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Artigo de periodico
Cocoa powder and fermented jackfruit seed flour: a comparative cell‐based study on their potential antioxidant and anti‐inflammatory activities after simulated gastrointestinal digestion (2023)
Spada, Fernanda Papa ; Lazarini, Josy Goldoni; Batista, Pollyanna Souza ; Sartori, Alan Giovanini de Oliveira ; Saliba, Ana Sofia Martelli Chaib ; Amaral, José Eduardo Pedroso Gomes do ; Purgatto, Eduardo ; Alencar, Severino Matias de
Source: Journal of the Science of Food and Agriculture. Unidades: FCF, ESALQ, CENA
Subjects: JACA, FARINHAS, SEMENTES, ANTIOXIDANTES, CACAU, AROMATIZANTES, ALIMENTOS FERMENTADOS, BIODISPONIBILIDADE, ANTI-INFLAMATÓRIOS, DIGESTÃO
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ABNT
SPADA, Fernanda Papa et al. Cocoa powder and fermented jackfruit seed flour: a comparative cell‐based study on their potential antioxidant and anti‐inflammatory activities after simulated gastrointestinal digestion. Journal of the Science of Food and Agriculture, v. 103, p. 4956–4965, 2023Tradução . . Disponível em: https://doi.org/10.1002/jsfa.12568. Acesso em: 11 nov. 2024.
APA
Spada, F. P., Lazarini, J. G., Batista, P. S., Sartori, A. G. de O., Saliba, A. S. M. C., Amaral, J. E. P. G. do, et al. (2023). Cocoa powder and fermented jackfruit seed flour: a comparative cell‐based study on their potential antioxidant and anti‐inflammatory activities after simulated gastrointestinal digestion. Journal of the Science of Food and Agriculture, 103, 4956–4965. doi:10.1002/jsfa.12568
NLM
Spada FP, Lazarini JG, Batista PS, Sartori AG de O, Saliba ASMC, Amaral JEPG do, Purgatto E, Alencar SM de. Cocoa powder and fermented jackfruit seed flour: a comparative cell‐based study on their potential antioxidant and anti‐inflammatory activities after simulated gastrointestinal digestion [Internet]. Journal of the Science of Food and Agriculture. 2023 ; 103 4956–4965.[citado 2024 nov. 11 ] Available from: https://doi.org/10.1002/jsfa.12568
Vancouver
Spada FP, Lazarini JG, Batista PS, Sartori AG de O, Saliba ASMC, Amaral JEPG do, Purgatto E, Alencar SM de. Cocoa powder and fermented jackfruit seed flour: a comparative cell‐based study on their potential antioxidant and anti‐inflammatory activities after simulated gastrointestinal digestion [Internet]. Journal of the Science of Food and Agriculture. 2023 ; 103 4956–4965.[citado 2024 nov. 11 ] Available from: https://doi.org/10.1002/jsfa.12568
Artigo de periodico
Characterisation of the chocolate aroma in roast jackfruit seeds (2021)
Spada, Fernanda Papa ; Balagiannis, Dimitrios P; Purgatto, Eduardo ; Alencar, Severino Matias de ; Brazaca, Solange Guidolin Canniatti ; Parker, Jane K
Source: Food Chemistry. Unidades: FCF, ESALQ
Subjects: CHOCOLATE, SEMENTES, JACA
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ABNT
SPADA, Fernanda Papa et al. Characterisation of the chocolate aroma in roast jackfruit seeds. Food Chemistry, v. 354, p. 1-12, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2021.129537. Acesso em: 11 nov. 2024.
