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Artigo de periodico
Microbiological safety of ready-to-eat minimally processed vegetables in Brazil: an overview (2020)
Sant'Anna, Pedro Beretta ; Franco, Bernadette Dora Gombossy de Melo ; Maffei, Daniele Fernanda
Source: Journal of the Science of Food and Agriculture. Unidades: ESALQ, FCF
Subjects: DOENÇAS TRANSMITIDAS POR ALIMENTOS, ALIMENTOS DE ORIGEM VEGETAL, CONSUMO DE ALIMENTOS, MICROBIOLOGIA DE ALIMENTOS, PROCESSAMENTO DE ALIMENTOS, SEGURANÇA ALIMENTAR
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ABNT
SANT'ANNA, Pedro Beretta e FRANCO, Bernadette Dora Gombossy de Melo e MAFFEI, Daniele Fernanda. Microbiological safety of ready-to-eat minimally processed vegetables in Brazil: an overview. Journal of the Science of Food and Agriculture, v. 100, n. 13, p. 4664-4670, 2020Tradução . . Disponível em: https://doi.org/10.1002/jsfa.10438. Acesso em: 11 jun. 2024.
APA
Sant'Anna, P. B., Franco, B. D. G. de M., & Maffei, D. F. (2020). Microbiological safety of ready-to-eat minimally processed vegetables in Brazil: an overview. Journal of the Science of Food and Agriculture, 100( 13), 4664-4670. doi:10.1002/jsfa.10438
NLM
Sant'Anna PB, Franco BDG de M, Maffei DF. Microbiological safety of ready-to-eat minimally processed vegetables in Brazil: an overview [Internet]. Journal of the Science of Food and Agriculture. 2020 ; 100( 13): 4664-4670.[citado 2024 jun. 11 ] Available from: https://doi.org/10.1002/jsfa.10438
Vancouver
Sant'Anna PB, Franco BDG de M, Maffei DF. Microbiological safety of ready-to-eat minimally processed vegetables in Brazil: an overview [Internet]. Journal of the Science of Food and Agriculture. 2020 ; 100( 13): 4664-4670.[citado 2024 jun. 11 ] Available from: https://doi.org/10.1002/jsfa.10438
Artigo de periodico
Changes in flavonoid and carotenoid profiles alter volatile organic compounds in purple and orange cherry tomatoes obtained by allele introgression (2020)
Souza, Mayara Adja da Silva; Peres, Lazaro Eustáquio Pereira ; Freschi, Jonatas Rafael; Purgatto, Eduardo ; Lajolo, Franco Maria ; Hassimotto, Neuza Mariko Aymoto
Source: Journal of the Science of Food and Agriculture. Unidades: ESALQ, FCF, CENA
Subjects: ALELOS, CAROTENOIDES, COMPOSTOS VOLÁTEIS, FLAVONOIDES, TOMATE
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ABNT
SOUZA, Mayara Adja da Silva et al. Changes in flavonoid and carotenoid profiles alter volatile organic compounds in purple and orange cherry tomatoes obtained by allele introgression. Journal of the Science of Food and Agriculture, v. 100, n. 4, p. 1662-1670, 2020Tradução . . Disponível em: https://doi.org/10.1002/jsfa.10180. Acesso em: 11 jun. 2024.
APA
Souza, M. A. da S., Peres, L. E. P., Freschi, J. R., Purgatto, E., Lajolo, F. M., & Hassimotto, N. M. A. (2020). Changes in flavonoid and carotenoid profiles alter volatile organic compounds in purple and orange cherry tomatoes obtained by allele introgression. Journal of the Science of Food and Agriculture, 100( 4), 1662-1670. doi:10.1002/jsfa.10180
NLM
Souza MA da S, Peres LEP, Freschi JR, Purgatto E, Lajolo FM, Hassimotto NMA. Changes in flavonoid and carotenoid profiles alter volatile organic compounds in purple and orange cherry tomatoes obtained by allele introgression [Internet]. Journal of the Science of Food and Agriculture. 2020 ; 100( 4): 1662-1670.[citado 2024 jun. 11 ] Available from: https://doi.org/10.1002/jsfa.10180
Vancouver
Souza MA da S, Peres LEP, Freschi JR, Purgatto E, Lajolo FM, Hassimotto NMA. Changes in flavonoid and carotenoid profiles alter volatile organic compounds in purple and orange cherry tomatoes obtained by allele introgression [Internet]. Journal of the Science of Food and Agriculture. 2020 ; 100( 4): 1662-1670.[citado 2024 jun. 11 ] Available from: https://doi.org/10.1002/jsfa.10180
Artigo de periodico
The use of factorial design to evaluate the oxidation of oils containing different types of omega 3 fatty acids (2018)
Agnes, Thamyris Dias Fabiano; Roschel, Gabriela Grassmann; Castro, Inar Alves de
Source: Journal of the Science of Food and Agriculture. Unidade: FCF
Subjects: ÁCIDOS GRAXOS OMEGA 3, OXIDAÇÃO
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ABNT
AGNES, Thamyris Dias Fabiano e ROSCHEL, Gabriela Grassmann e CASTRO, Inar Alves de. The use of factorial design to evaluate the oxidation of oils containing different types of omega 3 fatty acids. Journal of the Science of Food and Agriculture, v. 98, n. 7, p. 2518-2529, 2018Tradução . . Disponível em: https://doi.org/10.1002/jsfa.8739. Acesso em: 11 jun. 2024.
