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Filtros : "ACS Food Science and Technology" Removido: "PÓS-COLHEITA" Limpar

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  • Artigo de periodico

    Rapid quantification of antioxidant capacity in tea using laser-induced graphene electrodes (2024)

    Inoque, Nélio Inácio Gravata ; Araújo, Diele Aparecida Gouveia; Lima, Débora Machado de ; Sousa, Raquel Maria Ferreira de; Paixão, Thiago Regis Longo Cesar da ; Munoz, Rodrigo Alejandro Abarza

    Source: ACS Food Science and Technology. Unidade: IQ

    Subjects: ELETRODO, ANTIOXIDANTES, NUTRIÇÃO

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    • ABNT

      INOQUE, Nélio Inácio Gravata et al. Rapid quantification of antioxidant capacity in tea using laser-induced graphene electrodes. ACS Food Science and Technology, v. 4, p. 1589−1597, 2024Tradução . . Disponível em: https://dx.doi.org/10.1021/acsfoodscitech.4c00265. Acesso em: 17 jun. 2025.

    • APA

      Inoque, N. I. G., Araújo, D. A. G., Lima, D. M. de, Sousa, R. M. F. de, Paixão, T. R. L. C. da, & Munoz, R. A. A. (2024). Rapid quantification of antioxidant capacity in tea using laser-induced graphene electrodes. ACS Food Science and Technology, 4, 1589−1597. doi:10.1021/acsfoodscitech.4c00265

    • NLM

      Inoque NIG, Araújo DAG, Lima DM de, Sousa RMF de, Paixão TRLC da, Munoz RAA. Rapid quantification of antioxidant capacity in tea using laser-induced graphene electrodes [Internet]. ACS Food Science and Technology. 2024 ; 4 1589−1597.[citado 2025 jun. 17 ] Available from: https://dx.doi.org/10.1021/acsfoodscitech.4c00265

    • Vancouver

      Inoque NIG, Araújo DAG, Lima DM de, Sousa RMF de, Paixão TRLC da, Munoz RAA. Rapid quantification of antioxidant capacity in tea using laser-induced graphene electrodes [Internet]. ACS Food Science and Technology. 2024 ; 4 1589−1597.[citado 2025 jun. 17 ] Available from: https://dx.doi.org/10.1021/acsfoodscitech.4c00265

  • Artigo de periodico

    Training system and methyl jasmonate application: a tool to improve major polyphenol consumed by the Brazilian population in grape juice (2024)

    Moro, Laís ; Tavares, Armando Reis; Moura, Mara Fernandes; Hernandes, José Luiz; Purgatto, Eduardo ; Tecchio, Marco Antonio

    Source: ACS Food Science and Technology. Unidade: FCF

    Subjects: SUCOS DE FRUTAS, FITOQUÍMICA, BEBIDAS, COMPOSTOS FENÓLICOS

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    • ABNT

      MORO, Laís et al. Training system and methyl jasmonate application: a tool to improve major polyphenol consumed by the Brazilian population in grape juice. ACS Food Science and Technology, v. 4, n. 6, p. 1472–1479, 2024Tradução . . Disponível em: https://dx.doi.org/10.1021/acsfoodscitech.4c00109. Acesso em: 17 jun. 2025.

    • APA

      Moro, L., Tavares, A. R., Moura, M. F., Hernandes, J. L., Purgatto, E., & Tecchio, M. A. (2024). Training system and methyl jasmonate application: a tool to improve major polyphenol consumed by the Brazilian population in grape juice. ACS Food Science and Technology, 4( 6), 1472–1479. doi:10.1021/acsfoodscitech.4c00109

    • NLM

      Moro L, Tavares AR, Moura MF, Hernandes JL, Purgatto E, Tecchio MA. Training system and methyl jasmonate application: a tool to improve major polyphenol consumed by the Brazilian population in grape juice [Internet]. ACS Food Science and Technology. 2024 ; 4( 6): 1472–1479.[citado 2025 jun. 17 ] Available from: https://dx.doi.org/10.1021/acsfoodscitech.4c00109

    • Vancouver

      Moro L, Tavares AR, Moura MF, Hernandes JL, Purgatto E, Tecchio MA. Training system and methyl jasmonate application: a tool to improve major polyphenol consumed by the Brazilian population in grape juice [Internet]. ACS Food Science and Technology. 2024 ; 4( 6): 1472–1479.[citado 2025 jun. 17 ] Available from: https://dx.doi.org/10.1021/acsfoodscitech.4c00109

