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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
Fonte: Fermentation. Unidades: ESALQ, IQSC, FCF
Assuntos: AROMATIZANTES, BEBIDAS NÃO ALCOÓLICAS, CACAU, CHOCOLATE, JACA, OLFATO, SEMENTES, SUBPRODUTOS COMO ALIMENTO
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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. 1-14, 2024Tradução . . Disponível em: https://doi.org/10.3390/fermentation10050228. Acesso em: 09 jun. 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, 1-14. 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 1-14.[citado 2024 jun. 09 ] 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 1-14.[citado 2024 jun. 09 ] Available from: https://doi.org/10.3390/fermentation10050228
Artigo de periodico
Cambuci ripening: Postharvest quality and volatile compounds production implications (2023)
Tokairin, Tatiane de Oliveira; Spricigo, Poliana Cristina ; Freitas, Thaís Pádua de ; Taver, Isabela Barroso ; Jacomino, Angelo Pedro ; Purgatto, Eduardo
Fonte: Revista Brasileira de Fruticultura. Unidades: ESALQ, FCF
Assuntos: CAMBUCI, COMPOSTOS VOLÁTEIS, MATURAÇÃO VEGETAL, PÓS-COLHEITA
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ABNT
TOKAIRIN, Tatiane de Oliveira et al. Cambuci ripening: Postharvest quality and volatile compounds production implications. Revista Brasileira de Fruticultura, v. 45, p. 1-15, 2023Tradução . . Disponível em: https://doi.org/10.1590/0100-29452023850. Acesso em: 09 jun. 2024.
APA
Tokairin, T. de O., Spricigo, P. C., Freitas, T. P. de, Taver, I. B., Jacomino, A. P., & Purgatto, E. (2023). Cambuci ripening: Postharvest quality and volatile compounds production implications. Revista Brasileira de Fruticultura, 45, 1-15. doi:10.1590/0100-29452023850
NLM
Tokairin T de O, Spricigo PC, Freitas TP de, Taver IB, Jacomino AP, Purgatto E. Cambuci ripening: Postharvest quality and volatile compounds production implications [Internet]. Revista Brasileira de Fruticultura. 2023 ;45 1-15.[citado 2024 jun. 09 ] Available from: https://doi.org/10.1590/0100-29452023850
Vancouver
Tokairin T de O, Spricigo PC, Freitas TP de, Taver IB, Jacomino AP, Purgatto E. Cambuci ripening: Postharvest quality and volatile compounds production implications [Internet]. Revista Brasileira de Fruticultura. 2023 ;45 1-15.[citado 2024 jun. 09 ] Available from: https://doi.org/10.1590/0100-29452023850
Artigo de periodico
Cocoa powder and fermented jackfruit seed flour: a comparative cell‐based study on their potential antioxidant and anti‐inflammatory activities after simulated gastrointestinal digestion (2023)
Spada, Fernanda Papa ; Lazarini, Josy Goldoni; Batista, Pollyanna Souza ; Sartori, Alan Giovanini de Oliveira ; Saliba, Ana Sofia Martelli Chaib ; Amaral, José Eduardo Pedroso Gomes do ; Purgatto, Eduardo ; Alencar, Severino Matias de
Fonte: Journal of the Science of Food and Agriculture. Unidades: FCF, ESALQ, CENA
Assuntos: JACA, FARINHAS, SEMENTES, ANTIOXIDANTES, CACAU, AROMATIZANTES, ALIMENTOS FERMENTADOS, BIODISPONIBILIDADE, ANTI-INFLAMATÓRIOS, DIGESTÃO
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ABNT
SPADA, Fernanda Papa et al. Cocoa powder and fermented jackfruit seed flour: a comparative cell‐based study on their potential antioxidant and anti‐inflammatory activities after simulated gastrointestinal digestion. Journal of the Science of Food and Agriculture, v. 103, p. 4956–4965, 2023Tradução . . Disponível em: https://doi.org/10.1002/jsfa.12568. Acesso em: 09 jun. 2024.
