ReP USP - Resultado da busca

Artigo de periodico
Concentration and potential health risk of polycyclic aromatic hydrocarbons for consumers of chocolate in Brazil (2023)
Guizellini, Gloria Maria; Sampaio, Geni Rodrigues ; Silva, Simone Alves da; Freitas, Rosana Aparecida Manólio Soares ; Almeida, Adriana Palma de; Torres, Elizabeth Aparecida Ferraz da Silva
Fonte: Food Chemistry. Unidade: FSP
Assuntos: CONSUMO DE ALIMENTOS, CHOCOLATE, CACAU, HIDROCARBONETOS POLICÍCLICOS, AVALIAÇÃO DE RISCO, CROMATOGRAFIA LÍQUIDA DE ALTA EFICIÊNCIA, BRASIL
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
GUIZELLINI, Gloria Maria et al. Concentration and potential health risk of polycyclic aromatic hydrocarbons for consumers of chocolate in Brazil. Food Chemistry, v. 405, p. art. 134853 [7], 2023Tradução . . Disponível em: https://www.sciencedirect.com/science/article/pii/S0308814622028151. Acesso em: 30 set. 2024.
APA
Guizellini, G. M., Sampaio, G. R., Silva, S. A. da, Freitas, R. A. M. S., Almeida, A. P. de, & Torres, E. A. F. da S. (2023). Concentration and potential health risk of polycyclic aromatic hydrocarbons for consumers of chocolate in Brazil. Food Chemistry, 405, art. 134853 [7]. Recuperado de https://www.sciencedirect.com/science/article/pii/S0308814622028151
NLM
Guizellini GM, Sampaio GR, Silva SA da, Freitas RAMS, Almeida AP de, Torres EAF da S. Concentration and potential health risk of polycyclic aromatic hydrocarbons for consumers of chocolate in Brazil [Internet]. Food Chemistry. 2023 ;405 art. 134853 [7].[citado 2024 set. 30 ] Available from: https://www.sciencedirect.com/science/article/pii/S0308814622028151
Vancouver
Guizellini GM, Sampaio GR, Silva SA da, Freitas RAMS, Almeida AP de, Torres EAF da S. Concentration and potential health risk of polycyclic aromatic hydrocarbons for consumers of chocolate in Brazil [Internet]. Food Chemistry. 2023 ;405 art. 134853 [7].[citado 2024 set. 30 ] Available from: https://www.sciencedirect.com/science/article/pii/S0308814622028151
Artigo de periodico
The impacts of pink pepper (Schinus terebinthifolius Raddi) on fatty acids and cholesterol oxides formation in canned sardines during thermal processing (2023)
Barreira, Carla Fernanda Targueta; Oliveira, Vanessa Sales de; Chávez, Davy William Hidalgo; Gamallo, Ormindo Domingues; Castro, Rosane Nora; Damasceno Junior, Pedro Correa; Sawaya, Alexandra Christine Helena Frankland ; Ferreira, Micheli da Silva; Sampaio, Geni Rodrigues ; Torres, Elizabeth Aparecida Ferraz da Silva
Fonte: Food Chemistry. Unidade: FSP
Assuntos: COLESTEROL, ANTIOXIDANTES, SARDINHA, CONSERVAÇÃO DE ALIMENTOS PELO CALOR, ÁCIDOS GRAXOS, PIMENTA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
BARREIRA, Carla Fernanda Targueta et al. The impacts of pink pepper (Schinus terebinthifolius Raddi) on fatty acids and cholesterol oxides formation in canned sardines during thermal processing. Food Chemistry, v. 403, p. art. 134347 [13], 2023Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2022.134347. Acesso em: 30 set. 2024.
APA
Barreira, C. F. T., Oliveira, V. S. de, Chávez, D. W. H., Gamallo, O. D., Castro, R. N., Damasceno Junior, P. C., et al. (2023). The impacts of pink pepper (Schinus terebinthifolius Raddi) on fatty acids and cholesterol oxides formation in canned sardines during thermal processing. Food Chemistry, 403, art. 134347 [13]. doi:10.1016/j.foodchem.2022.134347
NLM
Barreira CFT, Oliveira VS de, Chávez DWH, Gamallo OD, Castro RN, Damasceno Junior PC, Sawaya ACHF, Ferreira M da S, Sampaio GR, Torres EAF da S. The impacts of pink pepper (Schinus terebinthifolius Raddi) on fatty acids and cholesterol oxides formation in canned sardines during thermal processing [Internet]. Food Chemistry. 2023 ;403 art. 134347 [13].[citado 2024 set. 30 ] Available from: https://doi.org/10.1016/j.foodchem.2022.134347
