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Artigo de periodico
Dynamic photodamage of red blood cell induced by CisDiMPyP porphyrin (2023)
Scanavachi, Gustavo ; Kinoshita, Koji ; Tsubone, Tayana Mazin ; Itri, Rosangela
Source: Journal of Photochemistry and Photobiology B: Biology. Unidade: IF
Subjects: BIOFÍSICA, MEMBRANAS CELULARES, OXIDAÇÃO, HEMOGLOBINAS, HEMÓLISE ANIMAL, PORFIRINAS, CITOESQUELETO
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ABNT
SCANAVACHI, Gustavo et al. Dynamic photodamage of red blood cell induced by CisDiMPyP porphyrin. Journal of Photochemistry and Photobiology B: Biology, v. 245, p. 11 , 2023Tradução . . Disponível em: https://doi.org/10.1016/j.jphotobiol.2023.112754. Acesso em: 04 ago. 2024.
APA
Scanavachi, G., Kinoshita, K., Tsubone, T. M., & Itri, R. (2023). Dynamic photodamage of red blood cell induced by CisDiMPyP porphyrin. Journal of Photochemistry and Photobiology B: Biology, 245, 11 . doi:https://doi.org/10.1016/j.jphotobiol.2023.112754
NLM
Scanavachi G, Kinoshita K, Tsubone TM, Itri R. Dynamic photodamage of red blood cell induced by CisDiMPyP porphyrin [Internet]. Journal of Photochemistry and Photobiology B: Biology. 2023 ; 245 11 .[citado 2024 ago. 04 ] Available from: https://doi.org/10.1016/j.jphotobiol.2023.112754
Vancouver
Scanavachi G, Kinoshita K, Tsubone TM, Itri R. Dynamic photodamage of red blood cell induced by CisDiMPyP porphyrin [Internet]. Journal of Photochemistry and Photobiology B: Biology. 2023 ; 245 11 .[citado 2024 ago. 04 ] Available from: https://doi.org/10.1016/j.jphotobiol.2023.112754
Artigo de periodico
LPMO-mediated oxidation increases cellulose wettability, surface water retention and hydrolysis yield at high dry matter (2023)
Cannella, David ; Weiss, Noah; Hsieh, Chia-Wen Carmen; Magri, Silvia; Zarattini, Marco; Kuska, Justyna; Karuna, Nardrapee; Thygesen, Lisbeth Garbrecht; Polikarpov, Igor ; Felby, Claus; Jeoh, Tina; Jorgensen, Henning
Source: Cellulose. Unidade: IFSC
Subjects: CELULOSE, HIDRÓLISE, OXIDAÇÃO
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CANNELLA, David et al. LPMO-mediated oxidation increases cellulose wettability, surface water retention and hydrolysis yield at high dry matter. Cellulose, v. 30, n. 10, p. 6259-6272 + supplementary information, 2023Tradução . . Disponível em: https://doi.org/10.1007/s10570-023-05271-z. Acesso em: 04 ago. 2024.
APA
Cannella, D., Weiss, N., Hsieh, C. -W. C., Magri, S., Zarattini, M., Kuska, J., et al. (2023). LPMO-mediated oxidation increases cellulose wettability, surface water retention and hydrolysis yield at high dry matter. Cellulose, 30( 10), 6259-6272 + supplementary information. doi:10.1007/s10570-023-05271-z
NLM
Cannella D, Weiss N, Hsieh C-WC, Magri S, Zarattini M, Kuska J, Karuna N, Thygesen LG, Polikarpov I, Felby C, Jeoh T, Jorgensen H. LPMO-mediated oxidation increases cellulose wettability, surface water retention and hydrolysis yield at high dry matter [Internet]. Cellulose. 2023 ; 30( 10): 6259-6272 + supplementary information.[citado 2024 ago. 04 ] Available from: https://doi.org/10.1007/s10570-023-05271-z
Vancouver
Cannella D, Weiss N, Hsieh C-WC, Magri S, Zarattini M, Kuska J, Karuna N, Thygesen LG, Polikarpov I, Felby C, Jeoh T, Jorgensen H. LPMO-mediated oxidation increases cellulose wettability, surface water retention and hydrolysis yield at high dry matter [Internet]. Cellulose. 2023 ; 30( 10): 6259-6272 + supplementary information.[citado 2024 ago. 04 ] Available from: https://doi.org/10.1007/s10570-023-05271-z
Artigo de periodico
A simple enzymatic assay for the quantification of C1-specific cellulose oxidation by lytic polysaccharide monooxygenases (2020)
Keller, M. B; Felby, C; Labate, Carlos Alberto ; Pellegrini, Vanessa de Oliveira Arnoldi ; Higasi, Paula Miwa Rabêlo ; Singh, R. K; Polikarpov, Igor ; Blossom, B. M
Source: Biotechnology Letters. Unidades: ESALQ, IFSC
Subjects: CELULOSE, POLISSACARÍDEOS, OXIDAÇÃO
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ABNT
KELLER, M. B et al. A simple enzymatic assay for the quantification of C1-specific cellulose oxidation by lytic polysaccharide monooxygenases. Biotechnology Letters, v. 42, n. Ja 2020, p. 93-102, 2020Tradução . . Disponível em: https://doi.org/10.1007/s10529-019-02760-9. Acesso em: 04 ago. 2024.
