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Filtros : "FCF" "Food Research International" Limpar

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  • Artigo de periodico

    Zero trans fats from soybean oil and fully hydrogenated soybean oil: physico-chemical properties and food applications (2009)

    Ribeiro, Ana Paula Badan; Grimaldi, Renato; Gioielli, Luiz Antonio ; Gonçalves, Lireny Aparecida Guaraldo

    Source: Food Research International. Unidade: FCF

    Subjects: HIDROGENAÇÃO, LIPÍDEOS, SOJA, GORDURAS

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      RIBEIRO, Ana Paula Badan et al. Zero trans fats from soybean oil and fully hydrogenated soybean oil: physico-chemical properties and food applications. Food Research International, v. 42, n. 3, p. 401-410, 2009Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2009.01.012. Acesso em: 24 abr. 2024.

    • APA

      Ribeiro, A. P. B., Grimaldi, R., Gioielli, L. A., & Gonçalves, L. A. G. (2009). Zero trans fats from soybean oil and fully hydrogenated soybean oil: physico-chemical properties and food applications. Food Research International, 42( 3), 401-410. doi:10.1016/j.foodres.2009.01.012

    • NLM

      Ribeiro APB, Grimaldi R, Gioielli LA, Gonçalves LAG. Zero trans fats from soybean oil and fully hydrogenated soybean oil: physico-chemical properties and food applications [Internet]. Food Research International. 2009 ; 42( 3): 401-410.[citado 2024 abr. 24 ] Available from: https://doi.org/10.1016/j.foodres.2009.01.012

    • Vancouver

      Ribeiro APB, Grimaldi R, Gioielli LA, Gonçalves LAG. Zero trans fats from soybean oil and fully hydrogenated soybean oil: physico-chemical properties and food applications [Internet]. Food Research International. 2009 ; 42( 3): 401-410.[citado 2024 abr. 24 ] Available from: https://doi.org/10.1016/j.foodres.2009.01.012

  • 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

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      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: 24 abr. 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 abr. 24 ] 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 abr. 24 ] Available from: https://dx.doi.org/10.1016/j.foodres.2024.114214

  • Artigo de periodico

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

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

    Source: Food Research International. Unidades: FCF, FSP

    Subjects: PEPTÍDEOS, HOMEOSTASE, COLESTEROL

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      MARQUES, Marcelo Rodrigues et al. Transport of cowpea bean derived peptides and their modulator effects on mRNA expression of cholesterol-related genes in Caco-2 and HepG2 cells. Food Research International, v. 107, p. 165–171, 2018Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2018.01.031. Acesso em: 24 abr. 2024.

    • APA

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

    • NLM

      Marques MR, Cerda A, Fontanari GG, Pimenta DC, Freitas RMS, Hirata MH, Hirata RDC, Areas JAG. Transport of cowpea bean derived peptides and their modulator effects on mRNA expression of cholesterol-related genes in Caco-2 and HepG2 cells [Internet]. Food Research International. 2018 ; 107 165–171.[citado 2024 abr. 24 ] Available from: https://doi.org/10.1016/j.foodres.2018.01.031

    • Vancouver

      Marques MR, Cerda A, Fontanari GG, Pimenta DC, Freitas RMS, Hirata MH, Hirata RDC, Areas JAG. Transport of cowpea bean derived peptides and their modulator effects on mRNA expression of cholesterol-related genes in Caco-2 and HepG2 cells [Internet]. Food Research International. 2018 ; 107 165–171.[citado 2024 abr. 24 ] Available from: https://doi.org/10.1016/j.foodres.2018.01.031

  • Artigo de periodico

    Transient process in ice creams evaluated by laser speckles (2010)

    Silva Junior, Elieste da; Silva, Emerson Rodrigo Teixeira da; Muramatsu, Mikiya; Lannes, Suzana Caetano da Silva

    Source: Food Research International. Unidades: IF, FCF

    Subjects: SORVETE, ADOÇANTES

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      SILVA JUNIOR, Elieste da et al. Transient process in ice creams evaluated by laser speckles. Food Research International, v. 43, n. 5, p. 1470-1475, 2010Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2010.04.017. Acesso em: 24 abr. 2024.

