ReP USP - Resultado da busca

Artigo de periodico
Effect of pasteurization on flavonoids and carotenoids in citrus sinensis (L.) Osbeck cv. 'Cara Cara' and 'Bahia' Juices (2017)
Brasili, Elisa; Chaves, Daniela F. Seixas; Xavier, Ana Augusta O; Mercadante, Adriana Z; Hassimotto, Neuza Mariko Aymoto ; Lajolo, Franco Maria
Source: Journal of Agricultural and Food Chemistry. Unidade: FCF
Subjects: FLAVONOIDES, CAROTENOIDES, ANTIOXIDANTES
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
BRASILI, Elisa et al. Effect of pasteurization on flavonoids and carotenoids in citrus sinensis (L.) Osbeck cv. 'Cara Cara' and 'Bahia' Juices. Journal of Agricultural and Food Chemistry, v. 65, n. 7, p. 1371-1377, 2017Tradução . . Disponível em: https://doi.org/10.1021/acs.jafc.6b05401. Acesso em: 12 jun. 2024.
APA
Brasili, E., Chaves, D. F. S., Xavier, A. A. O., Mercadante, A. Z., Hassimotto, N. M. A., & Lajolo, F. M. (2017). Effect of pasteurization on flavonoids and carotenoids in citrus sinensis (L.) Osbeck cv. 'Cara Cara' and 'Bahia' Juices. Journal of Agricultural and Food Chemistry, 65( 7), 1371-1377. doi:10.1021/acs.jafc.6b05401
NLM
Brasili E, Chaves DFS, Xavier AAO, Mercadante AZ, Hassimotto NMA, Lajolo FM. Effect of pasteurization on flavonoids and carotenoids in citrus sinensis (L.) Osbeck cv. 'Cara Cara' and 'Bahia' Juices [Internet]. Journal of Agricultural and Food Chemistry. 2017 ; 65( 7): 1371-1377.[citado 2024 jun. 12 ] Available from: https://doi.org/10.1021/acs.jafc.6b05401
Vancouver
Brasili E, Chaves DFS, Xavier AAO, Mercadante AZ, Hassimotto NMA, Lajolo FM. Effect of pasteurization on flavonoids and carotenoids in citrus sinensis (L.) Osbeck cv. 'Cara Cara' and 'Bahia' Juices [Internet]. Journal of Agricultural and Food Chemistry. 2017 ; 65( 7): 1371-1377.[citado 2024 jun. 12 ] Available from: https://doi.org/10.1021/acs.jafc.6b05401
Artigo de periodico
Identification of ellagitannins and flavonoids from Eugenia brasilienses Lam. (Grumixama) by HPLC-ESI-MS/MS (2015)
Teixeira, Luciane de Lira; Bertoldi, Fabiano Cleber; Lajolo, Franco Maria ; Hassimotto, Neuza Mariko Aymoto
Source: Journal of Agricultural and Food Chemistry. Unidade: FCF
Subjects: FLAVONÓIDES, EUGENIA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
TEIXEIRA, Luciane de Lira et al. Identification of ellagitannins and flavonoids from Eugenia brasilienses Lam. (Grumixama) by HPLC-ESI-MS/MS. Journal of Agricultural and Food Chemistry, v. 63, n. 22, p. 5417-5427, 2015Tradução . . Disponível em: https://doi.org/10.1021/acs.jafc.5b01195. Acesso em: 12 jun. 2024.
APA
Teixeira, L. de L., Bertoldi, F. C., Lajolo, F. M., & Hassimotto, N. M. A. (2015). Identification of ellagitannins and flavonoids from Eugenia brasilienses Lam. (Grumixama) by HPLC-ESI-MS/MS. Journal of Agricultural and Food Chemistry, 63( 22), 5417-5427. doi:10.1021/acs.jafc.5b01195
NLM
Teixeira L de L, Bertoldi FC, Lajolo FM, Hassimotto NMA. Identification of ellagitannins and flavonoids from Eugenia brasilienses Lam. (Grumixama) by HPLC-ESI-MS/MS [Internet]. Journal of Agricultural and Food Chemistry. 2015 ; 63( 22): 5417-5427.[citado 2024 jun. 12 ] Available from: https://doi.org/10.1021/acs.jafc.5b01195
Vancouver
Teixeira L de L, Bertoldi FC, Lajolo FM, Hassimotto NMA. Identification of ellagitannins and flavonoids from Eugenia brasilienses Lam. (Grumixama) by HPLC-ESI-MS/MS [Internet]. Journal of Agricultural and Food Chemistry. 2015 ; 63( 22): 5417-5427.[citado 2024 jun. 12 ] Available from: https://doi.org/10.1021/acs.jafc.5b01195
Artigo de periodico
Nutritional aspects of second generation soy foods (2011)
Alezandro, Marcela Roquim; Granato, Daniel; Lajolo, Franco Maria ; Genovese, Maria Inês
Source: Journal of Agricultural and Food Chemistry. Unidade: FCF
Subjects: ISOFLAVONAS, PROTEÍNAS, ANTIOXIDANTES
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
ALEZANDRO, Marcela Roquim et al. Nutritional aspects of second generation soy foods. Journal of Agricultural and Food Chemistry, v. 59, n. 10, p. 5490-5497, 2011Tradução . . Disponível em: https://doi.org/10.1021/jf200061c. Acesso em: 12 jun. 2024.
