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Artigo de periodico
Effect of fruit by-products and orange pectin on folate (vitamin B9) production by selected starter and probiotic strains (2024)
Cucick, Ana Clara Candelaria ; Bedani, Raquel; Ribeiro, Lara Santos; Franco, Bernadette Dora Gombossy de Melo ; Saad, Susana Marta Isay
Source: International Journal of Food Science and Technology. Unidade: FCF
Subjects: PECTINA, ÁCIDO LÁCTICO
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ABNT
CUCICK, Ana Clara Candelaria et al. Effect of fruit by-products and orange pectin on folate (vitamin B9) production by selected starter and probiotic strains. International Journal of Food Science and Technology, v. 59, n. 6, p. 3929-3938, 2024Tradução . . Disponível em: https://dx.doi.org/10.1111/ijfs.17141. Acesso em: 27 nov. 2025.
APA
Cucick, A. C. C., Bedani, R., Ribeiro, L. S., Franco, B. D. G. de M., & Saad, S. M. I. (2024). Effect of fruit by-products and orange pectin on folate (vitamin B9) production by selected starter and probiotic strains. International Journal of Food Science and Technology, 59( 6), 3929-3938. doi:10.1111/ijfs.17141
NLM
Cucick ACC, Bedani R, Ribeiro LS, Franco BDG de M, Saad SMI. Effect of fruit by-products and orange pectin on folate (vitamin B9) production by selected starter and probiotic strains [Internet]. International Journal of Food Science and Technology. 2024 ; 59( 6): 3929-3938.[citado 2025 nov. 27 ] Available from: https://dx.doi.org/10.1111/ijfs.17141
Vancouver
Cucick ACC, Bedani R, Ribeiro LS, Franco BDG de M, Saad SMI. Effect of fruit by-products and orange pectin on folate (vitamin B9) production by selected starter and probiotic strains [Internet]. International Journal of Food Science and Technology. 2024 ; 59( 6): 3929-3938.[citado 2025 nov. 27 ] Available from: https://dx.doi.org/10.1111/ijfs.17141
Artigo de periodico
Metabolomics reveals how ethylene-auxin interaction delays tomato ripening maintaining fruit nutritional and sensorial quality (2024)
Tobaruela, Eric de Castro ; Meza, Silvia Leticia Rivero ; Massaretto, Isabel Louro ; Pascoal, Grazieli Benedetti; Freschi, Luciano ; Purgatto, Eduardo
Source: International Journal of Food Science and Technology. Unidades: IB, FCF
Subjects: METABOLÔMICA, METABÓLITOS, CROMATOGRAFIA LÍQUIDA DE ALTA EFICIÊNCIA, SOLANACEAE, COMPOSTOS VOLÁTEIS
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ABNT
TOBARUELA, Eric de Castro et al. Metabolomics reveals how ethylene-auxin interaction delays tomato ripening maintaining fruit nutritional and sensorial quality. International Journal of Food Science and Technology, v. 59, n. 6, p. 4315-4325, 2024Tradução . . Disponível em: https://dx.doi.org/10.1111/ijfs.16971. Acesso em: 27 nov. 2025.
