Zobrazeno 1 - 4
of 4
pro vyhledávání: '"do Prado Silva JT"'
Autor:
do Prado Silva JT; Institute of Biosciences, Humanities and Exact Sciences (Ibilce), São Paulo State University, Cristóvão Colombo 2265, São José do Rio Preto 15054-000, SP, Brazil.; Food Process Engineering Group, Wageningen University & Research, 6700 AA Wageningen, The Netherlands., Benetti JVM; Institute of Biosciences, Humanities and Exact Sciences (Ibilce), São Paulo State University, Cristóvão Colombo 2265, São José do Rio Preto 15054-000, SP, Brazil., Alexandrino TTB; Biotechnology Graduate Program (PPG-Biotec), Campus São Carlos (UFSCar), Federal University of São Carlos, Rodovia Washington Luiz km 235, São Carlos 13565-905, SP, Brazil.; National Nanotechnology Laboratory for Agriculture (LNNA), Embrapa Instrumentação, XV de Novembro 1452, São Carlos 13560-970, SP, Brazil., Assis OBG; National Nanotechnology Laboratory for Agriculture (LNNA), Embrapa Instrumentação, XV de Novembro 1452, São Carlos 13560-970, SP, Brazil., de Ruiter J; Food Process Engineering Group, Wageningen University & Research, 6700 AA Wageningen, The Netherlands., Schroën K; Food Process Engineering Group, Wageningen University & Research, 6700 AA Wageningen, The Netherlands., Nicoletti VR; Institute of Biosciences, Humanities and Exact Sciences (Ibilce), São Paulo State University, Cristóvão Colombo 2265, São José do Rio Preto 15054-000, SP, Brazil.
Publikováno v:
Foods (Basel, Switzerland) [Foods] 2021 Jun 04; Vol. 10 (6). Date of Electronic Publication: 2021 Jun 04.
Autor:
Grella Miranda C; Food Department (DALIM), Federal University of Technology - Paraná - UTFPR, Campus Campo Mourão, via Rosalina Maria dos Santos, 1233, CEP 87301-899, Caixa Postal: 271, Campo Mourão, PR, Brazil., Dos Santos PDF; Post-Graduation Program of Food Technology (PPGTA), Federal University of Technology - Paraná - UTFPR, Campus Campo Mourão, via Rosalina Maria dos Santos, 1233, CEP 87301-899, Caixa Postal: 271, Campo Mourão, PR, Brazil., do Prado Silva JT; Post-Graduation Program of Food Technology (PPGTA), Federal University of Technology - Paraná - UTFPR, Campus Campo Mourão, via Rosalina Maria dos Santos, 1233, CEP 87301-899, Caixa Postal: 271, Campo Mourão, PR, Brazil., Vitória Leimann F; Food Department (DALIM), Federal University of Technology - Paraná - UTFPR, Campus Campo Mourão, via Rosalina Maria dos Santos, 1233, CEP 87301-899, Caixa Postal: 271, Campo Mourão, PR, Brazil; Laboratory of Separation and Reaction Engineering - Laboratory of Catalysis and Materials (LSRE-LCM), Polytechnic Institute of Bragança, Campus Santa Apolónia, 1134, 5301-857 Bragança, Portugal; Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus Santa Apolónia, 5300-253 Bragança, Portugal., Ferreira Borges B; Food Department (DALIM), Federal University of Technology - Paraná - UTFPR, Campus Campo Mourão, via Rosalina Maria dos Santos, 1233, CEP 87301-899, Caixa Postal: 271, Campo Mourão, PR, Brazil; Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus Santa Apolónia, 5300-253 Bragança, Portugal., Miguel Abreu R; Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus Santa Apolónia, 5300-253 Bragança, Portugal., Porto Ineu R; Food Department (DALIM), Federal University of Technology - Paraná - UTFPR, Campus Campo Mourão, via Rosalina Maria dos Santos, 1233, CEP 87301-899, Caixa Postal: 271, Campo Mourão, PR, Brazil., Hess Gonçalves O; Food Department (DALIM), Federal University of Technology - Paraná - UTFPR, Campus Campo Mourão, via Rosalina Maria dos Santos, 1233, CEP 87301-899, Caixa Postal: 271, Campo Mourão, PR, Brazil; Laboratory of Separation and Reaction Engineering - Laboratory of Catalysis and Materials (LSRE-LCM), Polytechnic Institute of Bragança, Campus Santa Apolónia, 1134, 5301-857 Bragança, Portugal; Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus Santa Apolónia, 5300-253 Bragança, Portugal. Electronic address: odinei@utfpr.edu.br.
