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Artigo de periodico
Do Flavonoids from Durum Wheat Contribute to Its Bioactive Properties? A Prospective Study (2021)
Camargo, Adriano Costa de; Silva, Anna Paula de Souza ; Soares, Jackeline Cintra ; Alencar, Severino Matias de ; Handa, Cíntia Ladeira; Cordeiro, Karina Silva ; Figueira, Marcela Souza ; Sampaio, Geni Rodrigues ; Torres, Elizabeth Aparecida Ferraz da Silva ; Shahidi, Fereidoon; Schwember, Andrés R
Source: Molecules. Unidades: ESALQ, FSP
Subjects: FLAVONOIDES, LINHAGENS VEGETAIS, LIPASE, MELHORAMENTO GENÉTICO VEGETAL, OBESIDADE, SUPERFÍCIES DE RESPOSTA, TRIGO
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ABNT
CAMARGO, Adriano Costa de et al. Do Flavonoids from Durum Wheat Contribute to Its Bioactive Properties? A Prospective Study. Molecules, v. 26, p. 1-17, 2021Tradução . . Disponível em: https://doi.org/10.3390/molecules26020463. Acesso em: 09 jun. 2024.
APA
Camargo, A. C. de, Silva, A. P. de S., Soares, J. C., Alencar, S. M. de, Handa, C. L., Cordeiro, K. S., et al. (2021). Do Flavonoids from Durum Wheat Contribute to Its Bioactive Properties? A Prospective Study. Molecules, 26, 1-17. doi:10.3390/molecules26020463
NLM
Camargo AC de, Silva AP de S, Soares JC, Alencar SM de, Handa CL, Cordeiro KS, Figueira MS, Sampaio GR, Torres EAF da S, Shahidi F, Schwember AR. Do Flavonoids from Durum Wheat Contribute to Its Bioactive Properties? A Prospective Study [Internet]. Molecules. 2021 ; 26 1-17.[citado 2024 jun. 09 ] Available from: https://doi.org/10.3390/molecules26020463
Vancouver
Camargo AC de, Silva AP de S, Soares JC, Alencar SM de, Handa CL, Cordeiro KS, Figueira MS, Sampaio GR, Torres EAF da S, Shahidi F, Schwember AR. Do Flavonoids from Durum Wheat Contribute to Its Bioactive Properties? A Prospective Study [Internet]. Molecules. 2021 ; 26 1-17.[citado 2024 jun. 09 ] Available from: https://doi.org/10.3390/molecules26020463
Artigo de periodico
Camu-camu seed (Myrciaria dubia) – From side stream to an antioxidant, antihyperglycemic, antiproliferative, antimicrobial, antihemolytic, anti-inflammatory, and antihypertensive ingredient (2020)
Fidelis, Marina; Carmo, Mariana Araújo Vieira do; Cruz, Thiago Mendanha da; Azevedo, Luciana; Myoda, Takao; Furtado, Marianna Miranda; Marques, Mariza Boscacci; Sant'Ana, Anderson S; Genovese, Maria Inês ; Oh, Won Young; Wen, Mingchun; Shahidi, Fereidoon; Zhang, Liang; Franchin, Marcelo; Alencar, Severino Matias de ; Luiz Rosalen, Pedro; Granato, Daniel
Source: Food Chemistry. Unidades: FCF, ESALQ
Subjects: ANTIOXIDANTES, CAMU-CAMU, COMPOSTOS FENÓLICOS, SEMENTES
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ABNT
FIDELIS, Marina et al. Camu-camu seed (Myrciaria dubia) – From side stream to an antioxidant, antihyperglycemic, antiproliferative, antimicrobial, antihemolytic, anti-inflammatory, and antihypertensive ingredient. Food Chemistry, v. 310, p. 1-14 art. 125909, 2020Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2019.125909. Acesso em: 09 jun. 2024.