Vancouver
Barreira CFT, Oliveira VS de, Chávez DWH, Gamallo OD, Castro RN, Damasceno Junior PC, Sawaya ACHF, Ferreira M da S, Sampaio GR, Torres EAF da S. The impacts of pink pepper (Schinus terebinthifolius Raddi) on fatty acids and cholesterol oxides formation in canned sardines during thermal processing [Internet]. Food Chemistry. 2023 ;403 art. 134347 [13].[citado 2024 set. 30 ] Available from: https://doi.org/10.1016/j.foodchem.2022.134347
Artigo de periodico
Characterisation of the chocolate aroma in roast jackfruit seeds (2021)
Spada, Fernanda Papa ; Balagiannis, Dimitrios P; Purgatto, Eduardo ; Alencar, Severino Matias de ; Brazaca, Solange Guidolin Canniatti ; Parker, Jane K
Fonte: Food Chemistry. Unidades: FCF, ESALQ
Assuntos: CHOCOLATE, SEMENTES, JACA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SPADA, Fernanda Papa et al. Characterisation of the chocolate aroma in roast jackfruit seeds. Food Chemistry, v. 354, p. 1-12, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2021.129537. Acesso em: 30 set. 2024.
APA
Spada, F. P., Balagiannis, D. P., Purgatto, E., Alencar, S. M. de, Brazaca, S. G. C., & Parker, J. K. (2021). Characterisation of the chocolate aroma in roast jackfruit seeds. Food Chemistry, 354, 1-12. doi:10.1016/j.foodchem.2021.129537
NLM
Spada FP, Balagiannis DP, Purgatto E, Alencar SM de, Brazaca SGC, Parker JK. Characterisation of the chocolate aroma in roast jackfruit seeds [Internet]. Food Chemistry. 2021 ; 354 1-12.[citado 2024 set. 30 ] Available from: https://doi.org/10.1016/j.foodchem.2021.129537
Vancouver
Spada FP, Balagiannis DP, Purgatto E, Alencar SM de, Brazaca SGC, Parker JK. Characterisation of the chocolate aroma in roast jackfruit seeds [Internet]. Food Chemistry. 2021 ; 354 1-12.[citado 2024 set. 30 ] Available from: https://doi.org/10.1016/j.foodchem.2021.129537
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
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
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
Lipid profile and high contents of cholesterol oxidation products (COPs) in different commercial brands of canned tuna (2021)
Dantas, Natalie Marinho ; Oliveira, Vanessa Sales de; Sampaio, Geni Rodrigues ; Chrysostomo, Yane Sane Koppe; Chávez, Davy William Hidalgo; Gamallo, Ormindo Domingues; Sawaya, Alexandra Christine Helena Frankland; Torres, Elizabeth Aparecida Ferraz da Silva ; Saldanha, Tatiana
Fonte: Food Chemistry. Unidade: FSP
Assuntos: ATUM, SALMOURA, ÓLEOS VEGETAIS, ÁCIDOS GRAXOS, COLESTEROL
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
DANTAS, Natalie Marinho et al. Lipid profile and high contents of cholesterol oxidation products (COPs) in different commercial brands of canned tuna. Food Chemistry, v. 352, p. art. 129334 [10], 2021Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2021.129334. Acesso em: 30 set. 2024.
APA
Dantas, N. M., Oliveira, V. S. de, Sampaio, G. R., Chrysostomo, Y. S. K., Chávez, D. W. H., Gamallo, O. D., et al. (2021). Lipid profile and high contents of cholesterol oxidation products (COPs) in different commercial brands of canned tuna. Food Chemistry, 352, art. 129334 [10]. doi:10.1016/j.foodchem.2021.129334
NLM
Dantas NM, Oliveira VS de, Sampaio GR, Chrysostomo YSK, Chávez DWH, Gamallo OD, Sawaya ACHF, Torres EAF da S, Saldanha T. Lipid profile and high contents of cholesterol oxidation products (COPs) in different commercial brands of canned tuna [Internet]. Food Chemistry. 2021 ;352 art. 129334 [10].[citado 2024 set. 30 ] Available from: https://doi.org/10.1016/j.foodchem.2021.129334
Vancouver
Dantas NM, Oliveira VS de, Sampaio GR, Chrysostomo YSK, Chávez DWH, Gamallo OD, Sawaya ACHF, Torres EAF da S, Saldanha T. Lipid profile and high contents of cholesterol oxidation products (COPs) in different commercial brands of canned tuna [Internet]. Food Chemistry. 2021 ;352 art. 129334 [10].[citado 2024 set. 30 ] Available from: https://doi.org/10.1016/j.foodchem.2021.129334
