Filtros : "Journal of Agricultural and Food Chemistry" "FCF" Removidos: "Brasil" "Grécia" "1952" Limpar

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  • Fonte: Journal of Agricultural and Food Chemistry. Unidade: FCF

    Assuntos: SUCOS DE FRUTAS, LARANJA, METABOLÔMICA

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      BRASILI, Elisa et al. Daily consumption of orange juice from Citrus sinensis L. Osbeck cv. cara cara and cv. Bahia differently affects gut microbiota profiling as unveiled by an integrated meta-omics approach. Journal of Agricultural and Food Chemistry, v. 67, p. 1381-1391, 2019Tradução . . Disponível em: https://doi.org/10.1021/acs.jafc.8b05408. Acesso em: 23 ago. 2024.
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      Brasili, E., Hassimotto, N. M. A., Chierico, F. D., Marini, F., Quagliariello, A., Sciubba, F., et al. (2019). Daily consumption of orange juice from Citrus sinensis L. Osbeck cv. cara cara and cv. Bahia differently affects gut microbiota profiling as unveiled by an integrated meta-omics approach. Journal of Agricultural and Food Chemistry, 67, 1381-1391. doi:10.1021/acs.jafc.8b05408
    • NLM

      Brasili E, Hassimotto NMA, Chierico FD, Marini F, Quagliariello A, Sciubba F, Micheli A, Putignani L, Franco L. Daily consumption of orange juice from Citrus sinensis L. Osbeck cv. cara cara and cv. Bahia differently affects gut microbiota profiling as unveiled by an integrated meta-omics approach [Internet]. Journal of Agricultural and Food Chemistry. 2019 ; 67 1381-1391.[citado 2024 ago. 23 ] Available from: https://doi.org/10.1021/acs.jafc.8b05408
    • Vancouver

      Brasili E, Hassimotto NMA, Chierico FD, Marini F, Quagliariello A, Sciubba F, Micheli A, Putignani L, Franco L. Daily consumption of orange juice from Citrus sinensis L. Osbeck cv. cara cara and cv. Bahia differently affects gut microbiota profiling as unveiled by an integrated meta-omics approach [Internet]. Journal of Agricultural and Food Chemistry. 2019 ; 67 1381-1391.[citado 2024 ago. 23 ] Available from: https://doi.org/10.1021/acs.jafc.8b05408
  • Fonte: Journal of Agricultural and Food Chemistry. Unidade: FCF

    Assuntos: FLAVONÓIDES, EUGENIA

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      TEIXEIRA, Luciane de Lira et al. Identification of ellagitannins and flavonoids from Eugenia brasilienses Lam. (Grumixama) by HPLC-ESI-MS/MS. Journal of Agricultural and Food Chemistry, v. 63, n. 22, p. 5417-5427, 2015Tradução . . Disponível em: https://doi.org/10.1021/acs.jafc.5b01195. Acesso em: 23 ago. 2024.
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      Teixeira, L. de L., Bertoldi, F. C., Lajolo, F. M., & Hassimotto, N. M. A. (2015). Identification of ellagitannins and flavonoids from Eugenia brasilienses Lam. (Grumixama) by HPLC-ESI-MS/MS. Journal of Agricultural and Food Chemistry, 63( 22), 5417-5427. doi:10.1021/acs.jafc.5b01195
    • NLM

      Teixeira L de L, Bertoldi FC, Lajolo FM, Hassimotto NMA. Identification of ellagitannins and flavonoids from Eugenia brasilienses Lam. (Grumixama) by HPLC-ESI-MS/MS [Internet]. Journal of Agricultural and Food Chemistry. 2015 ; 63( 22): 5417-5427.[citado 2024 ago. 23 ] Available from: https://doi.org/10.1021/acs.jafc.5b01195
    • Vancouver

      Teixeira L de L, Bertoldi FC, Lajolo FM, Hassimotto NMA. Identification of ellagitannins and flavonoids from Eugenia brasilienses Lam. (Grumixama) by HPLC-ESI-MS/MS [Internet]. Journal of Agricultural and Food Chemistry. 2015 ; 63( 22): 5417-5427.[citado 2024 ago. 23 ] Available from: https://doi.org/10.1021/acs.jafc.5b01195
  • Fonte: Journal of Agricultural and Food Chemistry. Unidade: FCF

