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Artigo de periodico
The combined effect of supercritical carbon dioxide and mild temperatures on pectin methylesterase inactivation in orange juice (2023)
Sultani, Thais Madoglio; Francisco, Ana Carolina Pereira; Dacanal, Gustavo César ; Oliveira, Alessandra Lopes de ; Petrus, Rodrigo Rodrigues
Source: Food Science and Technology International. Unidade: FZEA
Subjects: PECTINA, DIÓXIDO DE CARBONO, TECNOLOGIA DE ALIMENTOS, SUCOS DE FRUTAS, LARANJA
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ABNT
SULTANI, Thais Madoglio et al. The combined effect of supercritical carbon dioxide and mild temperatures on pectin methylesterase inactivation in orange juice. Food Science and Technology International, p. 1-12, 2023Tradução . . Disponível em: https://doi.org/10.1177/10820132231172363. Acesso em: 27 abr. 2024.
APA
Sultani, T. M., Francisco, A. C. P., Dacanal, G. C., Oliveira, A. L. de, & Petrus, R. R. (2023). The combined effect of supercritical carbon dioxide and mild temperatures on pectin methylesterase inactivation in orange juice. Food Science and Technology International, 1-12. doi:10.1177/10820132231172363
NLM
Sultani TM, Francisco ACP, Dacanal GC, Oliveira AL de, Petrus RR. The combined effect of supercritical carbon dioxide and mild temperatures on pectin methylesterase inactivation in orange juice [Internet]. Food Science and Technology International. 2023 ; 1-12.[citado 2024 abr. 27 ] Available from: https://doi.org/10.1177/10820132231172363
Vancouver
Sultani TM, Francisco ACP, Dacanal GC, Oliveira AL de, Petrus RR. The combined effect of supercritical carbon dioxide and mild temperatures on pectin methylesterase inactivation in orange juice [Internet]. Food Science and Technology International. 2023 ; 1-12.[citado 2024 abr. 27 ] Available from: https://doi.org/10.1177/10820132231172363
Artigo de periodico
Understanding salt reduction in fat-reduced hot dog sausages: network structure, emulsion stability and consumer acceptance (2020)
Rodrigues, Isabela ; Gonçalves, Letícia Aline; Carvalho, Francisco Allan Leandro de ; Pires, Manoela Alves ; Rocha, Yana Jorge Polizer ; Barros, Julliane Carvalho ; Carvalho, Larissa Tátero ; Trindade, Marco Antonio
Source: Food Science and Technology International. Unidade: FZEA
Subjects: SAL (CONDIMENTO), CARNES E DERIVADOS, EMULSIFICANTES
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ABNT
RODRIGUES, Isabela et al. Understanding salt reduction in fat-reduced hot dog sausages: network structure, emulsion stability and consumer acceptance. Food Science and Technology International, v. 26, n. 2, p. 123-131, 2020Tradução . . Disponível em: https://doi.org/10.1177/1082013219872677. Acesso em: 27 abr. 2024.
APA
Rodrigues, I., Gonçalves, L. A., Carvalho, F. A. L. de, Pires, M. A., Rocha, Y. J. P., Barros, J. C., et al. (2020). Understanding salt reduction in fat-reduced hot dog sausages: network structure, emulsion stability and consumer acceptance. Food Science and Technology International, 26( 2), 123-131. doi:10.1177/1082013219872677
NLM
Rodrigues I, Gonçalves LA, Carvalho FAL de, Pires MA, Rocha YJP, Barros JC, Carvalho LT, Trindade MA. Understanding salt reduction in fat-reduced hot dog sausages: network structure, emulsion stability and consumer acceptance [Internet]. Food Science and Technology International. 2020 ; 26( 2): 123-131.[citado 2024 abr. 27 ] Available from: https://doi.org/10.1177/1082013219872677
Vancouver
Rodrigues I, Gonçalves LA, Carvalho FAL de, Pires MA, Rocha YJP, Barros JC, Carvalho LT, Trindade MA. Understanding salt reduction in fat-reduced hot dog sausages: network structure, emulsion stability and consumer acceptance [Internet]. Food Science and Technology International. 2020 ; 26( 2): 123-131.[citado 2024 abr. 27 ] Available from: https://doi.org/10.1177/1082013219872677
Artigo de periodico
Anti-biofilm efficacy of single and binary treatments based on plant essential oils against Escherichia coli persistent in food-processing facilities (2019)
Vázquez-Sánchez, Daniel ; Galvão, Juliana Antunes ; Mazine, Marina Rodrigues; Gloria, Eduardo Micotti da ; Vieira, Thais Maria Ferreira de Souza
Source: Food Science and Technology International. Unidade: ESALQ
Subjects: BIOFILMES, ESCHERICHIA COLI, PIMENTA, TOMILHO, ÓLEOS ESSENCIAIS, PROCESSAMENTO DE ALIMENTOS
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ABNT
VÁZQUEZ-SÁNCHEZ, Daniel et al. Anti-biofilm efficacy of single and binary treatments based on plant essential oils against Escherichia coli persistent in food-processing facilities. Food Science and Technology International, v. 25, n. 5, p. 385-393, 2019Tradução . . Disponível em: https://doi.org/10.1177/1082013219826817. Acesso em: 27 abr. 2024.
