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Artigo de periodico
Assessing high-temperature and pressure extraction of bioactive water-soluble polysaccharides from passion fruit mesocarp (2024)
Pedrosa, Lucas de Freitas ; Kouzounis, Dimitrios; Schols, Henk; Vos, Paul de; Fabi, João Paulo
Source: Carbohydrate Polymers. Unidade: FCF
Subjects: MARACUJÁ, POLISSACARÍDEOS, PECTINA, NEOPLASIAS COLORRETAIS
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ABNT
PEDROSA, Lucas de Freitas et al. Assessing high-temperature and pressure extraction of bioactive water-soluble polysaccharides from passion fruit mesocarp. Carbohydrate Polymers, v. 335, p. 1-16 art. 122010, 2024Tradução . . Disponível em: https://dx.doi.org/10.1016/j.carbpol.2024.122010. Acesso em: 03 out. 2024.
APA
Pedrosa, L. de F., Kouzounis, D., Schols, H., Vos, P. de, & Fabi, J. P. (2024). Assessing high-temperature and pressure extraction of bioactive water-soluble polysaccharides from passion fruit mesocarp. Carbohydrate Polymers, 335, 1-16 art. 122010. doi:10.1016/j.carbpol.2024.122010
NLM
Pedrosa L de F, Kouzounis D, Schols H, Vos P de, Fabi JP. Assessing high-temperature and pressure extraction of bioactive water-soluble polysaccharides from passion fruit mesocarp [Internet]. Carbohydrate Polymers. 2024 ; 335 1-16 art. 122010.[citado 2024 out. 03 ] Available from: https://dx.doi.org/10.1016/j.carbpol.2024.122010
Vancouver
Pedrosa L de F, Kouzounis D, Schols H, Vos P de, Fabi JP. Assessing high-temperature and pressure extraction of bioactive water-soluble polysaccharides from passion fruit mesocarp [Internet]. Carbohydrate Polymers. 2024 ; 335 1-16 art. 122010.[citado 2024 out. 03 ] Available from: https://dx.doi.org/10.1016/j.carbpol.2024.122010
Artigo de periodico
Dietary fiber as a wide pillar of colorectal cancer prevention and adjuvant therapy (2024)
Pedrosa, Lucas de Freitas ; Fabi, João Paulo
Source: Critical Reviews in Food Science and Nutrition. Unidade: FCF
Subjects: POLISSACARÍDEOS, NEOPLASIAS COLORRETAIS
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ABNT
PEDROSA, Lucas de Freitas e FABI, João Paulo. Dietary fiber as a wide pillar of colorectal cancer prevention and adjuvant therapy. Critical Reviews in Food Science and Nutrition, v. 64, n. 18, p. 6177–6197, 2024Tradução . . Disponível em: https://doi.org/10.1080/10408398.2022.2164245. Acesso em: 03 out. 2024.
APA
Pedrosa, L. de F., & Fabi, J. P. (2024). Dietary fiber as a wide pillar of colorectal cancer prevention and adjuvant therapy. Critical Reviews in Food Science and Nutrition, 64( 18), 6177–6197. doi:10.1080/10408398.2022.2164245
NLM
Pedrosa L de F, Fabi JP. Dietary fiber as a wide pillar of colorectal cancer prevention and adjuvant therapy [Internet]. Critical Reviews in Food Science and Nutrition. 2024 ; 64( 18): 6177–6197.[citado 2024 out. 03 ] Available from: https://doi.org/10.1080/10408398.2022.2164245
Vancouver
Pedrosa L de F, Fabi JP. Dietary fiber as a wide pillar of colorectal cancer prevention and adjuvant therapy [Internet]. Critical Reviews in Food Science and Nutrition. 2024 ; 64( 18): 6177–6197.[citado 2024 out. 03 ] Available from: https://doi.org/10.1080/10408398.2022.2164245
Artigo de periodico
Effect of chemical, thermal, and enzymatic processing of wheat bran on the solubilization, technological and biological properties of non-starch polysaccharides (2024)
Paesani, Candela ; Lammers, Tamy Cristina Gonçalves de Lima; Sciarini, Lorena Susana ; Moiraghi, Malena ; Pérez, Gabriela Teresa ; Fabi, João Paulo
Source: Carbohydrate Polymers. Unidades: FCF, FZEA
Subjects: FARELOS, POLISSACARÍDEOS
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ABNT
PAESANI, Candela et al. Effect of chemical, thermal, and enzymatic processing of wheat bran on the solubilization, technological and biological properties of non-starch polysaccharides. Carbohydrate Polymers, v. 328, p. 1-10, 2024Tradução . . Disponível em: https://dx.doi.org/10.1016/j.carbpol.2023.121747. Acesso em: 03 out. 2024.
