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Artigo de periodico
Effect of the type and level of hydration of alcoholic solvents on the simultaneous extraction of oil and chlorogenic acids from sunflower seed press cake (2017)
Scharlack, Nayara Kastem; Aracava, Keila Kazue; Rodrigues, Christianne Elisabete da Costa
Source: Journal of the Science of Food and Agriculture. Unidade: FZEA
Subjects: SEPARAÇÃO SÓLIDO-LÍQUIDO, ÓLEOS VEGETAIS, GIRASSOL, SOLVENTE, ETANOL
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ABNT
SCHARLACK, Nayara Kastem e ARACAVA, Keila Kazue e RODRIGUES, Christianne Elisabete da Costa. Effect of the type and level of hydration of alcoholic solvents on the simultaneous extraction of oil and chlorogenic acids from sunflower seed press cake. Journal of the Science of Food and Agriculture, v. 97, n. 13, p. 4612-4620, 2017Tradução . . Disponível em: http://onlinelibrary.wiley.com/doi/10.1002/jsfa.8331/full. Acesso em: 15 maio 2024.
APA
Scharlack, N. K., Aracava, K. K., & Rodrigues, C. E. da C. (2017). Effect of the type and level of hydration of alcoholic solvents on the simultaneous extraction of oil and chlorogenic acids from sunflower seed press cake. Journal of the Science of Food and Agriculture, 97( 13), 4612-4620. doi:10.1002/jsfa.8331
NLM
Scharlack NK, Aracava KK, Rodrigues CE da C. Effect of the type and level of hydration of alcoholic solvents on the simultaneous extraction of oil and chlorogenic acids from sunflower seed press cake [Internet]. Journal of the Science of Food and Agriculture. 2017 ; 97( 13): 4612-4620.[citado 2024 maio 15 ] Available from: http://onlinelibrary.wiley.com/doi/10.1002/jsfa.8331/full
Vancouver
Scharlack NK, Aracava KK, Rodrigues CE da C. Effect of the type and level of hydration of alcoholic solvents on the simultaneous extraction of oil and chlorogenic acids from sunflower seed press cake [Internet]. Journal of the Science of Food and Agriculture. 2017 ; 97( 13): 4612-4620.[citado 2024 maio 15 ] Available from: http://onlinelibrary.wiley.com/doi/10.1002/jsfa.8331/full
Artigo de periodico
Physicochemical variability of cambuci fruit (Campomanesia phaea) from the same orchard, from different locations and at different ripening stages (2017)
Azevedo, Maria Cecília Sanches; Silva, Rafaela Rossi E; Jacomino, Angelo Pedro; Genovese, Maria Inês
Source: Journal of the Science of Food and Agriculture. Unidades: ESALQ, FCF
Subjects: CAMBUCI, COMPOSTOS FENÓLICOS, MATURAÇÃO VEGETAL
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ABNT
AZEVEDO, Maria Cecília Sanches et al. Physicochemical variability of cambuci fruit (Campomanesia phaea) from the same orchard, from different locations and at different ripening stages. Journal of the Science of Food and Agriculture, v. 97, n. 2, p. 526-535, 2017Tradução . . Disponível em: https://doi.org/10.1002/jsfa.7756. Acesso em: 15 maio 2024.
APA
Azevedo, M. C. S., Silva, R. R. E., Jacomino, A. P., & Genovese, M. I. (2017). Physicochemical variability of cambuci fruit (Campomanesia phaea) from the same orchard, from different locations and at different ripening stages. Journal of the Science of Food and Agriculture, 97( 2), 526-535. doi:10.1002/jsfa.7756
NLM
Azevedo MCS, Silva RRE, Jacomino AP, Genovese MI. Physicochemical variability of cambuci fruit (Campomanesia phaea) from the same orchard, from different locations and at different ripening stages [Internet]. Journal of the Science of Food and Agriculture. 2017 ; 97( 2): 526-535.[citado 2024 maio 15 ] Available from: https://doi.org/10.1002/jsfa.7756
Vancouver
Azevedo MCS, Silva RRE, Jacomino AP, Genovese MI. Physicochemical variability of cambuci fruit (Campomanesia phaea) from the same orchard, from different locations and at different ripening stages [Internet]. Journal of the Science of Food and Agriculture. 2017 ; 97( 2): 526-535.[citado 2024 maio 15 ] Available from: https://doi.org/10.1002/jsfa.7756
Artigo de periodico
Cereal bars produced with banana peel flour: evaluation of acceptability and sensory profile (2017)
Carvalho, Vania Silva; Silva, Ana Carolina Conti e
Source: Journal of the Science of Food and Agriculture. Unidade: ESALQ
Subjects: ANÁLISE SENSORIAL DE ALIMENTOS, AVEIA, BANANA, CASCAS (PLANTA), FARINHAS
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CARVALHO, Vania Silva e SILVA, Ana Carolina Conti e. Cereal bars produced with banana peel flour: evaluation of acceptability and sensory profile. Journal of the Science of Food and Agriculture, v. 98, n. 1, p. 134-139, 2017Tradução . . Disponível em: https://doi.org/10.1002/jsfa.8447. Acesso em: 15 maio 2024.
