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Artigo de periodico
Crystallisation of monoacylglycerols and triacylglycerols at different proportions: kinetics and structure (2017)
Silva, Roberta Claro da; Soares, Fabiana Andréia Schafer de Martini; Maruyama, Jessica Mayumi; D'Agostinho, Natalia Roque; Silva, Ylana Adami; Ract, Juliana Neves Rodrigues ; Gioielli, Luiz Antonio
Source: International Journal of Food Properties. Unidade: FCF
Subjects: MICROSCOPIA, CRISTALIZAÇÃO
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ABNT
SILVA, Roberta Claro da et al. Crystallisation of monoacylglycerols and triacylglycerols at different proportions: kinetics and structure. International Journal of Food Properties, p. 1-14, 2017Tradução . . Disponível em: https://doi.org/10.1080/10942912.2017.1297950. Acesso em: 16 nov. 2024.
APA
Silva, R. C. da, Soares, F. A. S. de M., Maruyama, J. M., D'Agostinho, N. R., Silva, Y. A., Ract, J. N. R., & Gioielli, L. A. (2017). Crystallisation of monoacylglycerols and triacylglycerols at different proportions: kinetics and structure. International Journal of Food Properties, 1-14. doi:10.1080/10942912.2017.1297950
NLM
Silva RC da, Soares FAS de M, Maruyama JM, D'Agostinho NR, Silva YA, Ract JNR, Gioielli LA. Crystallisation of monoacylglycerols and triacylglycerols at different proportions: kinetics and structure [Internet]. International Journal of Food Properties. 2017 ; 1-14.[citado 2024 nov. 16 ] Available from: https://doi.org/10.1080/10942912.2017.1297950
Vancouver
Silva RC da, Soares FAS de M, Maruyama JM, D'Agostinho NR, Silva YA, Ract JNR, Gioielli LA. Crystallisation of monoacylglycerols and triacylglycerols at different proportions: kinetics and structure [Internet]. International Journal of Food Properties. 2017 ; 1-14.[citado 2024 nov. 16 ] Available from: https://doi.org/10.1080/10942912.2017.1297950
Artigo de periodico
Microscopic approach of the crystallization of tripalmitin and tristearin by microscopy (2016)
Silva, Roberta Claro da; Soares, Fabiana Andréia Schafer de Martini; Maruyama, Jessica Mayumi; D'Agostinho, Natalia Roque; Silva, Ylana Adami; Ract, Juliana Neves Rodrigues ; Gioielli, Luiz Antonio
Source: Chemistry and Physics of Lipids. Unidade: FCF
Subjects: POLIMORFISMO, LIPÍDEOS, MICROSCOPIA
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ABNT
SILVA, Roberta Claro da et al. Microscopic approach of the crystallization of tripalmitin and tristearin by microscopy. Chemistry and Physics of Lipids, v. 198, p. 1-9, 2016Tradução . . Disponível em: https://doi.org/10.1016/j.chemphyslip.2016.04.004. Acesso em: 16 nov. 2024.
APA
Silva, R. C. da, Soares, F. A. S. de M., Maruyama, J. M., D'Agostinho, N. R., Silva, Y. A., Ract, J. N. R., & Gioielli, L. A. (2016). Microscopic approach of the crystallization of tripalmitin and tristearin by microscopy. Chemistry and Physics of Lipids, 198, 1-9. doi:10.1016/j.chemphyslip.2016.04.004
NLM
Silva RC da, Soares FAS de M, Maruyama JM, D'Agostinho NR, Silva YA, Ract JNR, Gioielli LA. Microscopic approach of the crystallization of tripalmitin and tristearin by microscopy [Internet]. Chemistry and Physics of Lipids. 2016 ; 198 1-9.[citado 2024 nov. 16 ] Available from: https://doi.org/10.1016/j.chemphyslip.2016.04.004
Vancouver
Silva RC da, Soares FAS de M, Maruyama JM, D'Agostinho NR, Silva YA, Ract JNR, Gioielli LA. Microscopic approach of the crystallization of tripalmitin and tristearin by microscopy [Internet]. Chemistry and Physics of Lipids. 2016 ; 198 1-9.[citado 2024 nov. 16 ] Available from: https://doi.org/10.1016/j.chemphyslip.2016.04.004
Trabalho de evento-resumo
Addition of pure monoacylglycerols to pure triacylglycerols in different proportions: effects on crystallization properties (2016)
Silva, Roberta Claro da; Maruyama, Jessica Mayumi; Soares, Fabiana Andréia Schafer de Martini; D'Agostinho, Natalia Roque; Silva, Ylana Adami; Ract, Juliana Neves Rodrigues ; Gioielli, Luiz Antonio
Source: Program. Conference titles: Annual Meeting & Expo. Unidade: FCF
Subjects: CRISTALIZAÇÃO, LIPÍDEOS
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ABNT
SILVA, Roberta Claro da et al. Addition of pure monoacylglycerols to pure triacylglycerols in different proportions: effects on crystallization properties. 2016, Anais.. Urbana: American Oil Chemist's Society, 2016. . Acesso em: 16 nov. 2024.
