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Artigo de periodico
Melt flow characterization of highly loaded cooper filled poly(acrylonitrile-co-butadiene-co-styrene (2024)
Sakahara, Rogério Massanori; Silva, Daniel José da ; Hui,Wang Shu
Fonte: Composites Part B. Unidade: EP
Assuntos: POLÍMEROS (MATERIAIS), REOLOGIA, MATERIAIS COMPÓSITOS
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ABNT
SAKAHARA, Rogério Massanori e SILVA, Daniel José da e HUI, Wang Shu. Melt flow characterization of highly loaded cooper filled poly(acrylonitrile-co-butadiene-co-styrene. Composites Part B, p. 35 , 2024Tradução . . Disponível em: https://doi.org/10.1016/j.compositesb.2024.111392. Acesso em: 14 ago. 2024.
APA
Sakahara, R. M., Silva, D. J. da, & Hui, W. S. (2024). Melt flow characterization of highly loaded cooper filled poly(acrylonitrile-co-butadiene-co-styrene. Composites Part B, 35 . doi:ttps://doi.org/10.1016/j.compositesb.2024.111392
NLM
Sakahara RM, Silva DJ da, Hui WS. Melt flow characterization of highly loaded cooper filled poly(acrylonitrile-co-butadiene-co-styrene [Internet]. Composites Part B. 2024 ;35 .[citado 2024 ago. 14 ] Available from: https://doi.org/10.1016/j.compositesb.2024.111392
Vancouver
Sakahara RM, Silva DJ da, Hui WS. Melt flow characterization of highly loaded cooper filled poly(acrylonitrile-co-butadiene-co-styrene [Internet]. Composites Part B. 2024 ;35 .[citado 2024 ago. 14 ] Available from: https://doi.org/10.1016/j.compositesb.2024.111392
Artigo de periodico
Predicting optimal dispersant (superplasticiser) content for cement–limestone pastes from rheological tests (2023)
Damineli, Bruno Luís ; John, Vanderley Moacyr ; Pileggi, Rafael Giuliano
Fonte: Magazine of Concrete Research. Unidades: IAU, EP
Assuntos: CONCRETO LEVE, CIMENTO, REOLOGIA
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ABNT
DAMINELI, Bruno Luís e JOHN, Vanderley Moacyr e PILEGGI, Rafael Giuliano. Predicting optimal dispersant (superplasticiser) content for cement–limestone pastes from rheological tests. Magazine of Concrete Research, v. Fe 2023, n. 4, p. 206-216, 2023Tradução . . Disponível em: https://doi.org/10.1680/jmacr.22.00189. Acesso em: 14 ago. 2024.
APA
Damineli, B. L., John, V. M., & Pileggi, R. G. (2023). Predicting optimal dispersant (superplasticiser) content for cement–limestone pastes from rheological tests. Magazine of Concrete Research, Fe 2023( 4), 206-216. doi:10.1680/jmacr.22.00189
NLM
Damineli BL, John VM, Pileggi RG. Predicting optimal dispersant (superplasticiser) content for cement–limestone pastes from rheological tests [Internet]. Magazine of Concrete Research. 2023 ; Fe 2023( 4): 206-216.[citado 2024 ago. 14 ] Available from: https://doi.org/10.1680/jmacr.22.00189
Vancouver
Damineli BL, John VM, Pileggi RG. Predicting optimal dispersant (superplasticiser) content for cement–limestone pastes from rheological tests [Internet]. Magazine of Concrete Research. 2023 ; Fe 2023( 4): 206-216.[citado 2024 ago. 14 ] Available from: https://doi.org/10.1680/jmacr.22.00189
Artigo de periodico
Numerical simulation of thixotropic–viscoelastic models for structured fluids in hierarchical grids (2023)
Castillo-Sánchez, Hugo A ; Bertoco, Juliana ; Araújo, Manoel Silvino Batalha de ; Castelo, Antonio
Fonte: Computers and Fluids. Unidade: ICMC
Assuntos: DIFERENÇAS FINITAS, REOLOGIA, VISCOELASTICIDADE DAS ESTRUTURAS, FLUÍDOS COMPLEXOS
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ABNT
CASTILLO-SÁNCHEZ, Hugo A et al. Numerical simulation of thixotropic–viscoelastic models for structured fluids in hierarchical grids. Computers and Fluids, v. 266, p. 1-26, 2023Tradução . . Disponível em: https://doi.org/10.1016/j.compfluid.2023.106045. Acesso em: 14 ago. 2024.
