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Artigo de periodico
Benchtop and handheld energy-dispersive X-Ray fluorescence (EDXRF) as alternative for selenium concentration measurement in biofortified broccoli seedling (2019)
Bachiega, Patricia ; Almeida, Eduardo de ; Salgado, Jocelem Mastrodi ; Arruda, Marco Aurelio Zezzi ; Lehmann, Eraldo Luiz; Morzelle, Maressa Caldeira; Carvalho, Hudson Wallace Pereira de
Source: Food Analytical Methods. Unidades: ESALQ, CENA
Subjects: ALIMENTOS FORTIFICADOS, BRÓCOLOS, FLUORESCÊNCIA, RAIOS X, SELÊNIO
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ABNT
BACHIEGA, Patricia et al. Benchtop and handheld energy-dispersive X-Ray fluorescence (EDXRF) as alternative for selenium concentration measurement in biofortified broccoli seedling. Food Analytical Methods, p. 1-8, 2019Tradução . . Disponível em: https://doi.org/10.1007/s12161-019-01489-5. Acesso em: 09 out. 2024.
APA
Bachiega, P., Almeida, E. de, Salgado, J. M., Arruda, M. A. Z., Lehmann, E. L., Morzelle, M. C., & Carvalho, H. W. P. de. (2019). Benchtop and handheld energy-dispersive X-Ray fluorescence (EDXRF) as alternative for selenium concentration measurement in biofortified broccoli seedling. Food Analytical Methods, 1-8. doi:10.1007/s12161-019-01489-5
NLM
Bachiega P, Almeida E de, Salgado JM, Arruda MAZ, Lehmann EL, Morzelle MC, Carvalho HWP de. Benchtop and handheld energy-dispersive X-Ray fluorescence (EDXRF) as alternative for selenium concentration measurement in biofortified broccoli seedling [Internet]. Food Analytical Methods. 2019 ; 1-8.[citado 2024 out. 09 ] Available from: https://doi.org/10.1007/s12161-019-01489-5
Vancouver
Bachiega P, Almeida E de, Salgado JM, Arruda MAZ, Lehmann EL, Morzelle MC, Carvalho HWP de. Benchtop and handheld energy-dispersive X-Ray fluorescence (EDXRF) as alternative for selenium concentration measurement in biofortified broccoli seedling [Internet]. Food Analytical Methods. 2019 ; 1-8.[citado 2024 out. 09 ] Available from: https://doi.org/10.1007/s12161-019-01489-5
Artigo de periodico
Potential benefits of phenolics from pomegranate pulp and peel in Alzheimer’s disease: antioxidant activity and inhibition of acetylcholinesterase (2019)
Morzelle, Maressa Caldeira; Salgado, Jocelem Mastrodi; Massarioli, Adna Prado ; Bachiega, Patricia ; Rios, Alessandro de Oliveira; Alencar, Severino Matias ; Schwember, Andres R; Camargo, Adriano Costa de
Source: Journal of Food Bioactives. Unidades: ESALQ, FSP
Subjects: ANTIOXIDANTES, COMPOSTOS FENÓLICOS, DOENÇA DE ALZHEIMER, ESTRESSE OXIDATIVO, ROMÃ
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ABNT
MORZELLE, Maressa Caldeira et al. Potential benefits of phenolics from pomegranate pulp and peel in Alzheimer’s disease: antioxidant activity and inhibition of acetylcholinesterase. Journal of Food Bioactives, v. 5, p. 136-141, 2019Tradução . . Disponível em: https://doi.org/10.31665/JFB.2019.5181. Acesso em: 09 out. 2024.
APA
Morzelle, M. C., Salgado, J. M., Massarioli, A. P., Bachiega, P., Rios, A. de O., Alencar, S. M., et al. (2019). Potential benefits of phenolics from pomegranate pulp and peel in Alzheimer’s disease: antioxidant activity and inhibition of acetylcholinesterase. Journal of Food Bioactives, 5, 136-141. doi:10.31665/JFB.2019.5181
NLM
Morzelle MC, Salgado JM, Massarioli AP, Bachiega P, Rios A de O, Alencar SM, Schwember AR, Camargo AC de. Potential benefits of phenolics from pomegranate pulp and peel in Alzheimer’s disease: antioxidant activity and inhibition of acetylcholinesterase [Internet]. Journal of Food Bioactives. 2019 ; 5 136-141.[citado 2024 out. 09 ] Available from: https://doi.org/10.31665/JFB.2019.5181
Vancouver
Morzelle MC, Salgado JM, Massarioli AP, Bachiega P, Rios A de O, Alencar SM, Schwember AR, Camargo AC de. Potential benefits of phenolics from pomegranate pulp and peel in Alzheimer’s disease: antioxidant activity and inhibition of acetylcholinesterase [Internet]. Journal of Food Bioactives. 2019 ; 5 136-141.[citado 2024 out. 09 ] Available from: https://doi.org/10.31665/JFB.2019.5181
Artigo de periodico
Antioxidant and antiproliferative activities in different maturation stages of broccoli (Brassica oleracea Italica) biofortified with selenium (2016)
Bachiega, Patrícia; Salgado, Jocelem Mastrodi; Carvalho, João Ernesto de; Ruiz, Ana Lúcia T. G; Schwarz, Kélin; Tezotto, Tiago; Morzelle, Maressa Caldeira
Source: Food Chemistry. Unidade: ESALQ
Subjects: BRÓCOLOS, ANTIOXIDANTES, SELÊNIO
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ABNT
BACHIEGA, Patrícia et al. Antioxidant and antiproliferative activities in different maturation stages of broccoli (Brassica oleracea Italica) biofortified with selenium. Food Chemistry, v. 190, 2016Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2015.06.024. Acesso em: 09 out. 2024.
