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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
Source: Plant Foods for Human Nutrition. Unidades: FCF, ESALQ
Subjects: COMPOSTOS VOLÁTEIS, DAMASCO, ANTIOXIDANTES
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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: 23 abr. 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 abr. 23 ] 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 abr. 23 ] Available from: https://doi.org/10.1007/s11130-019-00745-7
Artigo de periodico
Variation in amylase activities in radish (Raphanus sativus) cultivars (2009)
Hara, Masakazu; Ito, Fumio Honma; Asai, Tatsuo; Kuboi, Toru
Source: Plant Foods for Human Nutrition. Unidade: FMVZ
Subjects: IMUNOGLOBULINAS, PLANTAS
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ABNT
HARA, Masakazu et al. Variation in amylase activities in radish (Raphanus sativus) cultivars. Plant Foods for Human Nutrition, v. 64, n. 3, p. 188-192, 2009Tradução . . Disponível em: http://www.springerlink.com.w10077.dotlib.com.br/content/k1444172kl32w6n2/fulltext.pdf. Acesso em: 23 abr. 2024.
APA
Hara, M., Ito, F. H., Asai, T., & Kuboi, T. (2009). Variation in amylase activities in radish (Raphanus sativus) cultivars. Plant Foods for Human Nutrition, 64( 3), 188-192. Recuperado de http://www.springerlink.com.w10077.dotlib.com.br/content/k1444172kl32w6n2/fulltext.pdf
NLM
Hara M, Ito FH, Asai T, Kuboi T. Variation in amylase activities in radish (Raphanus sativus) cultivars [Internet]. Plant Foods for Human Nutrition. 2009 ; 64( 3): 188-192.[citado 2024 abr. 23 ] Available from: http://www.springerlink.com.w10077.dotlib.com.br/content/k1444172kl32w6n2/fulltext.pdf
Vancouver
Hara M, Ito FH, Asai T, Kuboi T. Variation in amylase activities in radish (Raphanus sativus) cultivars [Internet]. Plant Foods for Human Nutrition. 2009 ; 64( 3): 188-192.[citado 2024 abr. 23 ] Available from: http://www.springerlink.com.w10077.dotlib.com.br/content/k1444172kl32w6n2/fulltext.pdf
Artigo de periodico
Supplementation of irradiated and non-irradiated cowpea bean (vigna unguiculata l. Walp) protein with cereal protein blend of appropriate nutritional value (1994)
Dario, A C; Salgado, Jocelem Mastrodi
Source: Plant Foods for Human Nutrition. Unidade: ESALQ
Subjects: ARMAZENAGEM DE ALIMENTOS, IRRADIAÇÃO DE ALIMENTOS, VALOR NUTRITIVO
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ABNT
DARIO, A C e SALGADO, Jocelem Mastrodi. Supplementation of irradiated and non-irradiated cowpea bean (vigna unguiculata l. Walp) protein with cereal protein blend of appropriate nutritional value. Plant Foods for Human Nutrition, v. 46, n. 3 , p. 213-9, 1994Tradução . . Acesso em: 23 abr. 2024.
APA
Dario, A. C., & Salgado, J. M. (1994). Supplementation of irradiated and non-irradiated cowpea bean (vigna unguiculata l. Walp) protein with cereal protein blend of appropriate nutritional value. Plant Foods for Human Nutrition, 46( 3 ), 213-9.
NLM
Dario AC, Salgado JM. Supplementation of irradiated and non-irradiated cowpea bean (vigna unguiculata l. Walp) protein with cereal protein blend of appropriate nutritional value. Plant Foods for Human Nutrition. 1994 ;46( 3 ): 213-9.[citado 2024 abr. 23 ]
Vancouver
Dario AC, Salgado JM. Supplementation of irradiated and non-irradiated cowpea bean (vigna unguiculata l. Walp) protein with cereal protein blend of appropriate nutritional value. Plant Foods for Human Nutrition. 1994 ;46( 3 ): 213-9.[citado 2024 abr. 23 ]
Artigo de periodico
Stability of carotenoids, total phenolics and in vitro antioxidant capacity in the thermal processing of orange-fleshed sweet potato (Ipomoea batatas Lam.) cultivars grown in Brazil (2012)
Donado-Pestana, Carlos M; Salgado, Jocelem Mastrodi; Rios, Alessandro de Oliveira; Santos, Priscila Robertina dos; Jablonski, André
Source: Plant Foods for Human Nutrition. Unidade: ESALQ
Subjects: ANTIOXIDANTES, ALIMENTOS FORTIFICADOS, BATATA-DOCE, COMPOSTOS FENÓLICOS, VITAMINA A
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ABNT
DONADO-PESTANA, Carlos M et al. Stability of carotenoids, total phenolics and in vitro antioxidant capacity in the thermal processing of orange-fleshed sweet potato (Ipomoea batatas Lam.) cultivars grown in Brazil. Plant Foods for Human Nutrition, v. 67, n. 3, p. 262-270, 2012Tradução . . Disponível em: https://doi.org/10.1007/s11130-012-0298-9. Acesso em: 23 abr. 2024.