APA
Vázquez-Sánchez, D., Galvão, J. A., Mazine, M. R., Gloria, E. M. da, & Vieira, T. M. F. de S. (2019). Anti-biofilm efficacy of single and binary treatments based on plant essential oils against Escherichia coli persistent in food-processing facilities. Food Science and Technology International, 25( 5), 385-393. doi:10.1177/1082013219826817
NLM
Vázquez-Sánchez D, Galvão JA, Mazine MR, Gloria EM da, Vieira TMF de S. Anti-biofilm efficacy of single and binary treatments based on plant essential oils against Escherichia coli persistent in food-processing facilities [Internet]. Food Science and Technology International. 2019 ; 25( 5): 385-393.[citado 2024 abr. 27 ] Available from: https://doi.org/10.1177/1082013219826817
Vancouver
Vázquez-Sánchez D, Galvão JA, Mazine MR, Gloria EM da, Vieira TMF de S. Anti-biofilm efficacy of single and binary treatments based on plant essential oils against Escherichia coli persistent in food-processing facilities [Internet]. Food Science and Technology International. 2019 ; 25( 5): 385-393.[citado 2024 abr. 27 ] Available from: https://doi.org/10.1177/1082013219826817
Artigo de periodico
Low-density polyethylene films incorporated with silver nanoparticles to promote antimicrobial efficiency in food packaging (2019)
Brito, Sabrina da Costa; Bresolin, Joana D; Sivieri, Kátia; Ferreira, Marcos David
Source: Food Science and Technology International. Unidade: ESALQ
Subjects: AGENTES ANTIMICROBIANOS, EMBALAGENS DE ALIMENTOS, NANOPARTÍCULAS, PLÁSTICOS, PRATA
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ABNT
BRITO, Sabrina da Costa et al. Low-density polyethylene films incorporated with silver nanoparticles to promote antimicrobial efficiency in food packaging. Food Science and Technology International, v. 26, n. 4, p. 353–366, 2019Tradução . . Disponível em: https://doi.org/10.1177/1082013219894202. Acesso em: 27 abr. 2024.
APA
Brito, S. da C., Bresolin, J. D., Sivieri, K., & Ferreira, M. D. (2019). Low-density polyethylene films incorporated with silver nanoparticles to promote antimicrobial efficiency in food packaging. Food Science and Technology International, 26( 4), 353–366. doi:10.1177/1082013219894202
NLM
Brito S da C, Bresolin JD, Sivieri K, Ferreira MD. Low-density polyethylene films incorporated with silver nanoparticles to promote antimicrobial efficiency in food packaging [Internet]. Food Science and Technology International. 2019 ; 26( 4): 353–366.[citado 2024 abr. 27 ] Available from: https://doi.org/10.1177/1082013219894202
Vancouver
Brito S da C, Bresolin JD, Sivieri K, Ferreira MD. Low-density polyethylene films incorporated with silver nanoparticles to promote antimicrobial efficiency in food packaging [Internet]. Food Science and Technology International. 2019 ; 26( 4): 353–366.[citado 2024 abr. 27 ] Available from: https://doi.org/10.1177/1082013219894202
Artigo de periodico
Contamination sources, biofilm-forming ability and biocide resistance of Staphylococcus aureus in tilapia-processing facilities (2017)
Vázquez-Sánchez, Daniel; Galvão, Juliana Antunes; Oetterer, Marília
Source: Food Science and Technology International. Unidade: ESALQ
Subjects: BIOFILMES, CONTAMINAÇÃO DE ALIMENTOS, STAPHYLOCOCCUS, TILÁPIA
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ABNT
VÁZQUEZ-SÁNCHEZ, Daniel e GALVÃO, Juliana Antunes e OETTERER, Marília. Contamination sources, biofilm-forming ability and biocide resistance of Staphylococcus aureus in tilapia-processing facilities. Food Science and Technology International, v. 24, n. 3, p. 209-222, 2017Tradução . . Disponível em: https://doi.org/10.1177/1082013217742753. Acesso em: 27 abr. 2024.
