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Artigo de periodico
Food-grade delivery systems of Brazilian propolis from Apis mellifera: from chemical composition to bioactivities in vivo (2024)
Franchin, Marcelo; Saliba, Ana Sofia Martelli Chaib ; Sartori, Alan Giovanini de Oliveira ; Pereira Neto, Sebastião Orestes; Benso, Bruna; Ikegaki, Masaharu; Alencar, Severino Matias ; Granato, Daniel
Source: Food Chemistry. Unidades: ESALQ, CENA, IQSC
Assunto: ABELHAS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
FRANCHIN, Marcelo et al. Food-grade delivery systems of Brazilian propolis from Apis mellifera: from chemical composition to bioactivities in vivo. Food Chemistry, v. 432, p. 1-14, 2024Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2023.137175. Acesso em: 09 jun. 2024.
APA
Franchin, M., Saliba, A. S. M. C., Sartori, A. G. de O., Pereira Neto, S. O., Benso, B., Ikegaki, M., et al. (2024). Food-grade delivery systems of Brazilian propolis from Apis mellifera: from chemical composition to bioactivities in vivo. Food Chemistry, 432, 1-14. doi:10.1016/j.foodchem.2023.137175
NLM
Franchin M, Saliba ASMC, Sartori AG de O, Pereira Neto SO, Benso B, Ikegaki M, Alencar SM, Granato D. Food-grade delivery systems of Brazilian propolis from Apis mellifera: from chemical composition to bioactivities in vivo [Internet]. Food Chemistry. 2024 ; 432 1-14.[citado 2024 jun. 09 ] Available from: https://doi.org/10.1016/j.foodchem.2023.137175
Vancouver
Franchin M, Saliba ASMC, Sartori AG de O, Pereira Neto SO, Benso B, Ikegaki M, Alencar SM, Granato D. Food-grade delivery systems of Brazilian propolis from Apis mellifera: from chemical composition to bioactivities in vivo [Internet]. Food Chemistry. 2024 ; 432 1-14.[citado 2024 jun. 09 ] Available from: https://doi.org/10.1016/j.foodchem.2023.137175
Artigo de periodico
Changes in phenolic profile and anti-inflammatory activity of Baccharis beebread during gastrointestinal digestion/intestinal permeability in vitro (2024)
Sartori, Alan Giovanini de Oliveira ; Saliba, Ana Sofia Martelli Chaib ; Martarello, Natalia Sêneda; Lazarini, Josy Goldoni ; Amaral, José Eduardo Pedroso Gomes do ; Luz, Cynthia Fernandes Pinto da ; Alencar, Severino Matias de
Source: Food Chemistry. Unidades: ESALQ, IQSC, CENA
Subjects: ABELHAS, ANTI-INFLAMATÓRIOS, CARQUEJA, COMPOSTOS FENÓLICOS, DIGESTÃO, FLAVONOIDES, PÓLEN
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SARTORI, Alan Giovanini de Oliveira et al. Changes in phenolic profile and anti-inflammatory activity of Baccharis beebread during gastrointestinal digestion/intestinal permeability in vitro. Food Chemistry, v. 432, p. 1-8, 2024Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2023.137234. Acesso em: 09 jun. 2024.
APA
Sartori, A. G. de O., Saliba, A. S. M. C., Martarello, N. S., Lazarini, J. G., Amaral, J. E. P. G. do, Luz, C. F. P. da, & Alencar, S. M. de. (2024). Changes in phenolic profile and anti-inflammatory activity of Baccharis beebread during gastrointestinal digestion/intestinal permeability in vitro. Food Chemistry, 432, 1-8. doi:10.1016/j.foodchem.2023.137234
NLM
Sartori AG de O, Saliba ASMC, Martarello NS, Lazarini JG, Amaral JEPG do, Luz CFP da, Alencar SM de. Changes in phenolic profile and anti-inflammatory activity of Baccharis beebread during gastrointestinal digestion/intestinal permeability in vitro [Internet]. Food Chemistry. 2024 ; 432 1-8.[citado 2024 jun. 09 ] Available from: https://doi.org/10.1016/j.foodchem.2023.137234
Vancouver
Sartori AG de O, Saliba ASMC, Martarello NS, Lazarini JG, Amaral JEPG do, Luz CFP da, Alencar SM de. Changes in phenolic profile and anti-inflammatory activity of Baccharis beebread during gastrointestinal digestion/intestinal permeability in vitro [Internet]. Food Chemistry. 2024 ; 432 1-8.[citado 2024 jun. 09 ] Available from: https://doi.org/10.1016/j.foodchem.2023.137234
Artigo de periodico
Characterization of Coffea arabica monofloral honey from Espírito Santo, Brazil (2016)
Kadri, Samir Moura; Zaluski, Rodrigo; Lima, Giuseppina Pace Pereira; Mazzafera, Paulo ; Orsi, Ricardo de Oliveira
Source: Food Chemistry. Unidade: ESALQ
Subjects: ABELHAS, CAFÉ, CAFEÍNA, COMPOSIÇÃO QUÍMICA, CROMATOGRAFIA LÍQUIDA DE ALTA EFICIÊNCIA, MEL, NÉCTAR, PÓLEN
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
KADRI, Samir Moura et al. Characterization of Coffea arabica monofloral honey from Espírito Santo, Brazil. Food Chemistry, v. 203, p. 252–257, 2016Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2016.02.074. Acesso em: 09 jun. 2024.
APA
Kadri, S. M., Zaluski, R., Lima, G. P. P., Mazzafera, P., & Orsi, R. de O. (2016). Characterization of Coffea arabica monofloral honey from Espírito Santo, Brazil. Food Chemistry, 203, 252–257. doi:10.1016/j.foodchem.2016.02.074
NLM
Kadri SM, Zaluski R, Lima GPP, Mazzafera P, Orsi R de O. Characterization of Coffea arabica monofloral honey from Espírito Santo, Brazil [Internet]. Food Chemistry. 2016 ; 203 252–257.[citado 2024 jun. 09 ] Available from: https://doi.org/10.1016/j.foodchem.2016.02.074
Vancouver
Kadri SM, Zaluski R, Lima GPP, Mazzafera P, Orsi R de O. Characterization of Coffea arabica monofloral honey from Espírito Santo, Brazil [Internet]. Food Chemistry. 2016 ; 203 252–257.[citado 2024 jun. 09 ] Available from: https://doi.org/10.1016/j.foodchem.2016.02.074

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