Instituto de Tecnologia de Alimentos

本机构学者在这里署名、按本站篇数

合作机构同一篇文章里的其他机构

1. Universidade Estadual de Campinas (UNICAMP)巴西4
2. Universidade Federal Fluminense巴西1
3. Universidade Federal de Ouro Preto巴西1
4. Universidade Federal Rural do Rio de Janeiro巴西1

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逐年被引

最新文献

1. 1
   Enzyme-assisted extraction of aflatoxin M1 in Brazilian artisanal cheese using reversed-phase liquid chromatographyFood Additives and Contaminants Part A20255
2. 2
   Occurrence of phthalates and 2,6-diisopropylnaphthalene in dry foods packed in cellulosic materialsJournal of Consumer Protection and Food Safety20238
3. 3
   Prospection of the use of encapsulation in food packagingComprehensive Reviews in Food Science and Food Safety202237
4. 4
   Selenium, total mercury and methylmercury in sardine: Study of molar ratio and protective effect on the dietJournal of Environmental Science and Health, Part B201913
5. 5
   Washing bleached palm oil to reduce monochloropropanediols and glycidyl estersFood Additives and Contaminants Part A201925
6. 6
   Risk estimation to human health caused by the mercury content of Sushi and Sashimi sold in Japanese restaurants in BrazilJournal of Environmental Science and Health, Part B20175
7. 7
   3-Monochloropropane-1,2-diol fatty acid esters in commercial deep-fat fried foodsFood Additives and Contaminants Part A201524

高被引文献

1. 1
   Prospection of the use of encapsulation in food packagingComprehensive Reviews in Food Science and Food Safety202237
2. 2
   Washing bleached palm oil to reduce monochloropropanediols and glycidyl estersFood Additives and Contaminants Part A201925
3. 3
   3-Monochloropropane-1,2-diol fatty acid esters in commercial deep-fat fried foodsFood Additives and Contaminants Part A201524
4. 4
   Selenium, total mercury and methylmercury in sardine: Study of molar ratio and protective effect on the dietJournal of Environmental Science and Health, Part B201913
5. 5
   Occurrence of phthalates and 2,6-diisopropylnaphthalene in dry foods packed in cellulosic materialsJournal of Consumer Protection and Food Safety20238
6. 6
   Risk estimation to human health caused by the mercury content of Sushi and Sashimi sold in Japanese restaurants in BrazilJournal of Environmental Science and Health, Part B20175
7. 7
   Enzyme-assisted extraction of aflatoxin M1 in Brazilian artisanal cheese using reversed-phase liquid chromatographyFood Additives and Contaminants Part A20255

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