    Assuntos: MICROSCOPIA, CRISTALIZAÇÃO, TECNOLOGIA DE ALIMENTOS, ÓLEOS E GORDURAS VEGETAIS COMESTÍVEIS

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      MARUYAMA, Jessica Mayumi et al. Effects of emulsifier addition on the crystallization and melting behavior of palm olein and coconut oil. Journal of Agricultural and Food Chemistry, v. 62, n. 10, p. 2253-2263, 2014Tradução . . Disponível em: https://doi.org/10.1021/jf405221n. Acesso em: 23 ago. 2024.
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      Maruyama, J. M., Soares, F. A. S. de M., D'Agostinho, N. R., Gonçalves, M. I. de A., Gioielli, L. A., & Silva, R. C. da. (2014). Effects of emulsifier addition on the crystallization and melting behavior of palm olein and coconut oil. Journal of Agricultural and Food Chemistry, 62( 10), 2253-2263. doi:10.1021/jf405221n
    • NLM

      Maruyama JM, Soares FAS de M, D'Agostinho NR, Gonçalves MI de A, Gioielli LA, Silva RC da. Effects of emulsifier addition on the crystallization and melting behavior of palm olein and coconut oil [Internet]. Journal of Agricultural and Food Chemistry. 2014 ; 62( 10): 2253-2263.[citado 2024 ago. 23 ] Available from: https://doi.org/10.1021/jf405221n
    • Vancouver

      Maruyama JM, Soares FAS de M, D'Agostinho NR, Gonçalves MI de A, Gioielli LA, Silva RC da. Effects of emulsifier addition on the crystallization and melting behavior of palm olein and coconut oil [Internet]. Journal of Agricultural and Food Chemistry. 2014 ; 62( 10): 2253-2263.[citado 2024 ago. 23 ] Available from: https://doi.org/10.1021/jf405221n
  • Fonte: Journal of Agricultural and Food Chemistry. Unidade: FCF

    Assuntos: BANANA, BIOQUÍMICA DE ALIMENTOS

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      SARAIVA, Lorenzo de Amorim et al. Black leaf streak disease affects starch metabolism in banana fruit. Journal of Agricultural and Food Chemistry, v. 61, n. 23, p. 5582-5589, 2013Tradução . . Disponível em: https://doi.org/10.1021/jf400481c. Acesso em: 23 ago. 2024.
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      Saraiva, L. de A., Castelan, F. P., Shitakubo, R., Hassimotto, N. M. A., Purgatto, E., Chillet, M., & Cordenunsi-Lysenko, B. R. (2013). Black leaf streak disease affects starch metabolism in banana fruit. Journal of Agricultural and Food Chemistry, 61( 23), 5582-5589. doi:10.1021/jf400481c
    • NLM

      Saraiva L de A, Castelan FP, Shitakubo R, Hassimotto NMA, Purgatto E, Chillet M, Cordenunsi-Lysenko BR. Black leaf streak disease affects starch metabolism in banana fruit [Internet]. Journal of Agricultural and Food Chemistry. 2013 ; 61( 23): 5582-5589.[citado 2024 ago. 23 ] Available from: https://doi.org/10.1021/jf400481c
    • Vancouver

      Saraiva L de A, Castelan FP, Shitakubo R, Hassimotto NMA, Purgatto E, Chillet M, Cordenunsi-Lysenko BR. Black leaf streak disease affects starch metabolism in banana fruit [Internet]. Journal of Agricultural and Food Chemistry. 2013 ; 61( 23): 5582-5589.[citado 2024 ago. 23 ] Available from: https://doi.org/10.1021/jf400481c
  • Fonte: Journal of Agricultural and Food Chemistry. Unidade: FCF

    Assuntos: CUPUAÇU, VITAMINA C, FLAVONÓIDES

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      PUGLIESE, Alexandre Gruber et al. Flavonoids, proanthocyanidins, vitamin c, and antioxidant activity of Theobroma grandiflorum (cupuassu) pulp and seeds. Journal of Agricultural and Food Chemistry, v. 61, n. 11, p. 2720-2728, 2013Tradução . . Disponível em: https://doi.org/10.1021/jf304349u. Acesso em: 23 ago. 2024.
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      Pugliese, A. G., Tomas-Barberan, F. A., Truchado, P., & Genovese, M. I. (2013). Flavonoids, proanthocyanidins, vitamin c, and antioxidant activity of Theobroma grandiflorum (cupuassu) pulp and seeds. Journal of Agricultural and Food Chemistry, 61( 11), 2720-2728. doi:10.1021/jf304349u
    • NLM

      Pugliese AG, Tomas-Barberan FA, Truchado P, Genovese MI. Flavonoids, proanthocyanidins, vitamin c, and antioxidant activity of Theobroma grandiflorum (cupuassu) pulp and seeds [Internet]. Journal of Agricultural and Food Chemistry. 2013 ; 61( 11): 2720-2728.[citado 2024 ago. 23 ] Available from: https://doi.org/10.1021/jf304349u
    • Vancouver