APA
Donado-Pestana, C. M., Salgado, J. M., Rios, A. de O., Santos, P. R. dos, & Jablonski, A. (2012). Stability of carotenoids, total phenolics and in vitro antioxidant capacity in the thermal processing of orange-fleshed sweet potato (Ipomoea batatas Lam.) cultivars grown in Brazil. Plant Foods for Human Nutrition, 67( 3), 262-270. doi:10.1007/s11130-012-0298-9
NLM
Donado-Pestana CM, Salgado JM, Rios A de O, Santos PR dos, Jablonski A. Stability of carotenoids, total phenolics and in vitro antioxidant capacity in the thermal processing of orange-fleshed sweet potato (Ipomoea batatas Lam.) cultivars grown in Brazil [Internet]. Plant Foods for Human Nutrition. 2012 ; 67( 3): 262-270.[citado 2024 abr. 23 ] Available from: https://doi.org/10.1007/s11130-012-0298-9
Vancouver
Donado-Pestana CM, Salgado JM, Rios A de O, Santos PR dos, Jablonski A. Stability of carotenoids, total phenolics and in vitro antioxidant capacity in the thermal processing of orange-fleshed sweet potato (Ipomoea batatas Lam.) cultivars grown in Brazil [Internet]. Plant Foods for Human Nutrition. 2012 ; 67( 3): 262-270.[citado 2024 abr. 23 ] Available from: https://doi.org/10.1007/s11130-012-0298-9
Artigo de periodico
Physicochemical, Functional and Antioxidant Properties of Tropical Fruits Co-products (2016)
Selani, Miriam Mabel; Bianchini, Andréia; Ratnayake, Wajira S; Flores, Rolando A; Massarioli, Adna Prado; Alencar, Severino Matias de; Canniatti-Brazaca, Solange Guidolin
Source: Plant Foods for Human Nutrition. Unidade: ESALQ
Subjects: ABACAXI, ANTIOXIDANTES, SUBPRODUTOS COMO ALIMENTO, MARACUJÁ, FIBRAS
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ABNT
SELANI, Miriam Mabel et al. Physicochemical, Functional and Antioxidant Properties of Tropical Fruits Co-products. Plant Foods for Human Nutrition, v. 71, n. 2, p. 137-144, 2016Tradução . . Disponível em: https://doi.org/10.1007/s11130-016-0531-z. Acesso em: 23 abr. 2024.
APA
Selani, M. M., Bianchini, A., Ratnayake, W. S., Flores, R. A., Massarioli, A. P., Alencar, S. M. de, & Canniatti-Brazaca, S. G. (2016). Physicochemical, Functional and Antioxidant Properties of Tropical Fruits Co-products. Plant Foods for Human Nutrition, 71( 2), 137-144. doi:10.1007/s11130-016-0531-z
NLM
Selani MM, Bianchini A, Ratnayake WS, Flores RA, Massarioli AP, Alencar SM de, Canniatti-Brazaca SG. Physicochemical, Functional and Antioxidant Properties of Tropical Fruits Co-products [Internet]. Plant Foods for Human Nutrition. 2016 ; 71( 2): 137-144.[citado 2024 abr. 23 ] Available from: https://doi.org/10.1007/s11130-016-0531-z
Vancouver
Selani MM, Bianchini A, Ratnayake WS, Flores RA, Massarioli AP, Alencar SM de, Canniatti-Brazaca SG. Physicochemical, Functional and Antioxidant Properties of Tropical Fruits Co-products [Internet]. Plant Foods for Human Nutrition. 2016 ; 71( 2): 137-144.[citado 2024 abr. 23 ] Available from: https://doi.org/10.1007/s11130-016-0531-z
Artigo de periodico
Non-conventional tropical fruits: characterization, antioxidant potential and carotenoid bioaccessibility (2019)
Berni, Paulo; Campoli, Stephanie S; Negri, Talita C; Toledo, Nataly M. V. de; Canniatti-Brazaca, Solange Guidolin
Source: Plant Foods for Human Nutrition. Unidade: ESALQ
Subjects: ANTIOXIDANTES, BIODISPONIBILIDADE, CAROTENOIDES, FRUTAS TROPICAIS
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ABNT
BERNI, Paulo et al. Non-conventional tropical fruits: characterization, antioxidant potential and carotenoid bioaccessibility. Plant Foods for Human Nutrition, v. 74, n. 1, p. 141-148, 2019Tradução . . Disponível em: https://doi.org/10.1007/s11130-018-0710-1. Acesso em: 23 abr. 2024.
