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Tese (Doutorado)
Poliaminas como moduladoras da biossíntese de compostos voláteis em bananas na pós-colheita (2025)
Franco, Marcos Fabian Sanabria ; Kluge, Ricardo Alfredo (Orientador)
Unidade: ESALQ
Subjects: BANANA, COMPOSTOS VOLÁTEIS, FISIOLOGIA PÓS-COLHEITA
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ABNT
FRANCO, Marcos Fabian Sanabria. Poliaminas como moduladoras da biossíntese de compostos voláteis em bananas na pós-colheita. 2025. Tese (Doutorado) – Universidade de São Paulo, Piracicaba, 2025. Disponível em: https://www.teses.usp.br/teses/disponiveis/11/11144/tde-22092025-091339/. Acesso em: 08 out. 2025.
APA
Franco, M. F. S. (2025). Poliaminas como moduladoras da biossíntese de compostos voláteis em bananas na pós-colheita (Tese (Doutorado). Universidade de São Paulo, Piracicaba. Recuperado de https://www.teses.usp.br/teses/disponiveis/11/11144/tde-22092025-091339/
NLM
Franco MFS. Poliaminas como moduladoras da biossíntese de compostos voláteis em bananas na pós-colheita [Internet]. 2025 ;[citado 2025 out. 08 ] Available from: https://www.teses.usp.br/teses/disponiveis/11/11144/tde-22092025-091339/
Vancouver
Franco MFS. Poliaminas como moduladoras da biossíntese de compostos voláteis em bananas na pós-colheita [Internet]. 2025 ;[citado 2025 out. 08 ] Available from: https://www.teses.usp.br/teses/disponiveis/11/11144/tde-22092025-091339/
Artigo de periodico
Volatile and non-volatile compounds profiling of Brazilian pitanga (Eugenia uniflora L.) varieties during ripening using gas chromatography-mass spectrometry approach (2025)
Pascoal, Grazieli B; Meza, Silvia Leticia Rivero ; Tobaruela, Eric de Castro ; Franzon, Rodrigo Cezar ; Massaretto, Isabel Louro ; Purgatto, Eduardo
Source: Journal of the Brazilian Chemical Society. Unidade: FCF
Subjects: METABÓLITOS, ESPECTROSCOPIA DE MASSA, COMPOSTOS VOLÁTEIS, PITANGA, METABOLÔMICA
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ABNT
PASCOAL, Grazieli B et al. Volatile and non-volatile compounds profiling of Brazilian pitanga (Eugenia uniflora L.) varieties during ripening using gas chromatography-mass spectrometry approach. Journal of the Brazilian Chemical Society, v. 36, n. 5, p. 1-16 art. e-20240196, 2025Tradução . . Disponível em: https://dx.doi.org/10.21577/0103-5053.20240196. Acesso em: 08 out. 2025.
APA
Pascoal, G. B., Meza, S. L. R., Tobaruela, E. de C., Franzon, R. C., Massaretto, I. L., & Purgatto, E. (2025). Volatile and non-volatile compounds profiling of Brazilian pitanga (Eugenia uniflora L.) varieties during ripening using gas chromatography-mass spectrometry approach. Journal of the Brazilian Chemical Society, 36( 5), 1-16 art. e-20240196. doi:10.21577/0103-5053.20240196
NLM
Pascoal GB, Meza SLR, Tobaruela E de C, Franzon RC, Massaretto IL, Purgatto E. Volatile and non-volatile compounds profiling of Brazilian pitanga (Eugenia uniflora L.) varieties during ripening using gas chromatography-mass spectrometry approach [Internet]. Journal of the Brazilian Chemical Society. 2025 ; 36( 5): 1-16 art. e-20240196.[citado 2025 out. 08 ] Available from: https://dx.doi.org/10.21577/0103-5053.20240196
Vancouver
Pascoal GB, Meza SLR, Tobaruela E de C, Franzon RC, Massaretto IL, Purgatto E. Volatile and non-volatile compounds profiling of Brazilian pitanga (Eugenia uniflora L.) varieties during ripening using gas chromatography-mass spectrometry approach [Internet]. Journal of the Brazilian Chemical Society. 2025 ; 36( 5): 1-16 art. e-20240196.[citado 2025 out. 08 ] Available from: https://dx.doi.org/10.21577/0103-5053.20240196
Artigo de periodico
How does in vitro gastrointestinal digestion affect the biological activities and phenolic profile of açaí (Euterpe oleracea) and inajá (Maximiliana maripa) by-products? (2025)
Silva, Anna Paula de Souza ; Camargo, Adriano Costa de ; Lazarini, Josy Goldoni; Carvalho, Gisandro Reis ; Alencar, Severino Matias de
Source: Food Chemistry. Unidade: ESALQ
Subjects: AÇAÍ, ANTI-INFLAMATÓRIOS, ANTIOXIDANTES, BAGAÇOS, COMPOSTOS VOLÁTEIS, DIGESTAO, FRUTAS TROPICAIS, SUBPRODUTOS COMO ALIMENTO
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SILVA, Anna Paula de Souza et al. How does in vitro gastrointestinal digestion affect the biological activities and phenolic profile of açaí (Euterpe oleracea) and inajá (Maximiliana maripa) by-products?. Food Chemistry, v. 484, p. 1-12, 2025Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2025.144364. Acesso em: 08 out. 2025.
