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Artigo de periodico
Operando electron paramagnetic resonance for elucidating the electron transfer mechanism of coenzymes (2019)
Ali, Mian Abdul; Hassan, Ayaz; Sedenho, Graziela Cristina ; Gonçalves, Renato Vitalino ; Cardoso, Daniel Rodrigues ; Crespilho, Frank Nelson
Source: Journal of Physical Chemistry C. Unidades: IFSC, IQSC, IEA
Assunto: RESSONÂNCIA PARAMAGNÉTICA ELETRÔNICA
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ABNT
ALI, Mian Abdul et al. Operando electron paramagnetic resonance for elucidating the electron transfer mechanism of coenzymes. Journal of Physical Chemistry C, v. 123, n. 26, p. 16058-16064, 2019Tradução . . Disponível em: https://doi.org/10.1021/acs.jpcc.9b01160. Acesso em: 28 set. 2024.
APA
Ali, M. A., Hassan, A., Sedenho, G. C., Gonçalves, R. V., Cardoso, D. R., & Crespilho, F. N. (2019). Operando electron paramagnetic resonance for elucidating the electron transfer mechanism of coenzymes. Journal of Physical Chemistry C, 123( 26), 16058-16064. doi:10.1021/acs.jpcc.9b01160
NLM
Ali MA, Hassan A, Sedenho GC, Gonçalves RV, Cardoso DR, Crespilho FN. Operando electron paramagnetic resonance for elucidating the electron transfer mechanism of coenzymes [Internet]. Journal of Physical Chemistry C. 2019 ; 123( 26): 16058-16064.[citado 2024 set. 28 ] Available from: https://doi.org/10.1021/acs.jpcc.9b01160
Vancouver
Ali MA, Hassan A, Sedenho GC, Gonçalves RV, Cardoso DR, Crespilho FN. Operando electron paramagnetic resonance for elucidating the electron transfer mechanism of coenzymes [Internet]. Journal of Physical Chemistry C. 2019 ; 123( 26): 16058-16064.[citado 2024 set. 28 ] Available from: https://doi.org/10.1021/acs.jpcc.9b01160
Artigo de periodico
Proton-coupled electron transfer promotes the reduction of ferrylmyoglobin by uric acid under physiological conditions (2017)
Zawadzki, Andressa de; Cardoso, Daniel Rodrigues ; Skibsted, Leif H
Source: RSC Advances. Unidade: IQSC
Assunto: ÁCIDO ÚRICO
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ABNT
ZAWADZKI, Andressa de e CARDOSO, Daniel Rodrigues e SKIBSTED, Leif H. Proton-coupled electron transfer promotes the reduction of ferrylmyoglobin by uric acid under physiological conditions. RSC Advances, v. 7, p. 17824-17831, 2017Tradução . . Disponível em: https://doi.org/10.1039/c6ra28314d. Acesso em: 28 set. 2024.
APA
Zawadzki, A. de, Cardoso, D. R., & Skibsted, L. H. (2017). Proton-coupled electron transfer promotes the reduction of ferrylmyoglobin by uric acid under physiological conditions. RSC Advances, 7, 17824-17831. doi:10.1039/c6ra28314d
NLM
Zawadzki A de, Cardoso DR, Skibsted LH. Proton-coupled electron transfer promotes the reduction of ferrylmyoglobin by uric acid under physiological conditions [Internet]. RSC Advances. 2017 ; 7 17824-17831.[citado 2024 set. 28 ] Available from: https://doi.org/10.1039/c6ra28314d
Vancouver
Zawadzki A de, Cardoso DR, Skibsted LH. Proton-coupled electron transfer promotes the reduction of ferrylmyoglobin by uric acid under physiological conditions [Internet]. RSC Advances. 2017 ; 7 17824-17831.[citado 2024 set. 28 ] Available from: https://doi.org/10.1039/c6ra28314d
Artigo de periodico
Mate extract as fedd additive for improvement of beef quality (2017)
Zawadzki, Andressa de ; Arrivetti, Leandro de Oliveira Rodrigues; Vidal, Marília P; Catai, Jonatan Ricardo ; Nassu, Renata T; Tullio, Rymer R; Berndt, Alexandre; Oliveira, Clayton R; Ferreira, Antonio Geraldo; Neves Junior, Luiz F; Colnago, Luiz Alberto; Skibsted, Leif Horsfelt ; Cardoso, Daniel Rodrigues
Source: Food Research International. Unidades: IQSC, ESALQ
Subjects: METABÓLITOS, ALIMENTAÇÃO ANIMAL
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ABNT
ZAWADZKI, Andressa de et al. Mate extract as fedd additive for improvement of beef quality. Food Research International, v. 99, p. 336-347, 2017Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2017.05.033. Acesso em: 28 set. 2024.