    • APA

      Silva Junior, E. da, Silva, E. R. T. da, Muramatsu, M., & Lannes, S. C. da S. (2010). Transient process in ice creams evaluated by laser speckles. Food Research International, 43( 5), 1470-1475. doi:10.1016/j.foodres.2010.04.017

    • NLM

      Silva Junior E da, Silva ERT da, Muramatsu M, Lannes SC da S. Transient process in ice creams evaluated by laser speckles [Internet]. Food Research International. 2010 ; 43( 5): 1470-1475.[citado 2024 abr. 24 ] Available from: https://doi.org/10.1016/j.foodres.2010.04.017

    • Vancouver

      Silva Junior E da, Silva ERT da, Muramatsu M, Lannes SC da S. Transient process in ice creams evaluated by laser speckles [Internet]. Food Research International. 2010 ; 43( 5): 1470-1475.[citado 2024 abr. 24 ] Available from: https://doi.org/10.1016/j.foodres.2010.04.017

  • Artigo de periodico

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

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

    Source: Food Research International. Unidade: FCF

    Subjects: BANANA, POLISSACARÍDEOS

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      SANSONE, Marcelo et al. The water-soluble non-starch polysaccharides from bananas display immunomodulatory properties on cultured macrophages. Food Research International, v. 87, p. 125-133, 2016Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2016.07.003. Acesso em: 24 abr. 2024.

    • APA

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

    • NLM

      Sansone M, Sansone ACMB, Shiga TM, Nascimento JRO do. The water-soluble non-starch polysaccharides from bananas display immunomodulatory properties on cultured macrophages [Internet]. Food Research International. 2016 ; 87 125-133.[citado 2024 abr. 24 ] Available from: https://doi.org/10.1016/j.foodres.2016.07.003

    • Vancouver

      Sansone M, Sansone ACMB, Shiga TM, Nascimento JRO do. The water-soluble non-starch polysaccharides from bananas display immunomodulatory properties on cultured macrophages [Internet]. Food Research International. 2016 ; 87 125-133.[citado 2024 abr. 24 ] Available from: https://doi.org/10.1016/j.foodres.2016.07.003

  • Artigo de periodico

    The ripening influence of two papaya cultivars on carotenoid biosynthesis and radical scavenging capacity (2016)

    Martins, Gabriela Ferreira; Fabi, João Paulo ; Mercadante, Adriana Zerlotti; Rosso, Veridiana Vera de

    Source: Food Research International. Unidade: FCF

    Subjects: BIOQUÍMICA DE ALIMENTOS, MAMÃO, METABÓLITOS SECUNDÁRIOS

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      MARTINS, Gabriela Ferreira et al. The ripening influence of two papaya cultivars on carotenoid biosynthesis and radical scavenging capacity. Food Research International, v. 81, p. 197-202, 2016Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2015.11.027. Acesso em: 24 abr. 2024.

    • APA

      Martins, G. F., Fabi, J. P., Mercadante, A. Z., & Rosso, V. V. de. (2016). The ripening influence of two papaya cultivars on carotenoid biosynthesis and radical scavenging capacity. Food Research International, 81, 197-202. doi:10.1016/j.foodres.2015.11.027

    • NLM

      Martins GF, Fabi JP, Mercadante AZ, Rosso VV de. The ripening influence of two papaya cultivars on carotenoid biosynthesis and radical scavenging capacity [Internet]. Food Research International. 2016 ; 81 197-202.[citado 2024 abr. 24 ] Available from: https://doi.org/10.1016/j.foodres.2015.11.027

    • Vancouver

      Martins GF, Fabi JP, Mercadante AZ, Rosso VV de. The ripening influence of two papaya cultivars on carotenoid biosynthesis and radical scavenging capacity [Internet]. Food Research International. 2016 ; 81 197-202.[citado 2024 abr. 24 ] Available from: https://doi.org/10.1016/j.foodres.2015.11.027