APA
Spada, F. P., Lazarini, J. G., Batista, P. S., Sartori, A. G. de O., Saliba, A. S. M. C., Amaral, J. E. P. G. do, et al. (2023). Cocoa powder and fermented jackfruit seed flour: a comparative cell‐based study on their potential antioxidant and anti‐inflammatory activities after simulated gastrointestinal digestion. Journal of the Science of Food and Agriculture, 103, 4956–4965. doi:10.1002/jsfa.12568
NLM
Spada FP, Lazarini JG, Batista PS, Sartori AG de O, Saliba ASMC, Amaral JEPG do, Purgatto E, Alencar SM de. Cocoa powder and fermented jackfruit seed flour: a comparative cell‐based study on their potential antioxidant and anti‐inflammatory activities after simulated gastrointestinal digestion [Internet]. Journal of the Science of Food and Agriculture. 2023 ; 103 4956–4965.[citado 2024 jun. 09 ] Available from: https://doi.org/10.1002/jsfa.12568
Vancouver
Spada FP, Lazarini JG, Batista PS, Sartori AG de O, Saliba ASMC, Amaral JEPG do, Purgatto E, Alencar SM de. Cocoa powder and fermented jackfruit seed flour: a comparative cell‐based study on their potential antioxidant and anti‐inflammatory activities after simulated gastrointestinal digestion [Internet]. Journal of the Science of Food and Agriculture. 2023 ; 103 4956–4965.[citado 2024 jun. 09 ] Available from: https://doi.org/10.1002/jsfa.12568
Trabalho de evento-resumo
Identificação de compostos voláteis do aroma de cereja-do-rio grande (Eugenia involucrata DC.) e grumixama (Eugenia brasiliensis LAM.), frutos nativos da Mata Atlântica (2023)
Antunes, Isabela dos Reis; Borges, Florença Maria ; Jacomino, Angelo Pedro ; Purgatto, Eduardo
Fonte: Resumos. Nome do evento: Simpósio Internacional de Iniciação Científica e Tecnológica da USP/SIICUSP. Unidades: ESALQ, FCF
Assuntos: CIÊNCIA DE ALIMENTOS, COMPOSTOS VOLÁTEIS
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ABNT
ANTUNES, Isabela dos Reis et al. Identificação de compostos voláteis do aroma de cereja-do-rio grande (Eugenia involucrata DC.) e grumixama (Eugenia brasiliensis LAM.), frutos nativos da Mata Atlântica. 2023, Anais.. São Paulo: Pró-Reitoria de Pesquisa da USP, 2023. Disponível em: https://uspdigital.usp.br/siicusp/siicPublicacao.jsp?codmnu=7210. Acesso em: 09 jun. 2024.
APA
Antunes, I. dos R., Borges, F. M., Jacomino, A. P., & Purgatto, E. (2023). Identificação de compostos voláteis do aroma de cereja-do-rio grande (Eugenia involucrata DC.) e grumixama (Eugenia brasiliensis LAM.), frutos nativos da Mata Atlântica. In Resumos. São Paulo: Pró-Reitoria de Pesquisa da USP. Recuperado de https://uspdigital.usp.br/siicusp/siicPublicacao.jsp?codmnu=7210
NLM
Antunes I dos R, Borges FM, Jacomino AP, Purgatto E. Identificação de compostos voláteis do aroma de cereja-do-rio grande (Eugenia involucrata DC.) e grumixama (Eugenia brasiliensis LAM.), frutos nativos da Mata Atlântica [Internet]. Resumos. 2023 ;[citado 2024 jun. 09 ] Available from: https://uspdigital.usp.br/siicusp/siicPublicacao.jsp?codmnu=7210
Vancouver
Antunes I dos R, Borges FM, Jacomino AP, Purgatto E. Identificação de compostos voláteis do aroma de cereja-do-rio grande (Eugenia involucrata DC.) e grumixama (Eugenia brasiliensis LAM.), frutos nativos da Mata Atlântica [Internet]. Resumos. 2023 ;[citado 2024 jun. 09 ] Available from: https://uspdigital.usp.br/siicusp/siicPublicacao.jsp?codmnu=7210
Artigo de periodico
Occurrence of early softening in papaya due to specific cell wall-related changes (2022)
Gallon, Camilla Zanotti ; Shiga, Tania Misuzu ; Purgatto, Eduardo ; Jacomino, Angelo Pedro
Fonte: Scientia Horticulturae. Unidades: FCF, ESALQ
Assuntos: MAMÃO, ENZIMAS, PAREDE CELULAR VEGETAL, DISTÚRBIOS FISIOLÓGICOS DE PLANTAS, MATURAÇÃO VEGETAL
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ABNT
GALLON, Camilla Zanotti et al. Occurrence of early softening in papaya due to specific cell wall-related changes. Scientia Horticulturae, v. 297, p. 1-8, 2022Tradução . . Disponível em: https://doi.org/10.1016/J.SCIENTA.2022.110915. Acesso em: 09 jun. 2024.
APA
Gallon, C. Z., Shiga, T. M., Purgatto, E., & Jacomino, A. P. (2022). Occurrence of early softening in papaya due to specific cell wall-related changes. Scientia Horticulturae, 297, 1-8. doi:10.1016/J.SCIENTA.2022.110915
NLM
Gallon CZ, Shiga TM, Purgatto E, Jacomino AP. Occurrence of early softening in papaya due to specific cell wall-related changes [Internet]. Scientia Horticulturae. 2022 ; 297 1-8.[citado 2024 jun. 09 ] Available from: https://doi.org/10.1016/J.SCIENTA.2022.110915
Vancouver
Gallon CZ, Shiga TM, Purgatto E, Jacomino AP. Occurrence of early softening in papaya due to specific cell wall-related changes [Internet]. Scientia Horticulturae. 2022 ; 297 1-8.[citado 2024 jun. 09 ] Available from: https://doi.org/10.1016/J.SCIENTA.2022.110915
Artigo de periodico
Comprehensive chocolate aroma characterization in beverages containing jackfruit seed flours and cocoa powder (2022)
Spada, Fernanda Papa ; Alencar, Severino Matias de ; Purgatto, Eduardo
Fonte: Future Foods. Unidades: ESALQ, FCF
Assuntos: AROMATIZANTES, BEBIDAS, CACAU, CHOCOLATE, COMPOSTOS VOLÁTEIS, FARINHAS, JACA, SEMENTES, SUBPRODUTOS COMO ALIMENTO
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ABNT
SPADA, Fernanda Papa e ALENCAR, Severino Matias de e PURGATTO, Eduardo. Comprehensive chocolate aroma characterization in beverages containing jackfruit seed flours and cocoa powder. Future Foods, v. 6, p. 1-13, 2022Tradução . . Disponível em: https://doi.org/10.1016/j.fufo.2022.100158. Acesso em: 09 jun. 2024.
