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Filtros : "LANNES, SUZANA CAETANO DA SILVA" Removido: "Brasil" Limpar

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  • Artigo de periodico

    Brewers' spent grain from three styles of craft beer: Characterization and their rheological effects on wheat flour dough (2023)

    Freitas, Fabio Patrik Pereira de ; Steel, Caroline Joy; Lannes, Suzana Caetano da Silva

    Source: Cereal Chemistry. Unidade: FCF

    Subjects: CERVEJA, PANIFICAÇÃO, BAGAÇOS

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      FREITAS, Fabio Patrik Pereira de e STEEL, Caroline Joy e LANNES, Suzana Caetano da Silva. Brewers' spent grain from three styles of craft beer: Characterization and their rheological effects on wheat flour dough. Cereal Chemistry, v. 100, n. 3, p. 752-761, 2023Tradução . . Disponível em: https://doi.org/10.1002/cche.10654. Acesso em: 11 nov. 2024.

    • APA

      Freitas, F. P. P. de, Steel, C. J., & Lannes, S. C. da S. (2023). Brewers' spent grain from three styles of craft beer: Characterization and their rheological effects on wheat flour dough. Cereal Chemistry, 100( 3), 752-761. doi:10.1002/cche.10654

    • NLM

      Freitas FPP de, Steel CJ, Lannes SC da S. Brewers' spent grain from three styles of craft beer: Characterization and their rheological effects on wheat flour dough [Internet]. Cereal Chemistry. 2023 ; 100( 3): 752-761.[citado 2024 nov. 11 ] Available from: https://doi.org/10.1002/cche.10654

    • Vancouver

      Freitas FPP de, Steel CJ, Lannes SC da S. Brewers' spent grain from three styles of craft beer: Characterization and their rheological effects on wheat flour dough [Internet]. Cereal Chemistry. 2023 ; 100( 3): 752-761.[citado 2024 nov. 11 ] Available from: https://doi.org/10.1002/cche.10654

  • Artigo de periodico

    Synthetic and natural antioxidants used in the oxidative stability of edible oils: an overview (2022)

    Silva, Marcondes Viana da ; Santos, Mariana Romana Correia; Silva, Izis Rafaela Alves; Viana, Eduardo Bruno Macedo; Anjos, Dioneire Amparo dos ; Santos, Ingrid Alves; Lima, Neuma Gonçalves Barbosa de; Wobeto, Carmen ; Jorge, Neuza; Lannes, Suzana Caetano da Silva

    Source: Food Reviews International. Unidade: FCF

    Subjects: ANTIOXIDANTES, PEROXIDASE, ÓLEOS E GORDURAS VEGETAIS COMESTÍVEIS

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      SILVA, Marcondes Viana da et al. Synthetic and natural antioxidants used in the oxidative stability of edible oils: an overview. Food Reviews International, v. 38, p. 349-372, 2022Tradução . . Disponível em: https://doi.org/10.1080/87559129.2020.1869775. Acesso em: 11 nov. 2024.

    • APA

      Silva, M. V. da, Santos, M. R. C., Silva, I. R. A., Viana, E. B. M., Anjos, D. A. dos, Santos, I. A., et al. (2022). Synthetic and natural antioxidants used in the oxidative stability of edible oils: an overview. Food Reviews International, 38, 349-372. doi:10.1080/87559129.2020.1869775

    • NLM

      Silva MV da, Santos MRC, Silva IRA, Viana EBM, Anjos DA dos, Santos IA, Lima NGB de, Wobeto C, Jorge N, Lannes SC da S. Synthetic and natural antioxidants used in the oxidative stability of edible oils: an overview [Internet]. Food Reviews International. 2022 ; 38 349-372.[citado 2024 nov. 11 ] Available from: https://doi.org/10.1080/87559129.2020.1869775

    • Vancouver

      Silva MV da, Santos MRC, Silva IRA, Viana EBM, Anjos DA dos, Santos IA, Lima NGB de, Wobeto C, Jorge N, Lannes SC da S. Synthetic and natural antioxidants used in the oxidative stability of edible oils: an overview [Internet]. Food Reviews International. 2022 ; 38 349-372.[citado 2024 nov. 11 ] Available from: https://doi.org/10.1080/87559129.2020.1869775

  • Artigo de periodico

    Application of organogel-like structured system as an alternative for reducing saturated fatty acid and replacing fat in milk ice cream (2022)

    Santos, Paulo Henrique da Silva; Lannes, Suzana Caetano da Silva

    Source: Journal of Food Processing and Preservation. Unidade: FCF

    Subjects: ÁCIDOS GRAXOS, SORVETE

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      SANTOS, Paulo Henrique da Silva e LANNES, Suzana Caetano da Silva. Application of organogel-like structured system as an alternative for reducing saturated fatty acid and replacing fat in milk ice cream. Journal of Food Processing and Preservation, v. 46, n. 11, p. 1-11, 2022Tradução . . Disponível em: https://doi.org/10.1111/jfpp.16932. Acesso em: 11 nov. 2024.

