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Artigo de periodico
Effects of branched-chain amino acids on the inflammatory response induced by LPS in caco-2 cells (2024)
Garcia, Bruna Ruschel Ewald Vega ; Makiyama, Edson Naoto ; Sampaio, Geni Rodrigues ; Freitas, Rosana Aparecida Manólio Soares ; Bovini, Andrea ; Amaral, Andressa Godoy ; Fock, Ricardo Ambrósio ; Rogero, Marcelo Macedo ; Bordin, Silvana
Source: Metabolites. Unidades: FCF, FSP, ICB
Subjects: FISIOLOGIA, CÉLULAS CULTIVADAS DE TUMOR, NEOPLASIAS EPITELIAIS E GLANDULARES, ADENOCARCINOMA, AMINOÁCIDOS, LIPOPOLISSACARÍDEOS, INFLAMAÇÃO, ANTI-INFLAMATÓRIOS, MUCOSA INTESTINAL, GLUTATIONA TRANSFERASE
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GARCIA, Bruna Ruschel Ewald Vega et al. Effects of branched-chain amino acids on the inflammatory response induced by LPS in caco-2 cells. Metabolites, v. 14, n. 1, p. 13 , 2024Tradução . . Disponível em: https://doi.org/10.3390/metabo14010076. Acesso em: 08 maio 2024.
APA
Garcia, B. R. E. V., Makiyama, E. N., Sampaio, G. R., Freitas, R. A. M. S., Bovini, A., Amaral, A. G., et al. (2024). Effects of branched-chain amino acids on the inflammatory response induced by LPS in caco-2 cells. Metabolites, 14( 1), 13 . doi:10.3390/metabo14010076
NLM
Garcia BREV, Makiyama EN, Sampaio GR, Freitas RAMS, Bovini A, Amaral AG, Fock RA, Rogero MM, Bordin S. Effects of branched-chain amino acids on the inflammatory response induced by LPS in caco-2 cells [Internet]. Metabolites. 2024 ; 14( 1): 13 .[citado 2024 maio 08 ] Available from: https://doi.org/10.3390/metabo14010076
Vancouver
Garcia BREV, Makiyama EN, Sampaio GR, Freitas RAMS, Bovini A, Amaral AG, Fock RA, Rogero MM, Bordin S. Effects of branched-chain amino acids on the inflammatory response induced by LPS in caco-2 cells [Internet]. Metabolites. 2024 ; 14( 1): 13 .[citado 2024 maio 08 ] Available from: https://doi.org/10.3390/metabo14010076
Artigo de periodico
Concentration and potential health risk of polycyclic aromatic hydrocarbons for consumers of chocolate in Brazil (2023)
Guizellini, Gloria Maria; Sampaio, Geni Rodrigues ; Silva, Simone Alves da; Freitas, Rosana Aparecida Manólio Soares ; Almeida, Adriana Palma de; Torres, Elizabeth Aparecida Ferraz da Silva
Source: Food Chemistry. Unidade: FSP
Subjects: CONSUMO DE ALIMENTOS, CHOCOLATE, CACAU, HIDROCARBONETOS POLICÍCLICOS, AVALIAÇÃO DE RISCO, CROMATOGRAFIA LÍQUIDA DE ALTA EFICIÊNCIA, BRASIL
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GUIZELLINI, Gloria Maria et al. Concentration and potential health risk of polycyclic aromatic hydrocarbons for consumers of chocolate in Brazil. Food Chemistry, v. 405, p. art. 134853 [7], 2023Tradução . . Disponível em: https://www.sciencedirect.com/science/article/pii/S0308814622028151. Acesso em: 08 maio 2024.
APA
Guizellini, G. M., Sampaio, G. R., Silva, S. A. da, Freitas, R. A. M. S., Almeida, A. P. de, & Torres, E. A. F. da S. (2023). Concentration and potential health risk of polycyclic aromatic hydrocarbons for consumers of chocolate in Brazil. Food Chemistry, 405, art. 134853 [7]. Recuperado de https://www.sciencedirect.com/science/article/pii/S0308814622028151
NLM
Guizellini GM, Sampaio GR, Silva SA da, Freitas RAMS, Almeida AP de, Torres EAF da S. Concentration and potential health risk of polycyclic aromatic hydrocarbons for consumers of chocolate in Brazil [Internet]. Food Chemistry. 2023 ;405 art. 134853 [7].[citado 2024 maio 08 ] Available from: https://www.sciencedirect.com/science/article/pii/S0308814622028151
Vancouver
Guizellini GM, Sampaio GR, Silva SA da, Freitas RAMS, Almeida AP de, Torres EAF da S. Concentration and potential health risk of polycyclic aromatic hydrocarbons for consumers of chocolate in Brazil [Internet]. Food Chemistry. 2023 ;405 art. 134853 [7].[citado 2024 maio 08 ] Available from: https://www.sciencedirect.com/science/article/pii/S0308814622028151
Artigo de periodico
Effect of a parenteral fish-oil-containing lipid emulsion on liver lipid perioxidation and antioxidative defenses in Lewis rats (2023)
Oliveira Filho, Ronaldo Sousa; Torrinhas, Raquel Susana Matos de Miranda; Tesser, Alweyd; Sampaio, Geni Rodrigues; Torres, Elizabeth Aparecida Ferraz da Silva; Garla, Priscila Casarin; Waitzberg, Dan Linetzky
Source: Journal of parenteral and enteral nutrition. Unidades: NUTRIÇÃO HUMANA, FSP, FM
Subjects: EMULSÕES GORDUROSAS ENDOVENOSAS, ALIMENTAÇÃO PARENTERAL, ÓLEOS DE PEIXE, ANTIOXIDANTES
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OLIVEIRA FILHO, Ronaldo Sousa et al. Effect of a parenteral fish-oil-containing lipid emulsion on liver lipid perioxidation and antioxidative defenses in Lewis rats. Journal of parenteral and enteral nutrition, v. 47, n. 4, p. 572-579, 2023Tradução . . Disponível em: https://observatorio.fm.usp.br/handle/OPI/53909. Acesso em: 08 maio 2024.
