ReP USP - Resultado da busca

Artigo de periodico
Food-grade delivery systems of Brazilian propolis from Apis mellifera: from chemical composition to bioactivities in vivo (2024)
Franchin, Marcelo; Saliba, Ana Sofia Martelli Chaib ; Sartori, Alan Giovanini de Oliveira ; Pereira Neto, Sebastião Orestes; Benso, Bruna; Ikegaki, Masaharu; Alencar, Severino Matias ; Granato, Daniel
Source: Food Chemistry. Unidades: ESALQ, CENA, IQSC
Assunto: ABELHAS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
FRANCHIN, Marcelo et al. Food-grade delivery systems of Brazilian propolis from Apis mellifera: from chemical composition to bioactivities in vivo. Food Chemistry, v. 432, p. 1-14, 2024Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2023.137175. Acesso em: 14 jul. 2024.
APA
Franchin, M., Saliba, A. S. M. C., Sartori, A. G. de O., Pereira Neto, S. O., Benso, B., Ikegaki, M., et al. (2024). Food-grade delivery systems of Brazilian propolis from Apis mellifera: from chemical composition to bioactivities in vivo. Food Chemistry, 432, 1-14. doi:10.1016/j.foodchem.2023.137175
NLM
Franchin M, Saliba ASMC, Sartori AG de O, Pereira Neto SO, Benso B, Ikegaki M, Alencar SM, Granato D. Food-grade delivery systems of Brazilian propolis from Apis mellifera: from chemical composition to bioactivities in vivo [Internet]. Food Chemistry. 2024 ; 432 1-14.[citado 2024 jul. 14 ] Available from: https://doi.org/10.1016/j.foodchem.2023.137175
Vancouver
Franchin M, Saliba ASMC, Sartori AG de O, Pereira Neto SO, Benso B, Ikegaki M, Alencar SM, Granato D. Food-grade delivery systems of Brazilian propolis from Apis mellifera: from chemical composition to bioactivities in vivo [Internet]. Food Chemistry. 2024 ; 432 1-14.[citado 2024 jul. 14 ] Available from: https://doi.org/10.1016/j.foodchem.2023.137175
Artigo de periodico
Intelligent and active biodegradable biopolymeric films containing carotenoids (2024)
Oliveira Filho, Josemar Gonçalves de ; Bertolo, Mirella Romanelli Vicente ; Fernandes, Sibele Santos ; Lemes, Ailton Cesar ; Silva, Guilherme da Cruz; Bogusz Junior, Stanislau ; Azeredo, Henriette Monteiro Cordeiro de ; Mattoso, Luiz Henrique Capparelli ; Egea, Mariana Buranelo
Source: Food Chemistry. Unidade: IQSC
Subjects: QUÍMICA DE ALIMENTOS, EMBALAGENS DE ALIMENTOS, BIOINDICADORES, ÓLEOS VEGETAIS, GIRASSOL
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
OLIVEIRA FILHO, Josemar Gonçalves de et al. Intelligent and active biodegradable biopolymeric films containing carotenoids. Food Chemistry, v. 434, 2024Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2023.137454. Acesso em: 14 jul. 2024.
APA
Oliveira Filho, J. G. de, Bertolo, M. R. V., Fernandes, S. S., Lemes, A. C., Silva, G. da C., Bogusz Junior, S., et al. (2024). Intelligent and active biodegradable biopolymeric films containing carotenoids. Food Chemistry, 434. doi:10.1016/j.foodchem.2023.137454
NLM
Oliveira Filho JG de, Bertolo MRV, Fernandes SS, Lemes AC, Silva G da C, Bogusz Junior S, Azeredo HMC de, Mattoso LHC, Egea MB. Intelligent and active biodegradable biopolymeric films containing carotenoids [Internet]. Food Chemistry. 2024 ; 434[citado 2024 jul. 14 ] Available from: https://doi.org/10.1016/j.foodchem.2023.137454
Vancouver
Oliveira Filho JG de, Bertolo MRV, Fernandes SS, Lemes AC, Silva G da C, Bogusz Junior S, Azeredo HMC de, Mattoso LHC, Egea MB. Intelligent and active biodegradable biopolymeric films containing carotenoids [Internet]. Food Chemistry. 2024 ; 434[citado 2024 jul. 14 ] Available from: https://doi.org/10.1016/j.foodchem.2023.137454
Artigo de periodico
Changes in phenolic profile and anti-inflammatory activity of Baccharis beebread during gastrointestinal digestion/intestinal permeability in vitro (2024)
Sartori, Alan Giovanini de Oliveira ; Saliba, Ana Sofia Martelli Chaib ; Martarello, Natalia Sêneda; Lazarini, Josy Goldoni ; Amaral, José Eduardo Pedroso Gomes do ; Luz, Cynthia Fernandes Pinto da ; Alencar, Severino Matias de
Source: Food Chemistry. Unidades: ESALQ, IQSC, CENA
Subjects: ABELHAS, ANTI-INFLAMATÓRIOS, CARQUEJA, COMPOSTOS FENÓLICOS, DIGESTÃO, FLAVONOIDES, PÓLEN
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SARTORI, Alan Giovanini de Oliveira et al. Changes in phenolic profile and anti-inflammatory activity of Baccharis beebread during gastrointestinal digestion/intestinal permeability in vitro. Food Chemistry, v. 432, p. 1-8, 2024Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2023.137234. Acesso em: 14 jul. 2024.
