ReP USP - Resultado da busca

Artigo de periodico
UHPLC-MS/MS chemical profiling, preliminary toxicity, in vitro antioxidant potential and antimicrobial activity of Brachyotum naudinii Triana flowers (2024)
Jara, Marco Rolando Arones ; Landeo, Edgar Cárdenas ; Bautista, Kirianova Godoy ; Pérez, Eylen Almendra Ortiz; Segovia, Juan Clímaco Paniagua ; Molero, Hugo Roberto Luna; Vilcatoma, Stephanny Massiel Barbarán ; Quispe, Mónica Gómez; Cáceres, Edith Eveling Conislla ; Segovia, Jesús Javier Paniagua ; Rashid, Anas ; Aurora-Prado, Maria Segunda
Source: Journal of Taibah University for Science. Unidade: FCF
Subjects: ANTIOXIDANTES, FLORES
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
JARA, Marco Rolando Arones et al. UHPLC-MS/MS chemical profiling, preliminary toxicity, in vitro antioxidant potential and antimicrobial activity of Brachyotum naudinii Triana flowers. Journal of Taibah University for Science, v. 18, n. 1, p. 1-17 art. 2398230, 2024Tradução . . Disponível em: https://dx.doi.org/10.1080/16583655.2024.2398230. Acesso em: 13 nov. 2024.
APA
Jara, M. R. A., Landeo, E. C., Bautista, K. G., Pérez, E. A. O., Segovia, J. C. P., Molero, H. R. L., et al. (2024). UHPLC-MS/MS chemical profiling, preliminary toxicity, in vitro antioxidant potential and antimicrobial activity of Brachyotum naudinii Triana flowers. Journal of Taibah University for Science, 18( 1), 1-17 art. 2398230. doi:10.1080/16583655.2024.2398230
NLM
Jara MRA, Landeo EC, Bautista KG, Pérez EAO, Segovia JCP, Molero HRL, Vilcatoma SMB, Quispe MG, Cáceres EEC, Segovia JJP, Rashid A, Aurora-Prado MS. UHPLC-MS/MS chemical profiling, preliminary toxicity, in vitro antioxidant potential and antimicrobial activity of Brachyotum naudinii Triana flowers [Internet]. Journal of Taibah University for Science. 2024 ; 18( 1): 1-17 art. 2398230.[citado 2024 nov. 13 ] Available from: https://dx.doi.org/10.1080/16583655.2024.2398230
Vancouver
Jara MRA, Landeo EC, Bautista KG, Pérez EAO, Segovia JCP, Molero HRL, Vilcatoma SMB, Quispe MG, Cáceres EEC, Segovia JJP, Rashid A, Aurora-Prado MS. UHPLC-MS/MS chemical profiling, preliminary toxicity, in vitro antioxidant potential and antimicrobial activity of Brachyotum naudinii Triana flowers [Internet]. Journal of Taibah University for Science. 2024 ; 18( 1): 1-17 art. 2398230.[citado 2024 nov. 13 ] Available from: https://dx.doi.org/10.1080/16583655.2024.2398230
Artigo de periodico
Novel starchy materials isolated from andean native potatoes: physical–chemical and functional characterization and application in edible film production (2023)
Iquiapaza, Ivone Yanira Choquetico; Medrano, Jhenifer Peralta; Aguilar, Guilherme José; Tapia-Blacido, Delia Rita
Source: Starch. Unidade: FFCLRP
Subjects: FILMES COMESTÍVEIS, BATATA, ANTIOXIDANTES, AMIDO, FÍSICO-QUÍMICA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
IQUIAPAZA, Ivone Yanira Choquetico et al. Novel starchy materials isolated from andean native potatoes: physical–chemical and functional characterization and application in edible film production. Starch, v. 75, n. 9-10, p. 1-14, 2023Tradução . . Disponível em: https://doi.org/10.1002/star.202200143. Acesso em: 13 nov. 2024.
