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Artigo de periodico
Codex dietary fibre definition: justification for inclusion of carbohydrates from 3 to 9 degrees of polymerisation (2013)
Menezes, Elizabete Wenzel de ; Giuntini, Eliana Bistriche; Dan, Milana Cara Tanasov; Sardá, Fabiana Andréa Hoffmann; Lajolo, Franco Maria
Source: Food Chemistry. Unidade: FCF
Subjects: CARBOIDRATOS NA DIETA, DIETÉTICA
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ABNT
MENEZES, Elizabete Wenzel de et al. Codex dietary fibre definition: justification for inclusion of carbohydrates from 3 to 9 degrees of polymerisation. Food Chemistry, v. 140, n. 3, p. 581-585, 2013Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2013.02.075. Acesso em: 07 nov. 2024.
APA
Menezes, E. W. de, Giuntini, E. B., Dan, M. C. T., Sardá, F. A. H., & Lajolo, F. M. (2013). Codex dietary fibre definition: justification for inclusion of carbohydrates from 3 to 9 degrees of polymerisation. Food Chemistry, 140( 3), 581-585. doi:10.1016/j.foodchem.2013.02.075
NLM
Menezes EW de, Giuntini EB, Dan MCT, Sardá FAH, Lajolo FM. Codex dietary fibre definition: justification for inclusion of carbohydrates from 3 to 9 degrees of polymerisation [Internet]. Food Chemistry. 2013 ; 140( 3): 581-585.[citado 2024 nov. 07 ] Available from: https://doi.org/10.1016/j.foodchem.2013.02.075
Vancouver
Menezes EW de, Giuntini EB, Dan MCT, Sardá FAH, Lajolo FM. Codex dietary fibre definition: justification for inclusion of carbohydrates from 3 to 9 degrees of polymerisation [Internet]. Food Chemistry. 2013 ; 140( 3): 581-585.[citado 2024 nov. 07 ] Available from: https://doi.org/10.1016/j.foodchem.2013.02.075
Artigo de periodico
Effect of red wines with different in vitro antioxidant activity on oxidative stress of high-fat diet rats (2013)
Macedo, Luciene Fagundes Lauer; Rogero, Marcelo Macedo; Guimarães, Jessica Pereira; Granato, Daniel; Lobato, Luciana Pereira; Castro, Inar Alves de
Source: Food Chemistry. Unidades: FCF, FSP
Subjects: ESTRESSE OXIDATIVO, ANTIOXIDANTES
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ABNT
MACEDO, Luciene Fagundes Lauer et al. Effect of red wines with different in vitro antioxidant activity on oxidative stress of high-fat diet rats. Food Chemistry, v. 137, n. 1-4, p. 122-129, 2013Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2012.10.017. Acesso em: 07 nov. 2024.
APA
Macedo, L. F. L., Rogero, M. M., Guimarães, J. P., Granato, D., Lobato, L. P., & Castro, I. A. de. (2013). Effect of red wines with different in vitro antioxidant activity on oxidative stress of high-fat diet rats. Food Chemistry, 137( 1-4), 122-129. doi:10.1016/j.foodchem.2012.10.017
NLM
Macedo LFL, Rogero MM, Guimarães JP, Granato D, Lobato LP, Castro IA de. Effect of red wines with different in vitro antioxidant activity on oxidative stress of high-fat diet rats [Internet]. Food Chemistry. 2013 ; 137( 1-4): 122-129.[citado 2024 nov. 07 ] Available from: https://doi.org/10.1016/j.foodchem.2012.10.017
Vancouver
Macedo LFL, Rogero MM, Guimarães JP, Granato D, Lobato LP, Castro IA de. Effect of red wines with different in vitro antioxidant activity on oxidative stress of high-fat diet rats [Internet]. Food Chemistry. 2013 ; 137( 1-4): 122-129.[citado 2024 nov. 07 ] Available from: https://doi.org/10.1016/j.foodchem.2012.10.017
Artigo de periodico
Microencapsulation of aspartame by double emulsion followed by complex coacervation to provide protection and prolong sweetness (2013)
Rocha-Selmi, Glaucia Aguiar; Bozza, Fernanda Tonche; Thomazini, Marcelo; Bolini, Helena Maria André; Fávaro-Trindade, Carmen Sílvia
Source: Food Chemistry. Unidade: FZEA
Subjects: MICROENCAPSULAÇÃO, ADOÇANTES, ESPECTROSCOPIA INFRAVERMELHA
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ABNT
ROCHA-SELMI, Glaucia Aguiar et al. Microencapsulation of aspartame by double emulsion followed by complex coacervation to provide protection and prolong sweetness. Food Chemistry, v. 139, n. 1-4, p. 72-78, 2013Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2013.01.114. Acesso em: 07 nov. 2024.