APA
Alezandro, M. R., Granato, D., Lajolo, F. M., & Genovese, M. I. (2011). Nutritional aspects of second generation soy foods. Journal of Agricultural and Food Chemistry, 59( 10), 5490-5497. doi:10.1021/jf200061c
NLM
Alezandro MR, Granato D, Lajolo FM, Genovese MI. Nutritional aspects of second generation soy foods [Internet]. Journal of Agricultural and Food Chemistry. 2011 ; 59( 10): 5490-5497.[citado 2024 jun. 12 ] Available from: https://doi.org/10.1021/jf200061c
Vancouver
Alezandro MR, Granato D, Lajolo FM, Genovese MI. Nutritional aspects of second generation soy foods [Internet]. Journal of Agricultural and Food Chemistry. 2011 ; 59( 10): 5490-5497.[citado 2024 jun. 12 ] Available from: https://doi.org/10.1021/jf200061c
Artigo de periodico
Plantain and banana starches: granule structural characteristics explain the differences in their starch degradation patterns (2011)
Soares, Claudineia Aparecida; Peroni-Okita, Helena Gonçalves; Cardoso, Mateus Borba; Shitakubo, Renata; Lajolo, Franco Maria ; Cordenunsi-Lysenko, Beatriz Rosana
Source: Journal of Agricultural and Food Chemistry. Unidade: FCF
Subjects: BANANA, POLISSACARÍDEOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SOARES, Claudineia Aparecida et al. Plantain and banana starches: granule structural characteristics explain the differences in their starch degradation patterns. Journal of Agricultural and Food Chemistry, v. 59, p. 6672-6681, 2011Tradução . . Disponível em: https://doi.org/10.1021/jf201590h. Acesso em: 12 jun. 2024.
APA
Soares, C. A., Peroni-Okita, H. G., Cardoso, M. B., Shitakubo, R., Lajolo, F. M., & Cordenunsi-Lysenko, B. R. (2011). Plantain and banana starches: granule structural characteristics explain the differences in their starch degradation patterns. Journal of Agricultural and Food Chemistry, 59, 6672-6681. doi:10.1021/jf201590h
NLM
Soares CA, Peroni-Okita HG, Cardoso MB, Shitakubo R, Lajolo FM, Cordenunsi-Lysenko BR. Plantain and banana starches: granule structural characteristics explain the differences in their starch degradation patterns [Internet]. Journal of Agricultural and Food Chemistry. 2011 ; 59 6672-6681.[citado 2024 jun. 12 ] Available from: https://doi.org/10.1021/jf201590h
Vancouver
Soares CA, Peroni-Okita HG, Cardoso MB, Shitakubo R, Lajolo FM, Cordenunsi-Lysenko BR. Plantain and banana starches: granule structural characteristics explain the differences in their starch degradation patterns [Internet]. Journal of Agricultural and Food Chemistry. 2011 ; 59 6672-6681.[citado 2024 jun. 12 ] Available from: https://doi.org/10.1021/jf201590h
Artigo de periodico
Isoflavones and antioxidant capacity of commercial soy-based beverages: effect of storage (2010)
Callou, Kátia Rau de Almeida; Sadigov, Shamil; Lajolo, Franco Maria ; Genovese, Maria Inês
Source: Journal of Agricultural and Food Chemistry. Unidade: FCF
Subjects: ANTIOXIDANTES, SOJA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
CALLOU, Kátia Rau de Almeida et al. Isoflavones and antioxidant capacity of commercial soy-based beverages: effect of storage. Journal of Agricultural and Food Chemistry, v. 58, n. 7, p. 4284-4291, 2010Tradução . . Disponível em: http://pubs.acs.org/doi/pdfplus/10.1021/jf904130z. Acesso em: 12 jun. 2024.
APA
Callou, K. R. de A., Sadigov, S., Lajolo, F. M., & Genovese, M. I. (2010). Isoflavones and antioxidant capacity of commercial soy-based beverages: effect of storage. Journal of Agricultural and Food Chemistry, 58( 7), 4284-4291. Recuperado de http://pubs.acs.org/doi/pdfplus/10.1021/jf904130z
NLM
Callou KR de A, Sadigov S, Lajolo FM, Genovese MI. Isoflavones and antioxidant capacity of commercial soy-based beverages: effect of storage [Internet]. Journal of Agricultural and Food Chemistry. 2010 ; 58( 7): 4284-4291.[citado 2024 jun. 12 ] Available from: http://pubs.acs.org/doi/pdfplus/10.1021/jf904130z
Vancouver
Callou KR de A, Sadigov S, Lajolo FM, Genovese MI. Isoflavones and antioxidant capacity of commercial soy-based beverages: effect of storage [Internet]. Journal of Agricultural and Food Chemistry. 2010 ; 58( 7): 4284-4291.[citado 2024 jun. 12 ] Available from: http://pubs.acs.org/doi/pdfplus/10.1021/jf904130z
Artigo de periodico
Phenolics and antioxidant properties of fruit pulp and cell wall fractions of postharvest banana (Musa acuminata Juss.) cultivars (2010)
Bennett, Richard N; Shiga, Tania Misuzu ; Hassimotto, Neuza Mariko Aymoto ; Rosa, Eduardo A. S; Lajolo, Franco Maria ; Cordenunsi-Lysenko, Beatriz Rosana
Source: Journal of Agricultural and Food Chemistry. Unidade: FCF
Subjects: ANTIOXIDANTES, BANANA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
BENNETT, Richard N et al. Phenolics and antioxidant properties of fruit pulp and cell wall fractions of postharvest banana (Musa acuminata Juss.) cultivars. Journal of Agricultural and Food Chemistry, v. 58, n. 13, p. 7991-8003, 2010Tradução . . Disponível em: https://doi.org/10.1021/jf1008692. Acesso em: 12 jun. 2024.
