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Artigo de periodico
Ultrasound processing to enhance the functionality of plant-based beverages and proteins (2022)
Rojas, Meliza L; Kubo, Mirian TK; Miano, Alberto C; Augusto, Pedro Esteves Duarte
Source: Current Opinion in Food Science. Unidade: ESALQ
Subjects: BEBIDAS, PROCESSAMENTO DE ALIMENTOS, PROTEÍNAS, SUCOS DE FRUTAS, SUCOS DE VEGETAIS, ULTRASSOM
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ABNT
ROJAS, Meliza L et al. Ultrasound processing to enhance the functionality of plant-based beverages and proteins. Current Opinion in Food Science, v. 48, p. 1-9, 2022Tradução . . Disponível em: https://doi.org/10.1016/j.cofs.2022.100939. Acesso em: 23 maio 2024.
APA
Rojas, M. L., Kubo, M. T. K., Miano, A. C., & Augusto, P. E. D. (2022). Ultrasound processing to enhance the functionality of plant-based beverages and proteins. Current Opinion in Food Science, 48, 1-9. doi:10.1016/j.cofs.2022.100939
NLM
Rojas ML, Kubo MTK, Miano AC, Augusto PED. Ultrasound processing to enhance the functionality of plant-based beverages and proteins [Internet]. Current Opinion in Food Science. 2022 ; 48 1-9.[citado 2024 maio 23 ] Available from: https://doi.org/10.1016/j.cofs.2022.100939
Vancouver
Rojas ML, Kubo MTK, Miano AC, Augusto PED. Ultrasound processing to enhance the functionality of plant-based beverages and proteins [Internet]. Current Opinion in Food Science. 2022 ; 48 1-9.[citado 2024 maio 23 ] Available from: https://doi.org/10.1016/j.cofs.2022.100939
Artigo de periodico
Emerging technologies to enhance starch performance (2021)
Maniglia, Bianca Chieregato ; Silva, Nanci Castanha da ; Rojas, Meliza Lindsay; Augusto, Pedro Esteves Duarte
Source: Current Opinion in Food Science. Unidade: ESALQ
Subjects: AMIDO, HOMOGENEIZAÇÃO, OZÔNIO, TECNOLOGIA DE ALIMENTOS, ULTRASSOM
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ABNT
MANIGLIA, Bianca Chieregato et al. Emerging technologies to enhance starch performance. Current Opinion in Food Science, v. 37, p. 26-36, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.cofs.2020.09.003. Acesso em: 23 maio 2024.
APA
Maniglia, B. C., Silva, N. C. da, Rojas, M. L., & Augusto, P. E. D. (2021). Emerging technologies to enhance starch performance. Current Opinion in Food Science, 37, 26-36. doi:10.1016/j.cofs.2020.09.003
NLM
Maniglia BC, Silva NC da, Rojas ML, Augusto PED. Emerging technologies to enhance starch performance [Internet]. Current Opinion in Food Science. 2021 ; 37 26-36.[citado 2024 maio 23 ] Available from: https://doi.org/10.1016/j.cofs.2020.09.003
Vancouver
Maniglia BC, Silva NC da, Rojas ML, Augusto PED. Emerging technologies to enhance starch performance [Internet]. Current Opinion in Food Science. 2021 ; 37 26-36.[citado 2024 maio 23 ] Available from: https://doi.org/10.1016/j.cofs.2020.09.003
Artigo de periodico
Starch-based biodegradable plastics: methods of production, challenges and future perspectives (2021)
Siqueira, Larissa do Val ; Arias, Carla Ivonne La Fuente ; Maniglia, Bianca Chieregato ; Tadini, Carmen Cecília
Source: Current Opinion in Food Science. Unidades: EP, ESALQ
Subjects: AMIDO, EMBALAGENS PLÁSTICAS, PLÁSTICOS BIODEGRADÁVEIS
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ABNT
SIQUEIRA, Larissa do Val et al. Starch-based biodegradable plastics: methods of production, challenges and future perspectives. Current Opinion in Food Science, v. 38, p. 122-130, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.cofs.2020.10.020. Acesso em: 23 maio 2024.