APA
Paesani, C., Lammers, T. C. G. de L., Sciarini, L. S., Moiraghi, M., Pérez, G. T., & Fabi, J. P. (2024). Effect of chemical, thermal, and enzymatic processing of wheat bran on the solubilization, technological and biological properties of non-starch polysaccharides. Carbohydrate Polymers, 328, 1-10. doi:10.1016/j.carbpol.2023.121747
NLM
Paesani C, Lammers TCG de L, Sciarini LS, Moiraghi M, Pérez GT, Fabi JP. Effect of chemical, thermal, and enzymatic processing of wheat bran on the solubilization, technological and biological properties of non-starch polysaccharides [Internet]. Carbohydrate Polymers. 2024 ; 328 1-10.[citado 2024 out. 03 ] Available from: https://dx.doi.org/10.1016/j.carbpol.2023.121747
Vancouver
Paesani C, Lammers TCG de L, Sciarini LS, Moiraghi M, Pérez GT, Fabi JP. Effect of chemical, thermal, and enzymatic processing of wheat bran on the solubilization, technological and biological properties of non-starch polysaccharides [Internet]. Carbohydrate Polymers. 2024 ; 328 1-10.[citado 2024 out. 03 ] Available from: https://dx.doi.org/10.1016/j.carbpol.2023.121747
Artigo de periodico
Nature's soothing solution: harnessing the potential of food-derived polysaccharides to control inflammation (2023)
Pedrosa, Lucas de Freitas ; Fabi, João Paulo
Source: Current Research in Structural Biology. Unidade: FCF
Subjects: INFLAMAÇÃO, POLISSACARÍDEOS, RECEPTORES
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ABNT
PEDROSA, Lucas de Freitas e FABI, João Paulo. Nature's soothing solution: harnessing the potential of food-derived polysaccharides to control inflammation. Current Research in Structural Biology, v. 6, p. 1-11 art. 100112, 2023Tradução . . Disponível em: https://dx.doi.org/10.1016/j.crstbi.2023.100112. Acesso em: 03 out. 2024.
APA
Pedrosa, L. de F., & Fabi, J. P. (2023). Nature's soothing solution: harnessing the potential of food-derived polysaccharides to control inflammation. Current Research in Structural Biology, 6, 1-11 art. 100112. doi:10.1016/j.crstbi.2023.100112
NLM
Pedrosa L de F, Fabi JP. Nature's soothing solution: harnessing the potential of food-derived polysaccharides to control inflammation [Internet]. Current Research in Structural Biology. 2023 ; 6 1-11 art. 100112.[citado 2024 out. 03 ] Available from: https://dx.doi.org/10.1016/j.crstbi.2023.100112
Vancouver
Pedrosa L de F, Fabi JP. Nature's soothing solution: harnessing the potential of food-derived polysaccharides to control inflammation [Internet]. Current Research in Structural Biology. 2023 ; 6 1-11 art. 100112.[citado 2024 out. 03 ] Available from: https://dx.doi.org/10.1016/j.crstbi.2023.100112
Artigo de periodico
Creation of a new proof-of-concept pectin/lysozyme nanocomplex as potential β-lactose delivery matrix: structure and thermal stability analyses (2023)
Silva, Magner Pessoa da; Rosales, Thiecla Katiane Osvaldt ; Pedrosa, Lucas de Freitas ; Fabi, João Paulo
Source: Food Hydrocolloids. Unidade: FCF
Subjects: NANOPARTÍCULAS, POLISSACARÍDEOS
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ABNT
SILVA, Magner Pessoa da et al. Creation of a new proof-of-concept pectin/lysozyme nanocomplex as potential β-lactose delivery matrix: structure and thermal stability analyses. Food Hydrocolloids, v. 134, p. 2-12 art. 108011, 2023Tradução . . Disponível em: https://doi.org/10.1016/j.foodhyd.2022.108011. Acesso em: 03 out. 2024.