APA
Silva, R. C. da, Maruyama, J. M., Soares, F. A. S. de M., D'Agostinho, N. R., Silva, Y. A., Ract, J. N. R., & Gioielli, L. A. (2016). Addition of pure monoacylglycerols to pure triacylglycerols in different proportions: effects on crystallization properties. In Program. Urbana: American Oil Chemist's Society.
NLM
Silva RC da, Maruyama JM, Soares FAS de M, D'Agostinho NR, Silva YA, Ract JNR, Gioielli LA. Addition of pure monoacylglycerols to pure triacylglycerols in different proportions: effects on crystallization properties. Program. 2016 ;[citado 2024 nov. 16 ]
Vancouver
Silva RC da, Maruyama JM, Soares FAS de M, D'Agostinho NR, Silva YA, Ract JNR, Gioielli LA. Addition of pure monoacylglycerols to pure triacylglycerols in different proportions: effects on crystallization properties. Program. 2016 ;[citado 2024 nov. 16 ]
Artigo de periodico
Production of vegetable oil blends and structured lipids and their effect on wound healing (2015)
Ract, Juliana Neves Rodrigues ; Soares, Fabiana Andréia Schafer de Martini; Rodrigues, Hosana Gomes; Bortolon, José Ricardo; Murata, Gilson Masahiro; Gonçalves, Maria Inês de Almeida; Hatanaka, Elaine; Curi, Rui; Gioielli, Luiz Antonio
Source: Brazilian Journal of Pharmaceutical Sciences. Unidades: FCF, ICB
Subjects: LIPÍDEOS, CICATRIZAÇÃO
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ABNT
RACT, Juliana Neves Rodrigues et al. Production of vegetable oil blends and structured lipids and their effect on wound healing. Brazilian Journal of Pharmaceutical Sciences, v. 51, n. 2, p. 415-427, 2015Tradução . . Disponível em: https://doi.org/10.1590/s1984-82502015000200019. Acesso em: 16 nov. 2024.
APA
Ract, J. N. R., Soares, F. A. S. de M., Rodrigues, H. G., Bortolon, J. R., Murata, G. M., Gonçalves, M. I. de A., et al. (2015). Production of vegetable oil blends and structured lipids and their effect on wound healing. Brazilian Journal of Pharmaceutical Sciences, 51( 2), 415-427. doi:10.1590/s1984-82502015000200019
NLM
Ract JNR, Soares FAS de M, Rodrigues HG, Bortolon JR, Murata GM, Gonçalves MI de A, Hatanaka E, Curi R, Gioielli LA. Production of vegetable oil blends and structured lipids and their effect on wound healing [Internet]. Brazilian Journal of Pharmaceutical Sciences. 2015 ; 51( 2): 415-427.[citado 2024 nov. 16 ] Available from: https://doi.org/10.1590/s1984-82502015000200019
Vancouver
Ract JNR, Soares FAS de M, Rodrigues HG, Bortolon JR, Murata GM, Gonçalves MI de A, Hatanaka E, Curi R, Gioielli LA. Production of vegetable oil blends and structured lipids and their effect on wound healing [Internet]. Brazilian Journal of Pharmaceutical Sciences. 2015 ; 51( 2): 415-427.[citado 2024 nov. 16 ] Available from: https://doi.org/10.1590/s1984-82502015000200019
Artigo de periodico
Rheological study of chocolates made with different cocoa (Theobroma cacao L.) varieties (2013)
Leite, Paula Bacelar; Lannes, Suzana Caetano da Silva ; Rodrigues, Alexandre Mariani; Soares, Fabiana Andréia Schafer de Martini; Soares, Sergio Eduardo; Bispo, Eliete da Silva
Source: Brazilian Journal of Food Technology. Unidade: FCF
Subjects: CACAU, CHOCOLATE, REOLOGIA
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ABNT
LEITE, Paula Bacelar et al. Rheological study of chocolates made with different cocoa (Theobroma cacao L.) varieties. Brazilian Journal of Food Technology, v. 16, n. 3, p. 192-197, 2013Tradução . . Disponível em: http://www.scielo.br/pdf/bjft/v16n3/a04v16n3.pdf. Acesso em: 16 nov. 2024.
