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Artigo de periodico
Production and physicochemical properties of resistant starch from hydrolysed wrinkled pea starch (2011)
Polesi, Luis Fernando; Sarmento, Silene Bruder Silveira; Franco, Célia Maria Landi
Source: International Journal of Food Science & Technology. Unidade: ESALQ
Subjects: AMIDO, ENZIMAS HIDROLÍTICAS, ERVILHA
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ABNT
POLESI, Luis Fernando e SARMENTO, Silene Bruder Silveira e FRANCO, Célia Maria Landi. Production and physicochemical properties of resistant starch from hydrolysed wrinkled pea starch. International Journal of Food Science & Technology, v. 46, p. 2257-2264, 2011Tradução . . Disponível em: https://doi.org/10.1111/j.1365-2621.2011.02744.x. Acesso em: 19 nov. 2024.
APA
Polesi, L. F., Sarmento, S. B. S., & Franco, C. M. L. (2011). Production and physicochemical properties of resistant starch from hydrolysed wrinkled pea starch. International Journal of Food Science & Technology, 46, 2257-2264. doi:10.1111/j.1365-2621.2011.02744.x
NLM
Polesi LF, Sarmento SBS, Franco CML. Production and physicochemical properties of resistant starch from hydrolysed wrinkled pea starch [Internet]. International Journal of Food Science & Technology. 2011 ; 46 2257-2264.[citado 2024 nov. 19 ] Available from: https://doi.org/10.1111/j.1365-2621.2011.02744.x
Vancouver
Polesi LF, Sarmento SBS, Franco CML. Production and physicochemical properties of resistant starch from hydrolysed wrinkled pea starch [Internet]. International Journal of Food Science & Technology. 2011 ; 46 2257-2264.[citado 2024 nov. 19 ] Available from: https://doi.org/10.1111/j.1365-2621.2011.02744.x
Artigo de periodico
Penetration of hydrolysed soy protein-added brine and its effect on yield and pH of beef steaks from the biceps femoris muscle (2011)
Silva, Alessandra Aparecida; Contreras Castillo, Carmen Josefina; Delgado, Eduardo Francisquine; Mourão, Gerson Barreto; Santos, Priscila Robertina dos
Source: LWT - Food Science and Technology. Unidade: ESALQ
Subjects: CONSERVAÇÃO DE ALIMENTOS, HIDRÓLISE, PROTEÍNAS, SOJA
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ABNT
SILVA, Alessandra Aparecida et al. Penetration of hydrolysed soy protein-added brine and its effect on yield and pH of beef steaks from the biceps femoris muscle. LWT - Food Science and Technology, v. 44, n. ja 2011, p. 109-144, 2011Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2010.06.006. Acesso em: 19 nov. 2024.
APA
Silva, A. A., Contreras Castillo, C. J., Delgado, E. F., Mourão, G. B., & Santos, P. R. dos. (2011). Penetration of hydrolysed soy protein-added brine and its effect on yield and pH of beef steaks from the biceps femoris muscle. LWT - Food Science and Technology, 44( ja 2011), 109-144. doi:10.1016/j.lwt.2010.06.006
NLM
Silva AA, Contreras Castillo CJ, Delgado EF, Mourão GB, Santos PR dos. Penetration of hydrolysed soy protein-added brine and its effect on yield and pH of beef steaks from the biceps femoris muscle [Internet]. LWT - Food Science and Technology. 2011 ; 44( ja 2011): 109-144.[citado 2024 nov. 19 ] Available from: https://doi.org/10.1016/j.lwt.2010.06.006
Vancouver
Silva AA, Contreras Castillo CJ, Delgado EF, Mourão GB, Santos PR dos. Penetration of hydrolysed soy protein-added brine and its effect on yield and pH of beef steaks from the biceps femoris muscle [Internet]. LWT - Food Science and Technology. 2011 ; 44( ja 2011): 109-144.[citado 2024 nov. 19 ] Available from: https://doi.org/10.1016/j.lwt.2010.06.006
Artigo de periodico
Wine industry residues extracts as natural antioxidants in raw and cooked chicken meat during frozen storage (2011)
Selani, M. M; Contreras Castillo, Carmen Josefina; Shirahigue, Ligianne Din; Gallo, Claudio Rosa; Plata-Oviedo, M; Montes-Villanueva, N. D
Source: Meat Science. Unidade: ESALQ
Subjects: RESÍDUOS INDUSTRIAIS, VINHO, ANTIOXIDANTES, ARMAZENAGEM DE ALIMENTOS, ADITIVOS ALIMENTARES, CONSERVAÇÃO DE ALIMENTOS
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ABNT
SELANI, M. M et al. Wine industry residues extracts as natural antioxidants in raw and cooked chicken meat during frozen storage. Meat Science, v. 88, n. 3, p. 397-403, 2011Tradução . . Disponível em: https://doi.org/10.1016/j.meatsci.2011.01.017. Acesso em: 19 nov. 2024.
