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Faculdade de Engenharia de Alimentos
Departamento de Tecnologia de Alimentos
Produções / Artigos publicados em periódicos
Artigos publicados em periódicos especializados arbitrados
Circulação Nacional
1.
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LEITE JÚNIOR, B. R. C.; TRIBST, A. A. N.; OLIVEIRA, M. M.; CRISTIANINI, Marcelo; Characterization of rennet-induced gels using calf rennet processed by high pressure homogenization: Effects on proteolysis, whey separation, rheological properties and microstructure, 12/2014, Innovative Food Science & Emerging Technologies,Vol. 26, pp.517-524, Amsterdam, Reino Unido, 2014
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2.
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LEITE, T. S.; CRISTIANINI, Marcelo; AUGUSTO, P. E. D.; The Use of High Pressure Homogenization (HPH) to Reduce Consistency of Concentrated Orange Juice (COJ), 12/2014, Innovative Food Science & Emerging Technologies,Vol. 26, pp.124-133, Amsterdam, Reino Unido, 2014 *
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3.
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FERRARI, Maria Cristina; CHANG, Yoon Kil; A comparative study among methods used for wheat flour analysis and for measurements of gluten properties using the Wheat Gluten Quality Analyser (WGQA), 04/2014, Ciência e Tecnologia de Alimentos (Impresso),Vol. 34, Fac. 2, pp.235-242, Campinas, SP, Brasil, 2014
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4.
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RODRIGUES, LM; ALCAZAR-ALAY, SC; PETENATE, AJ; MEIRELES, M. A. A.; Bixin extraction from defatted annatto seeds, 03/2014, Academie des Sciences. Comptes Rendus. Chimie,Vol. 17, Fac. 3, pp.268-283, Cedex, França, 2014
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5.
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SANTOS, C. A.; MING, C. C.; GONÇALVES, Lireny Ap.G.; Emulsifiers: acting as modifiers of the crystallization behaviour of fats, 03/2014, Ciência Rural (UFSM. Impresso),Vol. 44, Fac. 3, pp.567-574, Santa Maria, RS, Brasil, 2014
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6.
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CAVALCANTE, D. A.; LEITE JÚNIOR, B. R. C.; TRIBST, A. A. N.; CRISTIANINI, Marcelo; INATIVAÇÃO DE Escherichia coli O157:H7 E Bacillus subtilis POR ÁGUA OZONIZADA, 01/2014, Boletim do Centro de Pesquisa e Processamento de Alimentos (Online),Vol. 32, pp.105-112, Curitiba, PR, Brasil, 2014
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7.
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PERALES, N. S. B.; STEEL, C. J.; Effect of the concentrations of maltogenic alpha-amylase and fat on the technological and sensory quality of cakes, 01/2014, Ciência e Tecnologia de Alimentos (Impresso),Vol. 34, pp.1-1, Campinas, SP, Brasil, 2014
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8.
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MELLO GARRIDO, Patrícia; STEEL, C. J.; Physicochemical and sensory characteristics of pan bread samples from the Brazilian market, 01/2014, Ciência e Tecnologia de Alimentos (Impresso),Vol. 34, pp.1-1, Campinas, SP, Brasil, 2014
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9.
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VOORPOSTEL, C. R.; SILVA, M. B. L.; BOLINI, Helena Maria Andre; Sensory profile and drivers of liking for grape nectar among smoker and nonsmoker consumers, 01/2014, Ciência e Tecnologia de Alimentos (Impresso),Vol. 34, Fac. 1, pp.164-173, Campinas, SP, Brasil, 2014
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10.
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BOTTI, L. C. M.; BOCOLI, Paula; LETTRY LEBER, Ana Silvia; PARADA, Leticia; TRIBST, A. A. N.; CRISTIANINI, Marcelo; SANITATION OF PLASTIC BOTTLES USING OZONATED WATER, 01/2014, Foodservice Research International,Vol. 21, pp.1375-1379, Trumbull, Estados Unidos da América, 2014
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11.
