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Filtros : "IQ012" "Reino Unido" "Food Chemistry" Removidos: "Zaiat, Marcelo" "FMVZ-VCI" Limpar

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  • Artigo de periodico

    Determination of primary aromatic amines from cooking utensils by capillary electrophoresis-tandem mass spectrometry (2021)

    Perez, Mary Ângela Favaro; Daniel, Daniela ; Padula, Marisa ; Lago, Claudimir Lucio do ; Bottoli, Carla Beatriz Grespan

    Fonte: Food Chemistry. Unidade: IQ

    Assuntos: AMINAS (COMPOSTOS ORGÂNICOS), ELETROFORESE, UTENSÍLIOS DOMÉSTICOS, ESPECTROMETRIA DE MASSAS

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    • ABNT

      PEREZ, Mary Ângela Favaro et al. Determination of primary aromatic amines from cooking utensils by capillary electrophoresis-tandem mass spectrometry. Food Chemistry, v. 362, p. 1-11 art. 129902, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2021.129902. Acesso em: 30 set. 2024.

    • APA

      Perez, M. Â. F., Daniel, D., Padula, M., Lago, C. L. do, & Bottoli, C. B. G. (2021). Determination of primary aromatic amines from cooking utensils by capillary electrophoresis-tandem mass spectrometry. Food Chemistry, 362, 1-11 art. 129902. doi:10.1016/j.foodchem.2021.129902

    • NLM

      Perez MÂF, Daniel D, Padula M, Lago CL do, Bottoli CBG. Determination of primary aromatic amines from cooking utensils by capillary electrophoresis-tandem mass spectrometry [Internet]. Food Chemistry. 2021 ; 362 1-11 art. 129902.[citado 2024 set. 30 ] Available from: https://doi.org/10.1016/j.foodchem.2021.129902

    • Vancouver

      Perez MÂF, Daniel D, Padula M, Lago CL do, Bottoli CBG. Determination of primary aromatic amines from cooking utensils by capillary electrophoresis-tandem mass spectrometry [Internet]. Food Chemistry. 2021 ; 362 1-11 art. 129902.[citado 2024 set. 30 ] Available from: https://doi.org/10.1016/j.foodchem.2021.129902

  • Artigo de periodico

    Chemometric-assisted construction of a biosensing device to measure chlorogenic acid content in brewed coffee beverages to discriminate quality (2020)

    Salamanca Neto, Carlos Alberto Rossi; Marcheafave, Gustavo G; Scremin, Jessica; Barbosa, Eduardo C. M; Camargo, Pedro Henrique Cury de ; Dekker, Robert F. H; Scarmínio, Ieda Spacino; Dekker, Aneli M. Barbosa; Sartori, Elen Romão

    Fonte: Food Chemistry. Unidade: IQ

    Assuntos: NANOPARTÍCULAS, VOLTAMETRIA

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    • ABNT

      SALAMANCA NETO, Carlos Alberto Rossi et al. Chemometric-assisted construction of a biosensing device to measure chlorogenic acid content in brewed coffee beverages to discriminate quality. Food Chemistry, v. 315, p. 1-9 art. 126306, 2020Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2020.126306. Acesso em: 30 set. 2024.

    • APA

      Salamanca Neto, C. A. R., Marcheafave, G. G., Scremin, J., Barbosa, E. C. M., Camargo, P. H. C. de, Dekker, R. F. H., et al. (2020). Chemometric-assisted construction of a biosensing device to measure chlorogenic acid content in brewed coffee beverages to discriminate quality. Food Chemistry, 315, 1-9 art. 126306. doi:10.1016/j.foodchem.2020.126306

    • NLM

      Salamanca Neto CAR, Marcheafave GG, Scremin J, Barbosa ECM, Camargo PHC de, Dekker RFH, Scarmínio IS, Dekker AMB, Sartori ER. Chemometric-assisted construction of a biosensing device to measure chlorogenic acid content in brewed coffee beverages to discriminate quality [Internet]. Food Chemistry. 2020 ; 315 1-9 art. 126306.[citado 2024 set. 30 ] Available from: https://doi.org/10.1016/j.foodchem.2020.126306

    • Vancouver

      Salamanca Neto CAR, Marcheafave GG, Scremin J, Barbosa ECM, Camargo PHC de, Dekker RFH, Scarmínio IS, Dekker AMB, Sartori ER. Chemometric-assisted construction of a biosensing device to measure chlorogenic acid content in brewed coffee beverages to discriminate quality [Internet]. Food Chemistry. 2020 ; 315 1-9 art. 126306.[citado 2024 set. 30 ] Available from: https://doi.org/10.1016/j.foodchem.2020.126306

  • Artigo de periodico

    Photochemical oxidation of alcohols: simple derivatization strategy for their analysis by capillary electrophoresis (2019)

    Cordeiro, Thiago Gomes; Santos, Mauro Sergio Ferreira; Gutz, Ivano Gebhardt Rolf ; Garcia, Carlos Diego

    Fonte: Food Chemistry. Unidade: IQ

    Assuntos: FOTOQUÍMICA, OXIDAÇÃO

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    • ABNT

      CORDEIRO, Thiago Gomes et al. Photochemical oxidation of alcohols: simple derivatization strategy for their analysis by capillary electrophoresis. Food Chemistry, v. 292, p. 114-120, 2019Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2019.04.043. Acesso em: 30 set. 2024.

    • APA

      Cordeiro, T. G., Santos, M. S. F., Gutz, I. G. R., & Garcia, C. D. (2019). Photochemical oxidation of alcohols: simple derivatization strategy for their analysis by capillary electrophoresis. Food Chemistry, 292, 114-120. doi:10.1016/j.foodchem.2019.04.043

    • NLM

      Cordeiro TG, Santos MSF, Gutz IGR, Garcia CD. Photochemical oxidation of alcohols: simple derivatization strategy for their analysis by capillary electrophoresis [Internet]. Food Chemistry. 2019 ; 292 114-120.[citado 2024 set. 30 ] Available from: https://doi.org/10.1016/j.foodchem.2019.04.043

    • Vancouver

      Cordeiro TG, Santos MSF, Gutz IGR, Garcia CD. Photochemical oxidation of alcohols: simple derivatization strategy for their analysis by capillary electrophoresis [Internet]. Food Chemistry. 2019 ; 292 114-120.[citado 2024 set. 30 ] Available from: https://doi.org/10.1016/j.foodchem.2019.04.043
  • 1

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