APA
Selani, M. M., Contreras Castillo, C. J., Shirahigue, L. D., Gallo, C. R., Plata-Oviedo, M., & Montes-Villanueva, N. D. (2011). Wine industry residues extracts as natural antioxidants in raw and cooked chicken meat during frozen storage. Meat Science, 88( 3), 397-403. doi:10.1016/j.meatsci.2011.01.017
NLM
Selani MM, Contreras Castillo CJ, Shirahigue LD, Gallo CR, Plata-Oviedo M, Montes-Villanueva ND. Wine industry residues extracts as natural antioxidants in raw and cooked chicken meat during frozen storage [Internet]. Meat Science. 2011 ; 88( 3): 397-403.[citado 2024 nov. 19 ] Available from: https://doi.org/10.1016/j.meatsci.2011.01.017
Vancouver
Selani MM, Contreras Castillo CJ, Shirahigue LD, Gallo CR, Plata-Oviedo M, Montes-Villanueva ND. Wine industry residues extracts as natural antioxidants in raw and cooked chicken meat during frozen storage [Internet]. Meat Science. 2011 ; 88( 3): 397-403.[citado 2024 nov. 19 ] Available from: https://doi.org/10.1016/j.meatsci.2011.01.017
Artigo de periodico
Wine industry residue as antioxidant in cooked chicken meat (2010)
Shirahigue, Ligianne Din ; Plata-Oviedo, Manuel; Alencar, Severino Matias de ; Regitano-D'Arce, Marisa Aparecida Bismara ; Vieira, Thais Maria Ferreira de Souza ; Oldoni, Tatiane Luiza Cadorin ; Contreras Castillo, Carmen Josefina
Source: International Journal of Food Science & Technology. Unidades: ESALQ, CENA
Subjects: ANTIOXIDANTES, RESÍDUOS INDUSTRIAIS, INDÚSTRIA DE ALIMENTOS, VINHO
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ABNT
SHIRAHIGUE, Ligianne Din et al. Wine industry residue as antioxidant in cooked chicken meat. International Journal of Food Science & Technology, v. 45, n. 5, p. 863-870, 2010Tradução . . Disponível em: https://doi.org/10.1111/j.1365-2621.2010.02201.x. Acesso em: 19 nov. 2024.
APA
Shirahigue, L. D., Plata-Oviedo, M., Alencar, S. M. de, Regitano-D'Arce, M. A. B., Vieira, T. M. F. de S., Oldoni, T. L. C., & Contreras Castillo, C. J. (2010). Wine industry residue as antioxidant in cooked chicken meat. International Journal of Food Science & Technology, 45( 5), 863-870. doi:10.1111/j.1365-2621.2010.02201.x
NLM
Shirahigue LD, Plata-Oviedo M, Alencar SM de, Regitano-D'Arce MAB, Vieira TMF de S, Oldoni TLC, Contreras Castillo CJ. Wine industry residue as antioxidant in cooked chicken meat [Internet]. International Journal of Food Science & Technology. 2010 ; 45( 5): 863-870.[citado 2024 nov. 19 ] Available from: https://doi.org/10.1111/j.1365-2621.2010.02201.x
Vancouver
Shirahigue LD, Plata-Oviedo M, Alencar SM de, Regitano-D'Arce MAB, Vieira TMF de S, Oldoni TLC, Contreras Castillo CJ. Wine industry residue as antioxidant in cooked chicken meat [Internet]. International Journal of Food Science & Technology. 2010 ; 45( 5): 863-870.[citado 2024 nov. 19 ] Available from: https://doi.org/10.1111/j.1365-2621.2010.02201.x
Artigo de periodico
Bioassay guided purification of the antimicrobial fraction of a Brazilian propolis from Bahia state (2009)
Castro, Myrella Lessio de; Vilela, Walquíria Ribeiro; Zauli, Rogéria Cristina; Ikegaki, Masaharu; Rehder, Vera Lúcia Garcia; Foglio, Mary Ann; Alencar, Severino Matias de; Rosale, Pedro Luiz
Source: BMC Complementary and Alternative Medicine. Unidade: ESALQ
Assunto: PRÓPOLIS
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ABNT
CASTRO, Myrella Lessio de et al. Bioassay guided purification of the antimicrobial fraction of a Brazilian propolis from Bahia state. BMC Complementary and Alternative Medicine, v. 9, n. 25, 2009Tradução . . Disponível em: https://doi.org/10.1186/1472-6882-9-25. Acesso em: 19 nov. 2024.
