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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
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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: 10 set. 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 set. 10 ] 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 set. 10 ] Available from: https://doi.org/10.1016/j.foodchem.2023.137175
Artigo de periodico
Intelligent and active biodegradable biopolymeric films containing carotenoids (2024)
Oliveira Filho, Josemar Gonçalves de ; Bertolo, Mirella Romanelli Vicente ; Fernandes, Sibele Santos ; Lemes, Ailton Cesar ; Silva, Guilherme da Cruz; Bogusz Junior, Stanislau ; Azeredo, Henriette Monteiro Cordeiro de ; Mattoso, Luiz Henrique Capparelli ; Egea, Mariana Buranelo
Source: Food Chemistry. Unidade: IQSC
Subjects: QUÍMICA DE ALIMENTOS, EMBALAGENS DE ALIMENTOS, BIOINDICADORES, ÓLEOS VEGETAIS, GIRASSOL
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OLIVEIRA FILHO, Josemar Gonçalves de et al. Intelligent and active biodegradable biopolymeric films containing carotenoids. Food Chemistry, v. 434, 2024Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2023.137454. Acesso em: 10 set. 2024.
APA
Oliveira Filho, J. G. de, Bertolo, M. R. V., Fernandes, S. S., Lemes, A. C., Silva, G. da C., Bogusz Junior, S., et al. (2024). Intelligent and active biodegradable biopolymeric films containing carotenoids. Food Chemistry, 434. doi:10.1016/j.foodchem.2023.137454
NLM
Oliveira Filho JG de, Bertolo MRV, Fernandes SS, Lemes AC, Silva G da C, Bogusz Junior S, Azeredo HMC de, Mattoso LHC, Egea MB. Intelligent and active biodegradable biopolymeric films containing carotenoids [Internet]. Food Chemistry. 2024 ; 434[citado 2024 set. 10 ] Available from: https://doi.org/10.1016/j.foodchem.2023.137454
Vancouver
Oliveira Filho JG de, Bertolo MRV, Fernandes SS, Lemes AC, Silva G da C, Bogusz Junior S, Azeredo HMC de, Mattoso LHC, Egea MB. Intelligent and active biodegradable biopolymeric films containing carotenoids [Internet]. Food Chemistry. 2024 ; 434[citado 2024 set. 10 ] Available from: https://doi.org/10.1016/j.foodchem.2023.137454
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
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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: 10 set. 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 set. 10 ] 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 set. 10 ] Available from: https://doi.org/10.1016/j.foodchem.2023.137234
Artigo de periodico
Optimized paper-based electrochemical sensors treated in acidic media to detect carbendazim on the skin of apple and cabbage (2023)
Martins, Thiago Serafim ; Machado, Sergio Antonio Spinola ; Oliveira Junior, Osvaldo Novais de ; Bott Neto, José Luiz
Source: Food Chemistry. Unidades: IQSC, IFSC
Subjects: PESTICIDAS, ELETROQUÍMICA, SENSOR
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MARTINS, Thiago Serafim et al. Optimized paper-based electrochemical sensors treated in acidic media to detect carbendazim on the skin of apple and cabbage. Food Chemistry, v. 410, p. 135429-1-135429-7 + supplementary data: 1-9, 2023Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2023.135429. Acesso em: 10 set. 2024.