APA
Silva, A. P. de S., Camargo, A. C. de, Lazarini, J. G., Carvalho, G. R., & Alencar, S. M. de. (2025). How does in vitro gastrointestinal digestion affect the biological activities and phenolic profile of açaí (Euterpe oleracea) and inajá (Maximiliana maripa) by-products? Food Chemistry, 484, 1-12. doi:10.1016/j.foodchem.2025.144364
NLM
Silva AP de S, Camargo AC de, Lazarini JG, Carvalho GR, Alencar SM de. How does in vitro gastrointestinal digestion affect the biological activities and phenolic profile of açaí (Euterpe oleracea) and inajá (Maximiliana maripa) by-products? [Internet]. Food Chemistry. 2025 ; 484 1-12.[citado 2025 out. 08 ] Available from: https://doi.org/10.1016/j.foodchem.2025.144364
Vancouver
Silva AP de S, Camargo AC de, Lazarini JG, Carvalho GR, Alencar SM de. How does in vitro gastrointestinal digestion affect the biological activities and phenolic profile of açaí (Euterpe oleracea) and inajá (Maximiliana maripa) by-products? [Internet]. Food Chemistry. 2025 ; 484 1-12.[citado 2025 out. 08 ] Available from: https://doi.org/10.1016/j.foodchem.2025.144364
Artigo de periodico
Volatile and non-volatile/semi-volatile compounds and in vitro bioactive properties of Chilean Ulmo ( Eucryphia cordifolia Cav.) honey (2025)
Pascoal, Grazieli Benedetti; Meza, Silvia Leticia Rivero ; Tobaruela, Eric de Castro ; Franzon, Rodrigo Cezar ; Massaretto, Isabel Louro; Purgatto, Eduardo
Source: Journal of the Brazilian Chemical Society. Unidade: FCF
Subjects: COMPOSTOS VOLÁTEIS, METABÓLITOS, PITANGA
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ABNT
PASCOAL, Grazieli Benedetti et al. Volatile and non-volatile/semi-volatile compounds and in vitro bioactive properties of Chilean Ulmo ( Eucryphia cordifolia Cav.) honey. Journal of the Brazilian Chemical Society, v. 36, n. 5, p. 1-16, 2025Tradução . . Disponível em: https://dx.doi.org/10.21577/0103-5053.20240196. Acesso em: 08 out. 2025.
APA
Pascoal, G. B., Meza, S. L. R., Tobaruela, E. de C., Franzon, R. C., Massaretto, I. L., & Purgatto, E. (2025). Volatile and non-volatile/semi-volatile compounds and in vitro bioactive properties of Chilean Ulmo ( Eucryphia cordifolia Cav.) honey. Journal of the Brazilian Chemical Society, 36( 5), 1-16. doi:10.21577/0103-5053.20240196
NLM
Pascoal GB, Meza SLR, Tobaruela E de C, Franzon RC, Massaretto IL, Purgatto E. Volatile and non-volatile/semi-volatile compounds and in vitro bioactive properties of Chilean Ulmo ( Eucryphia cordifolia Cav.) honey [Internet]. Journal of the Brazilian Chemical Society. 2025 ; 36( 5): 1-16.[citado 2025 out. 08 ] Available from: https://dx.doi.org/10.21577/0103-5053.20240196
Vancouver
Pascoal GB, Meza SLR, Tobaruela E de C, Franzon RC, Massaretto IL, Purgatto E. Volatile and non-volatile/semi-volatile compounds and in vitro bioactive properties of Chilean Ulmo ( Eucryphia cordifolia Cav.) honey [Internet]. Journal of the Brazilian Chemical Society. 2025 ; 36( 5): 1-16.[citado 2025 out. 08 ] Available from: https://dx.doi.org/10.21577/0103-5053.20240196
Artigo de periodico
Improvement of the physical-chemical, microbiological, volatiles and sensory quality of strawberries covered with chitosan/gelatin/pomegranate peel extract-based coatings (2025)
Bertolo, Mirella Romanelli Vicente ; Oliveira Filho, Josemar Gonçalves de ; Lamonica, Giovana Contarelli; Bezerra, Carmen Cris de Oliveira Nobre ; Martins, Virginia da Conceição Amaro ; Ferreira, Marcos David ; Plepis, Ana Maria de Guzzi ; Bogusz Junior, Stanislau
Source: Food Chemistry. Unidade: IQSC
Subjects: MORANGO, COMPOSTOS VOLÁTEIS, QUITOSANA
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ABNT
BERTOLO, Mirella Romanelli Vicente et al. Improvement of the physical-chemical, microbiological, volatiles and sensory quality of strawberries covered with chitosan/gelatin/pomegranate peel extract-based coatings. Food Chemistry, v. 471, p. 142755, 2025Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2025.142755. Acesso em: 08 out. 2025.
