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Artigo de periodico
Orthotropic elastic properties for UHPFRC based on two-phase model homogenization (2024)
Ribeiro, Paula O.; Carrazedo, Ricardo ; Oliveira, Caroline Oliveira e; Krahl, Pablo Augusto
Source: Construction and Building Materials. Unidade: EESC
Subjects: CONCRETO REFORÇADO COM FIBRAS, TENSÃO ESTRUTURAL, HOMOGENEIZAÇÃO, ESTRUTURAS
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ABNT
RIBEIRO, Paula O. et al. Orthotropic elastic properties for UHPFRC based on two-phase model homogenization. Construction and Building Materials, v. 440, p. 1-16, 2024Tradução . . Disponível em: https://dx.doi.org/10.1016/j.conbuildmat.2024.137304. Acesso em: 14 ago. 2024.
APA
Ribeiro, P. O., Carrazedo, R., Oliveira, C. O. e, & Krahl, P. A. (2024). Orthotropic elastic properties for UHPFRC based on two-phase model homogenization. Construction and Building Materials, 440, 1-16. doi:10.1016/j.conbuildmat.2024.137304
NLM
Ribeiro PO, Carrazedo R, Oliveira CO e, Krahl PA. Orthotropic elastic properties for UHPFRC based on two-phase model homogenization [Internet]. Construction and Building Materials. 2024 ; 440 1-16.[citado 2024 ago. 14 ] Available from: https://dx.doi.org/10.1016/j.conbuildmat.2024.137304
Vancouver
Ribeiro PO, Carrazedo R, Oliveira CO e, Krahl PA. Orthotropic elastic properties for UHPFRC based on two-phase model homogenization [Internet]. Construction and Building Materials. 2024 ; 440 1-16.[citado 2024 ago. 14 ] Available from: https://dx.doi.org/10.1016/j.conbuildmat.2024.137304
Parte de monografia/livro
Effect of high-pressure homogenization on enzyme activity in juices (2023)
L. Rojas, Meliza; Kubo, Mirian T. K; Tribst, Alline A. L; Leite Júnior, Bruno R. C; Augusto, Pedro Esteves Duarte
Source: Effect of high-pressure technologies on enzymes: science and applications. Unidade: ESALQ
Subjects: ATIVAÇÃO ENZIMÁTICA, HOMOGENEIZAÇÃO, SUCOS DE FRUTAS, SUCOS DE VEGETAIS, TECNOLOGIA DE ALIMENTOS
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ABNT
L. ROJAS, Meliza et al. Effect of high-pressure homogenization on enzyme activity in juices. Effect of high-pressure technologies on enzymes: science and applications. Tradução . Amsterdam: Elsevier, 2023. . Disponível em: https://doi.org/10.1016/B978-0-323-98386-0.00001-4. Acesso em: 14 ago. 2024.
APA
L. Rojas, M., Kubo, M. T. K., Tribst, A. A. L., Leite Júnior, B. R. C., & Augusto, P. E. D. (2023). Effect of high-pressure homogenization on enzyme activity in juices. In Effect of high-pressure technologies on enzymes: science and applications. Amsterdam: Elsevier. doi:10.1016/B978-0-323-98386-0.00001-4
NLM
L. Rojas M, Kubo MTK, Tribst AAL, Leite Júnior BRC, Augusto PED. Effect of high-pressure homogenization on enzyme activity in juices [Internet]. In: Effect of high-pressure technologies on enzymes: science and applications. Amsterdam: Elsevier; 2023. [citado 2024 ago. 14 ] Available from: https://doi.org/10.1016/B978-0-323-98386-0.00001-4
Vancouver
L. Rojas M, Kubo MTK, Tribst AAL, Leite Júnior BRC, Augusto PED. Effect of high-pressure homogenization on enzyme activity in juices [Internet]. In: Effect of high-pressure technologies on enzymes: science and applications. Amsterdam: Elsevier; 2023. [citado 2024 ago. 14 ] Available from: https://doi.org/10.1016/B978-0-323-98386-0.00001-4
Artigo de periodico
A multiscale topology optimisation framework for hollow spheres as cellular materials (2023)
Christoff, Bruno Guilherme; Almeida Júnior, José Humberto Santos; Cardoso, Eduardo L.
Source: Engineering Structures. Unidade: EESC
Subjects: TOPOLOGIA, HOMOGENEIZAÇÃO, ENGENHARIA AERONÁUTICA
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ABNT
CHRISTOFF, Bruno Guilherme e ALMEIDA JÚNIOR, José Humberto Santos e CARDOSO, Eduardo L. A multiscale topology optimisation framework for hollow spheres as cellular materials. Engineering Structures, v. 284, p. 1-13, 2023Tradução . . Disponível em: https://doi.org/10.1016/j.engstruct.2023.115990. Acesso em: 14 ago. 2024.