APA
Iquiapaza, I. Y. C., Medrano, J. P., Aguilar, G. J., & Tapia-Blacido, D. R. (2023). Novel starchy materials isolated from andean native potatoes: physical–chemical and functional characterization and application in edible film production. Starch, 75( 9-10), 1-14. doi:10.1002/star.202200143
NLM
Iquiapaza IYC, Medrano JP, Aguilar GJ, Tapia-Blacido DR. Novel starchy materials isolated from andean native potatoes: physical–chemical and functional characterization and application in edible film production [Internet]. Starch. 2023 ; 75( 9-10): 1-14.[citado 2024 nov. 13 ] Available from: https://doi.org/10.1002/star.202200143
Vancouver
Iquiapaza IYC, Medrano JP, Aguilar GJ, Tapia-Blacido DR. Novel starchy materials isolated from andean native potatoes: physical–chemical and functional characterization and application in edible film production [Internet]. Starch. 2023 ; 75( 9-10): 1-14.[citado 2024 nov. 13 ] Available from: https://doi.org/10.1002/star.202200143
Parte de monografia/livro
Temporal dominance of sensation (TDS) as a tool to understand the sensory dynamic during multiintake of burger (2022)
Menegali, Beatriz Schmidt ; Saldaña, Erick; Braz, Giovana Thomaz; Patinho, Iliani ; Pimentel-Filho, Natan de Jesus; Diaz-Valencia, Yemina Karen; Contreras-Castillo, Carmen Josefina ; Selani, Miriam M
Source: Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications. Unidade: ESALQ
Subjects: ANÁLISE SENSORIAL DE ALIMENTOS, ANTIOXIDANTES, ARMAZENAGEM DE ALIMENTOS, FRANGOS DE CORTE, HAMBÚRGUER, PIMENTA, REFRIGERAÇÃO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
MENEGALI, Beatriz Schmidt et al. Temporal dominance of sensation (TDS) as a tool to understand the sensory dynamic during multiintake of burger. Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications. Tradução . Amsterdam: Elsevier, 2022. . Disponível em: https://doi.org/10.1016/B978-0-12-822832-6.00021-7. Acesso em: 13 nov. 2024.
APA
Menegali, B. S., Saldaña, E., Braz, G. T., Patinho, I., Pimentel-Filho, N. de J., Diaz-Valencia, Y. K., et al. (2022). Temporal dominance of sensation (TDS) as a tool to understand the sensory dynamic during multiintake of burger. In Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications. Amsterdam: Elsevier. doi:10.1016/B978-0-12-822832-6.00021-7
NLM
Menegali BS, Saldaña E, Braz GT, Patinho I, Pimentel-Filho N de J, Diaz-Valencia YK, Contreras-Castillo CJ, Selani MM. Temporal dominance of sensation (TDS) as a tool to understand the sensory dynamic during multiintake of burger [Internet]. In: Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications. Amsterdam: Elsevier; 2022. [citado 2024 nov. 13 ] Available from: https://doi.org/10.1016/B978-0-12-822832-6.00021-7
Vancouver
Menegali BS, Saldaña E, Braz GT, Patinho I, Pimentel-Filho N de J, Diaz-Valencia YK, Contreras-Castillo CJ, Selani MM. Temporal dominance of sensation (TDS) as a tool to understand the sensory dynamic during multiintake of burger [Internet]. In: Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications. Amsterdam: Elsevier; 2022. [citado 2024 nov. 13 ] Available from: https://doi.org/10.1016/B978-0-12-822832-6.00021-7
Artigo de periodico
Antioxidant and photoprotective potential of Polypodium leucotomos (2022)
Cruz, Rosy Yesela Mancilla Santa; Arévalo, Sharon Velásquez ; Rashid, Anas ; Jara, Marco Rolando Arones ; Aurora-Prado, Maria Segunda
Source: Exploration of Medicine. Unidade: FCF
Subjects: ANTIOXIDANTES, FILTRO SOLAR
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
CRUZ, Rosy Yesela Mancilla Santa et al. Antioxidant and photoprotective potential of Polypodium leucotomos. Exploration of Medicine, v. 3, p. 607–616, 2022Tradução . . Disponível em: https://doi.org/10.37349/emed.2022.00117. Acesso em: 13 nov. 2024.
