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Artigo de periodico
Ethylparaben toxicity on cladocerans Daphnia similis and Ceriodaphnia silvestrii and species sensitivity analysis (2024)
Valença, Rodrigo Maia ; Moreira, Raquel Aparecida ; Espíndola, Evaldo Luiz Gaeta ; Vieira, Eny Maria
Fonte: Bulletin of Environmental Contamination and Toxicology. Unidades: EESC, IQSC
Assuntos: RISCO AMBIENTAL, ECOTOXICOLOGIA, CONSERVANTES
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ABNT
VALENÇA, Rodrigo Maia et al. Ethylparaben toxicity on cladocerans Daphnia similis and Ceriodaphnia silvestrii and species sensitivity analysis. Bulletin of Environmental Contamination and Toxicology, v. 1, n. Ja 2024, p. 1-7, 2024Tradução . . Disponível em: http://dx.doi.org/10.1007/s00128-023-03832-3. Acesso em: 20 maio 2024.
APA
Valença, R. M., Moreira, R. A., Espíndola, E. L. G., & Vieira, E. M. (2024). Ethylparaben toxicity on cladocerans Daphnia similis and Ceriodaphnia silvestrii and species sensitivity analysis. Bulletin of Environmental Contamination and Toxicology, 1( Ja 2024), 1-7. doi:10.1007/s00128-023-03832-3
NLM
Valença RM, Moreira RA, Espíndola ELG, Vieira EM. Ethylparaben toxicity on cladocerans Daphnia similis and Ceriodaphnia silvestrii and species sensitivity analysis [Internet]. Bulletin of Environmental Contamination and Toxicology. 2024 ; 1( Ja 2024): 1-7.[citado 2024 maio 20 ] Available from: http://dx.doi.org/10.1007/s00128-023-03832-3
Vancouver
Valença RM, Moreira RA, Espíndola ELG, Vieira EM. Ethylparaben toxicity on cladocerans Daphnia similis and Ceriodaphnia silvestrii and species sensitivity analysis [Internet]. Bulletin of Environmental Contamination and Toxicology. 2024 ; 1( Ja 2024): 1-7.[citado 2024 maio 20 ] Available from: http://dx.doi.org/10.1007/s00128-023-03832-3
Artigo de periodico
UV-C light promotes the reductive cleavage of disulfide bonds in β-Lactoglobulin and improves in vitro gastric digestion (2023)
Silva, Juliana Fracola da ; Morais, Aline Teixeira do Brasil ; Santos, Willy Glen ; Ahrné, Lilia M.; Cardoso, Daniel Rodrigues
Fonte: Food Research International. Unidade: IQSC
Assuntos: FOTOQUÍMICA, PEPTÍDEOS, DIGESTÃO
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ABNT
SILVA, Juliana Fracola da et al. UV-C light promotes the reductive cleavage of disulfide bonds in β-Lactoglobulin and improves in vitro gastric digestion. Food Research International, v. 168, p. 112729, 2023Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2023.112729. Acesso em: 20 maio 2024.
APA
Silva, J. F. da, Morais, A. T. do B., Santos, W. G., Ahrné, L. M., & Cardoso, D. R. (2023). UV-C light promotes the reductive cleavage of disulfide bonds in β-Lactoglobulin and improves in vitro gastric digestion. Food Research International, 168, 112729. doi:10.1016/j.foodres.2023.112729
NLM
Silva JF da, Morais AT do B, Santos WG, Ahrné LM, Cardoso DR. UV-C light promotes the reductive cleavage of disulfide bonds in β-Lactoglobulin and improves in vitro gastric digestion [Internet]. Food Research International. 2023 ;168 112729.[citado 2024 maio 20 ] Available from: https://doi.org/10.1016/j.foodres.2023.112729
Vancouver
Silva JF da, Morais AT do B, Santos WG, Ahrné LM, Cardoso DR. UV-C light promotes the reductive cleavage of disulfide bonds in β-Lactoglobulin and improves in vitro gastric digestion [Internet]. Food Research International. 2023 ;168 112729.[citado 2024 maio 20 ] Available from: https://doi.org/10.1016/j.foodres.2023.112729
Artigo de periodico
Physico-chemical and structural modifications of caseins in micellar casein isolate induced by pulsed electric field (2023)
Morais, Aline Teixeira do Brasil ; Morais, Sinara Teixeira do Brasil ; Feitor, Jéssica Freire ; Cavalcante, Keila Nascimento ; Catunda, Lucas Gomes da Silva ; Ribeiro, Markus Walkling ; Cardoso, Daniel Rodrigues ; Ahrné, Lilia
Fonte: Innovative Food Science and Emerging Technologies. Unidade: IQSC
Assuntos: FÍSICO-QUÍMICA, DIGESTÃO, PEPTÍDEOS
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ABNT
MORAIS, Aline Teixeira do Brasil et al. Physico-chemical and structural modifications of caseins in micellar casein isolate induced by pulsed electric field. Innovative Food Science and Emerging Technologies, v. 89, 2023Tradução . . Disponível em: https://doi.org/10.1016/j.ifset.2023.103476. Acesso em: 20 maio 2024.
