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Artigo de periodico
Facile synthesis strategy to create mesoporous magnetic iron oxides using pectin based precursors (2017)
Mariani, Filipe Q; Dalpasquale, Mariane; Toma, Sérgio Hiroshi; Araki, Koiti ; Alves, Helton J; Anaissi, Fauze Jacó
Source: Journal of the Brazilian Chemical Society. Unidade: IQ
Subjects: PECTINIDAE, FERRO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
MARIANI, Filipe Q et al. Facile synthesis strategy to create mesoporous magnetic iron oxides using pectin based precursors. Journal of the Brazilian Chemical Society, v. 28, n. 7, p. 1256-1265, 2017Tradução . . Disponível em: http://jbcs.sbq.org.br/imagebank/pdf/160493AR.pdf. Acesso em: 03 nov. 2024.
APA
Mariani, F. Q., Dalpasquale, M., Toma, S. H., Araki, K., Alves, H. J., & Anaissi, F. J. (2017). Facile synthesis strategy to create mesoporous magnetic iron oxides using pectin based precursors. Journal of the Brazilian Chemical Society, 28( 7), 1256-1265. Recuperado de http://jbcs.sbq.org.br/imagebank/pdf/160493AR.pdf
NLM
Mariani FQ, Dalpasquale M, Toma SH, Araki K, Alves HJ, Anaissi FJ. Facile synthesis strategy to create mesoporous magnetic iron oxides using pectin based precursors [Internet]. Journal of the Brazilian Chemical Society. 2017 ; 28( 7): 1256-1265.[citado 2024 nov. 03 ] Available from: http://jbcs.sbq.org.br/imagebank/pdf/160493AR.pdf
Vancouver
Mariani FQ, Dalpasquale M, Toma SH, Araki K, Alves HJ, Anaissi FJ. Facile synthesis strategy to create mesoporous magnetic iron oxides using pectin based precursors [Internet]. Journal of the Brazilian Chemical Society. 2017 ; 28( 7): 1256-1265.[citado 2024 nov. 03 ] Available from: http://jbcs.sbq.org.br/imagebank/pdf/160493AR.pdf
Artigo de periodico
Phytate decreases oxidative damage caused by labile forms of iron in solution, blood plasma and in HeLa cells (2014)
Schleh, Frederico Andreotti; Chiarelli Neto, Orlando; Fontes, Mayara Nascimento; Najjar, Renato; Espósito, Breno Pannia
Source: Journal of the Brazilian Chemical Society. Unidade: IQ
Subjects: BIODISPONIBILIDADE, FERRO, ANTIOXIDANTES
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SCHLEH, Frederico Andreotti et al. Phytate decreases oxidative damage caused by labile forms of iron in solution, blood plasma and in HeLa cells. Journal of the Brazilian Chemical Society, v. 25, n. 6, p. 1036-1040, 2014Tradução . . Disponível em: http://www.scielo.br/pdf/jbchs/v25n6/a07v25n6.pdf. Acesso em: 03 nov. 2024.
