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Artigo de periodico
Assessing the effect of sodium dichloroisocyanurate concentration on transfer of Salmonella enterica serotype Typhimurium in wash water for production of minimally processed iceberg lettuce (Lactuca sativa L.) (2016)
Maffei, Daniele Fernanda; Sant'Ana, A. S; Monteiro, Gisele ; Schaffner, D W; Franco, Bernadette Dora Gombossy de Melo
Source: Letters in Applied Microbiology. Unidade: FCF
Subjects: SALMONELLA TYPHIMURIUM, SEGURANÇA ALIMENTAR, HORTALIÇAS
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ABNT
MAFFEI, Daniele Fernanda et al. Assessing the effect of sodium dichloroisocyanurate concentration on transfer of Salmonella enterica serotype Typhimurium in wash water for production of minimally processed iceberg lettuce (Lactuca sativa L.). Letters in Applied Microbiology, v. 62, n. 6, p. 444-451, 2016Tradução . . Disponível em: https://doi.org/10.1111/lam.12577. Acesso em: 02 jul. 2024.
APA
Maffei, D. F., Sant'Ana, A. S., Monteiro, G., Schaffner, D. W., & Franco, B. D. G. de M. (2016). Assessing the effect of sodium dichloroisocyanurate concentration on transfer of Salmonella enterica serotype Typhimurium in wash water for production of minimally processed iceberg lettuce (Lactuca sativa L.). Letters in Applied Microbiology, 62( 6), 444-451. doi:10.1111/lam.12577
NLM
Maffei DF, Sant'Ana AS, Monteiro G, Schaffner DW, Franco BDG de M. Assessing the effect of sodium dichloroisocyanurate concentration on transfer of Salmonella enterica serotype Typhimurium in wash water for production of minimally processed iceberg lettuce (Lactuca sativa L.) [Internet]. Letters in Applied Microbiology. 2016 ; 62( 6): 444-451.[citado 2024 jul. 02 ] Available from: https://doi.org/10.1111/lam.12577
Vancouver
Maffei DF, Sant'Ana AS, Monteiro G, Schaffner DW, Franco BDG de M. Assessing the effect of sodium dichloroisocyanurate concentration on transfer of Salmonella enterica serotype Typhimurium in wash water for production of minimally processed iceberg lettuce (Lactuca sativa L.) [Internet]. Letters in Applied Microbiology. 2016 ; 62( 6): 444-451.[citado 2024 jul. 02 ] Available from: https://doi.org/10.1111/lam.12577
Artigo de periodico
Storage at low temperature differentially affects the colour and carotenoid composition of two cultivars of banana (2015)
Facundo, Heliofabia Virginia de Vasconcelos; Gurak, Poliana Deyse; Mercadante, Adriana Zerlotti; Lajolo, Franco Maria ; Cordenunsi-Lysenko, Beatriz Rosana
Source: Food Chemistry. Unidade: FCF
Subjects: BANANA, COMPOSIÇÃO DE ALIMENTOS
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ABNT
FACUNDO, Heliofabia Virginia de Vasconcelos et al. Storage at low temperature differentially affects the colour and carotenoid composition of two cultivars of banana. Food Chemistry, v. 170, p. 102-109, 2015Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2014.08.069. Acesso em: 02 jul. 2024.
APA
Facundo, H. V. de V., Gurak, P. D., Mercadante, A. Z., Lajolo, F. M., & Cordenunsi-Lysenko, B. R. (2015). Storage at low temperature differentially affects the colour and carotenoid composition of two cultivars of banana. Food Chemistry, 170, 102-109. doi:10.1016/j.foodchem.2014.08.069
NLM
Facundo HV de V, Gurak PD, Mercadante AZ, Lajolo FM, Cordenunsi-Lysenko BR. Storage at low temperature differentially affects the colour and carotenoid composition of two cultivars of banana [Internet]. Food Chemistry. 2015 ; 170 102-109.[citado 2024 jul. 02 ] Available from: https://doi.org/10.1016/j.foodchem.2014.08.069
Vancouver
Facundo HV de V, Gurak PD, Mercadante AZ, Lajolo FM, Cordenunsi-Lysenko BR. Storage at low temperature differentially affects the colour and carotenoid composition of two cultivars of banana [Internet]. Food Chemistry. 2015 ; 170 102-109.[citado 2024 jul. 02 ] Available from: https://doi.org/10.1016/j.foodchem.2014.08.069
Artigo de periodico
Proteomic analysis of papaya fruit ripening using 2DE-DIGE (2012)
Nogueira, Silvia Beserra; Labate, Carlos Alberto; Gozzo, Fabio Cesar; Pilau, Eduardo Jorge; Lajolo, Franco Maria ; Nascimento, João Roberto Oliveira do
Source: Journal of Proteomics. Unidades: ESALQ, FCF
Subjects: MAMÃO, ANÁLISE DE ALIMENTOS
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ABNT
NOGUEIRA, Silvia Beserra et al. Proteomic analysis of papaya fruit ripening using 2DE-DIGE. Journal of Proteomics, v. 75, n. 4, p. 1428-1439 : + supplementary materials ( S1), 2012Tradução . . Disponível em: https://doi.org/10.1016/j.prot.2011.11.015. Acesso em: 02 jul. 2024.
