ReP USP - Resultado da busca

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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ROSCHEL, Gabriela Grassmann; SILVEIRA, Tayse Ferreira Ferreira da; CAJAIBA, Leticia Maeda; FERRARI, Roseli Aparecida; CASTRO, Inar Alves de. Combination of natural strategies to improve the oxidative stability of echium seed oil. Journal of Food Science, Hoboken, v. 86, n. 2, p. 411-419, 2021. Disponível em: < http://dx.doi.org/10.1111/1750-3841.15590 > DOI: 10.1111/1750-3841.15590.
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.Available from: http://dx.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.Available from: http://dx.doi.org/10.1111/1750-3841.15590
Artigo de periodico
Burdock (Arctium lappa L.) root attenuates preneoplastic lesion development in a diet and thioacetamide-induced model of steatohepatitis-associated hepatocarcinogenesis (2020)
Romualdo, Guilherme Ribeiro; Silva, Elizangela dos Anjos; Silva, Tereza Cristina da; Aloiav, Thiago Pinheiro Arrais ; Nogueira, Marina Sayuri; Castro, Inar Alves de ; Vinken, Mathieu ; Barbisan, Luis Fernando ; Cogliati, Bruno
Source: Environmental Toxicology. Unidades: FCF, FMVZ
Subjects: HEPATOPATIAS, CARCINOGÊNESE ANIMAL, PLANTAS MEDICINAIS, CHÁ
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ROMUALDO, Guilherme Ribeiro; SILVA, Elizangela dos Anjos; SILVA, Tereza Cristina da; et al. Burdock (Arctium lappa L.) root attenuates preneoplastic lesion development in a diet and thioacetamide-induced model of steatohepatitis-associated hepatocarcinogenesis. Environmental Toxicology, Hoboken, John Wiley & Sons, Inc., v. 35, n. 4, p. 518-527, 2020. Disponível em: < http://dx.doi.org/10.1002/tox.22887 > DOI: 10.1002/tox.22887.
APA
Romualdo, G. R., Silva, E. dos A., Silva, T. C. da, Aloiav, T. P. A., Nogueira, M. S., Castro, I. A. de, et al. (2020). Burdock (Arctium lappa L.) root attenuates preneoplastic lesion development in a diet and thioacetamide-induced model of steatohepatitis-associated hepatocarcinogenesis. Environmental Toxicology, 35( 4), 518-527. doi:10.1002/tox.22887
NLM
Romualdo GR, Silva E dos A, Silva TC da, Aloiav TPA, Nogueira MS, Castro IA de, Vinken M, Barbisan LF, Cogliati B. Burdock (Arctium lappa L.) root attenuates preneoplastic lesion development in a diet and thioacetamide-induced model of steatohepatitis-associated hepatocarcinogenesis [Internet]. Environmental Toxicology. 2020 ; 35( 4): 518-527.Available from: http://dx.doi.org/10.1002/tox.22887
Vancouver
Romualdo GR, Silva E dos A, Silva TC da, Aloiav TPA, Nogueira MS, Castro IA de, Vinken M, Barbisan LF, Cogliati B. Burdock (Arctium lappa L.) root attenuates preneoplastic lesion development in a diet and thioacetamide-induced model of steatohepatitis-associated hepatocarcinogenesis [Internet]. Environmental Toxicology. 2020 ; 35( 4): 518-527.Available from: http://dx.doi.org/10.1002/tox.22887
Parte de monografia/livro
Proteínas (2020)
Rogero, Marcelo Macedo ; Castro, Inar Alves de ; Tirapegui, Júlio
Source: Bases bioquímicas e fisiológicas da nutrição: nas diferentes fases da vida, na saúde e na doença. Unidades: FSP, FCF
Assunto: PROTEÍNAS
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ROGERO, Marcelo Macedo; CASTRO, Inar Alves de; TIRAPEGUI, Júlio. Proteínas. In: Bases bioquímicas e fisiológicas da nutrição: nas diferentes fases da vida, na saúde e na doença[S.l: s.n.], 2020.
APA
Rogero, M. M., Castro, I. A. de, & Tirapegui, J. (2020). Proteínas. In Bases bioquímicas e fisiológicas da nutrição: nas diferentes fases da vida, na saúde e na doença. Barueri: Manole.
NLM
Rogero MM, Castro IA de, Tirapegui J. Proteínas. In: Bases bioquímicas e fisiológicas da nutrição: nas diferentes fases da vida, na saúde e na doença. Barueri: Manole; 2020.
Vancouver
Rogero MM, Castro IA de, Tirapegui J. Proteínas. In: Bases bioquímicas e fisiológicas da nutrição: nas diferentes fases da vida, na saúde e na doença. Barueri: Manole; 2020.