Artigo de periodico
Inactivation of polyphenol oxidase by microwave and conventional heating: investigation of thermal and non-thermal effects of focused microwaves (2021)
Cavalcante, Tiago Augusto Bulhões Bezerra ; Funcia, Eduardo dos Santos ; Gut, Jorge Andrey Wilhelms
Fonte: Food Chemistry. Unidade: EP
Assuntos: ENZIMAS, PROCESSAMENTO DE ALIMENTOS, PASTEURIZAÇÃO, TECNOLOGIA DE MICRO-ONDAS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
CAVALCANTE, Tiago Augusto Bulhões Bezerra e FUNCIA, Eduardo dos Santos e GUT, Jorge Andrey Wilhelms. Inactivation of polyphenol oxidase by microwave and conventional heating: investigation of thermal and non-thermal effects of focused microwaves. Food Chemistry, v. 340, p. 1-8, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2020.127911. Acesso em: 30 set. 2024.
APA
Cavalcante, T. A. B. B., Funcia, E. dos S., & Gut, J. A. W. (2021). Inactivation of polyphenol oxidase by microwave and conventional heating: investigation of thermal and non-thermal effects of focused microwaves. Food Chemistry, 340, 1-8. doi:10.1016/j.foodchem.2020.127911
NLM
Cavalcante TABB, Funcia E dos S, Gut JAW. Inactivation of polyphenol oxidase by microwave and conventional heating: investigation of thermal and non-thermal effects of focused microwaves [Internet]. Food Chemistry. 2021 ; 340 1-8.[citado 2024 set. 30 ] Available from: https://doi.org/10.1016/j.foodchem.2020.127911
Vancouver
Cavalcante TABB, Funcia E dos S, Gut JAW. Inactivation of polyphenol oxidase by microwave and conventional heating: investigation of thermal and non-thermal effects of focused microwaves [Internet]. Food Chemistry. 2021 ; 340 1-8.[citado 2024 set. 30 ] Available from: https://doi.org/10.1016/j.foodchem.2020.127911
Artigo de periodico
Modulation of human gut microbiota by dietary fibers from unripe and ripe papayas: distinct polysaccharide degradation using a colonic in vitro fermentation model (2021)
Prado, Samira Bernardino Ramos do; Minguzzi, Beatriz de Toledo; Hoffmann, Christian ; Fabi, João Paulo
Fonte: Food Chemistry. Unidade: FCF
Assuntos: BIOTA INTESTINAL, MAMÃO, FERMENTAÇÃO, FIBRAS NA DIETA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
PRADO, Samira Bernardino Ramos do et al. Modulation of human gut microbiota by dietary fibers from unripe and ripe papayas: distinct polysaccharide degradation using a colonic in vitro fermentation model. Food Chemistry, v. 348, p. 1-11 art. 129071, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2021.129071. Acesso em: 30 set. 2024.
APA
Prado, S. B. R. do, Minguzzi, B. de T., Hoffmann, C., & Fabi, J. P. (2021). Modulation of human gut microbiota by dietary fibers from unripe and ripe papayas: distinct polysaccharide degradation using a colonic in vitro fermentation model. Food Chemistry, 348, 1-11 art. 129071. doi:10.1016/j.foodchem.2021.129071
NLM
Prado SBR do, Minguzzi B de T, Hoffmann C, Fabi JP. Modulation of human gut microbiota by dietary fibers from unripe and ripe papayas: distinct polysaccharide degradation using a colonic in vitro fermentation model [Internet]. Food Chemistry. 2021 ; 348 1-11 art. 129071.[citado 2024 set. 30 ] Available from: https://doi.org/10.1016/j.foodchem.2021.129071
Vancouver
Prado SBR do, Minguzzi B de T, Hoffmann C, Fabi JP. Modulation of human gut microbiota by dietary fibers from unripe and ripe papayas: distinct polysaccharide degradation using a colonic in vitro fermentation model [Internet]. Food Chemistry. 2021 ; 348 1-11 art. 129071.[citado 2024 set. 30 ] Available from: https://doi.org/10.1016/j.foodchem.2021.129071
Artigo de periodico
Identification of bioactive metabolites from corn silk extracts by a combination of metabolite profiling, univariate statistical analysis and chemometrics (2021)
