Menu

Filtros : "Indexado no Nutrition Abstracts" "2006" "FCF" Limpar

Filtros

Refine with date range

  • 1

1 - 6 (6 records)

  • 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

    Acesso à fonteDOIHow to cite
    A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas

    • 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: 11 out. 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 out. 11 ] 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 out. 11 ] Available from: https://doi.org/10.1016/j.foodchem.2006.01.029

  • Artigo de periodico

    Influence of temperature, pH and ionic strength on the production of isoflavone-rich soy protein isolates (2006)

    Barbosa, Ana Cristina Lopes; Lajolo, Franco Maria ; Genovese, Maria Inês

    Source: Food Chemistry. Unidade: FCF

    Subjects: NUTRIÇÃO, SOJA (EFEITOS), PROTEÍNAS, QUÍMICA DE ALIMENTOS

    Acesso à fonteDOIHow to cite
    A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas

    • ABNT

      BARBOSA, Ana Cristina Lopes e LAJOLO, Franco Maria e GENOVESE, Maria Inês. Influence of temperature, pH and ionic strength on the production of isoflavone-rich soy protein isolates. Food Chemistry, v. 98, n. 4, p. 757-766, 2006Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2005.07.014. Acesso em: 11 out. 2024.

    • APA

      Barbosa, A. C. L., Lajolo, F. M., & Genovese, M. I. (2006). Influence of temperature, pH and ionic strength on the production of isoflavone-rich soy protein isolates. Food Chemistry, 98( 4), 757-766. doi:10.1016/j.foodchem.2005.07.014

    • NLM

      Barbosa ACL, Lajolo FM, Genovese MI. Influence of temperature, pH and ionic strength on the production of isoflavone-rich soy protein isolates [Internet]. Food Chemistry. 2006 ; 98( 4): 757-766.[citado 2024 out. 11 ] Available from: https://doi.org/10.1016/j.foodchem.2005.07.014

    • Vancouver

      Barbosa ACL, Lajolo FM, Genovese MI. Influence of temperature, pH and ionic strength on the production of isoflavone-rich soy protein isolates [Internet]. Food Chemistry. 2006 ; 98( 4): 757-766.[citado 2024 out. 11 ] Available from: https://doi.org/10.1016/j.foodchem.2005.07.014

  • 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

    Acesso à fonteDOIHow to cite
    A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas

    • 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: 11 out. 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 out. 11 ] 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 out. 11 ] Available from: https://doi.org/10.1016/j.lfs.2006.03.045

  • Artigo de periodico

    Catalytic performance of invertase immobilized by adsorption on anionic exchange resin (2006)

    Tomotani, Ester Junko; Vitolo, Michele

    Source: Process Biochemistry. Unidade: FCF

    Subjects: ADSORÇÃO, GOMAS E RESINAS, SACAROSE, BIOQUÍMICA INDUSTRIAL

    Acesso à fonteDOIHow to cite
    A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas

    • ABNT

      TOMOTANI, Ester Junko e VITOLO, Michele. Catalytic performance of invertase immobilized by adsorption on anionic exchange resin. Process Biochemistry, v. 41, n. 6, p. 1325-1331, 2006Tradução . . Disponível em: https://doi.org/10.1016/j.procbio.2006.01.004. Acesso em: 11 out. 2024.

    • APA

      Tomotani, E. J., & Vitolo, M. (2006). Catalytic performance of invertase immobilized by adsorption on anionic exchange resin. Process Biochemistry, 41( 6), 1325-1331. doi:10.1016/j.procbio.2006.01.004

    • NLM

      Tomotani EJ, Vitolo M. Catalytic performance of invertase immobilized by adsorption on anionic exchange resin [Internet]. Process Biochemistry. 2006 ; 41( 6): 1325-1331.[citado 2024 out. 11 ] Available from: https://doi.org/10.1016/j.procbio.2006.01.004

    • Vancouver

      Tomotani EJ, Vitolo M. Catalytic performance of invertase immobilized by adsorption on anionic exchange resin [Internet]. Process Biochemistry. 2006 ; 41( 6): 1325-1331.[citado 2024 out. 11 ] Available from: https://doi.org/10.1016/j.procbio.2006.01.004

  • Artigo de periodico

    Glucose-6-phosphate dehydrogenase and xylitol production by Candida guilliermondii FTI 20037 using statistical experimental design (2006)