APA
Leite, P. B., Lannes, S. C. da S., Rodrigues, A. M., Soares, F. A. S. de M., Soares, S. E., & Bispo, E. da S. (2013). Rheological study of chocolates made with different cocoa (Theobroma cacao L.) varieties. Brazilian Journal of Food Technology, 16( 3), 192-197. Recuperado de http://www.scielo.br/pdf/bjft/v16n3/a04v16n3.pdf
NLM
Leite PB, Lannes SC da S, Rodrigues AM, Soares FAS de M, Soares SE, Bispo E da S. Rheological study of chocolates made with different cocoa (Theobroma cacao L.) varieties [Internet]. Brazilian Journal of Food Technology. 2013 ; 16( 3): 192-197.[citado 2024 nov. 16 ] Available from: http://www.scielo.br/pdf/bjft/v16n3/a04v16n3.pdf
Vancouver
Leite PB, Lannes SC da S, Rodrigues AM, Soares FAS de M, Soares SE, Bispo E da S. Rheological study of chocolates made with different cocoa (Theobroma cacao L.) varieties [Internet]. Brazilian Journal of Food Technology. 2013 ; 16( 3): 192-197.[citado 2024 nov. 16 ] Available from: http://www.scielo.br/pdf/bjft/v16n3/a04v16n3.pdf
Trabalho de evento-resumo periodico
Crystallization and melting behavior of commercial emulsifiers (2012)
Maruyama, Jessica Mayumi; Silva, Roberta Claro da; Soares, Fabiana Andréia Schafer de Martini; Sylvio, Jorge Hares Junior
Source: Brazilian Journal of Pharmaceutical Sciences. Conference titles: Pharmaceutical Science and Technology Meeting. Unidade: FCF
Subjects: CRISTALIZAÇÃO, EMULSIFICANTES
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ABNT
MARUYAMA, Jessica Mayumi et al. Crystallization and melting behavior of commercial emulsifiers. Brazilian Journal of Pharmaceutical Sciences. São Paulo: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo. . Acesso em: 16 nov. 2024. , 2012
APA
Maruyama, J. M., Silva, R. C. da, Soares, F. A. S. de M., & Sylvio, J. H. J. (2012). Crystallization and melting behavior of commercial emulsifiers. Brazilian Journal of Pharmaceutical Sciences. São Paulo: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo.
NLM
Maruyama JM, Silva RC da, Soares FAS de M, Sylvio JHJ. Crystallization and melting behavior of commercial emulsifiers. Brazilian Journal of Pharmaceutical Sciences. 2012 ; 48 80 res. FCF.[citado 2024 nov. 16 ]
Vancouver
Maruyama JM, Silva RC da, Soares FAS de M, Sylvio JHJ. Crystallization and melting behavior of commercial emulsifiers. Brazilian Journal of Pharmaceutical Sciences. 2012 ; 48 80 res. FCF.[citado 2024 nov. 16 ]
Trabalho de evento-resumo periodico
Effects of topical application of vegetable oil blends and structured lipids on wound healing (2012)
Ract, Juliana Neves Rodrigues ; Soares, Fabiana Andréia Schafer de Martini; Rodrigues, Hosana Gomes; Bortolon, José Ricardo; Murata, Gilson Masahiro; Gonçalves, Maria Inês de Almeida; Hatanaka, Elaine; Curi, Rui; Gioielli, Luiz Antonio
Source: Brazilian Journal of Pharmaceutical Sciences. Conference titles: Pharmaceutical Science and Technology Meeting. Unidade: FCF
Subjects: APLICAÇÃO TÓPICA, LIPÍDEOS
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ABNT
RACT, Juliana Neves Rodrigues et al. Effects of topical application of vegetable oil blends and structured lipids on wound healing. Brazilian Journal of Pharmaceutical Sciences. São Paulo: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo. . Acesso em: 16 nov. 2024. , 2012
APA
Ract, J. N. R., Soares, F. A. S. de M., Rodrigues, H. G., Bortolon, J. R., Murata, G. M., Gonçalves, M. I. de A., et al. (2012). Effects of topical application of vegetable oil blends and structured lipids on wound healing. Brazilian Journal of Pharmaceutical Sciences. São Paulo: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo.
NLM
Ract JNR, Soares FAS de M, Rodrigues HG, Bortolon JR, Murata GM, Gonçalves MI de A, Hatanaka E, Curi R, Gioielli LA. Effects of topical application of vegetable oil blends and structured lipids on wound healing. Brazilian Journal of Pharmaceutical Sciences. 2012 ; 48 59 res. FCF113.[citado 2024 nov. 16 ]
Vancouver
Ract JNR, Soares FAS de M, Rodrigues HG, Bortolon JR, Murata GM, Gonçalves MI de A, Hatanaka E, Curi R, Gioielli LA. Effects of topical application of vegetable oil blends and structured lipids on wound healing. Brazilian Journal of Pharmaceutical Sciences. 2012 ; 48 59 res. FCF113.[citado 2024 nov. 16 ]
Trabalho de evento-resumo
Effects of topical application of vegetable oil blends and structured lipids on wound healing (2012)
Ract, Juliana Neves Rodrigues ; Soares, Fabiana Andréia Schafer de Martini; Rodrigues, Hosana Gomes; Bortolon, José Ricardo; Murata, Gilson Masahiro; Gonçalves, Maria Inês de Almeida; Hatanaka, Elaine; Curi, Rui; Gioielli, Luiz Antonio
Source: Abstracts. Conference titles: AOCS Annual Meeting & Expo. Unidades: FCF, ICB
Assunto: LIPÍDEOS
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ABNT
RACT, Juliana Neves Rodrigues et al. Effects of topical application of vegetable oil blends and structured lipids on wound healing. 2012, Anais.. Urbana: American Oil Chemists' Society (AOCS), 2012. . Acesso em: 16 nov. 2024.