APA
Siqueira, L. do V., Arias, C. I. L. F., Maniglia, B. C., & Tadini, C. C. (2021). Starch-based biodegradable plastics: methods of production, challenges and future perspectives. Current Opinion in Food Science, 38, 122-130. doi:10.1016/j.cofs.2020.10.020
NLM
Siqueira L do V, Arias CILF, Maniglia BC, Tadini CC. Starch-based biodegradable plastics: methods of production, challenges and future perspectives [Internet]. Current Opinion in Food Science. 2021 ; 38 122-130.[citado 2024 maio 23 ] Available from: https://doi.org/10.1016/j.cofs.2020.10.020
Vancouver
Siqueira L do V, Arias CILF, Maniglia BC, Tadini CC. Starch-based biodegradable plastics: methods of production, challenges and future perspectives [Internet]. Current Opinion in Food Science. 2021 ; 38 122-130.[citado 2024 maio 23 ] Available from: https://doi.org/10.1016/j.cofs.2020.10.020
Artigo de periodico
Use of sensory science for the development of healthier processed meat products: a critical opinion (2021)
Saldaña, E; Merlo, Thais Cardoso; Patinho, Iliani ; Rios-Mera, Juan Dario ; Contreras-Castillo, Carmen Josefina ; Selani, M. M
Source: Current Opinion in Food Science. Unidade: ESALQ
Subjects: ANÁLISE SENSORIAL DE ALIMENTOS, CARNES E DERIVADOS, PROCESSAMENTO DE ALIMENTOS, SAÚDE
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ABNT
SALDAÑA, E et al. Use of sensory science for the development of healthier processed meat products: a critical opinion. Current Opinion in Food Science, v. 40, p. 13–19, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.cofs.2020.04.012. Acesso em: 23 maio 2024.
APA
Saldaña, E., Merlo, T. C., Patinho, I., Rios-Mera, J. D., Contreras-Castillo, C. J., & Selani, M. M. (2021). Use of sensory science for the development of healthier processed meat products: a critical opinion. Current Opinion in Food Science, 40, 13–19. doi:10.1016/j.cofs.2020.04.012
NLM
Saldaña E, Merlo TC, Patinho I, Rios-Mera JD, Contreras-Castillo CJ, Selani MM. Use of sensory science for the development of healthier processed meat products: a critical opinion [Internet]. Current Opinion in Food Science. 2021 ; 40 13–19.[citado 2024 maio 23 ] Available from: https://doi.org/10.1016/j.cofs.2020.04.012
Vancouver
Saldaña E, Merlo TC, Patinho I, Rios-Mera JD, Contreras-Castillo CJ, Selani MM. Use of sensory science for the development of healthier processed meat products: a critical opinion [Internet]. Current Opinion in Food Science. 2021 ; 40 13–19.[citado 2024 maio 23 ] Available from: https://doi.org/10.1016/j.cofs.2020.04.012
Artigo de periodico-carta/editorial
Editorial overview: Food physics & materials science vol. 37–39 - 2021 (2021)
Augusto, Pedro Esteves Duarte
Source: Current Opinion in Food Science. Unidade: ESALQ
Subjects: AMIDO, BIOPOLÍMEROS
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ABNT
AUGUSTO, Pedro Esteves Duarte. Editorial overview: Food physics & materials science vol. 37–39 - 2021. Current Opinion in Food Science. Amsterdam: Escola Superior de Agricultura Luiz de Queiroz, Universidade de São Paulo. Disponível em: https://doi.org/10.1016/j.cofs.2021.03.003. Acesso em: 23 maio 2024. , 2021
APA
Augusto, P. E. D. (2021). Editorial overview: Food physics & materials science vol. 37–39 - 2021. Current Opinion in Food Science. Amsterdam: Escola Superior de Agricultura Luiz de Queiroz, Universidade de São Paulo. doi:10.1016/j.cofs.2021.03.003
NLM
Augusto PED. Editorial overview: Food physics & materials science vol. 37–39 - 2021 [Internet]. Current Opinion in Food Science. 2021 ; 38 1-2.[citado 2024 maio 23 ] Available from: https://doi.org/10.1016/j.cofs.2021.03.003
Vancouver
Augusto PED. Editorial overview: Food physics & materials science vol. 37–39 - 2021 [Internet]. Current Opinion in Food Science. 2021 ; 38 1-2.[citado 2024 maio 23 ] Available from: https://doi.org/10.1016/j.cofs.2021.03.003
Artigo de periodico
Thermal technologies to enhance starch performance and starchy products (2021)
Maniglia, Bianca Chieregato ; Polachini, Tiago Carregari; Nowood, Eve-Anne; Le-Bail, Patricia; Le-Bail, Alain
Source: Current Opinion in Food Science. Unidade: ESALQ
Subjects: AMIDO, AQUECIMENTO, AUTOCLAVAGEM, EXTRUSÃO, SECAGEM DE ALIMENTOS, TECNOLOGIA DE ALIMENTOS
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ABNT
MANIGLIA, Bianca Chieregato et al. Thermal technologies to enhance starch performance and starchy products. Current Opinion in Food Science, v. 39, p. 72-80, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.cofs.2021.01.005. Acesso em: 23 maio 2024.
