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Artigo de periodico
Effect of hop β-acids extract supplementation on the volatile compound profile of roasted chicken meat (2023)
Almeida, Larissa Chirino de ; Bertolo, Mirella Romanelli Vicente ; Cardoso, Daniel Rodrigues ; Bogusz Junior, Stanislau
Source: Processes. Unidade: IQSC
Subjects: QUÍMICA DE ALIMENTOS, SUPLEMENTAÇÃO ALIMENTAR, ANTIOXIDANTES, FRANGOS
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ABNT
ALMEIDA, Larissa Chirino de et al. Effect of hop β-acids extract supplementation on the volatile compound profile of roasted chicken meat. Processes, v. 11, n. ja2023, p. 153, 2023Tradução . . Disponível em: https://doi.org/10.3390/pr11010153. Acesso em: 08 nov. 2024.
APA
Almeida, L. C. de, Bertolo, M. R. V., Cardoso, D. R., & Bogusz Junior, S. (2023). Effect of hop β-acids extract supplementation on the volatile compound profile of roasted chicken meat. Processes, 11( ja2023), 153. doi:10.3390/pr11010153
NLM
Almeida LC de, Bertolo MRV, Cardoso DR, Bogusz Junior S. Effect of hop β-acids extract supplementation on the volatile compound profile of roasted chicken meat [Internet]. Processes. 2023 ; 11( ja2023): 153.[citado 2024 nov. 08 ] Available from: https://doi.org/10.3390/pr11010153
Vancouver
Almeida LC de, Bertolo MRV, Cardoso DR, Bogusz Junior S. Effect of hop β-acids extract supplementation on the volatile compound profile of roasted chicken meat [Internet]. Processes. 2023 ; 11( ja2023): 153.[citado 2024 nov. 08 ] Available from: https://doi.org/10.3390/pr11010153
Artigo de periodico
A Theoretical Antioxidant Mechanism for Cytoprotective Effect of p-AcetamideSalicylate Derivatives against Free Radical Initiator AAPH in Human Erythrocytes (2021)
Barros, Valéria A.; Pereira, Glaécia A. N.; Ota, Sirlene S. B.; Melo, Fernanda P. A.; Jesus, Ana Carolina S. P. S. de; Lima, Anderson B.; Silva, Alberico Borges Ferreira da ; Borges, Rosivaldo S.
Source: Journal of Brazilian Chemical Society. Unidade: IQSC
Subjects: RADICAIS LIVRES, ERITRÓCITOS, ANTIOXIDANTES
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ABNT
BARROS, Valéria A. et al. A Theoretical Antioxidant Mechanism for Cytoprotective Effect of p-AcetamideSalicylate Derivatives against Free Radical Initiator AAPH in Human Erythrocytes. Journal of Brazilian Chemical Society, v. 32, n. 7, p. 1354-1360, 2021Tradução . . Disponível em: https://doi.org/10.21577/0103-5053.20210033. Acesso em: 08 nov. 2024.
APA
Barros, V. A., Pereira, G. A. N., Ota, S. S. B., Melo, F. P. A., Jesus, A. C. S. P. S. de, Lima, A. B., et al. (2021). A Theoretical Antioxidant Mechanism for Cytoprotective Effect of p-AcetamideSalicylate Derivatives against Free Radical Initiator AAPH in Human Erythrocytes. Journal of Brazilian Chemical Society, 32( 7), 1354-1360. doi:10.21577/0103-5053.20210033
NLM
Barros VA, Pereira GAN, Ota SSB, Melo FPA, Jesus ACSPS de, Lima AB, Silva ABF da, Borges RS. A Theoretical Antioxidant Mechanism for Cytoprotective Effect of p-AcetamideSalicylate Derivatives against Free Radical Initiator AAPH in Human Erythrocytes [Internet]. Journal of Brazilian Chemical Society. 2021 ; 32( 7): 1354-1360.[citado 2024 nov. 08 ] Available from: https://doi.org/10.21577/0103-5053.20210033
Vancouver
Barros VA, Pereira GAN, Ota SSB, Melo FPA, Jesus ACSPS de, Lima AB, Silva ABF da, Borges RS. A Theoretical Antioxidant Mechanism for Cytoprotective Effect of p-AcetamideSalicylate Derivatives against Free Radical Initiator AAPH in Human Erythrocytes [Internet]. Journal of Brazilian Chemical Society. 2021 ; 32( 7): 1354-1360.[citado 2024 nov. 08 ] Available from: https://doi.org/10.21577/0103-5053.20210033
Artigo de periodico
Chemical composition, antioxidant and antibacterial activities of essential oil from Cymbopogon densiflorus (Steud.) stapf flowers (2021)
Spencer, Paula V.D.; Libardi, Silvia H ; Dias, Fernanda Furlan Gonçalves ; Oliveira, Wellington da S.; Thomasini, Ronaldo L.; Godoy, Helena Teixeira ; Cardoso, Daniel Rodrigues ; Bogusz Junior, Stanislau
Source: Journal of Essential Oil-Bearing Plants. Unidade: IQSC
Subjects: PLANTAS, ÓLEOS ESSENCIAIS, ANTIOXIDANTES, BACTÉRIAS
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ABNT
SPENCER, Paula V.D. et al. Chemical composition, antioxidant and antibacterial activities of essential oil from Cymbopogon densiflorus (Steud.) stapf flowers. Journal of Essential Oil-Bearing Plants, v. 24, p. 40-52, 2021Tradução . . Disponível em: https://doi.org/10.1080/0972060X.2020.1862711. Acesso em: 08 nov. 2024.