APA
Morais, A. T. do B., Morais, S. T. do B., Feitor, J. F., Cavalcante, K. N., Catunda, L. G. da S., Ribeiro, M. W., et al. (2023). Physico-chemical and structural modifications of caseins in micellar casein isolate induced by pulsed electric field. Innovative Food Science and Emerging Technologies, 89. doi:10.1016/j.ifset.2023.103476
NLM
Morais AT do B, Morais ST do B, Feitor JF, Cavalcante KN, Catunda LG da S, Ribeiro MW, Cardoso DR, Ahrné L. Physico-chemical and structural modifications of caseins in micellar casein isolate induced by pulsed electric field [Internet]. Innovative Food Science and Emerging Technologies. 2023 ; 89[citado 2024 maio 20 ] Available from: https://doi.org/10.1016/j.ifset.2023.103476
Vancouver
Morais AT do B, Morais ST do B, Feitor JF, Cavalcante KN, Catunda LG da S, Ribeiro MW, Cardoso DR, Ahrné L. Physico-chemical and structural modifications of caseins in micellar casein isolate induced by pulsed electric field [Internet]. Innovative Food Science and Emerging Technologies. 2023 ; 89[citado 2024 maio 20 ] Available from: https://doi.org/10.1016/j.ifset.2023.103476
Artigo de periodico
Impact of Physicochemical Modifications in Casein Promoted by UV-C on the Peptide Profile of Gastric Digestion and the Transepithelial Transport of Peptides (2023)
Morais, Aline Teixeira do Brasil ; Morais, Sinara T. B. ; Feitor, Jéssica Freire ; Santos, Willy Glen ; Catunda, Lucas Gomes da Silva ; Ribeiro, Markus Walkling; Ahrne, Lilia; Cardoso, Daniel Rodrigues
Fonte: Journal of Agricultural and Food Chemistry. Unidade: IQSC
Assuntos: PROTEÍNAS, ESPECTROSCOPIA, DIGESTIBILIDADE
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ABNT
MORAIS, Aline Teixeira do Brasil et al. Impact of Physicochemical Modifications in Casein Promoted by UV-C on the Peptide Profile of Gastric Digestion and the Transepithelial Transport of Peptides. Journal of Agricultural and Food Chemistry, p. online, 2023Tradução . . Disponível em: https://doi.org/10.1021/acs.jafc.3c00392. Acesso em: 20 maio 2024.
APA
Morais, A. T. do B., Morais, S. T. B., Feitor, J. F., Santos, W. G., Catunda, L. G. da S., Ribeiro, M. W., et al. (2023). Impact of Physicochemical Modifications in Casein Promoted by UV-C on the Peptide Profile of Gastric Digestion and the Transepithelial Transport of Peptides. Journal of Agricultural and Food Chemistry, online. doi:10.1021/acs.jafc.3c00392
NLM
Morais AT do B, Morais STB, Feitor JF, Santos WG, Catunda LG da S, Ribeiro MW, Ahrne L, Cardoso DR. Impact of Physicochemical Modifications in Casein Promoted by UV-C on the Peptide Profile of Gastric Digestion and the Transepithelial Transport of Peptides [Internet]. Journal of Agricultural and Food Chemistry. 2023 ;online.[citado 2024 maio 20 ] Available from: https://doi.org/10.1021/acs.jafc.3c00392
Vancouver
Morais AT do B, Morais STB, Feitor JF, Santos WG, Catunda LG da S, Ribeiro MW, Ahrne L, Cardoso DR. Impact of Physicochemical Modifications in Casein Promoted by UV-C on the Peptide Profile of Gastric Digestion and the Transepithelial Transport of Peptides [Internet]. Journal of Agricultural and Food Chemistry. 2023 ;online.[citado 2024 maio 20 ] Available from: https://doi.org/10.1021/acs.jafc.3c00392
Artigo de periodico
Kinetics of vitamin B12 thermal degradation in cow's milk (2023)
Ceribeli, Caroline ; Otte, Jeanette ; Cardoso, Daniel Rodrigues ; Ahrné, Lilia M
Fonte: Journal of Food Engineering. Unidade: IQSC
Assuntos: VITAMINA B12, LEITE
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ABNT
CERIBELI, Caroline et al. Kinetics of vitamin B12 thermal degradation in cow's milk. Journal of Food Engineering, v. 357, p. 111633, 2023Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2023.111633. Acesso em: 20 maio 2024.