Publikováno v:
Food chemistry [Food Chem] 2020 Mar 01; Vol. 307, pp. 125523. Date of Electronic Publication: 2019 Sep 13.
Autor:
Benetti JVM; São Paulo State University (UNESP), Institute of Biosciences, Humanities and Exact Sciences (IBILCE), Department of Food Engineering and Technology (DETA), São José do Rio Preto, São Paulo, Brazil. Electronic address: jvitormb@live.com., do Prado Silva JT; São Paulo State University (UNESP), Institute of Biosciences, Humanities and Exact Sciences (IBILCE), Department of Food Engineering and Technology (DETA), São José do Rio Preto, São Paulo, Brazil., Nicoletti VR; São Paulo State University (UNESP), Institute of Biosciences, Humanities and Exact Sciences (IBILCE), Department of Food Engineering and Technology (DETA), São José do Rio Preto, São Paulo, Brazil.
Publikováno v:
Food research international (Ottawa, Ont.) [Food Res Int] 2019 Aug; Vol. 122, pp. 383-391. Date of Electronic Publication: 2019 Apr 10.
Autor:
do Prado Silva JT; Federal University of Technology - Paraná (UTFPR), Post-Graduation Program of Food Technology (PPGTA), PO Box 271, BR 369, km 0.5, 87301-006 Campo Mourão, PR, Brazil., Geiss JMT; Federal University of Technology - Paraná (UTFPR), Post-Graduation Program of Food Technology (PPGTA), PO Box 271, Avenida Brasil, 4232, 85884-000 Medianeira, PR, Brazil., Oliveira SM; Graduate Program in Biological Sciences: Toxicological Biochemistry, Federal University of Santa Maria (UFSM), Avenida Roraima n° 1000, 97105-900 Santa Maria, RS, Brazil., Brum EDS; Graduate Program in Biological Sciences: Toxicological Biochemistry, Federal University of Santa Maria (UFSM), Avenida Roraima n° 1000, 97105-900 Santa Maria, RS, Brazil., Sagae SC; State University of Western Paraná (UNIOESTE), Center of Biological and Health Sciences, Rua Universitária n° 2069, 85819-110, Cascavel, PR, Brazil., Becker D; State University of Santa Catarina (UDESC), Center for Technological Sciences, 89223-100 Joinville, SC, Brazil., Leimann FV; Federal University of Technology - Paraná (UTFPR), Post-Graduation Program of Food Technology (PPGTA), PO Box 271, BR 369, km 0.5, 87301-006 Campo Mourão, PR, Brazil., Ineu RP; Federal University of Technology - Paraná (UTFPR), Post-Graduation Program of Food Technology (PPGTA), PO Box 271, BR 369, km 0.5, 87301-006 Campo Mourão, PR, Brazil., Guerra GP; Federal University of Technology - Paraná (UTFPR), Post-Graduation Program of Food Technology (PPGTA), PO Box 271, Avenida Brasil, 4232, 85884-000 Medianeira, PR, Brazil., Gonçalves OH; Federal University of Technology - Paraná (UTFPR), Post-Graduation Program of Food Technology (PPGTA), PO Box 271, BR 369, km 0.5, 87301-006 Campo Mourão, PR, Brazil. Electronic address: odinei@utfpr.edu.br.
Publikováno v:
Materials science & engineering. C, Materials for biological applications [Mater Sci Eng C Mater Biol Appl] 2017 Jul 01; Vol. 76, pp. 1005-1011. Date of Electronic Publication: 2017 Mar 27.