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Filtros : "Inglaterra" "Food Chemistry" Removidos: "CÃES" "FM-MIP" "Jornada Odontológica de Bauru" Limpar

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  • Artigo de periodico

    Aroeira fruit (Schinus terebinthifolius Raddi) as a natural antioxidant: Chemical constituents, bioactive compounds and in vitro and in vivo antioxidant capacity (2020)

    Oliveira, Vanessa Sales de; Augusta, Ivanilda Maria; Braz, Marcos Vinícius da Conceição; Riger, Cristiano Jorge; Prudêncio, Edlene Ribeiro; Sawaya, Alexandra Christine Helena Frankland; Sampaio, Geni Rodrigues ; Torres, Elizabeth Aparecida Ferraz da Silva ; Saldanha, Tatiana

    Source: Food Chemistry. Unidade: FSP

    Subjects: AROEIRA, ANTIOXIDANTES, NUTRIENTES, INDÚSTRIA DE ALIMENTOS

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      OLIVEIRA, Vanessa Sales de et al. Aroeira fruit (Schinus terebinthifolius Raddi) as a natural antioxidant: Chemical constituents, bioactive compounds and in vitro and in vivo antioxidant capacity. Food Chemistry, v. 315, p. art. 126274 [8], 2020Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2020.126274. Acesso em: 10 out. 2024.

    • APA

      Oliveira, V. S. de, Augusta, I. M., Braz, M. V. da C., Riger, C. J., Prudêncio, E. R., Sawaya, A. C. H. F., et al. (2020). Aroeira fruit (Schinus terebinthifolius Raddi) as a natural antioxidant: Chemical constituents, bioactive compounds and in vitro and in vivo antioxidant capacity. Food Chemistry, 315, art. 126274 [8]. doi:10.1016/j.foodchem.2020.126274

    • NLM

      Oliveira VS de, Augusta IM, Braz MV da C, Riger CJ, Prudêncio ER, Sawaya ACHF, Sampaio GR, Torres EAF da S, Saldanha T. Aroeira fruit (Schinus terebinthifolius Raddi) as a natural antioxidant: Chemical constituents, bioactive compounds and in vitro and in vivo antioxidant capacity [Internet]. Food Chemistry. 2020 ;315 art. 126274 [8].[citado 2024 out. 10 ] Available from: https://doi.org/10.1016/j.foodchem.2020.126274

    • Vancouver

      Oliveira VS de, Augusta IM, Braz MV da C, Riger CJ, Prudêncio ER, Sawaya ACHF, Sampaio GR, Torres EAF da S, Saldanha T. Aroeira fruit (Schinus terebinthifolius Raddi) as a natural antioxidant: Chemical constituents, bioactive compounds and in vitro and in vivo antioxidant capacity [Internet]. Food Chemistry. 2020 ;315 art. 126274 [8].[citado 2024 out. 10 ] Available from: https://doi.org/10.1016/j.foodchem.2020.126274

  • Artigo de periodico

    Polycyclic aromatic hydrocarbons content and fatty acids profile in coconut, safflower, evening primrose and linseed oils (2017)

    Silva, Simone Alves da; Torres, Elizabeth Aparecida Ferraz da Silva ; Almeida, Adriana Palma de; Sampaio, Geni Rodrigues

    Source: Food Chemistry. Unidade: FSP

    Subjects: HIDROCARBONETOS POLICÍCLICOS, HIDROCARBONOS AROMÁTICOS, ÁCIDOS GRAXOS, ÓLEOS VEGETAIS, CROMATOGRAFIA A GÁS, CROMATOGRAFIA LÍQUIDA DE ALTA EFICIÊNCIA

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      SILVA, Simone Alves da et al. Polycyclic aromatic hydrocarbons content and fatty acids profile in coconut, safflower, evening primrose and linseed oils. Food Chemistry, v. 245, p. 798-805, 2017Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2017.11.109. Acesso em: 10 out. 2024.

    • APA

      Silva, S. A. da, Torres, E. A. F. da S., Almeida, A. P. de, & Sampaio, G. R. (2017). Polycyclic aromatic hydrocarbons content and fatty acids profile in coconut, safflower, evening primrose and linseed oils. Food Chemistry, 245, 798-805. doi:10.1016/j.foodchem.2017.11.109

    • NLM

      Silva SA da, Torres EAF da S, Almeida AP de, Sampaio GR. Polycyclic aromatic hydrocarbons content and fatty acids profile in coconut, safflower, evening primrose and linseed oils [Internet]. Food Chemistry. 2017 ;245 798-805.[citado 2024 out. 10 ] Available from: https://doi.org/10.1016/j.foodchem.2017.11.109

    • Vancouver

      Silva SA da, Torres EAF da S, Almeida AP de, Sampaio GR. Polycyclic aromatic hydrocarbons content and fatty acids profile in coconut, safflower, evening primrose and linseed oils [Internet]. Food Chemistry. 2017 ;245 798-805.[citado 2024 out. 10 ] Available from: https://doi.org/10.1016/j.foodchem.2017.11.109