APA
Ceribeli, C., Otte, J., Cardoso, D. R., & Ahrné, L. M. (2023). Kinetics of vitamin B12 thermal degradation in cow's milk. Journal of Food Engineering, 357, 111633. doi:10.1016/j.jfoodeng.2023.111633
NLM
Ceribeli C, Otte J, Cardoso DR, Ahrné LM. Kinetics of vitamin B12 thermal degradation in cow's milk [Internet]. Journal of Food Engineering. 2023 ; 357 111633.[citado 2024 maio 20 ] Available from: https://doi.org/10.1016/j.jfoodeng.2023.111633
Vancouver
Ceribeli C, Otte J, Cardoso DR, Ahrné LM. Kinetics of vitamin B12 thermal degradation in cow's milk [Internet]. Journal of Food Engineering. 2023 ; 357 111633.[citado 2024 maio 20 ] Available from: https://doi.org/10.1016/j.jfoodeng.2023.111633
Artigo de periodico
Impact of UV-C pretreatment on β-lactoglobulin hydrolysis by trypsin: Production and bioavailability of bioactive peptides (2023)
Cavalcante, Keila N.; Feitor, Jéssica Freire ; Morais, Sinara T. B. ; Nassu, Renata T.; Ahrné, Lilia M.; Cardoso, Daniel Rodrigues
Fonte: International Dairy Journal. Unidade: IQSC
Assuntos: PROTEÍNAS, LEITE, PEPTÍDEOS
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ABNT
CAVALCANTE, Keila N. et al. Impact of UV-C pretreatment on β-lactoglobulin hydrolysis by trypsin: Production and bioavailability of bioactive peptides. International Dairy Journal, v. 142, p. 105650, 2023Tradução . . Disponível em: https://doi.org/10.1016/j.idairyj.2023.105650. Acesso em: 20 maio 2024.
APA
Cavalcante, K. N., Feitor, J. F., Morais, S. T. B., Nassu, R. T., Ahrné, L. M., & Cardoso, D. R. (2023). Impact of UV-C pretreatment on β-lactoglobulin hydrolysis by trypsin: Production and bioavailability of bioactive peptides. International Dairy Journal, 142, 105650. doi:10.1016/j.idairyj.2023.105650
NLM
Cavalcante KN, Feitor JF, Morais STB, Nassu RT, Ahrné LM, Cardoso DR. Impact of UV-C pretreatment on β-lactoglobulin hydrolysis by trypsin: Production and bioavailability of bioactive peptides [Internet]. International Dairy Journal. 2023 ;142 105650.[citado 2024 maio 20 ] Available from: https://doi.org/10.1016/j.idairyj.2023.105650
Vancouver
Cavalcante KN, Feitor JF, Morais STB, Nassu RT, Ahrné LM, Cardoso DR. Impact of UV-C pretreatment on β-lactoglobulin hydrolysis by trypsin: Production and bioavailability of bioactive peptides [Internet]. International Dairy Journal. 2023 ;142 105650.[citado 2024 maio 20 ] Available from: https://doi.org/10.1016/j.idairyj.2023.105650
Artigo de periodico
Impact of non-thermal pasteurization technologies on vitamin B12 content in milk (2023)
Ceribeli, Caroline ; Otte, Jeanette; Ribeiro, Markus Walkling; Cardoso, Daniel Rodrigues ; Ahrné, Lilia M.
Fonte: Innovative Food Science and Emerging Technologies. Unidade: IQSC
Assuntos: VITAMINA B12, LEITE, PASTEURIZAÇÃO
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ABNT
CERIBELI, Caroline et al. Impact of non-thermal pasteurization technologies on vitamin B12 content in milk. Innovative Food Science and Emerging Technologies, v. 84, p. 103303, 2023Tradução . . Disponível em: https://doi.org/10.1016/j.ifset.2023.103303. Acesso em: 20 maio 2024.
APA
Ceribeli, C., Otte, J., Ribeiro, M. W., Cardoso, D. R., & Ahrné, L. M. (2023). Impact of non-thermal pasteurization technologies on vitamin B12 content in milk. Innovative Food Science and Emerging Technologies, 84, 103303. doi:10.1016/j.ifset.2023.103303
NLM
Ceribeli C, Otte J, Ribeiro MW, Cardoso DR, Ahrné LM. Impact of non-thermal pasteurization technologies on vitamin B12 content in milk [Internet]. Innovative Food Science and Emerging Technologies. 2023 ;84 103303.[citado 2024 maio 20 ] Available from: https://doi.org/10.1016/j.ifset.2023.103303
Vancouver
Ceribeli C, Otte J, Ribeiro MW, Cardoso DR, Ahrné LM. Impact of non-thermal pasteurization technologies on vitamin B12 content in milk [Internet]. Innovative Food Science and Emerging Technologies. 2023 ;84 103303.[citado 2024 maio 20 ] Available from: https://doi.org/10.1016/j.ifset.2023.103303
Artigo de periodico
Hydroxycarboxylate combinations for increasing solubility and robustness of supersaturated solutions of whey mineral residues (2020)
Zawadzki, Andressa de ; Paganelli,Marcella Oliva ; Garcia, André Castilho; Skibsted, Leif H.