    • APA

      Santos, P. H. da S., & Lannes, S. C. da S. (2022). Application of organogel-like structured system as an alternative for reducing saturated fatty acid and replacing fat in milk ice cream. Journal of Food Processing and Preservation, 46( 11), 1-11. doi:10.1111/jfpp.16932

    • NLM

      Santos PH da S, Lannes SC da S. Application of organogel-like structured system as an alternative for reducing saturated fatty acid and replacing fat in milk ice cream [Internet]. Journal of Food Processing and Preservation. 2022 ; 46( 11): 1-11.[citado 2024 nov. 11 ] Available from: https://doi.org/10.1111/jfpp.16932

    • Vancouver

      Santos PH da S, Lannes SC da S. Application of organogel-like structured system as an alternative for reducing saturated fatty acid and replacing fat in milk ice cream [Internet]. Journal of Food Processing and Preservation. 2022 ; 46( 11): 1-11.[citado 2024 nov. 11 ] Available from: https://doi.org/10.1111/jfpp.16932

  • Artigo de periodico

    Influence of the mixtures of vegetable oil and vitamin E over the microstructure and rheology of organogels (2022)

    Martinez, Renata Miliani ; Oseliero Filho, Pedro Leonidas; Gerbelli, Barbara Bianca ; Magalhães, Wagner Vidal ; Velasco, Maria Valéria Robles ; Lannes, Suzana Caetano da Silva ; Oliveira, Cristiano Luis Pinto de ; Rosado, Catarina ; Baby, André Rolim

    Source: Gels. Unidades: FCF, IF

    Subjects: ÓLEOS VEGETAIS, VITAMINA E, CERA, BIOMATERIAIS, REOLOGIA

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      MARTINEZ, Renata Miliani et al. Influence of the mixtures of vegetable oil and vitamin E over the microstructure and rheology of organogels. Gels, v. 8, p. 1-15 art. 36, 2022Tradução . . Disponível em: https://doi.org/10.3390/gels8010036. Acesso em: 11 nov. 2024.

    • APA

      Martinez, R. M., Oseliero Filho, P. L., Gerbelli, B. B., Magalhães, W. V., Velasco, M. V. R., Lannes, S. C. da S., et al. (2022). Influence of the mixtures of vegetable oil and vitamin E over the microstructure and rheology of organogels. Gels, 8, 1-15 art. 36. doi:10.3390/gels8010036

    • NLM

      Martinez RM, Oseliero Filho PL, Gerbelli BB, Magalhães WV, Velasco MVR, Lannes SC da S, Oliveira CLP de, Rosado C, Baby AR. Influence of the mixtures of vegetable oil and vitamin E over the microstructure and rheology of organogels [Internet]. Gels. 2022 ; 8 1-15 art. 36.[citado 2024 nov. 11 ] Available from: https://doi.org/10.3390/gels8010036

    • Vancouver

      Martinez RM, Oseliero Filho PL, Gerbelli BB, Magalhães WV, Velasco MVR, Lannes SC da S, Oliveira CLP de, Rosado C, Baby AR. Influence of the mixtures of vegetable oil and vitamin E over the microstructure and rheology of organogels [Internet]. Gels. 2022 ; 8 1-15 art. 36.[citado 2024 nov. 11 ] Available from: https://doi.org/10.3390/gels8010036

  • Artigo de periodico

    CO2 supercritical fluid extraction of pulp and nut oils from Terminalia catappa fruits: thermogravimetric behavior, spectroscopic and fatty acid profiles (2021)

    Santos, Orquídea Vasconcelos dos ; Lorenzo, Natasha Dantas ; Souza, Amanda Larissa Garça de; Costa, Carlos Emmerson Ferreira da ; Conceição, Leyvison Rafael Vieira da; Lannes, Suzana Caetano da Silva ; Costa, Barbara Elisabeth Teixeira

    Source: Food Research International. Unidade: FCF

    Subjects: ÓLEOS VEGETAIS, DIÓXIDO DE CARBONO, ÁCIDOS GRAXOS

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      SANTOS, Orquídea Vasconcelos dos et al. CO2 supercritical fluid extraction of pulp and nut oils from Terminalia catappa fruits: thermogravimetric behavior, spectroscopic and fatty acid profiles. Food Research International, v. 139, p. 1-7 art. 109814, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2020.109814. Acesso em: 11 nov. 2024.

