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Artigo de periodico
Extraction of phenolic compounds from acerola by-products using chitosan solution, encapsulation and application in extending the shelf-life of guava (2021)
Silva, Natalia Cristina da; Barros-Alexandrino, Taís Teo de; Assis, Odílio Benedito Garrido de; Martelli-Tosi, Milena
Source: Food Chemistry. Unidade: FZEA
Subjects: NANOPARTÍCULAS, QUITOSANA, COMPOSTOS FENÓLICOS, REVESTIMENTOS, VIDA-DE-PRATELEIRA
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ABNT
SILVA, Natalia Cristina da et al. Extraction of phenolic compounds from acerola by-products using chitosan solution, encapsulation and application in extending the shelf-life of guava. Food Chemistry, v. 354, p. 1-9, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2021.129553. Acesso em: 11 nov. 2024.
APA
Silva, N. C. da, Barros-Alexandrino, T. T. de, Assis, O. B. G. de, & Martelli-Tosi, M. (2021). Extraction of phenolic compounds from acerola by-products using chitosan solution, encapsulation and application in extending the shelf-life of guava. Food Chemistry, 354, 1-9. doi:10.1016/j.foodchem.2021.129553
NLM
Silva NC da, Barros-Alexandrino TT de, Assis OBG de, Martelli-Tosi M. Extraction of phenolic compounds from acerola by-products using chitosan solution, encapsulation and application in extending the shelf-life of guava [Internet]. Food Chemistry. 2021 ; 354 1-9.[citado 2024 nov. 11 ] Available from: https://doi.org/10.1016/j.foodchem.2021.129553
Vancouver
Silva NC da, Barros-Alexandrino TT de, Assis OBG de, Martelli-Tosi M. Extraction of phenolic compounds from acerola by-products using chitosan solution, encapsulation and application in extending the shelf-life of guava [Internet]. Food Chemistry. 2021 ; 354 1-9.[citado 2024 nov. 11 ] Available from: https://doi.org/10.1016/j.foodchem.2021.129553
Artigo de periodico
Polyphenols of cambuci (Campomanesia phaea (O. Berg.)) fruit ameliorate insulin resistance and hepatic steatosis in obese mice (2021)
Donado-Pestana, Carlos Mario ; Pessoa, Érika Vicencia Monteiro ; Rodrigues, Larissa ; Rossi, Rafaela Marteli; Moura, Márcio Hercules Caldas; Santos-Donado, Priscila Robertina ; Castro, Érique de ; Festuccia, William Tadeu Lara ; Genovese, Maria Inês
Source: Food Chemistry. Unidades: ICB, FCF, FDRP, ESALQ
Subjects: CAMBUCI, CAMUNDONGOS, COMPOSTOS FENÓLICOS, DIETA ANIMAL, FÍGADO GORDUROSO, INFLAMAÇÃO, OBESIDADE, RESISTÊNCIA À INSULINA
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ABNT
DONADO-PESTANA, Carlos Mario et al. Polyphenols of cambuci (Campomanesia phaea (O. Berg.)) fruit ameliorate insulin resistance and hepatic steatosis in obese mice. Food Chemistry, v. 340, p. 1-9, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2020.128169. Acesso em: 11 nov. 2024.