Fonte: Food Research International. Unidade: IQSC
Assuntos: RESÍDUOS, MINERAIS, SOROS, LEITE
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ABNT
ZAWADZKI, Andressa de et al. Hydroxycarboxylate combinations for increasing solubility and robustness of supersaturated solutions of whey mineral residues. Food Research International, v. 136, 2020Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2020.109525. Acesso em: 20 maio 2024.
APA
Zawadzki, A. de, Paganelli, M. O., Garcia, A. C., & Skibsted, L. H. (2020). Hydroxycarboxylate combinations for increasing solubility and robustness of supersaturated solutions of whey mineral residues. Food Research International, 136. doi:10.1016/j.foodres.2020.109525
NLM
Zawadzki A de, Paganelli MO, Garcia AC, Skibsted LH. Hydroxycarboxylate combinations for increasing solubility and robustness of supersaturated solutions of whey mineral residues [Internet]. Food Research International. 2020 ; 136[citado 2024 maio 20 ] Available from: https://doi.org/10.1016/j.foodres.2020.109525
Vancouver
Zawadzki A de, Paganelli MO, Garcia AC, Skibsted LH. Hydroxycarboxylate combinations for increasing solubility and robustness of supersaturated solutions of whey mineral residues [Internet]. Food Research International. 2020 ; 136[citado 2024 maio 20 ] Available from: https://doi.org/10.1016/j.foodres.2020.109525
Artigo de periodico
Combination of rhamnolipid and chitosan in nanoparticles boosts their antimicrobial efficacy (2020)
Marangon, Crisiane Aparecida; Martins, Virginia da Conceição Amaro ; Ma, Hui Ling ; Melo, Cristiane C; Plepis, Ana Maria de Guzzi ; Meyer, Rikke L.; Nitschke, Marcia
Fonte: ACS Applied Materials and Interfaces. Unidades: IQSC, BIOENGENHARIA, IFSC
Assuntos: SURFACTANTES, QUITOSANA, NANOPARTÍCULAS
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ABNT
MARANGON, Crisiane Aparecida et al. Combination of rhamnolipid and chitosan in nanoparticles boosts their antimicrobial efficacy. ACS Applied Materials and Interfaces, v. 12, n. 5, p. 5488-5499, 2020Tradução . . Disponível em: https://doi.org/10.1021/acsami.9b19253. Acesso em: 20 maio 2024.
APA
Marangon, C. A., Martins, V. da C. A., Ma, H. L., Melo, C. C., Plepis, A. M. de G., Meyer, R. L., & Nitschke, M. (2020). Combination of rhamnolipid and chitosan in nanoparticles boosts their antimicrobial efficacy. ACS Applied Materials and Interfaces, 12( 5), 5488-5499. doi:10.1021/acsami.9b19253
NLM
Marangon CA, Martins V da CA, Ma HL, Melo CC, Plepis AM de G, Meyer RL, Nitschke M. Combination of rhamnolipid and chitosan in nanoparticles boosts their antimicrobial efficacy [Internet]. ACS Applied Materials and Interfaces. 2020 ; 12( 5): 5488-5499.[citado 2024 maio 20 ] Available from: https://doi.org/10.1021/acsami.9b19253
Vancouver
Marangon CA, Martins V da CA, Ma HL, Melo CC, Plepis AM de G, Meyer RL, Nitschke M. Combination of rhamnolipid and chitosan in nanoparticles boosts their antimicrobial efficacy [Internet]. ACS Applied Materials and Interfaces. 2020 ; 12( 5): 5488-5499.[citado 2024 maio 20 ] Available from: https://doi.org/10.1021/acsami.9b19253
Artigo de periodico
Cycled high hydrostatic pressure processing of whole and skimmed milk: Effects on physicochemical properties (2020)
Yang, Shuailing; Liu, Guanchen ; Munk, Daniel M.E. ; Qin, Zihan; Petersen, Mikael A. ; Cardoso, Daniel Rodrigues ; Otte, Jeanette ; Ahrné, Lilia
Fonte: Innovative Food Science and Emerging Technologies. Unidade: IQSC
Assuntos: PROTEÍNAS DO LEITE, ÁCIDOS GRAXOS, COMPOSTOS VOLÁTEIS, RESSONÂNCIA MAGNÉTICA NUCLEAR
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ABNT
YANG, Shuailing et al. Cycled high hydrostatic pressure processing of whole and skimmed milk: Effects on physicochemical properties. Innovative Food Science and Emerging Technologies, v. 63, p. 102378, 2020Tradução . . Disponível em: https://doi.org/10.1016/j.ifset.2020.102378. Acesso em: 20 maio 2024.