    • APA

      Santos, O. V. dos, Lorenzo, N. D., Souza, A. L. G. de, Costa, C. E. F. da, Conceição, L. R. V. da, Lannes, S. C. da S., & Costa, B. E. T. (2021). CO2 supercritical fluid extraction of pulp and nut oils from Terminalia catappa fruits: thermogravimetric behavior, spectroscopic and fatty acid profiles. Food Research International, 139, 1-7 art. 109814. doi:10.1016/j.foodres.2020.109814

    • NLM

      Santos OV dos, Lorenzo ND, Souza ALG de, Costa CEF da, Conceição LRV da, Lannes SC da S, Costa BET. CO2 supercritical fluid extraction of pulp and nut oils from Terminalia catappa fruits: thermogravimetric behavior, spectroscopic and fatty acid profiles [Internet]. Food Research International. 2021 ; 139 1-7 art. 109814.[citado 2024 nov. 11 ] Available from: https://doi.org/10.1016/j.foodres.2020.109814

    • Vancouver

      Santos OV dos, Lorenzo ND, Souza ALG de, Costa CEF da, Conceição LRV da, Lannes SC da S, Costa BET. CO2 supercritical fluid extraction of pulp and nut oils from Terminalia catappa fruits: thermogravimetric behavior, spectroscopic and fatty acid profiles [Internet]. Food Research International. 2021 ; 139 1-7 art. 109814.[citado 2024 nov. 11 ] Available from: https://doi.org/10.1016/j.foodres.2020.109814

  • Artigo de periodico

    Vitamin E-loaded bigels and emulsions: physicochemical characterization and potential biological application (2021)

    Martineza, Renata Miliani ; Magalhães, Wagner Vidal ; Sufi, Bianca da Silva; Padovani, Giovana; Nazato, Lucas Idacir Sbrugnera; Velasco, Maria Valéria Robles ; Lannes, Suzana Caetano da Silva ; Baby, André Rolim

    Source: Colloids and Surfaces B. Unidade: FCF

    Subjects: VITAMINA E, REOLOGIA

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      MARTINEZA, Renata Miliani et al. Vitamin E-loaded bigels and emulsions: physicochemical characterization and potential biological application. Colloids and Surfaces B, v. 201 , p. 1-10 art. 111651, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.colsurfb.2021.111651. Acesso em: 11 nov. 2024.

    • APA

      Martineza, R. M., Magalhães, W. V., Sufi, B. da S., Padovani, G., Nazato, L. I. S., Velasco, M. V. R., et al. (2021). Vitamin E-loaded bigels and emulsions: physicochemical characterization and potential biological application. Colloids and Surfaces B, 201 , 1-10 art. 111651. doi:10.1016/j.colsurfb.2021.111651

    • NLM

      Martineza RM, Magalhães WV, Sufi B da S, Padovani G, Nazato LIS, Velasco MVR, Lannes SC da S, Baby AR. Vitamin E-loaded bigels and emulsions: physicochemical characterization and potential biological application [Internet]. Colloids and Surfaces B. 2021 ; 201 1-10 art. 111651.[citado 2024 nov. 11 ] Available from: https://doi.org/10.1016/j.colsurfb.2021.111651

    • Vancouver

      Martineza RM, Magalhães WV, Sufi B da S, Padovani G, Nazato LIS, Velasco MVR, Lannes SC da S, Baby AR. Vitamin E-loaded bigels and emulsions: physicochemical characterization and potential biological application [Internet]. Colloids and Surfaces B. 2021 ; 201 1-10 art. 111651.[citado 2024 nov. 11 ] Available from: https://doi.org/10.1016/j.colsurfb.2021.111651

  • Artigo de periodico

    La importancia de los alimentos en tiempos de COVID-19 (2020)

    Adriana, Fernández; Ciro, Agnetti; Jessica, Baez; Lannes, Suzana Caetano da Silva ; Medrano, Alejandra

    Source: La Alimentacíon Latinoamericana. Unidade: FCF

    Subjects: ALIMENTAÇÃO, COVID-19, DIETA

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      ADRIANA, Fernández et al. La importancia de los alimentos en tiempos de COVID-19. La Alimentacíon Latinoamericana, n. 349, p. 6-23, 2020Tradução . . Acesso em: 11 nov. 2024.

    • APA

      Adriana, F., Ciro, A., Jessica, B., Lannes, S. C. da S., & Medrano, A. (2020). La importancia de los alimentos en tiempos de COVID-19. La Alimentacíon Latinoamericana, ( 349), 6-23.