Hora, Natan R.S. da; Santana, Lucia Fonseca ; Silva, Victor Diogenes Amaral da ; Costa, Silvia L; Villela, Leonardo Zambotti ; Colepicolo, Pio ; Ferraz, Caline Gomes ; Ribeiro, Paulo R
Fonte: Food Chemistry. Unidade: IQ
Assuntos: METABÓLITOS, QUIMIOMETRIA, FLAVONOIDES, PLANTAS MEDICINAIS, METABOLÔMICA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
HORA, Natan R.S. da et al. Identification of bioactive metabolites from corn silk extracts by a combination of metabolite profiling, univariate statistical analysis and chemometrics. Food Chemistry, v. 365, p. 1-9 art. 130479, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2021.130479. Acesso em: 30 set. 2024.
APA
Hora, N. R. S. da, Santana, L. F., Silva, V. D. A. da, Costa, S. L., Villela, L. Z., Colepicolo, P., et al. (2021). Identification of bioactive metabolites from corn silk extracts by a combination of metabolite profiling, univariate statistical analysis and chemometrics. Food Chemistry, 365, 1-9 art. 130479. doi:10.1016/j.foodchem.2021.130479
NLM
Hora NRS da, Santana LF, Silva VDA da, Costa SL, Villela LZ, Colepicolo P, Ferraz CG, Ribeiro PR. Identification of bioactive metabolites from corn silk extracts by a combination of metabolite profiling, univariate statistical analysis and chemometrics [Internet]. Food Chemistry. 2021 ; 365 1-9 art. 130479.[citado 2024 set. 30 ] Available from: https://doi.org/10.1016/j.foodchem.2021.130479
Vancouver
Hora NRS da, Santana LF, Silva VDA da, Costa SL, Villela LZ, Colepicolo P, Ferraz CG, Ribeiro PR. Identification of bioactive metabolites from corn silk extracts by a combination of metabolite profiling, univariate statistical analysis and chemometrics [Internet]. Food Chemistry. 2021 ; 365 1-9 art. 130479.[citado 2024 set. 30 ] Available from: https://doi.org/10.1016/j.foodchem.2021.130479
Artigo de periodico
Thermal behavior of food preservative sorbic acid and its derivates (2021)
De Jesus, Jany Hellen Ferreira ; Szilágyi, I. M; Regdon Jr., G.; Cavalheiro, Eder Tadeu Gomes
Fonte: Food Chemistry. Unidade: IQSC
Assuntos: ALIMENTOS, ANÁLISE TÉRMICA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
DE JESUS, Jany Hellen Ferreira et al. Thermal behavior of food preservative sorbic acid and its derivates. Food Chemistry, v. fe 2021, p. 127770, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2020.127770. Acesso em: 30 set. 2024.
APA
De Jesus, J. H. F., Szilágyi, I. M., Regdon Jr., G., & Cavalheiro, E. T. G. (2021). Thermal behavior of food preservative sorbic acid and its derivates. Food Chemistry, fe 2021, 127770. doi:10.1016/j.foodchem.2020.127770
NLM
De Jesus JHF, Szilágyi IM, Regdon Jr. G, Cavalheiro ETG. Thermal behavior of food preservative sorbic acid and its derivates [Internet]. Food Chemistry. 2021 ; fe 2021 127770.[citado 2024 set. 30 ] Available from: https://doi.org/10.1016/j.foodchem.2020.127770
Vancouver
De Jesus JHF, Szilágyi IM, Regdon Jr. G, Cavalheiro ETG. Thermal behavior of food preservative sorbic acid and its derivates [Internet]. Food Chemistry. 2021 ; fe 2021 127770.[citado 2024 set. 30 ] Available from: https://doi.org/10.1016/j.foodchem.2020.127770
Artigo de periodico
Antioxidant action and enzyme activity modulation by bioaccessible polyphenols from jambolan (Syzygium cumini (L.) skeels) (2021)
Sousa, Mariana de Morais; Lima, Rosália Maria Tôrres de; Lima, Alessandro de; Reis, Antonielly Campinho; Cavalcante, Ana Amélia de Carvalho Melo; Sattler, José Augusto Gasparotto; Almeida-Muradian, Ligia Bicudo de ; Lima Neto, José de Sousa; Araújo, Regilda Saraiva dos Reis Moreira ; Nogueira, Nadir do Nascimento
Fonte: Food Chemistry. Unidade: FCF
Assuntos: DIGESTÃO, ANTIOXIDANTES, SUPERÓXIDO DISMUTASE, CATALASE
