ReP USP - Resultado da busca

Artigo de periodico
TPP-chitosomes as potential encapsulation system to protect carotenoid-rich extract obtained from carrot by-product: a comparison with liposomes and chitosomes (2022)
Esposto, Bruno Stefani; Pinho, Sabrina Guarda Botelho; Thomazini, Marcelo ; Ramos, Ana Paula ; Tapia-Blacido, Delia Rita ; Martelli-Tosi, Milena
Source: Food Chemistry. Unidades: FZEA, FFCLRP
Subjects: MICROENCAPSULAÇÃO, CENOURA, QUITOSANA, CAROTENOIDES, LIPOSSOMOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
ESPOSTO, Bruno Stefani et al. TPP-chitosomes as potential encapsulation system to protect carotenoid-rich extract obtained from carrot by-product: a comparison with liposomes and chitosomes. Food Chemistry, v. 397, p. 1-8, 2022Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2022.133857. Acesso em: 18 nov. 2024.
APA
Esposto, B. S., Pinho, S. G. B., Thomazini, M., Ramos, A. P., Tapia-Blacido, D. R., & Martelli-Tosi, M. (2022). TPP-chitosomes as potential encapsulation system to protect carotenoid-rich extract obtained from carrot by-product: a comparison with liposomes and chitosomes. Food Chemistry, 397, 1-8. doi:10.1016/j.foodchem.2022.133857
NLM
Esposto BS, Pinho SGB, Thomazini M, Ramos AP, Tapia-Blacido DR, Martelli-Tosi M. TPP-chitosomes as potential encapsulation system to protect carotenoid-rich extract obtained from carrot by-product: a comparison with liposomes and chitosomes [Internet]. Food Chemistry. 2022 ; 397 1-8.[citado 2024 nov. 18 ] Available from: https://doi.org/10.1016/j.foodchem.2022.133857
Vancouver
Esposto BS, Pinho SGB, Thomazini M, Ramos AP, Tapia-Blacido DR, Martelli-Tosi M. TPP-chitosomes as potential encapsulation system to protect carotenoid-rich extract obtained from carrot by-product: a comparison with liposomes and chitosomes [Internet]. Food Chemistry. 2022 ; 397 1-8.[citado 2024 nov. 18 ] Available from: https://doi.org/10.1016/j.foodchem.2022.133857
Artigo de periodico
Fabrication of solid lipid microcapsules containing ascorbic acid using a microfluidic technique (2014)
Comunian, Talita Aline; Abbaspourrad, Alireza; Fávaro-Trindade, Carmen Silvia; Weitz, David A.
Source: Food Chemistry. Unidade: FZEA
Subjects: ÁCIDOS ASCÓRBICOS, VITAMINA C, MICROENCAPSULAÇÃO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
COMUNIAN, Talita Aline et al. Fabrication of solid lipid microcapsules containing ascorbic acid using a microfluidic technique. Food Chemistry, v. 152, p. 271-275, 2014Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2013.11.149. Acesso em: 18 nov. 2024.
APA
Comunian, T. A., Abbaspourrad, A., Fávaro-Trindade, C. S., & Weitz, D. A. (2014). Fabrication of solid lipid microcapsules containing ascorbic acid using a microfluidic technique. Food Chemistry, 152, 271-275. doi:10.1016/j.foodchem.2013.11.149
NLM
Comunian TA, Abbaspourrad A, Fávaro-Trindade CS, Weitz DA. Fabrication of solid lipid microcapsules containing ascorbic acid using a microfluidic technique [Internet]. Food Chemistry. 2014 ; 152 271-275.[citado 2024 nov. 18 ] Available from: https://doi.org/10.1016/j.foodchem.2013.11.149
Vancouver
Comunian TA, Abbaspourrad A, Fávaro-Trindade CS, Weitz DA. Fabrication of solid lipid microcapsules containing ascorbic acid using a microfluidic technique [Internet]. Food Chemistry. 2014 ; 152 271-275.[citado 2024 nov. 18 ] Available from: https://doi.org/10.1016/j.foodchem.2013.11.149
Artigo de periodico
Assessment of dietary intake of fumonisin B1 in São Paulo, Brazil (2014)
Bordin, Keliani; Rosim, Roice Eliana; Neeff, Diane Valganon de; Rottinghaus, George Edwin; Oliveira, Carlos Augusto Fernandes de
Source: Food Chemistry. Unidade: FZEA
Subjects: MILHO, FUSARIUM, CONTAMINAÇÃO DE ALIMENTOS, CONSUMO DE ALIMENTOS (FREQUÊNCIA)
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
BORDIN, Keliani et al. Assessment of dietary intake of fumonisin B1 in São Paulo, Brazil. Food Chemistry, v. 155, p. 174-178, 2014Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2014.01.057. Acesso em: 18 nov. 2024.
