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Artigo de periodico
Do drought-adapted peanut genotypes have different bioactive compounds and ROS-scavenging activity? (2021)
Juliano, Fernanda Francetto; Massarioli, Adna Prado ; Lamuela-Raventos, Rosa Maria; Alvarenga, José Fernando Rinaldi de ; Lima, Liziane Maria de; Santos, Roseane Cavalcanti dos; Silva, Camila Furtunato da; Alencar, Severino Matias de
Source: European Food Research and Technology. Unidades: ESALQ, FCF
Subjects: ÁCIDOS GRAXOS, AMENDOIM, COMPOSTOS FENÓLICOS, ESPÉCIES REATIVAS DE OXIGÊNIO, GENÓTIPOS, RESISTÊNCIA GENÉTICA VEGETAL, SECA
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JULIANO, Fernanda Francetto et al. Do drought-adapted peanut genotypes have different bioactive compounds and ROS-scavenging activity?. European Food Research and Technology, p. 1-10, 2021Tradução . . Disponível em: https://doi.org/10.1007/s00217-021-03714-0. Acesso em: 19 nov. 2024.
APA
Juliano, F. F., Massarioli, A. P., Lamuela-Raventos, R. M., Alvarenga, J. F. R. de, Lima, L. M. de, Santos, R. C. dos, et al. (2021). Do drought-adapted peanut genotypes have different bioactive compounds and ROS-scavenging activity? European Food Research and Technology, 1-10. doi:10.1007/s00217-021-03714-0
NLM
Juliano FF, Massarioli AP, Lamuela-Raventos RM, Alvarenga JFR de, Lima LM de, Santos RC dos, Silva CF da, Alencar SM de. Do drought-adapted peanut genotypes have different bioactive compounds and ROS-scavenging activity? [Internet]. European Food Research and Technology. 2021 ; 1-10.[citado 2024 nov. 19 ] Available from: https://doi.org/10.1007/s00217-021-03714-0
Vancouver
Juliano FF, Massarioli AP, Lamuela-Raventos RM, Alvarenga JFR de, Lima LM de, Santos RC dos, Silva CF da, Alencar SM de. Do drought-adapted peanut genotypes have different bioactive compounds and ROS-scavenging activity? [Internet]. European Food Research and Technology. 2021 ; 1-10.[citado 2024 nov. 19 ] Available from: https://doi.org/10.1007/s00217-021-03714-0
Artigo de periodico
Metabolomics as a marketing tool for geographical indication products: a literature review (2021)
Cassago, Alvaro Luis Lamas; Artêncio, Mateus Manfrin; Giraldi, Janaina de Moura Engracia ; Costa, Fernando Batista da
Source: European Food Research and Technology. Unidades: FCFRP, FEARP
Subjects: MARKETING, QUALIDADE DO PRODUTO, PROPRIEDADE INDUSTRIAL, DENOMINAÇÃO DE ORIGEM, IMPRESSÃO PLANOGRÁFICA, REVISÃO INTEGRATIVA
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CASSAGO, Alvaro Luis Lamas et al. Metabolomics as a marketing tool for geographical indication products: a literature review. European Food Research and Technology, v. 247, p. 2143-2159, 2021Tradução . . Disponível em: https://doi.org/10.1007/s00217-021-03782-2. Acesso em: 19 nov. 2024.
APA
Cassago, A. L. L., Artêncio, M. M., Giraldi, J. de M. E., & Costa, F. B. da. (2021). Metabolomics as a marketing tool for geographical indication products: a literature review. European Food Research and Technology, 247, 2143-2159. doi:10.1007/s00217-021-03782-2
NLM
Cassago ALL, Artêncio MM, Giraldi J de ME, Costa FB da. Metabolomics as a marketing tool for geographical indication products: a literature review [Internet]. European Food Research and Technology. 2021 ; 247 2143-2159.[citado 2024 nov. 19 ] Available from: https://doi.org/10.1007/s00217-021-03782-2
Vancouver
Cassago ALL, Artêncio MM, Giraldi J de ME, Costa FB da. Metabolomics as a marketing tool for geographical indication products: a literature review [Internet]. European Food Research and Technology. 2021 ; 247 2143-2159.[citado 2024 nov. 19 ] Available from: https://doi.org/10.1007/s00217-021-03782-2
Artigo de periodico
Characterization of Cabernet Sauvignon wines from California: determination of origin based on ICP-MS analysis and machine learning techniques (2020)
Costa, Nattane Luíza da; Ximenez, João Paulo Bianchi; Rodrigues, Jairo Lisboa; Barbosa Junior, Fernando ; Barbosa, Rommel
Source: European Food Research and Technology. Unidade: FCFRP
Subjects: VINHO, APRENDIZADO COMPUTACIONAL, ESPECTROMETRIA DE MASSAS
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COSTA, Nattane Luíza da et al. Characterization of Cabernet Sauvignon wines from California: determination of origin based on ICP-MS analysis and machine learning techniques. European Food Research and Technology, v. 246, n. 6, p. 1193-1205, 2020Tradução . . Disponível em: https://doi.org/10.1007/s00217-020-03480-5. Acesso em: 19 nov. 2024.