APA
Bennett, R. N., Shiga, T. M., Hassimotto, N. M. A., Rosa, E. A. S., Lajolo, F. M., & Cordenunsi-Lysenko, B. R. (2010). Phenolics and antioxidant properties of fruit pulp and cell wall fractions of postharvest banana (Musa acuminata Juss.) cultivars. Journal of Agricultural and Food Chemistry, 58( 13), 7991-8003. doi:10.1021/jf1008692
NLM
Bennett RN, Shiga TM, Hassimotto NMA, Rosa EAS, Lajolo FM, Cordenunsi-Lysenko BR. Phenolics and antioxidant properties of fruit pulp and cell wall fractions of postharvest banana (Musa acuminata Juss.) cultivars [Internet]. Journal of Agricultural and Food Chemistry. 2010 ; 58( 13): 7991-8003.[citado 2024 jun. 12 ] Available from: https://doi.org/10.1021/jf1008692
Vancouver
Bennett RN, Shiga TM, Hassimotto NMA, Rosa EAS, Lajolo FM, Cordenunsi-Lysenko BR. Phenolics and antioxidant properties of fruit pulp and cell wall fractions of postharvest banana (Musa acuminata Juss.) cultivars [Internet]. Journal of Agricultural and Food Chemistry. 2010 ; 58( 13): 7991-8003.[citado 2024 jun. 12 ] Available from: https://doi.org/10.1021/jf1008692
Artigo de periodico
Chemical composition and antioxidant/antidiabetic potential of Brazilian native fruits and commercial frozen pulps (2010)
Gonçalves, Any Elisa de Souza Schmidt; Lajolo, Franco Maria ; Genovese, Maria Inês
Source: Journal of Agricultural and Food Chemistry. Unidade: FCF
Subjects: FLAVONÓIDES, DIABETES MELLITUS, FRUTAS TROPICAIS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
GONÇALVES, Any Elisa de Souza Schmidt e LAJOLO, Franco Maria e GENOVESE, Maria Inês. Chemical composition and antioxidant/antidiabetic potential of Brazilian native fruits and commercial frozen pulps. Journal of Agricultural and Food Chemistry, v. 58, n. 8, p. 4666-4674, 2010Tradução . . Disponível em: http://pubs.acs.org/doi/pdfplus/10.1021/jf903875u. Acesso em: 12 jun. 2024.
APA
Gonçalves, A. E. de S. S., Lajolo, F. M., & Genovese, M. I. (2010). Chemical composition and antioxidant/antidiabetic potential of Brazilian native fruits and commercial frozen pulps. Journal of Agricultural and Food Chemistry, 58( 8), 4666-4674. Recuperado de http://pubs.acs.org/doi/pdfplus/10.1021/jf903875u
NLM
Gonçalves AE de SS, Lajolo FM, Genovese MI. Chemical composition and antioxidant/antidiabetic potential of Brazilian native fruits and commercial frozen pulps [Internet]. Journal of Agricultural and Food Chemistry. 2010 ; 58( 8): 4666-4674.[citado 2024 jun. 12 ] Available from: http://pubs.acs.org/doi/pdfplus/10.1021/jf903875u
Vancouver
Gonçalves AE de SS, Lajolo FM, Genovese MI. Chemical composition and antioxidant/antidiabetic potential of Brazilian native fruits and commercial frozen pulps [Internet]. Journal of Agricultural and Food Chemistry. 2010 ; 58( 8): 4666-4674.[citado 2024 jun. 12 ] Available from: http://pubs.acs.org/doi/pdfplus/10.1021/jf903875u
Artigo de periodico
Changes in cell wall composition associated to the softening of ripening papaya: evidence of extensive solubilization of large molecular mass galactouronides (2009)
Shiga, Tania Misuzu ; Fabi, João Paulo ; Nascimento, João Roberto Oliveira do ; Petkowicz, Carmen Lúcia de Oliveira; Vriesmann, Lúcia Cristina; Lajolo, Franco Maria ; Cordenunsi-Lysenko, Beatriz Rosana
Source: Journal of Agricultural and Food Chemistry. Unidade: FCF
Subjects: MAMÃO, FRUTAS, BIOQUÍMICA DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SHIGA, Tania Misuzu et al. Changes in cell wall composition associated to the softening of ripening papaya: evidence of extensive solubilization of large molecular mass galactouronides. Journal of Agricultural and Food Chemistry, v. 57, n. 15, p. 7064-7071, 2009Tradução . . Disponível em: http://pubs.acs.org/doi/pdfplus/10.1021/jf901863w. Acesso em: 12 jun. 2024.