APA
Sartori, A. G. de O., Saliba, A. S. M. C., Martarello, N. S., Lazarini, J. G., Amaral, J. E. P. G. do, Luz, C. F. P. da, & Alencar, S. M. de. (2024). Changes in phenolic profile and anti-inflammatory activity of Baccharis beebread during gastrointestinal digestion/intestinal permeability in vitro. Food Chemistry, 432, 1-8. doi:10.1016/j.foodchem.2023.137234
NLM
Sartori AG de O, Saliba ASMC, Martarello NS, Lazarini JG, Amaral JEPG do, Luz CFP da, Alencar SM de. Changes in phenolic profile and anti-inflammatory activity of Baccharis beebread during gastrointestinal digestion/intestinal permeability in vitro [Internet]. Food Chemistry. 2024 ; 432 1-8.[citado 2024 jul. 14 ] Available from: https://doi.org/10.1016/j.foodchem.2023.137234
Vancouver
Sartori AG de O, Saliba ASMC, Martarello NS, Lazarini JG, Amaral JEPG do, Luz CFP da, Alencar SM de. Changes in phenolic profile and anti-inflammatory activity of Baccharis beebread during gastrointestinal digestion/intestinal permeability in vitro [Internet]. Food Chemistry. 2024 ; 432 1-8.[citado 2024 jul. 14 ] Available from: https://doi.org/10.1016/j.foodchem.2023.137234
Artigo de periodico
Concentration and potential health risk of polycyclic aromatic hydrocarbons for consumers of chocolate in Brazil (2023)
Guizellini, Gloria Maria; Sampaio, Geni Rodrigues ; Silva, Simone Alves da; Freitas, Rosana Aparecida Manólio Soares ; Almeida, Adriana Palma de; Torres, Elizabeth Aparecida Ferraz da Silva
Source: Food Chemistry. Unidade: FSP
Subjects: CONSUMO DE ALIMENTOS, CHOCOLATE, CACAU, HIDROCARBONETOS POLICÍCLICOS, AVALIAÇÃO DE RISCO, CROMATOGRAFIA LÍQUIDA DE ALTA EFICIÊNCIA, BRASIL
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
GUIZELLINI, Gloria Maria et al. Concentration and potential health risk of polycyclic aromatic hydrocarbons for consumers of chocolate in Brazil. Food Chemistry, v. 405, p. art. 134853 [7], 2023Tradução . . Disponível em: https://www.sciencedirect.com/science/article/pii/S0308814622028151. Acesso em: 14 jul. 2024.
APA
Guizellini, G. M., Sampaio, G. R., Silva, S. A. da, Freitas, R. A. M. S., Almeida, A. P. de, & Torres, E. A. F. da S. (2023). Concentration and potential health risk of polycyclic aromatic hydrocarbons for consumers of chocolate in Brazil. Food Chemistry, 405, art. 134853 [7]. Recuperado de https://www.sciencedirect.com/science/article/pii/S0308814622028151
NLM
Guizellini GM, Sampaio GR, Silva SA da, Freitas RAMS, Almeida AP de, Torres EAF da S. Concentration and potential health risk of polycyclic aromatic hydrocarbons for consumers of chocolate in Brazil [Internet]. Food Chemistry. 2023 ;405 art. 134853 [7].[citado 2024 jul. 14 ] Available from: https://www.sciencedirect.com/science/article/pii/S0308814622028151
Vancouver
Guizellini GM, Sampaio GR, Silva SA da, Freitas RAMS, Almeida AP de, Torres EAF da S. Concentration and potential health risk of polycyclic aromatic hydrocarbons for consumers of chocolate in Brazil [Internet]. Food Chemistry. 2023 ;405 art. 134853 [7].[citado 2024 jul. 14 ] Available from: https://www.sciencedirect.com/science/article/pii/S0308814622028151
Artigo de periodico
Simulated gastrointestinal digestion/Caco-2 cell model to predict bioaccessibility and intestinal permeability of p-coumaric acid and p-coumaroyl derivatives in peanut (2023)
Massarioli, Adna Prado ; Sartori, Alan Giovanini de Oliveira ; Juliano, Fernanda Francetto ; Amaral, José Eduardo Pedroso Gomes do; Santos, Roseane Cavalcanti dos; Lima, Liziane Maria de; Alencar, Severino Matias de
Source: Food Chemistry. Unidades: ESALQ, CENA
Subjects: AMENDOIM, BIODISPONIBILIDADE, COMPOSTOS FENÓLICOS, TRANSPORTE EPITELIAL, TRATO GASTROINTESTINAL
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
MASSARIOLI, Adna Prado et al. Simulated gastrointestinal digestion/Caco-2 cell model to predict bioaccessibility and intestinal permeability of p-coumaric acid and p-coumaroyl derivatives in peanut. Food Chemistry, v. 400, p. 1-8, 2023Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2022.134033. Acesso em: 14 jul. 2024.
