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Artigo de periodico
Evidence of synbiotic potential of oat beverage enriched with inulin and fermented by L. rhamnosus LR B in a dynamic in vitro model of human colon (2025)
Fabiano, G. A; Oliveira, Ricardo Pinheiro de Souza ; Rodrigues, S; Santos, B. N; Venema, K; Antunes, A. E. C
Fonte: Food Research International. Unidade: FCF
Assuntos: LATICÍNIOS, ALIMENTOS FORTIFICADOS, AVEIA, PREBIÓTICOS, PROBIÓTICOS
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ABNT
FABIANO, G. A et al. Evidence of synbiotic potential of oat beverage enriched with inulin and fermented by L. rhamnosus LR B in a dynamic in vitro model of human colon. Food Research International, v. 211, p. 1-13 art. 116489, 2025Tradução . . Disponível em: https://dx.doi.org/10.1016/j.foodres.2025.116489. Acesso em: 23 nov. 2025.
APA
Fabiano, G. A., Oliveira, R. P. de S., Rodrigues, S., Santos, B. N., Venema, K., & Antunes, A. E. C. (2025). Evidence of synbiotic potential of oat beverage enriched with inulin and fermented by L. rhamnosus LR B in a dynamic in vitro model of human colon. Food Research International, 211, 1-13 art. 116489. doi:10.1016/j.foodres.2025.116489
NLM
Fabiano GA, Oliveira RP de S, Rodrigues S, Santos BN, Venema K, Antunes AEC. Evidence of synbiotic potential of oat beverage enriched with inulin and fermented by L. rhamnosus LR B in a dynamic in vitro model of human colon [Internet]. Food Research International. 2025 ; 211 1-13 art. 116489.[citado 2025 nov. 23 ] Available from: https://dx.doi.org/10.1016/j.foodres.2025.116489
Vancouver
Fabiano GA, Oliveira RP de S, Rodrigues S, Santos BN, Venema K, Antunes AEC. Evidence of synbiotic potential of oat beverage enriched with inulin and fermented by L. rhamnosus LR B in a dynamic in vitro model of human colon [Internet]. Food Research International. 2025 ; 211 1-13 art. 116489.[citado 2025 nov. 23 ] Available from: https://dx.doi.org/10.1016/j.foodres.2025.116489
Artigo de periodico
Consumption of yogurts containing buriti pulp and fermented milks containing orange bagasse increases the response of the endogenous antioxidant system and the expression of heat shock proteins in healthy rats (2025)
Graça, Juliana S; Castro, Bruna G; Heckler, Caroline; Batista, Patrícia B; Camargo, Rafael L; Furtado, Marianna M; Freire, Luísa; Melo, Mayra F; Gonçalves, Maria Paula M. B. B; Moya, Amanda M. T. M; Cazarin, Cínthia B. B; Pimentel, Tatiana C; Saad, Mário J. A; Franchin, Marcelo; Alencar, Severino Matias ; Sant'Ana, Anderson S.
Fonte: Food Research International. Unidade: ESALQ
Assuntos: ANTIOXIDANTES, BAGAÇOS, LARANJA, IOGURTE, BURITI, LEITE FERMENTADO, PROBIÓTICOS, PROTEÍNAS DO CHOQUE TÉRMICO, RATOS WISTAR
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ABNT
GRAÇA, Juliana S et al. Consumption of yogurts containing buriti pulp and fermented milks containing orange bagasse increases the response of the endogenous antioxidant system and the expression of heat shock proteins in healthy rats. Food Research International, v. 217, p. 1-15, 2025Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2025.116904. Acesso em: 23 nov. 2025.
APA
Graça, J. S., Castro, B. G., Heckler, C., Batista, P. B., Camargo, R. L., Furtado, M. M., et al. (2025). Consumption of yogurts containing buriti pulp and fermented milks containing orange bagasse increases the response of the endogenous antioxidant system and the expression of heat shock proteins in healthy rats. Food Research International, 217, 1-15. doi:10.1016/j.foodres.2025.116904
NLM
Graça JS, Castro BG, Heckler C, Batista PB, Camargo RL, Furtado MM, Freire L, Melo MF, Gonçalves MPMBB, Moya AMTM, Cazarin CBB, Pimentel TC, Saad MJA, Franchin M, Alencar SM, Sant'Ana AS. Consumption of yogurts containing buriti pulp and fermented milks containing orange bagasse increases the response of the endogenous antioxidant system and the expression of heat shock proteins in healthy rats [Internet]. Food Research International. 2025 ; 217 1-15.[citado 2025 nov. 23 ] Available from: https://doi.org/10.1016/j.foodres.2025.116904
Vancouver
Graça JS, Castro BG, Heckler C, Batista PB, Camargo RL, Furtado MM, Freire L, Melo MF, Gonçalves MPMBB, Moya AMTM, Cazarin CBB, Pimentel TC, Saad MJA, Franchin M, Alencar SM, Sant'Ana AS. Consumption of yogurts containing buriti pulp and fermented milks containing orange bagasse increases the response of the endogenous antioxidant system and the expression of heat shock proteins in healthy rats [Internet]. Food Research International. 2025 ; 217 1-15.[citado 2025 nov. 23 ] Available from: https://doi.org/10.1016/j.foodres.2025.116904
Artigo de periodico
Arsenic bioaccumulation in ready to eat oysters can contribute to the selection of WHO critical priority Enterobacterales displaying a virulent behavior (2025)
Ponce, Felipe Vásquez ; Acuña, Nicolas Gamboa; Oliveira, Aline Pereira de ; Becerra, Johana; Pariona, Jesus Giovani Mamani ; Lima, Leon de Oliveira; Elias, Aline de Carvalho ; Luz, Maciel Santos ; Ribas, Mateus Rocha; Rocha, Gustavo; Esposito, Fernanda ; Munoz, Patricio; Moreira, Edson Gonçalves ; Nomura, Cassiana Seimi ; Sincero, Thaís Cristine Marques ; Barbieri, Edison ; Lincopan, Nilton
Fonte: Food Research International. Unidades: IQ, IPEN, FCF
Assuntos: ARSÊNIO, OSTRA, FRUTOS DO MAR
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ABNT
PONCE, Felipe Vásquez et al. Arsenic bioaccumulation in ready to eat oysters can contribute to the selection of WHO critical priority Enterobacterales displaying a virulent behavior. Food Research International, v. 217, p. 1-15 art. 116684, 2025Tradução . . Disponível em: https://dx.doi.org/10.1016/j.foodres.2025.116684. Acesso em: 23 nov. 2025.