APA
Martins, T. S., Machado, S. A. S., Oliveira Junior, O. N. de, & Bott Neto, J. L. (2023). Optimized paper-based electrochemical sensors treated in acidic media to detect carbendazim on the skin of apple and cabbage. Food Chemistry, 410, 135429-1-135429-7 + supplementary data: 1-9. doi:10.1016/j.foodchem.2023.135429
NLM
Martins TS, Machado SAS, Oliveira Junior ON de, Bott Neto JL. Optimized paper-based electrochemical sensors treated in acidic media to detect carbendazim on the skin of apple and cabbage [Internet]. Food Chemistry. 2023 ; 410 135429-1-135429-7 + supplementary data: 1-9.[citado 2024 set. 10 ] Available from: https://doi.org/10.1016/j.foodchem.2023.135429
Vancouver
Martins TS, Machado SAS, Oliveira Junior ON de, Bott Neto JL. Optimized paper-based electrochemical sensors treated in acidic media to detect carbendazim on the skin of apple and cabbage [Internet]. Food Chemistry. 2023 ; 410 135429-1-135429-7 + supplementary data: 1-9.[citado 2024 set. 10 ] Available from: https://doi.org/10.1016/j.foodchem.2023.135429
Artigo de periodico
In vivo functional and health benefits of a prebiotic soursop whey beverage processed by high-intensity ultrasound: Study with healthy Wistar rats (2022)
Guimarães, Jonas T.; Almeida, Patrícia P.; Brito, Michele L.; Cruz, Beatriz O.; Costa, Nathália S; Ito, Raphaela V. Almeida; Mota, Jéssica C.; Bertolo, Mirella Romanelli Vicente ; Morais, Sinara T. B ; Neto, Roberto P.C.; Tavares, Maria Inês Bruno; Souto, Felipe; Bogusz Junior, Stanislau ; Pimentel, Tatiana Colombo; Pinto, Milena B. Stockler; Freitas, Mônica Q; Cruz, Adriano Gomes da
Source: Food Chemistry. Unidade: IQSC
Subjects: QUÍMICA DE ALIMENTOS, ENZIMAS, LATICÍNIOS, GRAVIOLA
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GUIMARÃES, Jonas T. et al. In vivo functional and health benefits of a prebiotic soursop whey beverage processed by high-intensity ultrasound: Study with healthy Wistar rats. Food Chemistry, v. 380, 2022Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2022.132193. Acesso em: 10 set. 2024.
APA
Guimarães, J. T., Almeida, P. P., Brito, M. L., Cruz, B. O., Costa, N. S., Ito, R. V. A., et al. (2022). In vivo functional and health benefits of a prebiotic soursop whey beverage processed by high-intensity ultrasound: Study with healthy Wistar rats. Food Chemistry, 380. doi:10.1016/j.foodchem.2022.132193
NLM
Guimarães JT, Almeida PP, Brito ML, Cruz BO, Costa NS, Ito RVA, Mota JC, Bertolo MRV, Morais STB, Neto RPC, Tavares MIB, Souto F, Bogusz Junior S, Pimentel TC, Pinto MBS, Freitas MQ, Cruz AG da. In vivo functional and health benefits of a prebiotic soursop whey beverage processed by high-intensity ultrasound: Study with healthy Wistar rats [Internet]. Food Chemistry. 2022 ; 380[citado 2024 set. 10 ] Available from: https://doi.org/10.1016/j.foodchem.2022.132193
Vancouver
Guimarães JT, Almeida PP, Brito ML, Cruz BO, Costa NS, Ito RVA, Mota JC, Bertolo MRV, Morais STB, Neto RPC, Tavares MIB, Souto F, Bogusz Junior S, Pimentel TC, Pinto MBS, Freitas MQ, Cruz AG da. In vivo functional and health benefits of a prebiotic soursop whey beverage processed by high-intensity ultrasound: Study with healthy Wistar rats [Internet]. Food Chemistry. 2022 ; 380[citado 2024 set. 10 ] Available from: https://doi.org/10.1016/j.foodchem.2022.132193
Artigo de periodico
Recent advances in the development of smart, active, and bioactive biodegradable biopolymer-based films containing betalains (2022)
Oliveira Filho, Josemar Gonçalves de ; Bertolo, Mirella Romanelli Vicente ; Rodrigues, Murilo Álison Vigilato ; Silva, Guilherme da Cruz; Mendonça, Giovana Maria Navarro de; Bogusz Junior, Stanislau ; Ferreira, Marcos David ; Egea, Mariana Buranelo
Source: Food Chemistry. Unidade: IQSC
Subjects: PIGMENTOS, BIOPOLÍMEROS
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ABNT
OLIVEIRA FILHO, Josemar Gonçalves de et al. Recent advances in the development of smart, active, and bioactive biodegradable biopolymer-based films containing betalains. Food Chemistry, p. 133149, 2022Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2022.133149. Acesso em: 10 set. 2024.
