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Artigo de periodico
A review on the anti-inflammatory activities of Brazilian green, brown and red propolis (2022)
Santos, Fransergio F. dos; Urano, Raquel Peres de Morais; Cunha, Wilson R.; Almeida, Samarah G. de; Cavallar, Pedro Sandoval dos Santos R.; Manuquian, Hallana A.; Pereira, Henrique de A.; Furtado, Ricardo; Santos, Mario F. C.; Silva, Márcio L. Amdrade e
Source: Journal of Food Biochemistry. Unidade: IQSC
Subjects: ANTI-INFLAMATÓRIOS, COMPOSIÇÃO QUÍMICA, PRÓPOLIS
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ABNT
SANTOS, Fransergio F. dos et al. A review on the anti-inflammatory activities of Brazilian green, brown and red propolis. Journal of Food Biochemistry, p. 14350, 2022Tradução . . Disponível em: https://doi.org/10.1111/jfbc.14350. Acesso em: 12 fev. 2026.
APA
Santos, F. F. dos, Urano, R. P. de M., Cunha, W. R., Almeida, S. G. de, Cavallar, P. S. dos S. R., Manuquian, H. A., et al. (2022). A review on the anti-inflammatory activities of Brazilian green, brown and red propolis. Journal of Food Biochemistry, 14350. doi:10.1111/jfbc.14350
NLM
Santos FF dos, Urano RP de M, Cunha WR, Almeida SG de, Cavallar PS dos SR, Manuquian HA, Pereira H de A, Furtado R, Santos MFC, Silva MLA e. A review on the anti-inflammatory activities of Brazilian green, brown and red propolis [Internet]. Journal of Food Biochemistry. 2022 ;14350.[citado 2026 fev. 12 ] Available from: https://doi.org/10.1111/jfbc.14350
Vancouver
Santos FF dos, Urano RP de M, Cunha WR, Almeida SG de, Cavallar PS dos SR, Manuquian HA, Pereira H de A, Furtado R, Santos MFC, Silva MLA e. A review on the anti-inflammatory activities of Brazilian green, brown and red propolis [Internet]. Journal of Food Biochemistry. 2022 ;14350.[citado 2026 fev. 12 ] Available from: https://doi.org/10.1111/jfbc.14350
Artigo de periodico
Production of short‐chain fructooligosaccharides (scFOS) using extracellular β‐D‐fructofuranosidase produced by Aspergillus thermomutatus (2019)
Tódero, Larissa Midiane; Vargas-Rechia, Carem Gledes ; Guimarães, Luis Henrique Souza
Source: Journal of Food Biochemistry. Unidades: FCFRP, FFCLRP
Subjects: ASPERGILLUS, OLIGOSSACARÍDEOS, SACAROSE
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ABNT
TÓDERO, Larissa Midiane e VARGAS-RECHIA, Carem Gledes e GUIMARÃES, Luis Henrique Souza. Production of short‐chain fructooligosaccharides (scFOS) using extracellular β‐D‐fructofuranosidase produced by Aspergillus thermomutatus. Journal of Food Biochemistry, v. 43, n. 8, p. e12937, 2019Tradução . . Disponível em: https://doi.org/10.1111/jfbc.12937. Acesso em: 12 fev. 2026.
APA
Tódero, L. M., Vargas-Rechia, C. G., & Guimarães, L. H. S. (2019). Production of short‐chain fructooligosaccharides (scFOS) using extracellular β‐D‐fructofuranosidase produced by Aspergillus thermomutatus. Journal of Food Biochemistry, 43( 8), e12937. doi:10.1111/jfbc.12937
NLM
Tódero LM, Vargas-Rechia CG, Guimarães LHS. Production of short‐chain fructooligosaccharides (scFOS) using extracellular β‐D‐fructofuranosidase produced by Aspergillus thermomutatus [Internet]. Journal of Food Biochemistry. 2019 ; 43( 8): e12937.[citado 2026 fev. 12 ] Available from: https://doi.org/10.1111/jfbc.12937
Vancouver
Tódero LM, Vargas-Rechia CG, Guimarães LHS. Production of short‐chain fructooligosaccharides (scFOS) using extracellular β‐D‐fructofuranosidase produced by Aspergillus thermomutatus [Internet]. Journal of Food Biochemistry. 2019 ; 43( 8): e12937.[citado 2026 fev. 12 ] Available from: https://doi.org/10.1111/jfbc.12937
Artigo de periodico
Aqueous extract of berry (Plinia jaboticaba) byproduct modulates gut microbiota and maintains the balance on antioxidant defense system in rats (2019)
Maia, Juliana Kelly daSilva; Batista, Angela Giovana; Correa, Luiz Claudio; Lima, Glaucia Carielo; Bogusz Junior, Stanislau ; Maróstica Junior, Mário Roberto
Source: Journal of Food Biochemistry. Unidade: IQSC
Assunto: RADICAIS LIVRES
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ABNT
MAIA, Juliana Kelly daSilva et al. Aqueous extract of berry (Plinia jaboticaba) byproduct modulates gut microbiota and maintains the balance on antioxidant defense system in rats. Journal of Food Biochemistry, v. 43, n. 2, p. e12705, 2019Tradução . . Disponível em: https://doi.org/10.1111/jfbc.12705. Acesso em: 12 fev. 2026.