APA
Castillo-Sánchez, H. A., Bertoco, J., Araújo, M. S. B. de, & Castelo, A. (2023). Numerical simulation of thixotropic–viscoelastic models for structured fluids in hierarchical grids. Computers and Fluids, 266, 1-26. doi:10.1016/j.compfluid.2023.106045
NLM
Castillo-Sánchez HA, Bertoco J, Araújo MSB de, Castelo A. Numerical simulation of thixotropic–viscoelastic models for structured fluids in hierarchical grids [Internet]. Computers and Fluids. 2023 ; 266 1-26.[citado 2024 ago. 14 ] Available from: https://doi.org/10.1016/j.compfluid.2023.106045
Vancouver
Castillo-Sánchez HA, Bertoco J, Araújo MSB de, Castelo A. Numerical simulation of thixotropic–viscoelastic models for structured fluids in hierarchical grids [Internet]. Computers and Fluids. 2023 ; 266 1-26.[citado 2024 ago. 14 ] Available from: https://doi.org/10.1016/j.compfluid.2023.106045
Artigo de periodico
Physicochemical and aging characterisation of bio-binders from pine wood resin for paving applications (2023)
Alonso, Maria José Castro ; Espinosa, Leidy V. ; Marcelino, Paulo Ricardo Franco ; Savasini, Kamilla Vasconcelos ; Santos, Julio Cesar dos ; Moraes, Raquel ; Silva, Silvio Silverio da ; Bernucci, Liedi Légi Bariani
Fonte: Road Materials and Pavement Design. Unidades: EP, EEL
Assuntos: ANÁLISE TÉRMICA, REOLOGIA, BIOTECNOLOGIA
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ABNT
ALONSO, Maria José Castro et al. Physicochemical and aging characterisation of bio-binders from pine wood resin for paving applications. Road Materials and Pavement Design, v. 24, p. 1-16, 2023Tradução . . Disponível em: https://doi.org/10.1080/14680629.2023.2180306. Acesso em: 14 ago. 2024.
APA
Alonso, M. J. C., Espinosa, L. V., Marcelino, P. R. F., Savasini, K. V., Santos, J. C. dos, Moraes, R., et al. (2023). Physicochemical and aging characterisation of bio-binders from pine wood resin for paving applications. Road Materials and Pavement Design, 24, 1-16. doi:10.1080/14680629.2023.2180306
NLM
Alonso MJC, Espinosa LV, Marcelino PRF, Savasini KV, Santos JC dos, Moraes R, Silva SS da, Bernucci LLB. Physicochemical and aging characterisation of bio-binders from pine wood resin for paving applications [Internet]. Road Materials and Pavement Design. 2023 ;24 1-16.[citado 2024 ago. 14 ] Available from: https://doi.org/10.1080/14680629.2023.2180306
Vancouver
Alonso MJC, Espinosa LV, Marcelino PRF, Savasini KV, Santos JC dos, Moraes R, Silva SS da, Bernucci LLB. Physicochemical and aging characterisation of bio-binders from pine wood resin for paving applications [Internet]. Road Materials and Pavement Design. 2023 ;24 1-16.[citado 2024 ago. 14 ] Available from: https://doi.org/10.1080/14680629.2023.2180306
Artigo de periodico
Equivalence between simple multilayered and homogeneous laboratory-based rheological models in planetary science (2023)
Gevorgyan, Yeva ; Matsuyama, Isamu; Ragazzo, Clodoaldo Grotta
Fonte: Monthly Notices of the Royal Astronomical Society. Unidade: IME
Assuntos: MECÂNICA CELESTE, REOLOGIA, SISTEMAS DINÂMICOS
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ABNT
GEVORGYAN, Yeva e MATSUYAMA, Isamu e RAGAZZO, Clodoaldo Grotta. Equivalence between simple multilayered and homogeneous laboratory-based rheological models in planetary science. Monthly Notices of the Royal Astronomical Society, v. 523, n. 2, p. 1822-1831, 2023Tradução . . Disponível em: https://doi.org/10.1093/mnras/stad1496. Acesso em: 14 ago. 2024.
APA
Gevorgyan, Y., Matsuyama, I., & Ragazzo, C. G. (2023). Equivalence between simple multilayered and homogeneous laboratory-based rheological models in planetary science. Monthly Notices of the Royal Astronomical Society, 523( 2), 1822-1831. doi:10.1093/mnras/stad1496
NLM
Gevorgyan Y, Matsuyama I, Ragazzo CG. Equivalence between simple multilayered and homogeneous laboratory-based rheological models in planetary science [Internet]. Monthly Notices of the Royal Astronomical Society. 2023 ; 523( 2): 1822-1831.[citado 2024 ago. 14 ] Available from: https://doi.org/10.1093/mnras/stad1496
Vancouver
Gevorgyan Y, Matsuyama I, Ragazzo CG. Equivalence between simple multilayered and homogeneous laboratory-based rheological models in planetary science [Internet]. Monthly Notices of the Royal Astronomical Society. 2023 ; 523( 2): 1822-1831.[citado 2024 ago. 14 ] Available from: https://doi.org/10.1093/mnras/stad1496
Artigo de periodico
Influence of blend ratio and mangosteen extract in chitosan/collagen gels and scaffolds: Rheological and release studies (2022)
Milan, Eduardo Pedro ; Martins, Virginia da Conceição Amaro ; Horn, Marilia M.; Plepis, Ana Maria de Guzzi
Fonte: Carbohydrate Polymers. Unidades: IQSC, BIOENGENHARIA
Assuntos: QUITOSANA, COLÁGENO, MANGOSTÃO, REOLOGIA
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ABNT
MILAN, Eduardo Pedro et al. Influence of blend ratio and mangosteen extract in chitosan/collagen gels and scaffolds: Rheological and release studies. Carbohydrate Polymers, v. 292, p. 119647, 2022Tradução . . Disponível em: https://doi.org/10.1016/j.carbpol.2022.119647. Acesso em: 14 ago. 2024.