APA
Christoff, B. G., Almeida Júnior, J. H. S., & Cardoso, E. L. (2023). A multiscale topology optimisation framework for hollow spheres as cellular materials. Engineering Structures, 284, 1-13. doi:10.1016/j.engstruct.2023.115990
NLM
Christoff BG, Almeida Júnior JHS, Cardoso EL. A multiscale topology optimisation framework for hollow spheres as cellular materials [Internet]. Engineering Structures. 2023 ; 284 1-13.[citado 2024 ago. 14 ] Available from: https://doi.org/10.1016/j.engstruct.2023.115990
Vancouver
Christoff BG, Almeida Júnior JHS, Cardoso EL. A multiscale topology optimisation framework for hollow spheres as cellular materials [Internet]. Engineering Structures. 2023 ; 284 1-13.[citado 2024 ago. 14 ] Available from: https://doi.org/10.1016/j.engstruct.2023.115990
Artigo de periodico
Influence of the geometric parameters on the effective properties of piezoelectric composite sensors using real measurements and a new RVE (2023)
Silva, Matheus Rodrigues; Tita, Volnei ; Medeiros, Ricardo de
Source: Composite Structures. Unidade: EESC
Subjects: MATERIAIS COMPÓSITOS, PIEZOELETRICIDADE, HOMOGENEIZAÇÃO, ENGENHARIA AERONÁUTICA
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ABNT
SILVA, Matheus Rodrigues e TITA, Volnei e MEDEIROS, Ricardo de. Influence of the geometric parameters on the effective properties of piezoelectric composite sensors using real measurements and a new RVE. Composite Structures, v. 303, p. 1-12, 2023Tradução . . Disponível em: https://doi.org/10.1016/j.compstruct.2022.116292. Acesso em: 14 ago. 2024.
APA
Silva, M. R., Tita, V., & Medeiros, R. de. (2023). Influence of the geometric parameters on the effective properties of piezoelectric composite sensors using real measurements and a new RVE. Composite Structures, 303, 1-12. doi:10.1016/j.compstruct.2022.116292
NLM
Silva MR, Tita V, Medeiros R de. Influence of the geometric parameters on the effective properties of piezoelectric composite sensors using real measurements and a new RVE [Internet]. Composite Structures. 2023 ; 303 1-12.[citado 2024 ago. 14 ] Available from: https://doi.org/10.1016/j.compstruct.2022.116292
Vancouver
Silva MR, Tita V, Medeiros R de. Influence of the geometric parameters on the effective properties of piezoelectric composite sensors using real measurements and a new RVE [Internet]. Composite Structures. 2023 ; 303 1-12.[citado 2024 ago. 14 ] Available from: https://doi.org/10.1016/j.compstruct.2022.116292
Artigo de periodico
Use of physical processes to maximize goat milk cream hydrolysis: impact on structure and enzymatic hydrolysis (2022)
Capela, Arthur Pompilio da; Tribst, Alline Artigiani Lima; Augusto, Pedro Esteves Duarte ; Leite Júnior, Bruno Ricardo de Castro
Source: Food Research International. Unidade: ESALQ
Subjects: ÁCIDOS GRAXOS, CAPRINOS LEITEIROS, CISALHAMENTO, GORDURAS, HIDRÓLISE, HOMOGENEIZAÇÃO, LEITE, LIPASE, ULTRASSOM
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ABNT
CAPELA, Arthur Pompilio da et al. Use of physical processes to maximize goat milk cream hydrolysis: impact on structure and enzymatic hydrolysis. Food Research International, v. 156, p. 1-10, 2022Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2022.111343. Acesso em: 14 ago. 2024.
APA
Capela, A. P. da, Tribst, A. A. L., Augusto, P. E. D., & Leite Júnior, B. R. de C. (2022). Use of physical processes to maximize goat milk cream hydrolysis: impact on structure and enzymatic hydrolysis. Food Research International, 156, 1-10. doi:10.1016/j.foodres.2022.111343
NLM
Capela AP da, Tribst AAL, Augusto PED, Leite Júnior BR de C. Use of physical processes to maximize goat milk cream hydrolysis: impact on structure and enzymatic hydrolysis [Internet]. Food Research International. 2022 ; 156 1-10.[citado 2024 ago. 14 ] Available from: https://doi.org/10.1016/j.foodres.2022.111343
Vancouver
Capela AP da, Tribst AAL, Augusto PED, Leite Júnior BR de C. Use of physical processes to maximize goat milk cream hydrolysis: impact on structure and enzymatic hydrolysis [Internet]. Food Research International. 2022 ; 156 1-10.[citado 2024 ago. 14 ] Available from: https://doi.org/10.1016/j.foodres.2022.111343
Trabalho de evento-resumo
O impacto do envelhecimento natural e acelerado sobre a posição de implantação de guias cirúrgicos impressos em 3D (2022)
Martinez, Diana Monge; Soares, Diana Gabriela ; Lopes, Sofia Miranda; Manfredi, Gustavo Gonçalves do Prado ; Ferreira, R.; Stuani, Vitor de Toledo
Source: Anais. Conference titles: COB - Congresso Odontológico de Bauru "Prof. Dr. Marco Antonio Hungaro Duarte". Unidade: FOB
Subjects: ENVELHECIMENTO, RESINAS, HOMOGENEIZAÇÃO, ESTABILIDADE
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ABNT
MARTINEZ, Diana Monge et al. O impacto do envelhecimento natural e acelerado sobre a posição de implantação de guias cirúrgicos impressos em 3D. 2022, Anais.. Bauru: Faculdade de Odontologia de Bauru, Universidade de São Paulo, 2022. Disponível em: https://cob.fob.usp.br/wp-content/uploads/sites/954/2022/11/ANAIS_35_COB_2022.pdf. Acesso em: 14 ago. 2024.
