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Filtros : "FCF" "Food Research International" Removidos: "ÓLEOS E GORDURAS VEGETAIS COMESTÍVEIS" "Fabi, João Paulo" "2005" Limpar

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  • Artigo de periodico

    Bioactive food compounds, epigenetics and chronic disease prevention: focus on early-life interventions with polyphenols (2019)

    Silva, Lívia Beatriz Aparecida Ribeiro; Castro, Natália Pinheiro de; Novaes, Gabriela Machado; Pascoal, Gabriela de Freitas Laiber; Ong, Thomas Prates

    Source: Food Research International. Unidade: FCF

    Subjects: POLIFENÓIS, EPIGÊNESE GENÉTICA

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      SILVA, Lívia Beatriz Aparecida Ribeiro et al. Bioactive food compounds, epigenetics and chronic disease prevention: focus on early-life interventions with polyphenols. Food Research International, v. 125, p. 1-14 art. 108646, 2019Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2019.108646. Acesso em: 10 jun. 2024.

    • APA

      Silva, L. B. A. R., Castro, N. P. de, Novaes, G. M., Pascoal, G. de F. L., & Ong, T. P. (2019). Bioactive food compounds, epigenetics and chronic disease prevention: focus on early-life interventions with polyphenols. Food Research International, 125, 1-14 art. 108646. doi:10.1016/j.foodres.2019.108646

    • NLM

      Silva LBAR, Castro NP de, Novaes GM, Pascoal G de FL, Ong TP. Bioactive food compounds, epigenetics and chronic disease prevention: focus on early-life interventions with polyphenols [Internet]. Food Research International. 2019 ; 125 1-14 art. 108646.[citado 2024 jun. 10 ] Available from: https://doi.org/10.1016/j.foodres.2019.108646

    • Vancouver

      Silva LBAR, Castro NP de, Novaes GM, Pascoal G de FL, Ong TP. Bioactive food compounds, epigenetics and chronic disease prevention: focus on early-life interventions with polyphenols [Internet]. Food Research International. 2019 ; 125 1-14 art. 108646.[citado 2024 jun. 10 ] Available from: https://doi.org/10.1016/j.foodres.2019.108646

  • Artigo de periodico

    Orange juice affects acylcarnitine metabolism in healthy volunteers as revealed by a mass-spectrometry based metabolomics approach (2018)

    Moreira, Vanessa; Brasili, Elisa; Fiamoncini, Jarlei ; Marini, Federico; Miccheli, Alfredo; Daniel, Hannelore; Lee, Jennifer Ji Hye; Hassimotto, Neuza Mariko Aymoto ; Lajolo, Franco Maria

    Source: Food Research International. Unidade: FCF

    Subjects: SUCOS DE FRUTAS, LARANJA

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      MOREIRA, Vanessa et al. Orange juice affects acylcarnitine metabolism in healthy volunteers as revealed by a mass-spectrometry based metabolomics approach. Food Research International, v. 107, p. 346-352, 2018Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2018.02.046. Acesso em: 10 jun. 2024.

    • APA

      Moreira, V., Brasili, E., Fiamoncini, J., Marini, F., Miccheli, A., Daniel, H., et al. (2018). Orange juice affects acylcarnitine metabolism in healthy volunteers as revealed by a mass-spectrometry based metabolomics approach. Food Research International, 107, 346-352. doi:10.1016/j.foodres.2018.02.046

    • NLM

      Moreira V, Brasili E, Fiamoncini J, Marini F, Miccheli A, Daniel H, Lee JJH, Hassimotto NMA, Lajolo FM. Orange juice affects acylcarnitine metabolism in healthy volunteers as revealed by a mass-spectrometry based metabolomics approach [Internet]. Food Research International. 2018 ; 107 346-352.[citado 2024 jun. 10 ] Available from: https://doi.org/10.1016/j.foodres.2018.02.046

    • Vancouver

      Moreira V, Brasili E, Fiamoncini J, Marini F, Miccheli A, Daniel H, Lee JJH, Hassimotto NMA, Lajolo FM. Orange juice affects acylcarnitine metabolism in healthy volunteers as revealed by a mass-spectrometry based metabolomics approach [Internet]. Food Research International. 2018 ; 107 346-352.[citado 2024 jun. 10 ] Available from: https://doi.org/10.1016/j.foodres.2018.02.046

  • Artigo de periodico

    Phenolic-rich jaboticaba (Plinia jaboticaba (Vell.) Berg) extracts prevent high-fat-sucrose diet-induced obesity in C57BL/6 mice (2018)

    Moura, Márcio Hercules Caldas; Cunha, Maria Gabriela da; Alezandro, Marcela Roquim; Genovese, Maria Inês

    Source: Food Research International. Unidade: FCF

    Subjects: COMPOSTOS FENÓLICOS, JABUTICABA, OBESIDADE

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      MOURA, Márcio Hercules Caldas et al. Phenolic-rich jaboticaba (Plinia jaboticaba (Vell.) Berg) extracts prevent high-fat-sucrose diet-induced obesity in C57BL/6 mice. Food Research International, v. 107, p. 48-60, 2018Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2018.01.071. Acesso em: 10 jun. 2024.