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CAVALCANTE, D. A.; LEITE JÚNIOR, B. R. C.; TRIBST, A. A. N.; CRISTIANINI, Marcelo; Avaliação da qualidade microbiológica de alface americana in natura e minimamente processada comercializada no município de Santo André, SP, 01/2014, Higiene Alimentar,Vol. 28, pp.230-231, São Paulo, SP, Brasil, 2014
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12.
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LEITE JÚNIOR, B. R. C.; TRIBST, A. A. N.; CRISTIANINI, Marcelo; Proteolytic and milk-clotting activities of calf rennet processed by high pressure homogenization and the influence on the rheological behavior of the milk coagulation process, 01/2014, Innovative Food Science & Emerging Technologies,Vol. 21, pp.44-49, Amsterdam, Reino Unido, 2014
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13.
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FERNANDES, GD; MOREDA, W; ARELLANO, Daniel Barrera; RUIZ, G.; FERREIRA, Pedro; EBERLIN, M.N.; ALBERICI, RM; TAG, DAG and FFA Profiles of Dry-Cured Ham by Easy Ambient Sonic-Spray Ionization Mass Spectrometry After Thermal Imprinting, 01/2014, Journal of the Brazilian Chemical Society (Online),Vol. 00, pp.1-3, Butanta, SP, Brasil, 2014 *
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14.
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FERRARI, Maria Cristina; CLERICI, M. T. P. S.; CHANG, Yoon Kil; A comparative study among methods used for wheat flour analysis and for measurements of gluten properties using the Wheat Gluten Quality Analyser (WGQA), 01/2014, Olam: Ciência & Tecnologia (Rio Claro. Online),Vol. 34, pp.235-242, Rio Claro, SP, Brasil, 2014
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15.
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CLERICI, M. T. P. S.; SILVA, R. H. L.; OLIVEIRA, L.C; SANTOS, MS; MORAES, A. L. L.; CLARÊTO, S. S.; Escurecimento enzimático: uma aula prática, 01/2014, Revista Brasileira de Ensino de Bioquímica e Biologia Molecular,Vol. 12, pp.77-95, São Paulo, SP, Brasil, 2014
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16.
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CAVALCANTE, D. A.; LEITE JÚNIOR, B. R. C.; TRIBST, A. A. N.; CRISTIANINI, Marcelo; Sanitização de alface americana com água ozonizada para inativação de Escherichia coli O157:H7, 01/2014, Segurança Alimentar e Nutricional,Vol. 21, pp.373-378, Campinas, SP, Brasil, 2014
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17.
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SCHMIDT, F.L.; VIEIRA, L. R.; Cinética de Degradação da Atividade Diastásica com o Aquecimento do Mel, 01/2014, UNOPAR Científica. Ciências Humanas e Educação,Vol. 13, pp.35-38, Londrina, PR, Brasil, 2014
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Circulação Internacional
1.
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ELOY DIAS, RAFAEL CARLOS; FARIA, A. F.; MERCADANTE, Adriana Zerlotti; BRAGAGNOLO, N.; BENASSI, Marta de Toledo; Roasting process affects the profile of diterpenes in coffee, 12/2014, European Food Research & Technology (Print),Vol. 239, Fac. 6, pp.961-970, Heidelberg, Alemanha, 2014
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2.
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PERTUZATTI, PB; BARCIA, M. T.; RODRIGUES, D.; DA CRUZ, PN; HERMOSIN-GUTIERREZ, I; SMITH, R; GODOY, Helena Teixeira; Antioxidant activity of hydrophilic and lipophilic extracts of Brazilian blueberries, 12/2014, Food Chemistry,Vol. 164, Fac., pp.81-88, Barking, Reino Unido, 2014
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3.