APA
Berni, P., Campoli, S. S., Negri, T. C., Toledo, N. M. V. de, & Canniatti-Brazaca, S. G. (2019). Non-conventional tropical fruits: characterization, antioxidant potential and carotenoid bioaccessibility. Plant Foods for Human Nutrition, 74( 1), 141-148. doi:10.1007/s11130-018-0710-1
NLM
Berni P, Campoli SS, Negri TC, Toledo NMV de, Canniatti-Brazaca SG. Non-conventional tropical fruits: characterization, antioxidant potential and carotenoid bioaccessibility [Internet]. Plant Foods for Human Nutrition. 2019 ; 74( 1): 141-148.[citado 2024 abr. 23 ] Available from: https://doi.org/10.1007/s11130-018-0710-1
Vancouver
Berni P, Campoli SS, Negri TC, Toledo NMV de, Canniatti-Brazaca SG. Non-conventional tropical fruits: characterization, antioxidant potential and carotenoid bioaccessibility [Internet]. Plant Foods for Human Nutrition. 2019 ; 74( 1): 141-148.[citado 2024 abr. 23 ] Available from: https://doi.org/10.1007/s11130-018-0710-1
Artigo de periodico
Medium light and medium roast paper-filtered coffee increased Antioxidant Capacity in Healthy Volunteers: results of a randomized trial (2012)
Corrêa, Telma Angelina Faraldo; Monteiro, Marcelo Piedade; Mendes, Thaíse Maria Nogueira; Oliveira, Daniela Moura de; Rogero, Marcelo Macedo; Benites, Cibelem Iribarrem; Vinagre, Carmen Guilherme Christiano de Matos; Mioto, Bruno Mahler; Tarasoutchi, Daniela; Tuda, Vera Lúcia; César, Luiz Antonio Machado; Torres, Elizabeth Aparecida Ferraz da Silva
Source: Plant Foods for Human Nutrition. Unidades: FSP, FM
Subjects: ANTIOXIDANTES, LIPÍDIOS (ANÁLISE), PEROXIDOSE, ENZIMAS, BIOMARCADORES, FATORES DE RISCO, CAFÉ, ADULTOS, TABAGISMO, ABUSO DE ÁLCOOL, DEPENDENTES QUÍMICOS
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ABNT
CORRÊA, Telma Angelina Faraldo et al. Medium light and medium roast paper-filtered coffee increased Antioxidant Capacity in Healthy Volunteers: results of a randomized trial. Plant Foods for Human Nutrition, v. 67, n. 3, p. 277-282, 2012Tradução . . Disponível em: http://link.springer.com/article/10.1007/s11130-012-0297-x?null. Acesso em: 23 abr. 2024.
APA
Corrêa, T. A. F., Monteiro, M. P., Mendes, T. M. N., Oliveira, D. M. de, Rogero, M. M., Benites, C. I., et al. (2012). Medium light and medium roast paper-filtered coffee increased Antioxidant Capacity in Healthy Volunteers: results of a randomized trial. Plant Foods for Human Nutrition, 67( 3), 277-282. doi:10.1007/s11130-012-0297-x
NLM
Corrêa TAF, Monteiro MP, Mendes TMN, Oliveira DM de, Rogero MM, Benites CI, Vinagre CGC de M, Mioto BM, Tarasoutchi D, Tuda VL, César LAM, Torres EAF da S. Medium light and medium roast paper-filtered coffee increased Antioxidant Capacity in Healthy Volunteers: results of a randomized trial [Internet]. Plant Foods for Human Nutrition. 2012 ; 67( 3): 277-282.[citado 2024 abr. 23 ] Available from: http://link.springer.com/article/10.1007/s11130-012-0297-x?null
Vancouver
Corrêa TAF, Monteiro MP, Mendes TMN, Oliveira DM de, Rogero MM, Benites CI, Vinagre CGC de M, Mioto BM, Tarasoutchi D, Tuda VL, César LAM, Torres EAF da S. Medium light and medium roast paper-filtered coffee increased Antioxidant Capacity in Healthy Volunteers: results of a randomized trial [Internet]. Plant Foods for Human Nutrition. 2012 ; 67( 3): 277-282.[citado 2024 abr. 23 ] Available from: http://link.springer.com/article/10.1007/s11130-012-0297-x?null
Artigo de periodico
Increased antioxidant content in juice enriched with dried extract of pomegranate (Punica granatum) peel (2012)
Salgado, Jocelem Mastrodi; Ferreira, Tânia Rachel Barone; Biazotto, Fúvia de Oliveira; Dias, Carlos Tadeu dos Santos
Source: Plant Foods for Human Nutrition. Unidade: ESALQ
Subjects: ANTIOXIDANTES, ROMÃ, SUCOS DE FRUTAS
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ABNT
SALGADO, Jocelem Mastrodi et al. Increased antioxidant content in juice enriched with dried extract of pomegranate (Punica granatum) peel. Plant Foods for Human Nutrition, v. 67, n. 1, p. 39-43, 2012Tradução . . Disponível em: https://doi.org/10.1007/s11130-011-0264-y. Acesso em: 23 abr. 2024.
