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Artigo de periodico
Zinc and selenium nutritional status in vegetarians (2009)
Bortoli, Maritsa Carla de; Cozzolino, Silvia Maria Franciscato
Fonte: Biological Trace Element Research. Unidade: FCF
Assuntos: VEGETARIANISMO, ZINCO, SELÊNIO, ESTADO NUTRICIONAL
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ABNT
BORTOLI, Maritsa Carla de e COZZOLINO, Silvia Maria Franciscato. Zinc and selenium nutritional status in vegetarians. Biological Trace Element Research, v. 127, n. 3, p. 228-233, 2009Tradução . . Acesso em: 03 jun. 2024.
APA
Bortoli, M. C. de, & Cozzolino, S. M. F. (2009). Zinc and selenium nutritional status in vegetarians. Biological Trace Element Research, 127( 3), 228-233.
NLM
Bortoli MC de, Cozzolino SMF. Zinc and selenium nutritional status in vegetarians. Biological Trace Element Research. 2009 ; 127( 3): 228-233.[citado 2024 jun. 03 ]
Vancouver
Bortoli MC de, Cozzolino SMF. Zinc and selenium nutritional status in vegetarians. Biological Trace Element Research. 2009 ; 127( 3): 228-233.[citado 2024 jun. 03 ]
Artigo de periodico
New information on carbohydrates in the Brazilian Food Composition Database (2009)
Menezes, Elizabete Wenzel de ; Giuntini, Eliana Bistriche; Dan, Milana Cara Tanasov; Lajolo, Franco Maria
Fonte: Journal of Food Composition and Analysis. Unidade: FCF
Assuntos: CARBOIDRATOS (DISPONIBILIDADE;ANÁLISE), TABELA DE COMPOSIÇÃO DE ALIMENTOS
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ABNT
MENEZES, Elizabete Wenzel de et al. New information on carbohydrates in the Brazilian Food Composition Database. Journal of Food Composition and Analysis, v. 22, n. 5, p. 446-452, 2009Tradução . . Disponível em: https://doi.org/10.1016/j.jfca.2009.02.001. Acesso em: 03 jun. 2024.
APA
Menezes, E. W. de, Giuntini, E. B., Dan, M. C. T., & Lajolo, F. M. (2009). New information on carbohydrates in the Brazilian Food Composition Database. Journal of Food Composition and Analysis, 22( 5), 446-452. doi:10.1016/j.jfca.2009.02.001
NLM
Menezes EW de, Giuntini EB, Dan MCT, Lajolo FM. New information on carbohydrates in the Brazilian Food Composition Database [Internet]. Journal of Food Composition and Analysis. 2009 ; 22( 5): 446-452.[citado 2024 jun. 03 ] Available from: https://doi.org/10.1016/j.jfca.2009.02.001
Vancouver
Menezes EW de, Giuntini EB, Dan MCT, Lajolo FM. New information on carbohydrates in the Brazilian Food Composition Database [Internet]. Journal of Food Composition and Analysis. 2009 ; 22( 5): 446-452.[citado 2024 jun. 03 ] Available from: https://doi.org/10.1016/j.jfca.2009.02.001
Artigo de periodico
Autochthonous microbiota of raw milk with antagonistic activity against Listeria monocytogenes and Salmonella entertidis (2009)
Nero, Luís Augusto; Mattos, Marcos Rodrigues de; Beloti, Vanerli; Barros, Marcia de Aguiar Ferreira; Ortolani, Maria Beatriz Tassinari; Franco, Bernadette Dora Gombossy de Melo
Fonte: Journal of Food Safety. Unidade: FCF
Assuntos: MICROBIOLOGIA DE ALIMENTOS, LISTERIA, LEITE, SALMONELLA
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ABNT
NERO, Luís Augusto et al. Autochthonous microbiota of raw milk with antagonistic activity against Listeria monocytogenes and Salmonella entertidis. Journal of Food Safety, v. 29, n. 2, p. 261-270, 2009Tradução . . Disponível em: http://www3.interscience.wiley.com/cgi-bin/fulltext/122335993/PDFSTART. Acesso em: 03 jun. 2024.