    • NLM

      Adriana F, Ciro A, Jessica B, Lannes SC da S, Medrano A. La importancia de los alimentos en tiempos de COVID-19. La Alimentacíon Latinoamericana. 2020 ;( 349): 6-23.[citado 2024 nov. 11 ]

    • Vancouver

      Adriana F, Ciro A, Jessica B, Lannes SC da S, Medrano A. La importancia de los alimentos en tiempos de COVID-19. La Alimentacíon Latinoamericana. 2020 ;( 349): 6-23.[citado 2024 nov. 11 ]

  • Artigo de periodico

    Physicochemical, chromatographic, oxidative, and thermogravimetric parameters of high-oleic peanut oil (Arachis hypogaea L. IAC-505) (2019)

    Santos, Orquídea Vasconcelos dos ; Agibert, Silvia Ainara Cardoso; Pavan, Rosângela; Godoy, Ignácio José de; Costa, Carlos Emmerson Ferreira da; Mancini-Filho, Jorge ; Lannes, Suzana Caetano da Silva

    Source: Journal of Thermal Analysis and Calorimetry. Unidade: FCF

    Subjects: ÁCIDOS GRAXOS, TERMOGRAVIMETRIA

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      SANTOS, Orquídea Vasconcelos dos et al. Physicochemical, chromatographic, oxidative, and thermogravimetric parameters of high-oleic peanut oil (Arachis hypogaea L. IAC-505). Journal of Thermal Analysis and Calorimetry, v. 138, p. 1793-1800, 2019Tradução . . Disponível em: https://doi.org/10.1007/s10973-019-08182-z. Acesso em: 11 nov. 2024.

    • APA

      Santos, O. V. dos, Agibert, S. A. C., Pavan, R., Godoy, I. J. de, Costa, C. E. F. da, Mancini-Filho, J., & Lannes, S. C. da S. (2019). Physicochemical, chromatographic, oxidative, and thermogravimetric parameters of high-oleic peanut oil (Arachis hypogaea L. IAC-505). Journal of Thermal Analysis and Calorimetry, 138, 1793-1800. doi:10.1007/s10973-019-08182-z

    • NLM

      Santos OV dos, Agibert SAC, Pavan R, Godoy IJ de, Costa CEF da, Mancini-Filho J, Lannes SC da S. Physicochemical, chromatographic, oxidative, and thermogravimetric parameters of high-oleic peanut oil (Arachis hypogaea L. IAC-505) [Internet]. Journal of Thermal Analysis and Calorimetry. 2019 ; 138 1793-1800.[citado 2024 nov. 11 ] Available from: https://doi.org/10.1007/s10973-019-08182-z

    • Vancouver

      Santos OV dos, Agibert SAC, Pavan R, Godoy IJ de, Costa CEF da, Mancini-Filho J, Lannes SC da S. Physicochemical, chromatographic, oxidative, and thermogravimetric parameters of high-oleic peanut oil (Arachis hypogaea L. IAC-505) [Internet]. Journal of Thermal Analysis and Calorimetry. 2019 ; 138 1793-1800.[citado 2024 nov. 11 ] Available from: https://doi.org/10.1007/s10973-019-08182-z

  • Artigo de periodico

    Natural antioxidants used in meat products: a brief review (2019)

    Ribeiro, Jéssica Souza; Santos, Maria José Missão Cordeiro; Silva, Larissa Kauly Rosa; Pereira, Luíza Carla Lavinscky; Santos, Ingrid Alves; Lannes, Suzana Caetano da Silva ; Silva, Marcondes Viana da

    Source: Meat Science. Unidade: FCF

    Subjects: ANTIOXIDANTES, OXIDAÇÃO, PIGMENTOS, PROTEÍNAS

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      RIBEIRO, Jéssica Souza et al. Natural antioxidants used in meat products: a brief review. Meat Science, v. 148, p. 181-188, 2019Tradução . . Disponível em: https://doi.org/10.1016/j.meatsci.2018.10.016. Acesso em: 11 nov. 2024.