  • Artigo de periodico

    Polyphenols from guaraná after in vitro digestion: evaluation of bioacessibility and inhibition of activity of carbohydrate-hydrolyzing enzymes (2017)

    Silva, C P; Sampaio, G R; Freitas, Rosana Aparecida Manólio Soares; Torres, Elizabeth Aparecida Ferraz da Silva

    Source: Food Chemistry. Unidade: FSP

    Subjects: GUARANÁ, COMPOSTOS FENÓLICOS, ANTIOXIDANTES, CARBOIDRATOS, AMILASES

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      SILVA, C P et al. Polyphenols from guaraná after in vitro digestion: evaluation of bioacessibility and inhibition of activity of carbohydrate-hydrolyzing enzymes. Food Chemistry, v. 267, p. 406-409, 2017Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2017.08.078. Acesso em: 10 out. 2024.

    • APA

      Silva, C. P., Sampaio, G. R., Freitas, R. A. M. S., & Torres, E. A. F. da S. (2017). Polyphenols from guaraná after in vitro digestion: evaluation of bioacessibility and inhibition of activity of carbohydrate-hydrolyzing enzymes. Food Chemistry, 267, 406-409. doi:10.1016/j.foodchem.2017.08.078

    • NLM

      Silva CP, Sampaio GR, Freitas RAMS, Torres EAF da S. Polyphenols from guaraná after in vitro digestion: evaluation of bioacessibility and inhibition of activity of carbohydrate-hydrolyzing enzymes [Internet]. Food Chemistry. 2017 ;267 406-409.[citado 2024 out. 10 ] Available from: https://doi.org/10.1016/j.foodchem.2017.08.078

    • Vancouver

      Silva CP, Sampaio GR, Freitas RAMS, Torres EAF da S. Polyphenols from guaraná after in vitro digestion: evaluation of bioacessibility and inhibition of activity of carbohydrate-hydrolyzing enzymes [Internet]. Food Chemistry. 2017 ;267 406-409.[citado 2024 out. 10 ] Available from: https://doi.org/10.1016/j.foodchem.2017.08.078

  • Artigo de periodico

    Polyphasic approach to the identification of Aspergillus section Flavi isolated from Brazil nuts (2013)

    Baquião, Arianne Costa; Oliveira, Maitê Martins Melo de; Reis, Tatiana Alves; Zorzete, Patricia; Atayde, Danielle Diniz; Corrêa, Benedito

    Source: Food Chemistry. Unidade: ICB

    Assunto: MICROBIOLOGIA

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      BAQUIÃO, Arianne Costa et al. Polyphasic approach to the identification of Aspergillus section Flavi isolated from Brazil nuts. Food Chemistry, v. 139, n. 1-4, p. 1127-1132, 2013Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2013.01.007. Acesso em: 10 out. 2024.

    • APA

      Baquião, A. C., Oliveira, M. M. M. de, Reis, T. A., Zorzete, P., Atayde, D. D., & Corrêa, B. (2013). Polyphasic approach to the identification of Aspergillus section Flavi isolated from Brazil nuts. Food Chemistry, 139( 1-4), 1127-1132. doi:10.1016/j.foodchem.2013.01.007

    • NLM

      Baquião AC, Oliveira MMM de, Reis TA, Zorzete P, Atayde DD, Corrêa B. Polyphasic approach to the identification of Aspergillus section Flavi isolated from Brazil nuts [Internet]. Food Chemistry. 2013 ; 139( 1-4): 1127-1132.[citado 2024 out. 10 ] Available from: https://doi.org/10.1016/j.foodchem.2013.01.007

    • Vancouver

      Baquião AC, Oliveira MMM de, Reis TA, Zorzete P, Atayde DD, Corrêa B. Polyphasic approach to the identification of Aspergillus section Flavi isolated from Brazil nuts [Internet]. Food Chemistry. 2013 ; 139( 1-4): 1127-1132.[citado 2024 out. 10 ] Available from: https://doi.org/10.1016/j.foodchem.2013.01.007

  • Artigo de periodico

    Fungi, mycotoxins and phytoalexin in peanut varieties, during plant growth in the field (2011)

    Zorzete, Patrícia; Reis, Tatiana Alves dos; Felício, Joana D.; Porto, Arianne Costa Baquião; Makimoto, Paulo; Corrêa, Benedito

    Source: Food Chemistry. Unidade: ICB

    Assunto: MICROBIOLOGIA

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      ZORZETE, Patrícia et al. Fungi, mycotoxins and phytoalexin in peanut varieties, during plant growth in the field. Food Chemistry, v. 129, n. 3, p. 957-964, 2011Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2011.05.053. Acesso em: 10 out. 2024.

