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Filtros : "Indexado no Food Science and Technology Abstracts" "Hassimotto, Neuza Mariko Aymoto" "FCF" Removidos: "Hematologia Clínica" "Canadá" "1941" "Sbcta" Limpar

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1 - 3 (3 records)

  • Artigo de periodico

    Identification and characterisation of anthocyanins from wild mulberry (Morus nigra L.) growing in Brazil (2007)

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

    Source: Food Science and Technology International. Unidade: FCF

    Subjects: AMORA, ANÁLISE ESPECTRAL

    How to cite
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    • ABNT

      HASSIMOTTO, Neuza Mariko Aymoto e GENOVESE, Maria Inês e LAJOLO, Franco Maria. Identification and characterisation of anthocyanins from wild mulberry (Morus nigra L.) growing in Brazil. Food Science and Technology International, v. 13, n. 1, p. 17-25, 2007Tradução . . Acesso em: 27 jun. 2024.

    • APA

      Hassimotto, N. M. A., Genovese, M. I., & Lajolo, F. M. (2007). Identification and characterisation of anthocyanins from wild mulberry (Morus nigra L.) growing in Brazil. Food Science and Technology International, 13( 1), 17-25.

    • NLM

      Hassimotto NMA, Genovese MI, Lajolo FM. Identification and characterisation of anthocyanins from wild mulberry (Morus nigra L.) growing in Brazil. Food Science and Technology International. 2007 ; 13( 1): 17-25.[citado 2024 jun. 27 ]

    • Vancouver

      Hassimotto NMA, Genovese MI, Lajolo FM. Identification and characterisation of anthocyanins from wild mulberry (Morus nigra L.) growing in Brazil. Food Science and Technology International. 2007 ; 13( 1): 17-25.[citado 2024 jun. 27 ]

  • 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
    A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas

    • 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: 27 jun. 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 jun. 27 ]

    • 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 jun. 27 ]

  • 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

    Acesso à fonteDOIHow to cite
    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: 27 jun. 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 jun. 27 ] 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 jun. 27 ] Available from: https://doi.org/10.1016/j.foodchem.2004.05.054
  • 1

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