APA
Bachiega, P., Salgado, J. M., Carvalho, J. E. de, Ruiz, A. L. T. G., Schwarz, K., Tezotto, T., & Morzelle, M. C. (2016). Antioxidant and antiproliferative activities in different maturation stages of broccoli (Brassica oleracea Italica) biofortified with selenium. Food Chemistry, 190. doi:10.1016/j.foodchem.2015.06.024
NLM
Bachiega P, Salgado JM, Carvalho JE de, Ruiz ALTG, Schwarz K, Tezotto T, Morzelle MC. Antioxidant and antiproliferative activities in different maturation stages of broccoli (Brassica oleracea Italica) biofortified with selenium [Internet]. Food Chemistry. 2016 ; 190[citado 2024 out. 09 ] Available from: https://doi.org/10.1016/j.foodchem.2015.06.024
Vancouver
Bachiega P, Salgado JM, Carvalho JE de, Ruiz ALTG, Schwarz K, Tezotto T, Morzelle MC. Antioxidant and antiproliferative activities in different maturation stages of broccoli (Brassica oleracea Italica) biofortified with selenium [Internet]. Food Chemistry. 2016 ; 190[citado 2024 out. 09 ] Available from: https://doi.org/10.1016/j.foodchem.2015.06.024
Artigo de periodico
Neuroprotective effects of pomegranate peel extract after chronic infusion with amyloid-β peptide in mice (2016)
Morzelle, Maressa Caldeira; Salgado, Jocelem Mastrodi; Telles, Milena; Mourelle, Danilo; Bachiega, Patricia; Buck, Hudson Sousa; Viel, Tania Araujo
Source: PLOS ONE. Unidades: EACH, ESALQ
Subjects: DOENÇA DE ALZHEIMER, ALIMENTOS FUNCIONAIS, ANTIOXIDANTES, CASCAS (PLANTA), ROMÃ
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ABNT
MORZELLE, Maressa Caldeira et al. Neuroprotective effects of pomegranate peel extract after chronic infusion with amyloid-β peptide in mice. PLOS ONE, v. no 2016, n. 11, p. 1-13, 2016Tradução . . Disponível em: https://doi.org/10.1371/journal.pone.0166123. Acesso em: 09 out. 2024.
APA
Morzelle, M. C., Salgado, J. M., Telles, M., Mourelle, D., Bachiega, P., Buck, H. S., & Viel, T. A. (2016). Neuroprotective effects of pomegranate peel extract after chronic infusion with amyloid-β peptide in mice. PLOS ONE, no 2016( 11), 1-13. doi:10.1371/journal.pone.0166123
NLM
Morzelle MC, Salgado JM, Telles M, Mourelle D, Bachiega P, Buck HS, Viel TA. Neuroprotective effects of pomegranate peel extract after chronic infusion with amyloid-β peptide in mice [Internet]. PLOS ONE. 2016 ; no 2016( 11): 1-13.[citado 2024 out. 09 ] Available from: https://doi.org/10.1371/journal.pone.0166123
Vancouver
Morzelle MC, Salgado JM, Telles M, Mourelle D, Bachiega P, Buck HS, Viel TA. Neuroprotective effects of pomegranate peel extract after chronic infusion with amyloid-β peptide in mice [Internet]. PLOS ONE. 2016 ; no 2016( 11): 1-13.[citado 2024 out. 09 ] Available from: https://doi.org/10.1371/journal.pone.0166123
Artigo de periodico
Enrichment of commercially-prepared juice with pomegranate (Punica granatum L.) peel extract as a source of antioxidants (2014)
Barros, Zilmar Meireles Pimenta; Salgado, Jocelem Mastrodi ; Melo, Priscilla Siqueira ; Biazotto, Fuvia de Oliveira
Source: Journal of Food Research. Unidade: ESALQ
Subjects: ANÁLISE SENSORIAL DE ALIMENTOS, ANTIOXIDANTES, CASCAS (PLANTA), ROMÃ, SUCOS DE FRUTAS
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ABNT
BARROS, Zilmar Meireles Pimenta et al. Enrichment of commercially-prepared juice with pomegranate (Punica granatum L.) peel extract as a source of antioxidants. Journal of Food Research, v. 3, n. 6, p. 176-187, 2014Tradução . . Disponível em: https://doi.org/10.5539/jfr.v3n6p179. Acesso em: 09 out. 2024.