APA
Milan, E. P., Martins, V. da C. A., Horn, M. M., & Plepis, A. M. de G. (2022). Influence of blend ratio and mangosteen extract in chitosan/collagen gels and scaffolds: Rheological and release studies. Carbohydrate Polymers, 292, 119647. doi:10.1016/j.carbpol.2022.119647
NLM
Milan EP, Martins V da CA, Horn MM, Plepis AM de G. Influence of blend ratio and mangosteen extract in chitosan/collagen gels and scaffolds: Rheological and release studies [Internet]. Carbohydrate Polymers. 2022 ;292 119647.[citado 2024 ago. 14 ] Available from: https://doi.org/10.1016/j.carbpol.2022.119647
Vancouver
Milan EP, Martins V da CA, Horn MM, Plepis AM de G. Influence of blend ratio and mangosteen extract in chitosan/collagen gels and scaffolds: Rheological and release studies [Internet]. Carbohydrate Polymers. 2022 ;292 119647.[citado 2024 ago. 14 ] Available from: https://doi.org/10.1016/j.carbpol.2022.119647
Artigo de periodico
Nanoliposomes coencapsulating curcumin and vitamin D3 produced by hydration of proliposomes: Effects of the phospholipid composition in the physicochemical characteristics of vesicles and after incorporation in yoghurts (2021)
Chaves, Matheus Andrade; Franckin, Vinicius; Sinigaglia-Coimbra, Rita; Pinho, Samantha Cristina de
Fonte: International Journal of Dairy Technology. Unidade: FZEA
Assuntos: LATICÍNIOS, REOLOGIA, MICROENCAPSULAÇÃO, LATICÍNIOS
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ABNT
CHAVES, Matheus Andrade et al. Nanoliposomes coencapsulating curcumin and vitamin D3 produced by hydration of proliposomes: Effects of the phospholipid composition in the physicochemical characteristics of vesicles and after incorporation in yoghurts. International Journal of Dairy Technology, v. 74, n. 1, p. 107-117, 2021Tradução . . Disponível em: https://doi.org/10.1111/1471-0307.12729. Acesso em: 14 ago. 2024.
APA
Chaves, M. A., Franckin, V., Sinigaglia-Coimbra, R., & Pinho, S. C. de. (2021). Nanoliposomes coencapsulating curcumin and vitamin D3 produced by hydration of proliposomes: Effects of the phospholipid composition in the physicochemical characteristics of vesicles and after incorporation in yoghurts. International Journal of Dairy Technology, 74( 1), 107-117. doi:10.1111/1471-0307.12729
NLM
Chaves MA, Franckin V, Sinigaglia-Coimbra R, Pinho SC de. Nanoliposomes coencapsulating curcumin and vitamin D3 produced by hydration of proliposomes: Effects of the phospholipid composition in the physicochemical characteristics of vesicles and after incorporation in yoghurts [Internet]. International Journal of Dairy Technology. 2021 ; 74( 1): 107-117.[citado 2024 ago. 14 ] Available from: https://doi.org/10.1111/1471-0307.12729
Vancouver
Chaves MA, Franckin V, Sinigaglia-Coimbra R, Pinho SC de. Nanoliposomes coencapsulating curcumin and vitamin D3 produced by hydration of proliposomes: Effects of the phospholipid composition in the physicochemical characteristics of vesicles and after incorporation in yoghurts [Internet]. International Journal of Dairy Technology. 2021 ; 74( 1): 107-117.[citado 2024 ago. 14 ] Available from: https://doi.org/10.1111/1471-0307.12729
Artigo de periodico
Effects of nisin concentration on properties of gelatin film‐forming solutions and their films (2021)
Luciano, Carla Giovana; Tessaro, Larissa ; Lourenço, Rodrigo Vinicius; Bittante, Ana Mônica Quinta Barbosa ; Fernandes, Andrezza Maria ; Moraes, Izabel Cristina Freitas ; Sobral, Paulo José do Amaral
Fonte: International Journal of Food Science and Technology. Unidade: FZEA
Assuntos: FILMES COMESTÍVEIS, LISTERIA, REOLOGIA, STAPHYLOCOCCUS
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ABNT
LUCIANO, Carla Giovana et al. Effects of nisin concentration on properties of gelatin film‐forming solutions and their films. International Journal of Food Science and Technology, v. 56, p. 587-599, 2021Tradução . . Disponível em: https://doi.org/10.1111/ijfs.14731. Acesso em: 14 ago. 2024.