APA
Maniglia, B. C., Polachini, T. C., Nowood, E. -A., Le-Bail, P., & Le-Bail, A. (2021). Thermal technologies to enhance starch performance and starchy products. Current Opinion in Food Science, 39, 72-80. doi:10.1016/j.cofs.2021.01.005
NLM
Maniglia BC, Polachini TC, Nowood E-A, Le-Bail P, Le-Bail A. Thermal technologies to enhance starch performance and starchy products [Internet]. Current Opinion in Food Science. 2021 ; 39 72-80.[citado 2024 maio 23 ] Available from: https://doi.org/10.1016/j.cofs.2021.01.005
Vancouver
Maniglia BC, Polachini TC, Nowood E-A, Le-Bail P, Le-Bail A. Thermal technologies to enhance starch performance and starchy products [Internet]. Current Opinion in Food Science. 2021 ; 39 72-80.[citado 2024 maio 23 ] Available from: https://doi.org/10.1016/j.cofs.2021.01.005
Artigo de periodico
Non-thermal effects of microwave and ohmic processing on microbial and enzyme inactivation: a critical review (2020)
Kubo, Mirian Tiaki Kaneiwa ; Siguemoto, Erica Sayuri ; Funcia, Eduardo dos Santos; Augusto, Pedro Esteves Duarte ; Curet, S; Boillereaux, L; Sastry, S.K; Gut, Jorge Andrey Wilhelms
Source: Current Opinion in Food Science. Unidades: ESALQ, EP
Subjects: AQUECIMENTO, INIBIDORES DE ENZIMAS, MICROBIOLOGIA DE ALIMENTOS, PROCESSAMENTO DE ALIMENTOS, TECNOLOGIA DE MICRO-ONDAS, TEMPERATURA
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ABNT
KUBO, Mirian Tiaki Kaneiwa et al. Non-thermal effects of microwave and ohmic processing on microbial and enzyme inactivation: a critical review. Current Opinion in Food Science, v. 35, p. 36-48, 2020Tradução . . Disponível em: https://doi.org/10.1016/j.cofs.2020.01.004. Acesso em: 23 maio 2024.
APA
Kubo, M. T. K., Siguemoto, E. S., Funcia, E. dos S., Augusto, P. E. D., Curet, S., Boillereaux, L., et al. (2020). Non-thermal effects of microwave and ohmic processing on microbial and enzyme inactivation: a critical review. Current Opinion in Food Science, 35, 36-48. doi:10.1016/j.cofs.2020.01.004
NLM
Kubo MTK, Siguemoto ES, Funcia E dos S, Augusto PED, Curet S, Boillereaux L, Sastry SK, Gut JAW. Non-thermal effects of microwave and ohmic processing on microbial and enzyme inactivation: a critical review [Internet]. Current Opinion in Food Science. 2020 ; 35 36-48.[citado 2024 maio 23 ] Available from: https://doi.org/10.1016/j.cofs.2020.01.004
Vancouver
Kubo MTK, Siguemoto ES, Funcia E dos S, Augusto PED, Curet S, Boillereaux L, Sastry SK, Gut JAW. Non-thermal effects of microwave and ohmic processing on microbial and enzyme inactivation: a critical review [Internet]. Current Opinion in Food Science. 2020 ; 35 36-48.[citado 2024 maio 23 ] Available from: https://doi.org/10.1016/j.cofs.2020.01.004
Artigo de periodico
Challenges, trends and opportunities in food processing (2020)
Augusto, Pedro Esteves Duarte
Source: Current Opinion in Food Science. Unidade: ESALQ
Assunto: PROCESSAMENTO DE ALIMENTOS
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ABNT
AUGUSTO, Pedro Esteves Duarte. Challenges, trends and opportunities in food processing. Current Opinion in Food Science, v. 35, p. 72–78, 2020Tradução . . Disponível em: https://doi.org/10.1016/j.cofs.2020.03.005. Acesso em: 23 maio 2024.