APA
Fidelis, M., Carmo, M. A. V. do, Cruz, T. M. da, Azevedo, L., Myoda, T., Furtado, M. M., et al. (2020). Camu-camu seed (Myrciaria dubia) – From side stream to an antioxidant, antihyperglycemic, antiproliferative, antimicrobial, antihemolytic, anti-inflammatory, and antihypertensive ingredient. Food Chemistry, 310, 1-14 art. 125909. doi:10.1016/j.foodchem.2019.125909
NLM
Fidelis M, Carmo MAV do, Cruz TM da, Azevedo L, Myoda T, Furtado MM, Marques MB, Sant'Ana AS, Genovese MI, Oh WY, Wen M, Shahidi F, Zhang L, Franchin M, Alencar SM de, Luiz Rosalen P, Granato D. Camu-camu seed (Myrciaria dubia) – From side stream to an antioxidant, antihyperglycemic, antiproliferative, antimicrobial, antihemolytic, anti-inflammatory, and antihypertensive ingredient [Internet]. Food Chemistry. 2020 ; 310 1-14 art. 125909.[citado 2024 jun. 09 ] Available from: https://doi.org/10.1016/j.foodchem.2019.125909
Vancouver
Fidelis M, Carmo MAV do, Cruz TM da, Azevedo L, Myoda T, Furtado MM, Marques MB, Sant'Ana AS, Genovese MI, Oh WY, Wen M, Shahidi F, Zhang L, Franchin M, Alencar SM de, Luiz Rosalen P, Granato D. Camu-camu seed (Myrciaria dubia) – From side stream to an antioxidant, antihyperglycemic, antiproliferative, antimicrobial, antihemolytic, anti-inflammatory, and antihypertensive ingredient [Internet]. Food Chemistry. 2020 ; 310 1-14 art. 125909.[citado 2024 jun. 09 ] Available from: https://doi.org/10.1016/j.foodchem.2019.125909
Artigo de periodico
Phenolic profile of peanut by-products: antioxidant potential and inhibition of alpha-glucosidase and lipase activities (2017)
Camargo, Adriano Costa de; Regitano-d'Arce, Marisa Aparecida Bismara; Shahidi, Fereidoon
Source: Journal of the American Oil Chemists' Society. Unidade: ESALQ
Subjects: AMENDOIM, ANTIOXIDANTES, COMPOSTOS FENÓLICOS, FLAVONOIDES, INIBIDORES DE ENZIMAS, LIPASE, PROANTOCIANIDINAS
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ABNT
CAMARGO, Adriano Costa de e REGITANO-D'ARCE, Marisa Aparecida Bismara e SHAHIDI, Fereidoon. Phenolic profile of peanut by-products: antioxidant potential and inhibition of alpha-glucosidase and lipase activities. Journal of the American Oil Chemists' Society, v. 94, n. 7, p. 959-971, 2017Tradução . . Disponível em: https://doi.org/10.1007/s11746-017-2996-9. Acesso em: 09 jun. 2024.
APA
Camargo, A. C. de, Regitano-d'Arce, M. A. B., & Shahidi, F. (2017). Phenolic profile of peanut by-products: antioxidant potential and inhibition of alpha-glucosidase and lipase activities. Journal of the American Oil Chemists' Society, 94( 7), 959-971. doi:10.1007/s11746-017-2996-9
NLM
Camargo AC de, Regitano-d'Arce MAB, Shahidi F. Phenolic profile of peanut by-products: antioxidant potential and inhibition of alpha-glucosidase and lipase activities [Internet]. Journal of the American Oil Chemists' Society. 2017 ; 94( 7): 959-971.[citado 2024 jun. 09 ] Available from: https://doi.org/10.1007/s11746-017-2996-9
Vancouver
Camargo AC de, Regitano-d'Arce MAB, Shahidi F. Phenolic profile of peanut by-products: antioxidant potential and inhibition of alpha-glucosidase and lipase activities [Internet]. Journal of the American Oil Chemists' Society. 2017 ; 94( 7): 959-971.[citado 2024 jun. 09 ] Available from: https://doi.org/10.1007/s11746-017-2996-9
Artigo de periodico
Phenolic profle of peanut by‑products: antioxidant potential and inhibition of alpha‑glucosidase and lipase activities (2017)
Camargo, Adriano Costa de; Regitano-d'Arce, Marisa Aparecida Bismara; Shahidi, Fereidoon
Source: Journal of the American Oil Chemists' Society. Unidade: ESALQ
Subjects: AMENDOIM, ANTIOXIDANTES, FLAVONOIDES, PROANTOCIANIDINAS, COMPOSTOS FENÓLICOS, INIBIDORES DE ENZIMAS
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ABNT
CAMARGO, Adriano Costa de e REGITANO-D'ARCE, Marisa Aparecida Bismara e SHAHIDI, Fereidoon. Phenolic profle of peanut by‑products: antioxidant potential and inhibition of alpha‑glucosidase and lipase activities. Journal of the American Oil Chemists' Society, 2017Tradução . . Disponível em: https://doi.org/10.1007/s11746-017-2996-9. Acesso em: 09 jun. 2024.