APA
Spada, F. P., Alencar, S. M. de, & Purgatto, E. (2022). Comprehensive chocolate aroma characterization in beverages containing jackfruit seed flours and cocoa powder. Future Foods, 6, 1-13. doi:10.1016/j.fufo.2022.100158
NLM
Spada FP, Alencar SM de, Purgatto E. Comprehensive chocolate aroma characterization in beverages containing jackfruit seed flours and cocoa powder [Internet]. Future Foods. 2022 ; 6 1-13.[citado 2024 jun. 09 ] Available from: https://doi.org/10.1016/j.fufo.2022.100158
Vancouver
Spada FP, Alencar SM de, Purgatto E. Comprehensive chocolate aroma characterization in beverages containing jackfruit seed flours and cocoa powder [Internet]. Future Foods. 2022 ; 6 1-13.[citado 2024 jun. 09 ] Available from: https://doi.org/10.1016/j.fufo.2022.100158
Artigo de periodico
SlBBX28 positively regulates plant growth and flower number in an auxin‑mediated manner in tomato (2022)
Lira, Bruno Silvestre ; Oliveira, Maria José ; Shiose, Lumi ; Vicente, Mateus Henrique; Souza, Gabriel Ponciano Carvalho ; Floh, Eny Iochevet Segal ; Purgatto, Eduardo ; Nogueira, Fabio Tebaldi Silveira ; Freschi, Luciano ; Rossi, Magdalena
Fonte: Plant Molecular Biology. Unidades: IB, FCF, ESALQ
Assuntos: FATORES DE TRANSCRIÇÃO, FLORAÇÃO, HORMÔNIOS VEGETAIS, PROTEÍNAS DE PLANTAS, REGULADORES DE CRESCIMENTO VEGETAL, TOMATE
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ABNT
LIRA, Bruno Silvestre et al. SlBBX28 positively regulates plant growth and flower number in an auxin‑mediated manner in tomato. Plant Molecular Biology, p. 1-16, 2022Tradução . . Disponível em: https://doi.org/10.1007/s11103-022-01298-1. Acesso em: 09 jun. 2024.
APA
Lira, B. S., Oliveira, M. J., Shiose, L., Vicente, M. H., Souza, G. P. C., Floh, E. I. S., et al. (2022). SlBBX28 positively regulates plant growth and flower number in an auxin‑mediated manner in tomato. Plant Molecular Biology, 1-16. doi:10.1007/s11103-022-01298-1
NLM
Lira BS, Oliveira MJ, Shiose L, Vicente MH, Souza GPC, Floh EIS, Purgatto E, Nogueira FTS, Freschi L, Rossi M. SlBBX28 positively regulates plant growth and flower number in an auxin‑mediated manner in tomato [Internet]. Plant Molecular Biology. 2022 ; 1-16.[citado 2024 jun. 09 ] Available from: https://doi.org/10.1007/s11103-022-01298-1
Vancouver
Lira BS, Oliveira MJ, Shiose L, Vicente MH, Souza GPC, Floh EIS, Purgatto E, Nogueira FTS, Freschi L, Rossi M. SlBBX28 positively regulates plant growth and flower number in an auxin‑mediated manner in tomato [Internet]. Plant Molecular Biology. 2022 ; 1-16.[citado 2024 jun. 09 ] Available from: https://doi.org/10.1007/s11103-022-01298-1
Artigo de periodico
Characterisation of the chocolate aroma in roast jackfruit seeds (2021)
Spada, Fernanda Papa ; Balagiannis, Dimitrios P; Purgatto, Eduardo ; Alencar, Severino Matias de ; Brazaca, Solange Guidolin Canniatti ; Parker, Jane K
Fonte: Food Chemistry. Unidades: FCF, ESALQ
Assuntos: CHOCOLATE, SEMENTES, JACA
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ABNT
SPADA, Fernanda Papa et al. Characterisation of the chocolate aroma in roast jackfruit seeds. Food Chemistry, v. 354, p. 1-12, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2021.129537. Acesso em: 09 jun. 2024.