APA
Augusto, P. E. D. (2020). Challenges, trends and opportunities in food processing. Current Opinion in Food Science, 35, 72–78. doi:10.1016/j.cofs.2020.03.005
NLM
Augusto PED. Challenges, trends and opportunities in food processing [Internet]. Current Opinion in Food Science. 2020 ; 35 72–78.[citado 2024 maio 23 ] Available from: https://doi.org/10.1016/j.cofs.2020.03.005
Vancouver
Augusto PED. Challenges, trends and opportunities in food processing [Internet]. Current Opinion in Food Science. 2020 ; 35 72–78.[citado 2024 maio 23 ] Available from: https://doi.org/10.1016/j.cofs.2020.03.005
Artigo de periodico-carta/editorial
Editorial overview: Food Engineering & Processing (2020)
Augusto, Pedro Esteves Duarte
Source: Current Opinion in Food Science. Unidade: ESALQ
Subjects: ENGENHARIA DE ALIMENTOS, PROCESSAMENTO DE ALIMENTOS
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ABNT
AUGUSTO, Pedro Esteves Duarte. Editorial overview: Food Engineering & Processing. Current Opinion in Food Science. Amsterdam: Escola Superior de Agricultura Luiz de Queiroz, Universidade de São Paulo. Disponível em: https://doi.org/10.1016/j.cofs.2020.12.008. Acesso em: 23 maio 2024. , 2020
APA
Augusto, P. E. D. (2020). Editorial overview: Food Engineering & Processing. Current Opinion in Food Science. Amsterdam: Escola Superior de Agricultura Luiz de Queiroz, Universidade de São Paulo. doi:10.1016/j.cofs.2020.12.008
NLM
Augusto PED. Editorial overview: Food Engineering & Processing [Internet]. Current Opinion in Food Science. 2020 ; 35 1-2.[citado 2024 maio 23 ] Available from: https://doi.org/10.1016/j.cofs.2020.12.008
Vancouver
Augusto PED. Editorial overview: Food Engineering & Processing [Internet]. Current Opinion in Food Science. 2020 ; 35 1-2.[citado 2024 maio 23 ] Available from: https://doi.org/10.1016/j.cofs.2020.12.008
Artigo de periodico
Current insights on high priority antibiotic-resistant Salmonella enterica in food and foodstuffs: a review (2019)
Monte, Daniel F; Lincopan, Nilton; Cray, Paula J Fedorka; Landgraf, Mariza
Source: Current Opinion in Food Science. Unidade: FCF
Subjects: RESISTÊNCIA MICROBIANA ÀS DROGAS, SALMONELLA
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ABNT
MONTE, Daniel F et al. Current insights on high priority antibiotic-resistant Salmonella enterica in food and foodstuffs: a review. Current Opinion in Food Science, v. 26, p. 35-46, 2019Tradução . . Disponível em: https://doi.org/10.1016/j.cofs.2019.03.004. Acesso em: 23 maio 2024.