Artigo de periodico
Chemical typicality of South American red wines classified according to their volatile and phenolic compounds using multivariate analysis (2020)
Valentin, Leonardo; Barroso, Lucia Pereira; Barbosa, Rommel Melgaço ; Paulo, Gustavo A de ; Castro, Inar Alves de
Source: Food Chemistry. Unidades: IME, FCF
Subjects: COMPOSTOS FENÓLICOS, VINHO, ESPECTROMETRIA DE MASSAS, ANÁLISE MULTIVARIADA
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VALENTIN, Leonardo; BARROSO, Lucia Pereira; BARBOSA, Rommel Melgaço; PAULO, Gustavo A de; CASTRO, Inar Alves de. Chemical typicality of South American red wines classified according to their volatile and phenolic compounds using multivariate analysis. Food Chemistry, Barking, Elsevier, v. 302, p. 1-8, 2020. Disponível em: < http://dx.doi.org/10.1016/j.foodchem.2019.125340 > DOI: 10.1016/j.foodchem.2019.125340.
APA
Valentin, L., Barroso, L. P., Barbosa, R. M., Paulo, G. A. de, & Castro, I. A. de. (2020). Chemical typicality of South American red wines classified according to their volatile and phenolic compounds using multivariate analysis. Food Chemistry, 302, 1-8. doi:10.1016/j.foodchem.2019.125340
NLM
Valentin L, Barroso LP, Barbosa RM, Paulo GA de, Castro IA de. Chemical typicality of South American red wines classified according to their volatile and phenolic compounds using multivariate analysis [Internet]. Food Chemistry. 2020 ; 302 1-8.Available from: http://dx.doi.org/10.1016/j.foodchem.2019.125340
Vancouver
Valentin L, Barroso LP, Barbosa RM, Paulo GA de, Castro IA de. Chemical typicality of South American red wines classified according to their volatile and phenolic compounds using multivariate analysis [Internet]. Food Chemistry. 2020 ; 302 1-8.Available from: http://dx.doi.org/10.1016/j.foodchem.2019.125340
Artigo de periodico
Cardiovascular disease prevention: the earlier the better? a review of plant sterol metabolism and implications of childhood supplementation (2020)
Scolaro, Bianca; Andrade, Leticia F. S. de; Castro, Inar Alves de
Source: International Journal o f Molecular Sciences. Unidade: FCF
Subjects: DOENÇAS CARDIOVASCULARES, DIETA
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SCOLARO, Bianca; ANDRADE, Leticia F. S. de; CASTRO, Inar Alves de. Cardiovascular disease prevention: the earlier the better? a review of plant sterol metabolism and implications of childhood supplementation. International Journal o f Molecular Sciences, Basel, v. 21, p. 1-19 art. 128, 2020. Disponível em: < http://dx.doi.org/10.3390/ijms21010128 > DOI: 10.3390/ijms21010128.
APA
Scolaro, B., Andrade, L. F. S. de, & Castro, I. A. de. (2020). Cardiovascular disease prevention: the earlier the better? a review of plant sterol metabolism and implications of childhood supplementation. International Journal o f Molecular Sciences, 21, 1-19 art. 128. doi:10.3390/ijms21010128
NLM
Scolaro B, Andrade LFS de, Castro IA de. Cardiovascular disease prevention: the earlier the better? a review of plant sterol metabolism and implications of childhood supplementation [Internet]. International Journal o f Molecular Sciences. 2020 ; 21 1-19 art. 128.Available from: http://dx.doi.org/10.3390/ijms21010128
Vancouver
Scolaro B, Andrade LFS de, Castro IA de. Cardiovascular disease prevention: the earlier the better? a review of plant sterol metabolism and implications of childhood supplementation [Internet]. International Journal o f Molecular Sciences. 2020 ; 21 1-19 art. 128.Available from: http://dx.doi.org/10.3390/ijms21010128
Trabalho de evento-resumo periodico
Effect of long-term consumption of partially oxidized omega-6 fatty acids on oxidative stress and inflammation biomarkers associated with atherosclerosis in LDLr(-/-) mice (2020)
Nogueira, Marina; Scolaro, Bianca ; Vieira, Thiago; Teixeira, Pryscila Dryelle Sousa ; Donato Junior, José ; Cogliati, Bruno ; Milne, Ginger ; Castro, Inar Alves de
Source: Free Radical Biology and Medicine. Conference titles: SfRBM Annual Conference. Unidades: ICB, FMVZ
Subjects: ARTERIOSCLEROSE, ÁCIDOS GRAXOS OMEGA 6, BIOMARCADORES, MICROBIOLOGIA, FISIOLOGIA, ESTRESSE OXIDATIVO, CAMUNDONGOS, INFLAMAÇÃO
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NOGUEIRA, Marina; SCOLARO, Bianca; VIEIRA, Thiago; et al. Effect of long-term consumption of partially oxidized omega-6 fatty acids on oxidative stress and inflammation biomarkers associated with atherosclerosis in LDLr(-/-) mice. Free Radical Biology and Medicine[S.l: s.n.], 2020.Disponível em: DOI: 10.1016/j.freeradbiomed.2020.10.243.