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PORTO, B. C.; CRISTIANINI, Marcelo; Evaluation of cashew tree gum (Anacardium occidentale L.) emulsifying properties, 12/2014, Lebensmittel-Wissenschaft + Technologie / Food Science + Technology.,Vol. 59, Fac. 2, pp.1325-1331, London, Reino Unido, 2014
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4.
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CARARETO, N. D. D.; CASTAGNARO, T; COSTA, M. C.; MEIRELLES, Antonio J.de Almeida; The binary (solid plus liquid) phase diagrams of (caprylic or capric acid) + (1-octanol or 1-decanol), 11/2014, Journal of Chemical Thermodynamics,Vol. 78, pp.99-108, London, Reino Unido, 2014 *
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5.
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ROCHA, T. S.; HERNANDEZ, LM; CHANG, Yoon Kil; LINDMARK, Gunilla; Impact of germination and enzymatic hydrolysis of cowpea bean (Vigna unguiculata) on the generation of peptides capable of inhibiting dipeptidyl peptidase IV, 10/2014, Food Research International,Vol. 64, Fac., pp.799-809, Barking, Reino Unido, 2014
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6.
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RIBEIRO, A. P. B.; MASUCHI, M. H.; MIYASAKI, E. K.; DOMINGUES, M. A. F.; STROPPA, V. L. Z.; KIECKBUSCH, Theo Guenter; Crystallization modifiers in lipid systems, 10/2014, Journal of Food Science and Technology,Mysore, Índia, 2014
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7.
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BARCIA, M. T.; PERTUZATTI, PB; GOMEZ-ALONSO, S; GODOY, Helena Teixeira; HERMOSIN-GUTIERREZ, I; Phenolic composition of grape and winemaking by-products of Brazilian hybrid cultivars BRS Violeta and BRS Lorena, 09/2014, Food Chemistry,Vol. 159, Fac., pp.95-105, Barking, Reino Unido, 2014
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8.
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NOGUEIRA, L. C.; COURI, S; TRUGO, NF; LOLLO, P. C. B.; The effect of different alcoholic beverages on blood alcohol levels, plasma insulin and plasma glucose in humans, 09/2014, Food Chemistry,Vol. 158, Fac., pp.527-533, Barking, Reino Unido, 2014
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9.
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PORTO, B. C.; AUGUSTO, P. E. D.; CRISTIANINI, Marcelo; A Comparative Study Between Technological Properties of Cashew Tree Gum and Arabic Gum, 09/2014, Journal of Polymers and the Environment,Vol. 22, pp.30-30, New York, Estados Unidos da América, 2014 *
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10.
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PINHO, C. R. G.; OLIVEIRA, M. M.; TRIBST, A. A. N.; CRISTIANINI, Marcelo; LEITE JÚNIOR, B. R. C.; ATIVIDADE PROTEOLÍTICA DE PROTEASE PRODUZIDA POR Pseudomonas fluorescens IB 2312 EM LEITE DESNATADO SUBMETIDO AO PROCESSO DE HOMOGENEIZAÇÃO À ALTA PRESSÃO, 09/2014, Revista do Instituto de Laticínios Candido Tostes,Vol. 69, Fac. 4, pp.289-296, Juiz de Fora-MG, MG, Brasil, 2014
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11.
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SERPELONI, Juliana Mara; COLUS, IMD; DE OLIVEIRA, FS; AISSA, ALEXANDRE FERRO; MERCADANTE, Adriana Zerlotti; MARIA DE LOURDES PIRES, Bianchi; GREGGI ANTUNES, Lusânia Maria; Diet carotenoid lutein modulates the expression of genes related to oxygen transporters and decreases DNA damage and oxidative stress in mice, 08/2014, Food and Chemical Toxicology,Vol. 70, Fac., pp.205-213, Oxford, Reino Unido, 2014
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12.
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DE SOUZA, VR; PEREIRA, PAP; DA SILVA, TLT; DE OLIVEIRA LIMA, Luiz Carlos de Oliveira Lima; PIO, rafael pio; QUEIROZ, Fabiana; Determination of the bioactive compounds, antioxidant activity and chemical composition of Brazilian blackberry, red raspberry, strawberry, blueberry and sweet cherry fruits, 08/2014, Food Chemistry,Vol. 156, Fac., pp.362-368, Barking, Reino Unido, 2014
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13.