  • Artigo de periodico

    The purification of pectin from commercial fruit flours results in a jaboticaba fraction that inhibits galectin-3 and colon cancer cell growt (2020)

    Nascimento, Raissa Sansoni do; Pedrosa, Lucas de Freitas ; Diethelm, Luiza Tamie Hirata; Souza, Thales Maier; Shiga, Tania Misuzu ; Fabi, João Paulo

    Source: Food Research International. Unidade: FCF

    Subjects: JABUTICABA, POLISSACARÍDEOS, NEOPLASIAS COLORRETAIS

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      NASCIMENTO, Raissa Sansoni do et al. The purification of pectin from commercial fruit flours results in a jaboticaba fraction that inhibits galectin-3 and colon cancer cell growt. Food Research International, v. 137, p. 1-8 art. 109747, 2020Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2020.109747. Acesso em: 24 abr. 2024.

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      Nascimento, R. S. do, Pedrosa, L. de F., Diethelm, L. T. H., Souza, T. M., Shiga, T. M., & Fabi, J. P. (2020). The purification of pectin from commercial fruit flours results in a jaboticaba fraction that inhibits galectin-3 and colon cancer cell growt. Food Research International, 137, 1-8 art. 109747. doi:10.1016/j.foodres.2020.109747

    • NLM

      Nascimento RS do, Pedrosa L de F, Diethelm LTH, Souza TM, Shiga TM, Fabi JP. The purification of pectin from commercial fruit flours results in a jaboticaba fraction that inhibits galectin-3 and colon cancer cell growt [Internet]. Food Research International. 2020 ; 137 1-8 art. 109747.[citado 2024 abr. 24 ] Available from: https://doi.org/10.1016/j.foodres.2020.109747

    • Vancouver

      Nascimento RS do, Pedrosa L de F, Diethelm LTH, Souza TM, Shiga TM, Fabi JP. The purification of pectin from commercial fruit flours results in a jaboticaba fraction that inhibits galectin-3 and colon cancer cell growt [Internet]. Food Research International. 2020 ; 137 1-8 art. 109747.[citado 2024 abr. 24 ] Available from: https://doi.org/10.1016/j.foodres.2020.109747

  • Artigo de periodico

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

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

    Source: Food Research International. Unidade: FCF

    Subjects: PROBIÓTICOS, FERMENTAÇÃO, AMARANTHUS

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      VIEIRA, Antônio Diogo Silva et al. The impact of fruit and soybean by-products and amaranth on the growth of probiotic and starter microorganisms. Food Research International, v. 97, p. 356-363, 2017Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2017.04.026. Acesso em: 24 abr. 2024.

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

    • NLM

      Vieira ADS, Bedani R, Albuquerque MAC de, Bíscola V, Saad SMI. The impact of fruit and soybean by-products and amaranth on the growth of probiotic and starter microorganisms [Internet]. Food Research International. 2017 ; 97 356-363.[citado 2024 abr. 24 ] Available from: https://doi.org/10.1016/j.foodres.2017.04.026

    • Vancouver

      Vieira ADS, Bedani R, Albuquerque MAC de, Bíscola V, Saad SMI. The impact of fruit and soybean by-products and amaranth on the growth of probiotic and starter microorganisms [Internet]. Food Research International. 2017 ; 97 356-363.[citado 2024 abr. 24 ] Available from: https://doi.org/10.1016/j.foodres.2017.04.026

  • Artigo de periodico

    The combination of omics strategies to evaluate starter and probiotic strains in the Catharina sour Brazilian-style beer (2023)

    Herkenhoff, Marcos Edgar ; Battistini, Carolina ; Praia, Ana Beatriz ; Rossini, Bruno Cesar ; Santos, Lucilene Delazari dos ; Brödel, Oliver; Frohme, Marcus; Frohme, Marcus ; Saad, Susana Marta Isay

    Source: Food Research International. Unidade: FCF

    Subjects: PROBIÓTICOS, CERVEJA, PROTEÔMICA, METABOLÔMICA

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      HERKENHOFF, Marcos Edgar et al. The combination of omics strategies to evaluate starter and probiotic strains in the Catharina sour Brazilian-style beer. Food Research International, v. 167, p. 1-20 art. 112704, 2023Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2023. Acesso em: 24 abr. 2024.