APA
Oliveira Filho, J. G. de, Bertolo, M. R. V., Rodrigues, M. Á. V., Silva, G. da C., Mendonça, G. M. N. de, Bogusz Junior, S., et al. (2022). Recent advances in the development of smart, active, and bioactive biodegradable biopolymer-based films containing betalains. Food Chemistry, 133149. doi:10.1016/j.foodchem.2022.133149
NLM
Oliveira Filho JG de, Bertolo MRV, Rodrigues MÁV, Silva G da C, Mendonça GMN de, Bogusz Junior S, Ferreira MD, Egea MB. Recent advances in the development of smart, active, and bioactive biodegradable biopolymer-based films containing betalains [Internet]. Food Chemistry. 2022 ;133149.[citado 2024 set. 10 ] Available from: https://doi.org/10.1016/j.foodchem.2022.133149
Vancouver
Oliveira Filho JG de, Bertolo MRV, Rodrigues MÁV, Silva G da C, Mendonça GMN de, Bogusz Junior S, Ferreira MD, Egea MB. Recent advances in the development of smart, active, and bioactive biodegradable biopolymer-based films containing betalains [Internet]. Food Chemistry. 2022 ;133149.[citado 2024 set. 10 ] Available from: https://doi.org/10.1016/j.foodchem.2022.133149
Artigo de periodico
Fruit quality parameters and volatile compounds from 'Palmer' mangoes with internal breakdown (2022)
Oldoni, Fernanda Campos Alencar; Florencio, Camila; Bertazzo, Giovana Brait; Grizotto, Pamela Aparecida ; Bogusz Junior, Stanislau ; Carneiro, Renato Lajarim; Colnago, Luiz Alberto ; Ferreira, Marcos David
Source: Food Chemistry. Unidade: IQSC
Subjects: MANGA, QUIMIOMETRIA
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OLDONI, Fernanda Campos Alencar et al. Fruit quality parameters and volatile compounds from 'Palmer' mangoes with internal breakdown. Food Chemistry, p. 132902, 2022Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2022.132902. Acesso em: 10 set. 2024.
APA
Oldoni, F. C. A., Florencio, C., Bertazzo, G. B., Grizotto, P. A., Bogusz Junior, S., Carneiro, R. L., et al. (2022). Fruit quality parameters and volatile compounds from 'Palmer' mangoes with internal breakdown. Food Chemistry, 132902. doi:10.1016/j.foodchem.2022.132902
NLM
Oldoni FCA, Florencio C, Bertazzo GB, Grizotto PA, Bogusz Junior S, Carneiro RL, Colnago LA, Ferreira MD. Fruit quality parameters and volatile compounds from 'Palmer' mangoes with internal breakdown [Internet]. Food Chemistry. 2022 ;132902.[citado 2024 set. 10 ] Available from: https://doi.org/10.1016/j.foodchem.2022.132902
Vancouver
Oldoni FCA, Florencio C, Bertazzo GB, Grizotto PA, Bogusz Junior S, Carneiro RL, Colnago LA, Ferreira MD. Fruit quality parameters and volatile compounds from 'Palmer' mangoes with internal breakdown [Internet]. Food Chemistry. 2022 ;132902.[citado 2024 set. 10 ] Available from: https://doi.org/10.1016/j.foodchem.2022.132902
Artigo de periodico
Thermal behavior of food preservative sorbic acid and its derivates (2021)
De Jesus, Jany Hellen Ferreira ; Szilágyi, I. M; Regdon Jr., G.; Cavalheiro, Eder Tadeu Gomes
Source: Food Chemistry. Unidade: IQSC
Subjects: ALIMENTOS, ANÁLISE TÉRMICA
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ABNT
DE JESUS, Jany Hellen Ferreira et al. Thermal behavior of food preservative sorbic acid and its derivates. Food Chemistry, v. fe 2021, p. 127770, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2020.127770. Acesso em: 10 set. 2024.
