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Aviso de Conectividade Saber Mais

Início do conteúdo

2017

Athayde, D. R., Flores, D. R. M., da Silva, J. S., Genro, A. L. G., Silva, M. S., Klein, B., Mello, R., Campagnol, P. C. B., Wagner, R., de Menezes, C. R., Barin, J. S., & Cichoski, A. J. (2017). Application of electrolyzed water for improving pork meat quality. Food Research International, 100, 757–763. https://doi.org/10.1016/j.foodres.2017.08.009

Augusti, P. R., Brasil, A. V. S., Souto, C., Göethel, G., de Oliveira Rios, A., Emanuelli, T., Bürger, M. E., & Garcia, S. C. (2017). Microcystin-LR exposure induces oxidative damage in Caenorhabditis elegans: Protective effect of lutein extracted from marigold flowers. Food and Chemical Toxicology, 109(Pt 1), 60–67. https://doi.org/10.1016/j.fct.2017.08.045

Backes, A. M., Cavalheiro, C. P., Stefanello, F. S., Lüdtke, F. L., Terra, N. N., & Fries, L. L. M. (2017). Composição química, propriedades microbiológicas e perfil de ácidos graxos de salame tipo Italiano com substituição da gordura animal por óleo de canola emulsionado. Ciencia Rural, 47(8), 8. https://doi.org/10.1590/0103-8478cr20160688

Baldissera, M. D., Souza, C. F., Grando, T. H., Cossetin, L. F., Sagrillo, M. R., Nascimento, K., da Silva, A. S., Machado, A. K., da Cruz, I. B. M., Stefani, L. M., Klein, B., Wagner, R., & Monteiro, S. G. (2017). Antihyperglycemic, antioxidant activities of tucumã oil (Astrocaryum vulgare) in alloxan-induced diabetic mice, and identification of fatty acid profile by gas chromatograph: New natural source to treat hyperglycemia. Chemico-Biological Interactions, 270, 51–58. https://doi.org/10.1016/j.cbi.2017.04.001

Bertagnolli, S. M. M., Bernardi, G., Donadel, J., Deoliveirafogaça, A., Wagner, R., & Penna, N. (2017). Espumante natural de goiaba: Caracterização volátil e físico-química. Ciencia Rural, 47(9). https://doi.org/10.1590/0103-8478cr20151509

Bianchi, A. E., Da Silva, A. S., Biazus, A. H., Richards, N. S. P. S., Pellegrini, L. G., Baldissera, M. D., Macedo, V. P., & Da Silveira, A. L. F. (2017). Adding palm oil to the diet of sheep alters fatty acids profile on yogurt: Benefits to consumers. Anais Da Academia Brasileira de Ciencias, 89(3), 2471–2478. https://doi.org/10.1590/0001-3765201720170468

Bizzi, C. A., Pedrotti, M. F., Silva, J. S., Barin, J. S., Nóbrega, J. A., & Flores, E. M. M. (2017). Microwave-assisted digestion methods: Towards greener approaches for plasma-based analytical techniques. In Journal of Analytical Atomic Spectrometry (Vol. 32, Issue 8, pp. 1448–1466). Royal Society of Chemistry. https://doi.org/10.1039/c7ja00108h

Bizzi, Cezar A., Barin, J. S., Oliveira, J. S. S., Giancarlo, C., & Flores, E. M. M. (2017). Microwave-assisted oxidation of organic matter using diluted HNO3 under O2 pressure: Rationalization of the temperature gradient effect for acid regeneration. Journal of the Brazilian Chemical Society, 28(9), 1673–1681. https://doi.org/10.21577/0103-5053.20170001