APA
Nero, L. A., Mattos, M. R. de, Beloti, V., Barros, M. de A. F., Ortolani, M. B. T., & Franco, B. D. G. de M. (2009). Autochthonous microbiota of raw milk with antagonistic activity against Listeria monocytogenes and Salmonella entertidis. Journal of Food Safety, 29( 2), 261-270. Recuperado de http://www3.interscience.wiley.com/cgi-bin/fulltext/122335993/PDFSTART
NLM
Nero LA, Mattos MR de, Beloti V, Barros M de AF, Ortolani MBT, Franco BDG de M. Autochthonous microbiota of raw milk with antagonistic activity against Listeria monocytogenes and Salmonella entertidis [Internet]. Journal of Food Safety. 2009 ; 29( 2): 261-270.[citado 2024 jun. 03 ] Available from: http://www3.interscience.wiley.com/cgi-bin/fulltext/122335993/PDFSTART
Vancouver
Nero LA, Mattos MR de, Beloti V, Barros M de AF, Ortolani MBT, Franco BDG de M. Autochthonous microbiota of raw milk with antagonistic activity against Listeria monocytogenes and Salmonella entertidis [Internet]. Journal of Food Safety. 2009 ; 29( 2): 261-270.[citado 2024 jun. 03 ] Available from: http://www3.interscience.wiley.com/cgi-bin/fulltext/122335993/PDFSTART
Artigo de periodico
Cultivar influence on carotenoid composition of loquats from Brazil (2009)
Faria, Adelia Ferreira de; Hasegawa, Patrícia Nagai; Chagas, Edvan Alves; Pio, Rafael; Purgatto, Eduardo ; Mercadante, Adriana Zerlotti
Fonte: Journal of Food Composition and Analysis. Unidade: FCF
Assuntos: FRUTAS (ANÁLISE), COMPOSIÇÃO DE ALIMENTOS, ANÁLISE DE ALIMENTOS
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ABNT
FARIA, Adelia Ferreira de et al. Cultivar influence on carotenoid composition of loquats from Brazil. Journal of Food Composition and Analysis, v. 22, n. 3, p. 196-203, 2009Tradução . . Disponível em: https://doi.org/10.1016/j.jfca.2008.10.014. Acesso em: 03 jun. 2024.
APA
Faria, A. F. de, Hasegawa, P. N., Chagas, E. A., Pio, R., Purgatto, E., & Mercadante, A. Z. (2009). Cultivar influence on carotenoid composition of loquats from Brazil. Journal of Food Composition and Analysis, 22( 3), 196-203. doi:10.1016/j.jfca.2008.10.014
NLM
Faria AF de, Hasegawa PN, Chagas EA, Pio R, Purgatto E, Mercadante AZ. Cultivar influence on carotenoid composition of loquats from Brazil [Internet]. Journal of Food Composition and Analysis. 2009 ; 22( 3): 196-203.[citado 2024 jun. 03 ] Available from: https://doi.org/10.1016/j.jfca.2008.10.014
Vancouver
Faria AF de, Hasegawa PN, Chagas EA, Pio R, Purgatto E, Mercadante AZ. Cultivar influence on carotenoid composition of loquats from Brazil [Internet]. Journal of Food Composition and Analysis. 2009 ; 22( 3): 196-203.[citado 2024 jun. 03 ] Available from: https://doi.org/10.1016/j.jfca.2008.10.014
Artigo de periodico
Evaluation of culture media for enumeration of Lactobacillus acidophilus, Lactobacillus casei and Bifidobacterium animalis in the presence of Lactobacillus delbrueckii subsp bulgaricus and Streptococcus thermophilus (2009)
Lima, Kátia Gianni de Carvalho; Kruger, Monika Francisca; Behrens, Jorge Herman; Destro, Maria Teresa; Landgraf, Mariza ; Franco, Bernadette Dora Gombossy de Melo
Fonte: LWT - Food Science and Technology. Unidade: FCF
Assuntos: PROBIÓTICOS, BACTÉRIAS LÁTICAS, LACTOBACILLUS
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ABNT
LIMA, Kátia Gianni de Carvalho et al. Evaluation of culture media for enumeration of Lactobacillus acidophilus, Lactobacillus casei and Bifidobacterium animalis in the presence of Lactobacillus delbrueckii subsp bulgaricus and Streptococcus thermophilus. LWT - Food Science and Technology, v. 42, n. 2, p. 491-495, 2009Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2008.08.011. Acesso em: 03 jun. 2024.
APA
Lima, K. G. de C., Kruger, M. F., Behrens, J. H., Destro, M. T., Landgraf, M., & Franco, B. D. G. de M. (2009). Evaluation of culture media for enumeration of Lactobacillus acidophilus, Lactobacillus casei and Bifidobacterium animalis in the presence of Lactobacillus delbrueckii subsp bulgaricus and Streptococcus thermophilus. LWT - Food Science and Technology, 42( 2), 491-495. doi:10.1016/j.lwt.2008.08.011
NLM
Lima KG de C, Kruger MF, Behrens JH, Destro MT, Landgraf M, Franco BDG de M. Evaluation of culture media for enumeration of Lactobacillus acidophilus, Lactobacillus casei and Bifidobacterium animalis in the presence of Lactobacillus delbrueckii subsp bulgaricus and Streptococcus thermophilus [Internet]. LWT - Food Science and Technology. 2009 ; 42( 2): 491-495.[citado 2024 jun. 03 ] Available from: https://doi.org/10.1016/j.lwt.2008.08.011
Vancouver
Lima KG de C, Kruger MF, Behrens JH, Destro MT, Landgraf M, Franco BDG de M. Evaluation of culture media for enumeration of Lactobacillus acidophilus, Lactobacillus casei and Bifidobacterium animalis in the presence of Lactobacillus delbrueckii subsp bulgaricus and Streptococcus thermophilus [Internet]. LWT - Food Science and Technology. 2009 ; 42( 2): 491-495.[citado 2024 jun. 03 ] Available from: https://doi.org/10.1016/j.lwt.2008.08.011
Artigo de periodico
Comparative study of phenolic compounds in different Brazilian rice (Oryza sativa L.) genotypes (2009)
Mira, Nádia Valéria Mussi de; Massaretto, Isabel Louro; Pascual, Cristina de Simone Carlos Iglesias; Lanfer Marquez, Úrsula Maria
Fonte: Journal of Food Composition and Analysis. Unidade: FCF
Assuntos: ANÁLISE DE ALIMENTOS, COMPOSIÇÃO DE ALIMENTOS
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ABNT
MIRA, Nádia Valéria Mussi de et al. Comparative study of phenolic compounds in different Brazilian rice (Oryza sativa L.) genotypes. Journal of Food Composition and Analysis, v. 22, n. 5, p. 405-409, 2009Tradução . . Disponível em: https://doi.org/10.1016/j.jfca.2008.06.012. Acesso em: 03 jun. 2024.