APA
Maia, J. K. daS., Batista, A. G., Correa, L. C., Lima, G. C., Bogusz Junior, S., & Maróstica Junior, M. R. (2019). Aqueous extract of berry (Plinia jaboticaba) byproduct modulates gut microbiota and maintains the balance on antioxidant defense system in rats. Journal of Food Biochemistry, 43( 2), e12705. doi:10.1111/jfbc.12705
NLM
Maia JK daS, Batista AG, Correa LC, Lima GC, Bogusz Junior S, Maróstica Junior MR. Aqueous extract of berry (Plinia jaboticaba) byproduct modulates gut microbiota and maintains the balance on antioxidant defense system in rats [Internet]. Journal of Food Biochemistry. 2019 ;43( 2): e12705.[citado 2026 fev. 12 ] Available from: https://doi.org/10.1111/jfbc.12705
Vancouver
Maia JK daS, Batista AG, Correa LC, Lima GC, Bogusz Junior S, Maróstica Junior MR. Aqueous extract of berry (Plinia jaboticaba) byproduct modulates gut microbiota and maintains the balance on antioxidant defense system in rats [Internet]. Journal of Food Biochemistry. 2019 ;43( 2): e12705.[citado 2026 fev. 12 ] Available from: https://doi.org/10.1111/jfbc.12705
Artigo de periodico
Aroma and soluble solid contents of the uvaia—a native Atlantic rainforest fruit—are negatively affected by early harvest (2019)
Freitas, T. P; Spricigo, Poliana Cristina ; Purgatto, Eduardo ; Jacomino, Angelo Pedro
Source: Journal of Food Biochemistry. Unidades: FCF, ESALQ
Subjects: COMPOSTOS VOLÁTEIS, FISIOLOGIA VEGETAL, UVAIA
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ABNT
FREITAS, T. P et al. Aroma and soluble solid contents of the uvaia—a native Atlantic rainforest fruit—are negatively affected by early harvest. Journal of Food Biochemistry, p. 1-11, 2019Tradução . . Disponível em: https://doi.org/10.1111/jfbc.12881. Acesso em: 12 fev. 2026.
APA
Freitas, T. P., Spricigo, P. C., Purgatto, E., & Jacomino, A. P. (2019). Aroma and soluble solid contents of the uvaia—a native Atlantic rainforest fruit—are negatively affected by early harvest. Journal of Food Biochemistry, 1-11. doi:10.1111/jfbc.12881
NLM
Freitas TP, Spricigo PC, Purgatto E, Jacomino AP. Aroma and soluble solid contents of the uvaia—a native Atlantic rainforest fruit—are negatively affected by early harvest [Internet]. Journal of Food Biochemistry. 2019 ; 1-11.[citado 2026 fev. 12 ] Available from: https://doi.org/10.1111/jfbc.12881
Vancouver
Freitas TP, Spricigo PC, Purgatto E, Jacomino AP. Aroma and soluble solid contents of the uvaia—a native Atlantic rainforest fruit—are negatively affected by early harvest [Internet]. Journal of Food Biochemistry. 2019 ; 1-11.[citado 2026 fev. 12 ] Available from: https://doi.org/10.1111/jfbc.12881
Artigo de periodico
Optimizing the potential bioactivity of isoflavones from soybeans via ultrasound pretreatment: antioxidant potential and NF‐κB activation (2019)
Falcão, Heloisa Gabriel; Silva, Mariah Benine Ramos; Camargo, Adriano Costa ; Shahidi, Fereidoon; Franchin, Marcelo; Rosalen, Pedro Luiz; Alencar, Severino Matias ; Kurozawa, Louise Emy; Ida, Elza Iouko
Source: Journal of Food Biochemistry. Unidades: FSP, ESALQ
Subjects: ANTIOXIDANTES, ANTI-INFLAMATÓRIOS, FLAVONOIDES, SOJA, ULTRASSOM
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ABNT
FALCÃO, Heloisa Gabriel et al. Optimizing the potential bioactivity of isoflavones from soybeans via ultrasound pretreatment: antioxidant potential and NF‐κB activation. Journal of Food Biochemistry, v. 43, p. 1-11, 2019Tradução . . Disponível em: https://doi.org/10.1111/jfbc.13018. Acesso em: 12 fev. 2026.