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BARCIA, M. T.; PERTUZATTI, PB; RODRIGUES, D.; GOMEZ-ALONSO, S; HERMOSIN-GUDERREZ, I; GODOY, Helena Teixeira; Occurrence of low molecular weight phenolics in Vitis vinifera red grape cultivars and their winemaking by-products from Sao Paulo (Brazil), 08/2014, Food Research International,Vol. 62, Fac., pp.500-513, Barking, Reino Unido, 2014
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14.
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PRADO-SILVA, L; AZEVEDO, Luiz; OLIVEIRA, JAC; MOREIRA, APM; SCHMIELE, M; CHANG, Yoon Kil; PAULA, F.B.A.; CLERICI, M. T. P. S.; Sesame and resistant starch reduce the colon carcinogenesis and oxidative stress in 1,2-dimethylhydrazine-induced cancer in Wistar rats, 08/2014, Food Research International,Vol. 62, Fac., pp.609-617, Barking, Reino Unido, 2014
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15.
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CÔNSOLO, N.R.B.; GARDINAL, Rodrigo; GANDRA, J.R; FREITAS JÚNIOR, J.E.; RENNÓ, F.P; SANTANA, M.H.A; PFLANZER JUNIOR, S. B.; PEREIRA, ASC; High levels of whole raw soybean in diets for Nellore bulls in feedlot: effect on growth performance, carcass traits and meat quality, 08/2014, Journal of Animal Breeding and Genetics (1986),Vol. 1, Berlin, Alemanha, 2014
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16.
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MAXIMO, G. J.; COSTA, M. C.; MEIRELLES, Antonio J.de Almeida; The Crystal-T algorithm: a new approach to calculate the SLE of lipidic mixtures presenting solid solutions, 08/2014, PCCP. Physical Chemistry Chemical Physics (Print),Vol. 16, Fac. 31, pp.16740-16754, Cambridge, Reino Unido, 2014
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17.
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ALMEIDA, E. L.; STEEL, C. J.; CHANG, Yoon Kil; Par-Baked Bread Technology: Formulation and Process Studies to Improve Quality, 07/2014, Critical Reviews in Food Science and Nutrition,Vol. 1, Boca Raton, Estados Unidos da América, 2014
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18.
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PIZARRO, P.L.; ALMEIDA, E. L.; HUBINGER, Míriam Dupas; CHANG, Yoon Kil; COELHO, A.S.; SAMMAN, Norma Cristina; Functional bread with n-3 alpha linolenic acid from whole chia (Salvia hispanica L.) flour, 07/2014, Journal of Food Science and Technology,Vol. 3, pp.213-300, Mysore, Índia, 2014 *
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19.
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REIS, É. M.; COELHO, R. S.; GRIMALDI, Renato; ANSCHAU, A.; SILVA, L. M. C. F. L.; CHAAR, J. D. S.; FRANCO, Telma Teixeira; In Situ Transesterification from Oleaginous Yeast Biomass, 06/2014, Chemical Engineering Transactions,Vol. 38, pp.319-324, Sorrento, Itália, 2014 *
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20.
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CRISTIANINI, Marcelo; LEITE, T. S.; AUGUSTO, P. E. D.; Processing Frozen Concentrated Orange Juice (FCOJ) by High Pressure Homogenization (HPH) Technology: Changes in the Viscoelastic Properties, 06/2014, Food Engineering Reviews,Vol. 6, pp.1-14, New York, NY, Estados Unidos da América, 2014
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21.