APA
Salgado, J. M., Ferreira, T. R. B., Biazotto, F. de O., & Dias, C. T. dos S. (2012). Increased antioxidant content in juice enriched with dried extract of pomegranate (Punica granatum) peel. Plant Foods for Human Nutrition, 67( 1), 39-43. doi:10.1007/s11130-011-0264-y
NLM
Salgado JM, Ferreira TRB, Biazotto F de O, Dias CT dos S. Increased antioxidant content in juice enriched with dried extract of pomegranate (Punica granatum) peel [Internet]. Plant Foods for Human Nutrition. 2012 ; 67( 1): 39-43.[citado 2024 abr. 23 ] Available from: https://doi.org/10.1007/s11130-011-0264-y
Vancouver
Salgado JM, Ferreira TRB, Biazotto F de O, Dias CT dos S. Increased antioxidant content in juice enriched with dried extract of pomegranate (Punica granatum) peel [Internet]. Plant Foods for Human Nutrition. 2012 ; 67( 1): 39-43.[citado 2024 abr. 23 ] Available from: https://doi.org/10.1007/s11130-011-0264-y
Artigo de periodico
In vitro colonic fermentation and glycemic response of different kinds of unripe banana flour (2010)
Menezes, Elizabete Wenzel de ; Dan, Milana Cara Tanasov; Cardenette, Giselli Helena Lima; Goñi, Isabel; Bello-Pérez, Luis Arturo; Lajolo, Franco Maria
Source: Plant Foods for Human Nutrition. Unidade: FCF
Subjects: FERMENTAÇÃO, DIETA, CARBOIDRATOS
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ABNT
MENEZES, Elizabete Wenzel de et al. In vitro colonic fermentation and glycemic response of different kinds of unripe banana flour. Plant Foods for Human Nutrition, v. 65, n. 4, p. 379-385, 2010Tradução . . Disponível em: https://doi.org/10.1007/s11130-010-0190-4. Acesso em: 23 abr. 2024.
APA
Menezes, E. W. de, Dan, M. C. T., Cardenette, G. H. L., Goñi, I., Bello-Pérez, L. A., & Lajolo, F. M. (2010). In vitro colonic fermentation and glycemic response of different kinds of unripe banana flour. Plant Foods for Human Nutrition, 65( 4), 379-385. doi:10.1007/s11130-010-0190-4
NLM
Menezes EW de, Dan MCT, Cardenette GHL, Goñi I, Bello-Pérez LA, Lajolo FM. In vitro colonic fermentation and glycemic response of different kinds of unripe banana flour [Internet]. Plant Foods for Human Nutrition. 2010 ; 65( 4): 379-385.[citado 2024 abr. 23 ] Available from: https://doi.org/10.1007/s11130-010-0190-4
Vancouver
Menezes EW de, Dan MCT, Cardenette GHL, Goñi I, Bello-Pérez LA, Lajolo FM. In vitro colonic fermentation and glycemic response of different kinds of unripe banana flour [Internet]. Plant Foods for Human Nutrition. 2010 ; 65( 4): 379-385.[citado 2024 abr. 23 ] Available from: https://doi.org/10.1007/s11130-010-0190-4
Artigo de periodico
Immunological analysis of serum for buckwheat fed celiac patients (1994)
Francischi, M L P; Salgado, Jocelem Mastrodi; Costa, C P
Source: Plant Foods for Human Nutrition. Unidade: ESALQ
Subjects: VALOR NUTRITIVO, DIETAS NA DOENCA, TRIGO
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ABNT
FRANCISCHI, M L P e SALGADO, Jocelem Mastrodi e COSTA, C P. Immunological analysis of serum for buckwheat fed celiac patients. Plant Foods for Human Nutrition, v. 46, n. 3 , p. 207-11, 1994Tradução . . Disponível em: https://doi.org/10.1007/bf01088992. Acesso em: 23 abr. 2024.