APA
Oliveira Filho, R. S., Torrinhas, R. S. M. de M., Tesser, A., Sampaio, G. R., Torres, E. A. F. da S., Garla, P. C., & Waitzberg, D. L. (2023). Effect of a parenteral fish-oil-containing lipid emulsion on liver lipid perioxidation and antioxidative defenses in Lewis rats. Journal of parenteral and enteral nutrition, 47( 4), 572-579. doi:10.1002/jpen.2492
NLM
Oliveira Filho RS, Torrinhas RSM de M, Tesser A, Sampaio GR, Torres EAF da S, Garla PC, Waitzberg DL. Effect of a parenteral fish-oil-containing lipid emulsion on liver lipid perioxidation and antioxidative defenses in Lewis rats [Internet]. Journal of parenteral and enteral nutrition. 2023 ; 47( 4): 572-579.[citado 2024 maio 08 ] Available from: https://observatorio.fm.usp.br/handle/OPI/53909
Vancouver
Oliveira Filho RS, Torrinhas RSM de M, Tesser A, Sampaio GR, Torres EAF da S, Garla PC, Waitzberg DL. Effect of a parenteral fish-oil-containing lipid emulsion on liver lipid perioxidation and antioxidative defenses in Lewis rats [Internet]. Journal of parenteral and enteral nutrition. 2023 ; 47( 4): 572-579.[citado 2024 maio 08 ] Available from: https://observatorio.fm.usp.br/handle/OPI/53909
Artigo de periodico
In Vitro Digestion of Peanut Skin Releases Bioactive Compounds and Increases Cancer Cell Toxicity (2023)
Cordeiro, Karina Silva ; Sampaio, Geni Rodrigues ; Soares Freitas, Rosana Aparecida Manólio; Pinaffi, Ana Clara da Costa ; Bridi, Raquel ; Camargo, Adriano Costa de ; Torres, Elizabeth Aparecida Ferraz da Silva
Source: Antioxidants. Unidade: FSP
Subjects: AMENDOIM, POLIFENÓIS, DIABETES MELLITUS, OBESIDADE, FITOQUÍMICA, SOBREVIVÊNCIA CELULAR
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CORDEIRO, Karina Silva et al. In Vitro Digestion of Peanut Skin Releases Bioactive Compounds and Increases Cancer Cell Toxicity. Antioxidants, v. 12, n. 7, p. 1356-1372, 2023Tradução . . Disponível em: https://doi.org/10.3390/antiox12071356. Acesso em: 08 maio 2024.
APA
Cordeiro, K. S., Sampaio, G. R., Soares Freitas, R. A. M., Pinaffi, A. C. da C., Bridi, R., Camargo, A. C. de, & Torres, E. A. F. da S. (2023). In Vitro Digestion of Peanut Skin Releases Bioactive Compounds and Increases Cancer Cell Toxicity. Antioxidants, 12( 7), 1356-1372. doi:10.3390/antiox12071356
NLM
Cordeiro KS, Sampaio GR, Soares Freitas RAM, Pinaffi AC da C, Bridi R, Camargo AC de, Torres EAF da S. In Vitro Digestion of Peanut Skin Releases Bioactive Compounds and Increases Cancer Cell Toxicity [Internet]. Antioxidants. 2023 ;12( 7): 1356-1372.[citado 2024 maio 08 ] Available from: https://doi.org/10.3390/antiox12071356
Vancouver
Cordeiro KS, Sampaio GR, Soares Freitas RAM, Pinaffi AC da C, Bridi R, Camargo AC de, Torres EAF da S. In Vitro Digestion of Peanut Skin Releases Bioactive Compounds and Increases Cancer Cell Toxicity [Internet]. Antioxidants. 2023 ;12( 7): 1356-1372.[citado 2024 maio 08 ] Available from: https://doi.org/10.3390/antiox12071356
Tese (Doutorado)
Influência das técnicas de preparo e cocção na formação dos contaminantes hidrocarbonetos policíclicos aromáticos em carnes e embutidos: fatores de risco associados ao consumo (2023)
Silva, Simone Alves da ; Sampaio, Geni Rodrigues (coorient) ; Torres, Elizabeth Aparecida Ferraz da Silva (Orientador)
Unidade: FSP
Subjects: HIDROCARBONETOS POLICÍCLICOS, CARNES E DERIVADOS, COZIMENTO, DEFUMAÇÃO, RISCO, EMBUTIDOS
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SILVA, Simone Alves da. Influência das técnicas de preparo e cocção na formação dos contaminantes hidrocarbonetos policíclicos aromáticos em carnes e embutidos: fatores de risco associados ao consumo. 2023. Tese (Doutorado) – Universidade de São Paulo, São Paulo, 2023. Disponível em: https://www.teses.usp.br/teses/disponiveis/6/6138/tde-13042023-165843/. Acesso em: 08 maio 2024.
APA
Silva, S. A. da. (2023). Influência das técnicas de preparo e cocção na formação dos contaminantes hidrocarbonetos policíclicos aromáticos em carnes e embutidos: fatores de risco associados ao consumo (Tese (Doutorado). Universidade de São Paulo, São Paulo. Recuperado de https://www.teses.usp.br/teses/disponiveis/6/6138/tde-13042023-165843/
NLM
Silva SA da. Influência das técnicas de preparo e cocção na formação dos contaminantes hidrocarbonetos policíclicos aromáticos em carnes e embutidos: fatores de risco associados ao consumo [Internet]. 2023 ;[citado 2024 maio 08 ] Available from: https://www.teses.usp.br/teses/disponiveis/6/6138/tde-13042023-165843/
Vancouver
Silva SA da. Influência das técnicas de preparo e cocção na formação dos contaminantes hidrocarbonetos policíclicos aromáticos em carnes e embutidos: fatores de risco associados ao consumo [Internet]. 2023 ;[citado 2024 maio 08 ] Available from: https://www.teses.usp.br/teses/disponiveis/6/6138/tde-13042023-165843/
Artigo de periodico
The impacts of pink pepper (Schinus terebinthifolius Raddi) on fatty acids and cholesterol oxides formation in canned sardines during thermal processing (2023)
Barreira, Carla Fernanda Targueta; Oliveira, Vanessa Sales de; Chávez, Davy William Hidalgo; Gamallo, Ormindo Domingues; Castro, Rosane Nora; Damasceno Junior, Pedro Correa; Sawaya, Alexandra Christine Helena Frankland ; Ferreira, Micheli da Silva; Sampaio, Geni Rodrigues ; Torres, Elizabeth Aparecida Ferraz da Silva
Source: Food Chemistry. Unidade: FSP
Subjects: COLESTEROL, ANTIOXIDANTES, SARDINHA, CONSERVAÇÃO DE ALIMENTOS PELO CALOR, ÁCIDOS GRAXOS, PIMENTA
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ABNT
BARREIRA, Carla Fernanda Targueta et al. The impacts of pink pepper (Schinus terebinthifolius Raddi) on fatty acids and cholesterol oxides formation in canned sardines during thermal processing. Food Chemistry, v. 403, p. art. 134347 [13], 2023Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2022.134347. Acesso em: 08 maio 2024.
