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Artigo de periodico
Oxidation of carbon monoxide by perferrylmyoglobin (2014)
Libardi, Silvia H; Skibsted, Leif H; Cardoso, Daniel Rodrigues
Fonte: Journal of Agricultural and Food Chemistry. Unidade: IQSC
Assunto: QUÍMICA INORGÂNICA
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ABNT
LIBARDI, Silvia H e SKIBSTED, Leif H e CARDOSO, Daniel Rodrigues. Oxidation of carbon monoxide by perferrylmyoglobin. Journal of Agricultural and Food Chemistry, v. 62, p. 1950-1955, 2014Tradução . . Disponível em: https://doi.org/10.1021/jf4053176. Acesso em: 11 set. 2024.
APA
Libardi, S. H., Skibsted, L. H., & Cardoso, D. R. (2014). Oxidation of carbon monoxide by perferrylmyoglobin. Journal of Agricultural and Food Chemistry, 62, 1950-1955. doi:10.1021/jf4053176
NLM
Libardi SH, Skibsted LH, Cardoso DR. Oxidation of carbon monoxide by perferrylmyoglobin [Internet]. Journal of Agricultural and Food Chemistry. 2014 ; 62 1950-1955.[citado 2024 set. 11 ] Available from: https://doi.org/10.1021/jf4053176
Vancouver
Libardi SH, Skibsted LH, Cardoso DR. Oxidation of carbon monoxide by perferrylmyoglobin [Internet]. Journal of Agricultural and Food Chemistry. 2014 ; 62 1950-1955.[citado 2024 set. 11 ] Available from: https://doi.org/10.1021/jf4053176
Artigo de periodico
Reduction of ferrylmyoglobin by cysteine as affected by pH (2014)
Libardi, Silvia Helena; Pindstrup, Helene; Amigo, J. M.; Cardoso, Daniel Rodrigues ; Skibsted, Leif H
Fonte: RSC Advances: an international journal to further the chemical sciences. Unidade: IQSC
Assunto: CINÉTICA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
LIBARDI, Silvia Helena et al. Reduction of ferrylmyoglobin by cysteine as affected by pH. RSC Advances: an international journal to further the chemical sciences, v. 1, p. 1-10, 2014Tradução . . Disponível em: http://pubs.acs.org/doi/pdf/10.1039/C4RA10562A. Acesso em: 11 set. 2024.
APA
Libardi, S. H., Pindstrup, H., Amigo, J. M., Cardoso, D. R., & Skibsted, L. H. (2014). Reduction of ferrylmyoglobin by cysteine as affected by pH. RSC Advances: an international journal to further the chemical sciences, 1, 1-10. doi:10.1039/C4RA10562A
NLM
Libardi SH, Pindstrup H, Amigo JM, Cardoso DR, Skibsted LH. Reduction of ferrylmyoglobin by cysteine as affected by pH [Internet]. RSC Advances: an international journal to further the chemical sciences. 2014 ; 1 1-10.[citado 2024 set. 11 ] Available from: http://pubs.acs.org/doi/pdf/10.1039/C4RA10562A
Vancouver
Libardi SH, Pindstrup H, Amigo JM, Cardoso DR, Skibsted LH. Reduction of ferrylmyoglobin by cysteine as affected by pH [Internet]. RSC Advances: an international journal to further the chemical sciences. 2014 ; 1 1-10.[citado 2024 set. 11 ] Available from: http://pubs.acs.org/doi/pdf/10.1039/C4RA10562A
Artigo de periodico
Riboﬂavin photosensitized oxidation of myoglobin (2014)
Grippa, Juliana Malvestio; Zawadzki, Andressa de; Grossi, Alberto B; Skibsted, Leif H; Cardoso, Daniel Rodrigues
Fonte: Journal of Agricultural and Food Chemistry. Unidade: IQSC
Assunto: QUÍMICA INORGÂNICA
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ABNT
GRIPPA, Juliana Malvestio et al. Riboﬂavin photosensitized oxidation of myoglobin. Journal of Agricultural and Food Chemistry, v. 62, n. 5, p. 1153-1158 2014, 2014Tradução . . Disponível em: http://pubs.acs.org/10.1021/jf405182f. Acesso em: 11 set. 2024.