    • APA

      Ribeiro, J. S., Santos, M. J. M. C., Silva, L. K. R., Pereira, L. C. L., Santos, I. A., Lannes, S. C. da S., & Silva, M. V. da. (2019). Natural antioxidants used in meat products: a brief review. Meat Science, 148, 181-188. doi:10.1016/j.meatsci.2018.10.016

    • NLM

      Ribeiro JS, Santos MJMC, Silva LKR, Pereira LCL, Santos IA, Lannes SC da S, Silva MV da. Natural antioxidants used in meat products: a brief review [Internet]. Meat Science. 2019 ; 148 181-188.[citado 2024 nov. 11 ] Available from: https://doi.org/10.1016/j.meatsci.2018.10.016

    • Vancouver

      Ribeiro JS, Santos MJMC, Silva LKR, Pereira LCL, Santos IA, Lannes SC da S, Silva MV da. Natural antioxidants used in meat products: a brief review [Internet]. Meat Science. 2019 ; 148 181-188.[citado 2024 nov. 11 ] Available from: https://doi.org/10.1016/j.meatsci.2018.10.016

  • Artigo de periodico

    Chemical, chromatographic-functional, thermogravimetric-differential and spectroscopic parameters of the sapucaia oil obtained by different extraction methods (2019)

    Santos, Orquídea Vasconcelos dos; Carvalho Junior, Raul Nunes de; Costa, Carlos Emmerson Ferreira da; Lannes, Suzana Caetano da Silva

    Source: Industrial Crops and Products. Unidade: FCF

    Subjects: ÁCIDOS GRAXOS, PLANTAS OLEAGINOSAS

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      SANTOS, Orquídea Vasconcelos dos et al. Chemical, chromatographic-functional, thermogravimetric-differential and spectroscopic parameters of the sapucaia oil obtained by different extraction methods. Industrial Crops and Products, v. 132, p. 487-496, 2019Tradução . . Disponível em: https://doi.org/10.1016/j.indcrop.2019.02.043. Acesso em: 11 nov. 2024.

    • APA

      Santos, O. V. dos, Carvalho Junior, R. N. de, Costa, C. E. F. da, & Lannes, S. C. da S. (2019). Chemical, chromatographic-functional, thermogravimetric-differential and spectroscopic parameters of the sapucaia oil obtained by different extraction methods. Industrial Crops and Products, 132, 487-496. doi:10.1016/j.indcrop.2019.02.043

    • NLM

      Santos OV dos, Carvalho Junior RN de, Costa CEF da, Lannes SC da S. Chemical, chromatographic-functional, thermogravimetric-differential and spectroscopic parameters of the sapucaia oil obtained by different extraction methods [Internet]. Industrial Crops and Products. 2019 ; 132 487-496.[citado 2024 nov. 11 ] Available from: https://doi.org/10.1016/j.indcrop.2019.02.043

    • Vancouver

      Santos OV dos, Carvalho Junior RN de, Costa CEF da, Lannes SC da S. Chemical, chromatographic-functional, thermogravimetric-differential and spectroscopic parameters of the sapucaia oil obtained by different extraction methods [Internet]. Industrial Crops and Products. 2019 ; 132 487-496.[citado 2024 nov. 11 ] Available from: https://doi.org/10.1016/j.indcrop.2019.02.043

  • Artigo de periodico

    Main features and applications of organogels in cosmetics (2019)

    Martinez, R M; Rosado, C; Velasco, Maria Valéria Robles ; Lannes, Suzana Caetano da Silva ; Baby, André Rolim

    Source: International Journal of Cosmetic Science. Unidade: FCF

    Subjects: EMULSÕES COSMÉTICAS, COSMÉTICOS

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      MARTINEZ, R M et al. Main features and applications of organogels in cosmetics. International Journal of Cosmetic Science, v. 41, p. 109-117, 2019Tradução . . Disponível em: https://doi.org/10.1111/ics.12519. Acesso em: 11 nov. 2024.

    • APA

      Martinez, R. M., Rosado, C., Velasco, M. V. R., Lannes, S. C. da S., & Baby, A. R. (2019). Main features and applications of organogels in cosmetics. International Journal of Cosmetic Science, 41, 109-117. doi:10.1111/ics.12519

    • NLM

      Martinez RM, Rosado C, Velasco MVR, Lannes SC da S, Baby AR. Main features and applications of organogels in cosmetics [Internet]. International Journal of Cosmetic Science. 2019 ; 41 109-117.[citado 2024 nov. 11 ] Available from: https://doi.org/10.1111/ics.12519

    • Vancouver

      Martinez RM, Rosado C, Velasco MVR, Lannes SC da S, Baby AR. Main features and applications of organogels in cosmetics [Internet]. International Journal of Cosmetic Science. 2019 ; 41 109-117.[citado 2024 nov. 11 ] Available from: https://doi.org/10.1111/ics.12519

  • Artigo de periodico

    Use of succinyl chitosan as fat replacer on cake formulations (2018)

    Rios, Raquel V; Garzón, Raquel; Lannes, Suzana Caetano da Silva

    Source: Food Sciences and Technology. Unidade: FCF

    Subjects: QUITOSANA, BOLOS

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      RIOS, Raquel V e GARZÓN, Raquel e LANNES, Suzana Caetano da Silva. Use of succinyl chitosan as fat replacer on cake formulations. Food Sciences and Technology, v. 96, p. 260-265, 2018Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2018.05.041. Acesso em: 11 nov. 2024.

