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Artigo de periodico
Development of W/O emulsion for encapsulation of “Pitanga” (Eugenia uniflora L.) leaf hydroethanolic extract: droplet size, physical stability and rheology (2022)
Tessaro, Larissa ; Martelli-Tosi, Milena ; Sobral, Paulo José do Amaral
Source: Food Science and Technology. Unidade: FZEA
Subjects: MICROENCAPSULAÇÃO, PITANGA, SOLVENTE
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ABNT
TESSARO, Larissa e MARTELLI-TOSI, Milena e SOBRAL, Paulo José do Amaral. Development of W/O emulsion for encapsulation of “Pitanga” (Eugenia uniflora L.) leaf hydroethanolic extract: droplet size, physical stability and rheology. Food Science and Technology, v. 42, p. 1-8, 2022Tradução . . Disponível em: https://doi.org/10.1590/fst.65320. Acesso em: 08 out. 2025.
APA
Tessaro, L., Martelli-Tosi, M., & Sobral, P. J. do A. (2022). Development of W/O emulsion for encapsulation of “Pitanga” (Eugenia uniflora L.) leaf hydroethanolic extract: droplet size, physical stability and rheology. Food Science and Technology, 42, 1-8. doi:10.1590/fst.65320
NLM
Tessaro L, Martelli-Tosi M, Sobral PJ do A. Development of W/O emulsion for encapsulation of “Pitanga” (Eugenia uniflora L.) leaf hydroethanolic extract: droplet size, physical stability and rheology [Internet]. Food Science and Technology. 2022 ; 42 1-8.[citado 2025 out. 08 ] Available from: https://doi.org/10.1590/fst.65320
Vancouver
Tessaro L, Martelli-Tosi M, Sobral PJ do A. Development of W/O emulsion for encapsulation of “Pitanga” (Eugenia uniflora L.) leaf hydroethanolic extract: droplet size, physical stability and rheology [Internet]. Food Science and Technology. 2022 ; 42 1-8.[citado 2025 out. 08 ] Available from: https://doi.org/10.1590/fst.65320
Artigo de periodico
Effect of straight dough X pre-fermented dough method on composite wheat breads characteristics (2022)
Luiz, Raíssa Oliveira; Vanin, Fernanda Maria
Source: Food Science and Technology. Unidade: FZEA
Subjects: FERMENTAÇÃO, PÃO, PROCESSAMENTO DE ALIMENTOS
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ABNT
LUIZ, Raíssa Oliveira e VANIN, Fernanda Maria. Effect of straight dough X pre-fermented dough method on composite wheat breads characteristics. Food Science and Technology, v. 42, p. 1-7, 2022Tradução . . Disponível em: https://doi.org/10.1590/fst.64420. Acesso em: 08 out. 2025.
APA
Luiz, R. O., & Vanin, F. M. (2022). Effect of straight dough X pre-fermented dough method on composite wheat breads characteristics. Food Science and Technology, 42, 1-7. doi:10.1590/fst.64420
NLM
Luiz RO, Vanin FM. Effect of straight dough X pre-fermented dough method on composite wheat breads characteristics [Internet]. Food Science and Technology. 2022 ; 42 1-7.[citado 2025 out. 08 ] Available from: https://doi.org/10.1590/fst.64420
Vancouver
Luiz RO, Vanin FM. Effect of straight dough X pre-fermented dough method on composite wheat breads characteristics [Internet]. Food Science and Technology. 2022 ; 42 1-7.[citado 2025 out. 08 ] Available from: https://doi.org/10.1590/fst.64420
Artigo de periodico
Use of scanning electron microscopy and high-performance liquid chromatography to assess the ability of microorganisms to bind aflatoxin M1 in Minas Frescal cheese (2022)
Gonçalves, Bruna Leonel; Uliana, Rômulo Dutra ; Lee, Sarah Hwa In; Coppa, Carolina Fernanda Sengling Cebin; Oliveira, Carlos Augusto Fernandes de ; Kamimura, Eliana Setsuko ; Corassin, Carlos Humberto
Source: Food Science and Technology. Unidade: FZEA
Subjects: SACCHAROMYCES, ÁCIDO LÁCTICO, MICOTOXINAS, LATICÍNIOS, AFLATOXINAS
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ABNT
GONÇALVES, Bruna Leonel et al. Use of scanning electron microscopy and high-performance liquid chromatography to assess the ability of microorganisms to bind aflatoxin M1 in Minas Frescal cheese. Food Science and Technology, v. 42, p. 1-8, 2022Tradução . . Disponível em: https://doi.org/10.1590/fst.47220. Acesso em: 08 out. 2025.