APA
Silva, M. P. da, Rosales, T. K. O., Pedrosa, L. de F., & Fabi, J. P. (2023). Creation of a new proof-of-concept pectin/lysozyme nanocomplex as potential β-lactose delivery matrix: structure and thermal stability analyses. Food Hydrocolloids, 134, 2-12 art. 108011. doi:10.1016/j.foodhyd.2022.108011
NLM
Silva MP da, Rosales TKO, Pedrosa L de F, Fabi JP. Creation of a new proof-of-concept pectin/lysozyme nanocomplex as potential β-lactose delivery matrix: structure and thermal stability analyses [Internet]. Food Hydrocolloids. 2023 ; 134 2-12 art. 108011.[citado 2024 out. 03 ] Available from: https://doi.org/10.1016/j.foodhyd.2022.108011
Vancouver
Silva MP da, Rosales TKO, Pedrosa L de F, Fabi JP. Creation of a new proof-of-concept pectin/lysozyme nanocomplex as potential β-lactose delivery matrix: structure and thermal stability analyses [Internet]. Food Hydrocolloids. 2023 ; 134 2-12 art. 108011.[citado 2024 out. 03 ] Available from: https://doi.org/10.1016/j.foodhyd.2022.108011
Artigo de periodico
Valorization of polyphenolic compounds from food industry by-products for application in polysaccharide-based nanoparticles (2023)
Rosales, Thiecla Katiane Osvaldt ; Fabi, João Paulo
Source: Frontiers in Nutrition. Unidade: FCF
Subjects: ANTIOXIDANTES, POLIFENÓIS, POLISSACARÍDEOS, NANOPARTÍCULAS
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ABNT
ROSALES, Thiecla Katiane Osvaldt e FABI, João Paulo. Valorization of polyphenolic compounds from food industry by-products for application in polysaccharide-based nanoparticles. Frontiers in Nutrition, v. 10, p. 1-19 art. 1144677, 2023Tradução . . Disponível em: https://doi.org/10.3389/fnut.2023.1144677. Acesso em: 03 out. 2024.
APA
Rosales, T. K. O., & Fabi, J. P. (2023). Valorization of polyphenolic compounds from food industry by-products for application in polysaccharide-based nanoparticles. Frontiers in Nutrition, 10, 1-19 art. 1144677. doi:10.3389/fnut.2023.1144677
NLM
Rosales TKO, Fabi JP. Valorization of polyphenolic compounds from food industry by-products for application in polysaccharide-based nanoparticles [Internet]. Frontiers in Nutrition. 2023 ; 10 1-19 art. 1144677.[citado 2024 out. 03 ] Available from: https://doi.org/10.3389/fnut.2023.1144677
Vancouver
Rosales TKO, Fabi JP. Valorization of polyphenolic compounds from food industry by-products for application in polysaccharide-based nanoparticles [Internet]. Frontiers in Nutrition. 2023 ; 10 1-19 art. 1144677.[citado 2024 out. 03 ] Available from: https://doi.org/10.3389/fnut.2023.1144677
Artigo de periodico
Versatile polysaccharides for application to semi-solid and fluid foods: the pectin case (2023)
Toniazzo, Taíse ; Fabi, João Paulo
Source: Fluids. Unidades: FCF, EP
Subjects: POLISSACARÍDEOS, PECTINA
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ABNT
TONIAZZO, Taíse e FABI, João Paulo. Versatile polysaccharides for application to semi-solid and fluid foods: the pectin case. Fluids, v. 8, p. 1-17 art. 243, 2023Tradução . . Disponível em: https://doi.org/10.3390/fluids8090243. Acesso em: 03 out. 2024.
APA
Toniazzo, T., & Fabi, J. P. (2023). Versatile polysaccharides for application to semi-solid and fluid foods: the pectin case. Fluids, 8, 1-17 art. 243. doi:10.3390/fluids8090243
NLM
Toniazzo T, Fabi JP. Versatile polysaccharides for application to semi-solid and fluid foods: the pectin case [Internet]. Fluids. 2023 ; 8 1-17 art. 243.[citado 2024 out. 03 ] Available from: https://doi.org/10.3390/fluids8090243
Vancouver
Toniazzo T, Fabi JP. Versatile polysaccharides for application to semi-solid and fluid foods: the pectin case [Internet]. Fluids. 2023 ; 8 1-17 art. 243.[citado 2024 out. 03 ] Available from: https://doi.org/10.3390/fluids8090243
Artigo de periodico
Nanoencapsulated anthocyanin as a functional ingredient: Technological application and future perspectives (2022)
Rosales, Thiecla Katiane Osvaldt ; Fabi, João Paulo
Source: Colloids and Surfaces B. Unidade: FCF
Subjects: COMPOSTOS FENÓLICOS, LIPÍDEOS, PROTEÍNAS, ADITIVOS ALIMENTARES, POLISSACARÍDEOS
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ABNT
ROSALES, Thiecla Katiane Osvaldt e FABI, João Paulo. Nanoencapsulated anthocyanin as a functional ingredient: Technological application and future perspectives. Colloids and Surfaces B, v. 218, p. 1-16 art. 112707, 2022Tradução . . Disponível em: https://doi.org/10.1016/j.colsurfb.2022.112707. Acesso em: 03 out. 2024.
