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Artigo de periodico
Study of proteins with mercury in fish from the Amazon region (2020)
Cavecci-Mendonça, Bruna ; Vieira, José Cavalcante de Souza ; Lima, Paula Monteiro de ; Leite, Aline de Lima ; Buzalaf, Marília Afonso Rabelo ; Zara, Luiz Fabrício ; Padilha, Pedro de Magalhães
Source: Food Chemistry. Unidade: FOB
Subjects: MERCÚRIO (ELEMENTO QUÍMICO), PEIXES, PROTEÍNAS, AMAZÔNIA BRASILEIRA
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ABNT
CAVECCI-MENDONÇA, Bruna et al. Study of proteins with mercury in fish from the Amazon region. Food Chemistry, v. 309, p. 8 , 2020Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2019.125460. Acesso em: 12 jun. 2024.
APA
Cavecci-Mendonça, B., Vieira, J. C. de S., Lima, P. M. de, Leite, A. de L., Buzalaf, M. A. R., Zara, L. F., & Padilha, P. de M. (2020). Study of proteins with mercury in fish from the Amazon region. Food Chemistry, 309, 8 . doi:10.1016/j.foodchem.2019.125460
NLM
Cavecci-Mendonça B, Vieira JC de S, Lima PM de, Leite A de L, Buzalaf MAR, Zara LF, Padilha P de M. Study of proteins with mercury in fish from the Amazon region [Internet]. Food Chemistry. 2020 ; 309 8 .[citado 2024 jun. 12 ] Available from: https://doi.org/10.1016/j.foodchem.2019.125460
Vancouver
Cavecci-Mendonça B, Vieira JC de S, Lima PM de, Leite A de L, Buzalaf MAR, Zara LF, Padilha P de M. Study of proteins with mercury in fish from the Amazon region [Internet]. Food Chemistry. 2020 ; 309 8 .[citado 2024 jun. 12 ] Available from: https://doi.org/10.1016/j.foodchem.2019.125460
Artigo de periodico
Sensory evaluation and physicochemical optimisation of soy-based desserts using response surface methodology (2010)
Granato, Daniel; Ribeiro, Jéssica Caroline Bigaski; Castro, Inar Alves de ; Masson, Maria Lucia
Source: Food Chemistry. Unidade: FCF
Subjects: PROTEÍNAS, SOJA, BIOQUÍMICA DE ALIMENTOS
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ABNT
GRANATO, Daniel et al. Sensory evaluation and physicochemical optimisation of soy-based desserts using response surface methodology. Food Chemistry, v. 121, n. 3, p. 899-906, 2010Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2010.01.014. Acesso em: 12 jun. 2024.
APA
Granato, D., Ribeiro, J. C. B., Castro, I. A. de, & Masson, M. L. (2010). Sensory evaluation and physicochemical optimisation of soy-based desserts using response surface methodology. Food Chemistry, 121( 3), 899-906. doi:10.1016/j.foodchem.2010.01.014
NLM
Granato D, Ribeiro JCB, Castro IA de, Masson ML. Sensory evaluation and physicochemical optimisation of soy-based desserts using response surface methodology [Internet]. Food Chemistry. 2010 ; 121( 3): 899-906.[citado 2024 jun. 12 ] Available from: https://doi.org/10.1016/j.foodchem.2010.01.014
Vancouver
Granato D, Ribeiro JCB, Castro IA de, Masson ML. Sensory evaluation and physicochemical optimisation of soy-based desserts using response surface methodology [Internet]. Food Chemistry. 2010 ; 121( 3): 899-906.[citado 2024 jun. 12 ] Available from: https://doi.org/10.1016/j.foodchem.2010.01.014
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: 12 jun. 2024.
APA
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 jun. 12 ] 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 jun. 12 ] Available from: https://doi.org/10.1016/j.foodchem.2009.08.034
Artigo de periodico
Lipid, fatty acid, protein, amino acid and ash contents in four Brazilian red algae species (2010)
Gressler, Vanessa; Yokoya, Nair Sumie; Fujii, Mutue Toyota; Colepicolo, Pio ; Mancini-Filho, Jorge ; Torres, Rosângela Pavan; Pinto, Ernani
Source: Food Chemistry. Unidades: IQ, FCF
Subjects: PROTEÍNAS, ALGAS MARINHAS, ÁCIDOS GRAXOS, AMINOÁCIDOS
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ABNT
GRESSLER, Vanessa et al. Lipid, fatty acid, protein, amino acid and ash contents in four Brazilian red algae species. Food Chemistry, v. 120, n. 2, p. 585-590, 2010Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2009.10.028. Acesso em: 12 jun. 2024.
