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Artigo de periodico
Evaluation of wheat flour substitution type (corn, green banana and rice flour) and concentration on local dough properties during bread baking (2020)
Alcântara, Rafael Grassi de; Carvalho, Rosemary Aparecida de ; Vanin, Fernanda Maria
Fonte: Food Chemistry. Unidade: FZEA
Assuntos: PÃO, FARINHA DE TRIGO, ALIMENTOS FUNCIONAIS, COZIMENTO
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ABNT
ALCÂNTARA, Rafael Grassi de e CARVALHO, Rosemary Aparecida de e VANIN, Fernanda Maria. Evaluation of wheat flour substitution type (corn, green banana and rice flour) and concentration on local dough properties during bread baking. Food Chemistry, v. 362, p. 1-8, 2020Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2020.126972. Acesso em: 27 nov. 2025.
APA
Alcântara, R. G. de, Carvalho, R. A. de, & Vanin, F. M. (2020). Evaluation of wheat flour substitution type (corn, green banana and rice flour) and concentration on local dough properties during bread baking. Food Chemistry, 362, 1-8. doi:10.1016/j.foodchem.2020.126972
NLM
Alcântara RG de, Carvalho RA de, Vanin FM. Evaluation of wheat flour substitution type (corn, green banana and rice flour) and concentration on local dough properties during bread baking [Internet]. Food Chemistry. 2020 ; 362 1-8.[citado 2025 nov. 27 ] Available from: https://doi.org/10.1016/j.foodchem.2020.126972
Vancouver
Alcântara RG de, Carvalho RA de, Vanin FM. Evaluation of wheat flour substitution type (corn, green banana and rice flour) and concentration on local dough properties during bread baking [Internet]. Food Chemistry. 2020 ; 362 1-8.[citado 2025 nov. 27 ] Available from: https://doi.org/10.1016/j.foodchem.2020.126972
Artigo de periodico
Extraction of soluble sugars from banana puree to obtain a matrix rich in non-starch polysaccharides (2019)
Rayo Mendez, Lina Maria; Gómez, Analía Verónica; Tadini, Carmen Cecília
Fonte: Food Chemistry. Unidade: EP
Assuntos: BANANA, ULTRASSOM, EXTRAÇÃO DE LÍQUIDOS, ALIMENTOS FUNCIONAIS
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ABNT
RAYO MENDEZ, Lina Maria e GÓMEZ, Analía Verónica e TADINI, Carmen Cecília. Extraction of soluble sugars from banana puree to obtain a matrix rich in non-starch polysaccharides. Food Chemistry, v. 294, p. 539-546, 2019Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2019.05.079. Acesso em: 27 nov. 2025.
APA
Rayo Mendez, L. M., Gómez, A. V., & Tadini, C. C. (2019). Extraction of soluble sugars from banana puree to obtain a matrix rich in non-starch polysaccharides. Food Chemistry, 294, 539-546. doi:10.1016/j.foodchem.2019.05.079
NLM
Rayo Mendez LM, Gómez AV, Tadini CC. Extraction of soluble sugars from banana puree to obtain a matrix rich in non-starch polysaccharides [Internet]. Food Chemistry. 2019 ; 294 539-546.[citado 2025 nov. 27 ] Available from: https://doi.org/10.1016/j.foodchem.2019.05.079
Vancouver
Rayo Mendez LM, Gómez AV, Tadini CC. Extraction of soluble sugars from banana puree to obtain a matrix rich in non-starch polysaccharides [Internet]. Food Chemistry. 2019 ; 294 539-546.[citado 2025 nov. 27 ] Available from: https://doi.org/10.1016/j.foodchem.2019.05.079
Artigo de periodico
Development of functional yogurt containing free and encapsulated echium oil, phytosterol and sinapic acid (2017)
Comunian, Talita Aline ; Chaves, Isabela Elias; Thomazini, Marcelo; Moraes, Izabel Cristina Freitas; Furtado, Roselayne Ferro; Castro, Inar Alves de ; Fávaro-Trindade, Carmen Silvia
Fonte: Food Chemistry. Unidades: FZEA, FCF
Assuntos: DESENVOLVIMENTO DE PRODUTOS, IOGURTE, ALIMENTOS FUNCIONAIS, MICROENCAPSULAÇÃO, ÁCIDOS GRAXOS OMEGA 3, REOLOGIA
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ABNT
COMUNIAN, Talita Aline et al. Development of functional yogurt containing free and encapsulated echium oil, phytosterol and sinapic acid. Food Chemistry, v. 237, p. 948-956, 2017Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2017.06.071. Acesso em: 27 nov. 2025.
