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Editor de periodico
Brazilian Journal of Microbiology (2024)
Nero, Luís Augusto (Editor); Monteiro, Gisele (Editor) ; Santos, Júlio Cesar dos (Editor); Guimarães, Luis Henrique Souza (Editor) ; Pinto, Ernani (Editor) ; Landgraf, Mariza (Editor) ; Pinto, Uelinton Manoel (Editor) ; Camargo, Ilana Lopes Baratella da Cunha (Editor) ; Falcão, Juliana Pfrimer (Editor) ; Andrade, Leonardo Neves de (Editor) ; Huenuman, Nilton Erbet Lincopan (Editor) ; Ferreira, Helena Lage (Editor)
Unidades: FCF, EEL, FFCLRP, CENA, IFSC, FCFRP, ICB, FZEA
Subjects: MICROBIOLOGIA, BIOLOGIA MOLECULAR
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ABNT
Brazilian Journal of Microbiology. . Heidelberg: Springer. . Acesso em: 28 maio 2024. , 2024
APA
Brazilian Journal of Microbiology. (2024). Brazilian Journal of Microbiology. Heidelberg: Springer.
NLM
Brazilian Journal of Microbiology. 2024 ;[citado 2024 maio 28 ]
Vancouver
Brazilian Journal of Microbiology. 2024 ;[citado 2024 maio 28 ]
Artigo de periodico
Investigating processing practices and microbiological quality of minimally processed vegetables in Brazil (2024)
Finger, Jéssica de Aragão Freire Ferreira ; Silva, Guilherme de Almeida ; Bernardino, Mariana Calado; Andrade, Dhuelly Kelly Almeida; Maffei, Daniele Fernanda ; Pinto, Uelinton Manoel
Source: Brazilian Journal of Microbiology. Unidades: ESALQ, FCF, FSP
Subjects: CONSUMO DE ALIMENTOS, CONTAMINAÇÃO DE ALIMENTOS, FRUTAS, HORTALIÇAS, MICROBIOLOGIA DE ALIMENTOS, PROCESSAMENTO DE ALIMENTOS, QUALIDADE DOS ALIMENTOS, SEGURANÇA ALIMENTAR
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ABNT
FINGER, Jéssica de Aragão Freire Ferreira et al. Investigating processing practices and microbiological quality of minimally processed vegetables in Brazil. Brazilian Journal of Microbiology, p. 1-12, 2024Tradução . . Disponível em: https://pubmed.ncbi.nlm.nih.gov/38472699/. Acesso em: 28 maio 2024.
APA
Finger, J. de A. F. F., Silva, G. de A., Bernardino, M. C., Andrade, D. K. A., Maffei, D. F., & Pinto, U. M. (2024). Investigating processing practices and microbiological quality of minimally processed vegetables in Brazil. Brazilian Journal of Microbiology, 1-12. Recuperado de https://pubmed.ncbi.nlm.nih.gov/38472699/
NLM
Finger J de AFF, Silva G de A, Bernardino MC, Andrade DKA, Maffei DF, Pinto UM. Investigating processing practices and microbiological quality of minimally processed vegetables in Brazil [Internet]. Brazilian Journal of Microbiology. 2024 ; 1-12.[citado 2024 maio 28 ] Available from: https://pubmed.ncbi.nlm.nih.gov/38472699/
Vancouver
Finger J de AFF, Silva G de A, Bernardino MC, Andrade DKA, Maffei DF, Pinto UM. Investigating processing practices and microbiological quality of minimally processed vegetables in Brazil [Internet]. Brazilian Journal of Microbiology. 2024 ; 1-12.[citado 2024 maio 28 ] Available from: https://pubmed.ncbi.nlm.nih.gov/38472699/
Artigo de periodico
Dietary fiber pectin: challenges and potential anti-inflammatory benefits for preterms and newborns (2024)
Donadio, Janaina Lombello Santos ; Fabi, João Paulo ; Sztein, Marcelo B ; Salerno-Gonçalves, Rosângela
Source: Frontiers in Nutrition. Unidade: FCF
Subjects: ANTI-INFLAMATÓRIOS, PECTINA
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ABNT
DONADIO, Janaina Lombello Santos et al. Dietary fiber pectin: challenges and potential anti-inflammatory benefits for preterms and newborns. Frontiers in Nutrition, v. 10, p. 1-10, 2024Tradução . . Disponível em: https://dx.doi.org/10.3389/fnut.2023.1286138. Acesso em: 28 maio 2024.
APA
Donadio, J. L. S., Fabi, J. P., Sztein, M. B., & Salerno-Gonçalves, R. (2024). Dietary fiber pectin: challenges and potential anti-inflammatory benefits for preterms and newborns. Frontiers in Nutrition, 10, 1-10. doi:10.3389/fnut.2023.1286138
NLM
Donadio JLS, Fabi JP, Sztein MB, Salerno-Gonçalves R. Dietary fiber pectin: challenges and potential anti-inflammatory benefits for preterms and newborns [Internet]. Frontiers in Nutrition. 2024 ; 10 1-10.[citado 2024 maio 28 ] Available from: https://dx.doi.org/10.3389/fnut.2023.1286138
Vancouver
Donadio JLS, Fabi JP, Sztein MB, Salerno-Gonçalves R. Dietary fiber pectin: challenges and potential anti-inflammatory benefits for preterms and newborns [Internet]. Frontiers in Nutrition. 2024 ; 10 1-10.[citado 2024 maio 28 ] Available from: https://dx.doi.org/10.3389/fnut.2023.1286138
Artigo de periodico
Assessing high-temperature and pressure extraction of bioactive water-soluble polysaccharides from passion fruit mesocarp (2024)
Pedrosa, Lucas de Freitas ; Kouzounis, Dimitrios; Schols, Henk; Vos, Paul de; Fabi, João Paulo
Source: Carbohydrate Polymers. Unidade: FCF
Subjects: MARACUJÁ, POLISSACARÍDEOS, PECTINA, NEOPLASIAS COLORRETAIS
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ABNT
PEDROSA, Lucas de Freitas et al. Assessing high-temperature and pressure extraction of bioactive water-soluble polysaccharides from passion fruit mesocarp. Carbohydrate Polymers, v. 335, p. 1-16 art. 122010, 2024Tradução . . Disponível em: https://dx.doi.org/10.1016/j.carbpol.2024.122010. Acesso em: 28 maio 2024.
