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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: 18 out. 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 out. 18 ] 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 out. 18 ] 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: 18 out. 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 out. 18 ] 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 out. 18 ] Available from: https://doi.org/10.1016/B978-0-323-98386-0.00001-4
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: 18 out. 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 out. 18 ] 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 out. 18 ] Available from: https://doi.org/10.1016/j.foodres.2022.111343
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: 18 out. 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 out. 18 ] 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 out. 18 ] Available from: https://doi.org/10.1016/B978-0-08-100596-5.22999-5
Artigo de periodico
Emerging technologies to enhance starch performance (2021)
Maniglia, Bianca Chieregato ; Silva, Nanci Castanha da ; Rojas, Meliza Lindsay; Augusto, Pedro Esteves Duarte
Source: Current Opinion in Food Science. Unidade: ESALQ
Subjects: AMIDO, HOMOGENEIZAÇÃO, OZÔNIO, TECNOLOGIA DE ALIMENTOS, ULTRASSOM
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ABNT
MANIGLIA, Bianca Chieregato et al. Emerging technologies to enhance starch performance. Current Opinion in Food Science, v. 37, p. 26-36, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.cofs.2020.09.003. Acesso em: 18 out. 2024.
APA
Maniglia, B. C., Silva, N. C. da, Rojas, M. L., & Augusto, P. E. D. (2021). Emerging technologies to enhance starch performance. Current Opinion in Food Science, 37, 26-36. doi:10.1016/j.cofs.2020.09.003
NLM
Maniglia BC, Silva NC da, Rojas ML, Augusto PED. Emerging technologies to enhance starch performance [Internet]. Current Opinion in Food Science. 2021 ; 37 26-36.[citado 2024 out. 18 ] Available from: https://doi.org/10.1016/j.cofs.2020.09.003
Vancouver
Maniglia BC, Silva NC da, Rojas ML, Augusto PED. Emerging technologies to enhance starch performance [Internet]. Current Opinion in Food Science. 2021 ; 37 26-36.[citado 2024 out. 18 ] Available from: https://doi.org/10.1016/j.cofs.2020.09.003
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: 18 out. 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 out. 18 ] 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 out. 18 ] 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: 18 out. 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 out. 18 ] 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 out. 18 ] Available from: https://doi.org/10.1016/j.dental.2020.10.003
Artigo de periodico
Development of an ABAQUS™ plug-in to evaluate the fourth-order elasticity tensor of a periodic material via homogenization by the asymptotic expansion method (2020)
Christoff, Bruno Guilherme; Brito Santana, Humberto; Talreja, Ramesh; Tita, Volnei
Source: Finite Elements in Analysis and Design. Unidade: EESC
Subjects: MÉTODO DOS ELEMENTOS FINITOS, HOMOGENEIZAÇÃO, ENGENHARIA AERONÁUTICA
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ABNT
CHRISTOFF, Bruno Guilherme et al. Development of an ABAQUS™ plug-in to evaluate the fourth-order elasticity tensor of a periodic material via homogenization by the asymptotic expansion method. Finite Elements in Analysis and Design, v. 181, p. 1-13, 2020Tradução . . Disponível em: https://doi.org/10.1016/j.finel.2020.103482. Acesso em: 18 out. 2024.