APA
Mira, N. V. M. de, Massaretto, I. L., Pascual, C. de S. C. I., & Lanfer Marquez, Ú. M. (2009). Comparative study of phenolic compounds in different Brazilian rice (Oryza sativa L.) genotypes. Journal of Food Composition and Analysis, 22( 5), 405-409. doi:10.1016/j.jfca.2008.06.012
NLM
Mira NVM de, Massaretto IL, Pascual C de SCI, Lanfer Marquez ÚM. Comparative study of phenolic compounds in different Brazilian rice (Oryza sativa L.) genotypes [Internet]. Journal of Food Composition and Analysis. 2009 ; 22( 5): 405-409.[citado 2024 jun. 03 ] Available from: https://doi.org/10.1016/j.jfca.2008.06.012
Vancouver
Mira NVM de, Massaretto IL, Pascual C de SCI, Lanfer Marquez ÚM. Comparative study of phenolic compounds in different Brazilian rice (Oryza sativa L.) genotypes [Internet]. Journal of Food Composition and Analysis. 2009 ; 22( 5): 405-409.[citado 2024 jun. 03 ] Available from: https://doi.org/10.1016/j.jfca.2008.06.012
Artigo de periodico
Enterotoxigenic and genetic profiles of bacillus cereus strains of food origin in Brazil (2008)
Aragon-Alegro, Lina Casale; Palcich, Gabriela; Lopes, Graciela Volz; Ribeiro, Vinícius Buccelli; Landgraf, Mariza ; Destro, Maria Teresa
Fonte: Journal of Food Protection. Unidade: FCF
Assuntos: MICROBIOLOGIA DE ALIMENTOS, ENTEROTOXINAS
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ABNT
ARAGON-ALEGRO, Lina Casale et al. Enterotoxigenic and genetic profiles of bacillus cereus strains of food origin in Brazil. Journal of Food Protection, v. 71, n. 10, p. 2115-2118, 2008Tradução . . Acesso em: 03 jun. 2024.
APA
Aragon-Alegro, L. C., Palcich, G., Lopes, G. V., Ribeiro, V. B., Landgraf, M., & Destro, M. T. (2008). Enterotoxigenic and genetic profiles of bacillus cereus strains of food origin in Brazil. Journal of Food Protection, 71( 10), 2115-2118.
NLM
Aragon-Alegro LC, Palcich G, Lopes GV, Ribeiro VB, Landgraf M, Destro MT. Enterotoxigenic and genetic profiles of bacillus cereus strains of food origin in Brazil. Journal of Food Protection. 2008 ; 71( 10): 2115-2118.[citado 2024 jun. 03 ]
Vancouver
Aragon-Alegro LC, Palcich G, Lopes GV, Ribeiro VB, Landgraf M, Destro MT. Enterotoxigenic and genetic profiles of bacillus cereus strains of food origin in Brazil. Journal of Food Protection. 2008 ; 71( 10): 2115-2118.[citado 2024 jun. 03 ]
Artigo de periodico
Probiotic potential and sensory properties of coconut flan supplemented with Lactobacillus paracasei and Bifidobacterium lactis (2008)
Corrêa, Sabrina Barros de Mattos; Castro, Inar Alves de ; Saad, Susana Marta Isay
Fonte: International Journal of Food Science and Technology. Unidade: FCF
Assuntos: LACTOBACILLUS, ALIMENTOS FUNCIONAIS
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ABNT
CORRÊA, Sabrina Barros de Mattos e CASTRO, Inar Alves de e SAAD, Susana Marta Isay. Probiotic potential and sensory properties of coconut flan supplemented with Lactobacillus paracasei and Bifidobacterium lactis. International Journal of Food Science and Technology, v. 43, n. 9, p. 1560-1568, 2008Tradução . . Disponível em: https://doi.org/10.1111/j.1365-2621.2007.01585.x. Acesso em: 03 jun. 2024.