APA
Luciano, C. G., Tessaro, L., Lourenço, R. V., Bittante, A. M. Q. B., Fernandes, A. M., Moraes, I. C. F., & Sobral, P. J. do A. (2021). Effects of nisin concentration on properties of gelatin film‐forming solutions and their films. International Journal of Food Science and Technology, 56, 587-599. doi:10.1111/ijfs.14731
NLM
Luciano CG, Tessaro L, Lourenço RV, Bittante AMQB, Fernandes AM, Moraes ICF, Sobral PJ do A. Effects of nisin concentration on properties of gelatin film‐forming solutions and their films [Internet]. International Journal of Food Science and Technology. 2021 ; 56 587-599.[citado 2024 ago. 14 ] Available from: https://doi.org/10.1111/ijfs.14731
Vancouver
Luciano CG, Tessaro L, Lourenço RV, Bittante AMQB, Fernandes AM, Moraes ICF, Sobral PJ do A. Effects of nisin concentration on properties of gelatin film‐forming solutions and their films [Internet]. International Journal of Food Science and Technology. 2021 ; 56 587-599.[citado 2024 ago. 14 ] Available from: https://doi.org/10.1111/ijfs.14731
Artigo de periodico
A review on the rheological behavior and formulations of ceramic suspensions for vat photopolymerization (2021)
Camargo, Italo Leite de; Morais, Mateus Mota; Fortulan, Carlos Alberto ; Branciforti, Márcia Cristina
Fonte: Ceramics International. Unidade: EESC
Assuntos: ENGENHARIA MECÂNICA, TERCEIRA DIMENSÃO, IMPRESSÃO, REOLOGIA, CERÂMICA
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ABNT
CAMARGO, Italo Leite de et al. A review on the rheological behavior and formulations of ceramic suspensions for vat photopolymerization. Ceramics International, p. 1-16, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.ceramint.2021.01.031. Acesso em: 14 ago. 2024.
APA
Camargo, I. L. de, Morais, M. M., Fortulan, C. A., & Branciforti, M. C. (2021). A review on the rheological behavior and formulations of ceramic suspensions for vat photopolymerization. Ceramics International, 1-16. doi:10.1016/j.ceramint.2021.01.031
NLM
Camargo IL de, Morais MM, Fortulan CA, Branciforti MC. A review on the rheological behavior and formulations of ceramic suspensions for vat photopolymerization [Internet]. Ceramics International. 2021 ; 1-16.[citado 2024 ago. 14 ] Available from: https://doi.org/10.1016/j.ceramint.2021.01.031
Vancouver
Camargo IL de, Morais MM, Fortulan CA, Branciforti MC. A review on the rheological behavior and formulations of ceramic suspensions for vat photopolymerization [Internet]. Ceramics International. 2021 ; 1-16.[citado 2024 ago. 14 ] Available from: https://doi.org/10.1016/j.ceramint.2021.01.031
Artigo de periodico
Reducing carotenoid loss during storage by co-encapsulation of pequi and buriti oils in oil-in-water emulsions followed by freeze-drying: use of heated and unheated whey protein isolates as emulsifiers (2020)
Comunian, Talita Aline; Silva, Marluci Palazzolli da; Moraes, Izabel Cristina Freitas ; Fávaro-Trindade, Carmen Silvia
Fonte: Food Research International. Unidade: FZEA
Assuntos: ESTABILIDADE, AGREGADOS, REOLOGIA, OXIDAÇÃO
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ABNT
COMUNIAN, Talita Aline et al. Reducing carotenoid loss during storage by co-encapsulation of pequi and buriti oils in oil-in-water emulsions followed by freeze-drying: use of heated and unheated whey protein isolates as emulsifiers. Food Research International, v. 130, p. 1-8, 2020Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2019.108901. Acesso em: 14 ago. 2024.