APA
Pedrosa, L. de F., Kouzounis, D., Schols, H., Vos, P. de, & Fabi, J. P. (2024). Assessing high-temperature and pressure extraction of bioactive water-soluble polysaccharides from passion fruit mesocarp. Carbohydrate Polymers, 335, 1-16 art. 122010. doi:10.1016/j.carbpol.2024.122010
NLM
Pedrosa L de F, Kouzounis D, Schols H, Vos P de, Fabi JP. Assessing high-temperature and pressure extraction of bioactive water-soluble polysaccharides from passion fruit mesocarp [Internet]. Carbohydrate Polymers. 2024 ; 335 1-16 art. 122010.[citado 2024 maio 28 ] Available from: https://dx.doi.org/10.1016/j.carbpol.2024.122010
Vancouver
Pedrosa L de F, Kouzounis D, Schols H, Vos P de, Fabi JP. Assessing high-temperature and pressure extraction of bioactive water-soluble polysaccharides from passion fruit mesocarp [Internet]. Carbohydrate Polymers. 2024 ; 335 1-16 art. 122010.[citado 2024 maio 28 ] Available from: https://dx.doi.org/10.1016/j.carbpol.2024.122010
Artigo de periodico
Effect of fruit by-products and orange pectin on folate (vitamin B9) production by selected starter and probiotic strains (2024)
Cucick, Ana Clara Candelaria ; Bedani, Raquel; Ribeiro, Lara Santos; Franco, Bernadette Dora Gombossy de Melo ; Saad, Susana Marta Isay
Source: International Journal of Food Science and Technology. Unidade: FCF
Subjects: PECTINA, ÁCIDO LÁCTICO
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ABNT
CUCICK, Ana Clara Candelaria et al. Effect of fruit by-products and orange pectin on folate (vitamin B9) production by selected starter and probiotic strains. International Journal of Food Science and Technology, v. 59, n. 6, p. 3929-3938, 2024Tradução . . Disponível em: https://dx.doi.org/10.1111/ijfs.17141. Acesso em: 28 maio 2024.
APA
Cucick, A. C. C., Bedani, R., Ribeiro, L. S., Franco, B. D. G. de M., & Saad, S. M. I. (2024). Effect of fruit by-products and orange pectin on folate (vitamin B9) production by selected starter and probiotic strains. International Journal of Food Science and Technology, 59( 6), 3929-3938. doi:10.1111/ijfs.17141
NLM
Cucick ACC, Bedani R, Ribeiro LS, Franco BDG de M, Saad SMI. Effect of fruit by-products and orange pectin on folate (vitamin B9) production by selected starter and probiotic strains [Internet]. International Journal of Food Science and Technology. 2024 ; 59( 6): 3929-3938.[citado 2024 maio 28 ] Available from: https://dx.doi.org/10.1111/ijfs.17141
Vancouver
Cucick ACC, Bedani R, Ribeiro LS, Franco BDG de M, Saad SMI. Effect of fruit by-products and orange pectin on folate (vitamin B9) production by selected starter and probiotic strains [Internet]. International Journal of Food Science and Technology. 2024 ; 59( 6): 3929-3938.[citado 2024 maio 28 ] Available from: https://dx.doi.org/10.1111/ijfs.17141
Artigo de periodico
Plasma proteome profiling reveals molecular mechanisms underlying the effects of daily consumption of ‘Bahia’ and ‘Cara Cara’ orange juices (2024)
Tobaruela, Eric de Castro ; Brasili, Elisa ; Cardoso, Laila Guimarães Zeraik ; Milenkovic, Dragan ; Hassimotto, Neuza Mariko Aymoto ; Lajolo, Franco Maria
Source: Food & Function. Unidade: FCF
Subjects: SUCOS DE FRUTAS, LARANJA, CAROTENOIDES
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ABNT
TOBARUELA, Eric de Castro et al. Plasma proteome profiling reveals molecular mechanisms underlying the effects of daily consumption of ‘Bahia’ and ‘Cara Cara’ orange juices. Food & Function, v. 15, n. 2, p. 1031-1049, 2024Tradução . . Disponível em: https://dx.doi.org/10.1039/D3FO04091G. Acesso em: 28 maio 2024.
