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Artigo de periodico
Cyanate as an active precursor of Ethyl carbamate formation in sugar cane spirit (2015)
Galinaro, Carlos Alexandre; Ohe, Thiago Hideyuki Kobe; Silva, Augusto C. H. da; Silva, Sebastião C. da; Franco, Douglas Wagner
Fonte: Journal of Agricultural and Food Chemistry. Unidade: IQSC
Assuntos: CANA-DE-AÇÚCAR, BEBIDAS DESTILADAS
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ABNT
GALINARO, Carlos Alexandre et al. Cyanate as an active precursor of Ethyl carbamate formation in sugar cane spirit. Journal of Agricultural and Food Chemistry, v. 63, p. 7415-7420, 2015Tradução . . Disponível em: https://doi.org/10.1021/acs.jafc5b03146. Acesso em: 07 jul. 2024.
APA
Galinaro, C. A., Ohe, T. H. K., Silva, A. C. H. da, Silva, S. C. da, & Franco, D. W. (2015). Cyanate as an active precursor of Ethyl carbamate formation in sugar cane spirit. Journal of Agricultural and Food Chemistry, 63, 7415-7420. doi:10.1021/acs.jafc5b03146
NLM
Galinaro CA, Ohe THK, Silva ACH da, Silva SC da, Franco DW. Cyanate as an active precursor of Ethyl carbamate formation in sugar cane spirit [Internet]. Journal of Agricultural and Food Chemistry. 2015 ; 63 7415-7420.[citado 2024 jul. 07 ] Available from: https://doi.org/10.1021/acs.jafc5b03146
Vancouver
Galinaro CA, Ohe THK, Silva ACH da, Silva SC da, Franco DW. Cyanate as an active precursor of Ethyl carbamate formation in sugar cane spirit [Internet]. Journal of Agricultural and Food Chemistry. 2015 ; 63 7415-7420.[citado 2024 jul. 07 ] Available from: https://doi.org/10.1021/acs.jafc5b03146
Artigo de periodico
Formation of dextran deposits in Brazilian sugar cane spirits (2011)
Aquino, Francisco Wendel Batista de; Franco, Douglas Wagner
Fonte: Journal of Agricultural and Food Chemistry. Unidade: IQSC
Assunto: QUÍMICA INORGÂNICA
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ABNT
AQUINO, Francisco Wendel Batista de e FRANCO, Douglas Wagner. Formation of dextran deposits in Brazilian sugar cane spirits. Journal of Agricultural and Food Chemistry, v. 59, n. 12, p. 8249-8255, 2011Tradução . . Disponível em: http://pubs.acs.org/doi/pdf/10.1021/jf104797d. Acesso em: 07 jul. 2024.
APA
Aquino, F. W. B. de, & Franco, D. W. (2011). Formation of dextran deposits in Brazilian sugar cane spirits. Journal of Agricultural and Food Chemistry, 59( 12), 8249-8255. doi:10.1021/jf201041Z
NLM
Aquino FWB de, Franco DW. Formation of dextran deposits in Brazilian sugar cane spirits [Internet]. Journal of Agricultural and Food Chemistry. 2011 ; 59( 12): 8249-8255.[citado 2024 jul. 07 ] Available from: http://pubs.acs.org/doi/pdf/10.1021/jf104797d
Vancouver
Aquino FWB de, Franco DW. Formation of dextran deposits in Brazilian sugar cane spirits [Internet]. Journal of Agricultural and Food Chemistry. 2011 ; 59( 12): 8249-8255.[citado 2024 jul. 07 ] Available from: http://pubs.acs.org/doi/pdf/10.1021/jf104797d
Artigo de periodico
Chemical profile of rums as a function of their origin: the use of chemometric tecniques for their identification (2008)
Sampaio, Olívia Moreira; Reche, Roni Vicente; Franco, Douglas Wagner
Fonte: Journal of Agricultural and Food Chemistry. Unidade: IQSC
Assunto: BEBIDAS DESTILADAS
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ABNT
SAMPAIO, Olívia Moreira e RECHE, Roni Vicente e FRANCO, Douglas Wagner. Chemical profile of rums as a function of their origin: the use of chemometric tecniques for their identification. Journal of Agricultural and Food Chemistry, v. 56, n. 5, p. 1661-1668, 2008Tradução . . Disponível em: http://pubs.acs.org/cgi-bin/article.cgi/jafcau/2008/56/i05/pdf/jf0726841.pdf. Acesso em: 07 jul. 2024.