APA
Nogueira, S. B., Labate, C. A., Gozzo, F. C., Pilau, E. J., Lajolo, F. M., & Nascimento, J. R. O. do. (2012). Proteomic analysis of papaya fruit ripening using 2DE-DIGE. Journal of Proteomics, 75( 4), 1428-1439 : + supplementary materials ( S1). doi:10.1016/j.prot.2011.11.015
NLM
Nogueira SB, Labate CA, Gozzo FC, Pilau EJ, Lajolo FM, Nascimento JRO do. Proteomic analysis of papaya fruit ripening using 2DE-DIGE [Internet]. Journal of Proteomics. 2012 ; 75( 4): 1428-1439 : + supplementary materials ( S1).[citado 2024 jul. 02 ] Available from: https://doi.org/10.1016/j.prot.2011.11.015
Vancouver
Nogueira SB, Labate CA, Gozzo FC, Pilau EJ, Lajolo FM, Nascimento JRO do. Proteomic analysis of papaya fruit ripening using 2DE-DIGE [Internet]. Journal of Proteomics. 2012 ; 75( 4): 1428-1439 : + supplementary materials ( S1).[citado 2024 jul. 02 ] Available from: https://doi.org/10.1016/j.prot.2011.11.015
Artigo de periodico
Effect of the simultaneous interaction among ascorbic acid, iron and pH on the oxidative stability of oil-in-water emulsions (2011)
Branco, Gabriel Favalli; Rodrigues, Maria Isabel; Gioielli, Luiz Antonio ; Castro, Inar Alves de
Source: Journal of Agricultural and Food Chemistry. Unidade: FCF
Subjects: EMULSÕES (FORMAS FARMACÊUTICAS), OXIDAÇÃO, ÁCIDOS ASCÓRBICOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
BRANCO, Gabriel Favalli et al. Effect of the simultaneous interaction among ascorbic acid, iron and pH on the oxidative stability of oil-in-water emulsions. Journal of Agricultural and Food Chemistry, v. 59, n. 22, p. 12183\201312192, 2011Tradução . . Disponível em: https://doi.org/10.1021/jf202808r. Acesso em: 02 jul. 2024.
APA
Branco, G. F., Rodrigues, M. I., Gioielli, L. A., & Castro, I. A. de. (2011). Effect of the simultaneous interaction among ascorbic acid, iron and pH on the oxidative stability of oil-in-water emulsions. Journal of Agricultural and Food Chemistry, 59( 22), 12183\201312192. doi:10.1021/jf202808r
NLM
Branco GF, Rodrigues MI, Gioielli LA, Castro IA de. Effect of the simultaneous interaction among ascorbic acid, iron and pH on the oxidative stability of oil-in-water emulsions [Internet]. Journal of Agricultural and Food Chemistry. 2011 ; 59( 22): 12183\201312192.[citado 2024 jul. 02 ] Available from: https://doi.org/10.1021/jf202808r
Vancouver
Branco GF, Rodrigues MI, Gioielli LA, Castro IA de. Effect of the simultaneous interaction among ascorbic acid, iron and pH on the oxidative stability of oil-in-water emulsions [Internet]. Journal of Agricultural and Food Chemistry. 2011 ; 59( 22): 12183\201312192.[citado 2024 jul. 02 ] Available from: https://doi.org/10.1021/jf202808r

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