    • APA

      Rios, R. V., Garzón, R., & Lannes, S. C. da S. (2018). Use of succinyl chitosan as fat replacer on cake formulations. Food Sciences and Technology, 96, 260-265. doi:10.1016/j.lwt.2018.05.041

    • NLM

      Rios RV, Garzón R, Lannes SC da S. Use of succinyl chitosan as fat replacer on cake formulations [Internet]. Food Sciences and Technology. 2018 ; 96 260-265.[citado 2024 nov. 11 ] Available from: https://doi.org/10.1016/j.lwt.2018.05.041

    • Vancouver

      Rios RV, Garzón R, Lannes SC da S. Use of succinyl chitosan as fat replacer on cake formulations [Internet]. Food Sciences and Technology. 2018 ; 96 260-265.[citado 2024 nov. 11 ] Available from: https://doi.org/10.1016/j.lwt.2018.05.041

  • Artigo de periodico

    Dark chocolate added with high oleic peanut oil microcapsule (2018)

    Agibert, Silvia Ainara Cardoso; Lannes, Suzana Caetano da Silva

    Source: Journal of the Science of Food and Agriculture. Unidade: FCF

    Subjects: CHOCOLATE, ANÁLISE TÉRMICA

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      AGIBERT, Silvia Ainara Cardoso e LANNES, Suzana Caetano da Silva. Dark chocolate added with high oleic peanut oil microcapsule. Journal of the Science of Food and Agriculture, v. 98, 2018Tradução . . Disponível em: https://doi.org/10.1002/jsfa.9102. Acesso em: 11 nov. 2024.

    • APA

      Agibert, S. A. C., & Lannes, S. C. da S. (2018). Dark chocolate added with high oleic peanut oil microcapsule. Journal of the Science of Food and Agriculture, 98. doi:10.1002/jsfa.9102

    • NLM

      Agibert SAC, Lannes SC da S. Dark chocolate added with high oleic peanut oil microcapsule [Internet]. Journal of the Science of Food and Agriculture. 2018 ; 98[citado 2024 nov. 11 ] Available from: https://doi.org/10.1002/jsfa.9102

    • Vancouver

      Agibert SAC, Lannes SC da S. Dark chocolate added with high oleic peanut oil microcapsule [Internet]. Journal of the Science of Food and Agriculture. 2018 ; 98[citado 2024 nov. 11 ] Available from: https://doi.org/10.1002/jsfa.9102

  • Parte de monografia/livro-apres/pref/posf

    This book is based on oral presentations delivered at the XVI IUFoST (International Union of Food Science and Technology) World Congress held in Foz do Iguaçu, Brazil, August 5-9, 2012... [Prefácio] (2017)

    Barbosa-Cánovas, Gustavo V; Pastore, Glaúcia Maria; Candogan, Kezban; Meza, Ilce Gabriela Medina; Lannes, Suzana Caetano da Silva ; Buckle, Ken; Yada, Rickey Yoshio; Rosenthal, Amauri

    Source: Global Food Security and Wellness. Unidade: FCF

    Assunto: SEGURANÇA ALIMENTAR

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      BARBOSA-CÁNOVAS, Gustavo V et al. This book is based on oral presentations delivered at the XVI IUFoST (International Union of Food Science and Technology) World Congress held in Foz do Iguaçu, Brazil, August 5-9, 2012.. [Prefácio]. Global Food Security and Wellness. New York: Springer. . Acesso em: 11 nov. 2024. , 2017

    • APA

      Barbosa-Cánovas, G. V., Pastore, G. M., Candogan, K., Meza, I. G. M., Lannes, S. C. da S., Buckle, K., et al. (2017). This book is based on oral presentations delivered at the XVI IUFoST (International Union of Food Science and Technology) World Congress held in Foz do Iguaçu, Brazil, August 5-9, 2012.. [Prefácio]. Global Food Security and Wellness. New York: Springer.