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SOUSA, Mariana de Morais et al. Antioxidant action and enzyme activity modulation by bioaccessible polyphenols from jambolan (Syzygium cumini (L.) skeels). Food Chemistry, v. 363, p. 1-9 art. 130353, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2021.130353. Acesso em: 30 set. 2024.
APA
Sousa, M. de M., Lima, R. M. T. de, Lima, A. de, Reis, A. C., Cavalcante, A. A. de C. M., Sattler, J. A. G., et al. (2021). Antioxidant action and enzyme activity modulation by bioaccessible polyphenols from jambolan (Syzygium cumini (L.) skeels). Food Chemistry, 363, 1-9 art. 130353. doi:10.1016/j.foodchem.2021.130353
NLM
Sousa M de M, Lima RMT de, Lima A de, Reis AC, Cavalcante AA de CM, Sattler JAG, Almeida-Muradian LB de, Lima Neto J de S, Araújo RS dos RM, Nogueira N do N. Antioxidant action and enzyme activity modulation by bioaccessible polyphenols from jambolan (Syzygium cumini (L.) skeels) [Internet]. Food Chemistry. 2021 ; 363 1-9 art. 130353.[citado 2024 set. 30 ] Available from: https://doi.org/10.1016/j.foodchem.2021.130353
Vancouver
Sousa M de M, Lima RMT de, Lima A de, Reis AC, Cavalcante AA de CM, Sattler JAG, Almeida-Muradian LB de, Lima Neto J de S, Araújo RS dos RM, Nogueira N do N. Antioxidant action and enzyme activity modulation by bioaccessible polyphenols from jambolan (Syzygium cumini (L.) skeels) [Internet]. Food Chemistry. 2021 ; 363 1-9 art. 130353.[citado 2024 set. 30 ] Available from: https://doi.org/10.1016/j.foodchem.2021.130353
Artigo de periodico
Study of proteins with mercury in fish from the Amazon region (2020)
Cavecci-Mendonça, Bruna ; Vieira, José Cavalcante de Souza ; Lima, Paula Monteiro de ; Leite, Aline de Lima ; Buzalaf, Marília Afonso Rabelo ; Zara, Luiz Fabrício ; Padilha, Pedro de Magalhães
Fonte: Food Chemistry. Unidade: FOB
Assuntos: MERCÚRIO (ELEMENTO QUÍMICO), PEIXES, PROTEÍNAS, AMAZÔNIA BRASILEIRA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
CAVECCI-MENDONÇA, Bruna et al. Study of proteins with mercury in fish from the Amazon region. Food Chemistry, v. 309, p. 8 , 2020Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2019.125460. Acesso em: 30 set. 2024.
APA
Cavecci-Mendonça, B., Vieira, J. C. de S., Lima, P. M. de, Leite, A. de L., Buzalaf, M. A. R., Zara, L. F., & Padilha, P. de M. (2020). Study of proteins with mercury in fish from the Amazon region. Food Chemistry, 309, 8 . doi:10.1016/j.foodchem.2019.125460
NLM
Cavecci-Mendonça B, Vieira JC de S, Lima PM de, Leite A de L, Buzalaf MAR, Zara LF, Padilha P de M. Study of proteins with mercury in fish from the Amazon region [Internet]. Food Chemistry. 2020 ; 309 8 .[citado 2024 set. 30 ] Available from: https://doi.org/10.1016/j.foodchem.2019.125460
Vancouver
Cavecci-Mendonça B, Vieira JC de S, Lima PM de, Leite A de L, Buzalaf MAR, Zara LF, Padilha P de M. Study of proteins with mercury in fish from the Amazon region [Internet]. Food Chemistry. 2020 ; 309 8 .[citado 2024 set. 30 ] Available from: https://doi.org/10.1016/j.foodchem.2019.125460
Artigo de periodico
Chemical typicality of South American red wines classified according to their volatile and phenolic compounds using multivariate analysis (2020)
Valentin, Leonardo; Barroso, Lucia Pereira; Barbosa, Rommel Melgaço ; Paulo, Gustavo A de ; Castro, Inar Alves de
Fonte: Food Chemistry. Unidades: IME, FCF
Assuntos: COMPOSTOS FENÓLICOS, VINHO, ESPECTROMETRIA DE MASSAS, ANÁLISE MULTIVARIADA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
VALENTIN, Leonardo et al. Chemical typicality of South American red wines classified according to their volatile and phenolic compounds using multivariate analysis. Food Chemistry, v. 302, p. 1-8, 2020Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2019.125340. Acesso em: 30 set. 2024.
APA