APA
Tobaruela, E. de C., Brasili, E., Cardoso, L. G. Z., Milenkovic, D., Hassimotto, N. M. A., & Lajolo, F. M. (2024). Plasma proteome profiling reveals molecular mechanisms underlying the effects of daily consumption of ‘Bahia’ and ‘Cara Cara’ orange juices. Food & Function, 15( 2), 1031-1049. doi:10.1039/D3FO04091G
NLM
Tobaruela E de C, Brasili E, Cardoso LGZ, Milenkovic D, Hassimotto NMA, Lajolo FM. Plasma proteome profiling reveals molecular mechanisms underlying the effects of daily consumption of ‘Bahia’ and ‘Cara Cara’ orange juices [Internet]. Food & Function. 2024 ; 15( 2): 1031-1049.[citado 2024 maio 28 ] Available from: https://dx.doi.org/10.1039/D3FO04091G
Vancouver
Tobaruela E de C, Brasili E, Cardoso LGZ, Milenkovic D, Hassimotto NMA, Lajolo FM. Plasma proteome profiling reveals molecular mechanisms underlying the effects of daily consumption of ‘Bahia’ and ‘Cara Cara’ orange juices [Internet]. Food & Function. 2024 ; 15( 2): 1031-1049.[citado 2024 maio 28 ] Available from: https://dx.doi.org/10.1039/D3FO04091G
Artigo de periodico
Cassava waste (stem and leaf) analysis for reuse (2024)
Soares, Isabela Simões ; Perrechil, Fabiana; Grandis, Adriana ; Pagliuso, Débora ; Purgatto, Eduardo ; Oliveira, Luciana Alves de ; Cavalari, Aline Andreia
Source: Food Chemistry Advances. Unidades: BIOTECNOLOGIA, FCF
Subjects: RESÍDUOS, MANDIOCA
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ABNT
SOARES, Isabela Simões et al. Cassava waste (stem and leaf) analysis for reuse. Food Chemistry Advances, v. 4, p. 1-6 art. 100675, 2024Tradução . . Disponível em: https://dx.doi.org/10.1016/j.focha.2024.100675. Acesso em: 28 maio 2024.
APA
Soares, I. S., Perrechil, F., Grandis, A., Pagliuso, D., Purgatto, E., Oliveira, L. A. de, & Cavalari, A. A. (2024). Cassava waste (stem and leaf) analysis for reuse. Food Chemistry Advances, 4, 1-6 art. 100675. doi:10.1016/j.focha.2024.100675
NLM
Soares IS, Perrechil F, Grandis A, Pagliuso D, Purgatto E, Oliveira LA de, Cavalari AA. Cassava waste (stem and leaf) analysis for reuse [Internet]. Food Chemistry Advances. 2024 ; 4 1-6 art. 100675.[citado 2024 maio 28 ] Available from: https://dx.doi.org/10.1016/j.focha.2024.100675
Vancouver
Soares IS, Perrechil F, Grandis A, Pagliuso D, Purgatto E, Oliveira LA de, Cavalari AA. Cassava waste (stem and leaf) analysis for reuse [Internet]. Food Chemistry Advances. 2024 ; 4 1-6 art. 100675.[citado 2024 maio 28 ] Available from: https://dx.doi.org/10.1016/j.focha.2024.100675
Artigo de periodico
HDAC specificity and kinase off-targeting by purine-benzohydroxamate anti-hematological tumor agents (2024)
Waitman, Karoline de Barros ; Almeida, Larissa Costa de ; Primi, Marina Candido ; Carlos, Jorge Antonio Elias Godoy ; Ruiz, Claudia; Kronenberger, Thales ; Laufer, Stefan; Goettert, Marcia Ines; Poso, Antti ; Vassiliades, Sandra Valeria ; Souza, Vinicius Albuquerque Moreira de ; Toledo, Mônica Franco Zannini Junqueira ; Hassimotto, Neuza Mariko Aymoto ; Cameron, Michael D; Bannister, Thomas D; Lotufo, Leticia Veras Costa ; Machado Neto, João Agostinho ; Tavares, Maurício T.; Parise Filho, Roberto
Source: European Journal of Medicinal Chemistry. Unidades: FCF, ICB
Subjects: ANTINEOPLÁSICOS, HIBRIDIZAÇÃO, CÉLULAS CULTIVADAS DE TUMOR, PROTEÍNAS, PURINAS, CITOTOXINAS
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ABNT
WAITMAN, Karoline de Barros et al. HDAC specificity and kinase off-targeting by purine-benzohydroxamate anti-hematological tumor agents. European Journal of Medicinal Chemistry, v. 263, p. 1-18 art. 115935, 2024Tradução . . Disponível em: https://dx.doi.org/10.1016/j.ejmech.2023.115935. Acesso em: 28 maio 2024.
APA
Waitman, K. de B., Almeida, L. C. de, Primi, M. C., Carlos, J. A. E. G., Ruiz, C., Kronenberger, T., et al. (2024). HDAC specificity and kinase off-targeting by purine-benzohydroxamate anti-hematological tumor agents. European Journal of Medicinal Chemistry, 263, 1-18 art. 115935. doi:10.1016/j.ejmech.2023.115935
NLM
Waitman K de B, Almeida LC de, Primi MC, Carlos JAEG, Ruiz C, Kronenberger T, Laufer S, Goettert MI, Poso A, Vassiliades SV, Souza VAM de, Toledo MFZJ, Hassimotto NMA, Cameron MD, Bannister TD, Lotufo LVC, Machado Neto JA, Tavares MT, Parise Filho R. HDAC specificity and kinase off-targeting by purine-benzohydroxamate anti-hematological tumor agents [Internet]. European Journal of Medicinal Chemistry. 2024 ; 263 1-18 art. 115935.[citado 2024 maio 28 ] Available from: https://dx.doi.org/10.1016/j.ejmech.2023.115935
Vancouver
Waitman K de B, Almeida LC de, Primi MC, Carlos JAEG, Ruiz C, Kronenberger T, Laufer S, Goettert MI, Poso A, Vassiliades SV, Souza VAM de, Toledo MFZJ, Hassimotto NMA, Cameron MD, Bannister TD, Lotufo LVC, Machado Neto JA, Tavares MT, Parise Filho R. HDAC specificity and kinase off-targeting by purine-benzohydroxamate anti-hematological tumor agents [Internet]. European Journal of Medicinal Chemistry. 2024 ; 263 1-18 art. 115935.[citado 2024 maio 28 ] Available from: https://dx.doi.org/10.1016/j.ejmech.2023.115935
Artigo de periodico
Remote teaching and research practices in the food science field during the Covid-19 pandemic (2024)
Finger, Jéssica de Aragão Freire Ferreira ; Lima, Emília Maria França ; Menezes, Jones Baroni Ferreira de; Behrens, Jorge Herman ; Landgrafa, Mariza; Xavier, Bruno Meireles; Pinto, Uelinton Manoel
Source: Revista Interfaces. Unidade: FCF
Subjects: PANDEMIAS, COVID-19
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ABNT
FINGER, Jéssica de Aragão Freire Ferreira et al. Remote teaching and research practices in the food science field during the Covid-19 pandemic. Revista Interfaces, v. 12, n. 1, p. 1-12, 2024Tradução . . Disponível em: https://interfaces.unileao.edu.br/index.php/revista-interfaces/article/view/1271/1066. Acesso em: 28 maio 2024.