    • APA

      Herkenhoff, M. E., Battistini, C., Praia, A. B., Rossini, B. C., Santos, L. D. dos, Brödel, O., et al. (2023). The combination of omics strategies to evaluate starter and probiotic strains in the Catharina sour Brazilian-style beer. Food Research International, 167, 1-20 art. 112704. doi:10.1016/j.foodres.2023

    • NLM

      Herkenhoff ME, Battistini C, Praia AB, Rossini BC, Santos LD dos, Brödel O, Frohme M, Frohme M, Saad SMI. The combination of omics strategies to evaluate starter and probiotic strains in the Catharina sour Brazilian-style beer [Internet]. Food Research International. 2023 ; 167 1-20 art. 112704.[citado 2024 abr. 24 ] Available from: https://doi.org/10.1016/j.foodres.2023

    • Vancouver

      Herkenhoff ME, Battistini C, Praia AB, Rossini BC, Santos LD dos, Brödel O, Frohme M, Frohme M, Saad SMI. The combination of omics strategies to evaluate starter and probiotic strains in the Catharina sour Brazilian-style beer [Internet]. Food Research International. 2023 ; 167 1-20 art. 112704.[citado 2024 abr. 24 ] Available from: https://doi.org/10.1016/j.foodres.2023

  • Artigo de periodico

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

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

    Source: Food Research International. Unidade: FCF

    Subjects: COMPOSTOS VOLÁTEIS, BANANA

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      SARAIVA, Lorenzo A et al. Thap maeo bananas: fast ripening and full ethylene perception at low doses. Food Research International, v. 105, p. 384-392, 2018Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2017.11.007. Acesso em: 24 abr. 2024.

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

    • NLM

      Saraiva LA, Castelan FP, Gomes BL, Purgatto E, Cordenunsi-Lysenko BR. Thap maeo bananas: fast ripening and full ethylene perception at low doses [Internet]. Food Research International. 2018 ; 105 384-392.[citado 2024 abr. 24 ] Available from: https://doi.org/10.1016/j.foodres.2017.11.007

    • Vancouver

      Saraiva LA, Castelan FP, Gomes BL, Purgatto E, Cordenunsi-Lysenko BR. Thap maeo bananas: fast ripening and full ethylene perception at low doses [Internet]. Food Research International. 2018 ; 105 384-392.[citado 2024 abr. 24 ] Available from: https://doi.org/10.1016/j.foodres.2017.11.007

  • Artigo de periodico

    Size matters: TLR4-mediated effects of α-(1,5)-linear arabino-oligosaccharides in macrophage-like cells depend on their degree of polymerization (2021)

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

    Source: Food Research International. Unidade: FCF

    Subjects: CITOCINAS, OLIGOSSACARÍDEOS, FIBRAS NA DIETA

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      ALVES, Victor Costa Castro e NASCIMENTO, João Roberto Oliveira do. Size matters: TLR4-mediated effects of α-(1,5)-linear arabino-oligosaccharides in macrophage-like cells depend on their degree of polymerization. Food Research International, v. 141, p. 1-10 art. 110093, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2020.110093. Acesso em: 24 abr. 2024.

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      Alves, V. C. C., & Nascimento, J. R. O. do. (2021). Size matters: TLR4-mediated effects of α-(1,5)-linear arabino-oligosaccharides in macrophage-like cells depend on their degree of polymerization. Food Research International, 141, 1-10 art. 110093. doi:10.1016/j.foodres.2020.110093

    • NLM

      Alves VCC, Nascimento JRO do. Size matters: TLR4-mediated effects of α-(1,5)-linear arabino-oligosaccharides in macrophage-like cells depend on their degree of polymerization [Internet]. Food Research International. 2021 ; 141 1-10 art. 110093.[citado 2024 abr. 24 ] Available from: https://doi.org/10.1016/j.foodres.2020.110093

