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Artigo de periodico
Concentration and potential health risk of polycyclic aromatic hydrocarbons for consumers of chocolate in Brazil (2023)
Guizellini, Gloria Maria; Sampaio, Geni Rodrigues ; Silva, Simone Alves da; Freitas, Rosana Aparecida Manólio Soares ; Almeida, Adriana Palma de; Torres, Elizabeth Aparecida Ferraz da Silva
Fonte: Food Chemistry. Unidade: FSP
Assuntos: CONSUMO DE ALIMENTOS, CHOCOLATE, CACAU, HIDROCARBONETOS POLICÍCLICOS, AVALIAÇÃO DE RISCO, CROMATOGRAFIA LÍQUIDA DE ALTA EFICIÊNCIA, BRASIL
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ABNT
GUIZELLINI, Gloria Maria et al. Concentration and potential health risk of polycyclic aromatic hydrocarbons for consumers of chocolate in Brazil. Food Chemistry, v. 405, p. art. 134853 [7], 2023Tradução . . Disponível em: https://www.sciencedirect.com/science/article/pii/S0308814622028151. Acesso em: 28 ago. 2024.
APA
Guizellini, G. M., Sampaio, G. R., Silva, S. A. da, Freitas, R. A. M. S., Almeida, A. P. de, & Torres, E. A. F. da S. (2023). Concentration and potential health risk of polycyclic aromatic hydrocarbons for consumers of chocolate in Brazil. Food Chemistry, 405, art. 134853 [7]. Recuperado de https://www.sciencedirect.com/science/article/pii/S0308814622028151
NLM
Guizellini GM, Sampaio GR, Silva SA da, Freitas RAMS, Almeida AP de, Torres EAF da S. Concentration and potential health risk of polycyclic aromatic hydrocarbons for consumers of chocolate in Brazil [Internet]. Food Chemistry. 2023 ;405 art. 134853 [7].[citado 2024 ago. 28 ] Available from: https://www.sciencedirect.com/science/article/pii/S0308814622028151
Vancouver
Guizellini GM, Sampaio GR, Silva SA da, Freitas RAMS, Almeida AP de, Torres EAF da S. Concentration and potential health risk of polycyclic aromatic hydrocarbons for consumers of chocolate in Brazil [Internet]. Food Chemistry. 2023 ;405 art. 134853 [7].[citado 2024 ago. 28 ] Available from: https://www.sciencedirect.com/science/article/pii/S0308814622028151
Artigo de periodico
Quantification of Polycyclic Aromatic Hydrocarbons in Commonly Consumed Salami in Brazil (2022)
Silva, Simone Alves da ; Rossi, Gustavo Zanetti de; Ossugui, Marina Missae; Almeida, Adriana Palma de ; Guizellini, Gloria Maria ; Sampaio, Geni Rodrigues ; Torres, Elizabeth Aparecida Ferraz da Silva
Fonte: Food Analytical Methods. Unidade: FSP
Assuntos: CONSUMO DE ALIMENTOS, SALAME, CROMATOGRAFIA LÍQUIDA DE ALTA EFICIÊNCIA, HIDROCARBONOS AROMÁTICOS, HIDROCARBONETOS POLICÍCLICOS, BRASIL
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ABNT
SILVA, Simone Alves da et al. Quantification of Polycyclic Aromatic Hydrocarbons in Commonly Consumed Salami in Brazil. Food Analytical Methods, p. [11], 2022Tradução . . Disponível em: https://doi.org/10.1007/s12161-022-02414-z. Acesso em: 28 ago. 2024.