    • APA

      Moura, M. H. C., Cunha, M. G. da, Alezandro, M. R., & Genovese, M. I. (2018). Phenolic-rich jaboticaba (Plinia jaboticaba (Vell.) Berg) extracts prevent high-fat-sucrose diet-induced obesity in C57BL/6 mice. Food Research International, 107, 48-60. doi:10.1016/j.foodres.2018.01.071

    • NLM

      Moura MHC, Cunha MG da, Alezandro MR, Genovese MI. Phenolic-rich jaboticaba (Plinia jaboticaba (Vell.) Berg) extracts prevent high-fat-sucrose diet-induced obesity in C57BL/6 mice [Internet]. Food Research International. 2018 ; 107 48-60.[citado 2024 jun. 10 ] Available from: https://doi.org/10.1016/j.foodres.2018.01.071

    • Vancouver

      Moura MHC, Cunha MG da, Alezandro MR, Genovese MI. Phenolic-rich jaboticaba (Plinia jaboticaba (Vell.) Berg) extracts prevent high-fat-sucrose diet-induced obesity in C57BL/6 mice [Internet]. Food Research International. 2018 ; 107 48-60.[citado 2024 jun. 10 ] Available from: https://doi.org/10.1016/j.foodres.2018.01.071

  • Artigo de periodico

    Transport of cowpea bean derived peptides and their modulator effects on mRNA expression of cholesterol-related genes in Caco-2 and HepG2 cells (2018)

    Marques, Marcelo Rodrigues; Cerda, Alvaro; Fontanari, Gustavo Guadagnucci; Pimenta, Daniel Carvalho; Freitas, Rosana Manólio Soares; Hirata, Mario Hiroyuki ; Hirata, Rosario Dominguez Crespo ; Areas, José Alfredo Gomes

    Source: Food Research International. Unidades: FCF, FSP

    Subjects: PEPTÍDEOS, HOMEOSTASE, COLESTEROL

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      MARQUES, Marcelo Rodrigues et al. Transport of cowpea bean derived peptides and their modulator effects on mRNA expression of cholesterol-related genes in Caco-2 and HepG2 cells. Food Research International, v. 107, p. 165–171, 2018Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2018.01.031. Acesso em: 10 jun. 2024.

    • APA

      Marques, M. R., Cerda, A., Fontanari, G. G., Pimenta, D. C., Freitas, R. M. S., Hirata, M. H., et al. (2018). Transport of cowpea bean derived peptides and their modulator effects on mRNA expression of cholesterol-related genes in Caco-2 and HepG2 cells. Food Research International, 107, 165–171. doi:10.1016/j.foodres.2018.01.031

    • NLM

      Marques MR, Cerda A, Fontanari GG, Pimenta DC, Freitas RMS, Hirata MH, Hirata RDC, Areas JAG. Transport of cowpea bean derived peptides and their modulator effects on mRNA expression of cholesterol-related genes in Caco-2 and HepG2 cells [Internet]. Food Research International. 2018 ; 107 165–171.[citado 2024 jun. 10 ] Available from: https://doi.org/10.1016/j.foodres.2018.01.031

    • Vancouver

      Marques MR, Cerda A, Fontanari GG, Pimenta DC, Freitas RMS, Hirata MH, Hirata RDC, Areas JAG. Transport of cowpea bean derived peptides and their modulator effects on mRNA expression of cholesterol-related genes in Caco-2 and HepG2 cells [Internet]. Food Research International. 2018 ; 107 165–171.[citado 2024 jun. 10 ] Available from: https://doi.org/10.1016/j.foodres.2018.01.031

  • Artigo de periodico

    Cagaita fruit (Eugenia dysenterica DC.) and obesity: role of polyphenols on already established obesity (2018)

    Pestana, Carlos Mario Donado; Donado, Priscila Robertina dos Santos; Ramirez, Luis Daniel Daza; Oliveira, Thiago Belchior de; Festuccia, William Tadeu Lara ; Genovese, Maria Inês

    Source: Food Research International. Unidades: ICB, FCF

    Subjects: CERRADO, OBESIDADE, FRUTAS, COMPOSTOS FENÓLICOS, DISLIPIDEMIAS

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      PESTANA, Carlos Mario Donado et al. Cagaita fruit (Eugenia dysenterica DC.) and obesity: role of polyphenols on already established obesity. Food Research International, v. 103, p. 40-47, 2018Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2017.10.011. Acesso em: 10 jun. 2024.