APA
Agnes, T. D. F., Roschel, G. G., & Castro, I. A. de. (2018). The use of factorial design to evaluate the oxidation of oils containing different types of omega 3 fatty acids. Journal of the Science of Food and Agriculture, 98( 7), 2518-2529. doi:10.1002/jsfa.8739
NLM
Agnes TDF, Roschel GG, Castro IA de. The use of factorial design to evaluate the oxidation of oils containing different types of omega 3 fatty acids [Internet]. Journal of the Science of Food and Agriculture. 2018 ; 98( 7): 2518-2529.[citado 2024 jun. 11 ] Available from: https://doi.org/10.1002/jsfa.8739
Vancouver
Agnes TDF, Roschel GG, Castro IA de. The use of factorial design to evaluate the oxidation of oils containing different types of omega 3 fatty acids [Internet]. Journal of the Science of Food and Agriculture. 2018 ; 98( 7): 2518-2529.[citado 2024 jun. 11 ] Available from: https://doi.org/10.1002/jsfa.8739
Artigo de periodico
Physicochemical variability of cambuci fruit (Campomanesia phaea) from the same orchard, from different locations and at different ripening stages (2017)
Azevedo, Maria Cecília Sanches; Silva, Rafaela Rossi E; Jacomino, Angelo Pedro; Genovese, Maria Inês
Source: Journal of the Science of Food and Agriculture. Unidades: ESALQ, FCF
Subjects: CAMBUCI, COMPOSTOS FENÓLICOS, MATURAÇÃO VEGETAL
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ABNT
AZEVEDO, Maria Cecília Sanches et al. Physicochemical variability of cambuci fruit (Campomanesia phaea) from the same orchard, from different locations and at different ripening stages. Journal of the Science of Food and Agriculture, v. 97, n. 2, p. 526-535, 2017Tradução . . Disponível em: https://doi.org/10.1002/jsfa.7756. Acesso em: 11 jun. 2024.
APA
Azevedo, M. C. S., Silva, R. R. E., Jacomino, A. P., & Genovese, M. I. (2017). Physicochemical variability of cambuci fruit (Campomanesia phaea) from the same orchard, from different locations and at different ripening stages. Journal of the Science of Food and Agriculture, 97( 2), 526-535. doi:10.1002/jsfa.7756
NLM
Azevedo MCS, Silva RRE, Jacomino AP, Genovese MI. Physicochemical variability of cambuci fruit (Campomanesia phaea) from the same orchard, from different locations and at different ripening stages [Internet]. Journal of the Science of Food and Agriculture. 2017 ; 97( 2): 526-535.[citado 2024 jun. 11 ] Available from: https://doi.org/10.1002/jsfa.7756
Vancouver
Azevedo MCS, Silva RRE, Jacomino AP, Genovese MI. Physicochemical variability of cambuci fruit (Campomanesia phaea) from the same orchard, from different locations and at different ripening stages [Internet]. Journal of the Science of Food and Agriculture. 2017 ; 97( 2): 526-535.[citado 2024 jun. 11 ] Available from: https://doi.org/10.1002/jsfa.7756
Artigo de periodico
Antioxidant effects of proanthocyanidin-richnatural extracts from grape seed and cupuassuon gastrointestinal mucosa (2016)
Pinent, Montserrat; Auví, Anna Castell; Genovese, Maria Inês ; Serrano, Joan; Casanova, Angela; Blay, Mayte; Ardévol, Anna
Source: Journal of the Science of Food and Agriculture. Unidade: FCF
Subjects: ANTIOXIDANTES, CUPUAÇU
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ABNT
PINENT, Montserrat et al. Antioxidant effects of proanthocyanidin-richnatural extracts from grape seed and cupuassuon gastrointestinal mucosa. Journal of the Science of Food and Agriculture, v. 96, n. 1, p. 178-182, 2016Tradução . . Disponível em: https://doi.org/10.1002/jsfa.7079. Acesso em: 11 jun. 2024.