APA
Vázquez-Sánchez, D., Galvão, J. A., & Oetterer, M. (2017). Contamination sources, biofilm-forming ability and biocide resistance of Staphylococcus aureus in tilapia-processing facilities. Food Science and Technology International, 24( 3), 209-222. doi:10.1177/1082013217742753
NLM
Vázquez-Sánchez D, Galvão JA, Oetterer M. Contamination sources, biofilm-forming ability and biocide resistance of Staphylococcus aureus in tilapia-processing facilities [Internet]. Food Science and Technology International. 2017 ; 24( 3): 209-222.[citado 2024 abr. 27 ] Available from: https://doi.org/10.1177/1082013217742753
Vancouver
Vázquez-Sánchez D, Galvão JA, Oetterer M. Contamination sources, biofilm-forming ability and biocide resistance of Staphylococcus aureus in tilapia-processing facilities [Internet]. Food Science and Technology International. 2017 ; 24( 3): 209-222.[citado 2024 abr. 27 ] Available from: https://doi.org/10.1177/1082013217742753
Artigo de periodico
Effects of optimized mixtures containing phenolic compounds on the oxidative stability of sausages (2013)
Capitani, Caroline Dário; Hatano, M. K; Marques, M. F; Castro, Inar Alves de
Source: Food Science and Technology International. Unidade: FCF
Subjects: ANTIOXIDANTES, COMPOSTOS FENÓLICOS
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ABNT
CAPITANI, Caroline Dário et al. Effects of optimized mixtures containing phenolic compounds on the oxidative stability of sausages. Food Science and Technology International, v. 19, n. 1, p. 69-77, 2013Tradução . . Disponível em: https://doi.org/10.1177/1082013212442184. Acesso em: 27 abr. 2024.
APA
Capitani, C. D., Hatano, M. K., Marques, M. F., & Castro, I. A. de. (2013). Effects of optimized mixtures containing phenolic compounds on the oxidative stability of sausages. Food Science and Technology International, 19( 1), 69-77. doi:10.1177/1082013212442184
NLM
Capitani CD, Hatano MK, Marques MF, Castro IA de. Effects of optimized mixtures containing phenolic compounds on the oxidative stability of sausages [Internet]. Food Science and Technology International. 2013 ; 19( 1): 69-77.[citado 2024 abr. 27 ] Available from: https://doi.org/10.1177/1082013212442184
Vancouver
Capitani CD, Hatano MK, Marques MF, Castro IA de. Effects of optimized mixtures containing phenolic compounds on the oxidative stability of sausages [Internet]. Food Science and Technology International. 2013 ; 19( 1): 69-77.[citado 2024 abr. 27 ] Available from: https://doi.org/10.1177/1082013212442184
Artigo de periodico
Bioactive compounds and phenolic-linked functionality of powdered tropical fruit residues (2012)
Correia, Roberta Targino Pinto; Borges, Kátia Cristina; Medeiros, Maria de Fátima Dantas de; Genovese, Maria Inês
Source: Food Science and Technology International. Unidade: FCF
Subjects: FRUTAS TROPICAIS, COMPOSTOS FENÓLICOS, ANTIOXIDANTES
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ABNT
CORREIA, Roberta Targino Pinto et al. Bioactive compounds and phenolic-linked functionality of powdered tropical fruit residues. Food Science and Technology International, v. 18, n. 6, p. 539-547, 2012Tradução . . Disponível em: https://doi.org/10.1177/1082013211433077. Acesso em: 27 abr. 2024.
