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Artigo de periodico
Chemical data as markers of the geographical origins of sugarcane spirits (2016)
Serafim, Felipe Augusto Thobias; Pereira Filho, Edenir Rodrigues ; Franco, Douglas Wagner
Source: Food Chemistry. Unidade: IQSC
Assunto: AGUARDENTE
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ABNT
SERAFIM, Felipe Augusto Thobias e PEREIRA FILHO, Edenir Rodrigues e FRANCO, Douglas Wagner. Chemical data as markers of the geographical origins of sugarcane spirits. Food Chemistry, v. 196, p. 196-203, 2016Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2015.09.040. Acesso em: 08 ago. 2024.
APA
Serafim, F. A. T., Pereira Filho, E. R., & Franco, D. W. (2016). Chemical data as markers of the geographical origins of sugarcane spirits. Food Chemistry, 196, 196-203. doi:10.1016/j.foodchem.2015.09.040
NLM
Serafim FAT, Pereira Filho ER, Franco DW. Chemical data as markers of the geographical origins of sugarcane spirits [Internet]. Food Chemistry. 2016 ; 196 196-203.[citado 2024 ago. 08 ] Available from: https://doi.org/10.1016/j.foodchem.2015.09.040
Vancouver
Serafim FAT, Pereira Filho ER, Franco DW. Chemical data as markers of the geographical origins of sugarcane spirits [Internet]. Food Chemistry. 2016 ; 196 196-203.[citado 2024 ago. 08 ] Available from: https://doi.org/10.1016/j.foodchem.2015.09.040
Artigo de periodico
Limited proteolysis of myoglobin opens channel in ferrochelatase-globin complex for iron to zinc transmetallation (2016)
Paganelli, Marcella Oliva; Grossi, Alberto B; Dores-Silva, Paulo Roberto das; Borges, Julio Cesar ; Cardoso, Daniel Rodrigues ; Skibsted, Leif H
Source: Food Chemistry. Unidade: IQSC
Subjects: PROCESSOS QUÍMICOS, ALIMENTOS
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ABNT
PAGANELLI, Marcella Oliva et al. Limited proteolysis of myoglobin opens channel in ferrochelatase-globin complex for iron to zinc transmetallation. Food Chemistry, v. 210, p. 491-499, 2016Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2016.04.109. Acesso em: 08 ago. 2024.
APA
Paganelli, M. O., Grossi, A. B., Dores-Silva, P. R. das, Borges, J. C., Cardoso, D. R., & Skibsted, L. H. (2016). Limited proteolysis of myoglobin opens channel in ferrochelatase-globin complex for iron to zinc transmetallation. Food Chemistry, 210, 491-499. doi:10.1016/j.foodchem.2016.04.109
NLM
Paganelli MO, Grossi AB, Dores-Silva PR das, Borges JC, Cardoso DR, Skibsted LH. Limited proteolysis of myoglobin opens channel in ferrochelatase-globin complex for iron to zinc transmetallation [Internet]. Food Chemistry. 2016 ; 210 491-499.[citado 2024 ago. 08 ] Available from: https://doi.org/10.1016/j.foodchem.2016.04.109
Vancouver
Paganelli MO, Grossi AB, Dores-Silva PR das, Borges JC, Cardoso DR, Skibsted LH. Limited proteolysis of myoglobin opens channel in ferrochelatase-globin complex for iron to zinc transmetallation [Internet]. Food Chemistry. 2016 ; 210 491-499.[citado 2024 ago. 08 ] Available from: https://doi.org/10.1016/j.foodchem.2016.04.109
Artigo de periodico
Sensitive determination of carbendazim in orange juice by electrode modified with hybrid material (2015)
Razzino, Claudia do Amaral; Sgobbi, Lívia Flório; Canevari, Thiago da Cruz; Cancino, Juliana; Machado, Sergio Antonio Spinola
Source: Food Chemistry. Unidade: IQSC
Assunto: PESTICIDAS
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ABNT
RAZZINO, Claudia do Amaral et al. Sensitive determination of carbendazim in orange juice by electrode modified with hybrid material. Food Chemistry, v. 170, p. 360-365, 2015Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2014.08.085. Acesso em: 08 ago. 2024.