APA
Bertolo, M. R. V., Oliveira Filho, J. G. de, Lamonica, G. C., Bezerra, C. C. de O. N., Martins, V. da C. A., Ferreira, M. D., et al. (2025). Improvement of the physical-chemical, microbiological, volatiles and sensory quality of strawberries covered with chitosan/gelatin/pomegranate peel extract-based coatings. Food Chemistry, 471, 142755. doi:10.1016/j.foodchem.2025.142755
NLM
Bertolo MRV, Oliveira Filho JG de, Lamonica GC, Bezerra CC de ON, Martins V da CA, Ferreira MD, Plepis AM de G, Bogusz Junior S. Improvement of the physical-chemical, microbiological, volatiles and sensory quality of strawberries covered with chitosan/gelatin/pomegranate peel extract-based coatings [Internet]. Food Chemistry. 2025 ;471 142755.[citado 2025 out. 08 ] Available from: https://doi.org/10.1016/j.foodchem.2025.142755
Vancouver
Bertolo MRV, Oliveira Filho JG de, Lamonica GC, Bezerra CC de ON, Martins V da CA, Ferreira MD, Plepis AM de G, Bogusz Junior S. Improvement of the physical-chemical, microbiological, volatiles and sensory quality of strawberries covered with chitosan/gelatin/pomegranate peel extract-based coatings [Internet]. Food Chemistry. 2025 ;471 142755.[citado 2025 out. 08 ] Available from: https://doi.org/10.1016/j.foodchem.2025.142755
Artigo de periodico
Exploring grape juice volatile compounds after inactive yeast extract foliar treatment using SPME and GC–MS (2025)
Moro, Laís ; Santos, David Fernando dos ; Furlan, Mara Fernandes Moura ; Tavares, Armando Reis ; Hernandes, José Luiz ; Purgatto, Eduardo ; Tecchio, Marco Antonio
Source: Discover Food. Unidade: FCF
Subjects: COMPOSTOS VOLÁTEIS, SUCOS DE FRUTAS, SACCHAROMYCES
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ABNT
MORO, Laís et al. Exploring grape juice volatile compounds after inactive yeast extract foliar treatment using SPME and GC–MS. Discover Food, v. 5, n. 15, p. 1-13, 2025Tradução . . Disponível em: https://dx.doi.org/10.1007/s44187-025-00284-y. Acesso em: 08 out. 2025.
APA
Moro, L., Santos, D. F. dos, Furlan, M. F. M., Tavares, A. R., Hernandes, J. L., Purgatto, E., & Tecchio, M. A. (2025). Exploring grape juice volatile compounds after inactive yeast extract foliar treatment using SPME and GC–MS. Discover Food, 5( 15), 1-13. doi:10. 1007/s44187-025-00284-y
NLM
Moro L, Santos DF dos, Furlan MFM, Tavares AR, Hernandes JL, Purgatto E, Tecchio MA. Exploring grape juice volatile compounds after inactive yeast extract foliar treatment using SPME and GC–MS [Internet]. Discover Food. 2025 ; 5( 15): 1-13.[citado 2025 out. 08 ] Available from: https://dx.doi.org/10.1007/s44187-025-00284-y
Vancouver
Moro L, Santos DF dos, Furlan MFM, Tavares AR, Hernandes JL, Purgatto E, Tecchio MA. Exploring grape juice volatile compounds after inactive yeast extract foliar treatment using SPME and GC–MS [Internet]. Discover Food. 2025 ; 5( 15): 1-13.[citado 2025 out. 08 ] Available from: https://dx.doi.org/10.1007/s44187-025-00284-y
Artigo de periodico
Bioactivity and volatile compound evaluation in sheep milk processed by ohmic heating (2024)
Balthazar, Celso F.; Morais, Sinara Teixeira do Brasil ; Bertolo, Mirella Romanelli Vicente ; Silva, Ramon; Bogusz Junior, Stanislau ; Cruz, Adriano G.; Sant'Ana, Anderson S.
Source: Journal of Dairy Science. Unidade: IQSC
Subjects: PEPTÍDEOS, PASTEURIZAÇÃO, COMPOSTOS VOLÁTEIS
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ABNT
BALTHAZAR, Celso F. et al. Bioactivity and volatile compound evaluation in sheep milk processed by ohmic heating. Journal of Dairy Science, v. 107, n. 1, p. 155-168, 2024Tradução . . Disponível em: https://doi.org/10.3168/jds.2023-23865. Acesso em: 08 out. 2025.
APA
Balthazar, C. F., Morais, S. T. do B., Bertolo, M. R. V., Silva, R., Bogusz Junior, S., Cruz, A. G., & Sant'Ana, A. S. (2024). Bioactivity and volatile compound evaluation in sheep milk processed by ohmic heating. Journal of Dairy Science, 107( 1), 155-168. doi:10.3168/jds.2023-23865
NLM
Balthazar CF, Morais ST do B, Bertolo MRV, Silva R, Bogusz Junior S, Cruz AG, Sant'Ana AS. Bioactivity and volatile compound evaluation in sheep milk processed by ohmic heating [Internet]. Journal of Dairy Science. 2024 ;107( 1): 155-168.[citado 2025 out. 08 ] Available from: https://doi.org/10.3168/jds.2023-23865
Vancouver
Balthazar CF, Morais ST do B, Bertolo MRV, Silva R, Bogusz Junior S, Cruz AG, Sant'Ana AS. Bioactivity and volatile compound evaluation in sheep milk processed by ohmic heating [Internet]. Journal of Dairy Science. 2024 ;107( 1): 155-168.[citado 2025 out. 08 ] Available from: https://doi.org/10.3168/jds.2023-23865
Artigo de periodico
Novel pseudomonas species prevent the growth of the phytopathogenic fungus Aspergillus flavus (2024)
Oliveira, Franciene Rabiço ; Borelli, Tiago Cabral ; Alnoch, Robson Carlos ; Polizeli, Maria De Lourdes Teixeira De Moraes ; Silva, Ricardo Roberto da ; Silva-Rocha, Rafael ; Guazzaroni, Maria Eugenia
Source: BioTech. Unidades: FMRP, FFCLRP, FCFRP
Subjects: PSEUDOMONAS, COMPOSTOS VOLÁTEIS, CONTROLE BIOLÓGICO, FUNGOS, FITOPATÓGENOS
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ABNT
OLIVEIRA, Franciene Rabiço et al. Novel pseudomonas species prevent the growth of the phytopathogenic fungus Aspergillus flavus. BioTech, v. 13, n. 2, p. 1-20, 2024Tradução . . Disponível em: https://doi.org/10.3390/biotech13020008. Acesso em: 08 out. 2025.
