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Artigo de periodico
Docosahexaenoic acid nanoencapsulated with anti-PECAM-1 as co-therapy for atherosclerosis regression (2021)
Leão, Matheus de Castro; Pohlmann, Adriana Raffin ; Alves, Aline de Cristo Soares; Farsky, Sandra Helena Poliselli ; Uchiyama, Mayara Klimuk ; Araki, Koiti ; Sandri, Silvana; Guterres, Sílvia Stanisçuaski ; Castro, Inar Alves de
Source: European Journal of Pharmaceutics and Biopharmaceutics. Unidades: FCF, IQ
Subjects: ARTERIOSCLEROSE, ESTRESSE OXIDATIVO, ÁCIDOS GRAXOS OMEGA 3, NANOTECNOLOGIA
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ABNT
LEÃO, Matheus de Castro et al. Docosahexaenoic acid nanoencapsulated with anti-PECAM-1 as co-therapy for atherosclerosis regression. European Journal of Pharmaceutics and Biopharmaceutics, v. 159, p. 99–107, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.ejpb.2020.12.016. Acesso em: 09 jul. 2024.
APA
Leão, M. de C., Pohlmann, A. R., Alves, A. de C. S., Farsky, S. H. P., Uchiyama, M. K., Araki, K., et al. (2021). Docosahexaenoic acid nanoencapsulated with anti-PECAM-1 as co-therapy for atherosclerosis regression. European Journal of Pharmaceutics and Biopharmaceutics, 159, 99–107. doi:10.1016/j.ejpb.2020.12.016
NLM
Leão M de C, Pohlmann AR, Alves A de CS, Farsky SHP, Uchiyama MK, Araki K, Sandri S, Guterres SS, Castro IA de. Docosahexaenoic acid nanoencapsulated with anti-PECAM-1 as co-therapy for atherosclerosis regression [Internet]. European Journal of Pharmaceutics and Biopharmaceutics. 2021 ; 159 99–107.[citado 2024 jul. 09 ] Available from: https://doi.org/10.1016/j.ejpb.2020.12.016
Vancouver
Leão M de C, Pohlmann AR, Alves A de CS, Farsky SHP, Uchiyama MK, Araki K, Sandri S, Guterres SS, Castro IA de. Docosahexaenoic acid nanoencapsulated with anti-PECAM-1 as co-therapy for atherosclerosis regression [Internet]. European Journal of Pharmaceutics and Biopharmaceutics. 2021 ; 159 99–107.[citado 2024 jul. 09 ] Available from: https://doi.org/10.1016/j.ejpb.2020.12.016
Artigo de periodico
Anthocyanins from purple maize (Zea mays L.) downregulate lipopolysaccharide-induced peritonitis in mice by modulating the MyD88 signaling pathway (2021)
Moreira, Vanessa ; Stanquevis, Regina; Amaral, Eduardo Pinheiro ; Lajolo, Franco Maria ; Hassimotto, Neuza Mariko Aymoto
Source: PharmaNutrition. Unidade: FCF
Subjects: MILHO, LIPOPOLISSACARÍDEOS, PIGMENTOS VEGETAIS, COMPOSTOS FENÓLICOS
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MOREIRA, Vanessa et al. Anthocyanins from purple maize (Zea mays L.) downregulate lipopolysaccharide-induced peritonitis in mice by modulating the MyD88 signaling pathway. PharmaNutrition, v. 16, p. 1-11 art. 100265, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.phanu.2021.100265. Acesso em: 09 jul. 2024.
APA
Moreira, V., Stanquevis, R., Amaral, E. P., Lajolo, F. M., & Hassimotto, N. M. A. (2021). Anthocyanins from purple maize (Zea mays L.) downregulate lipopolysaccharide-induced peritonitis in mice by modulating the MyD88 signaling pathway. PharmaNutrition, 16, 1-11 art. 100265. doi:10.1016/j.phanu.2021.100265
NLM
Moreira V, Stanquevis R, Amaral EP, Lajolo FM, Hassimotto NMA. Anthocyanins from purple maize (Zea mays L.) downregulate lipopolysaccharide-induced peritonitis in mice by modulating the MyD88 signaling pathway [Internet]. PharmaNutrition. 2021 ; 16 1-11 art. 100265.[citado 2024 jul. 09 ] Available from: https://doi.org/10.1016/j.phanu.2021.100265
Vancouver
Moreira V, Stanquevis R, Amaral EP, Lajolo FM, Hassimotto NMA. Anthocyanins from purple maize (Zea mays L.) downregulate lipopolysaccharide-induced peritonitis in mice by modulating the MyD88 signaling pathway [Internet]. PharmaNutrition. 2021 ; 16 1-11 art. 100265.[citado 2024 jul. 09 ] Available from: https://doi.org/10.1016/j.phanu.2021.100265
Artigo de periodico
Identification of carbohydrate parameters in commercial unripe banana flour (2016)
Sardá, Fabiana Andréa Hoffmann; Lima, Fernanda N. R. de; Lopes, Nathalie T. T; Santos, Aline de Oliveira; Tobaruela, Eric de Castro; Kato, Edna Tomiko Myiake; Menezes, Elizabete Wenzel de
Source: Food Research International. Unidade: FCF
Subjects: COMPOSIÇÃO QUÍMICA, ADIPOSIDADE, BANANA
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SARDÁ, Fabiana Andréa Hoffmann et al. Identification of carbohydrate parameters in commercial unripe banana flour. Food Research International, v. 81, p. 203-209, 2016Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2015.11.016. Acesso em: 09 jul. 2024.