Bonadiman, B. da S. R., Cadoná, F. C., Assmann, C. E., Weis, G. C. C., de Oliveira Alves, A., Duarte, M. F., Chaves, C. M., do Carmo Chaves, C., dos Santos Motta, K. M., Ribeiro, E. E., Bagatini, M. D., & da Cruz, I. B. M. (2017). Guarana (Paullinia cupana): Cytoprotective effects on age-related eye dysfunction. Journal of Functional Foods, 36, 375–386. https://doi.org/10.1016/j.jff.2017.07.027

Both, V., Thewes, F. R., Brackmann, A., de Oliveira Anese, R., de Freitas Ferreira, D., & Wagner, R. (2017). Effects of dynamic controlled atmosphere by respiratory quotient on some quality parameters and volatile profile of ‘Royal Gala’ apple after long-term storage. Food Chemistry, 215, 483–492. https://doi.org/10.1016/j.foodchem.2016.08.009

Brasil, C. C. B., Barin, J. S., Jacob-Lopes, E., Menezes, C. R., Zepka, L. Q., Wagner, R., Campagnol, P. C. B., & Cichoski, A. J. (2017). Single step non-thermal cleaning/sanitation of knives used in meat industry with ultrasound. Food Research International, 91, 133–139. https://doi.org/10.1016/j.foodres.2016.11.030

Campagnol, P. C. B., dos Santos, B. A., Lorenzo, J. M., & Cichoski, A. J. (2017). A combined approach to decrease the technological and sensory defects caused by fat and sodium reduction in Bologna-type sausages. Food Science and Technology International, 23(6), 471–479. https://doi.org/10.1177/1082013217701859

Cezarotto, V. S., Giacomelli, S. R., Vendruscolo, M. H., Vestena, A. S., Cezarotto, C. S., Da Cruz, R. C., Maurer, L. H., Ferreira, L. M., Emanuelli, T., & Cruz, L. (2017). Influence of harvest season and cultivar on the variation of phenolic compounds composition and antioxidant properties in vaccinium ashei leaves. Molecules, 22(10). https://doi.org/10.3390/molecules22101603

D’avila, L. F., Dias, V. T., Vey, L. T., Milanesi, L. H., Roversi, K., Emanuelli, T., Bürger, M. E., Trevizol, F., & Maurer, H. L. (2017). Toxicological aspects of interesterified fat: Brain damages in rats. Toxicology Letters, 276, 122–128. https://doi.org/10.1016/j.toxlet.2017.05.020

Dal Prá, V., Lunelli, F. C., Vendruscolo, R. G., Martins, R., Wagner, R., Lazzaretti, A. P., Freire, D. M. G., Alexandri, M., Koutinas, A., Mazutti, M. A., & da Rosa, M. B. (2017). Ultrasound-assisted extraction of bioactive compounds from palm pressed fiber with high antioxidant and photoprotective activities. Ultrasonics Sonochemistry, 36, 362–366. https://doi.org/10.1016/j.ultsonch.2016.12.021

Dalla Nora, F. M., Cruz, S. M., Giesbrecht, C. K., Knapp, G., Wiltsche, H., Bizzi, C. A., Barin, J. S., & Flores, E. M. M. (2017). A new approach for the digestion of diesel oil by microwave-induced combustion and determination of inorganic impurities by ICP-MS. Journal of Analytical Atomic Spectrometry, 32(2), 408–414. https://doi.org/10.1039/c6ja00399k

De Godoi, S. N., Quatrin, P. M. I., Sagrillo, M. R., Nascimento, K., Wagner, R., Klein, B., Santos, R. C. V., & Ourique, A. F. (2017). Evaluation of Stability and in Vitro Security of Nanoemulsions Containing Eucalyptus globulus Oil. BioMed Research International, 2017. https://doi.org/10.1155/2017/2723418

de Lima, S. N., de Oliveira, C. C., Castilho, E. A., Damasceno, K. A., de Almeida, P. L., de Oliveira, S. C., & Campagnol, P. C. B. (2017). Effect of Marcela Extract (Achyroclines satureiodes) on the Shelf Life of Minced Tilapia (Oreochromis niloticus) Sausages. Journal of Aquatic Food Product Technology, 26(2), 140–147. https://doi.org/10.1080/10498850.2014.968818