    • APA

      Pestana, C. M. D., Donado, P. R. dos S., Ramirez, L. D. D., Oliveira, T. B. de, Festuccia, W. T. L., & Genovese, M. I. (2018). Cagaita fruit (Eugenia dysenterica DC.) and obesity: role of polyphenols on already established obesity. Food Research International, 103, 40-47. doi:10.1016/j.foodres.2017.10.011

    • NLM

      Pestana CMD, Donado PR dos S, Ramirez LDD, Oliveira TB de, Festuccia WTL, Genovese MI. Cagaita fruit (Eugenia dysenterica DC.) and obesity: role of polyphenols on already established obesity [Internet]. Food Research International. 2018 ; 103 40-47.[citado 2024 jun. 10 ] Available from: https://doi.org/10.1016/j.foodres.2017.10.011

    • Vancouver

      Pestana CMD, Donado PR dos S, Ramirez LDD, Oliveira TB de, Festuccia WTL, Genovese MI. Cagaita fruit (Eugenia dysenterica DC.) and obesity: role of polyphenols on already established obesity [Internet]. Food Research International. 2018 ; 103 40-47.[citado 2024 jun. 10 ] Available from: https://doi.org/10.1016/j.foodres.2017.10.011

  • Artigo de periodico

    Thap maeo bananas: fast ripening and full ethylene perception at low doses (2018)

    Saraiva, Lorenzo A; Castelan, Florence P; Gomes, Bruna L; Purgatto, Eduardo ; Cordenunsi-Lysenko, Beatriz Rosana

    Source: Food Research International. Unidade: FCF

    Subjects: COMPOSTOS VOLÁTEIS, BANANA

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      SARAIVA, Lorenzo A et al. Thap maeo bananas: fast ripening and full ethylene perception at low doses. Food Research International, v. 105, p. 384-392, 2018Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2017.11.007. Acesso em: 10 jun. 2024.

    • APA

      Saraiva, L. A., Castelan, F. P., Gomes, B. L., Purgatto, E., & Cordenunsi-Lysenko, B. R. (2018). Thap maeo bananas: fast ripening and full ethylene perception at low doses. Food Research International, 105, 384-392. doi:10.1016/j.foodres.2017.11.007

    • NLM

      Saraiva LA, Castelan FP, Gomes BL, Purgatto E, Cordenunsi-Lysenko BR. Thap maeo bananas: fast ripening and full ethylene perception at low doses [Internet]. Food Research International. 2018 ; 105 384-392.[citado 2024 jun. 10 ] Available from: https://doi.org/10.1016/j.foodres.2017.11.007

    • Vancouver

      Saraiva LA, Castelan FP, Gomes BL, Purgatto E, Cordenunsi-Lysenko BR. Thap maeo bananas: fast ripening and full ethylene perception at low doses [Internet]. Food Research International. 2018 ; 105 384-392.[citado 2024 jun. 10 ] Available from: https://doi.org/10.1016/j.foodres.2017.11.007

  • Artigo de periodico

    Inhibitory substances production by Lactobacillus plantarum ST16Pa cultured in hydrolyzed cheese whey supplemented with soybean flour and their antimicrobial efficiency as biopreservatives on fresh chicken meat (2017)

    Sabo, Sabrina da Silva; Pérez Rodríguez, Noelia; Domínguez, José Manuel; Oliveira, Ricardo Pinheiro de Souza

    Source: Food Research International. Unidade: FCF

    Subjects: QUEIJO, LACTOBACILLUS

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      SABO, Sabrina da Silva et al. Inhibitory substances production by Lactobacillus plantarum ST16Pa cultured in hydrolyzed cheese whey supplemented with soybean flour and their antimicrobial efficiency as biopreservatives on fresh chicken meat. Food Research International, v. 99, p. 762-769, 2017Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2017.05.026. Acesso em: 10 jun. 2024.

    • APA

      Sabo, S. da S., Pérez Rodríguez, N., Domínguez, J. M., & Oliveira, R. P. de S. (2017). Inhibitory substances production by Lactobacillus plantarum ST16Pa cultured in hydrolyzed cheese whey supplemented with soybean flour and their antimicrobial efficiency as biopreservatives on fresh chicken meat. Food Research International, 99, 762-769. doi:10.1016/j.foodres.2017.05.026

    • NLM

      Sabo S da S, Pérez Rodríguez N, Domínguez JM, Oliveira RP de S. Inhibitory substances production by Lactobacillus plantarum ST16Pa cultured in hydrolyzed cheese whey supplemented with soybean flour and their antimicrobial efficiency as biopreservatives on fresh chicken meat [Internet]. Food Research International. 2017 ; 99 762-769.[citado 2024 jun. 10 ] Available from: https://doi.org/10.1016/j.foodres.2017.05.026

    • Vancouver

      Sabo S da S, Pérez Rodríguez N, Domínguez JM, Oliveira RP de S. Inhibitory substances production by Lactobacillus plantarum ST16Pa cultured in hydrolyzed cheese whey supplemented with soybean flour and their antimicrobial efficiency as biopreservatives on fresh chicken meat [Internet]. Food Research International. 2017 ; 99 762-769.[citado 2024 jun. 10 ] Available from: https://doi.org/10.1016/j.foodres.2017.05.026

  • Artigo de periodico

    Effect of clarified Brazilian native fruit juices on postprandial glycemia in healthy subjects (2017)

    Balisteiro, Diully Mata; Araújo, Renata Luise de; Giacaglia, Luciano Ricardo; Genovese, Maria Inês

    Source: Food Research International. Unidade: FCF

    Subjects: COMPOSTOS FENÓLICOS, FRUTAS, BIOQUÍMICA DE ALIMENTOS

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      BALISTEIRO, Diully Mata et al. Effect of clarified Brazilian native fruit juices on postprandial glycemia in healthy subjects. Food Research International, v. 100, n. 2, p. 196-203, 2017Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2017.08.044. Acesso em: 10 jun. 2024.

