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)
- Authors:
- USP affiliated authors: TORRES, ELIZABETH APARECIDA FERRAZ DA SILVA - FSP ; SAMPAIO, GENI RODRIGUES - FSP ; SAWAYA, ALEXANDRA CHRISTINE HELENA FRANKLAND - FCF
- Unidades: FSP; FCF
- DOI: 10.1016/j.jfbio.2022/101647
- Subjects: ANTIOXIDANTES; ÁCIDOS GRAXOS NÃO SATURADOS; PIMENTA; CONGELAMENTO; COLESTEROL
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Source:
- Título: Food Bioscience
- ISSN: 2212-4292
- Volume/Número/Paginação/Ano: v.47, art. 101647 [12p.], 2022
- Este periódico é de acesso aberto
- Este artigo NÃO é de acesso aberto
-
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: 04 jan. 2026. -
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 2026 jan. 04 ] 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 2026 jan. 04 ] Available from: https://doi.org/10.1016/j.jfbio.2022/101647 - Dynamics of Polyunsaturated Fatty Acid Uptake in Plasma, Liver and Blood Leukocytes After Parenteral Infusion of Fish Oil Lipid Emulsion
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- Phytosterol oxides formation in corn oil samples after heating
- Effect of the supplementation of α – tocopherol and spices extracts in the chickens feed in the oxidative stability of the processed meat
- The impacts of pink pepper (Schinus terebinthifolius Raddi) on fatty acids and cholesterol oxides formation in canned sardines during thermal processing
- Polycyclic aromatic hydrocarbons content and fatty acids profile in coconut, safflower, evening primrose and linseed oils
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Informações sobre o DOI: 10.1016/j.jfbio.2022/101647 (Fonte: oaDOI API)
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