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Artigo de periodico
Physico-chemical and structural modifications of caseins in micellar casein isolate induced by pulsed electric field (2023)
Morais, Aline Teixeira do Brasil ; Morais, Sinara Teixeira do Brasil ; Feitor, Jéssica Freire ; Cavalcante, Keila Nascimento ; Catunda, Lucas Gomes da Silva ; Ribeiro, Markus Walkling ; Cardoso, Daniel Rodrigues ; Ahrné, Lilia
Source: Innovative Food Science and Emerging Technologies. Unidade: IQSC
Subjects: FÍSICO-QUÍMICA, DIGESTÃO, PEPTÍDEOS
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ABNT
MORAIS, Aline Teixeira do Brasil et al. Physico-chemical and structural modifications of caseins in micellar casein isolate induced by pulsed electric field. Innovative Food Science and Emerging Technologies, v. 89, 2023Tradução . . Disponível em: https://doi.org/10.1016/j.ifset.2023.103476. Acesso em: 30 maio 2024.
APA
Morais, A. T. do B., Morais, S. T. do B., Feitor, J. F., Cavalcante, K. N., Catunda, L. G. da S., Ribeiro, M. W., et al. (2023). Physico-chemical and structural modifications of caseins in micellar casein isolate induced by pulsed electric field. Innovative Food Science and Emerging Technologies, 89. doi:10.1016/j.ifset.2023.103476
NLM
Morais AT do B, Morais ST do B, Feitor JF, Cavalcante KN, Catunda LG da S, Ribeiro MW, Cardoso DR, Ahrné L. Physico-chemical and structural modifications of caseins in micellar casein isolate induced by pulsed electric field [Internet]. Innovative Food Science and Emerging Technologies. 2023 ; 89[citado 2024 maio 30 ] Available from: https://doi.org/10.1016/j.ifset.2023.103476
Vancouver
Morais AT do B, Morais ST do B, Feitor JF, Cavalcante KN, Catunda LG da S, Ribeiro MW, Cardoso DR, Ahrné L. Physico-chemical and structural modifications of caseins in micellar casein isolate induced by pulsed electric field [Internet]. Innovative Food Science and Emerging Technologies. 2023 ; 89[citado 2024 maio 30 ] Available from: https://doi.org/10.1016/j.ifset.2023.103476
Artigo de periodico
Anthocyanin bioaccessibility and anti-inflammatory activity of a grape-based 3D printed food for dysphagia (2023)
Sartori, Alan Giovanini de Oliveira ; Saliba, Ana Sofia Martelli Chaib ; Bitencourt, Bruna Sousa ; Guedes, Jaqueline Souza ; Torres, Larissa Catelli Rocha ; Alencar, Severino Matias de ; Augusto, Pedro Esteves Duarte
Source: Innovative Food Science and Emerging Technologies. Unidades: ESALQ, CENA
Subjects: ALIMENTOS, AMIDO, ANTI-INFLAMATÓRIOS, DIGESTÃO, FLAVONOIDES, IMAGEM 3D, TRANSTORNOS DE DEGLUTIÇÃO, UVA
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ABNT
SARTORI, Alan Giovanini de Oliveira et al. Anthocyanin bioaccessibility and anti-inflammatory activity of a grape-based 3D printed food for dysphagia. Innovative Food Science and Emerging Technologies, v. 84, p. 1-13, 2023Tradução . . Disponível em: https://doi.org/10.1016/j.ifset.2023.103289. Acesso em: 30 maio 2024.
APA
Sartori, A. G. de O., Saliba, A. S. M. C., Bitencourt, B. S., Guedes, J. S., Torres, L. C. R., Alencar, S. M. de, & Augusto, P. E. D. (2023). Anthocyanin bioaccessibility and anti-inflammatory activity of a grape-based 3D printed food for dysphagia. Innovative Food Science and Emerging Technologies, 84, 1-13. doi:10.1016/j.ifset.2023.103289
NLM
Sartori AG de O, Saliba ASMC, Bitencourt BS, Guedes JS, Torres LCR, Alencar SM de, Augusto PED. Anthocyanin bioaccessibility and anti-inflammatory activity of a grape-based 3D printed food for dysphagia [Internet]. Innovative Food Science and Emerging Technologies. 2023 ; 84 1-13.[citado 2024 maio 30 ] Available from: https://doi.org/10.1016/j.ifset.2023.103289
Vancouver
Sartori AG de O, Saliba ASMC, Bitencourt BS, Guedes JS, Torres LCR, Alencar SM de, Augusto PED. Anthocyanin bioaccessibility and anti-inflammatory activity of a grape-based 3D printed food for dysphagia [Internet]. Innovative Food Science and Emerging Technologies. 2023 ; 84 1-13.[citado 2024 maio 30 ] Available from: https://doi.org/10.1016/j.ifset.2023.103289
Artigo de periodico
Impact of non-thermal pasteurization technologies on vitamin B12 content in milk (2023)
Ceribeli, Caroline ; Otte, Jeanette; Ribeiro, Markus Walkling; Cardoso, Daniel Rodrigues ; Ahrné, Lilia M.