APA
Rocha-Selmi, G. A., Bozza, F. T., Thomazini, M., Bolini, H. M. A., & Fávaro-Trindade, C. S. (2013). Microencapsulation of aspartame by double emulsion followed by complex coacervation to provide protection and prolong sweetness. Food Chemistry, 139( 1-4), 72-78. doi:10.1016/j.foodchem.2013.01.114
NLM
Rocha-Selmi GA, Bozza FT, Thomazini M, Bolini HMA, Fávaro-Trindade CS. Microencapsulation of aspartame by double emulsion followed by complex coacervation to provide protection and prolong sweetness [Internet]. Food Chemistry. 2013 ; 139( 1-4): 72-78.[citado 2024 nov. 07 ] Available from: https://doi.org/10.1016/j.foodchem.2013.01.114
Vancouver
Rocha-Selmi GA, Bozza FT, Thomazini M, Bolini HMA, Fávaro-Trindade CS. Microencapsulation of aspartame by double emulsion followed by complex coacervation to provide protection and prolong sweetness [Internet]. Food Chemistry. 2013 ; 139( 1-4): 72-78.[citado 2024 nov. 07 ] Available from: https://doi.org/10.1016/j.foodchem.2013.01.114
Artigo de periodico
Progress with a global branded food composition database (2013)
Allemandi, Lorena; Samman, Norma; Neal, Bruce; Dunford, Elizabeth; Choudhury, Sohel Reza; Hassell, Trevor; Menezes, Elizabete Wenzel de ; L'Abbe, Mary; Li, Nicole; Blanco-Metzler, Adriana; Valdes, Lourdes; Ortiz, Johana; Snowdon, Wendy; Czernichow, Sebastien; Ariza, Julieta Salazar de; Maulik, Pallab; Rashid Rahman, A; Barquera, Simon; Bayandorjt, Tsoogi; Govind, Salik; Mhurchu, Cliona Ni; Núñez, Leticia de; Garcia, Maria Reyes; Lin, Gladys; Wolmarans, Petro; Varela-Moreiras, Gregorio; Rossum, Caroline Van; Westenbrink, Susanne; MacGregor, Graham; Jebb, Susan; Charrondiere, Ruth; Champagne, Beatriz; Legetic, Branka; Legowski, Barbara; Linders, Hubert; Schoj, Veronica; Webster, Jacqui; Campbell, Norm; Arcand, JoAnne; Hutchinson, Hasan; Jeffery, Bill; Santiago, Omar Pérez; Aalbersberg, Bill; Pillay, Arti; Guggilla, Rama; Correa-Rotter, Ricardo; Eyles, Helen; Cárdenas, María Kathia; Miranda, Jaime; Schönfeldt, Hettie; Vaesken, Lourdes Samaniego; Supornsilaphachai, Chaisri; Fitt, Emily; Farrand, Clare; Finglas, Paul
Source: Food Chemistry. Unidade: FCF
Subjects: TABELA DE COMPOSIÇÃO DE ALIMENTOS, INDÚSTRIA DE ALIMENTOS
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ABNT
ALLEMANDI, Lorena et al. Progress with a global branded food composition database. Food Chemistry, v. 140, n. 3, p. 451-457, 2013Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2012.10.065. Acesso em: 07 nov. 2024.