APA
Spada, F. P., Balagiannis, D. P., Purgatto, E., Alencar, S. M. de, Brazaca, S. G. C., & Parker, J. K. (2021). Characterisation of the chocolate aroma in roast jackfruit seeds. Food Chemistry, 354, 1-12. doi:10.1016/j.foodchem.2021.129537
NLM
Spada FP, Balagiannis DP, Purgatto E, Alencar SM de, Brazaca SGC, Parker JK. Characterisation of the chocolate aroma in roast jackfruit seeds [Internet]. Food Chemistry. 2021 ; 354 1-12.[citado 2024 nov. 11 ] Available from: https://doi.org/10.1016/j.foodchem.2021.129537
Vancouver
Spada FP, Balagiannis DP, Purgatto E, Alencar SM de, Brazaca SGC, Parker JK. Characterisation of the chocolate aroma in roast jackfruit seeds [Internet]. Food Chemistry. 2021 ; 354 1-12.[citado 2024 nov. 11 ] Available from: https://doi.org/10.1016/j.foodchem.2021.129537
Artigo de periodico
Influence of ultimate pH on biochemistry and quality of Longissimus lumborum steaks from Nellore bulls during ageing (2021)
Barón, Clara Lucía Contreras; Santos‐Donado, Priscila Robertina ; Ramos, Patricia Maloso ; Donado‐Pestana, Carlos M. ; Delgado, Eduardo Francisquine ; Contreras‐Castillo, Carmen Josefina
Source: International Journal of Food Science & Technology. Unidades: ESALQ, FCF
Subjects: BIOQUÍMICA DE ALIMENTOS, CARNES E DERIVADOS, GADO NELORE, METABOLISMO DE PROTEÍNA, MÚSCULOS, QUALIDADE DOS ALIMENTOS, TOUROS
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ABNT
BARÓN, Clara Lucía Contreras et al. Influence of ultimate pH on biochemistry and quality of Longissimus lumborum steaks from Nellore bulls during ageing. International Journal of Food Science & Technology, v. 56, p. 3333–3343, 2021Tradução . . Disponível em: https://doi.org/10.1111/ijfs.14955. Acesso em: 11 nov. 2024.
APA
Barón, C. L. C., Santos‐Donado, P. R., Ramos, P. M., Donado‐Pestana, C. M., Delgado, E. F., & Contreras‐Castillo, C. J. (2021). Influence of ultimate pH on biochemistry and quality of Longissimus lumborum steaks from Nellore bulls during ageing. International Journal of Food Science & Technology, 56, 3333–3343. doi:10.1111/ijfs.14955
NLM
Barón CLC, Santos‐Donado PR, Ramos PM, Donado‐Pestana CM, Delgado EF, Contreras‐Castillo CJ. Influence of ultimate pH on biochemistry and quality of Longissimus lumborum steaks from Nellore bulls during ageing [Internet]. International Journal of Food Science & Technology. 2021 ; 56 3333–3343.[citado 2024 nov. 11 ] Available from: https://doi.org/10.1111/ijfs.14955
Vancouver
Barón CLC, Santos‐Donado PR, Ramos PM, Donado‐Pestana CM, Delgado EF, Contreras‐Castillo CJ. Influence of ultimate pH on biochemistry and quality of Longissimus lumborum steaks from Nellore bulls during ageing [Internet]. International Journal of Food Science & Technology. 2021 ; 56 3333–3343.[citado 2024 nov. 11 ] Available from: https://doi.org/10.1111/ijfs.14955
Artigo de periodico
Microbiological safety of ready-to-eat minimally processed vegetables in Brazil: an overview (2020)
Sant'Anna, Pedro Beretta ; Franco, Bernadette Dora Gombossy de Melo ; Maffei, Daniele Fernanda
Source: Journal of the Science of Food and Agriculture. Unidades: ESALQ, FCF
Subjects: DOENÇAS TRANSMITIDAS POR ALIMENTOS, ALIMENTOS DE ORIGEM VEGETAL, CONSUMO DE ALIMENTOS, MICROBIOLOGIA DE ALIMENTOS, PROCESSAMENTO DE ALIMENTOS, SEGURANÇA ALIMENTAR
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ABNT
SANT'ANNA, Pedro Beretta e FRANCO, Bernadette Dora Gombossy de Melo e MAFFEI, Daniele Fernanda. Microbiological safety of ready-to-eat minimally processed vegetables in Brazil: an overview. Journal of the Science of Food and Agriculture, v. 100, n. 13, p. 4664-4670, 2020Tradução . . Disponível em: https://doi.org/10.1002/jsfa.10438. Acesso em: 11 nov. 2024.