APA
De Jesus, J. H. F., Szilágyi, I. M., Regdon Jr., G., & Cavalheiro, E. T. G. (2021). Thermal behavior of food preservative sorbic acid and its derivates. Food Chemistry, fe 2021, 127770. doi:10.1016/j.foodchem.2020.127770
NLM
De Jesus JHF, Szilágyi IM, Regdon Jr. G, Cavalheiro ETG. Thermal behavior of food preservative sorbic acid and its derivates [Internet]. Food Chemistry. 2021 ; fe 2021 127770.[citado 2024 set. 10 ] Available from: https://doi.org/10.1016/j.foodchem.2020.127770
Vancouver
De Jesus JHF, Szilágyi IM, Regdon Jr. G, Cavalheiro ETG. Thermal behavior of food preservative sorbic acid and its derivates [Internet]. Food Chemistry. 2021 ; fe 2021 127770.[citado 2024 set. 10 ] Available from: https://doi.org/10.1016/j.foodchem.2020.127770
Artigo de periodico
A colorimetric microfluidic paper-based analytical device for sulfonamides in cow milk using enzymatic inhibition (2021)
Sousa, Ana Carolina Rafanhin; Makara, Cleyton Nascimento; Brazaca, Lais Canniatti ; Carrilho, Emanuel
Source: Food Chemistry. Unidade: IQSC
Subjects: LEITE, ANTIBIÓTICOS, SULFONAMIDAS, SEGURANÇA ALIMENTAR
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SOUSA, Ana Carolina Rafanhin et al. A colorimetric microfluidic paper-based analytical device for sulfonamides in cow milk using enzymatic inhibition. Food Chemistry, v. 356, p. 129692, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2021.129692. Acesso em: 10 set. 2024.
APA
Sousa, A. C. R., Makara, C. N., Brazaca, L. C., & Carrilho, E. (2021). A colorimetric microfluidic paper-based analytical device for sulfonamides in cow milk using enzymatic inhibition. Food Chemistry, 356, 129692. doi:10.1016/j.foodchem.2021.129692
NLM
Sousa ACR, Makara CN, Brazaca LC, Carrilho E. A colorimetric microfluidic paper-based analytical device for sulfonamides in cow milk using enzymatic inhibition [Internet]. Food Chemistry. 2021 ;356 129692.[citado 2024 set. 10 ] Available from: https://doi.org/10.1016/j.foodchem.2021.129692
Vancouver
Sousa ACR, Makara CN, Brazaca LC, Carrilho E. A colorimetric microfluidic paper-based analytical device for sulfonamides in cow milk using enzymatic inhibition [Internet]. Food Chemistry. 2021 ;356 129692.[citado 2024 set. 10 ] Available from: https://doi.org/10.1016/j.foodchem.2021.129692
Artigo de periodico
Thermal behavior of inosine 5′-monophosphate in acidic form and as alkali and alkaline earth salts (2018)
De Jesus, Jany Hellen Ferreira ; Ferreira, Ana Paula Garcia; Cavalheiro, Eder Tadeu Gomes
Source: Food Chemistry. Unidade: IQSC
Assunto: TERMOGRAVIMETRIA
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ABNT
DE JESUS, Jany Hellen Ferreira e FERREIRA, Ana Paula Garcia e CAVALHEIRO, Eder Tadeu Gomes. Thermal behavior of inosine 5′-monophosphate in acidic form and as alkali and alkaline earth salts. Food Chemistry, v. 258, p. 199-205, 2018Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2018.03.063. Acesso em: 10 set. 2024.