Source: Innovative Food Science and Emerging Technologies. Unidade: IQSC
Subjects: VITAMINA B12, LEITE, PASTEURIZAÇÃO
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ABNT
CERIBELI, Caroline et al. Impact of non-thermal pasteurization technologies on vitamin B12 content in milk. Innovative Food Science and Emerging Technologies, v. 84, p. 103303, 2023Tradução . . Disponível em: https://doi.org/10.1016/j.ifset.2023.103303. Acesso em: 30 maio 2024.
APA
Ceribeli, C., Otte, J., Ribeiro, M. W., Cardoso, D. R., & Ahrné, L. M. (2023). Impact of non-thermal pasteurization technologies on vitamin B12 content in milk. Innovative Food Science and Emerging Technologies, 84, 103303. doi:10.1016/j.ifset.2023.103303
NLM
Ceribeli C, Otte J, Ribeiro MW, Cardoso DR, Ahrné LM. Impact of non-thermal pasteurization technologies on vitamin B12 content in milk [Internet]. Innovative Food Science and Emerging Technologies. 2023 ;84 103303.[citado 2024 maio 30 ] Available from: https://doi.org/10.1016/j.ifset.2023.103303
Vancouver
Ceribeli C, Otte J, Ribeiro MW, Cardoso DR, Ahrné LM. Impact of non-thermal pasteurization technologies on vitamin B12 content in milk [Internet]. Innovative Food Science and Emerging Technologies. 2023 ;84 103303.[citado 2024 maio 30 ] Available from: https://doi.org/10.1016/j.ifset.2023.103303
Artigo de periodico
Casting and extrusion processes to produce bio-based plastics using cassava starch modified by the dry heat treatment (DHT) (2022)
La Fuente Arias, Carla Ivonne ; Siqueira, Larissa do Val ; Augusto, Pedro Esteves Duarte ; Tadini, Carmen Cecília
Source: Innovative Food Science and Emerging Technologies. Unidades: EP, ESALQ
Subjects: BIOFILMES, EMBALAGENS DE ALIMENTOS, EXTRUSÃO, PLÁSTICOS BIODEGRADÁVEIS
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ABNT
LA FUENTE ARIAS, Carla Ivonne et al. Casting and extrusion processes to produce bio-based plastics using cassava starch modified by the dry heat treatment (DHT). Innovative Food Science and Emerging Technologies, v. 75, p. 1-10, 2022Tradução . . Disponível em: https://doi.org/10.1016/j.ifset.2021.102906. Acesso em: 30 maio 2024.
APA
La Fuente Arias, C. I., Siqueira, L. do V., Augusto, P. E. D., & Tadini, C. C. (2022). Casting and extrusion processes to produce bio-based plastics using cassava starch modified by the dry heat treatment (DHT). Innovative Food Science and Emerging Technologies, 75, 1-10. doi:10.1016/j.ifset.2021.102906
NLM
La Fuente Arias CI, Siqueira L do V, Augusto PED, Tadini CC. Casting and extrusion processes to produce bio-based plastics using cassava starch modified by the dry heat treatment (DHT) [Internet]. Innovative Food Science and Emerging Technologies. 2022 ; 75 1-10.[citado 2024 maio 30 ] Available from: https://doi.org/10.1016/j.ifset.2021.102906
Vancouver
La Fuente Arias CI, Siqueira L do V, Augusto PED, Tadini CC. Casting and extrusion processes to produce bio-based plastics using cassava starch modified by the dry heat treatment (DHT) [Internet]. Innovative Food Science and Emerging Technologies. 2022 ; 75 1-10.[citado 2024 maio 30 ] Available from: https://doi.org/10.1016/j.ifset.2021.102906
Artigo de periodico
Improving the emulsifying property of potato protein by hydrolysis: an application as encapsulating agent with maltodextrin (2021)
Galves, Cassia; Galli, Giovanni ; Miranda, Cristiane Grella; Kurozawa, Louise Emy
Source: Innovative Food Science and Emerging Technologies. Unidade: ESALQ
Subjects: BATATA, HIDRÓLISE, PROTEÍNAS DE PLANTAS, EMULSIFICANTES, MALTODEXTRINA, SECAGEM DE ALIMENTOS
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ABNT
GALVES, Cassia et al. Improving the emulsifying property of potato protein by hydrolysis: an application as encapsulating agent with maltodextrin. Innovative Food Science and Emerging Technologies, v. 70, p. 1-12, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.ifset.2021.102696. Acesso em: 30 maio 2024.