APA
Gonçalves, B. L., Uliana, R. D., Lee, S. H. I., Coppa, C. F. S. C., Oliveira, C. A. F. de, Kamimura, E. S., & Corassin, C. H. (2022). Use of scanning electron microscopy and high-performance liquid chromatography to assess the ability of microorganisms to bind aflatoxin M1 in Minas Frescal cheese. Food Science and Technology, 42, 1-8. doi:10.1590/fst.47220
NLM
Gonçalves BL, Uliana RD, Lee SHI, Coppa CFSC, Oliveira CAF de, Kamimura ES, Corassin CH. Use of scanning electron microscopy and high-performance liquid chromatography to assess the ability of microorganisms to bind aflatoxin M1 in Minas Frescal cheese [Internet]. Food Science and Technology. 2022 ; 42 1-8.[citado 2025 out. 08 ] Available from: https://doi.org/10.1590/fst.47220
Vancouver
Gonçalves BL, Uliana RD, Lee SHI, Coppa CFSC, Oliveira CAF de, Kamimura ES, Corassin CH. Use of scanning electron microscopy and high-performance liquid chromatography to assess the ability of microorganisms to bind aflatoxin M1 in Minas Frescal cheese [Internet]. Food Science and Technology. 2022 ; 42 1-8.[citado 2025 out. 08 ] Available from: https://doi.org/10.1590/fst.47220
Artigo de periodico
Brazil nut (Bertholletia excelsa) oil emulsions stabilized with thermally treated soy protein isolate for vitamin D3 encapsulation (2022)
Ferreira, Leticia dos Santos; Brito-Oliveira, Thais Carvalho; Pinho, Samantha Cristina de
Source: Food Science and Technology. Unidade: FZEA
Subjects: MICROENCAPSULAÇÃO, VITAMINA D, TECNOLOGIA DE ALIMENTOS
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ABNT
FERREIRA, Leticia dos Santos e BRITO-OLIVEIRA, Thais Carvalho e PINHO, Samantha Cristina de. Brazil nut (Bertholletia excelsa) oil emulsions stabilized with thermally treated soy protein isolate for vitamin D3 encapsulation. Food Science and Technology, v. 42, p. 1-11, 2022Tradução . . Disponível em: https://doi.org/10.1590/fst.17521. Acesso em: 08 out. 2025.
APA
Ferreira, L. dos S., Brito-Oliveira, T. C., & Pinho, S. C. de. (2022). Brazil nut (Bertholletia excelsa) oil emulsions stabilized with thermally treated soy protein isolate for vitamin D3 encapsulation. Food Science and Technology, 42, 1-11. doi:10.1590/fst.17521
NLM
Ferreira L dos S, Brito-Oliveira TC, Pinho SC de. Brazil nut (Bertholletia excelsa) oil emulsions stabilized with thermally treated soy protein isolate for vitamin D3 encapsulation [Internet]. Food Science and Technology. 2022 ; 42 1-11.[citado 2025 out. 08 ] Available from: https://doi.org/10.1590/fst.17521
Vancouver
Ferreira L dos S, Brito-Oliveira TC, Pinho SC de. Brazil nut (Bertholletia excelsa) oil emulsions stabilized with thermally treated soy protein isolate for vitamin D3 encapsulation [Internet]. Food Science and Technology. 2022 ; 42 1-11.[citado 2025 out. 08 ] Available from: https://doi.org/10.1590/fst.17521
Artigo de periodico
Active compounds from the industrial residue of dry camu-camu (2022)
Araújo, Patrícia Argemira da Costa; Garcia, Vitor Augusto dos Santos ; Osiro, Denise; França, Daiane de Souza; Vanin, Fernanda Maria ; Carvalho, Rosemary Aparecida de
Source: Food Science and Technology. Unidade: FZEA
Subjects: SUBPRODUTOS AGRÍCOLAS, FLAVONOIDES, FRUTAS TROPICAIS, CAMU-CAMU
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ABNT
ARAÚJO, Patrícia Argemira da Costa et al. Active compounds from the industrial residue of dry camu-camu. Food Science and Technology, v. 42, p. 1-13, 2022Tradução . . Disponível em: https://doi.org/10.1590/fst.05321. Acesso em: 08 out. 2025.