APA
Bordin, K., Rosim, R. E., Neeff, D. V. de, Rottinghaus, G. E., & Oliveira, C. A. F. de. (2014). Assessment of dietary intake of fumonisin B1 in São Paulo, Brazil. Food Chemistry, 155, 174-178. doi:10.1016/j.foodchem.2014.01.057
NLM
Bordin K, Rosim RE, Neeff DV de, Rottinghaus GE, Oliveira CAF de. Assessment of dietary intake of fumonisin B1 in São Paulo, Brazil [Internet]. Food Chemistry. 2014 ; 155 174-178.[citado 2024 nov. 18 ] Available from: https://doi.org/10.1016/j.foodchem.2014.01.057
Vancouver
Bordin K, Rosim RE, Neeff DV de, Rottinghaus GE, Oliveira CAF de. Assessment of dietary intake of fumonisin B1 in São Paulo, Brazil [Internet]. Food Chemistry. 2014 ; 155 174-178.[citado 2024 nov. 18 ] Available from: https://doi.org/10.1016/j.foodchem.2014.01.057
Artigo de periodico
Total phenolic content and free radical scavenging activities of methanolic extract powders of tropical fruit residues (2009)
Oliveira, Alane Cabral de; Valentim, Iara Barros; Silva, Cícero Alexandre; Bechara, Etelvino José Henriques ; Barros, Marcelo Paes de; Mano, Camila Marinho; Goulart, Marília Oliveira Fonseca
Source: Food Chemistry. Unidade: IQ
Subjects: ACEROLA, RADICAIS LIVRES, FRUTAS TROPICAIS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
OLIVEIRA, Alane Cabral de et al. Total phenolic content and free radical scavenging activities of methanolic extract powders of tropical fruit residues. Food Chemistry, v. 115, n. 2, p. 469-475, 2009Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2008.12.045. Acesso em: 18 nov. 2024.
APA
Oliveira, A. C. de, Valentim, I. B., Silva, C. A., Bechara, E. J. H., Barros, M. P. de, Mano, C. M., & Goulart, M. O. F. (2009). Total phenolic content and free radical scavenging activities of methanolic extract powders of tropical fruit residues. Food Chemistry, 115( 2), 469-475. doi:10.1016/j.foodchem.2008.12.045
NLM
Oliveira AC de, Valentim IB, Silva CA, Bechara EJH, Barros MP de, Mano CM, Goulart MOF. Total phenolic content and free radical scavenging activities of methanolic extract powders of tropical fruit residues [Internet]. Food Chemistry. 2009 ; 115( 2): 469-475.[citado 2024 nov. 18 ] Available from: https://doi.org/10.1016/j.foodchem.2008.12.045
Vancouver
Oliveira AC de, Valentim IB, Silva CA, Bechara EJH, Barros MP de, Mano CM, Goulart MOF. Total phenolic content and free radical scavenging activities of methanolic extract powders of tropical fruit residues [Internet]. Food Chemistry. 2009 ; 115( 2): 469-475.[citado 2024 nov. 18 ] Available from: https://doi.org/10.1016/j.foodchem.2008.12.045
Artigo de periodico
Bioactive compounds and quantification of total ellagic acid in strawberries (Fragaria x ananassa Duch.) (2008)
Pinto, Márcia da Silva; Lajolo, Franco Maria ; Genovese, Maria Inês
Source: Food Chemistry. Unidade: FCF
Subjects: FLAVONÓIDES, NUTRIÇÃO, MORANGO, ANTIOXIDANTES
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
PINTO, Márcia da Silva e LAJOLO, Franco Maria e GENOVESE, Maria Inês. Bioactive compounds and quantification of total ellagic acid in strawberries (Fragaria x ananassa Duch.). Food Chemistry, v. 107, n. 4, p. 1629-1635, 2008Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2007.10.038. Acesso em: 18 nov. 2024.