APA
Sant'Anna, P. B., Franco, B. D. G. de M., & Maffei, D. F. (2020). Microbiological safety of ready-to-eat minimally processed vegetables in Brazil: an overview. Journal of the Science of Food and Agriculture, 100( 13), 4664-4670. doi:10.1002/jsfa.10438
NLM
Sant'Anna PB, Franco BDG de M, Maffei DF. Microbiological safety of ready-to-eat minimally processed vegetables in Brazil: an overview [Internet]. Journal of the Science of Food and Agriculture. 2020 ; 100( 13): 4664-4670.[citado 2024 nov. 11 ] Available from: https://doi.org/10.1002/jsfa.10438
Vancouver
Sant'Anna PB, Franco BDG de M, Maffei DF. Microbiological safety of ready-to-eat minimally processed vegetables in Brazil: an overview [Internet]. Journal of the Science of Food and Agriculture. 2020 ; 100( 13): 4664-4670.[citado 2024 nov. 11 ] Available from: https://doi.org/10.1002/jsfa.10438
Artigo de periodico
Assessing the relationship between organic farming practices and microbiological characteristics of organic lettuce varieties ( Lactuca sativa L.) grown in Sao Paulo, Brazil (2019)
Maffei, Daniele Fernanda ; Moreira, Débora Andrade; Silva, Marcelo Belchior Rosendo da ; Faria, D. B; Saldaña, E; Ishimura, I; Landgraf, Mariza ; Franco, Bernadette Dora Gombossy de Melo
Source: Journal of Applied Microbiology. Unidades: FCF, ESALQ
Subjects: AGRICULTURA ORGÂNICA, ALFACE, SALMONELLA, VARIEDADES VEGETAIS
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ABNT
MAFFEI, Daniele Fernanda et al. Assessing the relationship between organic farming practices and microbiological characteristics of organic lettuce varieties ( Lactuca sativa L.) grown in Sao Paulo, Brazil. Journal of Applied Microbiology, v. 127, p. 237-247, 2019Tradução . . Disponível em: https://doi.org/10.1111/jam.14281. Acesso em: 11 nov. 2024.
APA
Maffei, D. F., Moreira, D. A., Silva, M. B. R. da, Faria, D. B., Saldaña, E., Ishimura, I., et al. (2019). Assessing the relationship between organic farming practices and microbiological characteristics of organic lettuce varieties ( Lactuca sativa L.) grown in Sao Paulo, Brazil. Journal of Applied Microbiology, 127, 237-247. doi:10.1111/jam.14281
NLM
Maffei DF, Moreira DA, Silva MBR da, Faria DB, Saldaña E, Ishimura I, Landgraf M, Franco BDG de M. Assessing the relationship between organic farming practices and microbiological characteristics of organic lettuce varieties ( Lactuca sativa L.) grown in Sao Paulo, Brazil [Internet]. Journal of Applied Microbiology. 2019 ; 127 237-247.[citado 2024 nov. 11 ] Available from: https://doi.org/10.1111/jam.14281
Vancouver
Maffei DF, Moreira DA, Silva MBR da, Faria DB, Saldaña E, Ishimura I, Landgraf M, Franco BDG de M. Assessing the relationship between organic farming practices and microbiological characteristics of organic lettuce varieties ( Lactuca sativa L.) grown in Sao Paulo, Brazil [Internet]. Journal of Applied Microbiology. 2019 ; 127 237-247.[citado 2024 nov. 11 ] Available from: https://doi.org/10.1111/jam.14281
Artigo de periodico
Antioxidant activity of phenolic compounds added to a functional emulsion containing omega-3 fatty acids and plant sterol esters (2015)
Espinosa, Raquel Rainho; Inchingolo, Raffaella; Alencar, Severino Matias de; Rodriguez Estrada, Maria Teresa; Castro, Inar Alves de
Source: Food Chemistry. Unidades: ESALQ, FCF
Subjects: PRÓPOLIS, ÁCIDOS GRAXOS, OXIDAÇÃO, COMPOSTOS FENÓLICOS
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ABNT
ESPINOSA, Raquel Rainho et al. Antioxidant activity of phenolic compounds added to a functional emulsion containing omega-3 fatty acids and plant sterol esters. Food Chemistry, v. 182, n. 1, p. 95–104, 2015Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2015.02.130. Acesso em: 11 nov. 2024.