APA
Falcão, H. G., Silva, M. B. R., Camargo, A. C., Shahidi, F., Franchin, M., Rosalen, P. L., et al. (2019). Optimizing the potential bioactivity of isoflavones from soybeans via ultrasound pretreatment: antioxidant potential and NF‐κB activation. Journal of Food Biochemistry, 43, 1-11. doi:10.1111/jfbc.13018
NLM
Falcão HG, Silva MBR, Camargo AC, Shahidi F, Franchin M, Rosalen PL, Alencar SM, Kurozawa LE, Ida EI. Optimizing the potential bioactivity of isoflavones from soybeans via ultrasound pretreatment: antioxidant potential and NF‐κB activation [Internet]. Journal of Food Biochemistry. 2019 ; 43 1-11.[citado 2026 fev. 12 ] Available from: https://doi.org/10.1111/jfbc.13018
Vancouver
Falcão HG, Silva MBR, Camargo AC, Shahidi F, Franchin M, Rosalen PL, Alencar SM, Kurozawa LE, Ida EI. Optimizing the potential bioactivity of isoflavones from soybeans via ultrasound pretreatment: antioxidant potential and NF‐κB activation [Internet]. Journal of Food Biochemistry. 2019 ; 43 1-11.[citado 2026 fev. 12 ] Available from: https://doi.org/10.1111/jfbc.13018
Artigo de periodico
Phenolic profile by HPLC-MS, biological potential, and nutritional value of a promising food: monofloral bee pollen (2018)
Melo, Adriane Alexandre Machado de; Estevinho, Leticia M; Moreira, Manuela M; Matos, Cristina Delerue; Freitas, Alex da Silva de; Barth, Ortrud Monika; Almeida-Muradian, Ligia Bicudo de
Source: Journal of Food Biochemistry. Unidade: FCF
Subjects: MEL, ANTIOXIDANTES, ESPECTROMETRIA DE MASSAS
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ABNT
MELO, Adriane Alexandre Machado de et al. Phenolic profile by HPLC-MS, biological potential, and nutritional value of a promising food: monofloral bee pollen. Journal of Food Biochemistry, v. 42, n. 5, p. 1-21 art. e12536, 2018Tradução . . Disponível em: https://doi.org/10.1111/jfbc.12536. Acesso em: 12 fev. 2026.
APA
Melo, A. A. M. de, Estevinho, L. M., Moreira, M. M., Matos, C. D., Freitas, A. da S. de, Barth, O. M., & Almeida-Muradian, L. B. de. (2018). Phenolic profile by HPLC-MS, biological potential, and nutritional value of a promising food: monofloral bee pollen. Journal of Food Biochemistry, 42( 5), 1-21 art. e12536. doi:10.1111/jfbc.12536
NLM
Melo AAM de, Estevinho LM, Moreira MM, Matos CD, Freitas A da S de, Barth OM, Almeida-Muradian LB de. Phenolic profile by HPLC-MS, biological potential, and nutritional value of a promising food: monofloral bee pollen [Internet]. Journal of Food Biochemistry. 2018 ; 42( 5): 1-21 art. e12536.[citado 2026 fev. 12 ] Available from: https://doi.org/10.1111/jfbc.12536
Vancouver
Melo AAM de, Estevinho LM, Moreira MM, Matos CD, Freitas A da S de, Barth OM, Almeida-Muradian LB de. Phenolic profile by HPLC-MS, biological potential, and nutritional value of a promising food: monofloral bee pollen [Internet]. Journal of Food Biochemistry. 2018 ; 42( 5): 1-21 art. e12536.[citado 2026 fev. 12 ] Available from: https://doi.org/10.1111/jfbc.12536
Artigo de periodico
Influence of maceration time on phenolic compounds and antioxidant activity of the Syrah must and wine (2017)
Alencar, Natália Manzatti Machado; Cazarin, Cinthia Baú Betim; Corrêa, Luiz Cláudio; Maróstica Junior, Mário Roberto; Biasoto, Aline Camarão Telles; Behrens, Jorge Herman
Source: Journal of Food Biochemistry. Unidade: ESALQ
Subjects: ANTIOXIDANTES, COMPOSTOS FENÓLICOS, COR, FERMENTAÇÃO ALCOÓLICA, MOSTO, VINHO
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ABNT
ALENCAR, Natália Manzatti Machado et al. Influence of maceration time on phenolic compounds and antioxidant activity of the Syrah must and wine. Journal of Food Biochemistry, v. 42, p. 1-11, 2017Tradução . . Disponível em: https://doi.org/10.1111/jfbc.12471. Acesso em: 12 fev. 2026.