APA
Razzino, C. do A., Sgobbi, L. F., Canevari, T. da C., Cancino, J., & Machado, S. A. S. (2015). Sensitive determination of carbendazim in orange juice by electrode modified with hybrid material. Food Chemistry, 170, 360-365. doi:10.1016/j.foodchem.2014.08.085
NLM
Razzino C do A, Sgobbi LF, Canevari T da C, Cancino J, Machado SAS. Sensitive determination of carbendazim in orange juice by electrode modified with hybrid material [Internet]. Food Chemistry. 2015 ; 170 360-365.[citado 2024 ago. 08 ] Available from: https://doi.org/10.1016/j.foodchem.2014.08.085
Vancouver
Razzino C do A, Sgobbi LF, Canevari T da C, Cancino J, Machado SAS. Sensitive determination of carbendazim in orange juice by electrode modified with hybrid material [Internet]. Food Chemistry. 2015 ; 170 360-365.[citado 2024 ago. 08 ] Available from: https://doi.org/10.1016/j.foodchem.2014.08.085
Artigo de periodico
Fingerprinting of anthocyanins from grapes produced in brazil using HPLC-DAD-MS and exploratory analysis by principal component analysis (2014)
Fraige, Karina ; Pereira Filho, Edenir Rodrigues ; Carrilho, Emanuel
Source: Food Chemistry. Unidade: IQSC
Subjects: UVA, CROMATOGRAFIA LÍQUIDA DE ALTA EFICIÊNCIA
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ABNT
FRAIGE, Karina e PEREIRA FILHO, Edenir Rodrigues e CARRILHO, Emanuel. Fingerprinting of anthocyanins from grapes produced in brazil using HPLC-DAD-MS and exploratory analysis by principal component analysis. Food Chemistry, v. 145, p. 395-403, 2014Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2013.08.066. Acesso em: 08 ago. 2024.
APA
Fraige, K., Pereira Filho, E. R., & Carrilho, E. (2014). Fingerprinting of anthocyanins from grapes produced in brazil using HPLC-DAD-MS and exploratory analysis by principal component analysis. Food Chemistry, 145, 395-403. doi:10.1016/j.foodchem.2013.08.066
NLM
Fraige K, Pereira Filho ER, Carrilho E. Fingerprinting of anthocyanins from grapes produced in brazil using HPLC-DAD-MS and exploratory analysis by principal component analysis [Internet]. Food Chemistry. 2014 ; 145 395-403.[citado 2024 ago. 08 ] Available from: https://doi.org/10.1016/j.foodchem.2013.08.066
Vancouver
Fraige K, Pereira Filho ER, Carrilho E. Fingerprinting of anthocyanins from grapes produced in brazil using HPLC-DAD-MS and exploratory analysis by principal component analysis [Internet]. Food Chemistry. 2014 ; 145 395-403.[citado 2024 ago. 08 ] Available from: https://doi.org/10.1016/j.foodchem.2013.08.066
Artigo de periodico
Electrochemical detection of carbamate pesticides in fruit and vegetables with a biosensor based on acetylcholinesterase immobilised on a composite of polyaniline-carbon nanotubes (2012)
Cesarino, Ivana; Moraes, Fernando C.; Lanza, Marcos Roberto de Vasconcelos ; Machado, Sergio Antonio Spinola
Source: Food Chemistry. Unidade: IQSC
Assunto: ELETROQUÍMICA
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ABNT
CESARINO, Ivana et al. Electrochemical detection of carbamate pesticides in fruit and vegetables with a biosensor based on acetylcholinesterase immobilised on a composite of polyaniline-carbon nanotubes. Food Chemistry, v. 135, n. 3, p. 873-879, 2012Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2012.04.147. Acesso em: 08 ago. 2024.
