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Trabalho de evento-resumo periodico
In vitro and in vivo evaluation of the metabolism of polyphenols from jaboticaba (Myrciaria jaboticaba (Vell.) Berg), a Brazilian native fruti (2014)
Alezandro, Marcela Roquim; Dubé, Pascal; Desjardins, Yves; Lajolo, Franco Maria ; Genovese, Maria Inês
Source: Nutrire: Revista da Sociedade Brasileira de Alimentação e Nutrição. Conference titles: Bioavailability. Unidade: FCF
Subjects: JABUTICABA, ANTIOXIDANTES
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ABNT
ALEZANDRO, Marcela Roquim et al. In vitro and in vivo evaluation of the metabolism of polyphenols from jaboticaba (Myrciaria jaboticaba (Vell.) Berg), a Brazilian native fruti. Nutrire: Revista da Sociedade Brasileira de Alimentação e Nutrição. São Paulo: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo. . Acesso em: 10 jul. 2024. , 2014
APA
Alezandro, M. R., Dubé, P., Desjardins, Y., Lajolo, F. M., & Genovese, M. I. (2014). In vitro and in vivo evaluation of the metabolism of polyphenols from jaboticaba (Myrciaria jaboticaba (Vell.) Berg), a Brazilian native fruti. Nutrire: Revista da Sociedade Brasileira de Alimentação e Nutrição. São Paulo: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo.
NLM
Alezandro MR, Dubé P, Desjardins Y, Lajolo FM, Genovese MI. In vitro and in vivo evaluation of the metabolism of polyphenols from jaboticaba (Myrciaria jaboticaba (Vell.) Berg), a Brazilian native fruti. Nutrire: Revista da Sociedade Brasileira de Alimentação e Nutrição. 2014 ; 39 15 res. OR-09.[citado 2024 jul. 10 ]
Vancouver
Alezandro MR, Dubé P, Desjardins Y, Lajolo FM, Genovese MI. In vitro and in vivo evaluation of the metabolism of polyphenols from jaboticaba (Myrciaria jaboticaba (Vell.) Berg), a Brazilian native fruti. Nutrire: Revista da Sociedade Brasileira de Alimentação e Nutrição. 2014 ; 39 15 res. OR-09.[citado 2024 jul. 10 ]
Artigo de periodico
Frozen pulp extracts of camu camu (Myrciaria dubia McVaugh) attenuate the hyperlipidemia and lipid peroxidation of type 1 diabetic rats (2014)
Gonçalves, Any Elisa de Souza Schmidt; Santos, Camilo Lellis; Curi, Rui; Lajolo, Franco Maria ; Genovese, Maria Inês
Source: Food Research International. Unidades: ICB, FCF
Subjects: CAMU CAMU, ANTIOXIDANTES (ATIVIDADE)
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ABNT
GONÇALVES, Any Elisa de Souza Schmidt et al. Frozen pulp extracts of camu camu (Myrciaria dubia McVaugh) attenuate the hyperlipidemia and lipid peroxidation of type 1 diabetic rats. Food Research International, v. 64, p. 1-8, 2014Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2014.05.074. Acesso em: 10 jul. 2024.
APA
Gonçalves, A. E. de S. S., Santos, C. L., Curi, R., Lajolo, F. M., & Genovese, M. I. (2014). Frozen pulp extracts of camu camu (Myrciaria dubia McVaugh) attenuate the hyperlipidemia and lipid peroxidation of type 1 diabetic rats. Food Research International, 64, 1-8. doi:10.1016/j.foodres.2014.05.074
NLM
Gonçalves AE de SS, Santos CL, Curi R, Lajolo FM, Genovese MI. Frozen pulp extracts of camu camu (Myrciaria dubia McVaugh) attenuate the hyperlipidemia and lipid peroxidation of type 1 diabetic rats [Internet]. Food Research International. 2014 ; 64 1-8.[citado 2024 jul. 10 ] Available from: https://doi.org/10.1016/j.foodres.2014.05.074
Vancouver
Gonçalves AE de SS, Santos CL, Curi R, Lajolo FM, Genovese MI. Frozen pulp extracts of camu camu (Myrciaria dubia McVaugh) attenuate the hyperlipidemia and lipid peroxidation of type 1 diabetic rats [Internet]. Food Research International. 2014 ; 64 1-8.[citado 2024 jul. 10 ] Available from: https://doi.org/10.1016/j.foodres.2014.05.074
Artigo de periodico
Comparative study of chemical and phenolic compositions of two species of jaboticaba: Myrciaria jaboticaba (Vell.) Berg and Myrciaria cauliflora (Mart.) O. Berg (2013)
Alezandro, Marcela Roquim; Dubé, Pascal; Desjardins, Yves; Lajolo, Franco Maria ; Genovese, Maria Inês
Source: Food Research International. Unidade: FCF
Subjects: JABUTICABA, FLAVONÓIDES, ANTIOXIDANTES (CAPACIDADE)
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ABNT
ALEZANDRO, Marcela Roquim et al. Comparative study of chemical and phenolic compositions of two species of jaboticaba: Myrciaria jaboticaba (Vell.) Berg and Myrciaria cauliflora (Mart.) O. Berg. Food Research International, v. 54, n. 1, p. 468-477, 2013Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2013.07.018. Acesso em: 10 jul. 2024.