APA
Zawadzki, A. de, Arrivetti, L. de O. R., Vidal, M. P., Catai, J. R., Nassu, R. T., Tullio, R. R., et al. (2017). Mate extract as fedd additive for improvement of beef quality. Food Research International, 99, 336-347. doi:10.1016/j.foodres.2017.05.033
NLM
Zawadzki A de, Arrivetti L de OR, Vidal MP, Catai JR, Nassu RT, Tullio RR, Berndt A, Oliveira CR, Ferreira AG, Neves Junior LF, Colnago LA, Skibsted LH, Cardoso DR. Mate extract as fedd additive for improvement of beef quality [Internet]. Food Research International. 2017 ; 99 336-347.[citado 2024 set. 28 ] Available from: https://doi.org/10.1016/j.foodres.2017.05.033
Vancouver
Zawadzki A de, Arrivetti L de OR, Vidal MP, Catai JR, Nassu RT, Tullio RR, Berndt A, Oliveira CR, Ferreira AG, Neves Junior LF, Colnago LA, Skibsted LH, Cardoso DR. Mate extract as fedd additive for improvement of beef quality [Internet]. Food Research International. 2017 ; 99 336-347.[citado 2024 set. 28 ] Available from: https://doi.org/10.1016/j.foodres.2017.05.033
Artigo de periodico
Limited proteolysis of myoglobin opens channel in ferrochelatase-globin complex for iron to zinc transmetallation (2016)
Paganelli, Marcella Oliva; Grossi, Alberto B; Dores-Silva, Paulo Roberto das; Borges, Julio Cesar ; Cardoso, Daniel Rodrigues ; Skibsted, Leif H
Source: Food Chemistry. Unidade: IQSC
Subjects: PROCESSOS QUÍMICOS, ALIMENTOS
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ABNT
PAGANELLI, Marcella Oliva et al. Limited proteolysis of myoglobin opens channel in ferrochelatase-globin complex for iron to zinc transmetallation. Food Chemistry, v. 210, p. 491-499, 2016Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2016.04.109. Acesso em: 28 set. 2024.
APA
Paganelli, M. O., Grossi, A. B., Dores-Silva, P. R. das, Borges, J. C., Cardoso, D. R., & Skibsted, L. H. (2016). Limited proteolysis of myoglobin opens channel in ferrochelatase-globin complex for iron to zinc transmetallation. Food Chemistry, 210, 491-499. doi:10.1016/j.foodchem.2016.04.109
NLM
Paganelli MO, Grossi AB, Dores-Silva PR das, Borges JC, Cardoso DR, Skibsted LH. Limited proteolysis of myoglobin opens channel in ferrochelatase-globin complex for iron to zinc transmetallation [Internet]. Food Chemistry. 2016 ; 210 491-499.[citado 2024 set. 28 ] Available from: https://doi.org/10.1016/j.foodchem.2016.04.109
Vancouver
Paganelli MO, Grossi AB, Dores-Silva PR das, Borges JC, Cardoso DR, Skibsted LH. Limited proteolysis of myoglobin opens channel in ferrochelatase-globin complex for iron to zinc transmetallation [Internet]. Food Chemistry. 2016 ; 210 491-499.[citado 2024 set. 28 ] Available from: https://doi.org/10.1016/j.foodchem.2016.04.109
Artigo de periodico
New insight into the photophysics and reactivity of trigonal and tetrahedral arylboron compounds (2016)
Santos, Willy G; Pina, João; Burrows, Douglas H; Forbes, Malcolm D E; Cardoso, Daniel Rodrigues
Source: Photochemical & Photobiological Sciences. Unidade: IQSC
Assunto: FOTOQUÍMICA
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ABNT
SANTOS, Willy G et al. New insight into the photophysics and reactivity of trigonal and tetrahedral arylboron compounds. Photochemical & Photobiological Sciences, 2016Tradução . . Disponível em: https://doi.org/10.1039/C6PP00139F. Acesso em: 28 set. 2024.
APA
Santos, W. G., Pina, J., Burrows, D. H., Forbes, M. D. E., & Cardoso, D. R. (2016). New insight into the photophysics and reactivity of trigonal and tetrahedral arylboron compounds. Photochemical & Photobiological Sciences. doi:10.1039/C6PP00139F
NLM
Santos WG, Pina J, Burrows DH, Forbes MDE, Cardoso DR. New insight into the photophysics and reactivity of trigonal and tetrahedral arylboron compounds [Internet]. Photochemical & Photobiological Sciences. 2016 ;[citado 2024 set. 28 ] Available from: https://doi.org/10.1039/C6PP00139F
Vancouver
Santos WG, Pina J, Burrows DH, Forbes MDE, Cardoso DR. New insight into the photophysics and reactivity of trigonal and tetrahedral arylboron compounds [Internet]. Photochemical & Photobiological Sciences. 2016 ;[citado 2024 set. 28 ] Available from: https://doi.org/10.1039/C6PP00139F
Artigo de periodico
Isomerization of cholecalciferol through energy transfer as a protective mechanism against flavin-sensitized photooxidation (2015)
Scurachio, Regina Spricigo; Santos, Willy Glen dos; Nascimento, Eduardo Sanches Pereira do; Skibstede, Leif Horsfelt; Cardoso, Daniel Rodrigues
Source: Journal of Agricultural and Food Chemistry. Unidade: IQSC
Subjects: VITAMINA D, FOTOQUÍMICA
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ABNT
SCURACHIO, Regina Spricigo et al. Isomerization of cholecalciferol through energy transfer as a protective mechanism against flavin-sensitized photooxidation. Journal of Agricultural and Food Chemistry, v. 63, n. 18, p. 4629-4637, 2015Tradução . . Disponível em: https://doi.org/10.1021/jf505958c. Acesso em: 28 set. 2024.