APA
Spencer, P. V. D., Libardi, S. H., Dias, F. F. G., Oliveira, W. da S., Thomasini, R. L., Godoy, H. T., et al. (2021). Chemical composition, antioxidant and antibacterial activities of essential oil from Cymbopogon densiflorus (Steud.) stapf flowers. Journal of Essential Oil-Bearing Plants, 24, 40-52. doi:10.1080/0972060X.2020.1862711
NLM
Spencer PVD, Libardi SH, Dias FFG, Oliveira W da S, Thomasini RL, Godoy HT, Cardoso DR, Bogusz Junior S. Chemical composition, antioxidant and antibacterial activities of essential oil from Cymbopogon densiflorus (Steud.) stapf flowers [Internet]. Journal of Essential Oil-Bearing Plants. 2021 ; 24 40-52.[citado 2024 nov. 08 ] Available from: https://doi.org/10.1080/0972060X.2020.1862711
Vancouver
Spencer PVD, Libardi SH, Dias FFG, Oliveira W da S, Thomasini RL, Godoy HT, Cardoso DR, Bogusz Junior S. Chemical composition, antioxidant and antibacterial activities of essential oil from Cymbopogon densiflorus (Steud.) stapf flowers [Internet]. Journal of Essential Oil-Bearing Plants. 2021 ; 24 40-52.[citado 2024 nov. 08 ] Available from: https://doi.org/10.1080/0972060X.2020.1862711
Artigo de periodico
Mechanochemical treatment of quercetin and curcumin to obtain eutectic mixtures with high antioxidant activity (2021)
Renza-Diaz, Valentina; González-Hernández, Martin ; Pantoja, Kriss Dayana ; D'Vries, Richard Fernando
Source: CrystEngComm. Unidade: IQSC
Subjects: FÍSICO-QUÍMICA, RADICAIS LIVRES, ANTIOXIDANTES
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ABNT
RENZA-DIAZ, Valentina et al. Mechanochemical treatment of quercetin and curcumin to obtain eutectic mixtures with high antioxidant activity. CrystEngComm, v. 23, p. 4985-4993, 2021Tradução . . Disponível em: https://doi.org/10.1039/D1CE00697E. Acesso em: 08 nov. 2024.
APA
Renza-Diaz, V., González-Hernández, M., Pantoja, K. D., & D'Vries, R. F. (2021). Mechanochemical treatment of quercetin and curcumin to obtain eutectic mixtures with high antioxidant activity. CrystEngComm, 23, 4985-4993. doi:10.1039/D1CE00697E
NLM
Renza-Diaz V, González-Hernández M, Pantoja KD, D'Vries RF. Mechanochemical treatment of quercetin and curcumin to obtain eutectic mixtures with high antioxidant activity [Internet]. CrystEngComm. 2021 ; 23 4985-4993.[citado 2024 nov. 08 ] Available from: https://doi.org/10.1039/D1CE00697E
Vancouver
Renza-Diaz V, González-Hernández M, Pantoja KD, D'Vries RF. Mechanochemical treatment of quercetin and curcumin to obtain eutectic mixtures with high antioxidant activity [Internet]. CrystEngComm. 2021 ; 23 4985-4993.[citado 2024 nov. 08 ] Available from: https://doi.org/10.1039/D1CE00697E
Artigo de periodico
Effects of dietary inclusion of yerba mate (Ilex paraguariensis) extract on lamb muscle metabolomics and physicochemical properties in meat (2021)
Lobo, Richard R.; Correia, Banny Silva Barbosa ; Peña Bermúdez, Yuli Andréa ; Vincenzi, Rafaela; Silva, Caroline M. da; Panosso, Leticia L.; Ceribeli, Caroline ; Colnago, Luiz A.; Cardoso, Daniel Rodrigues ; Berndt, Alexandre; Pinheiro, Rafael Silvio Bonilha; Bueno, Ives Cláudio da Silva ; Faciola, Antonio P.
Source: Journal of Animal Science. Unidades: IQSC, FZEA
Subjects: ANTIOXIDANTES, METABOLÔMICA
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ABNT
LOBO, Richard R. et al. Effects of dietary inclusion of yerba mate (Ilex paraguariensis) extract on lamb muscle metabolomics and physicochemical properties in meat. Journal of Animal Science, v. 9, n. 9, p. 1-14, 2021Tradução . . Disponível em: https://doi.org/10.1093/jas/skab244. Acesso em: 08 nov. 2024.