APA
Allemandi, L., Samman, N., Neal, B., Dunford, E., Choudhury, S. R., Hassell, T., et al. (2013). Progress with a global branded food composition database. Food Chemistry, 140( 3), 451-457. doi:10.1016/j.foodchem.2012.10.065
NLM
Allemandi L, Samman N, Neal B, Dunford E, Choudhury SR, Hassell T, Menezes EW de, L'Abbe M, Li N, Blanco-Metzler A, Valdes L, Ortiz J, Snowdon W, Czernichow S, Ariza JS de, Maulik P, Rashid Rahman A, Barquera S, Bayandorjt T, Govind S, Mhurchu CN, Núñez L de, Garcia MR, Lin G, Wolmarans P, Varela-Moreiras G, Rossum CV, Westenbrink S, MacGregor G, Jebb S, Charrondiere R, Champagne B, Legetic B, Legowski B, Linders H, Schoj V, Webster J, Campbell N, Arcand JA, Hutchinson H, Jeffery B, Santiago OP, Aalbersberg B, Pillay A, Guggilla R, Correa-Rotter R, Eyles H, Cárdenas MK, Miranda J, Schönfeldt H, Vaesken LS, Supornsilaphachai C, Fitt E, Farrand C, Finglas P. Progress with a global branded food composition database [Internet]. Food Chemistry. 2013 ; 140( 3): 451-457.[citado 2024 nov. 07 ] Available from: https://doi.org/10.1016/j.foodchem.2012.10.065
Vancouver
Allemandi L, Samman N, Neal B, Dunford E, Choudhury SR, Hassell T, Menezes EW de, L'Abbe M, Li N, Blanco-Metzler A, Valdes L, Ortiz J, Snowdon W, Czernichow S, Ariza JS de, Maulik P, Rashid Rahman A, Barquera S, Bayandorjt T, Govind S, Mhurchu CN, Núñez L de, Garcia MR, Lin G, Wolmarans P, Varela-Moreiras G, Rossum CV, Westenbrink S, MacGregor G, Jebb S, Charrondiere R, Champagne B, Legetic B, Legowski B, Linders H, Schoj V, Webster J, Campbell N, Arcand JA, Hutchinson H, Jeffery B, Santiago OP, Aalbersberg B, Pillay A, Guggilla R, Correa-Rotter R, Eyles H, Cárdenas MK, Miranda J, Schönfeldt H, Vaesken LS, Supornsilaphachai C, Fitt E, Farrand C, Finglas P. Progress with a global branded food composition database [Internet]. Food Chemistry. 2013 ; 140( 3): 451-457.[citado 2024 nov. 07 ] Available from: https://doi.org/10.1016/j.foodchem.2012.10.065
Artigo de periodico
Application of choices criteria in Brazil: impact on nutrient intake and adequacy of food products in relation to compounds associated to the risk of non-transmissible chronic diseases (2013)
Menezes, Elizabete Wenzel de ; Lopes, Tássia do Vale Cardoso; Mazzini, Eliana Rodrigues; Dan, Milana Cara Tanasov; Godoy, Carolina; Giuntini, Eliana Bistriche
Source: Food Chemistry. Unidade: FCF
Subjects: TABELA DE COMPOSIÇÃO DE ALIMENTOS, ALIMENTOS INDUSTRIALIZADOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
MENEZES, Elizabete Wenzel de et al. Application of choices criteria in Brazil: impact on nutrient intake and adequacy of food products in relation to compounds associated to the risk of non-transmissible chronic diseases. Food Chemistry, v. 140, n. 3, p. 547-552, 2013Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2013.02.031. Acesso em: 07 nov. 2024.
APA
Menezes, E. W. de, Lopes, T. do V. C., Mazzini, E. R., Dan, M. C. T., Godoy, C., & Giuntini, E. B. (2013). Application of choices criteria in Brazil: impact on nutrient intake and adequacy of food products in relation to compounds associated to the risk of non-transmissible chronic diseases. Food Chemistry, 140( 3), 547-552. doi:10.1016/j.foodchem.2013.02.031
NLM
Menezes EW de, Lopes T do VC, Mazzini ER, Dan MCT, Godoy C, Giuntini EB. Application of choices criteria in Brazil: impact on nutrient intake and adequacy of food products in relation to compounds associated to the risk of non-transmissible chronic diseases [Internet]. Food Chemistry. 2013 ; 140( 3): 547-552.[citado 2024 nov. 07 ] Available from: https://doi.org/10.1016/j.foodchem.2013.02.031
Vancouver
Menezes EW de, Lopes T do VC, Mazzini ER, Dan MCT, Godoy C, Giuntini EB. Application of choices criteria in Brazil: impact on nutrient intake and adequacy of food products in relation to compounds associated to the risk of non-transmissible chronic diseases [Internet]. Food Chemistry. 2013 ; 140( 3): 547-552.[citado 2024 nov. 07 ] Available from: https://doi.org/10.1016/j.foodchem.2013.02.031
Artigo de periodico
Dietary flavonoids fisetin, luteolin and their derived compounds inhibit arginase, a central enzyme in Leishmania (Leishmania) amazonensis (2013)
Manjolin, Leticia Correa; Reis, Matheus Balduíno Gonçalves dos; Maquiaveli, Claudia do Carmo; Santos Filho, Osvaldo Andrade; Silva, Edson Roberto da
Source: Food Chemistry. Unidade: FZEA
Subjects: LEISHMANIA, FLAVONÓIDES, SUPLEMENTOS DIETÉTICOS
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ABNT
MANJOLIN, Leticia Correa et al. Dietary flavonoids fisetin, luteolin and their derived compounds inhibit arginase, a central enzyme in Leishmania (Leishmania) amazonensis. Food Chemistry, v. 141, n. 3, p. 2253-2262, 2013Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2013.05.025. Acesso em: 07 nov. 2024.