    Gurpilhares, Daniela de Borba; Pessoa Junior, Adalberto ; Roberto, Inês Conceição

    Source: Process Biochemistry. Unidade: FCF

    Subjects: BIOTECNOLOGIA, ENZIMAS, FERMENTAÇÃO (PROCESSOS)

    Acesso à fonteDOIHow to cite
    A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas

    • ABNT

      GURPILHARES, Daniela de Borba e PESSOA JUNIOR, Adalberto e ROBERTO, Inês Conceição. Glucose-6-phosphate dehydrogenase and xylitol production by Candida guilliermondii FTI 20037 using statistical experimental design. Process Biochemistry, v. 41, n. 3, p. 631-637, 2006Tradução . . Disponível em: https://doi.org/10.1016/j.procbio.2005.08.008. Acesso em: 11 out. 2024.

    • APA

      Gurpilhares, D. de B., Pessoa Junior, A., & Roberto, I. C. (2006). Glucose-6-phosphate dehydrogenase and xylitol production by Candida guilliermondii FTI 20037 using statistical experimental design. Process Biochemistry, 41( 3), 631-637. doi:10.1016/j.procbio.2005.08.008

    • NLM

      Gurpilhares D de B, Pessoa Junior A, Roberto IC. Glucose-6-phosphate dehydrogenase and xylitol production by Candida guilliermondii FTI 20037 using statistical experimental design [Internet]. Process Biochemistry. 2006 ; 41( 3): 631-637.[citado 2024 out. 11 ] Available from: https://doi.org/10.1016/j.procbio.2005.08.008

    • Vancouver

      Gurpilhares D de B, Pessoa Junior A, Roberto IC. Glucose-6-phosphate dehydrogenase and xylitol production by Candida guilliermondii FTI 20037 using statistical experimental design [Internet]. Process Biochemistry. 2006 ; 41( 3): 631-637.[citado 2024 out. 11 ] Available from: https://doi.org/10.1016/j.procbio.2005.08.008

  • Artigo de periodico

    Synbiotic potential of fresh cream cheese supplemented with inulin and Lactobacillus paracasei in co-culture with Streptococcus thermophilus (2006)

    Buriti, Flávia Carolina Alonso; Cardarelli, Haíssa Roberta; Filisetti, Tullia Maria Clara Caterina; Saad, Susana Marta Isay

    Source: Food Chemistry. Unidade: FCF

    Subjects: SUPLEMENTAÇÃO ALIMENTAR, LACTOBACILLUS, STREPTOCOCCUS, QUEIJO, ALIMENTOS FUNCIONAIS

    Acesso à fonteDOIHow to cite
    A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas

    • ABNT

      BURITI, Flávia Carolina Alonso et al. Synbiotic potential of fresh cream cheese supplemented with inulin and Lactobacillus paracasei in co-culture with Streptococcus thermophilus. Food Chemistry, v. 104, n. 4, p. 1605-1610, 2006Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2007.03.001. Acesso em: 11 out. 2024.

    • APA

      Buriti, F. C. A., Cardarelli, H. R., Filisetti, T. M. C. C., & Saad, S. M. I. (2006). Synbiotic potential of fresh cream cheese supplemented with inulin and Lactobacillus paracasei in co-culture with Streptococcus thermophilus. Food Chemistry, 104( 4), 1605-1610. doi:10.1016/j.foodchem.2007.03.001

    • NLM

      Buriti FCA, Cardarelli HR, Filisetti TMCC, Saad SMI. Synbiotic potential of fresh cream cheese supplemented with inulin and Lactobacillus paracasei in co-culture with Streptococcus thermophilus [Internet]. Food Chemistry. 2006 ; 104( 4): 1605-1610.[citado 2024 out. 11 ] Available from: https://doi.org/10.1016/j.foodchem.2007.03.001

    • Vancouver

      Buriti FCA, Cardarelli HR, Filisetti TMCC, Saad SMI. Synbiotic potential of fresh cream cheese supplemented with inulin and Lactobacillus paracasei in co-culture with Streptococcus thermophilus [Internet]. Food Chemistry. 2006 ; 104( 4): 1605-1610.[citado 2024 out. 11 ] Available from: https://doi.org/10.1016/j.foodchem.2007.03.001
  • 1

1 - 6 (6 records)

Digital Library of Intellectual Production of Universidade de São Paulo     2012 - 2024