Valentin, L., Barroso, L. P., Barbosa, R. M., Paulo, G. A. de, & Castro, I. A. de. (2020). Chemical typicality of South American red wines classified according to their volatile and phenolic compounds using multivariate analysis. Food Chemistry, 302, 1-8. doi:10.1016/j.foodchem.2019.125340
NLM
Valentin L, Barroso LP, Barbosa RM, Paulo GA de, Castro IA de. Chemical typicality of South American red wines classified according to their volatile and phenolic compounds using multivariate analysis [Internet]. Food Chemistry. 2020 ; 302 1-8.[citado 2024 set. 30 ] Available from: https://doi.org/10.1016/j.foodchem.2019.125340
Vancouver
Valentin L, Barroso LP, Barbosa RM, Paulo GA de, Castro IA de. Chemical typicality of South American red wines classified according to their volatile and phenolic compounds using multivariate analysis [Internet]. Food Chemistry. 2020 ; 302 1-8.[citado 2024 set. 30 ] Available from: https://doi.org/10.1016/j.foodchem.2019.125340
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
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
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
Influence of heated, unheated whey protein isolate and its combination with modified starch on improvement of encapsulated pomegranate seed oil oxidative stability (2020)
Comunian, Talita Aline; Roschel, Gabriela Grassmann; Anthero, Ana Gabriela da Silva; Castro, Inar Alves de ; Hubinger, Míriam Dupas
Fonte: Food Chemistry. Unidade: FCF
Assuntos: ROMÃ, ÁCIDOS GRAXOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
COMUNIAN, Talita Aline et al. Influence of heated, unheated whey protein isolate and its combination with modified starch on improvement of encapsulated pomegranate seed oil oxidative stability. Food Chemistry, v. 326, p. 1-9 art. 126995, 2020Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2020.126995. Acesso em: 30 set. 2024.
APA
Comunian, T. A., Roschel, G. G., Anthero, A. G. da S., Castro, I. A. de, & Hubinger, M. D. (2020). Influence of heated, unheated whey protein isolate and its combination with modified starch on improvement of encapsulated pomegranate seed oil oxidative stability. Food Chemistry, 326, 1-9 art. 126995. doi:10.1016/j.foodchem.2020.126995
NLM
Comunian TA, Roschel GG, Anthero AG da S, Castro IA de, Hubinger MD. Influence of heated, unheated whey protein isolate and its combination with modified starch on improvement of encapsulated pomegranate seed oil oxidative stability [Internet]. Food Chemistry. 2020 ; 326 1-9 art. 126995.[citado 2024 set. 30 ] Available from: https://doi.org/10.1016/j.foodchem.2020.126995
Vancouver
Comunian TA, Roschel GG, Anthero AG da S, Castro IA de, Hubinger MD. Influence of heated, unheated whey protein isolate and its combination with modified starch on improvement of encapsulated pomegranate seed oil oxidative stability [Internet]. Food Chemistry. 2020 ; 326 1-9 art. 126995.[citado 2024 set. 30 ] Available from: https://doi.org/10.1016/j.foodchem.2020.126995
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
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
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
Artigo de periodico
Arsenic and cadmium contents in Brazilian rice from different origins can vary more than two orders of magnitude (2019)
Kato, Lilian Seiko; Fernandes, Elisabete Aparecida De Nadai ; Raab, Andrea; Bacchi, Márcio Arruda; Feldmann, Joerg
Fonte: Food Chemistry. Unidade: CENA
Assuntos: ARROZ, CÁDMIO, ARSÊNIO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
KATO, Lilian Seiko et al. Arsenic and cadmium contents in Brazilian rice from different origins can vary more than two orders of magnitude. Food Chemistry, v. 286, p. 644-650, 2019Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2019.02.043. Acesso em: 30 set. 2024.
APA
Kato, L. S., Fernandes, E. A. D. N., Raab, A., Bacchi, M. A., & Feldmann, J. (2019). Arsenic and cadmium contents in Brazilian rice from different origins can vary more than two orders of magnitude. Food Chemistry, 286, 644-650. doi:10.1016/j.foodchem.2019.02.043
