Optimization of oil oxidation by response surface methodology and the application of this model to evaluate antioxidants (2010)
- Autores:
- Autor USP: CASTRO, INAR ALVES DE - FCF
- Unidade: FCF
- Assuntos: OXIDAÇÃO; ANTIOXIDANTES (ATIVIDADE)
- Idioma: Inglês
- Imprenta:
- Fonte:
- Título do periódico: Brazilian Journal of Pharmaceutical Sciences
- ISSN: 1984-8250
- Volume/Número/Paginação/Ano: v. 46, suppl. 2, p. 27 res. FCF050, 2010
- Nome do evento: Science and Pharmaceutical Technology Meeting of the Pharmaceutical Sciences Faculty of the University of São Paulo
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ABNT
BRANCO, Gabriel Favalli e CASTRO, Inar Alves de. Optimization of oil oxidation by response surface methodology and the application of this model to evaluate antioxidants. Brazilian Journal of Pharmaceutical Sciences. São Paulo: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo. . Acesso em: 15 maio 2024. , 2010 -
APA
Branco, G. F., & Castro, I. A. de. (2010). Optimization of oil oxidation by response surface methodology and the application of this model to evaluate antioxidants. Brazilian Journal of Pharmaceutical Sciences. São Paulo: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo. -
NLM
Branco GF, Castro IA de. Optimization of oil oxidation by response surface methodology and the application of this model to evaluate antioxidants. Brazilian Journal of Pharmaceutical Sciences. 2010 ; 46 27 res. FCF050.[citado 2024 maio 15 ] -
Vancouver
Branco GF, Castro IA de. Optimization of oil oxidation by response surface methodology and the application of this model to evaluate antioxidants. Brazilian Journal of Pharmaceutical Sciences. 2010 ; 46 27 res. FCF050.[citado 2024 maio 15 ] - Effect of resveratrol or red wine on oxidative stress biomarkers associated with atherosclerosis in LDL-r-KO mice
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- Effect of long-term consumption of partially oxidized N6 fatty acids on atherosclerosis in ldlr-/- mice
- Oxidation products from omega-3 and omega-6 fatty acids during a simulated shelf life of edible oils
- Assessing the association between phenolic compounds and the antioxidant activity of Brazilian red wines using chemometrics
- Biomarkers of oxidative stress in humansand rats supplemented with eicosapentaenoic and docosahexaenoic fatty acids
- Functional properties of protein and polysaccharide mixtures for food application optimized by response surface methodology
- Free radical scavenger and antioxidant capacity correlation of tocopherol and trolox measured by three in vitro methodologies
- Avaliação da estabilidade de salsichas contendo uma mistura de proteínas de soja e pectina com alto grau de metoxilação como agente emulsificante
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