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Artigo de periodico
Development of a sequential injection chromatography (SIC) method for determination of simazine, atrazine, and propazine (2009)
Santos, Luciana Bagdeve de Oliveira dos; Infante, Carlos Martín Córdova; Masini, Jorge Cesar
Source: Journal of Separation Science. Unidade: IQ
Subjects: QUÍMICA AMBIENTAL, ANÁLISE POR INJEÇÃO SEQUENCIAL, HERBICIDAS
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ABNT
SANTOS, Luciana Bagdeve de Oliveira dos e INFANTE, Carlos Martín Córdova e MASINI, Jorge Cesar. Development of a sequential injection chromatography (SIC) method for determination of simazine, atrazine, and propazine. Journal of Separation Science, v. 32, n. 4, p. 494-500, 2009Tradução . . Disponível em: https://doi.org/10.1002/jssc.200800563. Acesso em: 17 nov. 2024.
APA
Santos, L. B. de O. dos, Infante, C. M. C., & Masini, J. C. (2009). Development of a sequential injection chromatography (SIC) method for determination of simazine, atrazine, and propazine. Journal of Separation Science, 32( 4), 494-500. doi:10.1002/jssc.200800563
NLM
Santos LB de O dos, Infante CMC, Masini JC. Development of a sequential injection chromatography (SIC) method for determination of simazine, atrazine, and propazine [Internet]. Journal of Separation Science. 2009 ; 32( 4): 494-500.[citado 2024 nov. 17 ] Available from: https://doi.org/10.1002/jssc.200800563
Vancouver
Santos LB de O dos, Infante CMC, Masini JC. Development of a sequential injection chromatography (SIC) method for determination of simazine, atrazine, and propazine [Internet]. Journal of Separation Science. 2009 ; 32( 4): 494-500.[citado 2024 nov. 17 ] Available from: https://doi.org/10.1002/jssc.200800563
Artigo de periodico
Bismuth modified gold microelectrode for Pb(II) determination in wine using alkaline medium (2009)
Salles, Maiara Oliveira; Ruas de Souza, Ana Paula; Naozuka, Juliana; Oliveira, Pedro Vitoriano de ; Bertotti, Mauro
Source: Electroanalysis. Unidade: IQ
Subjects: FILMES FINOS, BISMUTO
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ABNT
SALLES, Maiara Oliveira et al. Bismuth modified gold microelectrode for Pb(II) determination in wine using alkaline medium. Electroanalysis, v. 21, n. 12, p. 1439-1442, 2009Tradução . . Disponível em: http://www3.interscience.wiley.com/cgi-bin/fulltext/122380594/PDFSTART. Acesso em: 17 nov. 2024.
APA
Salles, M. O., Ruas de Souza, A. P., Naozuka, J., Oliveira, P. V. de, & Bertotti, M. (2009). Bismuth modified gold microelectrode for Pb(II) determination in wine using alkaline medium. Electroanalysis, 21( 12), 1439-1442. Recuperado de http://www3.interscience.wiley.com/cgi-bin/fulltext/122380594/PDFSTART
NLM
Salles MO, Ruas de Souza AP, Naozuka J, Oliveira PV de, Bertotti M. Bismuth modified gold microelectrode for Pb(II) determination in wine using alkaline medium [Internet]. Electroanalysis. 2009 ; 21( 12): 1439-1442.[citado 2024 nov. 17 ] Available from: http://www3.interscience.wiley.com/cgi-bin/fulltext/122380594/PDFSTART
Vancouver
Salles MO, Ruas de Souza AP, Naozuka J, Oliveira PV de, Bertotti M. Bismuth modified gold microelectrode for Pb(II) determination in wine using alkaline medium [Internet]. Electroanalysis. 2009 ; 21( 12): 1439-1442.[citado 2024 nov. 17 ] Available from: http://www3.interscience.wiley.com/cgi-bin/fulltext/122380594/PDFSTART
Artigo de periodico
Recognition of biomarkers and cell-specific molecular signatures: aptamers as capture agents (2009)
Nery, Arthur Andrade; Wrenger, Carsten ; Ulrich, Henning
Source: Journal of Separation Science. Unidade: IQ
Subjects: BIOMARCADORES, ANTICORPOS, EPITOPOS
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ABNT
NERY, Arthur Andrade e WRENGER, Carsten e ULRICH, Henning. Recognition of biomarkers and cell-specific molecular signatures: aptamers as capture agents. Journal of Separation Science, v. 32, n. 10, p. 1523-1530, 2009Tradução . . Disponível em: https://doi.org/10.1002/jssc.200800695. Acesso em: 17 nov. 2024.
