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Filtros : "MANCINI FILHO, JORGE" "Food Chemistry" Removido: "Zílio, Sérgio Carlos" Limpar

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  • Artigo de periodico

    Effect of antioxidant potential of tropical fruit juices on antioxidant enzyme profiles and lipid peroxidation in rats (2014)

    Pereira, Ana Carolina da Silva; Dionísio, Ana Paula; Wurlitzer, Nedio Jair; Alves, Ricardo Elesbão; Brito, Edy Souza de; Silva, Ana Mara de Oliveira e; Brasil, Isabella Montenegro; Mancini-Filho, Jorge

    Source: Food Chemistry. Unidade: FCF

    Subjects: FRUTAS TROPICAIS, ESTRESSE OXIDATIVO, SUPERÓXIDO DISMUTASE

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    • ABNT

      PEREIRA, Ana Carolina da Silva et al. Effect of antioxidant potential of tropical fruit juices on antioxidant enzyme profiles and lipid peroxidation in rats. Food Chemistry, v. 157, p. 179-185, 2014Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2014.01.090. Acesso em: 30 jun. 2024.

    • APA

      Pereira, A. C. da S., Dionísio, A. P., Wurlitzer, N. J., Alves, R. E., Brito, E. S. de, Silva, A. M. de O. e, et al. (2014). Effect of antioxidant potential of tropical fruit juices on antioxidant enzyme profiles and lipid peroxidation in rats. Food Chemistry, 157, 179-185. doi:10.1016/j.foodchem.2014.01.090

    • NLM

      Pereira AC da S, Dionísio AP, Wurlitzer NJ, Alves RE, Brito ES de, Silva AM de O e, Brasil IM, Mancini-Filho J. Effect of antioxidant potential of tropical fruit juices on antioxidant enzyme profiles and lipid peroxidation in rats [Internet]. Food Chemistry. 2014 ; 157 179-185.[citado 2024 jun. 30 ] Available from: https://doi.org/10.1016/j.foodchem.2014.01.090

    • Vancouver

      Pereira AC da S, Dionísio AP, Wurlitzer NJ, Alves RE, Brito ES de, Silva AM de O e, Brasil IM, Mancini-Filho J. Effect of antioxidant potential of tropical fruit juices on antioxidant enzyme profiles and lipid peroxidation in rats [Internet]. Food Chemistry. 2014 ; 157 179-185.[citado 2024 jun. 30 ] Available from: https://doi.org/10.1016/j.foodchem.2014.01.090

  • Artigo de periodico

    Lipid, fatty acid, protein, amino acid and ash contents in four Brazilian red algae species (2010)

    Gressler, Vanessa; Yokoya, Nair Sumie; Fujii, Mutue Toyota; Colepicolo, Pio ; Mancini-Filho, Jorge ; Torres, Rosângela Pavan; Pinto, Ernani

    Source: Food Chemistry. Unidades: IQ, FCF

    Subjects: PROTEÍNAS, ALGAS MARINHAS, ÁCIDOS GRAXOS, AMINOÁCIDOS

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    • ABNT

      GRESSLER, Vanessa et al. Lipid, fatty acid, protein, amino acid and ash contents in four Brazilian red algae species. Food Chemistry, v. 120, n. 2, p. 585-590, 2010Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2009.10.028. Acesso em: 30 jun. 2024.

    • APA

      Gressler, V., Yokoya, N. S., Fujii, M. T., Colepicolo, P., Mancini-Filho, J., Torres, R. P., & Pinto, E. (2010). Lipid, fatty acid, protein, amino acid and ash contents in four Brazilian red algae species. Food Chemistry, 120( 2), 585-590. doi:10.1016/j.foodchem.2009.10.028

    • NLM

      Gressler V, Yokoya NS, Fujii MT, Colepicolo P, Mancini-Filho J, Torres RP, Pinto E. Lipid, fatty acid, protein, amino acid and ash contents in four Brazilian red algae species [Internet]. Food Chemistry. 2010 ; 120( 2): 585-590.[citado 2024 jun. 30 ] Available from: https://doi.org/10.1016/j.foodchem.2009.10.028

    • Vancouver

      Gressler V, Yokoya NS, Fujii MT, Colepicolo P, Mancini-Filho J, Torres RP, Pinto E. Lipid, fatty acid, protein, amino acid and ash contents in four Brazilian red algae species [Internet]. Food Chemistry. 2010 ; 120( 2): 585-590.[citado 2024 jun. 30 ] Available from: https://doi.org/10.1016/j.foodchem.2009.10.028