APA
Alezandro, M. R., Dubé, P., Desjardins, Y., Lajolo, F. M., & Genovese, M. I. (2013). Comparative study of chemical and phenolic compositions of two species of jaboticaba: Myrciaria jaboticaba (Vell.) Berg and Myrciaria cauliflora (Mart.) O. Berg. Food Research International, 54( 1), 468-477. doi:10.1016/j.foodres.2013.07.018
NLM
Alezandro MR, Dubé P, Desjardins Y, Lajolo FM, Genovese MI. Comparative study of chemical and phenolic compositions of two species of jaboticaba: Myrciaria jaboticaba (Vell.) Berg and Myrciaria cauliflora (Mart.) O. Berg [Internet]. Food Research International. 2013 ; 54( 1): 468-477.[citado 2024 jul. 10 ] Available from: https://doi.org/10.1016/j.foodres.2013.07.018
Vancouver
Alezandro MR, Dubé P, Desjardins Y, Lajolo FM, Genovese MI. Comparative study of chemical and phenolic compositions of two species of jaboticaba: Myrciaria jaboticaba (Vell.) Berg and Myrciaria cauliflora (Mart.) O. Berg [Internet]. Food Research International. 2013 ; 54( 1): 468-477.[citado 2024 jul. 10 ] Available from: https://doi.org/10.1016/j.foodres.2013.07.018
Trabalho de evento-resumo
Anti-inflammatory effects of polyphenol-rich Araçá (Psidium cattleianum Sabine) extract on macrophages J774 (2012)
Domiciano, Mayra; Gorofolo, Ingrid Candido; Lajolo, Franco Maria ; Genovese, Maria Inês ; Bordin, Silvana ; Curi, Rui ; Lellis-Santos, Camilo
Source: Abstracts. Conference titles: Congress of the International Society of Nutrigenetics/Nutrigenomics. Unidades: ICB, FCF
Assunto: FISIOLOGIA
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ABNT
DOMICIANO, Mayra et al. Anti-inflammatory effects of polyphenol-rich Araçá (Psidium cattleianum Sabine) extract on macrophages J774. 2012, Anais.. São Paulo: International Society of Nutrigenetics/Nutrigenomics (ISNN), 2012. . Acesso em: 10 jul. 2024.
APA
Domiciano, M., Gorofolo, I. C., Lajolo, F. M., Genovese, M. I., Bordin, S., Curi, R., & Lellis-Santos, C. (2012). Anti-inflammatory effects of polyphenol-rich Araçá (Psidium cattleianum Sabine) extract on macrophages J774. In Abstracts. São Paulo: International Society of Nutrigenetics/Nutrigenomics (ISNN).
NLM
Domiciano M, Gorofolo IC, Lajolo FM, Genovese MI, Bordin S, Curi R, Lellis-Santos C. Anti-inflammatory effects of polyphenol-rich Araçá (Psidium cattleianum Sabine) extract on macrophages J774. Abstracts. 2012 ;[citado 2024 jul. 10 ]
Vancouver
Domiciano M, Gorofolo IC, Lajolo FM, Genovese MI, Bordin S, Curi R, Lellis-Santos C. Anti-inflammatory effects of polyphenol-rich Araçá (Psidium cattleianum Sabine) extract on macrophages J774. Abstracts. 2012 ;[citado 2024 jul. 10 ]
Trabalho de evento-resumo
Polyphenol-rich Cagaita (Eugenia dysenterica DC) extract promotes pancreatic beta cell proliferation and improves insulin sensitivity in diabetic rats (2012)
Lellis-Santos, Camilo; Santos, Laila Romagueira; Gonçalves, Any Elisa Souza; Pantaleão, Lucas Carminatti; Garofolo, Ingrid Candido; Roquim, Marcela; Gorjão, Renata; Festuccia, William Tadeu Lara ; Lajolo, Franco Maria ; Genovese, Maria Inês ; Bordin, Silvana ; Curi, Rui
Source: Abstracts. Conference titles: Congress of the International Society of Nutrigenetics/Nutrigenomics. Unidades: FCF, ICB
Subjects: DIABETES MELLITUS, APOPTOSE
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ABNT
LELLIS-SANTOS, Camilo et al. Polyphenol-rich Cagaita (Eugenia dysenterica DC) extract promotes pancreatic beta cell proliferation and improves insulin sensitivity in diabetic rats. 2012, Anais.. Chieti: International Society of Nutrigenetics/Nutrigenomics (ISNN), 2012. . Acesso em: 10 jul. 2024.
APA
Lellis-Santos, C., Santos, L. R., Gonçalves, A. E. S., Pantaleão, L. C., Garofolo, I. C., Roquim, M., et al. (2012). Polyphenol-rich Cagaita (Eugenia dysenterica DC) extract promotes pancreatic beta cell proliferation and improves insulin sensitivity in diabetic rats. In Abstracts. Chieti: International Society of Nutrigenetics/Nutrigenomics (ISNN).
