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Artigo de periodico
Polyphasic approach to the identification of Aspergillus section Flavi isolated from Brazil nuts (2013)
Baquião, Arianne Costa; Oliveira, Maitê Martins Melo de; Reis, Tatiana Alves; Zorzete, Patricia; Atayde, Danielle Diniz; Corrêa, Benedito
Source: Food Chemistry. Unidade: ICB
Assunto: MICROBIOLOGIA
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ABNT
BAQUIÃO, Arianne Costa et al. Polyphasic approach to the identification of Aspergillus section Flavi isolated from Brazil nuts. Food Chemistry, v. 139, n. 1-4, p. 1127-1132, 2013Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2013.01.007. Acesso em: 07 nov. 2024.
APA
Baquião, A. C., Oliveira, M. M. M. de, Reis, T. A., Zorzete, P., Atayde, D. D., & Corrêa, B. (2013). Polyphasic approach to the identification of Aspergillus section Flavi isolated from Brazil nuts. Food Chemistry, 139( 1-4), 1127-1132. doi:10.1016/j.foodchem.2013.01.007
NLM
Baquião AC, Oliveira MMM de, Reis TA, Zorzete P, Atayde DD, Corrêa B. Polyphasic approach to the identification of Aspergillus section Flavi isolated from Brazil nuts [Internet]. Food Chemistry. 2013 ; 139( 1-4): 1127-1132.[citado 2024 nov. 07 ] Available from: https://doi.org/10.1016/j.foodchem.2013.01.007
Vancouver
Baquião AC, Oliveira MMM de, Reis TA, Zorzete P, Atayde DD, Corrêa B. Polyphasic approach to the identification of Aspergillus section Flavi isolated from Brazil nuts [Internet]. Food Chemistry. 2013 ; 139( 1-4): 1127-1132.[citado 2024 nov. 07 ] Available from: https://doi.org/10.1016/j.foodchem.2013.01.007
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
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
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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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