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Artigo de periodico
Spontaneous supersaturation of calcium citrate from simultaneous isothermal dissolution of sodium citrate and sparingly soluble calcium hydroxycarboxylates in water (2017)
Vavrusova, Martina; Garcia, André C; Danielsen, Bente P; Skibsted, Leif Horsfelt
Source: RSC Advances. Unidade: ESALQ
Subjects: BIODISPONIBILIDADE, BIOMINERALIZAÇÃO, CÁLCIO, COMPOSIÇÃO DE ALIMENTOS, ÍONS, PRECIPITAÇÃO, SÓDIO, SOLUÇÕES AQUOSAS
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ABNT
VAVRUSOVA, Martina et al. Spontaneous supersaturation of calcium citrate from simultaneous isothermal dissolution of sodium citrate and sparingly soluble calcium hydroxycarboxylates in water. RSC Advances, v. 7, p. 3078-3088, 2017Tradução . . Disponível em: https://doi.org/10.1039/c6ra25807g. Acesso em: 17 jun. 2024.
APA
Vavrusova, M., Garcia, A. C., Danielsen, B. P., & Skibsted, L. H. (2017). Spontaneous supersaturation of calcium citrate from simultaneous isothermal dissolution of sodium citrate and sparingly soluble calcium hydroxycarboxylates in water. RSC Advances, 7, 3078-3088. doi:10.1039/c6ra25807g
NLM
Vavrusova M, Garcia AC, Danielsen BP, Skibsted LH. Spontaneous supersaturation of calcium citrate from simultaneous isothermal dissolution of sodium citrate and sparingly soluble calcium hydroxycarboxylates in water [Internet]. RSC Advances. 2017 ; 7 3078-3088.[citado 2024 jun. 17 ] Available from: https://doi.org/10.1039/c6ra25807g
Vancouver
Vavrusova M, Garcia AC, Danielsen BP, Skibsted LH. Spontaneous supersaturation of calcium citrate from simultaneous isothermal dissolution of sodium citrate and sparingly soluble calcium hydroxycarboxylates in water [Internet]. RSC Advances. 2017 ; 7 3078-3088.[citado 2024 jun. 17 ] Available from: https://doi.org/10.1039/c6ra25807g
Artigo de periodico
High temperature storage of infant formula milk powder for prediction of storage stability at ambient conditions (2017)
Cheng, Hong; Zhu, Ru-Gang; Erichsen, Henriette; Soerensen, John; Petersen, Mikael Agerlin; Skibsted, Leif Horsfelt
Source: International Dairy Journal. Unidade: ESALQ
Subjects: ALIMENTAÇÃO INFANTIL, ALIMENTOS DESIDRATADOS, ALTA TEMPERATURA, ARMAZENAGEM DE ALIMENTOS, LEITE EM PÓ
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ABNT
CHENG, Hong et al. High temperature storage of infant formula milk powder for prediction of storage stability at ambient conditions. International Dairy Journal, v. 73, p. 166-174, 2017Tradução . . Disponível em: https://doi.org/10.1016/j.idairyj.2017.05.007. Acesso em: 17 jun. 2024.