APA
Silva, S. A. da, Rossi, G. Z. de, Ossugui, M. M., Almeida, A. P. de, Guizellini, G. M., Sampaio, G. R., & Torres, E. A. F. da S. (2022). Quantification of Polycyclic Aromatic Hydrocarbons in Commonly Consumed Salami in Brazil. Food Analytical Methods, [11]. doi:10.1007/s12161-022-02414-z
NLM
Silva SA da, Rossi GZ de, Ossugui MM, Almeida AP de, Guizellini GM, Sampaio GR, Torres EAF da S. Quantification of Polycyclic Aromatic Hydrocarbons in Commonly Consumed Salami in Brazil [Internet]. Food Analytical Methods. 2022 ;[11].[citado 2024 ago. 28 ] Available from: https://doi.org/10.1007/s12161-022-02414-z
Vancouver
Silva SA da, Rossi GZ de, Ossugui MM, Almeida AP de, Guizellini GM, Sampaio GR, Torres EAF da S. Quantification of Polycyclic Aromatic Hydrocarbons in Commonly Consumed Salami in Brazil [Internet]. Food Analytical Methods. 2022 ;[11].[citado 2024 ago. 28 ] Available from: https://doi.org/10.1007/s12161-022-02414-z
Artigo de periodico
Bioactive compounds of parsley (Petroselinum crispum), chives (Allium schoenoprasum L) and their mixture (Brazilian cheiro-verde) as promising antioxidant and anti-cholesterol oxidation agents in a food system (2022)
Ferreira, Fernanda Silva; Saldanha, Tatiana; Oliveira, Vanessa Sales de; Chávez, Davy William Hidalgo; Chaves, Douglas Siqueira; Riger, Cristiano Jorge; Sawaya, Alexandra Christine Helena Frankland ; Guizellini, Gloria Maria ; Sampaio, Geni Rodrigues ; Torres, Elizabeth Aparecida Ferraz da Silva
Fonte: Food Research International. Unidade: FSP
Assuntos: SALSA (PLANTA), CEBOLINHA, ANTIOXIDANTES, FITOQUÍMICA, ALIMENTAÇÃO
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ABNT
FERREIRA, Fernanda Silva et al. Bioactive compounds of parsley (Petroselinum crispum), chives (Allium schoenoprasum L) and their mixture (Brazilian cheiro-verde) as promising antioxidant and anti-cholesterol oxidation agents in a food system. Food Research International, v. 151, p. art. 110864 [12], 2022Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2021.110864. Acesso em: 28 ago. 2024.
APA
Ferreira, F. S., Saldanha, T., Oliveira, V. S. de, Chávez, D. W. H., Chaves, D. S., Riger, C. J., et al. (2022). Bioactive compounds of parsley (Petroselinum crispum), chives (Allium schoenoprasum L) and their mixture (Brazilian cheiro-verde) as promising antioxidant and anti-cholesterol oxidation agents in a food system. Food Research International, 151, art. 110864 [12]. doi:10.1016/j.foodres.2021.110864
NLM
Ferreira FS, Saldanha T, Oliveira VS de, Chávez DWH, Chaves DS, Riger CJ, Sawaya ACHF, Guizellini GM, Sampaio GR, Torres EAF da S. Bioactive compounds of parsley (Petroselinum crispum), chives (Allium schoenoprasum L) and their mixture (Brazilian cheiro-verde) as promising antioxidant and anti-cholesterol oxidation agents in a food system [Internet]. Food Research International. 2022 ;151 art. 110864 [12].[citado 2024 ago. 28 ] Available from: https://doi.org/10.1016/j.foodres.2021.110864
Vancouver
Ferreira FS, Saldanha T, Oliveira VS de, Chávez DWH, Chaves DS, Riger CJ, Sawaya ACHF, Guizellini GM, Sampaio GR, Torres EAF da S. Bioactive compounds of parsley (Petroselinum crispum), chives (Allium schoenoprasum L) and their mixture (Brazilian cheiro-verde) as promising antioxidant and anti-cholesterol oxidation agents in a food system [Internet]. Food Research International. 2022 ;151 art. 110864 [12].[citado 2024 ago. 28 ] Available from: https://doi.org/10.1016/j.foodres.2021.110864
Artigo de periodico
Polycyclic Aromatic Hydrocarbons in Foods: Biological Effects, Legislation, Occurrence, Analytical Methods, and Strategies to Reduce Their Formation (2021)
Sampaio, Geni Rodrigues ; Guizellini, Gloria Maria ; Silva, Simone Alves da ; Almeida, Adriana Palma de ; Pinaffi-Langley , Ana Clara da Costa ; Rogero, Marcelo Macedo ; Camargo, Adriano Costa de ; Torres, Elizabeth Aparecida Ferraz da Silva
Fonte: International Journal of Molecular Sciences. Unidade: FSP
Assuntos: HIDROCARBONETOS POLICÍCLICOS, CONSUMO DE ALIMENTOS, QUALIDADE DOS ALIMENTOS, COZIMENTO, CONTAMINAÇÃO DE ALIMENTOS
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ABNT
SAMPAIO, Geni Rodrigues et al. Polycyclic Aromatic Hydrocarbons in Foods: Biological Effects, Legislation, Occurrence, Analytical Methods, and Strategies to Reduce Their Formation. International Journal of Molecular Sciences, v. 22, n. 11 art. 6010 [30p.], 2021Tradução . . Disponível em: https://doi.org/10.3390/ijms22116010. Acesso em: 28 ago. 2024.