APA
Nogueira, M., Scolaro, B., Vieira, T., Teixeira, P. D. S., Donato Junior, J., Cogliati, B., et al. (2020). Effect of long-term consumption of partially oxidized omega-6 fatty acids on oxidative stress and inflammation biomarkers associated with atherosclerosis in LDLr(-/-) mice. Free Radical Biology and Medicine. New York: Elsevier. doi:10.1016/j.freeradbiomed.2020.10.243
NLM
Nogueira M, Scolaro B, Vieira T, Teixeira PDS, Donato Junior J, Cogliati B, Milne G, Castro IA de. Effect of long-term consumption of partially oxidized omega-6 fatty acids on oxidative stress and inflammation biomarkers associated with atherosclerosis in LDLr(-/-) mice [Internet]. Free Radical Biology and Medicine. 2020 ; 159 S94-S95.Available from: http://dx.doi.org/10.1016/j.freeradbiomed.2020.10.243
Vancouver
Nogueira M, Scolaro B, Vieira T, Teixeira PDS, Donato Junior J, Cogliati B, Milne G, Castro IA de. Effect of long-term consumption of partially oxidized omega-6 fatty acids on oxidative stress and inflammation biomarkers associated with atherosclerosis in LDLr(-/-) mice [Internet]. Free Radical Biology and Medicine. 2020 ; 159 S94-S95.Available from: http://dx.doi.org/10.1016/j.freeradbiomed.2020.10.243
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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COMUNIAN, Talita Aline; ROSCHEL, Gabriela Grassmann; ANTHERO, Ana Gabriela da Silva; CASTRO, Inar Alves de; HUBINGER, Míriam Dupas. Influence of heated, unheated whey protein isolate and its combination with modified starch on improvement of encapsulated pomegranate seed oil oxidative stability. Food Chemistry, Oxford, v. 326, p. 1-9 art. 126995, 2020. Disponível em: < http://dx.doi.org/10.1016/j.foodchem.2020.126995 > DOI: 10.1016/j.foodchem.2020.126995.
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.Available from: http://dx.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.Available from: http://dx.doi.org/10.1016/j.foodchem.2020.126995
Artigo de periodico
Potential benefits and risks of omega-3 fatty acids supplementation to patients with COVID-19 (2020)
Rogero, Marcelo Macedo ; Leão, Matheus de C; Santana, Tamires M; Pimentel, Mariana Vieira de Mello Barros; Carlini, Giovanna C. G; Silveira, Tayse Ferreira Ferreira da; Gonçalves, Renata C; Castro, Inar Alves de
Source: Free Radical Biology and Medicine. Unidades: FSP, FCF, ICB
Subjects: SUPLEMENTAÇÃO ALIMENTAR, CORONAVIRUS, ÁCIDOS GRAXOS OMEGA 3, COVID-19
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ROGERO, Marcelo Macedo; LEÃO, Matheus de C; SANTANA, Tamires M; et al. Potential benefits and risks of omega-3 fatty acids supplementation to patients with COVID-19. Free Radical Biology and Medicine, New York, v. 156, p. 190–199, 2020. Disponível em: < http://dx.doi.org/10.1016/j.freeradbiomed.2020.07.005 > DOI: 10.1016/j.freeradbiomed.2020.07.005.
APA
Rogero, M. M., Leão, M. de C., Santana, T. M., Pimentel, M. V. de M. B., Carlini, G. C. G., Silveira, T. F. F. da, et al. (2020). Potential benefits and risks of omega-3 fatty acids supplementation to patients with COVID-19. Free Radical Biology and Medicine, 156, 190–199. doi:10.1016/j.freeradbiomed.2020.07.005
NLM
Rogero MM, Leão M de C, Santana TM, Pimentel MV de MB, Carlini GCG, Silveira TFF da, Gonçalves RC, Castro IA de. Potential benefits and risks of omega-3 fatty acids supplementation to patients with COVID-19 [Internet]. Free Radical Biology and Medicine. 2020 ; 156 190–199.Available from: http://dx.doi.org/10.1016/j.freeradbiomed.2020.07.005
Vancouver
Rogero MM, Leão M de C, Santana TM, Pimentel MV de MB, Carlini GCG, Silveira TFF da, Gonçalves RC, Castro IA de. Potential benefits and risks of omega-3 fatty acids supplementation to patients with COVID-19 [Internet]. Free Radical Biology and Medicine. 2020 ; 156 190–199.Available from: http://dx.doi.org/10.1016/j.freeradbiomed.2020.07.005
Artigo de jornal
Ômega-3 pode trazer benefícios e riscos para pacientes com covid-19; uso deve ter orientação profissional (2020)
Castro, Inar Alves de ; Silveira, Tayse Ferreira Ferreira da; Rogero, Marcelo Macedo
Source: Jornal da USP. Unidades: FCF, FSP
Subjects: ÁCIDOS GRAXOS OMEGA 3, CORONAVIRUS, COVID-19
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CASTRO, Inar Alves de; SILVEIRA, Tayse Ferreira Ferreira da; ROGERO, Marcelo Macedo. Ômega-3 pode trazer benefícios e riscos para pacientes com covid-19; uso deve ter orientação profissional. Jornal da USP, São Paulo, n. 01 ju 2020. on-line, 2020.Disponível em: .