APA
Francischi, M. L. P., Salgado, J. M., & Costa, C. P. (1994). Immunological analysis of serum for buckwheat fed celiac patients. Plant Foods for Human Nutrition, 46( 3 ), 207-11. doi:10.1007/bf01088992
NLM
Francischi MLP, Salgado JM, Costa CP. Immunological analysis of serum for buckwheat fed celiac patients [Internet]. Plant Foods for Human Nutrition. 1994 ;46( 3 ): 207-11.[citado 2024 abr. 23 ] Available from: https://doi.org/10.1007/bf01088992
Vancouver
Francischi MLP, Salgado JM, Costa CP. Immunological analysis of serum for buckwheat fed celiac patients [Internet]. Plant Foods for Human Nutrition. 1994 ;46( 3 ): 207-11.[citado 2024 abr. 23 ] Available from: https://doi.org/10.1007/bf01088992
Artigo de periodico
Enhancers and inhibitors of iron availability in legumes (2003)
Canniatti-Brazaca, Solange Guidolin; Silva, F. C. da
Source: Plant Foods for Human Nutrition. Unidade: ESALQ
Subjects: LEGUMES, FERRO, NUTRIÇÃO HUMANA
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ABNT
CANNIATTI-BRAZACA, Solange Guidolin e SILVA, F. C. da. Enhancers and inhibitors of iron availability in legumes. Plant Foods for Human Nutrition, v. 58, p. 1-8, 2003Tradução . . Disponível em: https://doi.org/10.1023/b:qual.0000041140.50758.72. Acesso em: 23 abr. 2024.
APA
Canniatti-Brazaca, S. G., & Silva, F. C. da. (2003). Enhancers and inhibitors of iron availability in legumes. Plant Foods for Human Nutrition, 58, 1-8. doi:10.1023/b:qual.0000041140.50758.72
NLM
Canniatti-Brazaca SG, Silva FC da. Enhancers and inhibitors of iron availability in legumes [Internet]. Plant Foods for Human Nutrition. 2003 ; 58 1-8.[citado 2024 abr. 23 ] Available from: https://doi.org/10.1023/b:qual.0000041140.50758.72
Vancouver
Canniatti-Brazaca SG, Silva FC da. Enhancers and inhibitors of iron availability in legumes [Internet]. Plant Foods for Human Nutrition. 2003 ; 58 1-8.[citado 2024 abr. 23 ] Available from: https://doi.org/10.1023/b:qual.0000041140.50758.72
Artigo de periodico
Effect of thermal treatments on the chemical and biological value of irradiated and non-irradiated cowpea bean (vigna unguiculata l. Walp) flow (1994)
Dario, A C; Salgado, Jocelem Mastrodi
Source: Plant Foods for Human Nutrition. Unidade: ESALQ
Subjects: ARMAZENAGEM DE ALIMENTOS, IRRADIAÇÃO DE ALIMENTOS, VALOR NUTRITIVO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
DARIO, A C e SALGADO, Jocelem Mastrodi. Effect of thermal treatments on the chemical and biological value of irradiated and non-irradiated cowpea bean (vigna unguiculata l. Walp) flow. Plant Foods for Human Nutrition, v. 46, n. 2 , p. se 1994, 1994Tradução . . Disponível em: https://doi.org/10.1007/bf01088771. Acesso em: 23 abr. 2024.
APA
Dario, A. C., & Salgado, J. M. (1994). Effect of thermal treatments on the chemical and biological value of irradiated and non-irradiated cowpea bean (vigna unguiculata l. Walp) flow. Plant Foods for Human Nutrition, 46( 2 ), se 1994. doi:10.1007/bf01088771
NLM
Dario AC, Salgado JM. Effect of thermal treatments on the chemical and biological value of irradiated and non-irradiated cowpea bean (vigna unguiculata l. Walp) flow [Internet]. Plant Foods for Human Nutrition. 1994 ;46( 2 ): se 1994.[citado 2024 abr. 23 ] Available from: https://doi.org/10.1007/bf01088771
Vancouver
Dario AC, Salgado JM. Effect of thermal treatments on the chemical and biological value of irradiated and non-irradiated cowpea bean (vigna unguiculata l. Walp) flow [Internet]. Plant Foods for Human Nutrition. 1994 ;46( 2 ): se 1994.[citado 2024 abr. 23 ] Available from: https://doi.org/10.1007/bf01088771
Artigo de periodico
Effect of pH and temperature on the immunogenicity of glycinin (Glycine max L.) (1997)
Demonte, Aureluce; Carlos, Iracilda Zeppone; Lourenço, E J; Dutra de Oliveira, José Eduardo
Source: Plant Foods for Human Nutrition. Unidade: FMRP
Assunto: IMUNOGENÉTICA
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ABNT
DEMONTE, Aureluce et al. Effect of pH and temperature on the immunogenicity of glycinin (Glycine max L.). Plant Foods for Human Nutrition, v. 50, n. 1, p. 63-69, 1997Tradução . . Disponível em: https://doi.org/10.1007/bf02436044. Acesso em: 23 abr. 2024.