NLM
Lellis-Santos C, Santos LR, Gonçalves AES, Pantaleão LC, Garofolo IC, Roquim M, Gorjão R, Festuccia WTL, Lajolo FM, Genovese MI, Bordin S, Curi R. Polyphenol-rich Cagaita (Eugenia dysenterica DC) extract promotes pancreatic beta cell proliferation and improves insulin sensitivity in diabetic rats. Abstracts. 2012 ;[citado 2024 jul. 10 ]
Vancouver
Lellis-Santos C, Santos LR, Gonçalves AES, Pantaleão LC, Garofolo IC, Roquim M, Gorjão R, Festuccia WTL, Lajolo FM, Genovese MI, Bordin S, Curi R. Polyphenol-rich Cagaita (Eugenia dysenterica DC) extract promotes pancreatic beta cell proliferation and improves insulin sensitivity in diabetic rats. Abstracts. 2012 ;[citado 2024 jul. 10 ]
Trabalho de evento-resumo
Cupuaçu phenolic compounds prevented the development of glucose intolerance associated with a high fat/ high sucrose diet (2012)
Barros, Helena Rudge de M.; Festuccia, William Tadeu Lara ; Lajolo, Franco Maria ; Curi, Rui; Genovese, Maria Inês
Source: Abstracts. Conference titles: Congress of the International Society of Nutrigenetics/Nutrigenomics. Unidades: ICB, FCF
Assunto: FISIOLOGIA HUMANA
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ABNT
BARROS, Helena Rudge de M. et al. Cupuaçu phenolic compounds prevented the development of glucose intolerance associated with a high fat/ high sucrose diet. 2012, Anais.. São Paulo: International Society of Nutrigenetics/Nutrigenomics (ISNN), 2012. . Acesso em: 10 jul. 2024.
APA
Barros, H. R. de M., Festuccia, W. T. L., Lajolo, F. M., Curi, R., & Genovese, M. I. (2012). Cupuaçu phenolic compounds prevented the development of glucose intolerance associated with a high fat/ high sucrose diet. In Abstracts. São Paulo: International Society of Nutrigenetics/Nutrigenomics (ISNN).
NLM
Barros HR de M, Festuccia WTL, Lajolo FM, Curi R, Genovese MI. Cupuaçu phenolic compounds prevented the development of glucose intolerance associated with a high fat/ high sucrose diet. Abstracts. 2012 ;[citado 2024 jul. 10 ]
Vancouver
Barros HR de M, Festuccia WTL, Lajolo FM, Curi R, Genovese MI. Cupuaçu phenolic compounds prevented the development of glucose intolerance associated with a high fat/ high sucrose diet. Abstracts. 2012 ;[citado 2024 jul. 10 ]
Artigo de periodico
Potential dietary sources of ellagic acid and other antioxidants among fruits consumed in Brazil: Jabuticaba (Myrciaria jaboticaba (Vell.) Berg) (2012)
Abe, Lucile Tiemi; Lajolo, Franco Maria ; Genovese, Maria Inês
Source: Journal of the Science of Food and Agriculture. Unidade: FCF
Subjects: JABUTICABA, ANTIOXIDANTES
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ABNT
ABE, Lucile Tiemi e LAJOLO, Franco Maria e GENOVESE, Maria Inês. Potential dietary sources of ellagic acid and other antioxidants among fruits consumed in Brazil: Jabuticaba (Myrciaria jaboticaba (Vell.) Berg). Journal of the Science of Food and Agriculture, v. 92, n. 8, p. 1679-1687, 2012Tradução . . Disponível em: https://doi.org/10.1002/jsfa.5531. Acesso em: 10 jul. 2024.
APA
Abe, L. T., Lajolo, F. M., & Genovese, M. I. (2012). Potential dietary sources of ellagic acid and other antioxidants among fruits consumed in Brazil: Jabuticaba (Myrciaria jaboticaba (Vell.) Berg). Journal of the Science of Food and Agriculture, 92( 8), 1679-1687. doi:10.1002/jsfa.5531
NLM
Abe LT, Lajolo FM, Genovese MI. Potential dietary sources of ellagic acid and other antioxidants among fruits consumed in Brazil: Jabuticaba (Myrciaria jaboticaba (Vell.) Berg) [Internet]. Journal of the Science of Food and Agriculture. 2012 ; 92( 8): 1679-1687.[citado 2024 jul. 10 ] Available from: https://doi.org/10.1002/jsfa.5531
Vancouver
Abe LT, Lajolo FM, Genovese MI. Potential dietary sources of ellagic acid and other antioxidants among fruits consumed in Brazil: Jabuticaba (Myrciaria jaboticaba (Vell.) Berg) [Internet]. Journal of the Science of Food and Agriculture. 2012 ; 92( 8): 1679-1687.[citado 2024 jul. 10 ] Available from: https://doi.org/10.1002/jsfa.5531
Trabalho de evento-resumo
Phenolic compounds of jaboticaba (Myrciaria jaboticaba) improve insulin sensitivity and glucose in obese rats (2012)
Alezandro, Marcela Roquim; Festuccia, William Tadeu Lara ; Marette, André; Lajolo, Franco Maria ; Genovese, Maria Inês
Source: Abstracts. Conference titles: Congress of the International Society of Nutrigenetics/Nutrigenomics. Unidade: FCF
Subjects: COMPOSTOS FENÓLICOS, JABUTICABA
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ABNT
ALEZANDRO, Marcela Roquim et al. Phenolic compounds of jaboticaba (Myrciaria jaboticaba) improve insulin sensitivity and glucose in obese rats. 2012, Anais.. Chieti: International Society of Nutrigenetics/Nutrigenomics (ISNN), 2012. . Acesso em: 10 jul. 2024.