APA
Lobo, R. R., Correia, B. S. B., Peña Bermúdez, Y. A., Vincenzi, R., Silva, C. M. da, Panosso, L. L., et al. (2021). Effects of dietary inclusion of yerba mate (Ilex paraguariensis) extract on lamb muscle metabolomics and physicochemical properties in meat. Journal of Animal Science, 9( 9), 1-14. doi:10.1093/jas/skab244
NLM
Lobo RR, Correia BSB, Peña Bermúdez YA, Vincenzi R, Silva CM da, Panosso LL, Ceribeli C, Colnago LA, Cardoso DR, Berndt A, Pinheiro RSB, Bueno IC da S, Faciola AP. Effects of dietary inclusion of yerba mate (Ilex paraguariensis) extract on lamb muscle metabolomics and physicochemical properties in meat [Internet]. Journal of Animal Science. 2021 ;9( 9): 1-14.[citado 2024 nov. 08 ] Available from: https://doi.org/10.1093/jas/skab244
Vancouver
Lobo RR, Correia BSB, Peña Bermúdez YA, Vincenzi R, Silva CM da, Panosso LL, Ceribeli C, Colnago LA, Cardoso DR, Berndt A, Pinheiro RSB, Bueno IC da S, Faciola AP. Effects of dietary inclusion of yerba mate (Ilex paraguariensis) extract on lamb muscle metabolomics and physicochemical properties in meat [Internet]. Journal of Animal Science. 2021 ;9( 9): 1-14.[citado 2024 nov. 08 ] Available from: https://doi.org/10.1093/jas/skab244
Artigo de periodico
Antioxidant, antitumor and bactericidal activities of ethyl gallate quinoxalines (2020)
Lima, Rafaely Nascimento ; Gonçalves, Jaqueline R.; Silva, Valdenizia R; Santos, Luciano de S; Bezerra, Daniel P; Soares, Milena B. P; Leitão, Andrei ; Porto, Andre Luiz Meleiro
Source: Current Bioactive Compounds. Unidades: IQSC, INTER IFSC/IQSC/ICMC
Subjects: NEOPLASIAS, ANTIOXIDANTES, BACTERICIDAS
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ABNT
LIMA, Rafaely Nascimento et al. Antioxidant, antitumor and bactericidal activities of ethyl gallate quinoxalines. Current Bioactive Compounds, v. 16, n. 6, p. 900-910, 2020Tradução . . Disponível em: https://doi.org/10.2174/1573407215666190318144105. Acesso em: 08 nov. 2024.
APA
Lima, R. N., Gonçalves, J. R., Silva, V. R., Santos, L. de S., Bezerra, D. P., Soares, M. B. P., et al. (2020). Antioxidant, antitumor and bactericidal activities of ethyl gallate quinoxalines. Current Bioactive Compounds, 16( 6), 900-910. doi:10.2174/1573407215666190318144105
NLM
Lima RN, Gonçalves JR, Silva VR, Santos L de S, Bezerra DP, Soares MBP, Leitão A, Porto ALM. Antioxidant, antitumor and bactericidal activities of ethyl gallate quinoxalines [Internet]. Current Bioactive Compounds. 2020 ; 16( 6): 900-910.[citado 2024 nov. 08 ] Available from: https://doi.org/10.2174/1573407215666190318144105
Vancouver
Lima RN, Gonçalves JR, Silva VR, Santos L de S, Bezerra DP, Soares MBP, Leitão A, Porto ALM. Antioxidant, antitumor and bactericidal activities of ethyl gallate quinoxalines [Internet]. Current Bioactive Compounds. 2020 ; 16( 6): 900-910.[citado 2024 nov. 08 ] Available from: https://doi.org/10.2174/1573407215666190318144105
Artigo de periodico
Thermal behavior and polymorphism of the antioxidants: BHA, BHT and TBHQ (2020)
De Jesus, Jany Hellen Ferreira ; Ferreira, Ana Paula Garcia ; Szilágyi, I. M; Cavalheiro, Eder Tadeu Gomes
Source: Fuel: The Science and Technology of Fuel and Energy. Unidade: IQSC
Subjects: ANÁLISE TÉRMICA, COMBUSTÍVEIS, POLIMORFISMO, ANTIOXIDANTES
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ABNT
DE JESUS, Jany Hellen Ferreira et al. Thermal behavior and polymorphism of the antioxidants: BHA, BHT and TBHQ. Fuel: The Science and Technology of Fuel and Energy, v. 278, n. 118298 October 2020, 2020Tradução . . Disponível em: https://doi.org/10.1016/j.fuel.2020.118298. Acesso em: 08 nov. 2024.
APA
De Jesus, J. H. F., Ferreira, A. P. G., Szilágyi, I. M., & Cavalheiro, E. T. G. (2020). Thermal behavior and polymorphism of the antioxidants: BHA, BHT and TBHQ. Fuel: The Science and Technology of Fuel and Energy, 278( 118298 October 2020). doi:10.1016/j.fuel.2020.118298
NLM
De Jesus JHF, Ferreira APG, Szilágyi IM, Cavalheiro ETG. Thermal behavior and polymorphism of the antioxidants: BHA, BHT and TBHQ [Internet]. Fuel: The Science and Technology of Fuel and Energy. 2020 ; 278( 118298 October 2020):[citado 2024 nov. 08 ] Available from: https://doi.org/10.1016/j.fuel.2020.118298
Vancouver
De Jesus JHF, Ferreira APG, Szilágyi IM, Cavalheiro ETG. Thermal behavior and polymorphism of the antioxidants: BHA, BHT and TBHQ [Internet]. Fuel: The Science and Technology of Fuel and Energy. 2020 ; 278( 118298 October 2020):[citado 2024 nov. 08 ] Available from: https://doi.org/10.1016/j.fuel.2020.118298
Artigo de periodico
Application of green technology for the acquisition of extracts of araçá (Psidium grandifolium Mart. ex DC.) using supercritical CO2 and pressurized ethanol: characterization and analysis of activity (2019)
Bittencourt, Gabriela Marques ; Firmiano, Daniele Martins; Fachini, Raphaela Perna; Lacaz-Ruiz, Rogério ; Fernandes, Andrezza Maria ; Oliveira, Alessandra Lopes de
Source: Journal of Food Science. Unidade: FZEA
Subjects: EXTRAÇÃO COM FLUÍDO SUPERCRÍTICO, ANTIOXIDANTES, EXTRAÇÃO DE LÍQUIDOS, FRUTAS
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ABNT
BITTENCOURT, Gabriela Marques et al. Application of green technology for the acquisition of extracts of araçá (Psidium grandifolium Mart. ex DC.) using supercritical CO2 and pressurized ethanol: characterization and analysis of activity. Journal of Food Science, v. 84, n. 6, p. 1297-1307, 2019Tradução . . Disponível em: https://doi.org/10.1111/1750-3841.14584. Acesso em: 08 nov. 2024.