APA
Tobaruela, E. de C., Meza, S. L. R., Massaretto, I. L., Pascoal, G. B., Freschi, L., & Purgatto, E. (2024). Metabolomics reveals how ethylene-auxin interaction delays tomato ripening maintaining fruit nutritional and sensorial quality. International Journal of Food Science and Technology, 59( 6), 4315-4325. doi:10.1111/ijfs.16971
NLM
Tobaruela E de C, Meza SLR, Massaretto IL, Pascoal GB, Freschi L, Purgatto E. Metabolomics reveals how ethylene-auxin interaction delays tomato ripening maintaining fruit nutritional and sensorial quality [Internet]. International Journal of Food Science and Technology. 2024 ; 59( 6): 4315-4325.[citado 2025 nov. 27 ] Available from: https://dx.doi.org/10.1111/ijfs.16971
Vancouver
Tobaruela E de C, Meza SLR, Massaretto IL, Pascoal GB, Freschi L, Purgatto E. Metabolomics reveals how ethylene-auxin interaction delays tomato ripening maintaining fruit nutritional and sensorial quality [Internet]. International Journal of Food Science and Technology. 2024 ; 59( 6): 4315-4325.[citado 2025 nov. 27 ] Available from: https://dx.doi.org/10.1111/ijfs.16971
Artigo de periodico
Effect of inulin on growth and bacteriocin production by Lactobacillus plantarum in stationary and shaken cultures (2015)
Sabo, Sabrina da Silva; Converti, Attilio; Todorov, Svetoslav Dimitrov ; Domínguez, José Manuel; Oliveira, Ricardo Pinheiro de Souza
Source: International Journal of Food Science and Technology. Unidade: FCF
Subjects: LACTOBACILLUS, PROBIÓTICOS, SUPLEMENTAÇÃO ALIMENTAR
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ABNT
SABO, Sabrina da Silva et al. Effect of inulin on growth and bacteriocin production by Lactobacillus plantarum in stationary and shaken cultures. International Journal of Food Science and Technology, v. 50, p. 864–870, 2015Tradução . . Disponível em: https://doi.org/10.1111/ijfs.12711. Acesso em: 27 nov. 2025.
APA
Sabo, S. da S., Converti, A., Todorov, S. D., Domínguez, J. M., & Oliveira, R. P. de S. (2015). Effect of inulin on growth and bacteriocin production by Lactobacillus plantarum in stationary and shaken cultures. International Journal of Food Science and Technology, 50, 864–870. doi:10.1111/ijfs.12711
NLM
Sabo S da S, Converti A, Todorov SD, Domínguez JM, Oliveira RP de S. Effect of inulin on growth and bacteriocin production by Lactobacillus plantarum in stationary and shaken cultures [Internet]. International Journal of Food Science and Technology. 2015 ; 50 864–870.[citado 2025 nov. 27 ] Available from: https://doi.org/10.1111/ijfs.12711
Vancouver
Sabo S da S, Converti A, Todorov SD, Domínguez JM, Oliveira RP de S. Effect of inulin on growth and bacteriocin production by Lactobacillus plantarum in stationary and shaken cultures [Internet]. International Journal of Food Science and Technology. 2015 ; 50 864–870.[citado 2025 nov. 27 ] Available from: https://doi.org/10.1111/ijfs.12711
Artigo de periodico
Probiotic potential and sensory properties of coconut flan supplemented with Lactobacillus paracasei and Bifidobacterium lactis (2008)
Corrêa, Sabrina Barros de Mattos; Castro, Inar Alves de ; Saad, Susana Marta Isay
Source: International Journal of Food Science and Technology. Unidade: FCF
Subjects: LACTOBACILLUS, ALIMENTOS FUNCIONAIS
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ABNT
CORRÊA, Sabrina Barros de Mattos e CASTRO, Inar Alves de e SAAD, Susana Marta Isay. Probiotic potential and sensory properties of coconut flan supplemented with Lactobacillus paracasei and Bifidobacterium lactis. International Journal of Food Science and Technology, v. 43, n. 9, p. 1560-1568, 2008Tradução . . Disponível em: https://doi.org/10.1111/j.1365-2621.2007.01585.x. Acesso em: 27 nov. 2025.