    • Vancouver

      Alves VCC, Nascimento JRO do. Size matters: TLR4-mediated effects of α-(1,5)-linear arabino-oligosaccharides in macrophage-like cells depend on their degree of polymerization [Internet]. Food Research International. 2021 ; 141 1-10 art. 110093.[citado 2024 abr. 24 ] Available from: https://doi.org/10.1016/j.foodres.2020.110093

  • Artigo de periodico

    Rheology, spontaneous whey separation, microstructure and sensorial characteristics of probiotic yoghurts enriched with passion fruit fiber (2013)

    Espírito Santo, Ana Paula do; Lagazzo, A; Sousa, Ana Lúcia Orlandini Pilleggi de; Perego, Patrizia; Converti, Attilio; Oliveira, Maricê Nogueira de

    Source: Food Research International. Unidade: FCF

    Subjects: IOGURTE, PROBIÓTICOS

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      ESPÍRITO SANTO, Ana Paula do et al. Rheology, spontaneous whey separation, microstructure and sensorial characteristics of probiotic yoghurts enriched with passion fruit fiber. Food Research International, v. 50, n. 1, p. 224-231, 2013Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2012.09.012. Acesso em: 24 abr. 2024.

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      Espírito Santo, A. P. do, Lagazzo, A., Sousa, A. L. O. P. de, Perego, P., Converti, A., & Oliveira, M. N. de. (2013). Rheology, spontaneous whey separation, microstructure and sensorial characteristics of probiotic yoghurts enriched with passion fruit fiber. Food Research International, 50( 1), 224-231. doi:10.1016/j.foodres.2012.09.012

    • NLM

      Espírito Santo AP do, Lagazzo A, Sousa ALOP de, Perego P, Converti A, Oliveira MN de. Rheology, spontaneous whey separation, microstructure and sensorial characteristics of probiotic yoghurts enriched with passion fruit fiber [Internet]. Food Research International. 2013 ; 50( 1): 224-231.[citado 2024 abr. 24 ] Available from: https://doi.org/10.1016/j.foodres.2012.09.012

    • Vancouver

      Espírito Santo AP do, Lagazzo A, Sousa ALOP de, Perego P, Converti A, Oliveira MN de. Rheology, spontaneous whey separation, microstructure and sensorial characteristics of probiotic yoghurts enriched with passion fruit fiber [Internet]. Food Research International. 2013 ; 50( 1): 224-231.[citado 2024 abr. 24 ] Available from: https://doi.org/10.1016/j.foodres.2012.09.012

  • Artigo de periodico

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

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

    Source: Food Research International. Unidade: FCF

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

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      MAFFEI, Daniele Fernanda et al. Quantitative assessment of the impact of cross-contamination during the washing step of ready-to-eat leafy greens on the risk of illness caused by Salmonella. Food Research International, v. 92, p. 106-112, 2017Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2016.12.014. Acesso em: 24 abr. 2024.

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

    • NLM

      Maffei DF, Sant'Ana AS, Franco BDG de M, Schaffner DW. Quantitative assessment of the impact of cross-contamination during the washing step of ready-to-eat leafy greens on the risk of illness caused by Salmonella [Internet]. Food Research International. 2017 ; 92 106-112.[citado 2024 abr. 24 ] Available from: https://doi.org/10.1016/j.foodres.2016.12.014

    • Vancouver

      Maffei DF, Sant'Ana AS, Franco BDG de M, Schaffner DW. Quantitative assessment of the impact of cross-contamination during the washing step of ready-to-eat leafy greens on the risk of illness caused by Salmonella [Internet]. Food Research International. 2017 ; 92 106-112.[citado 2024 abr. 24 ] Available from: https://doi.org/10.1016/j.foodres.2016.12.014

  • Artigo de periodico

    Protein, isoflavones, trypsin inhibitory and in vitro antioxidant capacities: comparison among conventionally and organically grown soybeans (2013)

    Balisteiro, Diully Mata; Rombaldi, Cesar Valmor; Genovese, Maria Inês

    Source: Food Research International. Unidade: FCF

    Subjects: FLAVONÓIDES, METABOLISMO, ISOFLAVONAS

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      BALISTEIRO, Diully Mata e ROMBALDI, Cesar Valmor e GENOVESE, Maria Inês. Protein, isoflavones, trypsin inhibitory and in vitro antioxidant capacities: comparison among conventionally and organically grown soybeans. Food Research International, v. 51, n. 1, p. 8-14, 2013Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2012.11.015. Acesso em: 24 abr. 2024.

