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For: COSTA TDS, RODRIGUES AMDC, PENA RDS. Rheological behavior of concentrated tucupi. Food Sci Technol 2019. [DOI: 10.1590/fst.04818] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Number Cited by Other Article(s)
1
Santa-Cruz LA, Mantovi PS, Loguercio LF, Galvão RA, Navarro M, Passos STA, Neto BAD, Tavares FC, Torresi RM, Machado G. Gel Biopolymer Electrolytes Based on Saline Water and Seaweed to Support the Large-Scale Production of Sustainable Supercapacitors. CHEMSUSCHEM 2024;17:e202300884. [PMID: 37707501 DOI: 10.1002/cssc.202300884] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/17/2023] [Revised: 09/11/2023] [Accepted: 09/12/2023] [Indexed: 09/15/2023]
2
Basta AH, Lotfy VF, Micky JA, Salem AM. Liquid crystal behavior of cellulose nanoparticles‐ethyl cellulose composites: Preparation, characterization, and rheology. J Appl Polym Sci 2020. [DOI: 10.1002/app.50067] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
3
Carmo JRD, Costa TDS, Pena RDS. Tucupi-added mayonnaise: Characterization, sensorial evaluation, and rheological behavior. CYTA - JOURNAL OF FOOD 2019. [DOI: 10.1080/19476337.2019.1607561] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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