APA
Nery, A. A., Wrenger, C., & Ulrich, H. (2009). Recognition of biomarkers and cell-specific molecular signatures: aptamers as capture agents. Journal of Separation Science, 32( 10), 1523-1530. doi:10.1002/jssc.200800695
NLM
Nery AA, Wrenger C, Ulrich H. Recognition of biomarkers and cell-specific molecular signatures: aptamers as capture agents [Internet]. Journal of Separation Science. 2009 ; 32( 10): 1523-1530.[citado 2024 nov. 17 ] Available from: https://doi.org/10.1002/jssc.200800695
Vancouver
Nery AA, Wrenger C, Ulrich H. Recognition of biomarkers and cell-specific molecular signatures: aptamers as capture agents [Internet]. Journal of Separation Science. 2009 ; 32( 10): 1523-1530.[citado 2024 nov. 17 ] Available from: https://doi.org/10.1002/jssc.200800695
Artigo de periodico
Gas chromatographic analysis of dimethyltryptamine and 'beta'-carboline alkaloids in ayahuasca, an Amazonian psychoactive plant beverage (2009)
Pires, Ana Paula Salum; Oliveira, Carolina Dizioli Rodrigues de; Moura, Sidnei; Dorr, Felipe Augusto; Silva, Wagner Abreu E.; Yonamine, Maurício
Source: Phytochemical Analysis. Unidade: FCF
Subjects: CROMATOGRAFIA A GÁS, ALCALOIDES
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ABNT
PIRES, Ana Paula Salum et al. Gas chromatographic analysis of dimethyltryptamine and 'beta'-carboline alkaloids in ayahuasca, an Amazonian psychoactive plant beverage. Phytochemical Analysis, v. 20, n. 2, p. 149-153, 2009Tradução . . Disponível em: https://doi.org/10.1002/pca.1110. Acesso em: 17 nov. 2024.
APA
Pires, A. P. S., Oliveira, C. D. R. de, Moura, S., Dorr, F. A., Silva, W. A. E., & Yonamine, M. (2009). Gas chromatographic analysis of dimethyltryptamine and 'beta'-carboline alkaloids in ayahuasca, an Amazonian psychoactive plant beverage. Phytochemical Analysis, 20( 2), 149-153. doi:10.1002/pca.1110
NLM
Pires APS, Oliveira CDR de, Moura S, Dorr FA, Silva WAE, Yonamine M. Gas chromatographic analysis of dimethyltryptamine and 'beta'-carboline alkaloids in ayahuasca, an Amazonian psychoactive plant beverage [Internet]. Phytochemical Analysis. 2009 ; 20( 2): 149-153.[citado 2024 nov. 17 ] Available from: https://doi.org/10.1002/pca.1110
Vancouver
Pires APS, Oliveira CDR de, Moura S, Dorr FA, Silva WAE, Yonamine M. Gas chromatographic analysis of dimethyltryptamine and 'beta'-carboline alkaloids in ayahuasca, an Amazonian psychoactive plant beverage [Internet]. Phytochemical Analysis. 2009 ; 20( 2): 149-153.[citado 2024 nov. 17 ] Available from: https://doi.org/10.1002/pca.1110
Artigo de periodico
Effects of micelles and vesicles on the oximolysis of p-nitrophenyl diphenyl phosphate: a model system for surfactant-based skin-defensive formulations against organophosphates (2009)
Gonçalves, Larissa Martins; Kobayakawa, Talita Guedes; Zanette, Dino; Chaimovich Guralnik, Hernan ; Cuccovia, Iolanda Midea
Source: Journal of Pharmaceutical Sciences. Unidade: IQ
Subjects: LIPOSSOMOS, QUÍMICA DE SUPERFÍCIE
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ABNT
GONÇALVES, Larissa Martins et al. Effects of micelles and vesicles on the oximolysis of p-nitrophenyl diphenyl phosphate: a model system for surfactant-based skin-defensive formulations against organophosphates. Journal of Pharmaceutical Sciences, v. 98, n. 3, p. 1040-1052, 2009Tradução . . Disponível em: http://www3.interscience.wiley.com/cgi-bin/fulltext/120839828/PDFSTART. Acesso em: 17 nov. 2024.