APA
Spada, F. P., Balagiannis, D. P., Purgatto, E., Alencar, S. M. de, Brazaca, S. G. C., & Parker, J. K. (2021). Characterisation of the chocolate aroma in roast jackfruit seeds. Food Chemistry, 354, 1-12. doi:10.1016/j.foodchem.2021.129537
NLM
Spada FP, Balagiannis DP, Purgatto E, Alencar SM de, Brazaca SGC, Parker JK. Characterisation of the chocolate aroma in roast jackfruit seeds [Internet]. Food Chemistry. 2021 ; 354 1-12.[citado 2024 jun. 09 ] Available from: https://doi.org/10.1016/j.foodchem.2021.129537
Vancouver
Spada FP, Balagiannis DP, Purgatto E, Alencar SM de, Brazaca SGC, Parker JK. Characterisation of the chocolate aroma in roast jackfruit seeds [Internet]. Food Chemistry. 2021 ; 354 1-12.[citado 2024 jun. 09 ] Available from: https://doi.org/10.1016/j.foodchem.2021.129537
Artigo de periodico
Visually imperceptible mechanical damage of harvested tomatoes changes ethylene production, color, enzyme activity, and volatile compounds profile (2021)
Spricigo, Poliana Cristina ; Freitas, Thais Padua de ; Purgatto, Eduardo ; Ferreira, Marcos David ; Correa, Daniel S. ; Bai, Jinhe ; Brechtf, Jeffrey Karl
Fonte: Postharvest Biology and Technology. Unidades: ESALQ, FCF, IQSC
Assuntos: COMPOSTOS VOLÁTEIS, TOMATE, PÓS-COLHEITA
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ABNT
SPRICIGO, Poliana Cristina et al. Visually imperceptible mechanical damage of harvested tomatoes changes ethylene production, color, enzyme activity, and volatile compounds profile. Postharvest Biology and Technology, v. 176, p. 1-9 art. 111503, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.postharvbio.2021.111503. Acesso em: 09 jun. 2024.
APA
Spricigo, P. C., Freitas, T. P. de, Purgatto, E., Ferreira, M. D., Correa, D. S., Bai, J., & Brechtf, J. K. (2021). Visually imperceptible mechanical damage of harvested tomatoes changes ethylene production, color, enzyme activity, and volatile compounds profile. Postharvest Biology and Technology, 176, 1-9 art. 111503. doi:10.1016/j.postharvbio.2021.111503
NLM
Spricigo PC, Freitas TP de, Purgatto E, Ferreira MD, Correa DS, Bai J, Brechtf JK. Visually imperceptible mechanical damage of harvested tomatoes changes ethylene production, color, enzyme activity, and volatile compounds profile [Internet]. Postharvest Biology and Technology. 2021 ; 176 1-9 art. 111503.[citado 2024 jun. 09 ] Available from: https://doi.org/10.1016/j.postharvbio.2021.111503
Vancouver
Spricigo PC, Freitas TP de, Purgatto E, Ferreira MD, Correa DS, Bai J, Brechtf JK. Visually imperceptible mechanical damage of harvested tomatoes changes ethylene production, color, enzyme activity, and volatile compounds profile [Internet]. Postharvest Biology and Technology. 2021 ; 176 1-9 art. 111503.[citado 2024 jun. 09 ] Available from: https://doi.org/10.1016/j.postharvbio.2021.111503
Artigo de periodico
Changes in flavonoid and carotenoid profiles alter volatile organic compounds in purple and orange cherry tomatoes obtained by allele introgression (2020)
Souza, Mayara Adja da Silva; Peres, Lazaro Eustáquio Pereira ; Freschi, Jonatas Rafael; Purgatto, Eduardo ; Lajolo, Franco Maria ; Hassimotto, Neuza Mariko Aymoto
Fonte: Journal of the Science of Food and Agriculture. Unidades: ESALQ, FCF, CENA
Assuntos: ALELOS, CAROTENOIDES, COMPOSTOS VOLÁTEIS, FLAVONOIDES, TOMATE
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ABNT
SOUZA, Mayara Adja da Silva et al. Changes in flavonoid and carotenoid profiles alter volatile organic compounds in purple and orange cherry tomatoes obtained by allele introgression. Journal of the Science of Food and Agriculture, v. 100, n. 4, p. 1662-1670, 2020Tradução . . Disponível em: https://doi.org/10.1002/jsfa.10180. Acesso em: 09 jun. 2024.
APA
Souza, M. A. da S., Peres, L. E. P., Freschi, J. R., Purgatto, E., Lajolo, F. M., & Hassimotto, N. M. A. (2020). Changes in flavonoid and carotenoid profiles alter volatile organic compounds in purple and orange cherry tomatoes obtained by allele introgression. Journal of the Science of Food and Agriculture, 100( 4), 1662-1670. doi:10.1002/jsfa.10180
NLM
Souza MA da S, Peres LEP, Freschi JR, Purgatto E, Lajolo FM, Hassimotto NMA. Changes in flavonoid and carotenoid profiles alter volatile organic compounds in purple and orange cherry tomatoes obtained by allele introgression [Internet]. Journal of the Science of Food and Agriculture. 2020 ; 100( 4): 1662-1670.[citado 2024 jun. 09 ] Available from: https://doi.org/10.1002/jsfa.10180
Vancouver
Souza MA da S, Peres LEP, Freschi JR, Purgatto E, Lajolo FM, Hassimotto NMA. Changes in flavonoid and carotenoid profiles alter volatile organic compounds in purple and orange cherry tomatoes obtained by allele introgression [Internet]. Journal of the Science of Food and Agriculture. 2020 ; 100( 4): 1662-1670.[citado 2024 jun. 09 ] Available from: https://doi.org/10.1002/jsfa.10180
Artigo de periodico
Volatile compounds and physicochemical quality of four jabuticabas (Plinia sp.) (2020)
Freitas, Thais Padua de ; Taver, Isabela Barroso ; Spricigo, Poliana Cristina ; Amaral, Lucas Bueno do; Purgatto, Eduardo ; Jacomino, Angelo Pedro
Fonte: Molecules. Unidades: ESALQ, FCF
Assuntos: COMPOSTOS VOLÁTEIS, CROMATOGRAFIA A GÁS, ESPECTROMETRIA DE MASSAS, PÓS-COLHEITA, JABUTICABA, VARIEDADES VEGETAIS
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ABNT
FREITAS, Thais Padua de et al. Volatile compounds and physicochemical quality of four jabuticabas (Plinia sp.). Molecules, v. 25, p. 1-17, 2020Tradução . . Disponível em: https://doi.org/10.3390/molecules25194543. Acesso em: 09 jun. 2024.