APA
Comunian, T. A., Chaves, I. E., Thomazini, M., Moraes, I. C. F., Furtado, R. F., Castro, I. A. de, & Fávaro-Trindade, C. S. (2017). Development of functional yogurt containing free and encapsulated echium oil, phytosterol and sinapic acid. Food Chemistry, 237, 948-956. doi:10.1016/j.foodchem.2017.06.071
NLM
Comunian TA, Chaves IE, Thomazini M, Moraes ICF, Furtado RF, Castro IA de, Fávaro-Trindade CS. Development of functional yogurt containing free and encapsulated echium oil, phytosterol and sinapic acid [Internet]. Food Chemistry. 2017 ; 237 948-956.[citado 2025 nov. 27 ] Available from: https://doi.org/10.1016/j.foodchem.2017.06.071
Vancouver
Comunian TA, Chaves IE, Thomazini M, Moraes ICF, Furtado RF, Castro IA de, Fávaro-Trindade CS. Development of functional yogurt containing free and encapsulated echium oil, phytosterol and sinapic acid [Internet]. Food Chemistry. 2017 ; 237 948-956.[citado 2025 nov. 27 ] Available from: https://doi.org/10.1016/j.foodchem.2017.06.071
Artigo de periodico
Functional properties and stability of spray-dried pigments from Bordo grape (Vitis labrusca) winemaking pomace (2014)
Souza, Volnei Brito de; Fujita, Alice; Thomazini, Marcelo; Silva, Edson Roberto da; Lucon Júnior, João Francisco; Genovese, Maria Inês ; Fávaro-Trindade, Carmen Silvia
Fonte: Food Chemistry. Unidades: FZEA, FCF
Assuntos: PIGMENTOS VEGETAIS, MICROENCAPSULAÇÃO, MICROBIOLOGIA DE ALIMENTOS, ALIMENTOS FUNCIONAIS
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ABNT
SOUZA, Volnei Brito de et al. Functional properties and stability of spray-dried pigments from Bordo grape (Vitis labrusca) winemaking pomace. Food Chemistry, v. 164, p. 380-386, 2014Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2014.05.049. Acesso em: 27 nov. 2025.
APA
Souza, V. B. de, Fujita, A., Thomazini, M., Silva, E. R. da, Lucon Júnior, J. F., Genovese, M. I., & Fávaro-Trindade, C. S. (2014). Functional properties and stability of spray-dried pigments from Bordo grape (Vitis labrusca) winemaking pomace. Food Chemistry, 164, 380-386. doi:10.1016/j.foodchem.2014.05.049
NLM
Souza VB de, Fujita A, Thomazini M, Silva ER da, Lucon Júnior JF, Genovese MI, Fávaro-Trindade CS. Functional properties and stability of spray-dried pigments from Bordo grape (Vitis labrusca) winemaking pomace [Internet]. Food Chemistry. 2014 ; 164 380-386.[citado 2025 nov. 27 ] Available from: https://doi.org/10.1016/j.foodchem.2014.05.049
Vancouver
Souza VB de, Fujita A, Thomazini M, Silva ER da, Lucon Júnior JF, Genovese MI, Fávaro-Trindade CS. Functional properties and stability of spray-dried pigments from Bordo grape (Vitis labrusca) winemaking pomace [Internet]. Food Chemistry. 2014 ; 164 380-386.[citado 2025 nov. 27 ] Available from: https://doi.org/10.1016/j.foodchem.2014.05.049
Artigo de periodico
Isolation by pressurized fluid extraction (PFE) and identification using CPC and HPLC/ESI/MS of phenolic compounds from Brazilian cherry seeds (Eugenia uniflora L.) (2014)
Oliveira, Alessandra Lopes de; Destandau, Emilie; Fougère, Laëtitia; Lafosse, Michel
Fonte: Food Chemistry. Unidade: FZEA
Assuntos: EXTRAÇÃO COM FLUÍDO SUPERCRÍTICO, SEMENTES (COMPOSIÇÃO), PITANGA, ANTIOXIDANTES, ALIMENTOS FUNCIONAIS
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ABNT
OLIVEIRA, Alessandra Lopes de et al. Isolation by pressurized fluid extraction (PFE) and identification using CPC and HPLC/ESI/MS of phenolic compounds from Brazilian cherry seeds (Eugenia uniflora L.). Food Chemistry, v. 145, p. 522-529, 2014Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2013.08.065. Acesso em: 27 nov. 2025.