APA
Pinto, M. da S., Lajolo, F. M., & Genovese, M. I. (2008). Bioactive compounds and quantification of total ellagic acid in strawberries (Fragaria x ananassa Duch.). Food Chemistry, 107( 4), 1629-1635. doi:10.1016/j.foodchem.2007.10.038
NLM
Pinto M da S, Lajolo FM, Genovese MI. Bioactive compounds and quantification of total ellagic acid in strawberries (Fragaria x ananassa Duch.) [Internet]. Food Chemistry. 2008 ;107( 4): 1629-1635.[citado 2024 nov. 18 ] Available from: https://doi.org/10.1016/j.foodchem.2007.10.038
Vancouver
Pinto M da S, Lajolo FM, Genovese MI. Bioactive compounds and quantification of total ellagic acid in strawberries (Fragaria x ananassa Duch.) [Internet]. Food Chemistry. 2008 ;107( 4): 1629-1635.[citado 2024 nov. 18 ] Available from: https://doi.org/10.1016/j.foodchem.2007.10.038
Artigo de periodico
Quantitative elucidation of the structure-bitterness relationship of cynaropicrin and grosheimin derivatives (2007)
Scotti, Luciana; Scotti, Marcus Tullius; Ishiki, Hamilton Mitsugu; Ferreira, Marcelo J. P ; Emerenciano, Vicente de Paulo; Menezes, Carla Maria de Souza; Ferreira, Elizabeth Igne
Source: Food Chemistry. Unidades: IQ, FCF
Subjects: RELAÇÕES QUANTITATIVAS ENTRE ESTRUTURA QUÍMICA E ATIVIDADE BIOLÓGICA, SESQUITERPENOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SCOTTI, Luciana et al. Quantitative elucidation of the structure-bitterness relationship of cynaropicrin and grosheimin derivatives. Food Chemistry, v. 105, n. 1, p. 77-83, 2007Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2007.03.038. Acesso em: 18 nov. 2024.
APA
Scotti, L., Scotti, M. T., Ishiki, H. M., Ferreira, M. J. P., Emerenciano, V. de P., Menezes, C. M. de S., & Ferreira, E. I. (2007). Quantitative elucidation of the structure-bitterness relationship of cynaropicrin and grosheimin derivatives. Food Chemistry, 105( 1), 77-83. doi:10.1016/j.foodchem.2007.03.038
NLM
Scotti L, Scotti MT, Ishiki HM, Ferreira MJP, Emerenciano V de P, Menezes CM de S, Ferreira EI. Quantitative elucidation of the structure-bitterness relationship of cynaropicrin and grosheimin derivatives [Internet]. Food Chemistry. 2007 ; 105( 1): 77-83.[citado 2024 nov. 18 ] Available from: https://doi.org/10.1016/j.foodchem.2007.03.038
Vancouver
Scotti L, Scotti MT, Ishiki HM, Ferreira MJP, Emerenciano V de P, Menezes CM de S, Ferreira EI. Quantitative elucidation of the structure-bitterness relationship of cynaropicrin and grosheimin derivatives [Internet]. Food Chemistry. 2007 ; 105( 1): 77-83.[citado 2024 nov. 18 ] Available from: https://doi.org/10.1016/j.foodchem.2007.03.038
Artigo de periodico
Analytical procedure for total mercury determination in fishes and shrimps by chronopotentiometric stripping analysis at gold film electrodes after microwave digestion (2007)
Augelli, Márcio Antônio; Munõz, Rodrigo Alejandro Abarza; Richter, Eduardo Mathias; Cantagallo, Maria Ines Costa; Angnes, Lúcio
Source: Food Chemistry. Unidade: IQ
Subjects: MERCÚRIO (ELEMENTO QUÍMICO) (DETERMINAÇÃO), ELETRODO, PEIXES
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
AUGELLI, Márcio Antônio et al. Analytical procedure for total mercury determination in fishes and shrimps by chronopotentiometric stripping analysis at gold film electrodes after microwave digestion. Food Chemistry, v. 101, n. 2, p. 579-584, 2007Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2006.02.017. Acesso em: 18 nov. 2024.