APA
Carvalho, V. S., & Silva, A. C. C. e. (2017). Cereal bars produced with banana peel flour: evaluation of acceptability and sensory profile. Journal of the Science of Food and Agriculture, 98( 1), 134-139. doi:10.1002/jsfa.8447
NLM
Carvalho VS, Silva ACC e. Cereal bars produced with banana peel flour: evaluation of acceptability and sensory profile [Internet]. Journal of the Science of Food and Agriculture. 2017 ; 98( 1): 134-139.[citado 2024 maio 15 ] Available from: https://doi.org/10.1002/jsfa.8447
Vancouver
Carvalho VS, Silva ACC e. Cereal bars produced with banana peel flour: evaluation of acceptability and sensory profile [Internet]. Journal of the Science of Food and Agriculture. 2017 ; 98( 1): 134-139.[citado 2024 maio 15 ] Available from: https://doi.org/10.1002/jsfa.8447
Artigo de periodico
New propolis type from north-east Brazil: chemical composition, antioxidant activity and botanical origin (2017)
Ferreira, Joselena M; Fernandes-Silva, Caroline C; Salatino, Antonio ; Negri, Giuseppina; Message, Dejair
Source: Journal of the Science of Food and Agriculture. Unidade: IB
Subjects: PRÓPOLIS, BOTÂNICA (CLASSIFICAÇÃO), ANTIOXIDANTES, FLAVONOIDES, LEGUMINOSAE, PLANTAS MEDICINAIS, PRODUTOS NATURAIS
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ABNT
FERREIRA, Joselena M et al. New propolis type from north-east Brazil: chemical composition, antioxidant activity and botanical origin. Journal of the Science of Food and Agriculture, p. on-line, 2017Tradução . . Disponível em: https://doi.org/10.1002/jsfa.8210. Acesso em: 15 maio 2024.
APA
Ferreira, J. M., Fernandes-Silva, C. C., Salatino, A., Negri, G., & Message, D. (2017). New propolis type from north-east Brazil: chemical composition, antioxidant activity and botanical origin. Journal of the Science of Food and Agriculture, on-line. doi:10.1002/jsfa.8210
NLM
Ferreira JM, Fernandes-Silva CC, Salatino A, Negri G, Message D. New propolis type from north-east Brazil: chemical composition, antioxidant activity and botanical origin [Internet]. Journal of the Science of Food and Agriculture. 2017 ; on-line.[citado 2024 maio 15 ] Available from: https://doi.org/10.1002/jsfa.8210
Vancouver
Ferreira JM, Fernandes-Silva CC, Salatino A, Negri G, Message D. New propolis type from north-east Brazil: chemical composition, antioxidant activity and botanical origin [Internet]. Journal of the Science of Food and Agriculture. 2017 ; on-line.[citado 2024 maio 15 ] Available from: https://doi.org/10.1002/jsfa.8210
Artigo de periodico
Effect of natural compounds on Fusarium graminearum complex (2016)
Benvenuti, Renata Heidtmann; Tralamazza, Sabina Moser ; Ferreira, Cláudia Fetter Jorge ; Corrêa, Benedito ; Furlong, Eliana Badiale
Source: Journal of the Science of Food and Agriculture. Unidade: ICB
Subjects: MICROBIOLOGIA, GRÃOS, PRODUTOS AGRÍCOLAS, ANTIFÚNGICOS, MICOTOXINAS, EXTRATOS (FORMAS FARMACÊUTICAS), FUSARIUM, ATIVAÇÃO ENZIMÁTICA, FUNGICIDAS
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ABNT
BENVENUTI, Renata Heidtmann et al. Effect of natural compounds on Fusarium graminearum complex. Journal of the Science of Food and Agriculture, v. 96, p. 3998-4008, 2016Tradução . . Disponível em: https://doi.org/10.1002/jsfa.7591. Acesso em: 15 maio 2024.
APA
Benvenuti, R. H., Tralamazza, S. M., Ferreira, C. F. J., Corrêa, B., & Furlong, E. B. (2016). Effect of natural compounds on Fusarium graminearum complex. Journal of the Science of Food and Agriculture, 96, 3998-4008. doi:10.1002/jsfa.7591
NLM
Benvenuti RH, Tralamazza SM, Ferreira CFJ, Corrêa B, Furlong EB. Effect of natural compounds on Fusarium graminearum complex [Internet]. Journal of the Science of Food and Agriculture. 2016 ; 96 3998-4008.[citado 2024 maio 15 ] Available from: https://doi.org/10.1002/jsfa.7591
Vancouver
Benvenuti RH, Tralamazza SM, Ferreira CFJ, Corrêa B, Furlong EB. Effect of natural compounds on Fusarium graminearum complex [Internet]. Journal of the Science of Food and Agriculture. 2016 ; 96 3998-4008.[citado 2024 maio 15 ] Available from: https://doi.org/10.1002/jsfa.7591
Artigo de periodico
Antioxidant effects of proanthocyanidin-richnatural extracts from grape seed and cupuassuon gastrointestinal mucosa (2016)
Pinent, Montserrat; Auví, Anna Castell; Genovese, Maria Inês ; Serrano, Joan; Casanova, Angela; Blay, Mayte; Ardévol, Anna
Source: Journal of the Science of Food and Agriculture. Unidade: FCF
Subjects: ANTIOXIDANTES, CUPUAÇU
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ABNT
PINENT, Montserrat et al. Antioxidant effects of proanthocyanidin-richnatural extracts from grape seed and cupuassuon gastrointestinal mucosa. Journal of the Science of Food and Agriculture, v. 96, n. 1, p. 178-182, 2016Tradução . . Disponível em: https://doi.org/10.1002/jsfa.7079. Acesso em: 15 maio 2024.
