste extracts as potential antimicrobials in meat products: a brief review. Foods, v. 10, n. 7, p. 1-10, 2021Tradução . . Disponível em: https://doi.org/10.3390/foods10071469. Acesso em: 16 jul. 2024.
APA
Gonçalves, L. A., Lorenzo, J. M., & Trindade, M. A. (2021). Fruit and agro-industrial waste extracts as potential antimicrobials in meat products: a brief review. Foods, 10( 7), 1-10. doi:10.3390/foods10071469
NLM
Gonçalves LA, Lorenzo JM, Trindade MA. Fruit and agro-industrial waste extracts as potential antimicrobials in meat products: a brief review [Internet]. Foods. 2021 ; 10( 7): 1-10.[citado 2024 jul. 16 ] Available from: https://doi.org/10.3390/foods10071469
Vancouver
Gonçalves LA, Lorenzo JM, Trindade MA. Fruit and agro-industrial waste extracts as potential antimicrobials in meat products: a brief review [Internet]. Foods. 2021 ; 10( 7): 1-10.[citado 2024 jul. 16 ] Available from: https://doi.org/10.3390/foods10071469
Artigo de periodico
Study on the lamb meat consumer behavior in Brazil (2021)
Battagin, Heloísa Valarine; Panea, Begoña; Trindade, Marco Antonio
Source: Foods. Unidade: FZEA
Subjects: OVINOS, CORDEIROS, CARNES E DERIVADOS, CONSUMIDOR
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ABNT
BATTAGIN, Heloísa Valarine e PANEA, Begoña e TRINDADE, Marco Antonio. Study on the lamb meat consumer behavior in Brazil. Foods, v. 10, n. 8, p. 1-16, 2021Tradução . . Disponível em: https://doi.org/10.3390/foods10081713. Acesso em: 16 jul. 2024.
APA
Battagin, H. V., Panea, B., & Trindade, M. A. (2021). Study on the lamb meat consumer behavior in Brazil. Foods, 10( 8), 1-16. doi:10.3390/foods10081713
NLM
Battagin HV, Panea B, Trindade MA. Study on the lamb meat consumer behavior in Brazil [Internet]. Foods. 2021 ; 10( 8): 1-16.[citado 2024 jul. 16 ] Available from: https://doi.org/10.3390/foods10081713
Vancouver
Battagin HV, Panea B, Trindade MA. Study on the lamb meat consumer behavior in Brazil [Internet]. Foods. 2021 ; 10( 8): 1-16.[citado 2024 jul. 16 ] Available from: https://doi.org/10.3390/foods10081713
Artigo de periodico
Characteristics of the gut microbiota and potential effects of probiotic supplements in individuals with type 2 Diabetes mellitus (2021)
Ballan, Rafael; Saad, Susana Marta Isay
Source: Foods. Unidade: FCF
Subjects: DIABETES MELLITUS NÃO INSULINO-DEPENDENTE, METABÓLITOS, BIOTA INTESTINAL, PROBIÓTICOS
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ABNT
BALLAN, Rafael e SAAD, Susana Marta Isay. Characteristics of the gut microbiota and potential effects of probiotic supplements in individuals with type 2 Diabetes mellitus. Foods, v. 10, p. 1-20 art. 2528, 2021Tradução . . Disponível em: https://doi.org/10.3390/foods10112528. Acesso em: 16 jul. 2024.
APA
Ballan, R., & Saad, S. M. I. (2021). Characteristics of the gut microbiota and potential effects of probiotic supplements in individuals with type 2 Diabetes mellitus. Foods, 10, 1-20 art. 2528. doi:10.3390/foods10112528
NLM
Ballan R, Saad SMI. Characteristics of the gut microbiota and potential effects of probiotic supplements in individuals with type 2 Diabetes mellitus [Internet]. Foods. 2021 ; 10 1-20 art. 2528.[citado 2024 jul. 16 ] Available from: https://doi.org/10.3390/foods10112528
Vancouver
Ballan R, Saad SMI. Characteristics of the gut microbiota and potential effects of probiotic supplements in individuals with type 2 Diabetes mellitus [Internet]. Foods. 2021 ; 10 1-20 art. 2528.[citado 2024 jul. 16 ] Available from: https://doi.org/10.3390/foods10112528
Artigo de periodico
Homemade kefir consumption improves skin condition—a study conducted in healthy and atopic volunteers (2021)
Alves, Emília ; Gregório, João ; Baby, André Rolim ; Rijo, Patrícia ; Rodrigues, Luis M ; Rosado, Catarina
Source: Foods. Unidade: FCF
Subjects: LEITE FERMENTADO, DERMATITE
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ABNT
ALVES, Emília et al. Homemade kefir consumption improves skin condition—a study conducted in healthy and atopic volunteers. Foods, v. 10, p. 1-18 art. 2794, 2021Tradução . . Disponível em: https://doi.org/10.3390/foods10112794. Acesso em: 16 jul. 2024.