APA
Keller, M. B., Felby, C., Labate, C. A., Pellegrini, V. de O. A., Higasi, P. M. R., Singh, R. K., et al. (2020). A simple enzymatic assay for the quantification of C1-specific cellulose oxidation by lytic polysaccharide monooxygenases. Biotechnology Letters, 42( Ja 2020), 93-102. doi:10.1007/s10529-019-02760-9
NLM
Keller MB, Felby C, Labate CA, Pellegrini V de OA, Higasi PMR, Singh RK, Polikarpov I, Blossom BM. A simple enzymatic assay for the quantification of C1-specific cellulose oxidation by lytic polysaccharide monooxygenases [Internet]. Biotechnology Letters. 2020 ; 42( Ja 2020): 93-102.[citado 2024 ago. 04 ] Available from: https://doi.org/10.1007/s10529-019-02760-9
Vancouver
Keller MB, Felby C, Labate CA, Pellegrini V de OA, Higasi PMR, Singh RK, Polikarpov I, Blossom BM. A simple enzymatic assay for the quantification of C1-specific cellulose oxidation by lytic polysaccharide monooxygenases [Internet]. Biotechnology Letters. 2020 ; 42( Ja 2020): 93-102.[citado 2024 ago. 04 ] Available from: https://doi.org/10.1007/s10529-019-02760-9
Artigo de periodico
Mechanism of electrochemical L‐cysteine oxidation on Pt proposed by in‐situ ATR‐FTIRS and online DEMS studies (2019)
Dourado, André Henrique Baraldi; Arenz, Mathias; Torresi, Susana Inês Córdoba de
Source: ChemElectroChem. Unidade: IQ
Subjects: ELETROQUÍMICA, OXIDAÇÃO
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ABNT
DOURADO, André Henrique Baraldi e ARENZ, Mathias e TORRESI, Susana Inês Córdoba de. Mechanism of electrochemical L‐cysteine oxidation on Pt proposed by in‐situ ATR‐FTIRS and online DEMS studies. ChemElectroChem, v. 6, n. 4, p. 1009-1013, 2019Tradução . . Disponível em: https://doi.org/10.1002/celc.201801575. Acesso em: 04 ago. 2024.
