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Artigo de periodico
Viability of Lactobacillus acidophilus in synbiotic guava mousses and its survival under in vitro simulated gastrointestinal conditions (2010)
Buriti, Flávia Carolina Alonso; Castro, Inar Alves de ; Saad, Susana Marta Isay
Source: International Journal of Food Microbiology. Unidade: FCF
Subjects: BACTÉRIAS, LACTOBACILLUS, PROBIÓTICOS
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ABNT
BURITI, Flávia Carolina Alonso e CASTRO, Inar Alves de e SAAD, Susana Marta Isay. Viability of Lactobacillus acidophilus in synbiotic guava mousses and its survival under in vitro simulated gastrointestinal conditions. International Journal of Food Microbiology, v. 137, n. 2-3, p. 121-129, 2010Tradução . . Disponível em: https://doi.org/10.1016/j.ijfoodmicro.2009.11.030. Acesso em: 17 nov. 2024.
APA
Buriti, F. C. A., Castro, I. A. de, & Saad, S. M. I. (2010). Viability of Lactobacillus acidophilus in synbiotic guava mousses and its survival under in vitro simulated gastrointestinal conditions. International Journal of Food Microbiology, 137( 2-3), 121-129. doi:10.1016/j.ijfoodmicro.2009.11.030
NLM
Buriti FCA, Castro IA de, Saad SMI. Viability of Lactobacillus acidophilus in synbiotic guava mousses and its survival under in vitro simulated gastrointestinal conditions [Internet]. International Journal of Food Microbiology. 2010 ; 137( 2-3): 121-129.[citado 2024 nov. 17 ] Available from: https://doi.org/10.1016/j.ijfoodmicro.2009.11.030
Vancouver
Buriti FCA, Castro IA de, Saad SMI. Viability of Lactobacillus acidophilus in synbiotic guava mousses and its survival under in vitro simulated gastrointestinal conditions [Internet]. International Journal of Food Microbiology. 2010 ; 137( 2-3): 121-129.[citado 2024 nov. 17 ] Available from: https://doi.org/10.1016/j.ijfoodmicro.2009.11.030
Artigo de periodico
Probiotic potential and sensory properties of coconut flan supplemented with Lactobacillus paracasei and Bifidobacterium lactis (2008)
Corrêa, Sabrina Barros de Mattos; Castro, Inar Alves de ; Saad, Susana Marta Isay
Source: International Journal of Food Science and Technology. Unidade: FCF
Subjects: LACTOBACILLUS, ALIMENTOS FUNCIONAIS
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ABNT
CORRÊA, Sabrina Barros de Mattos e CASTRO, Inar Alves de e SAAD, Susana Marta Isay. Probiotic potential and sensory properties of coconut flan supplemented with Lactobacillus paracasei and Bifidobacterium lactis. International Journal of Food Science and Technology, v. 43, n. 9, p. 1560-1568, 2008Tradução . . Disponível em: https://doi.org/10.1111/j.1365-2621.2007.01585.x. Acesso em: 17 nov. 2024.
APA
Corrêa, S. B. de M., Castro, I. A. de, & Saad, S. M. I. (2008). Probiotic potential and sensory properties of coconut flan supplemented with Lactobacillus paracasei and Bifidobacterium lactis. International Journal of Food Science and Technology, 43( 9), 1560-1568. doi:10.1111/j.1365-2621.2007.01585.x
NLM
Corrêa SB de M, Castro IA de, Saad SMI. Probiotic potential and sensory properties of coconut flan supplemented with Lactobacillus paracasei and Bifidobacterium lactis [Internet]. International Journal of Food Science and Technology. 2008 ;43( 9): 1560-1568.[citado 2024 nov. 17 ] Available from: https://doi.org/10.1111/j.1365-2621.2007.01585.x
Vancouver
Corrêa SB de M, Castro IA de, Saad SMI. Probiotic potential and sensory properties of coconut flan supplemented with Lactobacillus paracasei and Bifidobacterium lactis [Internet]. International Journal of Food Science and Technology. 2008 ;43( 9): 1560-1568.[citado 2024 nov. 17 ] Available from: https://doi.org/10.1111/j.1365-2621.2007.01585.x
Artigo de periodico
Effect of lycopene on biomarkers of oxidative stress in rats supplemented with 'omega'-3 polyunsaturated fatty acids (2007)
Carrapeiro, Mariana Magalhães; Donato Junior, José ; Gonçalves, R. C.; Saron, Margareth Lopes Galvão; Godoy, Helena Teixeira; Castro, Inar Alves de
Source: Food Research International. Unidade: FCF
Subjects: ÁCIDOS GRAXOS OMEGA 3, PEIXES, ESTRESSE OXIDATIVO
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ABNT
CARRAPEIRO, Mariana Magalhães et al. Effect of lycopene on biomarkers of oxidative stress in rats supplemented with 'omega'-3 polyunsaturated fatty acids. Food Research International, v. 40, n. 7, p. 939-946, 2007Tradução . . Acesso em: 17 nov. 2024.
