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Artigo de periodico
Application of spray drying, spray chilling and the combination of both methods to produce tucumã oil microparticles: characterization, stability, and β-carotene bioaccessibility (2023)
Santos, Priscila Dayane de Freitas ; Batista, Pollyanna Souza ; Torres, Larissa Catelli Rocha ; Thomazini, Marcelo ; Alencar, Severino Matias de ; Favaro-Trindade, Carmen Sílvia
Source: Food Research International. Unidades: ESALQ, FZEA, CENA
Subjects: MICROENCAPSULAÇÃO, CAROTENOIDES, PALMEIRAS, PLANTAS OLEAGINOSAS, ÓLEOS VEGETAIS, COMPOSTOS FENÓLICOS, ANTIOXIDANTES
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SANTOS, Priscila Dayane de Freitas et al. Application of spray drying, spray chilling and the combination of both methods to produce tucumã oil microparticles: characterization, stability, and β-carotene bioaccessibility. Food Research International, v. 172, p. 1-12, 2023Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2023.113174. Acesso em: 18 ago. 2024.
APA
Santos, P. D. de F., Batista, P. S., Torres, L. C. R., Thomazini, M., Alencar, S. M. de, & Favaro-Trindade, C. S. (2023). Application of spray drying, spray chilling and the combination of both methods to produce tucumã oil microparticles: characterization, stability, and β-carotene bioaccessibility. Food Research International, 172, 1-12. doi:10.1016/j.foodres.2023.113174
NLM
Santos PD de F, Batista PS, Torres LCR, Thomazini M, Alencar SM de, Favaro-Trindade CS. Application of spray drying, spray chilling and the combination of both methods to produce tucumã oil microparticles: characterization, stability, and β-carotene bioaccessibility [Internet]. Food Research International. 2023 ; 172 1-12.[citado 2024 ago. 18 ] Available from: https://doi.org/10.1016/j.foodres.2023.113174
Vancouver
Santos PD de F, Batista PS, Torres LCR, Thomazini M, Alencar SM de, Favaro-Trindade CS. Application of spray drying, spray chilling and the combination of both methods to produce tucumã oil microparticles: characterization, stability, and β-carotene bioaccessibility [Internet]. Food Research International. 2023 ; 172 1-12.[citado 2024 ago. 18 ] Available from: https://doi.org/10.1016/j.foodres.2023.113174
Artigo de periodico
Dynamic gastrointestinal digestion/intestinal permeability of encapsulated and nonencapsulated Brazilian red propolis: active compounds stability and bioactivity (2023)
Alencar, Severino Matias de ; Sartori, Alan Giovanini de Oliveira ; Dag, Damla; Batista, Pollyanna Souza ; Rosalen, Pedro Luiz; Ikegaki, Masaharu; Kong, Fanbin
Source: Food Chemistry. Unidade: ESALQ
Subjects: ANTI-INFLAMATÓRIOS, ANTIOXIDANTES, DIGESTÃO, ISOFLAVONAS, MICROENCAPSULAÇÃO, PRÓPOLIS, SISTEMA GASTROINTESTINAL, TRANSPORTE EPITELIAL
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
ALENCAR, Severino Matias de et al. Dynamic gastrointestinal digestion/intestinal permeability of encapsulated and nonencapsulated Brazilian red propolis: active compounds stability and bioactivity. Food Chemistry, v. 411, p. 1-9, 2023Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2023.135469. Acesso em: 18 ago. 2024.
APA
Alencar, S. M. de, Sartori, A. G. de O., Dag, D., Batista, P. S., Rosalen, P. L., Ikegaki, M., & Kong, F. (2023). Dynamic gastrointestinal digestion/intestinal permeability of encapsulated and nonencapsulated Brazilian red propolis: active compounds stability and bioactivity. Food Chemistry, 411, 1-9. doi:10.1016/j.foodchem.2023.135469
NLM
Alencar SM de, Sartori AG de O, Dag D, Batista PS, Rosalen PL, Ikegaki M, Kong F. Dynamic gastrointestinal digestion/intestinal permeability of encapsulated and nonencapsulated Brazilian red propolis: active compounds stability and bioactivity [Internet]. Food Chemistry. 2023 ; 411 1-9.[citado 2024 ago. 18 ] Available from: https://doi.org/10.1016/j.foodchem.2023.135469
Vancouver
Alencar SM de, Sartori AG de O, Dag D, Batista PS, Rosalen PL, Ikegaki M, Kong F. Dynamic gastrointestinal digestion/intestinal permeability of encapsulated and nonencapsulated Brazilian red propolis: active compounds stability and bioactivity [Internet]. Food Chemistry. 2023 ; 411 1-9.[citado 2024 ago. 18 ] Available from: https://doi.org/10.1016/j.foodchem.2023.135469
Artigo de periodico
Cocoa powder and fermented jackfruit seed flour: a comparative cell‐based study on their potential antioxidant and anti‐inflammatory activities after simulated gastrointestinal digestion (2023)
Spada, Fernanda Papa ; Lazarini, Josy Goldoni; Batista, Pollyanna Souza ; Sartori, Alan Giovanini de Oliveira ; Saliba, Ana Sofia Martelli Chaib ; Amaral, José Eduardo Pedroso Gomes do ; Purgatto, Eduardo ; Alencar, Severino Matias de
Source: Journal of the Science of Food and Agriculture. Unidades: FCF, ESALQ, CENA
Subjects: JACA, FARINHAS, SEMENTES, ANTIOXIDANTES, CACAU, AROMATIZANTES, ALIMENTOS FERMENTADOS, BIODISPONIBILIDADE, ANTI-INFLAMATÓRIOS, DIGESTÃO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SPADA, Fernanda Papa et al. Cocoa powder and fermented jackfruit seed flour: a comparative cell‐based study on their potential antioxidant and anti‐inflammatory activities after simulated gastrointestinal digestion. Journal of the Science of Food and Agriculture, v. 103, p. 4956–4965, 2023Tradução . . Disponível em: https://doi.org/10.1002/jsfa.12568. Acesso em: 18 ago. 2024.
APA
Spada, F. P., Lazarini, J. G., Batista, P. S., Sartori, A. G. de O., Saliba, A. S. M. C., Amaral, J. E. P. G. do, et al. (2023). Cocoa powder and fermented jackfruit seed flour: a comparative cell‐based study on their potential antioxidant and anti‐inflammatory activities after simulated gastrointestinal digestion. Journal of the Science of Food and Agriculture, 103, 4956–4965. doi:10.1002/jsfa.12568
NLM
Spada FP, Lazarini JG, Batista PS, Sartori AG de O, Saliba ASMC, Amaral JEPG do, Purgatto E, Alencar SM de. Cocoa powder and fermented jackfruit seed flour: a comparative cell‐based study on their potential antioxidant and anti‐inflammatory activities after simulated gastrointestinal digestion [Internet]. Journal of the Science of Food and Agriculture. 2023 ; 103 4956–4965.[citado 2024 ago. 18 ] Available from: https://doi.org/10.1002/jsfa.12568
Vancouver
Spada FP, Lazarini JG, Batista PS, Sartori AG de O, Saliba ASMC, Amaral JEPG do, Purgatto E, Alencar SM de. Cocoa powder and fermented jackfruit seed flour: a comparative cell‐based study on their potential antioxidant and anti‐inflammatory activities after simulated gastrointestinal digestion [Internet]. Journal of the Science of Food and Agriculture. 2023 ; 103 4956–4965.[citado 2024 ago. 18 ] Available from: https://doi.org/10.1002/jsfa.12568

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