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      Zorzete, P., Reis, T. A. dos, Felício, J. D., Porto, A. C. B., Makimoto, P., & Corrêa, B. (2011). Fungi, mycotoxins and phytoalexin in peanut varieties, during plant growth in the field. Food Chemistry, 129( 3), 957-964. doi:10.1016/j.foodchem.2011.05.053

    • NLM

      Zorzete P, Reis TA dos, Felício JD, Porto ACB, Makimoto P, Corrêa B. Fungi, mycotoxins and phytoalexin in peanut varieties, during plant growth in the field [Internet]. Food Chemistry. 2011 ; 129( 3): 957-964.[citado 2024 out. 10 ] Available from: https://doi.org/10.1016/j.foodchem.2011.05.053

    • Vancouver

      Zorzete P, Reis TA dos, Felício JD, Porto ACB, Makimoto P, Corrêa B. Fungi, mycotoxins and phytoalexin in peanut varieties, during plant growth in the field [Internet]. Food Chemistry. 2011 ; 129( 3): 957-964.[citado 2024 out. 10 ] Available from: https://doi.org/10.1016/j.foodchem.2011.05.053

  • Artigo de periodico

    Iron bioavailability from ferric pyrophosphate in rats fed with fructan-containing yacon (Smallanthus sonchifolius) flour (2011)

    Lobo, Alexandre Rodrigues; Cocato, Maria Lucia; Borelli, Primavera ; Gaievski, Eduardo Henrique Szpak; Crisma, Amanda Rabello; Nakajima, Karina; Nakano, Eduardo Yoshio; Colli, Celia

    Source: Food Chemistry. Unidade: FCF

    Subjects: BIODISPONIBILIDADE, FERRO

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      LOBO, Alexandre Rodrigues et al. Iron bioavailability from ferric pyrophosphate in rats fed with fructan-containing yacon (Smallanthus sonchifolius) flour. Food Chemistry, v. 126, n. 3, p. 885-891, 2011Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2010.11.067. Acesso em: 10 out. 2024.

    • APA

      Lobo, A. R., Cocato, M. L., Borelli, P., Gaievski, E. H. S., Crisma, A. R., Nakajima, K., et al. (2011). Iron bioavailability from ferric pyrophosphate in rats fed with fructan-containing yacon (Smallanthus sonchifolius) flour. Food Chemistry, 126( 3), 885-891. doi:10.1016/j.foodchem.2010.11.067

    • NLM

      Lobo AR, Cocato ML, Borelli P, Gaievski EHS, Crisma AR, Nakajima K, Nakano EY, Colli C. Iron bioavailability from ferric pyrophosphate in rats fed with fructan-containing yacon (Smallanthus sonchifolius) flour [Internet]. Food Chemistry. 2011 ; 126( 3): 885-891.[citado 2024 out. 10 ] Available from: https://doi.org/10.1016/j.foodchem.2010.11.067

    • Vancouver

      Lobo AR, Cocato ML, Borelli P, Gaievski EHS, Crisma AR, Nakajima K, Nakano EY, Colli C. Iron bioavailability from ferric pyrophosphate in rats fed with fructan-containing yacon (Smallanthus sonchifolius) flour [Internet]. Food Chemistry. 2011 ; 126( 3): 885-891.[citado 2024 out. 10 ] Available from: https://doi.org/10.1016/j.foodchem.2010.11.067

  • Artigo de periodico

    Protease activity and the ultrastructure of broiler chicken PSE (pale, soft, exudative) meat (2010)

    Wilhelm, A. E; Maganhini, Magali Bernardes; Hernandez-Blazquez, Francisco Javier; Ida, Elza Iouko; Shimokomaki, Massami

    Source: Food Chemistry. Unidade: FMVZ

    Subjects: CARNES E DERIVADOS, PROTEÍNAS

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    • ABNT

      WILHELM, A. E et al. Protease activity and the ultrastructure of broiler chicken PSE (pale, soft, exudative) meat. Food Chemistry, v. 119, n. 3, p. 1201-1204, 2010Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2009.08.034. Acesso em: 10 out. 2024.

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      Wilhelm, A. E., Maganhini, M. B., Hernandez-Blazquez, F. J., Ida, E. I., & Shimokomaki, M. (2010). Protease activity and the ultrastructure of broiler chicken PSE (pale, soft, exudative) meat. Food Chemistry, 119( 3), 1201-1204. doi:10.1016/j.foodchem.2009.08.034

    • NLM

      Wilhelm AE, Maganhini MB, Hernandez-Blazquez FJ, Ida EI, Shimokomaki M. Protease activity and the ultrastructure of broiler chicken PSE (pale, soft, exudative) meat [Internet]. Food Chemistry. 2010 ; 119( 3): 1201-1204.[citado 2024 out. 10 ] Available from: https://doi.org/10.1016/j.foodchem.2009.08.034

    • Vancouver

      Wilhelm AE, Maganhini MB, Hernandez-Blazquez FJ, Ida EI, Shimokomaki M. Protease activity and the ultrastructure of broiler chicken PSE (pale, soft, exudative) meat [Internet]. Food Chemistry. 2010 ; 119( 3): 1201-1204.[citado 2024 out. 10 ] Available from: https://doi.org/10.1016/j.foodchem.2009.08.034

  • Artigo de periodico

    Amaranth protein presents cholesterol-lowering effect (2009)

    Mendonça, Simone; Saldiva, Paulo Hilário Nascimento ; Cruz, Robison J.; Arêas, José A. G.