APA
Carrapeiro, M. M., Donato Junior, J., Gonçalves, R. C., Saron, M. L. G., Godoy, H. T., & Castro, I. A. de. (2007). Effect of lycopene on biomarkers of oxidative stress in rats supplemented with 'omega'-3 polyunsaturated fatty acids. Food Research International, 40( 7), 939-946.
NLM
Carrapeiro MM, Donato Junior J, Gonçalves RC, Saron MLG, Godoy HT, Castro IA de. Effect of lycopene on biomarkers of oxidative stress in rats supplemented with 'omega'-3 polyunsaturated fatty acids. Food Research International. 2007 ; 40( 7): 939-946.[citado 2024 nov. 17 ]
Vancouver
Carrapeiro MM, Donato Junior J, Gonçalves RC, Saron MLG, Godoy HT, Castro IA de. Effect of lycopene on biomarkers of oxidative stress in rats supplemented with 'omega'-3 polyunsaturated fatty acids. Food Research International. 2007 ; 40( 7): 939-946.[citado 2024 nov. 17 ]
Artigo de periodico
Application of response surface methodology for the optimization of oxidants in wheat flour (2006)
Junqueira, Roberto de Moraes; Castro, Inar Alves de ; Areas, José Alfredo Gomes; Silva, Ana Carolina Conti e; Scholz, Maria Brígida dos Santos; Mendes, S.; Oliveira, K. C.
Source: Food Chemistry. Unidades: FCF, FSP
Subjects: ÁCIDOS ASCÓRBICOS, LIPOXIGENASE
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ABNT
JUNQUEIRA, Roberto de Moraes et al. Application of response surface methodology for the optimization of oxidants in wheat flour. Food Chemistry, v. 101, n. 1, p. 131-139, 2006Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2006.01.029. Acesso em: 17 nov. 2024.
APA
Junqueira, R. de M., Castro, I. A. de, Areas, J. A. G., Silva, A. C. C. e, Scholz, M. B. dos S., Mendes, S., & Oliveira, K. C. (2006). Application of response surface methodology for the optimization of oxidants in wheat flour. Food Chemistry, 101( 1), 131-139. doi:10.1016/j.foodchem.2006.01.029
NLM
Junqueira R de M, Castro IA de, Areas JAG, Silva ACC e, Scholz MB dos S, Mendes S, Oliveira KC. Application of response surface methodology for the optimization of oxidants in wheat flour [Internet]. Food Chemistry. 2006 ; 101( 1): 131-139.[citado 2024 nov. 17 ] Available from: https://doi.org/10.1016/j.foodchem.2006.01.029
Vancouver
Junqueira R de M, Castro IA de, Areas JAG, Silva ACC e, Scholz MB dos S, Mendes S, Oliveira KC. Application of response surface methodology for the optimization of oxidants in wheat flour [Internet]. Food Chemistry. 2006 ; 101( 1): 131-139.[citado 2024 nov. 17 ] Available from: https://doi.org/10.1016/j.foodchem.2006.01.029
Artigo de periodico
Effect of chronic supplementation with branched-chain amino acids on the performance and hepatic and muscle glycogen content in trained rats (2006)
Araújo Júnior, Jonas Alves de; Falavigna, Gina; Rogero, Marcelo Macedo; Pires, Ivanir Santana de Oliveira; Pedrosa, Rogerio Graça; Castro, Inar Alves de ; Donato Junior, José ; Tirapegui, Júlio
Source: Life Sciences. Unidade: FCF
Subjects: SUPLEMENTAÇÃO ALIMENTAR, AMINOÁCIDOS, EXERCÍCIO FÍSICO
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ABNT
ARAÚJO JÚNIOR, Jonas Alves de et al. Effect of chronic supplementation with branched-chain amino acids on the performance and hepatic and muscle glycogen content in trained rats. Life Sciences, v. 79, n. 14, p. 1343-1348, 2006Tradução . . Disponível em: https://doi.org/10.1016/j.lfs.2006.03.045. Acesso em: 17 nov. 2024.
