Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Emelda Orlando Simbine"'
Autor:
Emelda Orlando Simbine-Ribisse, Níura Madalena Bila, Agnaldo Joaquim Manhiça, Cristiano João Macuamule, Adriana Pavesi Arisseto Bragotto
Publikováno v:
Food Chemistry Advances, Vol 5, Iss , Pp 100822- (2024)
The improper use of antibiotics in animal production in Africa may result in antibiotic residues (AR's) in food, and it represents a risk to public health. However, there is scarce information on the rate of AR's in dairy products. This systematic re
Externí odkaz:
https://doaj.org/article/0c3e34c2d1fb41ffa0ce9c768cae2c10
Autor:
Dariane Beatriz Schoffen Enke, Larissa da Cunha Rodrigues, Carmen Silvia Fávaro-Trindade, Judite Lapa-Guimarães, Emelda Orlando Simbine, Elisabete Maria Macedo Viegas, Maria Fernanda de Castro Burbarelli
Publikováno v:
Food Science and Technology, Volume: 42, Article number: e46420, Published: 21 JUN 2021
Food Science and Technology, Issue: ahead, Published: 21 JUN 2021
SciELO
Repositório Institucional da UNESP
Universidade Estadual Paulista (UNESP)
instacron:UNESP
Repositório Institucional da USP (Biblioteca Digital da Produção Intelectual)
Universidade de São Paulo (USP)
instacron:USP
Food Science and Technology v.42 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology (2021)
Food Science and Technology, Issue: ahead, Published: 21 JUN 2021
SciELO
Repositório Institucional da UNESP
Universidade Estadual Paulista (UNESP)
instacron:UNESP
Repositório Institucional da USP (Biblioteca Digital da Produção Intelectual)
Universidade de São Paulo (USP)
instacron:USP
Food Science and Technology v.42 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology (2021)
Made available in DSpace on 2021-07-14T10:21:48Z (GMT). No. of bitstreams: 0 Previous issue date: 2021-06-21. Added 1 bitstream(s) on 2021-07-14T11:28:21Z : No. of bitstreams: 1 S0101-20612021005032203.pdf: 1030716 bytes, checksum: 507e841a4ac80b26a6
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d193e8ddd589772b1b850597a2a4ccbe
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100555&lng=en&tlng=en
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100555&lng=en&tlng=en
Autor:
Carlos Humberto Corassin, Eliana Setsuko Kamimura, Judite Lapa-Guimarães, Larissa da Cunha Rodrigues, Emelda Orlando Simbine, Carlos Augusto Fernandes de Oliveira
Publikováno v:
Repositório Institucional da USP (Biblioteca Digital da Produção Intelectual)
Universidade de São Paulo (USP)
instacron:USP
Food Science and Technology, Volume: 39, Issue: 4, Pages: 793-802, Published: 27 JUN 2019
Food Science and Technology
Food Science and Technology v.39 n.4 2019
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Issue: ahead, Published: 27 JUN 2019
Universidade de São Paulo (USP)
instacron:USP
Food Science and Technology, Volume: 39, Issue: 4, Pages: 793-802, Published: 27 JUN 2019
Food Science and Technology
Food Science and Technology v.39 n.4 2019
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Issue: ahead, Published: 27 JUN 2019
Silver nanoparticles (AgNPs) are antimicrobial agents that have a wide spectrum of action, including against pathogenic bacteria and spoilage fungi. However, their mechanism of action is not completely clarified. Nowadays, scientific interest on biol
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::515adb5a83773a11117f7a3194fb62c4
Autor:
Belisário Moiane, Custodia Mucavele Macuamule, Pricila Veiga-Santos, Emelda Orlando Simbine, Waldemar Gastoni Venturini Filho
Publikováno v:
Brazilian Journal of Food Research. 9:157
Consumers are demanding for healthier and safe products. In this context, we proposed the development of an intelligent sheep milk yogurt, with a natural coloring agent, that changes color as the acidity increases, an indicative of shelf life decay.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3b08a69132b04188292e523b423b81ec
https://doi.org/10.3895/rebrapa.v9n3.8639
https://doi.org/10.3895/rebrapa.v9n3.8639