APA
Dourado, A. H. B., Arenz, M., & Torresi, S. I. C. de. (2019). Mechanism of electrochemical L‐cysteine oxidation on Pt proposed by in‐situ ATR‐FTIRS and online DEMS studies. ChemElectroChem, 6( 4), 1009-1013. doi:10.1002/celc.201801575
NLM
Dourado AHB, Arenz M, Torresi SIC de. Mechanism of electrochemical L‐cysteine oxidation on Pt proposed by in‐situ ATR‐FTIRS and online DEMS studies [Internet]. ChemElectroChem. 2019 ;6( 4): 1009-1013.[citado 2024 ago. 04 ] Available from: https://doi.org/10.1002/celc.201801575
Vancouver
Dourado AHB, Arenz M, Torresi SIC de. Mechanism of electrochemical L‐cysteine oxidation on Pt proposed by in‐situ ATR‐FTIRS and online DEMS studies [Internet]. ChemElectroChem. 2019 ;6( 4): 1009-1013.[citado 2024 ago. 04 ] Available from: https://doi.org/10.1002/celc.201801575
Artigo de periodico
Mechanismof electrochemical L-cysteine oxidationon Pt proposed by in-situ ATR-FTIRS and online DEMS studies (2019)
Dourado, André Henrique Baraldi; Arenz, Matthias; Torresi, Susana Inês Córdoba de
Source: ChemElectroChem. Unidade: IQ
Subjects: OXIDAÇÃO, ELETROQUÍMICA
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ABNT
DOURADO, André Henrique Baraldi e ARENZ, Matthias e TORRESI, Susana Inês Córdoba de. Mechanismof electrochemical L-cysteine oxidationon Pt proposed by in-situ ATR-FTIRS and online DEMS studies. ChemElectroChem, v. 6, p. 1-6, 2019Tradução . . Disponível em: https://doi.org/10.1002/celc.201801575. Acesso em: 04 ago. 2024.
APA
Dourado, A. H. B., Arenz, M., & Torresi, S. I. C. de. (2019). Mechanismof electrochemical L-cysteine oxidationon Pt proposed by in-situ ATR-FTIRS and online DEMS studies. ChemElectroChem, 6, 1-6. doi:10.1002/celc.201801575
NLM
Dourado AHB, Arenz M, Torresi SIC de. Mechanismof electrochemical L-cysteine oxidationon Pt proposed by in-situ ATR-FTIRS and online DEMS studies [Internet]. ChemElectroChem. 2019 ; 6 1-6.[citado 2024 ago. 04 ] Available from: https://doi.org/10.1002/celc.201801575
Vancouver
Dourado AHB, Arenz M, Torresi SIC de. Mechanismof electrochemical L-cysteine oxidationon Pt proposed by in-situ ATR-FTIRS and online DEMS studies [Internet]. ChemElectroChem. 2019 ; 6 1-6.[citado 2024 ago. 04 ] Available from: https://doi.org/10.1002/celc.201801575
Artigo de periodico
Tendency of lipid radical formation and volatiles in lose or vacuum-packed Brazil nuts stored at room temperature or under refrigeration (2018)
Sartori, Alan Giovanini de Oliveira ; Sampaio, G. R; Bastos, D. H. M; Spoto, Marta Helena Fillet; Skibsted, L. H; Regitano d’Arce, Marisa Aparecida Bismara
Source: Grasas y Aceites. Unidades: FSP, ESALQ
Subjects: LIPÍDEOS, NOZES, RADICAIS LIVRES, OXIDAÇÃO, EMBALAGENS DE ALIMENTOS, TEMPERATURA AMBIENTE, REFRIGERAÇÃO
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ABNT
SARTORI, Alan Giovanini de Oliveira et al. Tendency of lipid radical formation and volatiles in lose or vacuum-packed Brazil nuts stored at room temperature or under refrigeration. Grasas y Aceites, v. 69, n. 4, p. 1-10, 2018Tradução . . Disponível em: https://doi.org/10.3989/gya.0114181. Acesso em: 04 ago. 2024.