APA
Christoff, B. G., Brito Santana, H., Talreja, R., & Tita, V. (2020). Development of an ABAQUS™ plug-in to evaluate the fourth-order elasticity tensor of a periodic material via homogenization by the asymptotic expansion method. Finite Elements in Analysis and Design, 181, 1-13. doi:10.1016/j.finel.2020.103482
NLM
Christoff BG, Brito Santana H, Talreja R, Tita V. Development of an ABAQUS™ plug-in to evaluate the fourth-order elasticity tensor of a periodic material via homogenization by the asymptotic expansion method [Internet]. Finite Elements in Analysis and Design. 2020 ; 181 1-13.[citado 2024 out. 18 ] Available from: https://doi.org/10.1016/j.finel.2020.103482
Vancouver
Christoff BG, Brito Santana H, Talreja R, Tita V. Development of an ABAQUS™ plug-in to evaluate the fourth-order elasticity tensor of a periodic material via homogenization by the asymptotic expansion method [Internet]. Finite Elements in Analysis and Design. 2020 ; 181 1-13.[citado 2024 out. 18 ] Available from: https://doi.org/10.1016/j.finel.2020.103482
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: 18 out. 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 out. 18 ] 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 out. 18 ] Available from: https://doi.org/10.1016/j.addma.2019.100804
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
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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: 18 out. 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 out. 18 ] 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 out. 18 ] Available from: https://doi.org/10.1016/C2014-0-02764-5
Artigo de periodico
Effect of dynamic high pressure on milk fermentation kinetics and rheological properties of probiotic fermented milk (2014)
Oliveira, Miguel Meirelles de; Augusto, Pedro Esteves Duarte ; Cruz, Adriano Gomes da; Cristianini, Marcelo
Source: Innovative Food Science and Emerging Technologies. Unidade: ESALQ
Subjects: IOGURTE, REOLOGIA, HOMOGENEIZAÇÃO, FERMENTAÇÃO LÁTICA, LACTOBACILLUS
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ABNT
OLIVEIRA, Miguel Meirelles de et al. Effect of dynamic high pressure on milk fermentation kinetics and rheological properties of probiotic fermented milk. Innovative Food Science and Emerging Technologies, v. 26, p. 67-75, 2014Tradução . . Disponível em: https://doi.org/10.1016/j.ifset.2014.05.013. Acesso em: 18 out. 2024.
APA
Oliveira, M. M. de, Augusto, P. E. D., Cruz, A. G. da, & Cristianini, M. (2014). Effect of dynamic high pressure on milk fermentation kinetics and rheological properties of probiotic fermented milk. Innovative Food Science and Emerging Technologies, 26, 67-75. doi:10.1016/j.ifset.2014.05.013
NLM
Oliveira MM de, Augusto PED, Cruz AG da, Cristianini M. Effect of dynamic high pressure on milk fermentation kinetics and rheological properties of probiotic fermented milk [Internet]. Innovative Food Science and Emerging Technologies. 2014 ; 26 67-75.[citado 2024 out. 18 ] Available from: https://doi.org/10.1016/j.ifset.2014.05.013
Vancouver
Oliveira MM de, Augusto PED, Cruz AG da, Cristianini M. Effect of dynamic high pressure on milk fermentation kinetics and rheological properties of probiotic fermented milk [Internet]. Innovative Food Science and Emerging Technologies. 2014 ; 26 67-75.[citado 2024 out. 18 ] Available from: https://doi.org/10.1016/j.ifset.2014.05.013
Artigo de periodico
The use of high pressure homogenization (HPH) to reduce consistency of concentrated orange juice (COJ) (2014)
Leite, Thiago Soares; Augusto, Pedro Esteves Duarte; Cristianini, Marcelo
Source: Innovative Food Science and Emerging Technologies. Unidade: ESALQ
Subjects: REOLOGIA, LARANJA, SUCOS DE FRUTAS, HOMOGENEIZAÇÃO
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. The use of high pressure homogenization (HPH) to reduce consistency of concentrated orange juice (COJ). Innovative Food Science and Emerging Technologies, v. 26, p. 124\2013133, 2014Tradução . . Disponível em: https://doi.org/10.1016/j.ifset.2014.08.005. Acesso em: 18 out. 2024.
