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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
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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: 30 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. 30 ] 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. 30 ] Available from: http://pubs.acs.org/doi/pdfplus/10.1021/jf901863w
Artigo de periodico
Isoflavones and antioxidant capacity of Peruvian and Brazilian lupin cultivars (2009)
Ranilla, Lena Gálvez; Genovese, Maria Inês ; Lajolo, Franco Maria
Source: Journal of Food Composition and Analysis. Unidade: FCF
Subjects: COMPOSIÇÃO DE ALIMENTOS, ANTIOXIDANTES
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ABNT
RANILLA, Lena Gálvez e GENOVESE, Maria Inês e LAJOLO, Franco Maria. Isoflavones and antioxidant capacity of Peruvian and Brazilian lupin cultivars. Journal of Food Composition and Analysis, v. 22, n. 5, p. 397-404, 2009Tradução . . Disponível em: https://doi.org/10.1016/j.jfca.2008.06.011. Acesso em: 30 jun. 2024.
APA
Ranilla, L. G., Genovese, M. I., & Lajolo, F. M. (2009). Isoflavones and antioxidant capacity of Peruvian and Brazilian lupin cultivars. Journal of Food Composition and Analysis, 22( 5), 397-404. doi:10.1016/j.jfca.2008.06.011
NLM
Ranilla LG, Genovese MI, Lajolo FM. Isoflavones and antioxidant capacity of Peruvian and Brazilian lupin cultivars [Internet]. Journal of Food Composition and Analysis. 2009 ; 22( 5): 397-404.[citado 2024 jun. 30 ] Available from: https://doi.org/10.1016/j.jfca.2008.06.011
Vancouver
Ranilla LG, Genovese MI, Lajolo FM. Isoflavones and antioxidant capacity of Peruvian and Brazilian lupin cultivars [Internet]. Journal of Food Composition and Analysis. 2009 ; 22( 5): 397-404.[citado 2024 jun. 30 ] Available from: https://doi.org/10.1016/j.jfca.2008.06.011
Artigo de periodico
Evaluation of indigenous grains from the peruvian andean region for antidiabetes and antihypertension potential using in vitro methods (2009)
Ranilla, Lena Gálvez; Apostolidis, Emmanouil; Genovese, Maria Inês ; Lajolo, Franco Maria ; Shetty, Kalidas
Source: Journal of Medicinal Food. Unidade: FCF
Subjects: ANGIOTENSINAS, DIABETES MELLITUS NÃO INSULINO-DEPENDENTE, HIPERTENSÃO
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ABNT
RANILLA, Lena Gálvez et al. Evaluation of indigenous grains from the peruvian andean region for antidiabetes and antihypertension potential using in vitro methods. Journal of Medicinal Food, v. 12, n. 4, p. 704-713, 2009Tradução . . Disponível em: http://www.liebertonline.com/doi/pdfplus/10.1089/jmf.2008.0122. Acesso em: 30 jun. 2024.
APA
Ranilla, L. G., Apostolidis, E., Genovese, M. I., Lajolo, F. M., & Shetty, K. (2009). Evaluation of indigenous grains from the peruvian andean region for antidiabetes and antihypertension potential using in vitro methods. Journal of Medicinal Food, 12( 4), 704-713. Recuperado de http://www.liebertonline.com/doi/pdfplus/10.1089/jmf.2008.0122
NLM
Ranilla LG, Apostolidis E, Genovese MI, Lajolo FM, Shetty K. Evaluation of indigenous grains from the peruvian andean region for antidiabetes and antihypertension potential using in vitro methods [Internet]. Journal of Medicinal Food. 2009 ; 12( 4): 704-713.[citado 2024 jun. 30 ] Available from: http://www.liebertonline.com/doi/pdfplus/10.1089/jmf.2008.0122
Vancouver
Ranilla LG, Apostolidis E, Genovese MI, Lajolo FM, Shetty K. Evaluation of indigenous grains from the peruvian andean region for antidiabetes and antihypertension potential using in vitro methods [Internet]. Journal of Medicinal Food. 2009 ; 12( 4): 704-713.[citado 2024 jun. 30 ] Available from: http://www.liebertonline.com/doi/pdfplus/10.1089/jmf.2008.0122
Artigo de periodico
Antioxidant capacity of Brazilian fruit, vegetables and commercially-frozen fruit pulps (2009)
Hassimotto, Neuza Mariko Aymoto ; Genovese, Maria Inês ; Lajolo, Franco Maria
Source: Journal of Food Composition and Analysis. Unidade: FCF
Subjects: FLAVONÓIDES, ANÁLISE DE ALIMENTOS, COMPOSIÇÃO DE ALIMENTOS
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 capacity of Brazilian fruit, vegetables and commercially-frozen fruit pulps. Journal of Food Composition and Analysis, v. 22, n. 5, p. 394-396, 2009Tradução . . Disponível em: https://doi.org/10.1016/j.jfca.2009.04.002. Acesso em: 30 jun. 2024.