APA
Finger, J. de A. F. F., Lima, E. M. F., Menezes, J. B. F. de, Behrens, J. H., Landgrafa, M., Xavier, B. M., & Pinto, U. M. (2024). Remote teaching and research practices in the food science field during the Covid-19 pandemic. Revista Interfaces, 12( 1), 1-12. doi:10.16891/2317-434X
NLM
Finger J de AFF, Lima EMF, Menezes JBF de, Behrens JH, Landgrafa M, Xavier BM, Pinto UM. Remote teaching and research practices in the food science field during the Covid-19 pandemic [Internet]. Revista Interfaces. 2024 ; 12( 1): 1-12.[citado 2024 maio 28 ] Available from: https://interfaces.unileao.edu.br/index.php/revista-interfaces/article/view/1271/1066
Vancouver
Finger J de AFF, Lima EMF, Menezes JBF de, Behrens JH, Landgrafa M, Xavier BM, Pinto UM. Remote teaching and research practices in the food science field during the Covid-19 pandemic [Internet]. Revista Interfaces. 2024 ; 12( 1): 1-12.[citado 2024 maio 28 ] Available from: https://interfaces.unileao.edu.br/index.php/revista-interfaces/article/view/1271/1066
Artigo de periodico
Characterization of Chilean hot spring-origin Staphylococcus sp. BSP3 produced exopolysaccharide as biological additive (2024)
Banerjee, Srijan ; Cabrea-Barjas, Gustavo ; Tapia, Jaime ; Fabi, João Paulo ; Delattre, Cedric; Banerjee, Aparna
Source: Natural Products and Bioprospecting. Unidade: FCF
Subjects: STAPHYLOCOCCUS, ESPECTROSCOPIA, FLOCULAÇÃO, ANTIOXIDANTES
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ABNT
BANERJEE, Srijan et al. Characterization of Chilean hot spring-origin Staphylococcus sp. BSP3 produced exopolysaccharide as biological additive. Natural Products and Bioprospecting, v. 14, p. 1-16, 2024Tradução . . Disponível em: https://dx.doi.org/10.1007/s13659-024-00436-0. Acesso em: 28 maio 2024.
APA
Banerjee, S., Cabrea-Barjas, G., Tapia, J., Fabi, J. P., Delattre, C., & Banerjee, A. (2024). Characterization of Chilean hot spring-origin Staphylococcus sp. BSP3 produced exopolysaccharide as biological additive. Natural Products and Bioprospecting, 14, 1-16. doi:10.1007/s13659-024-00436-0
NLM
Banerjee S, Cabrea-Barjas G, Tapia J, Fabi JP, Delattre C, Banerjee A. Characterization of Chilean hot spring-origin Staphylococcus sp. BSP3 produced exopolysaccharide as biological additive [Internet]. Natural Products and Bioprospecting. 2024 ; 14 1-16.[citado 2024 maio 28 ] Available from: https://dx.doi.org/10.1007/s13659-024-00436-0
Vancouver
Banerjee S, Cabrea-Barjas G, Tapia J, Fabi JP, Delattre C, Banerjee A. Characterization of Chilean hot spring-origin Staphylococcus sp. BSP3 produced exopolysaccharide as biological additive [Internet]. Natural Products and Bioprospecting. 2024 ; 14 1-16.[citado 2024 maio 28 ] Available from: https://dx.doi.org/10.1007/s13659-024-00436-0
Artigo de periodico
Alicyclobacillus spp. in fruit-based products: Isolation, identification, quantitative assessment (SPME/GC–MS) of spoilage compounds and spore s resistance to thermal shocks (2024)
Prado-Silva, Leonardo do; Godoy, Adriana T; Câmara, Antonio A; Oteiza, Juan M; Brusa, Victoria; Maffei, Daniele Fernanda ; Eberlin, Marcos N; Sant'Ana, Anderson S; Franco, Bernadette Dora Gombossy de Melo
Source: International Journal of Food Microbiology. Unidades: ESALQ, FCF
Subjects: BACTÉRIAS, DETERIORAÇÃO DE ALIMENTOS, ESPOROS BACTERIANOS, FRUTAS, MICROBIOLOGIA DE ALIMENTOS, TOMATE
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ABNT
PRADO-SILVA, Leonardo do et al. Alicyclobacillus spp. in fruit-based products: Isolation, identification, quantitative assessment (SPME/GC–MS) of spoilage compounds and spore s resistance to thermal shocks. International Journal of Food Microbiology, v. 418, p. 1-7, 2024Tradução . . Disponível em: https://doi.org/10.1016/j.ijfoodmicro.2024.110731. Acesso em: 28 maio 2024.