    • NLM

      Barbosa-Cánovas GV, Pastore GM, Candogan K, Meza IGM, Lannes SC da S, Buckle K, Yada RY, Rosenthal A. This book is based on oral presentations delivered at the XVI IUFoST (International Union of Food Science and Technology) World Congress held in Foz do Iguaçu, Brazil, August 5-9, 2012.. [Prefácio]. Global Food Security and Wellness. 2017 ;[citado 2024 nov. 11 ]

    • Vancouver

      Barbosa-Cánovas GV, Pastore GM, Candogan K, Meza IGM, Lannes SC da S, Buckle K, Yada RY, Rosenthal A. This book is based on oral presentations delivered at the XVI IUFoST (International Union of Food Science and Technology) World Congress held in Foz do Iguaçu, Brazil, August 5-9, 2012.. [Prefácio]. Global Food Security and Wellness. 2017 ;[citado 2024 nov. 11 ]

  • Parte de monografia/livro

    Chocolate and cocoa products as a source of health and wellness (2017)

    Lannes, Suzana Caetano da Silva

    Source: Global Food Security and Wellness. Unidade: FCF

    Subjects: CHOCOLATE, CACAU

    How to cite
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    • ABNT

      LANNES, Suzana Caetano da Silva. Chocolate and cocoa products as a source of health and wellness. Global Food Security and Wellness. Tradução . New York: Springer, 2017. . . Acesso em: 11 nov. 2024.

    • APA

      Lannes, S. C. da S. (2017). Chocolate and cocoa products as a source of health and wellness. In Global Food Security and Wellness. New York: Springer.

    • NLM

      Lannes SC da S. Chocolate and cocoa products as a source of health and wellness. In: Global Food Security and Wellness. New York: Springer; 2017. [citado 2024 nov. 11 ]

    • Vancouver

      Lannes SC da S. Chocolate and cocoa products as a source of health and wellness. In: Global Food Security and Wellness. New York: Springer; 2017. [citado 2024 nov. 11 ]

  • Parte de monografia/livro

    Rheology as a toll for food development (2017)

    Lannes, Suzana Caetano da Silva

    Source: Advances in Rheology Research. Unidade: FCF

    Subjects: REOLOGIA, ALIMENTOS

    How to cite
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    • ABNT

      LANNES, Suzana Caetano da Silva. Rheology as a toll for food development. Advances in Rheology Research. Tradução . Hauppauge: Nova Science, 2017. . . Acesso em: 11 nov. 2024.

    • APA

      Lannes, S. C. da S. (2017). Rheology as a toll for food development. In Advances in Rheology Research. Hauppauge: Nova Science.

    • NLM

      Lannes SC da S. Rheology as a toll for food development. In: Advances in Rheology Research. Hauppauge: Nova Science; 2017. [citado 2024 nov. 11 ]

    • Vancouver

      Lannes SC da S. Rheology as a toll for food development. In: Advances in Rheology Research. Hauppauge: Nova Science; 2017. [citado 2024 nov. 11 ]

  • Trabalho de evento-resumo periodico

    Challenges in food security in Brazil and Latin America (2017)

    Lannes, Suzana Caetano da Silva

    Source: Journal of Food Microbiology, Safety & Hygiene. Conference titles: European Food Safety & Standards Conference. Unidade: FCF

    Assunto: SEGURANÇA ALIMENTAR

    How to cite
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    • ABNT

      LANNES, Suzana Caetano da Silva. Challenges in food security in Brazil and Latin America. Journal of Food Microbiology, Safety & Hygiene. Los Angeles: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo. . Acesso em: 11 nov. 2024. , 2017

    • APA

      Lannes, S. C. da S. (2017). Challenges in food security in Brazil and Latin America. Journal of Food Microbiology, Safety & Hygiene. Los Angeles: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo.

    • NLM

      Lannes SC da S. Challenges in food security in Brazil and Latin America. Journal of Food Microbiology, Safety & Hygiene. 2017 ; 2( 4): 47.[citado 2024 nov. 11 ]

    • Vancouver

      Lannes SC da S. Challenges in food security in Brazil and Latin America. Journal of Food Microbiology, Safety & Hygiene. 2017 ; 2( 4): 47.[citado 2024 nov. 11 ]

  • Monografia/livro

    Global food security and wellness (2017)

    Barbosa-Cánovas, Gustavo V; Lannes, Suzana Caetano da Silva ; Buckle, Ken; Yada, Rickey Yoshio; Rosenthal, Amauri; Candogan, Kezban; Meza, Ilce Gabriela Medina; Pastore, Glaúcia Maria

    Unidade: FCF

    Assunto: SEGURANÇA ALIMENTAR

    How to cite
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    • ABNT

      BARBOSA-CÁNOVAS, Gustavo V et al. Global food security and wellness. . New York: Springer. . Acesso em: 11 nov. 2024. , 2017

    • APA

      Barbosa-Cánovas, G. V., Lannes, S. C. da S., Buckle, K., Yada, R. Y., Rosenthal, A., Candogan, K., et al. (2017). Global food security and wellness. New York: Springer.