    Source: Food Chemistry. Unidades: FM, FSP

    Subjects: HIPERCOLESTEROLEMIA, HAMSTERS, MODELOS ANIMAIS DE DOENÇAS, APOLIPOPROTEÍNAS

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      MENDONÇA, Simone et al. Amaranth protein presents cholesterol-lowering effect. Food Chemistry, v. 116, n. 1, p. 738-742, 2009Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2009.03.021. Acesso em: 10 out. 2024.

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      Mendonça, S., Saldiva, P. H. N., Cruz, R. J., & Arêas, J. A. G. (2009). Amaranth protein presents cholesterol-lowering effect. Food Chemistry, 116( 1), 738-742. doi:10.1016/j.foodchem.2009.03.021

    • NLM

      Mendonça S, Saldiva PHN, Cruz RJ, Arêas JAG. Amaranth protein presents cholesterol-lowering effect [Internet]. Food Chemistry. 2009 ; 116( 1): 738-742.[citado 2024 out. 10 ] Available from: https://doi.org/10.1016/j.foodchem.2009.03.021

    • Vancouver

      Mendonça S, Saldiva PHN, Cruz RJ, Arêas JAG. Amaranth protein presents cholesterol-lowering effect [Internet]. Food Chemistry. 2009 ; 116( 1): 738-742.[citado 2024 out. 10 ] Available from: https://doi.org/10.1016/j.foodchem.2009.03.021

  • Artigo de periodico

    Garlic (Allium sativum L.) and ready-to-eat garlic products: in vitro antioxidant activity (2009)

    Queiroz, Yara Severino de; Ishimoto, Emília Yasuko; Bastos, Deborah Helena Markowicz; Sampaio, Geni Rodrigues; Torres, Elizabeth Aparecida Ferraz da Silva

    Source: Food Chemistry. Unidade: FSP

    Subjects: ALHO (PRODUTOS DERIVADOS), ANTIOXIDANTES (ATIVIDADE), QUALIDADE DE PRODUTOS AO CONSUMIDOR, ARMAZENAGEM DE ALIMENTOS

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      QUEIROZ, Yara Severino de et al. Garlic (Allium sativum L.) and ready-to-eat garlic products: in vitro antioxidant activity. Food Chemistry, v. 115, n. 1, p. 371-374, 2009Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2008.11.105. Acesso em: 10 out. 2024.

    • APA

      Queiroz, Y. S. de, Ishimoto, E. Y., Bastos, D. H. M., Sampaio, G. R., & Torres, E. A. F. da S. (2009). Garlic (Allium sativum L.) and ready-to-eat garlic products: in vitro antioxidant activity. Food Chemistry, 115( 1), 371-374. doi:10.1016/j.foodchem.2008.11.105

    • NLM

      Queiroz YS de, Ishimoto EY, Bastos DHM, Sampaio GR, Torres EAF da S. Garlic (Allium sativum L.) and ready-to-eat garlic products: in vitro antioxidant activity [Internet]. Food Chemistry. 2009 ; 115( 1): 371-374.[citado 2024 out. 10 ] Available from: https://doi.org/10.1016/j.foodchem.2008.11.105

    • Vancouver

      Queiroz YS de, Ishimoto EY, Bastos DHM, Sampaio GR, Torres EAF da S. Garlic (Allium sativum L.) and ready-to-eat garlic products: in vitro antioxidant activity [Internet]. Food Chemistry. 2009 ; 115( 1): 371-374.[citado 2024 out. 10 ] Available from: https://doi.org/10.1016/j.foodchem.2008.11.105

  • Artigo de periodico

    Fortified food made by the extrusion of a mixture of chickpea, corn and bovine lung controls iron-deficiency anaemia in preschool children (2008)

    Moreira-Araújo, Regilda Saraiva dos Reis; Araújo, Marcos A. M; Areas, José Alfredo Gomes

    Source: Food Chemistry. Unidade: FSP

    Subjects: ANEMIA, CRIANÇAS, ALIMENTOS FORTIFICADOS, NUTRIÇÃO HUMANA, PLANOS E PROGRAMAS DE SAÚDE, FERRO, FARMACOCINÉTICA

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      MOREIRA-ARAÚJO, Regilda Saraiva dos Reis e ARAÚJO, Marcos A. M e AREAS, José Alfredo Gomes. Fortified food made by the extrusion of a mixture of chickpea, corn and bovine lung controls iron-deficiency anaemia in preschool children. Food Chemistry, v. 107, n. 1, p. 158-164, 2008Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2007.07.074. Acesso em: 10 out. 2024.