APA
Scurachio, R. S., Santos, W. G. dos, Nascimento, E. S. P. do, Skibstede, L. H., & Cardoso, D. R. (2015). Isomerization of cholecalciferol through energy transfer as a protective mechanism against flavin-sensitized photooxidation. Journal of Agricultural and Food Chemistry, 63( 18), 4629-4637. doi:10.1021/jf505958c
NLM
Scurachio RS, Santos WG dos, Nascimento ESP do, Skibstede LH, Cardoso DR. Isomerization of cholecalciferol through energy transfer as a protective mechanism against flavin-sensitized photooxidation [Internet]. Journal of Agricultural and Food Chemistry. 2015 ; 63( 18):4629-4637.[citado 2024 set. 28 ] Available from: https://doi.org/10.1021/jf505958c
Vancouver
Scurachio RS, Santos WG dos, Nascimento ESP do, Skibstede LH, Cardoso DR. Isomerization of cholecalciferol through energy transfer as a protective mechanism against flavin-sensitized photooxidation [Internet]. Journal of Agricultural and Food Chemistry. 2015 ; 63( 18):4629-4637.[citado 2024 set. 28 ] Available from: https://doi.org/10.1021/jf505958c
Artigo de periodico
Quinolines by three-component reaction: synthesis and photophysical studies (2015)
Sale, Eric S.; Schneider, juliana M. F. M.; Santos, J. L.; Bortoluzzi, Adailton J.; Cardoso, Daniel Rodrigues ; Santos, Willy Glen dos; Merlo, Aloir A
Source: Journal of the Brazilian Chemical Society. Unidade: IQSC
Assunto: QUÍMICA
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ABNT
SALE, Eric S. et al. Quinolines by three-component reaction: synthesis and photophysical studies. Journal of the Brazilian Chemical Society, v. 26, n. 3, p. 562-571, 2015Tradução . . Disponível em: https://doi.org/10.5935/0103-5053.20150011. Acesso em: 28 set. 2024.
APA
Sale, E. S., Schneider, juliana M. F. M., Santos, J. L., Bortoluzzi, A. J., Cardoso, D. R., Santos, W. G. dos, & Merlo, A. A. (2015). Quinolines by three-component reaction: synthesis and photophysical studies. Journal of the Brazilian Chemical Society, 26( 3), 562-571. doi:10.5935/0103-5053.20150011
NLM
Sale ES, Schneider juliana MFM, Santos JL, Bortoluzzi AJ, Cardoso DR, Santos WG dos, Merlo AA. Quinolines by three-component reaction: synthesis and photophysical studies [Internet]. Journal of the Brazilian Chemical Society. 2015 ; 26( 3): 562-571.[citado 2024 set. 28 ] Available from: https://doi.org/10.5935/0103-5053.20150011
Vancouver
Sale ES, Schneider juliana MFM, Santos JL, Bortoluzzi AJ, Cardoso DR, Santos WG dos, Merlo AA. Quinolines by three-component reaction: synthesis and photophysical studies [Internet]. Journal of the Brazilian Chemical Society. 2015 ; 26( 3): 562-571.[citado 2024 set. 28 ] Available from: https://doi.org/10.5935/0103-5053.20150011
Artigo de periodico
Astaxanthin diferulate as a bifunctional antioxidant (2015)
Papa, Thiago Bueno Ruiz; Pinho, Vagner Dantas; Nascimento, Eduardo Sanches Pereira do; Santos, Willy Glen; Burtoloso, Antonio Carlos Bender ; Skibstede, Leif Horsfelt; Cardoso, Daniel Rodrigues
Source: Free Radical Research. Unidade: IQSC
Assunto: SÍNTESE ORGÂNICA
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ABNT
PAPA, Thiago Bueno Ruiz et al. Astaxanthin diferulate as a bifunctional antioxidant. Free Radical Research, v. 49, n. 1, p. 102-111, 2015Tradução . . Disponível em: https://doi.org/10.3109/10715762.2014.982112. Acesso em: 28 set. 2024.