    • APA

      Balisteiro, D. M., Araújo, R. L. de, Giacaglia, L. R., & Genovese, M. I. (2017). Effect of clarified Brazilian native fruit juices on postprandial glycemia in healthy subjects. Food Research International, 100( 2), 196-203. doi:10.1016/j.foodres.2017.08.044

    • NLM

      Balisteiro DM, Araújo RL de, Giacaglia LR, Genovese MI. Effect of clarified Brazilian native fruit juices on postprandial glycemia in healthy subjects [Internet]. Food Research International. 2017 ; 100( 2): 196-203.[citado 2024 jun. 10 ] Available from: https://doi.org/10.1016/j.foodres.2017.08.044

    • Vancouver

      Balisteiro DM, Araújo RL de, Giacaglia LR, Genovese MI. Effect of clarified Brazilian native fruit juices on postprandial glycemia in healthy subjects [Internet]. Food Research International. 2017 ; 100( 2): 196-203.[citado 2024 jun. 10 ] Available from: https://doi.org/10.1016/j.foodres.2017.08.044

  • Artigo de periodico

    Quantitative assessment of the impact of cross-contamination during the washing step of ready-to-eat leafy greens on the risk of illness caused by Salmonella (2017)

    Maffei, Daniele Fernanda; Sant'Ana, Anderson Sz; Franco, Bernadette Dora Gombossy de Melo ; Schaffner, Donald W

    Source: Food Research International. Unidade: FCF

    Subjects: SALMONELLA, CONTAMINAÇÃO DE ALIMENTOS, PROCESSAMENTO DE ALIMENTOS, FOLHAS (PLANTAS)

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      MAFFEI, Daniele Fernanda et al. Quantitative assessment of the impact of cross-contamination during the washing step of ready-to-eat leafy greens on the risk of illness caused by Salmonella. Food Research International, v. 92, p. 106-112, 2017Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2016.12.014. Acesso em: 10 jun. 2024.

    • APA

      Maffei, D. F., Sant'Ana, A. S., Franco, B. D. G. de M., & Schaffner, D. W. (2017). Quantitative assessment of the impact of cross-contamination during the washing step of ready-to-eat leafy greens on the risk of illness caused by Salmonella. Food Research International, 92, 106-112. doi:10.1016/j.foodres.2016.12.014

    • NLM

      Maffei DF, Sant'Ana AS, Franco BDG de M, Schaffner DW. Quantitative assessment of the impact of cross-contamination during the washing step of ready-to-eat leafy greens on the risk of illness caused by Salmonella [Internet]. Food Research International. 2017 ; 92 106-112.[citado 2024 jun. 10 ] Available from: https://doi.org/10.1016/j.foodres.2016.12.014

    • Vancouver

      Maffei DF, Sant'Ana AS, Franco BDG de M, Schaffner DW. Quantitative assessment of the impact of cross-contamination during the washing step of ready-to-eat leafy greens on the risk of illness caused by Salmonella [Internet]. Food Research International. 2017 ; 92 106-112.[citado 2024 jun. 10 ] Available from: https://doi.org/10.1016/j.foodres.2016.12.014

  • Artigo de periodico

    Brazil nuts: nutritional composition, health benefits and safety aspects (2017)

    Cardoso, Bárbara Rita; Duarte, Graziela B. silva; Reis, Bruna Zavarize; Cozzolino, Silvia Maria Franciscato

    Source: Food Research International. Unidade: FCF

    Subjects: ANTIOXIDANTES, SELÊNIO, FITOQUÍMICA, PEROXIDASE, ESTRESSE OXIDATIVO

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      CARDOSO, Bárbara Rita et al. Brazil nuts: nutritional composition, health benefits and safety aspects. Food Research International, v. 100, n. 2, p. 9-18, 2017Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2017.08.036. Acesso em: 10 jun. 2024.

    • APA

      Cardoso, B. R., Duarte, G. B. silva, Reis, B. Z., & Cozzolino, S. M. F. (2017). Brazil nuts: nutritional composition, health benefits and safety aspects. Food Research International, 100( 2), 9-18. doi:10.1016/j.foodres.2017.08.036

    • NLM

      Cardoso BR, Duarte GB silva, Reis BZ, Cozzolino SMF. Brazil nuts: nutritional composition, health benefits and safety aspects [Internet]. Food Research International. 2017 ; 100( 2): 9-18.[citado 2024 jun. 10 ] Available from: https://doi.org/10.1016/j.foodres.2017.08.036

    • Vancouver

      Cardoso BR, Duarte GB silva, Reis BZ, Cozzolino SMF. Brazil nuts: nutritional composition, health benefits and safety aspects [Internet]. Food Research International. 2017 ; 100( 2): 9-18.[citado 2024 jun. 10 ] Available from: https://doi.org/10.1016/j.foodres.2017.08.036