APA
Costa, N. L. da, Ximenez, J. P. B., Rodrigues, J. L., Barbosa Junior, F., & Barbosa, R. (2020). Characterization of Cabernet Sauvignon wines from California: determination of origin based on ICP-MS analysis and machine learning techniques. European Food Research and Technology, 246( 6), 1193-1205. doi:10.1007/s00217-020-03480-5
NLM
Costa NL da, Ximenez JPB, Rodrigues JL, Barbosa Junior F, Barbosa R. Characterization of Cabernet Sauvignon wines from California: determination of origin based on ICP-MS analysis and machine learning techniques [Internet]. European Food Research and Technology. 2020 ; 246( 6): 1193-1205.[citado 2024 nov. 19 ] Available from: https://doi.org/10.1007/s00217-020-03480-5
Vancouver
Costa NL da, Ximenez JPB, Rodrigues JL, Barbosa Junior F, Barbosa R. Characterization of Cabernet Sauvignon wines from California: determination of origin based on ICP-MS analysis and machine learning techniques [Internet]. European Food Research and Technology. 2020 ; 246( 6): 1193-1205.[citado 2024 nov. 19 ] Available from: https://doi.org/10.1007/s00217-020-03480-5
Artigo de periodico
Finding the most important sensory descriptors to differentiate some Vitis vinifera L. South American wines using support vector machines (2019)
Costa, Nattane Luíza; Llobodanin, Laura Andrea García; Castro, Inar Alves de ; Barbosa, Rommel
Source: European Food Research and Technology. Unidade: FCF
Subjects: VINHO, ANÁLISE SENSORIAL DE ALIMENTOS
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COSTA, Nattane Luíza et al. Finding the most important sensory descriptors to differentiate some Vitis vinifera L. South American wines using support vector machines. European Food Research and Technology, v. 245, p. 1207-1228, 2019Tradução . . Disponível em: https://doi.org/10.1007/s00217-019-03245-9. Acesso em: 19 nov. 2024.
APA
Costa, N. L., Llobodanin, L. A. G., Castro, I. A. de, & Barbosa, R. (2019). Finding the most important sensory descriptors to differentiate some Vitis vinifera L. South American wines using support vector machines. European Food Research and Technology, 245, 1207-1228. doi:10.1007/s00217-019-03245-9
NLM
Costa NL, Llobodanin LAG, Castro IA de, Barbosa R. Finding the most important sensory descriptors to differentiate some Vitis vinifera L. South American wines using support vector machines [Internet]. European Food Research and Technology. 2019 ; 245 1207-1228.[citado 2024 nov. 19 ] Available from: https://doi.org/10.1007/s00217-019-03245-9
Vancouver
Costa NL, Llobodanin LAG, Castro IA de, Barbosa R. Finding the most important sensory descriptors to differentiate some Vitis vinifera L. South American wines using support vector machines [Internet]. European Food Research and Technology. 2019 ; 245 1207-1228.[citado 2024 nov. 19 ] Available from: https://doi.org/10.1007/s00217-019-03245-9
Artigo de periodico
Effect of water activity on lipid oxidation and nonenzymatic browning in Brazil nut flour (2018)
Sartori, Alan Giovanini de Oliveira ; Alencar, Severino Matias de; Bastos, Deborah H. M; Regitano d'Arce, Marisa Aparecida Bismara; Skibsted, Leif H
Source: European Food Research and Technology. Unidades: ESALQ, FSP
Subjects: ÁGUA, CASTANHA, FARINHAS, LIPÍDEOS, OXIDAÇÃO, REAÇÃO DE MAILLARD
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SARTORI, Alan Giovanini de Oliveira et al. Effect of water activity on lipid oxidation and nonenzymatic browning in Brazil nut flour. European Food Research and Technology, p. 1-7, 2018Tradução . . Disponível em: https://doi.org/10.1007/s00217-018-3078-4. Acesso em: 19 nov. 2024.