APA
Corrêa, S. B. de M., Castro, I. A. de, & Saad, S. M. I. (2008). Probiotic potential and sensory properties of coconut flan supplemented with Lactobacillus paracasei and Bifidobacterium lactis. International Journal of Food Science and Technology, 43( 9), 1560-1568. doi:10.1111/j.1365-2621.2007.01585.x
NLM
Corrêa SB de M, Castro IA de, Saad SMI. Probiotic potential and sensory properties of coconut flan supplemented with Lactobacillus paracasei and Bifidobacterium lactis [Internet]. International Journal of Food Science and Technology. 2008 ;43( 9): 1560-1568.[citado 2024 jun. 03 ] Available from: https://doi.org/10.1111/j.1365-2621.2007.01585.x
Vancouver
Corrêa SB de M, Castro IA de, Saad SMI. Probiotic potential and sensory properties of coconut flan supplemented with Lactobacillus paracasei and Bifidobacterium lactis [Internet]. International Journal of Food Science and Technology. 2008 ;43( 9): 1560-1568.[citado 2024 jun. 03 ] Available from: https://doi.org/10.1111/j.1365-2621.2007.01585.x
Artigo de periodico
Inulin and oligofructose improve sensory quality and increase the probiotic viable count in potentially synbiotic petit-suisse cheese (2008)
Cardarelli, Haíssa Roberta; Buriti, Flávia Carolina Alonso; Castro, Inar Alves de ; Saad, Susana Marta Isay
Fonte: LWT - Food Science and Technology. Unidade: FCF
Assuntos: PROBIÓTICOS, QUEIJO
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ABNT
CARDARELLI, Haíssa Roberta et al. Inulin and oligofructose improve sensory quality and increase the probiotic viable count in potentially synbiotic petit-suisse cheese. LWT - Food Science and Technology, v. 41, n. 6, p. 1037-1046, 2008Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2007.07.001. Acesso em: 03 jun. 2024.
APA
Cardarelli, H. R., Buriti, F. C. A., Castro, I. A. de, & Saad, S. M. I. (2008). Inulin and oligofructose improve sensory quality and increase the probiotic viable count in potentially synbiotic petit-suisse cheese. LWT - Food Science and Technology, 41( 6), 1037-1046. doi:10.1016/j.lwt.2007.07.001
NLM
Cardarelli HR, Buriti FCA, Castro IA de, Saad SMI. Inulin and oligofructose improve sensory quality and increase the probiotic viable count in potentially synbiotic petit-suisse cheese [Internet]. LWT - Food Science and Technology. 2008 ;41( 6): 1037-1046.[citado 2024 jun. 03 ] Available from: https://doi.org/10.1016/j.lwt.2007.07.001
Vancouver
Cardarelli HR, Buriti FCA, Castro IA de, Saad SMI. Inulin and oligofructose improve sensory quality and increase the probiotic viable count in potentially synbiotic petit-suisse cheese [Internet]. LWT - Food Science and Technology. 2008 ;41( 6): 1037-1046.[citado 2024 jun. 03 ] Available from: https://doi.org/10.1016/j.lwt.2007.07.001
Artigo de periodico
Tocopherols, tocotrienols, and gamma-oryzanol contents in Japonica and Indica subspecies of rice (Oryza sativa L.) cultivated in Brazil (2008)
Heinemann, Riana Jordão Barrozo; Xu, Zhimin; Goldber, J. Samuel; Lanfer Marquez, Úrsula Maria
Fonte: Cereal Chemistry. Unidade: FCF
Assuntos: VITAMINA E, ANTIOXIDANTES
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ABNT
HEINEMANN, Riana Jordão Barrozo et al. Tocopherols, tocotrienols, and gamma-oryzanol contents in Japonica and Indica subspecies of rice (Oryza sativa L.) cultivated in Brazil. Cereal Chemistry, v. 85, n. 2, p. 243-247, 2008Tradução . . Acesso em: 03 jun. 2024.
APA
Heinemann, R. J. B., Xu, Z., Goldber, J. S., & Lanfer Marquez, Ú. M. (2008). Tocopherols, tocotrienols, and gamma-oryzanol contents in Japonica and Indica subspecies of rice (Oryza sativa L.) cultivated in Brazil. Cereal Chemistry, 85( 2), 243-247.