APA
Cruz, R. Y. M. S., Arévalo, S. V., Rashid, A., Jara, M. R. A., & Aurora-Prado, M. S. (2022). Antioxidant and photoprotective potential of Polypodium leucotomos. Exploration of Medicine, 3, 607–616. doi:10.37349/emed.2022.00117
NLM
Cruz RYMS, Arévalo SV, Rashid A, Jara MRA, Aurora-Prado MS. Antioxidant and photoprotective potential of Polypodium leucotomos [Internet]. Exploration of Medicine. 2022 ; 3 607–616.[citado 2024 nov. 13 ] Available from: https://doi.org/10.37349/emed.2022.00117
Vancouver
Cruz RYMS, Arévalo SV, Rashid A, Jara MRA, Aurora-Prado MS. Antioxidant and photoprotective potential of Polypodium leucotomos [Internet]. Exploration of Medicine. 2022 ; 3 607–616.[citado 2024 nov. 13 ] Available from: https://doi.org/10.37349/emed.2022.00117
Artigo de periodico
Advances and gaps in studies on healthy meat products and their relationship with regulations: The Brazilian scenario (2021)
Rios-Mera, Juan Dario ; Saldana, Erick; Patinho, Iliani ; Selani, Miriam M; Contreras-Castillo, Carmen Josefina
Source: Trends in Food Science & Technology. Unidade: ESALQ
Subjects: SAL (CONDIMENTO), CARNES E DERIVADOS, GORDURAS, SÓDIO, ANTIOXIDANTES
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
RIOS-MERA, Juan Dario et al. Advances and gaps in studies on healthy meat products and their relationship with regulations: The Brazilian scenario. Trends in Food Science & Technology, v. 110, p. 833–840, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.tifs.2021.01.092. Acesso em: 13 nov. 2024.
APA
Rios-Mera, J. D., Saldana, E., Patinho, I., Selani, M. M., & Contreras-Castillo, C. J. (2021). Advances and gaps in studies on healthy meat products and their relationship with regulations: The Brazilian scenario. Trends in Food Science & Technology, 110, 833–840. doi:10.1016/j.tifs.2021.01.092
NLM
Rios-Mera JD, Saldana E, Patinho I, Selani MM, Contreras-Castillo CJ. Advances and gaps in studies on healthy meat products and their relationship with regulations: The Brazilian scenario [Internet]. Trends in Food Science & Technology. 2021 ; 110 833–840.[citado 2024 nov. 13 ] Available from: https://doi.org/10.1016/j.tifs.2021.01.092
Vancouver
Rios-Mera JD, Saldana E, Patinho I, Selani MM, Contreras-Castillo CJ. Advances and gaps in studies on healthy meat products and their relationship with regulations: The Brazilian scenario [Internet]. Trends in Food Science & Technology. 2021 ; 110 833–840.[citado 2024 nov. 13 ] Available from: https://doi.org/10.1016/j.tifs.2021.01.092
Artigo de periodico
Chemical composition and antibacterial and antioxidant activity of a citrus essential oil and its fractions (2021)
Ambrosio, Carmen M. S; Diaz-Arenas, Gloria L; Agudelo, Leidy P. A; Stashenko, Elena; Castillo, Carmen Josefina Contreras ; Gloria, Eduardo Micotti da
Source: Molecules. Unidade: ESALQ
Subjects: AGENTES ANTIMICROBIANOS, ANTIOXIDANTES, COMPOSIÇÃO QUÍMICA, ESCHERICHIA COLI, FRUTAS CÍTRICAS, ÓLEOS ESSENCIAIS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
AMBROSIO, Carmen M. S et al. Chemical composition and antibacterial and antioxidant activity of a citrus essential oil and its fractions. Molecules, v. 26, n. 10, p. 1-16, 2021Tradução . . Disponível em: https://doi.org/10.3390/molecules26102888. Acesso em: 13 nov. 2024.