      Pugliese AG, Tomas-Barberan FA, Truchado P, Genovese MI. Flavonoids, proanthocyanidins, vitamin c, and antioxidant activity of Theobroma grandiflorum (cupuassu) pulp and seeds [Internet]. Journal of Agricultural and Food Chemistry. 2013 ; 61( 11): 2720-2728.[citado 2024 ago. 23 ] Available from: https://doi.org/10.1021/jf304349u
  • Fonte: Journal of Agricultural and Food Chemistry. Unidade: FCF

    Assunto: ÓLEOS E GORDURAS VEGETAIS COMESTÍVEIS (PROPRIEDADES FÍSICO-QUÍMICAS)

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      SOARES, Fabiana Andréia Schäfer de Martini et al. Chemical interesterification of blends of palm stearin, coconut oil, and canola oil: physicochemical properties. Journal of Agricultural and Food Chemistry, v. 60, n. 6, p. 1461-1469, 2012Tradução . . Disponível em: https://doi.org/10.1021/jf204111t. Acesso em: 23 ago. 2024.
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      Soares, F. A. S. de M., Silva, R. C. da, Hazzan, M., Capacla, I. R., Viccola, E. R., Maruyama, J. M., & Gioielli, L. A. (2012). Chemical interesterification of blends of palm stearin, coconut oil, and canola oil: physicochemical properties. Journal of Agricultural and Food Chemistry, 60( 6), 1461-1469. doi:10.1021/jf204111t
    • NLM

      Soares FAS de M, Silva RC da, Hazzan M, Capacla IR, Viccola ER, Maruyama JM, Gioielli LA. Chemical interesterification of blends of palm stearin, coconut oil, and canola oil: physicochemical properties [Internet]. Journal of Agricultural and Food Chemistry. 2012 ; 60( 6): 1461-1469.[citado 2024 ago. 23 ] Available from: https://doi.org/10.1021/jf204111t
    • Vancouver

      Soares FAS de M, Silva RC da, Hazzan M, Capacla IR, Viccola ER, Maruyama JM, Gioielli LA. Chemical interesterification of blends of palm stearin, coconut oil, and canola oil: physicochemical properties [Internet]. Journal of Agricultural and Food Chemistry. 2012 ; 60( 6): 1461-1469.[citado 2024 ago. 23 ] Available from: https://doi.org/10.1021/jf204111t
  • Fonte: Journal of Agricultural and Food Chemistry. Unidade: FCF

    Assuntos: EMULSÕES (FORMAS FARMACÊUTICAS), OXIDAÇÃO, ÁCIDOS ASCÓRBICOS

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      BRANCO, Gabriel Favalli et al. Effect of the simultaneous interaction among ascorbic acid, iron and pH on the oxidative stability of oil-in-water emulsions. Journal of Agricultural and Food Chemistry, v. 59, n. 22, p. 12183\201312192, 2011Tradução . . Disponível em: https://doi.org/10.1021/jf202808r. Acesso em: 23 ago. 2024.
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      Branco, G. F., Rodrigues, M. I., Gioielli, L. A., & Castro, I. A. de. (2011). Effect of the simultaneous interaction among ascorbic acid, iron and pH on the oxidative stability of oil-in-water emulsions. Journal of Agricultural and Food Chemistry, 59( 22), 12183\201312192. doi:10.1021/jf202808r
    • NLM

      Branco GF, Rodrigues MI, Gioielli LA, Castro IA de. Effect of the simultaneous interaction among ascorbic acid, iron and pH on the oxidative stability of oil-in-water emulsions [Internet]. Journal of Agricultural and Food Chemistry. 2011 ; 59( 22): 12183\201312192.[citado 2024 ago. 23 ] Available from: https://doi.org/10.1021/jf202808r
    • Vancouver

      Branco GF, Rodrigues MI, Gioielli LA, Castro IA de. Effect of the simultaneous interaction among ascorbic acid, iron and pH on the oxidative stability of oil-in-water emulsions [Internet]. Journal of Agricultural and Food Chemistry. 2011 ; 59( 22): 12183\201312192.[citado 2024 ago. 23 ] Available from: https://doi.org/10.1021/jf202808r
  • Fonte: Journal of Agricultural and Food Chemistry. Unidade: FCF

    Assuntos: ISOFLAVONAS, PROTEÍNAS, ANTIOXIDANTES

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      ALEZANDRO, Marcela Roquim et al. Nutritional aspects of second generation soy foods. Journal of Agricultural and Food Chemistry, v. 59, n. 10, p. 5490-5497, 2011Tradução . . Disponível em: https://doi.org/10.1021/jf200061c. Acesso em: 23 ago. 2024.
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      Alezandro, M. R., Granato, D., Lajolo, F. M., & Genovese, M. I. (2011). Nutritional aspects of second generation soy foods. Journal of Agricultural and Food Chemistry, 59( 10), 5490-5497. doi:10.1021/jf200061c
    • NLM