  • Artigo de periodico

    Bioaccessibility of essential elements in açaí (Euterpe oleracea Mart.) pulp (2021)

    Santos, Giselaine Alves dos; Carvalho, Alexandrina Aparecida Costa ; Oliveira, Aline P; Naozuka, Juliana ; Matta, Fernanda V; Felipe-Sotelo, Mónica ; Ward, Neil I; Correa, Nádia C. F; Nomura, Cassiana Seimi

    Source: ACS Food Science and Technology. Unidade: IQ

    Subjects: AÇAÍ, POLPA, PEPTÍDEOS, PROTEÍNAS, ELEMENTOS DE TRANSIÇÃO

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    • ABNT

      SANTOS, Giselaine Alves dos et al. Bioaccessibility of essential elements in açaí (Euterpe oleracea Mart.) pulp. ACS Food Science and Technology, v. 1, p. 874−883, 2021Tradução . . Disponível em: https://doi.org/10.1021/acsfoodscitech.1c00070. Acesso em: 17 jun. 2025.

    • APA

      Santos, G. A. dos, Carvalho, A. A. C., Oliveira, A. P., Naozuka, J., Matta, F. V., Felipe-Sotelo, M., et al. (2021). Bioaccessibility of essential elements in açaí (Euterpe oleracea Mart.) pulp. ACS Food Science and Technology, 1, 874−883. doi:10.1021/acsfoodscitech.1c00070

    • NLM

      Santos GA dos, Carvalho AAC, Oliveira AP, Naozuka J, Matta FV, Felipe-Sotelo M, Ward NI, Correa NCF, Nomura CS. Bioaccessibility of essential elements in açaí (Euterpe oleracea Mart.) pulp [Internet]. ACS Food Science and Technology. 2021 ; 1 874−883.[citado 2025 jun. 17 ] Available from: https://doi.org/10.1021/acsfoodscitech.1c00070

    • Vancouver

      Santos GA dos, Carvalho AAC, Oliveira AP, Naozuka J, Matta FV, Felipe-Sotelo M, Ward NI, Correa NCF, Nomura CS. Bioaccessibility of essential elements in açaí (Euterpe oleracea Mart.) pulp [Internet]. ACS Food Science and Technology. 2021 ; 1 874−883.[citado 2025 jun. 17 ] Available from: https://doi.org/10.1021/acsfoodscitech.1c00070

  • Artigo de periodico

    Nanocomposite-Based Chemiresistive Electronic Nose and Application in Coffee Analysis (2021)

    André, Rafaela S; Campaner, Karina; Facure, Murilo H. M; Mercante, Luiza A. ; Bogusz Junior, Stanislau ; Correa, Daniel S.

    Source: ACS Food Science and Technology. Unidade: IQSC

    Subjects: SEMICONDUTORES, NANOPARTÍCULAS

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    • ABNT

      ANDRÉ, Rafaela S et al. Nanocomposite-Based Chemiresistive Electronic Nose and Application in Coffee Analysis. ACS Food Science and Technology, v. 1, n. 8, p. 1464–1471, 2021Tradução . . Disponível em: https://doi.org/10.1021/acsfoodscitech.1c00173. Acesso em: 17 jun. 2025.

    • APA

      André, R. S., Campaner, K., Facure, M. H. M., Mercante, L. A., Bogusz Junior, S., & Correa, D. S. (2021). Nanocomposite-Based Chemiresistive Electronic Nose and Application in Coffee Analysis. ACS Food Science and Technology, 1( 8), 1464–1471. doi:10.1021/acsfoodscitech.1c00173

    • NLM

      André RS, Campaner K, Facure MHM, Mercante LA, Bogusz Junior S, Correa DS. Nanocomposite-Based Chemiresistive Electronic Nose and Application in Coffee Analysis [Internet]. ACS Food Science and Technology. 2021 ; 1( 8): 1464–1471.[citado 2025 jun. 17 ] Available from: https://doi.org/10.1021/acsfoodscitech.1c00173

    • Vancouver

      André RS, Campaner K, Facure MHM, Mercante LA, Bogusz Junior S, Correa DS. Nanocomposite-Based Chemiresistive Electronic Nose and Application in Coffee Analysis [Internet]. ACS Food Science and Technology. 2021 ; 1( 8): 1464–1471.[citado 2025 jun. 17 ] Available from: https://doi.org/10.1021/acsfoodscitech.1c00173
  • 1

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