APA
Ambrosio, C. M. S., Diaz-Arenas, G. L., Agudelo, L. P. A., Stashenko, E., Castillo, C. J. C., & Gloria, E. M. da. (2021). Chemical composition and antibacterial and antioxidant activity of a citrus essential oil and its fractions. Molecules, 26( 10), 1-16. doi:10.3390/molecules26102888
NLM
Ambrosio CMS, Diaz-Arenas GL, Agudelo LPA, Stashenko E, Castillo CJC, Gloria EM da. Chemical composition and antibacterial and antioxidant activity of a citrus essential oil and its fractions [Internet]. Molecules. 2021 ; 26( 10): 1-16.[citado 2024 nov. 13 ] Available from: https://doi.org/10.3390/molecules26102888
Vancouver
Ambrosio CMS, Diaz-Arenas GL, Agudelo LPA, Stashenko E, Castillo CJC, Gloria EM da. Chemical composition and antibacterial and antioxidant activity of a citrus essential oil and its fractions [Internet]. Molecules. 2021 ; 26( 10): 1-16.[citado 2024 nov. 13 ] Available from: https://doi.org/10.3390/molecules26102888
Artigo de periodico
Essential Oils Extracted from Organic Propolis Residues: An Exploratory Analysis of Their Antibacterial and Antioxidant Properties and Volatile Profile (2021)
Ikeda, Natália Yumi ; Ambrosio, Carmen M. S; Miano, Alberto Claudio; Rosalen, Pedro L; Gloria, Eduardo Micotti da ; Alencar, Severino Matias de
Source: Molecules. Unidade: ESALQ
Subjects: ADITIVOS ALIMENTARES PARA ANIMAL, AGENTES ANTIMICROBIANOS, ANTIOXIDANTES, ESCHERICHIA COLI, LACTOBACILLUS, ÓLEOS ESSENCIAIS, PRÓPOLIS, SUÍNOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
IKEDA, Natália Yumi et al. Essential Oils Extracted from Organic Propolis Residues: An Exploratory Analysis of Their Antibacterial and Antioxidant Properties and Volatile Profile. Molecules, v. 26, p. 1-17, 2021Tradução . . Disponível em: https://doi.org/10.3390/molecules26154694. Acesso em: 13 nov. 2024.
APA
Ikeda, N. Y., Ambrosio, C. M. S., Miano, A. C., Rosalen, P. L., Gloria, E. M. da, & Alencar, S. M. de. (2021). Essential Oils Extracted from Organic Propolis Residues: An Exploratory Analysis of Their Antibacterial and Antioxidant Properties and Volatile Profile. Molecules, 26, 1-17. doi:10.3390/molecules26154694
NLM
Ikeda NY, Ambrosio CMS, Miano AC, Rosalen PL, Gloria EM da, Alencar SM de. Essential Oils Extracted from Organic Propolis Residues: An Exploratory Analysis of Their Antibacterial and Antioxidant Properties and Volatile Profile [Internet]. Molecules. 2021 ; 26 1-17.[citado 2024 nov. 13 ] Available from: https://doi.org/10.3390/molecules26154694
Vancouver
Ikeda NY, Ambrosio CMS, Miano AC, Rosalen PL, Gloria EM da, Alencar SM de. Essential Oils Extracted from Organic Propolis Residues: An Exploratory Analysis of Their Antibacterial and Antioxidant Properties and Volatile Profile [Internet]. Molecules. 2021 ; 26 1-17.[citado 2024 nov. 13 ] Available from: https://doi.org/10.3390/molecules26154694
Artigo de periodico
Advances and gaps in studies on healthy meat products and their relationship with regulations: The Brazilian scenario (2021)
Rios-Mera, Juan Dario ; Saldaña, Erick; Patinho, Iliani ; Selani, Miriam M; Contreras-Castillo, Carmen Josefina
Source: Trends in Food Science & Technology. Unidade: ESALQ
Subjects: ANTIOXIDANTES, CARNES E DERIVADOS, GORDURAS, PROCESSAMENTO DE ALIMENTOS, QUALIDADE DOS ALIMENTOS, SAL (CONDIMENTO), SÓDIO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
RIOS-MERA, Juan Dario et al. Advances and gaps in studies on healthy meat products and their relationship with regulations: The Brazilian scenario. Trends in Food Science & Technology, v. 110, p. 833-840, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.tifs.2021.01.092. Acesso em: 13 nov. 2024.