APA
Papa, T. B. R., Pinho, V. D., Nascimento, E. S. P. do, Santos, W. G., Burtoloso, A. C. B., Skibstede, L. H., & Cardoso, D. R. (2015). Astaxanthin diferulate as a bifunctional antioxidant. Free Radical Research, 49( 1), 102-111. doi:10.3109/10715762.2014.982112
NLM
Papa TBR, Pinho VD, Nascimento ESP do, Santos WG, Burtoloso ACB, Skibstede LH, Cardoso DR. Astaxanthin diferulate as a bifunctional antioxidant [Internet]. Free Radical Research. 2015 ; 49( 1): 102-111.[citado 2024 set. 28 ] Available from: https://doi.org/10.3109/10715762.2014.982112
Vancouver
Papa TBR, Pinho VD, Nascimento ESP do, Santos WG, Burtoloso ACB, Skibstede LH, Cardoso DR. Astaxanthin diferulate as a bifunctional antioxidant [Internet]. Free Radical Research. 2015 ; 49( 1): 102-111.[citado 2024 set. 28 ] Available from: https://doi.org/10.3109/10715762.2014.982112
Artigo de periodico
Muscular pre-conditioning using light-emitting diode therapy (LEDT) for high-intensity exercise: a randomized double-blind placebo-controlled trial with a single elite runner (2015)
Ferraresi, Cleber; Beltrame, Thomas; Fabrizzi, Fernando; Nascimento, Eduardo Sanches do; Karsten, Marlus; Francisco, Cristina de Oliveira; Borghi-Silva, Audrey; Catai, Aparecida Maria; Cardoso, Daniel Rodrigues ; Ferreira, Antônio Gilberto; Hamblin, Michael R.; Bagnato, Vanderlei Salvador ; Parizotto, Nivaldo Antonio
Source: Physiotherapy Theory and Practice. Unidades: IQSC, IFSC
Assunto: QUÍMICA
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ABNT
FERRARESI, Cleber et al. Muscular pre-conditioning using light-emitting diode therapy (LEDT) for high-intensity exercise: a randomized double-blind placebo-controlled trial with a single elite runner. Physiotherapy Theory and Practice, v. 31, n. 5, p. 354-361, 2015Tradução . . Disponível em: https://doi.org/10.3109/09593985.2014.1003118. Acesso em: 28 set. 2024.
APA
Ferraresi, C., Beltrame, T., Fabrizzi, F., Nascimento, E. S. do, Karsten, M., Francisco, C. de O., et al. (2015). Muscular pre-conditioning using light-emitting diode therapy (LEDT) for high-intensity exercise: a randomized double-blind placebo-controlled trial with a single elite runner. Physiotherapy Theory and Practice, 31( 5), 354-361. doi:10.3109/09593985.2014.1003118
NLM
Ferraresi C, Beltrame T, Fabrizzi F, Nascimento ES do, Karsten M, Francisco C de O, Borghi-Silva A, Catai AM, Cardoso DR, Ferreira AG, Hamblin MR, Bagnato VS, Parizotto NA. Muscular pre-conditioning using light-emitting diode therapy (LEDT) for high-intensity exercise: a randomized double-blind placebo-controlled trial with a single elite runner [Internet]. Physiotherapy Theory and Practice. 2015 ;31( 5): 354-361.[citado 2024 set. 28 ] Available from: https://doi.org/10.3109/09593985.2014.1003118
Vancouver
Ferraresi C, Beltrame T, Fabrizzi F, Nascimento ES do, Karsten M, Francisco C de O, Borghi-Silva A, Catai AM, Cardoso DR, Ferreira AG, Hamblin MR, Bagnato VS, Parizotto NA. Muscular pre-conditioning using light-emitting diode therapy (LEDT) for high-intensity exercise: a randomized double-blind placebo-controlled trial with a single elite runner [Internet]. Physiotherapy Theory and Practice. 2015 ;31( 5): 354-361.[citado 2024 set. 28 ] Available from: https://doi.org/10.3109/09593985.2014.1003118
Artigo de periodico
Mechanism of Hop-derived terpenes oxidation in beer (2015)
Almeida, Natália Ellen Castilho de; Aguiar, Inara de; Cardoso, Daniel Rodrigues
Source: Journal of the Brazilian Chemical Society. Unidade: IQSC
Assunto: CERVEJA
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ABNT
ALMEIDA, Natália Ellen Castilho de e AGUIAR, Inara de e CARDOSO, Daniel Rodrigues. Mechanism of Hop-derived terpenes oxidation in beer. Journal of the Brazilian Chemical Society, v. 26, n. 11, p. 2362-2368, 2015Tradução . . Disponível em: https://doi.org/10.5953/0103-5053.20150231. Acesso em: 28 set. 2024.