APA
Grippa, J. M., Zawadzki, A. de, Grossi, A. B., Skibsted, L. H., & Cardoso, D. R. (2014). Riboﬂavin photosensitized oxidation of myoglobin. Journal of Agricultural and Food Chemistry, 62( 5), 1153-1158 2014. doi:10.1021/jf405182f
NLM
Grippa JM, Zawadzki A de, Grossi AB, Skibsted LH, Cardoso DR. Riboﬂavin photosensitized oxidation of myoglobin [Internet]. Journal of Agricultural and Food Chemistry. 2014 ; 62( 5): 1153-1158 2014.[citado 2024 set. 11 ] Available from: http://pubs.acs.org/10.1021/jf405182f
Vancouver
Grippa JM, Zawadzki A de, Grossi AB, Skibsted LH, Cardoso DR. Riboﬂavin photosensitized oxidation of myoglobin [Internet]. Journal of Agricultural and Food Chemistry. 2014 ; 62( 5): 1153-1158 2014.[citado 2024 set. 11 ] Available from: http://pubs.acs.org/10.1021/jf405182f
Artigo de periodico
Riboflavin-photosensitized oxidation is enhanced by conjugation in unsaturated lipids (2013)
Cardoso, Daniel Rodrigues ; Scurachio, Regina Spricigo; Santos, Willy Glen; Homem de Mello, Paula; Skibsted, Leif H
Fonte: Journal of Agricultural and Food Chemistry. Unidade: IQSC
Assunto: CINÉTICA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
CARDOSO, Daniel Rodrigues et al. Riboflavin-photosensitized oxidation is enhanced by conjugation in unsaturated lipids. Journal of Agricultural and Food Chemistry, v. 61, n. 9, p. 2268-2275, 2013Tradução . . Disponível em: http://pubs.acs.org/doi/pdf/10.1021/jf305280x. Acesso em: 11 set. 2024.
APA
Cardoso, D. R., Scurachio, R. S., Santos, W. G., Homem de Mello, P., & Skibsted, L. H. (2013). Riboflavin-photosensitized oxidation is enhanced by conjugation in unsaturated lipids. Journal of Agricultural and Food Chemistry, 61( 9), 2268-2275. doi:10.1021/jf305280ox
NLM
Cardoso DR, Scurachio RS, Santos WG, Homem de Mello P, Skibsted LH. Riboflavin-photosensitized oxidation is enhanced by conjugation in unsaturated lipids [Internet]. Journal of Agricultural and Food Chemistry. 2013 ; 61( 9): 2268-2275.[citado 2024 set. 11 ] Available from: http://pubs.acs.org/doi/pdf/10.1021/jf305280x
Vancouver
Cardoso DR, Scurachio RS, Santos WG, Homem de Mello P, Skibsted LH. Riboflavin-photosensitized oxidation is enhanced by conjugation in unsaturated lipids [Internet]. Journal of Agricultural and Food Chemistry. 2013 ; 61( 9): 2268-2275.[citado 2024 set. 11 ] Available from: http://pubs.acs.org/doi/pdf/10.1021/jf305280x
Artigo de periodico
Photooxidation of other B-vitamins as sensitized by riboflavin (2013)
Arrivetti, Leandro de Oliveira Rodrigues; Scurachio, Regina Spricigo; Santos, Willy Glen; Papa, Thiago Bueno Ruiz; Skibsted, Leif H; Cardoso, Daniel Rodrigues
Fonte: Journal of Agricultural and Food Chemistry. Unidade: IQSC
Assunto: CINÉTICA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
ARRIVETTI, Leandro de Oliveira Rodrigues et al. Photooxidation of other B-vitamins as sensitized by riboflavin. Journal of Agricultural and Food Chemistry, v. 61, n. 31, p. 7615-7620, 2013Tradução . . Disponível em: http://pubs.acs.org/doi/pdf/10.1021/jf402123d. Acesso em: 11 set. 2024.
APA
Arrivetti, L. de O. R., Scurachio, R. S., Santos, W. G., Papa, T. B. R., Skibsted, L. H., & Cardoso, D. R. (2013). Photooxidation of other B-vitamins as sensitized by riboflavin. Journal of Agricultural and Food Chemistry, 61( 31), 7615-7620. doi:10.1021/jf402123d
NLM
Arrivetti L de OR, Scurachio RS, Santos WG, Papa TBR, Skibsted LH, Cardoso DR. Photooxidation of other B-vitamins as sensitized by riboflavin [Internet]. Journal of Agricultural and Food Chemistry. 2013 ; 61( 31): 7615-7620.[citado 2024 set. 11 ] Available from: http://pubs.acs.org/doi/pdf/10.1021/jf402123d
Vancouver
Arrivetti L de OR, Scurachio RS, Santos WG, Papa TBR, Skibsted LH, Cardoso DR. Photooxidation of other B-vitamins as sensitized by riboflavin [Internet]. Journal of Agricultural and Food Chemistry. 2013 ; 61( 31): 7615-7620.[citado 2024 set. 11 ] Available from: http://pubs.acs.org/doi/pdf/10.1021/jf402123d
Artigo de periodico
Reduction of ferrylmyoglobin by hydrogen sulfide: kinetics in relation to meat greening (2013)
Libardi, Silvia Helena; Pindstrup, Helene; Cardoso, Daniel Rodrigues ; Skibsted, Leif H
Fonte: Journal of Agricultural and Food Chemistry. Unidade: IQSC
Assunto: CINÉTICA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
LIBARDI, Silvia Helena et al. Reduction of ferrylmyoglobin by hydrogen sulfide: kinetics in relation to meat greening. Journal of Agricultural and Food Chemistry, v. 61, n. 11, p. 2883-2888, 2013Tradução . . Disponível em: http://pubs.acs.org/doi/pdf/10.1021/jf305363e. Acesso em: 11 set. 2024.