De Oliveira Fagundes, D. T., Lorenzo, J. M., Dos Santos, B. A., Fagundes, M. B., Heck, R. T., Cichoski, A. J., Wagner, R., & Campagnol, P. C. B. (2017). Pork skin and canola oil as strategy to confer technological and nutritional advantages to burgers. Czech Journal of Food Sciences, 35(4), 352–359. https://doi.org/10.17221/67/2017-CJFS

Domínguez, R., Pateiro, M., Sichetti Munekata, P. E., Bastianello Campagnol, P. C., & Lorenzo, J. M. (2017). Influence of partial pork backfat replacement by fish oil on nutritional and technological properties of liver pâté. European Journal of Lipid Science and Technology, 119(5), 1600178. https://doi.org/10.1002/ejlt.201600178

dos Santos, Alberto Meireles, Roso, G. R., de Menezes, C. R., Queiroz, M. I., Zepka, L. Q., & Jacob-Lopes, E. (2017). The bioeconomy of microalgal heterotrophic bioreactors applied to agroindustrial wastewater treatment. Desalination and Water Treatment, 64, 12–20. https://doi.org/10.5004/dwt.2017.20279

dos Santos, Aline Meireles, Vieira, K. R., Sartori, R. B., dos Santos, A. M., Queiroz, M. I., Zepka, L. Q., & Jacob-Lopes, E. (2017). Heterotrophic cultivation of cyanobacteria: Study of effect of exogenous sources of organic carbon, absolute amount of nutrients, and stirring speed on biomass and lipid productivity. Frontiers in Bioengineering and Biotechnology, 5(FEB). https://doi.org/10.3389/fbioe.2017.00012

dos Santos Alves, L. A. A., Lorenzo, J. M., Gonçalves, C. A. A., dos Santos, B. A., Heck, R. T., Cichoski, A. J., & Campagnol, P. C. B. (2017). Impact of lysine and liquid smoke as flavor enhancers on the quality of low-fat Bologna-type sausages with 50% replacement of NaCl by KCl. Meat Science, 123, 50–56. https://doi.org/10.1016/j.meatsci.2016.09.001

dos Santos, B. A., Campagnol, P. C. B., Fagundes, M. B., Wagner, R., & Pollonio, M. A. R. (2017). Adding blends of NaCl, KCl, and CaCl2 to low-sodium dry fermented sausages: Effects on lipid oxidation on curing process and shelf life. Journal of Food Quality, 2017. https://doi.org/10.1155/2017/7085798

Ferrão, T. S., Tischer, B., Menezes, M. F. S. C., Hecktheuer, L. H. R., Menezes, C. R., Barin, J. S., Michels, L., & Wagner, R. (2017). Effect of microwave and hot air drying on the physicochemical characteristics and quality of jelly palm pulp. Food Science and Technology Research, 23(6), 835–843. https://doi.org/10.3136/fstr.23.835

Ferreira, D. de F., Nora, F. M. D., Lucas, B. N., de Menezes, C. R., Cichoski, A. J., Giacomelli, S. R., Wagner, R., & Barin, J. S. (2017). Introdução de oxigênio durante a extração e aumento da atividade antioxidante de óleos essenciais de manjericão, limão e capim-limão. Ciencia Rural, 47(8). https://doi.org/10.1590/0103-8478cr20170045

FERREIRA, L. F., DANIEL, A. P., PICCOLO, J., KLEIN, B., RUVIARO, A. R., & EMANUELLI, T. (2017). INFUSÃO DE Aloysia triphylla: EFEITOS OPOSTOS EM UM TESTE DE ATIVIDADE ANTIOXIDANTE IN VITRO E NA ESTABILIDADE OXIDATIVA DE PATÊS DE PESCADO REFRIGERADOS. Boletim Do Centro de Pesquisa de Processamento de Alimentos, 34(2). https://doi.org/10.5380/cep.v34i2.53180