APA
Donado-Pestana, C. M., Pessoa, É. V. M., Rodrigues, L., Rossi, R. M., Moura, M. H. C., Santos-Donado, P. R., et al. (2021). Polyphenols of cambuci (Campomanesia phaea (O. Berg.)) fruit ameliorate insulin resistance and hepatic steatosis in obese mice. Food Chemistry, 340, 1-9. doi:10.1016/j.foodchem.2020.128169
NLM
Donado-Pestana CM, Pessoa ÉVM, Rodrigues L, Rossi RM, Moura MHC, Santos-Donado PR, Castro É de, Festuccia WTL, Genovese MI. Polyphenols of cambuci (Campomanesia phaea (O. Berg.)) fruit ameliorate insulin resistance and hepatic steatosis in obese mice [Internet]. Food Chemistry. 2021 ; 340 1-9.[citado 2024 nov. 11 ] Available from: https://doi.org/10.1016/j.foodchem.2020.128169
Vancouver
Donado-Pestana CM, Pessoa ÉVM, Rodrigues L, Rossi RM, Moura MHC, Santos-Donado PR, Castro É de, Festuccia WTL, Genovese MI. Polyphenols of cambuci (Campomanesia phaea (O. Berg.)) fruit ameliorate insulin resistance and hepatic steatosis in obese mice [Internet]. Food Chemistry. 2021 ; 340 1-9.[citado 2024 nov. 11 ] Available from: https://doi.org/10.1016/j.foodchem.2020.128169
Artigo de periodico
Evaluation of wheat flour substitution type (corn, green banana and rice flour) and concentration on local dough properties during bread baking (2020)
Alcântara, Rafael Grassi de; Carvalho, Rosemary Aparecida de ; Vanin, Fernanda Maria
Source: Food Chemistry. Unidade: FZEA
Subjects: PÃO, FARINHA DE TRIGO, ALIMENTOS FUNCIONAIS, COZIMENTO
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ABNT
ALCÂNTARA, Rafael Grassi de e CARVALHO, Rosemary Aparecida de e VANIN, Fernanda Maria. Evaluation of wheat flour substitution type (corn, green banana and rice flour) and concentration on local dough properties during bread baking. Food Chemistry, v. 362, p. 1-8, 2020Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2020.126972. Acesso em: 11 nov. 2024.
APA
Alcântara, R. G. de, Carvalho, R. A. de, & Vanin, F. M. (2020). Evaluation of wheat flour substitution type (corn, green banana and rice flour) and concentration on local dough properties during bread baking. Food Chemistry, 362, 1-8. doi:10.1016/j.foodchem.2020.126972
NLM
Alcântara RG de, Carvalho RA de, Vanin FM. Evaluation of wheat flour substitution type (corn, green banana and rice flour) and concentration on local dough properties during bread baking [Internet]. Food Chemistry. 2020 ; 362 1-8.[citado 2024 nov. 11 ] Available from: https://doi.org/10.1016/j.foodchem.2020.126972
Vancouver
Alcântara RG de, Carvalho RA de, Vanin FM. Evaluation of wheat flour substitution type (corn, green banana and rice flour) and concentration on local dough properties during bread baking [Internet]. Food Chemistry. 2020 ; 362 1-8.[citado 2024 nov. 11 ] Available from: https://doi.org/10.1016/j.foodchem.2020.126972
Artigo de periodico
Chemometric-assisted construction of a biosensing device to measure chlorogenic acid content in brewed coffee beverages to discriminate quality (2020)
Salamanca Neto, Carlos Alberto Rossi; Marcheafave, Gustavo G; Scremin, Jessica; Barbosa, Eduardo C. M; Camargo, Pedro Henrique Cury de ; Dekker, Robert F. H; Scarmínio, Ieda Spacino; Dekker, Aneli M. Barbosa; Sartori, Elen Romão
Source: Food Chemistry. Unidade: IQ
Subjects: NANOPARTÍCULAS, VOLTAMETRIA
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ABNT
SALAMANCA NETO, Carlos Alberto Rossi et al. Chemometric-assisted construction of a biosensing device to measure chlorogenic acid content in brewed coffee beverages to discriminate quality. Food Chemistry, v. 315, p. 1-9 art. 126306, 2020Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2020.126306. Acesso em: 11 nov. 2024.