APA
Almeida, N. E. C. de, Aguiar, I. de, & Cardoso, D. R. (2015). Mechanism of Hop-derived terpenes oxidation in beer. Journal of the Brazilian Chemical Society, 26( 11), 2362-2368. doi:10.5953/0103-5053.20150231
NLM
Almeida NEC de, Aguiar I de, Cardoso DR. Mechanism of Hop-derived terpenes oxidation in beer [Internet]. Journal of the Brazilian Chemical Society. 2015 ; 26( 11): 2362-2368.[citado 2024 set. 28 ] Available from: https://doi.org/10.5953/0103-5053.20150231
Vancouver
Almeida NEC de, Aguiar I de, Cardoso DR. Mechanism of Hop-derived terpenes oxidation in beer [Internet]. Journal of the Brazilian Chemical Society. 2015 ; 26( 11): 2362-2368.[citado 2024 set. 28 ] Available from: https://doi.org/10.5953/0103-5053.20150231
Artigo de periodico
DFT, spectroscopic, and photoproduct study of 2-aminoethyldiphenylborinate and tetraphenydiboroxane (2014)
Santos, Willy Glen; Cardoso, Daniel Rodrigues ; Arrivetti, Leandro de Oliveira Rodrigues; Cavalheiro, Carla Cristina Schmitt ; Neumann, Miguel Guillermo
Source: Journal of Organometallic Chemistry. Unidade: IQSC
Assunto: FOTOQUÍMICA
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ABNT
SANTOS, Willy Glen et al. DFT, spectroscopic, and photoproduct study of 2-aminoethyldiphenylborinate and tetraphenydiboroxane. Journal of Organometallic Chemistry, v. 755, p. 125-133, 2014Tradução . . Disponível em: https://doi.org/10.1016/j.jorganchem.2014.01.010. Acesso em: 28 set. 2024.
APA
Santos, W. G., Cardoso, D. R., Arrivetti, L. de O. R., Cavalheiro, C. C. S., & Neumann, M. G. (2014). DFT, spectroscopic, and photoproduct study of 2-aminoethyldiphenylborinate and tetraphenydiboroxane. Journal of Organometallic Chemistry, 755, 125-133. doi:10.1016/j.jorganchem.2014.01.010
NLM
Santos WG, Cardoso DR, Arrivetti L de OR, Cavalheiro CCS, Neumann MG. DFT, spectroscopic, and photoproduct study of 2-aminoethyldiphenylborinate and tetraphenydiboroxane [Internet]. Journal of Organometallic Chemistry. 2014 ; 755 125-133.[citado 2024 set. 28 ] Available from: https://doi.org/10.1016/j.jorganchem.2014.01.010
Vancouver
Santos WG, Cardoso DR, Arrivetti L de OR, Cavalheiro CCS, Neumann MG. DFT, spectroscopic, and photoproduct study of 2-aminoethyldiphenylborinate and tetraphenydiboroxane [Internet]. Journal of Organometallic Chemistry. 2014 ; 755 125-133.[citado 2024 set. 28 ] Available from: https://doi.org/10.1016/j.jorganchem.2014.01.010
Artigo de periodico
Reduction of ferrylmyoglobin by cysteine as affected by pH (2014)
Libardi, Silvia Helena; Pindstrup, Helene; Amigo, J. M.; Cardoso, Daniel Rodrigues ; Skibsted, Leif H
Source: RSC Advances: an international journal to further the chemical sciences. Unidade: IQSC
Assunto: CINÉTICA
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ABNT
LIBARDI, Silvia Helena et al. Reduction of ferrylmyoglobin by cysteine as affected by pH. RSC Advances: an international journal to further the chemical sciences, v. 1, p. 1-10, 2014Tradução . . Disponível em: http://pubs.acs.org/doi/pdf/10.1039/C4RA10562A. Acesso em: 28 set. 2024.
APA
Libardi, S. H., Pindstrup, H., Amigo, J. M., Cardoso, D. R., & Skibsted, L. H. (2014). Reduction of ferrylmyoglobin by cysteine as affected by pH. RSC Advances: an international journal to further the chemical sciences, 1, 1-10. doi:10.1039/C4RA10562A
NLM
Libardi SH, Pindstrup H, Amigo JM, Cardoso DR, Skibsted LH. Reduction of ferrylmyoglobin by cysteine as affected by pH [Internet]. RSC Advances: an international journal to further the chemical sciences. 2014 ; 1 1-10.[citado 2024 set. 28 ] Available from: http://pubs.acs.org/doi/pdf/10.1039/C4RA10562A
Vancouver
Libardi SH, Pindstrup H, Amigo JM, Cardoso DR, Skibsted LH. Reduction of ferrylmyoglobin by cysteine as affected by pH [Internet]. RSC Advances: an international journal to further the chemical sciences. 2014 ; 1 1-10.[citado 2024 set. 28 ] Available from: http://pubs.acs.org/doi/pdf/10.1039/C4RA10562A
Artigo de periodico
Proteolysis involvement in zinc–protoporphyrin IX formation during Parma ham maturation (2014)
Grossi, Alberto B.; Nascimento, Eduardo Sanches Pereira do; Cardoso, Daniel Rodrigues ; Skibstede, Leif H.
Source: Food Research International. Unidade: IQSC
Subjects: ALIMENTOS, BIOTECNOLOGIA
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ABNT
GROSSI, Alberto B. et al. Proteolysis involvement in zinc–protoporphyrin IX formation during Parma ham maturation. Food Research International, v. 56, p. 252-259, 2014Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2014.01.007. Acesso em: 28 set. 2024.