APA
Libardi, S. H., Pindstrup, H., Cardoso, D. R., & Skibsted, L. H. (2013). Reduction of ferrylmyoglobin by hydrogen sulfide: kinetics in relation to meat greening. Journal of Agricultural and Food Chemistry, 61( 11), 2883-2888. doi:10.1021/jf305363e
NLM
Libardi SH, Pindstrup H, Cardoso DR, Skibsted LH. Reduction of ferrylmyoglobin by hydrogen sulfide: kinetics in relation to meat greening [Internet]. Journal of Agricultural and Food Chemistry. 2013 ; 61( 11): 2883-2888.[citado 2024 set. 11 ] Available from: http://pubs.acs.org/doi/pdf/10.1021/jf305363e
Vancouver
Libardi SH, Pindstrup H, Cardoso DR, Skibsted LH. Reduction of ferrylmyoglobin by hydrogen sulfide: kinetics in relation to meat greening [Internet]. Journal of Agricultural and Food Chemistry. 2013 ; 61( 11): 2883-2888.[citado 2024 set. 11 ] Available from: http://pubs.acs.org/doi/pdf/10.1021/jf305363e
Artigo de periodico
Riboflavin as a photosensitizer: effects on human health and food quality (2012)
Cardoso, Daniel Rodrigues ; Libardi, Silvia Helena; Skibsted, Leif H
Fonte: Food & Function. Unidade: IQSC
Assunto: QUÍMICA INORGÂNICA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
CARDOSO, Daniel Rodrigues e LIBARDI, Silvia Helena e SKIBSTED, Leif H. Riboflavin as a photosensitizer: effects on human health and food quality. Food & Function, v. 3, n. 5, p. 487-502, 2012Tradução . . Disponível em: https://doi.org/10.1039/C2FO10246C. Acesso em: 11 set. 2024.
APA
Cardoso, D. R., Libardi, S. H., & Skibsted, L. H. (2012). Riboflavin as a photosensitizer: effects on human health and food quality. Food & Function, 3( 5), 487-502. doi:10.1039/C2FO10246C
NLM
Cardoso DR, Libardi SH, Skibsted LH. Riboflavin as a photosensitizer: effects on human health and food quality [Internet]. Food & Function. 2012 ; 3( 5): 487-502.[citado 2024 set. 11 ] Available from: https://doi.org/10.1039/C2FO10246C
Vancouver
Cardoso DR, Libardi SH, Skibsted LH. Riboflavin as a photosensitizer: effects on human health and food quality [Internet]. Food & Function. 2012 ; 3( 5): 487-502.[citado 2024 set. 11 ] Available from: https://doi.org/10.1039/C2FO10246C
Artigo de periodico
Deactivation of ferrylmyoglobin by vanillin as affected by vanillin binding to B-lactoglobulin (2011)
Libardi, Silvia Helena; Borges, Julio Cesar ; Skibsted, Leif H; Cardoso, Daniel Rodrigues
Fonte: Journal of Agricultural and Food Chemistry. Unidade: IQSC
Assuntos: QUÍMICA INORGÂNICA, ANTIOXIDANTES
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
LIBARDI, Silvia Helena et al. Deactivation of ferrylmyoglobin by vanillin as affected by vanillin binding to B-lactoglobulin. Journal of Agricultural and Food Chemistry, v. 59, n. 11, p. 6202-6208, 2011Tradução . . Disponível em: http://pubs.acs.org/doi/pdf/10.1021/jf1047173. Acesso em: 11 set. 2024.