APA
Augelli, M. A., Munõz, R. A. A., Richter, E. M., Cantagallo, M. I. C., & Angnes, L. (2007). Analytical procedure for total mercury determination in fishes and shrimps by chronopotentiometric stripping analysis at gold film electrodes after microwave digestion. Food Chemistry, 101( 2), 579-584. doi:10.1016/j.foodchem.2006.02.017
NLM
Augelli MA, Munõz RAA, Richter EM, Cantagallo MIC, Angnes L. Analytical procedure for total mercury determination in fishes and shrimps by chronopotentiometric stripping analysis at gold film electrodes after microwave digestion [Internet]. Food Chemistry. 2007 ; 101( 2): 579-584.[citado 2024 nov. 18 ] Available from: https://doi.org/10.1016/j.foodchem.2006.02.017
Vancouver
Augelli MA, Munõz RAA, Richter EM, Cantagallo MIC, Angnes L. Analytical procedure for total mercury determination in fishes and shrimps by chronopotentiometric stripping analysis at gold film electrodes after microwave digestion [Internet]. Food Chemistry. 2007 ; 101( 2): 579-584.[citado 2024 nov. 18 ] Available from: https://doi.org/10.1016/j.foodchem.2006.02.017
Artigo de periodico
Application of response surface methodology for the optimization of oxidants in wheat flour (2006)
Junqueira, Roberto de Moraes; Castro, Inar Alves de ; Areas, José Alfredo Gomes; Silva, Ana Carolina Conti e; Scholz, Maria Brígida dos Santos; Mendes, S.; Oliveira, K. C.
Source: Food Chemistry. Unidades: FCF, FSP
Subjects: ÁCIDOS ASCÓRBICOS, LIPOXIGENASE
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
JUNQUEIRA, Roberto de Moraes et al. Application of response surface methodology for the optimization of oxidants in wheat flour. Food Chemistry, v. 101, n. 1, p. 131-139, 2006Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2006.01.029. Acesso em: 18 nov. 2024.
APA
Junqueira, R. de M., Castro, I. A. de, Areas, J. A. G., Silva, A. C. C. e, Scholz, M. B. dos S., Mendes, S., & Oliveira, K. C. (2006). Application of response surface methodology for the optimization of oxidants in wheat flour. Food Chemistry, 101( 1), 131-139. doi:10.1016/j.foodchem.2006.01.029
NLM
Junqueira R de M, Castro IA de, Areas JAG, Silva ACC e, Scholz MB dos S, Mendes S, Oliveira KC. Application of response surface methodology for the optimization of oxidants in wheat flour [Internet]. Food Chemistry. 2006 ; 101( 1): 131-139.[citado 2024 nov. 18 ] Available from: https://doi.org/10.1016/j.foodchem.2006.01.029
Vancouver
Junqueira R de M, Castro IA de, Areas JAG, Silva ACC e, Scholz MB dos S, Mendes S, Oliveira KC. Application of response surface methodology for the optimization of oxidants in wheat flour [Internet]. Food Chemistry. 2006 ; 101( 1): 131-139.[citado 2024 nov. 18 ] Available from: https://doi.org/10.1016/j.foodchem.2006.01.029
Artigo de periodico
Influence of temperature, pH and ionic strength on the production of isoflavone-rich soy protein isolates (2006)
Barbosa, Ana Cristina Lopes; Lajolo, Franco Maria ; Genovese, Maria Inês
Source: Food Chemistry. Unidade: FCF
Subjects: NUTRIÇÃO, SOJA (EFEITOS), PROTEÍNAS, QUÍMICA DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
BARBOSA, Ana Cristina Lopes e LAJOLO, Franco Maria e GENOVESE, Maria Inês. Influence of temperature, pH and ionic strength on the production of isoflavone-rich soy protein isolates. Food Chemistry, v. 98, n. 4, p. 757-766, 2006Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2005.07.014. Acesso em: 18 nov. 2024.