APA
Castro, I. A. de, Silveira, T. F. F. da, & Rogero, M. M. (2020). Ômega-3 pode trazer benefícios e riscos para pacientes com covid-19; uso deve ter orientação profissional. Jornal da USP. São Paulo. Recuperado de https://jornal.usp.br/ciencias/ciencias-da-saude/acidos-graxos-omega-3-podem-trazer-beneficios-e-riscos-para-pacientes-com-covid-19
NLM
Castro IA de, Silveira TFF da, Rogero MM. Ômega-3 pode trazer benefícios e riscos para pacientes com covid-19; uso deve ter orientação profissional [Internet]. Jornal da USP. 2020 ;(01 ju 2020. on-line):Available from: https://jornal.usp.br/ciencias/ciencias-da-saude/acidos-graxos-omega-3-podem-trazer-beneficios-e-riscos-para-pacientes-com-covid-19
Vancouver
Castro IA de, Silveira TFF da, Rogero MM. Ômega-3 pode trazer benefícios e riscos para pacientes com covid-19; uso deve ter orientação profissional [Internet]. Jornal da USP. 2020 ;(01 ju 2020. on-line):Available from: https://jornal.usp.br/ciencias/ciencias-da-saude/acidos-graxos-omega-3-podem-trazer-beneficios-e-riscos-para-pacientes-com-covid-19
Artigo de periodico
β-ionone inhibits nonalcoholic fatty liver disease and its association with hepatocarcinogenesis in male Wistar rats (2019)
Miranda, Mayara Lilian Paulino; Furtado, Kelly Silva; Andrade, Fábia de Oliveira; Heidor, Renato ; Cruz, Raquel Santana da; Nogueira, Marina Sayuri; Castro, Inar Alves de ; Purgatto, Eduardo ; Barbisan, Luis Fernando ; Moreno, Fernando Salvador
Source: Chemico Biological Interactions. Unidade: FCF
Subjects: CARCINOGÊNESE, CARCINOMA HEPATOCELULAR
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MIRANDA, Mayara Lilian Paulino; FURTADO, Kelly Silva; ANDRADE, Fábia de Oliveira; et al. β-ionone inhibits nonalcoholic fatty liver disease and its association with hepatocarcinogenesis in male Wistar rats. Chemico Biological Interactions, Clare, v. 308, p. 377-384, 2019. Disponível em: < http://dx.doi.org/10.1016/j.cbi.2019.05.046 > DOI: 10.1016/j.cbi.2019.05.046.
APA
Miranda, M. L. P., Furtado, K. S., Andrade, F. de O., Heidor, R., Cruz, R. S. da, Nogueira, M. S., et al. (2019). β-ionone inhibits nonalcoholic fatty liver disease and its association with hepatocarcinogenesis in male Wistar rats. Chemico Biological Interactions, 308, 377-384. doi:10.1016/j.cbi.2019.05.046
NLM
Miranda MLP, Furtado KS, Andrade F de O, Heidor R, Cruz RS da, Nogueira MS, Castro IA de, Purgatto E, Barbisan LF, Moreno FS. β-ionone inhibits nonalcoholic fatty liver disease and its association with hepatocarcinogenesis in male Wistar rats [Internet]. Chemico Biological Interactions. 2019 ; 308 377-384.Available from: http://dx.doi.org/10.1016/j.cbi.2019.05.046
Vancouver
Miranda MLP, Furtado KS, Andrade F de O, Heidor R, Cruz RS da, Nogueira MS, Castro IA de, Purgatto E, Barbisan LF, Moreno FS. β-ionone inhibits nonalcoholic fatty liver disease and its association with hepatocarcinogenesis in male Wistar rats [Internet]. Chemico Biological Interactions. 2019 ; 308 377-384.Available from: http://dx.doi.org/10.1016/j.cbi.2019.05.046
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
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ROSCHEL, Gabriela Grassmann; SILVEIRA, Tayse Ferreira Ferreira da; CAJAIBA, Leticia Maeda; CASTRO, Inar Alves de. Combination of hydrophilic or lipophilic natural compounds to improve the oxidative stability of flaxseed oil. European Journal of Lipid Science and Technology, Hoboken, p. 1-9 art. 1800459, 2019. Disponível em: < http://dx.doi.org/10.1002/ejlt.201800459 > DOI: 10.1002/ejlt.201800459.