APA
De Jesus, J. H. F., Ferreira, A. P. G., & Cavalheiro, E. T. G. (2018). Thermal behavior of inosine 5′-monophosphate in acidic form and as alkali and alkaline earth salts. Food Chemistry, 258, 199-205. doi:10.1016/j.foodchem.2018.03.063
NLM
De Jesus JHF, Ferreira APG, Cavalheiro ETG. Thermal behavior of inosine 5′-monophosphate in acidic form and as alkali and alkaline earth salts [Internet]. Food Chemistry. 2018 ; 258 199-205.[citado 2024 set. 10 ] Available from: https://doi.org/10.1016/j.foodchem.2018.03.063
Vancouver
De Jesus JHF, Ferreira APG, Cavalheiro ETG. Thermal behavior of inosine 5′-monophosphate in acidic form and as alkali and alkaline earth salts [Internet]. Food Chemistry. 2018 ; 258 199-205.[citado 2024 set. 10 ] Available from: https://doi.org/10.1016/j.foodchem.2018.03.063
Artigo de periodico
Chemical data as markers of the geographical origins of sugarcane spirits (2016)
Serafim, Felipe Augusto Thobias; Pereira Filho, Edenir Rodrigues ; Franco, Douglas Wagner
Source: Food Chemistry. Unidade: IQSC
Assunto: AGUARDENTE
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ABNT
SERAFIM, Felipe Augusto Thobias e PEREIRA FILHO, Edenir Rodrigues e FRANCO, Douglas Wagner. Chemical data as markers of the geographical origins of sugarcane spirits. Food Chemistry, v. 196, p. 196-203, 2016Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2015.09.040. Acesso em: 10 set. 2024.
APA
Serafim, F. A. T., Pereira Filho, E. R., & Franco, D. W. (2016). Chemical data as markers of the geographical origins of sugarcane spirits. Food Chemistry, 196, 196-203. doi:10.1016/j.foodchem.2015.09.040
NLM
Serafim FAT, Pereira Filho ER, Franco DW. Chemical data as markers of the geographical origins of sugarcane spirits [Internet]. Food Chemistry. 2016 ; 196 196-203.[citado 2024 set. 10 ] Available from: https://doi.org/10.1016/j.foodchem.2015.09.040
Vancouver
Serafim FAT, Pereira Filho ER, Franco DW. Chemical data as markers of the geographical origins of sugarcane spirits [Internet]. Food Chemistry. 2016 ; 196 196-203.[citado 2024 set. 10 ] Available from: https://doi.org/10.1016/j.foodchem.2015.09.040
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
Source: Food Chemistry. Unidade: IQSC
Subjects: PROCESSOS QUÍMICOS, ALIMENTOS
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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: 10 set. 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 set. 10 ] 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 set. 10 ] Available from: https://doi.org/10.1016/j.foodchem.2016.04.109
Artigo de periodico
Sensitive determination of carbendazim in orange juice by electrode modified with hybrid material (2015)
Razzino, Claudia do Amaral; Sgobbi, Lívia Flório; Canevari, Thiago da Cruz; Cancino, Juliana; Machado, Sergio Antonio Spinola
Source: Food Chemistry. Unidade: IQSC
Assunto: PESTICIDAS
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ABNT
RAZZINO, Claudia do Amaral et al. Sensitive determination of carbendazim in orange juice by electrode modified with hybrid material. Food Chemistry, v. 170, p. 360-365, 2015Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2014.08.085. Acesso em: 10 set. 2024.