APA
Galves, C., Galli, G., Miranda, C. G., & Kurozawa, L. E. (2021). Improving the emulsifying property of potato protein by hydrolysis: an application as encapsulating agent with maltodextrin. Innovative Food Science and Emerging Technologies, 70, 1-12. doi:10.1016/j.ifset.2021.102696
NLM
Galves C, Galli G, Miranda CG, Kurozawa LE. Improving the emulsifying property of potato protein by hydrolysis: an application as encapsulating agent with maltodextrin [Internet]. Innovative Food Science and Emerging Technologies. 2021 ; 70 1-12.[citado 2024 maio 30 ] Available from: https://doi.org/10.1016/j.ifset.2021.102696
Vancouver
Galves C, Galli G, Miranda CG, Kurozawa LE. Improving the emulsifying property of potato protein by hydrolysis: an application as encapsulating agent with maltodextrin [Internet]. Innovative Food Science and Emerging Technologies. 2021 ; 70 1-12.[citado 2024 maio 30 ] Available from: https://doi.org/10.1016/j.ifset.2021.102696
Artigo de periodico
Pulsed electric fields (PEF) treatment to enhance starch 3D printing application: Effect on structure, properties, and functionality of wheat and cassava starches (2021)
Maniglia, Bianca Chieregato ; Pataro, Gianpiero; Ferrari, Giovanna; Augusto, Pedro Esteves Duarte ; Le-Bail, Patricia; Le-Bail, Alain
Source: Innovative Food Science and Emerging Technologies. Unidade: ESALQ
Subjects: AMIDO, MANDIOCA, PROCESSAMENTO DE ALIMENTOS, TRIGO
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ABNT
MANIGLIA, Bianca Chieregato et al. Pulsed electric fields (PEF) treatment to enhance starch 3D printing application: Effect on structure, properties, and functionality of wheat and cassava starches. Innovative Food Science and Emerging Technologies, v. 69, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.ifset.2021.102602. Acesso em: 30 maio 2024.
APA
Maniglia, B. C., Pataro, G., Ferrari, G., Augusto, P. E. D., Le-Bail, P., & Le-Bail, A. (2021). Pulsed electric fields (PEF) treatment to enhance starch 3D printing application: Effect on structure, properties, and functionality of wheat and cassava starches. Innovative Food Science and Emerging Technologies, 69. doi:10.1016/j.ifset.2021.102602
NLM
Maniglia BC, Pataro G, Ferrari G, Augusto PED, Le-Bail P, Le-Bail A. Pulsed electric fields (PEF) treatment to enhance starch 3D printing application: Effect on structure, properties, and functionality of wheat and cassava starches [Internet]. Innovative Food Science and Emerging Technologies. 2021 ; 69[citado 2024 maio 30 ] Available from: https://doi.org/10.1016/j.ifset.2021.102602
Vancouver
Maniglia BC, Pataro G, Ferrari G, Augusto PED, Le-Bail P, Le-Bail A. Pulsed electric fields (PEF) treatment to enhance starch 3D printing application: Effect on structure, properties, and functionality of wheat and cassava starches [Internet]. Innovative Food Science and Emerging Technologies. 2021 ; 69[citado 2024 maio 30 ] Available from: https://doi.org/10.1016/j.ifset.2021.102602
Artigo de periodico
Microwave and microwave-vacuum drying as alternatives to convective drying in barley malt processing (2021)
Carvalho, Gisandro Reis de ; Monteiro, Ricardo Lemos; Laurindo, João Borges; Augusto, Pedro Esteves Duarte
Source: Innovative Food Science and Emerging Technologies. Unidade: ESALQ
Subjects: CEVADA, MALTE, SECAGEM DE ALIMENTOS, TECNOLOGIA DE ALIMENTOS, TECNOLOGIA DE MICRO-ONDAS
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ABNT
CARVALHO, Gisandro Reis de et al. Microwave and microwave-vacuum drying as alternatives to convective drying in barley malt processing. Innovative Food Science and Emerging Technologies, n. , p. 102770-, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.ifset.2021.102770. Acesso em: 30 maio 2024.
APA
Carvalho, G. R. de, Monteiro, R. L., Laurindo, J. B., & Augusto, P. E. D. (2021). Microwave and microwave-vacuum drying as alternatives to convective drying in barley malt processing. Innovative Food Science and Emerging Technologies, ( ), 102770-. doi:10.1016/j.ifset.2021.102770
NLM
Carvalho GR de, Monteiro RL, Laurindo JB, Augusto PED. Microwave and microwave-vacuum drying as alternatives to convective drying in barley malt processing [Internet]. Innovative Food Science and Emerging Technologies. 2021 ;( ): 102770-.[citado 2024 maio 30 ] Available from: https://doi.org/10.1016/j.ifset.2021.102770
Vancouver
Carvalho GR de, Monteiro RL, Laurindo JB, Augusto PED. Microwave and microwave-vacuum drying as alternatives to convective drying in barley malt processing [Internet]. Innovative Food Science and Emerging Technologies. 2021 ;( ): 102770-.[citado 2024 maio 30 ] Available from: https://doi.org/10.1016/j.ifset.2021.102770
Artigo de periodico
Ethanol pre-treatment to ultrasound-assisted convective drying of apple (2020)
Rojas, Meliza Lindsay ; Augusto, Pedro Esteves Duarte ; Carcel, J. A
Source: Innovative Food Science and Emerging Technologies. Unidade: ESALQ
Subjects: ETANOL, MAÇÃ, SECAGEM DE ALIMENTOS, ULTRASSOM
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ABNT
ROJAS, Meliza Lindsay e AUGUSTO, Pedro Esteves Duarte e CARCEL, J. A. Ethanol pre-treatment to ultrasound-assisted convective drying of apple. Innovative Food Science and Emerging Technologies, v. 61, p. 1-12, 2020Tradução . . Disponível em: https://doi.org/10.1016/j.ifset.2020.102328. Acesso em: 30 maio 2024.