APA
Sartori, A. G. de O., Alencar, S. M. de, Bastos, D. H. M., Regitano d'Arce, M. A. B., & Skibsted, L. H. (2018). Effect of water activity on lipid oxidation and nonenzymatic browning in Brazil nut flour. European Food Research and Technology, 1-7. doi:10.1007/s00217-018-3078-4
NLM
Sartori AG de O, Alencar SM de, Bastos D H M, Regitano d'Arce MAB, Skibsted LH. Effect of water activity on lipid oxidation and nonenzymatic browning in Brazil nut flour [Internet]. European Food Research and Technology. 2018 ; 1-7.[citado 2024 nov. 19 ] Available from: https://doi.org/10.1007/s00217-018-3078-4
Vancouver
Sartori AG de O, Alencar SM de, Bastos D H M, Regitano d'Arce MAB, Skibsted LH. Effect of water activity on lipid oxidation and nonenzymatic browning in Brazil nut flour [Internet]. European Food Research and Technology. 2018 ; 1-7.[citado 2024 nov. 19 ] Available from: https://doi.org/10.1007/s00217-018-3078-4
Artigo de periodico
Riboflavin and chlorophyll as photosensitizers in electroformed giant unilamellar vesicles as food models (2017)
Wang, Hui-Jing; Liang, Ran; Du, Hui-Hui; Ai, Jing-Xuan; Han, Rui-Min; Zhang, Jian-Ping; Skibsted, Leif Horsfelt
Source: European Food Research and Technology. Unidade: ESALQ
Subjects: ALIMENTOS, ANTIOXIDANTES, CAROTENOIDES, CLOROFILA, LIPÍDEOS DA MEMBRANA, VITAMINAS
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WANG, Hui-Jing et al. Riboflavin and chlorophyll as photosensitizers in electroformed giant unilamellar vesicles as food models. European Food Research and Technology, v. 243, p. 21-26, 2017Tradução . . Disponível em: https://doi.org/10.1007/s00217-016-2718-9. Acesso em: 19 nov. 2024.
APA
Wang, H. -J., Liang, R., Du, H. -H., Ai, J. -X., Han, R. -M., Zhang, J. -P., & Skibsted, L. H. (2017). Riboflavin and chlorophyll as photosensitizers in electroformed giant unilamellar vesicles as food models. European Food Research and Technology, 243, 21-26. doi:10.1007/s00217-016-2718-9
NLM
Wang H-J, Liang R, Du H-H, Ai J-X, Han R-M, Zhang J-P, Skibsted LH. Riboflavin and chlorophyll as photosensitizers in electroformed giant unilamellar vesicles as food models [Internet]. European Food Research and Technology. 2017 ; 243 21-26.[citado 2024 nov. 19 ] Available from: https://doi.org/10.1007/s00217-016-2718-9
Vancouver
Wang H-J, Liang R, Du H-H, Ai J-X, Han R-M, Zhang J-P, Skibsted LH. Riboflavin and chlorophyll as photosensitizers in electroformed giant unilamellar vesicles as food models [Internet]. European Food Research and Technology. 2017 ; 243 21-26.[citado 2024 nov. 19 ] Available from: https://doi.org/10.1007/s00217-016-2718-9
Artigo de periodico
The role of spontaneous fermentation for the production of cachaça: a study of case (2016)
Portugal, Cauré Barbosa; Alcarde, Andre Ricardo; Bortoletto, Aline Marques; Silva, Arthur Paron de
Source: European Food Research and Technology. Unidade: ESALQ
Subjects: CACHAÇA, FERMENTAÇÃO ALCOÓLICA, CANA-DE-AÇÚCAR
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PORTUGAL, Cauré Barbosa et al. The role of spontaneous fermentation for the production of cachaça: a study of case. European Food Research and Technology, 2016Tradução . . Disponível em: https://doi.org/10.1007/s00217-016-2659-3. Acesso em: 19 nov. 2024.
