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

    Subjects: Sucos De Frutas, Laranja, Metabolômica

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    • ABNT

      BRASILI, Elisa; MARINI, Federico; QUAGLIARIELLO, Andrea; 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, Washington, v. 67, p. 1381-1391, 2019. Disponível em: < http://dx.doi.org/10.1021/acs.jafc.8b05408 > DOI: 10.1021/acs.jafc.8b05408.
    • APA

      Brasili, E., Marini, F., Quagliariello, A., Sciubba, F., Micheli, A., Putignani, L., 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, Marini F, Quagliariello A, Sciubba F, Micheli A, Putignani L, Franco L, Chierico FD, Hassimotto NMA. 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.Available from: http://dx.doi.org/10.1021/acs.jafc.8b05408
    • Vancouver

      Brasili E, Marini F, Quagliariello A, Sciubba F, Micheli A, Putignani L, Franco L, Chierico FD, Hassimotto NMA. 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.Available from: http://dx.doi.org/10.1021/acs.jafc.8b05408
  • In: Journal of Agricultural and Food Chemistry. Unidade: FCF

    Subjects: Flavonoides, Carotenoides, Antioxidantes

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      BRASILI, Elisa; CHAVES, Daniela F. Seixas; XAVIER, Ana Augusta O; et al. Effect of pasteurization on flavonoids and carotenoids in citrus sinensis (L.) Osbeck cv. 'Cara Cara' and 'Bahia' Juices. Journal of Agricultural and Food Chemistry, Washington, v. 65, n. 7, p. 1371-1377, 2017. Disponível em: < http://dx.doi.org/10.1021/acs.jafc.6b05401 > DOI: 10.1021/acs.jafc.6b05401.
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      Brasili, E., Chaves, D. F. S., Xavier, A. A. O., Mercadante, A. Z., Hassimotto, N. M. A., & Lajolo, F. M. (2017). Effect of pasteurization on flavonoids and carotenoids in citrus sinensis (L.) Osbeck cv. 'Cara Cara' and 'Bahia' Juices. Journal of Agricultural and Food Chemistry, 65( 7), 1371-1377. doi:10.1021/acs.jafc.6b05401
    • NLM

      Brasili E, Chaves DFS, Xavier AAO, Mercadante AZ, Hassimotto NMA, Lajolo FM. Effect of pasteurization on flavonoids and carotenoids in citrus sinensis (L.) Osbeck cv. 'Cara Cara' and 'Bahia' Juices [Internet]. Journal of Agricultural and Food Chemistry. 2017 ; 65( 7): 1371-1377.Available from: http://dx.doi.org/10.1021/acs.jafc.6b05401
    • Vancouver

      Brasili E, Chaves DFS, Xavier AAO, Mercadante AZ, Hassimotto NMA, Lajolo FM. Effect of pasteurization on flavonoids and carotenoids in citrus sinensis (L.) Osbeck cv. 'Cara Cara' and 'Bahia' Juices [Internet]. Journal of Agricultural and Food Chemistry. 2017 ; 65( 7): 1371-1377.Available from: http://dx.doi.org/10.1021/acs.jafc.6b05401
  • In: Journal of Agricultural and Food Chemistry. Unidades: ESALQ, FCF

    Subjects: Proteínas, Mandioca, Raízes E Tubérculos Alimentícios

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      SCHMITZ, Gabriela Justamante Handel; ANDRADE, Jonathan de Magalhães; VALLE, Teresa Losada; LABATE, Carlos Alberto; NASCIMENTO, João Roberto Oliveira do. Comparative proteome analysis of the tuberous roots of six cassava (Manihot esculenta) varieties reveals proteins related to phenotypic traits. Journal of Agricultural and Food Chemistry, Washington, v. 64, n. 16, p. 3293-3301, 2016. Disponível em: < http://dx.doi.org/10.1021/acs.jafc.5b05585 > DOI: 10.1021/acs.jafc.5b05585.
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      Schmitz, G. J. H., Andrade, J. de M., Valle, T. L., Labate, C. A., & Nascimento, J. R. O. do. (2016). Comparative proteome analysis of the tuberous roots of six cassava (Manihot esculenta) varieties reveals proteins related to phenotypic traits. Journal of Agricultural and Food Chemistry, 64( 16), 3293-3301. doi:10.1021/acs.jafc.5b05585
    • NLM

