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Artigo de periodico
Comparison of the antioxidant property of acerola extracts with synthetic antioxidants using an in vivo method with yeasts (2019)
Cruz, Richtier Gonçalves da; Beney, Laurent; Gervais, Patrick; Lira, Simone Possedente de ; Vieira, Thais Maria Ferreira de Souza ; Dupont, Sebastien
Source: Food Chemistry. Unidade: ESALQ
Subjects: ACEROLA, ANTIOXIDANTES, COMPOSTOS FENÓLICOS, ÁCIDOS ASCÓRBICOS, LEVEDURAS
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ABNT
CRUZ, Richtier Gonçalves da et al. Comparison of the antioxidant property of acerola extracts with synthetic antioxidants using an in vivo method with yeasts. Food Chemistry, v. 277, p. 698-705, 2019Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2018.10.099. Acesso em: 06 out. 2024.
APA
Cruz, R. G. da, Beney, L., Gervais, P., Lira, S. P. de, Vieira, T. M. F. de S., & Dupont, S. (2019). Comparison of the antioxidant property of acerola extracts with synthetic antioxidants using an in vivo method with yeasts. Food Chemistry, 277, 698-705. doi:10.1016/j.foodchem.2018.10.099
NLM
Cruz RG da, Beney L, Gervais P, Lira SP de, Vieira TMF de S, Dupont S. Comparison of the antioxidant property of acerola extracts with synthetic antioxidants using an in vivo method with yeasts [Internet]. Food Chemistry. 2019 ; 277 698-705.[citado 2024 out. 06 ] Available from: https://doi.org/10.1016/j.foodchem.2018.10.099
Vancouver
Cruz RG da, Beney L, Gervais P, Lira SP de, Vieira TMF de S, Dupont S. Comparison of the antioxidant property of acerola extracts with synthetic antioxidants using an in vivo method with yeasts [Internet]. Food Chemistry. 2019 ; 277 698-705.[citado 2024 out. 06 ] Available from: https://doi.org/10.1016/j.foodchem.2018.10.099
Trabalho de evento-resumo
Characterization of the electrocatalytic oxidation process of ascorbic acid using ferrocene derivates (2019)
Silva, Fabiana Fanger; Lima, Alex da Silva; Santos, Carla Santana ; Bertotti, Mauro
Source: Abstracts. Conference titles: Simpósio Brasileiro de Eletroquímica e Eletroanalítica/SIBEE. Unidade: IQ
Subjects: ELETROQUÍMICA, ELETROCATÁLISE, ÁCIDOS ASCÓRBICOS
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ABNT
SILVA, Fabiana Fanger et al. Characterization of the electrocatalytic oxidation process of ascorbic acid using ferrocene derivates. 2019, Anais.. Porto Alegre: Sociedade Brasileira de Eletroquímica e Eletroanalítica/SBEE, 2019. Disponível em: http://xxiisibee.com.br/sites/default/files/AnaisSibee-VersaoFinal.pdf. Acesso em: 06 out. 2024.
APA
Silva, F. F., Lima, A. da S., Santos, C. S., & Bertotti, M. (2019). Characterization of the electrocatalytic oxidation process of ascorbic acid using ferrocene derivates. In Abstracts. Porto Alegre: Sociedade Brasileira de Eletroquímica e Eletroanalítica/SBEE. Recuperado de http://xxiisibee.com.br/sites/default/files/AnaisSibee-VersaoFinal.pdf
NLM
Silva FF, Lima A da S, Santos CS, Bertotti M. Characterization of the electrocatalytic oxidation process of ascorbic acid using ferrocene derivates [Internet]. Abstracts. 2019 ;[citado 2024 out. 06 ] Available from: http://xxiisibee.com.br/sites/default/files/AnaisSibee-VersaoFinal.pdf
Vancouver
Silva FF, Lima A da S, Santos CS, Bertotti M. Characterization of the electrocatalytic oxidation process of ascorbic acid using ferrocene derivates [Internet]. Abstracts. 2019 ;[citado 2024 out. 06 ] Available from: http://xxiisibee.com.br/sites/default/files/AnaisSibee-VersaoFinal.pdf
Artigo de periodico
Nanoporous gold-based dopamine sensor with sensitivity boosted by interferant ascorbic acid (2019)
Kumar, Abhishek; Selva, Jéssica Soares Guimarães ; Gonçalves, Josué Martins; Araki, Koiti ; Bertotti, Mauro
Source: Electrochimica Acta. Unidade: IQ
Subjects: ÁCIDOS ASCÓRBICOS, ELETROQUÍMICA, NANOTECNOLOGIA
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ABNT
KUMAR, Abhishek et al. Nanoporous gold-based dopamine sensor with sensitivity boosted by interferant ascorbic acid. Electrochimica Acta, v. 322, p. 1-10 : + Supplementary materials (S1-S8), 2019Tradução . . Disponível em: https://doi.org/10.1016/j.electacta.2019.134772. Acesso em: 06 out. 2024.