APA
Barreira, C. F. T., Oliveira, V. S. de, Chávez, D. W. H., Gamallo, O. D., Castro, R. N., Damasceno Junior, P. C., et al. (2023). The impacts of pink pepper (Schinus terebinthifolius Raddi) on fatty acids and cholesterol oxides formation in canned sardines during thermal processing. Food Chemistry, 403, art. 134347 [13]. doi:10.1016/j.foodchem.2022.134347
NLM
Barreira CFT, Oliveira VS de, Chávez DWH, Gamallo OD, Castro RN, Damasceno Junior PC, Sawaya ACHF, Ferreira M da S, Sampaio GR, Torres EAF da S. The impacts of pink pepper (Schinus terebinthifolius Raddi) on fatty acids and cholesterol oxides formation in canned sardines during thermal processing [Internet]. Food Chemistry. 2023 ;403 art. 134347 [13].[citado 2024 maio 08 ] Available from: https://doi.org/10.1016/j.foodchem.2022.134347
Vancouver
Barreira CFT, Oliveira VS de, Chávez DWH, Gamallo OD, Castro RN, Damasceno Junior PC, Sawaya ACHF, Ferreira M da S, Sampaio GR, Torres EAF da S. The impacts of pink pepper (Schinus terebinthifolius Raddi) on fatty acids and cholesterol oxides formation in canned sardines during thermal processing [Internet]. Food Chemistry. 2023 ;403 art. 134347 [13].[citado 2024 maio 08 ] Available from: https://doi.org/10.1016/j.foodchem.2022.134347
Artigo de periodico
Quantification of Polycyclic Aromatic Hydrocarbons in Commonly Consumed Salami in Brazil (2022)
Silva, Simone Alves da ; Rossi, Gustavo Zanetti de; Ossugui, Marina Missae; Almeida, Adriana Palma de ; Guizellini, Gloria Maria ; Sampaio, Geni Rodrigues ; Torres, Elizabeth Aparecida Ferraz da Silva
Source: Food Analytical Methods. Unidade: FSP
Subjects: CONSUMO DE ALIMENTOS, SALAME, CROMATOGRAFIA LÍQUIDA DE ALTA EFICIÊNCIA, HIDROCARBONOS AROMÁTICOS, HIDROCARBONETOS POLICÍCLICOS, BRASIL
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SILVA, Simone Alves da et al. Quantification of Polycyclic Aromatic Hydrocarbons in Commonly Consumed Salami in Brazil. Food Analytical Methods, p. [11], 2022Tradução . . Disponível em: https://doi.org/10.1007/s12161-022-02414-z. Acesso em: 08 maio 2024.
APA
Silva, S. A. da, Rossi, G. Z. de, Ossugui, M. M., Almeida, A. P. de, Guizellini, G. M., Sampaio, G. R., & Torres, E. A. F. da S. (2022). Quantification of Polycyclic Aromatic Hydrocarbons in Commonly Consumed Salami in Brazil. Food Analytical Methods, [11]. doi:10.1007/s12161-022-02414-z
NLM
Silva SA da, Rossi GZ de, Ossugui MM, Almeida AP de, Guizellini GM, Sampaio GR, Torres EAF da S. Quantification of Polycyclic Aromatic Hydrocarbons in Commonly Consumed Salami in Brazil [Internet]. Food Analytical Methods. 2022 ;[11].[citado 2024 maio 08 ] Available from: https://doi.org/10.1007/s12161-022-02414-z
Vancouver
Silva SA da, Rossi GZ de, Ossugui MM, Almeida AP de, Guizellini GM, Sampaio GR, Torres EAF da S. Quantification of Polycyclic Aromatic Hydrocarbons in Commonly Consumed Salami in Brazil [Internet]. Food Analytical Methods. 2022 ;[11].[citado 2024 maio 08 ] Available from: https://doi.org/10.1007/s12161-022-02414-z
Artigo de periodico
Effect of guarana seed powder on cholesterol absorption in vitro and in Caco-2 cells (2022)
Figueira, Marcela de Souza ; Soares, Maiara Jurema; Soares Freitas, Rosana Aparecida Manólio; Sampaio, Geni Rodrigues ; Pinaffi-Langley, Ana Clara da Costa; Santos, Orquídea Vasconcelos dos ; Camargo, Adriano Costa de ; Rogero, Marcelo Macedo ; Torres, Elizabeth Aparecida Ferraz da Silva
Source: Food Research International. Unidades: FSP, FMRP, FFLCH
Subjects: GUARANÁ, CULTURA DE CÉLULAS, COLESTEROL, HIPERCOLESTEROLEMIA, POLIFENÓIS
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FIGUEIRA, Marcela de Souza et al. Effect of guarana seed powder on cholesterol absorption in vitro and in Caco-2 cells. Food Research International, v. 162, p. art. 111968 [9], 2022Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2022.111968. Acesso em: 08 maio 2024.
APA
Figueira, M. de S., Soares, M. J., Soares Freitas, R. A. M., Sampaio, G. R., Pinaffi-Langley, A. C. da C., Santos, O. V. dos, et al. (2022). Effect of guarana seed powder on cholesterol absorption in vitro and in Caco-2 cells. Food Research International, 162, art. 111968 [9]. doi:10.1016/j.foodres.2022.111968
NLM
Figueira M de S, Soares MJ, Soares Freitas RAM, Sampaio GR, Pinaffi-Langley AC da C, Santos OV dos, Camargo AC de, Rogero MM, Torres EAF da S. Effect of guarana seed powder on cholesterol absorption in vitro and in Caco-2 cells [Internet]. Food Research International. 2022 ;162 art. 111968 [9].[citado 2024 maio 08 ] Available from: https://doi.org/10.1016/j.foodres.2022.111968
Vancouver
Figueira M de S, Soares MJ, Soares Freitas RAM, Sampaio GR, Pinaffi-Langley AC da C, Santos OV dos, Camargo AC de, Rogero MM, Torres EAF da S. Effect of guarana seed powder on cholesterol absorption in vitro and in Caco-2 cells [Internet]. Food Research International. 2022 ;162 art. 111968 [9].[citado 2024 maio 08 ] Available from: https://doi.org/10.1016/j.foodres.2022.111968
Artigo de periodico
Vitamin C and Phenolic Antioxidants of Jua (Ziziphus joazeiro M.) Pulp: a rich underexplored Brazilian source of ellagic acid recovered by aqueous ultrasound-assisted extraction (2022)
Rocha, Thaís Silva da; Lima, Alessandro de; Silva, Jurandyr Gomes; Sampaio, Geni Rodrigues ; Freitas, Rosana Aparecida Manólio Soares ; Danielski, Renan; Camargo, Adriano Costa de ; Shahidi, Fereidoon ; Torres, Elizabeth Aparecida Ferraz da Silva
Source: Molecules. Unidade: FSP
Subjects: VITAMINA C, ANTIOXIDANTES, POLIFENÓIS, FRUTAS, BRASIL
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ROCHA, Thaís Silva da et al. Vitamin C and Phenolic Antioxidants of Jua (Ziziphus joazeiro M.) Pulp: a rich underexplored Brazilian source of ellagic acid recovered by aqueous ultrasound-assisted extraction. Molecules, v. 27, n. 3, p. art. 627 [10], 2022Tradução . . Disponível em: https://doi.org/10.3390/molecules27030627. Acesso em: 08 maio 2024.