      Schmitz GJH, Andrade J de M, Valle TL, Labate CA, Nascimento JRO do. Comparative proteome analysis of the tuberous roots of six cassava (Manihot esculenta) varieties reveals proteins related to phenotypic traits [Internet]. Journal of Agricultural and Food Chemistry. 2016 ; 64( 16): 3293-3301.Available from: http://dx.doi.org/10.1021/acs.jafc.5b05585
    • Vancouver

      Schmitz GJH, Andrade J de M, Valle TL, Labate CA, Nascimento JRO do. Comparative proteome analysis of the tuberous roots of six cassava (Manihot esculenta) varieties reveals proteins related to phenotypic traits [Internet]. Journal of Agricultural and Food Chemistry. 2016 ; 64( 16): 3293-3301.Available from: http://dx.doi.org/10.1021/acs.jafc.5b05585
  • In: Journal of Agricultural and Food Chemistry. Unidade: FCF

    Subjects: Flavonóides, Eugenia

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      TEIXEIRA, Luciane de Lira; BERTOLDI, Fabiano Cleber; LAJOLO, Franco Maria; HASSIMOTTO, Neuza Mariko Aymoto. Identification of ellagitannins and flavonoids from Eugenia brasilienses Lam. (Grumixama) by HPLC-ESI-MS/MS. Journal of Agricultural and Food Chemistry, Washington, v. 63, n. 22, p. 5417-5427, 2015. Disponível em: < http://dx.doi.org/10.1021/acs.jafc.5b01195 > DOI: 10.1021/acs.jafc.5b01195.
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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.Available from: http://dx.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.Available from: http://dx.doi.org/10.1021/acs.jafc.5b01195
  • In: Journal of Agricultural and Food Chemistry. Unidade: FCF

    Subjects: Microscopia, Cristalização, Tecnologia De Alimentos, óleos E Gorduras Vegetais Comestíveis

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      MARUYAMA, Jessica Mayumi; SOARES, Fabiana Andréia Schafer de Martini; D'AGOSTINHO, Natália Roque; et al. Effects of emulsifier addition on the crystallization and melting behavior of palm olein and coconut oil. Journal of Agricultural and Food Chemistry, Washington, v. 62, n. 10, p. 2253-2263, 2014. Disponível em: < http://dx.doi.org/10.1021/jf405221n > DOI: 10.1021/jf405221n.
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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.Available from: http://dx.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.Available from: http://dx.doi.org/10.1021/jf405221n
  • In: Journal of Agricultural and Food Chemistry. Unidade: FCF

    Subjects: Banana, Bioquímica De Alimentos

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      SARAIVA, Lorenzo de Amorim; CASTELAN, Florence Polegato; SHITAKUBO, Renata; et al. Black leaf streak disease affects starch metabolism in banana fruit. Journal of Agricultural and Food Chemistry, Washington, v. 61, n. 23, p. 5582-5589, 2013. Disponível em: < http://dx.doi.org/10.1021/jf400481c > DOI: 10.1021/jf400481c.
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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.Available from: http://dx.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.Available from: http://dx.doi.org/10.1021/jf400481c
  • In: Journal of Agricultural and Food Chemistry. Unidade: FCF

    Subjects: Cupuaçu, Vitamina C, Flavonóides

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      PUGLIESE, Alexandre Gruber; TOMAS-BARBERAN, Francisco A; TRUCHADO, Pilar; GENOVESE, Maria Inês. Flavonoids, proanthocyanidins, vitamin c, and antioxidant activity of Theobroma grandiflorum (cupuassu) pulp and seeds. Journal of Agricultural and Food Chemistry, Washington, v. 61, n. 11, p. 2720-2728, 2013. Disponível em: < http://dx.doi.org/10.1021/jf304349u > DOI: 10.1021/jf304349u.
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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.Available from: http://dx.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.Available from: http://dx.doi.org/10.1021/jf304349u
  • In: Journal of Agricultural and Food Chemistry. Unidade: FCF

    Subjects: óleos E Gorduras Vegetais Comestíveis (propriedades Físico-químicas)