APA
Rojas, M. L., Augusto, P. E. D., & Carcel, J. A. (2020). Ethanol pre-treatment to ultrasound-assisted convective drying of apple. Innovative Food Science and Emerging Technologies, 61, 1-12. doi:10.1016/j.ifset.2020.102328
NLM
Rojas ML, Augusto PED, Carcel JA. Ethanol pre-treatment to ultrasound-assisted convective drying of apple [Internet]. Innovative Food Science and Emerging Technologies. 2020 ; 61 1-12.[citado 2024 maio 30 ] Available from: https://doi.org/10.1016/j.ifset.2020.102328
Vancouver
Rojas ML, Augusto PED, Carcel JA. Ethanol pre-treatment to ultrasound-assisted convective drying of apple [Internet]. Innovative Food Science and Emerging Technologies. 2020 ; 61 1-12.[citado 2024 maio 30 ] Available from: https://doi.org/10.1016/j.ifset.2020.102328
Artigo de periodico
Development of fortified low-fat potato chips through Vacuum Impregnation and Microwave Vacuum Drying (2020)
Duarte-Correa, Yudy; Díaz-Osorio, Alejandra; Osorio-Arias, Juan; Sobral, Paulo José do Amaral ; Vega-Castro, Oscar
Source: Innovative Food Science and Emerging Technologies. Unidade: FZEA
Subjects: SOLANACEAE, BATATA, FORTIFICAÇÕES, DESIDRATAÇÃO DE ALIMENTOS, SECAGEM DE ALIMENTOS
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ABNT
DUARTE-CORREA, Yudy et al. Development of fortified low-fat potato chips through Vacuum Impregnation and Microwave Vacuum Drying. Innovative Food Science and Emerging Technologies, v. 64, p. 1-11, 2020Tradução . . Disponível em: https://doi.org/10.1016/j.ifset.2020.102437. Acesso em: 30 maio 2024.
APA
Duarte-Correa, Y., Díaz-Osorio, A., Osorio-Arias, J., Sobral, P. J. do A., & Vega-Castro, O. (2020). Development of fortified low-fat potato chips through Vacuum Impregnation and Microwave Vacuum Drying. Innovative Food Science and Emerging Technologies, 64, 1-11. doi:10.1016/j.ifset.2020.102437
NLM
Duarte-Correa Y, Díaz-Osorio A, Osorio-Arias J, Sobral PJ do A, Vega-Castro O. Development of fortified low-fat potato chips through Vacuum Impregnation and Microwave Vacuum Drying [Internet]. Innovative Food Science and Emerging Technologies. 2020 ; 64 1-11.[citado 2024 maio 30 ] Available from: https://doi.org/10.1016/j.ifset.2020.102437
Vancouver
Duarte-Correa Y, Díaz-Osorio A, Osorio-Arias J, Sobral PJ do A, Vega-Castro O. Development of fortified low-fat potato chips through Vacuum Impregnation and Microwave Vacuum Drying [Internet]. Innovative Food Science and Emerging Technologies. 2020 ; 64 1-11.[citado 2024 maio 30 ] Available from: https://doi.org/10.1016/j.ifset.2020.102437
Artigo de periodico
Cycled high hydrostatic pressure processing of whole and skimmed milk: Effects on physicochemical properties (2020)
Yang, Shuailing; Liu, Guanchen ; Munk, Daniel M.E. ; Qin, Zihan; Petersen, Mikael A. ; Cardoso, Daniel Rodrigues ; Otte, Jeanette ; Ahrné, Lilia
Source: Innovative Food Science and Emerging Technologies. Unidade: IQSC
Subjects: PROTEÍNAS DO LEITE, ÁCIDOS GRAXOS, COMPOSTOS VOLÁTEIS, RESSONÂNCIA MAGNÉTICA NUCLEAR
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ABNT
YANG, Shuailing et al. Cycled high hydrostatic pressure processing of whole and skimmed milk: Effects on physicochemical properties. Innovative Food Science and Emerging Technologies, v. 63, p. 102378, 2020Tradução . . Disponível em: https://doi.org/10.1016/j.ifset.2020.102378. Acesso em: 30 maio 2024.
APA
Yang, S., Liu, G., Munk, D. M. E., Qin, Z., Petersen, M. A., Cardoso, D. R., et al. (2020). Cycled high hydrostatic pressure processing of whole and skimmed milk: Effects on physicochemical properties. Innovative Food Science and Emerging Technologies, 63, 102378. doi:10.1016/j.ifset.2020.102378
NLM
Yang S, Liu G, Munk DME, Qin Z, Petersen MA, Cardoso DR, Otte J, Ahrné L. Cycled high hydrostatic pressure processing of whole and skimmed milk: Effects on physicochemical properties [Internet]. Innovative Food Science and Emerging Technologies. 2020 ; 63 102378.[citado 2024 maio 30 ] Available from: https://doi.org/10.1016/j.ifset.2020.102378
Vancouver
Yang S, Liu G, Munk DME, Qin Z, Petersen MA, Cardoso DR, Otte J, Ahrné L. Cycled high hydrostatic pressure processing of whole and skimmed milk: Effects on physicochemical properties [Internet]. Innovative Food Science and Emerging Technologies. 2020 ; 63 102378.[citado 2024 maio 30 ] Available from: https://doi.org/10.1016/j.ifset.2020.102378
Artigo de periodico
Inactivation kinetics of Escherichia coli O157:H7 and Listeria monocytogenes in apple juice by microwave and conventional thermal processing (2018)
Siguemoto, Érica Sayuri ; Gut, Jorge Andrey Wilhelms ; Martinez, Antonio; Rodrigo, Dolores
Source: Innovative Food Science and Emerging Technologies. Unidade: EP
Subjects: SUCOS DE FRUTAS, AQUECIMENTO POR RADIAÇÃO, CINÉTICA, TECNOLOGIA DE MICRO-ONDAS
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ABNT
SIGUEMOTO, Érica Sayuri et al. Inactivation kinetics of Escherichia coli O157:H7 and Listeria monocytogenes in apple juice by microwave and conventional thermal processing. Innovative Food Science and Emerging Technologies, v. 45, p. 84-91, 2018Tradução . . Disponível em: https://doi.org/10.1016/j.ifset.2017.09.021. Acesso em: 30 maio 2024.
