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  • Trabalho de evento

    Petrological retrospective and technological potentials of magnetite nanolites in volcanic glasses (2023)

    Nobre, Augusto Gonçalves ; Andrade, Fábio Ramos Dias de

    Fonte: Proceedings of the 8th Brazilian Technology Symposium (BTSym’22). BTSym 2022. Smart Innovation, Systems and Technologies. Nome do evento: Brazilian Technology Symposium. Unidade: IGC

    Assuntos: CRISTALOGRAFIA FÍSICA, NANOTECNOLOGIA, REOLOGIA

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    • ABNT

      NOBRE, Augusto Gonçalves e ANDRADE, Fábio Ramos Dias de. Petrological retrospective and technological potentials of magnetite nanolites in volcanic glasses. 2023, Anais.. Berlim: Springer, 2023. p. 288-295. Disponível em: https://doi.org/10.1007/978-3-031-31007-2_26. Acesso em: 14 ago. 2024.

    • APA

      Nobre, A. G., & Andrade, F. R. D. de. (2023). Petrological retrospective and technological potentials of magnetite nanolites in volcanic glasses. In Proceedings of the 8th Brazilian Technology Symposium (BTSym’22). BTSym 2022. Smart Innovation, Systems and Technologies (Vol. 353, p. 288-295). Berlim: Springer. doi:10.1007/978-3-031-31007-2_26

    • NLM

      Nobre AG, Andrade FRD de. Petrological retrospective and technological potentials of magnetite nanolites in volcanic glasses [Internet]. Proceedings of the 8th Brazilian Technology Symposium (BTSym’22). BTSym 2022. Smart Innovation, Systems and Technologies. 2023 ; 353 288-295.[citado 2024 ago. 14 ] Available from: https://doi.org/10.1007/978-3-031-31007-2_26

    • Vancouver

      Nobre AG, Andrade FRD de. Petrological retrospective and technological potentials of magnetite nanolites in volcanic glasses [Internet]. Proceedings of the 8th Brazilian Technology Symposium (BTSym’22). BTSym 2022. Smart Innovation, Systems and Technologies. 2023 ; 353 288-295.[citado 2024 ago. 14 ] Available from: https://doi.org/10.1007/978-3-031-31007-2_26

  • Artigo de periodico

    Comparison of rheological models to explain flow behavior of green coconut pulp: effect of maturation stage and temperature (2021)

    Kanzawa, Cinthia Yuka; Makishi, Fausto ; Moraes, Izabel Cristina Freitas ; Ribeiro, Rogers ; Ditchfield, Cynthia

    Fonte: Journal of Food Measurement and Characterization. Unidade: FZEA

    Assuntos: REOLOGIA, COCO, POLPA

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    • ABNT

      KANZAWA, Cinthia Yuka et al. Comparison of rheological models to explain flow behavior of green coconut pulp: effect of maturation stage and temperature. Journal of Food Measurement and Characterization, v. 15, p. 3133-3142, 2021Tradução . . Disponível em: https://doi.org/10.1007/s11694-021-00891-0. Acesso em: 14 ago. 2024.

    • APA

      Kanzawa, C. Y., Makishi, F., Moraes, I. C. F., Ribeiro, R., & Ditchfield, C. (2021). Comparison of rheological models to explain flow behavior of green coconut pulp: effect of maturation stage and temperature. Journal of Food Measurement and Characterization, 15, 3133-3142. doi:10.1007/s11694-021-00891-0

    • NLM

      Kanzawa CY, Makishi F, Moraes ICF, Ribeiro R, Ditchfield C. Comparison of rheological models to explain flow behavior of green coconut pulp: effect of maturation stage and temperature [Internet]. Journal of Food Measurement and Characterization. 2021 ; 15 3133-3142.[citado 2024 ago. 14 ] Available from: https://doi.org/10.1007/s11694-021-00891-0

    • Vancouver

      Kanzawa CY, Makishi F, Moraes ICF, Ribeiro R, Ditchfield C. Comparison of rheological models to explain flow behavior of green coconut pulp: effect of maturation stage and temperature [Internet]. Journal of Food Measurement and Characterization. 2021 ; 15 3133-3142.[citado 2024 ago. 14 ] Available from: https://doi.org/10.1007/s11694-021-00891-0

  • Artigo de periodico

    Review: rheology concepts applied to geotechnical engineering (2019)

    Tsugawa, Juliana Keiko ; Romano, Roberto Cesar de Oliveira ; Pileggi, Rafael Giuliano ; Boscov, Maria Eugênia Gimenez

    Fonte: Applied Rheology. Unidade: EP

    Assuntos: REOLOGIA, GEOTECNIA, VISCOELASTICIDADE DAS ESTRUTURAS

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    • ABNT

      TSUGAWA, Juliana Keiko et al. Review: rheology concepts applied to geotechnical engineering. Applied Rheology, v. 29, n. 1, p. 202–221, 2019Tradução . . Disponível em: https://doi.org/10.1515/arh-2019-0018. Acesso em: 14 ago. 2024.