APA
Gressler, V., Yokoya, N. S., Fujii, M. T., Colepicolo, P., Mancini-Filho, J., Torres, R. P., & Pinto, E. (2010). Lipid, fatty acid, protein, amino acid and ash contents in four Brazilian red algae species. Food Chemistry, 120( 2), 585-590. doi:10.1016/j.foodchem.2009.10.028
NLM
Gressler V, Yokoya NS, Fujii MT, Colepicolo P, Mancini-Filho J, Torres RP, Pinto E. Lipid, fatty acid, protein, amino acid and ash contents in four Brazilian red algae species [Internet]. Food Chemistry. 2010 ; 120( 2): 585-590.[citado 2024 jun. 12 ] Available from: https://doi.org/10.1016/j.foodchem.2009.10.028
Vancouver
Gressler V, Yokoya NS, Fujii MT, Colepicolo P, Mancini-Filho J, Torres RP, Pinto E. Lipid, fatty acid, protein, amino acid and ash contents in four Brazilian red algae species [Internet]. Food Chemistry. 2010 ; 120( 2): 585-590.[citado 2024 jun. 12 ] Available from: https://doi.org/10.1016/j.foodchem.2009.10.028
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: 12 jun. 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 jun. 12 ] 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 jun. 12 ] Available from: https://doi.org/10.1016/j.foodchem.2005.07.014
Artigo de periodico
Influence of naturally acid soluble proteins from beans (Phaseolus vulgaris L.) on in vitro digestibility determination (1998)
Genovese, Maria Inês ; Lajolo, Franco Maria
Source: Food Chemistry. Unidade: FCF
Subjects: BIOQUÍMICA DE ALIMENTOS, PROTEÍNAS
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ABNT
GENOVESE, Maria Inês e LAJOLO, Franco Maria. Influence of naturally acid soluble proteins from beans (Phaseolus vulgaris L.) on in vitro digestibility determination. Food Chemistry, v. 62, n. 3, p. 315-323, 1998Tradução . . Disponível em: https://doi.org/10.1016/s0308-8146(97)00224-0. Acesso em: 12 jun. 2024.
APA
Genovese, M. I., & Lajolo, F. M. (1998). Influence of naturally acid soluble proteins from beans (Phaseolus vulgaris L.) on in vitro digestibility determination. Food Chemistry, 62( 3), 315-323. doi:10.1016/s0308-8146(97)00224-0
NLM
Genovese MI, Lajolo FM. Influence of naturally acid soluble proteins from beans (Phaseolus vulgaris L.) on in vitro digestibility determination [Internet]. Food Chemistry. 1998 ; 62( 3): 315-323.[citado 2024 jun. 12 ] Available from: https://doi.org/10.1016/s0308-8146(97)00224-0
Vancouver
Genovese MI, Lajolo FM. Influence of naturally acid soluble proteins from beans (Phaseolus vulgaris L.) on in vitro digestibility determination [Internet]. Food Chemistry. 1998 ; 62( 3): 315-323.[citado 2024 jun. 12 ] Available from: https://doi.org/10.1016/s0308-8146(97)00224-0
Artigo de periodico
Physicochemical characterization of the structural stability of some plant globulins (1996)
Goristein, S; Zemser, M; Friedman, M; Rodrigues, W A; Martins, P S; Vello, N A; Tosello, Geraldo Antonio; Paredes-Lopez, O
Source: Food Chemistry. Unidade: ESALQ
Subjects: BIOQUÍMICA, PROTEÍNAS, GENÉTICA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
GORISTEIN, S et al. Physicochemical characterization of the structural stability of some plant globulins. Food Chemistry, v. 56, n. 2 , p. 131-8, 1996Tradução . . Disponível em: https://doi.org/10.1016/0308-8146(95)00144-1. Acesso em: 12 jun. 2024.