APA
Martinez, D. M., Soares, D. G., Lopes, S. M., Manfredi, G. G. do P., Ferreira, R., & Stuani, V. de T. (2022). O impacto do envelhecimento natural e acelerado sobre a posição de implantação de guias cirúrgicos impressos em 3D. In Anais. Bauru: Faculdade de Odontologia de Bauru, Universidade de São Paulo. Recuperado de https://cob.fob.usp.br/wp-content/uploads/sites/954/2022/11/ANAIS_35_COB_2022.pdf
NLM
Martinez DM, Soares DG, Lopes SM, Manfredi GG do P, Ferreira R, Stuani V de T. O impacto do envelhecimento natural e acelerado sobre a posição de implantação de guias cirúrgicos impressos em 3D [Internet]. Anais. 2022 ;[citado 2024 ago. 14 ] Available from: https://cob.fob.usp.br/wp-content/uploads/sites/954/2022/11/ANAIS_35_COB_2022.pdf
Vancouver
Martinez DM, Soares DG, Lopes SM, Manfredi GG do P, Ferreira R, Stuani V de T. O impacto do envelhecimento natural e acelerado sobre a posição de implantação de guias cirúrgicos impressos em 3D [Internet]. Anais. 2022 ;[citado 2024 ago. 14 ] Available from: https://cob.fob.usp.br/wp-content/uploads/sites/954/2022/11/ANAIS_35_COB_2022.pdf
Parte de monografia/livro
High-pressure homogenization on food enzymes (2021)
Leite Júnior, Bruno R. C; Kubo, Mirian Tiaki Kaneiwa ; Augusto, Pedro Esteves Duarte ; Atribst, A. A. L
Source: Innovative food processing technologies: a comprehensive review. Unidades: ESALQ, EP
Subjects: BIOQUÍMICA DE ALIMENTOS, HOMOGENEIZAÇÃO, ENZIMAS, QUALIDADE DOS ALIMENTOS, TECNOLOGIA DE ALIMENTOS
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ABNT
LEITE JÚNIOR, Bruno R. C et al. High-pressure homogenization on food enzymes. Innovative food processing technologies: a comprehensive review. Tradução . Amsterdam: Elsevier, 2021. v. 3. . Disponível em: https://doi.org/10.1016/B978-0-08-100596-5.22999-5. Acesso em: 14 ago. 2024.
APA
Leite Júnior, B. R. C., Kubo, M. T. K., Augusto, P. E. D., & Atribst, A. A. L. (2021). High-pressure homogenization on food enzymes. In Innovative food processing technologies: a comprehensive review (Vol. 3). Amsterdam: Elsevier. doi:10.1016/B978-0-08-100596-5.22999-5
NLM
Leite Júnior BRC, Kubo MTK, Augusto PED, Atribst AAL. High-pressure homogenization on food enzymes [Internet]. In: Innovative food processing technologies: a comprehensive review. Amsterdam: Elsevier; 2021. [citado 2024 ago. 14 ] Available from: https://doi.org/10.1016/B978-0-08-100596-5.22999-5
Vancouver
Leite Júnior BRC, Kubo MTK, Augusto PED, Atribst AAL. High-pressure homogenization on food enzymes [Internet]. In: Innovative food processing technologies: a comprehensive review. Amsterdam: Elsevier; 2021. [citado 2024 ago. 14 ] Available from: https://doi.org/10.1016/B978-0-08-100596-5.22999-5
Parte de monografia/livro
High pressure homogenization in fruit and vegetable juice and puree processing: effects on quality, stability and phytochemical Profile (2021)
Kubo, Mirian Tiaki Kaneiwa ; Atribst, A. A. L; Augusto, Pedro Esteves Duarte
Source: Innovative food processing technologies: a comprehensive review. Unidades: ESALQ, EP
Subjects: HOMOGENEIZAÇÃO, PROCESSAMENTO DE ALIMENTOS, QUALIDADE DOS ALIMENTOS, SUCOS DE FRUTAS, SUCOS DE VEGETAIS, TECNOLOGIA DE ALIMENTOS
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ABNT
KUBO, Mirian Tiaki Kaneiwa e ATRIBST, A. A. L e AUGUSTO, Pedro Esteves Duarte. High pressure homogenization in fruit and vegetable juice and puree processing: effects on quality, stability and phytochemical Profile. Innovative food processing technologies: a comprehensive review. Tradução . Amsterdam: Elsevier, 2021. v. 3. . Disponível em: https://doi.org/10.1016/B978-0-08-100596-5.23007-2. Acesso em: 14 ago. 2024.
