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Artigo de periodico
Sensory and composition analyses of the aqueous phases from the concentration of guava (Psidium guava L.) and mango (Mangifera indica L.) juices and the process-induced losses of vitamin C (2019)
Bodini, Renata Barbosa; Montini, Evandro Marcos; Carvalho, Carolina Corrêa de; Moraes, Luiz Alberto Beraldo de ; Meirelles, Antonio José de Almeida ; Oliveira, Alessandra Lopes de
Source: The Open Food Science Journal. Unidades: FFCLRP, FZEA
Subjects: SUCOS DE FRUTAS, MANGA, GOIABA, ESPECTROMETRIA DE MASSAS, ANÁLISE SENSORIAL DE ALIMENTOS, VITAMINA C
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ABNT
BODINI, Renata Barbosa et al. Sensory and composition analyses of the aqueous phases from the concentration of guava (Psidium guava L.) and mango (Mangifera indica L.) juices and the process-induced losses of vitamin C. The Open Food Science Journal, v. 11, p. 44-55, 2019Tradução . . Disponível em: https://doi.org/10.2174/1874256401911010044. Acesso em: 15 out. 2024.
APA
Bodini, R. B., Montini, E. M., Carvalho, C. C. de, Moraes, L. A. B. de, Meirelles, A. J. de A., & Oliveira, A. L. de. (2019). Sensory and composition analyses of the aqueous phases from the concentration of guava (Psidium guava L.) and mango (Mangifera indica L.) juices and the process-induced losses of vitamin C. The Open Food Science Journal, 11, 44-55. doi:10.2174/1874256401911010044
NLM
Bodini RB, Montini EM, Carvalho CC de, Moraes LAB de, Meirelles AJ de A, Oliveira AL de. Sensory and composition analyses of the aqueous phases from the concentration of guava (Psidium guava L.) and mango (Mangifera indica L.) juices and the process-induced losses of vitamin C [Internet]. The Open Food Science Journal. 2019 ; 11 44-55.[citado 2024 out. 15 ] Available from: https://doi.org/10.2174/1874256401911010044
Vancouver
Bodini RB, Montini EM, Carvalho CC de, Moraes LAB de, Meirelles AJ de A, Oliveira AL de. Sensory and composition analyses of the aqueous phases from the concentration of guava (Psidium guava L.) and mango (Mangifera indica L.) juices and the process-induced losses of vitamin C [Internet]. The Open Food Science Journal. 2019 ; 11 44-55.[citado 2024 out. 15 ] Available from: https://doi.org/10.2174/1874256401911010044
Artigo de periodico
Spectrophotometric analysis of vitamin c in different matrices utilizing potassium permanganate (2018)
Zanini, Diego José; Silva, Matheus Henrique; Aguiar-Oliveira, Elizama; Mazalli, Mônica Roberta; Kamimura, Eliana Setsuko; Maldonado, Rafael Resende
Source: European International Journal of Science and Technology. Unidade: FZEA
Subjects: VITAMINA C, ESPECTROFOTOMETRIA, SUCOS DE FRUTAS
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ABNT
ZANINI, Diego José et al. Spectrophotometric analysis of vitamin c in different matrices utilizing potassium permanganate. European International Journal of Science and Technology, v. 7, n. Ja 2018, p. 70-84, 2018Tradução . . Disponível em: http://www.eijst.org.uk/images/frontImages/articles/Vol.7No.1/6.SPECTROPHOTOMETRIC_ANALYSIS_OF_VITAMIN_C.pdf. Acesso em: 15 out. 2024.