APA
Barbosa, A. C. L., Lajolo, F. M., & Genovese, M. I. (2006). Influence of temperature, pH and ionic strength on the production of isoflavone-rich soy protein isolates. Food Chemistry, 98( 4), 757-766. doi:10.1016/j.foodchem.2005.07.014
NLM
Barbosa ACL, Lajolo FM, Genovese MI. Influence of temperature, pH and ionic strength on the production of isoflavone-rich soy protein isolates [Internet]. Food Chemistry. 2006 ; 98( 4): 757-766.[citado 2024 nov. 18 ] Available from: https://doi.org/10.1016/j.foodchem.2005.07.014
Vancouver
Barbosa ACL, Lajolo FM, Genovese MI. Influence of temperature, pH and ionic strength on the production of isoflavone-rich soy protein isolates [Internet]. Food Chemistry. 2006 ; 98( 4): 757-766.[citado 2024 nov. 18 ] Available from: https://doi.org/10.1016/j.foodchem.2005.07.014
Artigo de periodico
Study of the mineral content of chocolate flavoured beverages (2006)
Pedro, Nilva Aparecida Ressinetti; Oliveira, Elisabeth de; Cadore, Solange
Source: Food Chemistry. Unidade: IQ
Subjects: CHOCOLATE, QUÍMICA ANALÍTICA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
PEDRO, Nilva Aparecida Ressinetti e OLIVEIRA, Elisabeth de e CADORE, Solange. Study of the mineral content of chocolate flavoured beverages. Food Chemistry, v. 95, n. 1, p. 94-100, 2006Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2004.12.021. Acesso em: 18 nov. 2024.
APA
Pedro, N. A. R., Oliveira, E. de, & Cadore, S. (2006). Study of the mineral content of chocolate flavoured beverages. Food Chemistry, 95( 1), 94-100. doi:10.1016/j.foodchem.2004.12.021
NLM
Pedro NAR, Oliveira E de, Cadore S. Study of the mineral content of chocolate flavoured beverages [Internet]. Food Chemistry. 2006 ; 95( 1): 94-100.[citado 2024 nov. 18 ] Available from: https://doi.org/10.1016/j.foodchem.2004.12.021
Vancouver
Pedro NAR, Oliveira E de, Cadore S. Study of the mineral content of chocolate flavoured beverages [Internet]. Food Chemistry. 2006 ; 95( 1): 94-100.[citado 2024 nov. 18 ] Available from: https://doi.org/10.1016/j.foodchem.2004.12.021
Artigo de periodico
Synbiotic potential of fresh cream cheese supplemented with inulin and Lactobacillus paracasei in co-culture with Streptococcus thermophilus (2006)
Buriti, Flávia Carolina Alonso; Cardarelli, Haíssa Roberta; Filisetti, Tullia Maria Clara Caterina; Saad, Susana Marta Isay
Source: Food Chemistry. Unidade: FCF
Subjects: SUPLEMENTAÇÃO ALIMENTAR, LACTOBACILLUS, STREPTOCOCCUS, QUEIJO, ALIMENTOS FUNCIONAIS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
BURITI, Flávia Carolina Alonso et al. Synbiotic potential of fresh cream cheese supplemented with inulin and Lactobacillus paracasei in co-culture with Streptococcus thermophilus. Food Chemistry, v. 104, n. 4, p. 1605-1610, 2006Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2007.03.001. Acesso em: 18 nov. 2024.
APA
Buriti, F. C. A., Cardarelli, H. R., Filisetti, T. M. C. C., & Saad, S. M. I. (2006). Synbiotic potential of fresh cream cheese supplemented with inulin and Lactobacillus paracasei in co-culture with Streptococcus thermophilus. Food Chemistry, 104( 4), 1605-1610. doi:10.1016/j.foodchem.2007.03.001
NLM
Buriti FCA, Cardarelli HR, Filisetti TMCC, Saad SMI. Synbiotic potential of fresh cream cheese supplemented with inulin and Lactobacillus paracasei in co-culture with Streptococcus thermophilus [Internet]. Food Chemistry. 2006 ; 104( 4): 1605-1610.[citado 2024 nov. 18 ] Available from: https://doi.org/10.1016/j.foodchem.2007.03.001
Vancouver
Buriti FCA, Cardarelli HR, Filisetti TMCC, Saad SMI. Synbiotic potential of fresh cream cheese supplemented with inulin and Lactobacillus paracasei in co-culture with Streptococcus thermophilus [Internet]. Food Chemistry. 2006 ; 104( 4): 1605-1610.[citado 2024 nov. 18 ] Available from: https://doi.org/10.1016/j.foodchem.2007.03.001
Artigo de periodico
Extraction and assay of pectic enzymes from Peruvian carrot (Arracacia xanthorriza Bancroft.) (2005)
Pires, Tatiana da Costa Raposo; Finardi Filho, Flavio
Source: Food Chemistry. Unidade: FCF
Subjects: ENZIMAS AMILOLÍTICAS, NUTRIÇÃO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
PIRES, Tatiana da Costa Raposo e FINARDI FILHO, Flavio. Extraction and assay of pectic enzymes from Peruvian carrot (Arracacia xanthorriza Bancroft.). Food Chemistry, v. 89, n. 1, p. 85-92, 2005Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2004.02.023. Acesso em: 18 nov. 2024.