APA
Pinent, M., Auví, A. C., Genovese, M. I., Serrano, J., Casanova, A., Blay, M., & Ardévol, A. (2016). Antioxidant effects of proanthocyanidin-richnatural extracts from grape seed and cupuassuon gastrointestinal mucosa. Journal of the Science of Food and Agriculture, 96( 1), 178-182. doi:10.1002/jsfa.7079
NLM
Pinent M, Auví AC, Genovese MI, Serrano J, Casanova A, Blay M, Ardévol A. Antioxidant effects of proanthocyanidin-richnatural extracts from grape seed and cupuassuon gastrointestinal mucosa [Internet]. Journal of the Science of Food and Agriculture. 2016 ; 96( 1): 178-182.[citado 2024 maio 15 ] Available from: https://doi.org/10.1002/jsfa.7079
Vancouver
Pinent M, Auví AC, Genovese MI, Serrano J, Casanova A, Blay M, Ardévol A. Antioxidant effects of proanthocyanidin-richnatural extracts from grape seed and cupuassuon gastrointestinal mucosa [Internet]. Journal of the Science of Food and Agriculture. 2016 ; 96( 1): 178-182.[citado 2024 maio 15 ] Available from: https://doi.org/10.1002/jsfa.7079
Artigo de periodico
Eating quality of meat from six lamb breed types raised in Brazil (2015)
Monaco, Carla Alves; Freire, Maria Teresa de Alvarenga; Melo, Lauro; Rosa, Alessandra Fernandes; Carrer, Celso da Costa; Trindade, Marco Antonio
Source: Journal of the Science of Food and Agriculture. Unidade: FZEA
Subjects: CARNES E DERIVADOS, OVINOS, GENÓTIPOS, ANÁLISE SENSORIAL DE ALIMENTOS, CISALHAMENTO
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ABNT
MONACO, Carla Alves et al. Eating quality of meat from six lamb breed types raised in Brazil. Journal of the Science of Food and Agriculture, v. 95, n. 8, p. 1747-1752, 2015Tradução . . Disponível em: https://doi.org/10.1002/jsfa.6894. Acesso em: 15 maio 2024.
APA
Monaco, C. A., Freire, M. T. de A., Melo, L., Rosa, A. F., Carrer, C. da C., & Trindade, M. A. (2015). Eating quality of meat from six lamb breed types raised in Brazil. Journal of the Science of Food and Agriculture, 95( 8), 1747-1752. doi:10.1002/jsfa.6894
NLM
Monaco CA, Freire MT de A, Melo L, Rosa AF, Carrer C da C, Trindade MA. Eating quality of meat from six lamb breed types raised in Brazil [Internet]. Journal of the Science of Food and Agriculture. 2015 ; 95( 8): 1747-1752.[citado 2024 maio 15 ] Available from: https://doi.org/10.1002/jsfa.6894
Vancouver
Monaco CA, Freire MT de A, Melo L, Rosa AF, Carrer C da C, Trindade MA. Eating quality of meat from six lamb breed types raised in Brazil [Internet]. Journal of the Science of Food and Agriculture. 2015 ; 95( 8): 1747-1752.[citado 2024 maio 15 ] Available from: https://doi.org/10.1002/jsfa.6894
Artigo de periodico
Composition of the volatile fraction of a sample of Brazilian green propolic and its phytotoxic activity (2015)
Fernandes-Silva, Caroline C; Lima, Carolina A; Negri, Giuseppina; Salatino, Maria Luiza Faria ; Salatino, Antonio ; Mayworm, Marcos Aurelio Sivero
Source: Journal of the Science of Food and Agriculture. Unidade: IB
Subjects: PRÓPOLIS, FITOQUÍMICA, FITOTOXICIDADE (PROPRIEDADES), COMPOSIÇÃO QUÍMICA, GERMINAÇÃO DE SEMENTES, TERPENOS, ALELOPATIA, PRODUTOS NATURAIS
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ABNT
FERNANDES-SILVA, Caroline C et al. Composition of the volatile fraction of a sample of Brazilian green propolic and its phytotoxic activity. Journal of the Science of Food and Agriculture, n. Ja 2015, p. on-line, 2015Tradução . . Disponível em: https://doi.org/10.1002/jsfa.7045. Acesso em: 15 maio 2024.