APA
Shiga, T. M., Fabi, J. P., Nascimento, J. R. O. do, Petkowicz, C. L. de O., Vriesmann, L. C., Lajolo, F. M., & Cordenunsi-Lysenko, B. R. (2009). Changes in cell wall composition associated to the softening of ripening papaya: evidence of extensive solubilization of large molecular mass galactouronides. Journal of Agricultural and Food Chemistry, 57( 15), 7064-7071. Recuperado de http://pubs.acs.org/doi/pdfplus/10.1021/jf901863w
NLM
Shiga TM, Fabi JP, Nascimento JRO do, Petkowicz CL de O, Vriesmann LC, Lajolo FM, Cordenunsi-Lysenko BR. Changes in cell wall composition associated to the softening of ripening papaya: evidence of extensive solubilization of large molecular mass galactouronides [Internet]. Journal of Agricultural and Food Chemistry. 2009 ; 57( 15): 7064-7071.[citado 2024 jun. 12 ] Available from: http://pubs.acs.org/doi/pdfplus/10.1021/jf901863w
Vancouver
Shiga TM, Fabi JP, Nascimento JRO do, Petkowicz CL de O, Vriesmann LC, Lajolo FM, Cordenunsi-Lysenko BR. Changes in cell wall composition associated to the softening of ripening papaya: evidence of extensive solubilization of large molecular mass galactouronides [Internet]. Journal of Agricultural and Food Chemistry. 2009 ; 57( 15): 7064-7071.[citado 2024 jun. 12 ] Available from: http://pubs.acs.org/doi/pdfplus/10.1021/jf901863w
Artigo de periodico
Effect of different cooking conditions on phenolic compounds and antioxidant capacity of some selected Brazilian bean (Phaseolus vulgaris L.) cultivars (2009)
Ranilla, Lena Gálvez; Genovese, Maria Inês ; Lajolo, Franco Maria
Source: Journal of Agricultural and Food Chemistry. Unidade: FCF
Subjects: ANTIOXIDANTES, FEIJÃO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
RANILLA, Lena Gálvez e GENOVESE, Maria Inês e LAJOLO, Franco Maria. Effect of different cooking conditions on phenolic compounds and antioxidant capacity of some selected Brazilian bean (Phaseolus vulgaris L.) cultivars. Journal of Agricultural and Food Chemistry, v. 57, n. 13, p. 5734-5742, 2009Tradução . . Disponível em: http://pubs.acs.org/doi/pdf/10.1021/jf900527v. Acesso em: 12 jun. 2024.
APA
Ranilla, L. G., Genovese, M. I., & Lajolo, F. M. (2009). Effect of different cooking conditions on phenolic compounds and antioxidant capacity of some selected Brazilian bean (Phaseolus vulgaris L.) cultivars. Journal of Agricultural and Food Chemistry, 57( 13), 5734-5742. Recuperado de http://pubs.acs.org/doi/pdf/10.1021/jf900527v
NLM
Ranilla LG, Genovese MI, Lajolo FM. Effect of different cooking conditions on phenolic compounds and antioxidant capacity of some selected Brazilian bean (Phaseolus vulgaris L.) cultivars [Internet]. Journal of Agricultural and Food Chemistry. 2009 ; 57( 13): 5734-5742.[citado 2024 jun. 12 ] Available from: http://pubs.acs.org/doi/pdf/10.1021/jf900527v
Vancouver
Ranilla LG, Genovese MI, Lajolo FM. Effect of different cooking conditions on phenolic compounds and antioxidant capacity of some selected Brazilian bean (Phaseolus vulgaris L.) cultivars [Internet]. Journal of Agricultural and Food Chemistry. 2009 ; 57( 13): 5734-5742.[citado 2024 jun. 12 ] Available from: http://pubs.acs.org/doi/pdf/10.1021/jf900527v
Artigo de periodico
Mango starch degradation: II. The binding of 'alpha'-amylase and 'beta'-amylase to the starch granule (2008)
Peroni, Fernanda Helena Gonçalves; Koike, Claudia Mitsue; Louro, Ricardo Pereira; Purgatto, Eduardo ; Nascimento, João Roberto Oliveira do ; Lajolo, Franco Maria ; Cordenunsi-Lysenko, Beatriz Rosana
Source: Journal of Agricultural and Food Chemistry. Unidade: FCF
Subjects: MANGA (DESENVOLVIMENTO), BIOQUÍMICA DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
PERONI, Fernanda Helena Gonçalves et al. Mango starch degradation: II. The binding of 'alpha'-amylase and 'beta'-amylase to the starch granule. Journal of Agricultural and Food Chemistry, v. 56, n. 16, p. 7416-7421, 2008Tradução . . Disponível em: http://pubs.acs.org/cgi-bin/article.cgi/jafcau/2008/56/i16/pdf/jf800467v.pdf. Acesso em: 12 jun. 2024.