APA
Sampaio, G. R., Guizellini, G. M., Silva, S. A. da, Almeida, A. P. de, Pinaffi-Langley , A. C. da C., Rogero, M. M., et al. (2021). Polycyclic Aromatic Hydrocarbons in Foods: Biological Effects, Legislation, Occurrence, Analytical Methods, and Strategies to Reduce Their Formation. International Journal of Molecular Sciences, 22( 11 art. 6010 [30p.]). doi:10.3390/ijms22116010
NLM
Sampaio GR, Guizellini GM, Silva SA da, Almeida AP de, Pinaffi-Langley AC da C, Rogero MM, Camargo AC de, Torres EAF da S. Polycyclic Aromatic Hydrocarbons in Foods: Biological Effects, Legislation, Occurrence, Analytical Methods, and Strategies to Reduce Their Formation [Internet]. International Journal of Molecular Sciences. 2021 ;22( 11 art. 6010 [30p.]):[citado 2024 ago. 28 ] Available from: https://doi.org/10.3390/ijms22116010
Vancouver
Sampaio GR, Guizellini GM, Silva SA da, Almeida AP de, Pinaffi-Langley AC da C, Rogero MM, Camargo AC de, Torres EAF da S. Polycyclic Aromatic Hydrocarbons in Foods: Biological Effects, Legislation, Occurrence, Analytical Methods, and Strategies to Reduce Their Formation [Internet]. International Journal of Molecular Sciences. 2021 ;22( 11 art. 6010 [30p.]):[citado 2024 ago. 28 ] Available from: https://doi.org/10.3390/ijms22116010
Trabalho de evento-resumo periodico
Amaranth protein acts as a protective factor in liver of hamsters fed with high concentrations of saturated fatty acids and cholesterol (2017)
Freitas, Rosana Aparecida Manólio Soares; Salvador, Bianka Caliman; Silva, Cintia Pereira da; Guizellini, Gloria Maria; Sampaio, Geni Rodrigues; Areas, José Alfredo Gomes
Fonte: Annals of Nutrition and Metabolism. Nome do evento: International Congress of Nutrition. Unidade: FSP
Assuntos: AMARANTHUS, PROTEÍNAS, LIPÍDEOS, COLESTEROL, DOENÇAS CARDIOVASCULARES
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ABNT
FREITAS, Rosana Aparecida Manólio Soares et al. Amaranth protein acts as a protective factor in liver of hamsters fed with high concentrations of saturated fatty acids and cholesterol. Annals of Nutrition and Metabolism. Basel: Faculdade de Saúde Pública, Universidade de São Paulo. Disponível em: https://doi.org/10.1159/000480486. Acesso em: 28 ago. 2024. , 2017
APA
Freitas, R. A. M. S., Salvador, B. C., Silva, C. P. da, Guizellini, G. M., Sampaio, G. R., & Areas, J. A. G. (2017). Amaranth protein acts as a protective factor in liver of hamsters fed with high concentrations of saturated fatty acids and cholesterol. Annals of Nutrition and Metabolism. Basel: Faculdade de Saúde Pública, Universidade de São Paulo. doi:10.1159/000480486
NLM
Freitas RAMS, Salvador BC, Silva CP da, Guizellini GM, Sampaio GR, Areas JAG. Amaranth protein acts as a protective factor in liver of hamsters fed with high concentrations of saturated fatty acids and cholesterol [Internet]. Annals of Nutrition and Metabolism. 2017 ; 71 1204.[citado 2024 ago. 28 ] Available from: https://doi.org/10.1159/000480486
Vancouver
Freitas RAMS, Salvador BC, Silva CP da, Guizellini GM, Sampaio GR, Areas JAG. Amaranth protein acts as a protective factor in liver of hamsters fed with high concentrations of saturated fatty acids and cholesterol [Internet]. Annals of Nutrition and Metabolism. 2017 ; 71 1204.[citado 2024 ago. 28 ] Available from: https://doi.org/10.1159/000480486

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