ReP USP - Resultado da busca

Artigo de periodico
Glyphosate influence on the soil microorganism sensibility, physiological parameters of the plant, isoflavones and residues in the seeds and soil (2016)
Bohm, Giani Mariza Barwald; Amarante, Luciano do; Bohm, E. M; Rombaldi, Cesar Valmor; Genovese, Maria Inês
Source: Journal of Agriculture and Ecology Research International. Unidade: FCF
Subjects: ISOFLAVONAS, ALIMENTOS TRANSGÊNICOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
BOHM, Giani Mariza Barwald et al. Glyphosate influence on the soil microorganism sensibility, physiological parameters of the plant, isoflavones and residues in the seeds and soil. Journal of Agriculture and Ecology Research International, v. 5, n. 4, p. 1-12, 2016Tradução . . Disponível em: https://doi.org/10.9734/JAERI/2016/22186. Acesso em: 28 jul. 2024.
APA
Bohm, G. M. B., Amarante, L. do, Bohm, E. M., Rombaldi, C. V., & Genovese, M. I. (2016). Glyphosate influence on the soil microorganism sensibility, physiological parameters of the plant, isoflavones and residues in the seeds and soil. Journal of Agriculture and Ecology Research International, 5( 4), 1-12. doi:10.9734/JAERI/2016/22186
NLM
Bohm GMB, Amarante L do, Bohm EM, Rombaldi CV, Genovese MI. Glyphosate influence on the soil microorganism sensibility, physiological parameters of the plant, isoflavones and residues in the seeds and soil [Internet]. Journal of Agriculture and Ecology Research International. 2016 ; 5( 4): 1-12.[citado 2024 jul. 28 ] Available from: https://doi.org/10.9734/JAERI/2016/22186
Vancouver
Bohm GMB, Amarante L do, Bohm EM, Rombaldi CV, Genovese MI. Glyphosate influence on the soil microorganism sensibility, physiological parameters of the plant, isoflavones and residues in the seeds and soil [Internet]. Journal of Agriculture and Ecology Research International. 2016 ; 5( 4): 1-12.[citado 2024 jul. 28 ] Available from: https://doi.org/10.9734/JAERI/2016/22186
Artigo de periodico
Protein, isoflavones, trypsin inhibitory and in vitro antioxidant capacities: comparison among conventionally and organically grown soybeans (2013)
Balisteiro, Diully Mata; Rombaldi, Cesar Valmor; Genovese, Maria Inês
Source: Food Research International. Unidade: FCF
Subjects: FLAVONÓIDES, METABOLISMO, ISOFLAVONAS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
BALISTEIRO, Diully Mata e ROMBALDI, Cesar Valmor e GENOVESE, Maria Inês. Protein, isoflavones, trypsin inhibitory and in vitro antioxidant capacities: comparison among conventionally and organically grown soybeans. Food Research International, v. 51, n. 1, p. 8-14, 2013Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2012.11.015. Acesso em: 28 jul. 2024.
APA
Balisteiro, D. M., Rombaldi, C. V., & Genovese, M. I. (2013). Protein, isoflavones, trypsin inhibitory and in vitro antioxidant capacities: comparison among conventionally and organically grown soybeans. Food Research International, 51( 1), 8-14. doi:10.1016/j.foodres.2012.11.015
NLM
Balisteiro DM, Rombaldi CV, Genovese MI. Protein, isoflavones, trypsin inhibitory and in vitro antioxidant capacities: comparison among conventionally and organically grown soybeans [Internet]. Food Research International. 2013 ; 51( 1): 8-14.[citado 2024 jul. 28 ] Available from: https://doi.org/10.1016/j.foodres.2012.11.015
Vancouver
Balisteiro DM, Rombaldi CV, Genovese MI. Protein, isoflavones, trypsin inhibitory and in vitro antioxidant capacities: comparison among conventionally and organically grown soybeans [Internet]. Food Research International. 2013 ; 51( 1): 8-14.[citado 2024 jul. 28 ] Available from: https://doi.org/10.1016/j.foodres.2012.11.015
Artigo de periodico
Nutritional aspects of second generation soy foods (2011)
Alezandro, Marcela Roquim; Granato, Daniel; Lajolo, Franco Maria ; Genovese, Maria Inês
Source: Journal of Agricultural and Food Chemistry. Unidade: FCF
Subjects: ISOFLAVONAS, PROTEÍNAS, ANTIOXIDANTES
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
ALEZANDRO, Marcela Roquim et al. Nutritional aspects of second generation soy foods. Journal of Agricultural and Food Chemistry, v. 59, n. 10, p. 5490-5497, 2011Tradução . . Disponível em: https://doi.org/10.1021/jf200061c. Acesso em: 28 jul. 2024.