NLM
Kato LS, Fernandes EADN, Raab A, Bacchi MA, Feldmann J. Arsenic and cadmium contents in Brazilian rice from different origins can vary more than two orders of magnitude [Internet]. Food Chemistry. 2019 ; 286 644-650.[citado 2024 set. 30 ] Available from: https://doi.org/10.1016/j.foodchem.2019.02.043
Vancouver
Kato LS, Fernandes EADN, Raab A, Bacchi MA, Feldmann J. Arsenic and cadmium contents in Brazilian rice from different origins can vary more than two orders of magnitude [Internet]. Food Chemistry. 2019 ; 286 644-650.[citado 2024 set. 30 ] Available from: https://doi.org/10.1016/j.foodchem.2019.02.043
Artigo de periodico
Marine prebiotics: Polysaccharides and oligosaccharides obtained by using microbial enzymes (2019)
Gurpilhares, Daniela de Borba; Cinelli, Leonardo Paes; Simas, Naomi Kato; Pessoa Junior, Adalberto ; Sette, Lara Durães
Fonte: Food Chemistry. Unidade: FCF
Assuntos: PROBIÓTICOS, ALGAS MARINHAS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
GURPILHARES, Daniela de Borba et al. Marine prebiotics: Polysaccharides and oligosaccharides obtained by using microbial enzymes. Food Chemistry, v. 280, p. 175-186, 2019Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2018.12.023. Acesso em: 30 set. 2024.
APA
Gurpilhares, D. de B., Cinelli, L. P., Simas, N. K., Pessoa Junior, A., & Sette, L. D. (2019). Marine prebiotics: Polysaccharides and oligosaccharides obtained by using microbial enzymes. Food Chemistry, 280, 175-186. doi:10.1016/j.foodchem.2018.12.023
NLM
Gurpilhares D de B, Cinelli LP, Simas NK, Pessoa Junior A, Sette LD. Marine prebiotics: Polysaccharides and oligosaccharides obtained by using microbial enzymes [Internet]. Food Chemistry. 2019 ; 280 175-186.[citado 2024 set. 30 ] Available from: https://doi.org/10.1016/j.foodchem.2018.12.023
Vancouver
Gurpilhares D de B, Cinelli LP, Simas NK, Pessoa Junior A, Sette LD. Marine prebiotics: Polysaccharides and oligosaccharides obtained by using microbial enzymes [Internet]. Food Chemistry. 2019 ; 280 175-186.[citado 2024 set. 30 ] Available from: https://doi.org/10.1016/j.foodchem.2018.12.023
Artigo de periodico
Effects of a moderate iron overload and its interaction with yacon flour, and/or phytate, in the diet on liver antioxidant enzymes and hepatocyte apoptosis in rats (2019)
Cocato, Maria Lucia; Lobo, Alexandre Rodrigues; Azevedo-Martins, Anna Karenina; Mancini-Filho, Jorge ; Sá, Lilian Rose Marques de; Colli, Célia
Fonte: Food Chemistry. Unidades: EACH, FMVZ, FCF
Assuntos: MINERAIS NA DIETA, FÍGADO, TUBÉRCULOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
COCATO, Maria Lucia et al. Effects of a moderate iron overload and its interaction with yacon flour, and/or phytate, in the diet on liver antioxidant enzymes and hepatocyte apoptosis in rats. Food Chemistry, v. 285, p. 171-179, 2019Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2019.01.142. Acesso em: 30 set. 2024.
APA
Cocato, M. L., Lobo, A. R., Azevedo-Martins, A. K., Mancini-Filho, J., Sá, L. R. M. de, & Colli, C. (2019). Effects of a moderate iron overload and its interaction with yacon flour, and/or phytate, in the diet on liver antioxidant enzymes and hepatocyte apoptosis in rats. Food Chemistry, 285, 171-179. doi:10.1016/j.foodchem.2019.01.142
NLM
Cocato ML, Lobo AR, Azevedo-Martins AK, Mancini-Filho J, Sá LRM de, Colli C. Effects of a moderate iron overload and its interaction with yacon flour, and/or phytate, in the diet on liver antioxidant enzymes and hepatocyte apoptosis in rats [Internet]. Food Chemistry. 2019 ; 285 171-179.[citado 2024 set. 30 ] Available from: https://doi.org/10.1016/j.foodchem.2019.01.142
Vancouver