APA
Salamanca Neto, C. A. R., Marcheafave, G. G., Scremin, J., Barbosa, E. C. M., Camargo, P. H. C. de, Dekker, R. F. H., et al. (2020). Chemometric-assisted construction of a biosensing device to measure chlorogenic acid content in brewed coffee beverages to discriminate quality. Food Chemistry, 315, 1-9 art. 126306. doi:10.1016/j.foodchem.2020.126306
NLM
Salamanca Neto CAR, Marcheafave GG, Scremin J, Barbosa ECM, Camargo PHC de, Dekker RFH, Scarmínio IS, Dekker AMB, Sartori ER. Chemometric-assisted construction of a biosensing device to measure chlorogenic acid content in brewed coffee beverages to discriminate quality [Internet]. Food Chemistry. 2020 ; 315 1-9 art. 126306.[citado 2024 nov. 11 ] Available from: https://doi.org/10.1016/j.foodchem.2020.126306
Vancouver
Salamanca Neto CAR, Marcheafave GG, Scremin J, Barbosa ECM, Camargo PHC de, Dekker RFH, Scarmínio IS, Dekker AMB, Sartori ER. Chemometric-assisted construction of a biosensing device to measure chlorogenic acid content in brewed coffee beverages to discriminate quality [Internet]. Food Chemistry. 2020 ; 315 1-9 art. 126306.[citado 2024 nov. 11 ] Available from: https://doi.org/10.1016/j.foodchem.2020.126306
Artigo de periodico
Photochemical oxidation of alcohols: simple derivatization strategy for their analysis by capillary electrophoresis (2019)
Cordeiro, Thiago Gomes; Santos, Mauro Sergio Ferreira; Gutz, Ivano Gebhardt Rolf ; Garcia, Carlos Diego
Source: Food Chemistry. Unidade: IQ
Subjects: FOTOQUÍMICA, OXIDAÇÃO
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ABNT
CORDEIRO, Thiago Gomes et al. Photochemical oxidation of alcohols: simple derivatization strategy for their analysis by capillary electrophoresis. Food Chemistry, v. 292, p. 114-120, 2019Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2019.04.043. Acesso em: 11 nov. 2024.
APA
Cordeiro, T. G., Santos, M. S. F., Gutz, I. G. R., & Garcia, C. D. (2019). Photochemical oxidation of alcohols: simple derivatization strategy for their analysis by capillary electrophoresis. Food Chemistry, 292, 114-120. doi:10.1016/j.foodchem.2019.04.043
NLM
Cordeiro TG, Santos MSF, Gutz IGR, Garcia CD. Photochemical oxidation of alcohols: simple derivatization strategy for their analysis by capillary electrophoresis [Internet]. Food Chemistry. 2019 ; 292 114-120.[citado 2024 nov. 11 ] Available from: https://doi.org/10.1016/j.foodchem.2019.04.043
Vancouver
Cordeiro TG, Santos MSF, Gutz IGR, Garcia CD. Photochemical oxidation of alcohols: simple derivatization strategy for their analysis by capillary electrophoresis [Internet]. Food Chemistry. 2019 ; 292 114-120.[citado 2024 nov. 11 ] Available from: https://doi.org/10.1016/j.foodchem.2019.04.043
Artigo de periodico
Isolated and combined effects of elevated CO2 and high temperature on the whole-plant biomass and the chemical composition of soybean seeds (2019)
Palacios, C. J; Grandis, A; Carvalho, V. J; Salatino, Antonio ; Buckeridge, Marcos
Source: Food Chemistry. Unidade: IB
Subjects: BIOQUÍMICA VEGETAL, SEMENTES, SOJA, TEMPERATURA, DESENVOLVIMENTO VEGETAL, CARBOIDRATOS, ÁCIDOS GRAXOS
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ABNT
PALACIOS, C. J et al. Isolated and combined effects of elevated CO2 and high temperature on the whole-plant biomass and the chemical composition of soybean seeds. Food Chemistry, v. 275, p. 610-617, 2019Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2018.09.052. Acesso em: 11 nov. 2024.