APA
Hassimotto, N. M. A., Genovese, M. I., & Lajolo, F. M. (2009). Antioxidant capacity of Brazilian fruit, vegetables and commercially-frozen fruit pulps. Journal of Food Composition and Analysis, 22( 5), 394-396. doi:10.1016/j.jfca.2009.04.002
NLM
Hassimotto NMA, Genovese MI, Lajolo FM. Antioxidant capacity of Brazilian fruit, vegetables and commercially-frozen fruit pulps [Internet]. Journal of Food Composition and Analysis. 2009 ; 22( 5): 394-396.[citado 2024 jun. 30 ] Available from: https://doi.org/10.1016/j.jfca.2009.04.002
Vancouver
Hassimotto NMA, Genovese MI, Lajolo FM. Antioxidant capacity of Brazilian fruit, vegetables and commercially-frozen fruit pulps [Internet]. Journal of Food Composition and Analysis. 2009 ; 22( 5): 394-396.[citado 2024 jun. 30 ] Available from: https://doi.org/10.1016/j.jfca.2009.04.002
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
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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: 30 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. 30 ] 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. 30 ] Available from: http://pubs.acs.org/doi/pdf/10.1021/jf900527v
Artigo de periodico
Potential of Ginkgo biloba L. leaves in the management of hyperglycemia and hypertension using in vitro models (2009)
Pinto, Márcia da Silva; Kwon, Young-In; Apostolidis, Emmanouil; Lajolo, Franco Maria ; Genovese, Maria Inês ; Shetty, Kalidas
Source: Bioresource Technology. Unidade: FCF
Subjects: DIABETES MELLITUS, GINKGO, HIPERTENSÃO, ANTIOXIDANTES (ATIVIDADE)
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ABNT
PINTO, Márcia da Silva et al. Potential of Ginkgo biloba L. leaves in the management of hyperglycemia and hypertension using in vitro models. Bioresource Technology, v. 100, n. 24, p. 6599-6609, 2009Tradução . . Disponível em: https://doi.org/10.1016/j.biortech.2009.07.021. Acesso em: 30 jun. 2024.
APA
Pinto, M. da S., Kwon, Y. -I., Apostolidis, E., Lajolo, F. M., Genovese, M. I., & Shetty, K. (2009). Potential of Ginkgo biloba L. leaves in the management of hyperglycemia and hypertension using in vitro models. Bioresource Technology, 100( 24), 6599-6609. doi:10.1016/j.biortech.2009.07.021
NLM
Pinto M da S, Kwon Y-I, Apostolidis E, Lajolo FM, Genovese MI, Shetty K. Potential of Ginkgo biloba L. leaves in the management of hyperglycemia and hypertension using in vitro models [Internet]. Bioresource Technology. 2009 ; 100( 24): 6599-6609.[citado 2024 jun. 30 ] Available from: https://doi.org/10.1016/j.biortech.2009.07.021
Vancouver
Pinto M da S, Kwon Y-I, Apostolidis E, Lajolo FM, Genovese MI, Shetty K. Potential of Ginkgo biloba L. leaves in the management of hyperglycemia and hypertension using in vitro models [Internet]. Bioresource Technology. 2009 ; 100( 24): 6599-6609.[citado 2024 jun. 30 ] Available from: https://doi.org/10.1016/j.biortech.2009.07.021
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
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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: 30 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. 30 ] 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. 30 ] Available from: http://pubs.acs.org/doi/pdf/10.1021/jf8026149
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)
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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: 30 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. 30 ] 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. 30 ] Available from: http://pubs.acs.org/doi/pdfplus/10.1021/jf801934x
Artigo de periodico
Starch mobilization and sucrose accumulation in the pulp of Keitt mangoes during postharvest ripening (2008)
Silva, Ana Paula Fioravante Bernardes; Nascimento, João Roberto Oliveira do ; Lajolo, Franco Maria ; Cordenunsi-Lysenko, Beatriz Rosana
Source: Journal of Food Biochemistry. Unidade: FCF
Subjects: BIOQUÍMICA DE ALIMENTOS, MANGA
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ABNT
SILVA, Ana Paula Fioravante Bernardes et al. Starch mobilization and sucrose accumulation in the pulp of Keitt mangoes during postharvest ripening. Journal of Food Biochemistry, v. 32, n. 3, p. 384-395, 2008Tradução . . Acesso em: 30 jun. 2024.