APA
Yang, S., Liu, G., Munk, D. M. E., Qin, Z., Petersen, M. A., Cardoso, D. R., et al. (2020). Cycled high hydrostatic pressure processing of whole and skimmed milk: Effects on physicochemical properties. Innovative Food Science and Emerging Technologies, 63, 102378. doi:10.1016/j.ifset.2020.102378
NLM
Yang S, Liu G, Munk DME, Qin Z, Petersen MA, Cardoso DR, Otte J, Ahrné L. Cycled high hydrostatic pressure processing of whole and skimmed milk: Effects on physicochemical properties [Internet]. Innovative Food Science and Emerging Technologies. 2020 ; 63 102378.[citado 2024 maio 20 ] Available from: https://doi.org/10.1016/j.ifset.2020.102378
Vancouver
Yang S, Liu G, Munk DME, Qin Z, Petersen MA, Cardoso DR, Otte J, Ahrné L. Cycled high hydrostatic pressure processing of whole and skimmed milk: Effects on physicochemical properties [Internet]. Innovative Food Science and Emerging Technologies. 2020 ; 63 102378.[citado 2024 maio 20 ] Available from: https://doi.org/10.1016/j.ifset.2020.102378
Artigo de periodico
Chemical warfare between leafcutter and symbionts and a co-evolved pathogen (2018)
Heine, Daniel; Holmes, Neil A. ; Worsley, Sarah F. ; Santos, Ana Carolina Alves dos ; Innocent, Tabitha M.; Scherlach, Kirstin; Patrick, Elaine H.; Yu, Douglas W.; Murrell, J. Colin; Vieira, Paulo C. ; Boomsma, Jacobus J.; Hertweck, Christian ; Hutchings, Matthew I. ; Wilkinson, Barrie
Fonte: Nature Communications. Unidades: FCFRP, IQSC
Assuntos: FORMIGAS, EVOLUÇÃO ANIMAL, GENOMAS, FUNGOS, RELAÇÕES HOSPEDEIRO-PARASITA, ALCALOIDES, TESTES DE SENSIBILIDADE MICROBIANA, SIMBIOSE
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ABNT
HEINE, Daniel et al. Chemical warfare between leafcutter and symbionts and a co-evolved pathogen. Nature Communications, v. 9, n. 1, 2018Tradução . . Disponível em: https://doi.org/10.1038/s41467-018-04520-1. Acesso em: 20 maio 2024.
APA
Heine, D., Holmes, N. A., Worsley, S. F., Santos, A. C. A. dos, Innocent, T. M., Scherlach, K., et al. (2018). Chemical warfare between leafcutter and symbionts and a co-evolved pathogen. Nature Communications, 9( 1). doi:10.1038/s41467-018-04520-1
NLM
Heine D, Holmes NA, Worsley SF, Santos ACA dos, Innocent TM, Scherlach K, Patrick EH, Yu DW, Murrell JC, Vieira PC, Boomsma JJ, Hertweck C, Hutchings MI, Wilkinson B. Chemical warfare between leafcutter and symbionts and a co-evolved pathogen [Internet]. Nature Communications. 2018 ; 9( 1):[citado 2024 maio 20 ] Available from: https://doi.org/10.1038/s41467-018-04520-1
Vancouver
Heine D, Holmes NA, Worsley SF, Santos ACA dos, Innocent TM, Scherlach K, Patrick EH, Yu DW, Murrell JC, Vieira PC, Boomsma JJ, Hertweck C, Hutchings MI, Wilkinson B. Chemical warfare between leafcutter and symbionts and a co-evolved pathogen [Internet]. Nature Communications. 2018 ; 9( 1):[citado 2024 maio 20 ] Available from: https://doi.org/10.1038/s41467-018-04520-1
Artigo de periodico
Effect of hop beta-acids as dietary supplement for broiler chickens on meat composition and redox stability (2018)
Zawadzki, A; Alloo, C; Grossi, A B; Nascimento, E. S. P; Almeida, L C; Bogusz Junior, Stanislau ; Skibsted, L. H; Cardoso, Daniel Rodrigues
Fonte: Food Research International. Unidade: IQSC
Assunto: FRANGOS DE CORTE
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ABNT
ZAWADZKI, A et al. Effect of hop beta-acids as dietary supplement for broiler chickens on meat composition and redox stability. Food Research International, v. 105, p. 210-220, 2018Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2017.10.072. Acesso em: 20 maio 2024.