APA
Cesarino, I., Moraes, F. C., Lanza, M. R. de V., & Machado, S. A. S. (2012). Electrochemical detection of carbamate pesticides in fruit and vegetables with a biosensor based on acetylcholinesterase immobilised on a composite of polyaniline-carbon nanotubes. Food Chemistry, 135( 3), 873-879. doi:10.1016/j.foodchem.2012.04.147
NLM
Cesarino I, Moraes FC, Lanza MR de V, Machado SAS. Electrochemical detection of carbamate pesticides in fruit and vegetables with a biosensor based on acetylcholinesterase immobilised on a composite of polyaniline-carbon nanotubes [Internet]. Food Chemistry. 2012 ; 135( 3): 873-879.[citado 2024 ago. 08 ] Available from: https://doi.org/10.1016/j.foodchem.2012.04.147
Vancouver
Cesarino I, Moraes FC, Lanza MR de V, Machado SAS. Electrochemical detection of carbamate pesticides in fruit and vegetables with a biosensor based on acetylcholinesterase immobilised on a composite of polyaniline-carbon nanotubes [Internet]. Food Chemistry. 2012 ; 135( 3): 873-879.[citado 2024 ago. 08 ] Available from: https://doi.org/10.1016/j.foodchem.2012.04.147
Artigo de periodico
Total phenolic content and free radical scavenging activities of methanolic extract powders of tropical fruit residues (2009)
Oliveira, Alane Cabral de; Valentim, Iara Barros; Silva, Cícero Alexandre; Bechara, Etelvino José Henriques ; Barros, Marcelo Paes de; Mano, Camila Marinho; Goulart, Marília Oliveira Fonseca
Source: Food Chemistry. Unidade: IQ
Subjects: ACEROLA, RADICAIS LIVRES, FRUTAS TROPICAIS
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ABNT
OLIVEIRA, Alane Cabral de et al. Total phenolic content and free radical scavenging activities of methanolic extract powders of tropical fruit residues. Food Chemistry, v. 115, n. 2, p. 469-475, 2009Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2008.12.045. Acesso em: 08 ago. 2024.
APA
Oliveira, A. C. de, Valentim, I. B., Silva, C. A., Bechara, E. J. H., Barros, M. P. de, Mano, C. M., & Goulart, M. O. F. (2009). Total phenolic content and free radical scavenging activities of methanolic extract powders of tropical fruit residues. Food Chemistry, 115( 2), 469-475. doi:10.1016/j.foodchem.2008.12.045
NLM
Oliveira AC de, Valentim IB, Silva CA, Bechara EJH, Barros MP de, Mano CM, Goulart MOF. Total phenolic content and free radical scavenging activities of methanolic extract powders of tropical fruit residues [Internet]. Food Chemistry. 2009 ; 115( 2): 469-475.[citado 2024 ago. 08 ] Available from: https://doi.org/10.1016/j.foodchem.2008.12.045
Vancouver
Oliveira AC de, Valentim IB, Silva CA, Bechara EJH, Barros MP de, Mano CM, Goulart MOF. Total phenolic content and free radical scavenging activities of methanolic extract powders of tropical fruit residues [Internet]. Food Chemistry. 2009 ; 115( 2): 469-475.[citado 2024 ago. 08 ] Available from: https://doi.org/10.1016/j.foodchem.2008.12.045
Artigo de periodico
The use of inductively coupled plasma mass spectrometry (ICP-MS) for the determination of toxic and essential elements in different types of food samples (2009)
Nardi, Elene P.; Evangelista, Fábio S.; Tormen, Luciano; Sain´tPierre, Tatiana D.; Curtius, Adilson José; Souza, Samuel Simião de; Barbosa Júnior, Fernando
Source: Food Chemistry. Unidade: FCFRP
Subjects: ESPECTROMETRIA DE MASSAS, TOXICOLOGIA DE ALIMENTOS, ANÁLISE DE ALIMENTOS
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ABNT
NARDI, Elene P. et al. The use of inductively coupled plasma mass spectrometry (ICP-MS) for the determination of toxic and essential elements in different types of food samples. Food Chemistry, v. 112, p. 727-732, 2009Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2008.06.010. Acesso em: 08 ago. 2024.
APA
Nardi, E. P., Evangelista, F. S., Tormen, L., Sain´tPierre, T. D., Curtius, A. J., Souza, S. S. de, & Barbosa Júnior, F. (2009). The use of inductively coupled plasma mass spectrometry (ICP-MS) for the determination of toxic and essential elements in different types of food samples. Food Chemistry, 112, 727-732. doi:10.1016/j.foodchem.2008.06.010
NLM
Nardi EP, Evangelista FS, Tormen L, Sain´tPierre TD, Curtius AJ, Souza SS de, Barbosa Júnior F. The use of inductively coupled plasma mass spectrometry (ICP-MS) for the determination of toxic and essential elements in different types of food samples [Internet]. Food Chemistry. 2009 ; 112 727-732.[citado 2024 ago. 08 ] Available from: https://doi.org/10.1016/j.foodchem.2008.06.010
Vancouver
Nardi EP, Evangelista FS, Tormen L, Sain´tPierre TD, Curtius AJ, Souza SS de, Barbosa Júnior F. The use of inductively coupled plasma mass spectrometry (ICP-MS) for the determination of toxic and essential elements in different types of food samples [Internet]. Food Chemistry. 2009 ; 112 727-732.[citado 2024 ago. 08 ] Available from: https://doi.org/10.1016/j.foodchem.2008.06.010
Artigo de periodico
Effect of modifiers for As, Cu and Pb determinations in sugar-cane spirits by GF AAS (2009)
Caldas, Naíse Mary; Raposo Junior, Jorge L.; Gomes Neto, José Anchieta; Barbosa Júnior, Fernando
Source: Food Chemistry. Unidade: FCFRP
Subjects: CANA-DE-AÇÚCAR, AGUARDENTE, ESPECTROMETRIA, MAGNÉSIO, PALÁDIO
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ABNT
CALDAS, Naíse Mary et al. Effect of modifiers for As, Cu and Pb determinations in sugar-cane spirits by GF AAS. Food Chemistry, v. 113, n. 4, p. 1266-1271, 2009Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2008.08.028. Acesso em: 08 ago. 2024.
