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Artigo de periodico
Storage at low temperature differentially affects the colour and carotenoid composition of two cultivars of banana (2015)
Facundo, Heliofabia Virginia de Vasconcelos; Gurak, Poliana Deyse; Mercadante, Adriana Zerlotti; Lajolo, Franco Maria ; Cordenunsi-Lysenko, Beatriz Rosana
Source: Food Chemistry. Unidade: FCF
Subjects: BANANA, COMPOSIÇÃO DE ALIMENTOS
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ABNT
FACUNDO, Heliofabia Virginia de Vasconcelos et al. Storage at low temperature differentially affects the colour and carotenoid composition of two cultivars of banana. Food Chemistry, v. 170, p. 102-109, 2015Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2014.08.069. Acesso em: 05 nov. 2024.
APA
Facundo, H. V. de V., Gurak, P. D., Mercadante, A. Z., Lajolo, F. M., & Cordenunsi-Lysenko, B. R. (2015). Storage at low temperature differentially affects the colour and carotenoid composition of two cultivars of banana. Food Chemistry, 170, 102-109. doi:10.1016/j.foodchem.2014.08.069
NLM
Facundo HV de V, Gurak PD, Mercadante AZ, Lajolo FM, Cordenunsi-Lysenko BR. Storage at low temperature differentially affects the colour and carotenoid composition of two cultivars of banana [Internet]. Food Chemistry. 2015 ; 170 102-109.[citado 2024 nov. 05 ] Available from: https://doi.org/10.1016/j.foodchem.2014.08.069
Vancouver
Facundo HV de V, Gurak PD, Mercadante AZ, Lajolo FM, Cordenunsi-Lysenko BR. Storage at low temperature differentially affects the colour and carotenoid composition of two cultivars of banana [Internet]. Food Chemistry. 2015 ; 170 102-109.[citado 2024 nov. 05 ] Available from: https://doi.org/10.1016/j.foodchem.2014.08.069
Artigo de periodico
Changes in total ascorbic acid and carotenoids in minimally processed irradiated Arugula (Eruca sativa Mill) stored under refrigeration (2013)
Nunes, Tatiana Pacheco; Martins, Cecília Geraldes; Faria, Adelia Ferreira de; Bíscola, Vanessa; Souza, Kátia Leani Oliveira de; Mercadante, Adriana Zerlotti; Cordenunsi-Lysenko, Beatriz Rosana ; Landgraf, Mariza
Source: Radiation Physics and Chemistry. Unidade: FCF
Subjects: VITAMINA C, RADIAÇÃO GAMA
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ABNT
NUNES, Tatiana Pacheco et al. Changes in total ascorbic acid and carotenoids in minimally processed irradiated Arugula (Eruca sativa Mill) stored under refrigeration. Radiation Physics and Chemistry, v. 90, p. 125-130, 2013Tradução . . Disponível em: https://doi.org/10.1016/j.radphyschem.2013.03.044. Acesso em: 05 nov. 2024.
APA
Nunes, T. P., Martins, C. G., Faria, A. F. de, Bíscola, V., Souza, K. L. O. de, Mercadante, A. Z., et al. (2013). Changes in total ascorbic acid and carotenoids in minimally processed irradiated Arugula (Eruca sativa Mill) stored under refrigeration. Radiation Physics and Chemistry, 90, 125-130. doi:10.1016/j.radphyschem.2013.03.044
NLM
Nunes TP, Martins CG, Faria AF de, Bíscola V, Souza KLO de, Mercadante AZ, Cordenunsi-Lysenko BR, Landgraf M. Changes in total ascorbic acid and carotenoids in minimally processed irradiated Arugula (Eruca sativa Mill) stored under refrigeration [Internet]. Radiation Physics and Chemistry. 2013 ; 90 125-130.[citado 2024 nov. 05 ] Available from: https://doi.org/10.1016/j.radphyschem.2013.03.044
Vancouver
Nunes TP, Martins CG, Faria AF de, Bíscola V, Souza KLO de, Mercadante AZ, Cordenunsi-Lysenko BR, Landgraf M. Changes in total ascorbic acid and carotenoids in minimally processed irradiated Arugula (Eruca sativa Mill) stored under refrigeration [Internet]. Radiation Physics and Chemistry. 2013 ; 90 125-130.[citado 2024 nov. 05 ] Available from: https://doi.org/10.1016/j.radphyschem.2013.03.044
Artigo de periodico
Proteomic analysis of banana fruit reveals proteins that are differentially accumulated during ripening (2012)
Toledo, Tatiana Torres; Nogueira, Silvia Beserra; Cordenunsi-Lysenko, Beatriz Rosana ; Gozzo, Fabio Cesar; Pilau, Eduardo Jorge; Lajolo, Franco Maria ; Nascimento, João Roberto Oliveira do
Source: Postharvest Biology and Technology. Unidade: FCF
Subjects: BANANA, PROTEÍNAS
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ABNT
TOLEDO, Tatiana Torres et al. Proteomic analysis of banana fruit reveals proteins that are differentially accumulated during ripening. Postharvest Biology and Technology, v. 70, n. 1, p. 51-58, 2012Tradução . . Disponível em: https://doi.org/10.1016/j.postharvbio.2012.04.005. Acesso em: 05 nov. 2024.