APA
Rosales, T. K. O., & Fabi, J. P. (2022). Nanoencapsulated anthocyanin as a functional ingredient: Technological application and future perspectives. Colloids and Surfaces B, 218, 1-16 art. 112707. doi:10.1016/j.colsurfb.2022.112707
NLM
Rosales TKO, Fabi JP. Nanoencapsulated anthocyanin as a functional ingredient: Technological application and future perspectives [Internet]. Colloids and Surfaces B. 2022 ; 218 1-16 art. 112707.[citado 2024 out. 03 ] Available from: https://doi.org/10.1016/j.colsurfb.2022.112707
Vancouver
Rosales TKO, Fabi JP. Nanoencapsulated anthocyanin as a functional ingredient: Technological application and future perspectives [Internet]. Colloids and Surfaces B. 2022 ; 218 1-16 art. 112707.[citado 2024 out. 03 ] Available from: https://doi.org/10.1016/j.colsurfb.2022.112707
Artigo de periodico
Pectin and Gal-3 (2022)
Fabi, João Paulo
Source: Encyclopedia. Unidade: FCF
Subjects: POLISSACARÍDEOS, PECTINA, FRUTAS
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ABNT
FABI, João Paulo. Pectin and Gal-3. Encyclopedia, 2022Tradução . . Disponível em: https://encyclopedia.pub/21162. Acesso em: 03 out. 2024.
APA
Fabi, J. P. (2022). Pectin and Gal-3. Encyclopedia. Recuperado de https://encyclopedia.pub/21162
NLM
Fabi JP. Pectin and Gal-3 [Internet]. Encyclopedia. 2022 ;[citado 2024 out. 03 ] Available from: https://encyclopedia.pub/21162
Vancouver
Fabi JP. Pectin and Gal-3 [Internet]. Encyclopedia. 2022 ;[citado 2024 out. 03 ] Available from: https://encyclopedia.pub/21162
Artigo de periodico
The complex biological effects of pectin: galectin-3 targeting as potential human health improvement? (2022)
Pedrosa, Lucas de Freitas ; Raz, Avraham; Fabi, João Paulo
Source: Biomolecules. Unidade: FCF
Subjects: PECTINA, POLISSACARÍDEOS
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ABNT
PEDROSA, Lucas de Freitas e RAZ, Avraham e FABI, João Paulo. The complex biological effects of pectin: galectin-3 targeting as potential human health improvement?. Biomolecules, v. 12, p. 1-32 art. 289, 2022Tradução . . Disponível em: https://doi.org/10.3390/biom12020289. Acesso em: 03 out. 2024.
APA
Pedrosa, L. de F., Raz, A., & Fabi, J. P. (2022). The complex biological effects of pectin: galectin-3 targeting as potential human health improvement? Biomolecules, 12, 1-32 art. 289. doi:10.3390/biom12020289
NLM
Pedrosa L de F, Raz A, Fabi JP. The complex biological effects of pectin: galectin-3 targeting as potential human health improvement? [Internet]. Biomolecules. 2022 ; 12 1-32 art. 289.[citado 2024 out. 03 ] Available from: https://doi.org/10.3390/biom12020289
Vancouver
Pedrosa L de F, Raz A, Fabi JP. The complex biological effects of pectin: galectin-3 targeting as potential human health improvement? [Internet]. Biomolecules. 2022 ; 12 1-32 art. 289.[citado 2024 out. 03 ] Available from: https://doi.org/10.3390/biom12020289
Artigo de periodico
Enzymatic modification of arabinoxylans from soft and hard Argentinian wheat inhibits the viability of HCT-116 cells (2021)
Paesani, Candela; Degano, Alicia L ; Zalosnik, Ines; Zalosnik, Maria Ines ; Fabi, João Paulo ; Pérez, Gabriela T
Source: Food Research International. Unidade: FCF
Subjects: NEOPLASIAS COLORRETAIS, HIDRÓLISE, POLISSACARÍDEOS, FIBRAS NA DIETA
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ABNT
PAESANI, Candela et al. Enzymatic modification of arabinoxylans from soft and hard Argentinian wheat inhibits the viability of HCT-116 cells. Food Research International, v. 147, p. 1-10 art. 110466, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2021.110466. Acesso em: 03 out. 2024.
APA
Paesani, C., Degano, A. L., Zalosnik, I., Zalosnik, M. I., Fabi, J. P., & Pérez, G. T. (2021). Enzymatic modification of arabinoxylans from soft and hard Argentinian wheat inhibits the viability of HCT-116 cells. Food Research International, 147, 1-10 art. 110466. doi:10.1016/j.foodres.2021.110466
NLM
Paesani C, Degano AL, Zalosnik I, Zalosnik MI, Fabi JP, Pérez GT. Enzymatic modification of arabinoxylans from soft and hard Argentinian wheat inhibits the viability of HCT-116 cells [Internet]. Food Research International. 2021 ; 147 1-10 art. 110466.[citado 2024 out. 03 ] Available from: https://doi.org/10.1016/j.foodres.2021.110466
Vancouver
Paesani C, Degano AL, Zalosnik I, Zalosnik MI, Fabi JP, Pérez GT. Enzymatic modification of arabinoxylans from soft and hard Argentinian wheat inhibits the viability of HCT-116 cells [Internet]. Food Research International. 2021 ; 147 1-10 art. 110466.[citado 2024 out. 03 ] Available from: https://doi.org/10.1016/j.foodres.2021.110466
Artigo de periodico
The purification of pectin from commercial fruit flours results in a jaboticaba fraction that inhibits galectin-3 and colon cancer cell growt (2020)
Nascimento, Raissa Sansoni do; Pedrosa, Lucas de Freitas ; Diethelm, Luiza Tamie Hirata; Souza, Thales Maier; Shiga, Tania Misuzu ; Fabi, João Paulo
Source: Food Research International. Unidade: FCF
Subjects: JABUTICABA, POLISSACARÍDEOS, NEOPLASIAS COLORRETAIS
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ABNT
NASCIMENTO, Raissa Sansoni do et al. The purification of pectin from commercial fruit flours results in a jaboticaba fraction that inhibits galectin-3 and colon cancer cell growt. Food Research International, v. 137, p. 1-8 art. 109747, 2020Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2020.109747. Acesso em: 03 out. 2024.