APA
Razzino, C. do A., Sgobbi, L. F., Canevari, T. da C., Cancino, J., & Machado, S. A. S. (2015). Sensitive determination of carbendazim in orange juice by electrode modified with hybrid material. Food Chemistry, 170, 360-365. doi:10.1016/j.foodchem.2014.08.085
NLM
Razzino C do A, Sgobbi LF, Canevari T da C, Cancino J, Machado SAS. Sensitive determination of carbendazim in orange juice by electrode modified with hybrid material [Internet]. Food Chemistry. 2015 ; 170 360-365.[citado 2024 set. 10 ] Available from: https://doi.org/10.1016/j.foodchem.2014.08.085
Vancouver
Razzino C do A, Sgobbi LF, Canevari T da C, Cancino J, Machado SAS. Sensitive determination of carbendazim in orange juice by electrode modified with hybrid material [Internet]. Food Chemistry. 2015 ; 170 360-365.[citado 2024 set. 10 ] Available from: https://doi.org/10.1016/j.foodchem.2014.08.085
Artigo de periodico
Fingerprinting of anthocyanins from grapes produced in brazil using HPLC-DAD-MS and exploratory analysis by principal component analysis (2014)
Fraige, Karina ; Pereira Filho, Edenir Rodrigues ; Carrilho, Emanuel
Source: Food Chemistry. Unidade: IQSC
Subjects: UVA, CROMATOGRAFIA LÍQUIDA DE ALTA EFICIÊNCIA
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ABNT
FRAIGE, Karina e PEREIRA FILHO, Edenir Rodrigues e CARRILHO, Emanuel. Fingerprinting of anthocyanins from grapes produced in brazil using HPLC-DAD-MS and exploratory analysis by principal component analysis. Food Chemistry, v. 145, p. 395-403, 2014Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2013.08.066. Acesso em: 10 set. 2024.
APA
Fraige, K., Pereira Filho, E. R., & Carrilho, E. (2014). Fingerprinting of anthocyanins from grapes produced in brazil using HPLC-DAD-MS and exploratory analysis by principal component analysis. Food Chemistry, 145, 395-403. doi:10.1016/j.foodchem.2013.08.066
NLM
Fraige K, Pereira Filho ER, Carrilho E. Fingerprinting of anthocyanins from grapes produced in brazil using HPLC-DAD-MS and exploratory analysis by principal component analysis [Internet]. Food Chemistry. 2014 ; 145 395-403.[citado 2024 set. 10 ] Available from: https://doi.org/10.1016/j.foodchem.2013.08.066
Vancouver
Fraige K, Pereira Filho ER, Carrilho E. Fingerprinting of anthocyanins from grapes produced in brazil using HPLC-DAD-MS and exploratory analysis by principal component analysis [Internet]. Food Chemistry. 2014 ; 145 395-403.[citado 2024 set. 10 ] Available from: https://doi.org/10.1016/j.foodchem.2013.08.066
Artigo de periodico
Electrochemical detection of carbamate pesticides in fruit and vegetables with a biosensor based on acetylcholinesterase immobilised on a composite of polyaniline-carbon nanotubes (2012)
Cesarino, Ivana; Moraes, Fernando C.; Lanza, Marcos Roberto de Vasconcelos ; Machado, Sergio Antonio Spinola
Source: Food Chemistry. Unidade: IQSC
Assunto: ELETROQUÍMICA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
CESARINO, Ivana et al. Electrochemical detection of carbamate pesticides in fruit and vegetables with a biosensor based on acetylcholinesterase immobilised on a composite of polyaniline-carbon nanotubes. Food Chemistry, v. 135, n. 3, p. 873-879, 2012Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2012.04.147. Acesso em: 10 set. 2024.
