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Artigo de periodico
Use of emulsifying plant protein hydrolysates from winery, whiskey and brewery by-products for the development of echium oil delivery emulsions (2025)
Bisinotto, Mariana Sisconeto ; Castro, Inar Alves de ; Valderrama, Julia Maldonado ; Jones, Nykola C ; Santaella, Teresa del Castillo ; Hoffmann, Søren Vrønning; Guadix, Emilia M ; Moreno, Pedro J. García
Fonte: International Journal of Biological Macromolecules. Unidade: FCF
Assuntos: PEPTÍDEOS, ADSORÇÃO, REOLOGIA, GRÃOS, CEVADA, RADIAÇÃO SINCROTRON, ÁCIDOS GRAXOS OMEGA 3, OXIDAÇÃO
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ABNT
BISINOTTO, Mariana Sisconeto et al. Use of emulsifying plant protein hydrolysates from winery, whiskey and brewery by-products for the development of echium oil delivery emulsions. International Journal of Biological Macromolecules, v. 308, p. 1-15 art. 142736, 2025Tradução . . Disponível em: https://dx.doi.org/10.1016/j.ijbiomac.2025.142736. Acesso em: 08 out. 2025.
APA
Bisinotto, M. S., Castro, I. A. de, Valderrama, J. M., Jones, N. C., Santaella, T. del C., Hoffmann, S. V., et al. (2025). Use of emulsifying plant protein hydrolysates from winery, whiskey and brewery by-products for the development of echium oil delivery emulsions. International Journal of Biological Macromolecules, 308, 1-15 art. 142736. doi:10.1016/j.ijbiomac.2025.142736
NLM
Bisinotto MS, Castro IA de, Valderrama JM, Jones NC, Santaella T del C, Hoffmann SV, Guadix EM, Moreno PJG. Use of emulsifying plant protein hydrolysates from winery, whiskey and brewery by-products for the development of echium oil delivery emulsions [Internet]. International Journal of Biological Macromolecules. 2025 ; 308 1-15 art. 142736.[citado 2025 out. 08 ] Available from: https://dx.doi.org/10.1016/j.ijbiomac.2025.142736
Vancouver
Bisinotto MS, Castro IA de, Valderrama JM, Jones NC, Santaella T del C, Hoffmann SV, Guadix EM, Moreno PJG. Use of emulsifying plant protein hydrolysates from winery, whiskey and brewery by-products for the development of echium oil delivery emulsions [Internet]. International Journal of Biological Macromolecules. 2025 ; 308 1-15 art. 142736.[citado 2025 out. 08 ] Available from: https://dx.doi.org/10.1016/j.ijbiomac.2025.142736
Artigo de periodico
Oxidative stability of echium crude oil during the cold-press extraction process (2025)
Bisinotto, Mariana Sisconeto ; Chedid, Luiza Dourado ; Gouveia, Angelica de Souza; Ramos, Humberto Josué de Oliveira; Moreno, Pedro J. García ; Castro, Inar Alves de
Fonte: Italian Journal of Food Science. Unidade: FCF
Assuntos: OXIDAÇÃO, LIPOXIGENASE
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
BISINOTTO, Mariana Sisconeto et al. Oxidative stability of echium crude oil during the cold-press extraction process. Italian Journal of Food Science, v. 37, n. 2, p. 12–22, 2025Tradução . . Disponível em: https://dx.doi.org/10.15586/ijfs.v37i2.2878. Acesso em: 08 out. 2025.
APA
Bisinotto, M. S., Chedid, L. D., Gouveia, A. de S., Ramos, H. J. de O., Moreno, P. J. G., & Castro, I. A. de. (2025). Oxidative stability of echium crude oil during the cold-press extraction process. Italian Journal of Food Science, 37( 2), 12–22. doi:10.15586/ijfs.v37i2.2878
NLM
Bisinotto MS, Chedid LD, Gouveia A de S, Ramos HJ de O, Moreno PJG, Castro IA de. Oxidative stability of echium crude oil during the cold-press extraction process [Internet]. Italian Journal of Food Science. 2025 ; 37( 2): 12–22.[citado 2025 out. 08 ] Available from: https://dx.doi.org/10.15586/ijfs.v37i2.2878
Vancouver
Bisinotto MS, Chedid LD, Gouveia A de S, Ramos HJ de O, Moreno PJG, Castro IA de. Oxidative stability of echium crude oil during the cold-press extraction process [Internet]. Italian Journal of Food Science. 2025 ; 37( 2): 12–22.[citado 2025 out. 08 ] Available from: https://dx.doi.org/10.15586/ijfs.v37i2.2878
Artigo de periodico
Staphylococcus aureus from Minas artisanal cheeses: biocide tolerance, antibiotic resistance and enterotoxin genes (2022)
Allaion, Josisleine Recalde ; Barrionuevo, Karina Ghougassian; Burgos, Maria Jose Grande; Galvéz, Antonio ; Franco, Bernadette Dora Gombossy de Melo
Fonte: Applied Sciences. Unidade: FCF
Assuntos: STAPHYLOCOCCUS, QUEIJO, MICROBIOLOGIA DE ALIMENTOS, ANTIBIÓTICOS, ENTEROTOXINAS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
ALLAION, Josisleine Recalde et al. Staphylococcus aureus from Minas artisanal cheeses: biocide tolerance, antibiotic resistance and enterotoxin genes. Applied Sciences, v. 12, p. 1-11 art. 1019, 2022Tradução . . Disponível em: https://doi.org/10.3390/app12031019. Acesso em: 08 out. 2025.
APA
Allaion, J. R., Barrionuevo, K. G., Burgos, M. J. G., Galvéz, A., & Franco, B. D. G. de M. (2022). Staphylococcus aureus from Minas artisanal cheeses: biocide tolerance, antibiotic resistance and enterotoxin genes. Applied Sciences, 12, 1-11 art. 1019. doi:10.3390/app12031019
NLM
Allaion JR, Barrionuevo KG, Burgos MJG, Galvéz A, Franco BDG de M. Staphylococcus aureus from Minas artisanal cheeses: biocide tolerance, antibiotic resistance and enterotoxin genes [Internet]. Applied Sciences. 2022 ; 12 1-11 art. 1019.[citado 2025 out. 08 ] Available from: https://doi.org/10.3390/app12031019
Vancouver
Allaion JR, Barrionuevo KG, Burgos MJG, Galvéz A, Franco BDG de M. Staphylococcus aureus from Minas artisanal cheeses: biocide tolerance, antibiotic resistance and enterotoxin genes [Internet]. Applied Sciences. 2022 ; 12 1-11 art. 1019.[citado 2025 out. 08 ] Available from: https://doi.org/10.3390/app12031019

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