APA
Espinosa, R. R., Inchingolo, R., Alencar, S. M. de, Rodriguez Estrada, M. T., & Castro, I. A. de. (2015). Antioxidant activity of phenolic compounds added to a functional emulsion containing omega-3 fatty acids and plant sterol esters. Food Chemistry, 182( 1), 95–104. doi:10.1016/j.foodchem.2015.02.130
NLM
Espinosa RR, Inchingolo R, Alencar SM de, Rodriguez Estrada MT, Castro IA de. Antioxidant activity of phenolic compounds added to a functional emulsion containing omega-3 fatty acids and plant sterol esters [Internet]. Food Chemistry. 2015 ; 182( 1): 95–104.[citado 2024 nov. 11 ] Available from: https://doi.org/10.1016/j.foodchem.2015.02.130
Vancouver
Espinosa RR, Inchingolo R, Alencar SM de, Rodriguez Estrada MT, Castro IA de. Antioxidant activity of phenolic compounds added to a functional emulsion containing omega-3 fatty acids and plant sterol esters [Internet]. Food Chemistry. 2015 ; 182( 1): 95–104.[citado 2024 nov. 11 ] Available from: https://doi.org/10.1016/j.foodchem.2015.02.130
Artigo de periodico
Saxitoxins accumulation by freshwater tilapia (Oreochromis niloticus) for human consumption (2009)
Galvão, Juliana Antunes; Oetterer, Marília; Bittencourt-Oliveira, Maria do Carmo; Gouvêa-Barros, Selma; Hiller, Susan; Erler, Katrin; Luckas, Bernd; Pinto, Ernani ; Kujbida, Paulo
Source: Toxicon. Unidades: ESALQ, FCF
Subjects: MICROALGAS, TILÁPIA, TOXINAS EM ANIMAL
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ABNT
GALVÃO, Juliana Antunes et al. Saxitoxins accumulation by freshwater tilapia (Oreochromis niloticus) for human consumption. Toxicon, v. 54, n. 6, p. 891-894, 2009Tradução . . Disponível em: https://doi.org/10.1016/j.toxicon.2009.06.021. Acesso em: 11 nov. 2024.
APA
Galvão, J. A., Oetterer, M., Bittencourt-Oliveira, M. do C., Gouvêa-Barros, S., Hiller, S., Erler, K., et al. (2009). Saxitoxins accumulation by freshwater tilapia (Oreochromis niloticus) for human consumption. Toxicon, 54( 6), 891-894. doi:10.1016/j.toxicon.2009.06.021
NLM
Galvão JA, Oetterer M, Bittencourt-Oliveira M do C, Gouvêa-Barros S, Hiller S, Erler K, Luckas B, Pinto E, Kujbida P. Saxitoxins accumulation by freshwater tilapia (Oreochromis niloticus) for human consumption [Internet]. Toxicon. 2009 ; 54( 6): 891-894.[citado 2024 nov. 11 ] Available from: https://doi.org/10.1016/j.toxicon.2009.06.021
Vancouver
Galvão JA, Oetterer M, Bittencourt-Oliveira M do C, Gouvêa-Barros S, Hiller S, Erler K, Luckas B, Pinto E, Kujbida P. Saxitoxins accumulation by freshwater tilapia (Oreochromis niloticus) for human consumption [Internet]. Toxicon. 2009 ; 54( 6): 891-894.[citado 2024 nov. 11 ] Available from: https://doi.org/10.1016/j.toxicon.2009.06.021

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