APA
Ponce, F. V., Acuña, N. G., Oliveira, A. P. de, Becerra, J., Pariona, J. G. M., Lima, L. de O., et al. (2025). Arsenic bioaccumulation in ready to eat oysters can contribute to the selection of WHO critical priority Enterobacterales displaying a virulent behavior. Food Research International, 217, 1-15 art. 116684. doi:10.1016/j.foodres.2025.116684
NLM
Ponce FV, Acuña NG, Oliveira AP de, Becerra J, Pariona JGM, Lima L de O, Elias A de C, Luz MS, Ribas MR, Rocha G, Esposito F, Munoz P, Moreira EG, Nomura CS, Sincero TCM, Barbieri E, Lincopan N. Arsenic bioaccumulation in ready to eat oysters can contribute to the selection of WHO critical priority Enterobacterales displaying a virulent behavior [Internet]. Food Research International. 2025 ; 217 1-15 art. 116684.[citado 2025 nov. 23 ] Available from: https://dx.doi.org/10.1016/j.foodres.2025.116684
Vancouver
Ponce FV, Acuña NG, Oliveira AP de, Becerra J, Pariona JGM, Lima L de O, Elias A de C, Luz MS, Ribas MR, Rocha G, Esposito F, Munoz P, Moreira EG, Nomura CS, Sincero TCM, Barbieri E, Lincopan N. Arsenic bioaccumulation in ready to eat oysters can contribute to the selection of WHO critical priority Enterobacterales displaying a virulent behavior [Internet]. Food Research International. 2025 ; 217 1-15 art. 116684.[citado 2025 nov. 23 ] Available from: https://dx.doi.org/10.1016/j.foodres.2025.116684
Artigo de periodico
Establishing optimal parameters to mitigate the heating effects caused by CPMAS sequence in 13C solid-state NMR studies of cocoa butter and other fat samples (2025)
Tobias, Thais Juliana ; Moraes, Tiago Bueno de ; Colnago, Luiz Alberto
Fonte: Food Research International. Unidades: ESALQ, IQSC
Assuntos: AQUECIMENTO, CACAU, MANTEIGA, GORDURAS, ESTADO SÓLIDO, RESSONÂNCIA MAGNÉTICA NUCLEAR
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ABNT
TOBIAS, Thais Juliana e MORAES, Tiago Bueno de e COLNAGO, Luiz Alberto. Establishing optimal parameters to mitigate the heating effects caused by CPMAS sequence in 13C solid-state NMR studies of cocoa butter and other fat samples. Food Research International, v. 204, p. 1-9, 2025Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2025.115944. Acesso em: 23 nov. 2025.
APA
Tobias, T. J., Moraes, T. B. de, & Colnago, L. A. (2025). Establishing optimal parameters to mitigate the heating effects caused by CPMAS sequence in 13C solid-state NMR studies of cocoa butter and other fat samples. Food Research International, 204, 1-9. doi:10.1016/j.foodres.2025.115944
NLM
Tobias TJ, Moraes TB de, Colnago LA. Establishing optimal parameters to mitigate the heating effects caused by CPMAS sequence in 13C solid-state NMR studies of cocoa butter and other fat samples [Internet]. Food Research International. 2025 ; 204 1-9.[citado 2025 nov. 23 ] Available from: https://doi.org/10.1016/j.foodres.2025.115944
Vancouver
Tobias TJ, Moraes TB de, Colnago LA. Establishing optimal parameters to mitigate the heating effects caused by CPMAS sequence in 13C solid-state NMR studies of cocoa butter and other fat samples [Internet]. Food Research International. 2025 ; 204 1-9.[citado 2025 nov. 23 ] Available from: https://doi.org/10.1016/j.foodres.2025.115944
Artigo de periodico
Beet leaves after in vitro human gastrointestinal digestion present antioxidant capacity and protective effects in colorectal cancer cells (2025)
Ponte, Luis Gustavo Saboia; Milanezi, Beatriz Terui; Barbosa, Izabella Batista ; Pavan, Isadora Carolina Betim ; Morelli, Ana Paula ; Mancini, Mariana Camargo Silva ; Silva, Luiz Guilherme Salvino da ; Feitor, Jéssica Freire ; Trimidi, Aline Teixeira do Brasil Morais ; Cardoso, Daniel Rodrigues ; Pacheco, Maria Teresa Bertoldo ; Antunes, Adriane Elisabete Costa ; Simabuco, Fernando Moreira ; Bezerra, Rosangela Maria Neves
Fonte: Food Research International. Unidade: IQSC
Assuntos: BETERRABA, ANTIOXIDANTES, NEOPLASIAS COLORRETAIS, POLIFENÓIS
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ABNT
PONTE, Luis Gustavo Saboia et al. Beet leaves after in vitro human gastrointestinal digestion present antioxidant capacity and protective effects in colorectal cancer cells. Food Research International, v. 221, 2025Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2025.117275. Acesso em: 23 nov. 2025.
