ReP USP - Resultado da busca

Artigo de periodico
Characterization of Chilean hot spring-origin Staphylococcus sp. BSP3 produced exopolysaccharide as biological additive (2024)
Banerjee, Srijan ; Cabrea-Barjas, Gustavo ; Tapia, Jaime ; Fabi, João Paulo ; Delattre, Cedric; Banerjee, Aparna
Source: Natural Products and Bioprospecting. Unidade: FCF
Subjects: STAPHYLOCOCCUS, ESPECTROSCOPIA, FLOCULAÇÃO, ANTIOXIDANTES
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ABNT
BANERJEE, Srijan et al. Characterization of Chilean hot spring-origin Staphylococcus sp. BSP3 produced exopolysaccharide as biological additive. Natural Products and Bioprospecting, v. 14, p. 1-16, 2024Tradução . . Disponível em: https://dx.doi.org/10.1007/s13659-024-00436-0. Acesso em: 27 set. 2024.
APA
Banerjee, S., Cabrea-Barjas, G., Tapia, J., Fabi, J. P., Delattre, C., & Banerjee, A. (2024). Characterization of Chilean hot spring-origin Staphylococcus sp. BSP3 produced exopolysaccharide as biological additive. Natural Products and Bioprospecting, 14, 1-16. doi:10.1007/s13659-024-00436-0
NLM
Banerjee S, Cabrea-Barjas G, Tapia J, Fabi JP, Delattre C, Banerjee A. Characterization of Chilean hot spring-origin Staphylococcus sp. BSP3 produced exopolysaccharide as biological additive [Internet]. Natural Products and Bioprospecting. 2024 ; 14 1-16.[citado 2024 set. 27 ] Available from: https://dx.doi.org/10.1007/s13659-024-00436-0
Vancouver
Banerjee S, Cabrea-Barjas G, Tapia J, Fabi JP, Delattre C, Banerjee A. Characterization of Chilean hot spring-origin Staphylococcus sp. BSP3 produced exopolysaccharide as biological additive [Internet]. Natural Products and Bioprospecting. 2024 ; 14 1-16.[citado 2024 set. 27 ] Available from: https://dx.doi.org/10.1007/s13659-024-00436-0
Artigo de periodico
Ganoderma lucidum dry extract supplementation modulates T lymphocyte function in older women (2024)
Bem, Patricia Nancy Iser; Lobato, Tiago Bertola ; Zeza, Amanda Lins Alecrim; Oliveira, Laiane Cristina dos Santos de ; Passos, Maria Elizabeth Pereira; Manuel, Richelieau ; Diniz, Vinícius Leonardo Sousa ; Correa, Ilana Souza ; Oliveira, Sarah Poma de; Silva, Eliane Borges da ; Almeida, Mariana Mendes de; Dias, Beatriz Belmiro ; Gritte, Raquel Bragante; Pires, Adriana Cristina Levada; Masi, Laureane Nunes ; Hatanaka, Elaine ; Curi, Tania Cristina Pithon ; Hirabara, Sandro Massao ; Fabi, João Paulo ; Curi, Rui ; Gorjão, Renata
Source: British Journal of Nutrition. Unidade: FCF
Subjects: COGUMELOS COMESTÍVEIS, ADJUVANTES IMUNOLÓGICOS, SUPLEMENTOS DIETÉTICOS
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ABNT
BEM, Patricia Nancy Iser et al. Ganoderma lucidum dry extract supplementation modulates T lymphocyte function in older women. British Journal of Nutrition, 2024Tradução . . Disponível em: https://dx.doi.org/10.1017/S0007114524001144. Acesso em: 27 set. 2024.
APA
Bem, P. N. I., Lobato, T. B., Zeza, A. L. A., Oliveira, L. C. dos S. de, Passos, M. E. P., Manuel, R., et al. (2024). Ganoderma lucidum dry extract supplementation modulates T lymphocyte function in older women. British Journal of Nutrition. doi:10.1017/S0007114524001144
NLM
Bem PNI, Lobato TB, Zeza ALA, Oliveira LC dos S de, Passos MEP, Manuel R, Diniz VLS, Correa IS, Oliveira SP de, Silva EB da, Almeida MM de, Dias BB, Gritte RB, Pires ACL, Masi LN, Hatanaka E, Curi TCP, Hirabara SM, Fabi JP, Curi R, Gorjão R. Ganoderma lucidum dry extract supplementation modulates T lymphocyte function in older women [Internet]. British Journal of Nutrition. 2024 ;[citado 2024 set. 27 ] Available from: https://dx.doi.org/10.1017/S0007114524001144
Vancouver
Bem PNI, Lobato TB, Zeza ALA, Oliveira LC dos S de, Passos MEP, Manuel R, Diniz VLS, Correa IS, Oliveira SP de, Silva EB da, Almeida MM de, Dias BB, Gritte RB, Pires ACL, Masi LN, Hatanaka E, Curi TCP, Hirabara SM, Fabi JP, Curi R, Gorjão R. Ganoderma lucidum dry extract supplementation modulates T lymphocyte function in older women [Internet]. British Journal of Nutrition. 2024 ;[citado 2024 set. 27 ] Available from: https://dx.doi.org/10.1017/S0007114524001144
Artigo de periodico
The connection between gut microbiota and its metabolites with neurodegenerative diseases in humans (2024)
Fabi, João Paulo
Source: Metabolic Brain Disease. Unidade: FCF
Subjects: BIOTA INTESTINAL, DOENÇAS NEURODEGENERATIVAS
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ABNT
FABI, João Paulo. The connection between gut microbiota and its metabolites with neurodegenerative diseases in humans. Metabolic Brain Disease, v. 39, p. 967-984, 2024Tradução . . Disponível em: https://dx.doi.org/10.1007/s11011-024-01369-w. Acesso em: 27 set. 2024.