  • Artigo de periodico

    Occurrence and phenotypic and molecular characterization of Listeria monocytogenes and Salmonella spp. in slaughterhouses in southern Brazil (2017)

    Iglesias, Mariana Almeida; Kroning, Isabela Schneid; Decol, Luana Tombini; Franco, Bernadette Dora Gombossy de Melo ; Silva, Wladimir Padilha da

    Source: Food Research International. Unidade: FCF

    Subjects: LISTERIA, FENÓTIPOS, SALMONELLA

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      IGLESIAS, Mariana Almeida et al. Occurrence and phenotypic and molecular characterization of Listeria monocytogenes and Salmonella spp. in slaughterhouses in southern Brazil. Food Research International, v. 100 p. 96-101, 2017Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2017.06.023. Acesso em: 10 jun. 2024.

    • APA

      Iglesias, M. A., Kroning, I. S., Decol, L. T., Franco, B. D. G. de M., & Silva, W. P. da. (2017). Occurrence and phenotypic and molecular characterization of Listeria monocytogenes and Salmonella spp. in slaughterhouses in southern Brazil. Food Research International, 100 p. 96-101. doi:10.1016/j.foodres.2017.06.023

    • NLM

      Iglesias MA, Kroning IS, Decol LT, Franco BDG de M, Silva WP da. Occurrence and phenotypic and molecular characterization of Listeria monocytogenes and Salmonella spp. in slaughterhouses in southern Brazil [Internet]. Food Research International. 2017 ; 100 p. 96-101[citado 2024 jun. 10 ] Available from: https://doi.org/10.1016/j.foodres.2017.06.023

    • Vancouver

      Iglesias MA, Kroning IS, Decol LT, Franco BDG de M, Silva WP da. Occurrence and phenotypic and molecular characterization of Listeria monocytogenes and Salmonella spp. in slaughterhouses in southern Brazil [Internet]. Food Research International. 2017 ; 100 p. 96-101[citado 2024 jun. 10 ] Available from: https://doi.org/10.1016/j.foodres.2017.06.023

  • Artigo de periodico

    Evaluation of the release profile, stability and antioxidant activity of a proanthocyanidin-rich cinnamon (Cinnamomum zeylanicum ) extract co-encapsulated with α-tocopherol by spray chilling (2017)

    Tulini, Fabrício Luiz; Souza, Volnei Brito de; Thomazini, Marcelo; Silva, Marluci Palazzolli; Massarioli, Adna Prado; Alencar, Severino Matias de; Pallone, Eliria Maria de Jesus Agnolon; Genovese, Maria Inês ; Fávaro-Trindade, Carmen Silvia

    Source: Food Research International. Unidades: FZEA, ESALQ, FCF

    Subjects: ANTIOXIDANTES, CANELA, PROANTOCIANIDINAS, MICROENCAPSULAÇÃO

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      TULINI, Fabrício Luiz et al. Evaluation of the release profile, stability and antioxidant activity of a proanthocyanidin-rich cinnamon (Cinnamomum zeylanicum ) extract co-encapsulated with α-tocopherol by spray chilling. Food Research International, v. 95, p. 117-124, 2017Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2017.03.010. Acesso em: 10 jun. 2024.

    • APA

      Tulini, F. L., Souza, V. B. de, Thomazini, M., Silva, M. P., Massarioli, A. P., Alencar, S. M. de, et al. (2017). Evaluation of the release profile, stability and antioxidant activity of a proanthocyanidin-rich cinnamon (Cinnamomum zeylanicum ) extract co-encapsulated with α-tocopherol by spray chilling. Food Research International, 95, 117-124. doi:10.1016/j.foodres.2017.03.010

    • NLM

      Tulini FL, Souza VB de, Thomazini M, Silva MP, Massarioli AP, Alencar SM de, Pallone EM de JA, Genovese MI, Fávaro-Trindade CS. Evaluation of the release profile, stability and antioxidant activity of a proanthocyanidin-rich cinnamon (Cinnamomum zeylanicum ) extract co-encapsulated with α-tocopherol by spray chilling [Internet]. Food Research International. 2017 ; 95 117-124.[citado 2024 jun. 10 ] Available from: https://doi.org/10.1016/j.foodres.2017.03.010

    • Vancouver

      Tulini FL, Souza VB de, Thomazini M, Silva MP, Massarioli AP, Alencar SM de, Pallone EM de JA, Genovese MI, Fávaro-Trindade CS. Evaluation of the release profile, stability and antioxidant activity of a proanthocyanidin-rich cinnamon (Cinnamomum zeylanicum ) extract co-encapsulated with α-tocopherol by spray chilling [Internet]. Food Research International. 2017 ; 95 117-124.[citado 2024 jun. 10 ] Available from: https://doi.org/10.1016/j.foodres.2017.03.010

  • Artigo de periodico

    The impact of fruit and soybean by-products and amaranth on the growth of probiotic and starter microorganisms (2017)

    Vieira, Antônio Diogo Silva; Bedani, Raquel; Albuquerque, Marcela Albuquerque Cavalcanti de; Bíscola, Vanessa; Saad, Susana Marta Isay

    Source: Food Research International. Unidade: FCF

    Subjects: PROBIÓTICOS, FERMENTAÇÃO, AMARANTHUS

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      VIEIRA, Antônio Diogo Silva et al. The impact of fruit and soybean by-products and amaranth on the growth of probiotic and starter microorganisms. Food Research International, v. 97, p. 356-363, 2017Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2017.04.026. Acesso em: 10 jun. 2024.

