ReP USP - Resultado da busca

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
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
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: 30 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 30 ] 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 30 ] Available from: https://doi.org/10.1016/j.cofs.2022.100939
Artigo de periodico
A citrus essential oil causes higher disturbance on the growth kinetics of Enterococcus faecalis than Lactobacillus rhamnosus (2022)
Ambrosio, Carmen M. S ; Miano, Alberto C ; Saldaña, Erick ; Da Gloria, Eduardo Micotti
Source: Scientia Agropecuaria. Unidade: ESALQ
Subjects: AGENTES ANTIMICROBIANOS, AVES DOMÉSTICAS, BACTÉRIAS, BIOTA INTESTINAL, ENTEROCOCCUS, FRUTAS CÍTRICAS, LACTOBACILLUS, ÓLEOS ESSENCIAIS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
AMBROSIO, Carmen M. S et al. A citrus essential oil causes higher disturbance on the growth kinetics of Enterococcus faecalis than Lactobacillus rhamnosus. Scientia Agropecuaria, v. 13, n. 4, p. 369-379, 2022Tradução . . Disponível em: https://doi.org/10.17268/sci.agropecu.2022.034. Acesso em: 30 maio 2024.
APA
Ambrosio, C. M. S., Miano, A. C., Saldaña, E., & Da Gloria, E. M. (2022). A citrus essential oil causes higher disturbance on the growth kinetics of Enterococcus faecalis than Lactobacillus rhamnosus. Scientia Agropecuaria, 13( 4), 369-379. doi:10.17268/sci.agropecu.2022.034
NLM
Ambrosio CMS, Miano AC, Saldaña E, Da Gloria EM. A citrus essential oil causes higher disturbance on the growth kinetics of Enterococcus faecalis than Lactobacillus rhamnosus [Internet]. Scientia Agropecuaria. 2022 ; 13( 4): 369-379.[citado 2024 maio 30 ] Available from: https://doi.org/10.17268/sci.agropecu.2022.034
Vancouver
Ambrosio CMS, Miano AC, Saldaña E, Da Gloria EM. A citrus essential oil causes higher disturbance on the growth kinetics of Enterococcus faecalis than Lactobacillus rhamnosus [Internet]. Scientia Agropecuaria. 2022 ; 13( 4): 369-379.[citado 2024 maio 30 ] Available from: https://doi.org/10.17268/sci.agropecu.2022.034
Artigo de periodico
Unraveling the selective antibacterial activity and chemical composition of citrus essential oils (2019)
Ambrosio, Carmen Milagros Sinche ; Ikeda, Natalia Yumi; Miano, Alberto C; Saldana, Erick ; Moreno, Andrea Micke ; Stashenko, Elena; Contreras-Castillo, Carmen Josefina ; Gloria, Eduardo Micotti da
Source: Scientific Reports. Unidades: FMVZ, ESALQ
Subjects: ANTIDIARREICOS, COMPOSIÇÃO QUÍMICA, DESMAMA ANIMAL, DIARREIA, ESCHERICHIA COLI, FRUTAS CÍTRICAS, LEITÕES, ÓLEOS ESSENCIAIS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
AMBROSIO, Carmen Milagros Sinche et al. Unraveling the selective antibacterial activity and chemical composition of citrus essential oils. Scientific Reports, v. 9, p. 1-13, 2019Tradução . . Disponível em: https://doi.org/10.1038/s41598-019-54084-3. Acesso em: 30 maio 2024.
APA
Ambrosio, C. M. S., Ikeda, N. Y., Miano, A. C., Saldana, E., Moreno, A. M., Stashenko, E., et al. (2019). Unraveling the selective antibacterial activity and chemical composition of citrus essential oils. Scientific Reports, 9, 1-13. doi:10.1038/s41598-019-54084-3
NLM
Ambrosio CMS, Ikeda NY, Miano AC, Saldana E, Moreno AM, Stashenko E, Contreras-Castillo CJ, Gloria EM da. Unraveling the selective antibacterial activity and chemical composition of citrus essential oils [Internet]. Scientific Reports. 2019 ; 9 1-13.[citado 2024 maio 30 ] Available from: https://doi.org/10.1038/s41598-019-54084-3
Vancouver
Ambrosio CMS, Ikeda NY, Miano AC, Saldana E, Moreno AM, Stashenko E, Contreras-Castillo CJ, Gloria EM da. Unraveling the selective antibacterial activity and chemical composition of citrus essential oils [Internet]. Scientific Reports. 2019 ; 9 1-13.[citado 2024 maio 30 ] Available from: https://doi.org/10.1038/s41598-019-54084-3
Parte de monografia/livro
Rheological properties of tomato products (2019)