APA
Monte, D. F., Lincopan, N., Cray, P. J. F., & Landgraf, M. (2019). Current insights on high priority antibiotic-resistant Salmonella enterica in food and foodstuffs: a review. Current Opinion in Food Science, 26, 35-46. doi:10.1016/j.cofs.2019.03.004
NLM
Monte DF, Lincopan N, Cray PJF, Landgraf M. Current insights on high priority antibiotic-resistant Salmonella enterica in food and foodstuffs: a review [Internet]. Current Opinion in Food Science. 2019 ; 26 35-46.[citado 2024 maio 23 ] Available from: https://doi.org/10.1016/j.cofs.2019.03.004
Vancouver
Monte DF, Lincopan N, Cray PJF, Landgraf M. Current insights on high priority antibiotic-resistant Salmonella enterica in food and foodstuffs: a review [Internet]. Current Opinion in Food Science. 2019 ; 26 35-46.[citado 2024 maio 23 ] Available from: https://doi.org/10.1016/j.cofs.2019.03.004
Artigo de periodico
Polyphenols from Brazilian native Myrtaceae fruits and their potential health benefits against obesity and its associated complications (2018)
Pestana, Carlos M. Donado; Moura, Márcio Hercules Caldas; Araújo, Renata Luise de; Santiago, Gabriela de Lima; Barros, Helena Rudge de Moraes; Genovese, Maria Inês
Source: Current Opinion in Food Science. Unidade: FCF
Subjects: MYRTALES, OBESIDADE
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ABNT
PESTANA, Carlos M. Donado et al. Polyphenols from Brazilian native Myrtaceae fruits and their potential health benefits against obesity and its associated complications. Current Opinion in Food Science, v. 19, p. 42-49, 2018Tradução . . Disponível em: https://doi.org/10.1016/j.cofs.2018.01.001. Acesso em: 23 maio 2024.
APA
Pestana, C. M. D., Moura, M. H. C., Araújo, R. L. de, Santiago, G. de L., Barros, H. R. de M., & Genovese, M. I. (2018). Polyphenols from Brazilian native Myrtaceae fruits and their potential health benefits against obesity and its associated complications. Current Opinion in Food Science, 19, 42-49. doi:10.1016/j.cofs.2018.01.001
NLM
Pestana CMD, Moura MHC, Araújo RL de, Santiago G de L, Barros HR de M, Genovese MI. Polyphenols from Brazilian native Myrtaceae fruits and their potential health benefits against obesity and its associated complications [Internet]. Current Opinion in Food Science. 2018 ; 19 42-49.[citado 2024 maio 23 ] Available from: https://doi.org/10.1016/j.cofs.2018.01.001
Vancouver
Pestana CMD, Moura MHC, Araújo RL de, Santiago G de L, Barros HR de M, Genovese MI. Polyphenols from Brazilian native Myrtaceae fruits and their potential health benefits against obesity and its associated complications [Internet]. Current Opinion in Food Science. 2018 ; 19 42-49.[citado 2024 maio 23 ] Available from: https://doi.org/10.1016/j.cofs.2018.01.001
Artigo de periodico
Recent patents on the application of bioactive compounds in food: a short review (2015)
Bonilla Lagos, Maria Jeannine; Vargas, Flávia Carolina; Oliveira, Tiara Gomes de; Makishi, Gisele Lourenço da Aparecida; Sobral, Paulo José do Amaral
Source: Current Opinion in Food Science. Unidade: FZEA
Subjects: PATENTE (REVISÕES), TECNOLOGIA DE ALIMENTOS, INDÚSTRIA DE ALIMENTOS, VALOR NUTRITIVO
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ABNT
BONILLA LAGOS, Maria Jeannine et al. Recent patents on the application of bioactive compounds in food: a short review. Current Opinion in Food Science, v. 5, p. 1-7, 2015Tradução . . Disponível em: https://doi.org/10.1016/j.cofs.2015.05.012. Acesso em: 23 maio 2024.
APA
Bonilla Lagos, M. J., Vargas, F. C., Oliveira, T. G. de, Makishi, G. L. da A., & Sobral, P. J. do A. (2015). Recent patents on the application of bioactive compounds in food: a short review. Current Opinion in Food Science, 5, 1-7. doi:10.1016/j.cofs.2015.05.012
NLM
Bonilla Lagos MJ, Vargas FC, Oliveira TG de, Makishi GL da A, Sobral PJ do A. Recent patents on the application of bioactive compounds in food: a short review [Internet]. Current Opinion in Food Science. 2015 ; 5 1-7.[citado 2024 maio 23 ] Available from: https://doi.org/10.1016/j.cofs.2015.05.012
Vancouver
Bonilla Lagos MJ, Vargas FC, Oliveira TG de, Makishi GL da A, Sobral PJ do A. Recent patents on the application of bioactive compounds in food: a short review [Internet]. Current Opinion in Food Science. 2015 ; 5 1-7.[citado 2024 maio 23 ] Available from: https://doi.org/10.1016/j.cofs.2015.05.012

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