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Artigo de periodico-carta/editorial
Natural antioxidants to reduce the oxidation process of meat and meat products (2019)
Lorenzo, José Manuel; Trindade, Marco Antonio ; Ahn, Dong Uk; Barba, Francisco J
Fonte: Food Research International. Unidade: FZEA
Assuntos: ANTIOXIDANTES, OXIDAÇÃO, CARNES E DERIVADOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
LORENZO, José Manuel et al. Natural antioxidants to reduce the oxidation process of meat and meat products. Food Research International. Oxford: Faculdade de Zootecnia e Engenharia de Alimentos, Universidade de São Paulo. Disponível em: https://doi.org/10.1016/j.foodres.2018.11.015. Acesso em: 06 nov. 2024. , 2019
APA
Lorenzo, J. M., Trindade, M. A., Ahn, D. U., & Barba, F. J. (2019). Natural antioxidants to reduce the oxidation process of meat and meat products. Food Research International. Oxford: Faculdade de Zootecnia e Engenharia de Alimentos, Universidade de São Paulo. doi:10.1016/j.foodres.2018.11.015
NLM
Lorenzo JM, Trindade MA, Ahn DU, Barba FJ. Natural antioxidants to reduce the oxidation process of meat and meat products [Internet]. Food Research International. 2019 ; 115 377-378.[citado 2024 nov. 06 ] Available from: https://doi.org/10.1016/j.foodres.2018.11.015
Vancouver
Lorenzo JM, Trindade MA, Ahn DU, Barba FJ. Natural antioxidants to reduce the oxidation process of meat and meat products [Internet]. Food Research International. 2019 ; 115 377-378.[citado 2024 nov. 06 ] Available from: https://doi.org/10.1016/j.foodres.2018.11.015
Artigo de periodico
Assessment of the suitability of pitanga leaf extract as a natural antioxidant for enhancing canola oil stability: monitoring lipid oxidation parameters (2019)
Vargas, Flávia Carolina; Gómez, Belen; Khaneghah, Amin Mousavi; Strozzi, Isabella; Gavahian, Mohsen; Barba, Francisco J; Sobral, Paulo José do Amaral; Lorenzo, José M
Fonte: European Journal of Lipid Science and Technology. Unidade: FZEA
Assuntos: PRODUTOS NATURAIS, PITANGA, ÓLEOS VEGETAIS, ANTIOXIDANTES, COMPOSTOS FENÓLICOS, CONSERVAÇÃO DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
VARGAS, Flávia Carolina et al. Assessment of the suitability of pitanga leaf extract as a natural antioxidant for enhancing canola oil stability: monitoring lipid oxidation parameters. European Journal of Lipid Science and Technology, v. 121, p. 1-8, 2019Tradução . . Disponível em: https://doi.org/10.1002/ejlt.201800447. Acesso em: 06 nov. 2024.
APA
Vargas, F. C., Gómez, B., Khaneghah, A. M., Strozzi, I., Gavahian, M., Barba, F. J., et al. (2019). Assessment of the suitability of pitanga leaf extract as a natural antioxidant for enhancing canola oil stability: monitoring lipid oxidation parameters. European Journal of Lipid Science and Technology, 121, 1-8. doi:10.1002/ejlt.201800447
NLM
Vargas FC, Gómez B, Khaneghah AM, Strozzi I, Gavahian M, Barba FJ, Sobral PJ do A, Lorenzo JM. Assessment of the suitability of pitanga leaf extract as a natural antioxidant for enhancing canola oil stability: monitoring lipid oxidation parameters [Internet]. European Journal of Lipid Science and Technology. 2019 ; 121 1-8.[citado 2024 nov. 06 ] Available from: https://doi.org/10.1002/ejlt.201800447
Vancouver
Vargas FC, Gómez B, Khaneghah AM, Strozzi I, Gavahian M, Barba FJ, Sobral PJ do A, Lorenzo JM. Assessment of the suitability of pitanga leaf extract as a natural antioxidant for enhancing canola oil stability: monitoring lipid oxidation parameters [Internet]. European Journal of Lipid Science and Technology. 2019 ; 121 1-8.[citado 2024 nov. 06 ] Available from: https://doi.org/10.1002/ejlt.201800447
Artigo de periodico
Evaluation of the antioxidant capacity of a guarana seed extract on canola oil lipid stability using accelerated storage (2018)
Gómez, Belen; Strozzi, Isabella; Barba, Francisco J; Vargas, Flávia Carolina; Saraiva, Jorge A.; Marszatek, Krystian; Sobral, Paulo José do Amaral; Lorenzo, José M
Fonte: European Journal of Lipid Science and Technology. Unidade: FZEA
Assuntos: ANTIOXIDANTES, PRODUTOS NATURAIS, ÓLEOS VEGETAIS, GUARANÁ
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
GÓMEZ, Belen et al. Evaluation of the antioxidant capacity of a guarana seed extract on canola oil lipid stability using accelerated storage. European Journal of Lipid Science and Technology, v. 120, n. 12, p. 1-8, 2018Tradução . . Disponível em: https://doi.org/10.1002/ejlt.201800293. Acesso em: 06 nov. 2024.