Kubo, Miriam T. K; Rojas, Meliza L; Miano, Alberto C; Augusto, Pedro Esteves Duarte
Source: Tomato chemistry, industrial processing and product development. Unidade: ESALQ
Subjects: TOMATE, REOLOGIA, PROCESSAMENTO DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
KUBO, Miriam T. K et al. Rheological properties of tomato products. Tomato chemistry, industrial processing and product development. Tradução . Londres: The Royal Society of Chemistry, 2019. . Disponível em: https://doi.org/10.1039/9781788016247. Acesso em: 30 maio 2024.
APA
Kubo, M. T. K., Rojas, M. L., Miano, A. C., & Augusto, P. E. D. (2019). Rheological properties of tomato products. In Tomato chemistry, industrial processing and product development. Londres: The Royal Society of Chemistry. doi:10.1039/9781788016247
NLM
Kubo MTK, Rojas ML, Miano AC, Augusto PED. Rheological properties of tomato products [Internet]. In: Tomato chemistry, industrial processing and product development. Londres: The Royal Society of Chemistry; 2019. [citado 2024 maio 30 ] Available from: https://doi.org/10.1039/9781788016247
Vancouver
Kubo MTK, Rojas ML, Miano AC, Augusto PED. Rheological properties of tomato products [Internet]. In: Tomato chemistry, industrial processing and product development. Londres: The Royal Society of Chemistry; 2019. [citado 2024 maio 30 ] Available from: https://doi.org/10.1039/9781788016247
Parte de monografia/livro
The use of non-conventional technologies for processing tomato products: high-power ultrasound, high-pressure homogenization, high hydrostatic pressure, and pulsed electric fields (2019)
Rojas, Meliza L; Miano, Alberto C; Kubo, Miriam T. K; Augusto, Pedro Esteves Duarte
Source: Tomato chemistry, industrial processing and product development. Unidade: ESALQ
Subjects: TOMATE, REOLOGIA, PROCESSAMENTO DE ALIMENTOS, HOMOGENEIZAÇÃO, HIDROSTÁTICA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
ROJAS, Meliza L et al. The use of non-conventional technologies for processing tomato products: high-power ultrasound, high-pressure homogenization, high hydrostatic pressure, and pulsed electric fields. Tomato chemistry, industrial processing and product development. Tradução . Londres: The Royal Society of Chemistry, 2019. . Disponível em: https://doi.org/10.1039/9781788016247-00201. Acesso em: 30 maio 2024.
APA
Rojas, M. L., Miano, A. C., Kubo, M. T. K., & Augusto, P. E. D. (2019). The use of non-conventional technologies for processing tomato products: high-power ultrasound, high-pressure homogenization, high hydrostatic pressure, and pulsed electric fields. In Tomato chemistry, industrial processing and product development. Londres: The Royal Society of Chemistry. doi:10.1039/9781788016247-00201
NLM
Rojas ML, Miano AC, Kubo MTK, Augusto PED. The use of non-conventional technologies for processing tomato products: high-power ultrasound, high-pressure homogenization, high hydrostatic pressure, and pulsed electric fields [Internet]. In: Tomato chemistry, industrial processing and product development. Londres: The Royal Society of Chemistry; 2019. [citado 2024 maio 30 ] Available from: https://doi.org/10.1039/9781788016247-00201
Vancouver
Rojas ML, Miano AC, Kubo MTK, Augusto PED. The use of non-conventional technologies for processing tomato products: high-power ultrasound, high-pressure homogenization, high hydrostatic pressure, and pulsed electric fields [Internet]. In: Tomato chemistry, industrial processing and product development. Londres: The Royal Society of Chemistry; 2019. [citado 2024 maio 30 ] Available from: https://doi.org/10.1039/9781788016247-00201
Artigo de periodico
Evaluating the Guo-Campanella viscoelastic model (2018)
Augusto, Pedro Esteves Duarte; Miano, Alberto C; Rojas, Meliza Lindsay
Source: Journal of Texture Studies. Unidade: ESALQ
Subjects: REOLOGIA, TEXTURA, VISCOELASTICIDADE DAS ESTRUTURAS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