APA
Kubo, M. T. K., Atribst, A. A. L., & Augusto, P. E. D. (2021). High pressure homogenization in fruit and vegetable juice and puree processing: effects on quality, stability and phytochemical Profile. In Innovative food processing technologies: a comprehensive review (Vol. 3). Amsterdam: Elsevier. doi:10.1016/B978-0-08-100596-5.23007-2
NLM
Kubo MTK, Atribst AAL, Augusto PED. High pressure homogenization in fruit and vegetable juice and puree processing: effects on quality, stability and phytochemical Profile [Internet]. In: Innovative food processing technologies: a comprehensive review. Amsterdam: Elsevier; 2021. [citado 2024 ago. 14 ] Available from: https://doi.org/10.1016/B978-0-08-100596-5.23007-2
Vancouver
Kubo MTK, Atribst AAL, Augusto PED. High pressure homogenization in fruit and vegetable juice and puree processing: effects on quality, stability and phytochemical Profile [Internet]. In: Innovative food processing technologies: a comprehensive review. Amsterdam: Elsevier; 2021. [citado 2024 ago. 14 ] Available from: https://doi.org/10.1016/B978-0-08-100596-5.23007-2
Artigo de periodico
Influence of beam homogenization on bond strength of adhesives to dentin (2021)
Soto-Montero, Jorge; Nima, Gabriel; Dias, Carlos Tadeu dos Santos ; Price, Richard B. T; Giannini, Marcelo
Source: Dental Materials. Unidade: ESALQ
Subjects: ADESIVOS DENTINÁRIOS, COLAGEM DENTÁRIA, DENTINA, HOMOGENEIZAÇÃO, RESISTÊNCIA DE UNIÃO (ODONTOLOGIA)
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ABNT
SOTO-MONTERO, Jorge et al. Influence of beam homogenization on bond strength of adhesives to dentin. Dental Materials, p. 1-12, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.dental.2020.10.003. Acesso em: 14 ago. 2024.
APA
Soto-Montero, J., Nima, G., Dias, C. T. dos S., Price, R. B. T., & Giannini, M. (2021). Influence of beam homogenization on bond strength of adhesives to dentin. Dental Materials, 1-12. doi:10.1016/j.dental.2020.10.003
NLM
Soto-Montero J, Nima G, Dias CT dos S, Price RBT, Giannini M. Influence of beam homogenization on bond strength of adhesives to dentin [Internet]. Dental Materials. 2021 ; 1-12.[citado 2024 ago. 14 ] Available from: https://doi.org/10.1016/j.dental.2020.10.003
Vancouver
Soto-Montero J, Nima G, Dias CT dos S, Price RBT, Giannini M. Influence of beam homogenization on bond strength of adhesives to dentin [Internet]. Dental Materials. 2021 ; 1-12.[citado 2024 ago. 14 ] Available from: https://doi.org/10.1016/j.dental.2020.10.003
Artigo de periodico
Influence of multiple peak Light-emitting-diode curing unit beam homogenization tips on microhardness of resin composites (2020)
Soto-Montero, Jorge; Nima, Gabriel; Rueggeberg, Frederick A; Dias, Carlos Tadeu dos Santos ; Giannini, Marcelo
Source: Operative Dentistry. Unidade: ESALQ
Subjects: LUZ, HOMOGENEIZAÇÃO, RESINAS COMPOSTAS, RESTAURAÇÃO DENTÁRIA
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ABNT
SOTO-MONTERO, Jorge et al. Influence of multiple peak Light-emitting-diode curing unit beam homogenization tips on microhardness of resin composites. Operative Dentistry, v. 45, p. 1-12, 2020Tradução . . Disponível em: https://doi.org/10.2341/19-027-L. Acesso em: 14 ago. 2024.