APA
Bittencourt, G. M., Firmiano, D. M., Fachini, R. P., Lacaz-Ruiz, R., Fernandes, A. M., & Oliveira, A. L. de. (2019). Application of green technology for the acquisition of extracts of araçá (Psidium grandifolium Mart. ex DC.) using supercritical CO2 and pressurized ethanol: characterization and analysis of activity. Journal of Food Science, 84( 6), 1297-1307. doi:10.1111/1750-3841.14584
NLM
Bittencourt GM, Firmiano DM, Fachini RP, Lacaz-Ruiz R, Fernandes AM, Oliveira AL de. Application of green technology for the acquisition of extracts of araçá (Psidium grandifolium Mart. ex DC.) using supercritical CO2 and pressurized ethanol: characterization and analysis of activity [Internet]. Journal of Food Science. 2019 ; 84( 6): 1297-1307.[citado 2024 nov. 08 ] Available from: https://doi.org/10.1111/1750-3841.14584
Vancouver
Bittencourt GM, Firmiano DM, Fachini RP, Lacaz-Ruiz R, Fernandes AM, Oliveira AL de. Application of green technology for the acquisition of extracts of araçá (Psidium grandifolium Mart. ex DC.) using supercritical CO2 and pressurized ethanol: characterization and analysis of activity [Internet]. Journal of Food Science. 2019 ; 84( 6): 1297-1307.[citado 2024 nov. 08 ] Available from: https://doi.org/10.1111/1750-3841.14584
Artigo de periodico
Assessment of the suitability of pitanga leaf extract as a natural antioxidant for enhancing canola oil stability: monitoring lipid oxidation parameters (2019)
Vargas, Flávia Carolina; Gómez, Belen; Khaneghah, Amin Mousavi; Strozzi, Isabella; Gavahian, Mohsen; Barba, Francisco J; Sobral, Paulo José do Amaral; Lorenzo, José M
Source: European Journal of Lipid Science and Technology. Unidade: FZEA
Subjects: PRODUTOS NATURAIS, PITANGA, ÓLEOS VEGETAIS, ANTIOXIDANTES, COMPOSTOS FENÓLICOS, CONSERVAÇÃO DE ALIMENTOS
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ABNT
VARGAS, Flávia Carolina et al. Assessment of the suitability of pitanga leaf extract as a natural antioxidant for enhancing canola oil stability: monitoring lipid oxidation parameters. European Journal of Lipid Science and Technology, v. 121, p. 1-8, 2019Tradução . . Disponível em: https://doi.org/10.1002/ejlt.201800447. Acesso em: 08 nov. 2024.
APA
Vargas, F. C., Gómez, B., Khaneghah, A. M., Strozzi, I., Gavahian, M., Barba, F. J., et al. (2019). Assessment of the suitability of pitanga leaf extract as a natural antioxidant for enhancing canola oil stability: monitoring lipid oxidation parameters. European Journal of Lipid Science and Technology, 121, 1-8. doi:10.1002/ejlt.201800447
NLM
Vargas FC, Gómez B, Khaneghah AM, Strozzi I, Gavahian M, Barba FJ, Sobral PJ do A, Lorenzo JM. Assessment of the suitability of pitanga leaf extract as a natural antioxidant for enhancing canola oil stability: monitoring lipid oxidation parameters [Internet]. European Journal of Lipid Science and Technology. 2019 ; 121 1-8.[citado 2024 nov. 08 ] Available from: https://doi.org/10.1002/ejlt.201800447
Vancouver
Vargas FC, Gómez B, Khaneghah AM, Strozzi I, Gavahian M, Barba FJ, Sobral PJ do A, Lorenzo JM. Assessment of the suitability of pitanga leaf extract as a natural antioxidant for enhancing canola oil stability: monitoring lipid oxidation parameters [Internet]. European Journal of Lipid Science and Technology. 2019 ; 121 1-8.[citado 2024 nov. 08 ] Available from: https://doi.org/10.1002/ejlt.201800447
Artigo de periodico
Antioxidant capacity of Melissa officinalis L. on biological systems (2018)
Franco, Juliana Metzner; Pugine, Silvana Marina Piccoli ; Scatolini, Antonio Márcio ; Melo, Mariza Pires de
Source: Eclética Química Journal. Unidade: FZEA
Subjects: INDÚSTRIA TÊXTIL, ÁGUAS RESIDUÁRIAS, ANTIOXIDANTES
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ABNT
FRANCO, Juliana Metzner et al. Antioxidant capacity of Melissa officinalis L. on biological systems. Eclética Química Journal, v. 43, n. 3, p. 19-29, 2018Tradução . . Disponível em: https://doi.org/10.26850/1678-4618eqj.v43.3.2018.p19-29. Acesso em: 08 nov. 2024.