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      Balisteiro, D. M., Rombaldi, C. V., & Genovese, M. I. (2013). Protein, isoflavones, trypsin inhibitory and in vitro antioxidant capacities: comparison among conventionally and organically grown soybeans. Food Research International, 51( 1), 8-14. doi:10.1016/j.foodres.2012.11.015

    • NLM

      Balisteiro DM, Rombaldi CV, Genovese MI. Protein, isoflavones, trypsin inhibitory and in vitro antioxidant capacities: comparison among conventionally and organically grown soybeans [Internet]. Food Research International. 2013 ; 51( 1): 8-14.[citado 2024 abr. 24 ] Available from: https://doi.org/10.1016/j.foodres.2012.11.015

    • Vancouver

      Balisteiro DM, Rombaldi CV, Genovese MI. Protein, isoflavones, trypsin inhibitory and in vitro antioxidant capacities: comparison among conventionally and organically grown soybeans [Internet]. Food Research International. 2013 ; 51( 1): 8-14.[citado 2024 abr. 24 ] Available from: https://doi.org/10.1016/j.foodres.2012.11.015

  • Artigo de periodico

    Protective effect of Euterpe edulis M. on Vero cell culture and antioxidant evaluation based on phenolic composition using HPLC - ESI-MS/MS (2013)

    Borges, Graciele da Silva Campelo; Gonzaga, Luciano Valdemiro; Jardini, Fernanda Archilla; Mancini-Filho, Jorge ; Heller, Melina; Micke, Gustavo Amadeu; Costa, Ana Carolina Oliveira; Fett, Roseane

    Source: Food Research International. Unidade: FCF

    Subjects: ANTIOXIDANTES (ATIVIDADE), AÇAÍ, FRUTAS

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      BORGES, Graciele da Silva Campelo et al. Protective effect of Euterpe edulis M. on Vero cell culture and antioxidant evaluation based on phenolic composition using HPLC - ESI-MS/MS. Food Research International, v. 51, n. 1, p. 363-369, 2013Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2012.12.035. Acesso em: 24 abr. 2024.

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      Borges, G. da S. C., Gonzaga, L. V., Jardini, F. A., Mancini-Filho, J., Heller, M., Micke, G. A., et al. (2013). Protective effect of Euterpe edulis M. on Vero cell culture and antioxidant evaluation based on phenolic composition using HPLC - ESI-MS/MS. Food Research International, 51( 1), 363-369. doi:10.1016/j.foodres.2012.12.035

    • NLM

      Borges G da SC, Gonzaga LV, Jardini FA, Mancini-Filho J, Heller M, Micke GA, Costa ACO, Fett R. Protective effect of Euterpe edulis M. on Vero cell culture and antioxidant evaluation based on phenolic composition using HPLC - ESI-MS/MS [Internet]. Food Research International. 2013 ; 51( 1): 363-369.[citado 2024 abr. 24 ] Available from: https://doi.org/10.1016/j.foodres.2012.12.035

    • Vancouver

      Borges G da SC, Gonzaga LV, Jardini FA, Mancini-Filho J, Heller M, Micke GA, Costa ACO, Fett R. Protective effect of Euterpe edulis M. on Vero cell culture and antioxidant evaluation based on phenolic composition using HPLC - ESI-MS/MS [Internet]. Food Research International. 2013 ; 51( 1): 363-369.[citado 2024 abr. 24 ] Available from: https://doi.org/10.1016/j.foodres.2012.12.035

  • Artigo de periodico

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

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

    Source: Food Research International. Unidades: FZEA, FCF

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

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      COMUNIAN, Talita Aline et al. Protection of echium oil by microencapsulation with phenolic compounds. Food Research International, v. 88, p. 114-121, 2016Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2016.03.008. Acesso em: 24 abr. 2024.