APA
Oliveira, F. R., Borelli, T. C., Alnoch, R. C., Polizeli, M. D. L. T. D. M., Silva, R. R. da, Silva-Rocha, R., & Guazzaroni, M. E. (2024). Novel pseudomonas species prevent the growth of the phytopathogenic fungus Aspergillus flavus. BioTech, 13( 2), 1-20. doi:10.3390/biotech13020008
NLM
Oliveira FR, Borelli TC, Alnoch RC, Polizeli MDLTDM, Silva RR da, Silva-Rocha R, Guazzaroni ME. Novel pseudomonas species prevent the growth of the phytopathogenic fungus Aspergillus flavus [Internet]. BioTech. 2024 ; 13( 2): 1-20.[citado 2025 out. 08 ] Available from: https://doi.org/10.3390/biotech13020008
Vancouver
Oliveira FR, Borelli TC, Alnoch RC, Polizeli MDLTDM, Silva RR da, Silva-Rocha R, Guazzaroni ME. Novel pseudomonas species prevent the growth of the phytopathogenic fungus Aspergillus flavus [Internet]. BioTech. 2024 ; 13( 2): 1-20.[citado 2025 out. 08 ] Available from: https://doi.org/10.3390/biotech13020008
Tese (Doutorado)
Estabilidade oxidativa, perfil de ácidos graxos e compostos orgânicos voláteis da carne de bovinos Bos taurus indicus em diferentes faixas de pH final (2024)
Cavalcante, Cecylyana Leite ; Castillo, Carmen Josefina Contreras (Orientador)
Unidade: ESALQ
Subjects: ÁCIDOS GRAXOS, CARNES E DERIVADOS, COMPOSTOS VOLÁTEIS, GADO NELORE, LIPÍDEOS, OXIDAÇÃO
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ABNT
CAVALCANTE, Cecylyana Leite. Estabilidade oxidativa, perfil de ácidos graxos e compostos orgânicos voláteis da carne de bovinos Bos taurus indicus em diferentes faixas de pH final. 2024. Tese (Doutorado) – Universidade de São Paulo, Piracicaba, 2024. Disponível em: https://www.teses.usp.br/teses/disponiveis/11/11141/tde-10122024-162800/. Acesso em: 08 out. 2025.
APA
Cavalcante, C. L. (2024). Estabilidade oxidativa, perfil de ácidos graxos e compostos orgânicos voláteis da carne de bovinos Bos taurus indicus em diferentes faixas de pH final (Tese (Doutorado). Universidade de São Paulo, Piracicaba. Recuperado de https://www.teses.usp.br/teses/disponiveis/11/11141/tde-10122024-162800/
NLM
Cavalcante CL. Estabilidade oxidativa, perfil de ácidos graxos e compostos orgânicos voláteis da carne de bovinos Bos taurus indicus em diferentes faixas de pH final [Internet]. 2024 ;[citado 2025 out. 08 ] Available from: https://www.teses.usp.br/teses/disponiveis/11/11141/tde-10122024-162800/
Vancouver
Cavalcante CL. Estabilidade oxidativa, perfil de ácidos graxos e compostos orgânicos voláteis da carne de bovinos Bos taurus indicus em diferentes faixas de pH final [Internet]. 2024 ;[citado 2025 out. 08 ] Available from: https://www.teses.usp.br/teses/disponiveis/11/11141/tde-10122024-162800/
Artigo de periodico
Metabolomics reveals how ethylene-auxin interaction delays tomato ripening maintaining fruit nutritional and sensorial quality (2024)
Tobaruela, Eric de Castro ; Meza, Silvia Leticia Rivero ; Massaretto, Isabel Louro ; Pascoal, Grazieli Benedetti; Freschi, Luciano ; Purgatto, Eduardo
Source: International Journal of Food Science and Technology. Unidades: IB, FCF
Subjects: METABOLÔMICA, METABÓLITOS, CROMATOGRAFIA LÍQUIDA DE ALTA EFICIÊNCIA, SOLANACEAE, COMPOSTOS VOLÁTEIS
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ABNT
TOBARUELA, Eric de Castro et al. Metabolomics reveals how ethylene-auxin interaction delays tomato ripening maintaining fruit nutritional and sensorial quality. International Journal of Food Science and Technology, v. 59, n. 6, p. 4315-4325, 2024Tradução . . Disponível em: https://dx.doi.org/10.1111/ijfs.16971. Acesso em: 08 out. 2025.