APA
Caldas, N. M., Raposo Junior, J. L., Gomes Neto, J. A., & Barbosa Júnior, F. (2009). Effect of modifiers for As, Cu and Pb determinations in sugar-cane spirits by GF AAS. Food Chemistry, 113( 4), 1266-1271. doi:10.1016/j.foodchem.2008.08.028
NLM
Caldas NM, Raposo Junior JL, Gomes Neto JA, Barbosa Júnior F. Effect of modifiers for As, Cu and Pb determinations in sugar-cane spirits by GF AAS [Internet]. Food Chemistry. 2009 ; 113( 4): 1266-1271.[citado 2024 ago. 08 ] Available from: https://doi.org/10.1016/j.foodchem.2008.08.028
Vancouver
Caldas NM, Raposo Junior JL, Gomes Neto JA, Barbosa Júnior F. Effect of modifiers for As, Cu and Pb determinations in sugar-cane spirits by GF AAS [Internet]. Food Chemistry. 2009 ; 113( 4): 1266-1271.[citado 2024 ago. 08 ] Available from: https://doi.org/10.1016/j.foodchem.2008.08.028
Artigo de periodico
Sonovoltammetric determination of toxic compounds in vegetables and fruits using diamond electrodes (2009)
Garbellini, Gustavo S.; Salazar-Banda, Giancarlo Richard; Avaca, Luís Alberto
Source: Food Chemistry. Unidade: IQSC
Subjects: QUÍMICA ANALÍTICA, ALIMENTOS DE ORIGEM VEGETAL, FRUTAS, ALIMENTOS
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ABNT
GARBELLINI, Gustavo S. e SALAZAR-BANDA, Giancarlo Richard e AVACA, Luís Alberto. Sonovoltammetric determination of toxic compounds in vegetables and fruits using diamond electrodes. Food Chemistry, v. 116, n. 4, p. 1029-1035, 2009Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2009.03.068. Acesso em: 08 ago. 2024.
APA
Garbellini, G. S., Salazar-Banda, G. R., & Avaca, L. A. (2009). Sonovoltammetric determination of toxic compounds in vegetables and fruits using diamond electrodes. Food Chemistry, 116( 4), 1029-1035. doi:10.1016/j.foodchem.2009.03.068
NLM
Garbellini GS, Salazar-Banda GR, Avaca LA. Sonovoltammetric determination of toxic compounds in vegetables and fruits using diamond electrodes [Internet]. Food Chemistry. 2009 ; 116( 4): 1029-1035.[citado 2024 ago. 08 ] Available from: https://doi.org/10.1016/j.foodchem.2009.03.068
Vancouver
Garbellini GS, Salazar-Banda GR, Avaca LA. Sonovoltammetric determination of toxic compounds in vegetables and fruits using diamond electrodes [Internet]. Food Chemistry. 2009 ; 116( 4): 1029-1035.[citado 2024 ago. 08 ] Available from: https://doi.org/10.1016/j.foodchem.2009.03.068
Artigo de periodico
Bixin and lycopene modulation of free radical generation induced by cisplatin-DNA interaction (2009)
Rios, Alessandro de O.; Antunes, Lusânia Maria Greggi; Bianchi, Maria de Lourdes Pires
Source: Food Chemistry. Unidade: FCFRP
Subjects: LUMINESCÊNCIA, ANTINEOPLÁSICOS, RADICAIS LIVRES
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ABNT
RIOS, Alessandro de O. e ANTUNES, Lusânia Maria Greggi e BIANCHI, Maria de Lourdes Pires. Bixin and lycopene modulation of free radical generation induced by cisplatin-DNA interaction. Food Chemistry, v. 113, n. 4, p. 1113-1118, 2009Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2008.08.084. Acesso em: 08 ago. 2024.