APA
Gonçalves, L. M., Kobayakawa, T. G., Zanette, D., Chaimovich Guralnik, H., & Cuccovia, I. M. (2009). Effects of micelles and vesicles on the oximolysis of p-nitrophenyl diphenyl phosphate: a model system for surfactant-based skin-defensive formulations against organophosphates. Journal of Pharmaceutical Sciences, 98( 3), 1040-1052. Recuperado de http://www3.interscience.wiley.com/cgi-bin/fulltext/120839828/PDFSTART
NLM
Gonçalves LM, Kobayakawa TG, Zanette D, Chaimovich Guralnik H, Cuccovia IM. Effects of micelles and vesicles on the oximolysis of p-nitrophenyl diphenyl phosphate: a model system for surfactant-based skin-defensive formulations against organophosphates [Internet]. Journal of Pharmaceutical Sciences. 2009 ;98( 3): 1040-1052.[citado 2024 nov. 17 ] Available from: http://www3.interscience.wiley.com/cgi-bin/fulltext/120839828/PDFSTART
Vancouver
Gonçalves LM, Kobayakawa TG, Zanette D, Chaimovich Guralnik H, Cuccovia IM. Effects of micelles and vesicles on the oximolysis of p-nitrophenyl diphenyl phosphate: a model system for surfactant-based skin-defensive formulations against organophosphates [Internet]. Journal of Pharmaceutical Sciences. 2009 ;98( 3): 1040-1052.[citado 2024 nov. 17 ] Available from: http://www3.interscience.wiley.com/cgi-bin/fulltext/120839828/PDFSTART
Artigo de periodico
Can mass dissociation patterns of transition-metal complexes be predicted from electrochemical data? (2009)
Toma, Sérgio Hiroshi; Alexiou, Anamaria Dias Pereira; Toma, Henrique Eisi ; Araki, Koiti ; Eberlin, Marcos Nogueira
Source: Journal of Mass Spectrometry. Unidade: IQ
Subjects: ESPECTROMETRIA DE MASSAS, RUTÊNIO, ELETROQUÍMICA
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ABNT
TOMA, Sérgio Hiroshi et al. Can mass dissociation patterns of transition-metal complexes be predicted from electrochemical data?. Journal of Mass Spectrometry, v. 44, n. 3, p. 361-367, 2009Tradução . . Disponível em: https://doi.org/10.1002/jms.1513. Acesso em: 17 nov. 2024.
APA
Toma, S. H., Alexiou, A. D. P., Toma, H. E., Araki, K., & Eberlin, M. N. (2009). Can mass dissociation patterns of transition-metal complexes be predicted from electrochemical data? Journal of Mass Spectrometry, 44( 3), 361-367. doi:10.1002/jms.1513
NLM
Toma SH, Alexiou ADP, Toma HE, Araki K, Eberlin MN. Can mass dissociation patterns of transition-metal complexes be predicted from electrochemical data? [Internet]. Journal of Mass Spectrometry. 2009 ; 44( 3): 361-367.[citado 2024 nov. 17 ] Available from: https://doi.org/10.1002/jms.1513
Vancouver
Toma SH, Alexiou ADP, Toma HE, Araki K, Eberlin MN. Can mass dissociation patterns of transition-metal complexes be predicted from electrochemical data? [Internet]. Journal of Mass Spectrometry. 2009 ; 44( 3): 361-367.[citado 2024 nov. 17 ] Available from: https://doi.org/10.1002/jms.1513
Artigo de periodico
Synergism between lipoxygenase-active soybean flour and ascorbic acid on rheological and sensory properties of wheat bread (2008)
Junqueira, Roberto Moraes; Cocato, Maria Lucia; Colli, Célia; Castro, Inar Alves de
Source: Journal of the Science of Food and Agriculture. Unidade: FCF
Subjects: ÁCIDOS ASCÓRBICOS, PÃO (ANÁLISE SENSORIAL)
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ABNT
JUNQUEIRA, Roberto Moraes et al. Synergism between lipoxygenase-active soybean flour and ascorbic acid on rheological and sensory properties of wheat bread. Journal of the Science of Food and Agriculture, v. 88, n. 2, p. 194-198, 2008Tradução . . Disponível em: https://doi.org/10.1002/jsfa.3071. Acesso em: 17 nov. 2024.