APA
Massarioli, A. P., Sartori, A. G. de O., Juliano, F. F., Amaral, J. E. P. G. do, Santos, R. C. dos, Lima, L. M. de, & Alencar, S. M. de. (2023). Simulated gastrointestinal digestion/Caco-2 cell model to predict bioaccessibility and intestinal permeability of p-coumaric acid and p-coumaroyl derivatives in peanut. Food Chemistry, 400, 1-8. doi:10.1016/j.foodchem.2022.134033
NLM
Massarioli AP, Sartori AG de O, Juliano FF, Amaral JEPG do, Santos RC dos, Lima LM de, Alencar SM de. Simulated gastrointestinal digestion/Caco-2 cell model to predict bioaccessibility and intestinal permeability of p-coumaric acid and p-coumaroyl derivatives in peanut [Internet]. Food Chemistry. 2023 ; 400 1-8.[citado 2024 jul. 14 ] Available from: https://doi.org/10.1016/j.foodchem.2022.134033
Vancouver
Massarioli AP, Sartori AG de O, Juliano FF, Amaral JEPG do, Santos RC dos, Lima LM de, Alencar SM de. Simulated gastrointestinal digestion/Caco-2 cell model to predict bioaccessibility and intestinal permeability of p-coumaric acid and p-coumaroyl derivatives in peanut [Internet]. Food Chemistry. 2023 ; 400 1-8.[citado 2024 jul. 14 ] Available from: https://doi.org/10.1016/j.foodchem.2022.134033
Artigo de periodico
Germination and its role in phenolic compound bioaccessibility for black mustard grains: a study using INFOGEST protocol (2023)
Rasera, Gabriela Boscariol; Matos, Francielle Miranda de; Silva, Anna Paula de Souza ; Alencar, Severino Matias de ; Bridi, Raquel; Camargo, Adriano Costa de ; Castro, Ruann Janser Soares de
Source: Food Chemistry. Unidade: ESALQ
Subjects: ANTIOXIDANTES, COMPOSTOS FENÓLICOS, DIGESTÃO, GERMINAÇÃO DE SEMENTES, MOSTARDA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
RASERA, Gabriela Boscariol et al. Germination and its role in phenolic compound bioaccessibility for black mustard grains: a study using INFOGEST protocol. Food Chemistry, v. 413, p. 1-8, 2023Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2023.135648. Acesso em: 14 jul. 2024.
APA
Rasera, G. B., Matos, F. M. de, Silva, A. P. de S., Alencar, S. M. de, Bridi, R., Camargo, A. C. de, & Castro, R. J. S. de. (2023). Germination and its role in phenolic compound bioaccessibility for black mustard grains: a study using INFOGEST protocol. Food Chemistry, 413, 1-8. doi:10.1016/j.foodchem.2023.135648
NLM
Rasera GB, Matos FM de, Silva AP de S, Alencar SM de, Bridi R, Camargo AC de, Castro RJS de. Germination and its role in phenolic compound bioaccessibility for black mustard grains: a study using INFOGEST protocol [Internet]. Food Chemistry. 2023 ; 413 1-8.[citado 2024 jul. 14 ] Available from: https://doi.org/10.1016/j.foodchem.2023.135648
Vancouver
Rasera GB, Matos FM de, Silva AP de S, Alencar SM de, Bridi R, Camargo AC de, Castro RJS de. Germination and its role in phenolic compound bioaccessibility for black mustard grains: a study using INFOGEST protocol [Internet]. Food Chemistry. 2023 ; 413 1-8.[citado 2024 jul. 14 ] Available from: https://doi.org/10.1016/j.foodchem.2023.135648
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: 14 jul. 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 jul. 14 ] 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 jul. 14 ] Available from: https://doi.org/10.1016/j.foodchem.2023.135469
Artigo de periodico
Technological strategies for the use of plant-derived compounds in the preservation of fish products (2023)
Presenza, Leandro da Silva ; Teixeira, Bianca Ferraz ; Galvão, Juliana Antunes ; Vieira, Thais Maria Ferreira de Souza
Source: Food Chemistry. Unidade: ESALQ
Subjects: COMPOSTOS FENÓLICOS, CONSERVAÇÃO DE ALIMENTOS, CONSERVANTES, ÓLEOS ESSENCIAIS, PESCADO, VIDA-DE-PRATELEIRA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
PRESENZA, Leandro da Silva et al. Technological strategies for the use of plant-derived compounds in the preservation of fish products. Food Chemistry, v. 419, p. 1-12, 2023Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2023.136069. Acesso em: 14 jul. 2024.