      Alezandro MR, Granato D, Lajolo FM, Genovese MI. Nutritional aspects of second generation soy foods [Internet]. Journal of Agricultural and Food Chemistry. 2011 ; 59( 10): 5490-5497.[citado 2024 ago. 23 ] Available from: https://doi.org/10.1021/jf200061c
    • Vancouver

      Alezandro MR, Granato D, Lajolo FM, Genovese MI. Nutritional aspects of second generation soy foods [Internet]. Journal of Agricultural and Food Chemistry. 2011 ; 59( 10): 5490-5497.[citado 2024 ago. 23 ] Available from: https://doi.org/10.1021/jf200061c
  • Fonte: Journal of Agricultural and Food Chemistry. Unidade: FCF

    Assuntos: HIDRÓLISE, FITOQUÍMICA

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      RIVELLI, Diogo Pineda et al. Hydrolysis influence on phytochemical composition, antioxidant activity, plasma concentration, and tissue distribution of hydroethanolic llex paraguariensis extract components. Journal of Agricultural and Food Chemistry, v. 59, n. 16, p. 8901-8907, 2011Tradução . . Disponível em: https://doi.org/10.1021/jf201665t. Acesso em: 23 ago. 2024.
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      Rivelli, D. P., Almeida, R. L. de, Ropke, C. D., & Barros, S. B. de M. (2011). Hydrolysis influence on phytochemical composition, antioxidant activity, plasma concentration, and tissue distribution of hydroethanolic llex paraguariensis extract components. Journal of Agricultural and Food Chemistry, 59( 16), 8901-8907. doi:10.1021/jf201665t
    • NLM

      Rivelli DP, Almeida RL de, Ropke CD, Barros SB de M. Hydrolysis influence on phytochemical composition, antioxidant activity, plasma concentration, and tissue distribution of hydroethanolic llex paraguariensis extract components [Internet]. Journal of Agricultural and Food Chemistry. 2011 ; 59( 16): 8901-8907.[citado 2024 ago. 23 ] Available from: https://doi.org/10.1021/jf201665t
    • Vancouver

      Rivelli DP, Almeida RL de, Ropke CD, Barros SB de M. Hydrolysis influence on phytochemical composition, antioxidant activity, plasma concentration, and tissue distribution of hydroethanolic llex paraguariensis extract components [Internet]. Journal of Agricultural and Food Chemistry. 2011 ; 59( 16): 8901-8907.[citado 2024 ago. 23 ] Available from: https://doi.org/10.1021/jf201665t
  • Fonte: Journal of Agricultural and Food Chemistry. Unidade: FCF

    Assuntos: BANANA, POLISSACARÍDEOS

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      SOARES, Claudineia Aparecida et al. Plantain and banana starches: granule structural characteristics explain the differences in their starch degradation patterns. Journal of Agricultural and Food Chemistry, v. 59, p. 6672-6681, 2011Tradução . . Disponível em: https://doi.org/10.1021/jf201590h. Acesso em: 23 ago. 2024.
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      Soares, C. A., Peroni-Okita, H. G., Cardoso, M. B., Shitakubo, R., Lajolo, F. M., & Cordenunsi-Lysenko, B. R. (2011). Plantain and banana starches: granule structural characteristics explain the differences in their starch degradation patterns. Journal of Agricultural and Food Chemistry, 59, 6672-6681. doi:10.1021/jf201590h
    • NLM

      Soares CA, Peroni-Okita HG, Cardoso MB, Shitakubo R, Lajolo FM, Cordenunsi-Lysenko BR. Plantain and banana starches: granule structural characteristics explain the differences in their starch degradation patterns [Internet]. Journal of Agricultural and Food Chemistry. 2011 ; 59 6672-6681.[citado 2024 ago. 23 ] Available from: https://doi.org/10.1021/jf201590h
    • Vancouver

      Soares CA, Peroni-Okita HG, Cardoso MB, Shitakubo R, Lajolo FM, Cordenunsi-Lysenko BR. Plantain and banana starches: granule structural characteristics explain the differences in their starch degradation patterns [Internet]. Journal of Agricultural and Food Chemistry. 2011 ; 59 6672-6681.[citado 2024 ago. 23 ] Available from: https://doi.org/10.1021/jf201590h
  • Fonte: Journal of Agricultural and Food Chemistry. Unidade: FCF