APA
Cheng, H., Zhu, R. -G., Erichsen, H., Soerensen, J., Petersen, M. A., & Skibsted, L. H. (2017). High temperature storage of infant formula milk powder for prediction of storage stability at ambient conditions. International Dairy Journal, 73, 166-174. doi:10.1016/j.idairyj.2017.05.007
NLM
Cheng H, Zhu R-G, Erichsen H, Soerensen J, Petersen MA, Skibsted LH. High temperature storage of infant formula milk powder for prediction of storage stability at ambient conditions [Internet]. International Dairy Journal. 2017 ; 73 166-174.[citado 2024 jun. 17 ] Available from: https://doi.org/10.1016/j.idairyj.2017.05.007
Vancouver
Cheng H, Zhu R-G, Erichsen H, Soerensen J, Petersen MA, Skibsted LH. High temperature storage of infant formula milk powder for prediction of storage stability at ambient conditions [Internet]. International Dairy Journal. 2017 ; 73 166-174.[citado 2024 jun. 17 ] Available from: https://doi.org/10.1016/j.idairyj.2017.05.007
Artigo de periodico
Zinc Bioavailability from Phytate-Rich Foods and Zinc Supplements. Modeling the Effects of Food Components with Oxygen, Nitrogen, and Sulfur Donor Ligands (2017)
Tang, Ning; Skibsted, Leif Horsfelt
Source: Journal of Agricultural and Food Chemistry. Unidade: ESALQ
Subjects: BIODISPONIBILIDADE, COMPOSIÇÃO DE ALIMENTOS, ENXOFRE, LIGANTES, NITROGÊNIO, OXIGÊNIO, SUPLEMENTOS DIETÉTICOS, ZINCO
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ABNT
TANG, Ning e SKIBSTED, Leif Horsfelt. Zinc Bioavailability from Phytate-Rich Foods and Zinc Supplements. Modeling the Effects of Food Components with Oxygen, Nitrogen, and Sulfur Donor Ligands. Journal of Agricultural and Food Chemistry, v. 65, p. 8727-8743, 2017Tradução . . Disponível em: https://doi.org/10.1021/acs.jafc.7b02998. Acesso em: 17 jun. 2024.
APA
Tang, N., & Skibsted, L. H. (2017). Zinc Bioavailability from Phytate-Rich Foods and Zinc Supplements. Modeling the Effects of Food Components with Oxygen, Nitrogen, and Sulfur Donor Ligands. Journal of Agricultural and Food Chemistry, 65, 8727-8743. doi:10.1021/acs.jafc.7b02998
NLM
Tang N, Skibsted LH. Zinc Bioavailability from Phytate-Rich Foods and Zinc Supplements. Modeling the Effects of Food Components with Oxygen, Nitrogen, and Sulfur Donor Ligands [Internet]. Journal of Agricultural and Food Chemistry. 2017 ; 65 8727-8743.[citado 2024 jun. 17 ] Available from: https://doi.org/10.1021/acs.jafc.7b02998
Vancouver
Tang N, Skibsted LH. Zinc Bioavailability from Phytate-Rich Foods and Zinc Supplements. Modeling the Effects of Food Components with Oxygen, Nitrogen, and Sulfur Donor Ligands [Internet]. Journal of Agricultural and Food Chemistry. 2017 ; 65 8727-8743.[citado 2024 jun. 17 ] Available from: https://doi.org/10.1021/acs.jafc.7b02998
Artigo de periodico
Effect of plant polyphenols on the formation of advanced glycation end products from β-lactoglobulin (2017)
Liu, Ling; Hedegaard, Rikke V; Skibsted, Leif Horsfelt
Source: Food Science and Biotechnology. Unidade: ESALQ
Subjects: AÇÚCAR REDUTOR, ELISA, LEITE EM PÓ, POLIFENÓIS, PROTEÍNAS DO LEITE
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ABNT
LIU, Ling e HEDEGAARD, Rikke V e SKIBSTED, Leif Horsfelt. Effect of plant polyphenols on the formation of advanced glycation end products from β-lactoglobulin. Food Science and Biotechnology, v. 26, n. 2, p. 389-391, 2017Tradução . . Disponível em: https://doi.org/10.1007/s10068-017-0053-y. Acesso em: 17 jun. 2024.