APA
Cesarino, I., Moraes, F. C., Lanza, M. R. de V., & Machado, S. A. S. (2012). Electrochemical detection of carbamate pesticides in fruit and vegetables with a biosensor based on acetylcholinesterase immobilised on a composite of polyaniline-carbon nanotubes. Food Chemistry, 135( 3), 873-879. doi:10.1016/j.foodchem.2012.04.147
NLM
Cesarino I, Moraes FC, Lanza MR de V, Machado SAS. Electrochemical detection of carbamate pesticides in fruit and vegetables with a biosensor based on acetylcholinesterase immobilised on a composite of polyaniline-carbon nanotubes [Internet]. Food Chemistry. 2012 ; 135( 3): 873-879.[citado 2024 set. 10 ] Available from: https://doi.org/10.1016/j.foodchem.2012.04.147
Vancouver
Cesarino I, Moraes FC, Lanza MR de V, Machado SAS. Electrochemical detection of carbamate pesticides in fruit and vegetables with a biosensor based on acetylcholinesterase immobilised on a composite of polyaniline-carbon nanotubes [Internet]. Food Chemistry. 2012 ; 135( 3): 873-879.[citado 2024 set. 10 ] Available from: https://doi.org/10.1016/j.foodchem.2012.04.147
Artigo de periodico
Evaluation of the antioxidant activity of passion fruit (Passiflora edulis and Passiflora alata) extracts on stimulated neutrophils and myeloperoxidase activity assays (2011)
Zeraik, Maria Luiza; Serteyn, Didier; Deby-Dupont, Ginett; Wauters, Jean-Noel; Tits, Monique; Yariwake, Janete Harumi ; Angenor, Luc; Franck, Thierry
Source: Food Chemistry. Unidade: IQSC
Subjects: FLAVONÓIDES, ANALISE QUANTITATIVA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
ZERAIK, Maria Luiza et al. Evaluation of the antioxidant activity of passion fruit (Passiflora edulis and Passiflora alata) extracts on stimulated neutrophils and myeloperoxidase activity assays. Food Chemistry, v. 128, n. 2, p. 259-265, 2011Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2011.03.001. Acesso em: 10 set. 2024.
APA
Zeraik, M. L., Serteyn, D., Deby-Dupont, G., Wauters, J. -N., Tits, M., Yariwake, J. H., et al. (2011). Evaluation of the antioxidant activity of passion fruit (Passiflora edulis and Passiflora alata) extracts on stimulated neutrophils and myeloperoxidase activity assays. Food Chemistry, 128( 2), 259-265. doi:10.1016/j.foodchem.2011.03.001
NLM
Zeraik ML, Serteyn D, Deby-Dupont G, Wauters J-N, Tits M, Yariwake JH, Angenor L, Franck T. Evaluation of the antioxidant activity of passion fruit (Passiflora edulis and Passiflora alata) extracts on stimulated neutrophils and myeloperoxidase activity assays [Internet]. Food Chemistry. 2011 ; 128( 2): 259-265.[citado 2024 set. 10 ] Available from: https://doi.org/10.1016/j.foodchem.2011.03.001
Vancouver
Zeraik ML, Serteyn D, Deby-Dupont G, Wauters J-N, Tits M, Yariwake JH, Angenor L, Franck T. Evaluation of the antioxidant activity of passion fruit (Passiflora edulis and Passiflora alata) extracts on stimulated neutrophils and myeloperoxidase activity assays [Internet]. Food Chemistry. 2011 ; 128( 2): 259-265.[citado 2024 set. 10 ] Available from: https://doi.org/10.1016/j.foodchem.2011.03.001
Artigo de periodico
Sonovoltammetric determination of toxic compounds in vegetables and fruits using diamond electrodes (2009)
Garbellini, Gustavo S.; Salazar-Banda, Giancarlo Richard; Avaca, Luís Alberto
Source: Food Chemistry. Unidade: IQSC
Subjects: QUÍMICA ANALÍTICA, ALIMENTOS DE ORIGEM VEGETAL, FRUTAS, ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
GARBELLINI, Gustavo S. e SALAZAR-BANDA, Giancarlo Richard e AVACA, Luís Alberto. Sonovoltammetric determination of toxic compounds in vegetables and fruits using diamond electrodes. Food Chemistry, v. 116, n. 4, p. 1029-1035, 2009Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2009.03.068. Acesso em: 10 set. 2024.