APA
Nascimento, R. S. do, Pedrosa, L. de F., Diethelm, L. T. H., Souza, T. M., Shiga, T. M., & Fabi, J. P. (2020). The purification of pectin from commercial fruit flours results in a jaboticaba fraction that inhibits galectin-3 and colon cancer cell growt. Food Research International, 137, 1-8 art. 109747. doi:10.1016/j.foodres.2020.109747
NLM
Nascimento RS do, Pedrosa L de F, Diethelm LTH, Souza TM, Shiga TM, Fabi JP. The purification of pectin from commercial fruit flours results in a jaboticaba fraction that inhibits galectin-3 and colon cancer cell growt [Internet]. Food Research International. 2020 ; 137 1-8 art. 109747.[citado 2024 out. 03 ] Available from: https://doi.org/10.1016/j.foodres.2020.109747
Vancouver
Nascimento RS do, Pedrosa L de F, Diethelm LTH, Souza TM, Shiga TM, Fabi JP. The purification of pectin from commercial fruit flours results in a jaboticaba fraction that inhibits galectin-3 and colon cancer cell growt [Internet]. Food Research International. 2020 ; 137 1-8 art. 109747.[citado 2024 out. 03 ] Available from: https://doi.org/10.1016/j.foodres.2020.109747
Artigo de periodico
Pectin Interaction with immune receptors is modulated by ripening process in papayas (2020)
Prado, Samira Bernardino Ramos do; Beukema, Martin; Jermendi, Eva; Schols, Henk A; Vos, Paul de; Fabi, João Paulo
Source: Scientific Reports. Unidade: FCF
Subjects: MAMÃO, POLISSACARÍDEOS
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ABNT
PRADO, Samira Bernardino Ramos do et al. Pectin Interaction with immune receptors is modulated by ripening process in papayas. Scientific Reports, v. 10, p. 1-11 art. 1690, 2020Tradução . . Disponível em: https://doi.org/10.1038/s41598-020-58311-0. Acesso em: 03 out. 2024.
APA
Prado, S. B. R. do, Beukema, M., Jermendi, E., Schols, H. A., Vos, P. de, & Fabi, J. P. (2020). Pectin Interaction with immune receptors is modulated by ripening process in papayas. Scientific Reports, 10, 1-11 art. 1690. doi:10.1038/s41598-020-58311-0
NLM
Prado SBR do, Beukema M, Jermendi E, Schols HA, Vos P de, Fabi JP. Pectin Interaction with immune receptors is modulated by ripening process in papayas [Internet]. Scientific Reports. 2020 ; 10 1-11 art. 1690.[citado 2024 out. 03 ] Available from: https://doi.org/10.1038/s41598-020-58311-0
Vancouver
Prado SBR do, Beukema M, Jermendi E, Schols HA, Vos P de, Fabi JP. Pectin Interaction with immune receptors is modulated by ripening process in papayas [Internet]. Scientific Reports. 2020 ; 10 1-11 art. 1690.[citado 2024 out. 03 ] Available from: https://doi.org/10.1038/s41598-020-58311-0
Artigo de periodico
Immunomodulatory activity of β-glucan-containing exopolysaccharides from Auricularia auricular in phagocytes and mice infected with Cryptococcus neoformans (2020)
Basso, A. M. M; De Castro, R J A; Castro, T B de; Guimarães, H I; Polez, V L P; Carbonero, E R; Pomin, V H; Hoffmann, Christian ; de Sa, M F Grossi; Tavares, A H; Bocca, A L
Source: Medical Mycology. Unidade: FCF
Subjects: ADJUVANTES IMUNOLÓGICOS, POLISSACARÍDEOS
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ABNT
BASSO, A. M. M et al. Immunomodulatory activity of β-glucan-containing exopolysaccharides from Auricularia auricular in phagocytes and mice infected with Cryptococcus neoformans. Medical Mycology, v. 58, n. 2, p. 227-239, 2020Tradução . . Disponível em: https://doi.org/10.1093/mmy/myz042. Acesso em: 03 out. 2024.
