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Artigo de periodico
Combination of natural strategies to improve the oxidative stability of echium seed oil (2021)
Roschel, Gabriela Grassmann; Silveira, Tayse Ferreira Ferreira da ; Cajaiba, Leticia Maeda; Ferrari, Roseli Aparecida ; Castro, Inar Alves de
Source: Journal of Food Science. Unidade: FCF
Subjects: SEMENTES, ÁCIDOS GRAXOS OMEGA 3, LIPÍDEOS, OXIDAÇÃO, ANTIOXIDANTES
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ABNT
ROSCHEL, Gabriela Grassmann et al. Combination of natural strategies to improve the oxidative stability of echium seed oil. Journal of Food Science, v. 86, n. 2, p. 411-419, 2021Tradução . . Disponível em: https://doi.org/10.1111/1750-3841.15590. Acesso em: 01 nov. 2024.
APA
Roschel, G. G., Silveira, T. F. F. da, Cajaiba, L. M., Ferrari, R. A., & Castro, I. A. de. (2021). Combination of natural strategies to improve the oxidative stability of echium seed oil. Journal of Food Science, 86( 2), 411-419. doi:10.1111/1750-3841.15590
NLM
Roschel GG, Silveira TFF da, Cajaiba LM, Ferrari RA, Castro IA de. Combination of natural strategies to improve the oxidative stability of echium seed oil [Internet]. Journal of Food Science. 2021 ; 86( 2): 411-419.[citado 2024 nov. 01 ] Available from: https://doi.org/10.1111/1750-3841.15590
Vancouver
Roschel GG, Silveira TFF da, Cajaiba LM, Ferrari RA, Castro IA de. Combination of natural strategies to improve the oxidative stability of echium seed oil [Internet]. Journal of Food Science. 2021 ; 86( 2): 411-419.[citado 2024 nov. 01 ] Available from: https://doi.org/10.1111/1750-3841.15590
Artigo de periodico
Chemical characterization of Echium plantagineum seed oil obtained by three methods of extraction (2021)
Carlini, Giovanna Calixto Garcia; Roschel, Gabriela Grassmann ; Ferrari, Roseli Aparecida ; Alencar, Severino Matias de ; Ota, Helton Cherubim ; Silveira, Tayse Ferreira Ferreira da ; Castro, Inar Alves de
Source: Journal of Food Science. Unidades: ESALQ, FCF
Subjects: ÁCIDOS GRAXOS OMEGA 3, ANÁLISE SENSORIAL DE ALIMENTOS, BORAGINACEAE, COMPOSIÇÃO QUÍMICA, COMPOSTOS FENÓLICOS, ÓLEOS VEGETAIS, SEMENTES
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ABNT
CARLINI, Giovanna Calixto Garcia et al. Chemical characterization of Echium plantagineum seed oil obtained by three methods of extraction. Journal of Food Science, v. 86, n. 12, p. 5307-5317, 2021Tradução . . Disponível em: https://doi.org/10.1111/1750-3841.15972. Acesso em: 01 nov. 2024.
APA
Carlini, G. C. G., Roschel, G. G., Ferrari, R. A., Alencar, S. M. de, Ota, H. C., Silveira, T. F. F. da, & Castro, I. A. de. (2021). Chemical characterization of Echium plantagineum seed oil obtained by three methods of extraction. Journal of Food Science, 86( 12), 5307-5317. doi:10.1111/1750-3841.15972
NLM
Carlini GCG, Roschel GG, Ferrari RA, Alencar SM de, Ota HC, Silveira TFF da, Castro IA de. Chemical characterization of Echium plantagineum seed oil obtained by three methods of extraction [Internet]. Journal of Food Science. 2021 ; 86( 12): 5307-5317.[citado 2024 nov. 01 ] Available from: https://doi.org/10.1111/1750-3841.15972
Vancouver
Carlini GCG, Roschel GG, Ferrari RA, Alencar SM de, Ota HC, Silveira TFF da, Castro IA de. Chemical characterization of Echium plantagineum seed oil obtained by three methods of extraction [Internet]. Journal of Food Science. 2021 ; 86( 12): 5307-5317.[citado 2024 nov. 01 ] Available from: https://doi.org/10.1111/1750-3841.15972
Dissertação (Mestrado)
Oxidative stability of Echium plantagineum oil (2020)
Roschel, Gabriela Grassmann; Castro, Inar Alves de (Orientador)
Unidade: FCF
Subjects: OXIDAÇÃO, COMPOSTOS FENÓLICOS
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ABNT
ROSCHEL, Gabriela Grassmann. Oxidative stability of Echium plantagineum oil. 2020. Dissertação (Mestrado) – Universidade de São Paulo, São Paulo, 2020. Disponível em: https://www.teses.usp.br/teses/disponiveis/9/9132/tde-29062021-113808/. Acesso em: 01 nov. 2024.