APA
Toledo, T. T., Nogueira, S. B., Cordenunsi-Lysenko, B. R., Gozzo, F. C., Pilau, E. J., Lajolo, F. M., & Nascimento, J. R. O. do. (2012). Proteomic analysis of banana fruit reveals proteins that are differentially accumulated during ripening. Postharvest Biology and Technology, 70( 1), 51-58. doi:10.1016/j.postharvbio.2012.04.005
NLM
Toledo TT, Nogueira SB, Cordenunsi-Lysenko BR, Gozzo FC, Pilau EJ, Lajolo FM, Nascimento JRO do. Proteomic analysis of banana fruit reveals proteins that are differentially accumulated during ripening [Internet]. Postharvest Biology and Technology. 2012 ; 70( 1): 51-58.[citado 2024 nov. 05 ] Available from: https://doi.org/10.1016/j.postharvbio.2012.04.005
Vancouver
Toledo TT, Nogueira SB, Cordenunsi-Lysenko BR, Gozzo FC, Pilau EJ, Lajolo FM, Nascimento JRO do. Proteomic analysis of banana fruit reveals proteins that are differentially accumulated during ripening [Internet]. Postharvest Biology and Technology. 2012 ; 70( 1): 51-58.[citado 2024 nov. 05 ] Available from: https://doi.org/10.1016/j.postharvbio.2012.04.005
Artigo de periodico
Influence of ethylene on carotenoid biosynthesis during papaya postharvesting ripening (2011)
Barreto, Gisela Pizarro de Mattos; Fabi, João Paulo ; Rosso, Veridiana V. de; Cordenunsi-Lysenko, Beatriz Rosana ; Lajolo, Franco Maria ; Nascimento, João Roberto Oliveira do ; Mercadante, Adriana Zerlotti
Source: Journal of Food Composition and Analysis. Unidade: FCF
Subjects: COMPOSIÇÃO DE ALIMENTOS, ANÁLISE DE ALIMENTOS
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ABNT
BARRETO, Gisela Pizarro de Mattos et al. Influence of ethylene on carotenoid biosynthesis during papaya postharvesting ripening. Journal of Food Composition and Analysis, v. 24, n. 4-5, p. 620-624, 2011Tradução . . Disponível em: https://doi.org/10.1016/j.jfca.2011.02.006. Acesso em: 05 nov. 2024.
APA
Barreto, G. P. de M., Fabi, J. P., Rosso, V. V. de, Cordenunsi-Lysenko, B. R., Lajolo, F. M., Nascimento, J. R. O. do, & Mercadante, A. Z. (2011). Influence of ethylene on carotenoid biosynthesis during papaya postharvesting ripening. Journal of Food Composition and Analysis, 24( 4-5), 620-624. doi:10.1016/j.jfca.2011.02.006
NLM
Barreto GP de M, Fabi JP, Rosso VV de, Cordenunsi-Lysenko BR, Lajolo FM, Nascimento JRO do, Mercadante AZ. Influence of ethylene on carotenoid biosynthesis during papaya postharvesting ripening [Internet]. Journal of Food Composition and Analysis. 2011 ; 24( 4-5): 620-624.[citado 2024 nov. 05 ] Available from: https://doi.org/10.1016/j.jfca.2011.02.006
Vancouver
Barreto GP de M, Fabi JP, Rosso VV de, Cordenunsi-Lysenko BR, Lajolo FM, Nascimento JRO do, Mercadante AZ. Influence of ethylene on carotenoid biosynthesis during papaya postharvesting ripening [Internet]. Journal of Food Composition and Analysis. 2011 ; 24( 4-5): 620-624.[citado 2024 nov. 05 ] Available from: https://doi.org/10.1016/j.jfca.2011.02.006
Artigo de periodico
Chemical composition of five loquat cultivars planted in Brazil (2010)
Hasegawa, Patrícia Nagai; Faria, Adelia Ferreira de; Mercadante, Adriana Zerlotti; Chagas, Edvan Alves; Pio, Rafael; Lajolo, Franco Maria ; Cordenunsi-Lysenko, Beatriz Rosana ; Purgatto, Eduardo
Source: Ciência e Tecnologia de Alimentos. Unidade: FCF
Subjects: MELHORAMENTO GENÉTICO, NÊSPERA
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ABNT
HASEGAWA, Patrícia Nagai et al. Chemical composition of five loquat cultivars planted in Brazil. Ciência e Tecnologia de Alimentos, v. 30, n. 2, p. 552-559, 2010Tradução . . Disponível em: https://doi.org/10.1590/s0101-20612010000200040. Acesso em: 05 nov. 2024.