APA
Alencar, N. M. M., Cazarin, C. B. B., Corrêa, L. C., Maróstica Junior, M. R., Biasoto, A. C. T., & Behrens, J. H. (2017). Influence of maceration time on phenolic compounds and antioxidant activity of the Syrah must and wine. Journal of Food Biochemistry, 42, 1-11. doi:10.1111/jfbc.12471
NLM
Alencar NMM, Cazarin CBB, Corrêa LC, Maróstica Junior MR, Biasoto ACT, Behrens JH. Influence of maceration time on phenolic compounds and antioxidant activity of the Syrah must and wine [Internet]. Journal of Food Biochemistry. 2017 ; 42 1-11.[citado 2026 fev. 12 ] Available from: https://doi.org/10.1111/jfbc.12471
Vancouver
Alencar NMM, Cazarin CBB, Corrêa LC, Maróstica Junior MR, Biasoto ACT, Behrens JH. Influence of maceration time on phenolic compounds and antioxidant activity of the Syrah must and wine [Internet]. Journal of Food Biochemistry. 2017 ; 42 1-11.[citado 2026 fev. 12 ] Available from: https://doi.org/10.1111/jfbc.12471
Artigo de periodico
Production and characterization of an extracellular β-D-fructofuranosidase from Fusarium graminearum during solid-state fermentation using wheat bran as a carbon source (2016)
Gonçalves, Heloísa Bressan; Jorge, João Atílio; Guimarães, Luis Henrique Souza
Source: Journal of Food Biochemistry. Unidade: FFCLRP
Subjects: CARBONO, FUSARIUM, FUNGOS, BIOTECNOLOGIA, INDÚSTRIAS
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ABNT
GONÇALVES, Heloísa Bressan e JORGE, João Atílio e GUIMARÃES, Luis Henrique Souza. Production and characterization of an extracellular β-D-fructofuranosidase from Fusarium graminearum during solid-state fermentation using wheat bran as a carbon source. Journal of Food Biochemistry, v. 40, p. 655-663, 2016Tradução . . Disponível em: https://doi.org/10.1111/jfbc.12253. Acesso em: 12 fev. 2026.
APA
Gonçalves, H. B., Jorge, J. A., & Guimarães, L. H. S. (2016). Production and characterization of an extracellular β-D-fructofuranosidase from Fusarium graminearum during solid-state fermentation using wheat bran as a carbon source. Journal of Food Biochemistry, 40, 655-663. doi:10.1111/jfbc.12253
NLM
Gonçalves HB, Jorge JA, Guimarães LHS. Production and characterization of an extracellular β-D-fructofuranosidase from Fusarium graminearum during solid-state fermentation using wheat bran as a carbon source [Internet]. Journal of Food Biochemistry. 2016 ; 40 655-663.[citado 2026 fev. 12 ] Available from: https://doi.org/10.1111/jfbc.12253
Vancouver
Gonçalves HB, Jorge JA, Guimarães LHS. Production and characterization of an extracellular β-D-fructofuranosidase from Fusarium graminearum during solid-state fermentation using wheat bran as a carbon source [Internet]. Journal of Food Biochemistry. 2016 ; 40 655-663.[citado 2026 fev. 12 ] Available from: https://doi.org/10.1111/jfbc.12253
Artigo de periodico
Analysis of in vitro and in vivo antioxidant properties of hydrophilic fractions from the seaweed Halimeda monile L. (2012)
Batista-Gonzalez, Ana Elsa; Silva, Ana Mara de Oliveira e; Vidal-Novoa, Alexis; Pinto, José Ricardo; Mancini, Dalva Assunção Portari; Mancini-Filho, Jorge
Source: Journal of Food Biochemistry. Unidade: FCF
Subjects: ANTIOXIDANTES, ALGAS MARINHAS
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ABNT
BATISTA-GONZALEZ, Ana Elsa et al. Analysis of in vitro and in vivo antioxidant properties of hydrophilic fractions from the seaweed Halimeda monile L. Journal of Food Biochemistry, v. 36, n. 2, p. 189-197, 2012Tradução . . Disponível em: https://doi.org/10.1111/j.1745-4514.2010.00525.x. Acesso em: 12 fev. 2026.
APA
Batista-Gonzalez, A. E., Silva, A. M. de O. e, Vidal-Novoa, A., Pinto, J. R., Mancini, D. A. P., & Mancini-Filho, J. (2012). Analysis of in vitro and in vivo antioxidant properties of hydrophilic fractions from the seaweed Halimeda monile L. Journal of Food Biochemistry, 36( 2), 189-197. doi:10.1111/j.1745-4514.2010.00525.x
NLM
Batista-Gonzalez AE, Silva AM de O e, Vidal-Novoa A, Pinto JR, Mancini DAP, Mancini-Filho J. Analysis of in vitro and in vivo antioxidant properties of hydrophilic fractions from the seaweed Halimeda monile L. [Internet]. Journal of Food Biochemistry. 2012 ; 36( 2): 189-197.[citado 2026 fev. 12 ] Available from: https://doi.org/10.1111/j.1745-4514.2010.00525.x
Vancouver
Batista-Gonzalez AE, Silva AM de O e, Vidal-Novoa A, Pinto JR, Mancini DAP, Mancini-Filho J. Analysis of in vitro and in vivo antioxidant properties of hydrophilic fractions from the seaweed Halimeda monile L. [Internet]. Journal of Food Biochemistry. 2012 ; 36( 2): 189-197.[citado 2026 fev. 12 ] Available from: https://doi.org/10.1111/j.1745-4514.2010.00525.x
Artigo de periodico
Effect of thermal treatment on phenolic compounds and functionality linked to type 2 diabetes and hypertension management of Peruvian and Brazilian bean cultivars (PHASEOLUS vulgaris L.) using in vitro methods (2010)
Ranilla, Lena Gálvez; Kwon, Young-In; Genovese, Maria Inês ; Lajolo, Franco Maria ; Shetty, Kalidas
Source: Journal of Food Biochemistry. Unidade: FCF
Subjects: BIOQUÍMICA DE ALIMENTOS, HIPERTENSÃO, DIABETES MELLITUS NÃO INSULINO-DEPENDENTE
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ABNT
RANILLA, Lena Gálvez et al. Effect of thermal treatment on phenolic compounds and functionality linked to type 2 diabetes and hypertension management of Peruvian and Brazilian bean cultivars (PHASEOLUS vulgaris L.) using in vitro methods. Journal of Food Biochemistry, v. 34, n. 2, p. 329-355, 2010Tradução . . Disponível em: http://www3.interscience.wiley.com/cgi-bin/fulltext/123261234/PDFSTART. Acesso em: 12 fev. 2026.