APA
Barros, Z. M. P., Salgado, J. M., Melo, P. S., & Biazotto, F. de O. (2014). Enrichment of commercially-prepared juice with pomegranate (Punica granatum L.) peel extract as a source of antioxidants. Journal of Food Research, 3( 6), 176-187. doi:10.5539/jfr.v3n6p179
NLM
Barros ZMP, Salgado JM, Melo PS, Biazotto F de O. Enrichment of commercially-prepared juice with pomegranate (Punica granatum L.) peel extract as a source of antioxidants [Internet]. Journal of Food Research. 2014 ; 3( 6): 176-187.[citado 2024 out. 09 ] Available from: https://doi.org/10.5539/jfr.v3n6p179
Vancouver
Barros ZMP, Salgado JM, Melo PS, Biazotto F de O. Enrichment of commercially-prepared juice with pomegranate (Punica granatum L.) peel extract as a source of antioxidants [Internet]. Journal of Food Research. 2014 ; 3( 6): 176-187.[citado 2024 out. 09 ] Available from: https://doi.org/10.5539/jfr.v3n6p179
Trabalho de evento
Atomization the extract of pomegranate peel (Punica granatum) (2013)
Morzelle, Maressa Caldeira; Salgado, Jocelem Mastrodi; Fávaro-Trindade, Carmen Silvia; Souza, Volnei Brito de; Bachiega, Patrícia
Source: Anales CYTAL; hacia nuevos desafíos en la innovación de alimentos, desarrollo sustentable y bienestar nutricional. Conference titles: Congreso Argentino de Ciencia y Tecnología de Alimentos. Unidades: ESALQ, FZEA
Subjects: ATOMIZAÇÃO, MICROENCAPSULAÇÃO, ROMÃ
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ABNT
MORZELLE, Maressa Caldeira et al. Atomization the extract of pomegranate peel (Punica granatum). 2013, Anais.. Buenos Aires: Asociación Argentina de Tecnólogos Alimentarios, 2013. . Acesso em: 09 out. 2024.
APA
Morzelle, M. C., Salgado, J. M., Fávaro-Trindade, C. S., Souza, V. B. de, & Bachiega, P. (2013). Atomization the extract of pomegranate peel (Punica granatum). In Anales CYTAL; hacia nuevos desafíos en la innovación de alimentos, desarrollo sustentable y bienestar nutricional. Buenos Aires: Asociación Argentina de Tecnólogos Alimentarios.
NLM
Morzelle MC, Salgado JM, Fávaro-Trindade CS, Souza VB de, Bachiega P. Atomization the extract of pomegranate peel (Punica granatum). Anales CYTAL; hacia nuevos desafíos en la innovación de alimentos, desarrollo sustentable y bienestar nutricional. 2013 ;[citado 2024 out. 09 ]
Vancouver
Morzelle MC, Salgado JM, Fávaro-Trindade CS, Souza VB de, Bachiega P. Atomization the extract of pomegranate peel (Punica granatum). Anales CYTAL; hacia nuevos desafíos en la innovación de alimentos, desarrollo sustentable y bienestar nutricional. 2013 ;[citado 2024 out. 09 ]
Artigo de periodico
The effects of green tea consumption and resistance training on body composition and resting metabolic rate in overweight or obese women (2013)
Cardoso, Gabrielle Aparecida; Salgado, Jocelem Mastrodi ; Cesar, Marcelo de Castro; Donado-Pestana, Carlos Mario
Source: Journal of Medicinal Food. Unidades: ESALQ, FCF
Subjects: CHÁ, COMPOSIÇÃO CORPORAL, MULHERES, SOBREPESO, OBESIDADE, TERMOGÊNESE
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ABNT
CARDOSO, Gabrielle Aparecida et al. The effects of green tea consumption and resistance training on body composition and resting metabolic rate in overweight or obese women. Journal of Medicinal Food, v. 16, n. 2, p. 120-127, 2013Tradução . . Disponível em: https://doi.org/10.1089/jmf.2012.0062. Acesso em: 09 out. 2024.
APA
Cardoso, G. A., Salgado, J. M., Cesar, M. de C., & Donado-Pestana, C. M. (2013). The effects of green tea consumption and resistance training on body composition and resting metabolic rate in overweight or obese women. Journal of Medicinal Food, 16( 2), 120-127. doi:10.1089/jmf.2012.0062
NLM
Cardoso GA, Salgado JM, Cesar M de C, Donado-Pestana CM. The effects of green tea consumption and resistance training on body composition and resting metabolic rate in overweight or obese women [Internet]. Journal of Medicinal Food. 2013 ;16( 2): 120-127.[citado 2024 out. 09 ] Available from: https://doi.org/10.1089/jmf.2012.0062
Vancouver
Cardoso GA, Salgado JM, Cesar M de C, Donado-Pestana CM. The effects of green tea consumption and resistance training on body composition and resting metabolic rate in overweight or obese women [Internet]. Journal of Medicinal Food. 2013 ;16( 2): 120-127.[citado 2024 out. 09 ] Available from: https://doi.org/10.1089/jmf.2012.0062
Artigo de periodico
Increased antioxidant content in juice enriched with dried extract of pomegranate (Punica granatum) peel (2012)
Salgado, Jocelem Mastrodi; Ferreira, Tânia Rachel Barone; Biazotto, Fúvia de Oliveira; Dias, Carlos Tadeu dos Santos
Source: Plant Foods for Human Nutrition. Unidade: ESALQ
Subjects: ANTIOXIDANTES, ROMÃ, SUCOS DE FRUTAS
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ABNT
SALGADO, Jocelem Mastrodi et al. Increased antioxidant content in juice enriched with dried extract of pomegranate (Punica granatum) peel. Plant Foods for Human Nutrition, v. 67, n. 1, p. 39-43, 2012Tradução . . Disponível em: https://doi.org/10.1007/s11130-011-0264-y. Acesso em: 09 out. 2024.