APA
Comunian, T. A., Silva, M. P. da, Moraes, I. C. F., & Fávaro-Trindade, C. S. (2020). Reducing carotenoid loss during storage by co-encapsulation of pequi and buriti oils in oil-in-water emulsions followed by freeze-drying: use of heated and unheated whey protein isolates as emulsifiers. Food Research International, 130, 1-8. doi:10.1016/j.foodres.2019.108901
NLM
Comunian TA, Silva MP da, Moraes ICF, Fávaro-Trindade CS. Reducing carotenoid loss during storage by co-encapsulation of pequi and buriti oils in oil-in-water emulsions followed by freeze-drying: use of heated and unheated whey protein isolates as emulsifiers [Internet]. Food Research International. 2020 ; 130 1-8.[citado 2024 ago. 14 ] Available from: https://doi.org/10.1016/j.foodres.2019.108901
Vancouver
Comunian TA, Silva MP da, Moraes ICF, Fávaro-Trindade CS. Reducing carotenoid loss during storage by co-encapsulation of pequi and buriti oils in oil-in-water emulsions followed by freeze-drying: use of heated and unheated whey protein isolates as emulsifiers [Internet]. Food Research International. 2020 ; 130 1-8.[citado 2024 ago. 14 ] Available from: https://doi.org/10.1016/j.foodres.2019.108901
Artigo de periodico
Brazilian and French sensory perception of complex cosmetic formulations: a cross‐cultural study (2020)
Calixto, Lívia Salomão; Campos, Patricia Maria Berardo Gonçalves Maia; Picard, Céline; Savary, Géraldine
Fonte: International Journal of Cosmetic Science. Unidade: FCFRP
Assuntos: RESINAS COMPOSTAS, MATERIAIS DENTÁRIOS, CLAREAMENTO DE DENTE, UREIA, COSMÉTICOS, PERCEPÇÃO, REOLOGIA
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ABNT
CALIXTO, Lívia Salomão et al. Brazilian and French sensory perception of complex cosmetic formulations: a cross‐cultural study. International Journal of Cosmetic Science, v. 42, n. 1, p. 60-67, 2020Tradução . . Disponível em: https://doi.org/10.1111/ics.12586. Acesso em: 14 ago. 2024.
APA
Calixto, L. S., Campos, P. M. B. G. M., Picard, C., & Savary, G. (2020). Brazilian and French sensory perception of complex cosmetic formulations: a cross‐cultural study. International Journal of Cosmetic Science, 42( 1), 60-67. doi:10.1111/ics.12586
NLM
Calixto LS, Campos PMBGM, Picard C, Savary G. Brazilian and French sensory perception of complex cosmetic formulations: a cross‐cultural study [Internet]. International Journal of Cosmetic Science. 2020 ; 42( 1): 60-67.[citado 2024 ago. 14 ] Available from: https://doi.org/10.1111/ics.12586
Vancouver
Calixto LS, Campos PMBGM, Picard C, Savary G. Brazilian and French sensory perception of complex cosmetic formulations: a cross‐cultural study [Internet]. International Journal of Cosmetic Science. 2020 ; 42( 1): 60-67.[citado 2024 ago. 14 ] Available from: https://doi.org/10.1111/ics.12586
Artigo de periodico
Influence of vegetable oils in the rheology, texture profile and sensory properties of cosmetic formulations based on organogel (2020)
César, Francine Celise Siqueira; Campos, Patrícia Maria Berardo Gonçalves Maia
Fonte: International Journal of Cosmetic Science. Unidade: FCFRP
Assuntos: ADULTOS, COSMÉTICOS, EMULSÕES COSMÉTICAS, ÓLEOS VEGETAIS, REOLOGIA
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ABNT
CÉSAR, Francine Celise Siqueira e CAMPOS, Patrícia Maria Berardo Gonçalves Maia. Influence of vegetable oils in the rheology, texture profile and sensory properties of cosmetic formulations based on organogel. International Journal of Cosmetic Science, v. 43, n. 5, p. 494-500, 2020Tradução . . Disponível em: https://doi.org/10.1111/ics.12654. Acesso em: 14 ago. 2024.
APA
César, F. C. S., & Campos, P. M. B. G. M. (2020). Influence of vegetable oils in the rheology, texture profile and sensory properties of cosmetic formulations based on organogel. International Journal of Cosmetic Science, 43( 5), 494-500. doi:10.1111/ics.12654
NLM
César FCS, Campos PMBGM. Influence of vegetable oils in the rheology, texture profile and sensory properties of cosmetic formulations based on organogel [Internet]. International Journal of Cosmetic Science. 2020 ; 43( 5): 494-500.[citado 2024 ago. 14 ] Available from: https://doi.org/10.1111/ics.12654
Vancouver
César FCS, Campos PMBGM. Influence of vegetable oils in the rheology, texture profile and sensory properties of cosmetic formulations based on organogel [Internet]. International Journal of Cosmetic Science. 2020 ; 43( 5): 494-500.[citado 2024 ago. 14 ] Available from: https://doi.org/10.1111/ics.12654
Parte de monografia/livro
Recent advances in complex fluids modeling (2019)
Ferrás, Luís L ; Morgado, Maria L; Rebelo, Magda Stela ; Leiva, Rosalia T; Castelo, Antonio ; McKinley, Gareth H ; Afonso, Alexandre M
Fonte: Fluid Flow Problems. Unidade: ICMC
Assuntos: MECÂNICA DOS FLUÍDOS COMPUTACIONAL, REOLOGIA, CÁLCULO DIFERENCIAL E INTEGRAL, FLUÍDOS COMPLEXOS
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ABNT
FERRÁS, Luís L et al. Recent advances in complex fluids modeling. Fluid Flow Problems. Tradução . London: IntechOpen, 2019. p. 9-23. Disponível em: https://doi.org/10.5772/intechopen.82689. Acesso em: 14 ago. 2024.