APA
Fabi, J. P. (2024). The connection between gut microbiota and its metabolites with neurodegenerative diseases in humans. Metabolic Brain Disease, 39, 967-984. doi:10.1007/s11011-024-01369-w
NLM
Fabi JP. The connection between gut microbiota and its metabolites with neurodegenerative diseases in humans [Internet]. Metabolic Brain Disease. 2024 ; 39 967-984.[citado 2024 set. 27 ] Available from: https://dx.doi.org/10.1007/s11011-024-01369-w
Vancouver
Fabi JP. The connection between gut microbiota and its metabolites with neurodegenerative diseases in humans [Internet]. Metabolic Brain Disease. 2024 ; 39 967-984.[citado 2024 set. 27 ] Available from: https://dx.doi.org/10.1007/s11011-024-01369-w
Artigo de periodico
Dietary fiber as a wide pillar of colorectal cancer prevention and adjuvant therapy (2024)
Pedrosa, Lucas de Freitas ; Fabi, João Paulo
Source: Critical Reviews in Food Science and Nutrition. Unidade: FCF
Subjects: POLISSACARÍDEOS, NEOPLASIAS COLORRETAIS
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ABNT
PEDROSA, Lucas de Freitas e FABI, João Paulo. Dietary fiber as a wide pillar of colorectal cancer prevention and adjuvant therapy. Critical Reviews in Food Science and Nutrition, v. 64, n. 18, p. 6177–6197, 2024Tradução . . Disponível em: https://doi.org/10.1080/10408398.2022.2164245. Acesso em: 27 set. 2024.
APA
Pedrosa, L. de F., & Fabi, J. P. (2024). Dietary fiber as a wide pillar of colorectal cancer prevention and adjuvant therapy. Critical Reviews in Food Science and Nutrition, 64( 18), 6177–6197. doi:10.1080/10408398.2022.2164245
NLM
Pedrosa L de F, Fabi JP. Dietary fiber as a wide pillar of colorectal cancer prevention and adjuvant therapy [Internet]. Critical Reviews in Food Science and Nutrition. 2024 ; 64( 18): 6177–6197.[citado 2024 set. 27 ] Available from: https://doi.org/10.1080/10408398.2022.2164245
Vancouver
Pedrosa L de F, Fabi JP. Dietary fiber as a wide pillar of colorectal cancer prevention and adjuvant therapy [Internet]. Critical Reviews in Food Science and Nutrition. 2024 ; 64( 18): 6177–6197.[citado 2024 set. 27 ] Available from: https://doi.org/10.1080/10408398.2022.2164245
Artigo de periodico
Effect of chemical, thermal, and enzymatic processing of wheat bran on the solubilization, technological and biological properties of non-starch polysaccharides (2024)
Paesani, Candela ; Lammers, Tamy Cristina Gonçalves de Lima; Sciarini, Lorena Susana ; Moiraghi, Malena ; Pérez, Gabriela Teresa ; Fabi, João Paulo
Source: Carbohydrate Polymers. Unidades: FCF, FZEA
Subjects: FARELOS, POLISSACARÍDEOS
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ABNT
PAESANI, Candela et al. Effect of chemical, thermal, and enzymatic processing of wheat bran on the solubilization, technological and biological properties of non-starch polysaccharides. Carbohydrate Polymers, v. 328, p. 1-10, 2024Tradução . . Disponível em: https://dx.doi.org/10.1016/j.carbpol.2023.121747. Acesso em: 27 set. 2024.