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FERNANDES, A.M.A.p.; LINS, RD; FERNANDES, AMAP; FERNANDES, GD; ARELLANO, Daniel Barrera; DE SÁ, G.F.; EBERLIN, M.N.; ALBERICI, Rosana; Desorption/ionization efficiencies of triacylglycerols and phospholipids via EASI-MS, 05/2014, Journal of Mass Spectrometry (Print),Vol. 49, Fac. 5, pp.2-2, Hoboken, NJ, Estados Unidos da América, 2014 *
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22.
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GIGANTE,, M.L.; MACIEL, G. M.; CHAVES, K. S.; GROSSO, Carlos R. Ferreira; GIGANTE, Mirna Lucia; Microencapsulation of Lactobacillus acidophilus La-5 by spray-drying using sweet whey and skim milk as encapsulating materials, 04/2014, Journal of Dairy Science,Vol. 97, Fac. 4, pp.1991-1998, Champaign, Estados Unidos da América, 2014 *
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23.
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POLSKI, V. R.; SCHMIDT, F.L.; VITALI, A. A.; MARSAIOLI JR., Antonio; RAGHAVAN, Vijaya G. S.; Rheological Analysis of Sucrose Solution at High Temperatures Using a Microwave-Heated Pressurized Capillary Rheometer, 04/2014, Journal of Food Science,Vol. 79, Fac. 4, pp.1-3, Chicago, IL, Estados Unidos da América, 2014 *
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24.
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PEDRAS, MM; TRIBST, A. A. N.; CRISTIANINI, Marcelo; Effects of high-pressure homogenisation on physicochemical characteristics of partially skimmed milk, 03/2014, International Journal of Food Science & Technology (Print),Vol. 49, Fac. 3, pp.861-866, London, Reino Unido, 2014
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25.
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MAGANHA, LC; ROSIM, RE; VENTURA, C. E. H.; CRUZ, A. G.; FARIA, José Assis F.; OLIVEIRA, Carlos Augusto F. de; Viability of probiotic bacteria in fermented skim milk produced with different levels of milk powder and sugar, 02/2014, International Journal of Dairy Technology (Print),Vol. 67, Fac. 1, pp.89-94, Oxford, Estados Unidos da América, 2014
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26.
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MATSUURA, ANI BEATRIZ JACKISCH; SANTOS, L. S.; EBERLIN, M.N.; FARIA, A. F.; MATSUURA, T; GROSSMAN, M. J.; DURRANT, Lucia Regina; Production and Characterization of Surface-active Compounds from Gordonia amicalis, 01/2014, Brazilian Archives of Biology and Technology (Impresso),Vol. 57, Fac. 1, pp.138-144, Curitiba, PR, Brasil, 2014 *
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27.
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PEREIRA, G. G.; ALBERICI, RM; FERNANDES, GD; CUNHA, I. B. S.; EBERLIN, M.N.; DOBARGANES, Maria Carmem; DARODA, Romeu J; ARELLANO, Daniel Barrera; Ambient sonic-spray ionization mass spectrometry for rapid monitoring of secondary oxidation products in biodiesel, 01/2014, European Journal of Lipid Science and Technology (Print),Vol. 116, pp.952-960, Weinheim, Alemanha, 2014 *
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28.
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KIYATAKA, PHM; DANTAS, ST; PALLONE, J. A. L.; Method for assessing lead, cadmium, mercury and arsenic in high-density polyethylene packaging and study of the migration into yoghurt and simulant, 01/2014, Food Additives & Contaminants: Part A - Chemistry, Analysis, Control, Exposure & Risk Assessment,Vol. 31, Fac. 1, pp.156-163, Oxfordshire, Reino Unido, 2014
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29.
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USHIKUBO, FY; LOPES DA CUNHA, Rosiane; Stability mechanisms of liquid water-in-oil emulsions, 01/2014, Food Hydrocolloids,Vol. 34, Fac. 1, pp.145-153, Amsterdam, Holanda, 2014
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30.