APA
Correia, R. T. P., Borges, K. C., Medeiros, M. de F. D. de, & Genovese, M. I. (2012). Bioactive compounds and phenolic-linked functionality of powdered tropical fruit residues. Food Science and Technology International, 18( 6), 539-547. doi:10.1177/1082013211433077
NLM
Correia RTP, Borges KC, Medeiros M de FD de, Genovese MI. Bioactive compounds and phenolic-linked functionality of powdered tropical fruit residues [Internet]. Food Science and Technology International. 2012 ; 18( 6): 539-547.[citado 2024 abr. 27 ] Available from: https://doi.org/10.1177/1082013211433077
Vancouver
Correia RTP, Borges KC, Medeiros M de FD de, Genovese MI. Bioactive compounds and phenolic-linked functionality of powdered tropical fruit residues [Internet]. Food Science and Technology International. 2012 ; 18( 6): 539-547.[citado 2024 abr. 27 ] Available from: https://doi.org/10.1177/1082013211433077
Artigo de periodico
Effect of the partial substitution of soy proteins by highly methyl-esterified pectin on chemical and sensory characteristics of sausages (2010)
Pereira, C. M; Marques, M. F.; Hatano, M. K; Castro, Inar Alves de
Source: Food Science and Technology International. Unidade: FCF
Subjects: PROTEÍNAS, SOJA, EMULSIFICANTES
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ABNT
PEREIRA, C. M et al. Effect of the partial substitution of soy proteins by highly methyl-esterified pectin on chemical and sensory characteristics of sausages. Food Science and Technology International, v. 16, n. 5, p. 401-407, 2010Tradução . . Disponível em: https://doi.org/10.1177/1082013210366888. Acesso em: 27 abr. 2024.
APA
Pereira, C. M., Marques, M. F., Hatano, M. K., & Castro, I. A. de. (2010). Effect of the partial substitution of soy proteins by highly methyl-esterified pectin on chemical and sensory characteristics of sausages. Food Science and Technology International, 16( 5), 401-407. doi:10.1177/1082013210366888
NLM
Pereira CM, Marques MF, Hatano MK, Castro IA de. Effect of the partial substitution of soy proteins by highly methyl-esterified pectin on chemical and sensory characteristics of sausages [Internet]. Food Science and Technology International. 2010 ; 16( 5): 401-407.[citado 2024 abr. 27 ] Available from: https://doi.org/10.1177/1082013210366888
Vancouver
Pereira CM, Marques MF, Hatano MK, Castro IA de. Effect of the partial substitution of soy proteins by highly methyl-esterified pectin on chemical and sensory characteristics of sausages [Internet]. Food Science and Technology International. 2010 ; 16( 5): 401-407.[citado 2024 abr. 27 ] Available from: https://doi.org/10.1177/1082013210366888
Artigo de periodico
Microcapsules of a casein hydrolysate: production, characterization, and application in protein bars (2009)
Rocha, Glaucia Aguiar; Trindade, Marco Antonio; Netto, Flávia Maria; Fávaro-Trindade, Carmen Silvia
Source: Food Science and Technology International. Unidade: FZEA
Subjects: MICROENCAPSULAÇÃO, PEPTÍDEOS, MALTODEXTRINA, SECAGEM
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ABNT
ROCHA, Glaucia Aguiar et al. Microcapsules of a casein hydrolysate: production, characterization, and application in protein bars. Food Science and Technology International, v. 15, n. 4, p. 407-413, 2009Tradução . . Disponível em: http://fst.sagepub.com/cgi/reprint/15/4/407. Acesso em: 27 abr. 2024.