APA
Sampaio, O. M., Reche, R. V., & Franco, D. W. (2008). Chemical profile of rums as a function of their origin: the use of chemometric tecniques for their identification. Journal of Agricultural and Food Chemistry, 56( 5), 1661-1668. Recuperado de http://pubs.acs.org/cgi-bin/article.cgi/jafcau/2008/56/i05/pdf/jf0726841.pdf
NLM
Sampaio OM, Reche RV, Franco DW. Chemical profile of rums as a function of their origin: the use of chemometric tecniques for their identification [Internet]. Journal of Agricultural and Food Chemistry. 2008 ; 56( 5): 1661-1668.[citado 2024 jul. 07 ] Available from: http://pubs.acs.org/cgi-bin/article.cgi/jafcau/2008/56/i05/pdf/jf0726841.pdf
Vancouver
Sampaio OM, Reche RV, Franco DW. Chemical profile of rums as a function of their origin: the use of chemometric tecniques for their identification [Internet]. Journal of Agricultural and Food Chemistry. 2008 ; 56( 5): 1661-1668.[citado 2024 jul. 07 ] Available from: http://pubs.acs.org/cgi-bin/article.cgi/jafcau/2008/56/i05/pdf/jf0726841.pdf
Artigo de periodico
Quantitative ester analysis in cachaça and distilled spirits by gas chromatography-mass spectrometry (GC-MS) (2008)
Nascimento, Eduardo S. P.; Cardoso, Daniel Rodrigues ; Franco, Douglas Wagner
Fonte: Journal of Agricultural and Food Chemistry. Unidade: IQSC
Assuntos: AGUARDENTE, BEBIDAS DESTILADAS
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ABNT
NASCIMENTO, Eduardo S. P. e CARDOSO, Daniel Rodrigues e FRANCO, Douglas Wagner. Quantitative ester analysis in cachaça and distilled spirits by gas chromatography-mass spectrometry (GC-MS). Journal of Agricultural and Food Chemistry, v. 56, n. 14, p. 5488-5493, 2008Tradução . . Disponível em: http://pubs3.acs.org/acs/journals/toc.page?incoden=jafcau&indecade=0&involume=56&inissue=14. Acesso em: 07 jul. 2024.
APA
Nascimento, E. S. P., Cardoso, D. R., & Franco, D. W. (2008). Quantitative ester analysis in cachaça and distilled spirits by gas chromatography-mass spectrometry (GC-MS). Journal of Agricultural and Food Chemistry, 56( 14), 5488-5493. Recuperado de http://pubs3.acs.org/acs/journals/toc.page?incoden=jafcau&indecade=0&involume=56&inissue=14
NLM
Nascimento ESP, Cardoso DR, Franco DW. Quantitative ester analysis in cachaça and distilled spirits by gas chromatography-mass spectrometry (GC-MS) [Internet]. Journal of Agricultural and Food Chemistry. 2008 ; 56( 14): 5488-5493.[citado 2024 jul. 07 ] Available from: http://pubs3.acs.org/acs/journals/toc.page?incoden=jafcau&indecade=0&involume=56&inissue=14
Vancouver
Nascimento ESP, Cardoso DR, Franco DW. Quantitative ester analysis in cachaça and distilled spirits by gas chromatography-mass spectrometry (GC-MS) [Internet]. Journal of Agricultural and Food Chemistry. 2008 ; 56( 14): 5488-5493.[citado 2024 jul. 07 ] Available from: http://pubs3.acs.org/acs/journals/toc.page?incoden=jafcau&indecade=0&involume=56&inissue=14
Artigo de periodico
Influence of type of distilation apparatus on chemical profiles of brazilian cachaças (2007)
Reche, Roni Vicente; Leite Neto, Alexandre Ferreira; Silva, Alexandre Ataíde da; Galinaro, Carlos Alexandre; Osti, Renata Zachi de; Franco, Douglas Wagner
Fonte: Journal of Agricultural and Food Chemistry. Unidade: IQSC
Assunto: AGUARDENTE
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ABNT
RECHE, Roni Vicente et al. Influence of type of distilation apparatus on chemical profiles of brazilian cachaças. Journal of Agricultural and Food Chemistry, v. 55, n. 16, p. 6603-6608, 2007Tradução . . Disponível em: http://pubs.acs.org/cgi-bin/article.cgi/jafcau/2007/55/i16/pdf/jf0704110.pdf. Acesso em: 07 jul. 2024.