APA
Ferrás, L. L., Morgado, M. L., Rebelo, M. S., Leiva, R. T., Castelo, A., McKinley, G. H., & Afonso, A. M. (2019). Recent advances in complex fluids modeling. In Fluid Flow Problems (p. 9-23). London: IntechOpen. doi:10.5772/intechopen.82689
NLM
Ferrás LL, Morgado ML, Rebelo MS, Leiva RT, Castelo A, McKinley GH, Afonso AM. Recent advances in complex fluids modeling [Internet]. In: Fluid Flow Problems. London: IntechOpen; 2019. p. 9-23.[citado 2024 ago. 14 ] Available from: https://doi.org/10.5772/intechopen.82689
Vancouver
Ferrás LL, Morgado ML, Rebelo MS, Leiva RT, Castelo A, McKinley GH, Afonso AM. Recent advances in complex fluids modeling [Internet]. In: Fluid Flow Problems. London: IntechOpen; 2019. p. 9-23.[citado 2024 ago. 14 ] Available from: https://doi.org/10.5772/intechopen.82689
Artigo de periodico
Controlling colloidal processing of (K,Na)NbO3-based materials in aqueous medium (2019)
Venet, Michel; Santa-Rosa, Washington; M'Peko, Jean Claude ; Amorín, Harvey; Algueró, Miguel; Moreno, Rodrigo
Fonte: Journal of the European Ceramic Society. Unidade: IFSC
Assuntos: CERÂMICA, PIEZOELETRICIDADE, QUÍMICA COLOIDAL, REOLOGIA
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ABNT
VENET, Michel et al. Controlling colloidal processing of (K,Na)NbO3-based materials in aqueous medium. Journal of the European Ceramic Society, v. 39, n. 12, p. 3456-3461, 2019Tradução . . Disponível em: https://doi.org/10.1016/j.jeurceramsoc.2019.02.026. Acesso em: 14 ago. 2024.
APA
Venet, M., Santa-Rosa, W., M'Peko, J. C., Amorín, H., Algueró, M., & Moreno, R. (2019). Controlling colloidal processing of (K,Na)NbO3-based materials in aqueous medium. Journal of the European Ceramic Society, 39( 12), 3456-3461. doi:10.1016/j.jeurceramsoc.2019.02.026
NLM
Venet M, Santa-Rosa W, M'Peko JC, Amorín H, Algueró M, Moreno R. Controlling colloidal processing of (K,Na)NbO3-based materials in aqueous medium [Internet]. Journal of the European Ceramic Society. 2019 ; 39( 12): 3456-3461.[citado 2024 ago. 14 ] Available from: https://doi.org/10.1016/j.jeurceramsoc.2019.02.026
Vancouver
Venet M, Santa-Rosa W, M'Peko JC, Amorín H, Algueró M, Moreno R. Controlling colloidal processing of (K,Na)NbO3-based materials in aqueous medium [Internet]. Journal of the European Ceramic Society. 2019 ; 39( 12): 3456-3461.[citado 2024 ago. 14 ] Available from: https://doi.org/10.1016/j.jeurceramsoc.2019.02.026
Parte de monografia/livro
Characterization of water/ethanol/bentonite dispersions (2019)
Bobadilla, Margarita ; Carvalho, Thamyres Cardoso de; Munhóz Júnior, Antônio Hortêncio ; Silva-Valenzuela, Maria das Graças da ; Valenzuela Díaz, Francisco Rolando
Fonte: Characterization of Minerals, Metals and Materials. Unidade: EP
Assuntos: BENTONITA, ARGILAS, REOLOGIA
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ABNT
BOBADILLA, Margarita et al. Characterization of water/ethanol/bentonite dispersions. Characterization of Minerals, Metals and Materials. Tradução . Warrendale: The Materials, Metals, Materials Society, 2019. . Disponível em: https://doi.org/10.1007/978-3-030-05749-7_42. Acesso em: 14 ago. 2024.