APA
Rocha, T. S. da, Lima, A. de, Silva, J. G., Sampaio, G. R., Freitas, R. A. M. S., Danielski, R., et al. (2022). Vitamin C and Phenolic Antioxidants of Jua (Ziziphus joazeiro M.) Pulp: a rich underexplored Brazilian source of ellagic acid recovered by aqueous ultrasound-assisted extraction. Molecules, 27( 3), art. 627 [10]. doi:10.3390/molecules27030627
NLM
Rocha TS da, Lima A de, Silva JG, Sampaio GR, Freitas RAMS, Danielski R, Camargo AC de, Shahidi F, Torres EAF da S. Vitamin C and Phenolic Antioxidants of Jua (Ziziphus joazeiro M.) Pulp: a rich underexplored Brazilian source of ellagic acid recovered by aqueous ultrasound-assisted extraction [Internet]. Molecules. 2022 ;27( 3): art. 627 [10].[citado 2024 maio 08 ] Available from: https://doi.org/10.3390/molecules27030627
Vancouver
Rocha TS da, Lima A de, Silva JG, Sampaio GR, Freitas RAMS, Danielski R, Camargo AC de, Shahidi F, Torres EAF da S. Vitamin C and Phenolic Antioxidants of Jua (Ziziphus joazeiro M.) Pulp: a rich underexplored Brazilian source of ellagic acid recovered by aqueous ultrasound-assisted extraction [Internet]. Molecules. 2022 ;27( 3): art. 627 [10].[citado 2024 maio 08 ] Available from: https://doi.org/10.3390/molecules27030627
Artigo de periodico
Health at Every Size®-Based Interventions May Improve Cardiometabolic Risk and Quality of Life Even in the Absence of Weight Loss: An Ancillary, Exploratory Analysis of the Health and Wellness in Obesity Study (2022)
Ulian, Mariana Dimitrov ; Aburad, Luiz ; Vessoni, André Teixeira ; Unsain, Ramiro Fernandez ; Rogero, Marcelo Macedo ; Sampaio, Geni Rodrigues ; Gualano, Bruno ; Scagliusi, Fernanda Baeza ; Pinto Ana Jéssica ; Sato, Priscila de Morais ; Benatti, Fabiana B ; Campos-Ferraz, Patrícia Lopes de ; Coelho, Desire ; Roble, Odilon J ; Sabatini, Fernanda ; Perez, Isabel
Source: Frontiers in Nutrition. Unidade: FSP
Subjects: OBESIDADE, MODO DE VIDA, ATIVIDADE FÍSICA, DOENÇAS CARDIOVASCULARES, PESOS E MEDIDAS CORPORAIS
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ABNT
ULIAN, Mariana Dimitrov et al. Health at Every Size®-Based Interventions May Improve Cardiometabolic Risk and Quality of Life Even in the Absence of Weight Loss: An Ancillary, Exploratory Analysis of the Health and Wellness in Obesity Study. Frontiers in Nutrition, v. 9, p. art. 598920 [7], 2022Tradução . . Disponível em: https://doi.org/10.3389/fnut.2022.598920. Acesso em: 08 maio 2024.
APA
Ulian, M. D., Aburad, L., Vessoni, A. T., Unsain, R. F., Rogero, M. M., Sampaio, G. R., et al. (2022). Health at Every Size®-Based Interventions May Improve Cardiometabolic Risk and Quality of Life Even in the Absence of Weight Loss: An Ancillary, Exploratory Analysis of the Health and Wellness in Obesity Study. Frontiers in Nutrition, 9, art. 598920 [7]. doi:10.3389/fnut.2022.598920
NLM
Ulian MD, Aburad L, Vessoni AT, Unsain RF, Rogero MM, Sampaio GR, Gualano B, Scagliusi FB, Pinto Ana Jéssica, Sato P de M, Benatti FB, Campos-Ferraz PL de, Coelho D, Roble OJ, Sabatini F, Perez I. Health at Every Size®-Based Interventions May Improve Cardiometabolic Risk and Quality of Life Even in the Absence of Weight Loss: An Ancillary, Exploratory Analysis of the Health and Wellness in Obesity Study [Internet]. Frontiers in Nutrition. 2022 ;9 art. 598920 [7].[citado 2024 maio 08 ] Available from: https://doi.org/10.3389/fnut.2022.598920
Vancouver
Ulian MD, Aburad L, Vessoni AT, Unsain RF, Rogero MM, Sampaio GR, Gualano B, Scagliusi FB, Pinto Ana Jéssica, Sato P de M, Benatti FB, Campos-Ferraz PL de, Coelho D, Roble OJ, Sabatini F, Perez I. Health at Every Size®-Based Interventions May Improve Cardiometabolic Risk and Quality of Life Even in the Absence of Weight Loss: An Ancillary, Exploratory Analysis of the Health and Wellness in Obesity Study [Internet]. Frontiers in Nutrition. 2022 ;9 art. 598920 [7].[citado 2024 maio 08 ] Available from: https://doi.org/10.3389/fnut.2022.598920
Artigo de periodico
Coffee simulated inhibition of pancreatic lipase and antioxidant activities: Effect of milk and decaffeination (2022)
Soares, Maiara Jurema; Figueira, Marcela de Souza ; Sampaio, Geni Rodrigues ; Soares Freitas, Rosana Aparecida Manólio; Pinaffi-Langley, Ana Clara da Costa; Torres, Elizabeth Aparecida Ferraz da Silva
Source: Food Research International. Unidade: FSP
Subjects: CAFÉ, CAFEÍNA, ÁCIDO FÓLICO, ANTIOXIDANTES, LIPASE, LEITE
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ABNT
SOARES, Maiara Jurema et al. Coffee simulated inhibition of pancreatic lipase and antioxidant activities: Effect of milk and decaffeination. Food Research International, v. 160, p. art. 111730 [9], 2022Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2022.111730. Acesso em: 08 maio 2024.