APA
Soto-Montero, J., Nima, G., Rueggeberg, F. A., Dias, C. T. dos S., & Giannini, M. (2020). Influence of multiple peak Light-emitting-diode curing unit beam homogenization tips on microhardness of resin composites. Operative Dentistry, 45, 1-12. doi:10.2341/19-027-L
NLM
Soto-Montero J, Nima G, Rueggeberg FA, Dias CT dos S, Giannini M. Influence of multiple peak Light-emitting-diode curing unit beam homogenization tips on microhardness of resin composites [Internet]. Operative Dentistry. 2020 ; 45 1-12.[citado 2024 ago. 14 ] Available from: https://doi.org/10.2341/19-027-L
Vancouver
Soto-Montero J, Nima G, Rueggeberg FA, Dias CT dos S, Giannini M. Influence of multiple peak Light-emitting-diode curing unit beam homogenization tips on microhardness of resin composites [Internet]. Operative Dentistry. 2020 ; 45 1-12.[citado 2024 ago. 14 ] Available from: https://doi.org/10.2341/19-027-L
Artigo de periodico
Austenite reversion kinetics and stability during tempering of an additively manufactured maraging 300 steel (2019)
Conde, Fabio Faria ; Escobar, Julian; Oliveira, J P; Jardini, A L; Bose Filho, Waldek Wladimir ; Ávila Diaz, Julián Arnaldo
Source: Additive Manufacturing. Unidade: EESC
Subjects: HOMOGENEIZAÇÃO, AÇO
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ABNT
CONDE, Fabio Faria et al. Austenite reversion kinetics and stability during tempering of an additively manufactured maraging 300 steel. Additive Manufacturing, v. 29, 2019Tradução . . Disponível em: https://doi.org/10.1016/j.addma.2019.100804. Acesso em: 14 ago. 2024.
APA
Conde, F. F., Escobar, J., Oliveira, J. P., Jardini, A. L., Bose Filho, W. W., & Ávila Diaz, J. A. (2019). Austenite reversion kinetics and stability during tempering of an additively manufactured maraging 300 steel. Additive Manufacturing, 29. doi:10.1016/j.addma.2019.100804
NLM
Conde FF, Escobar J, Oliveira JP, Jardini AL, Bose Filho WW, Ávila Diaz JA. Austenite reversion kinetics and stability during tempering of an additively manufactured maraging 300 steel [Internet]. Additive Manufacturing. 2019 ; 29[citado 2024 ago. 14 ] Available from: https://doi.org/10.1016/j.addma.2019.100804
Vancouver
Conde FF, Escobar J, Oliveira JP, Jardini AL, Bose Filho WW, Ávila Diaz JA. Austenite reversion kinetics and stability during tempering of an additively manufactured maraging 300 steel [Internet]. Additive Manufacturing. 2019 ; 29[citado 2024 ago. 14 ] Available from: https://doi.org/10.1016/j.addma.2019.100804
Artigo de periodico
Características institucionais dos países e práticas de evidenciação das provisões e passivos contingentes ambientais: um estudo internacional (2019)
Prado, Thiago Alberto dos Reis; Ribeiro, Maisa de Souza ; Moraes, Marcelo Botelho da Costa
Source: Advances in Scientific and Applied Accounting (ASAA Journal). Unidade: FEARP
Subjects: INSTITUIÇÃO FINANCEIRA, COMPARABILIDADE DOS DADOS, HOMOGENEIZAÇÃO
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ABNT
PRADO, Thiago Alberto dos Reis e RIBEIRO, Maisa de Souza e MORAES, Marcelo Botelho da Costa. Características institucionais dos países e práticas de evidenciação das provisões e passivos contingentes ambientais: um estudo internacional. Advances in Scientific and Applied Accounting (ASAA Journal), v. 12, n. 1, p. 065-081, 2019Tradução . . Disponível em: https://doi.org/10.14392/ASAA.2019120104. Acesso em: 14 ago. 2024.