APA
Tobaruela, E. de C., Meza, S. L. R., Massaretto, I. L., Pascoal, G. B., Freschi, L., & Purgatto, E. (2024). Metabolomics reveals how ethylene-auxin interaction delays tomato ripening maintaining fruit nutritional and sensorial quality. International Journal of Food Science and Technology, 59( 6), 4315-4325. doi:10.1111/ijfs.16971
NLM
Tobaruela E de C, Meza SLR, Massaretto IL, Pascoal GB, Freschi L, Purgatto E. Metabolomics reveals how ethylene-auxin interaction delays tomato ripening maintaining fruit nutritional and sensorial quality [Internet]. International Journal of Food Science and Technology. 2024 ; 59( 6): 4315-4325.[citado 2025 out. 08 ] Available from: https://dx.doi.org/10.1111/ijfs.16971
Vancouver
Tobaruela E de C, Meza SLR, Massaretto IL, Pascoal GB, Freschi L, Purgatto E. Metabolomics reveals how ethylene-auxin interaction delays tomato ripening maintaining fruit nutritional and sensorial quality [Internet]. International Journal of Food Science and Technology. 2024 ; 59( 6): 4315-4325.[citado 2025 out. 08 ] Available from: https://dx.doi.org/10.1111/ijfs.16971
Artigo de periodico
Improvement of the chemical quality of cachaça (2024)
Pereira, Amanda de Andrade Marcondes ; Acevedo, Maria Soledad Moura Soares Fernández ; Alcarde, André Ricardo
Source: Beverages. Unidade: ESALQ
Subjects: CACHAÇA, CANA-DE-AÇÚCAR, COMPOSIÇÃO QUÍMICA, COMPOSTOS VOLÁTEIS, CONTAMINAÇÃO DE ALIMENTOS, SEGURANÇA ALIMENTAR
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ABNT
PEREIRA, Amanda de Andrade Marcondes e ACEVEDO, Maria Soledad Moura Soares Fernández e ALCARDE, André Ricardo. Improvement of the chemical quality of cachaça. Beverages, v. 10, p. 1-14, 2024Tradução . . Disponível em: https://doi.org/10.3390/beverages10030079. Acesso em: 08 out. 2025.
APA
Pereira, A. de A. M., Acevedo, M. S. M. S. F., & Alcarde, A. R. (2024). Improvement of the chemical quality of cachaça. Beverages, 10, 1-14. doi:10.3390/beverages10030079
NLM
Pereira A de AM, Acevedo MSMSF, Alcarde AR. Improvement of the chemical quality of cachaça [Internet]. Beverages. 2024 ; 10 1-14.[citado 2025 out. 08 ] Available from: https://doi.org/10.3390/beverages10030079
Vancouver
Pereira A de AM, Acevedo MSMSF, Alcarde AR. Improvement of the chemical quality of cachaça [Internet]. Beverages. 2024 ; 10 1-14.[citado 2025 out. 08 ] Available from: https://doi.org/10.3390/beverages10030079
Artigo de periodico
Study of the volatile compounds of dry fermented sausage with salt reduction and its relationship with sensory acceptance (2024)
Almeida, Marcio Aurélio de ; Fadda, Silvina G; Vicente, Miguel Ángel Sentandreu; Villanueva, Nilda Doris Montes; Pinto, Jair Sebastião da Silva ; Castillo, Carmen Josefina Contreras
Source: Food Production, Processing and Nutrition. Unidade: ESALQ
Subjects: ALIMENTOS FERMENTADOS, ANÁLISE SENSORIAL DE ALIMENTOS, COMPOSTOS VOLÁTEIS, EMBUTIDOS, SAL (CONDIMENTO), SALSICHA
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ABNT
ALMEIDA, Marcio Aurélio de et al. Study of the volatile compounds of dry fermented sausage with salt reduction and its relationship with sensory acceptance. Food Production, Processing and Nutrition, v. 6, p. 1-12, 2024Tradução . . Disponível em: https://doi.org/10.1186/s43014-024-00236-6. Acesso em: 08 out. 2025.
APA
Almeida, M. A. de, Fadda, S. G., Vicente, M. Á. S., Villanueva, N. D. M., Pinto, J. S. da S., & Castillo, C. J. C. (2024). Study of the volatile compounds of dry fermented sausage with salt reduction and its relationship with sensory acceptance. Food Production, Processing and Nutrition, 6, 1-12. doi:10.1186/s43014-024-00236-6
NLM
Almeida MA de, Fadda SG, Vicente MÁS, Villanueva NDM, Pinto JS da S, Castillo CJC. Study of the volatile compounds of dry fermented sausage with salt reduction and its relationship with sensory acceptance [Internet]. Food Production, Processing and Nutrition. 2024 ; 6 1-12.[citado 2025 out. 08 ] Available from: https://doi.org/10.1186/s43014-024-00236-6
Vancouver
Almeida MA de, Fadda SG, Vicente MÁS, Villanueva NDM, Pinto JS da S, Castillo CJC. Study of the volatile compounds of dry fermented sausage with salt reduction and its relationship with sensory acceptance [Internet]. Food Production, Processing and Nutrition. 2024 ; 6 1-12.[citado 2025 out. 08 ] Available from: https://doi.org/10.1186/s43014-024-00236-6
Trabalho de evento-resumo
Antifungal activity of volatile compounds produced by rhizobacteria against yellow wilt in black pepper (Piper nigrum L.) (2023)
Almeida, Laís S ; Inoue, Suzana Kaory Guimarães ; Silva, Beatriz Guerreiro Holanda ; Figueiredo, Pablo Luís B ; Andrade, Eloisa Helena de Aguiar ; Kato, Massuo Jorge ; Silva, Joyce Kelly R. da
Source: Anais. Conference titles: Reunião Anual da Sociedade Brasileira de Química/RASBQ. Unidade: IQ
Subjects: COMPOSTOS VOLÁTEIS, ANTIFÚNGICOS
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ABNT
ALMEIDA, Laís S et al. Antifungal activity of volatile compounds produced by rhizobacteria against yellow wilt in black pepper (Piper nigrum L.). 2023, Anais.. São Paulo: Sociedade Brasileira de Química/SBQ, 2023. Disponível em: https://www.sbq.org.br/46ra/anexos/anais-46rasbq.pdf. Acesso em: 08 out. 2025.