APA
Paesani, C., Lammers, T. C. G. de L., Sciarini, L. S., Moiraghi, M., Pérez, G. T., & Fabi, J. P. (2024). Effect of chemical, thermal, and enzymatic processing of wheat bran on the solubilization, technological and biological properties of non-starch polysaccharides. Carbohydrate Polymers, 328, 1-10. doi:10.1016/j.carbpol.2023.121747
NLM
Paesani C, Lammers TCG de L, Sciarini LS, Moiraghi M, Pérez GT, Fabi JP. Effect of chemical, thermal, and enzymatic processing of wheat bran on the solubilization, technological and biological properties of non-starch polysaccharides [Internet]. Carbohydrate Polymers. 2024 ; 328 1-10.[citado 2024 set. 27 ] Available from: https://dx.doi.org/10.1016/j.carbpol.2023.121747
Vancouver
Paesani C, Lammers TCG de L, Sciarini LS, Moiraghi M, Pérez GT, Fabi JP. Effect of chemical, thermal, and enzymatic processing of wheat bran on the solubilization, technological and biological properties of non-starch polysaccharides [Internet]. Carbohydrate Polymers. 2024 ; 328 1-10.[citado 2024 set. 27 ] Available from: https://dx.doi.org/10.1016/j.carbpol.2023.121747
Trabalho de evento-resumo
Efeito das pectinas modificadas de mamões papaia em co-cultura tridimensional de células humanas de câncer de cólon (2023)
Carvalho, Osvaldo Hatisuka de; Nascimento, Karen Rebouças ; Fabi, João Paulo
Source: Resumos. Conference titles: Simpósio Internacional de Iniciação Científica e Tecnológica da USP/SIICUSP. Unidade: FCF
Subjects: CIÊNCIA DE ALIMENTOS, NEOPLASIAS DO COLON
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ABNT
CARVALHO, Osvaldo Hatisuka de e NASCIMENTO, Karen Rebouças e FABI, João Paulo. Efeito das pectinas modificadas de mamões papaia em co-cultura tridimensional de células humanas de câncer de cólon. 2023, Anais.. São Paulo: Pró-Reitoria de Pesquisa da USP, 2023. Disponível em: https://uspdigital.usp.br/siicusp/siicPublicacao.jsp?codmnu=7210. Acesso em: 27 set. 2024.
APA
Carvalho, O. H. de, Nascimento, K. R., & Fabi, J. P. (2023). Efeito das pectinas modificadas de mamões papaia em co-cultura tridimensional de células humanas de câncer de cólon. In Resumos. São Paulo: Pró-Reitoria de Pesquisa da USP. Recuperado de https://uspdigital.usp.br/siicusp/siicPublicacao.jsp?codmnu=7210
NLM
Carvalho OH de, Nascimento KR, Fabi JP. Efeito das pectinas modificadas de mamões papaia em co-cultura tridimensional de células humanas de câncer de cólon [Internet]. Resumos. 2023 ;[citado 2024 set. 27 ] Available from: https://uspdigital.usp.br/siicusp/siicPublicacao.jsp?codmnu=7210
Vancouver
Carvalho OH de, Nascimento KR, Fabi JP. Efeito das pectinas modificadas de mamões papaia em co-cultura tridimensional de células humanas de câncer de cólon [Internet]. Resumos. 2023 ;[citado 2024 set. 27 ] Available from: https://uspdigital.usp.br/siicusp/siicPublicacao.jsp?codmnu=7210
Artigo de periodico
Nature's soothing solution: harnessing the potential of food-derived polysaccharides to control inflammation (2023)
Pedrosa, Lucas de Freitas ; Fabi, João Paulo
Source: Current Research in Structural Biology. Unidade: FCF
Subjects: INFLAMAÇÃO, POLISSACARÍDEOS, RECEPTORES
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ABNT
PEDROSA, Lucas de Freitas e FABI, João Paulo. Nature's soothing solution: harnessing the potential of food-derived polysaccharides to control inflammation. Current Research in Structural Biology, v. 6, p. 1-11 art. 100112, 2023Tradução . . Disponível em: https://dx.doi.org/10.1016/j.crstbi.2023.100112. Acesso em: 27 set. 2024.
APA
Pedrosa, L. de F., & Fabi, J. P. (2023). Nature's soothing solution: harnessing the potential of food-derived polysaccharides to control inflammation. Current Research in Structural Biology, 6, 1-11 art. 100112. doi:10.1016/j.crstbi.2023.100112
NLM
Pedrosa L de F, Fabi JP. Nature's soothing solution: harnessing the potential of food-derived polysaccharides to control inflammation [Internet]. Current Research in Structural Biology. 2023 ; 6 1-11 art. 100112.[citado 2024 set. 27 ] Available from: https://dx.doi.org/10.1016/j.crstbi.2023.100112
Vancouver
Pedrosa L de F, Fabi JP. Nature's soothing solution: harnessing the potential of food-derived polysaccharides to control inflammation [Internet]. Current Research in Structural Biology. 2023 ; 6 1-11 art. 100112.[citado 2024 set. 27 ] Available from: https://dx.doi.org/10.1016/j.crstbi.2023.100112
Artigo de periodico
Creation of a new proof-of-concept pectin/lysozyme nanocomplex as potential β-lactose delivery matrix: structure and thermal stability analyses (2023)
Silva, Magner Pessoa da; Rosales, Thiecla Katiane Osvaldt ; Pedrosa, Lucas de Freitas ; Fabi, João Paulo
Source: Food Hydrocolloids. Unidade: FCF
Subjects: NANOPARTÍCULAS, POLISSACARÍDEOS
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ABNT
SILVA, Magner Pessoa da et al. Creation of a new proof-of-concept pectin/lysozyme nanocomplex as potential β-lactose delivery matrix: structure and thermal stability analyses. Food Hydrocolloids, v. 134, p. 2-12 art. 108011, 2023Tradução . . Disponível em: https://doi.org/10.1016/j.foodhyd.2022.108011. Acesso em: 27 set. 2024.