    Assuntos: ANTIOXIDANTES, SOJA

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      CALLOU, Kátia Rau de Almeida et al. Isoflavones and antioxidant capacity of commercial soy-based beverages: effect of storage. Journal of Agricultural and Food Chemistry, v. 58, n. 7, p. 4284-4291, 2010Tradução . . Disponível em: http://pubs.acs.org/doi/pdfplus/10.1021/jf904130z. Acesso em: 23 ago. 2024.
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      Callou, K. R. de A., Sadigov, S., Lajolo, F. M., & Genovese, M. I. (2010). Isoflavones and antioxidant capacity of commercial soy-based beverages: effect of storage. Journal of Agricultural and Food Chemistry, 58( 7), 4284-4291. Recuperado de http://pubs.acs.org/doi/pdfplus/10.1021/jf904130z
    • NLM

      Callou KR de A, Sadigov S, Lajolo FM, Genovese MI. Isoflavones and antioxidant capacity of commercial soy-based beverages: effect of storage [Internet]. Journal of Agricultural and Food Chemistry. 2010 ; 58( 7): 4284-4291.[citado 2024 ago. 23 ] Available from: http://pubs.acs.org/doi/pdfplus/10.1021/jf904130z
    • Vancouver

      Callou KR de A, Sadigov S, Lajolo FM, Genovese MI. Isoflavones and antioxidant capacity of commercial soy-based beverages: effect of storage [Internet]. Journal of Agricultural and Food Chemistry. 2010 ; 58( 7): 4284-4291.[citado 2024 ago. 23 ] Available from: http://pubs.acs.org/doi/pdfplus/10.1021/jf904130z
  • Fonte: Journal of Agricultural and Food Chemistry. Unidade: FCF

    Assuntos: ANTIOXIDANTES, BANANA

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      BENNETT, Richard N et al. Phenolics and antioxidant properties of fruit pulp and cell wall fractions of postharvest banana (Musa acuminata Juss.) cultivars. Journal of Agricultural and Food Chemistry, v. 58, n. 13, p. 7991-8003, 2010Tradução . . Disponível em: https://doi.org/10.1021/jf1008692. Acesso em: 23 ago. 2024.
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      Bennett, R. N., Shiga, T. M., Hassimotto, N. M. A., Rosa, E. A. S., Lajolo, F. M., & Cordenunsi-Lysenko, B. R. (2010). Phenolics and antioxidant properties of fruit pulp and cell wall fractions of postharvest banana (Musa acuminata Juss.) cultivars. Journal of Agricultural and Food Chemistry, 58( 13), 7991-8003. doi:10.1021/jf1008692
    • NLM

      Bennett RN, Shiga TM, Hassimotto NMA, Rosa EAS, Lajolo FM, Cordenunsi-Lysenko BR. Phenolics and antioxidant properties of fruit pulp and cell wall fractions of postharvest banana (Musa acuminata Juss.) cultivars [Internet]. Journal of Agricultural and Food Chemistry. 2010 ; 58( 13): 7991-8003.[citado 2024 ago. 23 ] Available from: https://doi.org/10.1021/jf1008692
    • Vancouver

      Bennett RN, Shiga TM, Hassimotto NMA, Rosa EAS, Lajolo FM, Cordenunsi-Lysenko BR. Phenolics and antioxidant properties of fruit pulp and cell wall fractions of postharvest banana (Musa acuminata Juss.) cultivars [Internet]. Journal of Agricultural and Food Chemistry. 2010 ; 58( 13): 7991-8003.[citado 2024 ago. 23 ] Available from: https://doi.org/10.1021/jf1008692
  • Fonte: Journal of Agricultural and Food Chemistry. Unidade: FCF

    Assuntos: FLAVONÓIDES, DIABETES MELLITUS, FRUTAS TROPICAIS

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      GONÇALVES, Any Elisa de Souza Schmidt e LAJOLO, Franco Maria e GENOVESE, Maria Inês. Chemical composition and antioxidant/antidiabetic potential of Brazilian native fruits and commercial frozen pulps. Journal of Agricultural and Food Chemistry, v. 58, n. 8, p. 4666-4674, 2010Tradução . . Disponível em: http://pubs.acs.org/doi/pdfplus/10.1021/jf903875u. Acesso em: 23 ago. 2024.
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      Gonçalves, A. E. de S. S., Lajolo, F. M., & Genovese, M. I. (2010). Chemical composition and antioxidant/antidiabetic potential of Brazilian native fruits and commercial frozen pulps. Journal of Agricultural and Food Chemistry, 58( 8), 4666-4674. Recuperado de http://pubs.acs.org/doi/pdfplus/10.1021/jf903875u
    • NLM

      Gonçalves AE de SS, Lajolo FM, Genovese MI. Chemical composition and antioxidant/antidiabetic potential of Brazilian native fruits and commercial frozen pulps [Internet]. Journal of Agricultural and Food Chemistry. 2010 ; 58( 8): 4666-4674.[citado 2024 ago. 23 ] Available from: http://pubs.acs.org/doi/pdfplus/10.1021/jf903875u
    • Vancouver