APA
Rocha, G. A., Trindade, M. A., Netto, F. M., & Fávaro-Trindade, C. S. (2009). Microcapsules of a casein hydrolysate: production, characterization, and application in protein bars. Food Science and Technology International, 15( 4), 407-413. Recuperado de http://fst.sagepub.com/cgi/reprint/15/4/407
NLM
Rocha GA, Trindade MA, Netto FM, Fávaro-Trindade CS. Microcapsules of a casein hydrolysate: production, characterization, and application in protein bars [Internet]. Food Science and Technology International. 2009 ; 15( 4): 407-413.[citado 2024 abr. 27 ] Available from: http://fst.sagepub.com/cgi/reprint/15/4/407
Vancouver
Rocha GA, Trindade MA, Netto FM, Fávaro-Trindade CS. Microcapsules of a casein hydrolysate: production, characterization, and application in protein bars [Internet]. Food Science and Technology International. 2009 ; 15( 4): 407-413.[citado 2024 abr. 27 ] Available from: http://fst.sagepub.com/cgi/reprint/15/4/407
Artigo de periodico
Bioactive compounds and antioxidant capacity of exotic fruits and commercial frozen pulps from Brazil (2008)
Genovese, Maria Inês ; Pinto, Márcia da Silva; Gonçalves, Any Elisa de Souza Schmidt; Lajolo, Franco Maria
Source: Food Science and Technology International. Unidade: FCF
Subjects: FRUTAS TROPICAIS, VITAMINA C, FLAVONÓIDES
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ABNT
GENOVESE, Maria Inês et al. Bioactive compounds and antioxidant capacity of exotic fruits and commercial frozen pulps from Brazil. Food Science and Technology International, v. 14, n. 3, p. 207-214, 2008Tradução . . Disponível em: http://fst.sagepub.com/cgi/reprint/14/3/207. Acesso em: 27 abr. 2024.
APA
Genovese, M. I., Pinto, M. da S., Gonçalves, A. E. de S. S., & Lajolo, F. M. (2008). Bioactive compounds and antioxidant capacity of exotic fruits and commercial frozen pulps from Brazil. Food Science and Technology International, 14( 3), 207-214. Recuperado de http://fst.sagepub.com/cgi/reprint/14/3/207
NLM
Genovese MI, Pinto M da S, Gonçalves AE de SS, Lajolo FM. Bioactive compounds and antioxidant capacity of exotic fruits and commercial frozen pulps from Brazil [Internet]. Food Science and Technology International. 2008 ; 14( 3): 207-214.[citado 2024 abr. 27 ] Available from: http://fst.sagepub.com/cgi/reprint/14/3/207
Vancouver
Genovese MI, Pinto M da S, Gonçalves AE de SS, Lajolo FM. Bioactive compounds and antioxidant capacity of exotic fruits and commercial frozen pulps from Brazil [Internet]. Food Science and Technology International. 2008 ; 14( 3): 207-214.[citado 2024 abr. 27 ] Available from: http://fst.sagepub.com/cgi/reprint/14/3/207
Artigo de periodico
Thermal evaporation: representation of rise in boiling point of grapefruit juice (2007)
Telis Romero, Javier; Cantú-Lozano, D.; Telis, Vânia Regina Nicoletti; Gabas, Ana Lúcia
Source: Food Science and Technology International. Unidade: FZEA
Subjects: EVAPORAÇÃO, TRANSPORTE DE CALOR, FENÔMENOS DE TRANSPORTE, SUCOS DE FRUTAS, UVA
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ABNT
TELIS ROMERO, Javier et al. Thermal evaporation: representation of rise in boiling point of grapefruit juice. Food Science and Technology International, v. 13, n. 3, p. 225-229, 2007Tradução . . Disponível em: http://fst.sagepub.com/cgi/reprint/13/3/225. Acesso em: 27 abr. 2024.
APA
Telis Romero, J., Cantú-Lozano, D., Telis, V. R. N., & Gabas, A. L. (2007). Thermal evaporation: representation of rise in boiling point of grapefruit juice. Food Science and Technology International, 13( 3), 225-229. Recuperado de http://fst.sagepub.com/cgi/reprint/13/3/225
NLM
Telis Romero J, Cantú-Lozano D, Telis VRN, Gabas AL. Thermal evaporation: representation of rise in boiling point of grapefruit juice [Internet]. Food Science and Technology International. 2007 ; 13( 3): 225-229.[citado 2024 abr. 27 ] Available from: http://fst.sagepub.com/cgi/reprint/13/3/225
Vancouver
Telis Romero J, Cantú-Lozano D, Telis VRN, Gabas AL. Thermal evaporation: representation of rise in boiling point of grapefruit juice [Internet]. Food Science and Technology International. 2007 ; 13( 3): 225-229.[citado 2024 abr. 27 ] Available from: http://fst.sagepub.com/cgi/reprint/13/3/225
Artigo de periodico
Identification and characterisation of anthocyanins from wild mulberry (Morus nigra L.) growing in Brazil (2007)
Hassimotto, Neuza Mariko Aymoto ; Genovese, Maria Inês ; Lajolo, Franco Maria
Source: Food Science and Technology International. Unidade: FCF
Subjects: AMORA, ANÁLISE ESPECTRAL
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ABNT
HASSIMOTTO, Neuza Mariko Aymoto e GENOVESE, Maria Inês e LAJOLO, Franco Maria. Identification and characterisation of anthocyanins from wild mulberry (Morus nigra L.) growing in Brazil. Food Science and Technology International, v. 13, n. 1, p. 17-25, 2007Tradução . . Acesso em: 27 abr. 2024.