APA
Goristein, S., Zemser, M., Friedman, M., Rodrigues, W. A., Martins, P. S., Vello, N. A., et al. (1996). Physicochemical characterization of the structural stability of some plant globulins. Food Chemistry, 56( 2 ), 131-8. doi:10.1016/0308-8146(95)00144-1
NLM
Goristein S, Zemser M, Friedman M, Rodrigues WA, Martins PS, Vello NA, Tosello GA, Paredes-Lopez O. Physicochemical characterization of the structural stability of some plant globulins [Internet]. Food Chemistry. 1996 ;56( 2 ): 131-8.[citado 2024 jun. 12 ] Available from: https://doi.org/10.1016/0308-8146(95)00144-1
Vancouver
Goristein S, Zemser M, Friedman M, Rodrigues WA, Martins PS, Vello NA, Tosello GA, Paredes-Lopez O. Physicochemical characterization of the structural stability of some plant globulins [Internet]. Food Chemistry. 1996 ;56( 2 ): 131-8.[citado 2024 jun. 12 ] Available from: https://doi.org/10.1016/0308-8146(95)00144-1
Artigo de periodico
Protein nutritional value of extrusion - cooking defatted lung flour (1993)
Campos, M A; Areas, José Alfredo Gomes
Source: Food Chemistry. Unidade: FCF
Subjects: BIOQUÍMICA DE ALIMENTOS, PROTEÍNAS
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ABNT
CAMPOS, M A e AREAS, José Alfredo Gomes. Protein nutritional value of extrusion - cooking defatted lung flour. Food Chemistry, v. 47, p. 61-6, 1993Tradução . . Disponível em: https://doi.org/10.1016/0308-8146(93)90303-w. Acesso em: 12 jun. 2024.
APA
Campos, M. A., & Areas, J. A. G. (1993). Protein nutritional value of extrusion - cooking defatted lung flour. Food Chemistry, 47, 61-6. doi:10.1016/0308-8146(93)90303-w
NLM
Campos MA, Areas JAG. Protein nutritional value of extrusion - cooking defatted lung flour [Internet]. Food Chemistry. 1993 ;47 61-6.[citado 2024 jun. 12 ] Available from: https://doi.org/10.1016/0308-8146(93)90303-w
Vancouver
Campos MA, Areas JAG. Protein nutritional value of extrusion - cooking defatted lung flour [Internet]. Food Chemistry. 1993 ;47 61-6.[citado 2024 jun. 12 ] Available from: https://doi.org/10.1016/0308-8146(93)90303-w
Artigo de periodico
Effect of phospholipid on protein structure and solubility in the extrusion of lung protein (1993)
Prudencio-Ferreira, S H; Areas, José Alfredo Gomes
Source: Food Chemistry. Unidade: FCF
Subjects: BIOQUÍMICA DE ALIMENTOS, PROTEÍNAS
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ABNT
PRUDENCIO-FERREIRA, S H e AREAS, José Alfredo Gomes. Effect of phospholipid on protein structure and solubility in the extrusion of lung protein. Food Chemistry, v. 47, p. 111-9, 1993Tradução . . Disponível em: https://doi.org/10.1016/0308-8146(93)90230-d. Acesso em: 12 jun. 2024.
APA
Prudencio-Ferreira, S. H., & Areas, J. A. G. (1993). Effect of phospholipid on protein structure and solubility in the extrusion of lung protein. Food Chemistry, 47, 111-9. doi:10.1016/0308-8146(93)90230-d
NLM
Prudencio-Ferreira SH, Areas JAG. Effect of phospholipid on protein structure and solubility in the extrusion of lung protein [Internet]. Food Chemistry. 1993 ;47 111-9.[citado 2024 jun. 12 ] Available from: https://doi.org/10.1016/0308-8146(93)90230-d
Vancouver
Prudencio-Ferreira SH, Areas JAG. Effect of phospholipid on protein structure and solubility in the extrusion of lung protein [Internet]. Food Chemistry. 1993 ;47 111-9.[citado 2024 jun. 12 ] Available from: https://doi.org/10.1016/0308-8146(93)90230-d

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