APA
Rios, A. de O., Antunes, L. M. G., & Bianchi, M. de L. P. (2009). Bixin and lycopene modulation of free radical generation induced by cisplatin-DNA interaction. Food Chemistry, 113( 4), 1113-1118. doi:10.1016/j.foodchem.2008.08.084
NLM
Rios A de O, Antunes LMG, Bianchi M de LP. Bixin and lycopene modulation of free radical generation induced by cisplatin-DNA interaction [Internet]. Food Chemistry. 2009 ; 113( 4): 1113-1118.[citado 2024 ago. 08 ] Available from: https://doi.org/10.1016/j.foodchem.2008.08.084
Vancouver
Rios A de O, Antunes LMG, Bianchi M de LP. Bixin and lycopene modulation of free radical generation induced by cisplatin-DNA interaction [Internet]. Food Chemistry. 2009 ; 113( 4): 1113-1118.[citado 2024 ago. 08 ] Available from: https://doi.org/10.1016/j.foodchem.2008.08.084
Artigo de periodico
Molecular mass distribution of dextran in Brazilian sugar and insoluble deposits of cahaça (2009)
Aquino, Francisco W. B.; Franco, Douglas Wagner
Source: Food Chemistry. Unidade: IQSC
Subjects: AGUARDENTE, BEBIDAS DESTILADAS
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ABNT
AQUINO, Francisco W. B. e FRANCO, Douglas Wagner. Molecular mass distribution of dextran in Brazilian sugar and insoluble deposits of cahaça. Food Chemistry, v. 114, n. 4, p. 1391-1395, 2009Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2008.11.019. Acesso em: 08 ago. 2024.
APA
Aquino, F. W. B., & Franco, D. W. (2009). Molecular mass distribution of dextran in Brazilian sugar and insoluble deposits of cahaça. Food Chemistry, 114( 4), 1391-1395. doi:10.1016/j.foodchem.2008.11.019
NLM
Aquino FWB, Franco DW. Molecular mass distribution of dextran in Brazilian sugar and insoluble deposits of cahaça [Internet]. Food Chemistry. 2009 ; 114( 4): 1391-1395.[citado 2024 ago. 08 ] Available from: https://doi.org/10.1016/j.foodchem.2008.11.019
Vancouver
Aquino FWB, Franco DW. Molecular mass distribution of dextran in Brazilian sugar and insoluble deposits of cahaça [Internet]. Food Chemistry. 2009 ; 114( 4): 1391-1395.[citado 2024 ago. 08 ] Available from: https://doi.org/10.1016/j.foodchem.2008.11.019
Artigo de periodico
Amino acids profile of sugar cane spirit (cachaça), rum, and whisky (2008)
Aquino, Francisco W. B.; Boso, Lisangela M.; Cardoso, Daniel Rodrigues ; Franco, Douglas Wagner
Source: Food Chemistry. Unidade: IQSC
Subjects: AMINOÁCIDOS, AGUARDENTE, CROMATOGRAFIA LÍQUIDA, BEBIDAS DESTILADAS
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ABNT
AQUINO, Francisco W. B. et al. Amino acids profile of sugar cane spirit (cachaça), rum, and whisky. Food Chemistry, v. 108, n. 2, p. 784-793, 2008Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2007.11.021. Acesso em: 08 ago. 2024.
APA
Aquino, F. W. B., Boso, L. M., Cardoso, D. R., & Franco, D. W. (2008). Amino acids profile of sugar cane spirit (cachaça), rum, and whisky. Food Chemistry, 108( 2), 784-793. doi:10.1016/j.foodchem.2007.11.021
NLM
Aquino FWB, Boso LM, Cardoso DR, Franco DW. Amino acids profile of sugar cane spirit (cachaça), rum, and whisky [Internet]. Food Chemistry. 2008 ; 108( 2): 784-793.[citado 2024 ago. 08 ] Available from: https://doi.org/10.1016/j.foodchem.2007.11.021
Vancouver
Aquino FWB, Boso LM, Cardoso DR, Franco DW. Amino acids profile of sugar cane spirit (cachaça), rum, and whisky [Internet]. Food Chemistry. 2008 ; 108( 2): 784-793.[citado 2024 ago. 08 ] Available from: https://doi.org/10.1016/j.foodchem.2007.11.021
Artigo de periodico
Bioactive compounds and quantification of total ellagic acid in strawberries (Fragaria x ananassa Duch.) (2008)
Pinto, Márcia da Silva; Lajolo, Franco Maria ; Genovese, Maria Inês
Source: Food Chemistry. Unidade: FCF
Subjects: FLAVONÓIDES, NUTRIÇÃO, MORANGO, ANTIOXIDANTES
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ABNT
PINTO, Márcia da Silva e LAJOLO, Franco Maria e GENOVESE, Maria Inês. Bioactive compounds and quantification of total ellagic acid in strawberries (Fragaria x ananassa Duch.). Food Chemistry, v. 107, n. 4, p. 1629-1635, 2008Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2007.10.038. Acesso em: 08 ago. 2024.
