ReP USP - Resultado da busca

Artigo de periodico
Microbiological feasibility of microwave processing of coconut water (2021)
Pinto, Raquel Oliveira Medrado; Nascimento, Renata B. do; Jermolovicius, Luiz Alberto ; Jurkiewicz, Cynthia Hyppolito ; Gut, Jorge Andrey Wilhelms ; Pinto, Uelinton Manoel ; Landgraf, Mariza
Source: Food Science and Technology. Unidades: EP, FCF
Subjects: ESPOROS BACTERIANOS, ÁGUA, COCO, TECNOLOGIA DE MICRO-ONDAS
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ABNT
PINTO, Raquel Oliveira Medrado et al. Microbiological feasibility of microwave processing of coconut water. Food Science and Technology, v. 145, p. 1-7 art. 111344, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2021.111344. Acesso em: 13 set. 2024.
APA
Pinto, R. O. M., Nascimento, R. B. do, Jermolovicius, L. A., Jurkiewicz, C. H., Gut, J. A. W., Pinto, U. M., & Landgraf, M. (2021). Microbiological feasibility of microwave processing of coconut water. Food Science and Technology, 145, 1-7 art. 111344. doi:10.1016/j.lwt.2021.111344
NLM
Pinto ROM, Nascimento RB do, Jermolovicius LA, Jurkiewicz CH, Gut JAW, Pinto UM, Landgraf M. Microbiological feasibility of microwave processing of coconut water [Internet]. Food Science and Technology. 2021 ; 145 1-7 art. 111344.[citado 2024 set. 13 ] Available from: https://doi.org/10.1016/j.lwt.2021.111344
Vancouver
Pinto ROM, Nascimento RB do, Jermolovicius LA, Jurkiewicz CH, Gut JAW, Pinto UM, Landgraf M. Microbiological feasibility of microwave processing of coconut water [Internet]. Food Science and Technology. 2021 ; 145 1-7 art. 111344.[citado 2024 set. 13 ] Available from: https://doi.org/10.1016/j.lwt.2021.111344
Artigo de periodico
Comparative evaluation of flavour and nutritional quality after conventional and microwave-assisted pasteurization of cloudy apple juice (2019)
Siguemoto, Érica Sayuri ; Purgatto, Eduardo ; Hassimotto, Neuza Mariko Aymoto ; Gut, Jorge Andrey Wilhelms
Source: Food Science and Technology. Unidades: FCF, EP
Subjects: COMPOSTOS FENÓLICOS, COMPOSTOS VOLÁTEIS, PASTEURIZAÇÃO, ANTIOXIDANTES
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ABNT
SIGUEMOTO, Érica Sayuri et al. Comparative evaluation of flavour and nutritional quality after conventional and microwave-assisted pasteurization of cloudy apple juice. Food Science and Technology, v. 111, p. 853-860 , 2019Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2019.05.111. Acesso em: 13 set. 2024.
APA
Siguemoto, É. S., Purgatto, E., Hassimotto, N. M. A., & Gut, J. A. W. (2019). Comparative evaluation of flavour and nutritional quality after conventional and microwave-assisted pasteurization of cloudy apple juice. Food Science and Technology, 111, 853-860 . doi:10.1016/j.lwt.2019.05.111
NLM
Siguemoto ÉS, Purgatto E, Hassimotto NMA, Gut JAW. Comparative evaluation of flavour and nutritional quality after conventional and microwave-assisted pasteurization of cloudy apple juice [Internet]. Food Science and Technology. 2019 ; 111 853-860 .[citado 2024 set. 13 ] Available from: https://doi.org/10.1016/j.lwt.2019.05.111
Vancouver
Siguemoto ÉS, Purgatto E, Hassimotto NMA, Gut JAW. Comparative evaluation of flavour and nutritional quality after conventional and microwave-assisted pasteurization of cloudy apple juice [Internet]. Food Science and Technology. 2019 ; 111 853-860 .[citado 2024 set. 13 ] Available from: https://doi.org/10.1016/j.lwt.2019.05.111
Artigo de periodico
Oxidation products from omega-3 and omega-6 fatty acids during a simulated shelf life of edible oils (2019)
Nogueira, Marina Sayuri; Scolaro, Bianca; Milne, Ginger L; Castro, Inar Alves de
Source: Food Science and Technology. Unidade: FCF
Subjects: ALDEÍDOS, ÁCIDOS GRAXOS
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ABNT
NOGUEIRA, Marina Sayuri et al. Oxidation products from omega-3 and omega-6 fatty acids during a simulated shelf life of edible oils. Food Science and Technology, v. 113-122, n. 3, p. 113-122, 2019Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2018.11.044. Acesso em: 13 set. 2024.