APA
Schleh, F. A., Chiarelli Neto, O., Fontes, M. N., Najjar, R., & Espósito, B. P. (2014). Phytate decreases oxidative damage caused by labile forms of iron in solution, blood plasma and in HeLa cells. Journal of the Brazilian Chemical Society, 25( 6), 1036-1040. Recuperado de http://www.scielo.br/pdf/jbchs/v25n6/a07v25n6.pdf
NLM
Schleh FA, Chiarelli Neto O, Fontes MN, Najjar R, Espósito BP. Phytate decreases oxidative damage caused by labile forms of iron in solution, blood plasma and in HeLa cells [Internet]. Journal of the Brazilian Chemical Society. 2014 ; 25( 6): 1036-1040.[citado 2024 nov. 03 ] Available from: http://www.scielo.br/pdf/jbchs/v25n6/a07v25n6.pdf
Vancouver
Schleh FA, Chiarelli Neto O, Fontes MN, Najjar R, Espósito BP. Phytate decreases oxidative damage caused by labile forms of iron in solution, blood plasma and in HeLa cells [Internet]. Journal of the Brazilian Chemical Society. 2014 ; 25( 6): 1036-1040.[citado 2024 nov. 03 ] Available from: http://www.scielo.br/pdf/jbchs/v25n6/a07v25n6.pdf
Artigo de periodico
Electrochemical behavior of iron and magnesium in ionic liquids (2014)
Lodovico, Lucas; Martins, Vitor Leite ; Benedetti, Tânia Machado; Torresi, Roberto Manuel
Source: Journal of the Brazilian Chemical Society. Unidade: IQ
Subjects: LÍQUIDOS IÔNICOS, ELETROQUÍMICA, MAGNÉSIO, FERRO
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ABNT
LODOVICO, Lucas et al. Electrochemical behavior of iron and magnesium in ionic liquids. Journal of the Brazilian Chemical Society, v. 25, n. 3, p. 460-468, 2014Tradução . . Disponível em: http://www.scielo.br/pdf/jbchs/v25n3/a08v25n3.pdf. Acesso em: 03 nov. 2024.
APA
Lodovico, L., Martins, V. L., Benedetti, T. M., & Torresi, R. M. (2014). Electrochemical behavior of iron and magnesium in ionic liquids. Journal of the Brazilian Chemical Society, 25( 3), 460-468. Recuperado de http://www.scielo.br/pdf/jbchs/v25n3/a08v25n3.pdf
NLM
Lodovico L, Martins VL, Benedetti TM, Torresi RM. Electrochemical behavior of iron and magnesium in ionic liquids [Internet]. Journal of the Brazilian Chemical Society. 2014 ; 25( 3): 460-468.[citado 2024 nov. 03 ] Available from: http://www.scielo.br/pdf/jbchs/v25n3/a08v25n3.pdf
Vancouver
Lodovico L, Martins VL, Benedetti TM, Torresi RM. Electrochemical behavior of iron and magnesium in ionic liquids [Internet]. Journal of the Brazilian Chemical Society. 2014 ; 25( 3): 460-468.[citado 2024 nov. 03 ] Available from: http://www.scielo.br/pdf/jbchs/v25n3/a08v25n3.pdf
Artigo de periodico
Cooking effects on iron and proteins content of beans (Phaseolus Vulgaris L.) by GF AAS and MALDI-TOF MS (2012)
Naozuka, Juliana; Oliveira, Pedro Vitoriano de
Source: Journal of the Brazilian Chemical Society. Unidade: IQ
Subjects: PROTEÍNAS, FERRO, FEIJÃO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
NAOZUKA, Juliana e OLIVEIRA, Pedro Vitoriano de. Cooking effects on iron and proteins content of beans (Phaseolus Vulgaris L.) by GF AAS and MALDI-TOF MS. Journal of the Brazilian Chemical Society, v. 23, n. 1, p. 156-162, 2012Tradução . . Disponível em: https://doi.org/10.1590/s0103-50532012000100022. Acesso em: 03 nov. 2024.