APA
Basso, A. M. M., De Castro, R. J. A., Castro, T. B. de, Guimarães, H. I., Polez, V. L. P., Carbonero, E. R., et al. (2020). Immunomodulatory activity of β-glucan-containing exopolysaccharides from Auricularia auricular in phagocytes and mice infected with Cryptococcus neoformans. Medical Mycology, 58( 2), 227-239. doi:10.1093/mmy/myz042
NLM
Basso AMM, De Castro RJA, Castro TB de, Guimarães HI, Polez VLP, Carbonero ER, Pomin VH, Hoffmann C, de Sa MFG, Tavares AH, Bocca AL. Immunomodulatory activity of β-glucan-containing exopolysaccharides from Auricularia auricular in phagocytes and mice infected with Cryptococcus neoformans [Internet]. Medical Mycology. 2020 ; 58( 2): 227-239.[citado 2024 out. 03 ] Available from: https://doi.org/10.1093/mmy/myz042
Vancouver
Basso AMM, De Castro RJA, Castro TB de, Guimarães HI, Polez VLP, Carbonero ER, Pomin VH, Hoffmann C, de Sa MFG, Tavares AH, Bocca AL. Immunomodulatory activity of β-glucan-containing exopolysaccharides from Auricularia auricular in phagocytes and mice infected with Cryptococcus neoformans [Internet]. Medical Mycology. 2020 ; 58( 2): 227-239.[citado 2024 out. 03 ] Available from: https://doi.org/10.1093/mmy/myz042
Artigo de periodico
Polysaccharides from chayote enhance lipid efflux and regulate NLRP3 inflammasome priming in macrophage-like THP-1 cells exposed to cholesterol crystals (2019)
Alves, Victor Costa Castro; Shiga, Tania Misuzu ; Nascimento, João Roberto Oliveira do
Source: International Journal of Biological Macromolecules. Unidade: FCF
Subjects: POLISSACARÍDEOS, ARTERIOSCLEROSE, FIBRAS NA DIETA
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ABNT
ALVES, Victor Costa Castro e SHIGA, Tania Misuzu e NASCIMENTO, João Roberto Oliveira do. Polysaccharides from chayote enhance lipid efflux and regulate NLRP3 inflammasome priming in macrophage-like THP-1 cells exposed to cholesterol crystals. International Journal of Biological Macromolecules, v. 127, p. 502-510, 2019Tradução . . Disponível em: https://doi.org/10.1016/j.ijbiomac.2019.01.048. Acesso em: 03 out. 2024.
APA
Alves, V. C. C., Shiga, T. M., & Nascimento, J. R. O. do. (2019). Polysaccharides from chayote enhance lipid efflux and regulate NLRP3 inflammasome priming in macrophage-like THP-1 cells exposed to cholesterol crystals. International Journal of Biological Macromolecules, 127, 502-510. doi:10.1016/j.ijbiomac.2019.01.048
NLM
Alves VCC, Shiga TM, Nascimento JRO do. Polysaccharides from chayote enhance lipid efflux and regulate NLRP3 inflammasome priming in macrophage-like THP-1 cells exposed to cholesterol crystals [Internet]. International Journal of Biological Macromolecules. 2019 ; 127 502-510.[citado 2024 out. 03 ] Available from: https://doi.org/10.1016/j.ijbiomac.2019.01.048
Vancouver
Alves VCC, Shiga TM, Nascimento JRO do. Polysaccharides from chayote enhance lipid efflux and regulate NLRP3 inflammasome priming in macrophage-like THP-1 cells exposed to cholesterol crystals [Internet]. International Journal of Biological Macromolecules. 2019 ; 127 502-510.[citado 2024 out. 03 ] Available from: https://doi.org/10.1016/j.ijbiomac.2019.01.048
Artigo de periodico
α- and β-d-Glucans from the edible mushroom Pleurotus albidus differentially regulate lipid-induced inflammation and foam cell formation in human macrophage-like THP-1 cells (2018)
Alves, Victor Costa Castro; Nascimento, João Roberto Oliveira do
Source: International Journal of Biological Macromolecules. Unidade: FCF
Subjects: COLESTEROL, POLISSACARÍDEOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
ALVES, Victor Costa Castro e NASCIMENTO, João Roberto Oliveira do. α- and β-d-Glucans from the edible mushroom Pleurotus albidus differentially regulate lipid-induced inflammation and foam cell formation in human macrophage-like THP-1 cells. International Journal of Biological Macromolecules, v. 111, n. 5, p. 1222-1228, 2018Tradução . . Disponível em: https://doi.org/10.1016/j.ijbiomac.2018.01.131. Acesso em: 03 out. 2024.