APA
Alezandro, M. R., Festuccia, W. T. L., Marette, A., Lajolo, F. M., & Genovese, M. I. (2012). Phenolic compounds of jaboticaba (Myrciaria jaboticaba) improve insulin sensitivity and glucose in obese rats. In Abstracts. Chieti: International Society of Nutrigenetics/Nutrigenomics (ISNN).
NLM
Alezandro MR, Festuccia WTL, Marette A, Lajolo FM, Genovese MI. Phenolic compounds of jaboticaba (Myrciaria jaboticaba) improve insulin sensitivity and glucose in obese rats. Abstracts. 2012 ;[citado 2024 jul. 10 ]
Vancouver
Alezandro MR, Festuccia WTL, Marette A, Lajolo FM, Genovese MI. Phenolic compounds of jaboticaba (Myrciaria jaboticaba) improve insulin sensitivity and glucose in obese rats. Abstracts. 2012 ;[citado 2024 jul. 10 ]
Trabalho de evento-resumo
Polyphenol-rich cagaita (Eugenia Dysenterica DC) extract promotes pancreatic beta cell proliferation and improves insulin sensitivity in diabetic rats (2012)
Lellis-Santos, Camilo; Santos, Laila Romagueira; Gonçalves, Any Elisa Souza; Pantaleão, Lucas Carminatti; Garofolo, Ingrid Candido; Roquim, Marcela; Gorjão, Renata; Festuccia, William Tadeu Lara ; Lajolo, Franco Maria ; Genovese, Maria Inês ; Bordin, Silvana ; Curi, Rui
Source: Abstracts. Conference titles: Congress of the International Society of Nutrigenetics/Nutrigenomics. Unidades: ICB, FCF
Assunto: FISIOLOGIA HUMANA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
LELLIS-SANTOS, Camilo et al. Polyphenol-rich cagaita (Eugenia Dysenterica DC) extract promotes pancreatic beta cell proliferation and improves insulin sensitivity in diabetic rats. 2012, Anais.. São Paulo: International Society of Nutrigenetics/Nutrigenomics (ISNN), 2012. . Acesso em: 10 jul. 2024.
APA
Lellis-Santos, C., Santos, L. R., Gonçalves, A. E. S., Pantaleão, L. C., Garofolo, I. C., Roquim, M., et al. (2012). Polyphenol-rich cagaita (Eugenia Dysenterica DC) extract promotes pancreatic beta cell proliferation and improves insulin sensitivity in diabetic rats. In Abstracts. São Paulo: International Society of Nutrigenetics/Nutrigenomics (ISNN).
NLM
Lellis-Santos C, Santos LR, Gonçalves AES, Pantaleão LC, Garofolo IC, Roquim M, Gorjão R, Festuccia WTL, Lajolo FM, Genovese MI, Bordin S, Curi R. Polyphenol-rich cagaita (Eugenia Dysenterica DC) extract promotes pancreatic beta cell proliferation and improves insulin sensitivity in diabetic rats. Abstracts. 2012 ;[citado 2024 jul. 10 ]
Vancouver
Lellis-Santos C, Santos LR, Gonçalves AES, Pantaleão LC, Garofolo IC, Roquim M, Gorjão R, Festuccia WTL, Lajolo FM, Genovese MI, Bordin S, Curi R. Polyphenol-rich cagaita (Eugenia Dysenterica DC) extract promotes pancreatic beta cell proliferation and improves insulin sensitivity in diabetic rats. Abstracts. 2012 ;[citado 2024 jul. 10 ]
Trabalho de evento-resumo
Camu-camu extracts (Myrciaria dubia McVaugh) inhibits ROS and iNOS in lipopolysaccharide-stimulated mouse macrophages (2012)
Gonçalves, Any Elisa de Souza Schmidt; Marcotte, Bruno; Dubois, Marie Julie; Genovese, Maria Inês ; Lajolo, Franco Maria ; Desjardins, Yves; Marette, André
Source: Abstracts. Conference titles: Congress of the International Society of Nutrigenetics/Nutrigenomics. Unidade: FCF
Subjects: LIPOPOLISSACARÍDEOS, MACRÓFAGOS
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ABNT
GONÇALVES, Any Elisa de Souza Schmidt et al. Camu-camu extracts (Myrciaria dubia McVaugh) inhibits ROS and iNOS in lipopolysaccharide-stimulated mouse macrophages. 2012, Anais.. Chieti: International Society of Nutrigenetics/Nutrigenomics (ISNN), 2012. . Acesso em: 10 jul. 2024.