APA
Ponte, L. G. S., Milanezi, B. T., Barbosa, I. B., Pavan, I. C. B., Morelli, A. P., Mancini, M. C. S., et al. (2025). Beet leaves after in vitro human gastrointestinal digestion present antioxidant capacity and protective effects in colorectal cancer cells. Food Research International, 221. doi:10.1016/j.foodres.2025.117275
NLM
Ponte LGS, Milanezi BT, Barbosa IB, Pavan ICB, Morelli AP, Mancini MCS, Silva LGS da, Feitor JF, Trimidi AT do BM, Cardoso DR, Pacheco MTB, Antunes AEC, Simabuco FM, Bezerra RMN. Beet leaves after in vitro human gastrointestinal digestion present antioxidant capacity and protective effects in colorectal cancer cells [Internet]. Food Research International. 2025 ; 221[citado 2025 nov. 23 ] Available from: https://doi.org/10.1016/j.foodres.2025.117275
Vancouver
Ponte LGS, Milanezi BT, Barbosa IB, Pavan ICB, Morelli AP, Mancini MCS, Silva LGS da, Feitor JF, Trimidi AT do BM, Cardoso DR, Pacheco MTB, Antunes AEC, Simabuco FM, Bezerra RMN. Beet leaves after in vitro human gastrointestinal digestion present antioxidant capacity and protective effects in colorectal cancer cells [Internet]. Food Research International. 2025 ; 221[citado 2025 nov. 23 ] Available from: https://doi.org/10.1016/j.foodres.2025.117275
Artigo de periodico
Supercritical fluid extraction of oil from spent Tucumã-do-Amazonas (Astrocaryum aculeatum) peel (2025)
Carvalho, Luciedry Matheus Souza; Pessine, Mateus Leite; Souza, Patricia Tonon de; Batista, Eduardo Augusto Caldas; Souza, Tatiane Pereira de; Aguiar, Ana Carolina de; Martínez, Julian
Fonte: Food Research International. Unidade: ESALQ
Assuntos: CAROTENOIDES, DIÓXIDO DE CARBONO, ÓLEOS VEGETAIS, PALMEIRAS, SOLVENTE
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ABNT
CARVALHO, Luciedry Matheus Souza et al. Supercritical fluid extraction of oil from spent Tucumã-do-Amazonas (Astrocaryum aculeatum) peel. Food Research International, v. 221, p. 1-10, 2025Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2025.117499. Acesso em: 23 nov. 2025.
APA
Carvalho, L. M. S., Pessine, M. L., Souza, P. T. de, Batista, E. A. C., Souza, T. P. de, Aguiar, A. C. de, & Martínez, J. (2025). Supercritical fluid extraction of oil from spent Tucumã-do-Amazonas (Astrocaryum aculeatum) peel. Food Research International, 221, 1-10. doi:10.1016/j.foodres.2025.117499
NLM
Carvalho LMS, Pessine ML, Souza PT de, Batista EAC, Souza TP de, Aguiar AC de, Martínez J. Supercritical fluid extraction of oil from spent Tucumã-do-Amazonas (Astrocaryum aculeatum) peel [Internet]. Food Research International. 2025 ; 221 1-10.[citado 2025 nov. 23 ] Available from: https://doi.org/10.1016/j.foodres.2025.117499
Vancouver
Carvalho LMS, Pessine ML, Souza PT de, Batista EAC, Souza TP de, Aguiar AC de, Martínez J. Supercritical fluid extraction of oil from spent Tucumã-do-Amazonas (Astrocaryum aculeatum) peel [Internet]. Food Research International. 2025 ; 221 1-10.[citado 2025 nov. 23 ] Available from: https://doi.org/10.1016/j.foodres.2025.117499
Artigo de periodico
Arsenic bioaccumulation in ready-to-eat oysters can contribute to the selection of WHO critical priority Enterobacterales displaying a virulent behavior (2025)
Vásquez-Ponce, Felipe ; Gamboa-Acuña, Nícolas; Oliveira, Aline Pereira de ; Becerra, Johana ; Pariona, Jesus Giovani Mamani ; Lima, Leon de Oliveira ; Elias, Aline de Carvalho ; Luz, Maciel Santos ; Ribas, Mateus Rocha ; Rocha, Gustavo ; Esposito, Fernanda ; Sincero, Thaís Cristine Marques ; Barbieri, Edison ; Montecinos Muñoz, Patrício Rodrigo ; Moreira, Edson Gonçalves ; Nomura, Cassiana Seimi ; Lincopan, Nilton
Fonte: Food Research International. Unidades: IQ, IGC, ICB, FCF
Assuntos: MICROBIOLOGIA, ENTEROBACTERIACEAE, OSTRA, MOLLUSCA, FRUTOS DO MAR, MICROBIOLOGIA DE ALIMENTOS, VIRULÊNCIA, ARSÊNIO
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ABNT
VÁSQUEZ-PONCE, Felipe et al. Arsenic bioaccumulation in ready-to-eat oysters can contribute to the selection of WHO critical priority Enterobacterales displaying a virulent behavior. Food Research International, v. 217, 2025Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2025.116684. Acesso em: 23 nov. 2025.