APA
Presenza, L. da S., Teixeira, B. F., Galvão, J. A., & Vieira, T. M. F. de S. (2023). Technological strategies for the use of plant-derived compounds in the preservation of fish products. Food Chemistry, 419, 1-12. doi:10.1016/j.foodchem.2023.136069
NLM
Presenza L da S, Teixeira BF, Galvão JA, Vieira TMF de S. Technological strategies for the use of plant-derived compounds in the preservation of fish products [Internet]. Food Chemistry. 2023 ; 419 1-12.[citado 2024 jul. 14 ] Available from: https://doi.org/10.1016/j.foodchem.2023.136069
Vancouver
Presenza L da S, Teixeira BF, Galvão JA, Vieira TMF de S. Technological strategies for the use of plant-derived compounds in the preservation of fish products [Internet]. Food Chemistry. 2023 ; 419 1-12.[citado 2024 jul. 14 ] Available from: https://doi.org/10.1016/j.foodchem.2023.136069
Artigo de periodico
Optimized paper-based electrochemical sensors treated in acidic media to detect carbendazim on the skin of apple and cabbage (2023)
Martins, Thiago Serafim ; Machado, Sergio Antonio Spinola ; Oliveira Junior, Osvaldo Novais de ; Bott Neto, José Luiz
Source: Food Chemistry. Unidades: IQSC, IFSC
Subjects: PESTICIDAS, ELETROQUÍMICA, SENSOR
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
MARTINS, Thiago Serafim et al. Optimized paper-based electrochemical sensors treated in acidic media to detect carbendazim on the skin of apple and cabbage. Food Chemistry, v. 410, p. 135429-1-135429-7 + supplementary data: 1-9, 2023Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2023.135429. Acesso em: 14 jul. 2024.
APA
Martins, T. S., Machado, S. A. S., Oliveira Junior, O. N. de, & Bott Neto, J. L. (2023). Optimized paper-based electrochemical sensors treated in acidic media to detect carbendazim on the skin of apple and cabbage. Food Chemistry, 410, 135429-1-135429-7 + supplementary data: 1-9. doi:10.1016/j.foodchem.2023.135429
NLM
Martins TS, Machado SAS, Oliveira Junior ON de, Bott Neto JL. Optimized paper-based electrochemical sensors treated in acidic media to detect carbendazim on the skin of apple and cabbage [Internet]. Food Chemistry. 2023 ; 410 135429-1-135429-7 + supplementary data: 1-9.[citado 2024 jul. 14 ] Available from: https://doi.org/10.1016/j.foodchem.2023.135429
Vancouver
Martins TS, Machado SAS, Oliveira Junior ON de, Bott Neto JL. Optimized paper-based electrochemical sensors treated in acidic media to detect carbendazim on the skin of apple and cabbage [Internet]. Food Chemistry. 2023 ; 410 135429-1-135429-7 + supplementary data: 1-9.[citado 2024 jul. 14 ] Available from: https://doi.org/10.1016/j.foodchem.2023.135429
Artigo de periodico
The impacts of pink pepper (Schinus terebinthifolius Raddi) on fatty acids and cholesterol oxides formation in canned sardines during thermal processing (2023)
Barreira, Carla Fernanda Targueta; Oliveira, Vanessa Sales de; Chávez, Davy William Hidalgo; Gamallo, Ormindo Domingues; Castro, Rosane Nora; Damasceno Junior, Pedro Correa; Sawaya, Alexandra Christine Helena Frankland ; Ferreira, Micheli da Silva; Sampaio, Geni Rodrigues ; Torres, Elizabeth Aparecida Ferraz da Silva
Source: Food Chemistry. Unidade: FSP
Subjects: COLESTEROL, ANTIOXIDANTES, SARDINHA, CONSERVAÇÃO DE ALIMENTOS PELO CALOR, ÁCIDOS GRAXOS, PIMENTA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
BARREIRA, Carla Fernanda Targueta et al. The impacts of pink pepper (Schinus terebinthifolius Raddi) on fatty acids and cholesterol oxides formation in canned sardines during thermal processing. Food Chemistry, v. 403, p. art. 134347 [13], 2023Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2022.134347. Acesso em: 14 jul. 2024.
