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Artigo de periodico
Brazilian native passion fruit (Passiflora tenuifila Killip) is a rich source of proanthocyanidins, carotenoids, and dietary fiber (2021)
Santos, José Thiago do Carmo; Petry, Fabiane Cristina ; Tobaruela, Eric de Castro ; Mercadante, Adriana Zerlotti ; Glória, Maria Beatriz Abreu ; Costa, Ana Maria; Lajolo, Franco Maria ; Hassimotto, Neuza Mariko Aymoto
Source: Food Research International. Unidade: FCF
Subjects: PASSIFLORACEAE, CAROTENOIDES, MARACUJÁ, VALOR NUTRITIVO, COMPOSTOS FENÓLICOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SANTOS, José Thiago do Carmo et al. Brazilian native passion fruit (Passiflora tenuifila Killip) is a rich source of proanthocyanidins, carotenoids, and dietary fiber. Food Research International, v. 147, p. 1-11, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2021.110521. Acesso em: 20 jun. 2024.
APA
Santos, J. T. do C., Petry, F. C., Tobaruela, E. de C., Mercadante, A. Z., Glória, M. B. A., Costa, A. M., et al. (2021). Brazilian native passion fruit (Passiflora tenuifila Killip) is a rich source of proanthocyanidins, carotenoids, and dietary fiber. Food Research International, 147, 1-11. doi:10.1016/j.foodres.2021.110521
NLM
Santos JT do C, Petry FC, Tobaruela E de C, Mercadante AZ, Glória MBA, Costa AM, Lajolo FM, Hassimotto NMA. Brazilian native passion fruit (Passiflora tenuifila Killip) is a rich source of proanthocyanidins, carotenoids, and dietary fiber [Internet]. Food Research International. 2021 ; 147 1-11.[citado 2024 jun. 20 ] Available from: https://doi.org/10.1016/j.foodres.2021.110521
Vancouver
Santos JT do C, Petry FC, Tobaruela E de C, Mercadante AZ, Glória MBA, Costa AM, Lajolo FM, Hassimotto NMA. Brazilian native passion fruit (Passiflora tenuifila Killip) is a rich source of proanthocyanidins, carotenoids, and dietary fiber [Internet]. Food Research International. 2021 ; 147 1-11.[citado 2024 jun. 20 ] Available from: https://doi.org/10.1016/j.foodres.2021.110521
Artigo de periodico
Metabolome and proteome of ethylene-treated papayas reveal different pathways to volatile compounds biosynthesis (2020)
Agopian, Roberta Ghedini Der; Fabi, João Paulo ; Cordenunsi-Lysenko, Beatriz Rosana
Source: Food Research International. Unidade: FCF
Subjects: MAMÃO, COMPOSTOS VOLÁTEIS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
AGOPIAN, Roberta Ghedini Der e FABI, João Paulo e CORDENUNSI-LYSENKO, Beatriz Rosana. Metabolome and proteome of ethylene-treated papayas reveal different pathways to volatile compounds biosynthesis. Food Research International, v. 131, p. 1-11 art. 108975, 2020Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2019.108975. Acesso em: 20 jun. 2024.
APA
Agopian, R. G. D., Fabi, J. P., & Cordenunsi-Lysenko, B. R. (2020). Metabolome and proteome of ethylene-treated papayas reveal different pathways to volatile compounds biosynthesis. Food Research International, 131, 1-11 art. 108975. doi:10.1016/j.foodres.2019.108975
NLM
Agopian RGD, Fabi JP, Cordenunsi-Lysenko BR. Metabolome and proteome of ethylene-treated papayas reveal different pathways to volatile compounds biosynthesis [Internet]. Food Research International. 2020 ; 131 1-11 art. 108975.[citado 2024 jun. 20 ] Available from: https://doi.org/10.1016/j.foodres.2019.108975
Vancouver
Agopian RGD, Fabi JP, Cordenunsi-Lysenko BR. Metabolome and proteome of ethylene-treated papayas reveal different pathways to volatile compounds biosynthesis [Internet]. Food Research International. 2020 ; 131 1-11 art. 108975.[citado 2024 jun. 20 ] Available from: https://doi.org/10.1016/j.foodres.2019.108975
Artigo de periodico
Human urine metabolomic signature after ingestion of polyphenol-rich juice of purple grumixama (Eugenia brasiliensis Lam.) (2019)
Teixeira, Luciane de Lira; Dörr, Fabiane ; Dias, Carlos Tadeu dos Santos; Pinto, Ernani ; Lajolo, Franco Maria ; Bôas, Silas G. Villas; Hassimotto, Neuza Mariko Aymoto
Source: Food Research International. Unidades: FCF, ESALQ
Subjects: URINA, METABOLISMO, METABOLÔMICA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
TEIXEIRA, Luciane de Lira et al. Human urine metabolomic signature after ingestion of polyphenol-rich juice of purple grumixama (Eugenia brasiliensis Lam.). Food Research International, v. 120, p. 544-552, 2019Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2018.11.004. Acesso em: 20 jun. 2024.
