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Filtros : "Genovese, Maria Inês" "Indexado no SCISEARCH" Removido: "Suiça" Limpar

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  • Artigo de periodico

    Potential of Ginkgo biloba L. leaves in the management of hyperglycemia and hypertension using in vitro models (2009)

    Pinto, Márcia da Silva; Kwon, Young-In; Apostolidis, Emmanouil; Lajolo, Franco Maria ; Genovese, Maria Inês ; Shetty, Kalidas

    Source: Bioresource Technology. Unidade: FCF

    Subjects: DIABETES MELLITUS, GINKGO, HIPERTENSÃO, ANTIOXIDANTES (ATIVIDADE)

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    • ABNT

      PINTO, Márcia da Silva et al. Potential of Ginkgo biloba L. leaves in the management of hyperglycemia and hypertension using in vitro models. Bioresource Technology, v. 100, n. 24, p. 6599-6609, 2009Tradução . . Disponível em: https://doi.org/10.1016/j.biortech.2009.07.021. Acesso em: 06 out. 2024.

    • APA

      Pinto, M. da S., Kwon, Y. -I., Apostolidis, E., Lajolo, F. M., Genovese, M. I., & Shetty, K. (2009). Potential of Ginkgo biloba L. leaves in the management of hyperglycemia and hypertension using in vitro models. Bioresource Technology, 100( 24), 6599-6609. doi:10.1016/j.biortech.2009.07.021

    • NLM

      Pinto M da S, Kwon Y-I, Apostolidis E, Lajolo FM, Genovese MI, Shetty K. Potential of Ginkgo biloba L. leaves in the management of hyperglycemia and hypertension using in vitro models [Internet]. Bioresource Technology. 2009 ; 100( 24): 6599-6609.[citado 2024 out. 06 ] Available from: https://doi.org/10.1016/j.biortech.2009.07.021

    • Vancouver

      Pinto M da S, Kwon Y-I, Apostolidis E, Lajolo FM, Genovese MI, Shetty K. Potential of Ginkgo biloba L. leaves in the management of hyperglycemia and hypertension using in vitro models [Internet]. Bioresource Technology. 2009 ; 100( 24): 6599-6609.[citado 2024 out. 06 ] Available from: https://doi.org/10.1016/j.biortech.2009.07.021

  • Artigo de periodico

    Absorption and metabolism of cyanidin-3-glucoside and cyanidin-3-rutinoside extracted from wild mulberry (Morus nigra L.) in rats (2008)

    Hassimotto, Neuza Mariko Aymoto ; Genovese, Maria Inês ; Lajolo, Franco Maria

    Source: Nutrition Research. Unidade: FCF

    Subjects: ABSORÇÃO, METABOLISMO, AMORA

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    • ABNT

      HASSIMOTTO, Neuza Mariko Aymoto e GENOVESE, Maria Inês e LAJOLO, Franco Maria. Absorption and metabolism of cyanidin-3-glucoside and cyanidin-3-rutinoside extracted from wild mulberry (Morus nigra L.) in rats. Nutrition Research, v. 28, n. 3, p. 198-207, 2008Tradução . . Disponível em: https://doi.org/10.1016/j.nutres.2007.12.012. Acesso em: 06 out. 2024.

    • APA

      Hassimotto, N. M. A., Genovese, M. I., & Lajolo, F. M. (2008). Absorption and metabolism of cyanidin-3-glucoside and cyanidin-3-rutinoside extracted from wild mulberry (Morus nigra L.) in rats. Nutrition Research, 28( 3), 198-207. doi:10.1016/j.nutres.2007.12.012

    • NLM

      Hassimotto NMA, Genovese MI, Lajolo FM. Absorption and metabolism of cyanidin-3-glucoside and cyanidin-3-rutinoside extracted from wild mulberry (Morus nigra L.) in rats [Internet]. Nutrition Research. 2008 ;28( 3): 198-207.[citado 2024 out. 06 ] Available from: https://doi.org/10.1016/j.nutres.2007.12.012

    • Vancouver

      Hassimotto NMA, Genovese MI, Lajolo FM. Absorption and metabolism of cyanidin-3-glucoside and cyanidin-3-rutinoside extracted from wild mulberry (Morus nigra L.) in rats [Internet]. Nutrition Research. 2008 ;28( 3): 198-207.[citado 2024 out. 06 ] Available from: https://doi.org/10.1016/j.nutres.2007.12.012