APA
Barreira, C. F. T., Oliveira, V. S. de, Chávez, D. W. H., Gamallo, O. D., Castro, R. N., Damasceno Junior, P. C., et al. (2023). The impacts of pink pepper (Schinus terebinthifolius Raddi) on fatty acids and cholesterol oxides formation in canned sardines during thermal processing. Food Chemistry, 403, art. 134347 [13]. doi:10.1016/j.foodchem.2022.134347
NLM
Barreira CFT, Oliveira VS de, Chávez DWH, Gamallo OD, Castro RN, Damasceno Junior PC, Sawaya ACHF, Ferreira M da S, Sampaio GR, Torres EAF da S. The impacts of pink pepper (Schinus terebinthifolius Raddi) on fatty acids and cholesterol oxides formation in canned sardines during thermal processing [Internet]. Food Chemistry. 2023 ;403 art. 134347 [13].[citado 2024 jul. 14 ] Available from: https://doi.org/10.1016/j.foodchem.2022.134347
Vancouver
Barreira CFT, Oliveira VS de, Chávez DWH, Gamallo OD, Castro RN, Damasceno Junior PC, Sawaya ACHF, Ferreira M da S, Sampaio GR, Torres EAF da S. The impacts of pink pepper (Schinus terebinthifolius Raddi) on fatty acids and cholesterol oxides formation in canned sardines during thermal processing [Internet]. Food Chemistry. 2023 ;403 art. 134347 [13].[citado 2024 jul. 14 ] Available from: https://doi.org/10.1016/j.foodchem.2022.134347
Artigo de periodico
Simulated gastrointestinal digestion/Caco-2 cell transport: effects on biological activities and toxicity of a Brazilian propolis (2023)
Saliba, Ana Sofia Martelli Chaib ; Sartori, Alan Giovanini de Oliveira ; Batista, Pollyanna Souza ; Amaral, José Eduardo Pedroso Gomes do; Silva, Namuhell Oliveira da; Ikegaki, Masaharu; Rosalen, Pedro Luiz; Matias de Alencar, Severino
Source: Food Chemistry. Unidades: ESALQ, CENA
Subjects: ABELHAS, BIODISPONIBILIDADE, DIGESTÃO, ESPÉCIES REATIVAS DE OXIGÊNIO, FATORES DE TRANSCRIÇÃO, PRÓPOLIS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SALIBA, Ana Sofia Martelli Chaib et al. Simulated gastrointestinal digestion/Caco-2 cell transport: effects on biological activities and toxicity of a Brazilian propolis. Food Chemistry, v. 403, p. 1-9, 2023Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2022.134330. Acesso em: 14 jul. 2024.
APA
Saliba, A. S. M. C., Sartori, A. G. de O., Batista, P. S., Amaral, J. E. P. G. do, Silva, N. O. da, Ikegaki, M., et al. (2023). Simulated gastrointestinal digestion/Caco-2 cell transport: effects on biological activities and toxicity of a Brazilian propolis. Food Chemistry, 403, 1-9. doi:10.1016/j.foodchem.2022.134330
NLM
Saliba ASMC, Sartori AG de O, Batista PS, Amaral JEPG do, Silva NO da, Ikegaki M, Rosalen PL, Matias de Alencar S. Simulated gastrointestinal digestion/Caco-2 cell transport: effects on biological activities and toxicity of a Brazilian propolis [Internet]. Food Chemistry. 2023 ; 403 1-9.[citado 2024 jul. 14 ] Available from: https://doi.org/10.1016/j.foodchem.2022.134330
Vancouver
Saliba ASMC, Sartori AG de O, Batista PS, Amaral JEPG do, Silva NO da, Ikegaki M, Rosalen PL, Matias de Alencar S. Simulated gastrointestinal digestion/Caco-2 cell transport: effects on biological activities and toxicity of a Brazilian propolis [Internet]. Food Chemistry. 2023 ; 403 1-9.[citado 2024 jul. 14 ] Available from: https://doi.org/10.1016/j.foodchem.2022.134330
Artigo de periodico
TPP-chitosomes as potential encapsulation system to protect carotenoid-rich extract obtained from carrot by-product: a comparison with liposomes and chitosomes (2022)
Esposto, Bruno Stefani; Pinho, Sabrina Guarda Botelho; Thomazini, Marcelo ; Ramos, Ana Paula ; Tapia-Blacido, Delia Rita ; Martelli-Tosi, Milena
Source: Food Chemistry. Unidades: FZEA, FFCLRP
Subjects: MICROENCAPSULAÇÃO, CENOURA, QUITOSANA, CAROTENOIDES, LIPOSSOMOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
ESPOSTO, Bruno Stefani et al. TPP-chitosomes as potential encapsulation system to protect carotenoid-rich extract obtained from carrot by-product: a comparison with liposomes and chitosomes. Food Chemistry, v. 397, p. 1-8, 2022Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2022.133857. Acesso em: 14 jul. 2024.