APA
Siguemoto, É. S., Gut, J. A. W., Martinez, A., & Rodrigo, D. (2018). Inactivation kinetics of Escherichia coli O157:H7 and Listeria monocytogenes in apple juice by microwave and conventional thermal processing. Innovative Food Science and Emerging Technologies, 45, 84-91. doi:10.1016/j.ifset.2017.09.021
NLM
Siguemoto ÉS, Gut JAW, Martinez A, Rodrigo D. Inactivation kinetics of Escherichia coli O157:H7 and Listeria monocytogenes in apple juice by microwave and conventional thermal processing [Internet]. Innovative Food Science and Emerging Technologies. 2018 ; 45 84-91.[citado 2024 maio 30 ] Available from: https://doi.org/10.1016/j.ifset.2017.09.021
Vancouver
Siguemoto ÉS, Gut JAW, Martinez A, Rodrigo D. Inactivation kinetics of Escherichia coli O157:H7 and Listeria monocytogenes in apple juice by microwave and conventional thermal processing [Internet]. Innovative Food Science and Emerging Technologies. 2018 ; 45 84-91.[citado 2024 maio 30 ] Available from: https://doi.org/10.1016/j.ifset.2017.09.021
Artigo de periodico
Ethanol and ultrasound pre-treatments to improve infrared drying of potato slices (2018)
Rojas, Meliza Lindsay; Augusto, Pedro Esteves Duarte
Source: Innovative Food Science and Emerging Technologies. Unidade: ESALQ
Subjects: ETANOL, SECAGEM DE ALIMENTOS, ULTRASSOM, BATATA
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ABNT
ROJAS, Meliza Lindsay e AUGUSTO, Pedro Esteves Duarte. Ethanol and ultrasound pre-treatments to improve infrared drying of potato slices. Innovative Food Science and Emerging Technologies, v. 49, p. 65-75, 2018Tradução . . Disponível em: https://doi.org/10.1016/j.ifset.2018.08.005. Acesso em: 30 maio 2024.
APA
Rojas, M. L., & Augusto, P. E. D. (2018). Ethanol and ultrasound pre-treatments to improve infrared drying of potato slices. Innovative Food Science and Emerging Technologies, 49, 65-75. doi:10.1016/j.ifset.2018.08.005
NLM
Rojas ML, Augusto PED. Ethanol and ultrasound pre-treatments to improve infrared drying of potato slices [Internet]. Innovative Food Science and Emerging Technologies. 2018 ; 49 65-75.[citado 2024 maio 30 ] Available from: https://doi.org/10.1016/j.ifset.2018.08.005
Vancouver
Rojas ML, Augusto PED. Ethanol and ultrasound pre-treatments to improve infrared drying of potato slices [Internet]. Innovative Food Science and Emerging Technologies. 2018 ; 49 65-75.[citado 2024 maio 30 ] Available from: https://doi.org/10.1016/j.ifset.2018.08.005
Artigo de periodico
Effect of high pressure processing on physicochemical and microbiological properties of marinated beef with reduced sodium content (2016)
Rodrigues, Isabela ; Trindade, Marco Antonio ; Caramit, Franciele Roberto; Candogan, Kezban; Pokhrel, Prashant Raj; Barbosa-Cánovas, Gustavo V
Source: Innovative Food Science and Emerging Technologies. Unidade: FZEA
Subjects: SÓDIO, CARNES E DERIVADOS, PURIFICAÇÃO DE ALIMENTOS, CONSERVAÇÃO DE ALIMENTOS
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ABNT
RODRIGUES, Isabela et al. Effect of high pressure processing on physicochemical and microbiological properties of marinated beef with reduced sodium content. Innovative Food Science and Emerging Technologies, v. 38, p. 328-333, 2016Tradução . . Disponível em: https://doi.org/10.1016/j.ifset.2016.09.020. Acesso em: 30 maio 2024.