APA
Rios-Mera, J. D., Saldaña, E., Patinho, I., Selani, M. M., & Contreras-Castillo, C. J. (2021). Advances and gaps in studies on healthy meat products and their relationship with regulations: The Brazilian scenario. Trends in Food Science & Technology, 110, 833-840. doi:10.1016/j.tifs.2021.01.092
NLM
Rios-Mera JD, Saldaña E, Patinho I, Selani MM, Contreras-Castillo CJ. Advances and gaps in studies on healthy meat products and their relationship with regulations: The Brazilian scenario [Internet]. Trends in Food Science & Technology. 2021 ; 110 833-840.[citado 2024 nov. 13 ] Available from: https://doi.org/10.1016/j.tifs.2021.01.092
Vancouver
Rios-Mera JD, Saldaña E, Patinho I, Selani MM, Contreras-Castillo CJ. Advances and gaps in studies on healthy meat products and their relationship with regulations: The Brazilian scenario [Internet]. Trends in Food Science & Technology. 2021 ; 110 833-840.[citado 2024 nov. 13 ] Available from: https://doi.org/10.1016/j.tifs.2021.01.092
Artigo de periodico
Effect of the smoking using Brazilian reforestation woods on volatile organic compounds, lipid oxidation, microbiological and hedonic quality of bacons during shelf life (2020)
Merlo, Thais Cardoso; Antonio, Jéssica da Cruz; Savian, Taciana Villela ; Villegas, Cristian ; Dargelio, Mariana Damiames Baccarin; Pinto, Jair Sebastião da Silva; Alencar, Severino Matias de ; Rodrigues, Ana Luiza Rosa; Saldaña, Erick; Contreras-Castillo, Carmen Josefina
Source: Meat Science. Unidades: ESALQ, PUSP-LQ
Subjects: BACON, ANÁLISE SENSORIAL DE ALIMENTOS, ANTIOXIDANTES, COMPOSTOS VOLÁTEIS, DEFUMAÇÃO, EUCALIPTO, LIPÍDEOS, MADEIRA, MICROBIOLOGIA DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
MERLO, Thais Cardoso et al. Effect of the smoking using Brazilian reforestation woods on volatile organic compounds, lipid oxidation, microbiological and hedonic quality of bacons during shelf life. Meat Science, v. 164, p. 1-10, 2020Tradução . . Disponível em: https://doi.org/10.1016/j.meatsci.2020.108110. Acesso em: 13 nov. 2024.
APA
Merlo, T. C., Antonio, J. da C., Savian, T. V., Villegas, C., Dargelio, M. D. B., Pinto, J. S. da S., et al. (2020). Effect of the smoking using Brazilian reforestation woods on volatile organic compounds, lipid oxidation, microbiological and hedonic quality of bacons during shelf life. Meat Science, 164, 1-10. doi:10.1016/j.meatsci.2020.108110
NLM
Merlo TC, Antonio J da C, Savian TV, Villegas C, Dargelio MDB, Pinto JS da S, Alencar SM de, Rodrigues ALR, Saldaña E, Contreras-Castillo CJ. Effect of the smoking using Brazilian reforestation woods on volatile organic compounds, lipid oxidation, microbiological and hedonic quality of bacons during shelf life [Internet]. Meat Science. 2020 ; 164 1-10.[citado 2024 nov. 13 ] Available from: https://doi.org/10.1016/j.meatsci.2020.108110
Vancouver
Merlo TC, Antonio J da C, Savian TV, Villegas C, Dargelio MDB, Pinto JS da S, Alencar SM de, Rodrigues ALR, Saldaña E, Contreras-Castillo CJ. Effect of the smoking using Brazilian reforestation woods on volatile organic compounds, lipid oxidation, microbiological and hedonic quality of bacons during shelf life [Internet]. Meat Science. 2020 ; 164 1-10.[citado 2024 nov. 13 ] Available from: https://doi.org/10.1016/j.meatsci.2020.108110
Artigo de periodico
Pink pepper extract as a natural antioxidant in chicke: effects on oxidative stability and dynamic sensory profile using temporal dominance of sensations (2020)
Menegali, Beatriz Schmidt ; Selani, Miriam Mabel; Saldaña, Erick; Patinho, Iliani ; Diniz, Julia Pereira; Melo, Priscilla Siqueira ; Pimentel Filho, Natan de Jesus; Contreras-Castillo, Carmen Josefina
Source: LWT - Food Science and Technology. Unidade: ESALQ
Subjects: ANÁLISE SENSORIAL DE ALIMENTOS, ANTIOXIDANTES, CARNES E DERIVADOS, FRANGOS DE CORTE
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
MENEGALI, Beatriz Schmidt et al. Pink pepper extract as a natural antioxidant in chicke: effects on oxidative stability and dynamic sensory profile using temporal dominance of sensations. LWT - Food Science and Technology, v. 121, p. 1-8, 2020Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2019.108986. Acesso em: 13 nov. 2024.