APA
Oliveira, A. L. de, Destandau, E., Fougère, L., & Lafosse, M. (2014). Isolation by pressurized fluid extraction (PFE) and identification using CPC and HPLC/ESI/MS of phenolic compounds from Brazilian cherry seeds (Eugenia uniflora L.). Food Chemistry, 145, 522-529. doi:10.1016/j.foodchem.2013.08.065
NLM
Oliveira AL de, Destandau E, Fougère L, Lafosse M. Isolation by pressurized fluid extraction (PFE) and identification using CPC and HPLC/ESI/MS of phenolic compounds from Brazilian cherry seeds (Eugenia uniflora L.) [Internet]. Food Chemistry. 2014 ; 145 522-529.[citado 2025 nov. 27 ] Available from: https://doi.org/10.1016/j.foodchem.2013.08.065
Vancouver
Oliveira AL de, Destandau E, Fougère L, Lafosse M. Isolation by pressurized fluid extraction (PFE) and identification using CPC and HPLC/ESI/MS of phenolic compounds from Brazilian cherry seeds (Eugenia uniflora L.) [Internet]. Food Chemistry. 2014 ; 145 522-529.[citado 2025 nov. 27 ] Available from: https://doi.org/10.1016/j.foodchem.2013.08.065
Artigo de periodico
Synbiotic potential of fresh cream cheese supplemented with inulin and Lactobacillus paracasei in co-culture with Streptococcus thermophilus (2006)
Buriti, Flávia Carolina Alonso; Cardarelli, Haíssa Roberta; Filisetti, Tullia Maria Clara Caterina; Saad, Susana Marta Isay
Fonte: Food Chemistry. Unidade: FCF
Assuntos: SUPLEMENTAÇÃO ALIMENTAR, LACTOBACILLUS, STREPTOCOCCUS, QUEIJO, ALIMENTOS FUNCIONAIS
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ABNT
BURITI, Flávia Carolina Alonso et al. Synbiotic potential of fresh cream cheese supplemented with inulin and Lactobacillus paracasei in co-culture with Streptococcus thermophilus. Food Chemistry, v. 104, n. 4, p. 1605-1610, 2006Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2007.03.001. Acesso em: 27 nov. 2025.
APA
Buriti, F. C. A., Cardarelli, H. R., Filisetti, T. M. C. C., & Saad, S. M. I. (2006). Synbiotic potential of fresh cream cheese supplemented with inulin and Lactobacillus paracasei in co-culture with Streptococcus thermophilus. Food Chemistry, 104( 4), 1605-1610. doi:10.1016/j.foodchem.2007.03.001
NLM
Buriti FCA, Cardarelli HR, Filisetti TMCC, Saad SMI. Synbiotic potential of fresh cream cheese supplemented with inulin and Lactobacillus paracasei in co-culture with Streptococcus thermophilus [Internet]. Food Chemistry. 2006 ; 104( 4): 1605-1610.[citado 2025 nov. 27 ] Available from: https://doi.org/10.1016/j.foodchem.2007.03.001
Vancouver
Buriti FCA, Cardarelli HR, Filisetti TMCC, Saad SMI. Synbiotic potential of fresh cream cheese supplemented with inulin and Lactobacillus paracasei in co-culture with Streptococcus thermophilus [Internet]. Food Chemistry. 2006 ; 104( 4): 1605-1610.[citado 2025 nov. 27 ] Available from: https://doi.org/10.1016/j.foodchem.2007.03.001

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