APA
Silva, M. P. da, Rosales, T. K. O., Pedrosa, L. de F., & Fabi, J. P. (2023). Creation of a new proof-of-concept pectin/lysozyme nanocomplex as potential β-lactose delivery matrix: structure and thermal stability analyses. Food Hydrocolloids, 134, 2-12 art. 108011. doi:10.1016/j.foodhyd.2022.108011
NLM
Silva MP da, Rosales TKO, Pedrosa L de F, Fabi JP. Creation of a new proof-of-concept pectin/lysozyme nanocomplex as potential β-lactose delivery matrix: structure and thermal stability analyses [Internet]. Food Hydrocolloids. 2023 ; 134 2-12 art. 108011.[citado 2024 set. 27 ] Available from: https://doi.org/10.1016/j.foodhyd.2022.108011
Vancouver
Silva MP da, Rosales TKO, Pedrosa L de F, Fabi JP. Creation of a new proof-of-concept pectin/lysozyme nanocomplex as potential β-lactose delivery matrix: structure and thermal stability analyses [Internet]. Food Hydrocolloids. 2023 ; 134 2-12 art. 108011.[citado 2024 set. 27 ] Available from: https://doi.org/10.1016/j.foodhyd.2022.108011
Artigo de periodico
Plant-derived polyphenolic compounds: nanodelivery through polysaccharide-based systems to improve the biological properties (2023)
Rosales, Thiecla Katiane Osvaldt ; Silva, Fábio Fernando Alves da ; Bernardes, Emerson Soares; Fabi, João Paulo
Source: Critical reviews in food science and nutrition. Unidades: IPEN, FCF
Subjects: POLIFENÓIS, ANTIOXIDANTES
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ABNT
ROSALES, Thiecla Katiane Osvaldt et al. Plant-derived polyphenolic compounds: nanodelivery through polysaccharide-based systems to improve the biological properties. Critical reviews in food science and nutrition, 2023Tradução . . Disponível em: https://doi.org/10.1080/10408398.2023.2245038. Acesso em: 27 set. 2024.
APA
Rosales, T. K. O., Silva, F. F. A. da, Bernardes, E. S., & Fabi, J. P. (2023). Plant-derived polyphenolic compounds: nanodelivery through polysaccharide-based systems to improve the biological properties. Critical reviews in food science and nutrition. doi:10.1080/10408398.2023.2245038
NLM
Rosales TKO, Silva FFA da, Bernardes ES, Fabi JP. Plant-derived polyphenolic compounds: nanodelivery through polysaccharide-based systems to improve the biological properties [Internet]. Critical reviews in food science and nutrition. 2023 ;[citado 2024 set. 27 ] Available from: https://doi.org/10.1080/10408398.2023.2245038
Vancouver
Rosales TKO, Silva FFA da, Bernardes ES, Fabi JP. Plant-derived polyphenolic compounds: nanodelivery through polysaccharide-based systems to improve the biological properties [Internet]. Critical reviews in food science and nutrition. 2023 ;[citado 2024 set. 27 ] Available from: https://doi.org/10.1080/10408398.2023.2245038
Artigo de periodico-divulgacao
Farinha de trigo mantém compostos prebióticos mesmo após a moagem (2023)
Fabi, João Paulo ; Paesani, Candela
Source: Pesquisa FAPESP. Unidade: FCF
Subjects: FARINHA DE TRIGO, PREBIÓTICOS, MOAGEM
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ABNT
FABI, João Paulo e PAESANI, Candela. Farinha de trigo mantém compostos prebióticos mesmo após a moagem. Pesquisa FAPESP. São Paulo: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo. Disponível em: https://agencia.fapesp.br/farinha-de-trigo-mantem-compostos-prebioticos-mesmo-apos-a-moagem/41092/. Acesso em: 27 set. 2024. , 2023
APA
Fabi, J. P., & Paesani, C. (2023). Farinha de trigo mantém compostos prebióticos mesmo após a moagem. Pesquisa FAPESP. São Paulo: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo. Recuperado de https://agencia.fapesp.br/farinha-de-trigo-mantem-compostos-prebioticos-mesmo-apos-a-moagem/41092/
NLM
Fabi JP, Paesani C. Farinha de trigo mantém compostos prebióticos mesmo após a moagem [Internet]. Pesquisa FAPESP. 2023 ;[citado 2024 set. 27 ] Available from: https://agencia.fapesp.br/farinha-de-trigo-mantem-compostos-prebioticos-mesmo-apos-a-moagem/41092/
Vancouver
Fabi JP, Paesani C. Farinha de trigo mantém compostos prebióticos mesmo após a moagem [Internet]. Pesquisa FAPESP. 2023 ;[citado 2024 set. 27 ] Available from: https://agencia.fapesp.br/farinha-de-trigo-mantem-compostos-prebioticos-mesmo-apos-a-moagem/41092/
Artigo de periodico
Venomous noodles: evolution of toxins in Nemertea through positive selection and gene duplication (2023)
Sonoda, Gabriel Gonzalez ; Tobaruela, Eric de Castro ; Norenburg, J.L; Fabi, João Paulo ; Andrade, S. C. S
Source: bioRxiv. Unidades: FCF, IB
Subjects: NEMERTEA, TOXINAS
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ABNT
SONODA, Gabriel Gonzalez et al. Venomous noodles: evolution of toxins in Nemertea through positive selection and gene duplication. bioRxiv, v. 15, n. 11, p. 1-27, 2023Tradução . . Disponível em: https://doi.org/10.1101/2023.04.12.536482. Acesso em: 27 set. 2024.