APA
Peroni, F. H. G., Koike, C. M., Louro, R. P., Purgatto, E., Nascimento, J. R. O. do, Lajolo, F. M., & Cordenunsi-Lysenko, B. R. (2008). Mango starch degradation: II. The binding of 'alpha'-amylase and 'beta'-amylase to the starch granule. Journal of Agricultural and Food Chemistry, 56( 16), 7416-7421. Recuperado de http://pubs.acs.org/cgi-bin/article.cgi/jafcau/2008/56/i16/pdf/jf800467v.pdf
NLM
Peroni FHG, Koike CM, Louro RP, Purgatto E, Nascimento JRO do, Lajolo FM, Cordenunsi-Lysenko BR. Mango starch degradation: II. The binding of 'alpha'-amylase and 'beta'-amylase to the starch granule [Internet]. Journal of Agricultural and Food Chemistry. 2008 ; 56( 16): 7416-7421.[citado 2024 jun. 12 ] Available from: http://pubs.acs.org/cgi-bin/article.cgi/jafcau/2008/56/i16/pdf/jf800467v.pdf
Vancouver
Peroni FHG, Koike CM, Louro RP, Purgatto E, Nascimento JRO do, Lajolo FM, Cordenunsi-Lysenko BR. Mango starch degradation: II. The binding of 'alpha'-amylase and 'beta'-amylase to the starch granule [Internet]. Journal of Agricultural and Food Chemistry. 2008 ; 56( 16): 7416-7421.[citado 2024 jun. 12 ] Available from: http://pubs.acs.org/cgi-bin/article.cgi/jafcau/2008/56/i16/pdf/jf800467v.pdf
Artigo de periodico
Identification of fructooligosaccharides in different banana cultivars (2008)
Agopian, Roberta Ghedini Der; Soares, Claudineia Aparecida; Purgatto, Eduardo ; Cordenunsi-Lysenko, Beatriz Rosana ; Lajolo, Franco Maria
Source: Journal of Agricultural and Food Chemistry. Unidade: FCF
Subjects: BANANA, CROMATOGRAFIA A GÁS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
AGOPIAN, Roberta Ghedini Der et al. Identification of fructooligosaccharides in different banana cultivars. Journal of Agricultural and Food Chemistry, v. 56, n. 4, p. 3305-3310, 2008Tradução . . Acesso em: 12 jun. 2024.
APA
Agopian, R. G. D., Soares, C. A., Purgatto, E., Cordenunsi-Lysenko, B. R., & Lajolo, F. M. (2008). Identification of fructooligosaccharides in different banana cultivars. Journal of Agricultural and Food Chemistry, 56( 4), 3305-3310.
NLM
Agopian RGD, Soares CA, Purgatto E, Cordenunsi-Lysenko BR, Lajolo FM. Identification of fructooligosaccharides in different banana cultivars. Journal of Agricultural and Food Chemistry. 2008 ;56( 4): 3305-3310.[citado 2024 jun. 12 ]
Vancouver
Agopian RGD, Soares CA, Purgatto E, Cordenunsi-Lysenko BR, Lajolo FM. Identification of fructooligosaccharides in different banana cultivars. Journal of Agricultural and Food Chemistry. 2008 ;56( 4): 3305-3310.[citado 2024 jun. 12 ]
Artigo de periodico
Antioxidant status in humans after consumption of blackberry (Rubus fruticosus L.) juices with and without defatted milk (2008)
Hassimotto, Neuza Mariko Aymoto ; Pinto, Márcia da Silva; Lajolo, Franco Maria
Source: Journal of Agricultural and Food Chemistry. Unidade: FCF
Subjects: ANTIOXIDANTES, AMORA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
HASSIMOTTO, Neuza Mariko Aymoto e PINTO, Márcia da Silva e LAJOLO, Franco Maria. Antioxidant status in humans after consumption of blackberry (Rubus fruticosus L.) juices with and without defatted milk. Journal of Agricultural and Food Chemistry, v. 56, n. 24, p. 11727-11733, 2008Tradução . . Disponível em: http://pubs.acs.org/doi/pdf/10.1021/jf8026149. Acesso em: 12 jun. 2024.
APA
Hassimotto, N. M. A., Pinto, M. da S., & Lajolo, F. M. (2008). Antioxidant status in humans after consumption of blackberry (Rubus fruticosus L.) juices with and without defatted milk. Journal of Agricultural and Food Chemistry, 56( 24), 11727-11733. Recuperado de http://pubs.acs.org/doi/pdf/10.1021/jf8026149
NLM
Hassimotto NMA, Pinto M da S, Lajolo FM. Antioxidant status in humans after consumption of blackberry (Rubus fruticosus L.) juices with and without defatted milk [Internet]. Journal of Agricultural and Food Chemistry. 2008 ; 56( 24): 11727-11733.[citado 2024 jun. 12 ] Available from: http://pubs.acs.org/doi/pdf/10.1021/jf8026149
Vancouver
Hassimotto NMA, Pinto M da S, Lajolo FM. Antioxidant status in humans after consumption of blackberry (Rubus fruticosus L.) juices with and without defatted milk [Internet]. Journal of Agricultural and Food Chemistry. 2008 ; 56( 24): 11727-11733.[citado 2024 jun. 12 ] Available from: http://pubs.acs.org/doi/pdf/10.1021/jf8026149
Artigo de periodico
Functionality of bioactive compounds in brazilian strawberry (Fragaria x ananassa Duch.) cultivars: evaluation of hyperglicemia and hypertension potential using in vitro models (2008)
Pinto, Márcia da Silva; Kwon, Young-In; Apostolidis, Emmanouil; Lajolo, Franco Maria ; Genovese, Maria Inês ; Shetty, Kalidas
Source: Journal of Agricultural and Food Chemistry. Unidade: FCF
Subjects: ANTIOXIDANTES (ATIVIDADE), ANGIOTENSINAS, MORANGO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
PINTO, Márcia da Silva et al. Functionality of bioactive compounds in brazilian strawberry (Fragaria x ananassa Duch.) cultivars: evaluation of hyperglicemia and hypertension potential using in vitro models. Journal of Agricultural and Food Chemistry, v. 56, n. 4, p. 4386-4392, 2008Tradução . . Acesso em: 12 jun. 2024.