      Gonçalves AE de SS, Lajolo FM, Genovese MI. Chemical composition and antioxidant/antidiabetic potential of Brazilian native fruits and commercial frozen pulps [Internet]. Journal of Agricultural and Food Chemistry. 2010 ; 58( 8): 4666-4674.[citado 2024 ago. 23 ] Available from: http://pubs.acs.org/doi/pdfplus/10.1021/jf903875u
  • Fonte: Journal of Agricultural and Food Chemistry. Unidade: FCF

    Assuntos: BIOQUÍMICA DE ALIMENTOS, SOJA, NUTRIÇÃO

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      BORRMANN, Daniela e ANDRADE, Juliana Castelhano de e LANFER MARQUEZ, Úrsula Maria. Chlorophyll degradation and formation of colorless chlorophyll derivatives during soybean (Glycine max L. merill) seed maturation. Journal of Agricultural and Food Chemistry, v. 57, n. 5, p. 2030-2034, 2009Tradução . . Disponível em: http://pubs.acs.org/doi/pdfplus/10.1021/jf803191k. Acesso em: 23 ago. 2024.
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      Borrmann, D., Andrade, J. C. de, & Lanfer Marquez, Ú. M. (2009). Chlorophyll degradation and formation of colorless chlorophyll derivatives during soybean (Glycine max L. merill) seed maturation. Journal of Agricultural and Food Chemistry, 57( 5), 2030-2034. Recuperado de http://pubs.acs.org/doi/pdfplus/10.1021/jf803191k
    • NLM

      Borrmann D, Andrade JC de, Lanfer Marquez ÚM. Chlorophyll degradation and formation of colorless chlorophyll derivatives during soybean (Glycine max L. merill) seed maturation [Internet]. Journal of Agricultural and Food Chemistry. 2009 ; 57( 5): 2030-2034.[citado 2024 ago. 23 ] Available from: http://pubs.acs.org/doi/pdfplus/10.1021/jf803191k
    • Vancouver

      Borrmann D, Andrade JC de, Lanfer Marquez ÚM. Chlorophyll degradation and formation of colorless chlorophyll derivatives during soybean (Glycine max L. merill) seed maturation [Internet]. Journal of Agricultural and Food Chemistry. 2009 ; 57( 5): 2030-2034.[citado 2024 ago. 23 ] Available from: http://pubs.acs.org/doi/pdfplus/10.1021/jf803191k
  • Fonte: Journal of Agricultural and Food Chemistry. Unidade: FCF

    Assuntos: MAMÃO, FRUTAS, BIOQUÍMICA DE ALIMENTOS

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      SHIGA, Tania Misuzu et al. Changes in cell wall composition associated to the softening of ripening papaya: evidence of extensive solubilization of large molecular mass galactouronides. Journal of Agricultural and Food Chemistry, v. 57, n. 15, p. 7064-7071, 2009Tradução . . Disponível em: http://pubs.acs.org/doi/pdfplus/10.1021/jf901863w. Acesso em: 23 ago. 2024.
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      Shiga, T. M., Fabi, J. P., Nascimento, J. R. O. do, Petkowicz, C. L. de O., Vriesmann, L. C., Lajolo, F. M., & Cordenunsi-Lysenko, B. R. (2009). Changes in cell wall composition associated to the softening of ripening papaya: evidence of extensive solubilization of large molecular mass galactouronides. Journal of Agricultural and Food Chemistry, 57( 15), 7064-7071. Recuperado de http://pubs.acs.org/doi/pdfplus/10.1021/jf901863w
    • NLM

      Shiga TM, Fabi JP, Nascimento JRO do, Petkowicz CL de O, Vriesmann LC, Lajolo FM, Cordenunsi-Lysenko BR. Changes in cell wall composition associated to the softening of ripening papaya: evidence of extensive solubilization of large molecular mass galactouronides [Internet]. Journal of Agricultural and Food Chemistry. 2009 ; 57( 15): 7064-7071.[citado 2024 ago. 23 ] Available from: http://pubs.acs.org/doi/pdfplus/10.1021/jf901863w
    • Vancouver

      Shiga TM, Fabi JP, Nascimento JRO do, Petkowicz CL de O, Vriesmann LC, Lajolo FM, Cordenunsi-Lysenko BR. Changes in cell wall composition associated to the softening of ripening papaya: evidence of extensive solubilization of large molecular mass galactouronides [Internet]. Journal of Agricultural and Food Chemistry. 2009 ; 57( 15): 7064-7071.[citado 2024 ago. 23 ] Available from: http://pubs.acs.org/doi/pdfplus/10.1021/jf901863w
  • Fonte: Journal of Agricultural and Food Chemistry. Unidade: FCF