Flores, D. R. M., Athayde, D. R., Silva, M. S., Silva, J. S., Genro, A. L. G., Cichoski, A. J., Barin, J. S., Wagner, R., Terra, N. N., & Menezes, C. R. (2017). The use of ultrasound and slightly acidic electrolyzed water as alternative technologies in the meat industry. In Food Research (Vol. 1, Issue 5, pp. 140–146). Rynnye Lyan Resources. https://doi.org/10.26656/fr.2017.5.059

Heck, R. T., Vendruscolo, R. G., de Araújo Etchepare, M., Cichoski, A. J., de Menezes, C. R., Barin, J. S., Lorenzo, J. M., Wagner, R., & Campagnol, P. C. B. (2017). Is it possible to produce a low-fat burger with a healthy n − 6/n − 3 PUFA ratio without affecting the technological and sensory properties? Meat Science, 130, 16–25. https://doi.org/10.1016/j.meatsci.2017.03.010

Hentz, F., Velho, J. P., Nörnberg, J. L., Haygert-Velho, I. M. P., Henz, É. L., Henn, J. D., Peripolli, V., & Zardin, P. B. (2017). Fractionation of carbohydrates and nitrogenous constituents of latecrop corn silages ensiled with different specific masses. Semina:Ciencias Agrarias, 38(1), 491–501. https://doi.org/10.5433/1679-0359.2017v38n1p491

Holkem, A. T., Raddatz, G. C., Barin, J. S., Moraes Flores, É. M., Muller, E. I., Codevilla, C. F., Jacob-Lopes, E., Ferreira Grosso, C. R., & de Menezes, C. R. (2017). Production of microcapsules containing Bifidobacterium BB-12 by emulsification/internal gelation. LWT – Food Science and Technology, 76, 216–221. https://doi.org/10.1016/j.lwt.2016.07.013

Iltchenco, S., Kempka, A. P., & Prestes, R. C. (2017). PROFILES OF ENZYMATIC HYDROLYSIS OF DIFFERENT COLLAGENS AND DERIVATIVES OVER TIME. Revista Brasileira de Tecnologia Agroindustrial, 11(1), 2165–2185. https://doi.org/10.3895/rbta.v11n1.2755

Jahn, R. C., Garcia, M. V., & Copetti, M. V. (2017). Deterioração fúngica em indústria de queijo tipo tropical. Brazilian Journal of Food Research, 8(1), 16. https://doi.org/10.3895/rebrapa.v8n1.3639

Kringel, D. H., Antunes, M. D., Klein, B., Crizel, R. L., Wagner, R., de Oliveira, R. P., Dias, A. R. G., & Zavareze, E. da R. (2017). Production, Characterization, and Stability of Orange or Eucalyptus Essential Oil/β-Cyclodextrin Inclusion Complex. Journal of Food Science, 82(11), 2598–2605. https://doi.org/10.1111/1750-3841.13923

Kuhl, G. C., Gusso, A. P., Simas Porto, B. L., Olivera Müller, C. M., Mazzon, R. R., Leal de Oliveira, M. A., Pereira dos Santos Richards, N. S., & De Dea Lindner, J. (2017). Selection of Lactic Acid Bacteria for the Optimized Production of Sheep’s Milk Yogurt with a High Conjugated Linoleic Acid Content. Journal of Food Research, 6(4), 44. https://doi.org/10.5539/jfr.v6n4p44

Lorenzo, J. M., Munekata, P. E. S., Campagnol, P. C. B., Zhu, Z., Alpas, H., Barba, F. J., & Tomasevic, I. (2017). Technological aspects of horse meat products – A review. In Food Research International (Vol. 102, pp. 176–183). Elsevier Ltd. https://doi.org/10.1016/j.foodres.2017.09.094

Machado, L. V., Mallmann, C. A., Mallmann, A. O., Coelho, R. D., & Copetti, M. V. (2017). Deoxynivalenol in wheat and wheat products from a harvest affected by fusarium head blight. Food Science and Technology, 37(1), 8–12. https://doi.org/10.1590/1678-457X.05915

Marangoni, C., Cichoski, A. J., & And 1 Barin, J. S. (2017). Effect of olive leaves on the quality of chicken meat during frozen storage. In International Food Research Journal (Vol. 24, Issue 1).