APA
Nogueira, M. S., Scolaro, B., Milne, G. L., & Castro, I. A. de. (2019). Oxidation products from omega-3 and omega-6 fatty acids during a simulated shelf life of edible oils. Food Science and Technology, 113-122( 3), 113-122. doi:10.1016/j.lwt.2018.11.044
NLM
Nogueira MS, Scolaro B, Milne GL, Castro IA de. Oxidation products from omega-3 and omega-6 fatty acids during a simulated shelf life of edible oils [Internet]. Food Science and Technology. 2019 ; 113-122( 3): 113-122.[citado 2024 set. 13 ] Available from: https://doi.org/10.1016/j.lwt.2018.11.044
Vancouver
Nogueira MS, Scolaro B, Milne GL, Castro IA de. Oxidation products from omega-3 and omega-6 fatty acids during a simulated shelf life of edible oils [Internet]. Food Science and Technology. 2019 ; 113-122( 3): 113-122.[citado 2024 set. 13 ] Available from: https://doi.org/10.1016/j.lwt.2018.11.044
Artigo de periodico
Mineral and centesimal contents, antioxidant activity and antimicrobial action of phenolic compounds from Eugenia Brasiliensis Lam. Pulp (2019)
Zola, Flávia Guimarães; Rodrigues, Adeline Conceição; Oliveira, Brígida D’Ávila; Sacramento, Nayara Thais Barbosa; Taylor, Jason Guy; Pinto, Uelinton Manoel ; Bertoldi, Michele Corrêa
Source: Food Science and Technology. Unidade: FCF
Subjects: COMPOSTOS FENÓLICOS, ANTIOXIDANTES, CEREJA
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ABNT
ZOLA, Flávia Guimarães et al. Mineral and centesimal contents, antioxidant activity and antimicrobial action of phenolic compounds from Eugenia Brasiliensis Lam. Pulp. Food Science and Technology, v. 39, p. 378-385, 2019Tradução . . Disponível em: http://www.scielo.br/pdf/cta/v39s2/0101-2061-cta-fst18518.pdf. Acesso em: 13 set. 2024.
APA
Zola, F. G., Rodrigues, A. C., Oliveira, B. D. ’Á., Sacramento, N. T. B., Taylor, J. G., Pinto, U. M., & Bertoldi, M. C. (2019). Mineral and centesimal contents, antioxidant activity and antimicrobial action of phenolic compounds from Eugenia Brasiliensis Lam. Pulp. Food Science and Technology, 39, 378-385. Recuperado de http://www.scielo.br/pdf/cta/v39s2/0101-2061-cta-fst18518.pdf
NLM
Zola FG, Rodrigues AC, Oliveira BD’Á, Sacramento NTB, Taylor JG, Pinto UM, Bertoldi MC. Mineral and centesimal contents, antioxidant activity and antimicrobial action of phenolic compounds from Eugenia Brasiliensis Lam. Pulp [Internet]. Food Science and Technology. 2019 ; 39 378-385.[citado 2024 set. 13 ] Available from: http://www.scielo.br/pdf/cta/v39s2/0101-2061-cta-fst18518.pdf
Vancouver
Zola FG, Rodrigues AC, Oliveira BD’Á, Sacramento NTB, Taylor JG, Pinto UM, Bertoldi MC. Mineral and centesimal contents, antioxidant activity and antimicrobial action of phenolic compounds from Eugenia Brasiliensis Lam. Pulp [Internet]. Food Science and Technology. 2019 ; 39 378-385.[citado 2024 set. 13 ] Available from: http://www.scielo.br/pdf/cta/v39s2/0101-2061-cta-fst18518.pdf
Artigo de periodico
Chemical composition of cold pressed Brazilian grape seed oil (2018)
Shinagawa, Fernanda Branco; Santana, Fernanda Carvalho de; Araujo, Elias da Silva ; Purgatto, Eduardo ; Mancini-Filho, Jorge
Source: Food Science and Technology. Unidade: FCF
Subjects: ÓLEOS VEGETAIS, MICRONUTRIENTES, ANTIOXIDANTES, SEMENTES, UVA
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ABNT
SHINAGAWA, Fernanda Branco et al. Chemical composition of cold pressed Brazilian grape seed oil. Food Science and Technology, v. 38, n. 1, p. 164-171, 2018Tradução . . Disponível em: https://doi.org/10.1590/1678-457X.08317. Acesso em: 13 set. 2024.