APA
Sartori, A. G. de O., Sampaio, G. R., Bastos, D. H. M., Spoto, M. H. F., Skibsted, L. H., & Regitano d’Arce, M. A. B. (2018). Tendency of lipid radical formation and volatiles in lose or vacuum-packed Brazil nuts stored at room temperature or under refrigeration. Grasas y Aceites, 69( 4), 1-10. doi:10.3989/gya.0114181
NLM
Sartori AG de O, Sampaio GR, Bastos DHM, Spoto MHF, Skibsted LH, Regitano d’Arce MAB. Tendency of lipid radical formation and volatiles in lose or vacuum-packed Brazil nuts stored at room temperature or under refrigeration [Internet]. Grasas y Aceites. 2018 ; 69( 4): 1-10.[citado 2024 ago. 04 ] Available from: https://doi.org/10.3989/gya.0114181
Vancouver
Sartori AG de O, Sampaio GR, Bastos DHM, Spoto MHF, Skibsted LH, Regitano d’Arce MAB. Tendency of lipid radical formation and volatiles in lose or vacuum-packed Brazil nuts stored at room temperature or under refrigeration [Internet]. Grasas y Aceites. 2018 ; 69( 4): 1-10.[citado 2024 ago. 04 ] Available from: https://doi.org/10.3989/gya.0114181
Artigo de periodico
Effect of water activity on lipid oxidation and nonenzymatic browning in Brazil nut flour (2018)
Sartori, Alan Giovanini de Oliveira ; Alencar, Severino Matias de; Bastos, Deborah H. M; Regitano d'Arce, Marisa Aparecida Bismara; Skibsted, Leif H
Source: European Food Research and Technology. Unidades: ESALQ, FSP
Subjects: ÁGUA, CASTANHA, FARINHAS, LIPÍDEOS, OXIDAÇÃO, REAÇÃO DE MAILLARD
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ABNT
SARTORI, Alan Giovanini de Oliveira et al. Effect of water activity on lipid oxidation and nonenzymatic browning in Brazil nut flour. European Food Research and Technology, p. 1-7, 2018Tradução . . Disponível em: https://doi.org/10.1007/s00217-018-3078-4. Acesso em: 04 ago. 2024.
APA
Sartori, A. G. de O., Alencar, S. M. de, Bastos, D. H. M., Regitano d'Arce, M. A. B., & Skibsted, L. H. (2018). Effect of water activity on lipid oxidation and nonenzymatic browning in Brazil nut flour. European Food Research and Technology, 1-7. doi:10.1007/s00217-018-3078-4
NLM
Sartori AG de O, Alencar SM de, Bastos D H M, Regitano d'Arce MAB, Skibsted LH. Effect of water activity on lipid oxidation and nonenzymatic browning in Brazil nut flour [Internet]. European Food Research and Technology. 2018 ; 1-7.[citado 2024 ago. 04 ] Available from: https://doi.org/10.1007/s00217-018-3078-4
Vancouver
Sartori AG de O, Alencar SM de, Bastos D H M, Regitano d'Arce MAB, Skibsted LH. Effect of water activity on lipid oxidation and nonenzymatic browning in Brazil nut flour [Internet]. European Food Research and Technology. 2018 ; 1-7.[citado 2024 ago. 04 ] Available from: https://doi.org/10.1007/s00217-018-3078-4
Artigo de periodico
Bottom-up design of a copper–ruthenium nanoparticulate catalyst for low-temperature ammonia oxidation (2017)
Chakraborty, Debasish; Damsgaard, Christian Danvad; Silva, Hugo; Conradsen, Christian; Olsen, Jakob Lind; Carvalho, Hudson Wallace Pereira de ; Mutz, Benjamin; Bligaard, Thomas; Hoffmann, Michael J; Grunwaldt, Jan-Dierk; Studt, Felix; Chorkendorff, Ib
Source: Angewandte Chemie International Edition. Unidade: CENA
Subjects: COBRE, RUTÊNIO, NANOPARTÍCULAS, AMÔNIA, OXIDAÇÃO
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ABNT
CHAKRABORTY, Debasish et al. Bottom-up design of a copper–ruthenium nanoparticulate catalyst for low-temperature ammonia oxidation. Angewandte Chemie International Edition, v. 56, p. 8711–8715 , 2017Tradução . . Disponível em: https://doi.org/10.1002/anie.201703468. Acesso em: 04 ago. 2024.