APA
Pinto, M. da S., Lajolo, F. M., & Genovese, M. I. (2008). Bioactive compounds and quantification of total ellagic acid in strawberries (Fragaria x ananassa Duch.). Food Chemistry, 107( 4), 1629-1635. doi:10.1016/j.foodchem.2007.10.038
NLM
Pinto M da S, Lajolo FM, Genovese MI. Bioactive compounds and quantification of total ellagic acid in strawberries (Fragaria x ananassa Duch.) [Internet]. Food Chemistry. 2008 ;107( 4): 1629-1635.[citado 2024 ago. 08 ] Available from: https://doi.org/10.1016/j.foodchem.2007.10.038
Vancouver
Pinto M da S, Lajolo FM, Genovese MI. Bioactive compounds and quantification of total ellagic acid in strawberries (Fragaria x ananassa Duch.) [Internet]. Food Chemistry. 2008 ;107( 4): 1629-1635.[citado 2024 ago. 08 ] Available from: https://doi.org/10.1016/j.foodchem.2007.10.038
Artigo de periodico
Quantitative elucidation of the structure-bitterness relationship of cynaropicrin and grosheimin derivatives (2007)
Scotti, Luciana; Scotti, Marcus Tullius; Ishiki, Hamilton Mitsugu; Ferreira, Marcelo J. P ; Emerenciano, Vicente de Paulo; Menezes, Carla Maria de Souza; Ferreira, Elizabeth Igne
Source: Food Chemistry. Unidades: IQ, FCF
Subjects: RELAÇÕES QUANTITATIVAS ENTRE ESTRUTURA QUÍMICA E ATIVIDADE BIOLÓGICA, SESQUITERPENOS
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ABNT
SCOTTI, Luciana et al. Quantitative elucidation of the structure-bitterness relationship of cynaropicrin and grosheimin derivatives. Food Chemistry, v. 105, n. 1, p. 77-83, 2007Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2007.03.038. Acesso em: 08 ago. 2024.
APA
Scotti, L., Scotti, M. T., Ishiki, H. M., Ferreira, M. J. P., Emerenciano, V. de P., Menezes, C. M. de S., & Ferreira, E. I. (2007). Quantitative elucidation of the structure-bitterness relationship of cynaropicrin and grosheimin derivatives. Food Chemistry, 105( 1), 77-83. doi:10.1016/j.foodchem.2007.03.038
NLM
Scotti L, Scotti MT, Ishiki HM, Ferreira MJP, Emerenciano V de P, Menezes CM de S, Ferreira EI. Quantitative elucidation of the structure-bitterness relationship of cynaropicrin and grosheimin derivatives [Internet]. Food Chemistry. 2007 ; 105( 1): 77-83.[citado 2024 ago. 08 ] Available from: https://doi.org/10.1016/j.foodchem.2007.03.038
Vancouver
Scotti L, Scotti MT, Ishiki HM, Ferreira MJP, Emerenciano V de P, Menezes CM de S, Ferreira EI. Quantitative elucidation of the structure-bitterness relationship of cynaropicrin and grosheimin derivatives [Internet]. Food Chemistry. 2007 ; 105( 1): 77-83.[citado 2024 ago. 08 ] Available from: https://doi.org/10.1016/j.foodchem.2007.03.038
Artigo de periodico
Analytical procedure for total mercury determination in fishes and shrimps by chronopotentiometric stripping analysis at gold film electrodes after microwave digestion (2007)
Augelli, Márcio Antônio; Munõz, Rodrigo Alejandro Abarza; Richter, Eduardo Mathias; Cantagallo, Maria Ines Costa; Angnes, Lúcio
Source: Food Chemistry. Unidade: IQ
Subjects: MERCÚRIO (ELEMENTO QUÍMICO) (DETERMINAÇÃO), ELETRODO, PEIXES
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ABNT
AUGELLI, Márcio Antônio et al. Analytical procedure for total mercury determination in fishes and shrimps by chronopotentiometric stripping analysis at gold film electrodes after microwave digestion. Food Chemistry, v. 101, n. 2, p. 579-584, 2007Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2006.02.017. Acesso em: 08 ago. 2024.
