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Filtros : "BIOQUÍMICA DE ALIMENTOS" "IQ" Removido: "1992" Limpar

Filtros

USP affiliated authors
- areas, elizabeth pinheiro gomes (~1)
- areas, jose alfredo gomes (~1)
- schreier, shirley (~1)
Date published
- 2010 (~1)
- 2001 (~1)
Subjects
- bioquímica de alimentos (2)
- aminoácidos (1)
- macromoléculas naturais (1)
- membrana celular vegetal (1)
- polipeptídeos (1)

Collaboration
Normalized affiliation
Non normalized affiliation
- university de la habana - faculty of biology, la habana, cuba (1)
- university de la habana - faculty of biology, la habana, cuba (1)
- university of chile - faculty of sciences, chile (1)
- university of la habana - faculty of biology, la habana, cuba (1)

Artigo de periodico
Effects of extrusion on the emulsifying properties of rumen and soy protein (2010)
Silva, Ana C. C; Arêas, Elizabeth Pinheiro Gomes ; Silva, Marcelo A; Arêas, José Alfredo Gomes
Source: Food Biophysics. Unidades: IQ, FSP
Subjects: REOLOGIA, BIOQUÍMICA DE ALIMENTOS, SOJA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SILVA, Ana C. C et al. Effects of extrusion on the emulsifying properties of rumen and soy protein. Food Biophysics, v. 5, n. 2, p. 94-102, 2010Tradução . . Disponível em: http://www.springerlink.com/content/h2643w6t197k57g6/fulltext.pdf. Acesso em: 30 set. 2024.
APA
Silva, A. C. C., Arêas, E. P. G., Silva, M. A., & Arêas, J. A. G. (2010). Effects of extrusion on the emulsifying properties of rumen and soy protein. Food Biophysics, 5( 2), 94-102. Recuperado de http://www.springerlink.com/content/h2643w6t197k57g6/fulltext.pdf
NLM
Silva ACC, Arêas EPG, Silva MA, Arêas JAG. Effects of extrusion on the emulsifying properties of rumen and soy protein [Internet]. Food Biophysics. 2010 ; 5( 2): 94-102.[citado 2024 set. 30 ] Available from: http://www.springerlink.com/content/h2643w6t197k57g6/fulltext.pdf
Vancouver
Silva ACC, Arêas EPG, Silva MA, Arêas JAG. Effects of extrusion on the emulsifying properties of rumen and soy protein [Internet]. Food Biophysics. 2010 ; 5( 2): 94-102.[citado 2024 set. 30 ] Available from: http://www.springerlink.com/content/h2643w6t197k57g6/fulltext.pdf
Artigo de periodico
Properties of St I and St II, two isotoxins isolated from Stichodactyla helianthus: a comparison (2001)
Martinez, D.; Campos, A. M.; Pazos, F.; Lanio, M. E.; Casallanovo, Fábio; Schreier, Shirley ; Salinas, Roberto Kopke ; Vergara, C.; Lissi, E.
Source: Toxicon. Unidade: IQ
Subjects: POLIPEPTÍDEOS, AMINOÁCIDOS, MACROMOLÉCULAS NATURAIS, MEMBRANA CELULAR VEGETAL, TOXINAS, BIOQUÍMICA DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
MARTINEZ, D. et al. Properties of St I and St II, two isotoxins isolated from Stichodactyla helianthus: a comparison. Toxicon, v. 39, n. 10, p. 1547-1560, 2001Tradução . . Disponível em: https://doi.org/10.1016/s0041-0101(01)00127-1. Acesso em: 30 set. 2024.
APA
Martinez, D., Campos, A. M., Pazos, F., Lanio, M. E., Casallanovo, F., Schreier, S., et al. (2001). Properties of St I and St II, two isotoxins isolated from Stichodactyla helianthus: a comparison. Toxicon, 39( 10), 1547-1560. doi:10.1016/s0041-0101(01)00127-1
NLM
Martinez D, Campos AM, Pazos F, Lanio ME, Casallanovo F, Schreier S, Salinas RK, Vergara C, Lissi E. Properties of St I and St II, two isotoxins isolated from Stichodactyla helianthus: a comparison [Internet]. Toxicon. 2001 ; 39( 10): 1547-1560.[citado 2024 set. 30 ] Available from: https://doi.org/10.1016/s0041-0101(01)00127-1
Vancouver
Martinez D, Campos AM, Pazos F, Lanio ME, Casallanovo F, Schreier S, Salinas RK, Vergara C, Lissi E. Properties of St I and St II, two isotoxins isolated from Stichodactyla helianthus: a comparison [Internet]. Toxicon. 2001 ; 39( 10): 1547-1560.[citado 2024 set. 30 ] Available from: https://doi.org/10.1016/s0041-0101(01)00127-1

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