ReP USP - Resultado da busca

Artigo de periodico
Low cost cassava, peach palm and soy by-products for the nutritional enrichment of cookies: physical, chemical and sensorial characteristics (2018)
Egea, M. B; Bolanho, B. C; Lemes, A. C; Bragatto, M. M; Silva, M R; Carvalho, João Carlos Monteiro de ; Danesi, E D G
Source: International Food Research Journal. Unidade: FCF
Subjects: MANDIOCA, PUPUNHA
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ABNT
EGEA, M. B et al. Low cost cassava, peach palm and soy by-products for the nutritional enrichment of cookies: physical, chemical and sensorial characteristics. International Food Research Journal, v. 25, n. 3, p. 1204-1212, 2018Tradução . . Disponível em: http://www.ifrj.upm.edu.my/25%20(03)%202018/(44).pdf. Acesso em: 27 abr. 2024.
APA
Egea, M. B., Bolanho, B. C., Lemes, A. C., Bragatto, M. M., Silva, M. R., Carvalho, J. C. M. de, & Danesi, E. D. G. (2018). Low cost cassava, peach palm and soy by-products for the nutritional enrichment of cookies: physical, chemical and sensorial characteristics. International Food Research Journal, 25( 3), 1204-1212. Recuperado de http://www.ifrj.upm.edu.my/25%20(03)%202018/(44).pdf
NLM
Egea MB, Bolanho BC, Lemes AC, Bragatto MM, Silva MR, Carvalho JCM de, Danesi EDG. Low cost cassava, peach palm and soy by-products for the nutritional enrichment of cookies: physical, chemical and sensorial characteristics [Internet]. International Food Research Journal. 2018 ; 25( 3): 1204-1212.[citado 2024 abr. 27 ] Available from: http://www.ifrj.upm.edu.my/25%20(03)%202018/(44).pdf
Vancouver
Egea MB, Bolanho BC, Lemes AC, Bragatto MM, Silva MR, Carvalho JCM de, Danesi EDG. Low cost cassava, peach palm and soy by-products for the nutritional enrichment of cookies: physical, chemical and sensorial characteristics [Internet]. International Food Research Journal. 2018 ; 25( 3): 1204-1212.[citado 2024 abr. 27 ] Available from: http://www.ifrj.upm.edu.my/25%20(03)%202018/(44).pdf
Artigo de periodico
Microbial control and quorum sensing inhibition by phenolic compounds of acerola (Malpighia emarginata) (2017)
Oliveira, B. D. A; Rodrigues, A. C; Bertoldi, M. C; Taylor, J. G; Pinto, Uelinton Manoel
Source: International Food Research Journal. Unidade: FCF
Subjects: COMPOSTOS FENÓLICOS, ANTIOXIDANTES, MALPIGHIACEAE
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ABNT
OLIVEIRA, B. D. A et al. Microbial control and quorum sensing inhibition by phenolic compounds of acerola (Malpighia emarginata). International Food Research Journal, v. 24, n. 5, p. 2228-2237, 2017Tradução . . Disponível em: http://www.ifrj.upm.edu.my/24%20(05)%202017/(54).pdf. Acesso em: 27 abr. 2024.
APA
Oliveira, B. D. A., Rodrigues, A. C., Bertoldi, M. C., Taylor, J. G., & Pinto, U. M. (2017). Microbial control and quorum sensing inhibition by phenolic compounds of acerola (Malpighia emarginata). International Food Research Journal, 24( 5), 2228-2237. Recuperado de http://www.ifrj.upm.edu.my/24%20(05)%202017/(54).pdf
NLM
Oliveira BDA, Rodrigues AC, Bertoldi MC, Taylor JG, Pinto UM. Microbial control and quorum sensing inhibition by phenolic compounds of acerola (Malpighia emarginata) [Internet]. International Food Research Journal. 2017 ; 24( 5): 2228-2237.[citado 2024 abr. 27 ] Available from: http://www.ifrj.upm.edu.my/24%20(05)%202017/(54).pdf
Vancouver
Oliveira BDA, Rodrigues AC, Bertoldi MC, Taylor JG, Pinto UM. Microbial control and quorum sensing inhibition by phenolic compounds of acerola (Malpighia emarginata) [Internet]. International Food Research Journal. 2017 ; 24( 5): 2228-2237.[citado 2024 abr. 27 ] Available from: http://www.ifrj.upm.edu.my/24%20(05)%202017/(54).pdf
Artigo de periodico
Safety of a low-fat fermented sausage produced with Enterococcus faecium CRL 183 and Lactobacillus acidophilus CRL1014 probiotic strains (2017)
Roselino, M.N; Almeida, J.F. de; Canaan, J. M. M; Pinto, R. A; Ract, Juliana Neves Rodrigues ; Paula, A. V. de; Valdez, G. F. de; Rossi, E. A; Cavallini, D. C. U
Source: International Food Research Journal. Unidade: FCF
Subjects: BACTÉRIAS, ÁCIDO LÁCTICO
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ABNT
ROSELINO, M.N et al. Safety of a low-fat fermented sausage produced with Enterococcus faecium CRL 183 and Lactobacillus acidophilus CRL1014 probiotic strains. International Food Research Journal, v. 24, n. 6, p. 2694-2704, 2017Tradução . . Disponível em: http://www.ifrj.upm.edu.my/24%20(06)%202017/(58).pdf. Acesso em: 27 abr. 2024.