NLM
Heinemann RJB, Xu Z, Goldber JS, Lanfer Marquez ÚM. Tocopherols, tocotrienols, and gamma-oryzanol contents in Japonica and Indica subspecies of rice (Oryza sativa L.) cultivated in Brazil. Cereal Chemistry. 2008 ;85( 2): 243-247.[citado 2024 jun. 03 ]
Vancouver
Heinemann RJB, Xu Z, Goldber JS, Lanfer Marquez ÚM. Tocopherols, tocotrienols, and gamma-oryzanol contents in Japonica and Indica subspecies of rice (Oryza sativa L.) cultivated in Brazil. Cereal Chemistry. 2008 ;85( 2): 243-247.[citado 2024 jun. 03 ]
Artigo de periodico
Listeria monocytogenes and Salmonella spp. in raw milk produced in Brazil: occurrence and interference of indigenous microbiota in their isolation and development (2008)
Nero, Luís Augusto; Mattos, Marcos Rodrigues de; Barros, Marcia de Aguiar Ferreira; Ortolani, Maria Beatriz Tassinari; Beloti, Vanerli; Franco, Bernadette Dora Gombossy de Melo
Fonte: Zoonoses and Public Health. Unidade: FCF
Assuntos: LISTERIA, LEITE, SALMONELLA, MICROBIOLOGIA DE ALIMENTOS
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ABNT
NERO, Luís Augusto et al. Listeria monocytogenes and Salmonella spp. in raw milk produced in Brazil: occurrence and interference of indigenous microbiota in their isolation and development. Zoonoses and Public Health, v. 55, n. 6, p. 299-305, 2008Tradução . . Disponível em: http://www3.interscience.wiley.com/cgi-bin/fulltext/120126687/PDFSTART. Acesso em: 03 jun. 2024.
APA
Nero, L. A., Mattos, M. R. de, Barros, M. de A. F., Ortolani, M. B. T., Beloti, V., & Franco, B. D. G. de M. (2008). Listeria monocytogenes and Salmonella spp. in raw milk produced in Brazil: occurrence and interference of indigenous microbiota in their isolation and development. Zoonoses and Public Health, 55( 6), 299-305. Recuperado de http://www3.interscience.wiley.com/cgi-bin/fulltext/120126687/PDFSTART
NLM
Nero LA, Mattos MR de, Barros M de AF, Ortolani MBT, Beloti V, Franco BDG de M. Listeria monocytogenes and Salmonella spp. in raw milk produced in Brazil: occurrence and interference of indigenous microbiota in their isolation and development [Internet]. Zoonoses and Public Health. 2008 ; 55( 6): 299-305.[citado 2024 jun. 03 ] Available from: http://www3.interscience.wiley.com/cgi-bin/fulltext/120126687/PDFSTART
Vancouver
Nero LA, Mattos MR de, Barros M de AF, Ortolani MBT, Beloti V, Franco BDG de M. Listeria monocytogenes and Salmonella spp. in raw milk produced in Brazil: occurrence and interference of indigenous microbiota in their isolation and development [Internet]. Zoonoses and Public Health. 2008 ; 55( 6): 299-305.[citado 2024 jun. 03 ] Available from: http://www3.interscience.wiley.com/cgi-bin/fulltext/120126687/PDFSTART
Artigo de periodico
Starch mobilization and sucrose accumulation in the pulp of Keitt mangoes during postharvest ripening (2008)
Silva, Ana Paula Fioravante Bernardes; Nascimento, João Roberto Oliveira do ; Lajolo, Franco Maria ; Cordenunsi-Lysenko, Beatriz Rosana
Fonte: Journal of Food Biochemistry. Unidade: FCF
Assuntos: BIOQUÍMICA DE ALIMENTOS, MANGA
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ABNT
SILVA, Ana Paula Fioravante Bernardes et al. Starch mobilization and sucrose accumulation in the pulp of Keitt mangoes during postharvest ripening. Journal of Food Biochemistry, v. 32, n. 3, p. 384-395, 2008Tradução . . Acesso em: 03 jun. 2024.
APA
Silva, A. P. F. B., Nascimento, J. R. O. do, Lajolo, F. M., & Cordenunsi-Lysenko, B. R. (2008). Starch mobilization and sucrose accumulation in the pulp of Keitt mangoes during postharvest ripening. Journal of Food Biochemistry, 32( 3), 384-395.
NLM
Silva APFB, Nascimento JRO do, Lajolo FM, Cordenunsi-Lysenko BR. Starch mobilization and sucrose accumulation in the pulp of Keitt mangoes during postharvest ripening. Journal of Food Biochemistry. 2008 ;32( 3): 384-395.[citado 2024 jun. 03 ]
Vancouver
Silva APFB, Nascimento JRO do, Lajolo FM, Cordenunsi-Lysenko BR. Starch mobilization and sucrose accumulation in the pulp of Keitt mangoes during postharvest ripening. Journal of Food Biochemistry. 2008 ;32( 3): 384-395.[citado 2024 jun. 03 ]
Artigo de periodico
Effect of proofing time and wheat flour strength on bleaching, sensory characteristics, and volume of French breads with added soybean lipoxygenase (2007)
Junqueira, Roberto Moraes; Rocha, Fabrício; Moreira, Maurílio Alves; Castro, Inar Alves de
Fonte: Cereal Chemistry. Unidade: FCF
Assuntos: BIOQUÍMICA DE ALIMENTOS, SOJA (ANÁLISE), LIPOXIGENASE
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
JUNQUEIRA, Roberto Moraes et al. Effect of proofing time and wheat flour strength on bleaching, sensory characteristics, and volume of French breads with added soybean lipoxygenase. Cereal Chemistry, v. 84, n. 5, p. 443-449, 2007Tradução . . Acesso em: 03 jun. 2024.