APA
Grossi, A. B., Nascimento, E. S. P. do, Cardoso, D. R., & Skibstede, L. H. (2014). Proteolysis involvement in zinc–protoporphyrin IX formation during Parma ham maturation. Food Research International, 56, 252-259. doi:10.1016/j.foodres.2014.01.007
NLM
Grossi AB, Nascimento ESP do, Cardoso DR, Skibstede LH. Proteolysis involvement in zinc–protoporphyrin IX formation during Parma ham maturation [Internet]. Food Research International. 2014 ; 56 252-259.[citado 2024 set. 28 ] Available from: https://doi.org/10.1016/j.foodres.2014.01.007
Vancouver
Grossi AB, Nascimento ESP do, Cardoso DR, Skibstede LH. Proteolysis involvement in zinc–protoporphyrin IX formation during Parma ham maturation [Internet]. Food Research International. 2014 ; 56 252-259.[citado 2024 set. 28 ] Available from: https://doi.org/10.1016/j.foodres.2014.01.007
Artigo de periodico
Multivariate analyses of UV-Vis absorption spectral data from cachaça wood extracts: a model to classify aged Brazilian cachaças according to the wood species used (2012)
Silva, Alexandre Ataide da; De Keukeleire, Denis; Cardoso, Daniel Rodrigues ; Franco, Douglas Wagner
Source: Analytical Methods. Unidade: IQSC
Assunto: BEBIDAS DESTILADAS
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ABNT
SILVA, Alexandre Ataide da et al. Multivariate analyses of UV-Vis absorption spectral data from cachaça wood extracts: a model to classify aged Brazilian cachaças according to the wood species used. Analytical Methods, v. 4, n. 3, p. 642-646, 2012Tradução . . Disponível em: https://doi.org/10.1039/C2AY05670D. Acesso em: 28 set. 2024.
APA
Silva, A. A. da, De Keukeleire, D., Cardoso, D. R., & Franco, D. W. (2012). Multivariate analyses of UV-Vis absorption spectral data from cachaça wood extracts: a model to classify aged Brazilian cachaças according to the wood species used. Analytical Methods, 4( 3), 642-646. doi:10.1039/C2AY05670D
NLM
Silva AA da, De Keukeleire D, Cardoso DR, Franco DW. Multivariate analyses of UV-Vis absorption spectral data from cachaça wood extracts: a model to classify aged Brazilian cachaças according to the wood species used [Internet]. Analytical Methods. 2012 ; 4( 3): 642-646.[citado 2024 set. 28 ] Available from: https://doi.org/10.1039/C2AY05670D
Vancouver
Silva AA da, De Keukeleire D, Cardoso DR, Franco DW. Multivariate analyses of UV-Vis absorption spectral data from cachaça wood extracts: a model to classify aged Brazilian cachaças according to the wood species used [Internet]. Analytical Methods. 2012 ; 4( 3): 642-646.[citado 2024 set. 28 ] Available from: https://doi.org/10.1039/C2AY05670D
Artigo de periodico
Reactivity of beer bitter acids toward the 1-hydroxyyethyl radical as probed by spin-trapping electro paramagnetic resonance (EPR) and electrospray ionization-tandem mass spectrometry (ESI-MS/MS) (2011)
Almeida, Natália Ellen Castilho de; Homem de Mello, Paula; De Keukeleire, Denis; Cardoso, Daniel Rodrigues
Source: Journal of Agricultural and Food Chemistry. Unidade: IQSC
Subjects: QUÍMICA INORGÂNICA, CERVEJA
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ABNT
ALMEIDA, Natália Ellen Castilho de et al. Reactivity of beer bitter acids toward the 1-hydroxyyethyl radical as probed by spin-trapping electro paramagnetic resonance (EPR) and electrospray ionization-tandem mass spectrometry (ESI-MS/MS). Journal of Agricultural and Food Chemistry, v. 59, n. 8, p. 4183-4191, 2011Tradução . . Disponível em: http://pubs.acs.org/doi/pdf/10.1021/jf104797d. Acesso em: 28 set. 2024.
APA
Almeida, N. E. C. de, Homem de Mello, P., De Keukeleire, D., & Cardoso, D. R. (2011). Reactivity of beer bitter acids toward the 1-hydroxyyethyl radical as probed by spin-trapping electro paramagnetic resonance (EPR) and electrospray ionization-tandem mass spectrometry (ESI-MS/MS). Journal of Agricultural and Food Chemistry, 59( 8), 4183-4191. doi:10.1021/jf104797d
NLM
Almeida NEC de, Homem de Mello P, De Keukeleire D, Cardoso DR. Reactivity of beer bitter acids toward the 1-hydroxyyethyl radical as probed by spin-trapping electro paramagnetic resonance (EPR) and electrospray ionization-tandem mass spectrometry (ESI-MS/MS) [Internet]. Journal of Agricultural and Food Chemistry. 2011 ; 59( 8): 4183-4191.[citado 2024 set. 28 ] Available from: http://pubs.acs.org/doi/pdf/10.1021/jf104797d
Vancouver
Almeida NEC de, Homem de Mello P, De Keukeleire D, Cardoso DR. Reactivity of beer bitter acids toward the 1-hydroxyyethyl radical as probed by spin-trapping electro paramagnetic resonance (EPR) and electrospray ionization-tandem mass spectrometry (ESI-MS/MS) [Internet]. Journal of Agricultural and Food Chemistry. 2011 ; 59( 8): 4183-4191.[citado 2024 set. 28 ] Available from: http://pubs.acs.org/doi/pdf/10.1021/jf104797d
Artigo de periodico
Deactivation of ferrylmyoglobin by vanillin as affected by vanillin binding to B-lactoglobulin (2011)
Libardi, Silvia Helena; Borges, Julio Cesar ; Skibsted, Leif H; Cardoso, Daniel Rodrigues
Source: Journal of Agricultural and Food Chemistry. Unidade: IQSC
Subjects: QUÍMICA INORGÂNICA, ANTIOXIDANTES
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
LIBARDI, Silvia Helena et al. Deactivation of ferrylmyoglobin by vanillin as affected by vanillin binding to B-lactoglobulin. Journal of Agricultural and Food Chemistry, v. 59, n. 11, p. 6202-6208, 2011Tradução . . Disponível em: http://pubs.acs.org/doi/pdf/10.1021/jf1047173. Acesso em: 28 set. 2024.