APA
Almeida, L. S., Inoue, S. K. G., Silva, B. G. H., Figueiredo, P. L. B., Andrade, E. H. de A., Kato, M. J., & Silva, J. K. R. da. (2023). Antifungal activity of volatile compounds produced by rhizobacteria against yellow wilt in black pepper (Piper nigrum L.). In Anais. São Paulo: Sociedade Brasileira de Química/SBQ. Recuperado de https://www.sbq.org.br/46ra/anexos/anais-46rasbq.pdf
NLM
Almeida LS, Inoue SKG, Silva BGH, Figueiredo PLB, Andrade EH de A, Kato MJ, Silva JKR da. Antifungal activity of volatile compounds produced by rhizobacteria against yellow wilt in black pepper (Piper nigrum L.) [Internet]. Anais. 2023 ;[citado 2025 out. 08 ] Available from: https://www.sbq.org.br/46ra/anexos/anais-46rasbq.pdf
Vancouver
Almeida LS, Inoue SKG, Silva BGH, Figueiredo PLB, Andrade EH de A, Kato MJ, Silva JKR da. Antifungal activity of volatile compounds produced by rhizobacteria against yellow wilt in black pepper (Piper nigrum L.) [Internet]. Anais. 2023 ;[citado 2025 out. 08 ] Available from: https://www.sbq.org.br/46ra/anexos/anais-46rasbq.pdf
Artigo de periodico
Methyl benzoate and nerolidol attract the cyclocephaline beetle Cyclocephala paraguayensis to trumpet flowers (2023)
Favaris, Arodí Prado ; Túler, Amanda Carlos ; Silva, Weliton Dias ; Pec, Marvin ; Rodrigues, Sérgio R ; Maia, Artur C. D ; Bento, José Maurício Simões
Source: The Science of Nature. Unidade: ESALQ
Subjects: ARMADILHAS, ATRATIVOS QUÍMICOS, BESOUROS, COMPOSTOS VOLÁTEIS, FLORES, INTERAÇÃO PLANTA-INSETO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
FAVARIS, Arodí Prado et al. Methyl benzoate and nerolidol attract the cyclocephaline beetle Cyclocephala paraguayensis to trumpet flowers. The Science of Nature, v. 110, p. 1-6, 2023Tradução . . Disponível em: https://doi.org/10.1007/s00114-023-01831-2. Acesso em: 08 out. 2025.
APA
Favaris, A. P., Túler, A. C., Silva, W. D., Pec, M., Rodrigues, S. R., Maia, A. C. D., & Bento, J. M. S. (2023). Methyl benzoate and nerolidol attract the cyclocephaline beetle Cyclocephala paraguayensis to trumpet flowers. The Science of Nature, 110, 1-6. doi:10.1007/s00114-023-01831-2
NLM
Favaris AP, Túler AC, Silva WD, Pec M, Rodrigues SR, Maia ACD, Bento JMS. Methyl benzoate and nerolidol attract the cyclocephaline beetle Cyclocephala paraguayensis to trumpet flowers [Internet]. The Science of Nature. 2023 ; 110 1-6.[citado 2025 out. 08 ] Available from: https://doi.org/10.1007/s00114-023-01831-2
Vancouver
Favaris AP, Túler AC, Silva WD, Pec M, Rodrigues SR, Maia ACD, Bento JMS. Methyl benzoate and nerolidol attract the cyclocephaline beetle Cyclocephala paraguayensis to trumpet flowers [Internet]. The Science of Nature. 2023 ; 110 1-6.[citado 2025 out. 08 ] Available from: https://doi.org/10.1007/s00114-023-01831-2
Artigo de periodico
Cambuci ripening: Postharvest quality and volatile compounds production implications (2023)
Tokairin, Tatiane de Oliveira; Spricigo, Poliana Cristina ; Freitas, Thaís Pádua de ; Taver, Isabela Barroso ; Jacomino, Angelo Pedro ; Purgatto, Eduardo
Source: Revista Brasileira de Fruticultura. Unidades: ESALQ, FCF
Subjects: CAMBUCI, COMPOSTOS VOLÁTEIS, MATURAÇÃO VEGETAL, PÓS-COLHEITA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
TOKAIRIN, Tatiane de Oliveira et al. Cambuci ripening: Postharvest quality and volatile compounds production implications. Revista Brasileira de Fruticultura, v. 45, p. 1-15, 2023Tradução . . Disponível em: https://doi.org/10.1590/0100-29452023850. Acesso em: 08 out. 2025.
APA
Tokairin, T. de O., Spricigo, P. C., Freitas, T. P. de, Taver, I. B., Jacomino, A. P., & Purgatto, E. (2023). Cambuci ripening: Postharvest quality and volatile compounds production implications. Revista Brasileira de Fruticultura, 45, 1-15. doi:10.1590/0100-29452023850
NLM
Tokairin T de O, Spricigo PC, Freitas TP de, Taver IB, Jacomino AP, Purgatto E. Cambuci ripening: Postharvest quality and volatile compounds production implications [Internet]. Revista Brasileira de Fruticultura. 2023 ;45 1-15.[citado 2025 out. 08 ] Available from: https://doi.org/10.1590/0100-29452023850
Vancouver
Tokairin T de O, Spricigo PC, Freitas TP de, Taver IB, Jacomino AP, Purgatto E. Cambuci ripening: Postharvest quality and volatile compounds production implications [Internet]. Revista Brasileira de Fruticultura. 2023 ;45 1-15.[citado 2025 out. 08 ] Available from: https://doi.org/10.1590/0100-29452023850
Artigo de periodico
Preference-performance hypothesis and host oviposition selection of Diabrotica speciosa: aboveground female avoids belowground conspecific larvae in maize (2023)
Nardi, Cristiane ; Rech, Caroline ; Oliveira, João Ronaldo Freitas ; Peñaflor, Maria Fernanda Gomes Villalba ; Santos, Franciele ; Bento, José Maurício Simões
Source: Arthropod-Plant Interactions. Unidade: ESALQ
Subjects: COMPOSTOS VOLÁTEIS, INTERAÇÃO PLANTA-INSETO, MILHO, OVIPOSIÇÃO, PREFERÊNCIAS ALIMENTARES, RELAÇÕES HOSPEDEIRO-PARASITA, VAQUINHA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
NARDI, Cristiane et al. Preference-performance hypothesis and host oviposition selection of Diabrotica speciosa: aboveground female avoids belowground conspecific larvae in maize. Arthropod-Plant Interactions, p. 1-10, 2023Tradução . . Disponível em: https://doi.org/10.1007/s11829-023-09972-x. Acesso em: 08 out. 2025.