APA
Hassimotto, N. M. A., Genovese, M. I., & Lajolo, F. M. (2007). Identification and characterisation of anthocyanins from wild mulberry (Morus nigra L.) growing in Brazil. Food Science and Technology International, 13( 1), 17-25.
NLM
Hassimotto NMA, Genovese MI, Lajolo FM. Identification and characterisation of anthocyanins from wild mulberry (Morus nigra L.) growing in Brazil. Food Science and Technology International. 2007 ; 13( 1): 17-25.[citado 2024 abr. 27 ]
Vancouver
Hassimotto NMA, Genovese MI, Lajolo FM. Identification and characterisation of anthocyanins from wild mulberry (Morus nigra L.) growing in Brazil. Food Science and Technology International. 2007 ; 13( 1): 17-25.[citado 2024 abr. 27 ]
Artigo de periodico
Effects of culture, pH and fat concentration on melting rate and sensory characteristics of probiotic fermented yellow mombin (Spondias mombin L) ice creams (2007)
Fávaro-Trindade, Carmen Silvia; Balieiro, Júlio Cesar de Carvalho; Dias, P. F.; Sanino, Flávia Amaral; Boschini, Camila
Source: Food Science and Technology International. Unidade: FZEA
Subjects: SORVETE, ANÁLISE SENSORIAL DE ALIMENTOS, LACTOBACILLUS
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ABNT
FÁVARO-TRINDADE, Carmen Silvia et al. Effects of culture, pH and fat concentration on melting rate and sensory characteristics of probiotic fermented yellow mombin (Spondias mombin L) ice creams. Food Science and Technology International, v. 13, n. 4, p. 285-291, 2007Tradução . . Disponível em: http://fst.sagepub.com/cgi/reprint/13/4/285. Acesso em: 27 abr. 2024.
APA
Fávaro-Trindade, C. S., Balieiro, J. C. de C., Dias, P. F., Sanino, F. A., & Boschini, C. (2007). Effects of culture, pH and fat concentration on melting rate and sensory characteristics of probiotic fermented yellow mombin (Spondias mombin L) ice creams. Food Science and Technology International, 13( 4), 285-291. Recuperado de http://fst.sagepub.com/cgi/reprint/13/4/285
NLM
Fávaro-Trindade CS, Balieiro JC de C, Dias PF, Sanino FA, Boschini C. Effects of culture, pH and fat concentration on melting rate and sensory characteristics of probiotic fermented yellow mombin (Spondias mombin L) ice creams [Internet]. Food Science and Technology International. 2007 ; 13( 4): 285-291.[citado 2024 abr. 27 ] Available from: http://fst.sagepub.com/cgi/reprint/13/4/285
Vancouver
Fávaro-Trindade CS, Balieiro JC de C, Dias PF, Sanino FA, Boschini C. Effects of culture, pH and fat concentration on melting rate and sensory characteristics of probiotic fermented yellow mombin (Spondias mombin L) ice creams [Internet]. Food Science and Technology International. 2007 ; 13( 4): 285-291.[citado 2024 abr. 27 ] Available from: http://fst.sagepub.com/cgi/reprint/13/4/285
Artigo de periodico
Sorption isotherm, glass transitions and state diagram for freeze-dried plum skin and pulp (2006)
Telis, Vânia Regina Nicoletti; Sobral, Paulo José do Amaral; Telis Romero, Javier
Source: Food Science and Technology International. Unidade: FZEA
Subjects: ENGENHARIA DE ALIMENTOS, AMEIXA
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ABNT
TELIS, Vânia Regina Nicoletti e SOBRAL, Paulo José do Amaral e TELIS ROMERO, Javier. Sorption isotherm, glass transitions and state diagram for freeze-dried plum skin and pulp. Food Science and Technology International, v. 12, n. 3, p. 181-187, 2006Tradução . . Disponível em: http://fst.sagepub.com/cgi/reprint/12/3/181?maxtoshow=&HITS=10&hits=10&RESULTFORMAT=1&andorexacttitle=and&andorexacttitleabs=and&andorexactfulltext=and&searchid=1&FIRSTINDEX=0&sortspec=relevance&volume=12&firstpage=181&resourcetype=HWCIT. Acesso em: 27 abr. 2024.