APA
Prado, T. A. dos R., Ribeiro, M. de S., & Moraes, M. B. da C. (2019). Características institucionais dos países e práticas de evidenciação das provisões e passivos contingentes ambientais: um estudo internacional. Advances in Scientific and Applied Accounting (ASAA Journal), 12( 1), 065-081. doi:10.14392/ASAA.2019120104
NLM
Prado TA dos R, Ribeiro M de S, Moraes MB da C. Características institucionais dos países e práticas de evidenciação das provisões e passivos contingentes ambientais: um estudo internacional [Internet]. Advances in Scientific and Applied Accounting (ASAA Journal). 2019 ; 12( 1): 065-081.[citado 2024 ago. 14 ] Available from: https://doi.org/10.14392/ASAA.2019120104
Vancouver
Prado TA dos R, Ribeiro M de S, Moraes MB da C. Características institucionais dos países e práticas de evidenciação das provisões e passivos contingentes ambientais: um estudo internacional [Internet]. Advances in Scientific and Applied Accounting (ASAA Journal). 2019 ; 12( 1): 065-081.[citado 2024 ago. 14 ] Available from: https://doi.org/10.14392/ASAA.2019120104
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
Source: Tomato chemistry, industrial processing and product development. Unidade: ESALQ
Subjects: TOMATE, REOLOGIA, PROCESSAMENTO DE ALIMENTOS, HOMOGENEIZAÇÃO, HIDROSTÁTICA
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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
Multiscale analysis for predicting the constitutive tensor effective coefficients of layered composites with micro and macro failures (2019)
Santana, Humberto Brito; Thiesen, Jose Luís Medeiros; Medeiros, Ricardo de; Ferreira, Antonio Joaquim Mendes; Rodríguez Ramos, Reinaldo; Tita, Volnei
Source: Applied Mathematical Modelling. Unidade: EESC
Subjects: HOMOGENEIZAÇÃO, MÉTODO DOS ELEMENTOS FINITOS
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ABNT
SANTANA, Humberto Brito et al. Multiscale analysis for predicting the constitutive tensor effective coefficients of layered composites with micro and macro failures. Applied Mathematical Modelling, v. 75, p. 250-266, 2019Tradução . . Disponível em: https://doi.org/10.1016/j.apm.2019.05.031. Acesso em: 14 ago. 2024.
APA
Santana, H. B., Thiesen, J. L. M., Medeiros, R. de, Ferreira, A. J. M., Rodríguez Ramos, R., & Tita, V. (2019). Multiscale analysis for predicting the constitutive tensor effective coefficients of layered composites with micro and macro failures. Applied Mathematical Modelling, 75, 250-266. doi:10.1016/j.apm.2019.05.031
NLM
Santana HB, Thiesen JLM, Medeiros R de, Ferreira AJM, Rodríguez Ramos R, Tita V. Multiscale analysis for predicting the constitutive tensor effective coefficients of layered composites with micro and macro failures [Internet]. Applied Mathematical Modelling. 2019 ; 75 250-266.[citado 2024 ago. 14 ] Available from: https://doi.org/10.1016/j.apm.2019.05.031
Vancouver
Santana HB, Thiesen JLM, Medeiros R de, Ferreira AJM, Rodríguez Ramos R, Tita V. Multiscale analysis for predicting the constitutive tensor effective coefficients of layered composites with micro and macro failures [Internet]. Applied Mathematical Modelling. 2019 ; 75 250-266.[citado 2024 ago. 14 ] Available from: https://doi.org/10.1016/j.apm.2019.05.031
Parte de monografia/livro
High hydrostatic pressure and high-pressure homogenization processing of fruit juices (2018)
Augusto, Pedro Esteves Duarte; Tribst, Alline A. L; Cristianini, Marcelo
Source: Fruit Juices: extraction, composition, quality and analysis. Unidade: ESALQ
Subjects: HIDROSTÁTICA, HOMOGENEIZAÇÃO, SUCOS DE FRUTAS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
AUGUSTO, Pedro Esteves Duarte e TRIBST, Alline A. L e CRISTIANINI, Marcelo. High hydrostatic pressure and high-pressure homogenization processing of fruit juices. Fruit Juices: extraction, composition, quality and analysis. Tradução . Chennai: Academic Press, 2018. . Disponível em: https://doi.org/10.1016/b978-0-12-802230-6.00020-5. Acesso em: 14 ago. 2024.
APA
Augusto, P. E. D., Tribst, A. A. L., & Cristianini, M. (2018). High hydrostatic pressure and high-pressure homogenization processing of fruit juices. In Fruit Juices: extraction, composition, quality and analysis. Chennai: Academic Press. doi:10.1016/b978-0-12-802230-6.00020-5
NLM
Augusto PED, Tribst AAL, Cristianini M. High hydrostatic pressure and high-pressure homogenization processing of fruit juices [Internet]. In: Fruit Juices: extraction, composition, quality and analysis. Chennai: Academic Press; 2018. [citado 2024 ago. 14 ] Available from: https://doi.org/10.1016/b978-0-12-802230-6.00020-5
Vancouver
Augusto PED, Tribst AAL, Cristianini M. High hydrostatic pressure and high-pressure homogenization processing of fruit juices [Internet]. In: Fruit Juices: extraction, composition, quality and analysis. Chennai: Academic Press; 2018. [citado 2024 ago. 14 ] Available from: https://doi.org/10.1016/b978-0-12-802230-6.00020-5
Parte de monografia/livro
High hydrostatic pressure and high-pressure homogenization processing of fruit juices (2018)
Augusto, Pedro Esteves Duarte ; Tribst, Alline A. L; Cristianini, Marcelo
Source: Fruit juices: extraction, composition, quality and analysis. Section IV: Innovative Techniques. Unidade: ESALQ
Subjects: SUCOS DE FRUTAS, HIDROSTÁTICA, HOMOGENEIZAÇÃO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
AUGUSTO, Pedro Esteves Duarte e TRIBST, Alline A. L e CRISTIANINI, Marcelo. High hydrostatic pressure and high-pressure homogenization processing of fruit juices. Fruit juices: extraction, composition, quality and analysis. Section IV: Innovative Techniques. Tradução . Amsterdam: Elsevier, 2018. . Disponível em: https://doi.org/10.1016/C2014-0-02764-5. Acesso em: 14 ago. 2024.