APA
Pires, T. da C. R., & Finardi Filho, F. (2005). Extraction and assay of pectic enzymes from Peruvian carrot (Arracacia xanthorriza Bancroft.). Food Chemistry, 89( 1), 85-92. doi:10.1016/j.foodchem.2004.02.023
NLM
Pires T da CR, Finardi Filho F. Extraction and assay of pectic enzymes from Peruvian carrot (Arracacia xanthorriza Bancroft.) [Internet]. Food Chemistry. 2005 ; 89( 1): 85-92.[citado 2024 nov. 18 ] Available from: https://doi.org/10.1016/j.foodchem.2004.02.023
Vancouver
Pires T da CR, Finardi Filho F. Extraction and assay of pectic enzymes from Peruvian carrot (Arracacia xanthorriza Bancroft.) [Internet]. Food Chemistry. 2005 ; 89( 1): 85-92.[citado 2024 nov. 18 ] Available from: https://doi.org/10.1016/j.foodchem.2004.02.023
Artigo de periodico
Determination of selenium in nutritionally relevant foods by graphite furnace atomic absorption spectrometry using arsenic as internal standard (2005)
Oliveira, Adriana Paiva de; Gomes Neto, José Anchieta; Nóbrega, Joaquim de Araújo; Correia, Paulo Rogério Miranda; Oliveira, Pedro Vitoriano de
Source: Food Chemistry. Unidades: EACH, IQ
Subjects: SELÊNIO, ESPECTROMETRIA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
OLIVEIRA, Adriana Paiva de et al. Determination of selenium in nutritionally relevant foods by graphite furnace atomic absorption spectrometry using arsenic as internal standard. Food Chemistry, v. 93, n. 2, p. 355-360, 2005Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2004.11.024. Acesso em: 18 nov. 2024.
APA
Oliveira, A. P. de, Gomes Neto, J. A., Nóbrega, J. de A., Correia, P. R. M., & Oliveira, P. V. de. (2005). Determination of selenium in nutritionally relevant foods by graphite furnace atomic absorption spectrometry using arsenic as internal standard. Food Chemistry, 93( 2), 355-360. doi:10.1016/j.foodchem.2004.11.024
NLM
Oliveira AP de, Gomes Neto JA, Nóbrega J de A, Correia PRM, Oliveira PV de. Determination of selenium in nutritionally relevant foods by graphite furnace atomic absorption spectrometry using arsenic as internal standard [Internet]. Food Chemistry. 2005 ; 93( 2): 355-360.[citado 2024 nov. 18 ] Available from: https://doi.org/10.1016/j.foodchem.2004.11.024
Vancouver
Oliveira AP de, Gomes Neto JA, Nóbrega J de A, Correia PRM, Oliveira PV de. Determination of selenium in nutritionally relevant foods by graphite furnace atomic absorption spectrometry using arsenic as internal standard [Internet]. Food Chemistry. 2005 ; 93( 2): 355-360.[citado 2024 nov. 18 ] Available from: https://doi.org/10.1016/j.foodchem.2004.11.024
Artigo de periodico
Oxidation of cholesterol in mayonnaise during storage (2005)
Morales-Aizpurúa, Isabel Cristina; Tenuta Filho, Alfredo
Source: Food Chemistry. Unidade: FCF
Subjects: MAIONESE, ARMAZENAGEM DE ALIMENTOS, NUTRIÇÃO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
MORALES-AIZPURÚA, Isabel Cristina e TENUTA FILHO, Alfredo. Oxidation of cholesterol in mayonnaise during storage. Food Chemistry, v. 89, n. 4, p. 611-615, 2005Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2004.03.016. Acesso em: 18 nov. 2024.