    • APA

      Vieira, A. D. S., Bedani, R., Albuquerque, M. A. C. de, Bíscola, V., & Saad, S. M. I. (2017). The impact of fruit and soybean by-products and amaranth on the growth of probiotic and starter microorganisms. Food Research International, 97, 356-363. doi:10.1016/j.foodres.2017.04.026

    • NLM

      Vieira ADS, Bedani R, Albuquerque MAC de, Bíscola V, Saad SMI. The impact of fruit and soybean by-products and amaranth on the growth of probiotic and starter microorganisms [Internet]. Food Research International. 2017 ; 97 356-363.[citado 2024 jun. 10 ] Available from: https://doi.org/10.1016/j.foodres.2017.04.026

    • Vancouver

      Vieira ADS, Bedani R, Albuquerque MAC de, Bíscola V, Saad SMI. The impact of fruit and soybean by-products and amaranth on the growth of probiotic and starter microorganisms [Internet]. Food Research International. 2017 ; 97 356-363.[citado 2024 jun. 10 ] Available from: https://doi.org/10.1016/j.foodres.2017.04.026

  • Artigo de periodico

    Effects of time and extraction temperature on phenolic composition and functional properties of red rooibos (Aspalathus linearis) (2016)

    Santos, Jânio Sousa; Deolindo, Carolina Turnes Pasini; Esmerino, Luis Antônio; Genovese, Maria Inês ; Fujita, Alice; Marques, Mariza Boscacci; Rosso, Neiva Deliberali; Daguer, Heitor; Valese, Andressa Camargo; Granato, Daniel

    Source: Food Research International. Unidade: FCF

    Subjects: COMPOSTOS FENÓLICOS, ANTIOXIDANTES, ALIMENTOS FUNCIONAIS, FLAVONOIDES

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    • ABNT

      SANTOS, Jânio Sousa et al. Effects of time and extraction temperature on phenolic composition and functional properties of red rooibos (Aspalathus linearis). Food Research International, v. 89, p. 476-487, 2016Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2016.08.041. Acesso em: 10 jun. 2024.

    • APA

      Santos, J. S., Deolindo, C. T. P., Esmerino, L. A., Genovese, M. I., Fujita, A., Marques, M. B., et al. (2016). Effects of time and extraction temperature on phenolic composition and functional properties of red rooibos (Aspalathus linearis). Food Research International, 89, 476-487. doi:10.1016/j.foodres.2016.08.041

    • NLM

      Santos JS, Deolindo CTP, Esmerino LA, Genovese MI, Fujita A, Marques MB, Rosso ND, Daguer H, Valese AC, Granato D. Effects of time and extraction temperature on phenolic composition and functional properties of red rooibos (Aspalathus linearis) [Internet]. Food Research International. 2016 ; 89 476-487.[citado 2024 jun. 10 ] Available from: https://doi.org/10.1016/j.foodres.2016.08.041

    • Vancouver

      Santos JS, Deolindo CTP, Esmerino LA, Genovese MI, Fujita A, Marques MB, Rosso ND, Daguer H, Valese AC, Granato D. Effects of time and extraction temperature on phenolic composition and functional properties of red rooibos (Aspalathus linearis) [Internet]. Food Research International. 2016 ; 89 476-487.[citado 2024 jun. 10 ] Available from: https://doi.org/10.1016/j.foodres.2016.08.041

  • Artigo de periodico

    Protection of echium oil by microencapsulation with phenolic compounds (2016)

    Comunian, Talita Aline; Boillon, Mickaël Raymond Gilbert; Thomazini, Marcelo; Nogueira, Marina Sayuri; Castro, Inar Alves de ; Fávaro-Trindade, Carmen Silvia

    Source: Food Research International. Unidades: FZEA, FCF

    Subjects: MICROENCAPSULAÇÃO, ÁCIDOS GRAXOS OMEGA 3, COMPOSTOS FENÓLICOS, ENGENHARIA DE ALIMENTOS

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    • ABNT

      COMUNIAN, Talita Aline et al. Protection of echium oil by microencapsulation with phenolic compounds. Food Research International, v. 88, p. 114-121, 2016Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2016.03.008. Acesso em: 10 jun. 2024.