APA
Prado-Silva, L. do, Godoy, A. T., Câmara, A. A., Oteiza, J. M., Brusa, V., Maffei, D. F., et al. (2024). Alicyclobacillus spp. in fruit-based products: Isolation, identification, quantitative assessment (SPME/GC–MS) of spoilage compounds and spore s resistance to thermal shocks. International Journal of Food Microbiology, 418, 1-7. doi:10.1016/j.ijfoodmicro.2024.110731
NLM
Prado-Silva L do, Godoy AT, Câmara AA, Oteiza JM, Brusa V, Maffei DF, Eberlin MN, Sant'Ana AS, Franco BDG de M. Alicyclobacillus spp. in fruit-based products: Isolation, identification, quantitative assessment (SPME/GC–MS) of spoilage compounds and spore s resistance to thermal shocks [Internet]. International Journal of Food Microbiology. 2024 ; 418 1-7.[citado 2024 maio 28 ] Available from: https://doi.org/10.1016/j.ijfoodmicro.2024.110731
Vancouver
Prado-Silva L do, Godoy AT, Câmara AA, Oteiza JM, Brusa V, Maffei DF, Eberlin MN, Sant'Ana AS, Franco BDG de M. Alicyclobacillus spp. in fruit-based products: Isolation, identification, quantitative assessment (SPME/GC–MS) of spoilage compounds and spore s resistance to thermal shocks [Internet]. International Journal of Food Microbiology. 2024 ; 418 1-7.[citado 2024 maio 28 ] Available from: https://doi.org/10.1016/j.ijfoodmicro.2024.110731
Artigo de periodico
100% orange juice consumption is associated with socioeconomic status, improved nutrient adequacy, and higher bioactive compounds intake: results from brazilian national dietary survey 2017–2018 (2024)
Carnauba, Renata Alves ; Sarti, Flávia Mori ; Hassimotto, Neuza Mariko Aymoto ; Lajolo, Franco Maria
Source: American Nutrition Association. Journal. Unidades: EACH, FCF
Assunto: NUTRIENTES
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ABNT
CARNAUBA, Renata Alves et al. 100% orange juice consumption is associated with socioeconomic status, improved nutrient adequacy, and higher bioactive compounds intake: results from brazilian national dietary survey 2017–2018. American Nutrition Association. Journal, p. 01-07, 2024Tradução . . Disponível em: http://dx.doi.org/10.1080/27697061.2024.2318598. Acesso em: 28 maio 2024.
APA
Carnauba, R. A., Sarti, F. M., Hassimotto, N. M. A., & Lajolo, F. M. (2024). 100% orange juice consumption is associated with socioeconomic status, improved nutrient adequacy, and higher bioactive compounds intake: results from brazilian national dietary survey 2017–2018. American Nutrition Association. Journal, 01-07. doi:10.1080/27697061.2024.2318598
NLM
Carnauba RA, Sarti FM, Hassimotto NMA, Lajolo FM. 100% orange juice consumption is associated with socioeconomic status, improved nutrient adequacy, and higher bioactive compounds intake: results from brazilian national dietary survey 2017–2018 [Internet]. American Nutrition Association. Journal. 2024 ; 01-07.[citado 2024 maio 28 ] Available from: http://dx.doi.org/10.1080/27697061.2024.2318598
Vancouver
Carnauba RA, Sarti FM, Hassimotto NMA, Lajolo FM. 100% orange juice consumption is associated with socioeconomic status, improved nutrient adequacy, and higher bioactive compounds intake: results from brazilian national dietary survey 2017–2018 [Internet]. American Nutrition Association. Journal. 2024 ; 01-07.[citado 2024 maio 28 ] Available from: http://dx.doi.org/10.1080/27697061.2024.2318598
Artigo de periodico
Changes in eating habits and lifestyle during the first year of the COVID-19 pandemic across metropolitan regions in Brazil and Germany: a survey-based cross-sectional study (2024)
Paris, Juliana Minetto Gellert ; Lima, Emília Maria França ; Finger, Jéssica Aragão Freire Ferreira ; Isidorio, William Ricardo ; Heinzel, Christine ; Falkenberg, Timo ; Borgemeister, Christian ; Pinto, Uelinton Manoel ; Nöthlings, Ute
Source: Food Science & Nutrition. Unidade: FCF
Subjects: COVID-19, PANDEMIAS, HÁBITOS ALIMENTARES, MODO DE VIDA
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ABNT
PARIS, Juliana Minetto Gellert et al. Changes in eating habits and lifestyle during the first year of the COVID-19 pandemic across metropolitan regions in Brazil and Germany: a survey-based cross-sectional study. Food Science & Nutrition, v. 12 , p. 2783-2798, 2024Tradução . . Disponível em: https://dx.doi.org/10.1002/fsn3.3960. Acesso em: 28 maio 2024.