APA
Pinent, M., Auví, A. C., Genovese, M. I., Serrano, J., Casanova, A., Blay, M., & Ardévol, A. (2016). Antioxidant effects of proanthocyanidin-richnatural extracts from grape seed and cupuassuon gastrointestinal mucosa. Journal of the Science of Food and Agriculture, 96( 1), 178-182. doi:10.1002/jsfa.7079
NLM
Pinent M, Auví AC, Genovese MI, Serrano J, Casanova A, Blay M, Ardévol A. Antioxidant effects of proanthocyanidin-richnatural extracts from grape seed and cupuassuon gastrointestinal mucosa [Internet]. Journal of the Science of Food and Agriculture. 2016 ; 96( 1): 178-182.[citado 2024 jun. 11 ] Available from: https://doi.org/10.1002/jsfa.7079
Vancouver
Pinent M, Auví AC, Genovese MI, Serrano J, Casanova A, Blay M, Ardévol A. Antioxidant effects of proanthocyanidin-richnatural extracts from grape seed and cupuassuon gastrointestinal mucosa [Internet]. Journal of the Science of Food and Agriculture. 2016 ; 96( 1): 178-182.[citado 2024 jun. 11 ] Available from: https://doi.org/10.1002/jsfa.7079
Artigo de periodico
Characterization of red wines from South America based on sensory properties and antioxidant activity (2012)
Granato, Daniel; Katayama, Flávia Chizuko Uchida; Castro, Inar Alves de
Source: Journal of the Science of Food and Agriculture. Unidade: FCF
Subjects: VINHO, ANTIOXIDANTES (ATIVIDADE)
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ABNT
GRANATO, Daniel e KATAYAMA, Flávia Chizuko Uchida e CASTRO, Inar Alves de. Characterization of red wines from South America based on sensory properties and antioxidant activity. Journal of the Science of Food and Agriculture, v. 92, n. 3, p. 526-533, 2012Tradução . . Disponível em: https://doi.org/10.1002/jsfa.4602. Acesso em: 11 jun. 2024.
APA
Granato, D., Katayama, F. C. U., & Castro, I. A. de. (2012). Characterization of red wines from South America based on sensory properties and antioxidant activity. Journal of the Science of Food and Agriculture, 92( 3), 526-533. doi:10.1002/jsfa.4602
NLM
Granato D, Katayama FCU, Castro IA de. Characterization of red wines from South America based on sensory properties and antioxidant activity [Internet]. Journal of the Science of Food and Agriculture. 2012 ; 92( 3): 526-533.[citado 2024 jun. 11 ] Available from: https://doi.org/10.1002/jsfa.4602
Vancouver
Granato D, Katayama FCU, Castro IA de. Characterization of red wines from South America based on sensory properties and antioxidant activity [Internet]. Journal of the Science of Food and Agriculture. 2012 ; 92( 3): 526-533.[citado 2024 jun. 11 ] Available from: https://doi.org/10.1002/jsfa.4602
Artigo de periodico
Ripening-associated changes in the amounts of starch and non-starch polysaccharides and their contributions to fruit softening in three banana cultivars (2011)
Shiga, Tania Misuzu ; Soares, Claudinéia A; Nascimento, João Roberto Oliveira do ; Purgatto, Eduardo ; Lajolo, Franco Maria ; Cordenunsi-Lysenko, Beatriz Rosana
Source: Journal of the Science of Food and Agriculture. Unidade: FCF
Subjects: CONSERVAÇÃO DE ALIMENTOS, BANANA, POLISSACARÍDEOS
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ABNT
SHIGA, Tania Misuzu et al. Ripening-associated changes in the amounts of starch and non-starch polysaccharides and their contributions to fruit softening in three banana cultivars. Journal of the Science of Food and Agriculture, v. 91, n. 8, p. 1511-1516, 2011Tradução . . Disponível em: https://doi.org/10.1002/jsfa.4342. Acesso em: 11 jun. 2024.