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      SOARES, Fabiana Andréia Schäfer de Martini; SILVA, Roberta Claro da; HAZZAN, Marcia; et al. Chemical interesterification of blends of palm stearin, coconut oil, and canola oil: physicochemical properties. Journal of Agricultural and Food Chemistry, Washington, v. 60, n. 6, p. 1461-1469, 2012. Disponível em: < http://dx.doi.org/10.1021/jf204111t > DOI: 10.1021/jf204111t.
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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.Available from: http://dx.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.Available from: http://dx.doi.org/10.1021/jf204111t
  • In: Journal of Agricultural and Food Chemistry. Unidade: FCF

    Subjects: Emulsões (formas Farmacêuticas), Oxidação, ácidos Ascórbicos

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      BRANCO, Gabriel Favalli; RODRIGUES, Maria Isabel; GIOIELLI, Luiz Antonio; CASTRO, Inar Alves de. 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, Washington, v. 59, n. 22, p. 12183\201312192, 2011. Disponível em: < http://dx.doi.org/10.1021/jf202808r > DOI: 10.1021/jf202808r.
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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
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      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.Available from: http://dx.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.Available from: http://dx.doi.org/10.1021/jf202808r
  • In: Journal of Agricultural and Food Chemistry. Unidade: FCF

    Subjects: Isoflavonas, Proteínas, Antioxidantes

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      ALEZANDRO, Marcela Roquim; GRANATO, Daniel; LAJOLO, Franco Maria; GENOVESE, Maria Inês. Nutritional aspects of second generation soy foods. Journal of Agricultural and Food Chemistry, Washington, v. 59, n. 10, p. 5490-5497, 2011. Disponível em: < http://dx.doi.org/10.1021/jf200061c > DOI: 10.1021/jf200061c.
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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.Available from: http://dx.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.Available from: http://dx.doi.org/10.1021/jf200061c
  • In: Journal of Agricultural and Food Chemistry. Unidade: FCF

    Subjects: Hidrólise, Fitoquímica

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      RIVELLI, Diogo Pineda; ALMEIDA, Rebeca Leite de; ROPKE, Cristina Dislich; BARROS, Silvia Berlanga de Moraes. Hydrolysis influence on phytochemical composition, antioxidant activity, plasma concentration, and tissue distribution of hydroethanolic llex paraguariensis extract components. Journal of Agricultural and Food Chemistry, Washington, v. 59, n. 16, p. 8901-8907, 2011. Disponível em: < http://dx.doi.org/10.1021/jf201665t > DOI: 10.1021/jf201665t.
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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.Available from: http://dx.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.Available from: http://dx.doi.org/10.1021/jf201665t
  • In: Journal of Agricultural and Food Chemistry. Unidade: FCF

    Subjects: Banana, Polissacarídeos

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      SOARES, Claudineia Aparecida; SHITAKUBO, Renata; LAJOLO, Franco Maria; et al. Plantain and banana starches: granule structural characteristics explain the differences in their starch degradation patterns. Journal of Agricultural and Food Chemistry, Washington, v. 59, p. 6672-6681, 2011. Disponível em: < http://dx.doi.org/10.1021/jf201590h > DOI: 10.1021/jf201590h.
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      Soares, C. A., Shitakubo, R., Lajolo, F. M., Cordenunsi-Lysenko, B. R., Cardoso, M. B., & Peroni-Okita, H. G. (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, Shitakubo R, Lajolo FM, Cordenunsi-Lysenko BR, Cardoso MB, Peroni-Okita HG. 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.Available from: http://dx.doi.org/10.1021/jf201590h
    • Vancouver

      Soares CA, Shitakubo R, Lajolo FM, Cordenunsi-Lysenko BR, Cardoso MB, Peroni-Okita HG. 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.Available from: http://dx.doi.org/10.1021/jf201590h
  • In: Journal of Agricultural and Food Chemistry. Unidade: FCF

    Subjects: Antioxidantes, Banana

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      BENNETT, Richard N; SHIGA, Tania Misuzu; HASSIMOTTO, Neuza Mariko Aymoto; 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, Washington, v. 58, n. 13, p. 7991-8003, 2010. Disponível em: < http://dx.doi.org/10.1021/jf1008692 > DOI: 10.1021/jf1008692.
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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.Available from: http://dx.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.Available from: http://dx.doi.org/10.1021/jf1008692
  • In: Journal of Agricultural and Food Chemistry. Unidade: FCF