APA
Liu, L., Hedegaard, R. V., & Skibsted, L. H. (2017). Effect of plant polyphenols on the formation of advanced glycation end products from β-lactoglobulin. Food Science and Biotechnology, 26( 2), 389-391. doi:10.1007/s10068-017-0053-y
NLM
Liu L, Hedegaard RV, Skibsted LH. Effect of plant polyphenols on the formation of advanced glycation end products from β-lactoglobulin [Internet]. Food Science and Biotechnology. 2017 ; 26( 2): 389-391.[citado 2024 jun. 17 ] Available from: https://doi.org/10.1007/s10068-017-0053-y
Vancouver
Liu L, Hedegaard RV, Skibsted LH. Effect of plant polyphenols on the formation of advanced glycation end products from β-lactoglobulin [Internet]. Food Science and Biotechnology. 2017 ; 26( 2): 389-391.[citado 2024 jun. 17 ] Available from: https://doi.org/10.1007/s10068-017-0053-y
Parte de monografia/livro
Protein oxidation in meat and meat products: challenges for antioxidative protection (2017)
Jongberg, Sisse; Marianne N. Lund,; Skibsted, Leif Horsfelt
Source: Global food security and wellness. Unidade: ESALQ
Subjects: ANTIOXIDANTES, CARNES E DERIVADOS, OXIDAÇÃO, PROTEÍNAS
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ABNT
JONGBERG, Sisse e MARIANNE N. LUND, e SKIBSTED, Leif Horsfelt. Protein oxidation in meat and meat products: challenges for antioxidative protection. Global food security and wellness. Tradução . New York: Springer, 2017. . Disponível em: https://doi.org/10.1007/978-1-4939-6496-3_17. Acesso em: 17 jun. 2024.
APA
Jongberg, S., Marianne N. Lund,, & Skibsted, L. H. (2017). Protein oxidation in meat and meat products: challenges for antioxidative protection. In Global food security and wellness. New York: Springer. doi:10.1007/978-1-4939-6496-3_17
NLM
Jongberg S, Marianne N. Lund, Skibsted LH. Protein oxidation in meat and meat products: challenges for antioxidative protection [Internet]. In: Global food security and wellness. New York: Springer; 2017. [citado 2024 jun. 17 ] Available from: https://doi.org/10.1007/978-1-4939-6496-3_17
Vancouver
Jongberg S, Marianne N. Lund, Skibsted LH. Protein oxidation in meat and meat products: challenges for antioxidative protection [Internet]. In: Global food security and wellness. New York: Springer; 2017. [citado 2024 jun. 17 ] Available from: https://doi.org/10.1007/978-1-4939-6496-3_17
Artigo de periodico
Sequential Proton Loss Electron Transfer in Deactivation of Iron (IV) Binding Protein by Tyrosine Based Food Components (2017)
Tang, Ning; Skibsted, Leif Horsfelt
Source: Journal of Agricultural and Food Chemistry. Unidade: ESALQ
Subjects: COMPOSIÇÃO DE ALIMENTOS, FERRO, ELÉTRONS, PROTEÍNAS, SOLUÇÕES AQUOSAS
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ABNT
TANG, Ning e SKIBSTED, Leif Horsfelt. Sequential Proton Loss Electron Transfer in Deactivation of Iron (IV) Binding Protein by Tyrosine Based Food Components. Journal of Agricultural and Food Chemistry, v. 65, p. 6195-6210, 2017Tradução . . Disponível em: https://doi.org/10.1021/acs.jafc.7b02420. Acesso em: 17 jun. 2024.