    • NLM

      Barbosa-Cánovas GV, Lannes SC da S, Buckle K, Yada RY, Rosenthal A, Candogan K, Meza IGM, Pastore GM. Global food security and wellness. 2017 ;[citado 2024 nov. 11 ]

    • Vancouver

      Barbosa-Cánovas GV, Lannes SC da S, Buckle K, Yada RY, Rosenthal A, Candogan K, Meza IGM, Pastore GM. Global food security and wellness. 2017 ;[citado 2024 nov. 11 ]

  • Artigo de periodico

    Effects of chicken by-product gelatin on the physicochemical properties and texture of chocolate spread (2017)

    Almeida, Poliana Fernandes; Lannes, Suzana Caetano da Silva

    Source: Journal of Texture Studies. Unidade: FCF

    Subjects: GELATINA, GALINHAS, CHOCOLATE

    Acesso à fonteDOIHow to cite
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    • ABNT

      ALMEIDA, Poliana Fernandes e LANNES, Suzana Caetano da Silva. Effects of chicken by-product gelatin on the physicochemical properties and texture of chocolate spread. Journal of Texture Studies, v. 48, p. 392-402, 2017Tradução . . Disponível em: https://doi.org/10.1111/jtxs.12242. Acesso em: 11 nov. 2024.

    • APA

      Almeida, P. F., & Lannes, S. C. da S. (2017). Effects of chicken by-product gelatin on the physicochemical properties and texture of chocolate spread. Journal of Texture Studies, 48, 392-402. doi:10.1111/jtxs.12242

    • NLM

      Almeida PF, Lannes SC da S. Effects of chicken by-product gelatin on the physicochemical properties and texture of chocolate spread [Internet]. Journal of Texture Studies. 2017 ; 48 392-402.[citado 2024 nov. 11 ] Available from: https://doi.org/10.1111/jtxs.12242

    • Vancouver

      Almeida PF, Lannes SC da S. Effects of chicken by-product gelatin on the physicochemical properties and texture of chocolate spread [Internet]. Journal of Texture Studies. 2017 ; 48 392-402.[citado 2024 nov. 11 ] Available from: https://doi.org/10.1111/jtxs.12242

  • Trabalho de evento-resumo periodico

    Chemical evaluation of sapucaia lecythis pisonis camb oil obtained from different extraction systems (2016)

    Lannes, Suzana Caetano da Silva ; Santos, Orquídea Vasconcelos dos; Carvalho Junior, Raul Nunes de

    Source: Journal of Food Processing & Technology. Conference titles: Euro-Global Summit & Expo on Food & Beverages. Unidade: FCF

    Subjects: ÁCIDOS GRAXOS, ÓLEOS E GORDURAS VEGETAIS COMESTÍVEIS

    Acesso à fonteHow to cite
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    • ABNT

      LANNES, Suzana Caetano da Silva e SANTOS, Orquídea Vasconcelos dos e CARVALHO JUNIOR, Raul Nunes de. Chemical evaluation of sapucaia lecythis pisonis camb oil obtained from different extraction systems. Journal of Food Processing & Technology. San Diego: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo. Disponível em: http://www.omicsonline.org/ArchiveJFPT/euro-food-2016-proceedings-tracks.php. Acesso em: 11 nov. 2024. , 2016

    • APA

      Lannes, S. C. da S., Santos, O. V. dos, & Carvalho Junior, R. N. de. (2016). Chemical evaluation of sapucaia lecythis pisonis camb oil obtained from different extraction systems. Journal of Food Processing & Technology. San Diego: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo. Recuperado de http://www.omicsonline.org/ArchiveJFPT/euro-food-2016-proceedings-tracks.php

    • NLM

      Lannes SC da S, Santos OV dos, Carvalho Junior RN de. Chemical evaluation of sapucaia lecythis pisonis camb oil obtained from different extraction systems [Internet]. Journal of Food Processing & Technology. 2016 ; 7( 8): 73.[citado 2024 nov. 11 ] Available from: http://www.omicsonline.org/ArchiveJFPT/euro-food-2016-proceedings-tracks.php

    • Vancouver

      Lannes SC da S, Santos OV dos, Carvalho Junior RN de. Chemical evaluation of sapucaia lecythis pisonis camb oil obtained from different extraction systems [Internet]. Journal of Food Processing & Technology. 2016 ; 7( 8): 73.[citado 2024 nov. 11 ] Available from: http://www.omicsonline.org/ArchiveJFPT/euro-food-2016-proceedings-tracks.php

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