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Artigo de periodico
The impacts of pink pepper (Schinus terebinthifolius Raddi) on fatty acids and cholesterol oxides formation in canned sardines during thermal processing (2023)
Barreira, Carla Fernanda Targueta; Oliveira, Vanessa Sales de; Chávez, Davy William Hidalgo; Gamallo, Ormindo Domingues; Castro, Rosane Nora; Damasceno Junior, Pedro Correa; Sawaya, Alexandra Christine Helena Frankland ; Ferreira, Micheli da Silva; Sampaio, Geni Rodrigues ; Torres, Elizabeth Aparecida Ferraz da Silva
Fonte: Food Chemistry. Unidade: FSP
Assuntos: COLESTEROL, ANTIOXIDANTES, SARDINHA, CONSERVAÇÃO DE ALIMENTOS PELO CALOR, ÁCIDOS GRAXOS, PIMENTA
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ABNT
BARREIRA, Carla Fernanda Targueta et al. The impacts of pink pepper (Schinus terebinthifolius Raddi) on fatty acids and cholesterol oxides formation in canned sardines during thermal processing. Food Chemistry, v. 403, p. art. 134347 [13], 2023Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2022.134347. Acesso em: 22 maio 2024.
APA
Barreira, C. F. T., Oliveira, V. S. de, Chávez, D. W. H., Gamallo, O. D., Castro, R. N., Damasceno Junior, P. C., et al. (2023). The impacts of pink pepper (Schinus terebinthifolius Raddi) on fatty acids and cholesterol oxides formation in canned sardines during thermal processing. Food Chemistry, 403, art. 134347 [13]. doi:10.1016/j.foodchem.2022.134347
NLM
Barreira CFT, Oliveira VS de, Chávez DWH, Gamallo OD, Castro RN, Damasceno Junior PC, Sawaya ACHF, Ferreira M da S, Sampaio GR, Torres EAF da S. The impacts of pink pepper (Schinus terebinthifolius Raddi) on fatty acids and cholesterol oxides formation in canned sardines during thermal processing [Internet]. Food Chemistry. 2023 ;403 art. 134347 [13].[citado 2024 maio 22 ] Available from: https://doi.org/10.1016/j.foodchem.2022.134347
Vancouver
Barreira CFT, Oliveira VS de, Chávez DWH, Gamallo OD, Castro RN, Damasceno Junior PC, Sawaya ACHF, Ferreira M da S, Sampaio GR, Torres EAF da S. The impacts of pink pepper (Schinus terebinthifolius Raddi) on fatty acids and cholesterol oxides formation in canned sardines during thermal processing [Internet]. Food Chemistry. 2023 ;403 art. 134347 [13].[citado 2024 maio 22 ] Available from: https://doi.org/10.1016/j.foodchem.2022.134347
Artigo de periodico
Bioactive compounds of parsley (Petroselinum crispum), chives (Allium schoenoprasum L) and their mixture (Brazilian cheiro-verde) as promising antioxidant and anti-cholesterol oxidation agents in a food system (2022)
Ferreira, Fernanda Silva; Saldanha, Tatiana; Oliveira, Vanessa Sales de; Chávez, Davy William Hidalgo; Chaves, Douglas Siqueira; Riger, Cristiano Jorge; Sawaya, Alexandra Christine Helena Frankland ; Guizellini, Gloria Maria ; Sampaio, Geni Rodrigues ; Torres, Elizabeth Aparecida Ferraz da Silva
Fonte: Food Research International. Unidade: FSP
Assuntos: SALSA (PLANTA), CEBOLINHA, ANTIOXIDANTES, FITOQUÍMICA, ALIMENTAÇÃO
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ABNT
FERREIRA, Fernanda Silva et al. Bioactive compounds of parsley (Petroselinum crispum), chives (Allium schoenoprasum L) and their mixture (Brazilian cheiro-verde) as promising antioxidant and anti-cholesterol oxidation agents in a food system. Food Research International, v. 151, p. art. 110864 [12], 2022Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2021.110864. Acesso em: 22 maio 2024.