APA
Fernandes-Silva, C. C., Lima, C. A., Negri, G., Salatino, M. L. F., Salatino, A., & Mayworm, M. A. S. (2015). Composition of the volatile fraction of a sample of Brazilian green propolic and its phytotoxic activity. Journal of the Science of Food and Agriculture, ( Ja 2015), on-line. doi:10.1002/jsfa.7045
NLM
Fernandes-Silva CC, Lima CA, Negri G, Salatino MLF, Salatino A, Mayworm MAS. Composition of the volatile fraction of a sample of Brazilian green propolic and its phytotoxic activity [Internet]. Journal of the Science of Food and Agriculture. 2015 ;( Ja 2015): on-line.[citado 2024 maio 15 ] Available from: https://doi.org/10.1002/jsfa.7045
Vancouver
Fernandes-Silva CC, Lima CA, Negri G, Salatino MLF, Salatino A, Mayworm MAS. Composition of the volatile fraction of a sample of Brazilian green propolic and its phytotoxic activity [Internet]. Journal of the Science of Food and Agriculture. 2015 ;( Ja 2015): on-line.[citado 2024 maio 15 ] Available from: https://doi.org/10.1002/jsfa.7045
Artigo de periodico
Kinetic studies of the reaction between pesticides and hydroxyl radical generated by laser flash photolysis (2015)
Gozzi, Fábio; Oliveira, Silvio César de; Dantas, Renato F; Silva, Volnir de Oliveira; Quina, Frank Herbert ; Machulek Junior, Amilcar
Source: Journal of the Science of Food and Agriculture. Unidade: IQ
Subjects: PESTICIDAS, QUÍMICA AMBIENTAL
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ABNT
GOZZI, Fábio et al. Kinetic studies of the reaction between pesticides and hydroxyl radical generated by laser flash photolysis. Journal of the Science of Food and Agriculture, 2015Tradução . . Disponível em: https://doi.org/10.1002/jsfa.7258. Acesso em: 15 maio 2024.
APA
Gozzi, F., Oliveira, S. C. de, Dantas, R. F., Silva, V. de O., Quina, F. H., & Machulek Junior, A. (2015). Kinetic studies of the reaction between pesticides and hydroxyl radical generated by laser flash photolysis. Journal of the Science of Food and Agriculture. doi:10.1002/jsfa.7258
NLM
Gozzi F, Oliveira SC de, Dantas RF, Silva V de O, Quina FH, Machulek Junior A. Kinetic studies of the reaction between pesticides and hydroxyl radical generated by laser flash photolysis [Internet]. Journal of the Science of Food and Agriculture. 2015 ;[citado 2024 maio 15 ] Available from: https://doi.org/10.1002/jsfa.7258
Vancouver
Gozzi F, Oliveira SC de, Dantas RF, Silva V de O, Quina FH, Machulek Junior A. Kinetic studies of the reaction between pesticides and hydroxyl radical generated by laser flash photolysis [Internet]. Journal of the Science of Food and Agriculture. 2015 ;[citado 2024 maio 15 ] Available from: https://doi.org/10.1002/jsfa.7258
Artigo de periodico
Incorporation of soybean by-product okara and inulin in a probiotic soy yoghurt: texture profile and sensory acceptance (2014)
Bedani, Raquel; Campos, Marina Morgado Simões de; Castro, Inar Alves de ; Rossi, Elizeu Antônio; Saad, Susana Marta Isay
Source: Journal of the Science of Food and Agriculture. Unidade: FCF
Subjects: PROBIÓTICOS, ALIMENTOS FERMENTADOS
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ABNT
BEDANI, Raquel et al. Incorporation of soybean by-product okara and inulin in a probiotic soy yoghurt: texture profile and sensory acceptance. Journal of the Science of Food and Agriculture, v. 94, n. 1, p. 119-125, 2014Tradução . . Disponível em: https://doi.org/10.1002/jsfa.6212. Acesso em: 15 maio 2024.