APA
Franco, J. M., Pugine, S. M. P., Scatolini, A. M., & Melo, M. P. de. (2018). Antioxidant capacity of Melissa officinalis L. on biological systems. Eclética Química Journal, 43( 3), 19-29. doi:10.26850/1678-4618eqj.v43.3.2018.p19-29
NLM
Franco JM, Pugine SMP, Scatolini AM, Melo MP de. Antioxidant capacity of Melissa officinalis L. on biological systems [Internet]. Eclética Química Journal. 2018 ; 43( 3): 19-29.[citado 2024 nov. 08 ] Available from: https://doi.org/10.26850/1678-4618eqj.v43.3.2018.p19-29
Vancouver
Franco JM, Pugine SMP, Scatolini AM, Melo MP de. Antioxidant capacity of Melissa officinalis L. on biological systems [Internet]. Eclética Química Journal. 2018 ; 43( 3): 19-29.[citado 2024 nov. 08 ] Available from: https://doi.org/10.26850/1678-4618eqj.v43.3.2018.p19-29
Artigo de periodico
Antioxidant potential of eugenol and ginger essential oils with gelatin/chitosan films (2018)
Bonilla Lagos, Maria Jeannine; Poloni, Talita; Lourenço, Rodrigo Vinicius; Sobral, Paulo José do Amaral
Source: Food Bioscience. Unidade: FZEA
Subjects: FILMES COMESTÍVEIS, GELATINA, QUITOSANA, ÓLEOS ESSENCIAIS, ANTIOXIDANTES, BIOPOLÍMEROS, EMBALAGENS DE ALIMENTOS
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ABNT
BONILLA LAGOS, Maria Jeannine et al. Antioxidant potential of eugenol and ginger essential oils with gelatin/chitosan films. Food Bioscience, v. 23, p. 107-114, 2018Tradução . . Disponível em: https://doi.org/10.1016/j.fbio.2018.03.007. Acesso em: 08 nov. 2024.
APA
Bonilla Lagos, M. J., Poloni, T., Lourenço, R. V., & Sobral, P. J. do A. (2018). Antioxidant potential of eugenol and ginger essential oils with gelatin/chitosan films. Food Bioscience, 23, 107-114. doi:10.1016/j.fbio.2018.03.007
NLM
Bonilla Lagos MJ, Poloni T, Lourenço RV, Sobral PJ do A. Antioxidant potential of eugenol and ginger essential oils with gelatin/chitosan films [Internet]. Food Bioscience. 2018 ; 23 107-114.[citado 2024 nov. 08 ] Available from: https://doi.org/10.1016/j.fbio.2018.03.007
Vancouver
Bonilla Lagos MJ, Poloni T, Lourenço RV, Sobral PJ do A. Antioxidant potential of eugenol and ginger essential oils with gelatin/chitosan films [Internet]. Food Bioscience. 2018 ; 23 107-114.[citado 2024 nov. 08 ] Available from: https://doi.org/10.1016/j.fbio.2018.03.007
Artigo de periodico
Assessment of the stability of sheep sausages with the addition of different concentrations of Origanum vulgare extract during storage (2018)
Fernandes, Rafaella de Paula Paseto; Trindade, Marco Antonio; Lorenzo, J. M; Melo, Mariza Pires de
Source: Meat Science. Unidade: FZEA
Subjects: SALSICHA, CARNES E DERIVADOS, OVINOS, ORÉGANO, ANTIOXIDANTES, ANÁLISE SENSORIAL DE ALIMENTOS, COMPOSTOS VOLÁTEIS
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ABNT
FERNANDES, Rafaella de Paula Paseto et al. Assessment of the stability of sheep sausages with the addition of different concentrations of Origanum vulgare extract during storage. Meat Science, v. 137, p. 244-257, 2018Tradução . . Disponível em: https://doi.org/10.1016/j.meatsci.2017.11.018. Acesso em: 08 nov. 2024.
APA
Fernandes, R. de P. P., Trindade, M. A., Lorenzo, J. M., & Melo, M. P. de. (2018). Assessment of the stability of sheep sausages with the addition of different concentrations of Origanum vulgare extract during storage. Meat Science, 137, 244-257. doi:10.1016/j.meatsci.2017.11.018
NLM
Fernandes R de PP, Trindade MA, Lorenzo JM, Melo MP de. Assessment of the stability of sheep sausages with the addition of different concentrations of Origanum vulgare extract during storage [Internet]. Meat Science. 2018 ; 137 244-257.[citado 2024 nov. 08 ] Available from: https://doi.org/10.1016/j.meatsci.2017.11.018
Vancouver
Fernandes R de PP, Trindade MA, Lorenzo JM, Melo MP de. Assessment of the stability of sheep sausages with the addition of different concentrations of Origanum vulgare extract during storage [Internet]. Meat Science. 2018 ; 137 244-257.[citado 2024 nov. 08 ] Available from: https://doi.org/10.1016/j.meatsci.2017.11.018
Artigo de periodico
Influence of pitanga leaf extracts on lipid and protein oxidation of pork burger during shelf-life (2018)
Lorenzo, Jose M.; Vargas, Flávia Carolina; Strozzi, Isabella; Pateiro, Mirian; Furtado, Marianna M.; Sant'Ana, Anderson de Souza; Rocchetti, Gabriele; Barba, Francisco J.; Domínguez, Rubén; Lucini, Luigi; Sobral, Paulo José do Amaral
Source: Food Research International. Unidade: FZEA
Subjects: CARNES E DERIVADOS, SUÍNOS, PRODUTOS NATURAIS, ANTIOXIDANTES, VIDA-DE-PRATELEIRA
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ABNT
LORENZO, Jose M. et al. Influence of pitanga leaf extracts on lipid and protein oxidation of pork burger during shelf-life. Food Research International, v. 114, p. 47-54, 2018Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2018.07.046. Acesso em: 08 nov. 2024.