APA
Sonoda, G. G., Tobaruela, E. de C., Norenburg, J. L., Fabi, J. P., & Andrade, S. C. S. (2023). Venomous noodles: evolution of toxins in Nemertea through positive selection and gene duplication. bioRxiv, 15( 11), 1-27. doi:10.1101/2023.04.12.536482
NLM
Sonoda GG, Tobaruela E de C, Norenburg JL, Fabi JP, Andrade SCS. Venomous noodles: evolution of toxins in Nemertea through positive selection and gene duplication [Internet]. bioRxiv. 2023 ; 15( 11): 1-27.[citado 2024 set. 27 ] Available from: https://doi.org/10.1101/2023.04.12.536482
Vancouver
Sonoda GG, Tobaruela E de C, Norenburg JL, Fabi JP, Andrade SCS. Venomous noodles: evolution of toxins in Nemertea through positive selection and gene duplication [Internet]. bioRxiv. 2023 ; 15( 11): 1-27.[citado 2024 set. 27 ] Available from: https://doi.org/10.1101/2023.04.12.536482
Artigo de periodico
Nanoencapsulated anthocyanins: a new technological approach to increase physical-chemical stability and bioaccessibility (2023)
Rosales, Thiecla Katiane Osvaldt ; Pedrosa, Lucas de Freitas ; Nascimento, Karen Rebouças; Fioroto, Alexandre Minami ; Toniazzo, Taíse ; Tadini, Carmen Cecília ; Purgatto, Eduardo ; Hassimotto, Neuza Mariko Aymoto ; Fabi, João Paulo
Source: Food Hydrocolloids. Unidades: EP, FCF
Subjects: NANOPARTÍCULAS, PIGMENTOS VEGETAIS
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ABNT
ROSALES, Thiecla Katiane Osvaldt et al. Nanoencapsulated anthocyanins: a new technological approach to increase physical-chemical stability and bioaccessibility. Food Hydrocolloids, v. 139, p. 1-18 art. 10851, 2023Tradução . . Disponível em: https://doi.org/10.1016/j.foodhyd.2023.108516. Acesso em: 27 set. 2024.
APA
Rosales, T. K. O., Pedrosa, L. de F., Nascimento, K. R., Fioroto, A. M., Toniazzo, T., Tadini, C. C., et al. (2023). Nanoencapsulated anthocyanins: a new technological approach to increase physical-chemical stability and bioaccessibility. Food Hydrocolloids, 139, 1-18 art. 10851. doi:10.1016/j.foodhyd.2023.108516
NLM
Rosales TKO, Pedrosa L de F, Nascimento KR, Fioroto AM, Toniazzo T, Tadini CC, Purgatto E, Hassimotto NMA, Fabi JP. Nanoencapsulated anthocyanins: a new technological approach to increase physical-chemical stability and bioaccessibility [Internet]. Food Hydrocolloids. 2023 ; 139 1-18 art. 10851.[citado 2024 set. 27 ] Available from: https://doi.org/10.1016/j.foodhyd.2023.108516
Vancouver
Rosales TKO, Pedrosa L de F, Nascimento KR, Fioroto AM, Toniazzo T, Tadini CC, Purgatto E, Hassimotto NMA, Fabi JP. Nanoencapsulated anthocyanins: a new technological approach to increase physical-chemical stability and bioaccessibility [Internet]. Food Hydrocolloids. 2023 ; 139 1-18 art. 10851.[citado 2024 set. 27 ] Available from: https://doi.org/10.1016/j.foodhyd.2023.108516
Artigo de periodico
Polysaccharide-based nanotechnology approaches to deliver bioactive compounds for food applications (2023)
Rosales, Thiecla Katiane Osvaldt ; Fabi, João Paulo
Source: Advances in Chemical Engineering. Unidade: FCF
Subjects: BIODISPONIBILIDADE, POLISSACARÍDEOS
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ABNT
ROSALES, Thiecla Katiane Osvaldt e FABI, João Paulo. Polysaccharide-based nanotechnology approaches to deliver bioactive compounds for food applications. Advances in Chemical Engineering, v. 62, p. 215-256, 2023Tradução . . Disponível em: https://doi.org/10.1016/bs.ache.2023.08.001. Acesso em: 27 set. 2024.