APA
Silva, A. P. F. B., Nascimento, J. R. O. do, Lajolo, F. M., & Cordenunsi-Lysenko, B. R. (2008). Starch mobilization and sucrose accumulation in the pulp of Keitt mangoes during postharvest ripening. Journal of Food Biochemistry, 32( 3), 384-395.
NLM
Silva APFB, Nascimento JRO do, Lajolo FM, Cordenunsi-Lysenko BR. Starch mobilization and sucrose accumulation in the pulp of Keitt mangoes during postharvest ripening. Journal of Food Biochemistry. 2008 ;32( 3): 384-395.[citado 2024 jun. 30 ]
Vancouver
Silva APFB, Nascimento JRO do, Lajolo FM, Cordenunsi-Lysenko BR. Starch mobilization and sucrose accumulation in the pulp of Keitt mangoes during postharvest ripening. Journal of Food Biochemistry. 2008 ;32( 3): 384-395.[citado 2024 jun. 30 ]
Artigo de periodico
Commercial soy protein ingredients as isoflavone sources for functional foods (2007)
Genovese, Maria Inês ; Barbosa, Ana Cristina Lopes; Pinto, Márcia da Silva; Lajolo, Franco Maria
Source: Plant Foods for Human Nutrition. Unidade: FCF
Subjects: NUTRIÇÃO, SOJA, PROTEÍNAS, QUÍMICA DE ALIMENTOS
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ABNT
GENOVESE, Maria Inês et al. Commercial soy protein ingredients as isoflavone sources for functional foods. Plant Foods for Human Nutrition, v. 62, n. 2, p. 53-58, 2007Tradução . . Acesso em: 30 jun. 2024.
APA
Genovese, M. I., Barbosa, A. C. L., Pinto, M. da S., & Lajolo, F. M. (2007). Commercial soy protein ingredients as isoflavone sources for functional foods. Plant Foods for Human Nutrition, 62( 2), 53-58.
NLM
Genovese MI, Barbosa ACL, Pinto M da S, Lajolo FM. Commercial soy protein ingredients as isoflavone sources for functional foods. Plant Foods for Human Nutrition. 2007 ; 62( 2): 53-58.[citado 2024 jun. 30 ]
Vancouver
Genovese MI, Barbosa ACL, Pinto M da S, Lajolo FM. Commercial soy protein ingredients as isoflavone sources for functional foods. Plant Foods for Human Nutrition. 2007 ; 62( 2): 53-58.[citado 2024 jun. 30 ]
Artigo de periodico
Antioxidant activity of phenolics compounds from sugar cane (Saccharum officinarum L.) juice (2006)
Duarte-Almeida, Joaquim Maurício; Novoa, Alexis Vidal; Linares, Adyary Fallarero; Lajolo, Franco Maria ; Genovese, Maria Inês
Source: Plant Foods for Human Nutrition. Unidade: FCF
Subjects: ANTIOXIDANTES (ATIVIDADE), CANA-DE-AÇÚCAR
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
DUARTE-ALMEIDA, Joaquim Maurício et al. Antioxidant activity of phenolics compounds from sugar cane (Saccharum officinarum L.) juice. Plant Foods for Human Nutrition, v. 61, n. 4, p. 187-192, 2006Tradução . . Acesso em: 30 jun. 2024.
APA
Duarte-Almeida, J. M., Novoa, A. V., Linares, A. F., Lajolo, F. M., & Genovese, M. I. (2006). Antioxidant activity of phenolics compounds from sugar cane (Saccharum officinarum L.) juice. Plant Foods for Human Nutrition, 61( 4), 187-192.
NLM
Duarte-Almeida JM, Novoa AV, Linares AF, Lajolo FM, Genovese MI. Antioxidant activity of phenolics compounds from sugar cane (Saccharum officinarum L.) juice. Plant Foods for Human Nutrition. 2006 ; 61( 4): 187-192.[citado 2024 jun. 30 ]
Vancouver
Duarte-Almeida JM, Novoa AV, Linares AF, Lajolo FM, Genovese MI. Antioxidant activity of phenolics compounds from sugar cane (Saccharum officinarum L.) juice. Plant Foods for Human Nutrition. 2006 ; 61( 4): 187-192.[citado 2024 jun. 30 ]

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