APA
Ranilla, L. G., Kwon, Y. -I., Genovese, M. I., Lajolo, F. M., & Shetty, K. (2010). Effect of thermal treatment on phenolic compounds and functionality linked to type 2 diabetes and hypertension management of Peruvian and Brazilian bean cultivars (PHASEOLUS vulgaris L.) using in vitro methods. Journal of Food Biochemistry, 34( 2), 329-355. Recuperado de http://www3.interscience.wiley.com/cgi-bin/fulltext/123261234/PDFSTART
NLM
Ranilla LG, Kwon Y-I, Genovese MI, Lajolo FM, Shetty K. Effect of thermal treatment on phenolic compounds and functionality linked to type 2 diabetes and hypertension management of Peruvian and Brazilian bean cultivars (PHASEOLUS vulgaris L.) using in vitro methods [Internet]. Journal of Food Biochemistry. 2010 ; 34( 2): 329-355.[citado 2026 fev. 12 ] Available from: http://www3.interscience.wiley.com/cgi-bin/fulltext/123261234/PDFSTART
Vancouver
Ranilla LG, Kwon Y-I, Genovese MI, Lajolo FM, Shetty K. Effect of thermal treatment on phenolic compounds and functionality linked to type 2 diabetes and hypertension management of Peruvian and Brazilian bean cultivars (PHASEOLUS vulgaris L.) using in vitro methods [Internet]. Journal of Food Biochemistry. 2010 ; 34( 2): 329-355.[citado 2026 fev. 12 ] Available from: http://www3.interscience.wiley.com/cgi-bin/fulltext/123261234/PDFSTART
Artigo de periodico
Evaluation of red currants (Ribes Rubrum L.), black currants (Ribes Nigrum L.), red and green gooseberries (Ribes Uva-Crispa) for potential management of type 2 diabetes and hypertension using in vitro models (2010)
Pinto, Márcia da Silva; Kwon, Young-In; Apostolidis, Emmanouil; Lajolo, Franco Maria ; Genovese, Maria Inês ; Shetty, Kalidas
Source: Journal of Food Biochemistry. Unidade: FCF
Subjects: DIABETES MELLITUS, HIPERTENSÃO, ANTIOXIDANTES (CAPACIDADE)
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ABNT
PINTO, Márcia da Silva et al. Evaluation of red currants (Ribes Rubrum L.), black currants (Ribes Nigrum L.), red and green gooseberries (Ribes Uva-Crispa) for potential management of type 2 diabetes and hypertension using in vitro models. Journal of Food Biochemistry, v. 34, n. 3, p. 639-660, 2010Tradução . . Disponível em: https://doi.org/10.1111/j.1745-4514.2009.00305.x. Acesso em: 12 fev. 2026.