APA
Zawadzki, A., Alloo, C., Grossi, A. B., Nascimento, E. S. P., Almeida, L. C., Bogusz Junior, S., et al. (2018). Effect of hop beta-acids as dietary supplement for broiler chickens on meat composition and redox stability. Food Research International, 105, 210-220. doi:10.1016/j.foodres.2017.10.072
NLM
Zawadzki A, Alloo C, Grossi AB, Nascimento ESP, Almeida LC, Bogusz Junior S, Skibsted LH, Cardoso DR. Effect of hop beta-acids as dietary supplement for broiler chickens on meat composition and redox stability [Internet]. Food Research International. 2018 ; 105 210-220.[citado 2024 maio 20 ] Available from: https://doi.org/10.1016/j.foodres.2017.10.072
Vancouver
Zawadzki A, Alloo C, Grossi AB, Nascimento ESP, Almeida LC, Bogusz Junior S, Skibsted LH, Cardoso DR. Effect of hop beta-acids as dietary supplement for broiler chickens on meat composition and redox stability [Internet]. Food Research International. 2018 ; 105 210-220.[citado 2024 maio 20 ] Available from: https://doi.org/10.1016/j.foodres.2017.10.072
Artigo de periodico
Mate as Dietary Supplement for Broiler Chickens: Effect on the Metabolic Profile and Redox Chemistry of Meat (2018)
Ceribeli, Caroline; Zawadzki, Andressa de; Racanicci, Aline Mondini Calil; Colnago, Luiz Alberto; Skibstede, Leif Horsfelt; Cardoso, Daniel Rodrigues
Fonte: Journal of the Brazilian Chemical Society. Unidade: IQSC
Assuntos: MATE, FRANGOS, METABOLÔMICA, DIETA ANIMAL
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ABNT
CERIBELI, Caroline et al. Mate as Dietary Supplement for Broiler Chickens: Effect on the Metabolic Profile and Redox Chemistry of Meat. Journal of the Brazilian Chemical Society, v. 29, n. 11, p. 2266-2277, 2018Tradução . . Disponível em: https://doi.org/10.21577/0103-5053.20180103. Acesso em: 20 maio 2024.
APA
Ceribeli, C., Zawadzki, A. de, Racanicci, A. M. C., Colnago, L. A., Skibstede, L. H., & Cardoso, D. R. (2018). Mate as Dietary Supplement for Broiler Chickens: Effect on the Metabolic Profile and Redox Chemistry of Meat. Journal of the Brazilian Chemical Society, 29( 11), 2266-2277. doi:10.21577/0103-5053.20180103
NLM
Ceribeli C, Zawadzki A de, Racanicci AMC, Colnago LA, Skibstede LH, Cardoso DR. Mate as Dietary Supplement for Broiler Chickens: Effect on the Metabolic Profile and Redox Chemistry of Meat [Internet]. Journal of the Brazilian Chemical Society. 2018 ; 29( 11): 2266-2277.[citado 2024 maio 20 ] Available from: https://doi.org/10.21577/0103-5053.20180103
Vancouver
Ceribeli C, Zawadzki A de, Racanicci AMC, Colnago LA, Skibstede LH, Cardoso DR. Mate as Dietary Supplement for Broiler Chickens: Effect on the Metabolic Profile and Redox Chemistry of Meat [Internet]. Journal of the Brazilian Chemical Society. 2018 ; 29( 11): 2266-2277.[citado 2024 maio 20 ] Available from: https://doi.org/10.21577/0103-5053.20180103
Trabalho de evento-anais periodico
Influence of the Electrode and Chaotropicity of the Electrolyte on the Oscillatory Behavior of the Electrocatalytic Oxidation of SO2 (2018)
Dourado, André Henrique Baraldi; Munhos, Renan L; Varela, Hamilton ; Torresi, Susana Inês Córdoba de ; Arenz, Matthias
Fonte: Journal of Physical Chemistry C. Nome do evento: Reunião Anual da Sociedade Brasileira de Química - SBQ. Unidades: IQSC, IQ
Assunto: ELETRODO
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ABNT
DOURADO, André Henrique Baraldi et al. Influence of the Electrode and Chaotropicity of the Electrolyte on the Oscillatory Behavior of the Electrocatalytic Oxidation of SO2. Journal of Physical Chemistry C. Washington: Instituto de Química de São Carlos, Universidade de São Paulo. Disponível em: https://doi.org/10.1021/acs.jpcc.7b11460. Acesso em: 20 maio 2024. , 2018
APA
Dourado, A. H. B., Munhos, R. L., Varela, H., Torresi, S. I. C. de, & Arenz, M. (2018). Influence of the Electrode and Chaotropicity of the Electrolyte on the Oscillatory Behavior of the Electrocatalytic Oxidation of SO2. Journal of Physical Chemistry C. Washington: Instituto de Química de São Carlos, Universidade de São Paulo. doi:10.1021/acs.jpcc.7b11460
NLM
Dourado AHB, Munhos RL, Varela H, Torresi SIC de, Arenz M. Influence of the Electrode and Chaotropicity of the Electrolyte on the Oscillatory Behavior of the Electrocatalytic Oxidation of SO2 [Internet]. Journal of Physical Chemistry C. 2018 ; 122 1243-1247.[citado 2024 maio 20 ] Available from: https://doi.org/10.1021/acs.jpcc.7b11460
Vancouver
Dourado AHB, Munhos RL, Varela H, Torresi SIC de, Arenz M. Influence of the Electrode and Chaotropicity of the Electrolyte on the Oscillatory Behavior of the Electrocatalytic Oxidation of SO2 [Internet]. Journal of Physical Chemistry C. 2018 ; 122 1243-1247.[citado 2024 maio 20 ] Available from: https://doi.org/10.1021/acs.jpcc.7b11460
Trabalho de evento-resumo
Influence of the electrode and chaotropicity of the electrolyte on the oscillatory behavior of the electrocatalytic oxidation of SO2 (2018)
Dourado, André Henrique Baraldi; Munhos, Renan L; Varela, Hamilton ; Torresi, Susana Inês Córdoba de ; Arenz, Matthias
Nome do evento: Reunião Anual da Sociedade Brasileira de Química - SBQ. Unidades: IQSC, IQ
Assunto: ELETRODO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
DOURADO, André Henrique Baraldi et al. Influence of the electrode and chaotropicity of the electrolyte on the oscillatory behavior of the electrocatalytic oxidation of SO2. 2018, Anais.. São Paulo: SBQ, 2018. Disponível em: http://www.sbq.org.br/41ra/anexos/livro-resumos-41ra.pdf. Acesso em: 20 maio 2024.