APA
Castro, M. L. de, Vilela, W. R., Zauli, R. C., Ikegaki, M., Rehder, V. L. G., Foglio, M. A., et al. (2009). Bioassay guided purification of the antimicrobial fraction of a Brazilian propolis from Bahia state. BMC Complementary and Alternative Medicine, 9( 25). doi:10.1186/1472-6882-9-25
NLM
Castro ML de, Vilela WR, Zauli RC, Ikegaki M, Rehder VLG, Foglio MA, Alencar SM de, Rosale PL. Bioassay guided purification of the antimicrobial fraction of a Brazilian propolis from Bahia state [Internet]. BMC Complementary and Alternative Medicine. 2009 ; 9( 25):[citado 2024 nov. 19 ] Available from: https://doi.org/10.1186/1472-6882-9-25
Vancouver
Castro ML de, Vilela WR, Zauli RC, Ikegaki M, Rehder VLG, Foglio MA, Alencar SM de, Rosale PL. Bioassay guided purification of the antimicrobial fraction of a Brazilian propolis from Bahia state [Internet]. BMC Complementary and Alternative Medicine. 2009 ; 9( 25):[citado 2024 nov. 19 ] Available from: https://doi.org/10.1186/1472-6882-9-25
Artigo de periodico
Effects of gamma radiation on total phenolics, trypsin and tannin inhibitors in soybean grains (2007)
Toledo, T. C. F. de; Canniatti-Brazaca, Solange Guidolin; Arthur, Valter ; Piedade, Sônia Maria de Stefano
Source: Radiation Physics and Chemistry. Unidades: ESALQ, CENA
Subjects: SOJA, IRRADIAÇÃO DE ALIMENTOS
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ABNT
TOLEDO, T. C. F. de et al. Effects of gamma radiation on total phenolics, trypsin and tannin inhibitors in soybean grains. Radiation Physics and Chemistry, v. 76, n. 10, p. 1653-1656, 2007Tradução . . Disponível em: https://doi.org/10.1016/j.radphyschem.2007.02.001. Acesso em: 19 nov. 2024.
APA
Toledo, T. C. F. de, Canniatti-Brazaca, S. G., Arthur, V., & Piedade, S. M. de S. (2007). Effects of gamma radiation on total phenolics, trypsin and tannin inhibitors in soybean grains. Radiation Physics and Chemistry, 76( 10), 1653-1656. doi:10.1016/j.radphyschem.2007.02.001
NLM
Toledo TCF de, Canniatti-Brazaca SG, Arthur V, Piedade SM de S. Effects of gamma radiation on total phenolics, trypsin and tannin inhibitors in soybean grains [Internet]. Radiation Physics and Chemistry. 2007 ; 76( 10): 1653-1656.[citado 2024 nov. 19 ] Available from: https://doi.org/10.1016/j.radphyschem.2007.02.001
Vancouver
Toledo TCF de, Canniatti-Brazaca SG, Arthur V, Piedade SM de S. Effects of gamma radiation on total phenolics, trypsin and tannin inhibitors in soybean grains [Internet]. Radiation Physics and Chemistry. 2007 ; 76( 10): 1653-1656.[citado 2024 nov. 19 ] Available from: https://doi.org/10.1016/j.radphyschem.2007.02.001
Artigo de periodico
Influence of gamma radiation on microbiological parameters of the ethanolic fermentation of sugar-carne must (2003)
Alcarde, André Ricardo; Walder, Julio Marcos Melges; Horii, Jorge
Source: Radiation Physics and Chemistry. Unidades: ESALQ, CENA
Subjects: RADIAÇÃO IONIZANTE, FERMENTAÇÃO
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ABNT
ALCARDE, André Ricardo e WALDER, Julio Marcos Melges e HORII, Jorge. Influence of gamma radiation on microbiological parameters of the ethanolic fermentation of sugar-carne must. Radiation Physics and Chemistry, v. 66, p. 411-413, 2003Tradução . . Disponível em: https://doi.org/10.1016/s0969-806x(02)00400-0. Acesso em: 19 nov. 2024.
APA
Alcarde, A. R., Walder, J. M. M., & Horii, J. (2003). Influence of gamma radiation on microbiological parameters of the ethanolic fermentation of sugar-carne must. Radiation Physics and Chemistry, 66, 411-413. doi:10.1016/s0969-806x(02)00400-0
NLM
Alcarde AR, Walder JMM, Horii J. Influence of gamma radiation on microbiological parameters of the ethanolic fermentation of sugar-carne must [Internet]. Radiation Physics and Chemistry. 2003 ;66 411-413.[citado 2024 nov. 19 ] Available from: https://doi.org/10.1016/s0969-806x(02)00400-0
Vancouver
Alcarde AR, Walder JMM, Horii J. Influence of gamma radiation on microbiological parameters of the ethanolic fermentation of sugar-carne must [Internet]. Radiation Physics and Chemistry. 2003 ;66 411-413.[citado 2024 nov. 19 ] Available from: https://doi.org/10.1016/s0969-806x(02)00400-0

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