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Artigo de periodico
Microwave-assisted extraction of soluble sugars from banana puree with natural deep eutectic solvents (NADES) (2019)
Gómez, Analía Verónica; Tadini, Carmen Cecília ; Biswas, Atanu ; Buttrum, Megan; Kim, Sanghoon ; Boddu, Veera M ; Cheng, Huai N
Source: LWT- Food Science and Technology. Unidade: EP
Subjects: BANANA, ALIMENTOS FUNCIONAIS, SOLVENTE
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
GÓMEZ, Analía Verónica et al. Microwave-assisted extraction of soluble sugars from banana puree with natural deep eutectic solvents (NADES). LWT- Food Science and Technology, v. 107, p. 79-88, 2019Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2019.02.052. Acesso em: 07 jun. 2024.
APA
Gómez, A. V., Tadini, C. C., Biswas, A., Buttrum, M., Kim, S., Boddu, V. M., & Cheng, H. N. (2019). Microwave-assisted extraction of soluble sugars from banana puree with natural deep eutectic solvents (NADES). LWT- Food Science and Technology, 107, 79-88. doi:10.1016/j.lwt.2019.02.052
NLM
Gómez AV, Tadini CC, Biswas A, Buttrum M, Kim S, Boddu VM, Cheng HN. Microwave-assisted extraction of soluble sugars from banana puree with natural deep eutectic solvents (NADES) [Internet]. LWT- Food Science and Technology. 2019 ; 107 79-88.[citado 2024 jun. 07 ] Available from: https://doi.org/10.1016/j.lwt.2019.02.052
Vancouver
Gómez AV, Tadini CC, Biswas A, Buttrum M, Kim S, Boddu VM, Cheng HN. Microwave-assisted extraction of soluble sugars from banana puree with natural deep eutectic solvents (NADES) [Internet]. LWT- Food Science and Technology. 2019 ; 107 79-88.[citado 2024 jun. 07 ] Available from: https://doi.org/10.1016/j.lwt.2019.02.052
Artigo de periodico
Use of natural deep eutectic solvents for polymerization and polymer reactions (2019)
Gómez, Analía Verónica; Biswas, Atanu ; Tadini, Carmen Cecília ; Furtado, Roselayne Ferro ; Alves, Carlucio Roberto ; Cheng, Huai N
Source: Journal of the Brazilian Chemical Society. Unidade: EP
Subjects: SOLVENTE, POLIMERIZAÇÃO, POLÍMEROS (QUÍMICA ORGÂNICA)
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
GÓMEZ, Analía Verónica et al. Use of natural deep eutectic solvents for polymerization and polymer reactions. Journal of the Brazilian Chemical Society, v. 30, n. 4, p. 717-726, 2019Tradução . . Disponível em: https://doi.org/10.21577/0103-5053.20190001. Acesso em: 07 jun. 2024.
APA
Gómez, A. V., Biswas, A., Tadini, C. C., Furtado, R. F., Alves, C. R., & Cheng, H. N. (2019). Use of natural deep eutectic solvents for polymerization and polymer reactions. Journal of the Brazilian Chemical Society, 30( 4), 717-726. doi:10.21577/0103-5053.20190001
NLM
Gómez AV, Biswas A, Tadini CC, Furtado RF, Alves CR, Cheng HN. Use of natural deep eutectic solvents for polymerization and polymer reactions [Internet]. Journal of the Brazilian Chemical Society. 2019 ; 30( 4): 717-726.[citado 2024 jun. 07 ] Available from: https://doi.org/10.21577/0103-5053.20190001
Vancouver
Gómez AV, Biswas A, Tadini CC, Furtado RF, Alves CR, Cheng HN. Use of natural deep eutectic solvents for polymerization and polymer reactions [Internet]. Journal of the Brazilian Chemical Society. 2019 ; 30( 4): 717-726.[citado 2024 jun. 07 ] Available from: https://doi.org/10.21577/0103-5053.20190001
Artigo de periodico
Extraction of soluble sugars from banana puree to obtain a matrix rich in non-starch polysaccharides (2019)
Rayo Mendez, Lina Maria; Gómez, Analía Verónica; Tadini, Carmen Cecília
Source: Food Chemistry. Unidade: EP
Subjects: BANANA, ULTRASSOM, EXTRAÇÃO DE LÍQUIDOS, ALIMENTOS FUNCIONAIS
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ABNT
RAYO MENDEZ, Lina Maria e GÓMEZ, Analía Verónica e TADINI, Carmen Cecília. Extraction of soluble sugars from banana puree to obtain a matrix rich in non-starch polysaccharides. Food Chemistry, v. 294, p. 539-546, 2019Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2019.05.079. Acesso em: 07 jun. 2024.