APA
Chakraborty, D., Damsgaard, C. D., Silva, H., Conradsen, C., Olsen, J. L., Carvalho, H. W. P. de, et al. (2017). Bottom-up design of a copper–ruthenium nanoparticulate catalyst for low-temperature ammonia oxidation. Angewandte Chemie International Edition, 56, 8711–8715 . doi:10.1002/anie.201703468
NLM
Chakraborty D, Damsgaard CD, Silva H, Conradsen C, Olsen JL, Carvalho HWP de, Mutz B, Bligaard T, Hoffmann MJ, Grunwaldt J-D, Studt F, Chorkendorff I. Bottom-up design of a copper–ruthenium nanoparticulate catalyst for low-temperature ammonia oxidation [Internet]. Angewandte Chemie International Edition. 2017 ; 56 8711–8715 .[citado 2024 ago. 04 ] Available from: https://doi.org/10.1002/anie.201703468
Vancouver
Chakraborty D, Damsgaard CD, Silva H, Conradsen C, Olsen JL, Carvalho HWP de, Mutz B, Bligaard T, Hoffmann MJ, Grunwaldt J-D, Studt F, Chorkendorff I. Bottom-up design of a copper–ruthenium nanoparticulate catalyst for low-temperature ammonia oxidation [Internet]. Angewandte Chemie International Edition. 2017 ; 56 8711–8715 .[citado 2024 ago. 04 ] Available from: https://doi.org/10.1002/anie.201703468
Parte de monografia/livro
Protein oxidation in meat and meat products: challenges for antioxidative protection (2017)
Jongberg, Sisse; Marianne N. Lund,; Skibsted, Leif Horsfelt
Source: Global food security and wellness. Unidade: ESALQ
Subjects: ANTIOXIDANTES, CARNES E DERIVADOS, OXIDAÇÃO, PROTEÍNAS
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ABNT
JONGBERG, Sisse e MARIANNE N. LUND, e SKIBSTED, Leif Horsfelt. Protein oxidation in meat and meat products: challenges for antioxidative protection. Global food security and wellness. Tradução . New York: Springer, 2017. . Disponível em: https://doi.org/10.1007/978-1-4939-6496-3_17. Acesso em: 04 ago. 2024.
APA
Jongberg, S., Marianne N. Lund,, & Skibsted, L. H. (2017). Protein oxidation in meat and meat products: challenges for antioxidative protection. In Global food security and wellness. New York: Springer. doi:10.1007/978-1-4939-6496-3_17
NLM
Jongberg S, Marianne N. Lund, Skibsted LH. Protein oxidation in meat and meat products: challenges for antioxidative protection [Internet]. In: Global food security and wellness. New York: Springer; 2017. [citado 2024 ago. 04 ] Available from: https://doi.org/10.1007/978-1-4939-6496-3_17
Vancouver
Jongberg S, Marianne N. Lund, Skibsted LH. Protein oxidation in meat and meat products: challenges for antioxidative protection [Internet]. In: Global food security and wellness. New York: Springer; 2017. [citado 2024 ago. 04 ] Available from: https://doi.org/10.1007/978-1-4939-6496-3_17
Artigo de periodico
Mate (Ilex paraguariensis) as dietary additive for broilers: performance and oxidative stability of meat (2011)
Racanicci, Aline M. C; Menten, José F. M ; Alencar, Severino M ; Buissa, Rodrigo S; Skibsted, Leif H
Source: European Food Research and Technology. Unidade: ESALQ
Subjects: ÁCIDOS GRAXOS, ANTIOXIDANTES, CARNES E DERIVADOS, FRANGOS DE CORTE, COZIMENTO, LIPÍDEOS, OXIDAÇÃO
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ABNT
RACANICCI, Aline M. C et al. Mate (Ilex paraguariensis) as dietary additive for broilers: performance and oxidative stability of meat. European Food Research and Technology, v. 232, p. 655-661, 2011Tradução . . Disponível em: https://doi.org/10.1007/s00217-011-1432-x. Acesso em: 04 ago. 2024.
APA
Racanicci, A. M. C., Menten, J. F. M., Alencar, S. M., Buissa, R. S., & Skibsted, L. H. (2011). Mate (Ilex paraguariensis) as dietary additive for broilers: performance and oxidative stability of meat. European Food Research and Technology, 232, 655-661. doi:10.1007/s00217-011-1432-x
NLM
Racanicci AMC, Menten JFM, Alencar SM, Buissa RS, Skibsted LH. Mate (Ilex paraguariensis) as dietary additive for broilers: performance and oxidative stability of meat [Internet]. European Food Research and Technology. 2011 ; 232 655-661.[citado 2024 ago. 04 ] Available from: https://doi.org/10.1007/s00217-011-1432-x
Vancouver
Racanicci AMC, Menten JFM, Alencar SM, Buissa RS, Skibsted LH. Mate (Ilex paraguariensis) as dietary additive for broilers: performance and oxidative stability of meat [Internet]. European Food Research and Technology. 2011 ; 232 655-661.[citado 2024 ago. 04 ] Available from: https://doi.org/10.1007/s00217-011-1432-x

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