Filtros : "Castro, Inar Alves de" Limpar

Filtros



Refine with date range


  • Source: Journal of Food Science. Unidade: FCF

    Subjects: SEMENTES, ÁCIDOS GRAXOS OMEGA 3, LIPÍDEOS, OXIDAÇÃO, ANTIOXIDANTES

    Acesso à fonteDOIHow to cite
    A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
    • ABNT

      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
  • Source: Environmental Toxicology. Unidades: FCF, FMVZ

    Subjects: HEPATOPATIAS, CARCINOGÊNESE ANIMAL, PLANTAS MEDICINAIS, CHÁ

    Acesso à fonteDOIHow to cite
    A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
    • ABNT

      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
  • Source: Bases bioquímicas e fisiológicas da nutrição: nas diferentes fases da vida, na saúde e na doença. Unidades: FSP, FCF

    Assunto: PROTEÍNAS

    How to cite
    A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
    • ABNT

      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.
  • Source: Food Chemistry. Unidades: IME, FCF

    Subjects: COMPOSTOS FENÓLICOS, VINHO, ESPECTROMETRIA DE MASSAS, ANÁLISE MULTIVARIADA

    PrivadoAcesso à fonteDOIHow to cite
    A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
    • ABNT

      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
  • Source: International Journal o f Molecular Sciences. Unidade: FCF

    Subjects: DOENÇAS CARDIOVASCULARES, DIETA

    Versão PublicadaAcesso à fonteDOIHow to cite
    A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
    • ABNT

      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
  • 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

    Acesso à fonteDOIHow to cite
    A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
    • ABNT

      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
  • Source: Food Chemistry. Unidade: FCF

    Subjects: ROMÃ, ÁCIDOS GRAXOS

    Acesso à fonteDOIHow to cite
    A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
    • ABNT

      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
  • Source: Free Radical Biology and Medicine. Unidades: FSP, FCF, ICB

    Subjects: SUPLEMENTAÇÃO ALIMENTAR, CORONAVIRUS, ÁCIDOS GRAXOS OMEGA 3, COVID-19

    Acesso à fonteDOIHow to cite
    A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
    • ABNT

      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
  • Source: Jornal da USP. Unidades: FCF, FSP

    Subjects: ÁCIDOS GRAXOS OMEGA 3, CORONAVIRUS, COVID-19

    Acesso à fonteHow to cite
    A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
    • ABNT

      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
  • Source: Chemico Biological Interactions. Unidade: FCF

    Subjects: CARCINOGÊNESE, CARCINOMA HEPATOCELULAR

    Acesso à fonteDOIHow to cite
    A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
    • ABNT

      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
  • Source: European Journal of Lipid Science and Technology. Unidade: FCF

    Subjects: OXIDAÇÃO, ANTIOXIDANTES, ÁCIDOS GRAXOS

    Acesso à fonteDOIHow to cite
    A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
    • ABNT

      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
  • Source: European Food Research and Technology. Unidade: FCF

    Subjects: VINHO, ANÁLISE SENSORIAL DE ALIMENTOS

    Acesso à fonteDOIHow to cite
    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. 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
  • Source: Expert Systems. Unidade: FCF

    Subjects: VINHO, MINERAÇÃO DE DADOS

    Acesso à fonteDOIHow to cite
    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. 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
  • Source: Food Science and Technology. Unidade: FCF

    Subjects: ALDEÍDOS, ÁCIDOS GRAXOS

    Acesso à fonteDOIHow to cite
    A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
    • ABNT

      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
  • 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

    Acesso à fonteHow to cite
    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
  • Source: Food and Chemical Toxicology. Unidades: IQ, FCF

    Subjects: ZINCO, NEOPLASIAS MAMÁRIAS, NUTRIÇÃO PRÉ-NATAL

    Acesso à fonteDOIHow to cite
    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
  • Source: Journal of Food Science and Technology. Unidades: FZEA, FCF

    Subjects: ÁCIDOS GRAXOS OMEGA 3, COMPOSTOS FENÓLICOS, GOMAS E RESINAS, OXIDAÇÃO

    Acesso à fonteDOIHow to cite
    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
  • Unidade: FCF

    Subjects: VINHO, COMPOSTOS FENÓLICOS, CLUSTERS, SUL-AMERICANOS, ANTIOXIDANTES

    Acesso à fonteHow to cite
    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/
  • Source: Food Chemistry. Unidade: FCF

    Subjects: LIPÍDEOS, OXIDAÇÃO, ÁCIDOS GRAXOS OMEGA 3

    Acesso à fonteDOIHow to cite
    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
  • Source: Beverages. Unidade: FCF

    Assunto: VINHO

    Acesso à fonteDOIHow to cite
    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

Digital Library of Intellectual Production of Universidade de São Paulo     2012 - 2021