  • Artigo de periodico

    Bioactive compounds and antioxidant capacities of 18 non-traditional tropical fruits from Brazil (2010)

    Rufino, Maria do Socorro M; Alves, Ricardo Elesbão; Brito, Edy S. de; Pérez Jiménez, Jara; Saura-Calixto, Fulgencio; Mancini-Filho, Jorge

    Source: Food Chemistry. Unidade: FCF

    Subjects: FRUTAS TROPICAIS, ANTIOXIDANTES, COMPOSTOS FENÓLICOS

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    • ABNT

      RUFINO, Maria do Socorro M et al. Bioactive compounds and antioxidant capacities of 18 non-traditional tropical fruits from Brazil. Food Chemistry, v. 121, n. 4, p. 996-1002, 2010Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2010.01.037. Acesso em: 30 jun. 2024.

    • APA

      Rufino, M. do S. M., Alves, R. E., Brito, E. S. de, Pérez Jiménez, J., Saura-Calixto, F., & Mancini-Filho, J. (2010). Bioactive compounds and antioxidant capacities of 18 non-traditional tropical fruits from Brazil. Food Chemistry, 121( 4), 996-1002. doi:10.1016/j.foodchem.2010.01.037

    • NLM

      Rufino M do SM, Alves RE, Brito ES de, Pérez Jiménez J, Saura-Calixto F, Mancini-Filho J. Bioactive compounds and antioxidant capacities of 18 non-traditional tropical fruits from Brazil [Internet]. Food Chemistry. 2010 ; 121( 4): 996-1002.[citado 2024 jun. 30 ] Available from: https://doi.org/10.1016/j.foodchem.2010.01.037

    • Vancouver

      Rufino M do SM, Alves RE, Brito ES de, Pérez Jiménez J, Saura-Calixto F, Mancini-Filho J. Bioactive compounds and antioxidant capacities of 18 non-traditional tropical fruits from Brazil [Internet]. Food Chemistry. 2010 ; 121( 4): 996-1002.[citado 2024 jun. 30 ] Available from: https://doi.org/10.1016/j.foodchem.2010.01.037

  • Artigo de periodico

    Influence of the addition of antioxidants in vivo on the fatty acids composition of fish fillets (2000)

    Sant'ana, L S; Mancini-Filho, Jorge

    Source: Food Chemistry. Unidade: FCF

    Subjects: ANÁLISE DE ALIMENTOS, ADITIVOS ALIMENTARES, ANTIOXIDANTES, ÁCIDOS GRAXOS

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      SANT'ANA, L S e MANCINI-FILHO, Jorge. Influence of the addition of antioxidants in vivo on the fatty acids composition of fish fillets. Food Chemistry, v. 68, n. 2, p. 175-178, 2000Tradução . . Disponível em: http://probe.usp.br/cgi-bin/sciserv.pl?collection=journals&journal=03088146&issue=v68i0002&article=175_iotaoafacoff&form=pdf&file=file.pdf. Acesso em: 30 jun. 2024.

    • APA

      Sant'ana, L. S., & Mancini-Filho, J. (2000). Influence of the addition of antioxidants in vivo on the fatty acids composition of fish fillets. Food Chemistry, 68( 2), 175-178. Recuperado de http://probe.usp.br/cgi-bin/sciserv.pl?collection=journals&journal=03088146&issue=v68i0002&article=175_iotaoafacoff&form=pdf&file=file.pdf

    • NLM

      Sant'ana LS, Mancini-Filho J. Influence of the addition of antioxidants in vivo on the fatty acids composition of fish fillets [Internet]. Food Chemistry. 2000 ; 68( 2): 175-178.[citado 2024 jun. 30 ] Available from: http://probe.usp.br/cgi-bin/sciserv.pl?collection=journals&journal=03088146&issue=v68i0002&article=175_iotaoafacoff&form=pdf&file=file.pdf

    • Vancouver

      Sant'ana LS, Mancini-Filho J. Influence of the addition of antioxidants in vivo on the fatty acids composition of fish fillets [Internet]. Food Chemistry. 2000 ; 68( 2): 175-178.[citado 2024 jun. 30 ] Available from: http://probe.usp.br/cgi-bin/sciserv.pl?collection=journals&journal=03088146&issue=v68i0002&article=175_iotaoafacoff&form=pdf&file=file.pdf
  • 1

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