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Artigo de periodico
Effect of vegetal-oil emulsion and passion fruit peel-powder on sensory acceptance of functional yogurt (2015)
Perina, Natália Pratis; Granato, D; Hirota, Claudia Y; Cruz, A. G; Bogsan, Cristina Stewart Bittencourt ; Oliveira, Maricê Nogueira de
Source: Food Research International. Unidade: FCF
Subjects: IOGURTE, ALIMENTOS FUNCIONAIS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
PERINA, Natália Pratis et al. Effect of vegetal-oil emulsion and passion fruit peel-powder on sensory acceptance of functional yogurt. Food Research International, v. 70, p. 134-141, 2015Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2015.01.014. Acesso em: 03 jun. 2024.
APA
Perina, N. P., Granato, D., Hirota, C. Y., Cruz, A. G., Bogsan, C. S. B., & Oliveira, M. N. de. (2015). Effect of vegetal-oil emulsion and passion fruit peel-powder on sensory acceptance of functional yogurt. Food Research International, 70, 134-141. doi:10.1016/j.foodres.2015.01.014
NLM
Perina NP, Granato D, Hirota CY, Cruz AG, Bogsan CSB, Oliveira MN de. Effect of vegetal-oil emulsion and passion fruit peel-powder on sensory acceptance of functional yogurt [Internet]. Food Research International. 2015 ; 70 134-141.[citado 2024 jun. 03 ] Available from: https://doi.org/10.1016/j.foodres.2015.01.014
Vancouver
Perina NP, Granato D, Hirota CY, Cruz AG, Bogsan CSB, Oliveira MN de. Effect of vegetal-oil emulsion and passion fruit peel-powder on sensory acceptance of functional yogurt [Internet]. Food Research International. 2015 ; 70 134-141.[citado 2024 jun. 03 ] Available from: https://doi.org/10.1016/j.foodres.2015.01.014
Artigo de periodico
Effects os partially replacing skimmed milk powder with dairy ingredients on rheology, sensory profiling, and microstructure of probiotic stirred-type yogurt during cold storage (2011)
Marafon, Ana Paula; Sumi, Adriana; Granato, D; Alcantara, Maria Regina; Tamime, Adnan Yahia; Oliveira, Marice
Source: Journal of Dairy Science. Unidades: IQ, FCF
Subjects: PROBIÓTICOS, ALIMENTOS FORTIFICADOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
MARAFON, Ana Paula et al. Effects os partially replacing skimmed milk powder with dairy ingredients on rheology, sensory profiling, and microstructure of probiotic stirred-type yogurt during cold storage. Journal of Dairy Science, v. 94, n. 11, p. 5330-5340, 2011Tradução . . Disponível em: https://doi.org/10.3168/jds.2011-4366. Acesso em: 03 jun. 2024.
APA
Marafon, A. P., Sumi, A., Granato, D., Alcantara, M. R., Tamime, A. Y., & Oliveira, M. (2011). Effects os partially replacing skimmed milk powder with dairy ingredients on rheology, sensory profiling, and microstructure of probiotic stirred-type yogurt during cold storage. Journal of Dairy Science, 94( 11), 5330-5340. doi:10.3168/jds.2011-4366
NLM
Marafon AP, Sumi A, Granato D, Alcantara MR, Tamime AY, Oliveira M. Effects os partially replacing skimmed milk powder with dairy ingredients on rheology, sensory profiling, and microstructure of probiotic stirred-type yogurt during cold storage [Internet]. Journal of Dairy Science. 2011 ; 94( 11): 5330-5340.[citado 2024 jun. 03 ] Available from: https://doi.org/10.3168/jds.2011-4366
Vancouver
Marafon AP, Sumi A, Granato D, Alcantara MR, Tamime AY, Oliveira M. Effects os partially replacing skimmed milk powder with dairy ingredients on rheology, sensory profiling, and microstructure of probiotic stirred-type yogurt during cold storage [Internet]. Journal of Dairy Science. 2011 ; 94( 11): 5330-5340.[citado 2024 jun. 03 ] Available from: https://doi.org/10.3168/jds.2011-4366
Artigo de periodico
Assessing the association between phenolic compounds and the antioxidant activity of Brazilian red wines using chemometrics (2010)
Granato, D; Katayama, F. C. U; Castro, Inar Alves de
Source: LWT - Food Science and Technology. Unidade: FCF
Subjects: VINHO, ANTIOXIDANTES (ATIVIDADE)
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
GRANATO, D e KATAYAMA, F. C. U e CASTRO, Inar Alves de. Assessing the association between phenolic compounds and the antioxidant activity of Brazilian red wines using chemometrics. LWT - Food Science and Technology, v. 43, n. 10, p. 1542-1549, 2010Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2010.05.031. Acesso em: 03 jun. 2024.
APA
Granato, D., Katayama, F. C. U., & Castro, I. A. de. (2010). Assessing the association between phenolic compounds and the antioxidant activity of Brazilian red wines using chemometrics. LWT - Food Science and Technology, 43( 10), 1542-1549. doi:10.1016/j.lwt.2010.05.031
NLM
Granato D, Katayama FCU, Castro IA de. Assessing the association between phenolic compounds and the antioxidant activity of Brazilian red wines using chemometrics [Internet]. LWT - Food Science and Technology. 2010 ; 43( 10): 1542-1549.[citado 2024 jun. 03 ] Available from: https://doi.org/10.1016/j.lwt.2010.05.031
Vancouver
Granato D, Katayama FCU, Castro IA de. Assessing the association between phenolic compounds and the antioxidant activity of Brazilian red wines using chemometrics [Internet]. LWT - Food Science and Technology. 2010 ; 43( 10): 1542-1549.[citado 2024 jun. 03 ] Available from: https://doi.org/10.1016/j.lwt.2010.05.031

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