APA
Freitas, T. P. de, Taver, I. B., Spricigo, P. C., Amaral, L. B. do, Purgatto, E., & Jacomino, A. P. (2020). Volatile compounds and physicochemical quality of four jabuticabas (Plinia sp.). Molecules, 25, 1-17. doi:10.3390/molecules25194543
NLM
Freitas TP de, Taver IB, Spricigo PC, Amaral LB do, Purgatto E, Jacomino AP. Volatile compounds and physicochemical quality of four jabuticabas (Plinia sp.) [Internet]. Molecules. 2020 ; 25 1-17.[citado 2024 jun. 09 ] Available from: https://doi.org/10.3390/molecules25194543
Vancouver
Freitas TP de, Taver IB, Spricigo PC, Amaral LB do, Purgatto E, Jacomino AP. Volatile compounds and physicochemical quality of four jabuticabas (Plinia sp.) [Internet]. Molecules. 2020 ; 25 1-17.[citado 2024 jun. 09 ] Available from: https://doi.org/10.3390/molecules25194543
Artigo de periodico
Plinia trunciflora and Plinia cauliflora: two species rich in bioactive compounds, terpenes, and minerals (2019)
Silva, Aline Priscilla Gomes da ; Spricigo, Poliana Cristina ; Purgatto, Eduardo ; Alencar, Severino Matias de ; Jacomino, Angelo Pedro
Fonte: Journal of Food Measurement and Characterization. Unidades: FCF, ESALQ
Assuntos: JABUTICABA, TERPENOS, MINERAIS
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ABNT
SILVA, Aline Priscilla Gomes da et al. Plinia trunciflora and Plinia cauliflora: two species rich in bioactive compounds, terpenes, and minerals. Journal of Food Measurement and Characterization, v. 13, n. 2, p. 921-931, 2019Tradução . . Disponível em: https://doi.org/10.1007/s11694-018-0006-z. Acesso em: 09 jun. 2024.
APA
Silva, A. P. G. da, Spricigo, P. C., Purgatto, E., Alencar, S. M. de, & Jacomino, A. P. (2019). Plinia trunciflora and Plinia cauliflora: two species rich in bioactive compounds, terpenes, and minerals. Journal of Food Measurement and Characterization, 13( 2), 921-931. doi:10.1007/s11694-018-0006-z
NLM
Silva APG da, Spricigo PC, Purgatto E, Alencar SM de, Jacomino AP. Plinia trunciflora and Plinia cauliflora: two species rich in bioactive compounds, terpenes, and minerals [Internet]. Journal of Food Measurement and Characterization. 2019 ; 13( 2): 921-931.[citado 2024 jun. 09 ] Available from: https://doi.org/10.1007/s11694-018-0006-z
Vancouver
Silva APG da, Spricigo PC, Purgatto E, Alencar SM de, Jacomino AP. Plinia trunciflora and Plinia cauliflora: two species rich in bioactive compounds, terpenes, and minerals [Internet]. Journal of Food Measurement and Characterization. 2019 ; 13( 2): 921-931.[citado 2024 jun. 09 ] Available from: https://doi.org/10.1007/s11694-018-0006-z
Artigo de periodico
Aluminum-induced high IAA concentration may explain the al susceptibility in Citrus limonia (2019)
Silva, Carolina M. S; Cavalheiro, Mariana F; Bressan, Anna C. G; Carvalho, Brenda M. O; Banhos, Otavia F. A. A; Purgatto, Eduardo ; Harakava, Ricardo; Tanaka, Francisco Andre Ossamu; Habermann, Gustavo
Fonte: Plant Growth Regulation. Unidades: FCF, ESALQ
Assuntos: ALUMÍNIO, EXPRESSÃO GÊNICA, LIMÃO, RAIZ, REGULADORES DE CRESCIMENTO VEGETAL, SOLO ÁCIDO
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ABNT
SILVA, Carolina M. S et al. Aluminum-induced high IAA concentration may explain the al susceptibility in Citrus limonia. Plant Growth Regulation, v. 87, n. 1, p. 123-137, 2019Tradução . . Disponível em: https://doi.org/10.1007/s10725-018-0458-5. Acesso em: 09 jun. 2024.