APA
Gonçalves, A. E. de S. S., Marcotte, B., Dubois, M. J., Genovese, M. I., Lajolo, F. M., Desjardins, Y., & Marette, A. (2012). Camu-camu extracts (Myrciaria dubia McVaugh) inhibits ROS and iNOS in lipopolysaccharide-stimulated mouse macrophages. In Abstracts. Chieti: International Society of Nutrigenetics/Nutrigenomics (ISNN).
NLM
Gonçalves AE de SS, Marcotte B, Dubois MJ, Genovese MI, Lajolo FM, Desjardins Y, Marette A. Camu-camu extracts (Myrciaria dubia McVaugh) inhibits ROS and iNOS in lipopolysaccharide-stimulated mouse macrophages. Abstracts. 2012 ;[citado 2024 jul. 10 ]
Vancouver
Gonçalves AE de SS, Marcotte B, Dubois MJ, Genovese MI, Lajolo FM, Desjardins Y, Marette A. Camu-camu extracts (Myrciaria dubia McVaugh) inhibits ROS and iNOS in lipopolysaccharide-stimulated mouse macrophages. Abstracts. 2012 ;[citado 2024 jul. 10 ]
Artigo de periodico
Nutritional aspects of second generation soy foods (2011)
Alezandro, Marcela Roquim; Granato, Daniel; Lajolo, Franco Maria ; Genovese, Maria Inês
Source: Journal of Agricultural and Food Chemistry. Unidade: FCF
Subjects: ISOFLAVONAS, PROTEÍNAS, ANTIOXIDANTES
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ABNT
ALEZANDRO, Marcela Roquim et al. Nutritional aspects of second generation soy foods. Journal of Agricultural and Food Chemistry, v. 59, n. 10, p. 5490-5497, 2011Tradução . . Disponível em: https://doi.org/10.1021/jf200061c. Acesso em: 10 jul. 2024.
APA
Alezandro, M. R., Granato, D., Lajolo, F. M., & Genovese, M. I. (2011). Nutritional aspects of second generation soy foods. Journal of Agricultural and Food Chemistry, 59( 10), 5490-5497. doi:10.1021/jf200061c
NLM
Alezandro MR, Granato D, Lajolo FM, Genovese MI. Nutritional aspects of second generation soy foods [Internet]. Journal of Agricultural and Food Chemistry. 2011 ; 59( 10): 5490-5497.[citado 2024 jul. 10 ] Available from: https://doi.org/10.1021/jf200061c
Vancouver
Alezandro MR, Granato D, Lajolo FM, Genovese MI. Nutritional aspects of second generation soy foods [Internet]. Journal of Agricultural and Food Chemistry. 2011 ; 59( 10): 5490-5497.[citado 2024 jul. 10 ] Available from: https://doi.org/10.1021/jf200061c
Artigo de periodico
Commercial spices and industrial ingredients: evaluation of antioxidant capacity and flavonoids content for functional foods development (2011)
Alezandro, Marcela Roquim; Lui, Maria Cristina Youn; Lajolo, Franco Maria ; Genovese, Maria Inês
Source: Ciência e Tecnologia de Alimentos. Unidade: FCF
Subjects: COMPOSTOS FENÓLICOS, ANTIOXIDANTES, CONDIMENTOS E ESPECIARIAS
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ABNT
ALEZANDRO, Marcela Roquim et al. Commercial spices and industrial ingredients: evaluation of antioxidant capacity and flavonoids content for functional foods development. Ciência e Tecnologia de Alimentos, v. 31, n. 2, p. 527-533, 2011Tradução . . Disponível em: https://doi.org/10.1590/s0101-20612011000200038. Acesso em: 10 jul. 2024.
APA
Alezandro, M. R., Lui, M. C. Y., Lajolo, F. M., & Genovese, M. I. (2011). Commercial spices and industrial ingredients: evaluation of antioxidant capacity and flavonoids content for functional foods development. Ciência e Tecnologia de Alimentos, 31( 2), 527-533. doi:10.1590/s0101-20612011000200038
NLM
Alezandro MR, Lui MCY, Lajolo FM, Genovese MI. Commercial spices and industrial ingredients: evaluation of antioxidant capacity and flavonoids content for functional foods development [Internet]. Ciência e Tecnologia de Alimentos. 2011 ; 31( 2): 527-533.[citado 2024 jul. 10 ] Available from: https://doi.org/10.1590/s0101-20612011000200038
Vancouver
Alezandro MR, Lui MCY, Lajolo FM, Genovese MI. Commercial spices and industrial ingredients: evaluation of antioxidant capacity and flavonoids content for functional foods development [Internet]. Ciência e Tecnologia de Alimentos. 2011 ; 31( 2): 527-533.[citado 2024 jul. 10 ] Available from: https://doi.org/10.1590/s0101-20612011000200038
Artigo de periodico
Brazilian flavonoid database: application of quality evaluation system (2011)
Menezes, Elizabete Wenzel de ; Santos, Nelaine Cardoso dos; Giuntini, Eliana Bistriche; Dan, Milana Cara Tanasov; Genovese, Maria Inês ; Lajolo, Franco Maria
Source: Journal of Food Composition and Analysis. Unidade: FCF
Subjects: FLAVONÓIDES, BIODIVERSIDADE, TABELA DE COMPOSIÇÃO DE ALIMENTOS
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ABNT
MENEZES, Elizabete Wenzel de et al. Brazilian flavonoid database: application of quality evaluation system. Journal of Food Composition and Analysis, v. 24, n. 4-5, p. 629-636, 2011Tradução . . Disponível em: https://doi.org/10.1016/j.jfca.2010.09.004. Acesso em: 10 jul. 2024.