APA
Leite, T. S., Augusto, P. E. D., & Cristianini, M. (2014). The use of high pressure homogenization (HPH) to reduce consistency of concentrated orange juice (COJ). Innovative Food Science and Emerging Technologies, 26, 124\2013133. doi:10.1016/j.ifset.2014.08.005
NLM
Leite TS, Augusto PED, Cristianini M. The use of high pressure homogenization (HPH) to reduce consistency of concentrated orange juice (COJ) [Internet]. Innovative Food Science and Emerging Technologies. 2014 ; 26 124\2013133.[citado 2024 out. 18 ] Available from: https://doi.org/10.1016/j.ifset.2014.08.005
Vancouver
Leite TS, Augusto PED, Cristianini M. The use of high pressure homogenization (HPH) to reduce consistency of concentrated orange juice (COJ) [Internet]. Innovative Food Science and Emerging Technologies. 2014 ; 26 124\2013133.[citado 2024 out. 18 ] Available from: https://doi.org/10.1016/j.ifset.2014.08.005
Artigo de periodico
Isolation and characterization of cellulose nanofibers from banana peels (2014)
Pelissari, Franciele Maria; Sobral, Paulo José do Amaral; Menegalli, Florencia Cecilia
Source: Cellulose. Unidade: FZEA
Subjects: MATERIAIS NANOESTRUTURADOS, CELULOSE, CASCAS (PLANTA), HOMOGENEIZAÇÃO
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ABNT
PELISSARI, Franciele Maria e SOBRAL, Paulo José do Amaral e MENEGALLI, Florencia Cecilia. Isolation and characterization of cellulose nanofibers from banana peels. Cellulose, v. 21, n. 1, p. 417-432, 2014Tradução . . Disponível em: https://doi.org/10.1007/s10570-013-0138-6. Acesso em: 18 out. 2024.
APA
Pelissari, F. M., Sobral, P. J. do A., & Menegalli, F. C. (2014). Isolation and characterization of cellulose nanofibers from banana peels. Cellulose, 21( 1), 417-432. doi:10.1007/s10570-013-0138-6
NLM
Pelissari FM, Sobral PJ do A, Menegalli FC. Isolation and characterization of cellulose nanofibers from banana peels [Internet]. Cellulose. 2014 ; 21( 1): 417-432.[citado 2024 out. 18 ] Available from: https://doi.org/10.1007/s10570-013-0138-6
Vancouver
Pelissari FM, Sobral PJ do A, Menegalli FC. Isolation and characterization of cellulose nanofibers from banana peels [Internet]. Cellulose. 2014 ; 21( 1): 417-432.[citado 2024 out. 18 ] Available from: https://doi.org/10.1007/s10570-013-0138-6
Artigo de periodico
Multi-pass high pressure homogenization of commercial enzymes: Effect on the activities of glucose oxidase, neutral protease and amyloglucosidase at different temperatures (2013)
Tribst, Alline A. L; Augusto, Pedro Esteves Duarte ; Cristianini, Marcelo
Source: Innovative Food Science and Emerging Technologies. Unidade: ESALQ
Subjects: ENZIMAS, HOMOGENEIZAÇÃO, TEMPERATURA
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ABNT
TRIBST, Alline A. L e AUGUSTO, Pedro Esteves Duarte e CRISTIANINI, Marcelo. Multi-pass high pressure homogenization of commercial enzymes: Effect on the activities of glucose oxidase, neutral protease and amyloglucosidase at different temperatures. Innovative Food Science and Emerging Technologies, v. 18, p. 83-88, 2013Tradução . . Disponível em: https://doi.org/10.1016/j.ifset.2013.01.002. Acesso em: 18 out. 2024.
APA
Tribst, A. A. L., Augusto, P. E. D., & Cristianini, M. (2013). Multi-pass high pressure homogenization of commercial enzymes: Effect on the activities of glucose oxidase, neutral protease and amyloglucosidase at different temperatures. Innovative Food Science and Emerging Technologies, 18, 83-88. doi:10.1016/j.ifset.2013.01.002
NLM
Tribst AAL, Augusto PED, Cristianini M. Multi-pass high pressure homogenization of commercial enzymes: Effect on the activities of glucose oxidase, neutral protease and amyloglucosidase at different temperatures [Internet]. Innovative Food Science and Emerging Technologies. 2013 ; 18 83-88.[citado 2024 out. 18 ] Available from: https://doi.org/10.1016/j.ifset.2013.01.002
Vancouver
Tribst AAL, Augusto PED, Cristianini M. Multi-pass high pressure homogenization of commercial enzymes: Effect on the activities of glucose oxidase, neutral protease and amyloglucosidase at different temperatures [Internet]. Innovative Food Science and Emerging Technologies. 2013 ; 18 83-88.[citado 2024 out. 18 ] Available from: https://doi.org/10.1016/j.ifset.2013.01.002

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