APA
Alves, V. C. C., & Nascimento, J. R. O. do. (2018). α- and β-d-Glucans from the edible mushroom Pleurotus albidus differentially regulate lipid-induced inflammation and foam cell formation in human macrophage-like THP-1 cells. International Journal of Biological Macromolecules, 111( 5), 1222-1228. doi:10.1016/j.ijbiomac.2018.01.131
NLM
Alves VCC, Nascimento JRO do. α- and β-d-Glucans from the edible mushroom Pleurotus albidus differentially regulate lipid-induced inflammation and foam cell formation in human macrophage-like THP-1 cells [Internet]. International Journal of Biological Macromolecules. 2018 ; 111( 5): 1222-1228.[citado 2024 out. 03 ] Available from: https://doi.org/10.1016/j.ijbiomac.2018.01.131
Vancouver
Alves VCC, Nascimento JRO do. α- and β-d-Glucans from the edible mushroom Pleurotus albidus differentially regulate lipid-induced inflammation and foam cell formation in human macrophage-like THP-1 cells [Internet]. International Journal of Biological Macromolecules. 2018 ; 111( 5): 1222-1228.[citado 2024 out. 03 ] Available from: https://doi.org/10.1016/j.ijbiomac.2018.01.131
Artigo de periodico
Functional properties and encapsulation of a proanthocyanidin-rich cinnamon extract (Cinnamomum zeylanicum) by complex coacervation using gelatin and different polysaccharides (2018)
Souza, Volnei Brito de; Thomazini, Marcelo; Barrientos, Mariana Alejandra Echalar; Nalin, Camila Marina; Ferro-Furtado, Roselayne; Genovese, Maria Inês ; Fávaro-Trindade, Carmen Silvia
Source: Food Hydrocolloids. Unidades: FZEA, FCF
Subjects: COMPOSTOS FENÓLICOS, CANELA, POLISSACARÍDEOS, CARBOIDRATOS, PROTEÍNAS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SOUZA, Volnei Brito de et al. Functional properties and encapsulation of a proanthocyanidin-rich cinnamon extract (Cinnamomum zeylanicum) by complex coacervation using gelatin and different polysaccharides. Food Hydrocolloids, v. 77, p. 297-306, 2018Tradução . . Disponível em: https://doi.org/10.1016/j.foodhyd.2017.09.040. Acesso em: 03 out. 2024.
APA
Souza, V. B. de, Thomazini, M., Barrientos, M. A. E., Nalin, C. M., Ferro-Furtado, R., Genovese, M. I., & Fávaro-Trindade, C. S. (2018). Functional properties and encapsulation of a proanthocyanidin-rich cinnamon extract (Cinnamomum zeylanicum) by complex coacervation using gelatin and different polysaccharides. Food Hydrocolloids, 77, 297-306. doi:10.1016/j.foodhyd.2017.09.040
NLM
Souza VB de, Thomazini M, Barrientos MAE, Nalin CM, Ferro-Furtado R, Genovese MI, Fávaro-Trindade CS. Functional properties and encapsulation of a proanthocyanidin-rich cinnamon extract (Cinnamomum zeylanicum) by complex coacervation using gelatin and different polysaccharides [Internet]. Food Hydrocolloids. 2018 ; 77 297-306.[citado 2024 out. 03 ] Available from: https://doi.org/10.1016/j.foodhyd.2017.09.040
Vancouver
Souza VB de, Thomazini M, Barrientos MAE, Nalin CM, Ferro-Furtado R, Genovese MI, Fávaro-Trindade CS. Functional properties and encapsulation of a proanthocyanidin-rich cinnamon extract (Cinnamomum zeylanicum) by complex coacervation using gelatin and different polysaccharides [Internet]. Food Hydrocolloids. 2018 ; 77 297-306.[citado 2024 out. 03 ] Available from: https://doi.org/10.1016/j.foodhyd.2017.09.040
Artigo de periodico
Two banana cultivars differ in composition of potentially immunomodulatory mannan and arabinogalactan (2017)
Shiga, Tania Misuzu ; Carpita, Nicholas C; Lajolo, Franco Maria ; Cordenunsi-Lysenko, Beatriz Rosana
Source: Carbohydrate Polymers. Unidade: FCF
Subjects: BANANA, POLISSACARÍDEOS, ADJUVANTES IMUNOLÓGICOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SHIGA, Tania Misuzu et al. Two banana cultivars differ in composition of potentially immunomodulatory mannan and arabinogalactan. Carbohydrate Polymers, v. 164, p. 31-41, 2017Tradução . . Disponível em: https://doi.org/10.1016/j.carbpol.2017.01.079. Acesso em: 03 out. 2024.