APA
Silva, C. M. S., Cavalheiro, M. F., Bressan, A. C. G., Carvalho, B. M. O., Banhos, O. F. A. A., Purgatto, E., et al. (2019). Aluminum-induced high IAA concentration may explain the al susceptibility in Citrus limonia. Plant Growth Regulation, 87( 1), 123-137. doi:10.1007/s10725-018-0458-5
NLM
Silva CMS, Cavalheiro MF, Bressan ACG, Carvalho BMO, Banhos OFAA, Purgatto E, Harakava R, Tanaka FAO, Habermann G. Aluminum-induced high IAA concentration may explain the al susceptibility in Citrus limonia [Internet]. Plant Growth Regulation. 2019 ; 87( 1): 123-137.[citado 2024 jun. 09 ] Available from: https://doi.org/10.1007/s10725-018-0458-5
Vancouver
Silva CMS, Cavalheiro MF, Bressan ACG, Carvalho BMO, Banhos OFAA, Purgatto E, Harakava R, Tanaka FAO, Habermann G. Aluminum-induced high IAA concentration may explain the al susceptibility in Citrus limonia [Internet]. Plant Growth Regulation. 2019 ; 87( 1): 123-137.[citado 2024 jun. 09 ] Available from: https://doi.org/10.1007/s10725-018-0458-5
Artigo de periodico
Combined application of ethylene and 1-methylcyclopropene on ripening and volatile compound production of 'Golden' papaya (2019)
Façanha, Rafaela Vieira; Spricigo, Poliana Cristina ; Purgatto, Eduardo ; Jacomino, Angelo Pedro
Fonte: Postharvest Biology and Technology. Unidades: FCF, ESALQ
Assuntos: MAMÃO, MATURAÇÃO VEGETAL, COMPOSTOS VOLÁTEIS, REGULADORES DE CRESCIMENTO VEGETAL
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
FAÇANHA, Rafaela Vieira et al. Combined application of ethylene and 1-methylcyclopropene on ripening and volatile compound production of 'Golden' papaya. Postharvest Biology and Technology, v. 151, p. 160-169, 2019Tradução . . Disponível em: https://doi.org/10.1016/j.postharvbio.2019.02.005. Acesso em: 09 jun. 2024.
APA
Façanha, R. V., Spricigo, P. C., Purgatto, E., & Jacomino, A. P. (2019). Combined application of ethylene and 1-methylcyclopropene on ripening and volatile compound production of 'Golden' papaya. Postharvest Biology and Technology, 151, 160-169. doi:10.1016/j.postharvbio.2019.02.005
NLM
Façanha RV, Spricigo PC, Purgatto E, Jacomino AP. Combined application of ethylene and 1-methylcyclopropene on ripening and volatile compound production of 'Golden' papaya [Internet]. Postharvest Biology and Technology. 2019 ; 151 160-169.[citado 2024 jun. 09 ] Available from: https://doi.org/10.1016/j.postharvbio.2019.02.005
Vancouver
Façanha RV, Spricigo PC, Purgatto E, Jacomino AP. Combined application of ethylene and 1-methylcyclopropene on ripening and volatile compound production of 'Golden' papaya [Internet]. Postharvest Biology and Technology. 2019 ; 151 160-169.[citado 2024 jun. 09 ] Available from: https://doi.org/10.1016/j.postharvbio.2019.02.005
Artigo de periodico
Citrus carotenoid isomerase gene characterization by complementation of the “Micro-Tom” tangerine mutant (2019)
Pinheiro, Thaísa Tessutti; Peres, Lázaro Eustáquio Pereira ; Purgatto, Eduardo ; Latado, Rodrigo Rocha; Maniero, Rodolfo Augusto ; Martins, Mônica Marchesin; Figueira, Antonio Vargas de Oliveira
Fonte: Plant Cell Reports. Unidades: ESALQ, FCF, CENA
Assuntos: CAROTENOIDES, GENÔMICA, TOMATE
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
PINHEIRO, Thaísa Tessutti et al. Citrus carotenoid isomerase gene characterization by complementation of the “Micro-Tom” tangerine mutant. Plant Cell Reports, v. 38, p. 623-636, 2019Tradução . . Disponível em: https://doi.org/10.1007/s00299-019-02393-2. Acesso em: 09 jun. 2024.
APA
Pinheiro, T. T., Peres, L. E. P., Purgatto, E., Latado, R. R., Maniero, R. A., Martins, M. M., & Figueira, A. V. de O. (2019). Citrus carotenoid isomerase gene characterization by complementation of the “Micro-Tom” tangerine mutant. Plant Cell Reports, 38, 623-636. doi:10.1007/s00299-019-02393-2
NLM
Pinheiro TT, Peres LEP, Purgatto E, Latado RR, Maniero RA, Martins MM, Figueira AV de O. Citrus carotenoid isomerase gene characterization by complementation of the “Micro-Tom” tangerine mutant [Internet]. Plant Cell Reports. 2019 ; 38 623-636.[citado 2024 jun. 09 ] Available from: https://doi.org/10.1007/s00299-019-02393-2
Vancouver
Pinheiro TT, Peres LEP, Purgatto E, Latado RR, Maniero RA, Martins MM, Figueira AV de O. Citrus carotenoid isomerase gene characterization by complementation of the “Micro-Tom” tangerine mutant [Internet]. Plant Cell Reports. 2019 ; 38 623-636.[citado 2024 jun. 09 ] Available from: https://doi.org/10.1007/s00299-019-02393-2
Artigo de periodico
Downregulation of PHYTOCHROME-INTERACTING FACTOR 4 influences plant development and fruit production (2019)
Rosado, Daniele ; Trench, Bruna; Bianchetti, Ricardo E ; Zuccarelli, Rafael ; Alves, Frederico Rocha Rodrigues ; Purgatto, Eduardo ; Floh, Eny Iochevet Segal ; Nogueira, Fabio Tebaldi Silveira ; Freschi, Luciano ; Rossi, Magdalena
Fonte: Plant Physiology. Unidades: FCF, IB, ESALQ
Assuntos: DESENVOLVIMENTO VEGETAL, FISIOLOGIA VEGETAL, MATURAÇÃO VEGETAL, METABOLISMO VEGETAL, TOMATE, BIOQUÍMICA VEGETAL, CAROTENOIDES
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
ROSADO, Daniele et al. Downregulation of PHYTOCHROME-INTERACTING FACTOR 4 influences plant development and fruit production. Plant Physiology, v. 181, p. 1360-1370, 2019Tradução . . Disponível em: https://doi.org/10.1104/pp.19.00833. Acesso em: 09 jun. 2024.