APA
Rayo Mendez, L. M., Gómez, A. V., & Tadini, C. C. (2019). Extraction of soluble sugars from banana puree to obtain a matrix rich in non-starch polysaccharides. Food Chemistry, 294, 539-546. doi:10.1016/j.foodchem.2019.05.079
NLM
Rayo Mendez LM, Gómez AV, Tadini CC. Extraction of soluble sugars from banana puree to obtain a matrix rich in non-starch polysaccharides [Internet]. Food Chemistry. 2019 ; 294 539-546.[citado 2024 jun. 07 ] Available from: https://doi.org/10.1016/j.foodchem.2019.05.079
Vancouver
Rayo Mendez LM, Gómez AV, Tadini CC. Extraction of soluble sugars from banana puree to obtain a matrix rich in non-starch polysaccharides [Internet]. Food Chemistry. 2019 ; 294 539-546.[citado 2024 jun. 07 ] Available from: https://doi.org/10.1016/j.foodchem.2019.05.079
Artigo de periodico
Effects of microwave and water incorporation on Natural Deep Eutectic Solvents (NADES) and their extraction properties (2018)
Gómez, Analía Verónica; Biswas, Atanu ; Tadini, Carmen Cecília ; Vermillion, Karl; Buttrum, Megan; Cheng, Huai N
Source: Advances in Food Science and Engineering. Unidade: EP
Subjects: SOLVENTE, TECNOLOGIA DE MICRO-ONDAS, PROCESSAMENTO DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
GÓMEZ, Analía Verónica et al. Effects of microwave and water incorporation on Natural Deep Eutectic Solvents (NADES) and their extraction properties. Advances in Food Science and Engineering, v. 2, n. 4, p. 125-135, 2018Tradução . . Disponível em: https://doi.org/10.22606/afse.2018.24004. Acesso em: 07 jun. 2024.
APA
Gómez, A. V., Biswas, A., Tadini, C. C., Vermillion, K., Buttrum, M., & Cheng, H. N. (2018). Effects of microwave and water incorporation on Natural Deep Eutectic Solvents (NADES) and their extraction properties. Advances in Food Science and Engineering, 2( 4), 125-135. doi:10.22606/afse.2018.24004
NLM
Gómez AV, Biswas A, Tadini CC, Vermillion K, Buttrum M, Cheng HN. Effects of microwave and water incorporation on Natural Deep Eutectic Solvents (NADES) and their extraction properties [Internet]. Advances in Food Science and Engineering. 2018 ; 2( 4): 125-135.[citado 2024 jun. 07 ] Available from: https://doi.org/10.22606/afse.2018.24004
Vancouver
Gómez AV, Biswas A, Tadini CC, Vermillion K, Buttrum M, Cheng HN. Effects of microwave and water incorporation on Natural Deep Eutectic Solvents (NADES) and their extraction properties [Internet]. Advances in Food Science and Engineering. 2018 ; 2( 4): 125-135.[citado 2024 jun. 07 ] Available from: https://doi.org/10.22606/afse.2018.24004
Trabalho de evento-resumo
Caracterização de solventes eutéticos profundos naturais (NADES) (2018)
Santos, Catarina Astolfi dos; Gómez, Analía Verónica; Tadini, Carmen Cecília
Source: Simpósio Internacional de Iniciação Científica e Tecnológica da USP - SIICUSP. Conference titles: Simpósio Internacional de Iniciação Científica e Tecnológica da USP - SIICUSP. Unidade: EP
Subjects: TECNOLOGIA QUÍMICA, SOLVENTE
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SANTOS, Catarina Astolfi dos e GÓMEZ, Analía Verónica e TADINI, Carmen Cecília. Caracterização de solventes eutéticos profundos naturais (NADES). 2018, Anais.. São Paulo: Pro-Reitoria de Pesquisa/USP, 2018. Disponível em: https://uspdigital.usp.br/siicusp/siicPublicacao.jsp?codmnu=7210. Acesso em: 07 jun. 2024.