APA
Alezandro, M. R., Granato, D., Lajolo, F. M., & Genovese, M. I. (2011). Nutritional aspects of second generation soy foods. Journal of Agricultural and Food Chemistry, 59( 10), 5490-5497. doi:10.1021/jf200061c
NLM
Alezandro MR, Granato D, Lajolo FM, Genovese MI. Nutritional aspects of second generation soy foods [Internet]. Journal of Agricultural and Food Chemistry. 2011 ; 59( 10): 5490-5497.[citado 2024 jul. 28 ] Available from: https://doi.org/10.1021/jf200061c
Vancouver
Alezandro MR, Granato D, Lajolo FM, Genovese MI. Nutritional aspects of second generation soy foods [Internet]. Journal of Agricultural and Food Chemistry. 2011 ; 59( 10): 5490-5497.[citado 2024 jul. 28 ] Available from: https://doi.org/10.1021/jf200061c
Artigo de periodico
Effect of free or protein-associated soy isoflavones on the antioxidant status in rats (2011)
Barbosa, Ana C. L; Lajolo, Franco Maria ; Genovese, Maria Inês
Source: Journal of the Science of Food and Agriculture. Unidade: FCF
Subjects: ISOFLAVONAS, ANTIOXIDANTES
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
BARBOSA, Ana C. L e LAJOLO, Franco Maria e GENOVESE, Maria Inês. Effect of free or protein-associated soy isoflavones on the antioxidant status in rats. Journal of the Science of Food and Agriculture, v. 91, n. 4, p. 721-731, 2011Tradução . . Disponível em: https://doi.org/10.1002/jsfa.4242. Acesso em: 28 jul. 2024.
APA
Barbosa, A. C. L., Lajolo, F. M., & Genovese, M. I. (2011). Effect of free or protein-associated soy isoflavones on the antioxidant status in rats. Journal of the Science of Food and Agriculture, 91( 4), 721-731. doi:10.1002/jsfa.4242
NLM
Barbosa ACL, Lajolo FM, Genovese MI. Effect of free or protein-associated soy isoflavones on the antioxidant status in rats [Internet]. Journal of the Science of Food and Agriculture. 2011 ; 91( 4): 721-731.[citado 2024 jul. 28 ] Available from: https://doi.org/10.1002/jsfa.4242
Vancouver
Barbosa ACL, Lajolo FM, Genovese MI. Effect of free or protein-associated soy isoflavones on the antioxidant status in rats [Internet]. Journal of the Science of Food and Agriculture. 2011 ; 91( 4): 721-731.[citado 2024 jul. 28 ] Available from: https://doi.org/10.1002/jsfa.4242
Trabalho de evento-resumo periodico
Isoflavones, protein content and in vitro antioxidant capacity: comparison between tradition and organic soybean crops (2010)
Balisteiro, Diully Mata; Rombaldi, Cesar Valmor; Lajolo, Franco Maria ; Genovese, Maria Inês
Source: Brazilian Journal of Pharmaceutical Sciences. Conference titles: Science and Pharmaceutical Technology Meeting of the Pharmaceutical Sciences Faculty of the University of São Paulo. Unidade: FCF
Subjects: ISOFLAVONAS, SOJA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
BALISTEIRO, Diully Mata et al. Isoflavones, protein content and in vitro antioxidant capacity: comparison between tradition and organic soybean crops. Brazilian Journal of Pharmaceutical Sciences. São Paulo: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo. . Acesso em: 28 jul. 2024. , 2010
APA
Balisteiro, D. M., Rombaldi, C. V., Lajolo, F. M., & Genovese, M. I. (2010). Isoflavones, protein content and in vitro antioxidant capacity: comparison between tradition and organic soybean crops. Brazilian Journal of Pharmaceutical Sciences. São Paulo: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo.
NLM
Balisteiro DM, Rombaldi CV, Lajolo FM, Genovese MI. Isoflavones, protein content and in vitro antioxidant capacity: comparison between tradition and organic soybean crops. Brazilian Journal of Pharmaceutical Sciences. 2010 ; 46 10 res. FCF016.[citado 2024 jul. 28 ]
Vancouver
Balisteiro DM, Rombaldi CV, Lajolo FM, Genovese MI. Isoflavones, protein content and in vitro antioxidant capacity: comparison between tradition and organic soybean crops. Brazilian Journal of Pharmaceutical Sciences. 2010 ; 46 10 res. FCF016.[citado 2024 jul. 28 ]

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