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.Available from: http://dx.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.Available from: http://dx.doi.org/10.1002/ejlt.201800459
Artigo de periodico
Finding the most important sensory descriptors to differentiate some Vitis vinifera L. South American wines using support vector machines (2019)
Costa, Nattane Luíza; Llobodanin, Laura Andrea García; Castro, Inar Alves de ; Barbosa, Rommel
Source: European Food Research and Technology. Unidade: FCF
Subjects: VINHO, ANÁLISE SENSORIAL DE ALIMENTOS
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COSTA, Nattane Luíza; LLOBODANIN, Laura Andrea García; CASTRO, Inar Alves de; BARBOSA, Rommel. Finding the most important sensory descriptors to differentiate some Vitis vinifera L. South American wines using support vector machines. European Food Research and Technology, New York, v. 245, p. 1207-1228, 2019. Disponível em: < http://dx.doi.org/10.1007/s00217-019-03245-9 > DOI: 10.1007/s00217-019-03245-9.
APA
Costa, N. L., Llobodanin, L. A. G., Castro, I. A. de, & Barbosa, R. (2019). Finding the most important sensory descriptors to differentiate some Vitis vinifera L. South American wines using support vector machines. European Food Research and Technology, 245, 1207-1228. doi:10.1007/s00217-019-03245-9
NLM
Costa NL, Llobodanin LAG, Castro IA de, Barbosa R. Finding the most important sensory descriptors to differentiate some Vitis vinifera L. South American wines using support vector machines [Internet]. European Food Research and Technology. 2019 ; 245 1207-1228.Available from: http://dx.doi.org/10.1007/s00217-019-03245-9
Vancouver
Costa NL, Llobodanin LAG, Castro IA de, Barbosa R. Finding the most important sensory descriptors to differentiate some Vitis vinifera L. South American wines using support vector machines [Internet]. European Food Research and Technology. 2019 ; 245 1207-1228.Available from: http://dx.doi.org/10.1007/s00217-019-03245-9
Artigo de periodico
The use of data mining to classify Carménère and Merlot wines from Chile (2019)
Costa, Nattane Luíza; Llobodanin, Laura Andrea García; Castro, Inar Alves de ; Barbosa, Rommel
Source: Expert Systems. Unidade: FCF
Subjects: VINHO, MINERAÇÃO DE DADOS
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COSTA, Nattane Luíza; LLOBODANIN, Laura Andrea García; CASTRO, Inar Alves de; BARBOSA, Rommel. The use of data mining to classify Carménère and Merlot wines from Chile. Expert Systems, Hoboken, v. 36, n. 2, p. 1-11 art. e12361, 2019. Disponível em: < http://dx.doi.org/10.1111/exsy.12361 > DOI: 10.1111/exsy.12361.
APA
Costa, N. L., Llobodanin, L. A. G., Castro, I. A. de, & Barbosa, R. (2019). The use of data mining to classify Carménère and Merlot wines from Chile. Expert Systems, 36( 2), 1-11 art. e12361. doi:10.1111/exsy.12361
NLM
Costa NL, Llobodanin LAG, Castro IA de, Barbosa R. The use of data mining to classify Carménère and Merlot wines from Chile [Internet]. Expert Systems. 2019 ; 36( 2): 1-11 art. e12361.Available from: http://dx.doi.org/10.1111/exsy.12361
Vancouver
Costa NL, Llobodanin LAG, Castro IA de, Barbosa R. The use of data mining to classify Carménère and Merlot wines from Chile [Internet]. Expert Systems. 2019 ; 36( 2): 1-11 art. e12361.Available from: http://dx.doi.org/10.1111/exsy.12361
Artigo de periodico
Oxidation products from omega-3 and omega-6 fatty acids during a simulated shelf life of edible oils (2019)
Nogueira, Marina Sayuri; Scolaro, Bianca; Milne, Ginger L; Castro, Inar Alves de
Source: Food Science and Technology. Unidade: FCF
Subjects: ALDEÍDOS, ÁCIDOS GRAXOS
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NOGUEIRA, Marina Sayuri; SCOLARO, Bianca; MILNE, Ginger L; CASTRO, Inar Alves de. Oxidation products from omega-3 and omega-6 fatty acids during a simulated shelf life of edible oils. Food Science and Technology, Amsterdam, v. 113-122, n. 3, p. 113-122, 2019. Disponível em: < http://dx.doi.org/10.1016/j.lwt.2018.11.044 > DOI: 10.1016/j.lwt.2018.11.044.