APA
Demonte, A., Carlos, I. Z., Lourenço, E. J., & Dutra de Oliveira, J. E. (1997). Effect of pH and temperature on the immunogenicity of glycinin (Glycine max L.). Plant Foods for Human Nutrition, 50( 1), 63-69. doi:10.1007/bf02436044
NLM
Demonte A, Carlos IZ, Lourenço EJ, Dutra de Oliveira JE. Effect of pH and temperature on the immunogenicity of glycinin (Glycine max L.) [Internet]. Plant Foods for Human Nutrition. 1997 ; 50( 1): 63-69.[citado 2024 abr. 23 ] Available from: https://doi.org/10.1007/bf02436044
Vancouver
Demonte A, Carlos IZ, Lourenço EJ, Dutra de Oliveira JE. Effect of pH and temperature on the immunogenicity of glycinin (Glycine max L.) [Internet]. Plant Foods for Human Nutrition. 1997 ; 50( 1): 63-69.[citado 2024 abr. 23 ] Available from: https://doi.org/10.1007/bf02436044
Artigo de periodico
Effect of mango (Mangifera indica L.) ingestion on blood glucose levels of normal and diabetic rats (2003)
Perpetuo, G. F.; Salgado, Jocelem Mastrodi
Source: Plant Foods for Human Nutrition. Unidade: ESALQ
Subjects: MANGA, ALIMENTOS FUNCIONAIS
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ABNT
PERPETUO, G. F. e SALGADO, Jocelem Mastrodi. Effect of mango (Mangifera indica L.) ingestion on blood glucose levels of normal and diabetic rats. Plant Foods for Human Nutrition, v. 58, p. 1-12, 2003Tradução . . Disponível em: http://link.springer.com/article/10.1023%2FB%3AQUAL.0000040336.38013.83. Acesso em: 23 abr. 2024.
APA
Perpetuo, G. F., & Salgado, J. M. (2003). Effect of mango (Mangifera indica L.) ingestion on blood glucose levels of normal and diabetic rats. Plant Foods for Human Nutrition, 58, 1-12. Recuperado de http://link.springer.com/article/10.1023%2FB%3AQUAL.0000040336.38013.83
NLM
Perpetuo GF, Salgado JM. Effect of mango (Mangifera indica L.) ingestion on blood glucose levels of normal and diabetic rats [Internet]. Plant Foods for Human Nutrition. 2003 ; 58 1-12.[citado 2024 abr. 23 ] Available from: http://link.springer.com/article/10.1023%2FB%3AQUAL.0000040336.38013.83
Vancouver
Perpetuo GF, Salgado JM. Effect of mango (Mangifera indica L.) ingestion on blood glucose levels of normal and diabetic rats [Internet]. Plant Foods for Human Nutrition. 2003 ; 58 1-12.[citado 2024 abr. 23 ] Available from: http://link.springer.com/article/10.1023%2FB%3AQUAL.0000040336.38013.83
Artigo de periodico
Cupuassu (Theobroma grandiflorum) Peel as Potential Source of Dietary Fiber and Phytochemicals in Whole-Bread Preparations (2011)
Salgado, Jocelem Mastrodi; Rodrigues, Bruno Sanches; Donado-Pestana, Carlos Mario; Dias, Carlos Tadeu dos Santos; Morzelle, Maressa Caldeira
Source: Plant Foods for Human Nutrition. Unidade: ESALQ
Subjects: CUPUAÇU, FIBRAS NA DIETA, PÃO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SALGADO, Jocelem Mastrodi et al. Cupuassu (Theobroma grandiflorum) Peel as Potential Source of Dietary Fiber and Phytochemicals in Whole-Bread Preparations. Plant Foods for Human Nutrition, v. 66, n. 4, p. 384-390, 2011Tradução . . Disponível em: https://doi.org/10.1007/s11130-011-0254-0. Acesso em: 23 abr. 2024.
APA
Salgado, J. M., Rodrigues, B. S., Donado-Pestana, C. M., Dias, C. T. dos S., & Morzelle, M. C. (2011). Cupuassu (Theobroma grandiflorum) Peel as Potential Source of Dietary Fiber and Phytochemicals in Whole-Bread Preparations. Plant Foods for Human Nutrition, 66( 4), 384-390. doi:10.1007/s11130-011-0254-0
NLM
Salgado JM, Rodrigues BS, Donado-Pestana CM, Dias CT dos S, Morzelle MC. Cupuassu (Theobroma grandiflorum) Peel as Potential Source of Dietary Fiber and Phytochemicals in Whole-Bread Preparations [Internet]. Plant Foods for Human Nutrition. 2011 ; 66( 4): 384-390.[citado 2024 abr. 23 ] Available from: https://doi.org/10.1007/s11130-011-0254-0
Vancouver
Salgado JM, Rodrigues BS, Donado-Pestana CM, Dias CT dos S, Morzelle MC. Cupuassu (Theobroma grandiflorum) Peel as Potential Source of Dietary Fiber and Phytochemicals in Whole-Bread Preparations [Internet]. Plant Foods for Human Nutrition. 2011 ; 66( 4): 384-390.[citado 2024 abr. 23 ] Available from: https://doi.org/10.1007/s11130-011-0254-0
Artigo de periodico
Control of polyphenol oxidase activity in fruits and vegetables (1995)
Almeida, M E M; Nogueira, J N
Source: Plant Foods for Human Nutrition. Unidade: ESALQ
Subjects: FRUTICULTURA, ANÁLISE DE ALIMENTOS, CONSERVAÇÃO DE ALIMENTOS, ALIMENTOS, ALIMENTOS DE ORIGEM VEGETAL
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
ALMEIDA, M E M e NOGUEIRA, J N. Control of polyphenol oxidase activity in fruits and vegetables. Plant Foods for Human Nutrition, v. 47, n. 3 , p. 245-56, 1995Tradução . . Disponível em: https://doi.org/10.1007/bf01088333. Acesso em: 23 abr. 2024.