APA
Telis, V. R. N., Sobral, P. J. do A., & Telis Romero, J. (2006). Sorption isotherm, glass transitions and state diagram for freeze-dried plum skin and pulp. Food Science and Technology International, 12( 3), 181-187. Recuperado de http://fst.sagepub.com/cgi/reprint/12/3/181?maxtoshow=&HITS=10&hits=10&RESULTFORMAT=1&andorexacttitle=and&andorexacttitleabs=and&andorexactfulltext=and&searchid=1&FIRSTINDEX=0&sortspec=relevance&volume=12&firstpage=181&resourcetype=HWCIT
NLM
Telis VRN, Sobral PJ do A, Telis Romero J. Sorption isotherm, glass transitions and state diagram for freeze-dried plum skin and pulp [Internet]. Food Science and Technology International. 2006 ; 12( 3): 181-187.[citado 2024 abr. 27 ] Available from: http://fst.sagepub.com/cgi/reprint/12/3/181?maxtoshow=&HITS=10&hits=10&RESULTFORMAT=1&andorexacttitle=and&andorexacttitleabs=and&andorexactfulltext=and&searchid=1&FIRSTINDEX=0&sortspec=relevance&volume=12&firstpage=181&resourcetype=HWCIT
Vancouver
Telis VRN, Sobral PJ do A, Telis Romero J. Sorption isotherm, glass transitions and state diagram for freeze-dried plum skin and pulp [Internet]. Food Science and Technology International. 2006 ; 12( 3): 181-187.[citado 2024 abr. 27 ] Available from: http://fst.sagepub.com/cgi/reprint/12/3/181?maxtoshow=&HITS=10&hits=10&RESULTFORMAT=1&andorexacttitle=and&andorexacttitleabs=and&andorexactfulltext=and&searchid=1&FIRSTINDEX=0&sortspec=relevance&volume=12&firstpage=181&resourcetype=HWCIT
Artigo de periodico
Isoflavone profile and antioxidant activity of Brazilian soybean varieties (2005)
Genovese, Maria Inês ; Hassimotto, Neuza Mariko Aymoto ; Lajolo, Franco Maria
Source: Food Science and Technology International. Unidade: FCF
Subjects: ANTIOXIDANTES (ATIVIDADE), NUTRIÇÃO
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ABNT
GENOVESE, Maria Inês e HASSIMOTTO, Neuza Mariko Aymoto e LAJOLO, Franco Maria. Isoflavone profile and antioxidant activity of Brazilian soybean varieties. Food Science and Technology International, v. 11, n. 3, p. 205-211, 2005Tradução . . Acesso em: 27 abr. 2024.
APA
Genovese, M. I., Hassimotto, N. M. A., & Lajolo, F. M. (2005). Isoflavone profile and antioxidant activity of Brazilian soybean varieties. Food Science and Technology International, 11( 3), 205-211.
NLM
Genovese MI, Hassimotto NMA, Lajolo FM. Isoflavone profile and antioxidant activity of Brazilian soybean varieties. Food Science and Technology International. 2005 ; 11( 3): 205-211.[citado 2024 abr. 27 ]
Vancouver
Genovese MI, Hassimotto NMA, Lajolo FM. Isoflavone profile and antioxidant activity of Brazilian soybean varieties. Food Science and Technology International. 2005 ; 11( 3): 205-211.[citado 2024 abr. 27 ]

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