APA
Nogueira, M. S., Scolaro, B., Milne, G. L., & Castro, I. A. de. (2019). Oxidation products from omega-3 and omega-6 fatty acids during a simulated shelf life of edible oils. Food Science and Technology, 113-122( 3), 113-122. doi:10.1016/j.lwt.2018.11.044
NLM
Nogueira MS, Scolaro B, Milne GL, Castro IA de. Oxidation products from omega-3 and omega-6 fatty acids during a simulated shelf life of edible oils [Internet]. Food Science and Technology. 2019 ; 113-122( 3): 113-122.Available from: http://dx.doi.org/10.1016/j.lwt.2018.11.044
Vancouver
Nogueira MS, Scolaro B, Milne GL, Castro IA de. Oxidation products from omega-3 and omega-6 fatty acids during a simulated shelf life of edible oils [Internet]. Food Science and Technology. 2019 ; 113-122( 3): 113-122.Available from: http://dx.doi.org/10.1016/j.lwt.2018.11.044
Trabalho de evento-resumo
Aplicação de estéres de ácido sinápico para aumentar a estabilidade oxidativa de emulsões contendo ácidos graxos ômega 3 (2019)
Cajaiba, Leticia Maeda; Silveira, Tayse Ferreira Ferreira da; Valentin, Leonardo; Villeneuve, Pierre; Castro, Inar Alves de
Source: Resumos. Conference titles: Simpósio Internacional de Iniciação Científica e Tecnológica da Universidade de São Paulo/SIICUSP. Unidade: FCF
Subjects: EMULSÕES (FORMAS FARMACÊUTICAS), ÁCIDOS GRAXOS OMEGA 3
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
CAJAIBA, Leticia Maeda; SILVEIRA, Tayse Ferreira Ferreira da; VALENTIN, Leonardo; VILLENEUVE, Pierre; CASTRO, Inar Alves de. Aplicação de estéres de ácido sinápico para aumentar a estabilidade oxidativa de emulsões contendo ácidos graxos ômega 3. Anais.. São Paulo: Pró-Reitoria de Pesquisa/USP, 2019.Disponível em: .
APA
Cajaiba, L. M., Silveira, T. F. F. da, Valentin, L., Villeneuve, P., & Castro, I. A. de. (2019). Aplicação de estéres de ácido sinápico para aumentar a estabilidade oxidativa de emulsões contendo ácidos graxos ômega 3. In Resumos. São Paulo: Pró-Reitoria de Pesquisa/USP. Recuperado de https://uspdigital.usp.br/siicusp/siicPublicacao.jsp?codmnu=7210
NLM
Cajaiba LM, Silveira TFF da, Valentin L, Villeneuve P, Castro IA de. Aplicação de estéres de ácido sinápico para aumentar a estabilidade oxidativa de emulsões contendo ácidos graxos ômega 3 [Internet]. Resumos. 2019 ;Available from: https://uspdigital.usp.br/siicusp/siicPublicacao.jsp?codmnu=7210
Vancouver
Cajaiba LM, Silveira TFF da, Valentin L, Villeneuve P, Castro IA de. Aplicação de estéres de ácido sinápico para aumentar a estabilidade oxidativa de emulsões contendo ácidos graxos ômega 3 [Internet]. Resumos. 2019 ;Available from: https://uspdigital.usp.br/siicusp/siicPublicacao.jsp?codmnu=7210
Artigo de periodico
Dietary zinc deficiency or supplementation during gestation increases breast cancer susceptibility in adult female mice offspring following a J-shaped pattern and through distinct mechanisms (2019)
Cruz, Raquel Santana da; Andrade, Fábia de Oliveira; Carioni, Vivian Montes de Oca ; Rosim, Mariana Papaléo; Miranda, Mayara Lilian Paulino; Fontelles, Camile Castilho; Oliveira, Pedro Vitoriano de ; Barbisan, Luis Fernando ; Castro, Inar Alves de ; Ong, Thomas Prates
Source: Food and Chemical Toxicology. Unidades: IQ, FCF
Subjects: ZINCO, NEOPLASIAS MAMÁRIAS, NUTRIÇÃO PRÉ-NATAL
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
CRUZ, Raquel Santana da; ANDRADE, Fábia de Oliveira; CARIONI, Vivian Montes de Oca; et al. Dietary zinc deficiency or supplementation during gestation increases breast cancer susceptibility in adult female mice offspring following a J-shaped pattern and through distinct mechanisms. Food and Chemical Toxicology, Oxford, v. 134, p. 1-9 art 110813, 2019. Disponível em: < http://dx.doi.org/10.1016/j.fct.2019.110813 > DOI: 10.1016/j.fct.2019.110813.