APA
Almeida, M. E. M., & Nogueira, J. N. (1995). Control of polyphenol oxidase activity in fruits and vegetables. Plant Foods for Human Nutrition, 47( 3 ), 245-56. doi:10.1007/bf01088333
NLM
Almeida MEM, Nogueira JN. Control of polyphenol oxidase activity in fruits and vegetables [Internet]. Plant Foods for Human Nutrition. 1995 ;47( 3 ): 245-56.[citado 2024 abr. 23 ] Available from: https://doi.org/10.1007/bf01088333
Vancouver
Almeida MEM, Nogueira JN. Control of polyphenol oxidase activity in fruits and vegetables [Internet]. Plant Foods for Human Nutrition. 1995 ;47( 3 ): 245-56.[citado 2024 abr. 23 ] Available from: https://doi.org/10.1007/bf01088333
Artigo de periodico
Comparison of content and In vitro bioaccessibility of provitamin A carotenoids in home cooked and commercially processed orange fleshed sweet potato (Ipomea batatas Lam) (2015)
Berni, Paulo ; Chitchumroonchokchai, Chureeporn ; Canniatti-Brazaca, Solange Guidolin ; De Moura, Fabiana F; Failla, Mark L
Source: Plant Foods for Human Nutrition. Unidade: ESALQ
Subjects: BATATA-DOCE, CAROTENOIDES, COZIMENTO, DIGESTÃO, PROCESSAMENTO DE ALIMENTOS, VITAMINA A
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
BERNI, Paulo et al. Comparison of content and In vitro bioaccessibility of provitamin A carotenoids in home cooked and commercially processed orange fleshed sweet potato (Ipomea batatas Lam). Plant Foods for Human Nutrition, v. 70, p. 1-8, 2015Tradução . . Disponível em: https://doi.org/10.1007/s11130-014-0458-1. Acesso em: 23 abr. 2024.
APA
Berni, P., Chitchumroonchokchai, C., Canniatti-Brazaca, S. G., De Moura, F. F., & Failla, M. L. (2015). Comparison of content and In vitro bioaccessibility of provitamin A carotenoids in home cooked and commercially processed orange fleshed sweet potato (Ipomea batatas Lam). Plant Foods for Human Nutrition, 70, 1-8. doi:10.1007/s11130-014-0458-1
NLM
Berni P, Chitchumroonchokchai C, Canniatti-Brazaca SG, De Moura FF, Failla ML. Comparison of content and In vitro bioaccessibility of provitamin A carotenoids in home cooked and commercially processed orange fleshed sweet potato (Ipomea batatas Lam) [Internet]. Plant Foods for Human Nutrition. 2015 ; 70 1-8.[citado 2024 abr. 23 ] Available from: https://doi.org/10.1007/s11130-014-0458-1
Vancouver
Berni P, Chitchumroonchokchai C, Canniatti-Brazaca SG, De Moura FF, Failla ML. Comparison of content and In vitro bioaccessibility of provitamin A carotenoids in home cooked and commercially processed orange fleshed sweet potato (Ipomea batatas Lam) [Internet]. Plant Foods for Human Nutrition. 2015 ; 70 1-8.[citado 2024 abr. 23 ] Available from: https://doi.org/10.1007/s11130-014-0458-1
Artigo de periodico
Commercial soy protein ingredients as isoflavone sources for functional foods (2007)
Genovese, Maria Inês ; Barbosa, Ana Cristina Lopes; Pinto, Márcia da Silva; Lajolo, Franco Maria
Source: Plant Foods for Human Nutrition. Unidade: FCF
Subjects: NUTRIÇÃO, SOJA, PROTEÍNAS, QUÍMICA DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
GENOVESE, Maria Inês et al. Commercial soy protein ingredients as isoflavone sources for functional foods. Plant Foods for Human Nutrition, v. 62, n. 2, p. 53-58, 2007Tradução . . Acesso em: 23 abr. 2024.
APA
Genovese, M. I., Barbosa, A. C. L., Pinto, M. da S., & Lajolo, F. M. (2007). Commercial soy protein ingredients as isoflavone sources for functional foods. Plant Foods for Human Nutrition, 62( 2), 53-58.