APA
Bedani, R., Campos, M. M. S. de, Castro, I. A. de, Rossi, E. A., & Saad, S. M. I. (2014). Incorporation of soybean by-product okara and inulin in a probiotic soy yoghurt: texture profile and sensory acceptance. Journal of the Science of Food and Agriculture, 94( 1), 119-125. doi:10.1002/jsfa.6212
NLM
Bedani R, Campos MMS de, Castro IA de, Rossi EA, Saad SMI. Incorporation of soybean by-product okara and inulin in a probiotic soy yoghurt: texture profile and sensory acceptance [Internet]. Journal of the Science of Food and Agriculture. 2014 ; 94( 1): 119-125.[citado 2024 maio 15 ] Available from: https://doi.org/10.1002/jsfa.6212
Vancouver
Bedani R, Campos MMS de, Castro IA de, Rossi EA, Saad SMI. Incorporation of soybean by-product okara and inulin in a probiotic soy yoghurt: texture profile and sensory acceptance [Internet]. Journal of the Science of Food and Agriculture. 2014 ; 94( 1): 119-125.[citado 2024 maio 15 ] Available from: https://doi.org/10.1002/jsfa.6212
Artigo de periodico
Chemical analysis and toxicity of seaweed extracts with inhibitory activity against tropical fruit anthracnose fungi (2014)
Machado, Levi Pompermayer; Matsumoto, Silvia Tamie; Jamal, Claudia Masrouah; Silva, Marcelo Barreto da; Centeno, Danilo da Cruz; Colepicolo, Pio ; Carvalho, Luciana Retz de; Yokoya, Nair Sumie
Source: Journal of the Science of Food and Agriculture. Unidade: IQ
Subjects: ANTIFÚNGICOS, MUTAGÊNICOS
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ABNT
MACHADO, Levi Pompermayer et al. Chemical analysis and toxicity of seaweed extracts with inhibitory activity against tropical fruit anthracnose fungi. Journal of the Science of Food and Agriculture, v. 94, n. 9, p. 1739-1744, 2014Tradução . . Disponível em: https://doi.org/10.1002/jsfa.6483. Acesso em: 15 maio 2024.
APA
Machado, L. P., Matsumoto, S. T., Jamal, C. M., Silva, M. B. da, Centeno, D. da C., Colepicolo, P., et al. (2014). Chemical analysis and toxicity of seaweed extracts with inhibitory activity against tropical fruit anthracnose fungi. Journal of the Science of Food and Agriculture, 94( 9), 1739-1744. doi:10.1002/jsfa.6483
NLM
Machado LP, Matsumoto ST, Jamal CM, Silva MB da, Centeno D da C, Colepicolo P, Carvalho LR de, Yokoya NS. Chemical analysis and toxicity of seaweed extracts with inhibitory activity against tropical fruit anthracnose fungi [Internet]. Journal of the Science of Food and Agriculture. 2014 ; 94( 9): 1739-1744.[citado 2024 maio 15 ] Available from: https://doi.org/10.1002/jsfa.6483
Vancouver
Machado LP, Matsumoto ST, Jamal CM, Silva MB da, Centeno D da C, Colepicolo P, Carvalho LR de, Yokoya NS. Chemical analysis and toxicity of seaweed extracts with inhibitory activity against tropical fruit anthracnose fungi [Internet]. Journal of the Science of Food and Agriculture. 2014 ; 94( 9): 1739-1744.[citado 2024 maio 15 ] Available from: https://doi.org/10.1002/jsfa.6483
Artigo de periodico
Potential dietary sources of ellagic acid and other antioxidants among fruits consumed in Brazil: Jabuticaba (Myrciaria jaboticaba (Vell.) Berg) (2012)
Abe, Lucile Tiemi; Lajolo, Franco Maria ; Genovese, Maria Inês
Source: Journal of the Science of Food and Agriculture. Unidade: FCF
Subjects: JABUTICABA, ANTIOXIDANTES
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ABNT
ABE, Lucile Tiemi e LAJOLO, Franco Maria e GENOVESE, Maria Inês. Potential dietary sources of ellagic acid and other antioxidants among fruits consumed in Brazil: Jabuticaba (Myrciaria jaboticaba (Vell.) Berg). Journal of the Science of Food and Agriculture, v. 92, n. 8, p. 1679-1687, 2012Tradução . . Disponível em: https://doi.org/10.1002/jsfa.5531. Acesso em: 15 maio 2024.
APA
Abe, L. T., Lajolo, F. M., & Genovese, M. I. (2012). Potential dietary sources of ellagic acid and other antioxidants among fruits consumed in Brazil: Jabuticaba (Myrciaria jaboticaba (Vell.) Berg). Journal of the Science of Food and Agriculture, 92( 8), 1679-1687. doi:10.1002/jsfa.5531
NLM
Abe LT, Lajolo FM, Genovese MI. Potential dietary sources of ellagic acid and other antioxidants among fruits consumed in Brazil: Jabuticaba (Myrciaria jaboticaba (Vell.) Berg) [Internet]. Journal of the Science of Food and Agriculture. 2012 ; 92( 8): 1679-1687.[citado 2024 maio 15 ] Available from: https://doi.org/10.1002/jsfa.5531
Vancouver
Abe LT, Lajolo FM, Genovese MI. Potential dietary sources of ellagic acid and other antioxidants among fruits consumed in Brazil: Jabuticaba (Myrciaria jaboticaba (Vell.) Berg) [Internet]. Journal of the Science of Food and Agriculture. 2012 ; 92( 8): 1679-1687.[citado 2024 maio 15 ] Available from: https://doi.org/10.1002/jsfa.5531
Artigo de periodico
Characterization of red wines from South America based on sensory properties and antioxidant activity (2012)
Granato, Daniel; Katayama, Flávia Chizuko Uchida; Castro, Inar Alves de
Source: Journal of the Science of Food and Agriculture. Unidade: FCF
Subjects: VINHO, ANTIOXIDANTES (ATIVIDADE)
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ABNT
GRANATO, Daniel e KATAYAMA, Flávia Chizuko Uchida e CASTRO, Inar Alves de. Characterization of red wines from South America based on sensory properties and antioxidant activity. Journal of the Science of Food and Agriculture, v. 92, n. 3, p. 526-533, 2012Tradução . . Disponível em: https://doi.org/10.1002/jsfa.4602. Acesso em: 15 maio 2024.