APA
Portugal, C. B., Alcarde, A. R., Bortoletto, A. M., & Silva, A. P. de. (2016). The role of spontaneous fermentation for the production of cachaça: a study of case. European Food Research and Technology. doi:10.1007/s00217-016-2659-3
NLM
Portugal CB, Alcarde AR, Bortoletto AM, Silva AP de. The role of spontaneous fermentation for the production of cachaça: a study of case [Internet]. European Food Research and Technology. 2016 ;[citado 2024 nov. 19 ] Available from: https://doi.org/10.1007/s00217-016-2659-3
Vancouver
Portugal CB, Alcarde AR, Bortoletto AM, Silva AP de. The role of spontaneous fermentation for the production of cachaça: a study of case [Internet]. European Food Research and Technology. 2016 ;[citado 2024 nov. 19 ] Available from: https://doi.org/10.1007/s00217-016-2659-3
Artigo de periodico
Brettanomyces susceptibility to antimicrobial agents used in winemaking: in vitro and practical approaches (2014)
Portugal, Cauré ; Sáenz, Yolanda; Rojo-Bezares, Beatriz; Zarazaga, Myriam; Torres, Carmen; Cacho, Juan; Ruiz-Larrea, Fernanda
Source: European Food Research and Technology. Unidade: ESALQ
Subjects: AGENTES ANTIMICROBIANOS, COMPOSTOS VOLÁTEIS, FERMENTAÇÃO ALCOÓLICA, LEVEDURAS, QUITOSANA, TANINO, VINHO
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PORTUGAL, Cauré et al. Brettanomyces susceptibility to antimicrobial agents used in winemaking: in vitro and practical approaches. European Food Research and Technology, v. 238, p. 641-652, 2014Tradução . . Disponível em: https://doi.org/10.1007/s00217-013-2143-2. Acesso em: 19 nov. 2024.
APA
Portugal, C., Sáenz, Y., Rojo-Bezares, B., Zarazaga, M., Torres, C., Cacho, J., & Ruiz-Larrea, F. (2014). Brettanomyces susceptibility to antimicrobial agents used in winemaking: in vitro and practical approaches. European Food Research and Technology, 238, 641-652. doi:10.1007/s00217-013-2143-2
NLM
Portugal C, Sáenz Y, Rojo-Bezares B, Zarazaga M, Torres C, Cacho J, Ruiz-Larrea F. Brettanomyces susceptibility to antimicrobial agents used in winemaking: in vitro and practical approaches [Internet]. European Food Research and Technology. 2014 ; 238 641-652.[citado 2024 nov. 19 ] Available from: https://doi.org/10.1007/s00217-013-2143-2
Vancouver
Portugal C, Sáenz Y, Rojo-Bezares B, Zarazaga M, Torres C, Cacho J, Ruiz-Larrea F. Brettanomyces susceptibility to antimicrobial agents used in winemaking: in vitro and practical approaches [Internet]. European Food Research and Technology. 2014 ; 238 641-652.[citado 2024 nov. 19 ] Available from: https://doi.org/10.1007/s00217-013-2143-2
Artigo de periodico
Antioxidant enzyme activity and hydrogen peroxide content during the drying of Arabica coffee beans (2013)
Rendón, Mery Y; Gratão, Priscila Lupino; Salva, Terezinha de Jesus Garcia; Azevedo, Ricardo Antunes de; Bragagnolo, Neura
Source: European Food Research and Technology. Unidade: ESALQ
Subjects: SECAGEM, CAFÉ, ANTIOXIDANTES, PEROXIDASE
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ABNT
RENDÓN, Mery Y et al. Antioxidant enzyme activity and hydrogen peroxide content during the drying of Arabica coffee beans. European Food Research and Technology, v. 236, n. 5, p. 753-758, 2013Tradução . . Disponível em: https://doi.org/10.1007/s00217-013-1933-x. Acesso em: 19 nov. 2024.
APA
Rendón, M. Y., Gratão, P. L., Salva, T. de J. G., Azevedo, R. A. de, & Bragagnolo, N. (2013). Antioxidant enzyme activity and hydrogen peroxide content during the drying of Arabica coffee beans. European Food Research and Technology, 236( 5), 753-758. doi:10.1007/s00217-013-1933-x
NLM
Rendón MY, Gratão PL, Salva T de JG, Azevedo RA de, Bragagnolo N. Antioxidant enzyme activity and hydrogen peroxide content during the drying of Arabica coffee beans [Internet]. European Food Research and Technology. 2013 ; 236( 5): 753-758.[citado 2024 nov. 19 ] Available from: https://doi.org/10.1007/s00217-013-1933-x
Vancouver
Rendón MY, Gratão PL, Salva T de JG, Azevedo RA de, Bragagnolo N. Antioxidant enzyme activity and hydrogen peroxide content during the drying of Arabica coffee beans [Internet]. European Food Research and Technology. 2013 ; 236( 5): 753-758.[citado 2024 nov. 19 ] Available from: https://doi.org/10.1007/s00217-013-1933-x
Artigo de periodico
Effect of grape pre-drying and static pomace contact on physicochemical properties and sensory acceptance of Brazilian (Bordô and Isabel) red wines (2012)
Castilhos, Maurício Bonatto Machado de; Silva, Ana Carolina Conti e ; Del Bianchi, Vanildo Luiz
Source: European Food Research and Technology. Unidade: ESALQ
Subjects: ANÁLISE SENSORIAL DE ALIMENTOS, BAGAÇOS, QUALIDADE DOS ALIMENTOS, SECAGEM DE ALIMENTOS, UVA, VINHO
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CASTILHOS, Maurício Bonatto Machado de e SILVA, Ana Carolina Conti e e DEL BIANCHI, Vanildo Luiz. Effect of grape pre-drying and static pomace contact on physicochemical properties and sensory acceptance of Brazilian (Bordô and Isabel) red wines. European Food Research and Technology, v. 235, p. 345-354, 2012Tradução . . Disponível em: https://doi.org/10.1007/s00217-012-1764-1. Acesso em: 19 nov. 2024.