APA
Ract, J. N. R., Soares, F. A. S. de M., Rodrigues, H. G., Bortolon, J. R., Murata, G. M., Gonçalves, M. I. de A., et al. (2012). Effects of topical application of vegetable oil blends and structured lipids on wound healing. In Abstracts. Urbana: American Oil Chemists' Society (AOCS).
NLM
Ract JNR, Soares FAS de M, Rodrigues HG, Bortolon JR, Murata GM, Gonçalves MI de A, Hatanaka E, Curi R, Gioielli LA. Effects of topical application of vegetable oil blends and structured lipids on wound healing. Abstracts. 2012 ;[citado 2024 nov. 16 ]
Vancouver
Ract JNR, Soares FAS de M, Rodrigues HG, Bortolon JR, Murata GM, Gonçalves MI de A, Hatanaka E, Curi R, Gioielli LA. Effects of topical application of vegetable oil blends and structured lipids on wound healing. Abstracts. 2012 ;[citado 2024 nov. 16 ]
Trabalho de evento-resumo
Efeito da adição de diacilgliceróis na cristalização da triacilgliceróis puros (2012)
Silva, Roberta Claro da; Maruyama, Jessica Mayumi; Soares, Fabiana Andréia Schafer de Martini; Hares Junior, Sylvio Jorge; Gioielli, Luiz Antonio
Source: Resumos. Conference titles: Congresso Brasileiro de Ciência e Tecnologia de Alimentos. Unidade: FCF
Subjects: CRISTALIZAÇÃO, LIPÍDEOS
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ABNT
SILVA, Roberta Claro da et al. Efeito da adição de diacilgliceróis na cristalização da triacilgliceróis puros. 2012, Anais.. Campinas: Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2012. . Acesso em: 16 nov. 2024.
APA
Silva, R. C. da, Maruyama, J. M., Soares, F. A. S. de M., Hares Junior, S. J., & Gioielli, L. A. (2012). Efeito da adição de diacilgliceróis na cristalização da triacilgliceróis puros. In Resumos. Campinas: Sociedade Brasileira de Ciência e Tecnologia de Alimentos.
NLM
Silva RC da, Maruyama JM, Soares FAS de M, Hares Junior SJ, Gioielli LA. Efeito da adição de diacilgliceróis na cristalização da triacilgliceróis puros. Resumos. 2012 ;[citado 2024 nov. 16 ]
Vancouver
Silva RC da, Maruyama JM, Soares FAS de M, Hares Junior SJ, Gioielli LA. Efeito da adição de diacilgliceróis na cristalização da triacilgliceróis puros. Resumos. 2012 ;[citado 2024 nov. 16 ]
Artigo de periodico
Organic milk improves Bifidobacterium lactis counts and bioactive fatty acids contents in fermented milk (2012)
Florence, Ana Carolina Rodrigues; Oliveira, Ricardo Pinheiro de Souza ; Silva, Roberta Claro da; Soares, Fabiana Andréia Schafer de Martini; Gioielli, Luiz Antonio
Source: LWT - Food Science and Technology. Unidade: FCF
Subjects: PROBIÓTICOS, ÁCIDO LINOLEICO
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ABNT
FLORENCE, Ana Carolina Rodrigues et al. Organic milk improves Bifidobacterium lactis counts and bioactive fatty acids contents in fermented milk. LWT - Food Science and Technology, v. 49, n. 1, p. 89-95, 2012Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2012.04.023. Acesso em: 16 nov. 2024.