APA
Araújo, P. A. da C., Garcia, V. A. dos S., Osiro, D., França, D. de S., Vanin, F. M., & Carvalho, R. A. de. (2022). Active compounds from the industrial residue of dry camu-camu. Food Science and Technology, 42, 1-13. doi:10.1590/fst.05321
NLM
Araújo PA da C, Garcia VA dos S, Osiro D, França D de S, Vanin FM, Carvalho RA de. Active compounds from the industrial residue of dry camu-camu [Internet]. Food Science and Technology. 2022 ; 42 1-13.[citado 2025 out. 08 ] Available from: https://doi.org/10.1590/fst.05321
Vancouver
Araújo PA da C, Garcia VA dos S, Osiro D, França D de S, Vanin FM, Carvalho RA de. Active compounds from the industrial residue of dry camu-camu [Internet]. Food Science and Technology. 2022 ; 42 1-13.[citado 2025 out. 08 ] Available from: https://doi.org/10.1590/fst.05321
Artigo de periodico
Ice creams made from cow’s and goat’s milks with different fat concentrations: physical-chemical and sensory properties (2022)
Carvalho, Carolina Corrêa de; Bodini, Renata Barbosa ; Sobral, Paulo José do Amaral ; Oliveira, Alessandra Lopes de
Source: Food Science and Technology. Unidade: FZEA
Subjects: SORVETE, LEITE, ANÁLISE SENSORIAL DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
CARVALHO, Carolina Corrêa de et al. Ice creams made from cow’s and goat’s milks with different fat concentrations: physical-chemical and sensory properties. Food Science and Technology, v. 42, p. 1-8, 2022Tradução . . Disponível em: https://doi.org/10.1590/fst.79721. Acesso em: 08 out. 2025.
APA
Carvalho, C. C. de, Bodini, R. B., Sobral, P. J. do A., & Oliveira, A. L. de. (2022). Ice creams made from cow’s and goat’s milks with different fat concentrations: physical-chemical and sensory properties. Food Science and Technology, 42, 1-8. doi:10.1590/fst.79721
NLM
Carvalho CC de, Bodini RB, Sobral PJ do A, Oliveira AL de. Ice creams made from cow’s and goat’s milks with different fat concentrations: physical-chemical and sensory properties [Internet]. Food Science and Technology. 2022 ; 42 1-8.[citado 2025 out. 08 ] Available from: https://doi.org/10.1590/fst.79721
Vancouver
Carvalho CC de, Bodini RB, Sobral PJ do A, Oliveira AL de. Ice creams made from cow’s and goat’s milks with different fat concentrations: physical-chemical and sensory properties [Internet]. Food Science and Technology. 2022 ; 42 1-8.[citado 2025 out. 08 ] Available from: https://doi.org/10.1590/fst.79721
Artigo de periodico
Aflatoxin M1: biological decontamination methods in milk and cheese (2022)
Gonçalves, Bruna Leonel; Uliana, Rômulo Dutra ; Coppa, Carolina Fernanda Sengling Cebin; Lee, Sarah Hwa In; Kamimura, Eliana Setsuko ; Oliveira, Carlos Augusto Fernandes de ; Corassin, Carlos Humberto
Source: Food Science and Technology. Unidade: FZEA
Subjects: AFLATOXINAS, ESTERILIZAÇÃO DE ALIMENTOS, QUEIJO, LEITE, REVISÃO SISTEMÁTICA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
GONÇALVES, Bruna Leonel et al. Aflatoxin M1: biological decontamination methods in milk and cheese. Food Science and Technology, v. 42, p. 1-8, 2022Tradução . . Disponível em: https://doi.org/10.1590/fst.22920. Acesso em: 08 out. 2025.
APA
Gonçalves, B. L., Uliana, R. D., Coppa, C. F. S. C., Lee, S. H. I., Kamimura, E. S., Oliveira, C. A. F. de, & Corassin, C. H. (2022). Aflatoxin M1: biological decontamination methods in milk and cheese. Food Science and Technology, 42, 1-8. doi:10.1590/fst.22920
NLM
Gonçalves BL, Uliana RD, Coppa CFSC, Lee SHI, Kamimura ES, Oliveira CAF de, Corassin CH. Aflatoxin M1: biological decontamination methods in milk and cheese [Internet]. Food Science and Technology. 2022 ; 42 1-8.[citado 2025 out. 08 ] Available from: https://doi.org/10.1590/fst.22920
Vancouver
Gonçalves BL, Uliana RD, Coppa CFSC, Lee SHI, Kamimura ES, Oliveira CAF de, Corassin CH. Aflatoxin M1: biological decontamination methods in milk and cheese [Internet]. Food Science and Technology. 2022 ; 42 1-8.[citado 2025 out. 08 ] Available from: https://doi.org/10.1590/fst.22920

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