APA
Rodrigues, I., Trindade, M. A., Caramit, F. R., Candogan, K., Pokhrel, P. R., & Barbosa-Cánovas, G. V. (2016). Effect of high pressure processing on physicochemical and microbiological properties of marinated beef with reduced sodium content. Innovative Food Science and Emerging Technologies, 38, 328-333. doi:10.1016/j.ifset.2016.09.020
NLM
Rodrigues I, Trindade MA, Caramit FR, Candogan K, Pokhrel PR, Barbosa-Cánovas GV. Effect of high pressure processing on physicochemical and microbiological properties of marinated beef with reduced sodium content [Internet]. Innovative Food Science and Emerging Technologies. 2016 ; 38 328-333.[citado 2024 maio 30 ] Available from: https://doi.org/10.1016/j.ifset.2016.09.020
Vancouver
Rodrigues I, Trindade MA, Caramit FR, Candogan K, Pokhrel PR, Barbosa-Cánovas GV. Effect of high pressure processing on physicochemical and microbiological properties of marinated beef with reduced sodium content [Internet]. Innovative Food Science and Emerging Technologies. 2016 ; 38 328-333.[citado 2024 maio 30 ] Available from: https://doi.org/10.1016/j.ifset.2016.09.020
Artigo de periodico
Pressurized-fluid extraction of cafestol and kahweol diterpenes from green coffee (2016)
Belandria, Veronica; Oliveira, Paola Maressa Aparecida de; Chartier, Agnes; Rabi, José Antonio; Oliveira, Alessandra Lopes de; Bostyn, Stephane
Source: Innovative Food Science and Emerging Technologies. Unidade: FZEA
Subjects: EXTRAÇÃO COM FLUÍDO SUPERCRÍTICO, EXTRAÇÃO DE LÍQUIDOS, CAFÉ
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ABNT
BELANDRIA, Veronica et al. Pressurized-fluid extraction of cafestol and kahweol diterpenes from green coffee. Innovative Food Science and Emerging Technologies, v. 37, p. 145-152, 2016Tradução . . Disponível em: https://doi.org/10.1016/j.ifset.2016.07.022. Acesso em: 30 maio 2024.
APA
Belandria, V., Oliveira, P. M. A. de, Chartier, A., Rabi, J. A., Oliveira, A. L. de, & Bostyn, S. (2016). Pressurized-fluid extraction of cafestol and kahweol diterpenes from green coffee. Innovative Food Science and Emerging Technologies, 37, 145-152. doi:10.1016/j.ifset.2016.07.022
NLM
Belandria V, Oliveira PMA de, Chartier A, Rabi JA, Oliveira AL de, Bostyn S. Pressurized-fluid extraction of cafestol and kahweol diterpenes from green coffee [Internet]. Innovative Food Science and Emerging Technologies. 2016 ; 37 145-152.[citado 2024 maio 30 ] Available from: https://doi.org/10.1016/j.ifset.2016.07.022
Vancouver
Belandria V, Oliveira PMA de, Chartier A, Rabi JA, Oliveira AL de, Bostyn S. Pressurized-fluid extraction of cafestol and kahweol diterpenes from green coffee [Internet]. Innovative Food Science and Emerging Technologies. 2016 ; 37 145-152.[citado 2024 maio 30 ] Available from: https://doi.org/10.1016/j.ifset.2016.07.022
Artigo de periodico
Effects of gamma radiation on the phenolic compounds and in vitro antioxidant activity of apple pomace flour during storage using multivariate statistical techniques (2016)
Ito, Vivian Cristina; Alberti, Aline; Avila, Suelen; Spoto, Marta Helena Fillet; Nogueira, Alessandro; Wosiacki, Gilvan
Source: Innovative Food Science and Emerging Technologies. Unidade: ESALQ
Subjects: FARINHAS, MAÇÃ, ANTIOXIDANTES, RADIAÇÃO GAMA, COMPOSTOS FENÓLICOS, ANÁLISE MULTIVARIADA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
ITO, Vivian Cristina et al. Effects of gamma radiation on the phenolic compounds and in vitro antioxidant activity of apple pomace flour during storage using multivariate statistical techniques. Innovative Food Science and Emerging Technologies, v. 33, p. 251-259, 2016Tradução . . Disponível em: https://doi.org/10.1016/j.ifset.2015.12.015. Acesso em: 30 maio 2024.
APA
Ito, V. C., Alberti, A., Avila, S., Spoto, M. H. F., Nogueira, A., & Wosiacki, G. (2016). Effects of gamma radiation on the phenolic compounds and in vitro antioxidant activity of apple pomace flour during storage using multivariate statistical techniques. Innovative Food Science and Emerging Technologies, 33, 251-259. doi:10.1016/j.ifset.2015.12.015
NLM
Ito VC, Alberti A, Avila S, Spoto MHF, Nogueira A, Wosiacki G. Effects of gamma radiation on the phenolic compounds and in vitro antioxidant activity of apple pomace flour during storage using multivariate statistical techniques [Internet]. Innovative Food Science and Emerging Technologies. 2016 ; 33 251-259.[citado 2024 maio 30 ] Available from: https://doi.org/10.1016/j.ifset.2015.12.015
Vancouver
Ito VC, Alberti A, Avila S, Spoto MHF, Nogueira A, Wosiacki G. Effects of gamma radiation on the phenolic compounds and in vitro antioxidant activity of apple pomace flour during storage using multivariate statistical techniques [Internet]. Innovative Food Science and Emerging Technologies. 2016 ; 33 251-259.[citado 2024 maio 30 ] Available from: https://doi.org/10.1016/j.ifset.2015.12.015
Artigo de periodico
Effect of dynamic high pressure on milk fermentation kinetics and rheological properties of probiotic fermented milk (2014)
Oliveira, Miguel Meirelles de; Augusto, Pedro Esteves Duarte ; Cruz, Adriano Gomes da; Cristianini, Marcelo
Source: Innovative Food Science and Emerging Technologies. Unidade: ESALQ
Subjects: IOGURTE, REOLOGIA, HOMOGENEIZAÇÃO, FERMENTAÇÃO LÁTICA, LACTOBACILLUS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
OLIVEIRA, Miguel Meirelles de et al. Effect of dynamic high pressure on milk fermentation kinetics and rheological properties of probiotic fermented milk. Innovative Food Science and Emerging Technologies, v. 26, p. 67-75, 2014Tradução . . Disponível em: https://doi.org/10.1016/j.ifset.2014.05.013. Acesso em: 30 maio 2024.