APA
Paris, J. M. G., Lima, E. M. F., Finger, J. A. F. F., Isidorio, W. R., Heinzel, C., Falkenberg, T., et al. (2024). Changes in eating habits and lifestyle during the first year of the COVID-19 pandemic across metropolitan regions in Brazil and Germany: a survey-based cross-sectional study. Food Science & Nutrition, 12 , 2783-2798. doi:10.1002/fsn3.3960
NLM
Paris JMG, Lima EMF, Finger JAFF, Isidorio WR, Heinzel C, Falkenberg T, Borgemeister C, Pinto UM, Nöthlings U. Changes in eating habits and lifestyle during the first year of the COVID-19 pandemic across metropolitan regions in Brazil and Germany: a survey-based cross-sectional study [Internet]. Food Science & Nutrition. 2024 ; 12 2783-2798.[citado 2024 maio 28 ] Available from: https://dx.doi.org/10.1002/fsn3.3960
Vancouver
Paris JMG, Lima EMF, Finger JAFF, Isidorio WR, Heinzel C, Falkenberg T, Borgemeister C, Pinto UM, Nöthlings U. Changes in eating habits and lifestyle during the first year of the COVID-19 pandemic across metropolitan regions in Brazil and Germany: a survey-based cross-sectional study [Internet]. Food Science & Nutrition. 2024 ; 12 2783-2798.[citado 2024 maio 28 ] Available from: https://dx.doi.org/10.1002/fsn3.3960
Artigo de periodico
Aryl-isoquinoline as a potential scaffold for novel antitumor agents against glioblastoma cells (2024)
Fernandes, Thais Batista ; Yang, Rosania; Ferreira, Glaucio Monteiro ; Souza, Priscila Oliveira de ; Lopes, Vitor Galvão ; Toledo, Mônica Franco Zannini Junqueira ; Roliano, Gabriela Gonçalves ; Debom, Gabriela Nogueira ; Vassiliades, Sandra Valeria ; Hassimotto, Neuza Mariko Aymoto ; Hirata, Mario Hiroyuki ; Braganhol, Elizandra ; Parise Filho, Roberto
Source: Letters in Drug Design & Discovery. Unidade: FCF
Subjects: GLIOMA, SISTEMA NERVOSO CENTRAL
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ABNT
FERNANDES, Thais Batista et al. Aryl-isoquinoline as a potential scaffold for novel antitumor agents against glioblastoma cells. Letters in Drug Design & Discovery, v. 21, p. 948-960, 2024Tradução . . Disponível em: https://doi.org/10.2174/1570180820666230131111033. Acesso em: 28 maio 2024.
APA
Fernandes, T. B., Yang, R., Ferreira, G. M., Souza, P. O. de, Lopes, V. G., Toledo, M. F. Z. J., et al. (2024). Aryl-isoquinoline as a potential scaffold for novel antitumor agents against glioblastoma cells. Letters in Drug Design & Discovery, 21, 948-960. doi:10.2174/1570180820666230131111033
NLM
Fernandes TB, Yang R, Ferreira GM, Souza PO de, Lopes VG, Toledo MFZJ, Roliano GG, Debom GN, Vassiliades SV, Hassimotto NMA, Hirata MH, Braganhol E, Parise Filho R. Aryl-isoquinoline as a potential scaffold for novel antitumor agents against glioblastoma cells [Internet]. Letters in Drug Design & Discovery. 2024 ; 21 948-960.[citado 2024 maio 28 ] Available from: https://doi.org/10.2174/1570180820666230131111033
Vancouver
Fernandes TB, Yang R, Ferreira GM, Souza PO de, Lopes VG, Toledo MFZJ, Roliano GG, Debom GN, Vassiliades SV, Hassimotto NMA, Hirata MH, Braganhol E, Parise Filho R. Aryl-isoquinoline as a potential scaffold for novel antitumor agents against glioblastoma cells [Internet]. Letters in Drug Design & Discovery. 2024 ; 21 948-960.[citado 2024 maio 28 ] Available from: https://doi.org/10.2174/1570180820666230131111033
Artigo de periodico
GC-Olfactometric Analysis as a Tool for Comprehensive Characterization of Aromatic Profiles in Cocoa-Based Beverages with a Natural Chocolate Substitute (2024)
Spada, Fernanda Papa ; Alencar, Severino Matias de ; Bogusz Junior, Stanislau ; Purgatto, Eduardo
Source: Fermentation. Unidades: ESALQ, IQSC, FCF
Subjects: JACA, CHOCOLATE
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SPADA, Fernanda Papa et al. GC-Olfactometric Analysis as a Tool for Comprehensive Characterization of Aromatic Profiles in Cocoa-Based Beverages with a Natural Chocolate Substitute. Fermentation, v. 10, p. 228, 2024Tradução . . Disponível em: https://doi.org/10.3390/fermentation10050228. Acesso em: 28 maio 2024.
APA
Spada, F. P., Alencar, S. M. de, Bogusz Junior, S., & Purgatto, E. (2024). GC-Olfactometric Analysis as a Tool for Comprehensive Characterization of Aromatic Profiles in Cocoa-Based Beverages with a Natural Chocolate Substitute. Fermentation, 10, 228. doi:10.3390/fermentation10050228
NLM
Spada FP, Alencar SM de, Bogusz Junior S, Purgatto E. GC-Olfactometric Analysis as a Tool for Comprehensive Characterization of Aromatic Profiles in Cocoa-Based Beverages with a Natural Chocolate Substitute [Internet]. Fermentation. 2024 ;10 228.[citado 2024 maio 28 ] Available from: https://doi.org/10.3390/fermentation10050228
Vancouver
Spada FP, Alencar SM de, Bogusz Junior S, Purgatto E. GC-Olfactometric Analysis as a Tool for Comprehensive Characterization of Aromatic Profiles in Cocoa-Based Beverages with a Natural Chocolate Substitute [Internet]. Fermentation. 2024 ;10 228.[citado 2024 maio 28 ] Available from: https://doi.org/10.3390/fermentation10050228
Artigo de periodico
Unveiling ochratoxin A and ochratoxigenic fungi in Brazilian artisanal Cheeses: Insights from production to consumption (2024)
Marcelão, Caio V.P; Souza, Mariana C; Silva, Josué J; Couto, Fabiana Aparecida; Lacorte, Gustavo Augusto ; Pinto, Uelinton Manoel ; Maffei, Juliana T; Zacarchenco, Patrícia Blumer; Iamanaka, Beatriz T; Taniwaki, Marta H
Source: Food Research International. Unidade: FCF
Subjects: ASPERGILLUS, MICROBIOLOGIA DE ALIMENTOS, QUEIJO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
MARCELÃO, Caio V.P et al. Unveiling ochratoxin A and ochratoxigenic fungi in Brazilian artisanal Cheeses: Insights from production to consumption. Food Research International, v. 183, p. 1-7 art. 114214, 2024Tradução . . Disponível em: https://dx.doi.org/10.1016/j.foodres.2024.114214. Acesso em: 28 maio 2024.