APA
Sardá, F. A. H., Lima, F. N. R. de, Lopes, N. T. T., Santos, A. de O., Tobaruela, E. de C., Kato, E. T. M., & Menezes, E. W. de. (2016). Identification of carbohydrate parameters in commercial unripe banana flour. Food Research International, 81, 203-209. doi:10.1016/j.foodres.2015.11.016
NLM
Sardá FAH, Lima FNR de, Lopes NTT, Santos A de O, Tobaruela E de C, Kato ETM, Menezes EW de. Identification of carbohydrate parameters in commercial unripe banana flour [Internet]. Food Research International. 2016 ; 81 203-209.[citado 2024 jul. 09 ] Available from: https://doi.org/10.1016/j.foodres.2015.11.016
Vancouver
Sardá FAH, Lima FNR de, Lopes NTT, Santos A de O, Tobaruela E de C, Kato ETM, Menezes EW de. Identification of carbohydrate parameters in commercial unripe banana flour [Internet]. Food Research International. 2016 ; 81 203-209.[citado 2024 jul. 09 ] Available from: https://doi.org/10.1016/j.foodres.2015.11.016
Artigo de periodico
The water-soluble non-starch polysaccharides from bananas display immunomodulatory properties on cultured macrophages (2016)
Sansone, Marcelo; Sansone, Ana Claudia Miranda Brito; Shiga, Tania Misuzu ; Nascimento, João Roberto Oliveira do
Source: Food Research International. Unidade: FCF
Subjects: BANANA, POLISSACARÍDEOS
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ABNT
SANSONE, Marcelo et al. The water-soluble non-starch polysaccharides from bananas display immunomodulatory properties on cultured macrophages. Food Research International, v. 87, p. 125-133, 2016Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2016.07.003. Acesso em: 09 jul. 2024.
APA
Sansone, M., Sansone, A. C. M. B., Shiga, T. M., & Nascimento, J. R. O. do. (2016). The water-soluble non-starch polysaccharides from bananas display immunomodulatory properties on cultured macrophages. Food Research International, 87, 125-133. doi:10.1016/j.foodres.2016.07.003
NLM
Sansone M, Sansone ACMB, Shiga TM, Nascimento JRO do. The water-soluble non-starch polysaccharides from bananas display immunomodulatory properties on cultured macrophages [Internet]. Food Research International. 2016 ; 87 125-133.[citado 2024 jul. 09 ] Available from: https://doi.org/10.1016/j.foodres.2016.07.003
Vancouver
Sansone M, Sansone ACMB, Shiga TM, Nascimento JRO do. The water-soluble non-starch polysaccharides from bananas display immunomodulatory properties on cultured macrophages [Internet]. Food Research International. 2016 ; 87 125-133.[citado 2024 jul. 09 ] Available from: https://doi.org/10.1016/j.foodres.2016.07.003
Artigo de periodico
Positive impact of a functional ingredient on hunger and satiety after ingestion of two meals with different characteristics (2015)
Giuntini, Eliana Bistriche; Dan, Milana Cara Tanasov; Lui, Maria Cristina Youn; Lajolo, Franco Maria ; Menezes, Elizabete Wenzel de
Source: Foof Research International. Unidade: FCF
Subjects: ALIMENTOS FUNCIONAIS, INSULINA, LEPTINA
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ABNT
GIUNTINI, Eliana Bistriche et al. Positive impact of a functional ingredient on hunger and satiety after ingestion of two meals with different characteristics. Foof Research International, v. 76, p. 395-401, 2015Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2015.06.038. Acesso em: 09 jul. 2024.
