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Filtros : "Lobo, Alexandre Rodrigues" "Food Chemistry" Limpar

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  • Artigo de periodico

    Effects of a moderate iron overload and its interaction with yacon flour, and/or phytate, in the diet on liver antioxidant enzymes and hepatocyte apoptosis in rats (2019)

    Cocato, Maria Lucia; Lobo, Alexandre Rodrigues; Azevedo-Martins, Anna Karenina; Mancini-Filho, Jorge ; Sá, Lilian Rose Marques de; Colli, Célia

    Source: Food Chemistry. Unidades: EACH, FMVZ, FCF

    Subjects: MINERAIS NA DIETA, FÍGADO, TUBÉRCULOS

    PrivadoAcesso à fonteDOIHow to cite
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    • ABNT

      COCATO, Maria Lucia et al. Effects of a moderate iron overload and its interaction with yacon flour, and/or phytate, in the diet on liver antioxidant enzymes and hepatocyte apoptosis in rats. Food Chemistry, v. 285, p. 171-179, 2019Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2019.01.142. Acesso em: 03 ago. 2024.

    • APA

      Cocato, M. L., Lobo, A. R., Azevedo-Martins, A. K., Mancini-Filho, J., Sá, L. R. M. de, & Colli, C. (2019). Effects of a moderate iron overload and its interaction with yacon flour, and/or phytate, in the diet on liver antioxidant enzymes and hepatocyte apoptosis in rats. Food Chemistry, 285, 171-179. doi:10.1016/j.foodchem.2019.01.142

    • NLM

      Cocato ML, Lobo AR, Azevedo-Martins AK, Mancini-Filho J, Sá LRM de, Colli C. Effects of a moderate iron overload and its interaction with yacon flour, and/or phytate, in the diet on liver antioxidant enzymes and hepatocyte apoptosis in rats [Internet]. Food Chemistry. 2019 ; 285 171-179.[citado 2024 ago. 03 ] Available from: https://doi.org/10.1016/j.foodchem.2019.01.142

    • Vancouver

      Cocato ML, Lobo AR, Azevedo-Martins AK, Mancini-Filho J, Sá LRM de, Colli C. Effects of a moderate iron overload and its interaction with yacon flour, and/or phytate, in the diet on liver antioxidant enzymes and hepatocyte apoptosis in rats [Internet]. Food Chemistry. 2019 ; 285 171-179.[citado 2024 ago. 03 ] Available from: https://doi.org/10.1016/j.foodchem.2019.01.142

  • Artigo de periodico

    Iron bioavailability from ferric pyrophosphate in rats fed with fructan-containing yacon (Smallanthus sonchifolius) flour (2011)

    Lobo, Alexandre Rodrigues; Cocato, Maria Lucia; Borelli, Primavera ; Gaievski, Eduardo Henrique Szpak; Crisma, Amanda Rabello; Nakajima, Karina; Nakano, Eduardo Yoshio; Colli, Celia

    Source: Food Chemistry. Unidade: FCF

    Subjects: BIODISPONIBILIDADE, FERRO

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

    • ABNT

      LOBO, Alexandre Rodrigues et al. Iron bioavailability from ferric pyrophosphate in rats fed with fructan-containing yacon (Smallanthus sonchifolius) flour. Food Chemistry, v. 126, n. 3, p. 885-891, 2011Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2010.11.067. Acesso em: 03 ago. 2024.

    • APA

      Lobo, A. R., Cocato, M. L., Borelli, P., Gaievski, E. H. S., Crisma, A. R., Nakajima, K., et al. (2011). Iron bioavailability from ferric pyrophosphate in rats fed with fructan-containing yacon (Smallanthus sonchifolius) flour. Food Chemistry, 126( 3), 885-891. doi:10.1016/j.foodchem.2010.11.067

    • NLM

      Lobo AR, Cocato ML, Borelli P, Gaievski EHS, Crisma AR, Nakajima K, Nakano EY, Colli C. Iron bioavailability from ferric pyrophosphate in rats fed with fructan-containing yacon (Smallanthus sonchifolius) flour [Internet]. Food Chemistry. 2011 ; 126( 3): 885-891.[citado 2024 ago. 03 ] Available from: https://doi.org/10.1016/j.foodchem.2010.11.067

    • Vancouver

      Lobo AR, Cocato ML, Borelli P, Gaievski EHS, Crisma AR, Nakajima K, Nakano EY, Colli C. Iron bioavailability from ferric pyrophosphate in rats fed with fructan-containing yacon (Smallanthus sonchifolius) flour [Internet]. Food Chemistry. 2011 ; 126( 3): 885-891.[citado 2024 ago. 03 ] Available from: https://doi.org/10.1016/j.foodchem.2010.11.067
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