Pranta, Solo e Aproveitamento de Subproductos
BV1
Universidade Estadual Paulista
São Paulo, BrasilPublicacións en colaboración con investigadores/as de Universidade Estadual Paulista (5)
2023
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Recent advances in the application of ultrasound to meat and meat products: Physicochemical and sensory aspects
Food Reviews International, Vol. 39, Núm. 7, pp. 4529-4544
2021
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The Differences between the Effects of a Nanoformulation and a Conventional Form of Atrazine to Lettuce: Physiological Responses, Defense Mechanisms, and Nutrient Displacement
Journal of Agricultural and Food Chemistry, Vol. 69, Núm. 42, pp. 12527-12540
2020
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Do the joint effects of size, shape and ecocorona influence the attachment and physical eco(cyto)toxicity of nanoparticles to algae?
Nanotoxicology, Vol. 14, Núm. 3, pp. 310-325
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Influence of temperature and chemical composition on water sorption isotherms for dry-cured ham
LWT, Vol. 123
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Interaction between a nano-formulation of atrazine and rhizosphere bacterial communities: Atrazine degradation and bacterial community alterations
Environmental Science: Nano, Vol. 7, Núm. 11, pp. 3372-3384