APA
Rosado, D., Trench, B., Bianchetti, R. E., Zuccarelli, R., Alves, F. R. R., Purgatto, E., et al. (2019). Downregulation of PHYTOCHROME-INTERACTING FACTOR 4 influences plant development and fruit production. Plant Physiology, 181, 1360-1370. doi:10.1104/pp.19.00833
NLM
Rosado D, Trench B, Bianchetti RE, Zuccarelli R, Alves FRR, Purgatto E, Floh EIS, Nogueira FTS, Freschi L, Rossi M. Downregulation of PHYTOCHROME-INTERACTING FACTOR 4 influences plant development and fruit production [Internet]. Plant Physiology. 2019 ; 181 1360-1370.[citado 2024 jun. 09 ] Available from: https://doi.org/10.1104/pp.19.00833
Vancouver
Rosado D, Trench B, Bianchetti RE, Zuccarelli R, Alves FRR, Purgatto E, Floh EIS, Nogueira FTS, Freschi L, Rossi M. Downregulation of PHYTOCHROME-INTERACTING FACTOR 4 influences plant development and fruit production [Internet]. Plant Physiology. 2019 ; 181 1360-1370.[citado 2024 jun. 09 ] Available from: https://doi.org/10.1104/pp.19.00833
Artigo de periodico
Volatile compounds determined by SPME-GC, bioactive compounds, In Vitro antioxidant capacity and physicochemical characteristics of four native fruits from south america (2019)
Silva, Aline Priscilla Gomes da; Spricigo, Poliana Cristina ; Purgatto, Eduardo ; Alencar, Severino Matias de ; Jacomino, Angelo Pedro
Fonte: Plant Foods for Human Nutrition. Unidades: FCF, ESALQ
Assuntos: COMPOSTOS VOLÁTEIS, DAMASCO, ANTIOXIDANTES
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SILVA, Aline Priscilla Gomes da et al. Volatile compounds determined by SPME-GC, bioactive compounds, In Vitro antioxidant capacity and physicochemical characteristics of four native fruits from south america. Plant Foods for Human Nutrition, v. 74, n. 3, p. 358-363, 2019Tradução . . Disponível em: https://doi.org/10.1007/s11130-019-00745-7. Acesso em: 09 jun. 2024.
APA
Silva, A. P. G. da, Spricigo, P. C., Purgatto, E., Alencar, S. M. de, & Jacomino, A. P. (2019). Volatile compounds determined by SPME-GC, bioactive compounds, In Vitro antioxidant capacity and physicochemical characteristics of four native fruits from south america. Plant Foods for Human Nutrition, 74( 3), 358-363. doi:10.1007/s11130-019-00745-7
NLM
Silva APG da, Spricigo PC, Purgatto E, Alencar SM de, Jacomino AP. Volatile compounds determined by SPME-GC, bioactive compounds, In Vitro antioxidant capacity and physicochemical characteristics of four native fruits from south america [Internet]. Plant Foods for Human Nutrition. 2019 ; 74( 3): 358-363.[citado 2024 jun. 09 ] Available from: https://doi.org/10.1007/s11130-019-00745-7
Vancouver
Silva APG da, Spricigo PC, Purgatto E, Alencar SM de, Jacomino AP. Volatile compounds determined by SPME-GC, bioactive compounds, In Vitro antioxidant capacity and physicochemical characteristics of four native fruits from south america [Internet]. Plant Foods for Human Nutrition. 2019 ; 74( 3): 358-363.[citado 2024 jun. 09 ] Available from: https://doi.org/10.1007/s11130-019-00745-7
Artigo de periodico
Plinia trunciflora and Plinia cauliflora: two species rich in bioactive compounds, terpenes, and minerals (2019)
Silva, Aline Priscilla Gomes da ; Spricigo, Poliana Cristina ; Purgatto, Eduardo ; Alencar, Severino Matias de ; Jacomino, Angelo Pedro
Fonte: Journal of Food Measurement and Characterization. Unidades: FCF, ESALQ
Assuntos: JABUTICABA, COMPOSIÇÃO QUÍMICA, CROMATOGRAFIA LÍQUIDA DE ALTA EFICIÊNCIA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SILVA, Aline Priscilla Gomes da et al. Plinia trunciflora and Plinia cauliflora: two species rich in bioactive compounds, terpenes, and minerals. Journal of Food Measurement and Characterization, v. 13, p. 921–931, 2019Tradução . . Disponível em: https://doi.org/10.1007/s11694-018-0006-z. Acesso em: 09 jun. 2024.