APA
Palacios, C. J., Grandis, A., Carvalho, V. J., Salatino, A., & Buckeridge, M. (2019). Isolated and combined effects of elevated CO2 and high temperature on the whole-plant biomass and the chemical composition of soybean seeds. Food Chemistry, 275, 610-617. doi:10.1016/j.foodchem.2018.09.052
NLM
Palacios CJ, Grandis A, Carvalho VJ, Salatino A, Buckeridge M. Isolated and combined effects of elevated CO2 and high temperature on the whole-plant biomass and the chemical composition of soybean seeds [Internet]. Food Chemistry. 2019 ; 275 610-617.[citado 2024 nov. 11 ] Available from: https://doi.org/10.1016/j.foodchem.2018.09.052
Vancouver
Palacios CJ, Grandis A, Carvalho VJ, Salatino A, Buckeridge M. Isolated and combined effects of elevated CO2 and high temperature on the whole-plant biomass and the chemical composition of soybean seeds [Internet]. Food Chemistry. 2019 ; 275 610-617.[citado 2024 nov. 11 ] Available from: https://doi.org/10.1016/j.foodchem.2018.09.052
Artigo de periodico
Extraction of soluble sugars from banana puree to obtain a matrix rich in non-starch polysaccharides (2019)
Rayo Mendez, Lina Maria; Gómez, Analía Verónica; Tadini, Carmen Cecília
Source: Food Chemistry. Unidade: EP
Subjects: BANANA, ULTRASSOM, EXTRAÇÃO DE LÍQUIDOS, ALIMENTOS FUNCIONAIS
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ABNT
RAYO MENDEZ, Lina Maria e GÓMEZ, Analía Verónica e TADINI, Carmen Cecília. Extraction of soluble sugars from banana puree to obtain a matrix rich in non-starch polysaccharides. Food Chemistry, v. 294, p. 539-546, 2019Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2019.05.079. Acesso em: 11 nov. 2024.
APA
Rayo Mendez, L. M., Gómez, A. V., & Tadini, C. C. (2019). Extraction of soluble sugars from banana puree to obtain a matrix rich in non-starch polysaccharides. Food Chemistry, 294, 539-546. doi:10.1016/j.foodchem.2019.05.079
NLM
Rayo Mendez LM, Gómez AV, Tadini CC. Extraction of soluble sugars from banana puree to obtain a matrix rich in non-starch polysaccharides [Internet]. Food Chemistry. 2019 ; 294 539-546.[citado 2024 nov. 11 ] Available from: https://doi.org/10.1016/j.foodchem.2019.05.079
Vancouver
Rayo Mendez LM, Gómez AV, Tadini CC. Extraction of soluble sugars from banana puree to obtain a matrix rich in non-starch polysaccharides [Internet]. Food Chemistry. 2019 ; 294 539-546.[citado 2024 nov. 11 ] Available from: https://doi.org/10.1016/j.foodchem.2019.05.079
Artigo de periodico
Curcumin-loaded proliposomes produced by the coating of micronized sucrose: influence of the type of phospholipid on the physicochemical characteristics of powders and on the liposomes obtained by hydration (2019)
Chaves, Matheus Andrade; Pinho, Samantha Cristina de
Source: Food Chemistry. Unidade: FZEA
Subjects: MICROENCAPSULAÇÃO, FOSFOLIPÍDEOS, LIPOSSOMOS, PIGMENTOS VEGETAIS
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ABNT
CHAVES, Matheus Andrade e PINHO, Samantha Cristina de. Curcumin-loaded proliposomes produced by the coating of micronized sucrose: influence of the type of phospholipid on the physicochemical characteristics of powders and on the liposomes obtained by hydration. Food Chemistry, v. 291, p. 7-15, 2019Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2019.04.013. Acesso em: 11 nov. 2024.