NLM
Genovese MI, Barbosa ACL, Pinto M da S, Lajolo FM. Commercial soy protein ingredients as isoflavone sources for functional foods. Plant Foods for Human Nutrition. 2007 ; 62( 2): 53-58.[citado 2024 abr. 23 ]
Vancouver
Genovese MI, Barbosa ACL, Pinto M da S, Lajolo FM. Commercial soy protein ingredients as isoflavone sources for functional foods. Plant Foods for Human Nutrition. 2007 ; 62( 2): 53-58.[citado 2024 abr. 23 ]
Artigo de periodico
Colonic fermentation of unavailable carbohydrates from unripe banana and its influence over Glycemic control (2015)
Dan, Milana Cara Tanasov; Cardenette, Giselli Helena Lima; Sardá, Fabiana Andréa Hoffmann; Giuntini, Eliana Bistriche; Pérez, Luis Arturo Bello; Carpinelli, Angelo Rafael ; Lajolo, Franco Maria ; Menezes, Elizabete Wenzel de
Source: Plant Foods for Human Nutrition. Unidade: FCF
Subjects: INSULINA, CARBOIDRATOS, BANANA, GLICEMIA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
DAN, Milana Cara Tanasov et al. Colonic fermentation of unavailable carbohydrates from unripe banana and its influence over Glycemic control. Plant Foods for Human Nutrition, v. 70, n. 3, p. 297-303, 2015Tradução . . Disponível em: http://www.ncbi.nlm.nih.gov/pubmed/26092708. Acesso em: 23 abr. 2024.
APA
Dan, M. C. T., Cardenette, G. H. L., Sardá, F. A. H., Giuntini, E. B., Pérez, L. A. B., Carpinelli, A. R., et al. (2015). Colonic fermentation of unavailable carbohydrates from unripe banana and its influence over Glycemic control. Plant Foods for Human Nutrition, 70( 3), 297-303. doi:10.1007/s11130-015-0493-6
NLM
Dan MCT, Cardenette GHL, Sardá FAH, Giuntini EB, Pérez LAB, Carpinelli AR, Lajolo FM, Menezes EW de. Colonic fermentation of unavailable carbohydrates from unripe banana and its influence over Glycemic control [Internet]. Plant Foods for Human Nutrition. 2015 ; 70( 3): 297-303.[citado 2024 abr. 23 ] Available from: http://www.ncbi.nlm.nih.gov/pubmed/26092708
Vancouver
Dan MCT, Cardenette GHL, Sardá FAH, Giuntini EB, Pérez LAB, Carpinelli AR, Lajolo FM, Menezes EW de. Colonic fermentation of unavailable carbohydrates from unripe banana and its influence over Glycemic control [Internet]. Plant Foods for Human Nutrition. 2015 ; 70( 3): 297-303.[citado 2024 abr. 23 ] Available from: http://www.ncbi.nlm.nih.gov/pubmed/26092708
Artigo de periodico
Cocoa Flavanols Protect Human Endothelial Cells from Oxidative Stress (2020)
Martins, Tatiane Ferreira ; Palomino, Olga M; Álvarez-Cilleros, David; Martín, María Angeles; Ramos, Sonia; Goya, Luis
Source: Plant Foods for Human Nutrition. Unidade: ESALQ
Subjects: ANTIOXIDANTES, CACAU, DOENÇAS VASCULARES, ENDOTÉLIO VASCULAR, ESTRESSE OXIDATIVO, FLAVONOIDES
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
MARTINS, Tatiane Ferreira et al. Cocoa Flavanols Protect Human Endothelial Cells from Oxidative Stress. Plant Foods for Human Nutrition, p. 1-8, 2020Tradução . . Disponível em: https://doi.org/10.1007/s11130-020-00807-1. Acesso em: 23 abr. 2024.
APA
Martins, T. F., Palomino, O. M., Álvarez-Cilleros, D., Martín, M. A., Ramos, S., & Goya, L. (2020). Cocoa Flavanols Protect Human Endothelial Cells from Oxidative Stress. Plant Foods for Human Nutrition, 1-8. doi:10.1007/s11130-020-00807-1
NLM
Martins TF, Palomino OM, Álvarez-Cilleros D, Martín MA, Ramos S, Goya L. Cocoa Flavanols Protect Human Endothelial Cells from Oxidative Stress [Internet]. Plant Foods for Human Nutrition. 2020 ; 1-8.[citado 2024 abr. 23 ] Available from: https://doi.org/10.1007/s11130-020-00807-1
Vancouver
Martins TF, Palomino OM, Álvarez-Cilleros D, Martín MA, Ramos S, Goya L. Cocoa Flavanols Protect Human Endothelial Cells from Oxidative Stress [Internet]. Plant Foods for Human Nutrition. 2020 ; 1-8.[citado 2024 abr. 23 ] Available from: https://doi.org/10.1007/s11130-020-00807-1

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