APA
Soares, M. J., Figueira, M. de S., Sampaio, G. R., Soares Freitas, R. A. M., Pinaffi-Langley, A. C. da C., & Torres, E. A. F. da S. (2022). Coffee simulated inhibition of pancreatic lipase and antioxidant activities: Effect of milk and decaffeination. Food Research International, 160, art. 111730 [9]. doi:10.1016/j.foodres.2022.111730
NLM
Soares MJ, Figueira M de S, Sampaio GR, Soares Freitas RAM, Pinaffi-Langley AC da C, Torres EAF da S. Coffee simulated inhibition of pancreatic lipase and antioxidant activities: Effect of milk and decaffeination [Internet]. Food Research International. 2022 ;160 art. 111730 [9].[citado 2024 maio 08 ] Available from: https://doi.org/10.1016/j.foodres.2022.111730
Vancouver
Soares MJ, Figueira M de S, Sampaio GR, Soares Freitas RAM, Pinaffi-Langley AC da C, Torres EAF da S. Coffee simulated inhibition of pancreatic lipase and antioxidant activities: Effect of milk and decaffeination [Internet]. Food Research International. 2022 ;160 art. 111730 [9].[citado 2024 maio 08 ] Available from: https://doi.org/10.1016/j.foodres.2022.111730
Artigo de periodico
Bioactive compounds of parsley (Petroselinum crispum), chives (Allium schoenoprasum L) and their mixture (Brazilian cheiro-verde) as promising antioxidant and anti-cholesterol oxidation agents in a food system (2022)
Ferreira, Fernanda Silva; Saldanha, Tatiana; Oliveira, Vanessa Sales de; Chávez, Davy William Hidalgo; Chaves, Douglas Siqueira; Riger, Cristiano Jorge; Sawaya, Alexandra Christine Helena Frankland ; Guizellini, Gloria Maria ; Sampaio, Geni Rodrigues ; Torres, Elizabeth Aparecida Ferraz da Silva
Source: Food Research International. Unidade: FSP
Subjects: SALSA (PLANTA), CEBOLINHA, ANTIOXIDANTES, FITOQUÍMICA, ALIMENTAÇÃO
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ABNT
FERREIRA, Fernanda Silva et al. Bioactive compounds of parsley (Petroselinum crispum), chives (Allium schoenoprasum L) and their mixture (Brazilian cheiro-verde) as promising antioxidant and anti-cholesterol oxidation agents in a food system. Food Research International, v. 151, p. art. 110864 [12], 2022Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2021.110864. Acesso em: 08 maio 2024.
APA
Ferreira, F. S., Saldanha, T., Oliveira, V. S. de, Chávez, D. W. H., Chaves, D. S., Riger, C. J., et al. (2022). Bioactive compounds of parsley (Petroselinum crispum), chives (Allium schoenoprasum L) and their mixture (Brazilian cheiro-verde) as promising antioxidant and anti-cholesterol oxidation agents in a food system. Food Research International, 151, art. 110864 [12]. doi:10.1016/j.foodres.2021.110864
NLM
Ferreira FS, Saldanha T, Oliveira VS de, Chávez DWH, Chaves DS, Riger CJ, Sawaya ACHF, Guizellini GM, Sampaio GR, Torres EAF da S. Bioactive compounds of parsley (Petroselinum crispum), chives (Allium schoenoprasum L) and their mixture (Brazilian cheiro-verde) as promising antioxidant and anti-cholesterol oxidation agents in a food system [Internet]. Food Research International. 2022 ;151 art. 110864 [12].[citado 2024 maio 08 ] Available from: https://doi.org/10.1016/j.foodres.2021.110864
Vancouver
Ferreira FS, Saldanha T, Oliveira VS de, Chávez DWH, Chaves DS, Riger CJ, Sawaya ACHF, Guizellini GM, Sampaio GR, Torres EAF da S. Bioactive compounds of parsley (Petroselinum crispum), chives (Allium schoenoprasum L) and their mixture (Brazilian cheiro-verde) as promising antioxidant and anti-cholesterol oxidation agents in a food system [Internet]. Food Research International. 2022 ;151 art. 110864 [12].[citado 2024 maio 08 ] Available from: https://doi.org/10.1016/j.foodres.2021.110864
Artigo de periodico
Parsley (Petroselinum crispum Mill.): a source of bioactive compounds as a domestic strategy to minimize cholesterol oxidation during the thermal preparation of omelets (2022)
Oliveira, Vanessa Sales de; Chávez, Davy William Hidalgo; Paiva, Paula Renata Felipe; Gamallo, Ormindo Domingues; Castro, Rosane Nora; Sawaya, Alexandra Christine Helena Frankland S ; Sampaio, Geni Rodrigues ; Torres, Elizabeth Aparecida Ferraz da Silva ; Saldanha, Tatiana
Source: Food Research International. Unidade: FSP
Subjects: CULINÁRIA, SALSA (PLANTA), FITOQUÍMICA, ANTIOXIDANTES, LIPÍDEOS, COLESTEROL, OVO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
OLIVEIRA, Vanessa Sales de et al. Parsley (Petroselinum crispum Mill.): a source of bioactive compounds as a domestic strategy to minimize cholesterol oxidation during the thermal preparation of omelets. Food Research International, v. 156, p. art. 111199 [12], 2022Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2022.111199. Acesso em: 08 maio 2024.