APA
Augusto, P. E. D., Tribst, A. A. L., & Cristianini, M. (2018). High hydrostatic pressure and high-pressure homogenization processing of fruit juices. In Fruit juices: extraction, composition, quality and analysis. Section IV: Innovative Techniques. Amsterdam: Elsevier. doi:10.1016/C2014-0-02764-5
NLM
Augusto PED, Tribst AAL, Cristianini M. High hydrostatic pressure and high-pressure homogenization processing of fruit juices [Internet]. In: Fruit juices: extraction, composition, quality and analysis. Section IV: Innovative Techniques. Amsterdam: Elsevier; 2018. [citado 2024 ago. 14 ] Available from: https://doi.org/10.1016/C2014-0-02764-5
Vancouver
Augusto PED, Tribst AAL, Cristianini M. High hydrostatic pressure and high-pressure homogenization processing of fruit juices [Internet]. In: Fruit juices: extraction, composition, quality and analysis. Section IV: Innovative Techniques. Amsterdam: Elsevier; 2018. [citado 2024 ago. 14 ] Available from: https://doi.org/10.1016/C2014-0-02764-5
Artigo de periodico
Development, characterization, and stability of O/W pepper nanoemulsions produced by high-pressure homogenization (2018)
Galvão, Karen Cristine Santos; Vicente, António Augusto Martins de Oliveira Soares; Sobral, Paulo José do Amaral
Source: Food and Bioprocess Technology. Unidade: FZEA
Subjects: EMULSÕES (FORMAS FARMACÊUTICAS), HOMOGENEIZAÇÃO, PIMENTA, QUÍMICA COLOIDAL, INDÚSTRIA DE ALIMENTOS, MICROSCOPIA ELETRÔNICA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
GALVÃO, Karen Cristine Santos e VICENTE, António Augusto Martins de Oliveira Soares e SOBRAL, Paulo José do Amaral. Development, characterization, and stability of O/W pepper nanoemulsions produced by high-pressure homogenization. Food and Bioprocess Technology, v. 11, n. 2, p. 355-367, 2018Tradução . . Disponível em: https://doi.org/10.1007/s11947-017-2016-y. Acesso em: 14 ago. 2024.
APA
Galvão, K. C. S., Vicente, A. A. M. de O. S., & Sobral, P. J. do A. (2018). Development, characterization, and stability of O/W pepper nanoemulsions produced by high-pressure homogenization. Food and Bioprocess Technology, 11( 2), 355-367. doi:10.1007/s11947-017-2016-y
NLM
Galvão KCS, Vicente AAM de OS, Sobral PJ do A. Development, characterization, and stability of O/W pepper nanoemulsions produced by high-pressure homogenization [Internet]. Food and Bioprocess Technology. 2018 ; 11( 2): 355-367.[citado 2024 ago. 14 ] Available from: https://doi.org/10.1007/s11947-017-2016-y
Vancouver
Galvão KCS, Vicente AAM de OS, Sobral PJ do A. Development, characterization, and stability of O/W pepper nanoemulsions produced by high-pressure homogenization [Internet]. Food and Bioprocess Technology. 2018 ; 11( 2): 355-367.[citado 2024 ago. 14 ] Available from: https://doi.org/10.1007/s11947-017-2016-y
Artigo de periodico
Formulation and stability characterization of rutin-loaded oil-in-water emulsions (2017)
Dammak, Ilyes; Sobral, Paulo José do Amaral
Source: Food and Bioprocess Technology. Unidade: FZEA
Subjects: HOMOGENEIZAÇÃO, TECNOLOGIA DE ALIMENTOS, EMULSÕES (FORMAS FARMACÊUTICAS), FLUIDIZAÇÃO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
DAMMAK, Ilyes e SOBRAL, Paulo José do Amaral. Formulation and stability characterization of rutin-loaded oil-in-water emulsions. Food and Bioprocess Technology, v. 10, n. 5, p. 926-939, 2017Tradução . . Disponível em: https://doi.org/10.1007/s11947-017-1876-5. Acesso em: 14 ago. 2024.