APA
Shinagawa, F. B., Santana, F. C. de, Araujo, E. da S., Purgatto, E., & Mancini-Filho, J. (2018). Chemical composition of cold pressed Brazilian grape seed oil. Food Science and Technology, 38( 1), 164-171. doi:10.1590/1678-457X.08317
NLM
Shinagawa FB, Santana FC de, Araujo E da S, Purgatto E, Mancini-Filho J. Chemical composition of cold pressed Brazilian grape seed oil [Internet]. Food Science and Technology. 2018 ; 38( 1): 164-171.[citado 2024 set. 13 ] Available from: https://doi.org/10.1590/1678-457X.08317
Vancouver
Shinagawa FB, Santana FC de, Araujo E da S, Purgatto E, Mancini-Filho J. Chemical composition of cold pressed Brazilian grape seed oil [Internet]. Food Science and Technology. 2018 ; 38( 1): 164-171.[citado 2024 set. 13 ] Available from: https://doi.org/10.1590/1678-457X.08317
Artigo de periodico
Identification of the potential inhibitors of malolactic fermentation in wines (2018)
Mota, Renata Vieira da; Ramos, Cintia Lacerda; Peregrino, Isabela; Hassimotto, Neuza Mariko Aymoto ; Purgatto, Eduardo ; Souza, Claudia Rita de; Dias, Disney Ribeiro; Regina, Murillo de Albuquerque
Source: Food Science and Technology. Unidade: FCF
Subjects: FERMENTAÇÃO, VINHO, BACTÉRIAS LÁTICAS
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ABNT
MOTA, Renata Vieira da et al. Identification of the potential inhibitors of malolactic fermentation in wines. Food Science and Technology, v. 38, p. 174-179, 2018Tradução . . Disponível em: https://doi.org/10.1590/1678-457X.16517. Acesso em: 13 set. 2024.
APA
Mota, R. V. da, Ramos, C. L., Peregrino, I., Hassimotto, N. M. A., Purgatto, E., Souza, C. R. de, et al. (2018). Identification of the potential inhibitors of malolactic fermentation in wines. Food Science and Technology, 38, 174-179. doi:10.1590/1678-457X.16517
NLM
Mota RV da, Ramos CL, Peregrino I, Hassimotto NMA, Purgatto E, Souza CR de, Dias DR, Regina M de A. Identification of the potential inhibitors of malolactic fermentation in wines [Internet]. Food Science and Technology. 2018 ; 38 174-179.[citado 2024 set. 13 ] Available from: https://doi.org/10.1590/1678-457X.16517
Vancouver
Mota RV da, Ramos CL, Peregrino I, Hassimotto NMA, Purgatto E, Souza CR de, Dias DR, Regina M de A. Identification of the potential inhibitors of malolactic fermentation in wines [Internet]. Food Science and Technology. 2018 ; 38 174-179.[citado 2024 set. 13 ] Available from: https://doi.org/10.1590/1678-457X.16517
Artigo de periodico
Essential minerals and inorganic contaminants (barium, cadmium, lithium, lead and vanadium) in dried bee pollen produced in Rio Grande do Sul State, Brazil (2016)
Sattler, José Augusto Gasparotto; Melo, Adriane Alexandre Machado de; Nascimento, kelly Souza do; Melo, Illana Louise Pereira de; Mancini-Filho, Jorge ; Sattler, Aroni; Almeida-Muradian, Ligia Bicudo de
Source: Food Science and Technology. Unidade: FCF
Subjects: PÓLEN, MINERAIS
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ABNT
SATTLER, José Augusto Gasparotto et al. Essential minerals and inorganic contaminants (barium, cadmium, lithium, lead and vanadium) in dried bee pollen produced in Rio Grande do Sul State, Brazil. Food Science and Technology, v. 36, n. 3, p. 505-509, 2016Tradução . . Disponível em: https://doi.org/10.1590/1678-457X.0029. Acesso em: 13 set. 2024.