Maurer, L. H., Bersch, A. M., Santos, R. O., Trindade, S. C., Costa, E. L., Peres, M. M., Malmann, C. A., Schneider, M., Bochi, V. C., Sautter, C. K., & Emanuelli, T. (2017). Postharvest UV-C irradiation stimulates the non-enzymatic and enzymatic antioxidant system of ‘Isabel’ hybrid grapes (Vitis labrusca × Vitis vinifera L.). Food Research International, 102, 738–747. https://doi.org/10.1016/j.foodres.2017.09.053

Maysonnave, G. S., Campara, J. M., Vaz, F. N., Pascoal, L. L., Mello, R. O., Vargas, F. V., & Pacheco, P. S. (2017). Exploratory study of pricing of sheep and lamb meats sold in on line markets across different countries. Archivos de Zootecnia, 66(255), 403–411. https://doi.org/10.21071/az.v66i255.2517

Mb, S., Ss, M., Cp, B., Copetti, C., Va, P., Severo Da Rosa, C., & Nn, T. (2017). Development and Quality of Ham Pâté with Added Natural Antioxidant Kiwi Fruit (Actinidia deliciosa) Skin. J Nutr Food Sci, 7(5), 624. https://doi.org/10.4172/2155-9600.1000624

Meinhart, A. D., da Silveira, T. F. F., Petrarca, M. H., Silva, L. H., de Moraes, M. R., Ballus, C. A., de Souza, P. O., de Souza, T. C. L., Wagner, R., Bolini, H. M. A., Bruns, R. E., & Godoy, H. T. (2017). Mixed oil formulations enriched in essential fatty acids and reduced ratio of n-6/n-3. European Journal of Lipid Science and Technology, 119(10), 1600400. https://doi.org/10.1002/ejlt.201600400

Meinhart, A. D., Ferreira da Silveira, T. F., Rosa de Moraes, M., Petrarca, M. H., Silva, L. H., Oliveira, W. S., Wagner, R., André Bolini, H. M., Bruns, R. E., Filho, J. T., & Godoy, H. T. (2017). Optimization of frying oil composition rich in essential fatty acids by mixture design. LWT – Food Science and Technology, 84, 795–803. https://doi.org/10.1016/j.lwt.2017.06.053

Meireles dos Santos, A., Meireles dos Santos, A., Basso Sartori, R., Zepka Queiroz, L., Smanioto Barin, J., & Jacob-Lopes, E. (2017). Nutrient cycling in meat processing industry by microalgae-based processes. Desalination and Water Treatment. https://doi.org/10.5004/dwt.2017.21719

Milanesi, L. H., Roversi, K., Antoniazzi, C. T. D., Segat, H. J., Kronbauer, M., D’avila, L. F., Dias, V. T., Sari, M. H. M., Barcelos, R. C. S., Maurer, L. H., Emanuelli, T., Burger, M. E., & Trevizol, F. (2017). Toxicological aspects of the interesterified-fat from processed foods: Influences on opioid system and its reward effects in rats. Food and Chemical Toxicology, 110, 25–32. https://doi.org/10.1016/j.fct.2017.09.048