APA
Libardi, S. H., Borges, J. C., Skibsted, L. H., & Cardoso, D. R. (2011). Deactivation of ferrylmyoglobin by vanillin as affected by vanillin binding to B-lactoglobulin. Journal of Agricultural and Food Chemistry, 59( 11), 6202-6208. doi:10.1021/jf1047173
NLM
Libardi SH, Borges JC, Skibsted LH, Cardoso DR. Deactivation of ferrylmyoglobin by vanillin as affected by vanillin binding to B-lactoglobulin [Internet]. Journal of Agricultural and Food Chemistry. 2011 ; 59( 11): 6202-6208.[citado 2024 set. 11 ] Available from: http://pubs.acs.org/doi/pdf/10.1021/jf1047173
Vancouver
Libardi SH, Borges JC, Skibsted LH, Cardoso DR. Deactivation of ferrylmyoglobin by vanillin as affected by vanillin binding to B-lactoglobulin [Internet]. Journal of Agricultural and Food Chemistry. 2011 ; 59( 11): 6202-6208.[citado 2024 set. 11 ] Available from: http://pubs.acs.org/doi/pdf/10.1021/jf1047173
Artigo de periodico
Deactivation of Triplet-Excited Riboflavin by Purine Derivatives: Important Role of Uric Acid in Light-Induced Oxidation of Milk Sensitized by Riboflav (2005)
Cardoso, Daniel Rodrigues ; Homem-de-Mello, Paula; Olsen, Karsten; Silva, Alberico Borges Ferreira da ; Franco, Douglas Wagner; Skibsted, Leif H
Fonte: Journal of Agricultural and Food Chemistry. Unidade: IQSC
Assuntos: ANTIOXIDANTES, QUÍMICA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
CARDOSO, Daniel Rodrigues et al. Deactivation of Triplet-Excited Riboflavin by Purine Derivatives: Important Role of Uric Acid in Light-Induced Oxidation of Milk Sensitized by Riboflav. Journal of Agricultural and Food Chemistry, v. 53, n. 9, p. 3679-3684, 2005Tradução . . Disponível em: https://doi.org/10.1021/jf048347z. Acesso em: 11 set. 2024.
APA
Cardoso, D. R., Homem-de-Mello, P., Olsen, K., Silva, A. B. F. da, Franco, D. W., & Skibsted, L. H. (2005). Deactivation of Triplet-Excited Riboflavin by Purine Derivatives: Important Role of Uric Acid in Light-Induced Oxidation of Milk Sensitized by Riboflav. Journal of Agricultural and Food Chemistry, 53( 9), 3679-3684. doi:10.1021/jf048347z
NLM
Cardoso DR, Homem-de-Mello P, Olsen K, Silva ABF da, Franco DW, Skibsted LH. Deactivation of Triplet-Excited Riboflavin by Purine Derivatives: Important Role of Uric Acid in Light-Induced Oxidation of Milk Sensitized by Riboflav [Internet]. Journal of Agricultural and Food Chemistry. 2005 ; 53( 9): 3679-3684.[citado 2024 set. 11 ] Available from: https://doi.org/10.1021/jf048347z
Vancouver
Cardoso DR, Homem-de-Mello P, Olsen K, Silva ABF da, Franco DW, Skibsted LH. Deactivation of Triplet-Excited Riboflavin by Purine Derivatives: Important Role of Uric Acid in Light-Induced Oxidation of Milk Sensitized by Riboflav [Internet]. Journal of Agricultural and Food Chemistry. 2005 ; 53( 9): 3679-3684.[citado 2024 set. 11 ] Available from: https://doi.org/10.1021/jf048347z
Artigo de periodico
Reactivity of bovine whey proteins,peptides, and amino acids toward triplet riboflavin as studied by laser flash photolysis (2004)
Cardoso, Daniel Rodrigues ; Franco, Douglas Wagner; Olsen, karsten; Andersen, Mogens L.; Skibsted, Leif H
Fonte: Journal of Agricultural and Food Chemistry. Unidade: IQSC
Assuntos: PROTEÍNAS, LASER
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
CARDOSO, Daniel Rodrigues et al. Reactivity of bovine whey proteins,peptides, and amino acids toward triplet riboflavin as studied by laser flash photolysis. Journal of Agricultural and Food Chemistry, v. 52, n. 21, p. 6602-6606, 2004Tradução . . Acesso em: 11 set. 2024.
APA
Cardoso, D. R., Franco, D. W., Olsen, karsten, Andersen, M. L., & Skibsted, L. H. (2004). Reactivity of bovine whey proteins,peptides, and amino acids toward triplet riboflavin as studied by laser flash photolysis. Journal of Agricultural and Food Chemistry, 52( 21), 6602-6606.
NLM
Cardoso DR, Franco DW, Olsen karsten, Andersen ML, Skibsted LH. Reactivity of bovine whey proteins,peptides, and amino acids toward triplet riboflavin as studied by laser flash photolysis. Journal of Agricultural and Food Chemistry. 2004 ; 52( 21): 6602-6606.[citado 2024 set. 11 ]
Vancouver
Cardoso DR, Franco DW, Olsen karsten, Andersen ML, Skibsted LH. Reactivity of bovine whey proteins,peptides, and amino acids toward triplet riboflavin as studied by laser flash photolysis. Journal of Agricultural and Food Chemistry. 2004 ; 52( 21): 6602-6606.[citado 2024 set. 11 ]

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