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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
Source: Journal of Food Measurement and Characterization. Unidade: FZEA
Subjects: 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
Source: Applied Rheology. Unidade: EP
Subjects: 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
Source: Proceedings. Conference titles: International Conference on Bioencapsulation. Unidade: FZEA
Subjects: 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
Source: International Journal of Food Engineering. Unidade: FZEA
Subjects: 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
Source: Applied Rheology. Unidade: FCF
Subjects: 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
Source: Rheologica Acta. Unidade: EP
Subjects: 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
Source: European Food and Technology. Unidades: FCF, EP
Subjects: 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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