APA
Cruz, R. S. da, Andrade, F. de O., Carioni, V. M. de O., Rosim, M. P., Miranda, M. L. P., Fontelles, C. C., et al. (2019). Dietary zinc deficiency or supplementation during gestation increases breast cancer susceptibility in adult female mice offspring following a J-shaped pattern and through distinct mechanisms. Food and Chemical Toxicology, 134, 1-9 art 110813. doi:10.1016/j.fct.2019.110813
NLM
Cruz RS da, Andrade F de O, Carioni VM de O, Rosim MP, Miranda MLP, Fontelles CC, Oliveira PV de, Barbisan LF, Castro IA de, Ong TP. Dietary zinc deficiency or supplementation during gestation increases breast cancer susceptibility in adult female mice offspring following a J-shaped pattern and through distinct mechanisms [Internet]. Food and Chemical Toxicology. 2019 ; 134 1-9 art 110813.Available from: http://dx.doi.org/10.1016/j.fct.2019.110813
Vancouver
Cruz RS da, Andrade F de O, Carioni VM de O, Rosim MP, Miranda MLP, Fontelles CC, Oliveira PV de, Barbisan LF, Castro IA de, Ong TP. Dietary zinc deficiency or supplementation during gestation increases breast cancer susceptibility in adult female mice offspring following a J-shaped pattern and through distinct mechanisms [Internet]. Food and Chemical Toxicology. 2019 ; 134 1-9 art 110813.Available from: http://dx.doi.org/10.1016/j.fct.2019.110813
Artigo de periodico
Echium oil with oxidative stability increased by emulsion preparation in the presence of the phenolic compound sinapic acid followed by dehydration by spray and freeze drying processes (2019)
Comunian, Talita Aline; Favaro, Luisa F; Thomazini, Marcelo; Pallone, Eliria Maria de Jesus Agnolon; Sobral, Paulo José do Amaral; Castro, Inar Alves de ; Fávaro-Trindade, Carmen Silvia
Source: Journal of Food Science and Technology. Unidades: FZEA, FCF
Subjects: ÁCIDOS GRAXOS OMEGA 3, COMPOSTOS FENÓLICOS, GOMAS E RESINAS, OXIDAÇÃO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
COMUNIAN, Talita Aline; FAVARO, Luisa F; THOMAZINI, Marcelo; et al. Echium oil with oxidative stability increased by emulsion preparation in the presence of the phenolic compound sinapic acid followed by dehydration by spray and freeze drying processes. Journal of Food Science and Technology, New Delhi, v. 56, n. 3, p. 1155-1164, 2019. Disponível em: < http://dx.doi.org/10.1007/s13197-019-03576-1 > DOI: 10.1007/s13197-019-03576-1.
APA
Comunian, T. A., Favaro, L. F., Thomazini, M., Pallone, E. M. de J. A., Sobral, P. J. do A., Castro, I. A. de, & Fávaro-Trindade, C. S. (2019). Echium oil with oxidative stability increased by emulsion preparation in the presence of the phenolic compound sinapic acid followed by dehydration by spray and freeze drying processes. Journal of Food Science and Technology, 56( 3), 1155-1164. doi:10.1007/s13197-019-03576-1
NLM
Comunian TA, Favaro LF, Thomazini M, Pallone EM de JA, Sobral PJ do A, Castro IA de, Fávaro-Trindade CS. Echium oil with oxidative stability increased by emulsion preparation in the presence of the phenolic compound sinapic acid followed by dehydration by spray and freeze drying processes [Internet]. Journal of Food Science and Technology. 2019 ; 56( 3): 1155-1164.Available from: http://dx.doi.org/10.1007/s13197-019-03576-1
Vancouver
Comunian TA, Favaro LF, Thomazini M, Pallone EM de JA, Sobral PJ do A, Castro IA de, Fávaro-Trindade CS. Echium oil with oxidative stability increased by emulsion preparation in the presence of the phenolic compound sinapic acid followed by dehydration by spray and freeze drying processes [Internet]. Journal of Food Science and Technology. 2019 ; 56( 3): 1155-1164.Available from: http://dx.doi.org/10.1007/s13197-019-03576-1
Tese
Chemical characterization of South American red wines (2019)
Valentin, Leonardo Antonio; Castro, Inar Alves de (Orientador)
Unidade: FCF
Subjects: VINHO, COMPOSTOS FENÓLICOS, CLUSTERS, SUL-AMERICANOS, ANTIOXIDANTES
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
VALENTIN, Leonardo Antonio; CASTRO, Inar Alves de. Chemical characterization of South American red wines. 2019.Universidade de São Paulo, São Paulo, 2019. Disponível em: < http://www.teses.usp.br/teses/disponiveis/9/9132/tde-09122019-171707/ >.