APA
Junqueira, R. M., Rocha, F., Moreira, M. A., & Castro, I. A. de. (2007). Effect of proofing time and wheat flour strength on bleaching, sensory characteristics, and volume of French breads with added soybean lipoxygenase. Cereal Chemistry, 84( 5), 443-449.
NLM
Junqueira RM, Rocha F, Moreira MA, Castro IA de. Effect of proofing time and wheat flour strength on bleaching, sensory characteristics, and volume of French breads with added soybean lipoxygenase. Cereal Chemistry. 2007 ; 84( 5): 443-449.[citado 2024 jun. 03 ]
Vancouver
Junqueira RM, Rocha F, Moreira MA, Castro IA de. Effect of proofing time and wheat flour strength on bleaching, sensory characteristics, and volume of French breads with added soybean lipoxygenase. Cereal Chemistry. 2007 ; 84( 5): 443-449.[citado 2024 jun. 03 ]
Artigo de periodico
LATINFOODS: Food composition activities in Latin America (2004-2006) (2007)
Menezes, Elizabete Wenzel de ; Giuntini, Eliana Bistriche; Lajolo, Franco Maria ; Morón, Cecilio
Fonte: Journal of Food Composition and Analysis. Unidade: FCF
Assuntos: NUTRIÇÃO, COMPOSIÇÃO DE ALIMENTOS, BASES DE DADOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
MENEZES, Elizabete Wenzel de et al. LATINFOODS: Food composition activities in Latin America (2004-2006). Journal of Food Composition and Analysis, v. 20, n. 8, p. 704-708, 2007Tradução . . Disponível em: https://doi.org/10.1016/j.jfca.2006.04.006. Acesso em: 03 jun. 2024.
APA
Menezes, E. W. de, Giuntini, E. B., Lajolo, F. M., & Morón, C. (2007). LATINFOODS: Food composition activities in Latin America (2004-2006). Journal of Food Composition and Analysis, 20( 8), 704-708. doi:10.1016/j.jfca.2006.04.006
NLM
Menezes EW de, Giuntini EB, Lajolo FM, Morón C. LATINFOODS: Food composition activities in Latin America (2004-2006) [Internet]. Journal of Food Composition and Analysis. 2007 ; 20( 8): 704-708.[citado 2024 jun. 03 ] Available from: https://doi.org/10.1016/j.jfca.2006.04.006
Vancouver
Menezes EW de, Giuntini EB, Lajolo FM, Morón C. LATINFOODS: Food composition activities in Latin America (2004-2006) [Internet]. Journal of Food Composition and Analysis. 2007 ; 20( 8): 704-708.[citado 2024 jun. 03 ] Available from: https://doi.org/10.1016/j.jfca.2006.04.006
Artigo de periodico
A study on the acceptability and consumer attitude towards parboiled rice (2006)
Heinemann, Riana Jordão Barrozo; Behrens, Jorge Herman; Lanfer Marquez, Úrsula Maria
Fonte: International Journal of Food Science and Technology. Unidade: FCF
Assuntos: NUTRIÇÃO EXPERIMENTAL, ARROZ (ANÁLISE;AVALIAÇÃO), CONSUMO DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
HEINEMANN, Riana Jordão Barrozo e BEHRENS, Jorge Herman e LANFER MARQUEZ, Úrsula Maria. A study on the acceptability and consumer attitude towards parboiled rice. International Journal of Food Science and Technology, v. 41, n. 6, p. 627-634, 2006Tradução . . Disponível em: https://doi.org/10.1111/j.1365-2621.2005.01118.x. Acesso em: 03 jun. 2024.
APA
Heinemann, R. J. B., Behrens, J. H., & Lanfer Marquez, Ú. M. (2006). A study on the acceptability and consumer attitude towards parboiled rice. International Journal of Food Science and Technology, 41( 6), 627-634. doi:10.1111/j.1365-2621.2005.01118.x
NLM
Heinemann RJB, Behrens JH, Lanfer Marquez ÚM. A study on the acceptability and consumer attitude towards parboiled rice [Internet]. International Journal of Food Science and Technology. 2006 ; 41( 6): 627-634.[citado 2024 jun. 03 ] Available from: https://doi.org/10.1111/j.1365-2621.2005.01118.x
Vancouver
Heinemann RJB, Behrens JH, Lanfer Marquez ÚM. A study on the acceptability and consumer attitude towards parboiled rice [Internet]. International Journal of Food Science and Technology. 2006 ; 41( 6): 627-634.[citado 2024 jun. 03 ] Available from: https://doi.org/10.1111/j.1365-2621.2005.01118.x
Artigo de periodico
Tabela Brasileira de Composição de Alimentos TBCA-USP (Versões 3 e 4) no contexto internacional (2006)
Giuntini, Eliana Bistriche; Lajolo, Franco Maria ; Menezes, Elizabete Wenzel de
Fonte: Archivos Latinoamericanos de Nutricion. Unidade: FCF
Assuntos: TABELA DE COMPOSIÇÃO DE ALIMENTOS, COMPOSIÇÃO DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
GIUNTINI, Eliana Bistriche e LAJOLO, Franco Maria e MENEZES, Elizabete Wenzel de. Tabela Brasileira de Composição de Alimentos TBCA-USP (Versões 3 e 4) no contexto internacional. Archivos Latinoamericanos de Nutricion, v. 56, n. 4, p. 366-374, 2006Tradução . . Disponível em: http://www.scielo.org.ve/pdf/alan/v56n4/art09.pdf. Acesso em: 03 jun. 2024.