APA
Rosales, T. K. O., & Fabi, J. P. (2023). Polysaccharide-based nanotechnology approaches to deliver bioactive compounds for food applications. Advances in Chemical Engineering, 62, 215-256. doi:10.1016/bs.ache.2023.08.001
NLM
Rosales TKO, Fabi JP. Polysaccharide-based nanotechnology approaches to deliver bioactive compounds for food applications [Internet]. Advances in Chemical Engineering. 2023 ; 62 215-256.[citado 2024 set. 27 ] Available from: https://doi.org/10.1016/bs.ache.2023.08.001
Vancouver
Rosales TKO, Fabi JP. Polysaccharide-based nanotechnology approaches to deliver bioactive compounds for food applications [Internet]. Advances in Chemical Engineering. 2023 ; 62 215-256.[citado 2024 set. 27 ] Available from: https://doi.org/10.1016/bs.ache.2023.08.001
Artigo de periodico
Valorization of polyphenolic compounds from food industry by-products for application in polysaccharide-based nanoparticles (2023)
Rosales, Thiecla Katiane Osvaldt ; Fabi, João Paulo
Source: Frontiers in Nutrition. Unidade: FCF
Subjects: ANTIOXIDANTES, POLIFENÓIS, POLISSACARÍDEOS, NANOPARTÍCULAS
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ABNT
ROSALES, Thiecla Katiane Osvaldt e FABI, João Paulo. Valorization of polyphenolic compounds from food industry by-products for application in polysaccharide-based nanoparticles. Frontiers in Nutrition, v. 10, p. 1-19 art. 1144677, 2023Tradução . . Disponível em: https://doi.org/10.3389/fnut.2023.1144677. Acesso em: 27 set. 2024.
APA
Rosales, T. K. O., & Fabi, J. P. (2023). Valorization of polyphenolic compounds from food industry by-products for application in polysaccharide-based nanoparticles. Frontiers in Nutrition, 10, 1-19 art. 1144677. doi:10.3389/fnut.2023.1144677
NLM
Rosales TKO, Fabi JP. Valorization of polyphenolic compounds from food industry by-products for application in polysaccharide-based nanoparticles [Internet]. Frontiers in Nutrition. 2023 ; 10 1-19 art. 1144677.[citado 2024 set. 27 ] Available from: https://doi.org/10.3389/fnut.2023.1144677
Vancouver
Rosales TKO, Fabi JP. Valorization of polyphenolic compounds from food industry by-products for application in polysaccharide-based nanoparticles [Internet]. Frontiers in Nutrition. 2023 ; 10 1-19 art. 1144677.[citado 2024 set. 27 ] Available from: https://doi.org/10.3389/fnut.2023.1144677
Artigo de periodico
Nanoencapsulated anthocyanin as a functional ingredient: Technological application and future perspectives (2022)
Rosales, Thiecla Katiane Osvaldt ; Fabi, João Paulo
Source: Colloids and Surfaces B. Unidade: FCF
Subjects: COMPOSTOS FENÓLICOS, LIPÍDEOS, PROTEÍNAS, ADITIVOS ALIMENTARES, POLISSACARÍDEOS
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ABNT
ROSALES, Thiecla Katiane Osvaldt e FABI, João Paulo. Nanoencapsulated anthocyanin as a functional ingredient: Technological application and future perspectives. Colloids and Surfaces B, v. 218, p. 1-16 art. 112707, 2022Tradução . . Disponível em: https://doi.org/10.1016/j.colsurfb.2022.112707. Acesso em: 27 set. 2024.