  • Artigo de periodico

    Bioactive compounds and quantification of total ellagic acid in strawberries (Fragaria x ananassa Duch.) (2008)

    Pinto, Márcia da Silva; Lajolo, Franco Maria ; Genovese, Maria Inês

    Source: Food Chemistry. Unidade: FCF

    Subjects: FLAVONÓIDES, NUTRIÇÃO, MORANGO, ANTIOXIDANTES

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    • ABNT

      PINTO, Márcia da Silva e LAJOLO, Franco Maria e GENOVESE, Maria Inês. Bioactive compounds and quantification of total ellagic acid in strawberries (Fragaria x ananassa Duch.). Food Chemistry, v. 107, n. 4, p. 1629-1635, 2008Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2007.10.038. Acesso em: 06 out. 2024.

    • APA

      Pinto, M. da S., Lajolo, F. M., & Genovese, M. I. (2008). Bioactive compounds and quantification of total ellagic acid in strawberries (Fragaria x ananassa Duch.). Food Chemistry, 107( 4), 1629-1635. doi:10.1016/j.foodchem.2007.10.038

    • NLM

      Pinto M da S, Lajolo FM, Genovese MI. Bioactive compounds and quantification of total ellagic acid in strawberries (Fragaria x ananassa Duch.) [Internet]. Food Chemistry. 2008 ;107( 4): 1629-1635.[citado 2024 out. 06 ] Available from: https://doi.org/10.1016/j.foodchem.2007.10.038

    • Vancouver

      Pinto M da S, Lajolo FM, Genovese MI. Bioactive compounds and quantification of total ellagic acid in strawberries (Fragaria x ananassa Duch.) [Internet]. Food Chemistry. 2008 ;107( 4): 1629-1635.[citado 2024 out. 06 ] Available from: https://doi.org/10.1016/j.foodchem.2007.10.038

  • 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

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    • 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: 06 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. 06 ] 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. 06 ] Available from: https://doi.org/10.1016/j.foodchem.2005.07.014

  • Artigo de periodico

    Effects of temperature on the chemical composition and antioxidant activity of three strawberry cultivars (2005)

    Cordenunsi-Lysenko, Beatriz Rosana ; Genovese, Maria Inês ; Nascimento, João Roberto Oliveira do ; Hassimotto, Neuza Mariko Aymoto ; Santos, Ricardo José dos; Lajolo, Franco Maria

    Source: Food Chemistry. Unidade: FCF

    Subjects: VITAMINA C, ANTIOXIDANTES (ATIVIDADE), FLAVONÓIDES

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    • ABNT

      CORDENUNSI-LYSENKO, Beatriz Rosana et al. Effects of temperature on the chemical composition and antioxidant activity of three strawberry cultivars. Food Chemistry, v. 91, n. 1, p. 113-121, 2005Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2004.05.054. Acesso em: 06 out. 2024.

    • APA

      Cordenunsi-Lysenko, B. R., Genovese, M. I., Nascimento, J. R. O. do, Hassimotto, N. M. A., Santos, R. J. dos, & Lajolo, F. M. (2005). Effects of temperature on the chemical composition and antioxidant activity of three strawberry cultivars. Food Chemistry, 91( 1), 113-121. doi:10.1016/j.foodchem.2004.05.054

    • NLM

      Cordenunsi-Lysenko BR, Genovese MI, Nascimento JRO do, Hassimotto NMA, Santos RJ dos, Lajolo FM. Effects of temperature on the chemical composition and antioxidant activity of three strawberry cultivars [Internet]. Food Chemistry. 2005 ; 91( 1): 113-121.[citado 2024 out. 06 ] Available from: https://doi.org/10.1016/j.foodchem.2004.05.054

    • Vancouver

      Cordenunsi-Lysenko BR, Genovese MI, Nascimento JRO do, Hassimotto NMA, Santos RJ dos, Lajolo FM. Effects of temperature on the chemical composition and antioxidant activity of three strawberry cultivars [Internet]. Food Chemistry. 2005 ; 91( 1): 113-121.[citado 2024 out. 06 ] Available from: https://doi.org/10.1016/j.foodchem.2004.05.054
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