APA
Junqueira, R. M., Cocato, M. L., Colli, C., & Castro, I. A. de. (2008). Synergism between lipoxygenase-active soybean flour and ascorbic acid on rheological and sensory properties of wheat bread. Journal of the Science of Food and Agriculture, 88( 2), 194-198. doi:10.1002/jsfa.3071
NLM
Junqueira RM, Cocato ML, Colli C, Castro IA de. Synergism between lipoxygenase-active soybean flour and ascorbic acid on rheological and sensory properties of wheat bread [Internet]. Journal of the Science of Food and Agriculture. 2008 ;88( 2): 194-198.[citado 2024 nov. 17 ] Available from: https://doi.org/10.1002/jsfa.3071
Vancouver
Junqueira RM, Cocato ML, Colli C, Castro IA de. Synergism between lipoxygenase-active soybean flour and ascorbic acid on rheological and sensory properties of wheat bread [Internet]. Journal of the Science of Food and Agriculture. 2008 ;88( 2): 194-198.[citado 2024 nov. 17 ] Available from: https://doi.org/10.1002/jsfa.3071
Artigo de periodico
Effect of inulin and Lactobacillus paracasei on sensory and instumental texture properties of functional chocolate mousse (2008)
Cardarelli, Haíssa Roberta; Aragon-Alegro, Lina Casale; Alegro, João Henrique Alarcon; Castro, Inar Alves de ; Saad, Susana Marta Isay
Source: Journal of the Science of Food and Agriculture. Unidade: FCF
Subjects: LACTOBACILLUS, CHOCOLATE (ANÁLISE SENSORIAL)
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ABNT
CARDARELLI, Haíssa Roberta et al. Effect of inulin and Lactobacillus paracasei on sensory and instumental texture properties of functional chocolate mousse. Journal of the Science of Food and Agriculture, v. 88, n. 8, p. 1318-1324, 2008Tradução . . Disponível em: https://doi.org/10.1002/jsfa.3208. Acesso em: 17 nov. 2024.
APA
Cardarelli, H. R., Aragon-Alegro, L. C., Alegro, J. H. A., Castro, I. A. de, & Saad, S. M. I. (2008). Effect of inulin and Lactobacillus paracasei on sensory and instumental texture properties of functional chocolate mousse. Journal of the Science of Food and Agriculture, 88( 8), 1318-1324. doi:10.1002/jsfa.3208
NLM
Cardarelli HR, Aragon-Alegro LC, Alegro JHA, Castro IA de, Saad SMI. Effect of inulin and Lactobacillus paracasei on sensory and instumental texture properties of functional chocolate mousse [Internet]. Journal of the Science of Food and Agriculture. 2008 ;88( 8): 1318-1324.[citado 2024 nov. 17 ] Available from: https://doi.org/10.1002/jsfa.3208
Vancouver
Cardarelli HR, Aragon-Alegro LC, Alegro JHA, Castro IA de, Saad SMI. Effect of inulin and Lactobacillus paracasei on sensory and instumental texture properties of functional chocolate mousse [Internet]. Journal of the Science of Food and Agriculture. 2008 ;88( 8): 1318-1324.[citado 2024 nov. 17 ] Available from: https://doi.org/10.1002/jsfa.3208
Artigo de periodico
Ascorbic acid metabolism in fruits: activity of enzymes involved in synthesis and degradation during ripening in mango and guava (2008)
Gomez, Maria Luiza Passanezi Araujo; Lajolo, Franco Maria
Source: Journal of the Science of Food and Agriculture. Unidade: FCF
Subjects: ÁCIDOS ASCÓRBICOS, MANGA, ENZIMAS, BIOQUÍMICA DE ALIMENTOS
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ABNT
GOMEZ, Maria Luiza Passanezi Araujo e LAJOLO, Franco Maria. Ascorbic acid metabolism in fruits: activity of enzymes involved in synthesis and degradation during ripening in mango and guava. Journal of the Science of Food and Agriculture, v. 88, n. 5, p. 756-762, 2008Tradução . . Disponível em: https://doi.org/10.1002/jsfa.3042. Acesso em: 17 nov. 2024.