APA
Lorenzo, J. M., Vargas, F. C., Strozzi, I., Pateiro, M., Furtado, M. M., Sant'Ana, A. de S., et al. (2018). Influence of pitanga leaf extracts on lipid and protein oxidation of pork burger during shelf-life. Food Research International, 114, 47-54. doi:10.1016/j.foodres.2018.07.046
NLM
Lorenzo JM, Vargas FC, Strozzi I, Pateiro M, Furtado MM, Sant'Ana A de S, Rocchetti G, Barba FJ, Domínguez R, Lucini L, Sobral PJ do A. Influence of pitanga leaf extracts on lipid and protein oxidation of pork burger during shelf-life [Internet]. Food Research International. 2018 ; 114 47-54.[citado 2024 nov. 08 ] Available from: https://doi.org/10.1016/j.foodres.2018.07.046
Vancouver
Lorenzo JM, Vargas FC, Strozzi I, Pateiro M, Furtado MM, Sant'Ana A de S, Rocchetti G, Barba FJ, Domínguez R, Lucini L, Sobral PJ do A. Influence of pitanga leaf extracts on lipid and protein oxidation of pork burger during shelf-life [Internet]. Food Research International. 2018 ; 114 47-54.[citado 2024 nov. 08 ] Available from: https://doi.org/10.1016/j.foodres.2018.07.046
Artigo de periodico
Production, physicochemical stability of quercetin-loaded nanoemulsions and evaluation of antioxidant activity in spreadable chicken pâtés (2018)
De Carli, Cynthia; Moraes-Lovison, Marília; Pinho, Samantha Cristina de
Source: LWT- Food Science and Technology. Unidade: FZEA
Subjects: MICROENCAPSULAÇÃO, EMULSÕES (FORMAS FARMACÊUTICAS), FLAVONOIDES, CARNES E DERIVADOS, ANTIOXIDANTES
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ABNT
DE CARLI, Cynthia e MORAES-LOVISON, Marília e PINHO, Samantha Cristina de. Production, physicochemical stability of quercetin-loaded nanoemulsions and evaluation of antioxidant activity in spreadable chicken pâtés. LWT- Food Science and Technology, v. 98, p. 154-161, 2018Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2018.08.037. Acesso em: 08 nov. 2024.
APA
De Carli, C., Moraes-Lovison, M., & Pinho, S. C. de. (2018). Production, physicochemical stability of quercetin-loaded nanoemulsions and evaluation of antioxidant activity in spreadable chicken pâtés. LWT- Food Science and Technology, 98, 154-161. doi:10.1016/j.lwt.2018.08.037
NLM
De Carli C, Moraes-Lovison M, Pinho SC de. Production, physicochemical stability of quercetin-loaded nanoemulsions and evaluation of antioxidant activity in spreadable chicken pâtés [Internet]. LWT- Food Science and Technology. 2018 ; 98 154-161.[citado 2024 nov. 08 ] Available from: https://doi.org/10.1016/j.lwt.2018.08.037
Vancouver
De Carli C, Moraes-Lovison M, Pinho SC de. Production, physicochemical stability of quercetin-loaded nanoemulsions and evaluation of antioxidant activity in spreadable chicken pâtés [Internet]. LWT- Food Science and Technology. 2018 ; 98 154-161.[citado 2024 nov. 08 ] Available from: https://doi.org/10.1016/j.lwt.2018.08.037
Artigo de periodico
Evaluation of antioxidant capacity of 13 plant extracts by three different methods: cluster analyses applied for selection of the natural extracts with higher antioxidant capacity to replace synthetic antioxidant in lamb burgers (2016)
Fernandes, Rafaella de Paula Paseto; Trindade, Marco Antonio; Tonin, Fernando Gustavo; Lima, César Gonçalves de; Pugine, Silvana Marina Piccoli; Munekata, Paulo Eduardo Sichetti; Lorenzo Rodríguez, José M; Melo, Mariza Pires de
Source: Journal of Food Science and Technology. Unidade: FZEA
Subjects: PRODUTOS NATURAIS, ANTIOXIDANTES, CARNES E DERIVADOS, CORDEIROS, ANÁLISE SENSORIAL DE ALIMENTOS
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FERNANDES, Rafaella de Paula Paseto et al. Evaluation of antioxidant capacity of 13 plant extracts by three different methods: cluster analyses applied for selection of the natural extracts with higher antioxidant capacity to replace synthetic antioxidant in lamb burgers. Journal of Food Science and Technology, v. 53, n. Ja 2016, p. 451-460, 2016Tradução . . Disponível em: https://doi.org/10.1007/s13197-015-1994-x. Acesso em: 08 nov. 2024.
APA
Fernandes, R. de P. P., Trindade, M. A., Tonin, F. G., Lima, C. G. de, Pugine, S. M. P., Munekata, P. E. S., et al. (2016). Evaluation of antioxidant capacity of 13 plant extracts by three different methods: cluster analyses applied for selection of the natural extracts with higher antioxidant capacity to replace synthetic antioxidant in lamb burgers. Journal of Food Science and Technology, 53( Ja 2016), 451-460. doi:10.1007/s13197-015-1994-x
NLM
Fernandes R de PP, Trindade MA, Tonin FG, Lima CG de, Pugine SMP, Munekata PES, Lorenzo Rodríguez JM, Melo MP de. Evaluation of antioxidant capacity of 13 plant extracts by three different methods: cluster analyses applied for selection of the natural extracts with higher antioxidant capacity to replace synthetic antioxidant in lamb burgers [Internet]. Journal of Food Science and Technology. 2016 ; 53( Ja 2016): 451-460.[citado 2024 nov. 08 ] Available from: https://doi.org/10.1007/s13197-015-1994-x
Vancouver
Fernandes R de PP, Trindade MA, Tonin FG, Lima CG de, Pugine SMP, Munekata PES, Lorenzo Rodríguez JM, Melo MP de. Evaluation of antioxidant capacity of 13 plant extracts by three different methods: cluster analyses applied for selection of the natural extracts with higher antioxidant capacity to replace synthetic antioxidant in lamb burgers [Internet]. Journal of Food Science and Technology. 2016 ; 53( Ja 2016): 451-460.[citado 2024 nov. 08 ] Available from: https://doi.org/10.1007/s13197-015-1994-x
Artigo de periodico
Macadamia oil extraction methods and uses for the defatted meal byproduct (2016)
Navarro, Sandra Lorena Blandón; Rodrigues, Christianne Elisabete da Costa
Source: Trends in Food Science & Technology. Unidade: FZEA
Subjects: EXTRAÇÃO DE LÍQUIDOS, MACADÂMIA, PRENSAGEM, ÁCIDOS GRAXOS, ANTIOXIDANTES
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
NAVARRO, Sandra Lorena Blandón e RODRIGUES, Christianne Elisabete da Costa. Macadamia oil extraction methods and uses for the defatted meal byproduct. Trends in Food Science & Technology, v. 54, p. 148-154, 2016Tradução . . Disponível em: https://doi.org/10.1016/j.tifs.2016.04.001. Acesso em: 08 nov. 2024.