APA
Bobadilla, M., Carvalho, T. C. de, Munhóz Júnior, A. H., Silva-Valenzuela, M. das G. da, & Valenzuela Díaz, F. R. (2019). Characterization of water/ethanol/bentonite dispersions. In Characterization of Minerals, Metals and Materials. Warrendale: The Materials, Metals, Materials Society. doi:10.1007/978-3-030-05749-7_42
NLM
Bobadilla M, Carvalho TC de, Munhóz Júnior AH, Silva-Valenzuela M das G da, Valenzuela Díaz FR. Characterization of water/ethanol/bentonite dispersions [Internet]. In: Characterization of Minerals, Metals and Materials. Warrendale: The Materials, Metals, Materials Society; 2019. [citado 2024 ago. 14 ] Available from: https://doi.org/10.1007/978-3-030-05749-7_42
Vancouver
Bobadilla M, Carvalho TC de, Munhóz Júnior AH, Silva-Valenzuela M das G da, Valenzuela Díaz FR. Characterization of water/ethanol/bentonite dispersions [Internet]. In: Characterization of Minerals, Metals and Materials. Warrendale: The Materials, Metals, Materials Society; 2019. [citado 2024 ago. 14 ] Available from: https://doi.org/10.1007/978-3-030-05749-7_42
Parte de monografia/livro
Rheological properties of tomato products (2019)
Kubo, Miriam T. K; Rojas, Meliza L; Miano, Alberto C; Augusto, Pedro Esteves Duarte
Fonte: Tomato chemistry, industrial processing and product development. Unidade: ESALQ
Assuntos: TOMATE, REOLOGIA, PROCESSAMENTO DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
KUBO, Miriam T. K et al. Rheological properties of tomato products. Tomato chemistry, industrial processing and product development. Tradução . Londres: The Royal Society of Chemistry, 2019. . Disponível em: https://doi.org/10.1039/9781788016247. Acesso em: 14 ago. 2024.
APA
Kubo, M. T. K., Rojas, M. L., Miano, A. C., & Augusto, P. E. D. (2019). Rheological properties of tomato products. In Tomato chemistry, industrial processing and product development. Londres: The Royal Society of Chemistry. doi:10.1039/9781788016247
NLM
Kubo MTK, Rojas ML, Miano AC, Augusto PED. Rheological properties of tomato products [Internet]. In: Tomato chemistry, industrial processing and product development. Londres: The Royal Society of Chemistry; 2019. [citado 2024 ago. 14 ] Available from: https://doi.org/10.1039/9781788016247
Vancouver
Kubo MTK, Rojas ML, Miano AC, Augusto PED. Rheological properties of tomato products [Internet]. In: Tomato chemistry, industrial processing and product development. Londres: The Royal Society of Chemistry; 2019. [citado 2024 ago. 14 ] Available from: https://doi.org/10.1039/9781788016247
Parte de monografia/livro
The use of non-conventional technologies for processing tomato products: high-power ultrasound, high-pressure homogenization, high hydrostatic pressure, and pulsed electric fields (2019)
Rojas, Meliza L; Miano, Alberto C; Kubo, Miriam T. K; Augusto, Pedro Esteves Duarte
Fonte: Tomato chemistry, industrial processing and product development. Unidade: ESALQ
Assuntos: TOMATE, REOLOGIA, PROCESSAMENTO DE ALIMENTOS, HOMOGENEIZAÇÃO, HIDROSTÁTICA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
ROJAS, Meliza L et al. The use of non-conventional technologies for processing tomato products: high-power ultrasound, high-pressure homogenization, high hydrostatic pressure, and pulsed electric fields. Tomato chemistry, industrial processing and product development. Tradução . Londres: The Royal Society of Chemistry, 2019. . Disponível em: https://doi.org/10.1039/9781788016247-00201. Acesso em: 14 ago. 2024.
APA
Rojas, M. L., Miano, A. C., Kubo, M. T. K., & Augusto, P. E. D. (2019). The use of non-conventional technologies for processing tomato products: high-power ultrasound, high-pressure homogenization, high hydrostatic pressure, and pulsed electric fields. In Tomato chemistry, industrial processing and product development. Londres: The Royal Society of Chemistry. doi:10.1039/9781788016247-00201
NLM
Rojas ML, Miano AC, Kubo MTK, Augusto PED. The use of non-conventional technologies for processing tomato products: high-power ultrasound, high-pressure homogenization, high hydrostatic pressure, and pulsed electric fields [Internet]. In: Tomato chemistry, industrial processing and product development. Londres: The Royal Society of Chemistry; 2019. [citado 2024 ago. 14 ] Available from: https://doi.org/10.1039/9781788016247-00201
Vancouver
Rojas ML, Miano AC, Kubo MTK, Augusto PED. The use of non-conventional technologies for processing tomato products: high-power ultrasound, high-pressure homogenization, high hydrostatic pressure, and pulsed electric fields [Internet]. In: Tomato chemistry, industrial processing and product development. Londres: The Royal Society of Chemistry; 2019. [citado 2024 ago. 14 ] Available from: https://doi.org/10.1039/9781788016247-00201
Artigo de periodico
Evaluating the Guo-Campanella viscoelastic model (2018)
Augusto, Pedro Esteves Duarte; Miano, Alberto C; Rojas, Meliza Lindsay
Fonte: Journal of Texture Studies. Unidade: ESALQ
Assuntos: REOLOGIA, TEXTURA, VISCOELASTICIDADE DAS ESTRUTURAS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
AUGUSTO, Pedro Esteves Duarte e MIANO, Alberto C e ROJAS, Meliza Lindsay. Evaluating the Guo-Campanella viscoelastic model. Journal of Texture Studies, v. 49, p. 121-128, 2018Tradução . . Disponível em: https://doi.org/10.1111/jtxs.12297. Acesso em: 14 ago. 2024.