APA
Roselino, M. N., Almeida, J. F. de, Canaan, J. M. M., Pinto, R. A., Ract, J. N. R., Paula, A. V. de, et al. (2017). Safety of a low-fat fermented sausage produced with Enterococcus faecium CRL 183 and Lactobacillus acidophilus CRL1014 probiotic strains. International Food Research Journal, 24( 6), 2694-2704. Recuperado de http://www.ifrj.upm.edu.my/24%20(06)%202017/(58).pdf
NLM
Roselino MN, Almeida JF de, Canaan JMM, Pinto RA, Ract JNR, Paula AV de, Valdez GF de, Rossi EA, Cavallini DCU. Safety of a low-fat fermented sausage produced with Enterococcus faecium CRL 183 and Lactobacillus acidophilus CRL1014 probiotic strains [Internet]. International Food Research Journal. 2017 ; 24( 6): 2694-2704.[citado 2024 abr. 27 ] Available from: http://www.ifrj.upm.edu.my/24%20(06)%202017/(58).pdf
Vancouver
Roselino MN, Almeida JF de, Canaan JMM, Pinto RA, Ract JNR, Paula AV de, Valdez GF de, Rossi EA, Cavallini DCU. Safety of a low-fat fermented sausage produced with Enterococcus faecium CRL 183 and Lactobacillus acidophilus CRL1014 probiotic strains [Internet]. International Food Research Journal. 2017 ; 24( 6): 2694-2704.[citado 2024 abr. 27 ] Available from: http://www.ifrj.upm.edu.my/24%20(06)%202017/(58).pdf
Artigo de periodico
Multi-pass high pressure homogenization (MP-HPH) of tomato juice: effect on the rheological properties (2016)
Ocanha, G. S; Augusto, Pedro Esteves Duarte; Leite, T. S; Cristianini, M
Source: International Food Research Journal. Unidade: ESALQ
Subjects: TOMATE, REOLOGIA, SUCOS DE VEGETAIS, HOMOGENEIZAÇÃO, ALTA TEMPERATURA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
OCANHA, G. S et al. Multi-pass high pressure homogenization (MP-HPH) of tomato juice: effect on the rheological properties. International Food Research Journal, v. 3, n. 3, p. 1062-1067, 2016Tradução . . Disponível em: http://www.ifrj.upm.edu.my/23%20%2803%29%202016/%2822%29.pdf. Acesso em: 27 abr. 2024.
APA
Ocanha, G. S., Augusto, P. E. D., Leite, T. S., & Cristianini, M. (2016). Multi-pass high pressure homogenization (MP-HPH) of tomato juice: effect on the rheological properties. International Food Research Journal, 3( 3), 1062-1067. Recuperado de http://www.ifrj.upm.edu.my/23%20%2803%29%202016/%2822%29.pdf
NLM
Ocanha GS, Augusto PED, Leite TS, Cristianini M. Multi-pass high pressure homogenization (MP-HPH) of tomato juice: effect on the rheological properties [Internet]. International Food Research Journal. 2016 ; 3( 3): 1062-1067.[citado 2024 abr. 27 ] Available from: http://www.ifrj.upm.edu.my/23%20%2803%29%202016/%2822%29.pdf
Vancouver
Ocanha GS, Augusto PED, Leite TS, Cristianini M. Multi-pass high pressure homogenization (MP-HPH) of tomato juice: effect on the rheological properties [Internet]. International Food Research Journal. 2016 ; 3( 3): 1062-1067.[citado 2024 abr. 27 ] Available from: http://www.ifrj.upm.edu.my/23%20%2803%29%202016/%2822%29.pdf
Artigo de periodico
Similarities and distinctions of fish consumption in Brazil and Portugal measured through electronic survey (2016)
Maciel, Érika S; Sonati, Jaqueline Girnos; Lima, Lucélia Kátia F; Savay da Silva, Luciana Kimie; Galvão, Juliana Antunes
Source: International Food Research Journal. Unidade: ESALQ
Subjects: PESCADO, PEIXES, CONSUMO DE ALIMENTOS, MARKETING
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ABNT
MACIEL, Érika S et al. Similarities and distinctions of fish consumption in Brazil and Portugal measured through electronic survey. International Food Research Journal, v. 23, n. 1, p. 395-402, 2016Tradução . . Disponível em: http://www.ifrj.upm.edu.my/23%20%2801%29%202016/%2858%29.pdf. Acesso em: 27 abr. 2024.