APA
Augelli, M. A., Munõz, R. A. A., Richter, E. M., Cantagallo, M. I. C., & Angnes, L. (2007). Analytical procedure for total mercury determination in fishes and shrimps by chronopotentiometric stripping analysis at gold film electrodes after microwave digestion. Food Chemistry, 101( 2), 579-584. doi:10.1016/j.foodchem.2006.02.017
NLM
Augelli MA, Munõz RAA, Richter EM, Cantagallo MIC, Angnes L. Analytical procedure for total mercury determination in fishes and shrimps by chronopotentiometric stripping analysis at gold film electrodes after microwave digestion [Internet]. Food Chemistry. 2007 ; 101( 2): 579-584.[citado 2024 ago. 08 ] Available from: https://doi.org/10.1016/j.foodchem.2006.02.017
Vancouver
Augelli MA, Munõz RAA, Richter EM, Cantagallo MIC, Angnes L. Analytical procedure for total mercury determination in fishes and shrimps by chronopotentiometric stripping analysis at gold film electrodes after microwave digestion [Internet]. Food Chemistry. 2007 ; 101( 2): 579-584.[citado 2024 ago. 08 ] Available from: https://doi.org/10.1016/j.foodchem.2006.02.017
Artigo de periodico
Application of response surface methodology for the optimization of oxidants in wheat flour (2006)
Junqueira, Roberto de Moraes; Castro, Inar Alves de ; Areas, José Alfredo Gomes; Silva, Ana Carolina Conti e; Scholz, Maria Brígida dos Santos; Mendes, S.; Oliveira, K. C.
Source: Food Chemistry. Unidades: FCF, FSP
Subjects: ÁCIDOS ASCÓRBICOS, LIPOXIGENASE
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
JUNQUEIRA, Roberto de Moraes et al. Application of response surface methodology for the optimization of oxidants in wheat flour. Food Chemistry, v. 101, n. 1, p. 131-139, 2006Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2006.01.029. Acesso em: 08 ago. 2024.
APA
Junqueira, R. de M., Castro, I. A. de, Areas, J. A. G., Silva, A. C. C. e, Scholz, M. B. dos S., Mendes, S., & Oliveira, K. C. (2006). Application of response surface methodology for the optimization of oxidants in wheat flour. Food Chemistry, 101( 1), 131-139. doi:10.1016/j.foodchem.2006.01.029
NLM
Junqueira R de M, Castro IA de, Areas JAG, Silva ACC e, Scholz MB dos S, Mendes S, Oliveira KC. Application of response surface methodology for the optimization of oxidants in wheat flour [Internet]. Food Chemistry. 2006 ; 101( 1): 131-139.[citado 2024 ago. 08 ] Available from: https://doi.org/10.1016/j.foodchem.2006.01.029
Vancouver
Junqueira R de M, Castro IA de, Areas JAG, Silva ACC e, Scholz MB dos S, Mendes S, Oliveira KC. Application of response surface methodology for the optimization of oxidants in wheat flour [Internet]. Food Chemistry. 2006 ; 101( 1): 131-139.[citado 2024 ago. 08 ] Available from: https://doi.org/10.1016/j.foodchem.2006.01.029
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
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
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: 08 ago. 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 ago. 08 ] 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 ago. 08 ] Available from: https://doi.org/10.1016/j.foodchem.2005.07.014
Artigo de periodico
Study of the mineral content of chocolate flavoured beverages (2006)
Pedro, Nilva Aparecida Ressinetti; Oliveira, Elisabeth de; Cadore, Solange
Source: Food Chemistry. Unidade: IQ
Subjects: CHOCOLATE, QUÍMICA ANALÍTICA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
PEDRO, Nilva Aparecida Ressinetti e OLIVEIRA, Elisabeth de e CADORE, Solange. Study of the mineral content of chocolate flavoured beverages. Food Chemistry, v. 95, n. 1, p. 94-100, 2006Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2004.12.021. Acesso em: 08 ago. 2024.