APA
Marcelão, C. V. P., Souza, M. C., Silva, J. J., Couto, F. A., Lacorte, G. A., Pinto, U. M., et al. (2024). Unveiling ochratoxin A and ochratoxigenic fungi in Brazilian artisanal Cheeses: Insights from production to consumption. Food Research International, 183, 1-7 art. 114214. doi:10.1016/j.foodres.2024.114214
NLM
Marcelão CVP, Souza MC, Silva JJ, Couto FA, Lacorte GA, Pinto UM, Maffei JT, Zacarchenco PB, Iamanaka BT, Taniwaki MH. Unveiling ochratoxin A and ochratoxigenic fungi in Brazilian artisanal Cheeses: Insights from production to consumption [Internet]. Food Research International. 2024 ; 183 1-7 art. 114214.[citado 2024 maio 28 ] Available from: https://dx.doi.org/10.1016/j.foodres.2024.114214
Vancouver
Marcelão CVP, Souza MC, Silva JJ, Couto FA, Lacorte GA, Pinto UM, Maffei JT, Zacarchenco PB, Iamanaka BT, Taniwaki MH. Unveiling ochratoxin A and ochratoxigenic fungi in Brazilian artisanal Cheeses: Insights from production to consumption [Internet]. Food Research International. 2024 ; 183 1-7 art. 114214.[citado 2024 maio 28 ] Available from: https://dx.doi.org/10.1016/j.foodres.2024.114214
Artigo de periodico
Effect of chemical, thermal, and enzymatic processing of wheat bran on the solubilization, technological and biological properties of non-starch polysaccharides (2024)
Paesani, Candela ; Lammers, Tamy Cristina Gonçalves de Lima; Sciarini, Lorena Susana ; Moiraghi, Malena ; Pérez, Gabriela Teresa ; Fabi, João Paulo
Source: Carbohydrate Polymers. Unidades: FCF, FZEA
Subjects: FARELOS, POLISSACARÍDEOS
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ABNT
PAESANI, Candela et al. Effect of chemical, thermal, and enzymatic processing of wheat bran on the solubilization, technological and biological properties of non-starch polysaccharides. Carbohydrate Polymers, v. 328, p. 1-10, 2024Tradução . . Disponível em: https://dx.doi.org/10.1016/j.carbpol.2023.121747. Acesso em: 28 maio 2024.
APA
Paesani, C., Lammers, T. C. G. de L., Sciarini, L. S., Moiraghi, M., Pérez, G. T., & Fabi, J. P. (2024). Effect of chemical, thermal, and enzymatic processing of wheat bran on the solubilization, technological and biological properties of non-starch polysaccharides. Carbohydrate Polymers, 328, 1-10. doi:10.1016/j.carbpol.2023.121747
NLM
Paesani C, Lammers TCG de L, Sciarini LS, Moiraghi M, Pérez GT, Fabi JP. Effect of chemical, thermal, and enzymatic processing of wheat bran on the solubilization, technological and biological properties of non-starch polysaccharides [Internet]. Carbohydrate Polymers. 2024 ; 328 1-10.[citado 2024 maio 28 ] Available from: https://dx.doi.org/10.1016/j.carbpol.2023.121747
Vancouver
Paesani C, Lammers TCG de L, Sciarini LS, Moiraghi M, Pérez GT, Fabi JP. Effect of chemical, thermal, and enzymatic processing of wheat bran on the solubilization, technological and biological properties of non-starch polysaccharides [Internet]. Carbohydrate Polymers. 2024 ; 328 1-10.[citado 2024 maio 28 ] Available from: https://dx.doi.org/10.1016/j.carbpol.2023.121747
Artigo de periodico
Ripe papaya pectins inhibit the proliferation of colon cancer spheroids and the formation of chemically induced aberrant crypts in rats colons (2024)
Donadio, Janaina Lombello Santos ; Prado, Samira Bernardino Ramos do; Soares, Caroline Giacomelli ; Tamarossi, Rodrigo Invernort; Heidor, Renato ; Moreno, Fernando Salvador ; Fabi, João Paulo
Source: Carbohydrate Polymers. Unidade: FCF
Subjects: PECTINA, MAMÃO, ANTINEOPLÁSICOS
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ABNT
DONADIO, Janaina Lombello Santos et al. Ripe papaya pectins inhibit the proliferation of colon cancer spheroids and the formation of chemically induced aberrant crypts in rats colons. Carbohydrate Polymers, v. 331, p. 1-15, 2024Tradução . . Disponível em: https://dx.doi.org/10.1016/j.carbpol.2024.121878. Acesso em: 28 maio 2024.