APA
Vásquez-Ponce, F., Gamboa-Acuña, N., Oliveira, A. P. de, Becerra, J., Pariona, J. G. M., Lima, L. de O., et al. (2025). Arsenic bioaccumulation in ready-to-eat oysters can contribute to the selection of WHO critical priority Enterobacterales displaying a virulent behavior. Food Research International, 217. doi:10.1016/j.foodres.2025.116684
NLM
Vásquez-Ponce F, Gamboa-Acuña N, Oliveira AP de, Becerra J, Pariona JGM, Lima L de O, Elias A de C, Luz MS, Ribas MR, Rocha G, Esposito F, Sincero TCM, Barbieri E, Montecinos Muñoz PR, Moreira EG, Nomura CS, Lincopan N. Arsenic bioaccumulation in ready-to-eat oysters can contribute to the selection of WHO critical priority Enterobacterales displaying a virulent behavior [Internet]. Food Research International. 2025 ; 217[citado 2025 nov. 23 ] Available from: https://doi.org/10.1016/j.foodres.2025.116684
Vancouver
Vásquez-Ponce F, Gamboa-Acuña N, Oliveira AP de, Becerra J, Pariona JGM, Lima L de O, Elias A de C, Luz MS, Ribas MR, Rocha G, Esposito F, Sincero TCM, Barbieri E, Montecinos Muñoz PR, Moreira EG, Nomura CS, Lincopan N. Arsenic bioaccumulation in ready-to-eat oysters can contribute to the selection of WHO critical priority Enterobacterales displaying a virulent behavior [Internet]. Food Research International. 2025 ; 217[citado 2025 nov. 23 ] Available from: https://doi.org/10.1016/j.foodres.2025.116684
Artigo de periodico
Investigating the impact of a natural whey starter culture on the microbiological and physicochemical attributes of an artisanal cheese model (2025)
Natera, Vanice; Isidoro, William; Landgraf, Mariza ; Lacorte, Gustavo Augusto ; Franco, Bernadette Dora Gombossy de Melo ; Hoffmann, Christian ; Pinto, Uelinton Manoel ; Jurkiewicz, Cynthia
Fonte: Food Research International. Unidades: FCF, Interunidades em Sistemas Integrados em Alimentos
Assuntos: QUEIJO, MICROBIOLOGIA DE ALIMENTOS
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ABNT
NATERA, Vanice et al. Investigating the impact of a natural whey starter culture on the microbiological and physicochemical attributes of an artisanal cheese model. Food Research International, v. 219, p. 1-53 art. 116888, 2025Tradução . . Disponível em: https://dx.doi.org/10.1016/j.foodres.2025.116888. Acesso em: 23 nov. 2025.
APA
Natera, V., Isidoro, W., Landgraf, M., Lacorte, G. A., Franco, B. D. G. de M., Hoffmann, C., et al. (2025). Investigating the impact of a natural whey starter culture on the microbiological and physicochemical attributes of an artisanal cheese model. Food Research International, 219, 1-53 art. 116888. doi:10.1016/j.foodres.2025.116888
NLM
Natera V, Isidoro W, Landgraf M, Lacorte GA, Franco BDG de M, Hoffmann C, Pinto UM, Jurkiewicz C. Investigating the impact of a natural whey starter culture on the microbiological and physicochemical attributes of an artisanal cheese model [Internet]. Food Research International. 2025 ; 219 1-53 art. 116888.[citado 2025 nov. 23 ] Available from: https://dx.doi.org/10.1016/j.foodres.2025.116888
Vancouver
Natera V, Isidoro W, Landgraf M, Lacorte GA, Franco BDG de M, Hoffmann C, Pinto UM, Jurkiewicz C. Investigating the impact of a natural whey starter culture on the microbiological and physicochemical attributes of an artisanal cheese model [Internet]. Food Research International. 2025 ; 219 1-53 art. 116888.[citado 2025 nov. 23 ] Available from: https://dx.doi.org/10.1016/j.foodres.2025.116888
Artigo de periodico
Fermented probiotic dairy products with buriti and orange byproducts enhance gut and bone health (2025)
Graça, Juliana S ; Sachinelli, Lucas D. S; Tobar, Natália ; Guadagnini, Dioze ; Cabral, Lucélia ; Noronha, Melline F ; Coutinho, Luiz Lehmann ; Cazarin, Cinthia Baú Betim ; Bogusz Junior, Stanislau ; Belangero, William Dias ; Brunetto, Sergio Querino ; Pimentel, Tatiana Colombo ; Saad, Mario J. A ; Sant'Ana, Anderson S
Fonte: Food Research International. Unidades: ESALQ, IQSC
Assuntos: ALIMENTOS FORTIFICADOS, BIOTA INTESTINAL, BURITI, IOGURTE, LEITE FERMENTADO, LARANJA, OSSO E OSSOS, PROBIÓTICOS, SUBPRODUTOS COMO ALIMENTO
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ABNT
GRAÇA, Juliana S et al. Fermented probiotic dairy products with buriti and orange byproducts enhance gut and bone health. Food Research International, v. 221, p. 1-17, 2025Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2025.117364. Acesso em: 23 nov. 2025.
APA
Graça, J. S., Sachinelli, L. D. S., Tobar, N., Guadagnini, D., Cabral, L., Noronha, M. F., et al. (2025). Fermented probiotic dairy products with buriti and orange byproducts enhance gut and bone health. Food Research International, 221, 1-17. doi:10.1016/j.foodres.2025.117364
NLM
Graça JS, Sachinelli LDS, Tobar N, Guadagnini D, Cabral L, Noronha MF, Coutinho LL, Cazarin CBB, Bogusz Junior S, Belangero WD, Brunetto SQ, Pimentel TC, Saad MJA, Sant'Ana AS. Fermented probiotic dairy products with buriti and orange byproducts enhance gut and bone health [Internet]. Food Research International. 2025 ; 221 1-17.[citado 2025 nov. 23 ] Available from: https://doi.org/10.1016/j.foodres.2025.117364
Vancouver
Graça JS, Sachinelli LDS, Tobar N, Guadagnini D, Cabral L, Noronha MF, Coutinho LL, Cazarin CBB, Bogusz Junior S, Belangero WD, Brunetto SQ, Pimentel TC, Saad MJA, Sant'Ana AS. Fermented probiotic dairy products with buriti and orange byproducts enhance gut and bone health [Internet]. Food Research International. 2025 ; 221 1-17.[citado 2025 nov. 23 ] Available from: https://doi.org/10.1016/j.foodres.2025.117364
Artigo de periodico
Chitosan suspension enriched with phenolics extracted from pineapple by-products as bioactive coating for liposomes: physicochemical properties and in vitro cytotoxicity (2025)
Bassan, Luana Tortelli; Nascimento, Karen Rebouças ; Iquiapaza, Ivone Yanira Choquetico; Ferreira, Márcia Eliana da Silva ; Blácido, Delia Rita Tapia ; Fabi, João Paulo ; Tosi, Milena Martelli
Fonte: Food Research International. Unidades: FCFRP, FFCLRP, FCF, FZEA, Interunidades em Sistemas Integrados em Alimentos
Assuntos: POLIFENÓIS, QUITOSANA, SUBPRODUTOS AGRÍCOLAS, FOSFOLIPÍDEOS
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ABNT
BASSAN, Luana Tortelli et al. Chitosan suspension enriched with phenolics extracted from pineapple by-products as bioactive coating for liposomes: physicochemical properties and in vitro cytotoxicity. Food Research International, v. 201, p. 1-10 art. 115571, 2025Tradução . . Disponível em: https://dx.doi.org/10.1016/j.foodres.2024.115571. Acesso em: 23 nov. 2025.