APA
Salgado, J. M., Ferreira, T. R. B., Biazotto, F. de O., & Dias, C. T. dos S. (2012). Increased antioxidant content in juice enriched with dried extract of pomegranate (Punica granatum) peel. Plant Foods for Human Nutrition, 67( 1), 39-43. doi:10.1007/s11130-011-0264-y
NLM
Salgado JM, Ferreira TRB, Biazotto F de O, Dias CT dos S. Increased antioxidant content in juice enriched with dried extract of pomegranate (Punica granatum) peel [Internet]. Plant Foods for Human Nutrition. 2012 ; 67( 1): 39-43.[citado 2024 out. 09 ] Available from: https://doi.org/10.1007/s11130-011-0264-y
Vancouver
Salgado JM, Ferreira TRB, Biazotto F de O, Dias CT dos S. Increased antioxidant content in juice enriched with dried extract of pomegranate (Punica granatum) peel [Internet]. Plant Foods for Human Nutrition. 2012 ; 67( 1): 39-43.[citado 2024 out. 09 ] Available from: https://doi.org/10.1007/s11130-011-0264-y
Artigo de periodico
Stability of carotenoids, total phenolics and in vitro antioxidant capacity in the thermal processing of orange-fleshed sweet potato (Ipomoea batatas Lam.) cultivars grown in Brazil (2012)
Donado-Pestana, Carlos M; Salgado, Jocelem Mastrodi; Rios, Alessandro de Oliveira; Santos, Priscila Robertina dos; Jablonski, André
Source: Plant Foods for Human Nutrition. Unidade: ESALQ
Subjects: ANTIOXIDANTES, ALIMENTOS FORTIFICADOS, BATATA-DOCE, COMPOSTOS FENÓLICOS, VITAMINA A
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ABNT
DONADO-PESTANA, Carlos M et al. Stability of carotenoids, total phenolics and in vitro antioxidant capacity in the thermal processing of orange-fleshed sweet potato (Ipomoea batatas Lam.) cultivars grown in Brazil. Plant Foods for Human Nutrition, v. 67, n. 3, p. 262-270, 2012Tradução . . Disponível em: https://doi.org/10.1007/s11130-012-0298-9. Acesso em: 09 out. 2024.
APA
Donado-Pestana, C. M., Salgado, J. M., Rios, A. de O., Santos, P. R. dos, & Jablonski, A. (2012). Stability of carotenoids, total phenolics and in vitro antioxidant capacity in the thermal processing of orange-fleshed sweet potato (Ipomoea batatas Lam.) cultivars grown in Brazil. Plant Foods for Human Nutrition, 67( 3), 262-270. doi:10.1007/s11130-012-0298-9
NLM
Donado-Pestana CM, Salgado JM, Rios A de O, Santos PR dos, Jablonski A. Stability of carotenoids, total phenolics and in vitro antioxidant capacity in the thermal processing of orange-fleshed sweet potato (Ipomoea batatas Lam.) cultivars grown in Brazil [Internet]. Plant Foods for Human Nutrition. 2012 ; 67( 3): 262-270.[citado 2024 out. 09 ] Available from: https://doi.org/10.1007/s11130-012-0298-9
Vancouver
Donado-Pestana CM, Salgado JM, Rios A de O, Santos PR dos, Jablonski A. Stability of carotenoids, total phenolics and in vitro antioxidant capacity in the thermal processing of orange-fleshed sweet potato (Ipomoea batatas Lam.) cultivars grown in Brazil [Internet]. Plant Foods for Human Nutrition. 2012 ; 67( 3): 262-270.[citado 2024 out. 09 ] Available from: https://doi.org/10.1007/s11130-012-0298-9
Artigo de periodico
Conjugated Linoleic Acid combined with physical activity reduces body fat accumulation but does not modify lean body mass in male and female wistar rats (2012)
Salgado, Jocelem Mastrodi; Ferreira, Tânia Rachel Barone; Donado-Pestana, Carlos M; Almeida, Omer Cavalcanti de; Neves, Aline Mouro Ribeiro das; Mansi, Débora Niero; Dias, Carlos Tadeu dos Santos
Source: Journal of Medicinal Food. Unidade: ESALQ
Subjects: ÁCIDO LINOLEICO, COMPOSIÇÃO CORPORAL, RATOS (EXPERIMENTOS)
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ABNT
SALGADO, Jocelem Mastrodi et al. Conjugated Linoleic Acid combined with physical activity reduces body fat accumulation but does not modify lean body mass in male and female wistar rats. Journal of Medicinal Food, v. 15, n. 4, p. 406-412, 2012Tradução . . Disponível em: https://doi.org/10.1089/jmf.2011.0144. Acesso em: 09 out. 2024.