APA
Nardi, C., Rech, C., Oliveira, J. R. F., Peñaflor, M. F. G. V., Santos, F., & Bento, J. M. S. (2023). Preference-performance hypothesis and host oviposition selection of Diabrotica speciosa: aboveground female avoids belowground conspecific larvae in maize. Arthropod-Plant Interactions, 1-10. doi:10.1007/s11829-023-09972-x
NLM
Nardi C, Rech C, Oliveira JRF, Peñaflor MFGV, Santos F, Bento JMS. Preference-performance hypothesis and host oviposition selection of Diabrotica speciosa: aboveground female avoids belowground conspecific larvae in maize [Internet]. Arthropod-Plant Interactions. 2023 ; 1-10.[citado 2025 out. 08 ] Available from: https://doi.org/10.1007/s11829-023-09972-x
Vancouver
Nardi C, Rech C, Oliveira JRF, Peñaflor MFGV, Santos F, Bento JMS. Preference-performance hypothesis and host oviposition selection of Diabrotica speciosa: aboveground female avoids belowground conspecific larvae in maize [Internet]. Arthropod-Plant Interactions. 2023 ; 1-10.[citado 2025 out. 08 ] Available from: https://doi.org/10.1007/s11829-023-09972-x
Artigo de periodico
Highly efficient detection of ethanol by SnO2 nanoparticles-decored NiO nanocuboids (2023)
Perrone, Olavo M.; Roveda Junior, Antonio Carlos ; Moraes, Daniel Angeli de ; Theodoro, Reinaldo dos Santos; Volanti, Diogo P.
Source: Materials Research Bulletin. Unidade: IQSC
Subjects: COMPOSTOS ORGÂNICOS, COMPOSTOS VOLÁTEIS, ETANOL, NANOPARTÍCULAS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
PERRONE, Olavo M. et al. Highly efficient detection of ethanol by SnO2 nanoparticles-decored NiO nanocuboids. Materials Research Bulletin, v. 158, p. 112086, 2023Tradução . . Disponível em: https://doi.org/10.1016/j.materresbull.2022.112086. Acesso em: 08 out. 2025.
APA
Perrone, O. M., Roveda Junior, A. C., Moraes, D. A. de, Theodoro, R. dos S., & Volanti, D. P. (2023). Highly efficient detection of ethanol by SnO2 nanoparticles-decored NiO nanocuboids. Materials Research Bulletin, 158, 112086. doi:10.1016/j.materresbull.2022.112086
NLM
Perrone OM, Roveda Junior AC, Moraes DA de, Theodoro R dos S, Volanti DP. Highly efficient detection of ethanol by SnO2 nanoparticles-decored NiO nanocuboids [Internet]. Materials Research Bulletin. 2023 ;158 112086.[citado 2025 out. 08 ] Available from: https://doi.org/10.1016/j.materresbull.2022.112086
Vancouver
Perrone OM, Roveda Junior AC, Moraes DA de, Theodoro R dos S, Volanti DP. Highly efficient detection of ethanol by SnO2 nanoparticles-decored NiO nanocuboids [Internet]. Materials Research Bulletin. 2023 ;158 112086.[citado 2025 out. 08 ] Available from: https://doi.org/10.1016/j.materresbull.2022.112086
Artigo de periodico
Bottom-up effects of fertilization and jasmonate-induced resistance independently affect the interactions between tomato plants and an insect herbivore (2023)
Salazar-Mendoza, Paolo ; Bento, José Maurício Simões ; Silva, Diego Bastos ; Pascholati, Sérgio Florentino ; Han, Peng ; Rodriguez-Saona, Cesar
Source: Journal of Plant Interactions. Unidade: ESALQ
Subjects: COMPOSTOS VOLÁTEIS, FERTILIZANTES, HORMÔNIOS VEGETAIS, INTERAÇÃO PLANTA-INSETO, PROTEÇÃO DE PLANTAS, TOMATE, TRAÇAS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SALAZAR-MENDOZA, Paolo et al. Bottom-up effects of fertilization and jasmonate-induced resistance independently affect the interactions between tomato plants and an insect herbivore. Journal of Plant Interactions, v. 18, n. 1, p. 1-14, 2023Tradução . . Disponível em: https://doi.org/10.1080/17429145.2022.2154864. Acesso em: 08 out. 2025.