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

    • NLM

      Comunian TA, Boillon MRG, Thomazini M, Nogueira MS, Castro IA de, Fávaro-Trindade CS. Protection of echium oil by microencapsulation with phenolic compounds [Internet]. Food Research International. 2016 ; 88 114-121.[citado 2024 abr. 24 ] Available from: https://doi.org/10.1016/j.foodres.2016.03.008

    • Vancouver

      Comunian TA, Boillon MRG, Thomazini M, Nogueira MS, Castro IA de, Fávaro-Trindade CS. Protection of echium oil by microencapsulation with phenolic compounds [Internet]. Food Research International. 2016 ; 88 114-121.[citado 2024 abr. 24 ] Available from: https://doi.org/10.1016/j.foodres.2016.03.008

  • Artigo de periodico

    Production and characterization of solid lipid microparticles loaded with guaraná (Paullinia cupana) seed extract (2019)

    Silva, Marluci Palazzolli da; Thomazini, Marcelo; Holkem, Augusto Tasch; Pinho, Lorena Silva; Genovese, Maria Inês ; Fávaro-Trindade, Carmen Silvia

    Source: Food Research International. Unidades: FZEA, FCF

    Subjects: MICROENCAPSULAÇÃO, COMPOSTOS FENÓLICOS, GUARANÁ

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      SILVA, Marluci Palazzolli da et al. Production and characterization of solid lipid microparticles loaded with guaraná (Paullinia cupana) seed extract. Food Research International, v. 123, p. 144-152, 2019Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2019.04.055. Acesso em: 24 abr. 2024.

    • APA

      Silva, M. P. da, Thomazini, M., Holkem, A. T., Pinho, L. S., Genovese, M. I., & Fávaro-Trindade, C. S. (2019). Production and characterization of solid lipid microparticles loaded with guaraná (Paullinia cupana) seed extract. Food Research International, 123, 144-152. doi:10.1016/j.foodres.2019.04.055

    • NLM

      Silva MP da, Thomazini M, Holkem AT, Pinho LS, Genovese MI, Fávaro-Trindade CS. Production and characterization of solid lipid microparticles loaded with guaraná (Paullinia cupana) seed extract [Internet]. Food Research International. 2019 ; 123 144-152.[citado 2024 abr. 24 ] Available from: https://doi.org/10.1016/j.foodres.2019.04.055

    • Vancouver

      Silva MP da, Thomazini M, Holkem AT, Pinho LS, Genovese MI, Fávaro-Trindade CS. Production and characterization of solid lipid microparticles loaded with guaraná (Paullinia cupana) seed extract [Internet]. Food Research International. 2019 ; 123 144-152.[citado 2024 abr. 24 ] Available from: https://doi.org/10.1016/j.foodres.2019.04.055

  • Artigo de periodico

    Postprandial glucose-lowering effect of cagaita (Eugenia dysenterica DC) fruit juice in dysglycemic subjects with metabolic syndrome: an exploratory study (2021)

    Araújo, Renata Luise de; Barberan, Francisco A. Tomas ; Santos, Rosa Ferreira dos; Blazquez, Alberto Martinez; Genovese, Maria Inês

    Source: Food Research International. Unidades: FM, FCF

    Subjects: HIPERGLICEMIA, BIODISPONIBILIDADE, SÍNDROME X METABÓLICA, SUCOS DE FRUTAS

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      ARAÚJO, Renata Luise de et al. Postprandial glucose-lowering effect of cagaita (Eugenia dysenterica DC) fruit juice in dysglycemic subjects with metabolic syndrome: an exploratory study. Food Research International, v. 142, p. 1-7 art. 110209, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2021.110209. Acesso em: 24 abr. 2024.

