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Artigo de periodico
Physical and sensory characteristics of cheese-flavored expanded snacks obtained using butyric acid and cysteine as aroma precursors: effects of extrusion temperature and sunflower oil content (2020)
Menis-Henrique, Michele Eliza Cortazzo; Janzantti, Natália Soares; Monteiro, Magali; Conti-Silva, Ana Carolina
Source: LWT - Food Science and Technology. Unidade: ESALQ
Subjects: ANÁLISE SENSORIAL DE ALIMENTOS, AROMATIZANTES, EXTRUSÃO, MILHO, ÓLEOS VEGETAIS, TEMPERATURA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
MENIS-HENRIQUE, Michele Eliza Cortazzo et al. Physical and sensory characteristics of cheese-flavored expanded snacks obtained using butyric acid and cysteine as aroma precursors: effects of extrusion temperature and sunflower oil content. LWT - Food Science and Technology, v. 122, p. 1-9, 2020Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2019.109001. Acesso em: 12 jun. 2024.
APA
Menis-Henrique, M. E. C., Janzantti, N. S., Monteiro, M., & Conti-Silva, A. C. (2020). Physical and sensory characteristics of cheese-flavored expanded snacks obtained using butyric acid and cysteine as aroma precursors: effects of extrusion temperature and sunflower oil content. LWT - Food Science and Technology, 122, 1-9. doi:10.1016/j.lwt.2019.109001
NLM
Menis-Henrique MEC, Janzantti NS, Monteiro M, Conti-Silva AC. Physical and sensory characteristics of cheese-flavored expanded snacks obtained using butyric acid and cysteine as aroma precursors: effects of extrusion temperature and sunflower oil content [Internet]. LWT - Food Science and Technology. 2020 ; 122 1-9.[citado 2024 jun. 12 ] Available from: https://doi.org/10.1016/j.lwt.2019.109001
Vancouver
Menis-Henrique MEC, Janzantti NS, Monteiro M, Conti-Silva AC. Physical and sensory characteristics of cheese-flavored expanded snacks obtained using butyric acid and cysteine as aroma precursors: effects of extrusion temperature and sunflower oil content [Internet]. LWT - Food Science and Technology. 2020 ; 122 1-9.[citado 2024 jun. 12 ] Available from: https://doi.org/10.1016/j.lwt.2019.109001
Artigo de periodico
Cheese-flavored expanded snacks with low lipid content: Oil effects on the in vitro release of butyric acid and on the duration of the dominant sensations of the products (2019)
Menis-Henrique, Michele Eliza Cortazzo; Janzantti, Natália Soares; Andriot, Isabelle; Sémon, Etienne; Berdeaux, Olivier; Schlich, Pascal; Silva, Ana Carolina Conti e
Source: LWT - Food Science and Technology. Unidade: ESALQ
Subjects: ANÁLISE SENSORIAL DE ALIMENTOS, AROMATIZANTES, EXTRUSÃO, LIPÍDEOS, MASTIGAÇÃO, MILHO, QUEIJO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
MENIS-HENRIQUE, Michele Eliza Cortazzo et al. Cheese-flavored expanded snacks with low lipid content: Oil effects on the in vitro release of butyric acid and on the duration of the dominant sensations of the products. LWT - Food Science and Technology, v. 105, p. 30-36, 2019Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2019.01.052. Acesso em: 12 jun. 2024.
APA
Menis-Henrique, M. E. C., Janzantti, N. S., Andriot, I., Sémon, E., Berdeaux, O., Schlich, P., & Silva, A. C. C. e. (2019). Cheese-flavored expanded snacks with low lipid content: Oil effects on the in vitro release of butyric acid and on the duration of the dominant sensations of the products. LWT - Food Science and Technology, 105, 30-36. doi:10.1016/j.lwt.2019.01.052
NLM
Menis-Henrique MEC, Janzantti NS, Andriot I, Sémon E, Berdeaux O, Schlich P, Silva ACC e. Cheese-flavored expanded snacks with low lipid content: Oil effects on the in vitro release of butyric acid and on the duration of the dominant sensations of the products [Internet]. LWT - Food Science and Technology. 2019 ; 105 30-36.[citado 2024 jun. 12 ] Available from: https://doi.org/10.1016/j.lwt.2019.01.052
Vancouver
Menis-Henrique MEC, Janzantti NS, Andriot I, Sémon E, Berdeaux O, Schlich P, Silva ACC e. Cheese-flavored expanded snacks with low lipid content: Oil effects on the in vitro release of butyric acid and on the duration of the dominant sensations of the products [Internet]. LWT - Food Science and Technology. 2019 ; 105 30-36.[citado 2024 jun. 12 ] Available from: https://doi.org/10.1016/j.lwt.2019.01.052
Artigo de periodico
Identification of sensory and non-sensory factors involved in food consumption: A study with extruded corn-based snacks (2017)
Menis-Henrique, Michele Eliza Cortazzo; Janzantti, Natália Soares; Silva, Ana Carolina Conti e
Source: Journal of Sensory Studies. Unidade: ESALQ
Subjects: ANÁLISE SENSORIAL DE ALIMENTOS, BACON, CONSUMO DE ALIMENTOS, EXTRUSÃO, MILHO, PRESUNTO, QUEIJO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
MENIS-HENRIQUE, Michele Eliza Cortazzo e JANZANTTI, Natália Soares e SILVA, Ana Carolina Conti e. Identification of sensory and non-sensory factors involved in food consumption: A study with extruded corn-based snacks. Journal of Sensory Studies, v. 32, n. 6, p. 1-8, 2017Tradução . . Disponível em: https://doi.org/10.1111/joss.12299. Acesso em: 12 jun. 2024.
APA
Menis-Henrique, M. E. C., Janzantti, N. S., & Silva, A. C. C. e. (2017). Identification of sensory and non-sensory factors involved in food consumption: A study with extruded corn-based snacks. Journal of Sensory Studies, 32( 6), 1-8. doi:10.1111/joss.12299
NLM
Menis-Henrique MEC, Janzantti NS, Silva ACC e. Identification of sensory and non-sensory factors involved in food consumption: A study with extruded corn-based snacks [Internet]. Journal of Sensory Studies. 2017 ; 32( 6): 1-8.[citado 2024 jun. 12 ] Available from: https://doi.org/10.1111/joss.12299
Vancouver
Menis-Henrique MEC, Janzantti NS, Silva ACC e. Identification of sensory and non-sensory factors involved in food consumption: A study with extruded corn-based snacks [Internet]. Journal of Sensory Studies. 2017 ; 32( 6): 1-8.[citado 2024 jun. 12 ] Available from: https://doi.org/10.1111/joss.12299

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