APA
Giuntini, E. B., Lajolo, F. M., & Menezes, E. W. de. (2006). Tabela Brasileira de Composição de Alimentos TBCA-USP (Versões 3 e 4) no contexto internacional. Archivos Latinoamericanos de Nutricion, 56( 4), 366-374. Recuperado de http://www.scielo.org.ve/pdf/alan/v56n4/art09.pdf
NLM
Giuntini EB, Lajolo FM, Menezes EW de. Tabela Brasileira de Composição de Alimentos TBCA-USP (Versões 3 e 4) no contexto internacional [Internet]. Archivos Latinoamericanos de Nutricion. 2006 ; 56( 4): 366-374.[citado 2024 jun. 03 ] Available from: http://www.scielo.org.ve/pdf/alan/v56n4/art09.pdf
Vancouver
Giuntini EB, Lajolo FM, Menezes EW de. Tabela Brasileira de Composição de Alimentos TBCA-USP (Versões 3 e 4) no contexto internacional [Internet]. Archivos Latinoamericanos de Nutricion. 2006 ; 56( 4): 366-374.[citado 2024 jun. 03 ] Available from: http://www.scielo.org.ve/pdf/alan/v56n4/art09.pdf
Artigo de periodico
2,2-diphenyl-1-picrylhydrazil free radical scavenging activity of antioxidant mixtures evaluated by response surface methodology (2006)
Castro, Inar Alves de ; Rogero, Marcelo Macedo; Junqueira, Roberto Moraes; Carrapeiro, Mariana Magalhães
Fonte: International Journal of Food Science and Technology. Unidade: FCF
Assuntos: ANTIOXIDANTES (ATIVIDADE), ÁCIDOS ASCÓRBICOS, RADICAIS LIVRES
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
CASTRO, Inar Alves de et al. 2,2-diphenyl-1-picrylhydrazil free radical scavenging activity of antioxidant mixtures evaluated by response surface methodology. International Journal of Food Science and Technology, v. 41, p. 59-67, 2006Tradução . . Disponível em: https://doi.org/10.1111/j.1365-2621.2006.01306.x. Acesso em: 03 jun. 2024.
APA
Castro, I. A. de, Rogero, M. M., Junqueira, R. M., & Carrapeiro, M. M. (2006). 2,2-diphenyl-1-picrylhydrazil free radical scavenging activity of antioxidant mixtures evaluated by response surface methodology. International Journal of Food Science and Technology, 41, 59-67. doi:10.1111/j.1365-2621.2006.01306.x
NLM
Castro IA de, Rogero MM, Junqueira RM, Carrapeiro MM. 2,2-diphenyl-1-picrylhydrazil free radical scavenging activity of antioxidant mixtures evaluated by response surface methodology [Internet]. International Journal of Food Science and Technology. 2006 ; 41 59-67.[citado 2024 jun. 03 ] Available from: https://doi.org/10.1111/j.1365-2621.2006.01306.x
Vancouver
Castro IA de, Rogero MM, Junqueira RM, Carrapeiro MM. 2,2-diphenyl-1-picrylhydrazil free radical scavenging activity of antioxidant mixtures evaluated by response surface methodology [Internet]. International Journal of Food Science and Technology. 2006 ; 41 59-67.[citado 2024 jun. 03 ] Available from: https://doi.org/10.1111/j.1365-2621.2006.01306.x
Artigo de periodico
Detection of Listeria sp in meat and meat products using TECRA Listeria visual immunoassay and biocontrol visual immunoprecipitate assay for Listeria immunoassays and a cultural procedure (2005)
Aragon-Alegro, Lina Casale; Wittmann, Roberta Maria; Padovani, Carlos Roberto; Landgraf, Mariza ; Franco, Bernadette Dora Gombossy de Melo ; Destro, Maria Teresa
Fonte: Journal of Rapid Methods and Automation in Microbiology. Unidade: FCF
Assuntos: MICROBIOLOGIA DE ALIMENTOS, ANÁLISE DE ALIMENTOS, LISTERIA, ALIMENTOS DE ORIGEM ANIMAL
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
ARAGON-ALEGRO, Lina Casale et al. Detection of Listeria sp in meat and meat products using TECRA Listeria visual immunoassay and biocontrol visual immunoprecipitate assay for Listeria immunoassays and a cultural procedure. Journal of Rapid Methods and Automation in Microbiology, v. 13, n. 3, p. 204-212, 2005Tradução . . Acesso em: 03 jun. 2024.
