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Artigo de periodico
Effects of solvent extraction on phenolic concentration and antioxidant capacity of the Oedogonium sp. (Chlorophyta) using a simplex-centroid mixture design (2023)
Tófoli, Rodolfo José; Ferreira, Adriana Luiza; Fernández Núñez, Eutimio Gustavo ; Haminiuk, Charles Windson Isidoro ; Branco, Ciro César Zanini ; Branco, Ivanise Guilherme
Source: Acta Scientiarum. Technology. Unidade: EACH
Assunto: ANTIOXIDANTES
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ABNT
TÓFOLI, Rodolfo José et al. Effects of solvent extraction on phenolic concentration and antioxidant capacity of the Oedogonium sp. (Chlorophyta) using a simplex-centroid mixture design. Acta Scientiarum. Technology, v. 45, n. Ja/Dec. 2023, p. 01-09, 2023Tradução . . Disponível em: https://doi.org/10.4025/actascitechnol.v45i1.61471. Acesso em: 23 maio 2024.
APA
Tófoli, R. J., Ferreira, A. L., Fernández Núñez, E. G., Haminiuk, C. W. I., Branco, C. C. Z., & Branco, I. G. (2023). Effects of solvent extraction on phenolic concentration and antioxidant capacity of the Oedogonium sp. (Chlorophyta) using a simplex-centroid mixture design. Acta Scientiarum. Technology, 45( Ja/Dec. 2023), 01-09. doi:10.4025/actascitechnol.v45i1.61471
NLM
Tófoli RJ, Ferreira AL, Fernández Núñez EG, Haminiuk CWI, Branco CCZ, Branco IG. Effects of solvent extraction on phenolic concentration and antioxidant capacity of the Oedogonium sp. (Chlorophyta) using a simplex-centroid mixture design [Internet]. Acta Scientiarum. Technology. 2023 ; 45( Ja/Dec. 2023): 01-09.[citado 2024 maio 23 ] Available from: https://doi.org/10.4025/actascitechnol.v45i1.61471
Vancouver
Tófoli RJ, Ferreira AL, Fernández Núñez EG, Haminiuk CWI, Branco CCZ, Branco IG. Effects of solvent extraction on phenolic concentration and antioxidant capacity of the Oedogonium sp. (Chlorophyta) using a simplex-centroid mixture design [Internet]. Acta Scientiarum. Technology. 2023 ; 45( Ja/Dec. 2023): 01-09.[citado 2024 maio 23 ] Available from: https://doi.org/10.4025/actascitechnol.v45i1.61471
Artigo de periodico
Impact of ozone on the rheological and morphological properties of quinoa starch (2023)
Ramos, Giselle Vallim Corrêa; Ditchfield, Cynthia; Branco, Ivanise Guilherme; Sobral, Paulo José do Amaral; Moraes, Izabel Cristina Freitas
Source: Chemical Engineering Transactions. Unidade: FZEA
Subjects: OZÔNIO, REOLOGIA, AMIDO, QUINOA
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ABNT
RAMOS, Giselle Vallim Corrêa et al. Impact of ozone on the rheological and morphological properties of quinoa starch. Chemical Engineering Transactions, v. 102, p. 241-246, 2023Tradução . . Disponível em: https://doi.org/10.3303/CET23102041. Acesso em: 23 maio 2024.