APA
Menegali, B. S., Selani, M. M., Saldaña, E., Patinho, I., Diniz, J. P., Melo, P. S., et al. (2020). Pink pepper extract as a natural antioxidant in chicke: effects on oxidative stability and dynamic sensory profile using temporal dominance of sensations. LWT - Food Science and Technology, 121, 1-8. doi:10.1016/j.lwt.2019.108986
NLM
Menegali BS, Selani MM, Saldaña E, Patinho I, Diniz JP, Melo PS, Pimentel Filho N de J, Contreras-Castillo CJ. Pink pepper extract as a natural antioxidant in chicke: effects on oxidative stability and dynamic sensory profile using temporal dominance of sensations [Internet]. LWT - Food Science and Technology. 2020 ; 121 1-8.[citado 2024 nov. 13 ] Available from: https://doi.org/10.1016/j.lwt.2019.108986
Vancouver
Menegali BS, Selani MM, Saldaña E, Patinho I, Diniz JP, Melo PS, Pimentel Filho N de J, Contreras-Castillo CJ. Pink pepper extract as a natural antioxidant in chicke: effects on oxidative stability and dynamic sensory profile using temporal dominance of sensations [Internet]. LWT - Food Science and Technology. 2020 ; 121 1-8.[citado 2024 nov. 13 ] Available from: https://doi.org/10.1016/j.lwt.2019.108986
Artigo de periodico
Contribution of topical antioxidants to maintain healthy skin: a review (2020)
Martins, Tércio Elyan Azevedo ; Pinto, Claudinéia Aparecida Sales de Oliveira ; Oliveira, Andressa Costa de ; Velasco, Maria Valéria Robles ; Guitiérrez, Arilmí Rosa Gorriti; Rafael, Martha Francisca Cosquillo; Tarazona, Jossimar Paúl Huamaní; Figueroa, Mónica Guadalupe Retuerto
Source: Scientia Pharmaceutica. Unidade: FCF
Subjects: PELE, ANTIOXIDANTES, POLUIÇÃO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
MARTINS, Tércio Elyan Azevedo et al. Contribution of topical antioxidants to maintain healthy skin: a review. Scientia Pharmaceutica, v. 88, p. 1-17 art. 27, 2020Tradução . . Disponível em: https://doi.org/10.3390/scipharm88020027. Acesso em: 13 nov. 2024.
APA
Martins, T. E. A., Pinto, C. A. S. de O., Oliveira, A. C. de, Velasco, M. V. R., Guitiérrez, A. R. G., Rafael, M. F. C., et al. (2020). Contribution of topical antioxidants to maintain healthy skin: a review. Scientia Pharmaceutica, 88, 1-17 art. 27. doi:10.3390/scipharm88020027
NLM
Martins TEA, Pinto CAS de O, Oliveira AC de, Velasco MVR, Guitiérrez ARG, Rafael MFC, Tarazona JPH, Figueroa MGR. Contribution of topical antioxidants to maintain healthy skin: a review [Internet]. Scientia Pharmaceutica. 2020 ; 88 1-17 art. 27.[citado 2024 nov. 13 ] Available from: https://doi.org/10.3390/scipharm88020027
Vancouver
Martins TEA, Pinto CAS de O, Oliveira AC de, Velasco MVR, Guitiérrez ARG, Rafael MFC, Tarazona JPH, Figueroa MGR. Contribution of topical antioxidants to maintain healthy skin: a review [Internet]. Scientia Pharmaceutica. 2020 ; 88 1-17 art. 27.[citado 2024 nov. 13 ] Available from: https://doi.org/10.3390/scipharm88020027
Artigo de periodico
Nutritional composition, total phenolic compounds and antioxidant activity of quinoa (Chenopodium quinoa Willd.) of different colours (2018)
Diaz-Valencia, Yemina Karen; Alca, Juan José; Domingues, Maria Antonia Calori ; Zanabria-Galvez, Sonia Jackeline; Cruz, Sandra Helena da
Source: Nova Biotechnologica et Chimica. Unidade: ESALQ
Subjects: QUINOA, COMPOSTOS FENÓLICOS, ANTIOXIDANTES, AVALIAÇÃO NUTRICIONAL, VARIEDADES VEGETAIS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
DIAZ-VALENCIA, Yemina Karen et al. Nutritional composition, total phenolic compounds and antioxidant activity of quinoa (Chenopodium quinoa Willd.) of different colours. Nova Biotechnologica et Chimica, v. 17, n. 1, p. 74-85, 2018Tradução . . Disponível em: https://doi.org/10.2478/nbec-2018-0008. Acesso em: 13 nov. 2024.