APA
Garbellini, G. S., Salazar-Banda, G. R., & Avaca, L. A. (2009). Sonovoltammetric determination of toxic compounds in vegetables and fruits using diamond electrodes. Food Chemistry, 116( 4), 1029-1035. doi:10.1016/j.foodchem.2009.03.068
NLM
Garbellini GS, Salazar-Banda GR, Avaca LA. Sonovoltammetric determination of toxic compounds in vegetables and fruits using diamond electrodes [Internet]. Food Chemistry. 2009 ; 116( 4): 1029-1035.[citado 2024 set. 10 ] Available from: https://doi.org/10.1016/j.foodchem.2009.03.068
Vancouver
Garbellini GS, Salazar-Banda GR, Avaca LA. Sonovoltammetric determination of toxic compounds in vegetables and fruits using diamond electrodes [Internet]. Food Chemistry. 2009 ; 116( 4): 1029-1035.[citado 2024 set. 10 ] Available from: https://doi.org/10.1016/j.foodchem.2009.03.068
Artigo de periodico
Molecular mass distribution of dextran in Brazilian sugar and insoluble deposits of cahaça (2009)
Aquino, Francisco W. B.; Franco, Douglas Wagner
Source: Food Chemistry. Unidade: IQSC
Subjects: AGUARDENTE, BEBIDAS DESTILADAS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
AQUINO, Francisco W. B. e FRANCO, Douglas Wagner. Molecular mass distribution of dextran in Brazilian sugar and insoluble deposits of cahaça. Food Chemistry, v. 114, n. 4, p. 1391-1395, 2009Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2008.11.019. Acesso em: 10 set. 2024.
APA
Aquino, F. W. B., & Franco, D. W. (2009). Molecular mass distribution of dextran in Brazilian sugar and insoluble deposits of cahaça. Food Chemistry, 114( 4), 1391-1395. doi:10.1016/j.foodchem.2008.11.019
NLM
Aquino FWB, Franco DW. Molecular mass distribution of dextran in Brazilian sugar and insoluble deposits of cahaça [Internet]. Food Chemistry. 2009 ; 114( 4): 1391-1395.[citado 2024 set. 10 ] Available from: https://doi.org/10.1016/j.foodchem.2008.11.019
Vancouver
Aquino FWB, Franco DW. Molecular mass distribution of dextran in Brazilian sugar and insoluble deposits of cahaça [Internet]. Food Chemistry. 2009 ; 114( 4): 1391-1395.[citado 2024 set. 10 ] Available from: https://doi.org/10.1016/j.foodchem.2008.11.019
Artigo de periodico
Amino acids profile of sugar cane spirit (cachaça), rum, and whisky (2008)
Aquino, Francisco W. B.; Boso, Lisangela M.; Cardoso, Daniel Rodrigues ; Franco, Douglas Wagner
Source: Food Chemistry. Unidade: IQSC
Subjects: AMINOÁCIDOS, AGUARDENTE, CROMATOGRAFIA LÍQUIDA, BEBIDAS DESTILADAS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
AQUINO, Francisco W. B. et al. Amino acids profile of sugar cane spirit (cachaça), rum, and whisky. Food Chemistry, v. 108, n. 2, p. 784-793, 2008Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2007.11.021. Acesso em: 10 set. 2024.
APA
Aquino, F. W. B., Boso, L. M., Cardoso, D. R., & Franco, D. W. (2008). Amino acids profile of sugar cane spirit (cachaça), rum, and whisky. Food Chemistry, 108( 2), 784-793. doi:10.1016/j.foodchem.2007.11.021
NLM
Aquino FWB, Boso LM, Cardoso DR, Franco DW. Amino acids profile of sugar cane spirit (cachaça), rum, and whisky [Internet]. Food Chemistry. 2008 ; 108( 2): 784-793.[citado 2024 set. 10 ] Available from: https://doi.org/10.1016/j.foodchem.2007.11.021
Vancouver
Aquino FWB, Boso LM, Cardoso DR, Franco DW. Amino acids profile of sugar cane spirit (cachaça), rum, and whisky [Internet]. Food Chemistry. 2008 ; 108( 2): 784-793.[citado 2024 set. 10 ] Available from: https://doi.org/10.1016/j.foodchem.2007.11.021

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