APA
Maciel, É. S., Sonati, J. G., Lima, L. K. F., Savay da Silva, L. K., & Galvão, J. A. (2016). Similarities and distinctions of fish consumption in Brazil and Portugal measured through electronic survey. International Food Research Journal, 23( 1), 395-402. Recuperado de http://www.ifrj.upm.edu.my/23%20%2801%29%202016/%2858%29.pdf
NLM
Maciel ÉS, Sonati JG, Lima LKF, Savay da Silva LK, Galvão JA. Similarities and distinctions of fish consumption in Brazil and Portugal measured through electronic survey [Internet]. International Food Research Journal. 2016 ; 23( 1): 395-402.[citado 2024 abr. 27 ] Available from: http://www.ifrj.upm.edu.my/23%20%2801%29%202016/%2858%29.pdf
Vancouver
Maciel ÉS, Sonati JG, Lima LKF, Savay da Silva LK, Galvão JA. Similarities and distinctions of fish consumption in Brazil and Portugal measured through electronic survey [Internet]. International Food Research Journal. 2016 ; 23( 1): 395-402.[citado 2024 abr. 27 ] Available from: http://www.ifrj.upm.edu.my/23%20%2801%29%202016/%2858%29.pdf
Artigo de periodico
Physicochemical and antioxidant properties of the pequi (Caryocar brasiliense Camb.) almond oil obtained by handmade and cold-pressed processes (2016)
Torres, L. R. O; Shinagawa, Fernanda Branco; Santana, F. C; Araújo, E. S; Carranza-Oropeza, Maria Verónica ; Macedo, L. F. L; Almeida-Muradian, Ligia Bicudo de ; Lima, H. C; Mancini-Filho, Jorge
Source: International Food Research Journal. Unidades: FCF, EP
Subjects: ÁCIDOS GRAXOS, ANTIOXIDANTES, ÓLEOS E GORDURAS VEGETAIS COMESTÍVEIS
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ABNT
TORRES, L. R. O et al. Physicochemical and antioxidant properties of the pequi (Caryocar brasiliense Camb.) almond oil obtained by handmade and cold-pressed processes. International Food Research Journal, v. 23, n. 4, p. 1541-1551, 2016Tradução . . Disponível em: http://www.ifrj.upm.edu.my/23%20(04)%202016/(26).pdf. Acesso em: 27 abr. 2024.
APA
Torres, L. R. O., Shinagawa, F. B., Santana, F. C., Araújo, E. S., Carranza-Oropeza, M. V., Macedo, L. F. L., et al. (2016). Physicochemical and antioxidant properties of the pequi (Caryocar brasiliense Camb.) almond oil obtained by handmade and cold-pressed processes. International Food Research Journal, 23( 4), 1541-1551. Recuperado de http://www.ifrj.upm.edu.my/23%20(04)%202016/(26).pdf
NLM
Torres LRO, Shinagawa FB, Santana FC, Araújo ES, Carranza-Oropeza MV, Macedo LFL, Almeida-Muradian LB de, Lima HC, Mancini-Filho J. Physicochemical and antioxidant properties of the pequi (Caryocar brasiliense Camb.) almond oil obtained by handmade and cold-pressed processes [Internet]. International Food Research Journal. 2016 ; 23( 4): 1541-1551.[citado 2024 abr. 27 ] Available from: http://www.ifrj.upm.edu.my/23%20(04)%202016/(26).pdf
Vancouver
Torres LRO, Shinagawa FB, Santana FC, Araújo ES, Carranza-Oropeza MV, Macedo LFL, Almeida-Muradian LB de, Lima HC, Mancini-Filho J. Physicochemical and antioxidant properties of the pequi (Caryocar brasiliense Camb.) almond oil obtained by handmade and cold-pressed processes [Internet]. International Food Research Journal. 2016 ; 23( 4): 1541-1551.[citado 2024 abr. 27 ] Available from: http://www.ifrj.upm.edu.my/23%20(04)%202016/(26).pdf
Artigo de periodico
Evaluation of antioxidant activity of seaweed through accelerated oxidation methods (2014)
Ribeiro, I. S; Shirahigue, L. D; Sucasas, L. F. A; Carpes, S. T; Oetterer, Marilia
Source: International Food Research Journal. Unidade: ESALQ
Subjects: ANTIOXIDANTES, ALGAS, COMPOSTOS FENÓLICOS, ÓLEO DE SOJA, ÓLEOS ANIMAIS, OXIDAÇÃO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
RIBEIRO, I. S et al. Evaluation of antioxidant activity of seaweed through accelerated oxidation methods. International Food Research Journal, v. 21, n. 5, p. 2055-2059, 2014Tradução . . Disponível em: http://www.ifrj.upm.edu.my/21%20(05)%202014/60%20IFRJ%2021%20(05)%202014%20Cabral%20106.pdf. Acesso em: 27 abr. 2024.