APA
Augusto, P. E. D., Miano, A. C., & Rojas, M. L. (2018). Evaluating the Guo-Campanella viscoelastic model. Journal of Texture Studies, 49, 121-128. doi:10.1111/jtxs.12297
NLM
Augusto PED, Miano AC, Rojas ML. Evaluating the Guo-Campanella viscoelastic model [Internet]. Journal of Texture Studies. 2018 ; 49 121-128.[citado 2024 ago. 14 ] Available from: https://doi.org/10.1111/jtxs.12297
Vancouver
Augusto PED, Miano AC, Rojas ML. Evaluating the Guo-Campanella viscoelastic model [Internet]. Journal of Texture Studies. 2018 ; 49 121-128.[citado 2024 ago. 14 ] Available from: https://doi.org/10.1111/jtxs.12297
Artigo de periodico
Investigation into the physicochemical stability and rheological properties of rutin emulsions stabilized by chitosan and lecithin (2018)
Dammak, Ilyes; Sobral, Paulo José do Amaral
Fonte: Journal of Food Engineering. Unidade: FZEA
Assuntos: BIOPOLÍMEROS, QUITOSANA, LECITINAS, REOLOGIA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
DAMMAK, Ilyes e SOBRAL, Paulo José do Amaral. Investigation into the physicochemical stability and rheological properties of rutin emulsions stabilized by chitosan and lecithin. Journal of Food Engineering, v. 229, p. 12-20, 2018Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2017.09.022. Acesso em: 14 ago. 2024.
APA
Dammak, I., & Sobral, P. J. do A. (2018). Investigation into the physicochemical stability and rheological properties of rutin emulsions stabilized by chitosan and lecithin. Journal of Food Engineering, 229, 12-20. doi:10.1016/j.jfoodeng.2017.09.022
NLM
Dammak I, Sobral PJ do A. Investigation into the physicochemical stability and rheological properties of rutin emulsions stabilized by chitosan and lecithin [Internet]. Journal of Food Engineering. 2018 ; 229 12-20.[citado 2024 ago. 14 ] Available from: https://doi.org/10.1016/j.jfoodeng.2017.09.022
Vancouver
Dammak I, Sobral PJ do A. Investigation into the physicochemical stability and rheological properties of rutin emulsions stabilized by chitosan and lecithin [Internet]. Journal of Food Engineering. 2018 ; 229 12-20.[citado 2024 ago. 14 ] Available from: https://doi.org/10.1016/j.jfoodeng.2017.09.022
Artigo de periodico
Technological and sensory evaluation of pineapple ice creams incorporating curcumin‐loaded nanoemulsions obtained by the emulsion inversion point method (2018)
Borrin, Thais Ribeiro; Georges, Eduarda L; Brito-Oliveira, Thais Carvalho; Moraes, Izabel Cristina Freitas; Pinho, Samantha Cristina de
Fonte: International Journal of Dairy Technology. Unidade: FZEA
Assuntos: CORANTES, SORVETE, ANÁLISE SENSORIAL DE ALIMENTOS, REOLOGIA, TECNOLOGIA DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
BORRIN, Thais Ribeiro et al. Technological and sensory evaluation of pineapple ice creams incorporating curcumin‐loaded nanoemulsions obtained by the emulsion inversion point method. International Journal of Dairy Technology, v. 71, n. 2, p. 491-500, 2018Tradução . . Disponível em: https://doi.org/10.1111/1471-0307.12451. Acesso em: 14 ago. 2024.
APA
Borrin, T. R., Georges, E. L., Brito-Oliveira, T. C., Moraes, I. C. F., & Pinho, S. C. de. (2018). Technological and sensory evaluation of pineapple ice creams incorporating curcumin‐loaded nanoemulsions obtained by the emulsion inversion point method. International Journal of Dairy Technology, 71( 2), 491-500. doi:10.1111/1471-0307.12451
NLM
Borrin TR, Georges EL, Brito-Oliveira TC, Moraes ICF, Pinho SC de. Technological and sensory evaluation of pineapple ice creams incorporating curcumin‐loaded nanoemulsions obtained by the emulsion inversion point method [Internet]. International Journal of Dairy Technology. 2018 ; 71( 2): 491-500.[citado 2024 ago. 14 ] Available from: https://doi.org/10.1111/1471-0307.12451
Vancouver
Borrin TR, Georges EL, Brito-Oliveira TC, Moraes ICF, Pinho SC de. Technological and sensory evaluation of pineapple ice creams incorporating curcumin‐loaded nanoemulsions obtained by the emulsion inversion point method [Internet]. International Journal of Dairy Technology. 2018 ; 71( 2): 491-500.[citado 2024 ago. 14 ] Available from: https://doi.org/10.1111/1471-0307.12451

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