    Subjects: Antioxidantes, Soja

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      CALLOU, Kátia Rau de Almeida; SADIGOV, Shamil; LAJOLO, Franco Maria; GENOVESE, Maria Inês. Isoflavones and antioxidant capacity of commercial soy-based beverages: effect of storage. Journal of Agricultural and Food Chemistry, Washington, v. 58, n. 7, p. 4284-4291, 2010. Disponível em: < http://pubs.acs.org/doi/pdfplus/10.1021/jf904130z >.
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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.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.Available from: http://pubs.acs.org/doi/pdfplus/10.1021/jf904130z
  • In: Journal of Agricultural and Food Chemistry. Unidade: FCF

    Subjects: Flavonóides, Diabetes Mellitus, Frutas Tropicais

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      GONÇALVES, Any Elisa de Souza Schmidt; LAJOLO, Franco Maria; GENOVESE, Maria Inês. Chemical composition and antioxidant/antidiabetic potential of Brazilian native fruits and commercial frozen pulps. Journal of Agricultural and Food Chemistry, Washington, v. 58, n. 8, p. 4666-4674, 2010. Disponível em: < http://pubs.acs.org/doi/pdfplus/10.1021/jf903875u >.
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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.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.Available from: http://pubs.acs.org/doi/pdfplus/10.1021/jf903875u
  • In: Journal of Agricultural and Food Chemistry. Unidade: FCF

    Subjects: Bioquímica De Alimentos, Soja, Nutrição

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    • ABNT

      BORRMANN, Daniela; ANDRADE, Juliana Castelhano de; 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, Washington, v. 57, n. 5, p. 2030-2034, 2009. Disponível em: < http://pubs.acs.org/doi/pdfplus/10.1021/jf803191k >.
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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.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.Available from: http://pubs.acs.org/doi/pdfplus/10.1021/jf803191k
  • In: Journal of Agricultural and Food Chemistry. Unidade: FCF

    Subjects: Mamão, Frutas, Bioquímica De Alimentos

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      SHIGA, Tânia Misuzu; FABI, João Paulo; NASCIMENTO, João Roberto Oliveira do; 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, Washington, v. 57, n. 15, p. 7064-7071, 2009. Disponível em: < http://pubs.acs.org/doi/pdfplus/10.1021/jf901863w >.
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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.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.Available from: http://pubs.acs.org/doi/pdfplus/10.1021/jf901863w
  • In: Journal of Agricultural and Food Chemistry. Unidade: FCF

    Subjects: Antioxidantes, Feijão

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      RANILLA, Lena Gálvez; GENOVESE, Maria Inês; 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, Washington, v. 57, n. 13, p. 5734-5742, 2009. Disponível em: < http://pubs.acs.org/doi/pdf/10.1021/jf900527v >.
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      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.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.Available from: http://pubs.acs.org/doi/pdf/10.1021/jf900527v
  • In: Journal of Agricultural and Food Chemistry. Unidade: FCF

    Subjects: Manga (desenvolvimento), Bioquímica De Alimentos

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    • ABNT

      PERONI, Fernanda Helena Gonçalves; KOIKE, Claudia Mitsue; LOURO, Ricardo Pereira; et al. Mango starch degradation: II. The binding of 'alpha'-amylase and 'beta'-amylase to the starch granule. Journal of Agricultural and Food Chemistry, Washington, v. 56, n. 16, p. 7416-7421, 2008. Disponível em: < http://pubs.acs.org/cgi-bin/article.cgi/jafcau/2008/56/i16/pdf/jf800467v.pdf >.
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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.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.Available from: http://pubs.acs.org/cgi-bin/article.cgi/jafcau/2008/56/i16/pdf/jf800467v.pdf
  • In: Journal of Agricultural and Food Chemistry. Unidade: FCF

    Subjects: Banana, Cromatografia A Gás

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      AGOPIAN, Roberta Ghedini Der; SOARES, Claudineia Aparecida; PURGATTO, Eduardo; CORDENUNSI-LYSENKO, Beatriz Rosana; LAJOLO, Franco Maria. Identification of fructooligosaccharides in different banana cultivars. Journal of Agricultural and Food Chemistry, Washington, v. 56, n. 4, p. 3305-3310, 2008.
    • APA

      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.
    • 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.


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