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RIBEIRO, M. C. E.; CHAVES,, Karina S; TENÓRIO, C. G. M. S. C.; INFANTE, FNS; GROSSO, Carlos R. Ferreira; GIGANTE, Mirna Lucia; Effect of microencapsulation of Lactobacillus acidophilus LA-5 on physicochemical, sensory and microbiological characteristics of stirred probiotic yoghurt, 01/2014, Food Research International,Vol. 66, pp.424-431, Barking, Reino Unido, 2014 *
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31.
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LIGIÉRO, C. B. P.; PFLANZER JUNIOR, S. B.; CRUZ, A. G.; FELÍCIO, Pedro Eduardo de; BOLINI, Helena Maria Andre; Sensory descriptive profiling and consumers preferences of beef strip loin steaks, 01/2014, Food Research International,Vol. 59, pp.76-84, Barking, Reino Unido, 2014 *
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32.
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PRADO-SILVA, L; AZEVEDO, L. C. de; OLIVEIRA, JAC; MOREIRA, M.; SCHMIELE, M.; CHANG, Yoon Kil; CLERICI, M. T. P. S.; Sesame and resistant starch reduce the colon carcinogenesis and oxidative stress in 1,2-dimetilhydrazine-induced cancer in Wistar rats, 01/2014, Food Research International,Vol. 62C, pp.609-617, Barking, Reino Unido, 2014
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33.
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NAKAMURA, C.; C MESSIAS, V.; MORGANO, Marcelo Antonio,; HAYAKAWA, FM; RODRIGUES POLLONIO, Marise Aparecida; Textural, microstructural and sensory properties of reduced sodium frankfurter sausages containing mechanically deboned poultry meat and blends of chloride salts, 01/2014, Food Research International,Vol. 66, pp.29-35, Barking, Reino Unido, 2014
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34.
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LIMA, D. C. N.; SCHMIDT, F.L.; DESENVOLVIMENTO DE UM PREPARADO EM PÓ PARA SUCO DE BANANA PROBIÓTICO, 01/2014, Historia Magistra: Rivista di Storia Critica,Vol. 26, pp.1231-1234, Milan, Itália, 2014
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35.
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LOLLO, P. C. B.; AMAYA-FARFÁN, Jaime; FARIA, I.C.; SALGADO, J.V.V.; CHACON-MIKAHIL, M. P. T.; CRUZ, A. G.; OLIVEIRA, C.A.F.; MONTAGNER, PC; ARRUDA, M.; Hydrolysed whey protein reduces muscle damage markers in Brazilian elite soccer players compared with whey protein and maltodextrin. A twelve-week in-championship intervention, 01/2014, International Dairy Journal,Vol. 34, Fac. 1, pp.19-24, Barking, Inglaterra, 2014
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36.
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CASTRO, C. D. P. C.; FARIA, José Assis F.; DANTAS, Tiago Bassani Hellmeister; Evaluating the Performance of Coconut Fiber and Wood Straw as Cushioning Materials to Reduce Injuries of Papaya and Mango during Transportation, 01/2014, International Journal of Advanced Packaging Technology,Vol. 2, pp.84-95, NCR Delhi, Índia, 2014
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37.
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DOZENA DOMINGOS, Ligia; XAVIER, Ana Augusta Odorissi; MERCADANTE, Adriana Zerlotti; PETENATE, Ademir José; JORGE, R.A.; VIOTTO, Walkíria Hanada; Oxidative stability of yogurt with added lutein dye, 01/2014, Journal of Dairy Science,Vol. 97, pp.616-623, Champaign, Estados Unidos da América, 2014 *
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38.
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PORTO, B. C.; CRISTIANINI, Marcelo; Evaluation of cashew tree gum (Anacardium occidentale L.) emulsifying properties, 01/2014, Lebensmittel-Wissenschaft + Technologie / Food Science + Technology.,Vol. xxx, pp.1-7, London, Reino Unido, 2014
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39.