APA
Florence, A. C. R., Oliveira, R. P. de S., Silva, R. C. da, Soares, F. A. S. de M., & Gioielli, L. A. (2012). Organic milk improves Bifidobacterium lactis counts and bioactive fatty acids contents in fermented milk. LWT - Food Science and Technology, 49( 1), 89-95. doi:10.1016/j.lwt.2012.04.023
NLM
Florence ACR, Oliveira RP de S, Silva RC da, Soares FAS de M, Gioielli LA. Organic milk improves Bifidobacterium lactis counts and bioactive fatty acids contents in fermented milk [Internet]. LWT - Food Science and Technology. 2012 ; 49( 1): 89-95.[citado 2024 nov. 16 ] Available from: https://doi.org/10.1016/j.lwt.2012.04.023
Vancouver
Florence ACR, Oliveira RP de S, Silva RC da, Soares FAS de M, Gioielli LA. Organic milk improves Bifidobacterium lactis counts and bioactive fatty acids contents in fermented milk [Internet]. LWT - Food Science and Technology. 2012 ; 49( 1): 89-95.[citado 2024 nov. 16 ] Available from: https://doi.org/10.1016/j.lwt.2012.04.023
Trabalho de evento-resumo
Comportamentos de cristalização e fusão de emulsificantes comerciais (2012)
Maruyama, Jessica Mayumi; Silva, Roberta Claro da; Soares, Fabiana Andréia Schafer de Martini; Hares Junior, Sylvio Jorge; Gioielli, Luiz Antonio
Source: Resumos. Conference titles: Congresso Brasileiro de Ciência e Tecnologia de Alimentos. Unidade: FCF
Subjects: EMULSIFICANTES, ÁCIDOS GRAXOS
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ABNT
MARUYAMA, Jessica Mayumi et al. Comportamentos de cristalização e fusão de emulsificantes comerciais. 2012, Anais.. Campinas: Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2012. . Acesso em: 16 nov. 2024.
APA
Maruyama, J. M., Silva, R. C. da, Soares, F. A. S. de M., Hares Junior, S. J., & Gioielli, L. A. (2012). Comportamentos de cristalização e fusão de emulsificantes comerciais. In Resumos. Campinas: Sociedade Brasileira de Ciência e Tecnologia de Alimentos.
NLM
Maruyama JM, Silva RC da, Soares FAS de M, Hares Junior SJ, Gioielli LA. Comportamentos de cristalização e fusão de emulsificantes comerciais. Resumos. 2012 ;[citado 2024 nov. 16 ]
Vancouver
Maruyama JM, Silva RC da, Soares FAS de M, Hares Junior SJ, Gioielli LA. Comportamentos de cristalização e fusão de emulsificantes comerciais. Resumos. 2012 ;[citado 2024 nov. 16 ]
Artigo de periodico
Continuous enzymatic interesterification of lard and soybean oil blend: effects of different flow rates on physical properties and acyl migration (2012)
Silva, Roberta Claro da; Soares, Fabiana Andréia Schafer de Martini; Hazzan, Márcia; Capacla, Isabele Renata; Gonçalves, Maria Inês de Almeida; Gioielli, Luiz Antonio
Source: Journal of Molecular Catalysis B: Enzymatic. Unidade: FCF
Subjects: LIPÍDEOS, ÓLEO DE SOJA
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ABNT
SILVA, Roberta Claro da et al. Continuous enzymatic interesterification of lard and soybean oil blend: effects of different flow rates on physical properties and acyl migration. Journal of Molecular Catalysis B: Enzymatic, v. 76, n. 1, p. 23-28, 2012Tradução . . Disponível em: https://doi.org/10.1016/j.molcatb.2011.11.021. Acesso em: 16 nov. 2024.
APA
Silva, R. C. da, Soares, F. A. S. de M., Hazzan, M., Capacla, I. R., Gonçalves, M. I. de A., & Gioielli, L. A. (2012). Continuous enzymatic interesterification of lard and soybean oil blend: effects of different flow rates on physical properties and acyl migration. Journal of Molecular Catalysis B: Enzymatic, 76( 1), 23-28. doi:10.1016/j.molcatb.2011.11.021
NLM
Silva RC da, Soares FAS de M, Hazzan M, Capacla IR, Gonçalves MI de A, Gioielli LA. Continuous enzymatic interesterification of lard and soybean oil blend: effects of different flow rates on physical properties and acyl migration [Internet]. Journal of Molecular Catalysis B: Enzymatic. 2012 ; 76( 1): 23-28.[citado 2024 nov. 16 ] Available from: https://doi.org/10.1016/j.molcatb.2011.11.021
Vancouver
Silva RC da, Soares FAS de M, Hazzan M, Capacla IR, Gonçalves MI de A, Gioielli LA. Continuous enzymatic interesterification of lard and soybean oil blend: effects of different flow rates on physical properties and acyl migration [Internet]. Journal of Molecular Catalysis B: Enzymatic. 2012 ; 76( 1): 23-28.[citado 2024 nov. 16 ] Available from: https://doi.org/10.1016/j.molcatb.2011.11.021
Artigo de periodico
Fibers from fruit by-products enhance probiotic viability and fatty acid profile and increase CLA content in yoghurts (2012)
Espírito Santo, Ana Paula do; Cartolano, Nathalie Scaranello; Silva, Thaiane Ferreira da; Soares, Fabiana Andréia Schafer de Martini; Gioielli, Luiz Antonio ; Perego, Patrizia; Converti, Attilio; Oliveira, Maricê Nogueira de
Source: International Journal of Food Microbiology. Unidade: FCF
Subjects: PROBIÓTICOS, IOGURTE, ÁCIDOS GRAXOS
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ABNT
ESPÍRITO SANTO, Ana Paula do et al. Fibers from fruit by-products enhance probiotic viability and fatty acid profile and increase CLA content in yoghurts. International Journal of Food Microbiology, v. 154, n. 3, p. 135-144, 2012Tradução . . Disponível em: https://doi.org/10.1016/j.ijfoodmicro.2011.12.025. Acesso em: 16 nov. 2024.