APA
Pinto, M. da S., Kwon, Y. -I., Apostolidis, E., Lajolo, F. M., Genovese, M. I., & Shetty, K. (2010). Evaluation of red currants (Ribes Rubrum L.), black currants (Ribes Nigrum L.), red and green gooseberries (Ribes Uva-Crispa) for potential management of type 2 diabetes and hypertension using in vitro models. Journal of Food Biochemistry, 34( 3), 639-660. doi:10.1111/j.1745-4514.2009.00305.x
NLM
Pinto M da S, Kwon Y-I, Apostolidis E, Lajolo FM, Genovese MI, Shetty K. Evaluation of red currants (Ribes Rubrum L.), black currants (Ribes Nigrum L.), red and green gooseberries (Ribes Uva-Crispa) for potential management of type 2 diabetes and hypertension using in vitro models [Internet]. Journal of Food Biochemistry. 2010 ; 34( 3): 639-660.[citado 2026 fev. 12 ] Available from: https://doi.org/10.1111/j.1745-4514.2009.00305.x
Vancouver
Pinto M da S, Kwon Y-I, Apostolidis E, Lajolo FM, Genovese MI, Shetty K. Evaluation of red currants (Ribes Rubrum L.), black currants (Ribes Nigrum L.), red and green gooseberries (Ribes Uva-Crispa) for potential management of type 2 diabetes and hypertension using in vitro models [Internet]. Journal of Food Biochemistry. 2010 ; 34( 3): 639-660.[citado 2026 fev. 12 ] Available from: https://doi.org/10.1111/j.1745-4514.2009.00305.x
Artigo de periodico
Starch mobilization and sucrose accumulation in the pulp of Keitt mangoes during postharvest ripening (2008)
Silva, Ana Paula Fioravante Bernardes; Nascimento, João Roberto Oliveira do ; Lajolo, Franco Maria ; Cordenunsi-Lysenko, Beatriz Rosana
Source: Journal of Food Biochemistry. Unidade: FCF
Subjects: BIOQUÍMICA DE ALIMENTOS, MANGA
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ABNT
SILVA, Ana Paula Fioravante Bernardes et al. Starch mobilization and sucrose accumulation in the pulp of Keitt mangoes during postharvest ripening. Journal of Food Biochemistry, v. 32, n. 3, p. 384-395, 2008Tradução . . Acesso em: 12 fev. 2026.
APA
Silva, A. P. F. B., Nascimento, J. R. O. do, Lajolo, F. M., & Cordenunsi-Lysenko, B. R. (2008). Starch mobilization and sucrose accumulation in the pulp of Keitt mangoes during postharvest ripening. Journal of Food Biochemistry, 32( 3), 384-395.
NLM
Silva APFB, Nascimento JRO do, Lajolo FM, Cordenunsi-Lysenko BR. Starch mobilization and sucrose accumulation in the pulp of Keitt mangoes during postharvest ripening. Journal of Food Biochemistry. 2008 ;32( 3): 384-395.[citado 2026 fev. 12 ]
Vancouver
Silva APFB, Nascimento JRO do, Lajolo FM, Cordenunsi-Lysenko BR. Starch mobilization and sucrose accumulation in the pulp of Keitt mangoes during postharvest ripening. Journal of Food Biochemistry. 2008 ;32( 3): 384-395.[citado 2026 fev. 12 ]
Artigo de periodico
Phospholipase A2 activity in poultry PSE, pale, soft, exudative, meat (2003)
Soares, Adriana Lourenço ; Ida, Elza Iouko ; Miyamoto, Sayuri ; Hernandez-Blazquez, Francisco Javier ; Olivo, Rubison; Pinheiro, Joao Waine; Shimokomaki, Massami
Source: Journal of Food Biochemistry. Unidade: FMVZ
Subjects: FOSFOLIPASES A, INDÚSTRIA DE ALIMENTOS, FRANGOS
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ABNT
SOARES, Adriana Lourenço et al. Phospholipase A2 activity in poultry PSE, pale, soft, exudative, meat. Journal of Food Biochemistry, v. 27, n. 4, p. 309-320, 2003Tradução . . Disponível em: https://doi.org/10.1111/j.1745-4514.2003.tb00285.x. Acesso em: 12 fev. 2026.
APA
Soares, A. L., Ida, E. I., Miyamoto, S., Hernandez-Blazquez, F. J., Olivo, R., Pinheiro, J. W., & Shimokomaki, M. (2003). Phospholipase A2 activity in poultry PSE, pale, soft, exudative, meat. Journal of Food Biochemistry, 27( 4), 309-320. doi:10.1111/j.1745-4514.2003.tb00285.x
NLM
Soares AL, Ida EI, Miyamoto S, Hernandez-Blazquez FJ, Olivo R, Pinheiro JW, Shimokomaki M. Phospholipase A2 activity in poultry PSE, pale, soft, exudative, meat [Internet]. Journal of Food Biochemistry. 2003 ; 27( 4): 309-320.[citado 2026 fev. 12 ] Available from: https://doi.org/10.1111/j.1745-4514.2003.tb00285.x
Vancouver
Soares AL, Ida EI, Miyamoto S, Hernandez-Blazquez FJ, Olivo R, Pinheiro JW, Shimokomaki M. Phospholipase A2 activity in poultry PSE, pale, soft, exudative, meat [Internet]. Journal of Food Biochemistry. 2003 ; 27( 4): 309-320.[citado 2026 fev. 12 ] Available from: https://doi.org/10.1111/j.1745-4514.2003.tb00285.x
Artigo de periodico
Albumins from the bean Phaseolus vulgaris: effects of heat treatment (2002)
Rocha, Maria C. P.; Genovese, Maria Inês ; Lajolo, Franco Maria
Source: Journal of Food Biochemistry. Unidade: FCF
Subjects: ALBUMINAS, FEIJÃO, BIOQUÍMICA DE ALIMENTOS, NUTRIÇÃO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
ROCHA, Maria C. P. e GENOVESE, Maria Inês e LAJOLO, Franco Maria. Albumins from the bean Phaseolus vulgaris: effects of heat treatment. Journal of Food Biochemistry, v. 26, n. 3, p. 191-208, 2002Tradução . . Acesso em: 12 fev. 2026.