APA
Corrêa, S. B. de M., Castro, I. A. de, & Saad, S. M. I. (2008). Probiotic potential and sensory properties of coconut flan supplemented with Lactobacillus paracasei and Bifidobacterium lactis. International Journal of Food Science and Technology, 43( 9), 1560-1568. doi:10.1111/j.1365-2621.2007.01585.x
NLM
Corrêa SB de M, Castro IA de, Saad SMI. Probiotic potential and sensory properties of coconut flan supplemented with Lactobacillus paracasei and Bifidobacterium lactis [Internet]. International Journal of Food Science and Technology. 2008 ;43( 9): 1560-1568.[citado 2025 nov. 27 ] Available from: https://doi.org/10.1111/j.1365-2621.2007.01585.x
Vancouver
Corrêa SB de M, Castro IA de, Saad SMI. Probiotic potential and sensory properties of coconut flan supplemented with Lactobacillus paracasei and Bifidobacterium lactis [Internet]. International Journal of Food Science and Technology. 2008 ;43( 9): 1560-1568.[citado 2025 nov. 27 ] Available from: https://doi.org/10.1111/j.1365-2621.2007.01585.x
Artigo de periodico
Sensory evaluation of probiotic Minas fresh cheese with Lactobacillus acidophilus added solely or in co-culture with a thermophilic starter culture (2008)
Souza, Cínthia Hoch Batista de; Buriti, Flávia Carolina Alonso; Behrens, Jorge Herman; Saad, Susana Marta Isay
Source: International Journal of Food Science and Technology. Unidade: FCF
Subjects: QUEIJO, LACTOBACILLUS, ALIMENTOS FUNCIONAIS
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ABNT
SOUZA, Cínthia Hoch Batista de et al. Sensory evaluation of probiotic Minas fresh cheese with Lactobacillus acidophilus added solely or in co-culture with a thermophilic starter culture. International Journal of Food Science and Technology, v. 43, n. 5, p. 871-877, 2008Tradução . . Disponível em: https://doi.org/10.1111/j.1365-2621.2007.01534.x. Acesso em: 27 nov. 2025.
APA
Souza, C. H. B. de, Buriti, F. C. A., Behrens, J. H., & Saad, S. M. I. (2008). Sensory evaluation of probiotic Minas fresh cheese with Lactobacillus acidophilus added solely or in co-culture with a thermophilic starter culture. International Journal of Food Science and Technology, 43( 5), 871-877. doi:10.1111/j.1365-2621.2007.01534.x
NLM
Souza CHB de, Buriti FCA, Behrens JH, Saad SMI. Sensory evaluation of probiotic Minas fresh cheese with Lactobacillus acidophilus added solely or in co-culture with a thermophilic starter culture [Internet]. International Journal of Food Science and Technology. 2008 ;43( 5): 871-877.[citado 2025 nov. 27 ] Available from: https://doi.org/10.1111/j.1365-2621.2007.01534.x
Vancouver
Souza CHB de, Buriti FCA, Behrens JH, Saad SMI. Sensory evaluation of probiotic Minas fresh cheese with Lactobacillus acidophilus added solely or in co-culture with a thermophilic starter culture [Internet]. International Journal of Food Science and Technology. 2008 ;43( 5): 871-877.[citado 2025 nov. 27 ] Available from: https://doi.org/10.1111/j.1365-2621.2007.01534.x
Artigo de periodico
Sterilization by pure oxygen plasma and by oxygen-hydrogen peroxide plasma: an efficacy study (2008)
Boscariol, Michelle Rigamonti; Moreira, Adir José; Mansano, Ronaldo Domingues ; Kikuchi, Irene Satiko ; Pinto, Terezinha de Jesus Andreoli
Source: International Journal of Food Science and Technology. Unidades: EP, FCF
Subjects: PLASMA, OXIGÊNIO, MICROBIOLOGIA
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ABNT
BOSCARIOL, Michelle Rigamonti et al. Sterilization by pure oxygen plasma and by oxygen-hydrogen peroxide plasma: an efficacy study. International Journal of Food Science and Technology, v. 43, n. 5, p. 170-175, 2008Tradução . . Acesso em: 27 nov. 2025.
APA
Boscariol, M. R., Moreira, A. J., Mansano, R. D., Kikuchi, I. S., & Pinto, T. de J. A. (2008). Sterilization by pure oxygen plasma and by oxygen-hydrogen peroxide plasma: an efficacy study. International Journal of Food Science and Technology, 43( 5), 170-175.