APA
Dourado, A. H. B., Munhos, R. L., Varela, H., Torresi, S. I. C. de, & Arenz, M. (2018). Influence of the electrode and chaotropicity of the electrolyte on the oscillatory behavior of the electrocatalytic oxidation of SO2. In . São Paulo: SBQ. Recuperado de http://www.sbq.org.br/41ra/anexos/livro-resumos-41ra.pdf
NLM
Dourado AHB, Munhos RL, Varela H, Torresi SIC de, Arenz M. Influence of the electrode and chaotropicity of the electrolyte on the oscillatory behavior of the electrocatalytic oxidation of SO2 [Internet]. 2018 ;[citado 2024 maio 20 ] Available from: http://www.sbq.org.br/41ra/anexos/livro-resumos-41ra.pdf
Vancouver
Dourado AHB, Munhos RL, Varela H, Torresi SIC de, Arenz M. Influence of the electrode and chaotropicity of the electrolyte on the oscillatory behavior of the electrocatalytic oxidation of SO2 [Internet]. 2018 ;[citado 2024 maio 20 ] Available from: http://www.sbq.org.br/41ra/anexos/livro-resumos-41ra.pdf
Artigo de periodico
Proton-coupled electron transfer promotes the reduction of ferrylmyoglobin by uric acid under physiological conditions (2017)
Zawadzki, Andressa de; Cardoso, Daniel Rodrigues ; Skibsted, Leif H
Fonte: RSC Advances. Unidade: IQSC
Assunto: ÁCIDO ÚRICO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
ZAWADZKI, Andressa de e CARDOSO, Daniel Rodrigues e SKIBSTED, Leif H. Proton-coupled electron transfer promotes the reduction of ferrylmyoglobin by uric acid under physiological conditions. RSC Advances, v. 7, p. 17824-17831, 2017Tradução . . Disponível em: https://doi.org/10.1039/c6ra28314d. Acesso em: 20 maio 2024.
APA
Zawadzki, A. de, Cardoso, D. R., & Skibsted, L. H. (2017). Proton-coupled electron transfer promotes the reduction of ferrylmyoglobin by uric acid under physiological conditions. RSC Advances, 7, 17824-17831. doi:10.1039/c6ra28314d
NLM
Zawadzki A de, Cardoso DR, Skibsted LH. Proton-coupled electron transfer promotes the reduction of ferrylmyoglobin by uric acid under physiological conditions [Internet]. RSC Advances. 2017 ; 7 17824-17831.[citado 2024 maio 20 ] Available from: https://doi.org/10.1039/c6ra28314d
Vancouver
Zawadzki A de, Cardoso DR, Skibsted LH. Proton-coupled electron transfer promotes the reduction of ferrylmyoglobin by uric acid under physiological conditions [Internet]. RSC Advances. 2017 ; 7 17824-17831.[citado 2024 maio 20 ] Available from: https://doi.org/10.1039/c6ra28314d
Artigo de periodico
Mate extract as fedd additive for improvement of beef quality (2017)
Zawadzki, Andressa de ; Arrivetti, Leandro de Oliveira Rodrigues; Vidal, Marília P; Catai, Jonatan Ricardo ; Nassu, Renata T; Tullio, Rymer R; Berndt, Alexandre; Oliveira, Clayton R; Ferreira, Antonio Geraldo; Neves Junior, Luiz F; Colnago, Luiz Alberto; Skibsted, Leif Horsfelt ; Cardoso, Daniel Rodrigues
Fonte: Food Research International. Unidades: IQSC, ESALQ
Assuntos: METABÓLITOS, ALIMENTAÇÃO ANIMAL
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
ZAWADZKI, Andressa de et al. Mate extract as fedd additive for improvement of beef quality. Food Research International, v. 99, p. 336-347, 2017Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2017.05.033. Acesso em: 20 maio 2024.