APA
Libardi, S. H., Borges, J. C., Skibsted, L. H., & Cardoso, D. R. (2011). Deactivation of ferrylmyoglobin by vanillin as affected by vanillin binding to B-lactoglobulin. Journal of Agricultural and Food Chemistry, 59( 11), 6202-6208. doi:10.1021/jf1047173
NLM
Libardi SH, Borges JC, Skibsted LH, Cardoso DR. Deactivation of ferrylmyoglobin by vanillin as affected by vanillin binding to B-lactoglobulin [Internet]. Journal of Agricultural and Food Chemistry. 2011 ; 59( 11): 6202-6208.[citado 2024 set. 28 ] Available from: http://pubs.acs.org/doi/pdf/10.1021/jf1047173
Vancouver
Libardi SH, Borges JC, Skibsted LH, Cardoso DR. Deactivation of ferrylmyoglobin by vanillin as affected by vanillin binding to B-lactoglobulin [Internet]. Journal of Agricultural and Food Chemistry. 2011 ; 59( 11): 6202-6208.[citado 2024 set. 28 ] Available from: http://pubs.acs.org/doi/pdf/10.1021/jf1047173
Artigo de periodico
Photodegradation of folate sensitized by riboflavin (2011)
Scurachio, Regina Spricigo; Skibsted, Leif H.; Metzker, Gustavo; Cardoso, Daniel Rodrigues
Source: Photochemistry and Photochemistry. Unidade: IQSC
Assunto: QUÍMICA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SCURACHIO, Regina Spricigo et al. Photodegradation of folate sensitized by riboflavin. Photochemistry and Photochemistry, v. 87, n. 4, p. 840-845, 2011Tradução . . Disponível em: https://doi.org/10.1111/j.1751-1097.2011.00916.x. Acesso em: 28 set. 2024.
APA
Scurachio, R. S., Skibsted, L. H., Metzker, G., & Cardoso, D. R. (2011). Photodegradation of folate sensitized by riboflavin. Photochemistry and Photochemistry, 87( 4), 840-845. doi:10.1111/j.1751-1097.2011.00916.x
NLM
Scurachio RS, Skibsted LH, Metzker G, Cardoso DR. Photodegradation of folate sensitized by riboflavin [Internet]. Photochemistry and Photochemistry. 2011 ; 87( 4): 840-845.[citado 2024 set. 28 ] Available from: https://doi.org/10.1111/j.1751-1097.2011.00916.x
Vancouver
Scurachio RS, Skibsted LH, Metzker G, Cardoso DR. Photodegradation of folate sensitized by riboflavin [Internet]. Photochemistry and Photochemistry. 2011 ; 87( 4): 840-845.[citado 2024 set. 28 ] Available from: https://doi.org/10.1111/j.1751-1097.2011.00916.x
Artigo de periodico
Quenching of excited states of red-pigment zinc protoporphyrin: IX by hemin and natural reductors in dry-cured hams (2011)
Becker,Eleonora Miquel; Cardoso, Daniel Rodrigues ; Skibsted, Leif H.
Source: European Food Research and Technology. Unidade: IQSC
Assunto: TECNOLOGIA DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
BECKER, Eleonora Miquel e CARDOSO, Daniel Rodrigues e SKIBSTED, Leif H. Quenching of excited states of red-pigment zinc protoporphyrin: IX by hemin and natural reductors in dry-cured hams. European Food Research and Technology, v. 232, n. 2, p. 343-349, 2011Tradução . . Disponível em: https://doi.org/10.1007/s00217-010-1392-6. Acesso em: 28 set. 2024.