APA
Manjolin, L. C., Reis, M. B. G. dos, Maquiaveli, C. do C., Santos Filho, O. A., & Silva, E. R. da. (2013). Dietary flavonoids fisetin, luteolin and their derived compounds inhibit arginase, a central enzyme in Leishmania (Leishmania) amazonensis. Food Chemistry, 141( 3), 2253-2262. doi:10.1016/j.foodchem.2013.05.025
NLM
Manjolin LC, Reis MBG dos, Maquiaveli C do C, Santos Filho OA, Silva ER da. Dietary flavonoids fisetin, luteolin and their derived compounds inhibit arginase, a central enzyme in Leishmania (Leishmania) amazonensis [Internet]. Food Chemistry. 2013 ; 141( 3): 2253-2262.[citado 2024 nov. 07 ] Available from: https://doi.org/10.1016/j.foodchem.2013.05.025
Vancouver
Manjolin LC, Reis MBG dos, Maquiaveli C do C, Santos Filho OA, Silva ER da. Dietary flavonoids fisetin, luteolin and their derived compounds inhibit arginase, a central enzyme in Leishmania (Leishmania) amazonensis [Internet]. Food Chemistry. 2013 ; 141( 3): 2253-2262.[citado 2024 nov. 07 ] Available from: https://doi.org/10.1016/j.foodchem.2013.05.025
Artigo de periodico
Interaction and digestibility of phaseolin/polyphenol in the common bean (2013)
Toledo, Nataly Maria Viva de; Rocha, Larissa Catelli; Silva, Ariane Gomes da; Canniatti Brazaca, Solange Guidolin
Source: Food Chemistry. Unidade: ESALQ
Subjects: COMPOSTOS FENÓLICOS, DIGESTIBILIDADE, FEIJÃO, PROTEÍNAS DE PLANTAS
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ABNT
TOLEDO, Nataly Maria Viva de et al. Interaction and digestibility of phaseolin/polyphenol in the common bean. Food Chemistry, v. 138, p. 776-780, 2013Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2012.11.079. Acesso em: 07 nov. 2024.
APA
Toledo, N. M. V. de, Rocha, L. C., Silva, A. G. da, & Canniatti Brazaca, S. G. (2013). Interaction and digestibility of phaseolin/polyphenol in the common bean. Food Chemistry, 138, 776-780. doi:10.1016/j.foodchem.2012.11.079
NLM
Toledo NMV de, Rocha LC, Silva AG da, Canniatti Brazaca SG. Interaction and digestibility of phaseolin/polyphenol in the common bean [Internet]. Food Chemistry. 2013 ; 138 776-780.[citado 2024 nov. 07 ] Available from: https://doi.org/10.1016/j.foodchem.2012.11.079
Vancouver
Toledo NMV de, Rocha LC, Silva AG da, Canniatti Brazaca SG. Interaction and digestibility of phaseolin/polyphenol in the common bean [Internet]. Food Chemistry. 2013 ; 138 776-780.[citado 2024 nov. 07 ] Available from: https://doi.org/10.1016/j.foodchem.2012.11.079
Artigo de periodico
Congeners in sugar cane spirits aged in casks of different woods (2013)
Bortoletto, Aline M; Alcarde, Andre Ricardo
Source: Food Chemistry. Unidade: ESALQ
Subjects: AGUARDENTE (ARMAZENAGEM), CANA-DE-AÇÚCAR, COMPOSTOS VOLÁTEIS, MADEIRA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
BORTOLETTO, Aline M e ALCARDE, Andre Ricardo. Congeners in sugar cane spirits aged in casks of different woods. Food Chemistry, v. 139, n. 1-4, p. 695-701, 2013Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2012.12.053. Acesso em: 07 nov. 2024.
APA
Bortoletto, A. M., & Alcarde, A. R. (2013). Congeners in sugar cane spirits aged in casks of different woods. Food Chemistry, 139( 1-4), 695-701. doi:10.1016/j.foodchem.2012.12.053
NLM
Bortoletto AM, Alcarde AR. Congeners in sugar cane spirits aged in casks of different woods [Internet]. Food Chemistry. 2013 ; 139( 1-4): 695-701.[citado 2024 nov. 07 ] Available from: https://doi.org/10.1016/j.foodchem.2012.12.053
Vancouver
Bortoletto AM, Alcarde AR. Congeners in sugar cane spirits aged in casks of different woods [Internet]. Food Chemistry. 2013 ; 139( 1-4): 695-701.[citado 2024 nov. 07 ] Available from: https://doi.org/10.1016/j.foodchem.2012.12.053

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