APA
Salgado, J. M., Ferreira, T. R. B., Donado-Pestana, C. M., Almeida, O. C. de, Neves, A. M. R. das, Mansi, D. N., & Dias, C. T. dos S. (2012). Conjugated Linoleic Acid combined with physical activity reduces body fat accumulation but does not modify lean body mass in male and female wistar rats. Journal of Medicinal Food, 15( 4), 406-412. doi:10.1089/jmf.2011.0144
NLM
Salgado JM, Ferreira TRB, Donado-Pestana CM, Almeida OC de, Neves AMR das, Mansi DN, Dias CT dos S. Conjugated Linoleic Acid combined with physical activity reduces body fat accumulation but does not modify lean body mass in male and female wistar rats [Internet]. Journal of Medicinal Food. 2012 ; 15( 4): 406-412.[citado 2024 out. 09 ] Available from: https://doi.org/10.1089/jmf.2011.0144
Vancouver
Salgado JM, Ferreira TRB, Donado-Pestana CM, Almeida OC de, Neves AMR das, Mansi DN, Dias CT dos S. Conjugated Linoleic Acid combined with physical activity reduces body fat accumulation but does not modify lean body mass in male and female wistar rats [Internet]. Journal of Medicinal Food. 2012 ; 15( 4): 406-412.[citado 2024 out. 09 ] Available from: https://doi.org/10.1089/jmf.2011.0144
Artigo de periodico
Cupuassu (Theobroma grandiflorum) Peel as Potential Source of Dietary Fiber and Phytochemicals in Whole-Bread Preparations (2011)
Salgado, Jocelem Mastrodi; Rodrigues, Bruno Sanches; Donado-Pestana, Carlos Mario; Dias, Carlos Tadeu dos Santos; Morzelle, Maressa Caldeira
Source: Plant Foods for Human Nutrition. Unidade: ESALQ
Subjects: CUPUAÇU, FIBRAS NA DIETA, PÃO
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ABNT
SALGADO, Jocelem Mastrodi et al. Cupuassu (Theobroma grandiflorum) Peel as Potential Source of Dietary Fiber and Phytochemicals in Whole-Bread Preparations. Plant Foods for Human Nutrition, v. 66, n. 4, p. 384-390, 2011Tradução . . Disponível em: https://doi.org/10.1007/s11130-011-0254-0. Acesso em: 09 out. 2024.
APA
Salgado, J. M., Rodrigues, B. S., Donado-Pestana, C. M., Dias, C. T. dos S., & Morzelle, M. C. (2011). Cupuassu (Theobroma grandiflorum) Peel as Potential Source of Dietary Fiber and Phytochemicals in Whole-Bread Preparations. Plant Foods for Human Nutrition, 66( 4), 384-390. doi:10.1007/s11130-011-0254-0
NLM
Salgado JM, Rodrigues BS, Donado-Pestana CM, Dias CT dos S, Morzelle MC. Cupuassu (Theobroma grandiflorum) Peel as Potential Source of Dietary Fiber and Phytochemicals in Whole-Bread Preparations [Internet]. Plant Foods for Human Nutrition. 2011 ; 66( 4): 384-390.[citado 2024 out. 09 ] Available from: https://doi.org/10.1007/s11130-011-0254-0
Vancouver
Salgado JM, Rodrigues BS, Donado-Pestana CM, Dias CT dos S, Morzelle MC. Cupuassu (Theobroma grandiflorum) Peel as Potential Source of Dietary Fiber and Phytochemicals in Whole-Bread Preparations [Internet]. Plant Foods for Human Nutrition. 2011 ; 66( 4): 384-390.[citado 2024 out. 09 ] Available from: https://doi.org/10.1007/s11130-011-0254-0
Artigo de periodico
The role of black rice (Oryza sativa L.) in the control of hypercholesterolemia in rats (2010)
Salgado, Jocelem Mastrodi; Oliveira, Anderson Giovanni Candido; Mansi, Débora Niero; Donado-Pestana, Carlos M; Bastos, Candido Ricardo; Marcondes, Fernanda Klein
Source: Journal of Medicinal Food. Unidade: ESALQ
Subjects: ALIMENTOS FUNCIONAIS, ARROZ, DIETA ANIMAL, HIPERCOLESTEROLEMIA
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ABNT
SALGADO, Jocelem Mastrodi et al. The role of black rice (Oryza sativa L.) in the control of hypercholesterolemia in rats. Journal of Medicinal Food, v. 13, n. 6, p. 1355-1362, 2010Tradução . . Disponível em: https://doi.org/10.1089=jmf.2009.0246. Acesso em: 09 out. 2024.