APA
Oliveira, M. M. de, Augusto, P. E. D., Cruz, A. G. da, & Cristianini, M. (2014). Effect of dynamic high pressure on milk fermentation kinetics and rheological properties of probiotic fermented milk. Innovative Food Science and Emerging Technologies, 26, 67-75. doi:10.1016/j.ifset.2014.05.013
NLM
Oliveira MM de, Augusto PED, Cruz AG da, Cristianini M. Effect of dynamic high pressure on milk fermentation kinetics and rheological properties of probiotic fermented milk [Internet]. Innovative Food Science and Emerging Technologies. 2014 ; 26 67-75.[citado 2024 maio 30 ] Available from: https://doi.org/10.1016/j.ifset.2014.05.013
Vancouver
Oliveira MM de, Augusto PED, Cruz AG da, Cristianini M. Effect of dynamic high pressure on milk fermentation kinetics and rheological properties of probiotic fermented milk [Internet]. Innovative Food Science and Emerging Technologies. 2014 ; 26 67-75.[citado 2024 maio 30 ] Available from: https://doi.org/10.1016/j.ifset.2014.05.013
Artigo de periodico
The use of high pressure homogenization (HPH) to reduce consistency of concentrated orange juice (COJ) (2014)
Leite, Thiago Soares; Augusto, Pedro Esteves Duarte; Cristianini, Marcelo
Source: Innovative Food Science and Emerging Technologies. Unidade: ESALQ
Subjects: REOLOGIA, LARANJA, SUCOS DE FRUTAS, HOMOGENEIZAÇÃO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
LEITE, Thiago Soares e AUGUSTO, Pedro Esteves Duarte e CRISTIANINI, Marcelo. The use of high pressure homogenization (HPH) to reduce consistency of concentrated orange juice (COJ). Innovative Food Science and Emerging Technologies, v. 26, p. 124\2013133, 2014Tradução . . Disponível em: https://doi.org/10.1016/j.ifset.2014.08.005. Acesso em: 30 maio 2024.
APA
Leite, T. S., Augusto, P. E. D., & Cristianini, M. (2014). The use of high pressure homogenization (HPH) to reduce consistency of concentrated orange juice (COJ). Innovative Food Science and Emerging Technologies, 26, 124\2013133. doi:10.1016/j.ifset.2014.08.005
NLM
Leite TS, Augusto PED, Cristianini M. The use of high pressure homogenization (HPH) to reduce consistency of concentrated orange juice (COJ) [Internet]. Innovative Food Science and Emerging Technologies. 2014 ; 26 124\2013133.[citado 2024 maio 30 ] Available from: https://doi.org/10.1016/j.ifset.2014.08.005
Vancouver
Leite TS, Augusto PED, Cristianini M. The use of high pressure homogenization (HPH) to reduce consistency of concentrated orange juice (COJ) [Internet]. Innovative Food Science and Emerging Technologies. 2014 ; 26 124\2013133.[citado 2024 maio 30 ] Available from: https://doi.org/10.1016/j.ifset.2014.08.005
Artigo de periodico
Orally disintegrating film (ODF) for delivery of probiotics in the oral cavity: development of a novel product for oral health (2013)
Heinemann, Riana Jordão Barrozo; Carvalho, Rosemary Aparecida de; Fávaro-Trindade, Carmen Sílvia
Source: Innovative Food Science and Emerging Technologies. Unidade: FZEA
Subjects: BIOFILMES, LACTOBACILLUS, PROBIÓTICOS, SAÚDE BUCAL
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
HEINEMANN, Riana Jordão Barrozo e CARVALHO, Rosemary Aparecida de e FÁVARO-TRINDADE, Carmen Sílvia. Orally disintegrating film (ODF) for delivery of probiotics in the oral cavity: development of a novel product for oral health. Innovative Food Science and Emerging Technologies, v. 19, p. 227-232, 2013Tradução . . Disponível em: https://doi.org/10.1016/j.ifset.2013.04.009. Acesso em: 30 maio 2024.