NLM
Boscariol MR, Moreira AJ, Mansano RD, Kikuchi IS, Pinto T de JA. Sterilization by pure oxygen plasma and by oxygen-hydrogen peroxide plasma: an efficacy study. International Journal of Food Science and Technology. 2008 ;43( 5): 170-175.[citado 2025 nov. 27 ]
Vancouver
Boscariol MR, Moreira AJ, Mansano RD, Kikuchi IS, Pinto T de JA. Sterilization by pure oxygen plasma and by oxygen-hydrogen peroxide plasma: an efficacy study. International Journal of Food Science and Technology. 2008 ;43( 5): 170-175.[citado 2025 nov. 27 ]
Artigo de periodico
A study on the acceptability and consumer attitude towards parboiled rice (2006)
Heinemann, Riana Jordão Barrozo; Behrens, Jorge Herman; Lanfer Marquez, Ursula Maria
Source: International Journal of Food Science and Technology. Unidade: FCF
Subjects: NUTRIÇÃO EXPERIMENTAL, ARROZ (ANÁLISE;AVALIAÇÃO), CONSUMO DE ALIMENTOS
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ABNT
HEINEMANN, Riana Jordão Barrozo e BEHRENS, Jorge Herman e LANFER MARQUEZ, Ursula Maria. A study on the acceptability and consumer attitude towards parboiled rice. International Journal of Food Science and Technology, v. 41, n. 6, p. 627-634, 2006Tradução . . Disponível em: https://doi.org/10.1111/j.1365-2621.2005.01118.x. Acesso em: 27 nov. 2025.
APA
Heinemann, R. J. B., Behrens, J. H., & Lanfer Marquez, U. M. (2006). A study on the acceptability and consumer attitude towards parboiled rice. International Journal of Food Science and Technology, 41( 6), 627-634. doi:10.1111/j.1365-2621.2005.01118.x
NLM
Heinemann RJB, Behrens JH, Lanfer Marquez UM. A study on the acceptability and consumer attitude towards parboiled rice [Internet]. International Journal of Food Science and Technology. 2006 ; 41( 6): 627-634.[citado 2025 nov. 27 ] Available from: https://doi.org/10.1111/j.1365-2621.2005.01118.x
Vancouver
Heinemann RJB, Behrens JH, Lanfer Marquez UM. A study on the acceptability and consumer attitude towards parboiled rice [Internet]. International Journal of Food Science and Technology. 2006 ; 41( 6): 627-634.[citado 2025 nov. 27 ] Available from: https://doi.org/10.1111/j.1365-2621.2005.01118.x
Artigo de periodico
2,2-diphenyl-1-picrylhydrazil free radical scavenging activity of antioxidant mixtures evaluated by response surface methodology (2006)
Castro, Inar Alves de ; Rogero, Marcelo Macedo ; Junqueira, Roberto Moraes; Carrapeiro, Mariana Magalhães
Source: International Journal of Food Science and Technology. Unidade: FCF
Subjects: ANTIOXIDANTES (ATIVIDADE), ÁCIDOS ASCÓRBICOS, RADICAIS LIVRES
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ABNT
CASTRO, Inar Alves de et al. 2,2-diphenyl-1-picrylhydrazil free radical scavenging activity of antioxidant mixtures evaluated by response surface methodology. International Journal of Food Science and Technology, v. 41, p. 59-67, 2006Tradução . . Disponível em: https://doi.org/10.1111/j.1365-2621.2006.01306.x. Acesso em: 27 nov. 2025.
APA
Castro, I. A. de, Rogero, M. M., Junqueira, R. M., & Carrapeiro, M. M. (2006). 2,2-diphenyl-1-picrylhydrazil free radical scavenging activity of antioxidant mixtures evaluated by response surface methodology. International Journal of Food Science and Technology, 41, 59-67. doi:10.1111/j.1365-2621.2006.01306.x
NLM
Castro IA de, Rogero MM, Junqueira RM, Carrapeiro MM. 2,2-diphenyl-1-picrylhydrazil free radical scavenging activity of antioxidant mixtures evaluated by response surface methodology [Internet]. International Journal of Food Science and Technology. 2006 ; 41 59-67.[citado 2025 nov. 27 ] Available from: https://doi.org/10.1111/j.1365-2621.2006.01306.x
Vancouver
Castro IA de, Rogero MM, Junqueira RM, Carrapeiro MM. 2,2-diphenyl-1-picrylhydrazil free radical scavenging activity of antioxidant mixtures evaluated by response surface methodology [Internet]. International Journal of Food Science and Technology. 2006 ; 41 59-67.[citado 2025 nov. 27 ] Available from: https://doi.org/10.1111/j.1365-2621.2006.01306.x
Artigo de periodico
Simultaneous optimization of response variables in protein mixture formulation: constrained simplex method approach (2003)
Castro, Inar Alves de ; Silva, Rui Sergio F.; Tirapegui, Júlio; Borsato, D.; Bona, E.