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      Araújo, R. L. de, Barberan, F. A. T., Santos, R. F. dos, Blazquez, A. M., & Genovese, M. I. (2021). Postprandial glucose-lowering effect of cagaita (Eugenia dysenterica DC) fruit juice in dysglycemic subjects with metabolic syndrome: an exploratory study. Food Research International, 142, 1-7 art. 110209. doi:10.1016/j.foodres.2021.110209

    • NLM

      Araújo RL de, Barberan FAT, Santos RF dos, Blazquez AM, Genovese MI. Postprandial glucose-lowering effect of cagaita (Eugenia dysenterica DC) fruit juice in dysglycemic subjects with metabolic syndrome: an exploratory study [Internet]. Food Research International. 2021 ; 142 1-7 art. 110209.[citado 2024 abr. 24 ] Available from: https://doi.org/10.1016/j.foodres.2021.110209

    • Vancouver

      Araújo RL de, Barberan FAT, Santos RF dos, Blazquez AM, Genovese MI. Postprandial glucose-lowering effect of cagaita (Eugenia dysenterica DC) fruit juice in dysglycemic subjects with metabolic syndrome: an exploratory study [Internet]. Food Research International. 2021 ; 142 1-7 art. 110209.[citado 2024 abr. 24 ] Available from: https://doi.org/10.1016/j.foodres.2021.110209

  • Artigo de periodico

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

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

    Source: Food Research International. Unidade: FCF

    Subjects: MACRÓFAGOS, CITOCINAS, ÓXIDO NÍTRICO, FAGOCITOSE

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      ALVES, Victor Costa Castro e NASCIMENTO, João Roberto Oliveira do. Polysaccharides from raw and cooked chayote modulate macrophage function. Food Research International, v. 81, p. 171-179, 2016Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2016.01.017. Acesso em: 24 abr. 2024.

    • APA

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

    • NLM

      Alves VCC, Nascimento JRO do. Polysaccharides from raw and cooked chayote modulate macrophage function [Internet]. Food Research International. 2016 ; 81 171-179.[citado 2024 abr. 24 ] Available from: https://doi.org/10.1016/j.foodres.2016.01.017

    • Vancouver

      Alves VCC, Nascimento JRO do. Polysaccharides from raw and cooked chayote modulate macrophage function [Internet]. Food Research International. 2016 ; 81 171-179.[citado 2024 abr. 24 ] Available from: https://doi.org/10.1016/j.foodres.2016.01.017

  • Artigo de periodico

    Physical and chemical properties of milkfat and phytosterol esters blends (2007)

    Rodrigues, Juliana Neves; Torres, Rosângela Pavan; Mancini-Filho, Jorge ; Gioielli, Luiz Antonio

    Source: Food Research International. Unidade: FCF

    Subjects: ÁCIDOS GRAXOS, CROMATOGRAFIA A GÁS (MÉTODOS)

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      RODRIGUES, Juliana Neves et al. Physical and chemical properties of milkfat and phytosterol esters blends. Food Research International, v. 40, n. 6, p. 748-755, 2007Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2007.01.004. Acesso em: 24 abr. 2024.

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      Rodrigues, J. N., Torres, R. P., Mancini-Filho, J., & Gioielli, L. A. (2007). Physical and chemical properties of milkfat and phytosterol esters blends. Food Research International, 40( 6), 748-755. doi:10.1016/j.foodres.2007.01.004

    • NLM

      Rodrigues JN, Torres RP, Mancini-Filho J, Gioielli LA. Physical and chemical properties of milkfat and phytosterol esters blends [Internet]. Food Research International. 2007 ; 40( 6): 748-755.[citado 2024 abr. 24 ] Available from: https://doi.org/10.1016/j.foodres.2007.01.004

    • Vancouver

      Rodrigues JN, Torres RP, Mancini-Filho J, Gioielli LA. Physical and chemical properties of milkfat and phytosterol esters blends [Internet]. Food Research International. 2007 ; 40( 6): 748-755.[citado 2024 abr. 24 ] Available from: https://doi.org/10.1016/j.foodres.2007.01.004

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