APA
Salgado, J. M., Oliveira, A. G. C., Mansi, D. N., Donado-Pestana, C. M., Bastos, C. R., & Marcondes, F. K. (2010). The role of black rice (Oryza sativa L.) in the control of hypercholesterolemia in rats. Journal of Medicinal Food, 13( 6), 1355-1362. doi:10.1089=jmf.2009.0246
NLM
Salgado JM, Oliveira AGC, Mansi DN, Donado-Pestana CM, Bastos CR, Marcondes FK. The role of black rice (Oryza sativa L.) in the control of hypercholesterolemia in rats [Internet]. Journal of Medicinal Food. 2010 ; 13( 6): 1355-1362.[citado 2024 out. 09 ] Available from: https://doi.org/10.1089=jmf.2009.0246
Vancouver
Salgado JM, Oliveira AGC, Mansi DN, Donado-Pestana CM, Bastos CR, Marcondes FK. The role of black rice (Oryza sativa L.) in the control of hypercholesterolemia in rats [Internet]. Journal of Medicinal Food. 2010 ; 13( 6): 1355-1362.[citado 2024 out. 09 ] Available from: https://doi.org/10.1089=jmf.2009.0246
Artigo de periodico
Cissus sicyoides: analysis of glycemic control in diabetic rats through biomarkes (2009)
Salgado, Jocelem Mastrodi; Mansi, Débora Niero; Gagliardi, Antonio
Source: Journal of Medicinal Food. Unidade: ESALQ
Subjects: DIABETES MELLITUS, GLICEMIA
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ABNT
SALGADO, Jocelem Mastrodi e MANSI, Débora Niero e GAGLIARDI, Antonio. Cissus sicyoides: analysis of glycemic control in diabetic rats through biomarkes. Journal of Medicinal Food, v. 12, n. 4, p. 722-727, 2009Tradução . . Disponível em: http://online.liebertpub.com/doi/abs/10.1089/jmf.2008.0157. Acesso em: 09 out. 2024.
APA
Salgado, J. M., Mansi, D. N., & Gagliardi, A. (2009). Cissus sicyoides: analysis of glycemic control in diabetic rats through biomarkes. Journal of Medicinal Food, 12( 4), 722-727. Recuperado de http://online.liebertpub.com/doi/abs/10.1089/jmf.2008.0157
NLM
Salgado JM, Mansi DN, Gagliardi A. Cissus sicyoides: analysis of glycemic control in diabetic rats through biomarkes [Internet]. Journal of Medicinal Food. 2009 ; 12( 4): 722-727.[citado 2024 out. 09 ] Available from: http://online.liebertpub.com/doi/abs/10.1089/jmf.2008.0157
Vancouver
Salgado JM, Mansi DN, Gagliardi A. Cissus sicyoides: analysis of glycemic control in diabetic rats through biomarkes [Internet]. Journal of Medicinal Food. 2009 ; 12( 4): 722-727.[citado 2024 out. 09 ] Available from: http://online.liebertpub.com/doi/abs/10.1089/jmf.2008.0157
Artigo de periodico
The capacity of manno-oligosaccharides, thermolysed yeast and active yeast to attenuate aflatoxicosis (2004)
Baptista, A. S.; Horii, Jorge; Calori-Domingues, Maria Antonia; Glória, Eduardo Micotti da; Salgado, Jocelem Mastrodi; Vizioli, M. R.
Source: World Journal of Microbiology & Biotechnology. Unidade: ESALQ
Subjects: LEVEDURAS, AFLATOXINAS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
BAPTISTA, A. S. et al. The capacity of manno-oligosaccharides, thermolysed yeast and active yeast to attenuate aflatoxicosis. World Journal of Microbiology & Biotechnology, v. 20, p. 475-481, 2004Tradução . . Disponível em: https://doi.org/10.1023/b:wibi.0000040397.48873.3b. Acesso em: 09 out. 2024.
APA
Baptista, A. S., Horii, J., Calori-Domingues, M. A., Glória, E. M. da, Salgado, J. M., & Vizioli, M. R. (2004). The capacity of manno-oligosaccharides, thermolysed yeast and active yeast to attenuate aflatoxicosis. World Journal of Microbiology & Biotechnology, 20, 475-481. doi:10.1023/b:wibi.0000040397.48873.3b
NLM
Baptista AS, Horii J, Calori-Domingues MA, Glória EM da, Salgado JM, Vizioli MR. The capacity of manno-oligosaccharides, thermolysed yeast and active yeast to attenuate aflatoxicosis [Internet]. World Journal of Microbiology & Biotechnology. 2004 ; 20 475-481.[citado 2024 out. 09 ] Available from: https://doi.org/10.1023/b:wibi.0000040397.48873.3b
Vancouver
Baptista AS, Horii J, Calori-Domingues MA, Glória EM da, Salgado JM, Vizioli MR. The capacity of manno-oligosaccharides, thermolysed yeast and active yeast to attenuate aflatoxicosis [Internet]. World Journal of Microbiology & Biotechnology. 2004 ; 20 475-481.[citado 2024 out. 09 ] Available from: https://doi.org/10.1023/b:wibi.0000040397.48873.3b
Artigo de periodico
Effect of mango (Mangifera indica L.) ingestion on blood glucose levels of normal and diabetic rats (2003)
Perpetuo, G. F.; Salgado, Jocelem Mastrodi
Source: Plant Foods for Human Nutrition. Unidade: ESALQ
Subjects: MANGA, ALIMENTOS FUNCIONAIS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
PERPETUO, G. F. e SALGADO, Jocelem Mastrodi. Effect of mango (Mangifera indica L.) ingestion on blood glucose levels of normal and diabetic rats. Plant Foods for Human Nutrition, v. 58, p. 1-12, 2003Tradução . . Disponível em: http://link.springer.com/article/10.1023%2FB%3AQUAL.0000040336.38013.83. Acesso em: 09 out. 2024.