AUGUSTO, Pedro Esteves Duarte e MIANO, Alberto C e ROJAS, Meliza Lindsay. Evaluating the Guo-Campanella viscoelastic model. Journal of Texture Studies, v. 49, p. 121-128, 2018Tradução . . Disponível em: https://doi.org/10.1111/jtxs.12297. Acesso em: 30 maio 2024.
APA
Augusto, P. E. D., Miano, A. C., & Rojas, M. L. (2018). Evaluating the Guo-Campanella viscoelastic model. Journal of Texture Studies, 49, 121-128. doi:10.1111/jtxs.12297
NLM
Augusto PED, Miano AC, Rojas ML. Evaluating the Guo-Campanella viscoelastic model [Internet]. Journal of Texture Studies. 2018 ; 49 121-128.[citado 2024 maio 30 ] Available from: https://doi.org/10.1111/jtxs.12297
Vancouver
Augusto PED, Miano AC, Rojas ML. Evaluating the Guo-Campanella viscoelastic model [Internet]. Journal of Texture Studies. 2018 ; 49 121-128.[citado 2024 maio 30 ] Available from: https://doi.org/10.1111/jtxs.12297
Parte de monografia/livro
Other mass transfer unit operations enhanced by ultrasound (2017)
Miano, Alberto C; Rojas, Meliza L; Augusto, Pedro Esteves Duarte
Source: Ultrasound: advances in food processing and preservation. Unidade: ESALQ
Subjects: DESIDRATAÇÃO DE ALIMENTOS, SALGA, SECAGEM DE ALIMENTOS, ULTRASSOM
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
MIANO, Alberto C e ROJAS, Meliza L e AUGUSTO, Pedro Esteves Duarte. Other mass transfer unit operations enhanced by ultrasound. Ultrasound: advances in food processing and preservation. Tradução . Amsterdam: Elsevier, 2017. p. 556 il. Disponível em: https://doi.org/10.1016/B978-0-12-804581-7.00015-4. Acesso em: 30 maio 2024.
APA
Miano, A. C., Rojas, M. L., & Augusto, P. E. D. (2017). Other mass transfer unit operations enhanced by ultrasound. In Ultrasound: advances in food processing and preservation (p. 556 il). Amsterdam: Elsevier. doi:10.1016/B978-0-12-804581-7.00015-4
NLM
Miano AC, Rojas ML, Augusto PED. Other mass transfer unit operations enhanced by ultrasound [Internet]. In: Ultrasound: advances in food processing and preservation. Amsterdam: Elsevier; 2017. p. 556 il.[citado 2024 maio 30 ] Available from: https://doi.org/10.1016/B978-0-12-804581-7.00015-4
Vancouver
Miano AC, Rojas ML, Augusto PED. Other mass transfer unit operations enhanced by ultrasound [Internet]. In: Ultrasound: advances in food processing and preservation. Amsterdam: Elsevier; 2017. p. 556 il.[citado 2024 maio 30 ] Available from: https://doi.org/10.1016/B978-0-12-804581-7.00015-4
Parte de monografia/livro
Ultrasound processing of fruit and vegetable juices (2017)
Rojas, Meliza L; Miano, Alberto C; Augusto, Pedro Esteves Duarte
Source: Ultrasound: advances in food processing and preservation. Unidade: ESALQ
Subjects: PROCESSAMENTO DE ALIMENTOS, SUCOS DE FRUTAS, SUCOS DE VEGETAIS, ULTRASSOM
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
ROJAS, Meliza L e MIANO, Alberto C e AUGUSTO, Pedro Esteves Duarte. Ultrasound processing of fruit and vegetable juices. Ultrasound: advances in food processing and preservation. Tradução . Amsterdam: Elsevier, 2017. p. 556 il. Disponível em: https://doi.org/10.1016/B978-0-12-804581-7-00007-5. Acesso em: 30 maio 2024.
APA
Rojas, M. L., Miano, A. C., & Augusto, P. E. D. (2017). Ultrasound processing of fruit and vegetable juices. In Ultrasound: advances in food processing and preservation (p. 556 il). Amsterdam: Elsevier. doi:10.1016/B978-0-12-804581-7-00007-5
NLM
Rojas ML, Miano AC, Augusto PED. Ultrasound processing of fruit and vegetable juices [Internet]. In: Ultrasound: advances in food processing and preservation. Amsterdam: Elsevier; 2017. p. 556 il.[citado 2024 maio 30 ] Available from: https://doi.org/10.1016/B978-0-12-804581-7-00007-5
Vancouver
Rojas ML, Miano AC, Augusto PED. Ultrasound processing of fruit and vegetable juices [Internet]. In: Ultrasound: advances in food processing and preservation. Amsterdam: Elsevier; 2017. p. 556 il.[citado 2024 maio 30 ] Available from: https://doi.org/10.1016/B978-0-12-804581-7-00007-5

USP Schools

ReP

Filtros

Authors

USP affiliated authors

Subjects

Source title

Funding Agencies

Non normalized affiliation