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      Moreira-Araújo, R. S. dos R., Araújo, M. A. M., & Areas, J. A. G. (2008). Fortified food made by the extrusion of a mixture of chickpea, corn and bovine lung controls iron-deficiency anaemia in preschool children. Food Chemistry, 107( 1), 158-164. doi:10.1016/j.foodchem.2007.07.074

    • NLM

      Moreira-Araújo RS dos R, Araújo MAM, Areas JAG. Fortified food made by the extrusion of a mixture of chickpea, corn and bovine lung controls iron-deficiency anaemia in preschool children [Internet]. Food Chemistry. 2008 ; 107( 1): 158-164.[citado 2024 out. 10 ] Available from: https://doi.org/10.1016/j.foodchem.2007.07.074

    • Vancouver

      Moreira-Araújo RS dos R, Araújo MAM, Areas JAG. Fortified food made by the extrusion of a mixture of chickpea, corn and bovine lung controls iron-deficiency anaemia in preschool children [Internet]. Food Chemistry. 2008 ; 107( 1): 158-164.[citado 2024 out. 10 ] Available from: https://doi.org/10.1016/j.foodchem.2007.07.074

  • Artigo de periodico

    Bioactive compounds and quantification of total ellagic acid in strawberries (Fragaria x ananassa Duch.) (2008)

    Pinto, Márcia da Silva; Lajolo, Franco Maria ; Genovese, Maria Inês

    Source: Food Chemistry. Unidade: FCF

    Subjects: FLAVONÓIDES, NUTRIÇÃO, MORANGO, ANTIOXIDANTES

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      PINTO, Márcia da Silva e LAJOLO, Franco Maria e GENOVESE, Maria Inês. Bioactive compounds and quantification of total ellagic acid in strawberries (Fragaria x ananassa Duch.). Food Chemistry, v. 107, n. 4, p. 1629-1635, 2008Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2007.10.038. Acesso em: 10 out. 2024.

    • APA

      Pinto, M. da S., Lajolo, F. M., & Genovese, M. I. (2008). Bioactive compounds and quantification of total ellagic acid in strawberries (Fragaria x ananassa Duch.). Food Chemistry, 107( 4), 1629-1635. doi:10.1016/j.foodchem.2007.10.038

    • NLM

      Pinto M da S, Lajolo FM, Genovese MI. Bioactive compounds and quantification of total ellagic acid in strawberries (Fragaria x ananassa Duch.) [Internet]. Food Chemistry. 2008 ;107( 4): 1629-1635.[citado 2024 out. 10 ] Available from: https://doi.org/10.1016/j.foodchem.2007.10.038

    • Vancouver

      Pinto M da S, Lajolo FM, Genovese MI. Bioactive compounds and quantification of total ellagic acid in strawberries (Fragaria x ananassa Duch.) [Internet]. Food Chemistry. 2008 ;107( 4): 1629-1635.[citado 2024 out. 10 ] Available from: https://doi.org/10.1016/j.foodchem.2007.10.038

  • Artigo de periodico

    Quantitative elucidation of the structure-bitterness relationship of cynaropicrin and grosheimin derivatives (2007)

    Scotti, Luciana; Scotti, Marcus Tullius; Ishiki, Hamilton Mitsugu; Ferreira, Marcelo J. P ; Emerenciano, Vicente de Paulo; Menezes, Carla Maria de Souza; Ferreira, Elizabeth Igne

    Source: Food Chemistry. Unidades: IQ, FCF

    Subjects: RELAÇÕES QUANTITATIVAS ENTRE ESTRUTURA QUÍMICA E ATIVIDADE BIOLÓGICA, SESQUITERPENOS

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      SCOTTI, Luciana et al. Quantitative elucidation of the structure-bitterness relationship of cynaropicrin and grosheimin derivatives. Food Chemistry, v. 105, n. 1, p. 77-83, 2007Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2007.03.038. Acesso em: 10 out. 2024.

    • APA

      Scotti, L., Scotti, M. T., Ishiki, H. M., Ferreira, M. J. P., Emerenciano, V. de P., Menezes, C. M. de S., & Ferreira, E. I. (2007). Quantitative elucidation of the structure-bitterness relationship of cynaropicrin and grosheimin derivatives. Food Chemistry, 105( 1), 77-83. doi:10.1016/j.foodchem.2007.03.038

    • NLM

      Scotti L, Scotti MT, Ishiki HM, Ferreira MJP, Emerenciano V de P, Menezes CM de S, Ferreira EI. Quantitative elucidation of the structure-bitterness relationship of cynaropicrin and grosheimin derivatives [Internet]. Food Chemistry. 2007 ; 105( 1): 77-83.[citado 2024 out. 10 ] Available from: https://doi.org/10.1016/j.foodchem.2007.03.038

    • Vancouver

      Scotti L, Scotti MT, Ishiki HM, Ferreira MJP, Emerenciano V de P, Menezes CM de S, Ferreira EI. Quantitative elucidation of the structure-bitterness relationship of cynaropicrin and grosheimin derivatives [Internet]. Food Chemistry. 2007 ; 105( 1): 77-83.[citado 2024 out. 10 ] Available from: https://doi.org/10.1016/j.foodchem.2007.03.038

  • Artigo de periodico

    Analytical procedure for total mercury determination in fishes and shrimps by chronopotentiometric stripping analysis at gold film electrodes after microwave digestion (2007)