APA
Donadio, J. L. S., Prado, S. B. R. do, Soares, C. G., Tamarossi, R. I., Heidor, R., Moreno, F. S., & Fabi, J. P. (2024). Ripe papaya pectins inhibit the proliferation of colon cancer spheroids and the formation of chemically induced aberrant crypts in rats colons. Carbohydrate Polymers, 331, 1-15. doi:10.1016/j.carbpol.2024.121878
NLM
Donadio JLS, Prado SBR do, Soares CG, Tamarossi RI, Heidor R, Moreno FS, Fabi JP. Ripe papaya pectins inhibit the proliferation of colon cancer spheroids and the formation of chemically induced aberrant crypts in rats colons [Internet]. Carbohydrate Polymers. 2024 ; 331 1-15.[citado 2024 maio 28 ] Available from: https://dx.doi.org/10.1016/j.carbpol.2024.121878
Vancouver
Donadio JLS, Prado SBR do, Soares CG, Tamarossi RI, Heidor R, Moreno FS, Fabi JP. Ripe papaya pectins inhibit the proliferation of colon cancer spheroids and the formation of chemically induced aberrant crypts in rats colons [Internet]. Carbohydrate Polymers. 2024 ; 331 1-15.[citado 2024 maio 28 ] Available from: https://dx.doi.org/10.1016/j.carbpol.2024.121878
Artigo de periodico
Effects of grape juice intake on the cell migration properties in overweight women: modulation mechanisms of cell migration in vitro by delphinidin-3-O-glucoside (2024)
Casagrande, Juliana Gimenez; Rogero, Marcelo Macedo ; Oliveira, Dalila Cunha de; Quintanilha, Bruna Jardim; Capetini, Vinícius Cooper; Makiyama, Edson Naoto ; Neves, Bruna Roberta Oliveira; Gonçalves, Carlos Eduardo da Silva ; Freitas, Sumara de ; Hassimotto, Neuza Mariko Aymoto ; Fock, Ricardo Ambrósio
Source: Food Research International. Unidades: FSP, FCF
Subjects: SUCOS DE FRUTAS, INFLAÇÃO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
CASAGRANDE, Juliana Gimenez et al. Effects of grape juice intake on the cell migration properties in overweight women: modulation mechanisms of cell migration in vitro by delphinidin-3-O-glucoside. Food Research International, v. 178, p. 1-10 art. 113873, 2024Tradução . . Disponível em: https://dx.doi.org/10.1016/j.foodres.2023.113873. Acesso em: 28 maio 2024.
APA
Casagrande, J. G., Rogero, M. M., Oliveira, D. C. de, Quintanilha, B. J., Capetini, V. C., Makiyama, E. N., et al. (2024). Effects of grape juice intake on the cell migration properties in overweight women: modulation mechanisms of cell migration in vitro by delphinidin-3-O-glucoside. Food Research International, 178, 1-10 art. 113873. doi:10.1016/j.foodres.2023.113873
NLM
Casagrande JG, Rogero MM, Oliveira DC de, Quintanilha BJ, Capetini VC, Makiyama EN, Neves BRO, Gonçalves CE da S, Freitas S de, Hassimotto NMA, Fock RA. Effects of grape juice intake on the cell migration properties in overweight women: modulation mechanisms of cell migration in vitro by delphinidin-3-O-glucoside [Internet]. Food Research International. 2024 ; 178 1-10 art. 113873.[citado 2024 maio 28 ] Available from: https://dx.doi.org/10.1016/j.foodres.2023.113873
Vancouver
Casagrande JG, Rogero MM, Oliveira DC de, Quintanilha BJ, Capetini VC, Makiyama EN, Neves BRO, Gonçalves CE da S, Freitas S de, Hassimotto NMA, Fock RA. Effects of grape juice intake on the cell migration properties in overweight women: modulation mechanisms of cell migration in vitro by delphinidin-3-O-glucoside [Internet]. Food Research International. 2024 ; 178 1-10 art. 113873.[citado 2024 maio 28 ] Available from: https://dx.doi.org/10.1016/j.foodres.2023.113873
Artigo de periodico-carta/editorial
Community series in microbiological safety and quality aspects of fermented dairy products, volume II [Editorial] (2023)
Pinto, Uelinton Manoel ; Lindner, Juliano De Dea
Source: Frontiers in Microbiology. Unidade: FCF
Subjects: MICROBIOLOGIA, LATICÍNIOS, QUEIJO, PEPTÍDEOS, MATURAÇÃO, SEGURANÇA ALIMENTAR
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
PINTO, Uelinton Manoel e LINDNER, Juliano De Dea. Community series in microbiological safety and quality aspects of fermented dairy products, volume II [Editorial]. Frontiers in Microbiology. Lausanne: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo. Disponível em: https://doi.org/10.3389/fmicb.2023.1182373. Acesso em: 28 maio 2024. , 2023
APA
Pinto, U. M., & Lindner, J. D. D. (2023). Community series in microbiological safety and quality aspects of fermented dairy products, volume II [Editorial]. Frontiers in Microbiology. Lausanne: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo. doi:10.3389/fmicb.2023.1182373
NLM
Pinto UM, Lindner JDD. Community series in microbiological safety and quality aspects of fermented dairy products, volume II [Editorial] [Internet]. Frontiers in Microbiology. 2023 ; 14 1-3.[citado 2024 maio 28 ] Available from: https://doi.org/10.3389/fmicb.2023.1182373
Vancouver
Pinto UM, Lindner JDD. Community series in microbiological safety and quality aspects of fermented dairy products, volume II [Editorial] [Internet]. Frontiers in Microbiology. 2023 ; 14 1-3.[citado 2024 maio 28 ] Available from: https://doi.org/10.3389/fmicb.2023.1182373

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