APA
Diaz-Valencia, Y. K., Alca, J. J., Domingues, M. A. C., Zanabria-Galvez, S. J., & Cruz, S. H. da. (2018). Nutritional composition, total phenolic compounds and antioxidant activity of quinoa (Chenopodium quinoa Willd.) of different colours. Nova Biotechnologica et Chimica, 17( 1), 74-85. doi:10.2478/nbec-2018-0008
NLM
Diaz-Valencia YK, Alca JJ, Domingues MAC, Zanabria-Galvez SJ, Cruz SH da. Nutritional composition, total phenolic compounds and antioxidant activity of quinoa (Chenopodium quinoa Willd.) of different colours [Internet]. Nova Biotechnologica et Chimica. 2018 ; 17( 1): 74-85.[citado 2024 nov. 13 ] Available from: https://doi.org/10.2478/nbec-2018-0008
Vancouver
Diaz-Valencia YK, Alca JJ, Domingues MAC, Zanabria-Galvez SJ, Cruz SH da. Nutritional composition, total phenolic compounds and antioxidant activity of quinoa (Chenopodium quinoa Willd.) of different colours [Internet]. Nova Biotechnologica et Chimica. 2018 ; 17( 1): 74-85.[citado 2024 nov. 13 ] Available from: https://doi.org/10.2478/nbec-2018-0008
Artigo de periodico
The antioxidant capacity of rosemary and green tea extracts to replace the carcinogenic antioxidant (BHA) in chicken burgers (2017)
Pires, Manoela Alves ; Munekata, Paulo Eduardo Sichetti ; Villanueva, Nilda Doris Montes; Tonin, Fernando Gustavo ; Baldin, Juliana Cristina ; Rocha, Yana Jorge Polizer ; Carvalho, Larissa Tátero ; Rodrigues, Isabela ; Trindade, Marco Antonio
Source: Journal of Food Quality. Unidade: FZEA
Subjects: ANTIOXIDANTES, HAMBÚRGUER, CHÁ, ALECRIM
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
PIRES, Manoela Alves et al. The antioxidant capacity of rosemary and green tea extracts to replace the carcinogenic antioxidant (BHA) in chicken burgers. Journal of Food Quality, v. 2017, p. 1-6, 2017Tradução . . Disponível em: https://doi.org/10.1155/2017/2409527. Acesso em: 13 nov. 2024.