APA
Araújo Júnior, J. A. de, Falavigna, G., Rogero, M. M., Pires, I. S. de O., Pedrosa, R. G., Castro, I. A. de, et al. (2006). Effect of chronic supplementation with branched-chain amino acids on the performance and hepatic and muscle glycogen content in trained rats. Life Sciences, 79( 14), 1343-1348. doi:10.1016/j.lfs.2006.03.045
NLM
Araújo Júnior JA de, Falavigna G, Rogero MM, Pires IS de O, Pedrosa RG, Castro IA de, Donato Junior J, Tirapegui J. Effect of chronic supplementation with branched-chain amino acids on the performance and hepatic and muscle glycogen content in trained rats [Internet]. Life Sciences. 2006 ; 79( 14): 1343-1348.[citado 2024 nov. 17 ] Available from: https://doi.org/10.1016/j.lfs.2006.03.045
Vancouver
Araújo Júnior JA de, Falavigna G, Rogero MM, Pires IS de O, Pedrosa RG, Castro IA de, Donato Junior J, Tirapegui J. Effect of chronic supplementation with branched-chain amino acids on the performance and hepatic and muscle glycogen content in trained rats [Internet]. Life Sciences. 2006 ; 79( 14): 1343-1348.[citado 2024 nov. 17 ] Available from: https://doi.org/10.1016/j.lfs.2006.03.045
Artigo de periodico
2,2-diphenyl-1-picrylhydrazil free radical scavenging activity of antioxidant mixtures evaluated by response surface methodology (2006)
Castro, Inar Alves de ; Rogero, Marcelo Macedo; Junqueira, Roberto Moraes; Carrapeiro, Mariana Magalhães
Source: International Journal of Food Science and Technology. Unidade: FCF
Subjects: ANTIOXIDANTES (ATIVIDADE), ÁCIDOS ASCÓRBICOS, RADICAIS LIVRES
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ABNT
CASTRO, Inar Alves de et al. 2,2-diphenyl-1-picrylhydrazil free radical scavenging activity of antioxidant mixtures evaluated by response surface methodology. International Journal of Food Science and Technology, v. 41, p. 59-67, 2006Tradução . . Disponível em: https://doi.org/10.1111/j.1365-2621.2006.01306.x. Acesso em: 17 nov. 2024.
APA
Castro, I. A. de, Rogero, M. M., Junqueira, R. M., & Carrapeiro, M. M. (2006). 2,2-diphenyl-1-picrylhydrazil free radical scavenging activity of antioxidant mixtures evaluated by response surface methodology. International Journal of Food Science and Technology, 41, 59-67. doi:10.1111/j.1365-2621.2006.01306.x
NLM
Castro IA de, Rogero MM, Junqueira RM, Carrapeiro MM. 2,2-diphenyl-1-picrylhydrazil free radical scavenging activity of antioxidant mixtures evaluated by response surface methodology [Internet]. International Journal of Food Science and Technology. 2006 ; 41 59-67.[citado 2024 nov. 17 ] Available from: https://doi.org/10.1111/j.1365-2621.2006.01306.x
Vancouver
Castro IA de, Rogero MM, Junqueira RM, Carrapeiro MM. 2,2-diphenyl-1-picrylhydrazil free radical scavenging activity of antioxidant mixtures evaluated by response surface methodology [Internet]. International Journal of Food Science and Technology. 2006 ; 41 59-67.[citado 2024 nov. 17 ] Available from: https://doi.org/10.1111/j.1365-2621.2006.01306.x
Artigo de periodico
Optimization of the antioxidant capacity of a mixture of carotenoids and 'alpha'-tocopherol in the development of a nutritional supplement (2005)
Castro, Inar Alves de ; Barros, Silvia Berlanga de Moraes ; Lanfer Marquez, Úrsula Maria; Motizuki, Miriam; Sawada, Tânia Cristina Higashi
Source: Food Research International. Unidade: FCF
Subjects: SUPLEMENTAÇÃO ALIMENTAR, NUTRIÇÃO, ANTIOXIDANTES
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ABNT
CASTRO, Inar Alves de et al. Optimization of the antioxidant capacity of a mixture of carotenoids and 'alpha'-tocopherol in the development of a nutritional supplement. Food Research International, v. 38, n. 8-9, p. 861-866, 2005Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2005.02.010. Acesso em: 17 nov. 2024.