APA
Giuntini, E. B., Dan, M. C. T., Lui, M. C. Y., Lajolo, F. M., & Menezes, E. W. de. (2015). Positive impact of a functional ingredient on hunger and satiety after ingestion of two meals with different characteristics. Foof Research International, 76, 395-401. doi:10.1016/j.foodres.2015.06.038
NLM
Giuntini EB, Dan MCT, Lui MCY, Lajolo FM, Menezes EW de. Positive impact of a functional ingredient on hunger and satiety after ingestion of two meals with different characteristics [Internet]. Foof Research International. 2015 ; 76 395-401.[citado 2024 jul. 09 ] Available from: https://doi.org/10.1016/j.foodres.2015.06.038
Vancouver
Giuntini EB, Dan MCT, Lui MCY, Lajolo FM, Menezes EW de. Positive impact of a functional ingredient on hunger and satiety after ingestion of two meals with different characteristics [Internet]. Foof Research International. 2015 ; 76 395-401.[citado 2024 jul. 09 ] Available from: https://doi.org/10.1016/j.foodres.2015.06.038
Artigo de periodico
Evaluation of As, Se and Zn in octopus samples in different points of sales of the distribution chain in Brazil (2014)
Lemos Neto, Marildes Josefina; Nascimento, Elizabeth de Souza; Maihara, Vera Akiko; Silva, Paulo Sergio Cardoso da ; Landgraf, Mariza
Source: Journal of Radioanalytical and Nuclear Chemistry. Unidade: FCF
Subjects: ARSÊNIO, ZINCO, SELÊNIO, CONTAMINAÇÃO
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ABNT
LEMOS NETO, Marildes Josefina et al. Evaluation of As, Se and Zn in octopus samples in different points of sales of the distribution chain in Brazil. Journal of Radioanalytical and Nuclear Chemistry, v. 301, n. 2, p. 573-579, 2014Tradução . . Disponível em: https://doi.org/10.1007/s10967-014-3167-1. Acesso em: 09 jul. 2024.
APA
Lemos Neto, M. J., Nascimento, E. de S., Maihara, V. A., Silva, P. S. C. da, & Landgraf, M. (2014). Evaluation of As, Se and Zn in octopus samples in different points of sales of the distribution chain in Brazil. Journal of Radioanalytical and Nuclear Chemistry, 301( 2), 573-579. doi:10.1007/s10967-014-3167-1
NLM
Lemos Neto MJ, Nascimento E de S, Maihara VA, Silva PSC da, Landgraf M. Evaluation of As, Se and Zn in octopus samples in different points of sales of the distribution chain in Brazil [Internet]. Journal of Radioanalytical and Nuclear Chemistry. 2014 ; 301( 2): 573-579.[citado 2024 jul. 09 ] Available from: https://doi.org/10.1007/s10967-014-3167-1
Vancouver
Lemos Neto MJ, Nascimento E de S, Maihara VA, Silva PSC da, Landgraf M. Evaluation of As, Se and Zn in octopus samples in different points of sales of the distribution chain in Brazil [Internet]. Journal of Radioanalytical and Nuclear Chemistry. 2014 ; 301( 2): 573-579.[citado 2024 jul. 09 ] Available from: https://doi.org/10.1007/s10967-014-3167-1
Artigo de periodico
Frozen pulp extracts of camu camu (Myrciaria dubia McVaugh) attenuate the hyperlipidemia and lipid peroxidation of type 1 diabetic rats (2014)
Gonçalves, Any Elisa de Souza Schmidt; Santos, Camilo Lellis; Curi, Rui; Lajolo, Franco Maria ; Genovese, Maria Inês
Source: Food Research International. Unidades: ICB, FCF
Subjects: CAMU CAMU, ANTIOXIDANTES (ATIVIDADE)
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ABNT
GONÇALVES, Any Elisa de Souza Schmidt et al. Frozen pulp extracts of camu camu (Myrciaria dubia McVaugh) attenuate the hyperlipidemia and lipid peroxidation of type 1 diabetic rats. Food Research International, v. 64, p. 1-8, 2014Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2014.05.074. Acesso em: 09 jul. 2024.