APA
Chaves, M. A., & Pinho, S. C. de. (2019). Curcumin-loaded proliposomes produced by the coating of micronized sucrose: influence of the type of phospholipid on the physicochemical characteristics of powders and on the liposomes obtained by hydration. Food Chemistry, 291, 7-15. doi:10.1016/j.foodchem.2019.04.013
NLM
Chaves MA, Pinho SC de. Curcumin-loaded proliposomes produced by the coating of micronized sucrose: influence of the type of phospholipid on the physicochemical characteristics of powders and on the liposomes obtained by hydration [Internet]. Food Chemistry. 2019 ; 291 7-15.[citado 2024 nov. 11 ] Available from: https://doi.org/10.1016/j.foodchem.2019.04.013
Vancouver
Chaves MA, Pinho SC de. Curcumin-loaded proliposomes produced by the coating of micronized sucrose: influence of the type of phospholipid on the physicochemical characteristics of powders and on the liposomes obtained by hydration [Internet]. Food Chemistry. 2019 ; 291 7-15.[citado 2024 nov. 11 ] Available from: https://doi.org/10.1016/j.foodchem.2019.04.013
Artigo de periodico
Changes in masked forms of deoxynivalenol and their co-occurrence with culmorin in cereal-based products: a systematic review and meta-analysis (2019)
Khaneghah, Amin Mousavi; Kamani, Mohammad Hassan; Fakhri, Yadolah; Coppa, Carolina Fernanda Sengling Cebin; Oliveira, Carlos Augusto Fernandes de; Sant'Ana, Anderson de Souza
Source: Food Chemistry. Unidade: FZEA
Subjects: MICOTOXINAS, SEGURANÇA ALIMENTAR, METANÁLISE
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ABNT
KHANEGHAH, Amin Mousavi et al. Changes in masked forms of deoxynivalenol and their co-occurrence with culmorin in cereal-based products: a systematic review and meta-analysis. Food Chemistry, v. 294, p. 587-596, 2019Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2019.05.034. Acesso em: 11 nov. 2024.
APA
Khaneghah, A. M., Kamani, M. H., Fakhri, Y., Coppa, C. F. S. C., Oliveira, C. A. F. de, & Sant'Ana, A. de S. (2019). Changes in masked forms of deoxynivalenol and their co-occurrence with culmorin in cereal-based products: a systematic review and meta-analysis. Food Chemistry, 294, 587-596. doi:10.1016/j.foodchem.2019.05.034
NLM
Khaneghah AM, Kamani MH, Fakhri Y, Coppa CFSC, Oliveira CAF de, Sant'Ana A de S. Changes in masked forms of deoxynivalenol and their co-occurrence with culmorin in cereal-based products: a systematic review and meta-analysis [Internet]. Food Chemistry. 2019 ; 294 587-596.[citado 2024 nov. 11 ] Available from: https://doi.org/10.1016/j.foodchem.2019.05.034
Vancouver
Khaneghah AM, Kamani MH, Fakhri Y, Coppa CFSC, Oliveira CAF de, Sant'Ana A de S. Changes in masked forms of deoxynivalenol and their co-occurrence with culmorin in cereal-based products: a systematic review and meta-analysis [Internet]. Food Chemistry. 2019 ; 294 587-596.[citado 2024 nov. 11 ] Available from: https://doi.org/10.1016/j.foodchem.2019.05.034
Artigo de periodico
Influence of home cooking conditions on Maillard reaction products in beef (2016)
Trevisan, Aurea Juliana Bombo; Lima, Daniele de Almeida; Sampaio, Geni Rodrigues; Soares, Rosana Aparecida Manólio; Bastos, Deborah Helena Markowicz
Source: Food Chemistry. Unidade: FSP
Subjects: CARNES E DERIVADOS, COZIMENTO, ALTA TEMPERATURA
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ABNT
TREVISAN, Aurea Juliana Bombo et al. Influence of home cooking conditions on Maillard reaction products in beef. Food Chemistry, v. 196, p. 161-169, 2016Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2015.09.008. Acesso em: 11 nov. 2024.
APA
Trevisan, A. J. B., Lima, D. de A., Sampaio, G. R., Soares, R. A. M., & Bastos, D. H. M. (2016). Influence of home cooking conditions on Maillard reaction products in beef. Food Chemistry, 196, 161-169. doi:10.1016/j.foodchem.2015.09.008
NLM
Trevisan AJB, Lima D de A, Sampaio GR, Soares RAM, Bastos DHM. Influence of home cooking conditions on Maillard reaction products in beef [Internet]. Food Chemistry. 2016 ; 196 161-169.[citado 2024 nov. 11 ] Available from: https://doi.org/10.1016/j.foodchem.2015.09.008
Vancouver
Trevisan AJB, Lima D de A, Sampaio GR, Soares RAM, Bastos DHM. Influence of home cooking conditions on Maillard reaction products in beef [Internet]. Food Chemistry. 2016 ; 196 161-169.[citado 2024 nov. 11 ] Available from: https://doi.org/10.1016/j.foodchem.2015.09.008

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