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Filtros : "Indexado no EMBASE" "Universidade Estadual de Londrina (UEL)" "FCF" Removidos: "Indexado no Global Health" "Chamone, Dalton de Alencar Fischer" "Financiado pela Emory University School of Medicine" "Pró-Reitoria de Pesquisa da USP" Limpar

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  • Artigo de periodico

    Minimally modified electronegative LDL and its autoantibodies in acute and chronic coronary syndromes (2006)

    Oliveira, Jair A.; Sevanian, Alex; Rodrigues, Ricardo Jose; Apolinário, Elaine; Abdalla, Dulcinéia Saes Parra

    Source: Clinical Biochemistry. Unidade: FCF

    Subjects: DOENÇAS CARDIOVASCULARES, ARTERIOSCLEROSE, INFARTO DO MIOCÁRDIO

    Acesso à fonteDOIHow to cite
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    • ABNT

      OLIVEIRA, Jair A. et al. Minimally modified electronegative LDL and its autoantibodies in acute and chronic coronary syndromes. Clinical Biochemistry, v. 39, n. 7, p. 708-714, 2006Tradução . . Disponível em: https://doi.org/10.1016/j.clinbiochem.2006.05.002. Acesso em: 04 nov. 2024.

    • APA

      Oliveira, J. A., Sevanian, A., Rodrigues, R. J., Apolinário, E., & Abdalla, D. S. P. (2006). Minimally modified electronegative LDL and its autoantibodies in acute and chronic coronary syndromes. Clinical Biochemistry, 39( 7), 708-714. doi:10.1016/j.clinbiochem.2006.05.002

    • NLM

      Oliveira JA, Sevanian A, Rodrigues RJ, Apolinário E, Abdalla DSP. Minimally modified electronegative LDL and its autoantibodies in acute and chronic coronary syndromes [Internet]. Clinical Biochemistry. 2006 ; 39( 7): 708-714.[citado 2024 nov. 04 ] Available from: https://doi.org/10.1016/j.clinbiochem.2006.05.002

    • Vancouver

      Oliveira JA, Sevanian A, Rodrigues RJ, Apolinário E, Abdalla DSP. Minimally modified electronegative LDL and its autoantibodies in acute and chronic coronary syndromes [Internet]. Clinical Biochemistry. 2006 ; 39( 7): 708-714.[citado 2024 nov. 04 ] Available from: https://doi.org/10.1016/j.clinbiochem.2006.05.002

  • Artigo de periodico

    Biological evaluation of mechanically deboned chicken meat protein quality (2004)

    Negrão, Carolina C.; Mizubuti, Ivone Yurika; Morita, Maria Celete; Colli, Célia; Ida, Elza Iouko; Shimokomaki, Massami

    Source: Food Chemistry. Unidade: FCF

    Subjects: ALIMENTOS DE ORIGEM ANIMAL (AVALIAÇÃO), QUÍMICA DE ALIMENTOS

    Acesso à fonteDOIHow to cite
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    • ABNT

      NEGRÃO, Carolina C. et al. Biological evaluation of mechanically deboned chicken meat protein quality. Food Chemistry, v. 90, n. 4, p. 579-583, 2004Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2004.05.017. Acesso em: 04 nov. 2024.

    • APA

      Negrão, C. C., Mizubuti, I. Y., Morita, M. C., Colli, C., Ida, E. I., & Shimokomaki, M. (2004). Biological evaluation of mechanically deboned chicken meat protein quality. Food Chemistry, 90( 4), 579-583. doi:10.1016/j.foodchem.2004.05.017

    • NLM

      Negrão CC, Mizubuti IY, Morita MC, Colli C, Ida EI, Shimokomaki M. Biological evaluation of mechanically deboned chicken meat protein quality [Internet]. Food Chemistry. 2004 ; 90( 4): 579-583.[citado 2024 nov. 04 ] Available from: https://doi.org/10.1016/j.foodchem.2004.05.017

    • Vancouver

      Negrão CC, Mizubuti IY, Morita MC, Colli C, Ida EI, Shimokomaki M. Biological evaluation of mechanically deboned chicken meat protein quality [Internet]. Food Chemistry. 2004 ; 90( 4): 579-583.[citado 2024 nov. 04 ] Available from: https://doi.org/10.1016/j.foodchem.2004.05.017

  • Artigo de periodico

    Sensory evaluation of a milk formulation supplemented with n3 polyunsaturated fatty acids and soluble fibres (2004)

    Castro, Inar Alves de ; Tirapegui, Júlio; Silva, Rui Sérgio dos Santos Ferreira da; Cutrim, Airma J. S.

    Source: Food Chemistry. Unidade: FCF

    Subjects: DOENÇAS CARDIOVASCULARES, ÁCIDOS GRAXOS, LEITE, ALIMENTOS FORMULADOS

    Acesso à fonteDOIHow to cite
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    • ABNT

      CASTRO, Inar Alves de et al. Sensory evaluation of a milk formulation supplemented with n3 polyunsaturated fatty acids and soluble fibres. Food Chemistry, v. 85, n. 4, p. 503-512, 2004Tradução . . Disponível em: https://doi.org/10.1016/s0308-8146(02)00456-9. Acesso em: 04 nov. 2024.

    • APA

      Castro, I. A. de, Tirapegui, J., Silva, R. S. dos S. F. da, & Cutrim, A. J. S. (2004). Sensory evaluation of a milk formulation supplemented with n3 polyunsaturated fatty acids and soluble fibres. Food Chemistry, 85( 4), 503-512. doi:10.1016/s0308-8146(02)00456-9

    • NLM

      Castro IA de, Tirapegui J, Silva RS dos SF da, Cutrim AJS. Sensory evaluation of a milk formulation supplemented with n3 polyunsaturated fatty acids and soluble fibres [Internet]. Food Chemistry. 2004 ; 85( 4): 503-512.[citado 2024 nov. 04 ] Available from: https://doi.org/10.1016/s0308-8146(02)00456-9

    • Vancouver

      Castro IA de, Tirapegui J, Silva RS dos SF da, Cutrim AJS. Sensory evaluation of a milk formulation supplemented with n3 polyunsaturated fatty acids and soluble fibres [Internet]. Food Chemistry. 2004 ; 85( 4): 503-512.[citado 2024 nov. 04 ] Available from: https://doi.org/10.1016/s0308-8146(02)00456-9
  • 1

1 - 3 (3 records)

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