Source: International Journal of Food Science and Technology. Unidade: FCF
Subjects: ALIMENTOS FORMULADOS, QUALIDADE DOS ALIMENTOS
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ABNT
CASTRO, Inar Alves de et al. Simultaneous optimization of response variables in protein mixture formulation: constrained simplex method approach. International Journal of Food Science and Technology, v. 38, n. 2, p. 103-110, 2003Tradução . . Disponível em: https://doi.org/10.1046/j.1365-2621.2003.00650.x. Acesso em: 27 nov. 2025.
APA
Castro, I. A. de, Silva, R. S. F., Tirapegui, J., Borsato, D., & Bona, E. (2003). Simultaneous optimization of response variables in protein mixture formulation: constrained simplex method approach. International Journal of Food Science and Technology, 38( 2), 103-110. doi:10.1046/j.1365-2621.2003.00650.x
NLM
Castro IA de, Silva RSF, Tirapegui J, Borsato D, Bona E. Simultaneous optimization of response variables in protein mixture formulation: constrained simplex method approach [Internet]. International Journal of Food Science and Technology. 2003 ; 38( 2): 103-110.[citado 2025 nov. 27 ] Available from: https://doi.org/10.1046/j.1365-2621.2003.00650.x
Vancouver
Castro IA de, Silva RSF, Tirapegui J, Borsato D, Bona E. Simultaneous optimization of response variables in protein mixture formulation: constrained simplex method approach [Internet]. International Journal of Food Science and Technology. 2003 ; 38( 2): 103-110.[citado 2025 nov. 27 ] Available from: https://doi.org/10.1046/j.1365-2621.2003.00650.x
Artigo de periodico
Optimization of extrusion cooking of lung proteins by response surface methodology (1991)
Bastos, Deborah Helena Markowicz ; Domenech, C H; Arêas, José Alfredo Gomes
Source: International Journal of Food Science and Technology. Unidade: FCF
Subjects: TECNOLOGIA DE ALIMENTOS, ALIMENTOS DE ORIGEM ANIMAL, PROTEINAS (METABOLISMO)
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ABNT
BASTOS, Deborah Helena Markowicz e DOMENECH, C H e ARÊAS, José Alfredo Gomes. Optimization of extrusion cooking of lung proteins by response surface methodology. International Journal of Food Science and Technology, v. 26, p. 403-8, 1991Tradução . . Disponível em: https://doi.org/10.1111/j.1365-2621.1991.tb01983.x. Acesso em: 27 nov. 2025.
APA
Bastos, D. H. M., Domenech, C. H., & Arêas, J. A. G. (1991). Optimization of extrusion cooking of lung proteins by response surface methodology. International Journal of Food Science and Technology, 26, 403-8. doi:10.1111/j.1365-2621.1991.tb01983.x
NLM
Bastos DHM, Domenech CH, Arêas JAG. Optimization of extrusion cooking of lung proteins by response surface methodology [Internet]. International Journal of Food Science and Technology. 1991 ;26 403-8.[citado 2025 nov. 27 ] Available from: https://doi.org/10.1111/j.1365-2621.1991.tb01983.x
Vancouver
Bastos DHM, Domenech CH, Arêas JAG. Optimization of extrusion cooking of lung proteins by response surface methodology [Internet]. International Journal of Food Science and Technology. 1991 ;26 403-8.[citado 2025 nov. 27 ] Available from: https://doi.org/10.1111/j.1365-2621.1991.tb01983.x

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