APA
Camargo, A. C. de, Regitano-d'Arce, M. A. B., & Shahidi, F. (2017). Phenolic profle of peanut by‑products: antioxidant potential and inhibition of alpha‑glucosidase and lipase activities. Journal of the American Oil Chemists' Society. doi:10.1007/s11746-017-2996-9
NLM
Camargo AC de, Regitano-d'Arce MAB, Shahidi F. Phenolic profle of peanut by‑products: antioxidant potential and inhibition of alpha‑glucosidase and lipase activities [Internet]. Journal of the American Oil Chemists' Society. 2017 ;[citado 2024 jun. 09 ] Available from: https://doi.org/10.1007/s11746-017-2996-9
Vancouver
Camargo AC de, Regitano-d'Arce MAB, Shahidi F. Phenolic profle of peanut by‑products: antioxidant potential and inhibition of alpha‑glucosidase and lipase activities [Internet]. Journal of the American Oil Chemists' Society. 2017 ;[citado 2024 jun. 09 ] Available from: https://doi.org/10.1007/s11746-017-2996-9
Artigo de periodico
A highly stable soybean oil-rich miscella obtained by ethanolic extraction as a promising biodiesel feedstock (2017)
Bueno-Borges, Larissa Braga; Bueno-Borges, Larissa Braga; Camargo, Adriano Costa de; Sangaletti-Gerhard, Naiane; Santos, Grasiela Cristina Pereira dos; Alencar, Severino Matias de; Shahidi, Fereidoon; Regitano-d’Arce, Marisa Aparecida Bismara
Source: Journal of the American Oil Chemists' Society. Unidade: ESALQ
Subjects: ANTIOXIDANTES, BIODIESEL, ESTERIFICAÇÃO, ETANOL, ÓLEO DE SOJA
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ABNT
BUENO-BORGES, Larissa Braga et al. A highly stable soybean oil-rich miscella obtained by ethanolic extraction as a promising biodiesel feedstock. Journal of the American Oil Chemists' Society, v. 94, n. 8, p. 1101-1109, 2017Tradução . . Disponível em: https://doi.org/10.1007/s11746-017-3012-0. Acesso em: 09 jun. 2024.
APA
Bueno-Borges, L. B., Bueno-Borges, L. B., Camargo, A. C. de, Sangaletti-Gerhard, N., Santos, G. C. P. dos, Alencar, S. M. de, et al. (2017). A highly stable soybean oil-rich miscella obtained by ethanolic extraction as a promising biodiesel feedstock. Journal of the American Oil Chemists' Society, 94( 8), 1101-1109. doi:10.1007/s11746-017-3012-0
NLM
Bueno-Borges LB, Bueno-Borges LB, Camargo AC de, Sangaletti-Gerhard N, Santos GCP dos, Alencar SM de, Shahidi F, Regitano-d’Arce MAB. A highly stable soybean oil-rich miscella obtained by ethanolic extraction as a promising biodiesel feedstock [Internet]. Journal of the American Oil Chemists' Society. 2017 ; 94( 8): 1101-1109.[citado 2024 jun. 09 ] Available from: https://doi.org/10.1007/s11746-017-3012-0
Vancouver
Bueno-Borges LB, Bueno-Borges LB, Camargo AC de, Sangaletti-Gerhard N, Santos GCP dos, Alencar SM de, Shahidi F, Regitano-d’Arce MAB. A highly stable soybean oil-rich miscella obtained by ethanolic extraction as a promising biodiesel feedstock [Internet]. Journal of the American Oil Chemists' Society. 2017 ; 94( 8): 1101-1109.[citado 2024 jun. 09 ] Available from: https://doi.org/10.1007/s11746-017-3012-0
Artigo de periodico
Chemical changes and oxidative stability of peanuts as affected by the dry-blanching (2016)
Camargo, Adriano Costa de ; Regitano-d’Arce, Marisa Aparecida Bismara ; Alencar, Severino Matias de ; Canniatti-Brazaca, Solange Guidolin ; Vieira, Thais Maria Ferreira de Souza ; Shahidi, Fereidoon
Source: Journal of the American Oil Chemists' Society. Unidade: ESALQ
Subjects: AMENDOIM, ÁCIDOS GRAXOS, OXIDAÇÃO
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ABNT
CAMARGO, Adriano Costa de et al. Chemical changes and oxidative stability of peanuts as affected by the dry-blanching. Journal of the American Oil Chemists' Society, v. 93, p. 1101-1109, 2016Tradução . . Disponível em: https://doi.org/10.1007/s11746-016-2838-1. Acesso em: 09 jun. 2024.
APA
Camargo, A. C. de, Regitano-d’Arce, M. A. B., Alencar, S. M. de, Canniatti-Brazaca, S. G., Vieira, T. M. F. de S., & Shahidi, F. (2016). Chemical changes and oxidative stability of peanuts as affected by the dry-blanching. Journal of the American Oil Chemists' Society, 93, 1101-1109. doi:10.1007/s11746-016-2838-1
NLM
Camargo AC de, Regitano-d’Arce MAB, Alencar SM de, Canniatti-Brazaca SG, Vieira TMF de S, Shahidi F. Chemical changes and oxidative stability of peanuts as affected by the dry-blanching [Internet]. Journal of the American Oil Chemists' Society. 2016 ; 93 1101-1109.[citado 2024 jun. 09 ] Available from: https://doi.org/10.1007/s11746-016-2838-1
Vancouver
Camargo AC de, Regitano-d’Arce MAB, Alencar SM de, Canniatti-Brazaca SG, Vieira TMF de S, Shahidi F. Chemical changes and oxidative stability of peanuts as affected by the dry-blanching [Internet]. Journal of the American Oil Chemists' Society. 2016 ; 93 1101-1109.[citado 2024 jun. 09 ] Available from: https://doi.org/10.1007/s11746-016-2838-1

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