APA
Becker, E. M., Cardoso, D. R., & Skibsted, L. H. (2011). Quenching of excited states of red-pigment zinc protoporphyrin: IX by hemin and natural reductors in dry-cured hams. European Food Research and Technology, 232( 2), 343-349. doi:10.1007/s00217-010-1392-6
NLM
Becker EM, Cardoso DR, Skibsted LH. Quenching of excited states of red-pigment zinc protoporphyrin: IX by hemin and natural reductors in dry-cured hams [Internet]. European Food Research and Technology. 2011 ; 232( 2): 343-349.[citado 2024 set. 28 ] Available from: https://doi.org/10.1007/s00217-010-1392-6
Vancouver
Becker EM, Cardoso DR, Skibsted LH. Quenching of excited states of red-pigment zinc protoporphyrin: IX by hemin and natural reductors in dry-cured hams [Internet]. European Food Research and Technology. 2011 ; 232( 2): 343-349.[citado 2024 set. 28 ] Available from: https://doi.org/10.1007/s00217-010-1392-6
Artigo de periodico
Nitric oxide as an activation agent for nucleophilic attack in trans-[Ru(NO)'(NHIND.3)IND.4'{P'(OEt)IND.3}]'(PFIND.6)IND.3' (2010)
Metzker, Gustavo; Toledo Junior, José Carlos; Lima, Francisco Chagas Alves; Magalhaes, Alvicler; Cardoso, Daniel Rodrigues ; Franco, Douglas Wagner
Source: Journal of the Brazilian Chemical Society. Unidade: IQSC
Assunto: QUÍMICA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
METZKER, Gustavo et al. Nitric oxide as an activation agent for nucleophilic attack in trans-[Ru(NO)'(NHIND.3)IND.4'{P'(OEt)IND.3}]'(PFIND.6)IND.3'. Journal of the Brazilian Chemical Society, v. 21, n. 7, p. 1266-1273, 2010Tradução . . Disponível em: http://www.scielo.br/scielo.php?script=sci_issues&pid=0103-5053&lng=pt&nrm=iso. Acesso em: 28 set. 2024.
APA
Metzker, G., Toledo Junior, J. C., Lima, F. C. A., Magalhaes, A., Cardoso, D. R., & Franco, D. W. (2010). Nitric oxide as an activation agent for nucleophilic attack in trans-[Ru(NO)'(NHIND.3)IND.4'{P'(OEt)IND.3}]'(PFIND.6)IND.3'. Journal of the Brazilian Chemical Society, 21( 7), 1266-1273. Recuperado de http://www.scielo.br/scielo.php?script=sci_issues&pid=0103-5053&lng=pt&nrm=iso
NLM
Metzker G, Toledo Junior JC, Lima FCA, Magalhaes A, Cardoso DR, Franco DW. Nitric oxide as an activation agent for nucleophilic attack in trans-[Ru(NO)'(NHIND.3)IND.4'{P'(OEt)IND.3}]'(PFIND.6)IND.3' [Internet]. Journal of the Brazilian Chemical Society. 2010 ; 21( 7): 1266-1273.[citado 2024 set. 28 ] Available from: http://www.scielo.br/scielo.php?script=sci_issues&pid=0103-5053&lng=pt&nrm=iso
Vancouver
Metzker G, Toledo Junior JC, Lima FCA, Magalhaes A, Cardoso DR, Franco DW. Nitric oxide as an activation agent for nucleophilic attack in trans-[Ru(NO)'(NHIND.3)IND.4'{P'(OEt)IND.3}]'(PFIND.6)IND.3' [Internet]. Journal of the Brazilian Chemical Society. 2010 ; 21( 7): 1266-1273.[citado 2024 set. 28 ] Available from: http://www.scielo.br/scielo.php?script=sci_issues&pid=0103-5053&lng=pt&nrm=iso
Artigo de periodico
Comparação de técnicas de determinação de ésteres em cachaça (2009)
Nascimento, Eduardo S. P.; Cardoso, Daniel Rodrigues ; Franco, Douglas Wagner
Source: Química Nova. Unidade: IQSC
Subjects: QUÍMICA, AGUARDENTE, DESTILAÇÃO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
NASCIMENTO, Eduardo S. P. e CARDOSO, Daniel Rodrigues e FRANCO, Douglas Wagner. Comparação de técnicas de determinação de ésteres em cachaça. Química Nova, v. 32, n. 9, p. 2323-2327, 2009Tradução . . Disponível em: https://doi.org/10.1590/s0100-40422009000900016. Acesso em: 28 set. 2024.
APA
Nascimento, E. S. P., Cardoso, D. R., & Franco, D. W. (2009). Comparação de técnicas de determinação de ésteres em cachaça. Química Nova, 32( 9), 2323-2327. doi:10.1590/s0100-40422009000900016
NLM
Nascimento ESP, Cardoso DR, Franco DW. Comparação de técnicas de determinação de ésteres em cachaça [Internet]. Química Nova. 2009 ; 32( 9): 2323-2327.[citado 2024 set. 28 ] Available from: https://doi.org/10.1590/s0100-40422009000900016
Vancouver
Nascimento ESP, Cardoso DR, Franco DW. Comparação de técnicas de determinação de ésteres em cachaça [Internet]. Química Nova. 2009 ; 32( 9): 2323-2327.[citado 2024 set. 28 ] Available from: https://doi.org/10.1590/s0100-40422009000900016

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