APA
Ramos, G. V. C., Ditchfield, C., Branco, I. G., Sobral, P. J. do A., & Moraes, I. C. F. (2023). Impact of ozone on the rheological and morphological properties of quinoa starch. Chemical Engineering Transactions, 102, 241-246. doi:10.3303/CET23102041
NLM
Ramos GVC, Ditchfield C, Branco IG, Sobral PJ do A, Moraes ICF. Impact of ozone on the rheological and morphological properties of quinoa starch [Internet]. Chemical Engineering Transactions. 2023 ; 102 241-246.[citado 2024 maio 23 ] Available from: https://doi.org/10.3303/CET23102041
Vancouver
Ramos GVC, Ditchfield C, Branco IG, Sobral PJ do A, Moraes ICF. Impact of ozone on the rheological and morphological properties of quinoa starch [Internet]. Chemical Engineering Transactions. 2023 ; 102 241-246.[citado 2024 maio 23 ] Available from: https://doi.org/10.3303/CET23102041
Trabalho de evento-resumo
Rheological characterization of ozone-treated quinoa starch (2022)
Ramos, Giselle Vallim Corrêa ; Branco, Ivanise Guilherme ; Moraes, Izabel Cristina Freitas
Source: Caderno de Resumos. Conference titles: Simpósio de Pós-Graduação da Faculdade de Zootecnia e Engenharia de Alimentos. Unidade: FZEA
Subjects: REOLOGIA, AMIDO, QUINOA, CISALHAMENTO
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ABNT
RAMOS, Giselle Vallim Corrêa e BRANCO, Ivanise Guilherme e MORAES, Izabel Cristina Freitas. Rheological characterization of ozone-treated quinoa starch. 2022, Anais.. Pirassununga: Faculdade de Zootecnia e Engenharia de Alimentos da Universidade de São Paulo, 2022. Disponível em: http://www.fzea.usp.br/wp-content/uploads/2023/05/ISBN_978-65-87023-29-8_2022.pdf. Acesso em: 23 maio 2024.
APA
Ramos, G. V. C., Branco, I. G., & Moraes, I. C. F. (2022). Rheological characterization of ozone-treated quinoa starch. In Caderno de Resumos. Pirassununga: Faculdade de Zootecnia e Engenharia de Alimentos da Universidade de São Paulo. Recuperado de http://www.fzea.usp.br/wp-content/uploads/2023/05/ISBN_978-65-87023-29-8_2022.pdf
NLM
Ramos GVC, Branco IG, Moraes ICF. Rheological characterization of ozone-treated quinoa starch [Internet]. Caderno de Resumos. 2022 ;[citado 2024 maio 23 ] Available from: http://www.fzea.usp.br/wp-content/uploads/2023/05/ISBN_978-65-87023-29-8_2022.pdf
Vancouver
Ramos GVC, Branco IG, Moraes ICF. Rheological characterization of ozone-treated quinoa starch [Internet]. Caderno de Resumos. 2022 ;[citado 2024 maio 23 ] Available from: http://www.fzea.usp.br/wp-content/uploads/2023/05/ISBN_978-65-87023-29-8_2022.pdf
Artigo de periodico
Exploratory analysis of bioactive compounds and antioxidant potential of grape (Vitis vinifera) pomace (2022)
Ribeiro, Leomara Floriano ; Ribani, Rosemary Hoffmann ; Stafussa, Ana Paula ; Makara, Cleyton Nascimento ; Branco, Ivanise Guilherme ; Maciel, Giselle Maria ; Haminiuk, Charles Windson Isidoro
Source: Acta Scientiarum. Technology. Unidade: IQSC
Subjects: ESPECTROSCOPIA, COMPOSTOS FENÓLICOS, ANTIOXIDANTES, UVA
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ABNT
RIBEIRO, Leomara Floriano et al. Exploratory analysis of bioactive compounds and antioxidant potential of grape (Vitis vinifera) pomace. Acta Scientiarum. Technology, v. 44, 2022Tradução . . Disponível em: https://doi.org/10.4025/actascitechnol.v44i1.56934. Acesso em: 23 maio 2024.
APA
Ribeiro, L. F., Ribani, R. H., Stafussa, A. P., Makara, C. N., Branco, I. G., Maciel, G. M., & Haminiuk, C. W. I. (2022). Exploratory analysis of bioactive compounds and antioxidant potential of grape (Vitis vinifera) pomace. Acta Scientiarum. Technology, 44. doi:10.4025/actascitechnol.v44i1.56934
NLM
Ribeiro LF, Ribani RH, Stafussa AP, Makara CN, Branco IG, Maciel GM, Haminiuk CWI. Exploratory analysis of bioactive compounds and antioxidant potential of grape (Vitis vinifera) pomace [Internet]. Acta Scientiarum. Technology. 2022 ; 44[citado 2024 maio 23 ] Available from: https://doi.org/10.4025/actascitechnol.v44i1.56934
Vancouver
Ribeiro LF, Ribani RH, Stafussa AP, Makara CN, Branco IG, Maciel GM, Haminiuk CWI. Exploratory analysis of bioactive compounds and antioxidant potential of grape (Vitis vinifera) pomace [Internet]. Acta Scientiarum. Technology. 2022 ; 44[citado 2024 maio 23 ] Available from: https://doi.org/10.4025/actascitechnol.v44i1.56934
Artigo de periodico
Multi-response optimization of alginate bleaching technology extracted from brown seaweeds by an eco-friendly agent (2021)
Yamashita, Camila; Moraes, Izabel Cristina Freitas ; Ferreira, Antônio Gilberto; Branco, Ciro Cesar Zanini; Branco, Ivanise Guilherme
Source: Carbohydrate Polymers. Unidade: FZEA
Subjects: OZÔNIO, ALGINATOS, SUPERFÍCIES DE RESPOSTA, ALGAS
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ABNT
YAMASHITA, Camila et al. Multi-response optimization of alginate bleaching technology extracted from brown seaweeds by an eco-friendly agent. Carbohydrate Polymers, v. 251, n. Ja 2021, p. 1-10, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.carbpol.2020.116992. Acesso em: 23 maio 2024.