APA
Gomez, M. L. P. A., & Lajolo, F. M. (2008). Ascorbic acid metabolism in fruits: activity of enzymes involved in synthesis and degradation during ripening in mango and guava. Journal of the Science of Food and Agriculture, 88( 5), 756-762. doi:10.1002/jsfa.3042
NLM
Gomez MLPA, Lajolo FM. Ascorbic acid metabolism in fruits: activity of enzymes involved in synthesis and degradation during ripening in mango and guava [Internet]. Journal of the Science of Food and Agriculture. 2008 ;88( 5): 756-762.[citado 2024 nov. 17 ] Available from: https://doi.org/10.1002/jsfa.3042
Vancouver
Gomez MLPA, Lajolo FM. Ascorbic acid metabolism in fruits: activity of enzymes involved in synthesis and degradation during ripening in mango and guava [Internet]. Journal of the Science of Food and Agriculture. 2008 ;88( 5): 756-762.[citado 2024 nov. 17 ] Available from: https://doi.org/10.1002/jsfa.3042
Artigo de periodico
Validated method for the quantification of artepillin-C in Brazilian propolis (2008)
Matsuda, Adriana Hitomi; Almeida-Muradian, Ligia Bicudo de
Source: Phytochemical Analysis. Unidade: FCF
Subjects: PRÓPOLIS, CROMATOGRAFIA LÍQUIDA DE ALTA EFICIÊNCIA
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ABNT
MATSUDA, Adriana Hitomi e ALMEIDA-MURADIAN, Ligia Bicudo de. Validated method for the quantification of artepillin-C in Brazilian propolis. Phytochemical Analysis, v. 19, n. 2, p. 179-183, 2008Tradução . . Disponível em: https://doi.org/10.1002/pca.1043. Acesso em: 17 nov. 2024.
APA
Matsuda, A. H., & Almeida-Muradian, L. B. de. (2008). Validated method for the quantification of artepillin-C in Brazilian propolis. Phytochemical Analysis, 19( 2), 179-183. doi:10.1002/pca.1043
NLM
Matsuda AH, Almeida-Muradian LB de. Validated method for the quantification of artepillin-C in Brazilian propolis [Internet]. Phytochemical Analysis. 2008 ; 19( 2): 179-183.[citado 2024 nov. 17 ] Available from: https://doi.org/10.1002/pca.1043
Vancouver
Matsuda AH, Almeida-Muradian LB de. Validated method for the quantification of artepillin-C in Brazilian propolis [Internet]. Phytochemical Analysis. 2008 ; 19( 2): 179-183.[citado 2024 nov. 17 ] Available from: https://doi.org/10.1002/pca.1043
Artigo de periodico
Parboiled rice: a study about attitude, consumer liking and consumption in Sao Paulo, Brazil (2007)
Behrens, Jorge Herman; Heinemann, Riana Jordão Barrozo; Lanfer Marquez, Úrsula Maria
Source: Journal of the Science of Food and Agriculture. Unidade: FCF
Subjects: CONSUMO DE ALIMENTOS, NUTRIÇÃO, ARROZ
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ABNT
BEHRENS, Jorge Herman e HEINEMANN, Riana Jordão Barrozo e LANFER MARQUEZ, Úrsula Maria. Parboiled rice: a study about attitude, consumer liking and consumption in Sao Paulo, Brazil. Journal of the Science of Food and Agriculture, v. 87, n. 6, p. 992-999, 2007Tradução . . Disponível em: https://doi.org/10.1002/jsfa.2794. Acesso em: 17 nov. 2024.
APA
Behrens, J. H., Heinemann, R. J. B., & Lanfer Marquez, Ú. M. (2007). Parboiled rice: a study about attitude, consumer liking and consumption in Sao Paulo, Brazil. Journal of the Science of Food and Agriculture, 87( 6), 992-999. doi:10.1002/jsfa.2794
NLM
Behrens JH, Heinemann RJB, Lanfer Marquez ÚM. Parboiled rice: a study about attitude, consumer liking and consumption in Sao Paulo, Brazil [Internet]. Journal of the Science of Food and Agriculture. 2007 ; 87( 6): 992-999.[citado 2024 nov. 17 ] Available from: https://doi.org/10.1002/jsfa.2794
Vancouver
Behrens JH, Heinemann RJB, Lanfer Marquez ÚM. Parboiled rice: a study about attitude, consumer liking and consumption in Sao Paulo, Brazil [Internet]. Journal of the Science of Food and Agriculture. 2007 ; 87( 6): 992-999.[citado 2024 nov. 17 ] Available from: https://doi.org/10.1002/jsfa.2794

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