APA
Granato, D., Katayama, F. C. U., & Castro, I. A. de. (2012). Characterization of red wines from South America based on sensory properties and antioxidant activity. Journal of the Science of Food and Agriculture, 92( 3), 526-533. doi:10.1002/jsfa.4602
NLM
Granato D, Katayama FCU, Castro IA de. Characterization of red wines from South America based on sensory properties and antioxidant activity [Internet]. Journal of the Science of Food and Agriculture. 2012 ; 92( 3): 526-533.[citado 2024 maio 15 ] Available from: https://doi.org/10.1002/jsfa.4602
Vancouver
Granato D, Katayama FCU, Castro IA de. Characterization of red wines from South America based on sensory properties and antioxidant activity [Internet]. Journal of the Science of Food and Agriculture. 2012 ; 92( 3): 526-533.[citado 2024 maio 15 ] Available from: https://doi.org/10.1002/jsfa.4602
Artigo de periodico
Effects of Aspergillus spp. exogenous fibrolytic enzymes on in vitro fermentation of tropical forages (2012)
Facchini, Fernanda Dell Antonio; Reis, Victor R. A.; Roth, Anna Paula; Magalhães, Karla A.; Peixoto-Nogueira, Simone de Carvalho; Casagrande, Daniel R.; Reis, Ricardo A.; Polizeli, Maria de Lourdes Teixeira de Moraes
Source: Journal of the Science of Food and Agriculture. Unidade: FFCLRP
Subjects: ASPERGILLUS (ENZIMOLOGIA), CELULOSE (METABOLISMO), ALIMENTAÇÃO ANIMAL, FERMENTAÇÃO
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ABNT
FACCHINI, Fernanda Dell Antonio et al. Effects of Aspergillus spp. exogenous fibrolytic enzymes on in vitro fermentation of tropical forages. Journal of the Science of Food and Agriculture, v. 92, n. 12, p. 2569-2573, 2012Tradução . . Disponível em: https://doi.org/10.1002/jsfa.5684. Acesso em: 15 maio 2024.
APA
Facchini, F. D. A., Reis, V. R. A., Roth, A. P., Magalhães, K. A., Peixoto-Nogueira, S. de C., Casagrande, D. R., et al. (2012). Effects of Aspergillus spp. exogenous fibrolytic enzymes on in vitro fermentation of tropical forages. Journal of the Science of Food and Agriculture, 92( 12), 2569-2573. doi:10.1002/jsfa.5684
NLM
Facchini FDA, Reis VRA, Roth AP, Magalhães KA, Peixoto-Nogueira S de C, Casagrande DR, Reis RA, Polizeli M de LT de M. Effects of Aspergillus spp. exogenous fibrolytic enzymes on in vitro fermentation of tropical forages [Internet]. Journal of the Science of Food and Agriculture. 2012 ; 92( 12): 2569-2573.[citado 2024 maio 15 ] Available from: https://doi.org/10.1002/jsfa.5684
Vancouver
Facchini FDA, Reis VRA, Roth AP, Magalhães KA, Peixoto-Nogueira S de C, Casagrande DR, Reis RA, Polizeli M de LT de M. Effects of Aspergillus spp. exogenous fibrolytic enzymes on in vitro fermentation of tropical forages [Internet]. Journal of the Science of Food and Agriculture. 2012 ; 92( 12): 2569-2573.[citado 2024 maio 15 ] Available from: https://doi.org/10.1002/jsfa.5684
Artigo de periodico
Partial characterization of proteins from baru (Dipteryx alata Vog) seeds (2011)
Cruz, Kezia Soares da; Silva, Maraiza Aparecida da; Freitas, Osvaldo de; Neves, Valdir Augusto
Source: Journal of the Science of Food and Agriculture. Unidade: FCFRP
Subjects: PROTEÍNAS DE PLANTAS (CARACTERÍSTICAS), SEMENTES, FABACEAE, CERRADO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
CRUZ, Kezia Soares da et al. Partial characterization of proteins from baru (Dipteryx alata Vog) seeds. Journal of the Science of Food and Agriculture, v. 91, n. 11, p. 2006-2012, 2011Tradução . . Disponível em: https://doi.org/10.1002/jsfa.4410. Acesso em: 15 maio 2024.