APA
Navarro, S. L. B., & Rodrigues, C. E. da C. (2016). Macadamia oil extraction methods and uses for the defatted meal byproduct. Trends in Food Science & Technology, 54, 148-154. doi:10.1016/j.tifs.2016.04.001
NLM
Navarro SLB, Rodrigues CE da C. Macadamia oil extraction methods and uses for the defatted meal byproduct [Internet]. Trends in Food Science & Technology. 2016 ; 54 148-154.[citado 2024 nov. 08 ] Available from: https://doi.org/10.1016/j.tifs.2016.04.001
Vancouver
Navarro SLB, Rodrigues CE da C. Macadamia oil extraction methods and uses for the defatted meal byproduct [Internet]. Trends in Food Science & Technology. 2016 ; 54 148-154.[citado 2024 nov. 08 ] Available from: https://doi.org/10.1016/j.tifs.2016.04.001
Artigo de periodico
Curcumin-loaded nanoemulsions produced by the emulsion inversion point (EIP) method: an evaluation of process parameters and physico-chemical stability (2016)
Borrin, Thais Ribeiro; Georges, Eduarda L.; Moraes, Izabel Cristina Freitas; Pinho, Samantha Cristina de
Source: Journal of Food Engineering. Unidade: FZEA
Subjects: EMULSÕES (FORMAS FARMACÊUTICAS), ANTIOXIDANTES, ADITIVOS ALIMENTARES, ENGENHARIA DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
BORRIN, Thais Ribeiro et al. Curcumin-loaded nanoemulsions produced by the emulsion inversion point (EIP) method: an evaluation of process parameters and physico-chemical stability. Journal of Food Engineering, v. 169, n. Ja 2016, p. 1-9, 2016Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2015.08.012. Acesso em: 08 nov. 2024.
APA
Borrin, T. R., Georges, E. L., Moraes, I. C. F., & Pinho, S. C. de. (2016). Curcumin-loaded nanoemulsions produced by the emulsion inversion point (EIP) method: an evaluation of process parameters and physico-chemical stability. Journal of Food Engineering, 169( Ja 2016), 1-9. doi:10.1016/j.jfoodeng.2015.08.012
NLM
Borrin TR, Georges EL, Moraes ICF, Pinho SC de. Curcumin-loaded nanoemulsions produced by the emulsion inversion point (EIP) method: an evaluation of process parameters and physico-chemical stability [Internet]. Journal of Food Engineering. 2016 ; 169( Ja 2016): 1-9.[citado 2024 nov. 08 ] Available from: https://doi.org/10.1016/j.jfoodeng.2015.08.012
Vancouver
Borrin TR, Georges EL, Moraes ICF, Pinho SC de. Curcumin-loaded nanoemulsions produced by the emulsion inversion point (EIP) method: an evaluation of process parameters and physico-chemical stability [Internet]. Journal of Food Engineering. 2016 ; 169( Ja 2016): 1-9.[citado 2024 nov. 08 ] Available from: https://doi.org/10.1016/j.jfoodeng.2015.08.012
Artigo de periodico
Extraction of Corymbia citriodora essential oil and resin using near and supercritical carbon dioxide (2016)
Dogenski, Mirelle; Ferreira, Nilson José; Oliveira, Alessandra Lopes de
Source: The Journal of Supercritical Fluids. Unidade: FZEA
Subjects: ÓLEOS ESSENCIAIS (EXTRAÇÃO), RESINAS, DIÓXIDO DE CARBONO, EXTRAÇÃO COM FLUÍDO SUPERCRÍTICO, ANTIOXIDANTES, EUCALIPTO, COMPOSTOS FENÓLICOS
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ABNT
DOGENSKI, Mirelle e FERREIRA, Nilson José e OLIVEIRA, Alessandra Lopes de. Extraction of Corymbia citriodora essential oil and resin using near and supercritical carbon dioxide. The Journal of Supercritical Fluids, v. 115, p. 54-64, 2016Tradução . . Disponível em: https://doi.org/10.1016/j.supflu.2016.04.015. Acesso em: 08 nov. 2024.