APA
Shiga, T. M., Carpita, N. C., Lajolo, F. M., & Cordenunsi-Lysenko, B. R. (2017). Two banana cultivars differ in composition of potentially immunomodulatory mannan and arabinogalactan. Carbohydrate Polymers, 164, 31-41. doi:10.1016/j.carbpol.2017.01.079
NLM
Shiga TM, Carpita NC, Lajolo FM, Cordenunsi-Lysenko BR. Two banana cultivars differ in composition of potentially immunomodulatory mannan and arabinogalactan [Internet]. Carbohydrate Polymers. 2017 ; 164 31-41.[citado 2024 out. 03 ] Available from: https://doi.org/10.1016/j.carbpol.2017.01.079
Vancouver
Shiga TM, Carpita NC, Lajolo FM, Cordenunsi-Lysenko BR. Two banana cultivars differ in composition of potentially immunomodulatory mannan and arabinogalactan [Internet]. Carbohydrate Polymers. 2017 ; 164 31-41.[citado 2024 out. 03 ] Available from: https://doi.org/10.1016/j.carbpol.2017.01.079
Trabalho de evento-resumo periodico
Polysaccharides from chayote fruit regulate nlrp3 inflammasome and lipid metabolism on macrophages (2017)
Alves, Victor Costa Castro; Nascimento, João Roberto Oliveira do
Source: Brazilian Journal of Pharmaceutical Sciences. Conference titles: Pharmaceutical Science and Technology Meeting of the Faculty of Pharmaceutical Sciences, University of São Paulo. Unidade: FCF
Subjects: POLISSACARÍDEOS, MACRÓFAGOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
ALVES, Victor Costa Castro e NASCIMENTO, João Roberto Oliveira do. Polysaccharides from chayote fruit regulate nlrp3 inflammasome and lipid metabolism on macrophages. Brazilian Journal of Pharmaceutical Sciences. São Paulo: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo. . Acesso em: 03 out. 2024. , 2017
APA
Alves, V. C. C., & Nascimento, J. R. O. do. (2017). Polysaccharides from chayote fruit regulate nlrp3 inflammasome and lipid metabolism on macrophages. Brazilian Journal of Pharmaceutical Sciences. São Paulo: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo.
NLM
Alves VCC, Nascimento JRO do. Polysaccharides from chayote fruit regulate nlrp3 inflammasome and lipid metabolism on macrophages. Brazilian Journal of Pharmaceutical Sciences. 2017 ; 53 25 res. FCF045.[citado 2024 out. 03 ]
Vancouver
Alves VCC, Nascimento JRO do. Polysaccharides from chayote fruit regulate nlrp3 inflammasome and lipid metabolism on macrophages. Brazilian Journal of Pharmaceutical Sciences. 2017 ; 53 25 res. FCF045.[citado 2024 out. 03 ]
Trabalho de evento-resumo periodico
Bioinformatic analysis of the effect of oral beta-glucan on gut microbiome (2017)
Carriero, Maria Regina; Vargas, Francisco Xavier Matomoros; Barreto, Giuliano Fernandes; Lima, Yasmin Soares; Jerônimo, Marcio Souza; Tavares, Aldo Henrique; Bocca, Anamelia Lorenzetti; Hoffmann, Christian
Source: Brazilian Journal of Pharmaceutical Sciences. Conference titles: Pharmaceutical Science and Technology Meeting of the Faculty of Pharmaceutical Sciences, University of São Paulo. Unidade: FCF
Subjects: BIOINFORMÁTICA, POLISSACARÍDEOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
CARRIERO, Maria Regina et al. Bioinformatic analysis of the effect of oral beta-glucan on gut microbiome. Brazilian Journal of Pharmaceutical Sciences. São Paulo: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo. . Acesso em: 03 out. 2024. , 2017
APA
Carriero, M. R., Vargas, F. X. M., Barreto, G. F., Lima, Y. S., Jerônimo, M. S., Tavares, A. H., et al. (2017). Bioinformatic analysis of the effect of oral beta-glucan on gut microbiome. Brazilian Journal of Pharmaceutical Sciences. São Paulo: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo.
NLM
Carriero MR, Vargas FXM, Barreto GF, Lima YS, Jerônimo MS, Tavares AH, Bocca AL, Hoffmann C. Bioinformatic analysis of the effect of oral beta-glucan on gut microbiome. Brazilian Journal of Pharmaceutical Sciences. 2017 ; 53 17 res. FCF029.[citado 2024 out. 03 ]
Vancouver
Carriero MR, Vargas FXM, Barreto GF, Lima YS, Jerônimo MS, Tavares AH, Bocca AL, Hoffmann C. Bioinformatic analysis of the effect of oral beta-glucan on gut microbiome. Brazilian Journal of Pharmaceutical Sciences. 2017 ; 53 17 res. FCF029.[citado 2024 out. 03 ]

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