APA
Oliveira, V. S. de, Chávez, D. W. H., Paiva, P. R. F., Gamallo, O. D., Castro, R. N., Sawaya, A. C. H. F. S., et al. (2022). Parsley (Petroselinum crispum Mill.): a source of bioactive compounds as a domestic strategy to minimize cholesterol oxidation during the thermal preparation of omelets. Food Research International, 156, art. 111199 [12]. doi:10.1016/j.foodres.2022.111199
NLM
Oliveira VS de, Chávez DWH, Paiva PRF, Gamallo OD, Castro RN, Sawaya ACHFS, Sampaio GR, Torres EAF da S, Saldanha T. Parsley (Petroselinum crispum Mill.): a source of bioactive compounds as a domestic strategy to minimize cholesterol oxidation during the thermal preparation of omelets [Internet]. Food Research International. 2022 ;156 art. 111199 [12].[citado 2024 maio 08 ] Available from: https://doi.org/10.1016/j.foodres.2022.111199
Vancouver
Oliveira VS de, Chávez DWH, Paiva PRF, Gamallo OD, Castro RN, Sawaya ACHFS, Sampaio GR, Torres EAF da S, Saldanha T. Parsley (Petroselinum crispum Mill.): a source of bioactive compounds as a domestic strategy to minimize cholesterol oxidation during the thermal preparation of omelets [Internet]. Food Research International. 2022 ;156 art. 111199 [12].[citado 2024 maio 08 ] Available from: https://doi.org/10.1016/j.foodres.2022.111199
Artigo de periodico
Biquinho pepper (Capsium chinense): Bioactive compounds, in vivo and in vitro antioxidant capacities and anti-cholesterol oxidation kinetics in fish balls during frozen storage (2022)
Mariano, Bárbara Jardim; Torres, Elizabeth Aparecida Ferraz da Silva ; Saldanha, Tatiana; Oliveira, Vanessa Sales de; Chávez, Davy William Hidalgo; Castro, Rosane Nora; Riger, Cristiano Jorge; Mendes, Jéssica Sodré; Souza, Marcelo da Costa; Sawaya, Alexandra Christine Helena Frankland ; Sampaio, Geni Rodrigues
Source: Food Bioscience. Unidades: FSP, FCF
Subjects: ANTIOXIDANTES, ÁCIDOS GRAXOS NÃO SATURADOS, PIMENTA, CONGELAMENTO, COLESTEROL
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
MARIANO, Bárbara Jardim et al. Biquinho pepper (Capsium chinense): Bioactive compounds, in vivo and in vitro antioxidant capacities and anti-cholesterol oxidation kinetics in fish balls during frozen storage. Food Bioscience, v. 47, p. art. 101647 [12], 2022Tradução . . Disponível em: https://doi.org/10.1016/j.jfbio.2022/101647. Acesso em: 08 maio 2024.
APA
Mariano, B. J., Torres, E. A. F. da S., Saldanha, T., Oliveira, V. S. de, Chávez, D. W. H., Castro, R. N., et al. (2022). Biquinho pepper (Capsium chinense): Bioactive compounds, in vivo and in vitro antioxidant capacities and anti-cholesterol oxidation kinetics in fish balls during frozen storage. Food Bioscience, 47, art. 101647 [12]. doi:10.1016/j.jfbio.2022/101647
NLM
Mariano BJ, Torres EAF da S, Saldanha T, Oliveira VS de, Chávez DWH, Castro RN, Riger CJ, Mendes JS, Souza M da C, Sawaya ACHF, Sampaio GR. Biquinho pepper (Capsium chinense): Bioactive compounds, in vivo and in vitro antioxidant capacities and anti-cholesterol oxidation kinetics in fish balls during frozen storage [Internet]. Food Bioscience. 2022 ;47 art. 101647 [12].[citado 2024 maio 08 ] Available from: https://doi.org/10.1016/j.jfbio.2022/101647
Vancouver
Mariano BJ, Torres EAF da S, Saldanha T, Oliveira VS de, Chávez DWH, Castro RN, Riger CJ, Mendes JS, Souza M da C, Sawaya ACHF, Sampaio GR. Biquinho pepper (Capsium chinense): Bioactive compounds, in vivo and in vitro antioxidant capacities and anti-cholesterol oxidation kinetics in fish balls during frozen storage [Internet]. Food Bioscience. 2022 ;47 art. 101647 [12].[citado 2024 maio 08 ] Available from: https://doi.org/10.1016/j.jfbio.2022/101647
Artigo de periodico
Regular and decaffeinated espresso coffee capsules: Unravelling the bioaccessibility of phenolic compounds and their antioxidant properties in milk model system upon in vitro digestion (2021)
Soares, Maiara Jurema; Sampaio, Geni Rodrigues ; Guizellini, Gloria Maria; Figueira, Marcela Souza ; Pinaffi, Ana Clara da Costa ; Freitas, Rosana Aparecida Manólio Soares ; Shahidi, Fereidoon ; Camargo, Adriano Costa de ; Torres, Elizabeth Aparecida Ferraz da Silva
Source: Lwt-food science and technology. Unidade: FSP
Subjects: CAFÉ, LEITE, CAFEÍNA, COMPOSTOS FENÓLICOS, ANTIOXIDANTES
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SOARES, Maiara Jurema et al. Regular and decaffeinated espresso coffee capsules: Unravelling the bioaccessibility of phenolic compounds and their antioxidant properties in milk model system upon in vitro digestion. Lwt-food science and technology, v. 135, p. art. 110255 [5], 2021Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2020.110255. Acesso em: 08 maio 2024.
APA
Soares, M. J., Sampaio, G. R., Guizellini, G. M., Figueira, M. S., Pinaffi, A. C. da C., Freitas, R. A. M. S., et al. (2021). Regular and decaffeinated espresso coffee capsules: Unravelling the bioaccessibility of phenolic compounds and their antioxidant properties in milk model system upon in vitro digestion. Lwt-food science and technology, 135, art. 110255 [5]. doi:10.1016/j.lwt.2020.110255
NLM
Soares MJ, Sampaio GR, Guizellini GM, Figueira MS, Pinaffi AC da C, Freitas RAMS, Shahidi F, Camargo AC de, Torres EAF da S. Regular and decaffeinated espresso coffee capsules: Unravelling the bioaccessibility of phenolic compounds and their antioxidant properties in milk model system upon in vitro digestion [Internet]. Lwt-food science and technology. 2021 ;135 art. 110255 [5].[citado 2024 maio 08 ] Available from: https://doi.org/10.1016/j.lwt.2020.110255
Vancouver
Soares MJ, Sampaio GR, Guizellini GM, Figueira MS, Pinaffi AC da C, Freitas RAMS, Shahidi F, Camargo AC de, Torres EAF da S. Regular and decaffeinated espresso coffee capsules: Unravelling the bioaccessibility of phenolic compounds and their antioxidant properties in milk model system upon in vitro digestion [Internet]. Lwt-food science and technology. 2021 ;135 art. 110255 [5].[citado 2024 maio 08 ] Available from: https://doi.org/10.1016/j.lwt.2020.110255
Artigo de periodico
Effects of extra virgin olive oil and pecan nuts on plasma fatty acids in patients with stable coronary artery disease (2021)
Araújo, Aline Ramos de; Sampaio, Geni Rodrigues ; Silva, Lucas Ribeiro da; Portal, Vera Lúcia; Markoski, Melissa Medeiros; Quadros, Alexandre Schaan de; Rogero, Marcelo Macedo ; Torres, Elizabeth Aparecida Ferraz da Silva ; Marcadenti, Aline
Source: Nutrition. Unidade: FSP
Subjects: DOENÇAS CARDIOVASCULARES, DIETA COM RESTRIÇÃO DE GORDURAS, AZEITE, NOZES, ÁCIDOS GRAXOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
ARAÚJO, Aline Ramos de et al. Effects of extra virgin olive oil and pecan nuts on plasma fatty acids in patients with stable coronary artery disease. Nutrition, p. art. 111411 [34], 2021Tradução . . Disponível em: https://doi.org/10.1016/j.nut.2021.111411. Acesso em: 08 maio 2024.