APA
Castilhos, M. B. M. de, Silva, A. C. C. e, & Del Bianchi, V. L. (2012). Effect of grape pre-drying and static pomace contact on physicochemical properties and sensory acceptance of Brazilian (Bordô and Isabel) red wines. European Food Research and Technology, 235, 345-354. doi:10.1007/s00217-012-1764-1
NLM
Castilhos MBM de, Silva ACC e, Del Bianchi VL. Effect of grape pre-drying and static pomace contact on physicochemical properties and sensory acceptance of Brazilian (Bordô and Isabel) red wines [Internet]. European Food Research and Technology. 2012 ; 235 345-354.[citado 2024 nov. 19 ] Available from: https://doi.org/10.1007/s00217-012-1764-1
Vancouver
Castilhos MBM de, Silva ACC e, Del Bianchi VL. Effect of grape pre-drying and static pomace contact on physicochemical properties and sensory acceptance of Brazilian (Bordô and Isabel) red wines [Internet]. European Food Research and Technology. 2012 ; 235 345-354.[citado 2024 nov. 19 ] Available from: https://doi.org/10.1007/s00217-012-1764-1
Artigo de periodico
Correlation between sensory and chemical markers in the evaluation of Brazil nut oxidative shelf-life (2011)
Zajdenwerg, Camile; Franco, Gabriel F; Alamed, Jean; Decker, Eric A; Castro, Inar Alves de
Source: European Food Research and Technology. Unidade: FCF
Subjects: ANTIOXIDANTES (ATIVIDADE), OXIDAÇÃO, PEROXIDASE
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ABNT
ZAJDENWERG, Camile et al. Correlation between sensory and chemical markers in the evaluation of Brazil nut oxidative shelf-life. European Food Research and Technology, v. 233, n. 1, p. 109-116, 2011Tradução . . Disponível em: https://doi.org/10.1007/s00217-011-1493-x. Acesso em: 19 nov. 2024.
APA
Zajdenwerg, C., Franco, G. F., Alamed, J., Decker, E. A., & Castro, I. A. de. (2011). Correlation between sensory and chemical markers in the evaluation of Brazil nut oxidative shelf-life. European Food Research and Technology, 233( 1), 109-116. doi:10.1007/s00217-011-1493-x
NLM
Zajdenwerg C, Franco GF, Alamed J, Decker EA, Castro IA de. Correlation between sensory and chemical markers in the evaluation of Brazil nut oxidative shelf-life [Internet]. European Food Research and Technology. 2011 ; 233( 1): 109-116.[citado 2024 nov. 19 ] Available from: https://doi.org/10.1007/s00217-011-1493-x
Vancouver
Zajdenwerg C, Franco GF, Alamed J, Decker EA, Castro IA de. Correlation between sensory and chemical markers in the evaluation of Brazil nut oxidative shelf-life [Internet]. European Food Research and Technology. 2011 ; 233( 1): 109-116.[citado 2024 nov. 19 ] Available from: https://doi.org/10.1007/s00217-011-1493-x
Artigo de periodico
Carotenoids production from a newly isolated Sporidiobolus pararoseus strain by submerged fermentation (2011)
Cabral, Maria Marina Serrão; Cence, Karine; Zeni, Jamile; Tsai, Siu Mui; Durrer, Ademir; Foltran, Lillian Liva; Toniazzo, Geciane; Valduga, Eunice; Treichel, Helen
Source: European Food Research and Technology. Unidade: CENA
Subjects: FUNGOS, PIGMENTOS VEGETAIS (PRODUÇÃO)
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ABNT
CABRAL, Maria Marina Serrão et al. Carotenoids production from a newly isolated Sporidiobolus pararoseus strain by submerged fermentation. European Food Research and Technology, v. 233, n. 1, p. 159-166, 2011Tradução . . Disponível em: https://doi.org/10.1007/s00217-011-1510-0. Acesso em: 19 nov. 2024.
