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Artigo de periodico
Water sorption properties of brewer s spent grain: a study aimed at its stabilization for further conversion into value-added products (2023)
Sanches, Marcio Augusto Ribeiro ; Augusto, Pedro Esteves Duarte ; Polachini, Tiago Carregari ; Telis-Romero, Javier
Fonte: Biomass and Bioenergy. Unidade: ESALQ
Assuntos: BAGAÇOS, BIOMASSA, CELULOSE, CERVEJA, INDÚSTRIA DE BEBIDAS, LIGNINA
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ABNT
SANCHES, Marcio Augusto Ribeiro et al. Water sorption properties of brewer s spent grain: a study aimed at its stabilization for further conversion into value-added products. Biomass and Bioenergy, v. 170, p. 1-11, 2023Tradução . . Disponível em: https://doi.org/10.1016/j.biombioe.2023.106718. Acesso em: 22 ago. 2024.
APA
Sanches, M. A. R., Augusto, P. E. D., Polachini, T. C., & Telis-Romero, J. (2023). Water sorption properties of brewer s spent grain: a study aimed at its stabilization for further conversion into value-added products. Biomass and Bioenergy, 170, 1-11. doi:10.1016/j.biombioe.2023.106718
NLM
Sanches MAR, Augusto PED, Polachini TC, Telis-Romero J. Water sorption properties of brewer s spent grain: a study aimed at its stabilization for further conversion into value-added products [Internet]. Biomass and Bioenergy. 2023 ; 170 1-11.[citado 2024 ago. 22 ] Available from: https://doi.org/10.1016/j.biombioe.2023.106718
Vancouver
Sanches MAR, Augusto PED, Polachini TC, Telis-Romero J. Water sorption properties of brewer s spent grain: a study aimed at its stabilization for further conversion into value-added products [Internet]. Biomass and Bioenergy. 2023 ; 170 1-11.[citado 2024 ago. 22 ] Available from: https://doi.org/10.1016/j.biombioe.2023.106718
Artigo de periodico
Transport properties of saturated sucrose and maltitol solutions as affected by temperature (2021)
Martins, Maria Julia Neves; Augusto, Pedro Esteves Duarte ; Telis-Romero, Javier; Polachini, Tiago Carregari
Fonte: Journal of Molecular Liquids. Unidade: ESALQ
Assuntos: ADOÇANTES, SACAROSE, TEMPERATURA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
MARTINS, Maria Julia Neves et al. Transport properties of saturated sucrose and maltitol solutions as affected by temperature. Journal of Molecular Liquids, v. 336, p. 1-11, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.molliq.2021.116254. Acesso em: 22 ago. 2024.
APA
Martins, M. J. N., Augusto, P. E. D., Telis-Romero, J., & Polachini, T. C. (2021). Transport properties of saturated sucrose and maltitol solutions as affected by temperature. Journal of Molecular Liquids, 336, 1-11. doi:10.1016/j.molliq.2021.116254
NLM
Martins MJN, Augusto PED, Telis-Romero J, Polachini TC. Transport properties of saturated sucrose and maltitol solutions as affected by temperature [Internet]. Journal of Molecular Liquids. 2021 ; 336 1-11.[citado 2024 ago. 22 ] Available from: https://doi.org/10.1016/j.molliq.2021.116254
Vancouver
Martins MJN, Augusto PED, Telis-Romero J, Polachini TC. Transport properties of saturated sucrose and maltitol solutions as affected by temperature [Internet]. Journal of Molecular Liquids. 2021 ; 336 1-11.[citado 2024 ago. 22 ] Available from: https://doi.org/10.1016/j.molliq.2021.116254
Artigo de periodico
Physical properties of barley grains at hydration and drying conditions of malt production (2021)
Carvalho, Gisandro Reis ; Polachini, Tiago Carregari; Augusto, Pedro Esteves Duarte ; Telis-Romero, Javier; Bon, José
Fonte: Journal of Food Process Engineering. Unidade: ESALQ
Assuntos: CEVADA, HIDRATAÇÃO, MALTE, SECAGEM DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
CARVALHO, Gisandro Reis et al. Physical properties of barley grains at hydration and drying conditions of malt production. Journal of Food Process Engineering, v. 44, p. 1-10, 2021Tradução . . Disponível em: https://doi.org/10.1111/jfpe.13644. Acesso em: 22 ago. 2024.