APA
Reche, R. V., Leite Neto, A. F., Silva, A. A. da, Galinaro, C. A., Osti, R. Z. de, & Franco, D. W. (2007). Influence of type of distilation apparatus on chemical profiles of brazilian cachaças. Journal of Agricultural and Food Chemistry, 55( 16), 6603-6608. Recuperado de http://pubs.acs.org/cgi-bin/article.cgi/jafcau/2007/55/i16/pdf/jf0704110.pdf
NLM
Reche RV, Leite Neto AF, Silva AA da, Galinaro CA, Osti RZ de, Franco DW. Influence of type of distilation apparatus on chemical profiles of brazilian cachaças [Internet]. Journal of Agricultural and Food Chemistry. 2007 ; 55( 16): 6603-6608.[citado 2024 jul. 07 ] Available from: http://pubs.acs.org/cgi-bin/article.cgi/jafcau/2007/55/i16/pdf/jf0704110.pdf
Vancouver
Reche RV, Leite Neto AF, Silva AA da, Galinaro CA, Osti RZ de, Franco DW. Influence of type of distilation apparatus on chemical profiles of brazilian cachaças [Internet]. Journal of Agricultural and Food Chemistry. 2007 ; 55( 16): 6603-6608.[citado 2024 jul. 07 ] Available from: http://pubs.acs.org/cgi-bin/article.cgi/jafcau/2007/55/i16/pdf/jf0704110.pdf
Artigo de periodico
Profiles of polycyclic aromatic hydrocarbons in brazilian sugar cane spirits: discrimination between cachaças produced from nonburned and burned sugar cane crops (2007)
Galinaro, Carlos Alexandre; Cardoso, Daniel Rodrigues ; Franco, Douglas Wagner
Fonte: Journal of Agricultural and Food Chemistry. Unidade: IQSC
Assuntos: CANA-DE-AÇÚCAR, AGUARDENTE
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
GALINARO, Carlos Alexandre e CARDOSO, Daniel Rodrigues e FRANCO, Douglas Wagner. Profiles of polycyclic aromatic hydrocarbons in brazilian sugar cane spirits: discrimination between cachaças produced from nonburned and burned sugar cane crops. Journal of Agricultural and Food Chemistry, v. 55, n. 8, p. 3141-3147, 2007Tradução . . Disponível em: http://pubs3.acs.org/acs/journals/toc.page?incoden=jafcau&indecade=0&involume=55&inissue=8. Acesso em: 07 jul. 2024.
APA
Galinaro, C. A., Cardoso, D. R., & Franco, D. W. (2007). Profiles of polycyclic aromatic hydrocarbons in brazilian sugar cane spirits: discrimination between cachaças produced from nonburned and burned sugar cane crops. Journal of Agricultural and Food Chemistry, 55( 8), 3141-3147. Recuperado de http://pubs3.acs.org/acs/journals/toc.page?incoden=jafcau&indecade=0&involume=55&inissue=8
NLM
Galinaro CA, Cardoso DR, Franco DW. Profiles of polycyclic aromatic hydrocarbons in brazilian sugar cane spirits: discrimination between cachaças produced from nonburned and burned sugar cane crops [Internet]. Journal of Agricultural and Food Chemistry. 2007 ; 55( 8): 3141-3147.[citado 2024 jul. 07 ] Available from: http://pubs3.acs.org/acs/journals/toc.page?incoden=jafcau&indecade=0&involume=55&inissue=8
Vancouver
Galinaro CA, Cardoso DR, Franco DW. Profiles of polycyclic aromatic hydrocarbons in brazilian sugar cane spirits: discrimination between cachaças produced from nonburned and burned sugar cane crops [Internet]. Journal of Agricultural and Food Chemistry. 2007 ; 55( 8): 3141-3147.[citado 2024 jul. 07 ] Available from: http://pubs3.acs.org/acs/journals/toc.page?incoden=jafcau&indecade=0&involume=55&inissue=8
Artigo de periodico
Deactivation of Triplet-Excited Riboflavin by Purine Derivatives: Important Role of Uric Acid in Light-Induced Oxidation of Milk Sensitized by Riboflav (2005)
Cardoso, Daniel Rodrigues ; Homem-de-Mello, Paula; Olsen, Karsten; Silva, Alberico Borges Ferreira da ; Franco, Douglas Wagner; Skibsted, Leif H
Fonte: Journal of Agricultural and Food Chemistry. Unidade: IQSC
Assuntos: ANTIOXIDANTES, QUÍMICA
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ABNT
CARDOSO, Daniel Rodrigues et al. Deactivation of Triplet-Excited Riboflavin by Purine Derivatives: Important Role of Uric Acid in Light-Induced Oxidation of Milk Sensitized by Riboflav. Journal of Agricultural and Food Chemistry, v. 53, n. 9, p. 3679-3684, 2005Tradução . . Disponível em: https://doi.org/10.1021/jf048347z. Acesso em: 07 jul. 2024.