APA
Shiga, T. M., Soares, C. A., Nascimento, J. R. O. do, Purgatto, E., Lajolo, F. M., & Cordenunsi-Lysenko, B. R. (2011). Ripening-associated changes in the amounts of starch and non-starch polysaccharides and their contributions to fruit softening in three banana cultivars. Journal of the Science of Food and Agriculture, 91( 8), 1511-1516. doi:10.1002/jsfa.4342
NLM
Shiga TM, Soares CA, Nascimento JRO do, Purgatto E, Lajolo FM, Cordenunsi-Lysenko BR. Ripening-associated changes in the amounts of starch and non-starch polysaccharides and their contributions to fruit softening in three banana cultivars [Internet]. Journal of the Science of Food and Agriculture. 2011 ; 91( 8): 1511-1516.[citado 2024 jun. 11 ] Available from: https://doi.org/10.1002/jsfa.4342
Vancouver
Shiga TM, Soares CA, Nascimento JRO do, Purgatto E, Lajolo FM, Cordenunsi-Lysenko BR. Ripening-associated changes in the amounts of starch and non-starch polysaccharides and their contributions to fruit softening in three banana cultivars [Internet]. Journal of the Science of Food and Agriculture. 2011 ; 91( 8): 1511-1516.[citado 2024 jun. 11 ] Available from: https://doi.org/10.1002/jsfa.4342
Artigo de periodico
Effect of free or protein-associated soy isoflavones on the antioxidant status in rats (2011)
Barbosa, Ana C. L; Lajolo, Franco Maria ; Genovese, Maria Inês
Source: Journal of the Science of Food and Agriculture. Unidade: FCF
Subjects: ISOFLAVONAS, ANTIOXIDANTES
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ABNT
BARBOSA, Ana C. L e LAJOLO, Franco Maria e GENOVESE, Maria Inês. Effect of free or protein-associated soy isoflavones on the antioxidant status in rats. Journal of the Science of Food and Agriculture, v. 91, n. 4, p. 721-731, 2011Tradução . . Disponível em: https://doi.org/10.1002/jsfa.4242. Acesso em: 11 jun. 2024.
APA
Barbosa, A. C. L., Lajolo, F. M., & Genovese, M. I. (2011). Effect of free or protein-associated soy isoflavones on the antioxidant status in rats. Journal of the Science of Food and Agriculture, 91( 4), 721-731. doi:10.1002/jsfa.4242
NLM
Barbosa ACL, Lajolo FM, Genovese MI. Effect of free or protein-associated soy isoflavones on the antioxidant status in rats [Internet]. Journal of the Science of Food and Agriculture. 2011 ; 91( 4): 721-731.[citado 2024 jun. 11 ] Available from: https://doi.org/10.1002/jsfa.4242
Vancouver
Barbosa ACL, Lajolo FM, Genovese MI. Effect of free or protein-associated soy isoflavones on the antioxidant status in rats [Internet]. Journal of the Science of Food and Agriculture. 2011 ; 91( 4): 721-731.[citado 2024 jun. 11 ] Available from: https://doi.org/10.1002/jsfa.4242
Artigo de periodico
Antioxidant status in rats after long-term intake of anthocyanins and ellagitannins from blackberries (2011)
Hassimotto, Neuza Mariko Aymoto ; Lajolo, Franco Maria
Source: Journal of the Science of Food and Agriculture. Unidade: FCF
Subjects: ANTIOXIDANTES, COMPOSTOS FENÓLICOS
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ABNT
HASSIMOTTO, Neuza Mariko Aymoto e LAJOLO, Franco Maria. Antioxidant status in rats after long-term intake of anthocyanins and ellagitannins from blackberries. Journal of the Science of Food and Agriculture, v. 91, n. 3, p. 523-531, 2011Tradução . . Disponível em: https://doi.org/10.1002/jsfa.4216. Acesso em: 11 jun. 2024.
APA
Hassimotto, N. M. A., & Lajolo, F. M. (2011). Antioxidant status in rats after long-term intake of anthocyanins and ellagitannins from blackberries. Journal of the Science of Food and Agriculture, 91( 3), 523-531. doi:10.1002/jsfa.4216
NLM
Hassimotto NMA, Lajolo FM. Antioxidant status in rats after long-term intake of anthocyanins and ellagitannins from blackberries [Internet]. Journal of the Science of Food and Agriculture. 2011 ; 91( 3): 523-531.[citado 2024 jun. 11 ] Available from: https://doi.org/10.1002/jsfa.4216
Vancouver
Hassimotto NMA, Lajolo FM. Antioxidant status in rats after long-term intake of anthocyanins and ellagitannins from blackberries [Internet]. Journal of the Science of Food and Agriculture. 2011 ; 91( 3): 523-531.[citado 2024 jun. 11 ] Available from: https://doi.org/10.1002/jsfa.4216

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