APA
Cruz, K. S. da, Silva, M. A. da, Freitas, O. de, & Neves, V. A. (2011). Partial characterization of proteins from baru (Dipteryx alata Vog) seeds. Journal of the Science of Food and Agriculture, 91( 11), 2006-2012. doi:10.1002/jsfa.4410
NLM
Cruz KS da, Silva MA da, Freitas O de, Neves VA. Partial characterization of proteins from baru (Dipteryx alata Vog) seeds [Internet]. Journal of the Science of Food and Agriculture. 2011 ; 91( 11): 2006-2012.[citado 2024 maio 15 ] Available from: https://doi.org/10.1002/jsfa.4410
Vancouver
Cruz KS da, Silva MA da, Freitas O de, Neves VA. Partial characterization of proteins from baru (Dipteryx alata Vog) seeds [Internet]. Journal of the Science of Food and Agriculture. 2011 ; 91( 11): 2006-2012.[citado 2024 maio 15 ] Available from: https://doi.org/10.1002/jsfa.4410
Artigo de periodico
Brazilian red propolis: unreported substances, antioxidant and antimicrobial activities (2011)
Righi, Adne Abbud; Alves, Thiago René; Negri, Giuseppina; Marques, Lucas Miranda; Breyer, Henrique; Salatino, Antonio
Source: Journal of the Science of Food and Agriculture. Unidade: IB
Subjects: PRÓPOLIS, ANTIOXIDANTES, ISOFLAVONAS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
RIGHI, Adne Abbud et al. Brazilian red propolis: unreported substances, antioxidant and antimicrobial activities. Journal of the Science of Food and Agriculture, v. 91, n. 13, p. 2363-2370, 2011Tradução . . Disponível em: https://doi.org/10.1002/jsfa.4468. Acesso em: 15 maio 2024.
APA
Righi, A. A., Alves, T. R., Negri, G., Marques, L. M., Breyer, H., & Salatino, A. (2011). Brazilian red propolis: unreported substances, antioxidant and antimicrobial activities. Journal of the Science of Food and Agriculture, 91( 13), 2363-2370. doi:10.1002/jsfa.4468
NLM
Righi AA, Alves TR, Negri G, Marques LM, Breyer H, Salatino A. Brazilian red propolis: unreported substances, antioxidant and antimicrobial activities [Internet]. Journal of the Science of Food and Agriculture. 2011 ; 91( 13): 2363-2370.[citado 2024 maio 15 ] Available from: https://doi.org/10.1002/jsfa.4468
Vancouver
Righi AA, Alves TR, Negri G, Marques LM, Breyer H, Salatino A. Brazilian red propolis: unreported substances, antioxidant and antimicrobial activities [Internet]. Journal of the Science of Food and Agriculture. 2011 ; 91( 13): 2363-2370.[citado 2024 maio 15 ] Available from: https://doi.org/10.1002/jsfa.4468
Artigo de periodico
Ripening-associated changes in the amounts of starch and non-starch polysaccharides and their contributions to fruit softening in three banana cultivars (2011)
Shiga, Tania Misuzu ; Soares, Claudinéia A; Nascimento, João Roberto Oliveira do ; Purgatto, Eduardo ; Lajolo, Franco Maria ; Cordenunsi-Lysenko, Beatriz Rosana
Source: Journal of the Science of Food and Agriculture. Unidade: FCF
Subjects: CONSERVAÇÃO DE ALIMENTOS, BANANA, POLISSACARÍDEOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SHIGA, Tania Misuzu et al. Ripening-associated changes in the amounts of starch and non-starch polysaccharides and their contributions to fruit softening in three banana cultivars. Journal of the Science of Food and Agriculture, v. 91, n. 8, p. 1511-1516, 2011Tradução . . Disponível em: https://doi.org/10.1002/jsfa.4342. Acesso em: 15 maio 2024.
APA
Shiga, T. M., Soares, C. A., Nascimento, J. R. O. do, Purgatto, E., Lajolo, F. M., & Cordenunsi-Lysenko, B. R. (2011). Ripening-associated changes in the amounts of starch and non-starch polysaccharides and their contributions to fruit softening in three banana cultivars. Journal of the Science of Food and Agriculture, 91( 8), 1511-1516. doi:10.1002/jsfa.4342
NLM
Shiga TM, Soares CA, Nascimento JRO do, Purgatto E, Lajolo FM, Cordenunsi-Lysenko BR. Ripening-associated changes in the amounts of starch and non-starch polysaccharides and their contributions to fruit softening in three banana cultivars [Internet]. Journal of the Science of Food and Agriculture. 2011 ; 91( 8): 1511-1516.[citado 2024 maio 15 ] Available from: https://doi.org/10.1002/jsfa.4342
Vancouver
Shiga TM, Soares CA, Nascimento JRO do, Purgatto E, Lajolo FM, Cordenunsi-Lysenko BR. Ripening-associated changes in the amounts of starch and non-starch polysaccharides and their contributions to fruit softening in three banana cultivars [Internet]. Journal of the Science of Food and Agriculture. 2011 ; 91( 8): 1511-1516.[citado 2024 maio 15 ] Available from: https://doi.org/10.1002/jsfa.4342
Artigo de periodico
Effect of free or protein-associated soy isoflavones on the antioxidant status in rats (2011)
Barbosa, Ana C. L; Lajolo, Franco Maria ; Genovese, Maria Inês
Source: Journal of the Science of Food and Agriculture. Unidade: FCF
Subjects: ISOFLAVONAS, ANTIOXIDANTES
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
BARBOSA, Ana C. L e LAJOLO, Franco Maria e GENOVESE, Maria Inês. Effect of free or protein-associated soy isoflavones on the antioxidant status in rats. Journal of the Science of Food and Agriculture, v. 91, n. 4, p. 721-731, 2011Tradução . . Disponível em: https://doi.org/10.1002/jsfa.4242. Acesso em: 15 maio 2024.
