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Artigo de periodico
Degradation of bisphenol A by the UV/H2O2 process: a kinetic study (2020)
Araujo, Leandro Goulart de ; Conte, Leandro Oscar ; Schenone, Agustina Violeta ; Alfano, Orlando Mario; Teixeira, Antonio Carlos S. C.
Fonte: Environmental Science and Pollution Research. Unidades: EP, ESALQ
Assuntos: CINÉTICA QUÍMICA, COMPOSTOS ORGÂNICOS, FOTOQUÍMICA, OXIDAÇÃO, PERÓXIDO DE HIDROGÊNIO, REATORES QUÍMICOS
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ABNT
ARAUJO, Leandro Goulart de et al. Degradation of bisphenol A by the UV/H2O2 process: a kinetic study. Environmental Science and Pollution Research, v. 27, n. 7, p. 7299–7308, 2020Tradução . . Disponível em: https://doi.org/10.1007/s11356-019-07361-7. Acesso em: 03 nov. 2025.
APA
Araujo, L. G. de, Conte, L. O., Schenone, A. V., Alfano, O. M., & Teixeira, A. C. S. C. (2020). Degradation of bisphenol A by the UV/H2O2 process: a kinetic study. Environmental Science and Pollution Research, 27( 7), 7299–7308. doi:10.1007/s11356-019-07361-7
NLM
Araujo LG de, Conte LO, Schenone AV, Alfano OM, Teixeira ACSC. Degradation of bisphenol A by the UV/H2O2 process: a kinetic study [Internet]. Environmental Science and Pollution Research. 2020 ; 27( 7): 7299–7308.[citado 2025 nov. 03 ] Available from: https://doi.org/10.1007/s11356-019-07361-7
Vancouver
Araujo LG de, Conte LO, Schenone AV, Alfano OM, Teixeira ACSC. Degradation of bisphenol A by the UV/H2O2 process: a kinetic study [Internet]. Environmental Science and Pollution Research. 2020 ; 27( 7): 7299–7308.[citado 2025 nov. 03 ] Available from: https://doi.org/10.1007/s11356-019-07361-7
Artigo de periodico
Use of alpha-amylase and amyloglucosidase combinations to minimize the bread quality problems caused by high levels of damaged starch (2016)
Barrera, Gabriela Noel ; Tadini, Carmen Cecília ; León, Alberto Edel ; Ribotta, Pablo Daniel
Fonte: Journal of Food Science and Technology. Unidade: EP
Assuntos: AMIDO, AMILASES, FERMENTAÇÃO, PÃO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
BARRERA, Gabriela Noel et al. Use of alpha-amylase and amyloglucosidase combinations to minimize the bread quality problems caused by high levels of damaged starch. Journal of Food Science and Technology, v. 53, n. 10, p. 3675–3684, 2016Tradução . . Disponível em: https://doi.org/10.1007/s13197-016-2337-2. Acesso em: 03 nov. 2025.
APA
Barrera, G. N., Tadini, C. C., León, A. E., & Ribotta, P. D. (2016). Use of alpha-amylase and amyloglucosidase combinations to minimize the bread quality problems caused by high levels of damaged starch. Journal of Food Science and Technology, 53( 10), 3675–3684. doi:10.1007/s13197-016-2337-2
NLM
Barrera GN, Tadini CC, León AE, Ribotta PD. Use of alpha-amylase and amyloglucosidase combinations to minimize the bread quality problems caused by high levels of damaged starch [Internet]. Journal of Food Science and Technology. 2016 ; 53( 10): 3675–3684.[citado 2025 nov. 03 ] Available from: https://doi.org/10.1007/s13197-016-2337-2
Vancouver
Barrera GN, Tadini CC, León AE, Ribotta PD. Use of alpha-amylase and amyloglucosidase combinations to minimize the bread quality problems caused by high levels of damaged starch [Internet]. Journal of Food Science and Technology. 2016 ; 53( 10): 3675–3684.[citado 2025 nov. 03 ] Available from: https://doi.org/10.1007/s13197-016-2337-2
Artigo de periodico
Experimental determination and thermodynamic modeling of phase equilibrium and protein partitioning in aqueous two-phase systems containing biodegradable salts (2013)
Perez, Brenda; Malpiedi, Luciana Pellegrini ; Tubío, Gisela ; Nerli, Bibiana B; Pessôa Filho, Pedro de Alcântara
Fonte: Journal of Chemical Thermodynamics. Unidade: EP
Assuntos: EQUILÍBRIO LÍQUIDO-LÍQUIDO, DIAGRAMA DE TRANSFORMAÇÃO DE FASE, TERMODINÂMICA QUÍMICA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
PEREZ, Brenda et al. Experimental determination and thermodynamic modeling of phase equilibrium and protein partitioning in aqueous two-phase systems containing biodegradable salts. Journal of Chemical Thermodynamics, v. 56, p. 136-143, 2013Tradução . . Disponível em: https://doi.org/10.1016/j.jct.2012.07.017. Acesso em: 03 nov. 2025.