    • APA

      Tsugawa, J. K., Romano, R. C. de O., Pileggi, R. G., & Boscov, M. E. G. (2019). Review: rheology concepts applied to geotechnical engineering. Applied Rheology, 29( 1), 202–221. doi:10.1515/arh-2019-0018

    • NLM

      Tsugawa JK, Romano RC de O, Pileggi RG, Boscov MEG. Review: rheology concepts applied to geotechnical engineering [Internet]. Applied Rheology. 2019 ; 29( 1): 202–221.[citado 2024 ago. 14 ] Available from: https://doi.org/10.1515/arh-2019-0018

    • Vancouver

      Tsugawa JK, Romano RC de O, Pileggi RG, Boscov MEG. Review: rheology concepts applied to geotechnical engineering [Internet]. Applied Rheology. 2019 ; 29( 1): 202–221.[citado 2024 ago. 14 ] Available from: https://doi.org/10.1515/arh-2019-0018

  • Trabalho de evento

    Microencapsulation of xylitol by double emulsion followed by complex coacervation: effect of homogeneization rate on rheological behaviour of emulsions and morphology of microcapsules (2013)

    Santos, Milla Gabriela dos; Munichshofer, D. D.; Moraes, Izabel Cristina Freitas; Fávaro-Trindade, Carmen Silvia

    Fonte: Proceedings. Nome do evento: International Conference on Bioencapsulation. Unidade: FZEA

    Assuntos: AÇÚCAR, REOLOGIA, MICROENCAPSULAÇÃO

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    • ABNT

      SANTOS, Milla Gabriela dos et al. Microencapsulation of xylitol by double emulsion followed by complex coacervation: effect of homogeneization rate on rheological behaviour of emulsions and morphology of microcapsules. 2013, Anais.. Berlin: Technische Universität Berlin/BRACE GmbH, 2013. . Acesso em: 14 ago. 2024.

    • APA

      Santos, M. G. dos, Munichshofer, D. D., Moraes, I. C. F., & Fávaro-Trindade, C. S. (2013). Microencapsulation of xylitol by double emulsion followed by complex coacervation: effect of homogeneization rate on rheological behaviour of emulsions and morphology of microcapsules. In Proceedings. Berlin: Technische Universität Berlin/BRACE GmbH.

    • NLM

      Santos MG dos, Munichshofer DD, Moraes ICF, Fávaro-Trindade CS. Microencapsulation of xylitol by double emulsion followed by complex coacervation: effect of homogeneization rate on rheological behaviour of emulsions and morphology of microcapsules. Proceedings. 2013 ;[citado 2024 ago. 14 ]

    • Vancouver

      Santos MG dos, Munichshofer DD, Moraes ICF, Fávaro-Trindade CS. Microencapsulation of xylitol by double emulsion followed by complex coacervation: effect of homogeneization rate on rheological behaviour of emulsions and morphology of microcapsules. Proceedings. 2013 ;[citado 2024 ago. 14 ]

  • Artigo de periodico

    A new alternative real-time method to monitoring dough behavior during processing using wireless sensor technology (2013)

    Pereira, Luiz Arthur Malta; Pinto, Camila Nardi; Piza, Luciana Vieira; Silva, Ana Carolina de Sousa; Gonzales-Barron, Ursula; Costa, Ernane Jose Xavier

    Fonte: International Journal of Food Engineering. Unidade: FZEA

    Assuntos: COZIMENTO, REOLOGIA, MONITORAMENTO, WIRELESS, SENSORIAMENTO REMOTO

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    • ABNT

      PEREIRA, Luiz Arthur Malta et al. A new alternative real-time method to monitoring dough behavior during processing using wireless sensor technology. International Journal of Food Engineering, v. No 2013, n. 4, p. 505-509, 2013Tradução . . Disponível em: https://doi.org/10.1515/ijfe-2012-0238. Acesso em: 14 ago. 2024.

    • APA

      Pereira, L. A. M., Pinto, C. N., Piza, L. V., Silva, A. C. de S., Gonzales-Barron, U., & Costa, E. J. X. (2013). A new alternative real-time method to monitoring dough behavior during processing using wireless sensor technology. International Journal of Food Engineering, No 2013( 4), 505-509. doi:10.1515/ijfe-2012-0238

    • NLM

      Pereira LAM, Pinto CN, Piza LV, Silva AC de S, Gonzales-Barron U, Costa EJX. A new alternative real-time method to monitoring dough behavior during processing using wireless sensor technology [Internet]. International Journal of Food Engineering. 2013 ; No 2013( 4): 505-509.[citado 2024 ago. 14 ] Available from: https://doi.org/10.1515/ijfe-2012-0238

    • Vancouver

      Pereira LAM, Pinto CN, Piza LV, Silva AC de S, Gonzales-Barron U, Costa EJX. A new alternative real-time method to monitoring dough behavior during processing using wireless sensor technology [Internet]. International Journal of Food Engineering. 2013 ; No 2013( 4): 505-509.[citado 2024 ago. 14 ] Available from: https://doi.org/10.1515/ijfe-2012-0238

  • Artigo de periodico

    Rheological evaluation of the structure of ice cream mixes varying fat base (2012)

    Su, Fernando; Lannes, Suzana Caetano da Silva

    Fonte: Applied Rheology. Unidade: FCF

    Assuntos: REOLOGIA, SORVETE

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    • ABNT

      SU, Fernando e LANNES, Suzana Caetano da Silva. Rheological evaluation of the structure of ice cream mixes varying fat base. Applied Rheology, v. 22, n. 6, p. 63871-63877, 2012Tradução . . Disponível em: https://doi.org/10.3933/ApplRheol-22-63871. Acesso em: 14 ago. 2024.