APA
Espírito Santo, A. P. do, Cartolano, N. S., Silva, T. F. da, Soares, F. A. S. de M., Gioielli, L. A., Perego, P., et al. (2012). Fibers from fruit by-products enhance probiotic viability and fatty acid profile and increase CLA content in yoghurts. International Journal of Food Microbiology, 154( 3), 135-144. doi:10.1016/j.ijfoodmicro.2011.12.025
NLM
Espírito Santo AP do, Cartolano NS, Silva TF da, Soares FAS de M, Gioielli LA, Perego P, Converti A, Oliveira MN de. Fibers from fruit by-products enhance probiotic viability and fatty acid profile and increase CLA content in yoghurts [Internet]. International Journal of Food Microbiology. 2012 ; 154( 3): 135-144.[citado 2024 nov. 16 ] Available from: https://doi.org/10.1016/j.ijfoodmicro.2011.12.025
Vancouver
Espírito Santo AP do, Cartolano NS, Silva TF da, Soares FAS de M, Gioielli LA, Perego P, Converti A, Oliveira MN de. Fibers from fruit by-products enhance probiotic viability and fatty acid profile and increase CLA content in yoghurts [Internet]. International Journal of Food Microbiology. 2012 ; 154( 3): 135-144.[citado 2024 nov. 16 ] Available from: https://doi.org/10.1016/j.ijfoodmicro.2011.12.025
Artigo de periodico
Chemical evaluation and thermal behavior of Brazil nut oil obtained by different extraction processes (2012)
Santos, Orquídea Vasconcelos dos; Corrêa, Nádia Cristina Fernandes; Soares, Fabiana Andréia Schafer de Martini; Gioielli, Luiz Antonio ; Costa, C. E. F
Source: Food Research International. Unidade: FCF
Subjects: AVALIAÇÃO NUTRICIONAL, NOZES, ÓLEOS E GORDURAS VEGETAIS COMESTÍVEIS
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ABNT
SANTOS, Orquídea Vasconcelos dos et al. Chemical evaluation and thermal behavior of Brazil nut oil obtained by different extraction processes. Food Research International, v. 47, n. 2, p. 253-258, 2012Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2011.06.038. Acesso em: 16 nov. 2024.
APA
Santos, O. V. dos, Corrêa, N. C. F., Soares, F. A. S. de M., Gioielli, L. A., & Costa, C. E. F. (2012). Chemical evaluation and thermal behavior of Brazil nut oil obtained by different extraction processes. Food Research International, 47( 2), 253-258. doi:10.1016/j.foodres.2011.06.038
NLM
Santos OV dos, Corrêa NCF, Soares FAS de M, Gioielli LA, Costa CEF. Chemical evaluation and thermal behavior of Brazil nut oil obtained by different extraction processes [Internet]. Food Research International. 2012 ; 47( 2): 253-258.[citado 2024 nov. 16 ] Available from: https://doi.org/10.1016/j.foodres.2011.06.038
Vancouver
Santos OV dos, Corrêa NCF, Soares FAS de M, Gioielli LA, Costa CEF. Chemical evaluation and thermal behavior of Brazil nut oil obtained by different extraction processes [Internet]. Food Research International. 2012 ; 47( 2): 253-258.[citado 2024 nov. 16 ] Available from: https://doi.org/10.1016/j.foodres.2011.06.038
Trabalho de evento-resumo periodico
Macroscopic analysis of wounds treated with vegetable oil blends and structured lipids (2011)
Ract, Juliana Neves Rodrigues ; Soares, Fabiana Andréia Schafer de Martini; Rodrigues, Hosana Gomes; Bortolon, José Ricardo; Murata, Gilson Masahiro; Hatanaka, Elaine; Curi, Rui; Gioielli, Luiz Antonio
Source: Brazilian Journal of Pharmaceutical Sciences. Conference titles: Science and Pharmaceutical Technology Meeting of the Pharmaceutical Sciences Faculty of the University of São Paulo. Unidades: ICB, FCF
Subjects: LIPÍDEOS, ÁCIDOS GRAXOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
RACT, Juliana Neves Rodrigues et al. Macroscopic analysis of wounds treated with vegetable oil blends and structured lipids. Brazilian Journal of Pharmaceutical Sciences. São Paulo: Instituto de Ciências Biomédicas, Universidade de São Paulo. . Acesso em: 16 nov. 2024. , 2011
APA
Ract, J. N. R., Soares, F. A. S. de M., Rodrigues, H. G., Bortolon, J. R., Murata, G. M., Hatanaka, E., et al. (2011). Macroscopic analysis of wounds treated with vegetable oil blends and structured lipids. Brazilian Journal of Pharmaceutical Sciences. São Paulo: Instituto de Ciências Biomédicas, Universidade de São Paulo.