APA
Rosales, T. K. O., & Fabi, J. P. (2022). Nanoencapsulated anthocyanin as a functional ingredient: Technological application and future perspectives. Colloids and Surfaces B, 218, 1-16 art. 112707. doi:10.1016/j.colsurfb.2022.112707
NLM
Rosales TKO, Fabi JP. Nanoencapsulated anthocyanin as a functional ingredient: Technological application and future perspectives [Internet]. Colloids and Surfaces B. 2022 ; 218 1-16 art. 112707.[citado 2024 set. 27 ] Available from: https://doi.org/10.1016/j.colsurfb.2022.112707
Vancouver
Rosales TKO, Fabi JP. Nanoencapsulated anthocyanin as a functional ingredient: Technological application and future perspectives [Internet]. Colloids and Surfaces B. 2022 ; 218 1-16 art. 112707.[citado 2024 set. 27 ] Available from: https://doi.org/10.1016/j.colsurfb.2022.112707
Artigo de jornal-dep/entr
Técnica evita a degradação de compostos antioxidantes presentes em alimentos [Depoimento] (2022)
Rosales, Thiecla Katiane Osvaldt ; Fabi, João Paulo
Source: Agência FAPESP. Unidade: FCF
Subjects: ANTIOXIDANTES, NANOTECNOLOGIA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
ROSALES, Thiecla Katiane Osvaldt e FABI, João Paulo. Técnica evita a degradação de compostos antioxidantes presentes em alimentos [Depoimento]. Agência FAPESP. São Paulo: FAPESP. Disponível em: https://repositorio.usp.br/directbitstream/9f07e2e6-ebfc-434b-8025-480ba6801220/3107232.pdf. Acesso em: 27 set. 2024. , 2022
APA
Rosales, T. K. O., & Fabi, J. P. (2022). Técnica evita a degradação de compostos antioxidantes presentes em alimentos [Depoimento]. Agência FAPESP. São Paulo: FAPESP. Recuperado de https://repositorio.usp.br/directbitstream/9f07e2e6-ebfc-434b-8025-480ba6801220/3107232.pdf
NLM
Rosales TKO, Fabi JP. Técnica evita a degradação de compostos antioxidantes presentes em alimentos [Depoimento] [Internet]. Agência FAPESP. 2022 ;[citado 2024 set. 27 ] Available from: https://repositorio.usp.br/directbitstream/9f07e2e6-ebfc-434b-8025-480ba6801220/3107232.pdf
Vancouver
Rosales TKO, Fabi JP. Técnica evita a degradação de compostos antioxidantes presentes em alimentos [Depoimento] [Internet]. Agência FAPESP. 2022 ;[citado 2024 set. 27 ] Available from: https://repositorio.usp.br/directbitstream/9f07e2e6-ebfc-434b-8025-480ba6801220/3107232.pdf
Artigo de periodico
Food biopolymers derived nanogels for encapsulation and delivery of biologically active compounds: a perspective review (2022)
Silva, Magner Pessoa da; Fabi, João Paulo
Source: Food Hydrocolloids for Health. Unidade: FCF
Subjects: BIODISPONIBILIDADE, NANOTECNOLOGIA, BIOPOLÍMEROS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SILVA, Magner Pessoa da e FABI, João Paulo. Food biopolymers derived nanogels for encapsulation and delivery of biologically active compounds: a perspective review. Food Hydrocolloids for Health, v. 2, p. 1-12 art. 100079, 2022Tradução . . Disponível em: https://doi.org/10.1016/j.fhfh.2022.100079. Acesso em: 27 set. 2024.
APA
Silva, M. P. da, & Fabi, J. P. (2022). Food biopolymers derived nanogels for encapsulation and delivery of biologically active compounds: a perspective review. Food Hydrocolloids for Health, 2, 1-12 art. 100079. doi:10.1016/j.fhfh.2022.100079
NLM
Silva MP da, Fabi JP. Food biopolymers derived nanogels for encapsulation and delivery of biologically active compounds: a perspective review [Internet]. Food Hydrocolloids for Health. 2022 ; 2 1-12 art. 100079.[citado 2024 set. 27 ] Available from: https://doi.org/10.1016/j.fhfh.2022.100079
Vancouver
Silva MP da, Fabi JP. Food biopolymers derived nanogels for encapsulation and delivery of biologically active compounds: a perspective review [Internet]. Food Hydrocolloids for Health. 2022 ; 2 1-12 art. 100079.[citado 2024 set. 27 ] Available from: https://doi.org/10.1016/j.fhfh.2022.100079
Trabalho de evento-resumo
Análise da fermentação colônica in vitro de fibras alimentares modificadas de mamão papaia para determinação dos possíveis efeitos benéficos à saúde humana (2022)
Roberto, Gabriela Thomazotti Estevez Claro; Moreira, Débora Andrade ; Fabi, João Paulo
Source: Resumos. Conference titles: Simpósio Internacional de Iniciação Cientifíca e Tecnológica da USP/SIICUSP. Unidade: FCF
Subjects: CIÊNCIA DE ALIMENTOS, MAMÃO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
ROBERTO, Gabriela Thomazotti Estevez Claro e MOREIRA, Débora Andrade e FABI, João Paulo. Análise da fermentação colônica in vitro de fibras alimentares modificadas de mamão papaia para determinação dos possíveis efeitos benéficos à saúde humana. 2022, Anais.. São Paulo: Pró-Reitoria de Pesquisa da USP, 2022. Disponível em: https://uspdigital.usp.br/siicusp/siicPublicacao.jsp?codmnu=7210. Acesso em: 27 set. 2024.