APA
Cabral, M. M. S., Cence, K., Zeni, J., Tsai, S. M., Durrer, A., Foltran, L. L., et al. (2011). Carotenoids production from a newly isolated Sporidiobolus pararoseus strain by submerged fermentation. European Food Research and Technology, 233( 1), 159-166. doi:10.1007/s00217-011-1510-0
NLM
Cabral MMS, Cence K, Zeni J, Tsai SM, Durrer A, Foltran LL, Toniazzo G, Valduga E, Treichel H. Carotenoids production from a newly isolated Sporidiobolus pararoseus strain by submerged fermentation [Internet]. European Food Research and Technology. 2011 ; 233( 1): 159-166.[citado 2024 nov. 19 ] Available from: https://doi.org/10.1007/s00217-011-1510-0
Vancouver
Cabral MMS, Cence K, Zeni J, Tsai SM, Durrer A, Foltran LL, Toniazzo G, Valduga E, Treichel H. Carotenoids production from a newly isolated Sporidiobolus pararoseus strain by submerged fermentation [Internet]. European Food Research and Technology. 2011 ; 233( 1): 159-166.[citado 2024 nov. 19 ] Available from: https://doi.org/10.1007/s00217-011-1510-0
Artigo de periodico
Mate (Ilex paraguariensis) as dietary additive for broilers: performance and oxidative stability of meat (2011)
Racanicci, Aline M. C; Menten, José F. M ; Alencar, Severino M ; Buissa, Rodrigo S; Skibsted, Leif H
Source: European Food Research and Technology. Unidade: ESALQ
Subjects: ÁCIDOS GRAXOS, ANTIOXIDANTES, CARNES E DERIVADOS, FRANGOS DE CORTE, COZIMENTO, LIPÍDEOS, OXIDAÇÃO
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ABNT
RACANICCI, Aline M. C et al. Mate (Ilex paraguariensis) as dietary additive for broilers: performance and oxidative stability of meat. European Food Research and Technology, v. 232, p. 655-661, 2011Tradução . . Disponível em: https://doi.org/10.1007/s00217-011-1432-x. Acesso em: 19 nov. 2024.
APA
Racanicci, A. M. C., Menten, J. F. M., Alencar, S. M., Buissa, R. S., & Skibsted, L. H. (2011). Mate (Ilex paraguariensis) as dietary additive for broilers: performance and oxidative stability of meat. European Food Research and Technology, 232, 655-661. doi:10.1007/s00217-011-1432-x
NLM
Racanicci AMC, Menten JFM, Alencar SM, Buissa RS, Skibsted LH. Mate (Ilex paraguariensis) as dietary additive for broilers: performance and oxidative stability of meat [Internet]. European Food Research and Technology. 2011 ; 232 655-661.[citado 2024 nov. 19 ] Available from: https://doi.org/10.1007/s00217-011-1432-x
Vancouver
Racanicci AMC, Menten JFM, Alencar SM, Buissa RS, Skibsted LH. Mate (Ilex paraguariensis) as dietary additive for broilers: performance and oxidative stability of meat [Internet]. European Food Research and Technology. 2011 ; 232 655-661.[citado 2024 nov. 19 ] Available from: https://doi.org/10.1007/s00217-011-1432-x
Artigo de periodico
Quenching of excited states of red-pigment zinc protoporphyrin: IX by hemin and natural reductors in dry-cured hams (2011)
Becker,Eleonora Miquel; Cardoso, Daniel Rodrigues ; Skibsted, Leif H.
Source: European Food Research and Technology. Unidade: IQSC
Assunto: TECNOLOGIA DE ALIMENTOS
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ABNT
BECKER, Eleonora Miquel e CARDOSO, Daniel Rodrigues e SKIBSTED, Leif H. Quenching of excited states of red-pigment zinc protoporphyrin: IX by hemin and natural reductors in dry-cured hams. European Food Research and Technology, v. 232, n. 2, p. 343-349, 2011Tradução . . Disponível em: https://doi.org/10.1007/s00217-010-1392-6. Acesso em: 19 nov. 2024.