APA
Ferreira, F. S., Saldanha, T., Oliveira, V. S. de, Chávez, D. W. H., Chaves, D. S., Riger, C. J., et al. (2022). Bioactive compounds of parsley (Petroselinum crispum), chives (Allium schoenoprasum L) and their mixture (Brazilian cheiro-verde) as promising antioxidant and anti-cholesterol oxidation agents in a food system. Food Research International, 151, art. 110864 [12]. doi:10.1016/j.foodres.2021.110864
NLM
Ferreira FS, Saldanha T, Oliveira VS de, Chávez DWH, Chaves DS, Riger CJ, Sawaya ACHF, Guizellini GM, Sampaio GR, Torres EAF da S. Bioactive compounds of parsley (Petroselinum crispum), chives (Allium schoenoprasum L) and their mixture (Brazilian cheiro-verde) as promising antioxidant and anti-cholesterol oxidation agents in a food system [Internet]. Food Research International. 2022 ;151 art. 110864 [12].[citado 2024 maio 22 ] Available from: https://doi.org/10.1016/j.foodres.2021.110864
Vancouver
Ferreira FS, Saldanha T, Oliveira VS de, Chávez DWH, Chaves DS, Riger CJ, Sawaya ACHF, Guizellini GM, Sampaio GR, Torres EAF da S. Bioactive compounds of parsley (Petroselinum crispum), chives (Allium schoenoprasum L) and their mixture (Brazilian cheiro-verde) as promising antioxidant and anti-cholesterol oxidation agents in a food system [Internet]. Food Research International. 2022 ;151 art. 110864 [12].[citado 2024 maio 22 ] Available from: https://doi.org/10.1016/j.foodres.2021.110864
Artigo de periodico
Parsley (Petroselinum crispum Mill.): a source of bioactive compounds as a domestic strategy to minimize cholesterol oxidation during the thermal preparation of omelets (2022)
Oliveira, Vanessa Sales de; Chávez, Davy William Hidalgo; Paiva, Paula Renata Felipe; Gamallo, Ormindo Domingues; Castro, Rosane Nora; Sawaya, Alexandra Christine Helena Frankland S ; Sampaio, Geni Rodrigues ; Torres, Elizabeth Aparecida Ferraz da Silva ; Saldanha, Tatiana
Fonte: Food Research International. Unidade: FSP
Assuntos: CULINÁRIA, SALSA (PLANTA), FITOQUÍMICA, ANTIOXIDANTES, LIPÍDEOS, COLESTEROL, OVO
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ABNT
OLIVEIRA, Vanessa Sales de et al. Parsley (Petroselinum crispum Mill.): a source of bioactive compounds as a domestic strategy to minimize cholesterol oxidation during the thermal preparation of omelets. Food Research International, v. 156, p. art. 111199 [12], 2022Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2022.111199. Acesso em: 22 maio 2024.
APA
Oliveira, V. S. de, Chávez, D. W. H., Paiva, P. R. F., Gamallo, O. D., Castro, R. N., Sawaya, A. C. H. F. S., et al. (2022). Parsley (Petroselinum crispum Mill.): a source of bioactive compounds as a domestic strategy to minimize cholesterol oxidation during the thermal preparation of omelets. Food Research International, 156, art. 111199 [12]. doi:10.1016/j.foodres.2022.111199
NLM
Oliveira VS de, Chávez DWH, Paiva PRF, Gamallo OD, Castro RN, Sawaya ACHFS, Sampaio GR, Torres EAF da S, Saldanha T. Parsley (Petroselinum crispum Mill.): a source of bioactive compounds as a domestic strategy to minimize cholesterol oxidation during the thermal preparation of omelets [Internet]. Food Research International. 2022 ;156 art. 111199 [12].[citado 2024 maio 22 ] Available from: https://doi.org/10.1016/j.foodres.2022.111199
Vancouver