APA
Tang, N., & Skibsted, L. H. (2017). Sequential Proton Loss Electron Transfer in Deactivation of Iron (IV) Binding Protein by Tyrosine Based Food Components. Journal of Agricultural and Food Chemistry, 65, 6195-6210. doi:10.1021/acs.jafc.7b02420
NLM
Tang N, Skibsted LH. Sequential Proton Loss Electron Transfer in Deactivation of Iron (IV) Binding Protein by Tyrosine Based Food Components [Internet]. Journal of Agricultural and Food Chemistry. 2017 ; 65 6195-6210.[citado 2024 jun. 17 ] Available from: https://doi.org/10.1021/acs.jafc.7b02420
Vancouver
Tang N, Skibsted LH. Sequential Proton Loss Electron Transfer in Deactivation of Iron (IV) Binding Protein by Tyrosine Based Food Components [Internet]. Journal of Agricultural and Food Chemistry. 2017 ; 65 6195-6210.[citado 2024 jun. 17 ] Available from: https://doi.org/10.1021/acs.jafc.7b02420
Artigo de periodico
Aqueous citric acid as a promising cleaning agent of whey evaporators (2017)
Vavrusova, Martina; Johansen, Nikolaj P; Garcia, André C; Skibsted, Leif Horsfelt
Source: International Dairy Journal. Unidade: ESALQ
Subjects: ÁCIDOS, CÁLCIO, DESINFECÇÃO, EVAPORADORES, SOLUÇÕES AQUOSAS, SORO DE LEITE
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ABNT
VAVRUSOVA, Martina et al. Aqueous citric acid as a promising cleaning agent of whey evaporators. International Dairy Journal, v. 69, p. 45-50, 2017Tradução . . Disponível em: https://doi.org/10.1016/j.idairyj.2017.02.002. Acesso em: 17 jun. 2024.
APA
Vavrusova, M., Johansen, N. P., Garcia, A. C., & Skibsted, L. H. (2017). Aqueous citric acid as a promising cleaning agent of whey evaporators. International Dairy Journal, 69, 45-50. doi:10.1016/j.idairyj.2017.02.002
NLM
Vavrusova M, Johansen NP, Garcia AC, Skibsted LH. Aqueous citric acid as a promising cleaning agent of whey evaporators [Internet]. International Dairy Journal. 2017 ; 69 45-50.[citado 2024 jun. 17 ] Available from: https://doi.org/10.1016/j.idairyj.2017.02.002
Vancouver
Vavrusova M, Johansen NP, Garcia AC, Skibsted LH. Aqueous citric acid as a promising cleaning agent of whey evaporators [Internet]. International Dairy Journal. 2017 ; 69 45-50.[citado 2024 jun. 17 ] Available from: https://doi.org/10.1016/j.idairyj.2017.02.002
Artigo de periodico
Mate extract as fedd additive for improvement of beef quality (2017)
Zawadzki, Andressa de ; Arrivetti, Leandro de Oliveira Rodrigues; Vidal, Marília P; Catai, Jonatan Ricardo ; Nassu, Renata T; Tullio, Rymer R; Berndt, Alexandre; Oliveira, Clayton R; Ferreira, Antonio Geraldo; Neves Junior, Luiz F; Colnago, Luiz Alberto; Skibsted, Leif Horsfelt ; Cardoso, Daniel Rodrigues
Source: Food Research International. Unidades: IQSC, ESALQ
Subjects: METABÓLITOS, ALIMENTAÇÃO ANIMAL
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ABNT
ZAWADZKI, Andressa de et al. Mate extract as fedd additive for improvement of beef quality. Food Research International, v. 99, p. 336-347, 2017Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2017.05.033. Acesso em: 17 jun. 2024.