APA
Menezes, E. W. de, Santos, N. C. dos, Giuntini, E. B., Dan, M. C. T., Genovese, M. I., & Lajolo, F. M. (2011). Brazilian flavonoid database: application of quality evaluation system. Journal of Food Composition and Analysis, 24( 4-5), 629-636. doi:10.1016/j.jfca.2010.09.004
NLM
Menezes EW de, Santos NC dos, Giuntini EB, Dan MCT, Genovese MI, Lajolo FM. Brazilian flavonoid database: application of quality evaluation system [Internet]. Journal of Food Composition and Analysis. 2011 ; 24( 4-5): 629-636.[citado 2024 jul. 10 ] Available from: https://doi.org/10.1016/j.jfca.2010.09.004
Vancouver
Menezes EW de, Santos NC dos, Giuntini EB, Dan MCT, Genovese MI, Lajolo FM. Brazilian flavonoid database: application of quality evaluation system [Internet]. Journal of Food Composition and Analysis. 2011 ; 24( 4-5): 629-636.[citado 2024 jul. 10 ] Available from: https://doi.org/10.1016/j.jfca.2010.09.004
Artigo de periodico
Effect of free or protein-associated soy isoflavones on the antioxidant status in rats (2011)
Barbosa, Ana C. L; Lajolo, Franco Maria ; Genovese, Maria Inês
Source: Journal of the Science of Food and Agriculture. Unidade: FCF
Subjects: ISOFLAVONAS, ANTIOXIDANTES
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ABNT
BARBOSA, Ana C. L e LAJOLO, Franco Maria e GENOVESE, Maria Inês. Effect of free or protein-associated soy isoflavones on the antioxidant status in rats. Journal of the Science of Food and Agriculture, v. 91, n. 4, p. 721-731, 2011Tradução . . Disponível em: https://doi.org/10.1002/jsfa.4242. Acesso em: 10 jul. 2024.
APA
Barbosa, A. C. L., Lajolo, F. M., & Genovese, M. I. (2011). Effect of free or protein-associated soy isoflavones on the antioxidant status in rats. Journal of the Science of Food and Agriculture, 91( 4), 721-731. doi:10.1002/jsfa.4242
NLM
Barbosa ACL, Lajolo FM, Genovese MI. Effect of free or protein-associated soy isoflavones on the antioxidant status in rats [Internet]. Journal of the Science of Food and Agriculture. 2011 ; 91( 4): 721-731.[citado 2024 jul. 10 ] Available from: https://doi.org/10.1002/jsfa.4242
Vancouver
Barbosa ACL, Lajolo FM, Genovese MI. Effect of free or protein-associated soy isoflavones on the antioxidant status in rats [Internet]. Journal of the Science of Food and Agriculture. 2011 ; 91( 4): 721-731.[citado 2024 jul. 10 ] Available from: https://doi.org/10.1002/jsfa.4242
Artigo de periodico
Phenolic composition and antioxidant activity of culms and sugarcane (Saccharum officinarum L.) products (2011)
Duarte-Almeida, Joaquim Maurício; Salatino, Antonio ; Genovese, Maria Inês ; Lajolo, Franco Maria
Source: Food Chemistry. Unidades: IB, FCF
Subjects: ANTIOXIDANTES, CANA-DE-AÇÚCAR, FLAVONÓIDES, COMPOSTOS FENÓLICOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
DUARTE-ALMEIDA, Joaquim Maurício et al. Phenolic composition and antioxidant activity of culms and sugarcane (Saccharum officinarum L.) products. Food Chemistry, v. 125, n. 2, p. 660-664, 2011Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2010.09.059. Acesso em: 10 jul. 2024.