APA
Becker, E. M., Cardoso, D. R., & Skibsted, L. H. (2011). Quenching of excited states of red-pigment zinc protoporphyrin: IX by hemin and natural reductors in dry-cured hams. European Food Research and Technology, 232( 2), 343-349. doi:10.1007/s00217-010-1392-6
NLM
Becker EM, Cardoso DR, Skibsted LH. Quenching of excited states of red-pigment zinc protoporphyrin: IX by hemin and natural reductors in dry-cured hams [Internet]. European Food Research and Technology. 2011 ; 232( 2): 343-349.[citado 2024 nov. 19 ] Available from: https://doi.org/10.1007/s00217-010-1392-6
Vancouver
Becker EM, Cardoso DR, Skibsted LH. Quenching of excited states of red-pigment zinc protoporphyrin: IX by hemin and natural reductors in dry-cured hams [Internet]. European Food Research and Technology. 2011 ; 232( 2): 343-349.[citado 2024 nov. 19 ] Available from: https://doi.org/10.1007/s00217-010-1392-6
Artigo de periodico
The effect of kefir addition on microstructure parameters and physical properties of porous white bread (2006)
Esteller, Mauricio Sergio; Zancanaro Júnior, Orlando; Palmeira, Camila Nunes Santos; Lannes, Suzana Caetano da Silva
Source: European Food Research and Technology. Unidade: FCF
Subjects: TECNOLOGIA DE ALIMENTOS, PRODUTOS DA PANIFICAÇÃO, PÃO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
ESTELLER, Mauricio Sergio et al. The effect of kefir addition on microstructure parameters and physical properties of porous white bread. European Food Research and Technology, v. 222, n. 1-2, p. 26-31, 2006Tradução . . Disponível em: https://doi.org/10.1007/s00217-005-0103-1. Acesso em: 19 nov. 2024.
APA
Esteller, M. S., Zancanaro Júnior, O., Palmeira, C. N. S., & Lannes, S. C. da S. (2006). The effect of kefir addition on microstructure parameters and physical properties of porous white bread. European Food Research and Technology, 222( 1-2), 26-31. doi:10.1007/s00217-005-0103-1
NLM
Esteller MS, Zancanaro Júnior O, Palmeira CNS, Lannes SC da S. The effect of kefir addition on microstructure parameters and physical properties of porous white bread [Internet]. European Food Research and Technology. 2006 ; 222( 1-2): 26-31.[citado 2024 nov. 19 ] Available from: https://doi.org/10.1007/s00217-005-0103-1
Vancouver
Esteller MS, Zancanaro Júnior O, Palmeira CNS, Lannes SC da S. The effect of kefir addition on microstructure parameters and physical properties of porous white bread [Internet]. European Food Research and Technology. 2006 ; 222( 1-2): 26-31.[citado 2024 nov. 19 ] Available from: https://doi.org/10.1007/s00217-005-0103-1
Artigo de periodico
Antioxidant effect of dittany (Origanum dictamnus) in pre-cooked chicken meat balls during chill-storage in comparison to rosemary (Rosmarinus officinalis) (2004)
Racanicci, A. M. C.; Danielsen, B.; Menten, José Fernando Machado; Regitano-D'Arce, Marisa Aparecida Bismara; Skibsted, L. H.
Source: European Food Research and Technology. Unidade: ESALQ
Subjects: ANTIOXIDANTES, CONSERVAÇÃO DE ALIMENTOS PELO FRIO, CARNES E DERIVADOS, GALINHAS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
RACANICCI, A. M. C. et al. Antioxidant effect of dittany (Origanum dictamnus) in pre-cooked chicken meat balls during chill-storage in comparison to rosemary (Rosmarinus officinalis). European Food Research and Technology, v. 218, p. 521-524, 2004Tradução . . Disponível em: https://doi.org/10.1007/s00217-004-0907-4. Acesso em: 19 nov. 2024.