APA
Pires, M. A., Munekata, P. E. S., Villanueva, N. D. M., Tonin, F. G., Baldin, J. C., Rocha, Y. J. P., et al. (2017). The antioxidant capacity of rosemary and green tea extracts to replace the carcinogenic antioxidant (BHA) in chicken burgers. Journal of Food Quality, 2017, 1-6. doi:10.1155/2017/2409527
NLM
Pires MA, Munekata PES, Villanueva NDM, Tonin FG, Baldin JC, Rocha YJP, Carvalho LT, Rodrigues I, Trindade MA. The antioxidant capacity of rosemary and green tea extracts to replace the carcinogenic antioxidant (BHA) in chicken burgers [Internet]. Journal of Food Quality. 2017 ; 2017 1-6.[citado 2024 nov. 13 ] Available from: https://doi.org/10.1155/2017/2409527
Vancouver
Pires MA, Munekata PES, Villanueva NDM, Tonin FG, Baldin JC, Rocha YJP, Carvalho LT, Rodrigues I, Trindade MA. The antioxidant capacity of rosemary and green tea extracts to replace the carcinogenic antioxidant (BHA) in chicken burgers [Internet]. Journal of Food Quality. 2017 ; 2017 1-6.[citado 2024 nov. 13 ] Available from: https://doi.org/10.1155/2017/2409527
Artigo de periodico
Antioxidant capacity of binary and ternary mixtures of orange, grape, and starfruit juices (2016)
Siche, Raúl; Ávalos, Carmen; Arteaga, Hubert; Saldaña, Erick ; Vieira, Thais Maria Ferreira de Souza
Source: Current Nutrition & Food Science. Unidade: ESALQ
Subjects: ANTIOXIDANTES, BEBIDAS OBTIDAS POR MISTURA, CARAMBOLA, FLAVONOIDES, LARANJA, SUCOS DE FRUTAS, UVA, VITAMINA C
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SICHE, Raúl et al. Antioxidant capacity of binary and ternary mixtures of orange, grape, and starfruit juices. Current Nutrition & Food Science, v. 12, p. 65-71, 2016Tradução . . Disponível em: https://doi.org/10.2174/1573401311666150901221115. Acesso em: 13 nov. 2024.
APA
Siche, R., Ávalos, C., Arteaga, H., Saldaña, E., & Vieira, T. M. F. de S. (2016). Antioxidant capacity of binary and ternary mixtures of orange, grape, and starfruit juices. Current Nutrition & Food Science, 12, 65-71. doi:10.2174/1573401311666150901221115
NLM
Siche R, Ávalos C, Arteaga H, Saldaña E, Vieira TMF de S. Antioxidant capacity of binary and ternary mixtures of orange, grape, and starfruit juices [Internet]. Current Nutrition & Food Science. 2016 ; 12 65-71.[citado 2024 nov. 13 ] Available from: https://doi.org/10.2174/1573401311666150901221115
Vancouver
Siche R, Ávalos C, Arteaga H, Saldaña E, Vieira TMF de S. Antioxidant capacity of binary and ternary mixtures of orange, grape, and starfruit juices [Internet]. Current Nutrition & Food Science. 2016 ; 12 65-71.[citado 2024 nov. 13 ] Available from: https://doi.org/10.2174/1573401311666150901221115
Parte de monografia/livro
The science of grape seeds applied to health food development (2016)
Contreras-Castillo, Carmen Josefina; Cruz-Tirado, J. P; Shirahigue, L. Din
Source: Grape seeds: nutrient content, antioxidant properties and health benefits. Unidade: ESALQ
Subjects: ALIMENTOS, ANTIOXIDANTES, COMPOSTOS FENÓLICOS, SEMENTES, UVA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
CONTRERAS-CASTILLO, Carmen Josefina e CRUZ-TIRADO, J. P e SHIRAHIGUE, L. Din. The science of grape seeds applied to health food development. Grape seeds: nutrient content, antioxidant properties and health benefits. Tradução . New York: Nova Science Publishers, 2016. p. 254 il. . Acesso em: 13 nov. 2024.
APA
Contreras-Castillo, C. J., Cruz-Tirado, J. P., & Shirahigue, L. D. (2016). The science of grape seeds applied to health food development. In Grape seeds: nutrient content, antioxidant properties and health benefits (p. 254 il). New York: Nova Science Publishers.
NLM
Contreras-Castillo CJ, Cruz-Tirado JP, Shirahigue LD. The science of grape seeds applied to health food development. In: Grape seeds: nutrient content, antioxidant properties and health benefits. New York: Nova Science Publishers; 2016. p. 254 il.[citado 2024 nov. 13 ]
Vancouver
Contreras-Castillo CJ, Cruz-Tirado JP, Shirahigue LD. The science of grape seeds applied to health food development. In: Grape seeds: nutrient content, antioxidant properties and health benefits. New York: Nova Science Publishers; 2016. p. 254 il.[citado 2024 nov. 13 ]

USP Schools

ReP

Filtros

Departament

Authors

USP affiliated authors

Date published

Subjects

Source title

Countries/Territories

Funding Agencies

Indexado em

Non normalized affiliation