APA
Perpetuo, G. F., & Salgado, J. M. (2003). Effect of mango (Mangifera indica L.) ingestion on blood glucose levels of normal and diabetic rats. Plant Foods for Human Nutrition, 58, 1-12. Recuperado de http://link.springer.com/article/10.1023%2FB%3AQUAL.0000040336.38013.83
NLM
Perpetuo GF, Salgado JM. Effect of mango (Mangifera indica L.) ingestion on blood glucose levels of normal and diabetic rats [Internet]. Plant Foods for Human Nutrition. 2003 ; 58 1-12.[citado 2024 out. 09 ] Available from: http://link.springer.com/article/10.1023%2FB%3AQUAL.0000040336.38013.83
Vancouver
Perpetuo GF, Salgado JM. Effect of mango (Mangifera indica L.) ingestion on blood glucose levels of normal and diabetic rats [Internet]. Plant Foods for Human Nutrition. 2003 ; 58 1-12.[citado 2024 out. 09 ] Available from: http://link.springer.com/article/10.1023%2FB%3AQUAL.0000040336.38013.83
Artigo de periodico
Avaliação química e nutricional de farinha de sorgo integral (sorghum bicolor, l., Moench), complementação com feijão e soro de leite , aplicação em panificação (1994)
Zaparrart, M I D; Salgado, Jocelem Mastrodi
Source: Archivos Latinoamericanos de Nutricion. Unidade: ESALQ
Subjects: ALIMENTOS DE ORIGEM VEGETAL, NUTRIÇÃO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
ZAPARRART, M I D e SALGADO, Jocelem Mastrodi. Avaliação química e nutricional de farinha de sorgo integral (sorghum bicolor, l., Moench), complementação com feijão e soro de leite , aplicação em panificação. Archivos Latinoamericanos de Nutricion, v. 44, n. 3 , p. 151-7, 1994Tradução . . Acesso em: 09 out. 2024.
APA
Zaparrart, M. I. D., & Salgado, J. M. (1994). Avaliação química e nutricional de farinha de sorgo integral (sorghum bicolor, l., Moench), complementação com feijão e soro de leite , aplicação em panificação. Archivos Latinoamericanos de Nutricion, 44( 3 ), 151-7.
NLM
Zaparrart MID, Salgado JM. Avaliação química e nutricional de farinha de sorgo integral (sorghum bicolor, l., Moench), complementação com feijão e soro de leite , aplicação em panificação. Archivos Latinoamericanos de Nutricion. 1994 ;44( 3 ): 151-7.[citado 2024 out. 09 ]
Vancouver
Zaparrart MID, Salgado JM. Avaliação química e nutricional de farinha de sorgo integral (sorghum bicolor, l., Moench), complementação com feijão e soro de leite , aplicação em panificação. Archivos Latinoamericanos de Nutricion. 1994 ;44( 3 ): 151-7.[citado 2024 out. 09 ]
Artigo de periodico
Effect of thermal treatments on the chemical and biological value of irradiated and non-irradiated cowpea bean (vigna unguiculata l. Walp) flow (1994)
Dario, A C; Salgado, Jocelem Mastrodi
Source: Plant Foods for Human Nutrition. Unidade: ESALQ
Subjects: ARMAZENAGEM DE ALIMENTOS, IRRADIAÇÃO DE ALIMENTOS, VALOR NUTRITIVO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
DARIO, A C e SALGADO, Jocelem Mastrodi. Effect of thermal treatments on the chemical and biological value of irradiated and non-irradiated cowpea bean (vigna unguiculata l. Walp) flow. Plant Foods for Human Nutrition, v. 46, n. 2 , p. se 1994, 1994Tradução . . Disponível em: https://doi.org/10.1007/bf01088771. Acesso em: 09 out. 2024.
APA
Dario, A. C., & Salgado, J. M. (1994). Effect of thermal treatments on the chemical and biological value of irradiated and non-irradiated cowpea bean (vigna unguiculata l. Walp) flow. Plant Foods for Human Nutrition, 46( 2 ), se 1994. doi:10.1007/bf01088771
NLM
Dario AC, Salgado JM. Effect of thermal treatments on the chemical and biological value of irradiated and non-irradiated cowpea bean (vigna unguiculata l. Walp) flow [Internet]. Plant Foods for Human Nutrition. 1994 ;46( 2 ): se 1994.[citado 2024 out. 09 ] Available from: https://doi.org/10.1007/bf01088771
Vancouver
Dario AC, Salgado JM. Effect of thermal treatments on the chemical and biological value of irradiated and non-irradiated cowpea bean (vigna unguiculata l. Walp) flow [Internet]. Plant Foods for Human Nutrition. 1994 ;46( 2 ): se 1994.[citado 2024 out. 09 ] Available from: https://doi.org/10.1007/bf01088771
Artigo de periodico
Chemical nutritional and technological characteristics of buckwheat and non-prolamine buckwheat flours in comparison of wheat flour (1994)
Francischi, M L P; Salgado, Jocelem Mastrodi; Leitao, R F F
Source: Plant Foods for Human Nutrition. Unidade: ESALQ
Subjects: FARINHA DE TRIGO, ANÁLISE DE ALIMENTOS, ALIMENTOS, COMPOSIÇÃO DE ALIMENTOS, VALOR NUTRITIVO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
FRANCISCHI, M L P e SALGADO, Jocelem Mastrodi e LEITAO, R F F. Chemical nutritional and technological characteristics of buckwheat and non-prolamine buckwheat flours in comparison of wheat flour. Plant Foods for Human Nutrition, v. 46, n. 4 , p. 323-9, 1994Tradução . . Disponível em: https://doi.org/10.1007/bf01088431. Acesso em: 09 out. 2024.