APA
Gonçalves, A. E. de S. S., Santos, C. L., Curi, R., Lajolo, F. M., & Genovese, M. I. (2014). Frozen pulp extracts of camu camu (Myrciaria dubia McVaugh) attenuate the hyperlipidemia and lipid peroxidation of type 1 diabetic rats. Food Research International, 64, 1-8. doi:10.1016/j.foodres.2014.05.074
NLM
Gonçalves AE de SS, Santos CL, Curi R, Lajolo FM, Genovese MI. Frozen pulp extracts of camu camu (Myrciaria dubia McVaugh) attenuate the hyperlipidemia and lipid peroxidation of type 1 diabetic rats [Internet]. Food Research International. 2014 ; 64 1-8.[citado 2024 jul. 09 ] Available from: https://doi.org/10.1016/j.foodres.2014.05.074
Vancouver
Gonçalves AE de SS, Santos CL, Curi R, Lajolo FM, Genovese MI. Frozen pulp extracts of camu camu (Myrciaria dubia McVaugh) attenuate the hyperlipidemia and lipid peroxidation of type 1 diabetic rats [Internet]. Food Research International. 2014 ; 64 1-8.[citado 2024 jul. 09 ] Available from: https://doi.org/10.1016/j.foodres.2014.05.074
Artigo de periodico
Comparative study of chemical and phenolic compositions of two species of jaboticaba: Myrciaria jaboticaba (Vell.) Berg and Myrciaria cauliflora (Mart.) O. Berg (2013)
Alezandro, Marcela Roquim; Dubé, Pascal; Desjardins, Yves; Lajolo, Franco Maria ; Genovese, Maria Inês
Source: Food Research International. Unidade: FCF
Subjects: JABUTICABA, FLAVONÓIDES, ANTIOXIDANTES (CAPACIDADE)
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ABNT
ALEZANDRO, Marcela Roquim et al. Comparative study of chemical and phenolic compositions of two species of jaboticaba: Myrciaria jaboticaba (Vell.) Berg and Myrciaria cauliflora (Mart.) O. Berg. Food Research International, v. 54, n. 1, p. 468-477, 2013Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2013.07.018. Acesso em: 09 jul. 2024.
APA
Alezandro, M. R., Dubé, P., Desjardins, Y., Lajolo, F. M., & Genovese, M. I. (2013). Comparative study of chemical and phenolic compositions of two species of jaboticaba: Myrciaria jaboticaba (Vell.) Berg and Myrciaria cauliflora (Mart.) O. Berg. Food Research International, 54( 1), 468-477. doi:10.1016/j.foodres.2013.07.018
NLM
Alezandro MR, Dubé P, Desjardins Y, Lajolo FM, Genovese MI. Comparative study of chemical and phenolic compositions of two species of jaboticaba: Myrciaria jaboticaba (Vell.) Berg and Myrciaria cauliflora (Mart.) O. Berg [Internet]. Food Research International. 2013 ; 54( 1): 468-477.[citado 2024 jul. 09 ] Available from: https://doi.org/10.1016/j.foodres.2013.07.018
Vancouver
Alezandro MR, Dubé P, Desjardins Y, Lajolo FM, Genovese MI. Comparative study of chemical and phenolic compositions of two species of jaboticaba: Myrciaria jaboticaba (Vell.) Berg and Myrciaria cauliflora (Mart.) O. Berg [Internet]. Food Research International. 2013 ; 54( 1): 468-477.[citado 2024 jul. 09 ] Available from: https://doi.org/10.1016/j.foodres.2013.07.018
Artigo de periodico
Proteomic analysis of papaya fruit ripening using 2DE-DIGE (2012)
Nogueira, Silvia Beserra; Labate, Carlos Alberto; Gozzo, Fabio Cesar; Pilau, Eduardo Jorge; Lajolo, Franco Maria ; Nascimento, João Roberto Oliveira do
Source: Journal of Proteomics. Unidades: ESALQ, FCF
Subjects: MAMÃO, ANÁLISE DE ALIMENTOS
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ABNT
NOGUEIRA, Silvia Beserra et al. Proteomic analysis of papaya fruit ripening using 2DE-DIGE. Journal of Proteomics, v. 75, n. 4, p. 1428-1439 : + supplementary materials ( S1), 2012Tradução . . Disponível em: https://doi.org/10.1016/j.prot.2011.11.015. Acesso em: 09 jul. 2024.
APA
Nogueira, S. B., Labate, C. A., Gozzo, F. C., Pilau, E. J., Lajolo, F. M., & Nascimento, J. R. O. do. (2012). Proteomic analysis of papaya fruit ripening using 2DE-DIGE. Journal of Proteomics, 75( 4), 1428-1439 : + supplementary materials ( S1). doi:10.1016/j.prot.2011.11.015
NLM
Nogueira SB, Labate CA, Gozzo FC, Pilau EJ, Lajolo FM, Nascimento JRO do. Proteomic analysis of papaya fruit ripening using 2DE-DIGE [Internet]. Journal of Proteomics. 2012 ; 75( 4): 1428-1439 : + supplementary materials ( S1).[citado 2024 jul. 09 ] Available from: https://doi.org/10.1016/j.prot.2011.11.015
Vancouver
Nogueira SB, Labate CA, Gozzo FC, Pilau EJ, Lajolo FM, Nascimento JRO do. Proteomic analysis of papaya fruit ripening using 2DE-DIGE [Internet]. Journal of Proteomics. 2012 ; 75( 4): 1428-1439 : + supplementary materials ( S1).[citado 2024 jul. 09 ] Available from: https://doi.org/10.1016/j.prot.2011.11.015

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