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Artigo de periodico
Antioxidant status in humans after consumption of blackberry (Rubus fruticosus L.) juices with and without defatted milk (2008)
Hassimotto, Neuza Mariko Aymoto ; Pinto, Márcia da Silva; Lajolo, Franco Maria
Fonte: Journal of Agricultural and Food Chemistry. Unidade: FCF
Assuntos: ANTIOXIDANTES, AMORA
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ABNT
HASSIMOTTO, Neuza Mariko Aymoto e PINTO, Márcia da Silva e LAJOLO, Franco Maria. Antioxidant status in humans after consumption of blackberry (Rubus fruticosus L.) juices with and without defatted milk. Journal of Agricultural and Food Chemistry, v. 56, n. 24, p. 11727-11733, 2008Tradução . . Disponível em: http://pubs.acs.org/doi/pdf/10.1021/jf8026149. Acesso em: 01 out. 2024.
APA
Hassimotto, N. M. A., Pinto, M. da S., & Lajolo, F. M. (2008). Antioxidant status in humans after consumption of blackberry (Rubus fruticosus L.) juices with and without defatted milk. Journal of Agricultural and Food Chemistry, 56( 24), 11727-11733. Recuperado de http://pubs.acs.org/doi/pdf/10.1021/jf8026149
NLM
Hassimotto NMA, Pinto M da S, Lajolo FM. Antioxidant status in humans after consumption of blackberry (Rubus fruticosus L.) juices with and without defatted milk [Internet]. Journal of Agricultural and Food Chemistry. 2008 ; 56( 24): 11727-11733.[citado 2024 out. 01 ] Available from: http://pubs.acs.org/doi/pdf/10.1021/jf8026149
Vancouver
Hassimotto NMA, Pinto M da S, Lajolo FM. Antioxidant status in humans after consumption of blackberry (Rubus fruticosus L.) juices with and without defatted milk [Internet]. Journal of Agricultural and Food Chemistry. 2008 ; 56( 24): 11727-11733.[citado 2024 out. 01 ] Available from: http://pubs.acs.org/doi/pdf/10.1021/jf8026149
Artigo de periodico
Functionality of bioactive compounds in brazilian strawberry (Fragaria x ananassa Duch.) cultivars: evaluation of hyperglicemia and hypertension potential using in vitro models (2008)
Pinto, Márcia da Silva; Kwon, Young-In; Apostolidis, Emmanouil; Lajolo, Franco Maria ; Genovese, Maria Inês ; Shetty, Kalidas
Fonte: Journal of Agricultural and Food Chemistry. Unidade: FCF
Assuntos: ANTIOXIDANTES (ATIVIDADE), ANGIOTENSINAS, MORANGO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
PINTO, Márcia da Silva et al. Functionality of bioactive compounds in brazilian strawberry (Fragaria x ananassa Duch.) cultivars: evaluation of hyperglicemia and hypertension potential using in vitro models. Journal of Agricultural and Food Chemistry, v. 56, n. 4, p. 4386-4392, 2008Tradução . . Acesso em: 01 out. 2024.
APA
Pinto, M. da S., Kwon, Y. -I., Apostolidis, E., Lajolo, F. M., Genovese, M. I., & Shetty, K. (2008). Functionality of bioactive compounds in brazilian strawberry (Fragaria x ananassa Duch.) cultivars: evaluation of hyperglicemia and hypertension potential using in vitro models. Journal of Agricultural and Food Chemistry, 56( 4), 4386-4392.
NLM
Pinto M da S, Kwon Y-I, Apostolidis E, Lajolo FM, Genovese MI, Shetty K. Functionality of bioactive compounds in brazilian strawberry (Fragaria x ananassa Duch.) cultivars: evaluation of hyperglicemia and hypertension potential using in vitro models. Journal of Agricultural and Food Chemistry. 2008 ;56( 4): 4386-4392.[citado 2024 out. 01 ]
Vancouver
Pinto M da S, Kwon Y-I, Apostolidis E, Lajolo FM, Genovese MI, Shetty K. Functionality of bioactive compounds in brazilian strawberry (Fragaria x ananassa Duch.) cultivars: evaluation of hyperglicemia and hypertension potential using in vitro models. Journal of Agricultural and Food Chemistry. 2008 ;56( 4): 4386-4392.[citado 2024 out. 01 ]
Artigo de periodico
Effect of storage temperature and water activity on the content and profile of isoflavones, antioxidant activity, and in vitro protein digestibility of soy protein isolates and defatted soy flours (2005)
Pinto, Márcia da Silva; Lajolo, Franco Maria ; Genovese, Maria Inês
Fonte: Journal of Agricultural and Food Chemistry. Unidade: FCF
Assuntos: LIPOPROTEÍNAS, ANTIOXIDANTES (ATIVIDADE)
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
PINTO, Márcia da Silva e LAJOLO, Franco Maria e GENOVESE, Maria Inês. Effect of storage temperature and water activity on the content and profile of isoflavones, antioxidant activity, and in vitro protein digestibility of soy protein isolates and defatted soy flours. Journal of Agricultural and Food Chemistry, v. 53, n. 16, p. 6340-6346, 2005Tradução . . Acesso em: 01 out. 2024.
APA
Pinto, M. da S., Lajolo, F. M., & Genovese, M. I. (2005). Effect of storage temperature and water activity on the content and profile of isoflavones, antioxidant activity, and in vitro protein digestibility of soy protein isolates and defatted soy flours. Journal of Agricultural and Food Chemistry, 53( 16), 6340-6346.
NLM
Pinto M da S, Lajolo FM, Genovese MI. Effect of storage temperature and water activity on the content and profile of isoflavones, antioxidant activity, and in vitro protein digestibility of soy protein isolates and defatted soy flours. Journal of Agricultural and Food Chemistry. 2005 ; 53( 16): 6340-6346.[citado 2024 out. 01 ]
Vancouver
Pinto M da S, Lajolo FM, Genovese MI. Effect of storage temperature and water activity on the content and profile of isoflavones, antioxidant activity, and in vitro protein digestibility of soy protein isolates and defatted soy flours. Journal of Agricultural and Food Chemistry. 2005 ; 53( 16): 6340-6346.[citado 2024 out. 01 ]

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