APA
Araújo, A. R. de, Sampaio, G. R., Silva, L. R. da, Portal, V. L., Markoski, M. M., Quadros, A. S. de, et al. (2021). Effects of extra virgin olive oil and pecan nuts on plasma fatty acids in patients with stable coronary artery disease. Nutrition, art. 111411 [34]. doi:10.1016/j.nut.2021.111411
NLM
Araújo AR de, Sampaio GR, Silva LR da, Portal VL, Markoski MM, Quadros AS de, Rogero MM, Torres EAF da S, Marcadenti A. Effects of extra virgin olive oil and pecan nuts on plasma fatty acids in patients with stable coronary artery disease [Internet]. Nutrition. 2021 ;art. 111411 [34].[citado 2024 maio 08 ] Available from: https://doi.org/10.1016/j.nut.2021.111411
Vancouver
Araújo AR de, Sampaio GR, Silva LR da, Portal VL, Markoski MM, Quadros AS de, Rogero MM, Torres EAF da S, Marcadenti A. Effects of extra virgin olive oil and pecan nuts on plasma fatty acids in patients with stable coronary artery disease [Internet]. Nutrition. 2021 ;art. 111411 [34].[citado 2024 maio 08 ] Available from: https://doi.org/10.1016/j.nut.2021.111411
Artigo de periodico
Effects of a Brazilian cardioprotective diet and nuts on cardiometabolic parameters after myocardial infarction: study protocol for a randomized controlled clinical trial (2021)
Marcadenti, Aline ; Weber, Bernardete; Ferreira, Angela Cristine Bersch; Machado, Rachel Helena Vieira; Torreglosa, Camila Ragne; Lara, Enilda Maria de Sousa ; Silva, Lucas Ribeiro da; Santos, Renato Hideo Nakagawa; Miyada, Debora Harumi Kodama; Sady, Erica Regina Ribeiro; Costa, Rosana Perim; Piegas, Leopoldo; Silva, Erlon Oliveira de Abreu; Quadros, Alexandre Schaan de; Weschenfelder, Camila ; Santos, Júlia Lorenzon dos; Souza, Gabriela Corrêa; Parahiba, Suena Medeiros; Fayh, Ana Paula Trussardi; Bezerra, Danielle Soares; Purgatto, Eduardo ; Rogero, Marcelo Macedo ; Sampaio, Geni Rodrigues ; Torres, Elizabeth Aparecida Ferraz da Silva ; Duarte, Graziela Biude Silva ; Cavalcanti, Alexandre Biasi
Source: Trials. Unidades: FCF, FSP
Subjects: NOZES, ENSAIO CLÍNICO, INFARTO DO MIOCÁRDIO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
MARCADENTI, Aline et al. Effects of a Brazilian cardioprotective diet and nuts on cardiometabolic parameters after myocardial infarction: study protocol for a randomized controlled clinical trial. Trials, v. 22, p. 1-16 art. 582, 2021Tradução . . Disponível em: https://doi.org/10.1186/s13063-021-05494-0. Acesso em: 08 maio 2024.
APA
Marcadenti, A., Weber, B., Ferreira, A. C. B., Machado, R. H. V., Torreglosa, C. R., Lara, E. M. de S., et al. (2021). Effects of a Brazilian cardioprotective diet and nuts on cardiometabolic parameters after myocardial infarction: study protocol for a randomized controlled clinical trial. Trials, 22, 1-16 art. 582. doi:10.1186/s13063-021-05494-0
NLM
Marcadenti A, Weber B, Ferreira ACB, Machado RHV, Torreglosa CR, Lara EM de S, Silva LR da, Santos RHN, Miyada DHK, Sady ERR, Costa RP, Piegas L, Silva EO de A, Quadros AS de, Weschenfelder C, Santos JL dos, Souza GC, Parahiba SM, Fayh APT, Bezerra DS, Purgatto E, Rogero MM, Sampaio GR, Torres EAF da S, Duarte GBS, Cavalcanti AB. Effects of a Brazilian cardioprotective diet and nuts on cardiometabolic parameters after myocardial infarction: study protocol for a randomized controlled clinical trial [Internet]. Trials. 2021 ; 22 1-16 art. 582.[citado 2024 maio 08 ] Available from: https://doi.org/10.1186/s13063-021-05494-0
Vancouver
Marcadenti A, Weber B, Ferreira ACB, Machado RHV, Torreglosa CR, Lara EM de S, Silva LR da, Santos RHN, Miyada DHK, Sady ERR, Costa RP, Piegas L, Silva EO de A, Quadros AS de, Weschenfelder C, Santos JL dos, Souza GC, Parahiba SM, Fayh APT, Bezerra DS, Purgatto E, Rogero MM, Sampaio GR, Torres EAF da S, Duarte GBS, Cavalcanti AB. Effects of a Brazilian cardioprotective diet and nuts on cardiometabolic parameters after myocardial infarction: study protocol for a randomized controlled clinical trial [Internet]. Trials. 2021 ; 22 1-16 art. 582.[citado 2024 maio 08 ] Available from: https://doi.org/10.1186/s13063-021-05494-0
Artigo de periodico
Lipid profile and high contents of cholesterol oxidation products (COPs) in different commercial brands of canned tuna (2021)
Dantas, Natalie Marinho ; Oliveira, Vanessa Sales de; Sampaio, Geni Rodrigues ; Chrysostomo, Yane Sane Koppe; Chávez, Davy William Hidalgo; Gamallo, Ormindo Domingues; Sawaya, Alexandra Christine Helena Frankland; Torres, Elizabeth Aparecida Ferraz da Silva ; Saldanha, Tatiana
Source: Food Chemistry. Unidade: FSP
Subjects: ATUM, SALMOURA, ÓLEOS VEGETAIS, ÁCIDOS GRAXOS, COLESTEROL
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
DANTAS, Natalie Marinho et al. Lipid profile and high contents of cholesterol oxidation products (COPs) in different commercial brands of canned tuna. Food Chemistry, v. 352, p. art. 129334 [10], 2021Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2021.129334. Acesso em: 08 maio 2024.