    Augelli, Márcio Antônio; Munõz, Rodrigo Alejandro Abarza; Richter, Eduardo Mathias; Cantagallo, Maria Ines Costa; Angnes, Lúcio

    Source: Food Chemistry. Unidade: IQ

    Subjects: MERCÚRIO (ELEMENTO QUÍMICO) (DETERMINAÇÃO), ELETRODO, PEIXES

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      AUGELLI, Márcio Antônio et al. Analytical procedure for total mercury determination in fishes and shrimps by chronopotentiometric stripping analysis at gold film electrodes after microwave digestion. Food Chemistry, v. 101, n. 2, p. 579-584, 2007Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2006.02.017. Acesso em: 10 out. 2024.

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      Augelli, M. A., Munõz, R. A. A., Richter, E. M., Cantagallo, M. I. C., & Angnes, L. (2007). Analytical procedure for total mercury determination in fishes and shrimps by chronopotentiometric stripping analysis at gold film electrodes after microwave digestion. Food Chemistry, 101( 2), 579-584. doi:10.1016/j.foodchem.2006.02.017

    • NLM

      Augelli MA, Munõz RAA, Richter EM, Cantagallo MIC, Angnes L. Analytical procedure for total mercury determination in fishes and shrimps by chronopotentiometric stripping analysis at gold film electrodes after microwave digestion [Internet]. Food Chemistry. 2007 ; 101( 2): 579-584.[citado 2024 out. 10 ] Available from: https://doi.org/10.1016/j.foodchem.2006.02.017

    • Vancouver

      Augelli MA, Munõz RAA, Richter EM, Cantagallo MIC, Angnes L. Analytical procedure for total mercury determination in fishes and shrimps by chronopotentiometric stripping analysis at gold film electrodes after microwave digestion [Internet]. Food Chemistry. 2007 ; 101( 2): 579-584.[citado 2024 out. 10 ] Available from: https://doi.org/10.1016/j.foodchem.2006.02.017

  • Artigo de periodico

    Application of response surface methodology for the optimization of oxidants in wheat flour (2006)

    Junqueira, Roberto de Moraes; Castro, Inar Alves de ; Areas, José Alfredo Gomes; Silva, Ana Carolina Conti e; Scholz, Maria Brígida dos Santos; Mendes, S.; Oliveira, K. C.

    Source: Food Chemistry. Unidades: FCF, FSP

    Subjects: ÁCIDOS ASCÓRBICOS, LIPOXIGENASE

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    • ABNT

      JUNQUEIRA, Roberto de Moraes et al. Application of response surface methodology for the optimization of oxidants in wheat flour. Food Chemistry, v. 101, n. 1, p. 131-139, 2006Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2006.01.029. Acesso em: 10 out. 2024.

    • APA

      Junqueira, R. de M., Castro, I. A. de, Areas, J. A. G., Silva, A. C. C. e, Scholz, M. B. dos S., Mendes, S., & Oliveira, K. C. (2006). Application of response surface methodology for the optimization of oxidants in wheat flour. Food Chemistry, 101( 1), 131-139. doi:10.1016/j.foodchem.2006.01.029

    • NLM

      Junqueira R de M, Castro IA de, Areas JAG, Silva ACC e, Scholz MB dos S, Mendes S, Oliveira KC. Application of response surface methodology for the optimization of oxidants in wheat flour [Internet]. Food Chemistry. 2006 ; 101( 1): 131-139.[citado 2024 out. 10 ] Available from: https://doi.org/10.1016/j.foodchem.2006.01.029

    • Vancouver

      Junqueira R de M, Castro IA de, Areas JAG, Silva ACC e, Scholz MB dos S, Mendes S, Oliveira KC. Application of response surface methodology for the optimization of oxidants in wheat flour [Internet]. Food Chemistry. 2006 ; 101( 1): 131-139.[citado 2024 out. 10 ] Available from: https://doi.org/10.1016/j.foodchem.2006.01.029

  • Artigo de periodico

    Influence of temperature, pH and ionic strength on the production of isoflavone-rich soy protein isolates (2006)

    Barbosa, Ana Cristina Lopes; Lajolo, Franco Maria ; Genovese, Maria Inês

    Source: Food Chemistry. Unidade: FCF

    Subjects: NUTRIÇÃO, SOJA (EFEITOS), PROTEÍNAS, QUÍMICA DE ALIMENTOS

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    • ABNT

      BARBOSA, Ana Cristina Lopes e LAJOLO, Franco Maria e GENOVESE, Maria Inês. Influence of temperature, pH and ionic strength on the production of isoflavone-rich soy protein isolates. Food Chemistry, v. 98, n. 4, p. 757-766, 2006Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2005.07.014. Acesso em: 10 out. 2024.