Missio, A. L., Tischer, B., dos Santos, P. S. B., Codevilla, C., de Menezes, C. R., Barin, J. S., Haselein, C. R., Labidi, J., Gatto, D. A., Petutschnigg, A., & Tondi, G. (2017). Analytical characterization of purified mimosa (Acacia mearnsii) industrial tannin extract: Single and sequential fractionation. Separation and Purification Technology, 186, 218–225. https://doi.org/10.1016/j.seppur.2017.06.010

Munekata, P. E. S., Domínguez, R., Campagnol, P. C. B., Franco, D., Trindade, M. A., & Lorenzo, J. M. (2017). Effect of natural antioxidants on physicochemical properties and lipid stability of pork liver pâté manufactured with healthy oils during refrigerated storage. Journal of Food Science and Technology, 54(13), 4324–4334. https://doi.org/10.1007/s13197-017-2903-2

Neumann, M., Nörnberg, J. L., Leão, G. F. M., Horst, E. H., & Figueira, D. N. (2017). Composição química fracional de carboidratos e de proteínas de silagens de milho fertilizadas com doses crescentes de nitrogênio. Ciencia Rural, 47(5), 5. https://doi.org/10.1590/0103-8478cr20160270

Oliveira, A. S., Nora, F. M. D., Mello, R. O., Mello, P. A., Tischer, B., Costa, A. B., & Barin, J. S. (2017). One-Shot, reagent-free determination of the alcoholic content of distilled beverages by thermal infrared enthalpimetry. Talanta, 171, 335–340. https://doi.org/10.1016/j.talanta.2017.05.011

Pase, C. S., Roversi, K., Roversi, K., Vey, L. T., Dias, V. T., Veit, J. C., Maurer, L. H., Duarte, T., Emanuelli, T., Duarte, M., & Bürger, M. E. (2017). Maternal trans fat intake during pregnancy or lactation impairs memory and alters BDNF and TrkB levels in the hippocampus of adult offspring exposed to chronic mild stress. Physiology and Behavior, 169, 114–123. https://doi.org/10.1016/j.physbeh.2016.11.009

Patias, L. D., Fernandes, A. S., Petry, F. C., Mercadante, A. Z., Jacob-Lopes, E., & Zepka, L. Q. (2017). Carotenoid profile of three microalgae/cyanobacteria species with peroxyl radical scavenger capacity. Food Research International, 100, 260–266. https://doi.org/10.1016/j.foodres.2017.06.069

Pedrotti, M. F., Pereira, L. S. F., Bizzi, C. A., Paniz, J. N. G., Barin, J. S., & Flores, E. M. M. (2017). Microwave-induced combustion: Thermal and morphological aspects for understanding the mechanism of ignition process for analytical applications. Talanta, 174, 64–71. https://doi.org/10.1016/j.talanta.2017.05.069

Piovesan, N., Viera, V. B., Mello, R. de O., Santos, R. C. V. dos., Vaucher, R., Dressler, V. L., Bizzi, C. A., & Fries, L. L. M. (2017). Microwave-assisted extraction of bioactive compounds from blueberry (Vaccinium ashei Reade) and their antioxidant and antimicrobial capacity. In International Food Research Journal (Vol. 24, Issue 6).

Rodrigues, H., Cielo, D. P., Goméz-Corona, C., Silveira, A. A. S., Marchesan, T. A., Galmarini, M. V., & Richards, N. S. P. S. (2017). Eating flowers? Exploring attitudes and consumers’ representation of edible flowers. Food Research International, 100, 227–234. https://doi.org/10.1016/j.foodres.2017.08.018

Roehrs, M., Conte, L., da Silva, D. T., Duarte, T., Maurer, L. H., de Carvalho, J. A. M., Moresco, R. N., Somacal, S., & Emanuelli, T. (2017). Annatto carotenoids attenuate oxidative stress and inflammatory response after high-calorie meal in healthy subjects. Food Research International, 100(Pt 1), 771–779. https://doi.org/10.1016/j.foodres.2017.08.005