APA
Pinto, M. da S., Kwon, Y. -I., Apostolidis, E., Lajolo, F. M., Genovese, M. I., & Shetty, K. (2008). Functionality of bioactive compounds in brazilian strawberry (Fragaria x ananassa Duch.) cultivars: evaluation of hyperglicemia and hypertension potential using in vitro models. Journal of Agricultural and Food Chemistry, 56( 4), 4386-4392.
NLM
Pinto M da S, Kwon Y-I, Apostolidis E, Lajolo FM, Genovese MI, Shetty K. Functionality of bioactive compounds in brazilian strawberry (Fragaria x ananassa Duch.) cultivars: evaluation of hyperglicemia and hypertension potential using in vitro models. Journal of Agricultural and Food Chemistry. 2008 ;56( 4): 4386-4392.[citado 2024 jun. 12 ]
Vancouver
Pinto M da S, Kwon Y-I, Apostolidis E, Lajolo FM, Genovese MI, Shetty K. Functionality of bioactive compounds in brazilian strawberry (Fragaria x ananassa Duch.) cultivars: evaluation of hyperglicemia and hypertension potential using in vitro models. Journal of Agricultural and Food Chemistry. 2008 ;56( 4): 4386-4392.[citado 2024 jun. 12 ]
Artigo de periodico
Mango starch degradation: I. A microscopic view of the granule during ripening (2008)
Simão, Renata Antoun; Bernardes-Silva, Ana Paula Fioravante; Peroni, Fernanda Helena Gonçalves; Nascimento, João Roberto Oliveira do ; Louro, Ricardo Pereira; Lajolo, Franco Maria ; Cordenunsi-Lysenko, Beatriz Rosana
Source: Journal of Agricultural and Food Chemistry. Unidade: FCF
Subjects: MICROSCOPIA, MANGA (DESENVOLVIMENTO), BIOQUÍMICA DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SIMÃO, Renata Antoun et al. Mango starch degradation: I. A microscopic view of the granule during ripening. Journal of Agricultural and Food Chemistry, v. 56, n. 16, p. 7410-7415, 2008Tradução . . Disponível em: http://pubs.acs.org/cgi-bin/article.cgi/jafcau/2008/56/i16/pdf/jf800467v.pdf. Acesso em: 12 jun. 2024.
APA
Simão, R. A., Bernardes-Silva, A. P. F., Peroni, F. H. G., Nascimento, J. R. O. do, Louro, R. P., Lajolo, F. M., & Cordenunsi-Lysenko, B. R. (2008). Mango starch degradation: I. A microscopic view of the granule during ripening. Journal of Agricultural and Food Chemistry, 56( 16), 7410-7415. Recuperado de http://pubs.acs.org/cgi-bin/article.cgi/jafcau/2008/56/i16/pdf/jf800467v.pdf
NLM
Simão RA, Bernardes-Silva APF, Peroni FHG, Nascimento JRO do, Louro RP, Lajolo FM, Cordenunsi-Lysenko BR. Mango starch degradation: I. A microscopic view of the granule during ripening [Internet]. Journal of Agricultural and Food Chemistry. 2008 ; 56( 16): 7410-7415.[citado 2024 jun. 12 ] Available from: http://pubs.acs.org/cgi-bin/article.cgi/jafcau/2008/56/i16/pdf/jf800467v.pdf
Vancouver
Simão RA, Bernardes-Silva APF, Peroni FHG, Nascimento JRO do, Louro RP, Lajolo FM, Cordenunsi-Lysenko BR. Mango starch degradation: I. A microscopic view of the granule during ripening [Internet]. Journal of Agricultural and Food Chemistry. 2008 ; 56( 16): 7410-7415.[citado 2024 jun. 12 ] Available from: http://pubs.acs.org/cgi-bin/article.cgi/jafcau/2008/56/i16/pdf/jf800467v.pdf
Artigo de periodico
Benzylglucosinolate, benzylisothiocyanate, and myrosinase activity in papaya fruit during development and ripening (2008)
Rossetto, Maria Rosecler Miranda; Nascimento, João Roberto Oliveira do ; Purgatto, Eduardo ; Fabi, João Paulo ; Lajolo, Franco Maria ; Cordenunsi-Lysenko, Beatriz Rosana
Source: Journal of Agricultural and Food Chemistry. Unidade: FCF
Subjects: BIOQUÍMICA DE ALIMENTOS, ANÁLISE DE ALIMENTOS, MAMÃO (ANÁLISE)
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
ROSSETTO, Maria Rosecler Miranda et al. Benzylglucosinolate, benzylisothiocyanate, and myrosinase activity in papaya fruit during development and ripening. Journal of Agricultural and Food Chemistry, v. 56, n. 20, p. 9592-9599, 2008Tradução . . Disponível em: http://pubs.acs.org/doi/pdfplus/10.1021/jf801934x. Acesso em: 12 jun. 2024.