    • APA

      Barbosa, A. C. L., Lajolo, F. M., & Genovese, M. I. (2006). Influence of temperature, pH and ionic strength on the production of isoflavone-rich soy protein isolates. Food Chemistry, 98( 4), 757-766. doi:10.1016/j.foodchem.2005.07.014

    • NLM

      Barbosa ACL, Lajolo FM, Genovese MI. Influence of temperature, pH and ionic strength on the production of isoflavone-rich soy protein isolates [Internet]. Food Chemistry. 2006 ; 98( 4): 757-766.[citado 2024 out. 10 ] Available from: https://doi.org/10.1016/j.foodchem.2005.07.014

    • Vancouver

      Barbosa ACL, Lajolo FM, Genovese MI. Influence of temperature, pH and ionic strength on the production of isoflavone-rich soy protein isolates [Internet]. Food Chemistry. 2006 ; 98( 4): 757-766.[citado 2024 out. 10 ] Available from: https://doi.org/10.1016/j.foodchem.2005.07.014

  • Artigo de periodico

    Study of the mineral content of chocolate flavoured beverages (2006)

    Pedro, Nilva Aparecida Ressinetti; Oliveira, Elisabeth de; Cadore, Solange

    Source: Food Chemistry. Unidade: IQ

    Subjects: CHOCOLATE, QUÍMICA ANALÍTICA

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    • ABNT

      PEDRO, Nilva Aparecida Ressinetti e OLIVEIRA, Elisabeth de e CADORE, Solange. Study of the mineral content of chocolate flavoured beverages. Food Chemistry, v. 95, n. 1, p. 94-100, 2006Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2004.12.021. Acesso em: 10 out. 2024.

    • APA

      Pedro, N. A. R., Oliveira, E. de, & Cadore, S. (2006). Study of the mineral content of chocolate flavoured beverages. Food Chemistry, 95( 1), 94-100. doi:10.1016/j.foodchem.2004.12.021

    • NLM

      Pedro NAR, Oliveira E de, Cadore S. Study of the mineral content of chocolate flavoured beverages [Internet]. Food Chemistry. 2006 ; 95( 1): 94-100.[citado 2024 out. 10 ] Available from: https://doi.org/10.1016/j.foodchem.2004.12.021

    • Vancouver

      Pedro NAR, Oliveira E de, Cadore S. Study of the mineral content of chocolate flavoured beverages [Internet]. Food Chemistry. 2006 ; 95( 1): 94-100.[citado 2024 out. 10 ] Available from: https://doi.org/10.1016/j.foodchem.2004.12.021

  • Artigo de periodico

    The application of hierarchical clusters analysis to the study of the composition of foods (2006)

    Torres, Elizabeth Aparecida Ferraz da Silva ; Garbelotti, Maria Lima; Moita Neto, José Machado

    Source: Food Chemistry. Unidade: FSP

    Subjects: ESTATÍSTICA, DIETA, CARBOIDRATOS NA DIETA, TABELA DE COMPOSIÇÃO DE ALIMENTOS, VALOR NUTRITIVO

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      TORRES, Elizabeth Aparecida Ferraz da Silva e GARBELOTTI, Maria Lima e MOITA NETO, José Machado. The application of hierarchical clusters analysis to the study of the composition of foods. Food Chemistry, v. 99, n. 3, p. 622-629, 2006Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2005.08.032. Acesso em: 10 out. 2024.

    • APA

      Torres, E. A. F. da S., Garbelotti, M. L., & Moita Neto, J. M. (2006). The application of hierarchical clusters analysis to the study of the composition of foods. Food Chemistry, 99( 3), 622-629. doi:10.1016/j.foodchem.2005.08.032

    • NLM

      Torres EAF da S, Garbelotti ML, Moita Neto JM. The application of hierarchical clusters analysis to the study of the composition of foods [Internet]. Food Chemistry. 2006 ; 99( 3): 622-629.[citado 2024 out. 10 ] Available from: https://doi.org/10.1016/j.foodchem.2005.08.032

    • Vancouver

      Torres EAF da S, Garbelotti ML, Moita Neto JM. The application of hierarchical clusters analysis to the study of the composition of foods [Internet]. Food Chemistry. 2006 ; 99( 3): 622-629.[citado 2024 out. 10 ] Available from: https://doi.org/10.1016/j.foodchem.2005.08.032

  • Artigo de periodico

    Synbiotic potential of fresh cream cheese supplemented with inulin and Lactobacillus paracasei in co-culture with Streptococcus thermophilus (2006)

    Buriti, Flávia Carolina Alonso; Cardarelli, Haíssa Roberta; Filisetti, Tullia Maria Clara Caterina; Saad, Susana Marta Isay

    Source: Food Chemistry. Unidade: FCF

    Subjects: SUPLEMENTAÇÃO ALIMENTAR, LACTOBACILLUS, STREPTOCOCCUS, QUEIJO, ALIMENTOS FUNCIONAIS

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      BURITI, Flávia Carolina Alonso et al. Synbiotic potential of fresh cream cheese supplemented with inulin and Lactobacillus paracasei in co-culture with Streptococcus thermophilus. Food Chemistry, v. 104, n. 4, p. 1605-1610, 2006Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2007.03.001. Acesso em: 10 out. 2024.