    • APA

      Comunian, T. A., Boillon, M. R. G., Thomazini, M., Nogueira, M. S., Castro, I. A. de, & Fávaro-Trindade, C. S. (2016). Protection of echium oil by microencapsulation with phenolic compounds. Food Research International, 88, 114-121. doi:10.1016/j.foodres.2016.03.008

    • NLM

      Comunian TA, Boillon MRG, Thomazini M, Nogueira MS, Castro IA de, Fávaro-Trindade CS. Protection of echium oil by microencapsulation with phenolic compounds [Internet]. Food Research International. 2016 ; 88 114-121.[citado 2024 jun. 10 ] Available from: https://doi.org/10.1016/j.foodres.2016.03.008

    • Vancouver

      Comunian TA, Boillon MRG, Thomazini M, Nogueira MS, Castro IA de, Fávaro-Trindade CS. Protection of echium oil by microencapsulation with phenolic compounds [Internet]. Food Research International. 2016 ; 88 114-121.[citado 2024 jun. 10 ] Available from: https://doi.org/10.1016/j.foodres.2016.03.008

  • Artigo de periodico

    Polysaccharides from raw and cooked chayote modulate macrophage function (2016)

    Alves, Victor Costa Castro; Nascimento, João Roberto Oliveira do

    Source: Food Research International. Unidade: FCF

    Subjects: MACRÓFAGOS, CITOCINAS, ÓXIDO NÍTRICO, FAGOCITOSE

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    • ABNT

      ALVES, Victor Costa Castro e NASCIMENTO, João Roberto Oliveira do. Polysaccharides from raw and cooked chayote modulate macrophage function. Food Research International, v. 81, p. 171-179, 2016Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2016.01.017. Acesso em: 10 jun. 2024.

    • APA

      Alves, V. C. C., & Nascimento, J. R. O. do. (2016). Polysaccharides from raw and cooked chayote modulate macrophage function. Food Research International, 81, 171-179. doi:10.1016/j.foodres.2016.01.017

    • NLM

      Alves VCC, Nascimento JRO do. Polysaccharides from raw and cooked chayote modulate macrophage function [Internet]. Food Research International. 2016 ; 81 171-179.[citado 2024 jun. 10 ] Available from: https://doi.org/10.1016/j.foodres.2016.01.017

    • Vancouver

      Alves VCC, Nascimento JRO do. Polysaccharides from raw and cooked chayote modulate macrophage function [Internet]. Food Research International. 2016 ; 81 171-179.[citado 2024 jun. 10 ] Available from: https://doi.org/10.1016/j.foodres.2016.01.017

  • Artigo de periodico

    Identification of carbohydrate parameters in commercial unripe banana flour (2016)

    Sardá, Fabiana Andréa Hoffmann; Lima, Fernanda N. R. de; Lopes, Nathalie T. T; Santos, Aline de Oliveira; Tobaruela, Eric de Castro; Kato, Edna Tomiko Myiake; Menezes, Elizabete Wenzel de

    Source: Food Research International. Unidade: FCF

    Subjects: COMPOSIÇÃO QUÍMICA, ADIPOSIDADE, BANANA

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    • ABNT

      SARDÁ, Fabiana Andréa Hoffmann et al. Identification of carbohydrate parameters in commercial unripe banana flour. Food Research International, v. 81, p. 203-209, 2016Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2015.11.016. Acesso em: 10 jun. 2024.

    • APA

      Sardá, F. A. H., Lima, F. N. R. de, Lopes, N. T. T., Santos, A. de O., Tobaruela, E. de C., Kato, E. T. M., & Menezes, E. W. de. (2016). Identification of carbohydrate parameters in commercial unripe banana flour. Food Research International, 81, 203-209. doi:10.1016/j.foodres.2015.11.016

    • NLM

      Sardá FAH, Lima FNR de, Lopes NTT, Santos A de O, Tobaruela E de C, Kato ETM, Menezes EW de. Identification of carbohydrate parameters in commercial unripe banana flour [Internet]. Food Research International. 2016 ; 81 203-209.[citado 2024 jun. 10 ] Available from: https://doi.org/10.1016/j.foodres.2015.11.016

    • Vancouver

      Sardá FAH, Lima FNR de, Lopes NTT, Santos A de O, Tobaruela E de C, Kato ETM, Menezes EW de. Identification of carbohydrate parameters in commercial unripe banana flour [Internet]. Food Research International. 2016 ; 81 203-209.[citado 2024 jun. 10 ] Available from: https://doi.org/10.1016/j.foodres.2015.11.016

  • Artigo de periodico

    The water-soluble non-starch polysaccharides from bananas display immunomodulatory properties on cultured macrophages (2016)

    Sansone, Marcelo; Sansone, Ana Claudia Miranda Brito; Shiga, Tania Misuzu ; Nascimento, João Roberto Oliveira do

    Source: Food Research International. Unidade: FCF

    Subjects: BANANA, POLISSACARÍDEOS

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    • ABNT

      SANSONE, Marcelo et al. The water-soluble non-starch polysaccharides from bananas display immunomodulatory properties on cultured macrophages. Food Research International, v. 87, p. 125-133, 2016Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2016.07.003. Acesso em: 10 jun. 2024.