APA
Rossetto, M. R. M., Nascimento, J. R. O. do, Purgatto, E., Fabi, J. P., Lajolo, F. M., & Cordenunsi-Lysenko, B. R. (2008). Benzylglucosinolate, benzylisothiocyanate, and myrosinase activity in papaya fruit during development and ripening. Journal of Agricultural and Food Chemistry, 56( 20), 9592-9599. Recuperado de http://pubs.acs.org/doi/pdfplus/10.1021/jf801934x
NLM
Rossetto MRM, Nascimento JRO do, Purgatto E, Fabi JP, Lajolo FM, Cordenunsi-Lysenko BR. Benzylglucosinolate, benzylisothiocyanate, and myrosinase activity in papaya fruit during development and ripening [Internet]. Journal of Agricultural and Food Chemistry. 2008 ; 56( 20): 9592-9599.[citado 2024 jun. 12 ] Available from: http://pubs.acs.org/doi/pdfplus/10.1021/jf801934x
Vancouver
Rossetto MRM, Nascimento JRO do, Purgatto E, Fabi JP, Lajolo FM, Cordenunsi-Lysenko BR. Benzylglucosinolate, benzylisothiocyanate, and myrosinase activity in papaya fruit during development and ripening [Internet]. Journal of Agricultural and Food Chemistry. 2008 ; 56( 20): 9592-9599.[citado 2024 jun. 12 ] Available from: http://pubs.acs.org/doi/pdfplus/10.1021/jf801934x
Artigo de periodico
Papaya fruit ripening: response to ethylene and 1-methylcyclopropene (1-MCP) (2007)
Fabi, João Paulo ; Cordenunsi-Lysenko, Beatriz Rosana ; Barreto, Gisela Pizarro de Mattos; Mercadante, Adriana Zerlotti; Lajolo, Franco Maria ; Nascimento, João Roberto Oliveira do
Source: Journal of Agricultural and Food Chemistry. Unidade: FCF
Subjects: AÇÚCAR, FRUTAS, BIOQUÍMICA DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
FABI, João Paulo et al. Papaya fruit ripening: response to ethylene and 1-methylcyclopropene (1-MCP). Journal of Agricultural and Food Chemistry, v. 55, n. 15, p. 6118-6123, 2007Tradução . . Acesso em: 12 jun. 2024.
APA
Fabi, J. P., Cordenunsi-Lysenko, B. R., Barreto, G. P. de M., Mercadante, A. Z., Lajolo, F. M., & Nascimento, J. R. O. do. (2007). Papaya fruit ripening: response to ethylene and 1-methylcyclopropene (1-MCP). Journal of Agricultural and Food Chemistry, 55( 15), 6118-6123.
NLM
Fabi JP, Cordenunsi-Lysenko BR, Barreto GP de M, Mercadante AZ, Lajolo FM, Nascimento JRO do. Papaya fruit ripening: response to ethylene and 1-methylcyclopropene (1-MCP). Journal of Agricultural and Food Chemistry. 2007 ; 55( 15): 6118-6123.[citado 2024 jun. 12 ]
Vancouver
Fabi JP, Cordenunsi-Lysenko BR, Barreto GP de M, Mercadante AZ, Lajolo FM, Nascimento JRO do. Papaya fruit ripening: response to ethylene and 1-methylcyclopropene (1-MCP). Journal of Agricultural and Food Chemistry. 2007 ; 55( 15): 6118-6123.[citado 2024 jun. 12 ]
Artigo de periodico
Polyphenols and antioxidant capacity of seed coat and cotyledon from Brazilian and Peruvian bean cultivars (Phaseolus vulgaris L.) (2007)
Ranilla, Lena Gálvez; Genovese, Maria Inês ; Lajolo, Franco Maria
Source: Journal of Agricultural and Food Chemistry. Unidade: FCF
Subjects: ANTIOXIDANTES (CAPACIDADE), FEIJÃO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
RANILLA, Lena Gálvez e GENOVESE, Maria Inês e LAJOLO, Franco Maria. Polyphenols and antioxidant capacity of seed coat and cotyledon from Brazilian and Peruvian bean cultivars (Phaseolus vulgaris L.). Journal of Agricultural and Food Chemistry, v. 55, n. 1, p. 90-98, 2007Tradução . . Acesso em: 12 jun. 2024.
APA
Ranilla, L. G., Genovese, M. I., & Lajolo, F. M. (2007). Polyphenols and antioxidant capacity of seed coat and cotyledon from Brazilian and Peruvian bean cultivars (Phaseolus vulgaris L.). Journal of Agricultural and Food Chemistry, 55( 1), 90-98.
NLM
Ranilla LG, Genovese MI, Lajolo FM. Polyphenols and antioxidant capacity of seed coat and cotyledon from Brazilian and Peruvian bean cultivars (Phaseolus vulgaris L.). Journal of Agricultural and Food Chemistry. 2007 ; 55( 1): 90-98.[citado 2024 jun. 12 ]
Vancouver
Ranilla LG, Genovese MI, Lajolo FM. Polyphenols and antioxidant capacity of seed coat and cotyledon from Brazilian and Peruvian bean cultivars (Phaseolus vulgaris L.). Journal of Agricultural and Food Chemistry. 2007 ; 55( 1): 90-98.[citado 2024 jun. 12 ]
Artigo de periodico
Effects of ethylene and 1-methylcyclopropene (1-MCP) on gene expression and activity profile of 'alpha'-1,4-glucan-phosphorylase during banana ripening (2006)
Mainardi, Janaina Aparecida; Purgatto, Eduardo ; Vieira Júnior, Adair; Bastos, Walter Arato; Cordenunsi-Lysenko, Beatriz Rosana ; Nascimento, João Roberto Oliveira do ; Lajolo, Franco Maria
Source: Journal of Agricultural and Food Chemistry. Unidade: FCF
Subjects: NUTRIÇÃO, BANANA, EXPRESSÃO GÊNICA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
MAINARDI, Janaina Aparecida et al. Effects of ethylene and 1-methylcyclopropene (1-MCP) on gene expression and activity profile of 'alpha'-1,4-glucan-phosphorylase during banana ripening. Journal of Agricultural and Food Chemistry, v. 54, n. 19, p. 7294-7299, 2006Tradução . . Acesso em: 12 jun. 2024.