APA
Roschel, G. G. (2020). Oxidative stability of Echium plantagineum oil (Dissertação (Mestrado). Universidade de São Paulo, São Paulo. Recuperado de https://www.teses.usp.br/teses/disponiveis/9/9132/tde-29062021-113808/
NLM
Roschel GG. Oxidative stability of Echium plantagineum oil [Internet]. 2020 ;[citado 2024 nov. 01 ] Available from: https://www.teses.usp.br/teses/disponiveis/9/9132/tde-29062021-113808/
Vancouver
Roschel GG. Oxidative stability of Echium plantagineum oil [Internet]. 2020 ;[citado 2024 nov. 01 ] Available from: https://www.teses.usp.br/teses/disponiveis/9/9132/tde-29062021-113808/
Artigo de periodico
Influence of heated, unheated whey protein isolate and its combination with modified starch on improvement of encapsulated pomegranate seed oil oxidative stability (2020)
Comunian, Talita Aline; Roschel, Gabriela Grassmann; Anthero, Ana Gabriela da Silva; Castro, Inar Alves de ; Hubinger, Míriam Dupas
Source: Food Chemistry. Unidade: FCF
Subjects: ROMÃ, ÁCIDOS GRAXOS
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ABNT
COMUNIAN, Talita Aline et al. Influence of heated, unheated whey protein isolate and its combination with modified starch on improvement of encapsulated pomegranate seed oil oxidative stability. Food Chemistry, v. 326, p. 1-9 art. 126995, 2020Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2020.126995. Acesso em: 01 nov. 2024.
APA
Comunian, T. A., Roschel, G. G., Anthero, A. G. da S., Castro, I. A. de, & Hubinger, M. D. (2020). Influence of heated, unheated whey protein isolate and its combination with modified starch on improvement of encapsulated pomegranate seed oil oxidative stability. Food Chemistry, 326, 1-9 art. 126995. doi:10.1016/j.foodchem.2020.126995
NLM
Comunian TA, Roschel GG, Anthero AG da S, Castro IA de, Hubinger MD. Influence of heated, unheated whey protein isolate and its combination with modified starch on improvement of encapsulated pomegranate seed oil oxidative stability [Internet]. Food Chemistry. 2020 ; 326 1-9 art. 126995.[citado 2024 nov. 01 ] Available from: https://doi.org/10.1016/j.foodchem.2020.126995
Vancouver
Comunian TA, Roschel GG, Anthero AG da S, Castro IA de, Hubinger MD. Influence of heated, unheated whey protein isolate and its combination with modified starch on improvement of encapsulated pomegranate seed oil oxidative stability [Internet]. Food Chemistry. 2020 ; 326 1-9 art. 126995.[citado 2024 nov. 01 ] Available from: https://doi.org/10.1016/j.foodchem.2020.126995
Artigo de periodico
Combination of hydrophilic or lipophilic natural compounds to improve the oxidative stability of flaxseed oil (2019)
Roschel, Gabriela Grassmann; Silveira, Tayse Ferreira Ferreira da; Cajaiba, Leticia Maeda; Castro, Inar Alves de
Source: European Journal of Lipid Science and Technology. Unidade: FCF
Subjects: OXIDAÇÃO, ANTIOXIDANTES, ÁCIDOS GRAXOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
ROSCHEL, Gabriela Grassmann et al. Combination of hydrophilic or lipophilic natural compounds to improve the oxidative stability of flaxseed oil. European Journal of Lipid Science and Technology, p. 1-9 art. 1800459, 2019Tradução . . Disponível em: https://doi.org/10.1002/ejlt.201800459. Acesso em: 01 nov. 2024.
APA
Roschel, G. G., Silveira, T. F. F. da, Cajaiba, L. M., & Castro, I. A. de. (2019). Combination of hydrophilic or lipophilic natural compounds to improve the oxidative stability of flaxseed oil. European Journal of Lipid Science and Technology, 1-9 art. 1800459. doi:10.1002/ejlt.201800459
NLM
Roschel GG, Silveira TFF da, Cajaiba LM, Castro IA de. Combination of hydrophilic or lipophilic natural compounds to improve the oxidative stability of flaxseed oil [Internet]. European Journal of Lipid Science and Technology. 2019 ; 1-9 art. 1800459.[citado 2024 nov. 01 ] Available from: https://doi.org/10.1002/ejlt.201800459
Vancouver
Roschel GG, Silveira TFF da, Cajaiba LM, Castro IA de. Combination of hydrophilic or lipophilic natural compounds to improve the oxidative stability of flaxseed oil [Internet]. European Journal of Lipid Science and Technology. 2019 ; 1-9 art. 1800459.[citado 2024 nov. 01 ] Available from: https://doi.org/10.1002/ejlt.201800459
Artigo de periodico
The use of factorial design to evaluate the oxidation of oils containing different types of omega 3 fatty acids (2018)
Agnes, Thamyris Dias Fabiano; Roschel, Gabriela Grassmann; Castro, Inar Alves de
Source: Journal of the Science of Food and Agriculture. Unidade: FCF
Subjects: ÁCIDOS GRAXOS OMEGA 3, OXIDAÇÃO
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ABNT
AGNES, Thamyris Dias Fabiano e ROSCHEL, Gabriela Grassmann e CASTRO, Inar Alves de. The use of factorial design to evaluate the oxidation of oils containing different types of omega 3 fatty acids. Journal of the Science of Food and Agriculture, v. 98, n. 7, p. 2518-2529, 2018Tradução . . Disponível em: https://doi.org/10.1002/jsfa.8739. Acesso em: 01 nov. 2024.