Oliveira VS de, Chávez DWH, Paiva PRF, Gamallo OD, Castro RN, Sawaya ACHFS, Sampaio GR, Torres EAF da S, Saldanha T. Parsley (Petroselinum crispum Mill.): a source of bioactive compounds as a domestic strategy to minimize cholesterol oxidation during the thermal preparation of omelets [Internet]. Food Research International. 2022 ;156 art. 111199 [12].[citado 2024 maio 22 ] Available from: https://doi.org/10.1016/j.foodres.2022.111199
Artigo de periodico
Biquinho pepper (Capsium chinense): Bioactive compounds, in vivo and in vitro antioxidant capacities and anti-cholesterol oxidation kinetics in fish balls during frozen storage (2022)
Mariano, Bárbara Jardim; Torres, Elizabeth Aparecida Ferraz da Silva ; Saldanha, Tatiana; Oliveira, Vanessa Sales de; Chávez, Davy William Hidalgo; Castro, Rosane Nora; Riger, Cristiano Jorge; Mendes, Jéssica Sodré; Souza, Marcelo da Costa; Sawaya, Alexandra Christine Helena Frankland ; Sampaio, Geni Rodrigues
Fonte: Food Bioscience. Unidades: FSP, FCF
Assuntos: ANTIOXIDANTES, ÁCIDOS GRAXOS NÃO SATURADOS, PIMENTA, CONGELAMENTO, COLESTEROL
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ABNT
MARIANO, Bárbara Jardim et al. Biquinho pepper (Capsium chinense): Bioactive compounds, in vivo and in vitro antioxidant capacities and anti-cholesterol oxidation kinetics in fish balls during frozen storage. Food Bioscience, v. 47, p. art. 101647 [12], 2022Tradução . . Disponível em: https://doi.org/10.1016/j.jfbio.2022/101647. Acesso em: 22 maio 2024.
APA
Mariano, B. J., Torres, E. A. F. da S., Saldanha, T., Oliveira, V. S. de, Chávez, D. W. H., Castro, R. N., et al. (2022). Biquinho pepper (Capsium chinense): Bioactive compounds, in vivo and in vitro antioxidant capacities and anti-cholesterol oxidation kinetics in fish balls during frozen storage. Food Bioscience, 47, art. 101647 [12]. doi:10.1016/j.jfbio.2022/101647
NLM
Mariano BJ, Torres EAF da S, Saldanha T, Oliveira VS de, Chávez DWH, Castro RN, Riger CJ, Mendes JS, Souza M da C, Sawaya ACHF, Sampaio GR. Biquinho pepper (Capsium chinense): Bioactive compounds, in vivo and in vitro antioxidant capacities and anti-cholesterol oxidation kinetics in fish balls during frozen storage [Internet]. Food Bioscience. 2022 ;47 art. 101647 [12].[citado 2024 maio 22 ] Available from: https://doi.org/10.1016/j.jfbio.2022/101647
Vancouver
Mariano BJ, Torres EAF da S, Saldanha T, Oliveira VS de, Chávez DWH, Castro RN, Riger CJ, Mendes JS, Souza M da C, Sawaya ACHF, Sampaio GR. Biquinho pepper (Capsium chinense): Bioactive compounds, in vivo and in vitro antioxidant capacities and anti-cholesterol oxidation kinetics in fish balls during frozen storage [Internet]. Food Bioscience. 2022 ;47 art. 101647 [12].[citado 2024 maio 22 ] Available from: https://doi.org/10.1016/j.jfbio.2022/101647
Artigo de periodico
Lipid profile and high contents of cholesterol oxidation products (COPs) in different commercial brands of canned tuna (2021)
Dantas, Natalie Marinho ; Oliveira, Vanessa Sales de; Sampaio, Geni Rodrigues ; Chrysostomo, Yane Sane Koppe; Chávez, Davy William Hidalgo; Gamallo, Ormindo Domingues; Sawaya, Alexandra Christine Helena Frankland; Torres, Elizabeth Aparecida Ferraz da Silva ; Saldanha, Tatiana
Fonte: Food Chemistry. Unidade: FSP
Assuntos: ATUM, SALMOURA, ÓLEOS VEGETAIS, ÁCIDOS GRAXOS, COLESTEROL
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
DANTAS, Natalie Marinho et al. Lipid profile and high contents of cholesterol oxidation products (COPs) in different commercial brands of canned tuna. Food Chemistry, v. 352, p. art. 129334 [10], 2021Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2021.129334. Acesso em: 22 maio 2024.