APA
Dammak, I., & Sobral, P. J. do A. (2017). Formulation and stability characterization of rutin-loaded oil-in-water emulsions. Food and Bioprocess Technology, 10( 5), 926-939. doi:10.1007/s11947-017-1876-5
NLM
Dammak I, Sobral PJ do A. Formulation and stability characterization of rutin-loaded oil-in-water emulsions [Internet]. Food and Bioprocess Technology. 2017 ; 10( 5): 926-939.[citado 2024 ago. 14 ] Available from: https://doi.org/10.1007/s11947-017-1876-5
Vancouver
Dammak I, Sobral PJ do A. Formulation and stability characterization of rutin-loaded oil-in-water emulsions [Internet]. Food and Bioprocess Technology. 2017 ; 10( 5): 926-939.[citado 2024 ago. 14 ] Available from: https://doi.org/10.1007/s11947-017-1876-5
Artigo de periodico
Structural and rheological properties of frozen concentrated orange juice (FCOJ) by Multi-Pass High-Pressure Homogenisation (MP-HPH) (2017)
Leite, Thiago Soares; Augusto, Pedro Esteves Duarte ; Cristianini, Marcelo
Source: International Journal of Food Properties. Unidade: ESALQ
Subjects: REOLOGIA, SUCOS DE FRUTAS, HOMOGENEIZAÇÃO, LARANJA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
LEITE, Thiago Soares e AUGUSTO, Pedro Esteves Duarte e CRISTIANINI, Marcelo. Structural and rheological properties of frozen concentrated orange juice (FCOJ) by Multi-Pass High-Pressure Homogenisation (MP-HPH). International Journal of Food Properties, p. 1-11, 2017Tradução . . Disponível em: https://doi.org/10.1080/10942912.2017.1362653. Acesso em: 14 ago. 2024.
APA
Leite, T. S., Augusto, P. E. D., & Cristianini, M. (2017). Structural and rheological properties of frozen concentrated orange juice (FCOJ) by Multi-Pass High-Pressure Homogenisation (MP-HPH). International Journal of Food Properties, 1-11. doi:10.1080/10942912.2017.1362653
NLM
Leite TS, Augusto PED, Cristianini M. Structural and rheological properties of frozen concentrated orange juice (FCOJ) by Multi-Pass High-Pressure Homogenisation (MP-HPH) [Internet]. International Journal of Food Properties. 2017 ; 1-11.[citado 2024 ago. 14 ] Available from: https://doi.org/10.1080/10942912.2017.1362653
Vancouver
Leite TS, Augusto PED, Cristianini M. Structural and rheological properties of frozen concentrated orange juice (FCOJ) by Multi-Pass High-Pressure Homogenisation (MP-HPH) [Internet]. International Journal of Food Properties. 2017 ; 1-11.[citado 2024 ago. 14 ] Available from: https://doi.org/10.1080/10942912.2017.1362653
Artigo de periodico
Analytical and numerical investigation of failure of ellipticity for a class of hyperelastic laminates (2017)
Aguiar, Adair Roberto; Pérez-Fernández, Leslie Darien; Prado, Edmar Borges Theóphilo
Source: European Journal of Mechanics A : solids. Unidade: EESC
Subjects: MÉTODO DOS ELEMENTOS FINITOS, ELASTICIDADE DAS ESTRUTURAS, LAMINADOS, HOMOGENEIZAÇÃO, ESTRUTURAS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
AGUIAR, Adair Roberto e PÉREZ-FERNÁNDEZ, Leslie Darien e PRADO, Edmar Borges Theóphilo. Analytical and numerical investigation of failure of ellipticity for a class of hyperelastic laminates. European Journal of Mechanics A : solids, v. 61, n. Ja/Feb. 2017, p. 110121, 2017Tradução . . Disponível em: https://doi.org/10.1016/j.euromechsol.2016.09.005. Acesso em: 14 ago. 2024.
APA
Aguiar, A. R., Pérez-Fernández, L. D., & Prado, E. B. T. (2017). Analytical and numerical investigation of failure of ellipticity for a class of hyperelastic laminates. European Journal of Mechanics A : solids, 61( Ja/Feb. 2017), 110121. doi:10.1016/j.euromechsol.2016.09.005
NLM
Aguiar AR, Pérez-Fernández LD, Prado EBT. Analytical and numerical investigation of failure of ellipticity for a class of hyperelastic laminates [Internet]. European Journal of Mechanics A : solids. 2017 ; 61( Ja/Feb. 2017): 110121.[citado 2024 ago. 14 ] Available from: https://doi.org/10.1016/j.euromechsol.2016.09.005
Vancouver
Aguiar AR, Pérez-Fernández LD, Prado EBT. Analytical and numerical investigation of failure of ellipticity for a class of hyperelastic laminates [Internet]. European Journal of Mechanics A : solids. 2017 ; 61( Ja/Feb. 2017): 110121.[citado 2024 ago. 14 ] Available from: https://doi.org/10.1016/j.euromechsol.2016.09.005

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