APA
Esposto, B. S., Pinho, S. G. B., Thomazini, M., Ramos, A. P., Tapia-Blacido, D. R., & Martelli-Tosi, M. (2022). TPP-chitosomes as potential encapsulation system to protect carotenoid-rich extract obtained from carrot by-product: a comparison with liposomes and chitosomes. Food Chemistry, 397, 1-8. doi:10.1016/j.foodchem.2022.133857
NLM
Esposto BS, Pinho SGB, Thomazini M, Ramos AP, Tapia-Blacido DR, Martelli-Tosi M. TPP-chitosomes as potential encapsulation system to protect carotenoid-rich extract obtained from carrot by-product: a comparison with liposomes and chitosomes [Internet]. Food Chemistry. 2022 ; 397 1-8.[citado 2024 jul. 14 ] Available from: https://doi.org/10.1016/j.foodchem.2022.133857
Vancouver
Esposto BS, Pinho SGB, Thomazini M, Ramos AP, Tapia-Blacido DR, Martelli-Tosi M. TPP-chitosomes as potential encapsulation system to protect carotenoid-rich extract obtained from carrot by-product: a comparison with liposomes and chitosomes [Internet]. Food Chemistry. 2022 ; 397 1-8.[citado 2024 jul. 14 ] Available from: https://doi.org/10.1016/j.foodchem.2022.133857
Artigo de periodico
Valorization of the baru (Dipteryx alata Vog.) processing chain: technological properties of defatted nut flour and oil solubility in ethanol and isopropanol (2022)
Aracava, Keila Kazue; Capellini, Maria Carolina; Gonçalves, Daniel; Soares, Ingrid Denardi; Margoto, Cristiane Maria; Rodrigues, Christianne Elisabete da Costa
Source: Food Chemistry. Unidade: FZEA
Subjects: CASTANHA, QUÍMICA DE ALIMENTOS, LEGUMINOSAS DE GRÃO, ÓLEOS VEGETAIS, SOLUBILIDADE
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
ARACAVA, Keila Kazue et al. Valorization of the baru (Dipteryx alata Vog.) processing chain: technological properties of defatted nut flour and oil solubility in ethanol and isopropanol. Food Chemistry, v. 383, p. 1-11, 2022Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2022.132587. Acesso em: 14 jul. 2024.
APA
Aracava, K. K., Capellini, M. C., Gonçalves, D., Soares, I. D., Margoto, C. M., & Rodrigues, C. E. da C. (2022). Valorization of the baru (Dipteryx alata Vog.) processing chain: technological properties of defatted nut flour and oil solubility in ethanol and isopropanol. Food Chemistry, 383, 1-11. doi:10.1016/j.foodchem.2022.132587
NLM
Aracava KK, Capellini MC, Gonçalves D, Soares ID, Margoto CM, Rodrigues CE da C. Valorization of the baru (Dipteryx alata Vog.) processing chain: technological properties of defatted nut flour and oil solubility in ethanol and isopropanol [Internet]. Food Chemistry. 2022 ; 383 1-11.[citado 2024 jul. 14 ] Available from: https://doi.org/10.1016/j.foodchem.2022.132587
Vancouver
Aracava KK, Capellini MC, Gonçalves D, Soares ID, Margoto CM, Rodrigues CE da C. Valorization of the baru (Dipteryx alata Vog.) processing chain: technological properties of defatted nut flour and oil solubility in ethanol and isopropanol [Internet]. Food Chemistry. 2022 ; 383 1-11.[citado 2024 jul. 14 ] Available from: https://doi.org/10.1016/j.foodchem.2022.132587
Artigo de periodico
The role of 5-hydroxymethylfurfural in food and recent advances in analytical methods (2022)
Martins, Fernanda Cristina de Oliveira Lopes ; Alcantara, Gabriela Maria Rodrigues do Nascimento de; Silva, Anna Flavia S ; Melchert, Wanessa Roberta ; Rocha, Fábio Rodrigo Piovezani
Source: Food Chemistry. Unidades: ESALQ, CENA
Subjects: ANÁLISE DE ALIMENTOS, CROMATOGRAFIA, ELETROANÁLISE, ESPECTROMETRIA, INDICADORES DE QUALIDADE, REAÇÃO DE MAILLARD
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
MARTINS, Fernanda Cristina de Oliveira Lopes et al. The role of 5-hydroxymethylfurfural in food and recent advances in analytical methods. Food Chemistry, v. 395, p. 1-10, 2022Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2022.133539. Acesso em: 14 jul. 2024.