    Assuntos: ANTIOXIDANTES, FEIJÃO

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    • ABNT

      RANILLA, Lena Gálvez e GENOVESE, Maria Inês e LAJOLO, Franco Maria. Effect of different cooking conditions on phenolic compounds and antioxidant capacity of some selected Brazilian bean (Phaseolus vulgaris L.) cultivars. Journal of Agricultural and Food Chemistry, v. 57, n. 13, p. 5734-5742, 2009Tradução . . Disponível em: http://pubs.acs.org/doi/pdf/10.1021/jf900527v. Acesso em: 23 ago. 2024.
    • APA

      Ranilla, L. G., Genovese, M. I., & Lajolo, F. M. (2009). Effect of different cooking conditions on phenolic compounds and antioxidant capacity of some selected Brazilian bean (Phaseolus vulgaris L.) cultivars. Journal of Agricultural and Food Chemistry, 57( 13), 5734-5742. Recuperado de http://pubs.acs.org/doi/pdf/10.1021/jf900527v
    • NLM

      Ranilla LG, Genovese MI, Lajolo FM. Effect of different cooking conditions on phenolic compounds and antioxidant capacity of some selected Brazilian bean (Phaseolus vulgaris L.) cultivars [Internet]. Journal of Agricultural and Food Chemistry. 2009 ; 57( 13): 5734-5742.[citado 2024 ago. 23 ] Available from: http://pubs.acs.org/doi/pdf/10.1021/jf900527v
    • Vancouver

      Ranilla LG, Genovese MI, Lajolo FM. Effect of different cooking conditions on phenolic compounds and antioxidant capacity of some selected Brazilian bean (Phaseolus vulgaris L.) cultivars [Internet]. Journal of Agricultural and Food Chemistry. 2009 ; 57( 13): 5734-5742.[citado 2024 ago. 23 ] Available from: http://pubs.acs.org/doi/pdf/10.1021/jf900527v
  • Fonte: Journal of Agricultural and Food Chemistry. Unidade: FCF

    Assuntos: MANGA (DESENVOLVIMENTO), BIOQUÍMICA DE ALIMENTOS

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      PERONI, Fernanda Helena Gonçalves et al. Mango starch degradation: II. The binding of 'alpha'-amylase and 'beta'-amylase to the starch granule. Journal of Agricultural and Food Chemistry, v. 56, n. 16, p. 7416-7421, 2008Tradução . . Disponível em: http://pubs.acs.org/cgi-bin/article.cgi/jafcau/2008/56/i16/pdf/jf800467v.pdf. Acesso em: 23 ago. 2024.
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      Peroni, F. H. G., Koike, C. M., Louro, R. P., Purgatto, E., Nascimento, J. R. O. do, Lajolo, F. M., & Cordenunsi-Lysenko, B. R. (2008). Mango starch degradation: II. The binding of 'alpha'-amylase and 'beta'-amylase to the starch granule. Journal of Agricultural and Food Chemistry, 56( 16), 7416-7421. Recuperado de http://pubs.acs.org/cgi-bin/article.cgi/jafcau/2008/56/i16/pdf/jf800467v.pdf
    • NLM

      Peroni FHG, Koike CM, Louro RP, Purgatto E, Nascimento JRO do, Lajolo FM, Cordenunsi-Lysenko BR. Mango starch degradation: II. The binding of 'alpha'-amylase and 'beta'-amylase to the starch granule [Internet]. Journal of Agricultural and Food Chemistry. 2008 ; 56( 16): 7416-7421.[citado 2024 ago. 23 ] Available from: http://pubs.acs.org/cgi-bin/article.cgi/jafcau/2008/56/i16/pdf/jf800467v.pdf
    • Vancouver

      Peroni FHG, Koike CM, Louro RP, Purgatto E, Nascimento JRO do, Lajolo FM, Cordenunsi-Lysenko BR. Mango starch degradation: II. The binding of 'alpha'-amylase and 'beta'-amylase to the starch granule [Internet]. Journal of Agricultural and Food Chemistry. 2008 ; 56( 16): 7416-7421.[citado 2024 ago. 23 ] Available from: http://pubs.acs.org/cgi-bin/article.cgi/jafcau/2008/56/i16/pdf/jf800467v.pdf
  • Fonte: Journal of Agricultural and Food Chemistry. Unidade: FCF