APA
Roberto, G. T. E. C., Moreira, D. A., & Fabi, J. P. (2022). Análise da fermentação colônica in vitro de fibras alimentares modificadas de mamão papaia para determinação dos possíveis efeitos benéficos à saúde humana. In Resumos. São Paulo: Pró-Reitoria de Pesquisa da USP. Recuperado de https://uspdigital.usp.br/siicusp/siicPublicacao.jsp?codmnu=7210
NLM
Roberto GTEC, Moreira DA, Fabi JP. Análise da fermentação colônica in vitro de fibras alimentares modificadas de mamão papaia para determinação dos possíveis efeitos benéficos à saúde humana [Internet]. Resumos. 2022 ;[citado 2024 set. 27 ] Available from: https://uspdigital.usp.br/siicusp/siicPublicacao.jsp?codmnu=7210
Vancouver
Roberto GTEC, Moreira DA, Fabi JP. Análise da fermentação colônica in vitro de fibras alimentares modificadas de mamão papaia para determinação dos possíveis efeitos benéficos à saúde humana [Internet]. Resumos. 2022 ;[citado 2024 set. 27 ] Available from: https://uspdigital.usp.br/siicusp/siicPublicacao.jsp?codmnu=7210
Artigo de periodico
Nanotechnology as a tool to mitigate the effects of intestinal microbiota on metabolization of anthocyanins (2022)
Rosales, Thiecla Katiane Osvaldt ; Hassimotto, Neuza Mariko Aymoto ; Lajolo, Franco Maria ; Fabi, João Paulo
Source: Antioxidants. Unidade: FCF
Subjects: BIOTA INTESTINAL, NANOTECNOLOGIA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
ROSALES, Thiecla Katiane Osvaldt et al. Nanotechnology as a tool to mitigate the effects of intestinal microbiota on metabolization of anthocyanins. Antioxidants, v. 11, p. 1-22 art. 506, 2022Tradução . . Disponível em: https://doi.org/10.3390/antiox11030506. Acesso em: 27 set. 2024.
APA
Rosales, T. K. O., Hassimotto, N. M. A., Lajolo, F. M., & Fabi, J. P. (2022). Nanotechnology as a tool to mitigate the effects of intestinal microbiota on metabolization of anthocyanins. Antioxidants, 11, 1-22 art. 506. doi:10.3390/antiox11030506
NLM
Rosales TKO, Hassimotto NMA, Lajolo FM, Fabi JP. Nanotechnology as a tool to mitigate the effects of intestinal microbiota on metabolization of anthocyanins [Internet]. Antioxidants. 2022 ; 11 1-22 art. 506.[citado 2024 set. 27 ] Available from: https://doi.org/10.3390/antiox11030506
Vancouver
Rosales TKO, Hassimotto NMA, Lajolo FM, Fabi JP. Nanotechnology as a tool to mitigate the effects of intestinal microbiota on metabolization of anthocyanins [Internet]. Antioxidants. 2022 ; 11 1-22 art. 506.[citado 2024 set. 27 ] Available from: https://doi.org/10.3390/antiox11030506
Artigo de periodico
Systems biology applied to the study of papaya fruit ripening: the influence of ethylene on pulp softening (2021)
Soares, Caroline Giacomelli; Prado, Samira Bernardino Ramos do; Andrade, Sónia C. S ; Fabi, João Paulo
Source: Cells. Unidades: IB, FCF
Subjects: MAMÃO, POLPA, PÓS-COLHEITA, BIOQUÍMICA DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SOARES, Caroline Giacomelli et al. Systems biology applied to the study of papaya fruit ripening: the influence of ethylene on pulp softening. Cells, v. 10, p. 1-19 art. 2339, 2021Tradução . . Disponível em: https://doi.org/10.3390/cells10092339. Acesso em: 27 set. 2024.
APA
Soares, C. G., Prado, S. B. R. do, Andrade, S. C. S., & Fabi, J. P. (2021). Systems biology applied to the study of papaya fruit ripening: the influence of ethylene on pulp softening. Cells, 10, 1-19 art. 2339. doi:10.3390/cells10092339
NLM
Soares CG, Prado SBR do, Andrade SCS, Fabi JP. Systems biology applied to the study of papaya fruit ripening: the influence of ethylene on pulp softening [Internet]. Cells. 2021 ; 10 1-19 art. 2339.[citado 2024 set. 27 ] Available from: https://doi.org/10.3390/cells10092339
Vancouver
Soares CG, Prado SBR do, Andrade SCS, Fabi JP. Systems biology applied to the study of papaya fruit ripening: the influence of ethylene on pulp softening [Internet]. Cells. 2021 ; 10 1-19 art. 2339.[citado 2024 set. 27 ] Available from: https://doi.org/10.3390/cells10092339

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