APA
Morales-Aizpurúa, I. C., & Tenuta Filho, A. (2005). Oxidation of cholesterol in mayonnaise during storage. Food Chemistry, 89( 4), 611-615. doi:10.1016/j.foodchem.2004.03.016
NLM
Morales-Aizpurúa IC, Tenuta Filho A. Oxidation of cholesterol in mayonnaise during storage [Internet]. Food Chemistry. 2005 ; 89( 4): 611-615.[citado 2024 nov. 18 ] Available from: https://doi.org/10.1016/j.foodchem.2004.03.016
Vancouver
Morales-Aizpurúa IC, Tenuta Filho A. Oxidation of cholesterol in mayonnaise during storage [Internet]. Food Chemistry. 2005 ; 89( 4): 611-615.[citado 2024 nov. 18 ] Available from: https://doi.org/10.1016/j.foodchem.2004.03.016
Artigo de periodico
Infant formula iron dialysability related to other nutrients (2005)
Nogueira, Cristiane de Souza; Colli, Célia; Amancio, Olga Maria Silverio
Source: Food Chemistry. Unidade: FCF
Subjects: FERRO, NUTRIÇÃO DA CRIANÇA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
NOGUEIRA, Cristiane de Souza e COLLI, Célia e AMANCIO, Olga Maria Silverio. Infant formula iron dialysability related to other nutrients. Food Chemistry, v. 90, n. 4, p. 779-783, 2005Tradução . . Acesso em: 18 nov. 2024.
APA
Nogueira, C. de S., Colli, C., & Amancio, O. M. S. (2005). Infant formula iron dialysability related to other nutrients. Food Chemistry, 90( 4), 779-783.
NLM
Nogueira C de S, Colli C, Amancio OMS. Infant formula iron dialysability related to other nutrients. Food Chemistry. 2005 ; 90( 4): 779-783.[citado 2024 nov. 18 ]
Vancouver
Nogueira C de S, Colli C, Amancio OMS. Infant formula iron dialysability related to other nutrients. Food Chemistry. 2005 ; 90( 4): 779-783.[citado 2024 nov. 18 ]
Artigo de periodico
Effects of temperature on the chemical composition and antioxidant activity of three strawberry cultivars (2005)
Cordenunsi-Lysenko, Beatriz Rosana ; Genovese, Maria Inês ; Nascimento, João Roberto Oliveira do ; Hassimotto, Neuza Mariko Aymoto ; Santos, Ricardo José dos; Lajolo, Franco Maria
Source: Food Chemistry. Unidade: FCF
Subjects: VITAMINA C, ANTIOXIDANTES (ATIVIDADE), FLAVONÓIDES
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
CORDENUNSI-LYSENKO, Beatriz Rosana et al. Effects of temperature on the chemical composition and antioxidant activity of three strawberry cultivars. Food Chemistry, v. 91, n. 1, p. 113-121, 2005Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2004.05.054. Acesso em: 18 nov. 2024.