NLM
Ract JNR, Soares FAS de M, Rodrigues HG, Bortolon JR, Murata GM, Hatanaka E, Curi R, Gioielli LA. Macroscopic analysis of wounds treated with vegetable oil blends and structured lipids. Brazilian Journal of Pharmaceutical Sciences. 2011 ; 47 45 res. FCF086.[citado 2024 nov. 16 ]
Vancouver
Ract JNR, Soares FAS de M, Rodrigues HG, Bortolon JR, Murata GM, Hatanaka E, Curi R, Gioielli LA. Macroscopic analysis of wounds treated with vegetable oil blends and structured lipids. Brazilian Journal of Pharmaceutical Sciences. 2011 ; 47 45 res. FCF086.[citado 2024 nov. 16 ]
Artigo de periodico
Valorization of beef tallow by lipase-catalyzed interesterification with high oleic sunflower oil (2011)
Segura, Nadia; Silva, Roberta Claro da; Soares, Fabiana Andréia Schafer de Martini; Gioielli, Luiz Antonio ; Jachmanián, Iván
Source: Journal of the American Oil Chemists' Society. Unidade: FCF
Subjects: LIPASE, ÓLEOS E GORDURAS VEGETAIS COMESTÍVEIS, GIRASSOL
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SEGURA, Nadia et al. Valorization of beef tallow by lipase-catalyzed interesterification with high oleic sunflower oil. Journal of the American Oil Chemists' Society, v. 88, n. 12, p. 1945-1954, 2011Tradução . . Disponível em: https://doi.org/10.1007/s11746-011-1876-y. Acesso em: 16 nov. 2024.
APA
Segura, N., Silva, R. C. da, Soares, F. A. S. de M., Gioielli, L. A., & Jachmanián, I. (2011). Valorization of beef tallow by lipase-catalyzed interesterification with high oleic sunflower oil. Journal of the American Oil Chemists' Society, 88( 12), 1945-1954. doi:10.1007/s11746-011-1876-y
NLM
Segura N, Silva RC da, Soares FAS de M, Gioielli LA, Jachmanián I. Valorization of beef tallow by lipase-catalyzed interesterification with high oleic sunflower oil [Internet]. Journal of the American Oil Chemists' Society. 2011 ; 88( 12): 1945-1954.[citado 2024 nov. 16 ] Available from: https://doi.org/10.1007/s11746-011-1876-y
Vancouver
Segura N, Silva RC da, Soares FAS de M, Gioielli LA, Jachmanián I. Valorization of beef tallow by lipase-catalyzed interesterification with high oleic sunflower oil [Internet]. Journal of the American Oil Chemists' Society. 2011 ; 88( 12): 1945-1954.[citado 2024 nov. 16 ] Available from: https://doi.org/10.1007/s11746-011-1876-y
Trabalho de evento-resumo periodico
Effects of Chemical interesterification on physicochemical properties of blends of palm stearin, coconut oil, and canola oil (2011)
Soares, Fabiana Andréia Schafer de Martini; Silva, Roberta Claro da; Viccola, Elise Raduan; Maruyama, Jessica Mayumi; Gonçalves, Maria Inês de Almeida; Gioielli, Luiz Antonio
Source: Brazilian Journal of Pharmaceutical Sciences. Conference titles: Science and Pharmaceutical Technology Meeting of the Pharmaceutical Sciences Faculty of the University of São Paulo. Unidade: FCF
Subjects: ÓLEOS E GORDURAS VEGETAIS COMESTÍVEIS, TECNOLOGIA DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SOARES, Fabiana Andréia Schafer de Martini et al. Effects of Chemical interesterification on physicochemical properties of blends of palm stearin, coconut oil, and canola oil. Brazilian Journal of Pharmaceutical Sciences. São Paulo: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo. . Acesso em: 16 nov. 2024. , 2011
APA
Soares, F. A. S. de M., Silva, R. C. da, Viccola, E. R., Maruyama, J. M., Gonçalves, M. I. de A., & Gioielli, L. A. (2011). Effects of Chemical interesterification on physicochemical properties of blends of palm stearin, coconut oil, and canola oil. Brazilian Journal of Pharmaceutical Sciences. São Paulo: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo.