APA
Naozuka, J., & Oliveira, P. V. de. (2012). Cooking effects on iron and proteins content of beans (Phaseolus Vulgaris L.) by GF AAS and MALDI-TOF MS. Journal of the Brazilian Chemical Society, 23( 1), 156-162. doi:10.1590/s0103-50532012000100022
NLM
Naozuka J, Oliveira PV de. Cooking effects on iron and proteins content of beans (Phaseolus Vulgaris L.) by GF AAS and MALDI-TOF MS [Internet]. Journal of the Brazilian Chemical Society. 2012 ; 23( 1): 156-162.[citado 2024 nov. 03 ] Available from: https://doi.org/10.1590/s0103-50532012000100022
Vancouver
Naozuka J, Oliveira PV de. Cooking effects on iron and proteins content of beans (Phaseolus Vulgaris L.) by GF AAS and MALDI-TOF MS [Internet]. Journal of the Brazilian Chemical Society. 2012 ; 23( 1): 156-162.[citado 2024 nov. 03 ] Available from: https://doi.org/10.1590/s0103-50532012000100022
Artigo de periodico
A green analytical procedure for determination of copper and iron in plant materials after cloud point extraction (2010)
Silva, Sidnei Gonçalves da; Oliveira, Pedro Vitoriano de ; Rocha, Fábio Rodrigo Piovezani
Source: Journal of the Brazilian Chemical Society. Unidades: IQ, CENA
Subjects: QUÍMICA VERDE, ESPECTROFOTOMETRIA, COBRE, FERRO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SILVA, Sidnei Gonçalves da e OLIVEIRA, Pedro Vitoriano de e ROCHA, Fábio Rodrigo Piovezani. A green analytical procedure for determination of copper and iron in plant materials after cloud point extraction. Journal of the Brazilian Chemical Society, v. 21, n. 2, p. 234-239, 2010Tradução . . Disponível em: https://doi.org/10.1590/s0103-50532010000200007. Acesso em: 03 nov. 2024.
APA
Silva, S. G. da, Oliveira, P. V. de, & Rocha, F. R. P. (2010). A green analytical procedure for determination of copper and iron in plant materials after cloud point extraction. Journal of the Brazilian Chemical Society, 21( 2), 234-239. doi:10.1590/s0103-50532010000200007
NLM
Silva SG da, Oliveira PV de, Rocha FRP. A green analytical procedure for determination of copper and iron in plant materials after cloud point extraction [Internet]. Journal of the Brazilian Chemical Society. 2010 ; 21( 2): 234-239.[citado 2024 nov. 03 ] Available from: https://doi.org/10.1590/s0103-50532010000200007
Vancouver
Silva SG da, Oliveira PV de, Rocha FRP. A green analytical procedure for determination of copper and iron in plant materials after cloud point extraction [Internet]. Journal of the Brazilian Chemical Society. 2010 ; 21( 2): 234-239.[citado 2024 nov. 03 ] Available from: https://doi.org/10.1590/s0103-50532010000200007
Artigo de periodico
Minimization of sample pretreatment for Al, Cu and Fe determination in coconut water by electrothermal atomic absorption spectrometry (2006)
Naozuka, Juliana; Oliveira, Pedro Vitoriano de
Source: Journal of the Brazilian Chemical Society. Unidade: IQ
Subjects: ESPECTROMETRIA, ALUMÍNIO, FERRO, COBRE
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
NAOZUKA, Juliana e OLIVEIRA, Pedro Vitoriano de. Minimization of sample pretreatment for Al, Cu and Fe determination in coconut water by electrothermal atomic absorption spectrometry. Journal of the Brazilian Chemical Society, v. 17, n. 3, p. 521-526, 2006Tradução . . Disponível em: https://doi.org/10.1590/s0103-50532006000300014. Acesso em: 03 nov. 2024.
APA
Naozuka, J., & Oliveira, P. V. de. (2006). Minimization of sample pretreatment for Al, Cu and Fe determination in coconut water by electrothermal atomic absorption spectrometry. Journal of the Brazilian Chemical Society, 17( 3), 521-526. doi:10.1590/s0103-50532006000300014
NLM
Naozuka J, Oliveira PV de. Minimization of sample pretreatment for Al, Cu and Fe determination in coconut water by electrothermal atomic absorption spectrometry [Internet]. Journal of the Brazilian Chemical Society. 2006 ; 17( 3): 521-526.[citado 2024 nov. 03 ] Available from: https://doi.org/10.1590/s0103-50532006000300014
Vancouver
Naozuka J, Oliveira PV de. Minimization of sample pretreatment for Al, Cu and Fe determination in coconut water by electrothermal atomic absorption spectrometry [Internet]. Journal of the Brazilian Chemical Society. 2006 ; 17( 3): 521-526.[citado 2024 nov. 03 ] Available from: https://doi.org/10.1590/s0103-50532006000300014

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