APA
Teixeira, L. de L., Dörr, F., Dias, C. T. dos S., Pinto, E., Lajolo, F. M., Bôas, S. G. V., & Hassimotto, N. M. A. (2019). Human urine metabolomic signature after ingestion of polyphenol-rich juice of purple grumixama (Eugenia brasiliensis Lam.). Food Research International, 120, 544-552. doi:10.1016/j.foodres.2018.11.004
NLM
Teixeira L de L, Dörr F, Dias CT dos S, Pinto E, Lajolo FM, Bôas SGV, Hassimotto NMA. Human urine metabolomic signature after ingestion of polyphenol-rich juice of purple grumixama (Eugenia brasiliensis Lam.) [Internet]. Food Research International. 2019 ; 120 544-552.[citado 2024 jun. 20 ] Available from: https://doi.org/10.1016/j.foodres.2018.11.004
Vancouver
Teixeira L de L, Dörr F, Dias CT dos S, Pinto E, Lajolo FM, Bôas SGV, Hassimotto NMA. Human urine metabolomic signature after ingestion of polyphenol-rich juice of purple grumixama (Eugenia brasiliensis Lam.) [Internet]. Food Research International. 2019 ; 120 544-552.[citado 2024 jun. 20 ] Available from: https://doi.org/10.1016/j.foodres.2018.11.004
Artigo de periodico
Effect of vegetal-oil emulsion and passion fruit peel-powder on sensory acceptance of functional yogurt (2015)
Perina, Natália Pratis; Granato, D; Hirota, Claudia Y; Cruz, A. G; Bogsan, Cristina Stewart Bittencourt ; Oliveira, Maricê Nogueira de
Source: Food Research International. Unidade: FCF
Subjects: IOGURTE, ALIMENTOS FUNCIONAIS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
PERINA, Natália Pratis et al. Effect of vegetal-oil emulsion and passion fruit peel-powder on sensory acceptance of functional yogurt. Food Research International, v. 70, p. 134-141, 2015Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2015.01.014. Acesso em: 20 jun. 2024.
APA
Perina, N. P., Granato, D., Hirota, C. Y., Cruz, A. G., Bogsan, C. S. B., & Oliveira, M. N. de. (2015). Effect of vegetal-oil emulsion and passion fruit peel-powder on sensory acceptance of functional yogurt. Food Research International, 70, 134-141. doi:10.1016/j.foodres.2015.01.014
NLM
Perina NP, Granato D, Hirota CY, Cruz AG, Bogsan CSB, Oliveira MN de. Effect of vegetal-oil emulsion and passion fruit peel-powder on sensory acceptance of functional yogurt [Internet]. Food Research International. 2015 ; 70 134-141.[citado 2024 jun. 20 ] Available from: https://doi.org/10.1016/j.foodres.2015.01.014
Vancouver
Perina NP, Granato D, Hirota CY, Cruz AG, Bogsan CSB, Oliveira MN de. Effect of vegetal-oil emulsion and passion fruit peel-powder on sensory acceptance of functional yogurt [Internet]. Food Research International. 2015 ; 70 134-141.[citado 2024 jun. 20 ] Available from: https://doi.org/10.1016/j.foodres.2015.01.014

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