APA
Agnes, T. D. F., Roschel, G. G., & Castro, I. A. de. (2018). The use of factorial design to evaluate the oxidation of oils containing different types of omega 3 fatty acids. Journal of the Science of Food and Agriculture, 98( 7), 2518-2529. doi:10.1002/jsfa.8739
NLM
Agnes TDF, Roschel GG, Castro IA de. The use of factorial design to evaluate the oxidation of oils containing different types of omega 3 fatty acids [Internet]. Journal of the Science of Food and Agriculture. 2018 ; 98( 7): 2518-2529.[citado 2024 nov. 01 ] Available from: https://doi.org/10.1002/jsfa.8739
Vancouver
Agnes TDF, Roschel GG, Castro IA de. The use of factorial design to evaluate the oxidation of oils containing different types of omega 3 fatty acids [Internet]. Journal of the Science of Food and Agriculture. 2018 ; 98( 7): 2518-2529.[citado 2024 nov. 01 ] Available from: https://doi.org/10.1002/jsfa.8739
Trabalho de evento-resumo periodico
Red wine versus grape extract for cardiovascular protection (2017)
Roschel, Gabriela Grassmann; Chassot, Livia Nedel; Castro, Inar Alves de
Source: Brazilian Journal of Pharmaceutical Sciences. Conference titles: Pharmaceutical Science and Technology Meeting of the Faculty of Pharmaceutical Sciences, University of São Paulo. Unidade: FCF
Subjects: ANTIOXIDANTES, VINHO, COMPOSTOS FENÓLICOS
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ABNT
ROSCHEL, Gabriela Grassmann e CHASSOT, Livia Nedel e CASTRO, Inar Alves de. Red wine versus grape extract for cardiovascular protection. Brazilian Journal of Pharmaceutical Sciences. São Paulo: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo. . Acesso em: 01 nov. 2024. , 2017
APA
Roschel, G. G., Chassot, L. N., & Castro, I. A. de. (2017). Red wine versus grape extract for cardiovascular protection. Brazilian Journal of Pharmaceutical Sciences. São Paulo: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo.
NLM
Roschel GG, Chassot LN, Castro IA de. Red wine versus grape extract for cardiovascular protection. Brazilian Journal of Pharmaceutical Sciences. 2017 ; 53 32 res. FCF059.[citado 2024 nov. 01 ]
Vancouver
Roschel GG, Chassot LN, Castro IA de. Red wine versus grape extract for cardiovascular protection. Brazilian Journal of Pharmaceutical Sciences. 2017 ; 53 32 res. FCF059.[citado 2024 nov. 01 ]
Trabalho de evento-resumo periodico
Effect of resveratrol or red wine on oxidative stress biomarkers associated with atherosclerosis in ldlr-ko mice (2017)
Chassot, Livia Nedel; Roschel, Gabriela Grassmann; Castro, Inar Alves de
Source: Brazilian Journal of Pharmaceutical Sciences. Conference titles: Pharmaceutical Science and Technology Meeting of the Faculty of Pharmaceutical Sciences, University of São Paulo. Unidade: FCF
Subjects: ESTRESSE OXIDATIVO, BIOMARCADORES, ARTERIOSCLEROSE
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ABNT
CHASSOT, Livia Nedel e ROSCHEL, Gabriela Grassmann e CASTRO, Inar Alves de. Effect of resveratrol or red wine on oxidative stress biomarkers associated with atherosclerosis in ldlr-ko mice. Brazilian Journal of Pharmaceutical Sciences. São Paulo: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo. . Acesso em: 01 nov. 2024. , 2017
APA
Chassot, L. N., Roschel, G. G., & Castro, I. A. de. (2017). Effect of resveratrol or red wine on oxidative stress biomarkers associated with atherosclerosis in ldlr-ko mice. Brazilian Journal of Pharmaceutical Sciences. São Paulo: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo.
NLM
Chassot LN, Roschel GG, Castro IA de. Effect of resveratrol or red wine on oxidative stress biomarkers associated with atherosclerosis in ldlr-ko mice. Brazilian Journal of Pharmaceutical Sciences. 2017 ; 53 15 res. FCF026.[citado 2024 nov. 01 ]
Vancouver
Chassot LN, Roschel GG, Castro IA de. Effect of resveratrol or red wine on oxidative stress biomarkers associated with atherosclerosis in ldlr-ko mice. Brazilian Journal of Pharmaceutical Sciences. 2017 ; 53 15 res. FCF026.[citado 2024 nov. 01 ]

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