APA
Mainardi, J. A., Purgatto, E., Vieira Júnior, A., Bastos, W. A., Cordenunsi-Lysenko, B. R., Nascimento, J. R. O. do, & Lajolo, F. M. (2006). Effects of ethylene and 1-methylcyclopropene (1-MCP) on gene expression and activity profile of 'alpha'-1,4-glucan-phosphorylase during banana ripening. Journal of Agricultural and Food Chemistry, 54( 19), 7294-7299.
NLM
Mainardi JA, Purgatto E, Vieira Júnior A, Bastos WA, Cordenunsi-Lysenko BR, Nascimento JRO do, Lajolo FM. Effects of ethylene and 1-methylcyclopropene (1-MCP) on gene expression and activity profile of 'alpha'-1,4-glucan-phosphorylase during banana ripening. Journal of Agricultural and Food Chemistry. 2006 ; 54( 19): 7294-7299.[citado 2024 jun. 12 ]
Vancouver
Mainardi JA, Purgatto E, Vieira Júnior A, Bastos WA, Cordenunsi-Lysenko BR, Nascimento JRO do, Lajolo FM. Effects of ethylene and 1-methylcyclopropene (1-MCP) on gene expression and activity profile of 'alpha'-1,4-glucan-phosphorylase during banana ripening. Journal of Agricultural and Food Chemistry. 2006 ; 54( 19): 7294-7299.[citado 2024 jun. 12 ]
Artigo de periodico
Molecular cloning and characterization of an alpha-amylase occuring in the pulp of ripening bananas and its expression in Pichia pastoris (2006)
Vieira Júnior, Adair; Nascimento, João Roberto Oliveira do ; Lajolo, Franco Maria
Source: Journal of Agricultural and Food Chemistry. Unidade: FCF
Subjects: ENZIMAS, ALIMENTOS, BANANA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
VIEIRA JÚNIOR, Adair e NASCIMENTO, João Roberto Oliveira do e LAJOLO, Franco Maria. Molecular cloning and characterization of an alpha-amylase occuring in the pulp of ripening bananas and its expression in Pichia pastoris. Journal of Agricultural and Food Chemistry, v. 54, n. 21, p. 8222-8228, 2006Tradução . . Acesso em: 12 jun. 2024.
APA
Vieira Júnior, A., Nascimento, J. R. O. do, & Lajolo, F. M. (2006). Molecular cloning and characterization of an alpha-amylase occuring in the pulp of ripening bananas and its expression in Pichia pastoris. Journal of Agricultural and Food Chemistry, 54( 21), 8222-8228.
NLM
Vieira Júnior A, Nascimento JRO do, Lajolo FM. Molecular cloning and characterization of an alpha-amylase occuring in the pulp of ripening bananas and its expression in Pichia pastoris. Journal of Agricultural and Food Chemistry. 2006 ; 54( 21): 8222-8228.[citado 2024 jun. 12 ]
Vancouver
Vieira Júnior A, Nascimento JRO do, Lajolo FM. Molecular cloning and characterization of an alpha-amylase occuring in the pulp of ripening bananas and its expression in Pichia pastoris. Journal of Agricultural and Food Chemistry. 2006 ; 54( 21): 8222-8228.[citado 2024 jun. 12 ]
Artigo de periodico
Antioxidant activity of dietary fruits, vegetables, and commercial frozen fruit pulps (2005)
Hassimotto, Neuza Mariko Aymoto ; Genovese, Maria Inês ; Lajolo, Franco Maria
Source: Journal of Agricultural and Food Chemistry. Unidade: FCF
Subjects: ANTIOXIDANTES (ATIVIDADE), FLAVONÓIDES, VITAMINA C, LIPOSSOMOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
HASSIMOTTO, Neuza Mariko Aymoto e GENOVESE, Maria Inês e LAJOLO, Franco Maria. Antioxidant activity of dietary fruits, vegetables, and commercial frozen fruit pulps. Journal of Agricultural and Food Chemistry, v. 53, n. 8, p. 2928-2935, 2005Tradução . . Acesso em: 12 jun. 2024.
APA
Hassimotto, N. M. A., Genovese, M. I., & Lajolo, F. M. (2005). Antioxidant activity of dietary fruits, vegetables, and commercial frozen fruit pulps. Journal of Agricultural and Food Chemistry, 53( 8), 2928-2935.
NLM
Hassimotto NMA, Genovese MI, Lajolo FM. Antioxidant activity of dietary fruits, vegetables, and commercial frozen fruit pulps. Journal of Agricultural and Food Chemistry. 2005 ; 53( 8): 2928-2935.[citado 2024 jun. 12 ]
Vancouver
Hassimotto NMA, Genovese MI, Lajolo FM. Antioxidant activity of dietary fruits, vegetables, and commercial frozen fruit pulps. Journal of Agricultural and Food Chemistry. 2005 ; 53( 8): 2928-2935.[citado 2024 jun. 12 ]

USP Schools

ReP

Filtros

Authors

USP affiliated authors

Date published

Subjects

Indexado em

Normalized affiliation