APA
Duarte-Almeida, J. M., Salatino, A., Genovese, M. I., & Lajolo, F. M. (2011). Phenolic composition and antioxidant activity of culms and sugarcane (Saccharum officinarum L.) products. Food Chemistry, 125( 2), 660-664. doi:10.1016/j.foodchem.2010.09.059
NLM
Duarte-Almeida JM, Salatino A, Genovese MI, Lajolo FM. Phenolic composition and antioxidant activity of culms and sugarcane (Saccharum officinarum L.) products [Internet]. Food Chemistry. 2011 ; 125( 2): 660-664.[citado 2024 jul. 10 ] Available from: https://doi.org/10.1016/j.foodchem.2010.09.059
Vancouver
Duarte-Almeida JM, Salatino A, Genovese MI, Lajolo FM. Phenolic composition and antioxidant activity of culms and sugarcane (Saccharum officinarum L.) products [Internet]. Food Chemistry. 2011 ; 125( 2): 660-664.[citado 2024 jul. 10 ] Available from: https://doi.org/10.1016/j.foodchem.2010.09.059
Artigo de periodico
Effect of thermal treatment on phenolic compounds and functionality linked to type 2 diabetes and hypertension management of Peruvian and Brazilian bean cultivars (PHASEOLUS vulgaris L.) using in vitro methods (2010)
Ranilla, Lena Gálvez; Kwon, Young-In; Genovese, Maria Inês ; Lajolo, Franco Maria ; Shetty, Kalidas
Source: Journal of Food Biochemistry. Unidade: FCF
Subjects: BIOQUÍMICA DE ALIMENTOS, HIPERTENSÃO, DIABETES MELLITUS NÃO INSULINO-DEPENDENTE
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
RANILLA, Lena Gálvez et al. Effect of thermal treatment on phenolic compounds and functionality linked to type 2 diabetes and hypertension management of Peruvian and Brazilian bean cultivars (PHASEOLUS vulgaris L.) using in vitro methods. Journal of Food Biochemistry, v. 34, n. 2, p. 329-355, 2010Tradução . . Disponível em: http://www3.interscience.wiley.com/cgi-bin/fulltext/123261234/PDFSTART. Acesso em: 10 jul. 2024.
APA
Ranilla, L. G., Kwon, Y. -I., Genovese, M. I., Lajolo, F. M., & Shetty, K. (2010). Effect of thermal treatment on phenolic compounds and functionality linked to type 2 diabetes and hypertension management of Peruvian and Brazilian bean cultivars (PHASEOLUS vulgaris L.) using in vitro methods. Journal of Food Biochemistry, 34( 2), 329-355. Recuperado de http://www3.interscience.wiley.com/cgi-bin/fulltext/123261234/PDFSTART
NLM
Ranilla LG, Kwon Y-I, Genovese MI, Lajolo FM, Shetty K. Effect of thermal treatment on phenolic compounds and functionality linked to type 2 diabetes and hypertension management of Peruvian and Brazilian bean cultivars (PHASEOLUS vulgaris L.) using in vitro methods [Internet]. Journal of Food Biochemistry. 2010 ; 34( 2): 329-355.[citado 2024 jul. 10 ] Available from: http://www3.interscience.wiley.com/cgi-bin/fulltext/123261234/PDFSTART
Vancouver
Ranilla LG, Kwon Y-I, Genovese MI, Lajolo FM, Shetty K. Effect of thermal treatment on phenolic compounds and functionality linked to type 2 diabetes and hypertension management of Peruvian and Brazilian bean cultivars (PHASEOLUS vulgaris L.) using in vitro methods [Internet]. Journal of Food Biochemistry. 2010 ; 34( 2): 329-355.[citado 2024 jul. 10 ] Available from: http://www3.interscience.wiley.com/cgi-bin/fulltext/123261234/PDFSTART
Artigo de periodico
Isoflavones and antioxidant capacity of commercial soy-based beverages: effect of storage (2010)
Callou, Kátia Rau de Almeida; Sadigov, Shamil; Lajolo, Franco Maria ; Genovese, Maria Inês
Source: Journal of Agricultural and Food Chemistry. Unidade: FCF
Subjects: ANTIOXIDANTES, SOJA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
CALLOU, Kátia Rau de Almeida et al. Isoflavones and antioxidant capacity of commercial soy-based beverages: effect of storage. Journal of Agricultural and Food Chemistry, v. 58, n. 7, p. 4284-4291, 2010Tradução . . Disponível em: http://pubs.acs.org/doi/pdfplus/10.1021/jf904130z. Acesso em: 10 jul. 2024.
APA
Callou, K. R. de A., Sadigov, S., Lajolo, F. M., & Genovese, M. I. (2010). Isoflavones and antioxidant capacity of commercial soy-based beverages: effect of storage. Journal of Agricultural and Food Chemistry, 58( 7), 4284-4291. Recuperado de http://pubs.acs.org/doi/pdfplus/10.1021/jf904130z
NLM
Callou KR de A, Sadigov S, Lajolo FM, Genovese MI. Isoflavones and antioxidant capacity of commercial soy-based beverages: effect of storage [Internet]. Journal of Agricultural and Food Chemistry. 2010 ; 58( 7): 4284-4291.[citado 2024 jul. 10 ] Available from: http://pubs.acs.org/doi/pdfplus/10.1021/jf904130z
Vancouver
Callou KR de A, Sadigov S, Lajolo FM, Genovese MI. Isoflavones and antioxidant capacity of commercial soy-based beverages: effect of storage [Internet]. Journal of Agricultural and Food Chemistry. 2010 ; 58( 7): 4284-4291.[citado 2024 jul. 10 ] Available from: http://pubs.acs.org/doi/pdfplus/10.1021/jf904130z
Trabalho de evento-resumo periodico
Isoflavones, protein content and in vitro antioxidant capacity: comparison between tradition and organic soybean crops (2010)
Balisteiro, Diully Mata; Rombaldi, Cesar Valmor; Lajolo, Franco Maria ; Genovese, Maria Inês
Source: Brazilian Journal of Pharmaceutical Sciences. Conference titles: Science and Pharmaceutical Technology Meeting of the Pharmaceutical Sciences Faculty of the University of São Paulo. Unidade: FCF
Subjects: ISOFLAVONAS, SOJA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
BALISTEIRO, Diully Mata et al. Isoflavones, protein content and in vitro antioxidant capacity: comparison between tradition and organic soybean crops. Brazilian Journal of Pharmaceutical Sciences. São Paulo: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo. . Acesso em: 10 jul. 2024. , 2010
APA
Balisteiro, D. M., Rombaldi, C. V., Lajolo, F. M., & Genovese, M. I. (2010). Isoflavones, protein content and in vitro antioxidant capacity: comparison between tradition and organic soybean crops. Brazilian Journal of Pharmaceutical Sciences. São Paulo: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo.