APA
Martins, F. C. de O. L., Alcantara, G. M. R. do N. de, Silva, A. F. S., Melchert, W. R., & Rocha, F. R. P. (2022). The role of 5-hydroxymethylfurfural in food and recent advances in analytical methods. Food Chemistry, 395, 1-10. doi:10.1016/j.foodchem.2022.133539
NLM
Martins FC de OL, Alcantara GMR do N de, Silva AFS, Melchert WR, Rocha FRP. The role of 5-hydroxymethylfurfural in food and recent advances in analytical methods [Internet]. Food Chemistry. 2022 ; 395 1-10.[citado 2024 jul. 14 ] Available from: https://doi.org/10.1016/j.foodchem.2022.133539
Vancouver
Martins FC de OL, Alcantara GMR do N de, Silva AFS, Melchert WR, Rocha FRP. The role of 5-hydroxymethylfurfural in food and recent advances in analytical methods [Internet]. Food Chemistry. 2022 ; 395 1-10.[citado 2024 jul. 14 ] Available from: https://doi.org/10.1016/j.foodchem.2022.133539
Artigo de periodico
In vivo functional and health benefits of a prebiotic soursop whey beverage processed by high-intensity ultrasound: Study with healthy Wistar rats (2022)
Guimarães, Jonas T.; Almeida, Patrícia P.; Brito, Michele L.; Cruz, Beatriz O.; Costa, Nathália S; Ito, Raphaela V. Almeida; Mota, Jéssica C.; Bertolo, Mirella Romanelli Vicente ; Morais, Sinara T. B ; Neto, Roberto P.C.; Tavares, Maria Inês Bruno; Souto, Felipe; Bogusz Junior, Stanislau ; Pimentel, Tatiana Colombo; Pinto, Milena B. Stockler; Freitas, Mônica Q; Cruz, Adriano Gomes da
Source: Food Chemistry. Unidade: IQSC
Subjects: QUÍMICA DE ALIMENTOS, ENZIMAS, LATICÍNIOS, GRAVIOLA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
GUIMARÃES, Jonas T. et al. In vivo functional and health benefits of a prebiotic soursop whey beverage processed by high-intensity ultrasound: Study with healthy Wistar rats. Food Chemistry, v. 380, 2022Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2022.132193. Acesso em: 14 jul. 2024.
APA
Guimarães, J. T., Almeida, P. P., Brito, M. L., Cruz, B. O., Costa, N. S., Ito, R. V. A., et al. (2022). In vivo functional and health benefits of a prebiotic soursop whey beverage processed by high-intensity ultrasound: Study with healthy Wistar rats. Food Chemistry, 380. doi:10.1016/j.foodchem.2022.132193
NLM
Guimarães JT, Almeida PP, Brito ML, Cruz BO, Costa NS, Ito RVA, Mota JC, Bertolo MRV, Morais STB, Neto RPC, Tavares MIB, Souto F, Bogusz Junior S, Pimentel TC, Pinto MBS, Freitas MQ, Cruz AG da. In vivo functional and health benefits of a prebiotic soursop whey beverage processed by high-intensity ultrasound: Study with healthy Wistar rats [Internet]. Food Chemistry. 2022 ; 380[citado 2024 jul. 14 ] Available from: https://doi.org/10.1016/j.foodchem.2022.132193
Vancouver
Guimarães JT, Almeida PP, Brito ML, Cruz BO, Costa NS, Ito RVA, Mota JC, Bertolo MRV, Morais STB, Neto RPC, Tavares MIB, Souto F, Bogusz Junior S, Pimentel TC, Pinto MBS, Freitas MQ, Cruz AG da. In vivo functional and health benefits of a prebiotic soursop whey beverage processed by high-intensity ultrasound: Study with healthy Wistar rats [Internet]. Food Chemistry. 2022 ; 380[citado 2024 jul. 14 ] Available from: https://doi.org/10.1016/j.foodchem.2022.132193
Artigo de periodico
Recent advances in the development of smart, active, and bioactive biodegradable biopolymer-based films containing betalains (2022)
Oliveira Filho, Josemar Gonçalves de ; Bertolo, Mirella Romanelli Vicente ; Rodrigues, Murilo Álison Vigilato ; Silva, Guilherme da Cruz; Mendonça, Giovana Maria Navarro de; Bogusz Junior, Stanislau ; Ferreira, Marcos David ; Egea, Mariana Buranelo
Source: Food Chemistry. Unidade: IQSC
Subjects: PIGMENTOS, BIOPOLÍMEROS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
OLIVEIRA FILHO, Josemar Gonçalves de et al. Recent advances in the development of smart, active, and bioactive biodegradable biopolymer-based films containing betalains. Food Chemistry, p. 133149, 2022Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2022.133149. Acesso em: 14 jul. 2024.