    Assuntos: BANANA, CROMATOGRAFIA A GÁS

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      AGOPIAN, Roberta Ghedini Der et al. Identification of fructooligosaccharides in different banana cultivars. Journal of Agricultural and Food Chemistry, v. 56, n. 4, p. 3305-3310, 2008Tradução . . Acesso em: 23 ago. 2024.
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      Agopian, R. G. D., Soares, C. A., Purgatto, E., Cordenunsi-Lysenko, B. R., & Lajolo, F. M. (2008). Identification of fructooligosaccharides in different banana cultivars. Journal of Agricultural and Food Chemistry, 56( 4), 3305-3310.
    • NLM

      Agopian RGD, Soares CA, Purgatto E, Cordenunsi-Lysenko BR, Lajolo FM. Identification of fructooligosaccharides in different banana cultivars. Journal of Agricultural and Food Chemistry. 2008 ;56( 4): 3305-3310.[citado 2024 ago. 23 ]
    • Vancouver

      Agopian RGD, Soares CA, Purgatto E, Cordenunsi-Lysenko BR, Lajolo FM. Identification of fructooligosaccharides in different banana cultivars. Journal of Agricultural and Food Chemistry. 2008 ;56( 4): 3305-3310.[citado 2024 ago. 23 ]
  • Fonte: Journal of Agricultural and Food Chemistry. Unidade: FCF

    Assuntos: ANTIOXIDANTES, AMORA

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      HASSIMOTTO, Neuza Mariko Aymoto e PINTO, Márcia da Silva e LAJOLO, Franco Maria. Antioxidant status in humans after consumption of blackberry (Rubus fruticosus L.) juices with and without defatted milk. Journal of Agricultural and Food Chemistry, v. 56, n. 24, p. 11727-11733, 2008Tradução . . Disponível em: http://pubs.acs.org/doi/pdf/10.1021/jf8026149. Acesso em: 23 ago. 2024.
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      Hassimotto, N. M. A., Pinto, M. da S., & Lajolo, F. M. (2008). Antioxidant status in humans after consumption of blackberry (Rubus fruticosus L.) juices with and without defatted milk. Journal of Agricultural and Food Chemistry, 56( 24), 11727-11733. Recuperado de http://pubs.acs.org/doi/pdf/10.1021/jf8026149
    • NLM

      Hassimotto NMA, Pinto M da S, Lajolo FM. Antioxidant status in humans after consumption of blackberry (Rubus fruticosus L.) juices with and without defatted milk [Internet]. Journal of Agricultural and Food Chemistry. 2008 ; 56( 24): 11727-11733.[citado 2024 ago. 23 ] Available from: http://pubs.acs.org/doi/pdf/10.1021/jf8026149
    • Vancouver

      Hassimotto NMA, Pinto M da S, Lajolo FM. Antioxidant status in humans after consumption of blackberry (Rubus fruticosus L.) juices with and without defatted milk [Internet]. Journal of Agricultural and Food Chemistry. 2008 ; 56( 24): 11727-11733.[citado 2024 ago. 23 ] Available from: http://pubs.acs.org/doi/pdf/10.1021/jf8026149
  • Fonte: Journal of Agricultural and Food Chemistry. Unidade: FCF

    Assuntos: ANTIOXIDANTES (ATIVIDADE), ANGIOTENSINAS, MORANGO

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    • ABNT

      PINTO, Márcia da Silva et al. Functionality of bioactive compounds in brazilian strawberry (Fragaria x ananassa Duch.) cultivars: evaluation of hyperglicemia and hypertension potential using in vitro models. Journal of Agricultural and Food Chemistry, v. 56, n. 4, p. 4386-4392, 2008Tradução . . Acesso em: 23 ago. 2024.
    • APA

      Pinto, M. da S., Kwon, Y. -I., Apostolidis, E., Lajolo, F. M., Genovese, M. I., & Shetty, K. (2008). Functionality of bioactive compounds in brazilian strawberry (Fragaria x ananassa Duch.) cultivars: evaluation of hyperglicemia and hypertension potential using in vitro models. Journal of Agricultural and Food Chemistry, 56( 4), 4386-4392.
    • NLM

      Pinto M da S, Kwon Y-I, Apostolidis E, Lajolo FM, Genovese MI, Shetty K. Functionality of bioactive compounds in brazilian strawberry (Fragaria x ananassa Duch.) cultivars: evaluation of hyperglicemia and hypertension potential using in vitro models. Journal of Agricultural and Food Chemistry. 2008 ;56( 4): 4386-4392.[citado 2024 ago. 23 ]
    • Vancouver

      Pinto M da S, Kwon Y-I, Apostolidis E, Lajolo FM, Genovese MI, Shetty K. Functionality of bioactive compounds in brazilian strawberry (Fragaria x ananassa Duch.) cultivars: evaluation of hyperglicemia and hypertension potential using in vitro models. Journal of Agricultural and Food Chemistry. 2008 ;56( 4): 4386-4392.[citado 2024 ago. 23 ]

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