Nutrients and phenolic compounds in new Brazilian pigmented rice cultivars (2014)
- Authors:
- USP affiliated authors: BARROS, ROSA MARIA CERDEIRA - FCF ; MARQUEZ, URSULA MARIA LANFER - FCF
- Unidade: FCF
- Subjects: NUTRIENTES; COMPOSTOS FENÓLICOS
- Language: Inglês
- Imprenta:
- Publisher: Canadian Institute of Food Science and Technology (CIFST)
- Publisher place: Montreal
- Date published: 2014
- Source:
- Título: Book of Abstracts
- Conference titles: World Congress of Food Science and Technology & Expo
-
ABNT
MEZA, Silvia Leticia Rivero et al. Nutrients and phenolic compounds in new Brazilian pigmented rice cultivars. 2014, Anais.. Montreal: Canadian Institute of Food Science and Technology (CIFST), 2014. . Acesso em: 27 dez. 2025. -
APA
Meza, S. L. R., Massaretto, I. L., Sinnecker, P., Barros, R. M. C., Lanfer Marquez, U. M., & Noldin, J. A. (2014). Nutrients and phenolic compounds in new Brazilian pigmented rice cultivars. In Book of Abstracts. Montreal: Canadian Institute of Food Science and Technology (CIFST). -
NLM
Meza SLR, Massaretto IL, Sinnecker P, Barros RMC, Lanfer Marquez UM, Noldin JA. Nutrients and phenolic compounds in new Brazilian pigmented rice cultivars. Book of Abstracts. 2014 ;[citado 2025 dez. 27 ] -
Vancouver
Meza SLR, Massaretto IL, Sinnecker P, Barros RMC, Lanfer Marquez UM, Noldin JA. Nutrients and phenolic compounds in new Brazilian pigmented rice cultivars. Book of Abstracts. 2014 ;[citado 2025 dez. 27 ] - Effect of thermoplastic extrusion on phenolic compounds and antioxidant activity in pigmented rice
- Extração e análise dos compostos fenólicos totais e ácidos fenólicos em genótipos de arroz (Oryza sativa, L.) pigmentados e não pigmentados
- Efeito da Parboilização do arroz sobre o índice glicêmico in vitro
- Avaliação do metabolismo da clorofilina cúprica in vivo
- Antioxidant activity of chlorophylls and their derivatives
- Chemical composition of black and red pigmented (Oryza sativa, L.) and wild rice (Zizania aquatica, L)
- Análise da atividade antioxidante de extratos de arroz integral pelo método DPPH'PONTO'
- Chemical characterization of sodium copper chlorophyllin
- Impact of cooking on the levels of phenolic compounds and antioxidant activity in whole black, red and wild rice
- Aminoacidos sulforados em feijoes e nas suas fracoes proteicas isoladas
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