APA
Rocha, M. C. P., Genovese, M. I., & Lajolo, F. M. (2002). Albumins from the bean Phaseolus vulgaris: effects of heat treatment. Journal of Food Biochemistry, 26( 3), 191-208.
NLM
Rocha MCP, Genovese MI, Lajolo FM. Albumins from the bean Phaseolus vulgaris: effects of heat treatment. Journal of Food Biochemistry. 2002 ; 26( 3): 191-208.[citado 2026 fev. 12 ]
Vancouver
Rocha MCP, Genovese MI, Lajolo FM. Albumins from the bean Phaseolus vulgaris: effects of heat treatment. Journal of Food Biochemistry. 2002 ; 26( 3): 191-208.[citado 2026 fev. 12 ]
Artigo de periodico
Effect of gamma irradiation on softening changes and enzyme activities during ripening of papaya fruit (2001)
D'Innocenzo, Marisa; Lajolo, Franco Maria
Source: Journal of Food Biochemistry. Unidade: FCF
Subjects: MAMÃO (ANÁLISE QUÍMICA), BIOQUÍMICA DE ALIMENTOS, IRRADIAÇÃO DE ALIMENTOS (ANÁLISE), ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
D'INNOCENZO, Marisa e LAJOLO, Franco Maria. Effect of gamma irradiation on softening changes and enzyme activities during ripening of papaya fruit. Journal of Food Biochemistry, v. 25, n. 5, p. 425-438, 2001Tradução . . Acesso em: 12 fev. 2026.
APA
D'Innocenzo, M., & Lajolo, F. M. (2001). Effect of gamma irradiation on softening changes and enzyme activities during ripening of papaya fruit. Journal of Food Biochemistry, 25( 5), 425-438.
NLM
D'Innocenzo M, Lajolo FM. Effect of gamma irradiation on softening changes and enzyme activities during ripening of papaya fruit. Journal of Food Biochemistry. 2001 ; 25( 5): 425-438.[citado 2026 fev. 12 ]
Vancouver
D'Innocenzo M, Lajolo FM. Effect of gamma irradiation on softening changes and enzyme activities during ripening of papaya fruit. Journal of Food Biochemistry. 2001 ; 25( 5): 425-438.[citado 2026 fev. 12 ]
Artigo de periodico
Phaseolin RFLP in bean (Phaseolus vulgaris) cultivars (2000)
Takahashi, Cristina Keiko; Liang, Yu Wei; Pueyo, Manuel Troyano
Source: Journal of Food Biochemistry. Unidade: IQ
Subjects: BIOQUÍMICA, EXPRESSÃO GÊNICA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
TAKAHASHI, Cristina Keiko e LIANG, Yu Wei e PUEYO, Manuel Troyano. Phaseolin RFLP in bean (Phaseolus vulgaris) cultivars. Journal of Food Biochemistry, v. 24, n. 2, p. 129-145, 2000Tradução . . Acesso em: 12 fev. 2026.
APA
Takahashi, C. K., Liang, Y. W., & Pueyo, M. T. (2000). Phaseolin RFLP in bean (Phaseolus vulgaris) cultivars. Journal of Food Biochemistry, 24( 2), 129-145.
NLM
Takahashi CK, Liang YW, Pueyo MT. Phaseolin RFLP in bean (Phaseolus vulgaris) cultivars. Journal of Food Biochemistry. 2000 ; 24( 2): 129-145.[citado 2026 fev. 12 ]
Vancouver
Takahashi CK, Liang YW, Pueyo MT. Phaseolin RFLP in bean (Phaseolus vulgaris) cultivars. Journal of Food Biochemistry. 2000 ; 24( 2): 129-145.[citado 2026 fev. 12 ]
Artigo de periodico
Effect of beans (phaseolus vulgaris) albumins on phaseoli in vitro digestibility roll of trypsin inhibitors (1996)
Genovese, Maria Inês ; Lajolo, Franco Maria
Source: Journal of Food Biochemistry. Unidade: FCF
Assunto: ALIMENTOS DE ORIGEM VEGETAL
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
GENOVESE, Maria Inês e LAJOLO, Franco Maria. Effect of beans (phaseolus vulgaris) albumins on phaseoli in vitro digestibility roll of trypsin inhibitors. Journal of Food Biochemistry, v. 20, n. 4 , p. 275-94, 1996Tradução . . Acesso em: 12 fev. 2026.
APA
Genovese, M. I., & Lajolo, F. M. (1996). Effect of beans (phaseolus vulgaris) albumins on phaseoli in vitro digestibility roll of trypsin inhibitors. Journal of Food Biochemistry, 20( 4 ), 275-94.