APA
Francischi, M. L. P., Salgado, J. M., & Leitao, R. F. F. (1994). Chemical nutritional and technological characteristics of buckwheat and non-prolamine buckwheat flours in comparison of wheat flour. Plant Foods for Human Nutrition, 46( 4 ), 323-9. doi:10.1007/bf01088431
NLM
Francischi MLP, Salgado JM, Leitao RFF. Chemical nutritional and technological characteristics of buckwheat and non-prolamine buckwheat flours in comparison of wheat flour [Internet]. Plant Foods for Human Nutrition. 1994 ;46( 4 ): 323-9.[citado 2024 out. 09 ] Available from: https://doi.org/10.1007/bf01088431
Vancouver
Francischi MLP, Salgado JM, Leitao RFF. Chemical nutritional and technological characteristics of buckwheat and non-prolamine buckwheat flours in comparison of wheat flour [Internet]. Plant Foods for Human Nutrition. 1994 ;46( 4 ): 323-9.[citado 2024 out. 09 ] Available from: https://doi.org/10.1007/bf01088431
Artigo de periodico
Supplementation of irradiated and non-irradiated cowpea bean (vigna unguiculata l. Walp) protein with cereal protein blend of appropriate nutritional value (1994)
Dario, A C; Salgado, Jocelem Mastrodi
Source: Plant Foods for Human Nutrition. Unidade: ESALQ
Subjects: ARMAZENAGEM DE ALIMENTOS, IRRADIAÇÃO DE ALIMENTOS, VALOR NUTRITIVO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
DARIO, A C e SALGADO, Jocelem Mastrodi. Supplementation of irradiated and non-irradiated cowpea bean (vigna unguiculata l. Walp) protein with cereal protein blend of appropriate nutritional value. Plant Foods for Human Nutrition, v. 46, n. 3 , p. 213-9, 1994Tradução . . Acesso em: 09 out. 2024.
APA
Dario, A. C., & Salgado, J. M. (1994). Supplementation of irradiated and non-irradiated cowpea bean (vigna unguiculata l. Walp) protein with cereal protein blend of appropriate nutritional value. Plant Foods for Human Nutrition, 46( 3 ), 213-9.
NLM
Dario AC, Salgado JM. Supplementation of irradiated and non-irradiated cowpea bean (vigna unguiculata l. Walp) protein with cereal protein blend of appropriate nutritional value. Plant Foods for Human Nutrition. 1994 ;46( 3 ): 213-9.[citado 2024 out. 09 ]
Vancouver
Dario AC, Salgado JM. Supplementation of irradiated and non-irradiated cowpea bean (vigna unguiculata l. Walp) protein with cereal protein blend of appropriate nutritional value. Plant Foods for Human Nutrition. 1994 ;46( 3 ): 213-9.[citado 2024 out. 09 ]
Artigo de periodico
Immunological analysis of serum for buckwheat fed celiac patients (1994)
Francischi, M L P; Salgado, Jocelem Mastrodi; Costa, C P
Source: Plant Foods for Human Nutrition. Unidade: ESALQ
Subjects: VALOR NUTRITIVO, DIETAS NA DOENCA, TRIGO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
FRANCISCHI, M L P e SALGADO, Jocelem Mastrodi e COSTA, C P. Immunological analysis of serum for buckwheat fed celiac patients. Plant Foods for Human Nutrition, v. 46, n. 3 , p. 207-11, 1994Tradução . . Disponível em: https://doi.org/10.1007/bf01088992. Acesso em: 09 out. 2024.
APA
Francischi, M. L. P., Salgado, J. M., & Costa, C. P. (1994). Immunological analysis of serum for buckwheat fed celiac patients. Plant Foods for Human Nutrition, 46( 3 ), 207-11. doi:10.1007/bf01088992
NLM
Francischi MLP, Salgado JM, Costa CP. Immunological analysis of serum for buckwheat fed celiac patients [Internet]. Plant Foods for Human Nutrition. 1994 ;46( 3 ): 207-11.[citado 2024 out. 09 ] Available from: https://doi.org/10.1007/bf01088992
Vancouver
Francischi MLP, Salgado JM, Costa CP. Immunological analysis of serum for buckwheat fed celiac patients [Internet]. Plant Foods for Human Nutrition. 1994 ;46( 3 ): 207-11.[citado 2024 out. 09 ] Available from: https://doi.org/10.1007/bf01088992

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