APA
Heinemann, R. J. B., Carvalho, R. A. de, & Fávaro-Trindade, C. S. (2013). Orally disintegrating film (ODF) for delivery of probiotics in the oral cavity: development of a novel product for oral health. Innovative Food Science and Emerging Technologies, 19, 227-232. doi:10.1016/j.ifset.2013.04.009
NLM
Heinemann RJB, Carvalho RA de, Fávaro-Trindade CS. Orally disintegrating film (ODF) for delivery of probiotics in the oral cavity: development of a novel product for oral health [Internet]. Innovative Food Science and Emerging Technologies. 2013 ; 19 227-232.[citado 2024 maio 30 ] Available from: https://doi.org/10.1016/j.ifset.2013.04.009
Vancouver
Heinemann RJB, Carvalho RA de, Fávaro-Trindade CS. Orally disintegrating film (ODF) for delivery of probiotics in the oral cavity: development of a novel product for oral health [Internet]. Innovative Food Science and Emerging Technologies. 2013 ; 19 227-232.[citado 2024 maio 30 ] Available from: https://doi.org/10.1016/j.ifset.2013.04.009
Artigo de periodico
Multi-pass high pressure homogenization of commercial enzymes: Effect on the activities of glucose oxidase, neutral protease and amyloglucosidase at different temperatures (2013)
Tribst, Alline A. L; Augusto, Pedro Esteves Duarte ; Cristianini, Marcelo
Source: Innovative Food Science and Emerging Technologies. Unidade: ESALQ
Subjects: ENZIMAS, HOMOGENEIZAÇÃO, TEMPERATURA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
TRIBST, Alline A. L e AUGUSTO, Pedro Esteves Duarte e CRISTIANINI, Marcelo. Multi-pass high pressure homogenization of commercial enzymes: Effect on the activities of glucose oxidase, neutral protease and amyloglucosidase at different temperatures. Innovative Food Science and Emerging Technologies, v. 18, p. 83-88, 2013Tradução . . Disponível em: https://doi.org/10.1016/j.ifset.2013.01.002. Acesso em: 30 maio 2024.
APA
Tribst, A. A. L., Augusto, P. E. D., & Cristianini, M. (2013). Multi-pass high pressure homogenization of commercial enzymes: Effect on the activities of glucose oxidase, neutral protease and amyloglucosidase at different temperatures. Innovative Food Science and Emerging Technologies, 18, 83-88. doi:10.1016/j.ifset.2013.01.002
NLM
Tribst AAL, Augusto PED, Cristianini M. Multi-pass high pressure homogenization of commercial enzymes: Effect on the activities of glucose oxidase, neutral protease and amyloglucosidase at different temperatures [Internet]. Innovative Food Science and Emerging Technologies. 2013 ; 18 83-88.[citado 2024 maio 30 ] Available from: https://doi.org/10.1016/j.ifset.2013.01.002
Vancouver
Tribst AAL, Augusto PED, Cristianini M. Multi-pass high pressure homogenization of commercial enzymes: Effect on the activities of glucose oxidase, neutral protease and amyloglucosidase at different temperatures [Internet]. Innovative Food Science and Emerging Technologies. 2013 ; 18 83-88.[citado 2024 maio 30 ] Available from: https://doi.org/10.1016/j.ifset.2013.01.002
Artigo de periodico
Multi-pass high pressure homogenization of commercial enzymes: Effect on the activities of glucose oxidase, neutral protease and amyloglucosidase at different temperatures (2013)
Tribst, Alline A. L; Augusto, Pedro Esteves Duarte ; Cristianini, Marcelo
Source: Innovative Food Science and Emerging Technologies. Unidade: ESALQ
Assunto: ENZIMAS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
TRIBST, Alline A. L e AUGUSTO, Pedro Esteves Duarte e CRISTIANINI, Marcelo. Multi-pass high pressure homogenization of commercial enzymes: Effect on the activities of glucose oxidase, neutral protease and amyloglucosidase at different temperatures. Innovative Food Science and Emerging Technologies, v. 18, p. 83–88, 2013Tradução . . Disponível em: https://doi.org/10.1016/j.ifset.2013.01.002. Acesso em: 30 maio 2024.
APA
Tribst, A. A. L., Augusto, P. E. D., & Cristianini, M. (2013). Multi-pass high pressure homogenization of commercial enzymes: Effect on the activities of glucose oxidase, neutral protease and amyloglucosidase at different temperatures. Innovative Food Science and Emerging Technologies, 18, 83–88. doi:10.1016/j.ifset.2013.01.002
NLM
Tribst AAL, Augusto PED, Cristianini M. Multi-pass high pressure homogenization of commercial enzymes: Effect on the activities of glucose oxidase, neutral protease and amyloglucosidase at different temperatures [Internet]. Innovative Food Science and Emerging Technologies. 2013 ; 18 83–88.[citado 2024 maio 30 ] Available from: https://doi.org/10.1016/j.ifset.2013.01.002
Vancouver
Tribst AAL, Augusto PED, Cristianini M. Multi-pass high pressure homogenization of commercial enzymes: Effect on the activities of glucose oxidase, neutral protease and amyloglucosidase at different temperatures [Internet]. Innovative Food Science and Emerging Technologies. 2013 ; 18 83–88.[citado 2024 maio 30 ] Available from: https://doi.org/10.1016/j.ifset.2013.01.002

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