APA
Barbosa, A. C. L., Lajolo, F. M., & Genovese, M. I. (2011). Effect of free or protein-associated soy isoflavones on the antioxidant status in rats. Journal of the Science of Food and Agriculture, 91( 4), 721-731. doi:10.1002/jsfa.4242
NLM
Barbosa ACL, Lajolo FM, Genovese MI. Effect of free or protein-associated soy isoflavones on the antioxidant status in rats [Internet]. Journal of the Science of Food and Agriculture. 2011 ; 91( 4): 721-731.[citado 2024 maio 15 ] Available from: https://doi.org/10.1002/jsfa.4242
Vancouver
Barbosa ACL, Lajolo FM, Genovese MI. Effect of free or protein-associated soy isoflavones on the antioxidant status in rats [Internet]. Journal of the Science of Food and Agriculture. 2011 ; 91( 4): 721-731.[citado 2024 maio 15 ] Available from: https://doi.org/10.1002/jsfa.4242
Artigo de periodico
Antioxidant status in rats after long-term intake of anthocyanins and ellagitannins from blackberries (2011)
Hassimotto, Neuza Mariko Aymoto ; Lajolo, Franco Maria
Source: Journal of the Science of Food and Agriculture. Unidade: FCF
Subjects: ANTIOXIDANTES, COMPOSTOS FENÓLICOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
HASSIMOTTO, Neuza Mariko Aymoto e LAJOLO, Franco Maria. Antioxidant status in rats after long-term intake of anthocyanins and ellagitannins from blackberries. Journal of the Science of Food and Agriculture, v. 91, n. 3, p. 523-531, 2011Tradução . . Disponível em: https://doi.org/10.1002/jsfa.4216. Acesso em: 15 maio 2024.
APA
Hassimotto, N. M. A., & Lajolo, F. M. (2011). Antioxidant status in rats after long-term intake of anthocyanins and ellagitannins from blackberries. Journal of the Science of Food and Agriculture, 91( 3), 523-531. doi:10.1002/jsfa.4216
NLM
Hassimotto NMA, Lajolo FM. Antioxidant status in rats after long-term intake of anthocyanins and ellagitannins from blackberries [Internet]. Journal of the Science of Food and Agriculture. 2011 ; 91( 3): 523-531.[citado 2024 maio 15 ] Available from: https://doi.org/10.1002/jsfa.4216
Vancouver
Hassimotto NMA, Lajolo FM. Antioxidant status in rats after long-term intake of anthocyanins and ellagitannins from blackberries [Internet]. Journal of the Science of Food and Agriculture. 2011 ; 91( 3): 523-531.[citado 2024 maio 15 ] Available from: https://doi.org/10.1002/jsfa.4216
Artigo de periodico
Biochemical composition of two red seaweed species grown on the Brazilian coast (2011)
Gressler, Vanessa; Fujii, Mutue Toyota; Martins, Aline Paternostro; Colepicolo, Pio ; Mancini-Filho, Jorge ; Pinto, Ernani
Source: Journal of the Science of Food and Agriculture. Unidades: IQ, FCF
Subjects: ÁCIDOS GRAXOS, AMINOÁCIDOS, CARBOIDRATOS, PROTEÍNAS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
GRESSLER, Vanessa et al. Biochemical composition of two red seaweed species grown on the Brazilian coast. Journal of the Science of Food and Agriculture, v. 91, n. 9, p. 1687-1692, 2011Tradução . . Disponível em: https://doi.org/10.1002/jsfa.4370. Acesso em: 15 maio 2024.
APA
Gressler, V., Fujii, M. T., Martins, A. P., Colepicolo, P., Mancini-Filho, J., & Pinto, E. (2011). Biochemical composition of two red seaweed species grown on the Brazilian coast. Journal of the Science of Food and Agriculture, 91( 9), 1687-1692. doi:10.1002/jsfa.4370
NLM
Gressler V, Fujii MT, Martins AP, Colepicolo P, Mancini-Filho J, Pinto E. Biochemical composition of two red seaweed species grown on the Brazilian coast [Internet]. Journal of the Science of Food and Agriculture. 2011 ; 91( 9): 1687-1692.[citado 2024 maio 15 ] Available from: https://doi.org/10.1002/jsfa.4370
Vancouver
Gressler V, Fujii MT, Martins AP, Colepicolo P, Mancini-Filho J, Pinto E. Biochemical composition of two red seaweed species grown on the Brazilian coast [Internet]. Journal of the Science of Food and Agriculture. 2011 ; 91( 9): 1687-1692.[citado 2024 maio 15 ] Available from: https://doi.org/10.1002/jsfa.4370

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