    • APA

      Buriti, F. C. A., Cardarelli, H. R., Filisetti, T. M. C. C., & Saad, S. M. I. (2006). Synbiotic potential of fresh cream cheese supplemented with inulin and Lactobacillus paracasei in co-culture with Streptococcus thermophilus. Food Chemistry, 104( 4), 1605-1610. doi:10.1016/j.foodchem.2007.03.001

    • NLM

      Buriti FCA, Cardarelli HR, Filisetti TMCC, Saad SMI. Synbiotic potential of fresh cream cheese supplemented with inulin and Lactobacillus paracasei in co-culture with Streptococcus thermophilus [Internet]. Food Chemistry. 2006 ; 104( 4): 1605-1610.[citado 2024 out. 10 ] Available from: https://doi.org/10.1016/j.foodchem.2007.03.001

    • Vancouver

      Buriti FCA, Cardarelli HR, Filisetti TMCC, Saad SMI. Synbiotic potential of fresh cream cheese supplemented with inulin and Lactobacillus paracasei in co-culture with Streptococcus thermophilus [Internet]. Food Chemistry. 2006 ; 104( 4): 1605-1610.[citado 2024 out. 10 ] Available from: https://doi.org/10.1016/j.foodchem.2007.03.001

  • Artigo de periodico

    Extraction and assay of pectic enzymes from Peruvian carrot (Arracacia xanthorriza Bancroft.) (2005)

    Pires, Tatiana da Costa Raposo; Finardi Filho, Flavio

    Source: Food Chemistry. Unidade: FCF

    Subjects: ENZIMAS AMILOLÍTICAS, NUTRIÇÃO

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      PIRES, Tatiana da Costa Raposo e FINARDI FILHO, Flavio. Extraction and assay of pectic enzymes from Peruvian carrot (Arracacia xanthorriza Bancroft.). Food Chemistry, v. 89, n. 1, p. 85-92, 2005Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2004.02.023. Acesso em: 10 out. 2024.

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      Pires, T. da C. R., & Finardi Filho, F. (2005). Extraction and assay of pectic enzymes from Peruvian carrot (Arracacia xanthorriza Bancroft.). Food Chemistry, 89( 1), 85-92. doi:10.1016/j.foodchem.2004.02.023

    • NLM

      Pires T da CR, Finardi Filho F. Extraction and assay of pectic enzymes from Peruvian carrot (Arracacia xanthorriza Bancroft.) [Internet]. Food Chemistry. 2005 ; 89( 1): 85-92.[citado 2024 out. 10 ] Available from: https://doi.org/10.1016/j.foodchem.2004.02.023

    • Vancouver

      Pires T da CR, Finardi Filho F. Extraction and assay of pectic enzymes from Peruvian carrot (Arracacia xanthorriza Bancroft.) [Internet]. Food Chemistry. 2005 ; 89( 1): 85-92.[citado 2024 out. 10 ] Available from: https://doi.org/10.1016/j.foodchem.2004.02.023

  • Artigo de periodico

    Determination of selenium in nutritionally relevant foods by graphite furnace atomic absorption spectrometry using arsenic as internal standard (2005)

    Oliveira, Adriana Paiva de; Gomes Neto, José Anchieta; Nóbrega, Joaquim de Araújo; Correia, Paulo Rogério Miranda; Oliveira, Pedro Vitoriano de

    Source: Food Chemistry. Unidades: EACH, IQ

    Subjects: SELÊNIO, ESPECTROMETRIA

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      OLIVEIRA, Adriana Paiva de et al. Determination of selenium in nutritionally relevant foods by graphite furnace atomic absorption spectrometry using arsenic as internal standard. Food Chemistry, v. 93, n. 2, p. 355-360, 2005Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2004.11.024. Acesso em: 10 out. 2024.

    • APA

      Oliveira, A. P. de, Gomes Neto, J. A., Nóbrega, J. de A., Correia, P. R. M., & Oliveira, P. V. de. (2005). Determination of selenium in nutritionally relevant foods by graphite furnace atomic absorption spectrometry using arsenic as internal standard. Food Chemistry, 93( 2), 355-360. doi:10.1016/j.foodchem.2004.11.024

    • NLM

      Oliveira AP de, Gomes Neto JA, Nóbrega J de A, Correia PRM, Oliveira PV de. Determination of selenium in nutritionally relevant foods by graphite furnace atomic absorption spectrometry using arsenic as internal standard [Internet]. Food Chemistry. 2005 ; 93( 2): 355-360.[citado 2024 out. 10 ] Available from: https://doi.org/10.1016/j.foodchem.2004.11.024

    • Vancouver

      Oliveira AP de, Gomes Neto JA, Nóbrega J de A, Correia PRM, Oliveira PV de. Determination of selenium in nutritionally relevant foods by graphite furnace atomic absorption spectrometry using arsenic as internal standard [Internet]. Food Chemistry. 2005 ; 93( 2): 355-360.[citado 2024 out. 10 ] Available from: https://doi.org/10.1016/j.foodchem.2004.11.024

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