APA
Bassan, L. T., Nascimento, K. R., Iquiapaza, I. Y. C., Ferreira, M. E. da S., Blácido, D. R. T., Fabi, J. P., & Tosi, M. M. (2025). Chitosan suspension enriched with phenolics extracted from pineapple by-products as bioactive coating for liposomes: physicochemical properties and in vitro cytotoxicity. Food Research International, 201, 1-10 art. 115571. doi:10.1016/j.foodres.2024.115571
NLM
Bassan LT, Nascimento KR, Iquiapaza IYC, Ferreira ME da S, Blácido DRT, Fabi JP, Tosi MM. Chitosan suspension enriched with phenolics extracted from pineapple by-products as bioactive coating for liposomes: physicochemical properties and in vitro cytotoxicity [Internet]. Food Research International. 2025 ; 201 1-10 art. 115571.[citado 2025 nov. 23 ] Available from: https://dx.doi.org/10.1016/j.foodres.2024.115571
Vancouver
Bassan LT, Nascimento KR, Iquiapaza IYC, Ferreira ME da S, Blácido DRT, Fabi JP, Tosi MM. Chitosan suspension enriched with phenolics extracted from pineapple by-products as bioactive coating for liposomes: physicochemical properties and in vitro cytotoxicity [Internet]. Food Research International. 2025 ; 201 1-10 art. 115571.[citado 2025 nov. 23 ] Available from: https://dx.doi.org/10.1016/j.foodres.2024.115571
Artigo de periodico
Impact of ultrasound process on cassava starch nanoparticles and Pickering emulsions stability (2024)
Guida, Carolina; Aguiar, Ana Carolina; Magalhães, Ana Elisa Ramos; Soares, Marcelo Gomes; Cunha, Rosiane Lopes
Fonte: Food Research International. Unidade: ESALQ
Assuntos: AMIDO, MANDIOCA, NANOPARTÍCULAS, ULTRASSOM
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ABNT
GUIDA, Carolina et al. Impact of ultrasound process on cassava starch nanoparticles and Pickering emulsions stability. Food Research International, v. 192, p. 1-10, 2024Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2024.114810. Acesso em: 23 nov. 2025.
APA
Guida, C., Aguiar, A. C., Magalhães, A. E. R., Soares, M. G., & Cunha, R. L. (2024). Impact of ultrasound process on cassava starch nanoparticles and Pickering emulsions stability. Food Research International, 192, 1-10. doi:10.1016/j.foodres.2024.114810
NLM
Guida C, Aguiar AC, Magalhães AER, Soares MG, Cunha RL. Impact of ultrasound process on cassava starch nanoparticles and Pickering emulsions stability [Internet]. Food Research International. 2024 ; 192 1-10.[citado 2025 nov. 23 ] Available from: https://doi.org/10.1016/j.foodres.2024.114810
Vancouver
Guida C, Aguiar AC, Magalhães AER, Soares MG, Cunha RL. Impact of ultrasound process on cassava starch nanoparticles and Pickering emulsions stability [Internet]. Food Research International. 2024 ; 192 1-10.[citado 2025 nov. 23 ] Available from: https://doi.org/10.1016/j.foodres.2024.114810
Artigo de periodico
The combined effect of pH and NaCl on the susceptibility of Listeria monocytogenes to rhamnolipids (2024)
Passos, Tathiane Ferroni ; Nitschke, Marcia
Fonte: Food Research International. Unidade: IQSC
Assuntos: BIOFILMES, BACTÉRIAS
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ABNT
PASSOS, Tathiane Ferroni e NITSCHKE, Marcia. The combined effect of pH and NaCl on the susceptibility of Listeria monocytogenes to rhamnolipids. Food Research International, v. 192, p. 114744, 2024Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2024.114744. Acesso em: 23 nov. 2025.
APA
Passos, T. F., & Nitschke, M. (2024). The combined effect of pH and NaCl on the susceptibility of Listeria monocytogenes to rhamnolipids. Food Research International, 192, 114744. doi:10.1016/j.foodres.2024.114744
NLM
Passos TF, Nitschke M. The combined effect of pH and NaCl on the susceptibility of Listeria monocytogenes to rhamnolipids [Internet]. Food Research International. 2024 ;192 114744.[citado 2025 nov. 23 ] Available from: https://doi.org/10.1016/j.foodres.2024.114744
Vancouver
Passos TF, Nitschke M. The combined effect of pH and NaCl on the susceptibility of Listeria monocytogenes to rhamnolipids [Internet]. Food Research International. 2024 ;192 114744.[citado 2025 nov. 23 ] Available from: https://doi.org/10.1016/j.foodres.2024.114744
Artigo de periodico
Assessment of water relaxometry of meat under different ageing processes using time domain nuclear magnetic resonance relaxometry (2024)
Cônsolo, Nara Regina Brandão ; Paula, Ana P. M. de; Rezende-de-Souza, Jonatã H; Herreira, Vinicius Laerte Silva ; Gôngora, Ana Laura dos Santos Munhoz ; Colnago, Luiz A; Moraes, Tiago Bueno ; Santos, Poliana M; Nassu, Renata Tieko ; Pflanzer, Sérgio B
Fonte: Food Research International. Unidades: ESALQ, FMVZ, FZEA
Assuntos: ABATE, CARNES E DERIVADOS, ENVELHECIMENTO, GADO NELORE, IDADE, RESSONÂNCIA MAGNÉTICA NUCLEAR
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
CÔNSOLO, Nara Regina Brandão et al. Assessment of water relaxometry of meat under different ageing processes using time domain nuclear magnetic resonance relaxometry. Food Research International, v. 190, p. 1-8, 2024Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2024.114566. Acesso em: 23 nov. 2025.
