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Filtros : "Indexado no Chemical Abstracts Service (CAS)" "Lajolo, Franco Maria" Limpar

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  • Artigo de periodico

    Bioactive compounds and antioxidant capacity of exotic fruits and commercial frozen pulps from Brazil (2008)

    Genovese, Maria Inês ; Pinto, Márcia da Silva; Gonçalves, Any Elisa de Souza Schmidt; Lajolo, Franco Maria

    Source: Food Science and Technology International. Unidade: FCF

    Subjects: FRUTAS TROPICAIS, VITAMINA C, FLAVONÓIDES

    Acesso à fonteHow to cite
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    • ABNT

      GENOVESE, Maria Inês et al. Bioactive compounds and antioxidant capacity of exotic fruits and commercial frozen pulps from Brazil. Food Science and Technology International, v. 14, n. 3, p. 207-214, 2008Tradução . . Disponível em: http://fst.sagepub.com/cgi/reprint/14/3/207. Acesso em: 26 set. 2024.

    • APA

      Genovese, M. I., Pinto, M. da S., Gonçalves, A. E. de S. S., & Lajolo, F. M. (2008). Bioactive compounds and antioxidant capacity of exotic fruits and commercial frozen pulps from Brazil. Food Science and Technology International, 14( 3), 207-214. Recuperado de http://fst.sagepub.com/cgi/reprint/14/3/207

    • NLM

      Genovese MI, Pinto M da S, Gonçalves AE de SS, Lajolo FM. Bioactive compounds and antioxidant capacity of exotic fruits and commercial frozen pulps from Brazil [Internet]. Food Science and Technology International. 2008 ; 14( 3): 207-214.[citado 2024 set. 26 ] Available from: http://fst.sagepub.com/cgi/reprint/14/3/207

    • Vancouver

      Genovese MI, Pinto M da S, Gonçalves AE de SS, Lajolo FM. Bioactive compounds and antioxidant capacity of exotic fruits and commercial frozen pulps from Brazil [Internet]. Food Science and Technology International. 2008 ; 14( 3): 207-214.[citado 2024 set. 26 ] Available from: http://fst.sagepub.com/cgi/reprint/14/3/207

  • Artigo de periodico

    Isoflavone profile and antioxidant activity of Brazilian soybean varieties (2005)

    Genovese, Maria Inês ; Hassimotto, Neuza Mariko Aymoto ; Lajolo, Franco Maria

    Source: Food Science and Technology International. Unidade: FCF

    Subjects: ANTIOXIDANTES (ATIVIDADE), NUTRIÇÃO

    How to cite
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    • ABNT

      GENOVESE, Maria Inês e HASSIMOTTO, Neuza Mariko Aymoto e LAJOLO, Franco Maria. Isoflavone profile and antioxidant activity of Brazilian soybean varieties. Food Science and Technology International, v. 11, n. 3, p. 205-211, 2005Tradução . . Acesso em: 26 set. 2024.

    • APA

      Genovese, M. I., Hassimotto, N. M. A., & Lajolo, F. M. (2005). Isoflavone profile and antioxidant activity of Brazilian soybean varieties. Food Science and Technology International, 11( 3), 205-211.

    • NLM

      Genovese MI, Hassimotto NMA, Lajolo FM. Isoflavone profile and antioxidant activity of Brazilian soybean varieties. Food Science and Technology International. 2005 ; 11( 3): 205-211.[citado 2024 set. 26 ]

    • Vancouver

      Genovese MI, Hassimotto NMA, Lajolo FM. Isoflavone profile and antioxidant activity of Brazilian soybean varieties. Food Science and Technology International. 2005 ; 11( 3): 205-211.[citado 2024 set. 26 ]

  • Artigo de periodico

    The onset of starch degradation during banana ripening is concomitant to changes in the content of free and conjugated forms of indole-3-acetic acid (2002)

    Purgatto, Eduardo ; Nascimento, João Roberto Oliveira do ; Lajolo, Franco Maria ; Cordenunsi-Lysenko, Beatriz Rosana

    Source: Journal of Plant Physiology. Unidade: FCF

    Subjects: BANANA, BIOQUÍMICA DE ALIMENTOS, NUTRIÇÃO

    Acesso à fonteDOIHow to cite
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    • ABNT

      PURGATTO, Eduardo et al. The onset of starch degradation during banana ripening is concomitant to changes in the content of free and conjugated forms of indole-3-acetic acid. Journal of Plant Physiology, v. 159, n. 10, p. 1105-1111, 2002Tradução . . Disponível em: https://doi.org/10.1078/0176-1617-00875. Acesso em: 26 set. 2024.

    • APA

      Purgatto, E., Nascimento, J. R. O. do, Lajolo, F. M., & Cordenunsi-Lysenko, B. R. (2002). The onset of starch degradation during banana ripening is concomitant to changes in the content of free and conjugated forms of indole-3-acetic acid. Journal of Plant Physiology, 159( 10), 1105-1111. doi:10.1078/0176-1617-00875

    • NLM

      Purgatto E, Nascimento JRO do, Lajolo FM, Cordenunsi-Lysenko BR. The onset of starch degradation during banana ripening is concomitant to changes in the content of free and conjugated forms of indole-3-acetic acid [Internet]. Journal of Plant Physiology. 2002 ; 159( 10): 1105-1111.[citado 2024 set. 26 ] Available from: https://doi.org/10.1078/0176-1617-00875

    • Vancouver

      Purgatto E, Nascimento JRO do, Lajolo FM, Cordenunsi-Lysenko BR. The onset of starch degradation during banana ripening is concomitant to changes in the content of free and conjugated forms of indole-3-acetic acid [Internet]. Journal of Plant Physiology. 2002 ; 159( 10): 1105-1111.[citado 2024 set. 26 ] Available from: https://doi.org/10.1078/0176-1617-00875
  • 1

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