APA
Zanini, D. J., Silva, M. H., Aguiar-Oliveira, E., Mazalli, M. R., Kamimura, E. S., & Maldonado, R. R. (2018). Spectrophotometric analysis of vitamin c in different matrices utilizing potassium permanganate. European International Journal of Science and Technology, 7( Ja 2018), 70-84. Recuperado de http://www.eijst.org.uk/images/frontImages/articles/Vol.7No.1/6.SPECTROPHOTOMETRIC_ANALYSIS_OF_VITAMIN_C.pdf
NLM
Zanini DJ, Silva MH, Aguiar-Oliveira E, Mazalli MR, Kamimura ES, Maldonado RR. Spectrophotometric analysis of vitamin c in different matrices utilizing potassium permanganate [Internet]. European International Journal of Science and Technology. 2018 ; 7( Ja 2018): 70-84.[citado 2024 out. 15 ] Available from: http://www.eijst.org.uk/images/frontImages/articles/Vol.7No.1/6.SPECTROPHOTOMETRIC_ANALYSIS_OF_VITAMIN_C.pdf
Vancouver
Zanini DJ, Silva MH, Aguiar-Oliveira E, Mazalli MR, Kamimura ES, Maldonado RR. Spectrophotometric analysis of vitamin c in different matrices utilizing potassium permanganate [Internet]. European International Journal of Science and Technology. 2018 ; 7( Ja 2018): 70-84.[citado 2024 out. 15 ] Available from: http://www.eijst.org.uk/images/frontImages/articles/Vol.7No.1/6.SPECTROPHOTOMETRIC_ANALYSIS_OF_VITAMIN_C.pdf
Artigo de periodico
Ascorbic acid stability in fruit juices during thermosonication (2017)
Aguilar, Karla; Garvin, Alfonso; Ibarz, Albert; Augusto, Pedro Esteves Duarte
Source: Ultrasonics Sonochemistry. Unidade: ESALQ
Subjects: ÁCIDOS ASCÓRBICOS, SUCOS DE FRUTAS, VITAMINA C, PROCESSAMENTO DE ALIMENTOS
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ABNT
AGUILAR, Karla et al. Ascorbic acid stability in fruit juices during thermosonication. Ultrasonics Sonochemistry, v. 37, p. 375-381, 2017Tradução . . Disponível em: https://doi.org/10.1016/j.ultsonch.2017.01.029. Acesso em: 15 out. 2024.
APA
Aguilar, K., Garvin, A., Ibarz, A., & Augusto, P. E. D. (2017). Ascorbic acid stability in fruit juices during thermosonication. Ultrasonics Sonochemistry, 37, 375-381. doi:10.1016/j.ultsonch.2017.01.029
NLM
Aguilar K, Garvin A, Ibarz A, Augusto PED. Ascorbic acid stability in fruit juices during thermosonication [Internet]. Ultrasonics Sonochemistry. 2017 ; 37 375-381.[citado 2024 out. 15 ] Available from: https://doi.org/10.1016/j.ultsonch.2017.01.029
Vancouver
Aguilar K, Garvin A, Ibarz A, Augusto PED. Ascorbic acid stability in fruit juices during thermosonication [Internet]. Ultrasonics Sonochemistry. 2017 ; 37 375-381.[citado 2024 out. 15 ] Available from: https://doi.org/10.1016/j.ultsonch.2017.01.029
Artigo de periodico
Comparison between titrimetric and spectrophotometric methods for quantification of vitamin C (2017)
Silva, T. L. da; Aguiar-Oliveira, Elizama; Mazalli, Mônica Roberta; Kamimura, Eliana Setsuko; Maldonado, Rafael Resende
Source: Food Chemistry. Unidade: FZEA
Subjects: VITAMINA C, ÁCIDOS ASCÓRBICOS, SUCOS DE FRUTAS, ESPECTROFOTOMETRIA
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ABNT
SILVA, T. L. da et al. Comparison between titrimetric and spectrophotometric methods for quantification of vitamin C. Food Chemistry, v. 224, p. 92-96, 2017Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2016.12.052. Acesso em: 15 out. 2024.
APA
Silva, T. L. da, Aguiar-Oliveira, E., Mazalli, M. R., Kamimura, E. S., & Maldonado, R. R. (2017). Comparison between titrimetric and spectrophotometric methods for quantification of vitamin C. Food Chemistry, 224, 92-96. doi:10.1016/j.foodchem.2016.12.052
NLM
Silva TL da, Aguiar-Oliveira E, Mazalli MR, Kamimura ES, Maldonado RR. Comparison between titrimetric and spectrophotometric methods for quantification of vitamin C [Internet]. Food Chemistry. 2017 ; 224 92-96.[citado 2024 out. 15 ] Available from: https://doi.org/10.1016/j.foodchem.2016.12.052
Vancouver
Silva TL da, Aguiar-Oliveira E, Mazalli MR, Kamimura ES, Maldonado RR. Comparison between titrimetric and spectrophotometric methods for quantification of vitamin C [Internet]. Food Chemistry. 2017 ; 224 92-96.[citado 2024 out. 15 ] Available from: https://doi.org/10.1016/j.foodchem.2016.12.052
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
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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: 15 out. 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 out. 15 ] 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 out. 15 ] Available from: https://doi.org/10.2174/1573401311666150901221115

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