APA
Santos, C. A. dos, Gómez, A. V., & Tadini, C. C. (2018). Caracterização de solventes eutéticos profundos naturais (NADES). In Simpósio Internacional de Iniciação Científica e Tecnológica da USP - SIICUSP. São Paulo: Pro-Reitoria de Pesquisa/USP. Recuperado de https://uspdigital.usp.br/siicusp/siicPublicacao.jsp?codmnu=7210
NLM
Santos CA dos, Gómez AV, Tadini CC. Caracterização de solventes eutéticos profundos naturais (NADES) [Internet]. Simpósio Internacional de Iniciação Científica e Tecnológica da USP - SIICUSP. 2018 ;[citado 2024 jun. 07 ] Available from: https://uspdigital.usp.br/siicusp/siicPublicacao.jsp?codmnu=7210
Vancouver
Santos CA dos, Gómez AV, Tadini CC. Caracterização de solventes eutéticos profundos naturais (NADES) [Internet]. Simpósio Internacional de Iniciação Científica e Tecnológica da USP - SIICUSP. 2018 ;[citado 2024 jun. 07 ] Available from: https://uspdigital.usp.br/siicusp/siicPublicacao.jsp?codmnu=7210
Artigo de periodico
Fermented milk obtained with kefir grains as an ingredient inbreadmaking (2014)
Gómez, Analía Verónica; Ferrero, Cristina ; Puppo, Cecilia; Tadini, Carmen Cecília ; Abraham, Analía G.
Source: International Journal of Food Science & Technology. Unidade: EP
Subjects: PANIFICAÇÃO, LEITE FERMENTADO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
GÓMEZ, Analía Verónica et al. Fermented milk obtained with kefir grains as an ingredient inbreadmaking. International Journal of Food Science & Technology, v. 49, n. 10, p. 2315-2322, 2014Tradução . . Disponível em: https://doi.org/10.1111/ijfs.12548. Acesso em: 07 jun. 2024.
APA
Gómez, A. V., Ferrero, C., Puppo, C., Tadini, C. C., & Abraham, A. G. (2014). Fermented milk obtained with kefir grains as an ingredient inbreadmaking. International Journal of Food Science & Technology, 49( 10), 2315-2322. doi:10.1111/ijfs.12548
NLM
Gómez AV, Ferrero C, Puppo C, Tadini CC, Abraham AG. Fermented milk obtained with kefir grains as an ingredient inbreadmaking [Internet]. International Journal of Food Science & Technology. 2014 ; 49( 10): 2315-2322.[citado 2024 jun. 07 ] Available from: https://doi.org/10.1111/ijfs.12548
Vancouver
Gómez AV, Ferrero C, Puppo C, Tadini CC, Abraham AG. Fermented milk obtained with kefir grains as an ingredient inbreadmaking [Internet]. International Journal of Food Science & Technology. 2014 ; 49( 10): 2315-2322.[citado 2024 jun. 07 ] Available from: https://doi.org/10.1111/ijfs.12548
Artigo de periodico
Emulsifiers: effects on quality of fibre-enriched wheat bread (2013)
Gómez, Analía Verónica; Buchner, Diana; Tadini, Carmen Cecília ; Añon, Maria C; Puppo, Maria C
Source: Food and Bioprocess Technology. Unidade: EP
Subjects: AMIDO, FARINHA DE TRIGO, EMULSIFICANTES, PANIFICAÇÃO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
GÓMEZ, Analía Verónica et al. Emulsifiers: effects on quality of fibre-enriched wheat bread. Food and Bioprocess Technology, v. 6, p. 1228–1239, 2013Tradução . . Disponível em: https://doi.org/10.1007/s11947-011-0772-7. Acesso em: 07 jun. 2024.
APA
Gómez, A. V., Buchner, D., Tadini, C. C., Añon, M. C., & Puppo, M. C. (2013). Emulsifiers: effects on quality of fibre-enriched wheat bread. Food and Bioprocess Technology, 6, 1228–1239. doi:10.1007/s11947-011-0772-7
NLM
Gómez AV, Buchner D, Tadini CC, Añon MC, Puppo MC. Emulsifiers: effects on quality of fibre-enriched wheat bread [Internet]. Food and Bioprocess Technology. 2013 ; 6 1228–1239.[citado 2024 jun. 07 ] Available from: https://doi.org/10.1007/s11947-011-0772-7
Vancouver
Gómez AV, Buchner D, Tadini CC, Añon MC, Puppo MC. Emulsifiers: effects on quality of fibre-enriched wheat bread [Internet]. Food and Bioprocess Technology. 2013 ; 6 1228–1239.[citado 2024 jun. 07 ] Available from: https://doi.org/10.1007/s11947-011-0772-7

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