Cocato ML, Lobo AR, Azevedo-Martins AK, Mancini-Filho J, Sá LRM de, Colli C. Effects of a moderate iron overload and its interaction with yacon flour, and/or phytate, in the diet on liver antioxidant enzymes and hepatocyte apoptosis in rats [Internet]. Food Chemistry. 2019 ; 285 171-179.[citado 2024 set. 30 ] Available from: https://doi.org/10.1016/j.foodchem.2019.01.142
Artigo de periodico
Effect of sinapic acid ester derivatives on the oxidative stability of omega-3 fatty acids rich oil-in-water emulsions (2019)
Silveira, Tayse Ferreira Ferreira da; Cajaiba, Leticia Maeda; Valentin, Leonardo; Baréa, Bruno; Villeneuve, Pierre; Castro, Inar Alves de
Fonte: Food Chemistry. Unidade: FCF
Assuntos: ÁCIDOS GRAXOS OMEGA 3, LIPÍDEOS, OXIDAÇÃO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SILVEIRA, Tayse Ferreira Ferreira da et al. Effect of sinapic acid ester derivatives on the oxidative stability of omega-3 fatty acids rich oil-in-water emulsions. Food Chemistry, v. 309, p. 1-10 art. 125586, 2019Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2019.125586. Acesso em: 30 set. 2024.
APA
Silveira, T. F. F. da, Cajaiba, L. M., Valentin, L., Baréa, B., Villeneuve, P., & Castro, I. A. de. (2019). Effect of sinapic acid ester derivatives on the oxidative stability of omega-3 fatty acids rich oil-in-water emulsions. Food Chemistry, 309, 1-10 art. 125586. doi:10.1016/j.foodchem.2019.125586
NLM
Silveira TFF da, Cajaiba LM, Valentin L, Baréa B, Villeneuve P, Castro IA de. Effect of sinapic acid ester derivatives on the oxidative stability of omega-3 fatty acids rich oil-in-water emulsions [Internet]. Food Chemistry. 2019 ; 309 1-10 art. 125586.[citado 2024 set. 30 ] Available from: https://doi.org/10.1016/j.foodchem.2019.125586
Vancouver
Silveira TFF da, Cajaiba LM, Valentin L, Baréa B, Villeneuve P, Castro IA de. Effect of sinapic acid ester derivatives on the oxidative stability of omega-3 fatty acids rich oil-in-water emulsions [Internet]. Food Chemistry. 2019 ; 309 1-10 art. 125586.[citado 2024 set. 30 ] Available from: https://doi.org/10.1016/j.foodchem.2019.125586
Artigo de periodico
Detection of coffee adulteration with soybean and corn by capillary electrophoresis-tandem mass spectrometry (2018)
Daniel, Daniela; Lopes, Fernando Silva; Santos, Vagner Bezerra dos; Lago, Claudimir Lucio do
Fonte: Food Chemistry. Unidade: IQ
Assuntos: CAFÉ, ADULTERAÇÃO DE ALIMENTOS, MONOSSACARÍDEOS, SOJA, MILHO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
DANIEL, Daniela et al. Detection of coffee adulteration with soybean and corn by capillary electrophoresis-tandem mass spectrometry. Food Chemistry, v. 243, p. 305-310, 2018Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2017.09.140. Acesso em: 30 set. 2024.
APA
Daniel, D., Lopes, F. S., Santos, V. B. dos, & Lago, C. L. do. (2018). Detection of coffee adulteration with soybean and corn by capillary electrophoresis-tandem mass spectrometry. Food Chemistry, 243, 305-310. doi:10.1016/j.foodchem.2017.09.140
NLM
Daniel D, Lopes FS, Santos VB dos, Lago CL do. Detection of coffee adulteration with soybean and corn by capillary electrophoresis-tandem mass spectrometry [Internet]. Food Chemistry. 2018 ; 243 305-310.[citado 2024 set. 30 ] Available from: https://doi.org/10.1016/j.foodchem.2017.09.140
Vancouver
Daniel D, Lopes FS, Santos VB dos, Lago CL do. Detection of coffee adulteration with soybean and corn by capillary electrophoresis-tandem mass spectrometry [Internet]. Food Chemistry. 2018 ; 243 305-310.[citado 2024 set. 30 ] Available from: https://doi.org/10.1016/j.foodchem.2017.09.140

Unidades USP

ReP

Filtros

Unidades USP

Departamento

Autores

Autores USP

Ano de publicação

Assuntos

Grupo de pesquisa

Agência de fomento

Indexado em

Afiliação dos autores externos normalizada

Afiliação dos autores externos não normalizada

País das instituições de afiliação dos autores externos