APA
Salazar-Mendoza, P., Bento, J. M. S., Silva, D. B., Pascholati, S. F., Han, P., & Rodriguez-Saona, C. (2023). Bottom-up effects of fertilization and jasmonate-induced resistance independently affect the interactions between tomato plants and an insect herbivore. Journal of Plant Interactions, 18( 1), 1-14. doi:10.1080/17429145.2022.2154864
NLM
Salazar-Mendoza P, Bento JMS, Silva DB, Pascholati SF, Han P, Rodriguez-Saona C. Bottom-up effects of fertilization and jasmonate-induced resistance independently affect the interactions between tomato plants and an insect herbivore [Internet]. Journal of Plant Interactions. 2023 ; 18( 1): 1-14.[citado 2025 out. 08 ] Available from: https://doi.org/10.1080/17429145.2022.2154864
Vancouver
Salazar-Mendoza P, Bento JMS, Silva DB, Pascholati SF, Han P, Rodriguez-Saona C. Bottom-up effects of fertilization and jasmonate-induced resistance independently affect the interactions between tomato plants and an insect herbivore [Internet]. Journal of Plant Interactions. 2023 ; 18( 1): 1-14.[citado 2025 out. 08 ] Available from: https://doi.org/10.1080/17429145.2022.2154864
Artigo de periodico
Identity matters: multiple herbivory induces less attractive or repellent coffee plant volatile emission to different natural enemie (2023)
Andrade, Fernanda Moreira ; Sales, Lara Maria Lanna; Favaris, Arodí Prado ; Bento, José Maurício Simões ; Mithöfer, Axel ; Peñaflor, Maria Fernanda G. V
Source: Journal of Chemical Ecology. Unidade: ESALQ
Subjects: ÁCAROS PARASITOS DE PLANTAS, ÁCAROS PREDADORES, CAFÉ, COCHONILHAS, COMPOSTOS VOLÁTEIS, ECOLOGIA DE INTERAÇÕES, HORMÔNIOS VEGETAIS, INSETOS PREDADORES
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
ANDRADE, Fernanda Moreira et al. Identity matters: multiple herbivory induces less attractive or repellent coffee plant volatile emission to different natural enemie. Journal of Chemical Ecology, v. 49, p. 696–709, 2023Tradução . . Disponível em: https://doi.org/10.1007/s10886-023-01454-x. Acesso em: 08 out. 2025.
APA
Andrade, F. M., Sales, L. M. L., Favaris, A. P., Bento, J. M. S., Mithöfer, A., & Peñaflor, M. F. G. V. (2023). Identity matters: multiple herbivory induces less attractive or repellent coffee plant volatile emission to different natural enemie. Journal of Chemical Ecology, 49, 696–709. doi:10.1007/s10886-023-01454-x
NLM
Andrade FM, Sales LML, Favaris AP, Bento JMS, Mithöfer A, Peñaflor MFGV. Identity matters: multiple herbivory induces less attractive or repellent coffee plant volatile emission to different natural enemie [Internet]. Journal of Chemical Ecology. 2023 ; 49 696–709.[citado 2025 out. 08 ] Available from: https://doi.org/10.1007/s10886-023-01454-x
Vancouver
Andrade FM, Sales LML, Favaris AP, Bento JMS, Mithöfer A, Peñaflor MFGV. Identity matters: multiple herbivory induces less attractive or repellent coffee plant volatile emission to different natural enemie [Internet]. Journal of Chemical Ecology. 2023 ; 49 696–709.[citado 2025 out. 08 ] Available from: https://doi.org/10.1007/s10886-023-01454-x
Artigo de periodico
Effects of different cultivation conditions on the production of β-cyclocitral and β-ionone in Microcystis aeruginosa (2022)
Moretto, Jéssica Aparecida Silva ; Freitas, Paloma Nathane Nunes de ; Almeida, Éryka Costa de ; Altarugio, Lucas Miguel ; Silva, Simone Vieira da ; Fiore, Marli de Fatima ; Pinto, Ernani
Source: BMC Microbiology. Unidades: CENA, ESALQ, FCF, FM
Subjects: COMPOSTOS VOLÁTEIS, CYANOPHYTA, METABÓLITOS SECUNDÁRIOS, TOXINAS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
MORETTO, Jéssica Aparecida Silva et al. Effects of different cultivation conditions on the production of β-cyclocitral and β-ionone in Microcystis aeruginosa. BMC Microbiology, v. 22, p. 1-13, 2022Tradução . . Disponível em: https://doi.org/10.1186/s12866-022-02473-6. Acesso em: 08 out. 2025.
APA
Moretto, J. A. S., Freitas, P. N. N. de, Almeida, É. C. de, Altarugio, L. M., Silva, S. V. da, Fiore, M. de F., & Pinto, E. (2022). Effects of different cultivation conditions on the production of β-cyclocitral and β-ionone in Microcystis aeruginosa. BMC Microbiology, 22, 1-13. doi:10.1186/s12866-022-02473-6
NLM
Moretto JAS, Freitas PNN de, Almeida ÉC de, Altarugio LM, Silva SV da, Fiore M de F, Pinto E. Effects of different cultivation conditions on the production of β-cyclocitral and β-ionone in Microcystis aeruginosa [Internet]. BMC Microbiology. 2022 ; 22 1-13.[citado 2025 out. 08 ] Available from: https://doi.org/10.1186/s12866-022-02473-6
Vancouver
Moretto JAS, Freitas PNN de, Almeida ÉC de, Altarugio LM, Silva SV da, Fiore M de F, Pinto E. Effects of different cultivation conditions on the production of β-cyclocitral and β-ionone in Microcystis aeruginosa [Internet]. BMC Microbiology. 2022 ; 22 1-13.[citado 2025 out. 08 ] Available from: https://doi.org/10.1186/s12866-022-02473-6

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