APA
Cardoso, D. R., Homem-de-Mello, P., Olsen, K., Silva, A. B. F. da, Franco, D. W., & Skibsted, L. H. (2005). Deactivation of Triplet-Excited Riboflavin by Purine Derivatives: Important Role of Uric Acid in Light-Induced Oxidation of Milk Sensitized by Riboflav. Journal of Agricultural and Food Chemistry, 53( 9), 3679-3684. doi:10.1021/jf048347z
NLM
Cardoso DR, Homem-de-Mello P, Olsen K, Silva ABF da, Franco DW, Skibsted LH. Deactivation of Triplet-Excited Riboflavin by Purine Derivatives: Important Role of Uric Acid in Light-Induced Oxidation of Milk Sensitized by Riboflav [Internet]. Journal of Agricultural and Food Chemistry. 2005 ; 53( 9): 3679-3684.[citado 2024 jul. 07 ] Available from: https://doi.org/10.1021/jf048347z
Vancouver
Cardoso DR, Homem-de-Mello P, Olsen K, Silva ABF da, Franco DW, Skibsted LH. Deactivation of Triplet-Excited Riboflavin by Purine Derivatives: Important Role of Uric Acid in Light-Induced Oxidation of Milk Sensitized by Riboflav [Internet]. Journal of Agricultural and Food Chemistry. 2005 ; 53( 9): 3679-3684.[citado 2024 jul. 07 ] Available from: https://doi.org/10.1021/jf048347z
Artigo de periodico
Reactivity of bovine whey proteins,peptides, and amino acids toward triplet riboflavin as studied by laser flash photolysis (2004)
Cardoso, Daniel Rodrigues ; Franco, Douglas Wagner; Olsen, karsten; Andersen, Mogens L.; Skibsted, Leif H
Fonte: Journal of Agricultural and Food Chemistry. Unidade: IQSC
Assuntos: PROTEÍNAS, LASER
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ABNT
CARDOSO, Daniel Rodrigues et al. Reactivity of bovine whey proteins,peptides, and amino acids toward triplet riboflavin as studied by laser flash photolysis. Journal of Agricultural and Food Chemistry, v. 52, n. 21, p. 6602-6606, 2004Tradução . . Acesso em: 07 jul. 2024.
APA
Cardoso, D. R., Franco, D. W., Olsen, karsten, Andersen, M. L., & Skibsted, L. H. (2004). Reactivity of bovine whey proteins,peptides, and amino acids toward triplet riboflavin as studied by laser flash photolysis. Journal of Agricultural and Food Chemistry, 52( 21), 6602-6606.
NLM
Cardoso DR, Franco DW, Olsen karsten, Andersen ML, Skibsted LH. Reactivity of bovine whey proteins,peptides, and amino acids toward triplet riboflavin as studied by laser flash photolysis. Journal of Agricultural and Food Chemistry. 2004 ; 52( 21): 6602-6606.[citado 2024 jul. 07 ]
Vancouver
Cardoso DR, Franco DW, Olsen karsten, Andersen ML, Skibsted LH. Reactivity of bovine whey proteins,peptides, and amino acids toward triplet riboflavin as studied by laser flash photolysis. Journal of Agricultural and Food Chemistry. 2004 ; 52( 21): 6602-6606.[citado 2024 jul. 07 ]
Artigo de periodico
Comparison between cachaça and rum using pattern recognition methods (2004)
Cardoso, Daniel Rodrigues ; Andrade Sobrinho, Luiz Gualberto de; Leite Neto, Alexandre Ferreira; Reche, Roni Vicente; Isique, William Deodato; Ferreira, Márcia M. C.; Lima Neto, Benedito dos Santos ; Franco, Douglas Wagner
Fonte: Journal of Agricultural and Food Chemistry. Unidade: IQSC
Assuntos: BEBIDAS DESTILADAS, BEBIDAS ALCOÓLICAS, METAIS, AGUARDENTE, QUÍMICA ANALÍTICA
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ABNT
CARDOSO, Daniel Rodrigues et al. Comparison between cachaça and rum using pattern recognition methods. Journal of Agricultural and Food Chemistry, v. 52, n. 11, p. 3429-3433, 2004Tradução . . Acesso em: 07 jul. 2024.