APA
Gómez, B., Strozzi, I., Barba, F. J., Vargas, F. C., Saraiva, J. A., Marszatek, K., et al. (2018). Evaluation of the antioxidant capacity of a guarana seed extract on canola oil lipid stability using accelerated storage. European Journal of Lipid Science and Technology, 120( 12), 1-8. doi:10.1002/ejlt.201800293
NLM
Gómez B, Strozzi I, Barba FJ, Vargas FC, Saraiva JA, Marszatek K, Sobral PJ do A, Lorenzo JM. Evaluation of the antioxidant capacity of a guarana seed extract on canola oil lipid stability using accelerated storage [Internet]. European Journal of Lipid Science and Technology. 2018 ; 120( 12): 1-8.[citado 2024 nov. 06 ] Available from: https://doi.org/10.1002/ejlt.201800293
Vancouver
Gómez B, Strozzi I, Barba FJ, Vargas FC, Saraiva JA, Marszatek K, Sobral PJ do A, Lorenzo JM. Evaluation of the antioxidant capacity of a guarana seed extract on canola oil lipid stability using accelerated storage [Internet]. European Journal of Lipid Science and Technology. 2018 ; 120( 12): 1-8.[citado 2024 nov. 06 ] Available from: https://doi.org/10.1002/ejlt.201800293
Artigo de periodico
Guarana seed extracts as a useful strategy to extend the shelf life of pork patties: UHPLC-ESI/QTOF phenolic profile and impact on microbial inactivation, lipid and protein oxidation and antioxidant capacity (2018)
Pateiro, Mirian; Vargas, Flávia Carolina; Chincha, Alexandra A. I. A; Sant'Ana, Anderson Souza; Strozzi, Isabella; Rocchetti, Gabriele; Barba, Francisco J; Domínguez, Rubén; Lucini, Luigi; Sobral, Paulo José do Amaral; Lorenzo, José M
Fonte: Food Research International. Unidade: FZEA
Assuntos: CARNES E DERIVADOS, SUÍNOS, GUARANÁ, ANTIOXIDANTES, VIDA-DE-PRATELEIRA, PRODUTOS NATURAIS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
PATEIRO, Mirian et al. Guarana seed extracts as a useful strategy to extend the shelf life of pork patties: UHPLC-ESI/QTOF phenolic profile and impact on microbial inactivation, lipid and protein oxidation and antioxidant capacity. Food Research International, v. 114, p. 55-63, 2018Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2018.07.047. Acesso em: 06 nov. 2024.
APA
Pateiro, M., Vargas, F. C., Chincha, A. A. I. A., Sant'Ana, A. S., Strozzi, I., Rocchetti, G., et al. (2018). Guarana seed extracts as a useful strategy to extend the shelf life of pork patties: UHPLC-ESI/QTOF phenolic profile and impact on microbial inactivation, lipid and protein oxidation and antioxidant capacity. Food Research International, 114, 55-63. doi:10.1016/j.foodres.2018.07.047
NLM
Pateiro M, Vargas FC, Chincha AAIA, Sant'Ana AS, Strozzi I, Rocchetti G, Barba FJ, Domínguez R, Lucini L, Sobral PJ do A, Lorenzo JM. Guarana seed extracts as a useful strategy to extend the shelf life of pork patties: UHPLC-ESI/QTOF phenolic profile and impact on microbial inactivation, lipid and protein oxidation and antioxidant capacity [Internet]. Food Research International. 2018 ; 114 55-63.[citado 2024 nov. 06 ] Available from: https://doi.org/10.1016/j.foodres.2018.07.047
Vancouver
Pateiro M, Vargas FC, Chincha AAIA, Sant'Ana AS, Strozzi I, Rocchetti G, Barba FJ, Domínguez R, Lucini L, Sobral PJ do A, Lorenzo JM. Guarana seed extracts as a useful strategy to extend the shelf life of pork patties: UHPLC-ESI/QTOF phenolic profile and impact on microbial inactivation, lipid and protein oxidation and antioxidant capacity [Internet]. Food Research International. 2018 ; 114 55-63.[citado 2024 nov. 06 ] Available from: https://doi.org/10.1016/j.foodres.2018.07.047

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