APA
Yamashita, C., Moraes, I. C. F., Ferreira, A. G., Branco, C. C. Z., & Branco, I. G. (2021). Multi-response optimization of alginate bleaching technology extracted from brown seaweeds by an eco-friendly agent. Carbohydrate Polymers, 251( Ja 2021), 1-10. doi:10.1016/j.carbpol.2020.116992
NLM
Yamashita C, Moraes ICF, Ferreira AG, Branco CCZ, Branco IG. Multi-response optimization of alginate bleaching technology extracted from brown seaweeds by an eco-friendly agent [Internet]. Carbohydrate Polymers. 2021 ; 251( Ja 2021): 1-10.[citado 2024 maio 23 ] Available from: https://doi.org/10.1016/j.carbpol.2020.116992
Vancouver
Yamashita C, Moraes ICF, Ferreira AG, Branco CCZ, Branco IG. Multi-response optimization of alginate bleaching technology extracted from brown seaweeds by an eco-friendly agent [Internet]. Carbohydrate Polymers. 2021 ; 251( Ja 2021): 1-10.[citado 2024 maio 23 ] Available from: https://doi.org/10.1016/j.carbpol.2020.116992
Artigo de periodico
Physicochemical properties, antioxidant potential and mineral content of Miconia albicans (Sw.) Triana: a fruit with high aluminium content (2019)
Pasta, Paula Chiachia; Durigan, Giselda; Moraes, Izabel Cristina Freitas ; Ribeiro, Leomara Floriano; Haminiuk, Charles Windson Isidoro; Branco, Ivanise Guilherme
Source: Brazilian Journal of Botany. Unidade: FZEA
Subjects: BIOQUÍMICA VEGETAL, FRUTAS, ANTIOXIDANTES, ALUMÍNIO, CERRADO
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ABNT
PASTA, Paula Chiachia et al. Physicochemical properties, antioxidant potential and mineral content of Miconia albicans (Sw.) Triana: a fruit with high aluminium content. Brazilian Journal of Botany, v. 42, n. 2, p. 209-216, 2019Tradução . . Disponível em: https://doi.org/10.1007/s40415-019-00532-3. Acesso em: 23 maio 2024.