APA
Valentin, L. A., & Castro, I. A. de. (2019). Chemical characterization of South American red wines. Universidade de São Paulo, São Paulo. Recuperado de http://www.teses.usp.br/teses/disponiveis/9/9132/tde-09122019-171707/
NLM
Valentin LA, Castro IA de. Chemical characterization of South American red wines [Internet]. 2019 ;Available from: http://www.teses.usp.br/teses/disponiveis/9/9132/tde-09122019-171707/
Vancouver
Valentin LA, Castro IA de. Chemical characterization of South American red wines [Internet]. 2019 ;Available from: http://www.teses.usp.br/teses/disponiveis/9/9132/tde-09122019-171707/
Artigo de periodico
Effect of sinapic acid ester derivatives on the oxidative stability of omega-3 fatty acids rich oil-in-water emulsions (2019)
Silveira, Tayse Ferreira Ferreira da; Cajaiba, Leticia Maeda; Valentin, Leonardo; Baréa, Bruno; Villeneuve, Pierre; Castro, Inar Alves de
Source: Food Chemistry. Unidade: FCF
Subjects: LIPÍDEOS, OXIDAÇÃO, ÁCIDOS GRAXOS OMEGA 3
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SILVEIRA, Tayse Ferreira Ferreira da; CAJAIBA, Leticia Maeda; VALENTIN, Leonardo; et al. Effect of sinapic acid ester derivatives on the oxidative stability of omega-3 fatty acids rich oil-in-water emulsions. Food Chemistry, Oxford, v. 309, p. 1-10 art. 125586, 2019. Disponível em: < http://dx.doi.org/10.1016/j.foodchem.2019.125586 > DOI: 10.1016/j.foodchem.2019.125586.
APA
Silveira, T. F. F. da, Cajaiba, L. M., Valentin, L., Baréa, B., Villeneuve, P., & Castro, I. A. de. (2019). Effect of sinapic acid ester derivatives on the oxidative stability of omega-3 fatty acids rich oil-in-water emulsions. Food Chemistry, 309, 1-10 art. 125586. doi:10.1016/j.foodchem.2019.125586
NLM
Silveira TFF da, Cajaiba LM, Valentin L, Baréa B, Villeneuve P, Castro IA de. Effect of sinapic acid ester derivatives on the oxidative stability of omega-3 fatty acids rich oil-in-water emulsions [Internet]. Food Chemistry. 2019 ; 309 1-10 art. 125586.Available from: http://dx.doi.org/10.1016/j.foodchem.2019.125586
Vancouver
Silveira TFF da, Cajaiba LM, Valentin L, Baréa B, Villeneuve P, Castro IA de. Effect of sinapic acid ester derivatives on the oxidative stability of omega-3 fatty acids rich oil-in-water emulsions [Internet]. Food Chemistry. 2019 ; 309 1-10 art. 125586.Available from: http://dx.doi.org/10.1016/j.foodchem.2019.125586
Artigo de periodico
Geographical classification of tannat wines based on support vector machines and feature selection (2018)
Costa, Nattane Luíza; Llobodanin, Laura Andrea García; Castro, Inar Alves de ; Barbosa, Rommel
Source: Beverages. Unidade: FCF
Assunto: VINHO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
COSTA, Nattane Luíza; LLOBODANIN, Laura Andrea García; CASTRO, Inar Alves de; BARBOSA, Rommel. Geographical classification of tannat wines based on support vector machines and feature selection. Beverages, Basel, v. 4, n. 4, p. 1-15 art. 97, 2018. Disponível em: < http://dx.doi.org/10.3390/beverages4040097 > DOI: 10.3390/beverages4040097.
APA
Costa, N. L., Llobodanin, L. A. G., Castro, I. A. de, & Barbosa, R. (2018). Geographical classification of tannat wines based on support vector machines and feature selection. Beverages, 4( 4), 1-15 art. 97. doi:10.3390/beverages4040097
NLM
Costa NL, Llobodanin LAG, Castro IA de, Barbosa R. Geographical classification of tannat wines based on support vector machines and feature selection [Internet]. Beverages. 2018 ; 4( 4): 1-15 art. 97.Available from: http://dx.doi.org/10.3390/beverages4040097
Vancouver
Costa NL, Llobodanin LAG, Castro IA de, Barbosa R. Geographical classification of tannat wines based on support vector machines and feature selection [Internet]. Beverages. 2018 ; 4( 4): 1-15 art. 97.Available from: http://dx.doi.org/10.3390/beverages4040097

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