APA
Perez, B., Malpiedi, L. P., Tubío, G., Nerli, B. B., & Pessôa Filho, P. de A. (2013). Experimental determination and thermodynamic modeling of phase equilibrium and protein partitioning in aqueous two-phase systems containing biodegradable salts. Journal of Chemical Thermodynamics, 56, 136-143. doi:10.1016/j.jct.2012.07.017
NLM
Perez B, Malpiedi LP, Tubío G, Nerli BB, Pessôa Filho P de A. Experimental determination and thermodynamic modeling of phase equilibrium and protein partitioning in aqueous two-phase systems containing biodegradable salts [Internet]. Journal of Chemical Thermodynamics. 2013 ; 56 136-143.[citado 2025 nov. 03 ] Available from: https://doi.org/10.1016/j.jct.2012.07.017
Vancouver
Perez B, Malpiedi LP, Tubío G, Nerli BB, Pessôa Filho P de A. Experimental determination and thermodynamic modeling of phase equilibrium and protein partitioning in aqueous two-phase systems containing biodegradable salts [Internet]. Journal of Chemical Thermodynamics. 2013 ; 56 136-143.[citado 2025 nov. 03 ] Available from: https://doi.org/10.1016/j.jct.2012.07.017
Artigo de periodico
Emulsifiers: effects on quality of fibre-enriched wheat bread (2013)
Gómez, Analía Verónica; Buchner, Diana; Tadini, Carmen Cecília ; Añon, Maria C; Puppo, Maria C
Fonte: Food and Bioprocess Technology. Unidade: EP
Assuntos: AMIDO, FARINHA DE TRIGO, EMULSIFICANTES, PANIFICAÇÃO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
GÓMEZ, Analía Verónica et al. Emulsifiers: effects on quality of fibre-enriched wheat bread. Food and Bioprocess Technology, v. 6, p. 1228–1239, 2013Tradução . . Disponível em: https://doi.org/10.1007/s11947-011-0772-7. Acesso em: 03 nov. 2025.
APA
Gómez, A. V., Buchner, D., Tadini, C. C., Añon, M. C., & Puppo, M. C. (2013). Emulsifiers: effects on quality of fibre-enriched wheat bread. Food and Bioprocess Technology, 6, 1228–1239. doi:10.1007/s11947-011-0772-7
NLM
Gómez AV, Buchner D, Tadini CC, Añon MC, Puppo MC. Emulsifiers: effects on quality of fibre-enriched wheat bread [Internet]. Food and Bioprocess Technology. 2013 ; 6 1228–1239.[citado 2025 nov. 03 ] Available from: https://doi.org/10.1007/s11947-011-0772-7
Vancouver
Gómez AV, Buchner D, Tadini CC, Añon MC, Puppo MC. Emulsifiers: effects on quality of fibre-enriched wheat bread [Internet]. Food and Bioprocess Technology. 2013 ; 6 1228–1239.[citado 2025 nov. 03 ] Available from: https://doi.org/10.1007/s11947-011-0772-7

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