APA
Cônsolo, N. R. B., Paula, A. P. M. de, Rezende-de-Souza, J. H., Herreira, V. L. S., Gôngora, A. L. dos S. M., Colnago, L. A., et al. (2024). Assessment of water relaxometry of meat under different ageing processes using time domain nuclear magnetic resonance relaxometry. Food Research International, 190, 1-8. doi:10.1016/j.foodres.2024.114566
NLM
Cônsolo NRB, Paula APM de, Rezende-de-Souza JH, Herreira VLS, Gôngora AL dos SM, Colnago LA, Moraes TB, Santos PM, Nassu RT, Pflanzer SB. Assessment of water relaxometry of meat under different ageing processes using time domain nuclear magnetic resonance relaxometry [Internet]. Food Research International. 2024 ; 190 1-8.[citado 2025 nov. 23 ] Available from: https://doi.org/10.1016/j.foodres.2024.114566
Vancouver
Cônsolo NRB, Paula APM de, Rezende-de-Souza JH, Herreira VLS, Gôngora AL dos SM, Colnago LA, Moraes TB, Santos PM, Nassu RT, Pflanzer SB. Assessment of water relaxometry of meat under different ageing processes using time domain nuclear magnetic resonance relaxometry [Internet]. Food Research International. 2024 ; 190 1-8.[citado 2025 nov. 23 ] Available from: https://doi.org/10.1016/j.foodres.2024.114566
Artigo de periodico
Assessment of beef sensory attributes and physicochemical characteristics: A comparative study of intermediate versus normal ultimate pH striploin cuts (2024)
Patinho, Iliani ; Cavalcante, Cecylyana Leite ; Saldaña, Erick; Gagaoua, Mohammed; Behrens, Jorge H; Contreras-Castillo, Carmen Josefina
Fonte: Food Research International. Unidade: ESALQ
Assuntos: ANÁLISE SENSORIAL DE ALIMENTOS, CARNES E DERIVADOS, CORTE, GADO NELORE, QUALIDADE DOS ALIMENTOS, SATISFAÇÃO DO CONSUMIDOR
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
PATINHO, Iliani et al. Assessment of beef sensory attributes and physicochemical characteristics: A comparative study of intermediate versus normal ultimate pH striploin cuts. Food Research International, v. 175, p. 1-12, 2024Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2023.113778. Acesso em: 23 nov. 2025.
APA
Patinho, I., Cavalcante, C. L., Saldaña, E., Gagaoua, M., Behrens, J. H., & Contreras-Castillo, C. J. (2024). Assessment of beef sensory attributes and physicochemical characteristics: A comparative study of intermediate versus normal ultimate pH striploin cuts. Food Research International, 175, 1-12. doi:10.1016/j.foodres.2023.113778
NLM
Patinho I, Cavalcante CL, Saldaña E, Gagaoua M, Behrens JH, Contreras-Castillo CJ. Assessment of beef sensory attributes and physicochemical characteristics: A comparative study of intermediate versus normal ultimate pH striploin cuts [Internet]. Food Research International. 2024 ; 175 1-12.[citado 2025 nov. 23 ] Available from: https://doi.org/10.1016/j.foodres.2023.113778
Vancouver
Patinho I, Cavalcante CL, Saldaña E, Gagaoua M, Behrens JH, Contreras-Castillo CJ. Assessment of beef sensory attributes and physicochemical characteristics: A comparative study of intermediate versus normal ultimate pH striploin cuts [Internet]. Food Research International. 2024 ; 175 1-12.[citado 2025 nov. 23 ] Available from: https://doi.org/10.1016/j.foodres.2023.113778
Artigo de periodico
A study of the oral bioavailability and biodistribution increase of Nanoencapsulation-driven Delivering radiolabeled anthocyanins (2024)
Rosales, Thiecla Katiane Osvaldt ; Silva, Fábio Fernando Alves da ; Rivera, Andy Gonzàlez; Santos, Sofia Nascimento dos; Bustos, Daniel; Quintana, Luis Alberto Morales; Santos, Hélder A; Bernardes, Emerson Soares; Fabi, João Paulo
Fonte: Food Research International. Unidades: IPEN, FCF
Assuntos: LISOZIMAS, ABSORÇÃO, NANOTECNOLOGIA, PECTINA
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ABNT
ROSALES, Thiecla Katiane Osvaldt et al. A study of the oral bioavailability and biodistribution increase of Nanoencapsulation-driven Delivering radiolabeled anthocyanins. Food Research International, v. 197, n. 1, p. 1-14 art. 115125, 2024Tradução . . Disponível em: https://dx.doi.org/10.1016/j.foodres.2024.115125. Acesso em: 23 nov. 2025.