APA
Dogenski, M., Ferreira, N. J., & Oliveira, A. L. de. (2016). Extraction of Corymbia citriodora essential oil and resin using near and supercritical carbon dioxide. The Journal of Supercritical Fluids, 115, 54-64. doi:10.1016/j.supflu.2016.04.015
NLM
Dogenski M, Ferreira NJ, Oliveira AL de. Extraction of Corymbia citriodora essential oil and resin using near and supercritical carbon dioxide [Internet]. The Journal of Supercritical Fluids. 2016 ; 115 54-64.[citado 2024 nov. 08 ] Available from: https://doi.org/10.1016/j.supflu.2016.04.015
Vancouver
Dogenski M, Ferreira NJ, Oliveira AL de. Extraction of Corymbia citriodora essential oil and resin using near and supercritical carbon dioxide [Internet]. The Journal of Supercritical Fluids. 2016 ; 115 54-64.[citado 2024 nov. 08 ] Available from: https://doi.org/10.1016/j.supflu.2016.04.015
Artigo de periodico
Development of solid lipid microparticles loaded with a proanthocyanidin-rich cinnamon extract (Cinnamomum zeylanicum): potential for increasing antioxidant content in functional foods for diabetic population (2016)
Tulini, Fabrício Luiz; Souza, Volnei Brito de; Barrientos, Mariana Alejandra Echalar; Thomazini, Marcelo; Pallone, Eliria Maria de Jesus Agnolon; Fávaro-Trindade, Carmen Silvia
Source: Food Research International. Unidade: FZEA
Subjects: MICROENCAPSULAÇÃO, DIFRAÇÃO POR RAIOS X, PROANTOCIANIDINAS, ANTIOXIDANTES, ALIMENTOS FUNCIONAIS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
TULINI, Fabrício Luiz et al. Development of solid lipid microparticles loaded with a proanthocyanidin-rich cinnamon extract (Cinnamomum zeylanicum): potential for increasing antioxidant content in functional foods for diabetic population. Food Research International, v. 85, p. 10-18, 2016Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2016.04.006. Acesso em: 08 nov. 2024.
APA
Tulini, F. L., Souza, V. B. de, Barrientos, M. A. E., Thomazini, M., Pallone, E. M. de J. A., & Fávaro-Trindade, C. S. (2016). Development of solid lipid microparticles loaded with a proanthocyanidin-rich cinnamon extract (Cinnamomum zeylanicum): potential for increasing antioxidant content in functional foods for diabetic population. Food Research International, 85, 10-18. doi:10.1016/j.foodres.2016.04.006
NLM
Tulini FL, Souza VB de, Barrientos MAE, Thomazini M, Pallone EM de JA, Fávaro-Trindade CS. Development of solid lipid microparticles loaded with a proanthocyanidin-rich cinnamon extract (Cinnamomum zeylanicum): potential for increasing antioxidant content in functional foods for diabetic population [Internet]. Food Research International. 2016 ; 85 10-18.[citado 2024 nov. 08 ] Available from: https://doi.org/10.1016/j.foodres.2016.04.006
Vancouver
Tulini FL, Souza VB de, Barrientos MAE, Thomazini M, Pallone EM de JA, Fávaro-Trindade CS. Development of solid lipid microparticles loaded with a proanthocyanidin-rich cinnamon extract (Cinnamomum zeylanicum): potential for increasing antioxidant content in functional foods for diabetic population [Internet]. Food Research International. 2016 ; 85 10-18.[citado 2024 nov. 08 ] Available from: https://doi.org/10.1016/j.foodres.2016.04.006
Artigo de periodico
Production of solid lipid microparticles loaded with lycopene by spray chilling: structural characteristics of particles and lycopene stability (2016)
Pelissari, Julio Rafael; Souza, Volnei Brito de; Pigoso, Acácio Antonio; Tulini, Fabrício Luiz; Thomazini, Marcelo; Rodrigues, Christianne Elisabete da Costa; Urbano, Alexandre; Fávaro-Trindade, Carmen Silvia
Source: Food and Bioproducts Processing. Unidade: FZEA
Subjects: MICROENCAPSULAÇÃO, ANTIOXIDANTES, ENGENHARIA DE ALIMENTOS
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ABNT
PELISSARI, Julio Rafael et al. Production of solid lipid microparticles loaded with lycopene by spray chilling: structural characteristics of particles and lycopene stability. Food and Bioproducts Processing, v. 98, p. 86-94, 2016Tradução . . Disponível em: https://doi.org/10.1016/j.fbp.2015.12.006. Acesso em: 08 nov. 2024.
APA
Pelissari, J. R., Souza, V. B. de, Pigoso, A. A., Tulini, F. L., Thomazini, M., Rodrigues, C. E. da C., et al. (2016). Production of solid lipid microparticles loaded with lycopene by spray chilling: structural characteristics of particles and lycopene stability. Food and Bioproducts Processing, 98, 86-94. doi:10.1016/j.fbp.2015.12.006
NLM
Pelissari JR, Souza VB de, Pigoso AA, Tulini FL, Thomazini M, Rodrigues CE da C, Urbano A, Fávaro-Trindade CS. Production of solid lipid microparticles loaded with lycopene by spray chilling: structural characteristics of particles and lycopene stability [Internet]. Food and Bioproducts Processing. 2016 ; 98 86-94.[citado 2024 nov. 08 ] Available from: https://doi.org/10.1016/j.fbp.2015.12.006
Vancouver
Pelissari JR, Souza VB de, Pigoso AA, Tulini FL, Thomazini M, Rodrigues CE da C, Urbano A, Fávaro-Trindade CS. Production of solid lipid microparticles loaded with lycopene by spray chilling: structural characteristics of particles and lycopene stability [Internet]. Food and Bioproducts Processing. 2016 ; 98 86-94.[citado 2024 nov. 08 ] Available from: https://doi.org/10.1016/j.fbp.2015.12.006

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