APA
Ribeiro, I. S., Shirahigue, L. D., Sucasas, L. F. A., Carpes, S. T., & Oetterer, M. (2014). Evaluation of antioxidant activity of seaweed through accelerated oxidation methods. International Food Research Journal, 21( 5), 2055-2059. Recuperado de http://www.ifrj.upm.edu.my/21%20(05)%202014/60%20IFRJ%2021%20(05)%202014%20Cabral%20106.pdf
NLM
Ribeiro IS, Shirahigue LD, Sucasas LFA, Carpes ST, Oetterer M. Evaluation of antioxidant activity of seaweed through accelerated oxidation methods [Internet]. International Food Research Journal. 2014 ; 21( 5): 2055-2059.[citado 2024 abr. 27 ] Available from: http://www.ifrj.upm.edu.my/21%20(05)%202014/60%20IFRJ%2021%20(05)%202014%20Cabral%20106.pdf
Vancouver
Ribeiro IS, Shirahigue LD, Sucasas LFA, Carpes ST, Oetterer M. Evaluation of antioxidant activity of seaweed through accelerated oxidation methods [Internet]. International Food Research Journal. 2014 ; 21( 5): 2055-2059.[citado 2024 abr. 27 ] Available from: http://www.ifrj.upm.edu.my/21%20(05)%202014/60%20IFRJ%2021%20(05)%202014%20Cabral%20106.pdf
Artigo de periodico
Antilisterial activity of broccoli stems (Brassica oleracea) by flow cytometry (2014)
Corrêa, C. B; Corrêa, C. B; Martin, J. G. P; Alencar, Severino Matias de; Porto, Ernani
Source: International Food Research Journal. Unidade: ESALQ
Subjects: LISTERIA, BRÓCOLOS, CONTAMINAÇÃO DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
CORRÊA, C. B et al. Antilisterial activity of broccoli stems (Brassica oleracea) by flow cytometry. International Food Research Journal, v. 1, n. 1, p. 395-399, 2014Tradução . . Disponível em: http://www.ifrj.upm.edu.my/21%20%2801%29%202014/56%20IFRJ%2021%20%2801%29%202014%20Martin%20471.pdf. Acesso em: 27 abr. 2024.
APA
Corrêa, C. B., Corrêa, C. B., Martin, J. G. P., Alencar, S. M. de, & Porto, E. (2014). Antilisterial activity of broccoli stems (Brassica oleracea) by flow cytometry. International Food Research Journal, 1( 1), 395-399. Recuperado de http://www.ifrj.upm.edu.my/21%20%2801%29%202014/56%20IFRJ%2021%20%2801%29%202014%20Martin%20471.pdf
NLM
Corrêa CB, Corrêa CB, Martin JGP, Alencar SM de, Porto E. Antilisterial activity of broccoli stems (Brassica oleracea) by flow cytometry [Internet]. International Food Research Journal. 2014 ; 1( 1): 395-399.[citado 2024 abr. 27 ] Available from: http://www.ifrj.upm.edu.my/21%20%2801%29%202014/56%20IFRJ%2021%20%2801%29%202014%20Martin%20471.pdf
Vancouver
Corrêa CB, Corrêa CB, Martin JGP, Alencar SM de, Porto E. Antilisterial activity of broccoli stems (Brassica oleracea) by flow cytometry [Internet]. International Food Research Journal. 2014 ; 1( 1): 395-399.[citado 2024 abr. 27 ] Available from: http://www.ifrj.upm.edu.my/21%20%2801%29%202014/56%20IFRJ%2021%20%2801%29%202014%20Martin%20471.pdf

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