APA
Silva, A. P. G. da, Spricigo, P. C., Purgatto, E., Alencar, S. M. de, & Jacomino, A. P. (2019). Plinia trunciflora and Plinia cauliflora: two species rich in bioactive compounds, terpenes, and minerals. Journal of Food Measurement and Characterization, 13, 921–931. doi:10.1007/s11694-018-0006-z
NLM
Silva APG da, Spricigo PC, Purgatto E, Alencar SM de, Jacomino AP. Plinia trunciflora and Plinia cauliflora: two species rich in bioactive compounds, terpenes, and minerals [Internet]. Journal of Food Measurement and Characterization. 2019 ; 13 921–931.[citado 2024 jun. 09 ] Available from: https://doi.org/10.1007/s11694-018-0006-z
Vancouver
Silva APG da, Spricigo PC, Purgatto E, Alencar SM de, Jacomino AP. Plinia trunciflora and Plinia cauliflora: two species rich in bioactive compounds, terpenes, and minerals [Internet]. Journal of Food Measurement and Characterization. 2019 ; 13 921–931.[citado 2024 jun. 09 ] Available from: https://doi.org/10.1007/s11694-018-0006-z
Artigo de periodico
Chemical composition, nutritional value and bioactive compounds in six uvaia accessions (2019)
Silva, Aline Priscilla Gomes da; Spricigo, Poliana Cristina ; Purgatto, Eduardo ; Alencar, Severino Matias de ; Sartori, Sergio Fernando; Jacomino, Angelo Pedro
Fonte: Food Chemistry. Unidades: FCF, ESALQ
Assuntos: UVAIA, COMPOSTOS FENÓLICOS, CAROTENOIDES, TERPENOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SILVA, Aline Priscilla Gomes da et al. Chemical composition, nutritional value and bioactive compounds in six uvaia accessions. Food Chemistry, v. 294, p. 547-556, 2019Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2019.04.121. Acesso em: 09 jun. 2024.
APA
Silva, A. P. G. da, Spricigo, P. C., Purgatto, E., Alencar, S. M. de, Sartori, S. F., & Jacomino, A. P. (2019). Chemical composition, nutritional value and bioactive compounds in six uvaia accessions. Food Chemistry, 294, 547-556. doi:10.1016/j.foodchem.2019.04.121
NLM
Silva APG da, Spricigo PC, Purgatto E, Alencar SM de, Sartori SF, Jacomino AP. Chemical composition, nutritional value and bioactive compounds in six uvaia accessions [Internet]. Food Chemistry. 2019 ; 294 547-556.[citado 2024 jun. 09 ] Available from: https://doi.org/10.1016/j.foodchem.2019.04.121
Vancouver
Silva APG da, Spricigo PC, Purgatto E, Alencar SM de, Sartori SF, Jacomino AP. Chemical composition, nutritional value and bioactive compounds in six uvaia accessions [Internet]. Food Chemistry. 2019 ; 294 547-556.[citado 2024 jun. 09 ] Available from: https://doi.org/10.1016/j.foodchem.2019.04.121
Artigo de periodico
Aroma and soluble solid contents of the uvaia—a native Atlantic rainforest fruit—are negatively affected by early harvest (2019)
Freitas, T. P; Spricigo, Poliana Cristina ; Purgatto, Eduardo ; Jacomino, Angelo Pedro
Fonte: Journal of Food Biochemistry. Unidades: FCF, ESALQ
Assuntos: COMPOSTOS VOLÁTEIS, FISIOLOGIA VEGETAL, UVAIA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
FREITAS, T. P et al. Aroma and soluble solid contents of the uvaia—a native Atlantic rainforest fruit—are negatively affected by early harvest. Journal of Food Biochemistry, p. 1-11, 2019Tradução . . Disponível em: https://doi.org/10.1111/jfbc.12881. Acesso em: 09 jun. 2024.
APA
Freitas, T. P., Spricigo, P. C., Purgatto, E., & Jacomino, A. P. (2019). Aroma and soluble solid contents of the uvaia—a native Atlantic rainforest fruit—are negatively affected by early harvest. Journal of Food Biochemistry, 1-11. doi:10.1111/jfbc.12881
NLM
Freitas TP, Spricigo PC, Purgatto E, Jacomino AP. Aroma and soluble solid contents of the uvaia—a native Atlantic rainforest fruit—are negatively affected by early harvest [Internet]. Journal of Food Biochemistry. 2019 ; 1-11.[citado 2024 jun. 09 ] Available from: https://doi.org/10.1111/jfbc.12881
Vancouver
Freitas TP, Spricigo PC, Purgatto E, Jacomino AP. Aroma and soluble solid contents of the uvaia—a native Atlantic rainforest fruit—are negatively affected by early harvest [Internet]. Journal of Food Biochemistry. 2019 ; 1-11.[citado 2024 jun. 09 ] Available from: https://doi.org/10.1111/jfbc.12881

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