    • APA

      Su, F., & Lannes, S. C. da S. (2012). Rheological evaluation of the structure of ice cream mixes varying fat base. Applied Rheology, 22( 6), 63871-63877. doi:10.3933/ApplRheol-22-63871

    • NLM

      Su F, Lannes SC da S. Rheological evaluation of the structure of ice cream mixes varying fat base [Internet]. Applied Rheology. 2012 ; 22( 6): 63871-63877.[citado 2024 ago. 14 ] Available from: https://doi.org/10.3933/ApplRheol-22-63871

    • Vancouver

      Su F, Lannes SC da S. Rheological evaluation of the structure of ice cream mixes varying fat base [Internet]. Applied Rheology. 2012 ; 22( 6): 63871-63877.[citado 2024 ago. 14 ] Available from: https://doi.org/10.3933/ApplRheol-22-63871

  • Artigo de periodico

    Stress relaxation behavior of PMMA/PS polymer blends (2009)

    Yee, Márcio; Souza, Adriana Martinelli Catelli de; Valera, Ticiane Sanches ; Demarquette, Nicole Raymonde

    Fonte: Rheologica Acta. Unidade: EP

    Assuntos: REOLOGIA, BLENDAS, POLÍMEROS (MATERIAIS)

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    • ABNT

      YEE, Márcio et al. Stress relaxation behavior of PMMA/PS polymer blends. Rheologica Acta, v. 48, p. 527-541, 2009Tradução . . Disponível em: https://doi.org/10.1007/s00397-009-0349-9. Acesso em: 14 ago. 2024.

    • APA

      Yee, M., Souza, A. M. C. de, Valera, T. S., & Demarquette, N. R. (2009). Stress relaxation behavior of PMMA/PS polymer blends. Rheologica Acta, 48, 527-541. doi:10.1007/s00397-009-0349-9

    • NLM

      Yee M, Souza AMC de, Valera TS, Demarquette NR. Stress relaxation behavior of PMMA/PS polymer blends [Internet]. Rheologica Acta. 2009 ; 48 527-541.[citado 2024 ago. 14 ] Available from: https://doi.org/10.1007/s00397-009-0349-9

    • Vancouver

      Yee M, Souza AMC de, Valera TS, Demarquette NR. Stress relaxation behavior of PMMA/PS polymer blends [Internet]. Rheologica Acta. 2009 ; 48 527-541.[citado 2024 ago. 14 ] Available from: https://doi.org/10.1007/s00397-009-0349-9

  • Artigo de periodico

    Influence of temperature and concentration on thermophysical properties of yellow mombin (2006)

    Assis, Mitzi Maria Martins; Lannes, Suzana Caetano da Silva ; Tadini, Carmen Cecília ; Telis, Vânia Regina Nicoletti; Telis Romero, Javier

    Fonte: European Food and Technology. Unidades: FCF, EP

    Assuntos: ALIMENTOS, CAJÁ, ENGENHARIA DE ALIMENTOS, PROCESSAMENTO DE ALIMENTOS, REOLOGIA, SUCOS DE FRUTAS, TRANSFERÊNCIA DE CALOR

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    • ABNT

      ASSIS, Mitzi Maria Martins et al. Influence of temperature and concentration on thermophysical properties of yellow mombin. European Food and Technology, v. 223, n. 5, p. 585-593, 2006Tradução . . Disponível em: https://doi.org/10.1007/s00217-005-0236-2. Acesso em: 14 ago. 2024.

    • APA

      Assis, M. M. M., Lannes, S. C. da S., Tadini, C. C., Telis, V. R. N., & Telis Romero, J. (2006). Influence of temperature and concentration on thermophysical properties of yellow mombin. European Food and Technology, 223( 5), 585-593. doi:10.1007/s00217-005-0236-2

    • NLM

      Assis MMM, Lannes SC da S, Tadini CC, Telis VRN, Telis Romero J. Influence of temperature and concentration on thermophysical properties of yellow mombin [Internet]. European Food and Technology. 2006 ; 223( 5): 585-593.[citado 2024 ago. 14 ] Available from: https://doi.org/10.1007/s00217-005-0236-2

    • Vancouver

      Assis MMM, Lannes SC da S, Tadini CC, Telis VRN, Telis Romero J. Influence of temperature and concentration on thermophysical properties of yellow mombin [Internet]. European Food and Technology. 2006 ; 223( 5): 585-593.[citado 2024 ago. 14 ] Available from: https://doi.org/10.1007/s00217-005-0236-2
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