APA
Castro, I. A. de, Barros, S. B. de M., Lanfer Marquez, Ú. M., Motizuki, M., & Sawada, T. C. H. (2005). Optimization of the antioxidant capacity of a mixture of carotenoids and 'alpha'-tocopherol in the development of a nutritional supplement. Food Research International, 38( 8-9), 861-866. doi:10.1016/j.foodres.2005.02.010
NLM
Castro IA de, Barros SB de M, Lanfer Marquez ÚM, Motizuki M, Sawada TCH. Optimization of the antioxidant capacity of a mixture of carotenoids and 'alpha'-tocopherol in the development of a nutritional supplement [Internet]. Food Research International. 2005 ; 38( 8-9): 861-866.[citado 2024 nov. 17 ] Available from: https://doi.org/10.1016/j.foodres.2005.02.010
Vancouver
Castro IA de, Barros SB de M, Lanfer Marquez ÚM, Motizuki M, Sawada TCH. Optimization of the antioxidant capacity of a mixture of carotenoids and 'alpha'-tocopherol in the development of a nutritional supplement [Internet]. Food Research International. 2005 ; 38( 8-9): 861-866.[citado 2024 nov. 17 ] Available from: https://doi.org/10.1016/j.foodres.2005.02.010
Artigo de periodico
Sensory evaluation of a milk formulation supplemented with n3 polyunsaturated fatty acids and soluble fibres (2004)
Castro, Inar Alves de ; Tirapegui, Júlio; Silva, Rui Sérgio dos Santos Ferreira da; Cutrim, Airma J. S.
Source: Food Chemistry. Unidade: FCF
Subjects: DOENÇAS CARDIOVASCULARES, ÁCIDOS GRAXOS, LEITE, ALIMENTOS FORMULADOS
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ABNT
CASTRO, Inar Alves de et al. Sensory evaluation of a milk formulation supplemented with n3 polyunsaturated fatty acids and soluble fibres. Food Chemistry, v. 85, n. 4, p. 503-512, 2004Tradução . . Disponível em: https://doi.org/10.1016/s0308-8146(02)00456-9. Acesso em: 17 nov. 2024.
APA
Castro, I. A. de, Tirapegui, J., Silva, R. S. dos S. F. da, & Cutrim, A. J. S. (2004). Sensory evaluation of a milk formulation supplemented with n3 polyunsaturated fatty acids and soluble fibres. Food Chemistry, 85( 4), 503-512. doi:10.1016/s0308-8146(02)00456-9
NLM
Castro IA de, Tirapegui J, Silva RS dos SF da, Cutrim AJS. Sensory evaluation of a milk formulation supplemented with n3 polyunsaturated fatty acids and soluble fibres [Internet]. Food Chemistry. 2004 ; 85( 4): 503-512.[citado 2024 nov. 17 ] Available from: https://doi.org/10.1016/s0308-8146(02)00456-9
Vancouver
Castro IA de, Tirapegui J, Silva RS dos SF da, Cutrim AJS. Sensory evaluation of a milk formulation supplemented with n3 polyunsaturated fatty acids and soluble fibres [Internet]. Food Chemistry. 2004 ; 85( 4): 503-512.[citado 2024 nov. 17 ] Available from: https://doi.org/10.1016/s0308-8146(02)00456-9
Artigo de periodico
Effects of diet supplementation with three soluble polysaccharicles on serum lipid levels of hypercholesterolemic rats (2003)
Castro, Inar Alves de ; Tirapegui, Júlio; Benedicto, Márcia L.
Source: Food Chemistry. Unidade: FCF
Subjects: SUPLEMENTAÇÃO ALIMENTAR, POLISSACARÍDEOS, NUTRIÇÃO, HIDROCOLOIDE
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ABNT
CASTRO, Inar Alves de e TIRAPEGUI, Júlio e BENEDICTO, Márcia L. Effects of diet supplementation with three soluble polysaccharicles on serum lipid levels of hypercholesterolemic rats. Food Chemistry, v. 80, n. 3, p. 323-330, 2003Tradução . . Disponível em: https://doi.org/10.1016/s0308-8146(02)00267-4. Acesso em: 17 nov. 2024.
APA
Castro, I. A. de, Tirapegui, J., & Benedicto, M. L. (2003). Effects of diet supplementation with three soluble polysaccharicles on serum lipid levels of hypercholesterolemic rats. Food Chemistry, 80( 3), 323-330. doi:10.1016/s0308-8146(02)00267-4
NLM
Castro IA de, Tirapegui J, Benedicto ML. Effects of diet supplementation with three soluble polysaccharicles on serum lipid levels of hypercholesterolemic rats [Internet]. Food Chemistry. 2003 ; 80( 3): 323-330.[citado 2024 nov. 17 ] Available from: https://doi.org/10.1016/s0308-8146(02)00267-4
Vancouver
Castro IA de, Tirapegui J, Benedicto ML. Effects of diet supplementation with three soluble polysaccharicles on serum lipid levels of hypercholesterolemic rats [Internet]. Food Chemistry. 2003 ; 80( 3): 323-330.[citado 2024 nov. 17 ] Available from: https://doi.org/10.1016/s0308-8146(02)00267-4

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