APA
Cordenunsi-Lysenko, B. R., Genovese, M. I., Nascimento, J. R. O. do, Hassimotto, N. M. A., Santos, R. J. dos, & Lajolo, F. M. (2005). Effects of temperature on the chemical composition and antioxidant activity of three strawberry cultivars. Food Chemistry, 91( 1), 113-121. doi:10.1016/j.foodchem.2004.05.054
NLM
Cordenunsi-Lysenko BR, Genovese MI, Nascimento JRO do, Hassimotto NMA, Santos RJ dos, Lajolo FM. Effects of temperature on the chemical composition and antioxidant activity of three strawberry cultivars [Internet]. Food Chemistry. 2005 ; 91( 1): 113-121.[citado 2024 nov. 18 ] Available from: https://doi.org/10.1016/j.foodchem.2004.05.054
Vancouver
Cordenunsi-Lysenko BR, Genovese MI, Nascimento JRO do, Hassimotto NMA, Santos RJ dos, Lajolo FM. Effects of temperature on the chemical composition and antioxidant activity of three strawberry cultivars [Internet]. Food Chemistry. 2005 ; 91( 1): 113-121.[citado 2024 nov. 18 ] Available from: https://doi.org/10.1016/j.foodchem.2004.05.054
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
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
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: 18 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. 18 ] 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. 18 ] 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
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
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: 18 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. 18 ] 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. 18 ] Available from: https://doi.org/10.1016/s0308-8146(02)00456-9
Artigo de periodico
Changes in the cell wall polysaccharides during storage and hardening of beans (2003)
Shiga, Tania Misuzu ; Lajolo, Franco Maria ; Filisetti, Tullia Maria Clara Caterina
Source: Food Chemistry. Unidade: FCF
Subjects: NUTRIÇÃO, FEIJÃO, ARMAZENAGEM DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SHIGA, Tania Misuzu e LAJOLO, Franco Maria e FILISETTI, Tullia Maria Clara Caterina. Changes in the cell wall polysaccharides during storage and hardening of beans. Food Chemistry, v. 84, n. 1, p. 53-64, 2003Tradução . . Disponível em: https://doi.org/10.1016/s0308-8146(03)00166-3. Acesso em: 18 nov. 2024.
APA
Shiga, T. M., Lajolo, F. M., & Filisetti, T. M. C. C. (2003). Changes in the cell wall polysaccharides during storage and hardening of beans. Food Chemistry, 84( 1), 53-64. doi:10.1016/s0308-8146(03)00166-3
NLM
Shiga TM, Lajolo FM, Filisetti TMCC. Changes in the cell wall polysaccharides during storage and hardening of beans [Internet]. Food Chemistry. 2003 ; 84( 1): 53-64.[citado 2024 nov. 18 ] Available from: https://doi.org/10.1016/s0308-8146(03)00166-3
Vancouver
Shiga TM, Lajolo FM, Filisetti TMCC. Changes in the cell wall polysaccharides during storage and hardening of beans [Internet]. Food Chemistry. 2003 ; 84( 1): 53-64.[citado 2024 nov. 18 ] Available from: https://doi.org/10.1016/s0308-8146(03)00166-3
Artigo de periodico
Physico-chemical changes related to quality of five strawberry fruit cultivars during cool-storage (2003)
Cordenunsi-Lysenko, Beatriz Rosana ; Nascimento, João Roberto Oliveira do ; Lajolo, Franco Maria
Source: Food Chemistry. Unidade: FCF
Subjects: MORANGO, ANTIOXIDANTES, NUTRIÇÃO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
CORDENUNSI-LYSENKO, Beatriz Rosana e NASCIMENTO, João Roberto Oliveira do e LAJOLO, Franco Maria. Physico-chemical changes related to quality of five strawberry fruit cultivars during cool-storage. Food Chemistry, v. 83, n. 2, p. 167-173, 2003Tradução . . Disponível em: https://doi.org/10.1016/s0308-8146(03)00059-1. Acesso em: 18 nov. 2024.
APA
Cordenunsi-Lysenko, B. R., Nascimento, J. R. O. do, & Lajolo, F. M. (2003). Physico-chemical changes related to quality of five strawberry fruit cultivars during cool-storage. Food Chemistry, 83( 2), 167-173. doi:10.1016/s0308-8146(03)00059-1
NLM
Cordenunsi-Lysenko BR, Nascimento JRO do, Lajolo FM. Physico-chemical changes related to quality of five strawberry fruit cultivars during cool-storage [Internet]. Food Chemistry. 2003 ; 83( 2): 167-173.[citado 2024 nov. 18 ] Available from: https://doi.org/10.1016/s0308-8146(03)00059-1
Vancouver
Cordenunsi-Lysenko BR, Nascimento JRO do, Lajolo FM. Physico-chemical changes related to quality of five strawberry fruit cultivars during cool-storage [Internet]. Food Chemistry. 2003 ; 83( 2): 167-173.[citado 2024 nov. 18 ] Available from: https://doi.org/10.1016/s0308-8146(03)00059-1

USP Schools

ReP

Filtros

USP Schools

Departament

Authors

USP affiliated authors

Date published

Subjects

Indexado em

Normalized affiliation

Non normalized affiliation