APA
Carvalho, G. R., Polachini, T. C., Augusto, P. E. D., Telis-Romero, J., & Bon, J. (2021). Physical properties of barley grains at hydration and drying conditions of malt production. Journal of Food Process Engineering, 44, 1-10. doi:10.1111/jfpe.13644
NLM
Carvalho GR, Polachini TC, Augusto PED, Telis-Romero J, Bon J. Physical properties of barley grains at hydration and drying conditions of malt production [Internet]. Journal of Food Process Engineering. 2021 ;44 1-10.[citado 2024 ago. 22 ] Available from: https://doi.org/10.1111/jfpe.13644
Vancouver
Carvalho GR, Polachini TC, Augusto PED, Telis-Romero J, Bon J. Physical properties of barley grains at hydration and drying conditions of malt production [Internet]. Journal of Food Process Engineering. 2021 ;44 1-10.[citado 2024 ago. 22 ] Available from: https://doi.org/10.1111/jfpe.13644
Artigo de periodico
Thermal technologies to enhance starch performance and starchy products (2021)
Maniglia, Bianca Chieregato ; Polachini, Tiago Carregari; Nowood, Eve-Anne; Le-Bail, Patricia; Le-Bail, Alain
Fonte: Current Opinion in Food Science. Unidade: ESALQ
Assuntos: AMIDO, AQUECIMENTO, AUTOCLAVAGEM, EXTRUSÃO, SECAGEM DE ALIMENTOS, TECNOLOGIA DE ALIMENTOS
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ABNT
MANIGLIA, Bianca Chieregato et al. Thermal technologies to enhance starch performance and starchy products. Current Opinion in Food Science, v. 39, p. 72-80, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.cofs.2021.01.005. Acesso em: 22 ago. 2024.
APA
Maniglia, B. C., Polachini, T. C., Nowood, E. -A., Le-Bail, P., & Le-Bail, A. (2021). Thermal technologies to enhance starch performance and starchy products. Current Opinion in Food Science, 39, 72-80. doi:10.1016/j.cofs.2021.01.005
NLM
Maniglia BC, Polachini TC, Nowood E-A, Le-Bail P, Le-Bail A. Thermal technologies to enhance starch performance and starchy products [Internet]. Current Opinion in Food Science. 2021 ; 39 72-80.[citado 2024 ago. 22 ] Available from: https://doi.org/10.1016/j.cofs.2021.01.005
Vancouver
Maniglia BC, Polachini TC, Nowood E-A, Le-Bail P, Le-Bail A. Thermal technologies to enhance starch performance and starchy products [Internet]. Current Opinion in Food Science. 2021 ; 39 72-80.[citado 2024 ago. 22 ] Available from: https://doi.org/10.1016/j.cofs.2021.01.005
Artigo de periodico
Ultrasound-assisted hydration of wheat grains at different temperatures and power applied: Effect on acoustic field, water absorption and germination (2020)
Guimarães, Bianca; Polachini, Tiago Carregari; Augusto, Pedro Esteves Duarte ; Telis-Romero, Javier
Fonte: Chemical Engineering and Processing - Process Intensification. Unidade: ESALQ
Assuntos: ABSORÇÃO DE ÁGUA PELAS PLANTAS, GERMINAÇÃO, HIDRATAÇÃO, MODELOS MATEMÁTICOS, TEMPERATURA, TRIGO, ULTRASSOM
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
GUIMARÃES, Bianca et al. Ultrasound-assisted hydration of wheat grains at different temperatures and power applied: Effect on acoustic field, water absorption and germination. Chemical Engineering and Processing - Process Intensification, v. 155, p. 1-11, 2020Tradução . . Disponível em: https://doi.org/10.1016/j.cep.2020.108045. Acesso em: 22 ago. 2024.
APA
Guimarães, B., Polachini, T. C., Augusto, P. E. D., & Telis-Romero, J. (2020). Ultrasound-assisted hydration of wheat grains at different temperatures and power applied: Effect on acoustic field, water absorption and germination. Chemical Engineering and Processing - Process Intensification, 155, 1-11. doi:10.1016/j.cep.2020.108045
NLM
Guimarães B, Polachini TC, Augusto PED, Telis-Romero J. Ultrasound-assisted hydration of wheat grains at different temperatures and power applied: Effect on acoustic field, water absorption and germination [Internet]. Chemical Engineering and Processing - Process Intensification. 2020 ; 155 1-11.[citado 2024 ago. 22 ] Available from: https://doi.org/10.1016/j.cep.2020.108045
Vancouver
Guimarães B, Polachini TC, Augusto PED, Telis-Romero J. Ultrasound-assisted hydration of wheat grains at different temperatures and power applied: Effect on acoustic field, water absorption and germination [Internet]. Chemical Engineering and Processing - Process Intensification. 2020 ; 155 1-11.[citado 2024 ago. 22 ] Available from: https://doi.org/10.1016/j.cep.2020.108045

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