APA
Hasegawa, P. N., Faria, A. F. de, Mercadante, A. Z., Chagas, E. A., Pio, R., Lajolo, F. M., et al. (2010). Chemical composition of five loquat cultivars planted in Brazil. Ciência e Tecnologia de Alimentos, 30( 2), 552-559. doi:10.1590/s0101-20612010000200040
NLM
Hasegawa PN, Faria AF de, Mercadante AZ, Chagas EA, Pio R, Lajolo FM, Cordenunsi-Lysenko BR, Purgatto E. Chemical composition of five loquat cultivars planted in Brazil [Internet]. Ciência e Tecnologia de Alimentos. 2010 ; 30( 2): 552-559.[citado 2024 nov. 05 ] Available from: https://doi.org/10.1590/s0101-20612010000200040
Vancouver
Hasegawa PN, Faria AF de, Mercadante AZ, Chagas EA, Pio R, Lajolo FM, Cordenunsi-Lysenko BR, Purgatto E. Chemical composition of five loquat cultivars planted in Brazil [Internet]. Ciência e Tecnologia de Alimentos. 2010 ; 30( 2): 552-559.[citado 2024 nov. 05 ] Available from: https://doi.org/10.1590/s0101-20612010000200040
Artigo de periodico
Papaya fruit ripening: response to ethylene and 1-methylcyclopropene (1-MCP) (2007)
Fabi, João Paulo ; Cordenunsi-Lysenko, Beatriz Rosana ; Barreto, Gisela Pizarro de Mattos; Mercadante, Adriana Zerlotti; Lajolo, Franco Maria ; Nascimento, João Roberto Oliveira do
Source: Journal of Agricultural and Food Chemistry. Unidade: FCF
Subjects: AÇÚCAR, FRUTAS, BIOQUÍMICA DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
FABI, João Paulo et al. Papaya fruit ripening: response to ethylene and 1-methylcyclopropene (1-MCP). Journal of Agricultural and Food Chemistry, v. 55, n. 15, p. 6118-6123, 2007Tradução . . Acesso em: 05 nov. 2024.
APA
Fabi, J. P., Cordenunsi-Lysenko, B. R., Barreto, G. P. de M., Mercadante, A. Z., Lajolo, F. M., & Nascimento, J. R. O. do. (2007). Papaya fruit ripening: response to ethylene and 1-methylcyclopropene (1-MCP). Journal of Agricultural and Food Chemistry, 55( 15), 6118-6123.
NLM
Fabi JP, Cordenunsi-Lysenko BR, Barreto GP de M, Mercadante AZ, Lajolo FM, Nascimento JRO do. Papaya fruit ripening: response to ethylene and 1-methylcyclopropene (1-MCP). Journal of Agricultural and Food Chemistry. 2007 ; 55( 15): 6118-6123.[citado 2024 nov. 05 ]
Vancouver
Fabi JP, Cordenunsi-Lysenko BR, Barreto GP de M, Mercadante AZ, Lajolo FM, Nascimento JRO do. Papaya fruit ripening: response to ethylene and 1-methylcyclopropene (1-MCP). Journal of Agricultural and Food Chemistry. 2007 ; 55( 15): 6118-6123.[citado 2024 nov. 05 ]
Artigo de periodico
Composition and functional properties of banana flour from different varieties (2000)
Mota, Renata Vieira da; Lajolo, Franco Maria ; Ciacco, Cesar; Cordenunsi-Lysenko, Beatriz Rosana
Source: Starch/Stärke. Unidade: FCF
Subjects: NUTRIÇÃO, BANANA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
MOTA, Renata Vieira da et al. Composition and functional properties of banana flour from different varieties. Starch/Stärke, v. 52, n. 2-3, p. 63-68, 2000Tradução . . Acesso em: 05 nov. 2024.
APA
Mota, R. V. da, Lajolo, F. M., Ciacco, C., & Cordenunsi-Lysenko, B. R. (2000). Composition and functional properties of banana flour from different varieties. Starch/Stärke, 52( 2-3), 63-68.
NLM
Mota RV da, Lajolo FM, Ciacco C, Cordenunsi-Lysenko BR. Composition and functional properties of banana flour from different varieties. Starch/Stärke. 2000 ; 52( 2-3): 63-68.[citado 2024 nov. 05 ]
Vancouver
Mota RV da, Lajolo FM, Ciacco C, Cordenunsi-Lysenko BR. Composition and functional properties of banana flour from different varieties. Starch/Stärke. 2000 ; 52( 2-3): 63-68.[citado 2024 nov. 05 ]

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