APA
Zawadzki, A. de, Arrivetti, L. de O. R., Vidal, M. P., Catai, J. R., Nassu, R. T., Tullio, R. R., et al. (2017). Mate extract as fedd additive for improvement of beef quality. Food Research International, 99, 336-347. doi:10.1016/j.foodres.2017.05.033
NLM
Zawadzki A de, Arrivetti L de OR, Vidal MP, Catai JR, Nassu RT, Tullio RR, Berndt A, Oliveira CR, Ferreira AG, Neves Junior LF, Colnago LA, Skibsted LH, Cardoso DR. Mate extract as fedd additive for improvement of beef quality [Internet]. Food Research International. 2017 ; 99 336-347.[citado 2024 jun. 17 ] Available from: https://doi.org/10.1016/j.foodres.2017.05.033
Vancouver
Zawadzki A de, Arrivetti L de OR, Vidal MP, Catai JR, Nassu RT, Tullio RR, Berndt A, Oliveira CR, Ferreira AG, Neves Junior LF, Colnago LA, Skibsted LH, Cardoso DR. Mate extract as fedd additive for improvement of beef quality [Internet]. Food Research International. 2017 ; 99 336-347.[citado 2024 jun. 17 ] Available from: https://doi.org/10.1016/j.foodres.2017.05.033
Artigo de periodico
Epicatechin and epigallocatechin gallate inhibit formation of intermediary radicals during heating of lysine and glucose (2014)
Yin, J; Hedegaard, R.V; Skibsted, Leif Horsfelt ; Andersen, M.L
Source: Food Chemistry. Unidade: ESALQ
Subjects: AMINOÁCIDOS, ANTIOXIDANTES, AQUECIMENTO, CHÁ, CONSUMO DE OXIGÊNIO, GLICOSE, RADICAIS LIVRES, REAÇÃO DE MAILLARD
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ABNT
YIN, J et al. Epicatechin and epigallocatechin gallate inhibit formation of intermediary radicals during heating of lysine and glucose. Food Chemistry, v. 146, p. 48-55, 2014Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2013.09.032. Acesso em: 17 jun. 2024.
APA
Yin, J., Hedegaard, R. V., Skibsted, L. H., & Andersen, M. L. (2014). Epicatechin and epigallocatechin gallate inhibit formation of intermediary radicals during heating of lysine and glucose. Food Chemistry, 146, 48-55. doi:10.1016/j.foodchem.2013.09.032
NLM
Yin J, Hedegaard RV, Skibsted LH, Andersen ML. Epicatechin and epigallocatechin gallate inhibit formation of intermediary radicals during heating of lysine and glucose [Internet]. Food Chemistry. 2014 ; 146 48-55.[citado 2024 jun. 17 ] Available from: https://doi.org/10.1016/j.foodchem.2013.09.032
Vancouver
Yin J, Hedegaard RV, Skibsted LH, Andersen ML. Epicatechin and epigallocatechin gallate inhibit formation of intermediary radicals during heating of lysine and glucose [Internet]. Food Chemistry. 2014 ; 146 48-55.[citado 2024 jun. 17 ] Available from: https://doi.org/10.1016/j.foodchem.2013.09.032
Artigo de periodico
Formation of radicals during heating lysine and glucose in solution with an intermediate water activity (2013)
Yin, J; Andersen, M. L; Thomsen, M. K; Skibsted, Leif Horsfelt ; Hedegaard, R. V
Source: Free Radical Research. Unidade: ESALQ
Subjects: AMINOÁCIDOS, AQUECIMENTO, CONSUMO DE OXIGÊNIO, GLICOSE, RADICAIS LIVRES, REAÇÃO DE MAILLARD
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ABNT
YIN, J et al. Formation of radicals during heating lysine and glucose in solution with an intermediate water activity. Free Radical Research, v. 47, n. 8, p. 643-650, 2013Tradução . . Disponível em: https://doi.org/10.3109/10715762.2013.812206. Acesso em: 17 jun. 2024.
