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Filtros : "Department of Food Science, Faculty of Life Sciences, University of Copenhagem, Rolighedsvej, Denmark" "IQSC-SQM" Removidos: "SAÚDE DA MULHER" "PROTESE" Limpar

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  • Artigo de periodico

    Deactivation of ferrylmyoglobin by vanillin as affected by vanillin binding to B-lactoglobulin (2011)

    Libardi, Silvia Helena; Borges, Julio Cesar ; Skibsted, Leif H; Cardoso, Daniel Rodrigues

    Source: Journal of Agricultural and Food Chemistry. Unidade: IQSC

    Subjects: QUÍMICA INORGÂNICA, ANTIOXIDANTES

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    • ABNT

      LIBARDI, Silvia Helena et al. Deactivation of ferrylmyoglobin by vanillin as affected by vanillin binding to B-lactoglobulin. Journal of Agricultural and Food Chemistry, v. 59, n. 11, p. 6202-6208, 2011Tradução . . Disponível em: http://pubs.acs.org/doi/pdf/10.1021/jf1047173. Acesso em: 19 jun. 2024.

    • APA

      Libardi, S. H., Borges, J. C., Skibsted, L. H., & Cardoso, D. R. (2011). Deactivation of ferrylmyoglobin by vanillin as affected by vanillin binding to B-lactoglobulin. Journal of Agricultural and Food Chemistry, 59( 11), 6202-6208. doi:10.1021/jf1047173

    • NLM

      Libardi SH, Borges JC, Skibsted LH, Cardoso DR. Deactivation of ferrylmyoglobin by vanillin as affected by vanillin binding to B-lactoglobulin [Internet]. Journal of Agricultural and Food Chemistry. 2011 ; 59( 11): 6202-6208.[citado 2024 jun. 19 ] Available from: http://pubs.acs.org/doi/pdf/10.1021/jf1047173

    • Vancouver

      Libardi SH, Borges JC, Skibsted LH, Cardoso DR. Deactivation of ferrylmyoglobin by vanillin as affected by vanillin binding to B-lactoglobulin [Internet]. Journal of Agricultural and Food Chemistry. 2011 ; 59( 11): 6202-6208.[citado 2024 jun. 19 ] Available from: http://pubs.acs.org/doi/pdf/10.1021/jf1047173

  • Artigo de periodico

    Quenching of excited states of red-pigment zinc protoporphyrin: IX by hemin and natural reductors in dry-cured hams (2011)

    Becker,Eleonora Miquel; Cardoso, Daniel Rodrigues ; Skibsted, Leif H.

    Source: European Food Research and Technology. Unidade: IQSC

    Assunto: TECNOLOGIA DE ALIMENTOS

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    • ABNT

      BECKER, Eleonora Miquel e CARDOSO, Daniel Rodrigues e SKIBSTED, Leif H. Quenching of excited states of red-pigment zinc protoporphyrin: IX by hemin and natural reductors in dry-cured hams. European Food Research and Technology, v. 232, n. 2, p. 343-349, 2011Tradução . . Disponível em: https://doi.org/10.1007/s00217-010-1392-6. Acesso em: 19 jun. 2024.

    • APA

      Becker, E. M., Cardoso, D. R., & Skibsted, L. H. (2011). Quenching of excited states of red-pigment zinc protoporphyrin: IX by hemin and natural reductors in dry-cured hams. European Food Research and Technology, 232( 2), 343-349. doi:10.1007/s00217-010-1392-6

    • NLM

      Becker EM, Cardoso DR, Skibsted LH. Quenching of excited states of red-pigment zinc protoporphyrin: IX by hemin and natural reductors in dry-cured hams [Internet]. European Food Research and Technology. 2011 ; 232( 2): 343-349.[citado 2024 jun. 19 ] Available from: https://doi.org/10.1007/s00217-010-1392-6

    • Vancouver

      Becker EM, Cardoso DR, Skibsted LH. Quenching of excited states of red-pigment zinc protoporphyrin: IX by hemin and natural reductors in dry-cured hams [Internet]. European Food Research and Technology. 2011 ; 232( 2): 343-349.[citado 2024 jun. 19 ] Available from: https://doi.org/10.1007/s00217-010-1392-6

  • Artigo de periodico

    Sugarcane spirit extracts of oak and brazilian woods: antioxidant capacity and activity (2008)

    Cardoso, Daniel Rodrigues ; Frederiksen, Anne M.; Silva, Alexandre Ataíde da; Franco, Douglas Wagner; Skibsted, Leif H.

    Source: European Food Research and Technology. Unidade: IQSC

    Subjects: TECNOLOGIA DE ALIMENTOS, AGUARDENTE, BEBIDAS DESTILADAS

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    • ABNT

      CARDOSO, Daniel Rodrigues et al. Sugarcane spirit extracts of oak and brazilian woods: antioxidant capacity and activity. European Food Research and Technology, v. 227, n. 4, 2008Tradução . . Disponível em: https://doi.org/10.1007/s00217-008-0826-x. Acesso em: 19 jun. 2024.

    • APA

      Cardoso, D. R., Frederiksen, A. M., Silva, A. A. da, Franco, D. W., & Skibsted, L. H. (2008). Sugarcane spirit extracts of oak and brazilian woods: antioxidant capacity and activity. European Food Research and Technology, 227( 4). doi:10.1007/s00217-008-0826-x

    • NLM

      Cardoso DR, Frederiksen AM, Silva AA da, Franco DW, Skibsted LH. Sugarcane spirit extracts of oak and brazilian woods: antioxidant capacity and activity [Internet]. European Food Research and Technology. 2008 ; 227( 4):[citado 2024 jun. 19 ] Available from: https://doi.org/10.1007/s00217-008-0826-x

    • Vancouver

      Cardoso DR, Frederiksen AM, Silva AA da, Franco DW, Skibsted LH. Sugarcane spirit extracts of oak and brazilian woods: antioxidant capacity and activity [Internet]. European Food Research and Technology. 2008 ; 227( 4):[citado 2024 jun. 19 ] Available from: https://doi.org/10.1007/s00217-008-0826-x
  • 1

1 - 3 (3 records)

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