APA
Sattler, J. A. G., Melo, A. A. M. de, Nascimento, kelly S. do, Melo, I. L. P. de, Mancini-Filho, J., Sattler, A., & Almeida-Muradian, L. B. de. (2016). Essential minerals and inorganic contaminants (barium, cadmium, lithium, lead and vanadium) in dried bee pollen produced in Rio Grande do Sul State, Brazil. Food Science and Technology, 36( 3), 505-509. doi:10.1590/1678-457X.0029
NLM
Sattler JAG, Melo AAM de, Nascimento kelly S do, Melo ILP de, Mancini-Filho J, Sattler A, Almeida-Muradian LB de. Essential minerals and inorganic contaminants (barium, cadmium, lithium, lead and vanadium) in dried bee pollen produced in Rio Grande do Sul State, Brazil [Internet]. Food Science and Technology. 2016 ; 36( 3): 505-509.[citado 2024 set. 13 ] Available from: https://doi.org/10.1590/1678-457X.0029
Vancouver
Sattler JAG, Melo AAM de, Nascimento kelly S do, Melo ILP de, Mancini-Filho J, Sattler A, Almeida-Muradian LB de. Essential minerals and inorganic contaminants (barium, cadmium, lithium, lead and vanadium) in dried bee pollen produced in Rio Grande do Sul State, Brazil [Internet]. Food Science and Technology. 2016 ; 36( 3): 505-509.[citado 2024 set. 13 ] Available from: https://doi.org/10.1590/1678-457X.0029
Artigo de periodico
Assessing the effect of washing practices employed in Brazilian processing plants on the quality of ready-to-eat vegetables (2016)
Maffei, Daniele Fernanda; Alvarenga, Verônica Ortiz; Sant'Ana, Anderson Souza; Franco, Bernadette Dora Gombossy de Melo
Source: Food Science and Technology. Unidade: FCF
Subjects: SEGURANÇA ALIMENTAR, PROCESSAMENTO DE ALIMENTOS
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ABNT
MAFFEI, Daniele Fernanda et al. Assessing the effect of washing practices employed in Brazilian processing plants on the quality of ready-to-eat vegetables. Food Science and Technology, v. 69, p. 474-481, 2016Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2016.02.001. Acesso em: 13 set. 2024.
APA
Maffei, D. F., Alvarenga, V. O., Sant'Ana, A. S., & Franco, B. D. G. de M. (2016). Assessing the effect of washing practices employed in Brazilian processing plants on the quality of ready-to-eat vegetables. Food Science and Technology, 69, 474-481. doi:10.1016/j.lwt.2016.02.001
NLM
Maffei DF, Alvarenga VO, Sant'Ana AS, Franco BDG de M. Assessing the effect of washing practices employed in Brazilian processing plants on the quality of ready-to-eat vegetables [Internet]. Food Science and Technology. 2016 ; 69 474-481.[citado 2024 set. 13 ] Available from: https://doi.org/10.1016/j.lwt.2016.02.001
Vancouver
Maffei DF, Alvarenga VO, Sant'Ana AS, Franco BDG de M. Assessing the effect of washing practices employed in Brazilian processing plants on the quality of ready-to-eat vegetables [Internet]. Food Science and Technology. 2016 ; 69 474-481.[citado 2024 set. 13 ] Available from: https://doi.org/10.1016/j.lwt.2016.02.001
Artigo de periodico
Anti-quorum sensing activity of phenolic extract from Eugenia brasiliensis (Brazilian cherry) (2016)
Rodrigues, Adeline Conceição; Oliveira, Brígida D’Ávila; Silva, Elis Regina da; Sacramento, Nayara Thais Barbosa; Bertoldi, Michele Corrêa; Pinto, Uelinton Manoel
Source: Food Science and Technology. Unidade: FCF
Subjects: COMPOSTOS FENÓLICOS, CEREJA
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ABNT
RODRIGUES, Adeline Conceição et al. Anti-quorum sensing activity of phenolic extract from Eugenia brasiliensis (Brazilian cherry). Food Science and Technology, v. 36, p. 1-7, 2016Tradução . . Disponível em: https://doi.org/10.1590/1678-457X.0089. Acesso em: 13 set. 2024.
APA
Rodrigues, A. C., Oliveira, B. D. ’Á., Silva, E. R. da, Sacramento, N. T. B., Bertoldi, M. C., & Pinto, U. M. (2016). Anti-quorum sensing activity of phenolic extract from Eugenia brasiliensis (Brazilian cherry). Food Science and Technology, 36, 1-7. doi:10.1590/1678-457X.0089
NLM
Rodrigues AC, Oliveira BD’Á, Silva ER da, Sacramento NTB, Bertoldi MC, Pinto UM. Anti-quorum sensing activity of phenolic extract from Eugenia brasiliensis (Brazilian cherry) [Internet]. Food Science and Technology. 2016 ; 36 1-7.[citado 2024 set. 13 ] Available from: https://doi.org/10.1590/1678-457X.0089
Vancouver
Rodrigues AC, Oliveira BD’Á, Silva ER da, Sacramento NTB, Bertoldi MC, Pinto UM. Anti-quorum sensing activity of phenolic extract from Eugenia brasiliensis (Brazilian cherry) [Internet]. Food Science and Technology. 2016 ; 36 1-7.[citado 2024 set. 13 ] Available from: https://doi.org/10.1590/1678-457X.0089
Artigo de periodico
Use of growth inhibitors for control of Listeria monocytogenes in heat-processed ready-to-eat meat products simulating post-processing contamination (2016)
Brasileiro, Isabela Sarmento; Barbosa, Matheus de Souza; Igarashi, Maria Crystina; Bíscola, Vanessa; Maffei, Daniele Fernanda; Landgraf, Mariza ; Franco, Bernadette Dora Gombossy de Melo
Source: Food Science and Technology. Unidade: FCF
Subjects: LISTERIA, CONTAMINAÇÃO DE ALIMENTOS
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ABNT
BRASILEIRO, Isabela Sarmento et al. Use of growth inhibitors for control of Listeria monocytogenes in heat-processed ready-to-eat meat products simulating post-processing contamination. Food Science and Technology, v. 74, p. 7-13, 2016Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2016.06.069. Acesso em: 13 set. 2024.