APA
Pasta, P. C., Durigan, G., Moraes, I. C. F., Ribeiro, L. F., Haminiuk, C. W. I., & Branco, I. G. (2019). Physicochemical properties, antioxidant potential and mineral content of Miconia albicans (Sw.) Triana: a fruit with high aluminium content. Brazilian Journal of Botany, 42( 2), 209-216. doi:10.1007/s40415-019-00532-3
NLM
Pasta PC, Durigan G, Moraes ICF, Ribeiro LF, Haminiuk CWI, Branco IG. Physicochemical properties, antioxidant potential and mineral content of Miconia albicans (Sw.) Triana: a fruit with high aluminium content [Internet]. Brazilian Journal of Botany. 2019 ; 42( 2): 209-216.[citado 2024 maio 23 ] Available from: https://doi.org/10.1007/s40415-019-00532-3
Vancouver
Pasta PC, Durigan G, Moraes ICF, Ribeiro LF, Haminiuk CWI, Branco IG. Physicochemical properties, antioxidant potential and mineral content of Miconia albicans (Sw.) Triana: a fruit with high aluminium content [Internet]. Brazilian Journal of Botany. 2019 ; 42( 2): 209-216.[citado 2024 maio 23 ] Available from: https://doi.org/10.1007/s40415-019-00532-3
Artigo de periodico
Physical properties and water vapour permeability of blends produced with gelatin and modified Maranta arundinacea starch (2017)
Makishi, Gisele Lourenço da Aparecida; Amorim, Emily Santos; Gatti, Max Willian; Ditchfield, Cynthia ; Branco, Ivanise Guilherme; Moraes, Izabel Cristina Freitas
Source: Chemical Engineering Transactions. Unidade: FZEA
Subjects: BIOFILMES, GELATINA, ARARUTA, AMIDO
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ABNT
MAKISHI, Gisele Lourenço da Aparecida et al. Physical properties and water vapour permeability of blends produced with gelatin and modified Maranta arundinacea starch. Chemical Engineering Transactions, v. 57, p. 1855-1860, 2017Tradução . . Disponível em: https://doi.org/10.3303/CET1757310. Acesso em: 23 maio 2024.
APA
Makishi, G. L. da A., Amorim, E. S., Gatti, M. W., Ditchfield, C., Branco, I. G., & Moraes, I. C. F. (2017). Physical properties and water vapour permeability of blends produced with gelatin and modified Maranta arundinacea starch. Chemical Engineering Transactions, 57, 1855-1860. doi:10.3303/CET1757310
NLM
Makishi GL da A, Amorim ES, Gatti MW, Ditchfield C, Branco IG, Moraes ICF. Physical properties and water vapour permeability of blends produced with gelatin and modified Maranta arundinacea starch [Internet]. Chemical Engineering Transactions. 2017 ; 57 1855-1860.[citado 2024 maio 23 ] Available from: https://doi.org/10.3303/CET1757310
Vancouver
Makishi GL da A, Amorim ES, Gatti MW, Ditchfield C, Branco IG, Moraes ICF. Physical properties and water vapour permeability of blends produced with gelatin and modified Maranta arundinacea starch [Internet]. Chemical Engineering Transactions. 2017 ; 57 1855-1860.[citado 2024 maio 23 ] Available from: https://doi.org/10.3303/CET1757310
Artigo de periodico
Dehydration of "dedo de moça" pepper: kinetics and phytochemical concentration (2013)
Moraes, Izabel Cristina Freitas; Sobral, Paulo José do Amaral; Branco, Ivanise Guilherme; Ré, Tatiana Bazo; Gomide, Catarina Abdalla
Source: Ciência e Tecnologia de Alimentos. Unidade: FZEA
Subjects: PIMENTA (QUALIDADE), DESIDRATAÇÃO DE ALIMENTOS, SECAGEM, MODELOS MATEMÁTICOS
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ABNT
MORAES, Izabel Cristina Freitas et al. Dehydration of "dedo de moça" pepper: kinetics and phytochemical concentration. Ciência e Tecnologia de Alimentos, v. 33, p. 134-141, 2013Tradução . . Disponível em: https://doi.org/10.1590/S0101-20612013000500020. Acesso em: 23 maio 2024.
APA
Moraes, I. C. F., Sobral, P. J. do A., Branco, I. G., Ré, T. B., & Gomide, C. A. (2013). Dehydration of "dedo de moça" pepper: kinetics and phytochemical concentration. Ciência e Tecnologia de Alimentos, 33, 134-141. doi:10.1590/S0101-20612013000500020
NLM
Moraes ICF, Sobral PJ do A, Branco IG, Ré TB, Gomide CA. Dehydration of "dedo de moça" pepper: kinetics and phytochemical concentration [Internet]. Ciência e Tecnologia de Alimentos. 2013 ; 33 134-141.[citado 2024 maio 23 ] Available from: https://doi.org/10.1590/S0101-20612013000500020
Vancouver
Moraes ICF, Sobral PJ do A, Branco IG, Ré TB, Gomide CA. Dehydration of "dedo de moça" pepper: kinetics and phytochemical concentration [Internet]. Ciência e Tecnologia de Alimentos. 2013 ; 33 134-141.[citado 2024 maio 23 ] Available from: https://doi.org/10.1590/S0101-20612013000500020

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