APA
Yin, J., Andersen, M. L., Thomsen, M. K., Skibsted, L. H., & Hedegaard, R. V. (2013). Formation of radicals during heating lysine and glucose in solution with an intermediate water activity. Free Radical Research, 47( 8), 643-650. doi:10.3109/10715762.2013.812206
NLM
Yin J, Andersen ML, Thomsen MK, Skibsted LH, Hedegaard RV. Formation of radicals during heating lysine and glucose in solution with an intermediate water activity [Internet]. Free Radical Research. 2013 ; 47( 8): 643-650.[citado 2024 jun. 17 ] Available from: https://doi.org/10.3109/10715762.2013.812206
Vancouver
Yin J, Andersen ML, Thomsen MK, Skibsted LH, Hedegaard RV. Formation of radicals during heating lysine and glucose in solution with an intermediate water activity [Internet]. Free Radical Research. 2013 ; 47( 8): 643-650.[citado 2024 jun. 17 ] Available from: https://doi.org/10.3109/10715762.2013.812206
Artigo de periodico
Antioxidant protection of high-pressure processed minced chicken meat by industrial tomato products (2012)
Alves, A.B; Bragagnolo, N; Silva, M.G. da; Skibsted, Leif Horsfelt ; Orlien, V
Source: Food and Bioproducts Processing. Unidade: ESALQ
Subjects: ANTIOXIDANTES, CARNES E DERIVADOS, FLAVONOIDES, FRANGOS DE CORTE, PROCESSAMENTO DE ALIMENTOS, TOMATE
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ABNT
ALVES, A.B et al. Antioxidant protection of high-pressure processed minced chicken meat by industrial tomato products. Food and Bioproducts Processing, v. 90, n. 3, p. 499-505, 2012Tradução . . Disponível em: https://doi.org/10.1016/j.fbp.2011.10.004. Acesso em: 17 jun. 2024.
APA
Alves, A. B., Bragagnolo, N., Silva, M. G. da, Skibsted, L. H., & Orlien, V. (2012). Antioxidant protection of high-pressure processed minced chicken meat by industrial tomato products. Food and Bioproducts Processing, 90( 3), 499-505. doi:10.1016/j.fbp.2011.10.004
NLM
Alves AB, Bragagnolo N, Silva MG da, Skibsted LH, Orlien V. Antioxidant protection of high-pressure processed minced chicken meat by industrial tomato products [Internet]. Food and Bioproducts Processing. 2012 ; 90( 3): 499-505.[citado 2024 jun. 17 ] Available from: https://doi.org/10.1016/j.fbp.2011.10.004
Vancouver
Alves AB, Bragagnolo N, Silva MG da, Skibsted LH, Orlien V. Antioxidant protection of high-pressure processed minced chicken meat by industrial tomato products [Internet]. Food and Bioproducts Processing. 2012 ; 90( 3): 499-505.[citado 2024 jun. 17 ] Available from: https://doi.org/10.1016/j.fbp.2011.10.004
Artigo de periodico
Potentials to differentiate milk composition by different feeding strategies (2009)
Slots, T; Butler, G; Leifert, C; Kristensen, T; Skibsted, Leif Horsfelt ; Nielsen, J.H
Source: Journal of Dairy Science. Unidade: ESALQ
Subjects: ALIMENTAÇÃO ANIMAL, ANTIOXIDANTES, BOVINOS LEITEIROS, COMPOSIÇÃO QUÍMICA, DIETA ANIMAL, LEITE, VACAS
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ABNT
SLOTS, T et al. Potentials to differentiate milk composition by different feeding strategies. Journal of Dairy Science, v. 92, n. 5, p. 2057-2066, 2009Tradução . . Disponível em: https://doi.org/10.3168/jds.2008-1392. Acesso em: 17 jun. 2024.
APA
Slots, T., Butler, G., Leifert, C., Kristensen, T., Skibsted, L. H., & Nielsen, J. H. (2009). Potentials to differentiate milk composition by different feeding strategies. Journal of Dairy Science, 92( 5), 2057-2066. doi:10.3168/jds.2008-1392
NLM
Slots T, Butler G, Leifert C, Kristensen T, Skibsted LH, Nielsen JH. Potentials to differentiate milk composition by different feeding strategies [Internet]. Journal of Dairy Science. 2009 ; 92( 5): 2057-2066.[citado 2024 jun. 17 ] Available from: https://doi.org/10.3168/jds.2008-1392
Vancouver
Slots T, Butler G, Leifert C, Kristensen T, Skibsted LH, Nielsen JH. Potentials to differentiate milk composition by different feeding strategies [Internet]. Journal of Dairy Science. 2009 ; 92( 5): 2057-2066.[citado 2024 jun. 17 ] Available from: https://doi.org/10.3168/jds.2008-1392

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