APA
Kumar, A., Selva, J. S. G., Gonçalves, J. M., Araki, K., & Bertotti, M. (2019). Nanoporous gold-based dopamine sensor with sensitivity boosted by interferant ascorbic acid. Electrochimica Acta, 322, 1-10 : + Supplementary materials (S1-S8). doi:10.1016/j.electacta.2019.134772
NLM
Kumar A, Selva JSG, Gonçalves JM, Araki K, Bertotti M. Nanoporous gold-based dopamine sensor with sensitivity boosted by interferant ascorbic acid [Internet]. Electrochimica Acta. 2019 ; 322 1-10 : + Supplementary materials (S1-S8).[citado 2024 out. 06 ] Available from: https://doi.org/10.1016/j.electacta.2019.134772
Vancouver
Kumar A, Selva JSG, Gonçalves JM, Araki K, Bertotti M. Nanoporous gold-based dopamine sensor with sensitivity boosted by interferant ascorbic acid [Internet]. Electrochimica Acta. 2019 ; 322 1-10 : + Supplementary materials (S1-S8).[citado 2024 out. 06 ] Available from: https://doi.org/10.1016/j.electacta.2019.134772
Artigo de periodico
Correlating selective electrocatalysis of dopamine and ascorbic acid electrooxidation at nanoporous gold surfaces with structural-defects (2019)
Kumar, Abhishek ; Gonçalves, Josué Martins; Selva, Jéssica Soares Guimarães ; Araki, Koiti ; Bertotti, Mauro
Source: Journal of the Electrochemical Society. Unidade: IQ
Subjects: ELETROCATÁLISE, ÁCIDOS ASCÓRBICOS
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ABNT
KUMAR, Abhishek et al. Correlating selective electrocatalysis of dopamine and ascorbic acid electrooxidation at nanoporous gold surfaces with structural-defects. Journal of the Electrochemical Society, v. 166, n. 44, p. H704-H711, 2019Tradução . . Disponível em: https://doi.org/10.1149/2.0821914jes. Acesso em: 06 out. 2024.
APA
Kumar, A., Gonçalves, J. M., Selva, J. S. G., Araki, K., & Bertotti, M. (2019). Correlating selective electrocatalysis of dopamine and ascorbic acid electrooxidation at nanoporous gold surfaces with structural-defects. Journal of the Electrochemical Society, 166( 44), H704-H711. doi:10.1149/2.0821914jes
NLM
Kumar A, Gonçalves JM, Selva JSG, Araki K, Bertotti M. Correlating selective electrocatalysis of dopamine and ascorbic acid electrooxidation at nanoporous gold surfaces with structural-defects [Internet]. Journal of the Electrochemical Society. 2019 ; 166( 44): H704-H711.[citado 2024 out. 06 ] Available from: https://doi.org/10.1149/2.0821914jes
Vancouver
Kumar A, Gonçalves JM, Selva JSG, Araki K, Bertotti M. Correlating selective electrocatalysis of dopamine and ascorbic acid electrooxidation at nanoporous gold surfaces with structural-defects [Internet]. Journal of the Electrochemical Society. 2019 ; 166( 44): H704-H711.[citado 2024 out. 06 ] Available from: https://doi.org/10.1149/2.0821914jes
Trabalho de evento-resumo
Cinética de inativação da pectinametilesterase em suco de laranja submetido ao aquecimento assistido por micro-ondas (2019)
Amaro, Kaiky Cesar ; Tadini, Carmen Cecília
Source: e-Book of Abstracts : “Challenging Food Engineering as a Driver Towards Sustainable Food Processing”. Conference titles: Iberoamerican Congress of Food Engineering - CIBIA. Unidade: EP
Subjects: CINÉTICA, ÁCIDOS ASCÓRBICOS, ENZIMAS, LARANJA, SUCOS DE FRUTAS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
AMARO, Kaiky Cesar e TADINI, Carmen Cecília. Cinética de inativação da pectinametilesterase em suco de laranja submetido ao aquecimento assistido por micro-ondas. 2019, Anais.. Faro: University of Algarve, 2019. Disponível em: https://www.researchgate.net/profile/Elena-Coyago-Cruz/publication/334274622_e-book_CIBIA_2019/links/5d208b38458515c11c15ce84/e-book-CIBIA-2019.pdf. Acesso em: 06 out. 2024.
APA
Amaro, K. C., & Tadini, C. C. (2019). Cinética de inativação da pectinametilesterase em suco de laranja submetido ao aquecimento assistido por micro-ondas. In e-Book of Abstracts : “Challenging Food Engineering as a Driver Towards Sustainable Food Processing”. Faro: University of Algarve. Recuperado de https://www.researchgate.net/profile/Elena-Coyago-Cruz/publication/334274622_e-book_CIBIA_2019/links/5d208b38458515c11c15ce84/e-book-CIBIA-2019.pdf
NLM
Amaro KC, Tadini CC. Cinética de inativação da pectinametilesterase em suco de laranja submetido ao aquecimento assistido por micro-ondas [Internet]. e-Book of Abstracts : “Challenging Food Engineering as a Driver Towards Sustainable Food Processing”. 2019 ;[citado 2024 out. 06 ] Available from: https://www.researchgate.net/profile/Elena-Coyago-Cruz/publication/334274622_e-book_CIBIA_2019/links/5d208b38458515c11c15ce84/e-book-CIBIA-2019.pdf
Vancouver
Amaro KC, Tadini CC. Cinética de inativação da pectinametilesterase em suco de laranja submetido ao aquecimento assistido por micro-ondas [Internet]. e-Book of Abstracts : “Challenging Food Engineering as a Driver Towards Sustainable Food Processing”. 2019 ;[citado 2024 out. 06 ] Available from: https://www.researchgate.net/profile/Elena-Coyago-Cruz/publication/334274622_e-book_CIBIA_2019/links/5d208b38458515c11c15ce84/e-book-CIBIA-2019.pdf

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