Rosa, J. S., Saraiva Junior, J. R., Real, A. G., Siqueira, L. Q., & Rosa, C. S. (2017). Influência dos ácidos graxos ômega 3 e vitamina D na depressão: uma breve revisão. Revista de Ciências Médicas e Biológicas, 16(2), 217. https://doi.org/10.9771/cmbio.v16i2.17896

Rossi, G. G., Guterres, K. B., Bonez, P. C., da Silva Gundel, S., Aggertt, V. A., Siqueira, F. S., Ourique, A. F., Wagnerd, R., Klein, B., Santos, R. C. V., & de Campos, M. M. A. (2017). Antibiofilm activity of nanoemulsions of Cymbopogon flexuosus against rapidly growing mycobacteria. Microbial Pathogenesis, 113, 335–341. https://doi.org/10.1016/j.micpath.2017.11.002

Santos,  dos. (2017). Utilization of flavor enhancers in hamburgers with replacement of 70% NaCl by KCl. In International Food Research Journal (Vol. 24, Issue 1).

Santos, C. O., Silveira, M. R., Santos, A. M., Quatrin, A., And ’, & Rosa, C. S. (2017). Resource recovery in the food industry: use in the development of cakes. In International Food Research Journal (Vol. 24, Issue 5).

Santos Sou, D., Augusto Ba, C., da Silva O, W., Teixeira F, J., & Teixeira G, H. (2017). Quantitative Profile of Fatty Acids and Tocopherols in Tamarind Seeds (Tamarindus indica L.) From Different States of Brazil. Research Journal of Phytochemistry, 11(3), 118–128. https://doi.org/10.3923/rjphyto.2017.118.128

Scapin, G., Abaide, E. R., Martins, R. F., Vendruscolo, R. G., Mazutti, M. A., Wagner, R., & da Rosa, C. S. (2017). Quality of perilla oil (Perilla frutescens) extracted with compressed CO2 and LPG. Journal of Supercritical Fluids, 130, 176–182. https://doi.org/10.1016/j.supflu.2017.08.007

Scapin, G., Abaide, E. R., Nunes, L. F., Mazutti, M. A., Vendruscolo, R. G., Wagner, R., & da Rosa, C. S. (2017). Effect of pressure and temperature on the quality of chia oil extracted using pressurized fluids. Journal of Supercritical Fluids, 127, 90–96. https://doi.org/10.1016/j.supflu.2017.03.030

Schmidt, L., Bizzi, C. A., Rosa, F. C., Cruz, S. M., Barin, J. S., & Flores, E. M. M. (2017). Microwave-induced combustion: Towards a robust and predictable sample preparation method. New Journal of Chemistry, 41(14), 6902–6910. https://doi.org/10.1039/c7nj01359k

Segat, H. J., Barcelos, R. C. S., Metz, V. G., Rosa, H. Z., Roversi, K., Antoniazzi, C. T. D., Vey, L. T., Kronbauer, M., Veit, J. C., Piccolo, J. C., Emanuelli, T., & Burger, M. E. (2017). Influence of physical activity on addiction parameters of rats exposed to amphetamine which were previously supplemented with hydrogenated vegetable fat. Brain Research Bulletin, 135, 69–76. https://doi.org/10.1016/j.brainresbull.2017.09.013

Severo, I. A., Zepka, L. Q., & Lopes, E. J. (2017). Microalgae Biotechnology in Integrated Processes. Journal of Chemical Engineering and Process Technology. https://doi.org/10.4172/2157-7048.1000366

Skonieski, F. R., Viégas, J., Martin, T. N., Nörnberg, J. L., Meinerz, G. R., Tonin, T. J., Bernhard, P., & Frata, M. T. (2017). Effect of seed inoculation with Azospirillum brasilense and nitrogen fertilization rates on maize plant yield and silage quality. Revista Brasileira de Zootecnia, 46(9), 722–730. https://doi.org/10.1590/S1806-92902017000900003

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