APA
Rosales, T. K. O., Silva, F. F. A. da, Rivera, A. G., Santos, S. N. dos, Bustos, D., Quintana, L. A. M., et al. (2024). A study of the oral bioavailability and biodistribution increase of Nanoencapsulation-driven Delivering radiolabeled anthocyanins. Food Research International, 197( 1), 1-14 art. 115125. doi:10.1016/j.foodres.2024.115125
NLM
Rosales TKO, Silva FFA da, Rivera AG, Santos SN dos, Bustos D, Quintana LAM, Santos HA, Bernardes ES, Fabi JP. A study of the oral bioavailability and biodistribution increase of Nanoencapsulation-driven Delivering radiolabeled anthocyanins [Internet]. Food Research International. 2024 ; 197( 1): 1-14 art. 115125.[citado 2025 nov. 23 ] Available from: https://dx.doi.org/10.1016/j.foodres.2024.115125
Vancouver
Rosales TKO, Silva FFA da, Rivera AG, Santos SN dos, Bustos D, Quintana LAM, Santos HA, Bernardes ES, Fabi JP. A study of the oral bioavailability and biodistribution increase of Nanoencapsulation-driven Delivering radiolabeled anthocyanins [Internet]. Food Research International. 2024 ; 197( 1): 1-14 art. 115125.[citado 2025 nov. 23 ] Available from: https://dx.doi.org/10.1016/j.foodres.2024.115125
Artigo de periodico
Exploring the potential of red pitaya pulp (Hylocererus sp.) as a plant-based matrix for probiotic delivery and effects on betacyanin content and flavoromics (2024)
Suzuki, Juliana Yumi ; Herkenhoff, Marcos Edgar ; Brödel, Oliver; Cucick, Ana Clara Candelaria ; Frohme, Marcus; Saad, Susana Marta Isay
Fonte: Food Research International. Unidade: FCF
Assuntos: PROBIÓTICOS, PREBIÓTICOS, METABOLÔMICA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SUZUKI, Juliana Yumi et al. Exploring the potential of red pitaya pulp (Hylocererus sp.) as a plant-based matrix for probiotic delivery and effects on betacyanin content and flavoromics. Food Research International, v. 192, p. 1-15 art. 114820, 2024Tradução . . Disponível em: https://dx.doi.org/10.1016/j.foodres.2024.114820. Acesso em: 23 nov. 2025.
APA
Suzuki, J. Y., Herkenhoff, M. E., Brödel, O., Cucick, A. C. C., Frohme, M., & Saad, S. M. I. (2024). Exploring the potential of red pitaya pulp (Hylocererus sp.) as a plant-based matrix for probiotic delivery and effects on betacyanin content and flavoromics. Food Research International, 192, 1-15 art. 114820. doi:10.1016/j.foodres.2024.114820
NLM
Suzuki JY, Herkenhoff ME, Brödel O, Cucick ACC, Frohme M, Saad SMI. Exploring the potential of red pitaya pulp (Hylocererus sp.) as a plant-based matrix for probiotic delivery and effects on betacyanin content and flavoromics [Internet]. Food Research International. 2024 ; 192 1-15 art. 114820.[citado 2025 nov. 23 ] Available from: https://dx.doi.org/10.1016/j.foodres.2024.114820
Vancouver
Suzuki JY, Herkenhoff ME, Brödel O, Cucick ACC, Frohme M, Saad SMI. Exploring the potential of red pitaya pulp (Hylocererus sp.) as a plant-based matrix for probiotic delivery and effects on betacyanin content and flavoromics [Internet]. Food Research International. 2024 ; 192 1-15 art. 114820.[citado 2025 nov. 23 ] Available from: https://dx.doi.org/10.1016/j.foodres.2024.114820
Artigo de periodico
Unveiling ochratoxin A and ochratoxigenic fungi in Brazilian artisanal Cheeses: Insights from production to consumption (2024)
Marcelão, Caio V.P; Souza, Mariana C; Silva, Josué J; Couto, Fabiana Aparecida; Lacorte, Gustavo Augusto ; Pinto, Uelinton Manoel ; Maffei, Juliana T; Zacarchenco, Patrícia Blumer; Iamanaka, Beatriz T; Taniwaki, Marta H
Fonte: Food Research International. Unidade: FCF
Assuntos: ASPERGILLUS, MICROBIOLOGIA DE ALIMENTOS, QUEIJO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
MARCELÃO, Caio V.P et al. Unveiling ochratoxin A and ochratoxigenic fungi in Brazilian artisanal Cheeses: Insights from production to consumption. Food Research International, v. 183, p. 1-7 art. 114214, 2024Tradução . . Disponível em: https://dx.doi.org/10.1016/j.foodres.2024.114214. Acesso em: 23 nov. 2025.
APA
Marcelão, C. V. P., Souza, M. C., Silva, J. J., Couto, F. A., Lacorte, G. A., Pinto, U. M., et al. (2024). Unveiling ochratoxin A and ochratoxigenic fungi in Brazilian artisanal Cheeses: Insights from production to consumption. Food Research International, 183, 1-7 art. 114214. doi:10.1016/j.foodres.2024.114214
NLM
Marcelão CVP, Souza MC, Silva JJ, Couto FA, Lacorte GA, Pinto UM, Maffei JT, Zacarchenco PB, Iamanaka BT, Taniwaki MH. Unveiling ochratoxin A and ochratoxigenic fungi in Brazilian artisanal Cheeses: Insights from production to consumption [Internet]. Food Research International. 2024 ; 183 1-7 art. 114214.[citado 2025 nov. 23 ] Available from: https://dx.doi.org/10.1016/j.foodres.2024.114214
Vancouver
Marcelão CVP, Souza MC, Silva JJ, Couto FA, Lacorte GA, Pinto UM, Maffei JT, Zacarchenco PB, Iamanaka BT, Taniwaki MH. Unveiling ochratoxin A and ochratoxigenic fungi in Brazilian artisanal Cheeses: Insights from production to consumption [Internet]. Food Research International. 2024 ; 183 1-7 art. 114214.[citado 2025 nov. 23 ] Available from: https://dx.doi.org/10.1016/j.foodres.2024.114214
Artigo de periodico
Effects of grape juice intake on the cell migration properties in overweight women: modulation mechanisms of cell migration in vitro by delphinidin-3-O-glucoside (2024)
Casagrande, Juliana Gimenez; Rogero, Marcelo Macedo ; Oliveira, Dalila Cunha de; Quintanilha, Bruna Jardim ; Capetini, Vinícius Cooper ; Makiyama, Edson Naoto ; Neves, Bruna Roberta Oliveira; Gonçalves, Carlos Eduardo da Silva ; Freitas, Sumara de ; Hassimotto, Neuza Mariko Aymoto ; Fock, Ricardo Ambrósio
Fonte: Food Research International. Unidades: FSP, FCF
Assuntos: SUCOS DE FRUTAS, INFLAÇÃO
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ABNT
CASAGRANDE, Juliana Gimenez et al. Effects of grape juice intake on the cell migration properties in overweight women: modulation mechanisms of cell migration in vitro by delphinidin-3-O-glucoside. Food Research International, v. 178, p. 1-10 art. 113873, 2024Tradução . . Disponível em: https://dx.doi.org/10.1016/j.foodres.2023.113873. Acesso em: 23 nov. 2025.