NLM
Balisteiro DM, Rombaldi CV, Lajolo FM, Genovese MI. Isoflavones, protein content and in vitro antioxidant capacity: comparison between tradition and organic soybean crops. Brazilian Journal of Pharmaceutical Sciences. 2010 ; 46 10 res. FCF016.[citado 2024 jul. 10 ]
Vancouver
Balisteiro DM, Rombaldi CV, Lajolo FM, Genovese MI. Isoflavones, protein content and in vitro antioxidant capacity: comparison between tradition and organic soybean crops. Brazilian Journal of Pharmaceutical Sciences. 2010 ; 46 10 res. FCF016.[citado 2024 jul. 10 ]
Artigo de periodico
Comparison of phenol content and antioxidant capacity of nuts (2010)
Abe, Lucile Tiemi; Lajolo, Franco Maria ; Genovese, Maria Inês
Source: Ciência e Tecnologia de Alimentos. Unidade: FCF
Subjects: ANTIOXIDANTES (CAPACIDADE), NOZES, CASTANHA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
ABE, Lucile Tiemi e LAJOLO, Franco Maria e GENOVESE, Maria Inês. Comparison of phenol content and antioxidant capacity of nuts. Ciência e Tecnologia de Alimentos, v. 30, p. 254-259, 2010Tradução . . Disponível em: https://doi.org/10.1590/s0101-20612010000500038. Acesso em: 10 jul. 2024.
APA
Abe, L. T., Lajolo, F. M., & Genovese, M. I. (2010). Comparison of phenol content and antioxidant capacity of nuts. Ciência e Tecnologia de Alimentos, 30, 254-259. doi:10.1590/s0101-20612010000500038
NLM
Abe LT, Lajolo FM, Genovese MI. Comparison of phenol content and antioxidant capacity of nuts [Internet]. Ciência e Tecnologia de Alimentos. 2010 ; 30 254-259.[citado 2024 jul. 10 ] Available from: https://doi.org/10.1590/s0101-20612010000500038
Vancouver
Abe LT, Lajolo FM, Genovese MI. Comparison of phenol content and antioxidant capacity of nuts [Internet]. Ciência e Tecnologia de Alimentos. 2010 ; 30 254-259.[citado 2024 jul. 10 ] Available from: https://doi.org/10.1590/s0101-20612010000500038
Artigo de periodico
Flavonoids, total phenolics and antioxidant capacity: comparison between commercial green tea preparations (2010)
Kodama, Débora Harumi; Gonçalves, Any Elisa de Souza Schmidt; Lajolo, Franco Maria ; Genovese, Maria Inês
Source: Ciência e Tecnologia de Alimentos. Unidade: FCF
Subjects: ANTIOXIDANTES, CHÁ, ANÁLISE DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
KODAMA, Débora Harumi et al. Flavonoids, total phenolics and antioxidant capacity: comparison between commercial green tea preparations. Ciência e Tecnologia de Alimentos, v. 30, n. 4, p. 1077-1082, 2010Tradução . . Disponível em: https://doi.org/10.1590/s0101-20612010000400037. Acesso em: 10 jul. 2024.
APA
Kodama, D. H., Gonçalves, A. E. de S. S., Lajolo, F. M., & Genovese, M. I. (2010). Flavonoids, total phenolics and antioxidant capacity: comparison between commercial green tea preparations. Ciência e Tecnologia de Alimentos, 30( 4), 1077-1082. doi:10.1590/s0101-20612010000400037
NLM
Kodama DH, Gonçalves AE de SS, Lajolo FM, Genovese MI. Flavonoids, total phenolics and antioxidant capacity: comparison between commercial green tea preparations [Internet]. Ciência e Tecnologia de Alimentos. 2010 ; 30( 4): 1077-1082.[citado 2024 jul. 10 ] Available from: https://doi.org/10.1590/s0101-20612010000400037
Vancouver
Kodama DH, Gonçalves AE de SS, Lajolo FM, Genovese MI. Flavonoids, total phenolics and antioxidant capacity: comparison between commercial green tea preparations [Internet]. Ciência e Tecnologia de Alimentos. 2010 ; 30( 4): 1077-1082.[citado 2024 jul. 10 ] Available from: https://doi.org/10.1590/s0101-20612010000400037

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