APA
Pedro, N. A. R., Oliveira, E. de, & Cadore, S. (2006). Study of the mineral content of chocolate flavoured beverages. Food Chemistry, 95( 1), 94-100. doi:10.1016/j.foodchem.2004.12.021
NLM
Pedro NAR, Oliveira E de, Cadore S. Study of the mineral content of chocolate flavoured beverages [Internet]. Food Chemistry. 2006 ; 95( 1): 94-100.[citado 2024 ago. 08 ] Available from: https://doi.org/10.1016/j.foodchem.2004.12.021
Vancouver
Pedro NAR, Oliveira E de, Cadore S. Study of the mineral content of chocolate flavoured beverages [Internet]. Food Chemistry. 2006 ; 95( 1): 94-100.[citado 2024 ago. 08 ] Available from: https://doi.org/10.1016/j.foodchem.2004.12.021
Artigo de periodico
Synbiotic potential of fresh cream cheese supplemented with inulin and Lactobacillus paracasei in co-culture with Streptococcus thermophilus (2006)
Buriti, Flávia Carolina Alonso; Cardarelli, Haíssa Roberta; Filisetti, Tullia Maria Clara Caterina; Saad, Susana Marta Isay
Source: Food Chemistry. Unidade: FCF
Subjects: SUPLEMENTAÇÃO ALIMENTAR, LACTOBACILLUS, STREPTOCOCCUS, QUEIJO, ALIMENTOS FUNCIONAIS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
BURITI, Flávia Carolina Alonso et al. Synbiotic potential of fresh cream cheese supplemented with inulin and Lactobacillus paracasei in co-culture with Streptococcus thermophilus. Food Chemistry, v. 104, n. 4, p. 1605-1610, 2006Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2007.03.001. Acesso em: 08 ago. 2024.
APA
Buriti, F. C. A., Cardarelli, H. R., Filisetti, T. M. C. C., & Saad, S. M. I. (2006). Synbiotic potential of fresh cream cheese supplemented with inulin and Lactobacillus paracasei in co-culture with Streptococcus thermophilus. Food Chemistry, 104( 4), 1605-1610. doi:10.1016/j.foodchem.2007.03.001
NLM
Buriti FCA, Cardarelli HR, Filisetti TMCC, Saad SMI. Synbiotic potential of fresh cream cheese supplemented with inulin and Lactobacillus paracasei in co-culture with Streptococcus thermophilus [Internet]. Food Chemistry. 2006 ; 104( 4): 1605-1610.[citado 2024 ago. 08 ] Available from: https://doi.org/10.1016/j.foodchem.2007.03.001
Vancouver
Buriti FCA, Cardarelli HR, Filisetti TMCC, Saad SMI. Synbiotic potential of fresh cream cheese supplemented with inulin and Lactobacillus paracasei in co-culture with Streptococcus thermophilus [Internet]. Food Chemistry. 2006 ; 104( 4): 1605-1610.[citado 2024 ago. 08 ] Available from: https://doi.org/10.1016/j.foodchem.2007.03.001
Artigo de periodico
Extraction and assay of pectic enzymes from Peruvian carrot (Arracacia xanthorriza Bancroft.) (2005)
Pires, Tatiana da Costa Raposo; Finardi Filho, Flavio
Source: Food Chemistry. Unidade: FCF
Subjects: ENZIMAS AMILOLÍTICAS, NUTRIÇÃO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
PIRES, Tatiana da Costa Raposo e FINARDI FILHO, Flavio. Extraction and assay of pectic enzymes from Peruvian carrot (Arracacia xanthorriza Bancroft.). Food Chemistry, v. 89, n. 1, p. 85-92, 2005Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2004.02.023. Acesso em: 08 ago. 2024.
APA
Pires, T. da C. R., & Finardi Filho, F. (2005). Extraction and assay of pectic enzymes from Peruvian carrot (Arracacia xanthorriza Bancroft.). Food Chemistry, 89( 1), 85-92. doi:10.1016/j.foodchem.2004.02.023
NLM
Pires T da CR, Finardi Filho F. Extraction and assay of pectic enzymes from Peruvian carrot (Arracacia xanthorriza Bancroft.) [Internet]. Food Chemistry. 2005 ; 89( 1): 85-92.[citado 2024 ago. 08 ] Available from: https://doi.org/10.1016/j.foodchem.2004.02.023
Vancouver
Pires T da CR, Finardi Filho F. Extraction and assay of pectic enzymes from Peruvian carrot (Arracacia xanthorriza Bancroft.) [Internet]. Food Chemistry. 2005 ; 89( 1): 85-92.[citado 2024 ago. 08 ] Available from: https://doi.org/10.1016/j.foodchem.2004.02.023

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