APA
Cardoso, D. R., Andrade Sobrinho, L. G. de, Leite Neto, A. F., Reche, R. V., Isique, W. D., Ferreira, M. M. C., et al. (2004). Comparison between cachaça and rum using pattern recognition methods. Journal of Agricultural and Food Chemistry, 52( 11), 3429-3433.
NLM
Cardoso DR, Andrade Sobrinho LG de, Leite Neto AF, Reche RV, Isique WD, Ferreira MMC, Lima Neto B dos S, Franco DW. Comparison between cachaça and rum using pattern recognition methods. Journal of Agricultural and Food Chemistry. 2004 ; 52( 11): 3429-3433.[citado 2024 jul. 07 ]
Vancouver
Cardoso DR, Andrade Sobrinho LG de, Leite Neto AF, Reche RV, Isique WD, Ferreira MMC, Lima Neto B dos S, Franco DW. Comparison between cachaça and rum using pattern recognition methods. Journal of Agricultural and Food Chemistry. 2004 ; 52( 11): 3429-3433.[citado 2024 jul. 07 ]
Artigo de periodico
Copper(II) catalysis in cyanide conversion into Ethyl Carbamate in spirits and relevant reactions (2001)
Aresta, Michele; Boscolo, Maurício; Franco, Douglas Wagner
Fonte: Journal of Agricultural and Food Chemistry. Unidade: IQSC
Assuntos: QUÍMICA INORGÂNICA, BEBIDAS ALCOÓLICAS
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ABNT
ARESTA, Michele e BOSCOLO, Maurício e FRANCO, Douglas Wagner. Copper(II) catalysis in cyanide conversion into Ethyl Carbamate in spirits and relevant reactions. Journal of Agricultural and Food Chemistry, v. 49, p. 2819-2824, 2001Tradução . . Acesso em: 07 jul. 2024.
APA
Aresta, M., Boscolo, M., & Franco, D. W. (2001). Copper(II) catalysis in cyanide conversion into Ethyl Carbamate in spirits and relevant reactions. Journal of Agricultural and Food Chemistry, 49, 2819-2824.
NLM
Aresta M, Boscolo M, Franco DW. Copper(II) catalysis in cyanide conversion into Ethyl Carbamate in spirits and relevant reactions. Journal of Agricultural and Food Chemistry. 2001 ; 49 2819-2824.[citado 2024 jul. 07 ]
Vancouver
Aresta M, Boscolo M, Franco DW. Copper(II) catalysis in cyanide conversion into Ethyl Carbamate in spirits and relevant reactions. Journal of Agricultural and Food Chemistry. 2001 ; 49 2819-2824.[citado 2024 jul. 07 ]
Artigo de periodico
Quantitative HPLC analysis of acids in brazilian cachaças and various spirits using fluorescence detection of their 9-anthrylmethyl esters (2000)
Nascimento, Ronaldo Ferreira do; Cardoso, Daniel Rodrigues ; De Keukeleire, Denis; Lima Neto, Benedito dos Santos ; Franco, Douglas Wagner
Fonte: Journal of Agricultural and Food Chemistry. Unidade: IQSC
Assunto: QUÍMICA INORGÂNICA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
NASCIMENTO, Ronaldo Ferreira do et al. Quantitative HPLC analysis of acids in brazilian cachaças and various spirits using fluorescence detection of their 9-anthrylmethyl esters. Journal of Agricultural and Food Chemistry, v. 48, p. 6070-6073, 2000Tradução . . Acesso em: 07 jul. 2024.
APA
Nascimento, R. F. do, Cardoso, D. R., De Keukeleire, D., Lima Neto, B. dos S., & Franco, D. W. (2000). Quantitative HPLC analysis of acids in brazilian cachaças and various spirits using fluorescence detection of their 9-anthrylmethyl esters. Journal of Agricultural and Food Chemistry, 48, 6070-6073.
NLM
Nascimento RF do, Cardoso DR, De Keukeleire D, Lima Neto B dos S, Franco DW. Quantitative HPLC analysis of acids in brazilian cachaças and various spirits using fluorescence detection of their 9-anthrylmethyl esters. Journal of Agricultural and Food Chemistry. 2000 ; 48 6070-6073.[citado 2024 jul. 07 ]
Vancouver
Nascimento RF do, Cardoso DR, De Keukeleire D, Lima Neto B dos S, Franco DW. Quantitative HPLC analysis of acids in brazilian cachaças and various spirits using fluorescence detection of their 9-anthrylmethyl esters. Journal of Agricultural and Food Chemistry. 2000 ; 48 6070-6073.[citado 2024 jul. 07 ]

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