APA
Zawadzki, A. de, Arrivetti, L. de O. R., Vidal, M. P., Catai, J. R., Nassu, R. T., Tullio, R. R., et al. (2017). Mate extract as fedd additive for improvement of beef quality. Food Research International, 99, 336-347. doi:10.1016/j.foodres.2017.05.033
NLM
Zawadzki A de, Arrivetti L de OR, Vidal MP, Catai JR, Nassu RT, Tullio RR, Berndt A, Oliveira CR, Ferreira AG, Neves Junior LF, Colnago LA, Skibsted LH, Cardoso DR. Mate extract as fedd additive for improvement of beef quality [Internet]. Food Research International. 2017 ; 99 336-347.[citado 2024 maio 20 ] Available from: https://doi.org/10.1016/j.foodres.2017.05.033
Vancouver
Zawadzki A de, Arrivetti L de OR, Vidal MP, Catai JR, Nassu RT, Tullio RR, Berndt A, Oliveira CR, Ferreira AG, Neves Junior LF, Colnago LA, Skibsted LH, Cardoso DR. Mate extract as fedd additive for improvement of beef quality [Internet]. Food Research International. 2017 ; 99 336-347.[citado 2024 maio 20 ] Available from: https://doi.org/10.1016/j.foodres.2017.05.033
Artigo de periodico
Caffeine metabolites not caffeine protect against riboflavin photosensitized oxidative damage related to skin and eye health (2016)
Scurachio, R.S.; Mattiucci, F.; Santos, W. G.; Skibsted, L. H.; Cardoso, Daniel Rodrigues
Fonte: Journal of Photochemistry and Photobiology B. Unidade: IQSC
Assuntos: QUÍMICA ANALÍTICA, CAFEÍNA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SCURACHIO, R.S. et al. Caffeine metabolites not caffeine protect against riboflavin photosensitized oxidative damage related to skin and eye health. Journal of Photochemistry and Photobiology B, v. xx, p. xx-xx, 2016Tradução . . Disponível em: https://doi.org/10.1016/j.jphotobiol.2016.08.042. Acesso em: 20 maio 2024.
APA
Scurachio, R. S., Mattiucci, F., Santos, W. G., Skibsted, L. H., & Cardoso, D. R. (2016). Caffeine metabolites not caffeine protect against riboflavin photosensitized oxidative damage related to skin and eye health. Journal of Photochemistry and Photobiology B, xx, xx-xx. doi:10.1016/j.jphotobiol.2016.08.042
NLM
Scurachio RS, Mattiucci F, Santos WG, Skibsted LH, Cardoso DR. Caffeine metabolites not caffeine protect against riboflavin photosensitized oxidative damage related to skin and eye health [Internet]. Journal of Photochemistry and Photobiology B. 2016 ; xx xx-xx.[citado 2024 maio 20 ] Available from: https://doi.org/10.1016/j.jphotobiol.2016.08.042
Vancouver
Scurachio RS, Mattiucci F, Santos WG, Skibsted LH, Cardoso DR. Caffeine metabolites not caffeine protect against riboflavin photosensitized oxidative damage related to skin and eye health [Internet]. Journal of Photochemistry and Photobiology B. 2016 ; xx xx-xx.[citado 2024 maio 20 ] Available from: https://doi.org/10.1016/j.jphotobiol.2016.08.042
Artigo de periodico
Limited proteolysis of myoglobin opens channel in ferrochelatase-globin complex for iron to zinc transmetallation (2016)
Paganelli, Marcella Oliva; Grossi, Alberto B; Dores-Silva, Paulo Roberto das; Borges, Julio Cesar ; Cardoso, Daniel Rodrigues ; Skibsted, Leif H
Fonte: Food Chemistry. Unidade: IQSC
Assuntos: PROCESSOS QUÍMICOS, ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
PAGANELLI, Marcella Oliva et al. Limited proteolysis of myoglobin opens channel in ferrochelatase-globin complex for iron to zinc transmetallation. Food Chemistry, v. 210, p. 491-499, 2016Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2016.04.109. Acesso em: 20 maio 2024.
APA
Paganelli, M. O., Grossi, A. B., Dores-Silva, P. R. das, Borges, J. C., Cardoso, D. R., & Skibsted, L. H. (2016). Limited proteolysis of myoglobin opens channel in ferrochelatase-globin complex for iron to zinc transmetallation. Food Chemistry, 210, 491-499. doi:10.1016/j.foodchem.2016.04.109
NLM
Paganelli MO, Grossi AB, Dores-Silva PR das, Borges JC, Cardoso DR, Skibsted LH. Limited proteolysis of myoglobin opens channel in ferrochelatase-globin complex for iron to zinc transmetallation [Internet]. Food Chemistry. 2016 ; 210 491-499.[citado 2024 maio 20 ] Available from: https://doi.org/10.1016/j.foodchem.2016.04.109
Vancouver
Paganelli MO, Grossi AB, Dores-Silva PR das, Borges JC, Cardoso DR, Skibsted LH. Limited proteolysis of myoglobin opens channel in ferrochelatase-globin complex for iron to zinc transmetallation [Internet]. Food Chemistry. 2016 ; 210 491-499.[citado 2024 maio 20 ] Available from: https://doi.org/10.1016/j.foodchem.2016.04.109

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