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SPERANZA, P.; RIBEIRO, A. P. B.; LOPES DA CUNHA, Rosiane; MACEDO, J. A.; MACEDO, G. A.; Influence of emulsion droplet size on antimicrobial activity of interesterified Amazonian oils, 01/2014, Lebensmittel-Wissenschaft + Technologie / Food Science + Technology.,Vol. 1, pp.207-212, London, Reino Unido, 2014 *
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40.
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MORAIS, EC; CRUZ, A. G.; FARIA, José Assis F.; BOLINI, Helena Maria Andre; Prebiotic gluten-free bread: Sensory profiling and drivers of liking, 01/2014, Lebensmittel-Wissenschaft + Technologie / Food Science + Technology.,Vol. 55, Fac. 1, pp.248-254, London, Reino Unido, 2014
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41.
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SANTOS, B. A.; CAMPAGNOL, P. C. B.; MORGANO, Marcelo Antonio,; RODRIGUES POLLONIO, Marise Aparecida; Monosodium glutamate, disodium inosinate, disodium guanylate, lysine and taurine improve the sensory quality of fermented cooked sausages with 50% and 75% replacement of NaCl with KCl, 01/2014, Meat Science,Vol. 96, Fac. 1, pp.509-513, Barking, Reino Unido, 2014
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42.
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EFRAIM, P.; RAMOS, S. N. M.; SALAZAR, M. M.; PEREIRA, Goncalo Amarante G.; Plant and metagenomic DNA extraction of mucilaginous seeds, 01/2014, MethodsX,Vol. 1, pp.225-228, Amsterdam, Holanda, 2014 *
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43.
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VENTURINI, AC; FARIA, José Assis F.; OLINDA, RA; CONTRERAS-CASTILLO, CJ; Shelf Life of Fresh Beef Stored in Master Packages with Carbon Monoxide and High Levels of Carbon Dioxide, 01/2014, Packaging Technology & Science (Print),Vol. 27, Fac. 1, pp.29-35, Sussex, Reino Unido, 2014
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44.
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KONTA, EM; RIBEIRO ALMEIDA, Mara; AMARAL, C. L.; DARIN, Joana DÀrc Castania; ROSSO, V. V.; MERCADANTE, Adriana Zerlotti; GREGGI ANTUNES, Lusânia Maria; MARIA DE LOURDES PIRES, Bianchi; Evaluation of the Antihypertensive Properties of Yellow Passion Fruit Pulp (Passiflora edulis Sims f. flavicarpa Deg.) in Spontaneously Hypertensive Rats, 01/2014, PTR. Phytotherapy Research,Vol. 28, Fac. 1, pp.28-32, Sussex, Inglaterra, 2014
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45.
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OLIVEIRA, M. E.; NABESHIMA, E. H.; CLERICI, M. T. P. S.; AVALIAÇÃO SENSORIAL E TECNOLÓGICA DE COOKIES DESENVOLVIDOS COM FARINHA DESENGORDURADA DE GERGELIM E AMIDO RESISTENTE, 01/2014, Revista Agrotecnologia,Vol. 5, pp.115-128, Anápolis, GO, Brasil, 2014
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46.
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CAVALCANTE, D. A.; LEITE JÚNIOR, B. R. C.; TRIBST, A. A. N.; CRISTIANINI, Marcelo; USO DE OZÔNIO GASOSO NA SANITIZAÇÃO DE CÂMARAS FRIGORÍFICAS, 01/2014, Revista do Instituto de Laticínios Candido Tostes,Vol. 69, pp.121-128, Juiz de Fora-MG, MG, Brasil, 2014
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47.
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PRADO, J M; VEGGI, P. C.; MEIRELES, M. A. A.; Supercritical Fluid Extraction Of Lemon Verbena (sf Aloysia triphylla): Process Kinetics and Scale-Up, Extract Chemical Composition and Antioxidant Activity, and Economic Evaluation, 01/2014, Separation Science and Technology (Print),Vol. 49, Fac. 4, pp.569-579, Philadelphia, Estados Unidos da América, 2014
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* Esta produção está associada também a outros órgãos
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