APA
Dantas, N. M., Oliveira, V. S. de, Sampaio, G. R., Chrysostomo, Y. S. K., Chávez, D. W. H., Gamallo, O. D., et al. (2021). Lipid profile and high contents of cholesterol oxidation products (COPs) in different commercial brands of canned tuna. Food Chemistry, 352, art. 129334 [10]. doi:10.1016/j.foodchem.2021.129334
NLM
Dantas NM, Oliveira VS de, Sampaio GR, Chrysostomo YSK, Chávez DWH, Gamallo OD, Sawaya ACHF, Torres EAF da S, Saldanha T. Lipid profile and high contents of cholesterol oxidation products (COPs) in different commercial brands of canned tuna [Internet]. Food Chemistry. 2021 ;352 art. 129334 [10].[citado 2024 maio 22 ] Available from: https://doi.org/10.1016/j.foodchem.2021.129334
Vancouver
Dantas NM, Oliveira VS de, Sampaio GR, Chrysostomo YSK, Chávez DWH, Gamallo OD, Sawaya ACHF, Torres EAF da S, Saldanha T. Lipid profile and high contents of cholesterol oxidation products (COPs) in different commercial brands of canned tuna [Internet]. Food Chemistry. 2021 ;352 art. 129334 [10].[citado 2024 maio 22 ] Available from: https://doi.org/10.1016/j.foodchem.2021.129334
Artigo de periodico
Effect of aroeira (Schinus terebinthifolius Raddi) fruit against polyunsaturated fatty acids and cholesterol thermo-oxidation in model systems containing sardine oil (Sardinella brasiliensis) (2020)
Oliveira, Vanessa Sales de; Chavés, Davy Willian Hidalgo; Gamallo, Ormindo Domingues; Sawaya, Alexandra Christine Helena Frankland ; Sampaio, Geni Rodrigues ; Castro, Rosane Nora; Torres, Elizabeth Aparecida Ferraz da Silva ; Saldanha, Tatiana
Fonte: Food Research International. Unidade: FSP
Assuntos: ANTIOXIDANTES, ÓLEOS DE PEIXE, ÁCIDOS GRAXOS, AROEIRA
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ABNT
OLIVEIRA, Vanessa Sales de et al. Effect of aroeira (Schinus terebinthifolius Raddi) fruit against polyunsaturated fatty acids and cholesterol thermo-oxidation in model systems containing sardine oil (Sardinella brasiliensis). Food Research International, v. 132, p. art. 109091 [10], 2020Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2020.109091. Acesso em: 22 maio 2024.
APA
Oliveira, V. S. de, Chavés, D. W. H., Gamallo, O. D., Sawaya, A. C. H. F., Sampaio, G. R., Castro, R. N., et al. (2020). Effect of aroeira (Schinus terebinthifolius Raddi) fruit against polyunsaturated fatty acids and cholesterol thermo-oxidation in model systems containing sardine oil (Sardinella brasiliensis). Food Research International, 132, art. 109091 [10]. doi:10.1016/j.foodres.2020.109091
NLM
Oliveira VS de, Chavés DWH, Gamallo OD, Sawaya ACHF, Sampaio GR, Castro RN, Torres EAF da S, Saldanha T. Effect of aroeira (Schinus terebinthifolius Raddi) fruit against polyunsaturated fatty acids and cholesterol thermo-oxidation in model systems containing sardine oil (Sardinella brasiliensis) [Internet]. Food Research International. 2020 ;132 art. 109091 [10].[citado 2024 maio 22 ] Available from: https://doi.org/10.1016/j.foodres.2020.109091
Vancouver
Oliveira VS de, Chavés DWH, Gamallo OD, Sawaya ACHF, Sampaio GR, Castro RN, Torres EAF da S, Saldanha T. Effect of aroeira (Schinus terebinthifolius Raddi) fruit against polyunsaturated fatty acids and cholesterol thermo-oxidation in model systems containing sardine oil (Sardinella brasiliensis) [Internet]. Food Research International. 2020 ;132 art. 109091 [10].[citado 2024 maio 22 ] Available from: https://doi.org/10.1016/j.foodres.2020.109091

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