APA
Racanicci, A. M. C., Danielsen, B., Menten, J. F. M., Regitano-D'Arce, M. A. B., & Skibsted, L. H. (2004). Antioxidant effect of dittany (Origanum dictamnus) in pre-cooked chicken meat balls during chill-storage in comparison to rosemary (Rosmarinus officinalis). European Food Research and Technology, 218, 521-524. doi:10.1007/s00217-004-0907-4
NLM
Racanicci AMC, Danielsen B, Menten JFM, Regitano-D'Arce MAB, Skibsted LH. Antioxidant effect of dittany (Origanum dictamnus) in pre-cooked chicken meat balls during chill-storage in comparison to rosemary (Rosmarinus officinalis) [Internet]. European Food Research and Technology. 2004 ; 218 521-524.[citado 2024 nov. 19 ] Available from: https://doi.org/10.1007/s00217-004-0907-4
Vancouver
Racanicci AMC, Danielsen B, Menten JFM, Regitano-D'Arce MAB, Skibsted LH. Antioxidant effect of dittany (Origanum dictamnus) in pre-cooked chicken meat balls during chill-storage in comparison to rosemary (Rosmarinus officinalis) [Internet]. European Food Research and Technology. 2004 ; 218 521-524.[citado 2024 nov. 19 ] Available from: https://doi.org/10.1007/s00217-004-0907-4
Artigo de periodico
Evaluation of Brazilian woods as an alternative to oak for cachaças aging (2003)
Faria, João B.; Cardello, Helena M. A. B.; Boscolo, Maurício; Isique, William Deodato; Odello, Luigi; Franco, Douglas Wagner
Source: European Food Research and Technology. Unidade: IQSC
Subjects: QUÍMICA, TECNOLOGIA, PESQUISA, ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
FARIA, João B. et al. Evaluation of Brazilian woods as an alternative to oak for cachaças aging. European Food Research and Technology, v. 218, n. 1, p. 83-87, 2003Tradução . . Disponível em: https://doi.org/10.1007/s00217-003-0795-z. Acesso em: 19 nov. 2024.
APA
Faria, J. B., Cardello, H. M. A. B., Boscolo, M., Isique, W. D., Odello, L., & Franco, D. W. (2003). Evaluation of Brazilian woods as an alternative to oak for cachaças aging. European Food Research and Technology, 218( 1), 83-87. doi:10.1007/s00217-003-0795-z
NLM
Faria JB, Cardello HMAB, Boscolo M, Isique WD, Odello L, Franco DW. Evaluation of Brazilian woods as an alternative to oak for cachaças aging [Internet]. European Food Research and Technology. 2003 ; 218( 1): 83-87.[citado 2024 nov. 19 ] Available from: https://doi.org/10.1007/s00217-003-0795-z
Vancouver
Faria JB, Cardello HMAB, Boscolo M, Isique WD, Odello L, Franco DW. Evaluation of Brazilian woods as an alternative to oak for cachaças aging [Internet]. European Food Research and Technology. 2003 ; 218( 1): 83-87.[citado 2024 nov. 19 ] Available from: https://doi.org/10.1007/s00217-003-0795-z
Artigo de periodico
Phenols and metals in sugar-cane spirits: Quantitative analysis and effect on radical formation and radical scavenging (2002)
Bettin, Sandra Maria; Isique, William Deodato; Franco, Douglas Wagner; Andersen, Mogens L.; Knudsen, Svend; Skibsted, Leif H.
Source: European Food Research and Technology. Unidade: IQSC
Assunto: QUÍMICA INORGÂNICA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
BETTIN, Sandra Maria et al. Phenols and metals in sugar-cane spirits: Quantitative analysis and effect on radical formation and radical scavenging. European Food Research and Technology, v. 215, p. 169-175, 2002Tradução . . Disponível em: https://doi.org/10.1007/s00217-002-0517-y. Acesso em: 19 nov. 2024.
APA
Bettin, S. M., Isique, W. D., Franco, D. W., Andersen, M. L., Knudsen, S., & Skibsted, L. H. (2002). Phenols and metals in sugar-cane spirits: Quantitative analysis and effect on radical formation and radical scavenging. European Food Research and Technology, 215, 169-175. doi:10.1007/s00217-002-0517-y
NLM
Bettin SM, Isique WD, Franco DW, Andersen ML, Knudsen S, Skibsted LH. Phenols and metals in sugar-cane spirits: Quantitative analysis and effect on radical formation and radical scavenging [Internet]. European Food Research and Technology. 2002 ; 215 169-175.[citado 2024 nov. 19 ] Available from: https://doi.org/10.1007/s00217-002-0517-y
Vancouver
Bettin SM, Isique WD, Franco DW, Andersen ML, Knudsen S, Skibsted LH. Phenols and metals in sugar-cane spirits: Quantitative analysis and effect on radical formation and radical scavenging [Internet]. European Food Research and Technology. 2002 ; 215 169-175.[citado 2024 nov. 19 ] Available from: https://doi.org/10.1007/s00217-002-0517-y

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