NLM
Genovese MI, Lajolo FM. Effect of beans (phaseolus vulgaris) albumins on phaseoli in vitro digestibility roll of trypsin inhibitors. Journal of Food Biochemistry. 1996 ;20( 4 ): 275-94.[citado 2026 fev. 12 ]
Vancouver
Genovese MI, Lajolo FM. Effect of beans (phaseolus vulgaris) albumins on phaseoli in vitro digestibility roll of trypsin inhibitors. Journal of Food Biochemistry. 1996 ;20( 4 ): 275-94.[citado 2026 fev. 12 ]
Artigo de periodico
Collagen types in mechanically deboned chiken meat (1996)
Yabu-Tanaka, M C; Shimokomaki, Massami
Source: Journal of Food Biochemistry. Unidade: FCF
Assunto: ALIMENTOS DE ORIGEM ANIMAL
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
YABU-TANAKA, M C e SHIMOKOMAKI, Massami. Collagen types in mechanically deboned chiken meat. Journal of Food Biochemistry, v. 20, n. 3 , p. 215-25, 1996Tradução . . Acesso em: 12 fev. 2026.
APA
Yabu-Tanaka, M. C., & Shimokomaki, M. (1996). Collagen types in mechanically deboned chiken meat. Journal of Food Biochemistry, 20( 3 ), 215-25.
NLM
Yabu-Tanaka MC, Shimokomaki M. Collagen types in mechanically deboned chiken meat. Journal of Food Biochemistry. 1996 ;20( 3 ): 215-25.[citado 2026 fev. 12 ]
Vancouver
Yabu-Tanaka MC, Shimokomaki M. Collagen types in mechanically deboned chiken meat. Journal of Food Biochemistry. 1996 ;20( 3 ): 215-25.[citado 2026 fev. 12 ]
Artigo de periodico
Effect of protein synthesis inhibitors on the climacteric of banana ( musa acuminata) (1988)
Arêas, José Alfredo Gomes; Garcia, E; Lajolo, Franco Maria
Source: Journal of Food Biochemistry. Unidade: FCF
Assunto: BANANA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
ARÊAS, José Alfredo Gomes e GARCIA, E e LAJOLO, Franco Maria. Effect of protein synthesis inhibitors on the climacteric of banana ( musa acuminata). Journal of Food Biochemistry, v. 12, p. 51-60, 1988Tradução . . Acesso em: 12 fev. 2026.
APA
Arêas, J. A. G., Garcia, E., & Lajolo, F. M. (1988). Effect of protein synthesis inhibitors on the climacteric of banana ( musa acuminata). Journal of Food Biochemistry, 12, 51-60.
NLM
Arêas JAG, Garcia E, Lajolo FM. Effect of protein synthesis inhibitors on the climacteric of banana ( musa acuminata). Journal of Food Biochemistry. 1988 ; 12 51-60.[citado 2026 fev. 12 ]
Vancouver
Arêas JAG, Garcia E, Lajolo FM. Effect of protein synthesis inhibitors on the climacteric of banana ( musa acuminata). Journal of Food Biochemistry. 1988 ; 12 51-60.[citado 2026 fev. 12 ]
Artigo de periodico
Combination of black bean ( phaseolus vulgaris ) amylase inhibitor with modified 'ALPHA'-amylase (1985)
Tanizaki, M M; Lajolo, Franco Maria ; Finardi Filho, Flavio
Source: Journal of Food Biochemistry. Unidade: FCF
Subjects: FEIJÃO, BIOQUÍMICA DE ALIMENTOS, NUTRIÇÃO EXPERIMENTAL
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
TANIZAKI, M M e LAJOLO, Franco Maria e FINARDI FILHO, Flavio. Combination of black bean ( phaseolus vulgaris ) amylase inhibitor with modified 'ALPHA'-amylase. Journal of Food Biochemistry, v. 9 , n. 2 , p. 91-104, 1985Tradução . . Acesso em: 12 fev. 2026.
APA
Tanizaki, M. M., Lajolo, F. M., & Finardi Filho, F. (1985). Combination of black bean ( phaseolus vulgaris ) amylase inhibitor with modified 'ALPHA'-amylase. Journal of Food Biochemistry, 9 ( 2 ), 91-104.
NLM
Tanizaki MM, Lajolo FM, Finardi Filho F. Combination of black bean ( phaseolus vulgaris ) amylase inhibitor with modified 'ALPHA'-amylase. Journal of Food Biochemistry. 1985 ;9 ( 2 ): 91-104.[citado 2026 fev. 12 ]
Vancouver
Tanizaki MM, Lajolo FM, Finardi Filho F. Combination of black bean ( phaseolus vulgaris ) amylase inhibitor with modified 'ALPHA'-amylase. Journal of Food Biochemistry. 1985 ;9 ( 2 ): 91-104.[citado 2026 fev. 12 ]

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