    • APA

      Sansone, M., Sansone, A. C. M. B., Shiga, T. M., & Nascimento, J. R. O. do. (2016). The water-soluble non-starch polysaccharides from bananas display immunomodulatory properties on cultured macrophages. Food Research International, 87, 125-133. doi:10.1016/j.foodres.2016.07.003

    • NLM

      Sansone M, Sansone ACMB, Shiga TM, Nascimento JRO do. The water-soluble non-starch polysaccharides from bananas display immunomodulatory properties on cultured macrophages [Internet]. Food Research International. 2016 ; 87 125-133.[citado 2024 jun. 10 ] Available from: https://doi.org/10.1016/j.foodres.2016.07.003

    • Vancouver

      Sansone M, Sansone ACMB, Shiga TM, Nascimento JRO do. The water-soluble non-starch polysaccharides from bananas display immunomodulatory properties on cultured macrophages [Internet]. Food Research International. 2016 ; 87 125-133.[citado 2024 jun. 10 ] Available from: https://doi.org/10.1016/j.foodres.2016.07.003

  • Artigo de periodico

    Phenolic compounds from cambuci (Campomanesia phaea O. Berg) fruit attenuate glucose intolerance and adipose tissue inflammation induced by a high-fat, high-sucrose diet (2015)

    Donado-Pestana, Carlos Mario; Belchior, Thiago; Festuccia, William Tadeu Lara ; Genovese, Maria Inês

    Source: Food Research International. Unidades: ICB, FCF

    Subjects: COMPOSTOS FENÓLICOS, HIPERGLICEMIA, MACRÓFAGOS

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    • ABNT

      DONADO-PESTANA, Carlos Mario et al. Phenolic compounds from cambuci (Campomanesia phaea O. Berg) fruit attenuate glucose intolerance and adipose tissue inflammation induced by a high-fat, high-sucrose diet. Food Research International, v. 69, p. 170-178, 2015Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2014.12.032. Acesso em: 10 jun. 2024.

    • APA

      Donado-Pestana, C. M., Belchior, T., Festuccia, W. T. L., & Genovese, M. I. (2015). Phenolic compounds from cambuci (Campomanesia phaea O. Berg) fruit attenuate glucose intolerance and adipose tissue inflammation induced by a high-fat, high-sucrose diet. Food Research International, 69, 170-178. doi:10.1016/j.foodres.2014.12.032

    • NLM

      Donado-Pestana CM, Belchior T, Festuccia WTL, Genovese MI. Phenolic compounds from cambuci (Campomanesia phaea O. Berg) fruit attenuate glucose intolerance and adipose tissue inflammation induced by a high-fat, high-sucrose diet [Internet]. Food Research International. 2015 ; 69 170-178.[citado 2024 jun. 10 ] Available from: https://doi.org/10.1016/j.foodres.2014.12.032

    • Vancouver

      Donado-Pestana CM, Belchior T, Festuccia WTL, Genovese MI. Phenolic compounds from cambuci (Campomanesia phaea O. Berg) fruit attenuate glucose intolerance and adipose tissue inflammation induced by a high-fat, high-sucrose diet [Internet]. Food Research International. 2015 ; 69 170-178.[citado 2024 jun. 10 ] Available from: https://doi.org/10.1016/j.foodres.2014.12.032

  • Artigo de periodico

    Phenolic compounds from cagaita (Eugenia dysenterica DC.) fruit prevent body weight and fat mass gain induced by a high-fat, high-sucrose diet (2015)

    Donado-Pestana, Carlos Mario; Belchior, Thiago; Genovese, Maria Inês

    Source: Food Research International. Unidade: FCF

    Subjects: COMPOSTOS FENÓLICOS, OBESIDADE

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    • ABNT

      DONADO-PESTANA, Carlos Mario e BELCHIOR, Thiago e GENOVESE, Maria Inês. Phenolic compounds from cagaita (Eugenia dysenterica DC.) fruit prevent body weight and fat mass gain induced by a high-fat, high-sucrose diet. Food Research International, v. 77, p. 177-185, 2015Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2015.06.044. Acesso em: 10 jun. 2024.

    • APA

      Donado-Pestana, C. M., Belchior, T., & Genovese, M. I. (2015). Phenolic compounds from cagaita (Eugenia dysenterica DC.) fruit prevent body weight and fat mass gain induced by a high-fat, high-sucrose diet. Food Research International, 77, 177-185. doi:10.1016/j.foodres.2015.06.044

    • NLM

      Donado-Pestana CM, Belchior T, Genovese MI. Phenolic compounds from cagaita (Eugenia dysenterica DC.) fruit prevent body weight and fat mass gain induced by a high-fat, high-sucrose diet [Internet]. Food Research International. 2015 ; 77 177-185.[citado 2024 jun. 10 ] Available from: https://doi.org/10.1016/j.foodres.2015.06.044

    • Vancouver

      Donado-Pestana CM, Belchior T, Genovese MI. Phenolic compounds from cagaita (Eugenia dysenterica DC.) fruit prevent body weight and fat mass gain induced by a high-fat, high-sucrose diet [Internet]. Food Research International. 2015 ; 77 177-185.[citado 2024 jun. 10 ] Available from: https://doi.org/10.1016/j.foodres.2015.06.044

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