APA
Alves, E., Gregório, J., Baby, A. R., Rijo, P., Rodrigues, L. M., & Rosado, C. (2021). Homemade kefir consumption improves skin condition—a study conducted in healthy and atopic volunteers. Foods, 10, 1-18 art. 2794. doi:10.3390/foods10112794
NLM
Alves E, Gregório J, Baby AR, Rijo P, Rodrigues LM, Rosado C. Homemade kefir consumption improves skin condition—a study conducted in healthy and atopic volunteers [Internet]. Foods. 2021 ; 10 1-18 art. 2794.[citado 2024 jul. 16 ] Available from: https://doi.org/10.3390/foods10112794
Vancouver
Alves E, Gregório J, Baby AR, Rijo P, Rodrigues LM, Rosado C. Homemade kefir consumption improves skin condition—a study conducted in healthy and atopic volunteers [Internet]. Foods. 2021 ; 10 1-18 art. 2794.[citado 2024 jul. 16 ] Available from: https://doi.org/10.3390/foods10112794
Artigo de periodico
Post-harvest treatment with methyl jasmonate impacts lipid metabolism in tomato pericarp (Solanum lycopersicum l. cv. grape) at different ripening stages (2021)
Meza, Silvia Leticia Rivero ; Tobaruela, Eric de Castro ; Pascoal, Grazieli Benedetti; Massaretto, Isabel Louro ; Purgatto, Eduardo
Source: Foods. Unidade: FCF
Subjects: TOMATE, PÓS-COLHEITA, LIPÍDEOS, METABÓLITOS, QUALIDADE DOS ALIMENTOS
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ABNT
MEZA, Silvia Leticia Rivero et al. Post-harvest treatment with methyl jasmonate impacts lipid metabolism in tomato pericarp (Solanum lycopersicum l. cv. grape) at different ripening stages. Foods, v. 10, p. 1-18 art. 877, 2021Tradução . . Disponível em: https://doi.org/10.3390/foods10040877. Acesso em: 16 jul. 2024.
APA
Meza, S. L. R., Tobaruela, E. de C., Pascoal, G. B., Massaretto, I. L., & Purgatto, E. (2021). Post-harvest treatment with methyl jasmonate impacts lipid metabolism in tomato pericarp (Solanum lycopersicum l. cv. grape) at different ripening stages. Foods, 10, 1-18 art. 877. doi:10.3390/foods10040877
NLM
Meza SLR, Tobaruela E de C, Pascoal GB, Massaretto IL, Purgatto E. Post-harvest treatment with methyl jasmonate impacts lipid metabolism in tomato pericarp (Solanum lycopersicum l. cv. grape) at different ripening stages [Internet]. Foods. 2021 ; 10 1-18 art. 877.[citado 2024 jul. 16 ] Available from: https://doi.org/10.3390/foods10040877
Vancouver
Meza SLR, Tobaruela E de C, Pascoal GB, Massaretto IL, Purgatto E. Post-harvest treatment with methyl jasmonate impacts lipid metabolism in tomato pericarp (Solanum lycopersicum l. cv. grape) at different ripening stages [Internet]. Foods. 2021 ; 10 1-18 art. 877.[citado 2024 jul. 16 ] Available from: https://doi.org/10.3390/foods10040877
Artigo de periodico
Convolutional neural networks using enhanced radiographs for real-time detection of Sitophilus zeamais in maize grain (2021)
Silva, Clíssia Barboza da ; Silva, Alysson Alexander Naves ; Barroso, Geovanny ; Yamamoto, Pedro Takao ; Arthur, Valter ; Toledo, Claudio Fabiano Motta ; Mastrangelo, Thiago de Araújo
Source: Foods. Unidades: ESALQ, CENA, ICMC
Subjects: APRENDIZADO COMPUTACIONAL, GORGULHOS, MILHO, RADIOGRAFIA, REDES NEURAIS
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ABNT
SILVA, Clíssia Barboza da et al. Convolutional neural networks using enhanced radiographs for real-time detection of Sitophilus zeamais in maize grain. Foods, v. 10, p. 1-13, 2021Tradução . . Disponível em: https://doi.org/10.3390/foods10040879. Acesso em: 16 jul. 2024.
APA
Silva, C. B. da, Silva, A. A. N., Barroso, G., Yamamoto, P. T., Arthur, V., Toledo, C. F. M., & Mastrangelo, T. de A. (2021). Convolutional neural networks using enhanced radiographs for real-time detection of Sitophilus zeamais in maize grain. Foods, 10, 1-13. doi:10.3390/foods10040879
NLM
Silva CB da, Silva AAN, Barroso G, Yamamoto PT, Arthur V, Toledo CFM, Mastrangelo T de A. Convolutional neural networks using enhanced radiographs for real-time detection of Sitophilus zeamais in maize grain [Internet]. Foods. 2021 ; 10 1-13.[citado 2024 jul. 16 ] Available from: https://doi.org/10.3390/foods10040879
Vancouver
Silva CB da, Silva AAN, Barroso G, Yamamoto PT, Arthur V, Toledo CFM, Mastrangelo T de A. Convolutional neural networks using enhanced radiographs for real-time detection of Sitophilus zeamais in maize grain [Internet]. Foods. 2021 ; 10 1-13.[citado 2024 jul. 16 ] Available from: https://doi.org/10.3390/foods10040879

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