APA
Dantas, N. M., Oliveira, V. S. de, Sampaio, G. R., Chrysostomo, Y. S. K., Chávez, D. W. H., Gamallo, O. D., et al. (2021). Lipid profile and high contents of cholesterol oxidation products (COPs) in different commercial brands of canned tuna. Food Chemistry, 352, art. 129334 [10]. doi:10.1016/j.foodchem.2021.129334
NLM
Dantas NM, Oliveira VS de, Sampaio GR, Chrysostomo YSK, Chávez DWH, Gamallo OD, Sawaya ACHF, Torres EAF da S, Saldanha T. Lipid profile and high contents of cholesterol oxidation products (COPs) in different commercial brands of canned tuna [Internet]. Food Chemistry. 2021 ;352 art. 129334 [10].[citado 2024 maio 08 ] Available from: https://doi.org/10.1016/j.foodchem.2021.129334
Vancouver
Dantas NM, Oliveira VS de, Sampaio GR, Chrysostomo YSK, Chávez DWH, Gamallo OD, Sawaya ACHF, Torres EAF da S, Saldanha T. Lipid profile and high contents of cholesterol oxidation products (COPs) in different commercial brands of canned tuna [Internet]. Food Chemistry. 2021 ;352 art. 129334 [10].[citado 2024 maio 08 ] Available from: https://doi.org/10.1016/j.foodchem.2021.129334
Artigo de periodico
Omega-3 Fatty Acids in Erythrocyte Membranes as Predictors of Lower Cardiovascular Risk in Adults without Previous Cardiovascular Events (2021)
Gonçalinho, Gustavo Henrique Ferreira ; Sampaio, Geni Rodrigues ; Freitas, Rosana Aparecida Manólio Soares ; Damasceno, Nágila Raquel Teixeira
Source: Nutrients. Unidades: FSP, FM
Subjects: ÁCIDOS GRAXOS OMEGA 3, DOENÇAS CARDIOVASCULARES, FATORES DE RISCO, BIOMARCADORES
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
GONÇALINHO, Gustavo Henrique Ferreira et al. Omega-3 Fatty Acids in Erythrocyte Membranes as Predictors of Lower Cardiovascular Risk in Adults without Previous Cardiovascular Events. Nutrients, v. 13, n. 6, p. art. 1919 [13], 2021Tradução . . Disponível em: https://doi.org/10.3390/nu13061919. Acesso em: 08 maio 2024.
APA
Gonçalinho, G. H. F., Sampaio, G. R., Freitas, R. A. M. S., & Damasceno, N. R. T. (2021). Omega-3 Fatty Acids in Erythrocyte Membranes as Predictors of Lower Cardiovascular Risk in Adults without Previous Cardiovascular Events. Nutrients, 13( 6), art. 1919 [13]. doi:10.3390/nu13061919
NLM
Gonçalinho GHF, Sampaio GR, Freitas RAMS, Damasceno NRT. Omega-3 Fatty Acids in Erythrocyte Membranes as Predictors of Lower Cardiovascular Risk in Adults without Previous Cardiovascular Events [Internet]. Nutrients. 2021 ;13( 6): art. 1919 [13].[citado 2024 maio 08 ] Available from: https://doi.org/10.3390/nu13061919
Vancouver
Gonçalinho GHF, Sampaio GR, Freitas RAMS, Damasceno NRT. Omega-3 Fatty Acids in Erythrocyte Membranes as Predictors of Lower Cardiovascular Risk in Adults without Previous Cardiovascular Events [Internet]. Nutrients. 2021 ;13( 6): art. 1919 [13].[citado 2024 maio 08 ] Available from: https://doi.org/10.3390/nu13061919
Artigo de periodico
Postprandial plasma lipidome responses to a high-fat meal among healthy women (2021)
Yoshinaga, Marcos Yukio ; Quintanilha, Bruna Jardim; Chaves Filho, Adriano de Britto ; Miyamoto, Sayuri ; Sampaio, Geni Rodrigues ; Rogero, Marcelo Macedo
Source: Journal of Nutritional Biochemistry. Unidades: IQ, FSP
Subjects: GORDURAS NA DIETA, LIPÍDEOS, LIPOPROTEÍNAS HDL, PLASMA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
YOSHINAGA, Marcos Yukio et al. Postprandial plasma lipidome responses to a high-fat meal among healthy women. Journal of Nutritional Biochemistry, v. 97, p. 1-10 art. 108809, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.jnutbio.2021.108809. Acesso em: 08 maio 2024.
APA
Yoshinaga, M. Y., Quintanilha, B. J., Chaves Filho, A. de B., Miyamoto, S., Sampaio, G. R., & Rogero, M. M. (2021). Postprandial plasma lipidome responses to a high-fat meal among healthy women. Journal of Nutritional Biochemistry, 97, 1-10 art. 108809. doi:10.1016/j.jnutbio.2021.108809
NLM
Yoshinaga MY, Quintanilha BJ, Chaves Filho A de B, Miyamoto S, Sampaio GR, Rogero MM. Postprandial plasma lipidome responses to a high-fat meal among healthy women [Internet]. Journal of Nutritional Biochemistry. 2021 ; 97 1-10 art. 108809.[citado 2024 maio 08 ] Available from: https://doi.org/10.1016/j.jnutbio.2021.108809
Vancouver
Yoshinaga MY, Quintanilha BJ, Chaves Filho A de B, Miyamoto S, Sampaio GR, Rogero MM. Postprandial plasma lipidome responses to a high-fat meal among healthy women [Internet]. Journal of Nutritional Biochemistry. 2021 ; 97 1-10 art. 108809.[citado 2024 maio 08 ] Available from: https://doi.org/10.1016/j.jnutbio.2021.108809

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