APA
Aragon-Alegro, L. C., Wittmann, R. M., Padovani, C. R., Landgraf, M., Franco, B. D. G. de M., & Destro, M. T. (2005). Detection of Listeria sp in meat and meat products using TECRA Listeria visual immunoassay and biocontrol visual immunoprecipitate assay for Listeria immunoassays and a cultural procedure. Journal of Rapid Methods and Automation in Microbiology, 13( 3), 204-212.
NLM
Aragon-Alegro LC, Wittmann RM, Padovani CR, Landgraf M, Franco BDG de M, Destro MT. Detection of Listeria sp in meat and meat products using TECRA Listeria visual immunoassay and biocontrol visual immunoprecipitate assay for Listeria immunoassays and a cultural procedure. Journal of Rapid Methods and Automation in Microbiology. 2005 ; 13( 3): 204-212.[citado 2024 jun. 03 ]
Vancouver
Aragon-Alegro LC, Wittmann RM, Padovani CR, Landgraf M, Franco BDG de M, Destro MT. Detection of Listeria sp in meat and meat products using TECRA Listeria visual immunoassay and biocontrol visual immunoprecipitate assay for Listeria immunoassays and a cultural procedure. Journal of Rapid Methods and Automation in Microbiology. 2005 ; 13( 3): 204-212.[citado 2024 jun. 03 ]
Artigo de periodico
Antioxidant compounds from coriander (Coriandrum sativum L.) etheric extract (2005)
Guerra, Nonete Barbosa; Melo, Enayde de Almeida; Mancini-Filho, Jorge
Fonte: Journal of Food Composition and Analysis. Unidade: FCF
Assuntos: TECNOLOGIA DE ALIMENTOS, ANTIOXIDANTES, COENTRO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
GUERRA, Nonete Barbosa e MELO, Enayde de Almeida e MANCINI-FILHO, Jorge. Antioxidant compounds from coriander (Coriandrum sativum L.) etheric extract. Journal of Food Composition and Analysis, v. 18, n. 2-3, p. 193-199, 2005Tradução . . Disponível em: https://doi.org/10.1016/j.jfca.2003.12.006. Acesso em: 03 jun. 2024.
APA
Guerra, N. B., Melo, E. de A., & Mancini-Filho, J. (2005). Antioxidant compounds from coriander (Coriandrum sativum L.) etheric extract. Journal of Food Composition and Analysis, 18( 2-3), 193-199. doi:10.1016/j.jfca.2003.12.006
NLM
Guerra NB, Melo E de A, Mancini-Filho J. Antioxidant compounds from coriander (Coriandrum sativum L.) etheric extract [Internet]. Journal of Food Composition and Analysis. 2005 ; 18( 2-3): 193-199.[citado 2024 jun. 03 ] Available from: https://doi.org/10.1016/j.jfca.2003.12.006
Vancouver
Guerra NB, Melo E de A, Mancini-Filho J. Antioxidant compounds from coriander (Coriandrum sativum L.) etheric extract [Internet]. Journal of Food Composition and Analysis. 2005 ; 18( 2-3): 193-199.[citado 2024 jun. 03 ] Available from: https://doi.org/10.1016/j.jfca.2003.12.006
Artigo de periodico
Chemical composition and botanical evaluation of dried bee pollen pellets (2005)
Almeida-Muradian, Ligia Bicudo de ; Pamplona, Lucila Coelho; Coimbra, Sílvia; Barth, Ortrud Monika
Fonte: Journal of Food Composition and Analysis. Unidade: FCF
Assuntos: PÓLEN (COMPOSIÇÃO;QUÍMICA), ABELHAS, DESIDRATAÇÃO DE ALIMENTOS, ANÁLISE DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
ALMEIDA-MURADIAN, Ligia Bicudo de et al. Chemical composition and botanical evaluation of dried bee pollen pellets. Journal of Food Composition and Analysis, v. 18, n. 1, p. 105-111, 2005Tradução . . Disponível em: https://doi.org/10.1016/j.jfca.2003.10.008. Acesso em: 03 jun. 2024.
APA
Almeida-Muradian, L. B. de, Pamplona, L. C., Coimbra, S., & Barth, O. M. (2005). Chemical composition and botanical evaluation of dried bee pollen pellets. Journal of Food Composition and Analysis, 18( 1), 105-111. doi:10.1016/j.jfca.2003.10.008
NLM
Almeida-Muradian LB de, Pamplona LC, Coimbra S, Barth OM. Chemical composition and botanical evaluation of dried bee pollen pellets [Internet]. Journal of Food Composition and Analysis. 2005 ; 18( 1): 105-111.[citado 2024 jun. 03 ] Available from: https://doi.org/10.1016/j.jfca.2003.10.008
Vancouver
Almeida-Muradian LB de, Pamplona LC, Coimbra S, Barth OM. Chemical composition and botanical evaluation of dried bee pollen pellets [Internet]. Journal of Food Composition and Analysis. 2005 ; 18( 1): 105-111.[citado 2024 jun. 03 ] Available from: https://doi.org/10.1016/j.jfca.2003.10.008

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