APA
Brasileiro, I. S., Barbosa, M. de S., Igarashi, M. C., Bíscola, V., Maffei, D. F., Landgraf, M., & Franco, B. D. G. de M. (2016). Use of growth inhibitors for control of Listeria monocytogenes in heat-processed ready-to-eat meat products simulating post-processing contamination. Food Science and Technology, 74, 7-13. doi:10.1016/j.lwt.2016.06.069
NLM
Brasileiro IS, Barbosa M de S, Igarashi MC, Bíscola V, Maffei DF, Landgraf M, Franco BDG de M. Use of growth inhibitors for control of Listeria monocytogenes in heat-processed ready-to-eat meat products simulating post-processing contamination [Internet]. Food Science and Technology. 2016 ; 74 7-13.[citado 2024 set. 13 ] Available from: https://doi.org/10.1016/j.lwt.2016.06.069
Vancouver
Brasileiro IS, Barbosa M de S, Igarashi MC, Bíscola V, Maffei DF, Landgraf M, Franco BDG de M. Use of growth inhibitors for control of Listeria monocytogenes in heat-processed ready-to-eat meat products simulating post-processing contamination [Internet]. Food Science and Technology. 2016 ; 74 7-13.[citado 2024 set. 13 ] Available from: https://doi.org/10.1016/j.lwt.2016.06.069
Artigo de periodico
Effect of thinning on flower and fruit and of edible coatings on postharvest quality of jaboticaba fruit stored at low temperature (2013)
Nascimento, Talita Pimenta; Neto, José Emílio Bettiol; Pereira, Renato Alves; Castro, Inar Alves de ; Chagas, Edvan Alves; Lajolo, Franco Maria ; Cordenunsi-Lysenko, Beatriz Rosana
Source: Food Science and Technology. Unidade: FCF
Subjects: JABUTICABA, AÇÚCAR
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ABNT
NASCIMENTO, Talita Pimenta et al. Effect of thinning on flower and fruit and of edible coatings on postharvest quality of jaboticaba fruit stored at low temperature. Food Science and Technology, v. 33, n. 3, p. 424-433, 2013Tradução . . Disponível em: https://doi.org/10.1590/s0101-20612013005000071. Acesso em: 13 set. 2024.
APA
Nascimento, T. P., Neto, J. E. B., Pereira, R. A., Castro, I. A. de, Chagas, E. A., Lajolo, F. M., & Cordenunsi-Lysenko, B. R. (2013). Effect of thinning on flower and fruit and of edible coatings on postharvest quality of jaboticaba fruit stored at low temperature. Food Science and Technology, 33( 3), 424-433. doi:10.1590/s0101-20612013005000071
NLM
Nascimento TP, Neto JEB, Pereira RA, Castro IA de, Chagas EA, Lajolo FM, Cordenunsi-Lysenko BR. Effect of thinning on flower and fruit and of edible coatings on postharvest quality of jaboticaba fruit stored at low temperature [Internet]. Food Science and Technology. 2013 ; 33( 3): 424-433.[citado 2024 set. 13 ] Available from: https://doi.org/10.1590/s0101-20612013005000071
Vancouver
Nascimento TP, Neto JEB, Pereira RA, Castro IA de, Chagas EA, Lajolo FM, Cordenunsi-Lysenko BR. Effect of thinning on flower and fruit and of edible coatings on postharvest quality of jaboticaba fruit stored at low temperature [Internet]. Food Science and Technology. 2013 ; 33( 3): 424-433.[citado 2024 set. 13 ] Available from: https://doi.org/10.1590/s0101-20612013005000071

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