NLM
Soares FAS de M, Silva RC da, Viccola ER, Maruyama JM, Gonçalves MI de A, Gioielli LA. Effects of Chemical interesterification on physicochemical properties of blends of palm stearin, coconut oil, and canola oil. Brazilian Journal of Pharmaceutical Sciences. 2011 ; 47 47 res. FCF089.[citado 2024 nov. 16 ]
Vancouver
Soares FAS de M, Silva RC da, Viccola ER, Maruyama JM, Gonçalves MI de A, Gioielli LA. Effects of Chemical interesterification on physicochemical properties of blends of palm stearin, coconut oil, and canola oil. Brazilian Journal of Pharmaceutical Sciences. 2011 ; 47 47 res. FCF089.[citado 2024 nov. 16 ]
Artigo de periodico
Interesterification of lard and soybean oil blends catalyzed by immobilized lipase in a continuous packed bed reactor (2011)
Silva, Roberta Claro da; Soares, Fabiana Andréia Schafer de Martini; Fernandes, Thais Gonzaga; Castells, Anna Laura Donadi; Silva, Kelly Caroline Guimarães da; Gonçalves, Maria Inês de Almeida; Ming, Chiu Chih; Gonçalves, Lireny Aparecida Guaraldo; Gioielli, Luiz Antonio
Source: Journal of the American Oil Chemists' Society. Unidade: FCF
Subjects: SUBSTITUTOS DO LEITE HUMANO, SOJA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SILVA, Roberta Claro da et al. Interesterification of lard and soybean oil blends catalyzed by immobilized lipase in a continuous packed bed reactor. Journal of the American Oil Chemists' Society, v. 88, n. 12, p. 1925-1933, 2011Tradução . . Disponível em: https://doi.org/10.1007/s11746-011-1869-x. Acesso em: 16 nov. 2024.
APA
Silva, R. C. da, Soares, F. A. S. de M., Fernandes, T. G., Castells, A. L. D., Silva, K. C. G. da, Gonçalves, M. I. de A., et al. (2011). Interesterification of lard and soybean oil blends catalyzed by immobilized lipase in a continuous packed bed reactor. Journal of the American Oil Chemists' Society, 88( 12), 1925-1933. doi:10.1007/s11746-011-1869-x
NLM
Silva RC da, Soares FAS de M, Fernandes TG, Castells ALD, Silva KCG da, Gonçalves MI de A, Ming CC, Gonçalves LAG, Gioielli LA. Interesterification of lard and soybean oil blends catalyzed by immobilized lipase in a continuous packed bed reactor [Internet]. Journal of the American Oil Chemists' Society. 2011 ; 88( 12): 1925-1933.[citado 2024 nov. 16 ] Available from: https://doi.org/10.1007/s11746-011-1869-x
Vancouver
Silva RC da, Soares FAS de M, Fernandes TG, Castells ALD, Silva KCG da, Gonçalves MI de A, Ming CC, Gonçalves LAG, Gioielli LA. Interesterification of lard and soybean oil blends catalyzed by immobilized lipase in a continuous packed bed reactor [Internet]. Journal of the American Oil Chemists' Society. 2011 ; 88( 12): 1925-1933.[citado 2024 nov. 16 ] Available from: https://doi.org/10.1007/s11746-011-1869-x
Trabalho de evento-resumo periodico
Crystallization and polymorphism of human milk fat substitute produced by continuous enzymatic interesterification (2011)
Silva, Roberta Claro da; Ribeiro, Ana Paula Badan; Soares, Fabiana Andréia Schafer de Martini; Capacla, Isabele Renata; Hazzan, Marcia; Cardoso, Lisandro Pavie; Santos, Adenilson Oliveira dos; Gioielli, Luiz Antonio
Source: Brazilian Journal of Pharmaceutical Sciences. Conference titles: Science and Pharmaceutical Technology Meeting of the Pharmaceutical Sciences Faculty of the University of São Paulo. Unidade: FCF
Subjects: POLIMORFISMO, SUBSTITUTOS DO LEITE HUMANO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SILVA, Roberta Claro da et al. Crystallization and polymorphism of human milk fat substitute produced by continuous enzymatic interesterification. Brazilian Journal of Pharmaceutical Sciences. São Paulo: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo. . Acesso em: 16 nov. 2024. , 2011
APA
Silva, R. C. da, Ribeiro, A. P. B., Soares, F. A. S. de M., Capacla, I. R., Hazzan, M., Cardoso, L. P., et al. (2011). Crystallization and polymorphism of human milk fat substitute produced by continuous enzymatic interesterification. Brazilian Journal of Pharmaceutical Sciences. São Paulo: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo.
NLM
Silva RC da, Ribeiro APB, Soares FAS de M, Capacla IR, Hazzan M, Cardoso LP, Santos AO dos, Gioielli LA. Crystallization and polymorphism of human milk fat substitute produced by continuous enzymatic interesterification. Brazilian Journal of Pharmaceutical Sciences. 2011 ; 47 77 res. FCF149.[citado 2024 nov. 16 ]
Vancouver
Silva RC da, Ribeiro APB, Soares FAS de M, Capacla IR, Hazzan M, Cardoso LP, Santos AO dos, Gioielli LA. Crystallization and polymorphism of human milk fat substitute produced by continuous enzymatic interesterification. Brazilian Journal of Pharmaceutical Sciences. 2011 ; 47 77 res. FCF149.[citado 2024 nov. 16 ]

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