APA
Casagrande, J. G., Rogero, M. M., Oliveira, D. C. de, Quintanilha, B. J., Capetini, V. C., Makiyama, E. N., et al. (2024). Effects of grape juice intake on the cell migration properties in overweight women: modulation mechanisms of cell migration in vitro by delphinidin-3-O-glucoside. Food Research International, 178, 1-10 art. 113873. doi:10.1016/j.foodres.2023.113873
NLM
Casagrande JG, Rogero MM, Oliveira DC de, Quintanilha BJ, Capetini VC, Makiyama EN, Neves BRO, Gonçalves CE da S, Freitas S de, Hassimotto NMA, Fock RA. Effects of grape juice intake on the cell migration properties in overweight women: modulation mechanisms of cell migration in vitro by delphinidin-3-O-glucoside [Internet]. Food Research International. 2024 ; 178 1-10 art. 113873.[citado 2025 nov. 23 ] Available from: https://dx.doi.org/10.1016/j.foodres.2023.113873
Vancouver
Casagrande JG, Rogero MM, Oliveira DC de, Quintanilha BJ, Capetini VC, Makiyama EN, Neves BRO, Gonçalves CE da S, Freitas S de, Hassimotto NMA, Fock RA. Effects of grape juice intake on the cell migration properties in overweight women: modulation mechanisms of cell migration in vitro by delphinidin-3-O-glucoside [Internet]. Food Research International. 2024 ; 178 1-10 art. 113873.[citado 2025 nov. 23 ] Available from: https://dx.doi.org/10.1016/j.foodres.2023.113873
Artigo de periodico
Evaluation of the release, stability and antioxidant activity of Brazilian red propolis extract encapsulated by spray-drying, spray-chilling and using the combination of both techniques (2023)
Sá, Samuel Henrique Gomes de ; Mazzocato, Marcella Chalella; Saliba, Ana Sofia Martelli Chaib ; Alencar, Severino Matias de ; Favaro-Trindade, Carmen Silvia
Fonte: Food Research International. Unidades: ESALQ, FZEA, CENA
Assuntos: ANTIOXIDANTES, COMPOSTOS FENÓLICOS, FLAVONOIDES, MICROENCAPSULAÇÃO, PRÓPOLIS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SÁ, Samuel Henrique Gomes de et al. Evaluation of the release, stability and antioxidant activity of Brazilian red propolis extract encapsulated by spray-drying, spray-chilling and using the combination of both techniques. Food Research International, v. 164, p. 1-12, 2023Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2022.112423. Acesso em: 23 nov. 2025.
APA
Sá, S. H. G. de, Mazzocato, M. C., Saliba, A. S. M. C., Alencar, S. M. de, & Favaro-Trindade, C. S. (2023). Evaluation of the release, stability and antioxidant activity of Brazilian red propolis extract encapsulated by spray-drying, spray-chilling and using the combination of both techniques. Food Research International, 164, 1-12. doi:10.1016/j.foodres.2022.112423
NLM
Sá SHG de, Mazzocato MC, Saliba ASMC, Alencar SM de, Favaro-Trindade CS. Evaluation of the release, stability and antioxidant activity of Brazilian red propolis extract encapsulated by spray-drying, spray-chilling and using the combination of both techniques [Internet]. Food Research International. 2023 ; 164 1-12.[citado 2025 nov. 23 ] Available from: https://doi.org/10.1016/j.foodres.2022.112423
Vancouver
Sá SHG de, Mazzocato MC, Saliba ASMC, Alencar SM de, Favaro-Trindade CS. Evaluation of the release, stability and antioxidant activity of Brazilian red propolis extract encapsulated by spray-drying, spray-chilling and using the combination of both techniques [Internet]. Food Research International. 2023 ; 164 1-12.[citado 2025 nov. 23 ] Available from: https://doi.org/10.1016/j.foodres.2022.112423
Artigo de periodico
UV-C light promotes the reductive cleavage of disulfide bonds in β-Lactoglobulin and improves in vitro gastric digestion (2023)
Silva, Juliana Fracola da ; Morais, Aline Teixeira do Brasil ; Santos, Willy Glen ; Ahrné, Lilia M.; Cardoso, Daniel Rodrigues
Fonte: Food Research International. Unidade: IQSC
Assuntos: FOTOQUÍMICA, PEPTÍDEOS, DIGESTÃO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SILVA, Juliana Fracola da et al. UV-C light promotes the reductive cleavage of disulfide bonds in β-Lactoglobulin and improves in vitro gastric digestion. Food Research International, v. 168, p. 112729, 2023Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2023.112729. Acesso em: 23 nov. 2025.
APA
Silva, J. F. da, Morais, A. T. do B., Santos, W. G., Ahrné, L. M., & Cardoso, D. R. (2023). UV-C light promotes the reductive cleavage of disulfide bonds in β-Lactoglobulin and improves in vitro gastric digestion. Food Research International, 168, 112729. doi:10.1016/j.foodres.2023.112729
NLM
Silva JF da, Morais AT do B, Santos WG, Ahrné LM, Cardoso DR. UV-C light promotes the reductive cleavage of disulfide bonds in β-Lactoglobulin and improves in vitro gastric digestion [Internet]. Food Research International. 2023 ;168 112729.[citado 2025 nov. 23 ] Available from: https://doi.org/10.1016/j.foodres.2023.112729
Vancouver
Silva JF da, Morais AT do B, Santos WG, Ahrné LM, Cardoso DR. UV-C light promotes the reductive cleavage of disulfide bonds in β-Lactoglobulin and improves in vitro gastric digestion [Internet]. Food Research International. 2023 ;168 112729.[citado 2025 nov. 23 ] Available from: https://doi.org/10.1016/j.foodres.2023.112729

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