APA
Oliveira Filho, J. G. de, Bertolo, M. R. V., Rodrigues, M. Á. V., Silva, G. da C., Mendonça, G. M. N. de, Bogusz Junior, S., et al. (2022). Recent advances in the development of smart, active, and bioactive biodegradable biopolymer-based films containing betalains. Food Chemistry, 133149. doi:10.1016/j.foodchem.2022.133149
NLM
Oliveira Filho JG de, Bertolo MRV, Rodrigues MÁV, Silva G da C, Mendonça GMN de, Bogusz Junior S, Ferreira MD, Egea MB. Recent advances in the development of smart, active, and bioactive biodegradable biopolymer-based films containing betalains [Internet]. Food Chemistry. 2022 ;133149.[citado 2024 jul. 14 ] Available from: https://doi.org/10.1016/j.foodchem.2022.133149
Vancouver
Oliveira Filho JG de, Bertolo MRV, Rodrigues MÁV, Silva G da C, Mendonça GMN de, Bogusz Junior S, Ferreira MD, Egea MB. Recent advances in the development of smart, active, and bioactive biodegradable biopolymer-based films containing betalains [Internet]. Food Chemistry. 2022 ;133149.[citado 2024 jul. 14 ] Available from: https://doi.org/10.1016/j.foodchem.2022.133149
Artigo de periodico
Applying the concept of state diagram on the stability analysis of an NSP-rich ingredient extracted from overripe bananas (Musa cavendishii var. Nanicão) (2022)
Marques, Bianca Cristine ; Rayo Mendez, Lina Maria; Tadini, Carmen Cecília
Source: Food Chemistry. Unidade: EP
Subjects: ANÁLISE TÉRMICA, POLISSACARÍDEOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
MARQUES, Bianca Cristine e RAYO MENDEZ, Lina Maria e TADINI, Carmen Cecília. Applying the concept of state diagram on the stability analysis of an NSP-rich ingredient extracted from overripe bananas (Musa cavendishii var. Nanicão). Food Chemistry, v. 367, n. Ja 2022, p. 1-8, 2022Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2021.130639. Acesso em: 14 jul. 2024.
APA
Marques, B. C., Rayo Mendez, L. M., & Tadini, C. C. (2022). Applying the concept of state diagram on the stability analysis of an NSP-rich ingredient extracted from overripe bananas (Musa cavendishii var. Nanicão). Food Chemistry, 367( Ja 2022), 1-8. doi:10.1016/j.foodchem.2021.130639
NLM
Marques BC, Rayo Mendez LM, Tadini CC. Applying the concept of state diagram on the stability analysis of an NSP-rich ingredient extracted from overripe bananas (Musa cavendishii var. Nanicão) [Internet]. Food Chemistry. 2022 ; 367( Ja 2022): 1-8.[citado 2024 jul. 14 ] Available from: https://doi.org/10.1016/j.foodchem.2021.130639
Vancouver
Marques BC, Rayo Mendez LM, Tadini CC. Applying the concept of state diagram on the stability analysis of an NSP-rich ingredient extracted from overripe bananas (Musa cavendishii var. Nanicão) [Internet]. Food Chemistry. 2022 ; 367( Ja 2022): 1-8.[citado 2024 jul. 14 ] Available from: https://doi.org/10.1016/j.foodchem.2021.130639
Artigo de periodico
Profile and content of isoflavones on flaked and extruded soybeans and okara submitted to different drying methods (2022)
Privatti, Rafaela Torrezan; Capellini, Maria Carolina; Thomazini, Marcelo ; Favaro-Trindade, Carmen Silvia ; Rodrigues, Christianne Elisabete da Costa
Source: Food Chemistry. Unidade: FZEA
Subjects: ÓLEO DE SOJA, ISOFLAVONAS, OPERAÇÕES UNITÁRIAS, LIOFILIZAÇÃO, SECAGEM DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
PRIVATTI, Rafaela Torrezan et al. Profile and content of isoflavones on flaked and extruded soybeans and okara submitted to different drying methods. Food Chemistry, v. 380, p. 1-8, 2022Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2022.132168. Acesso em: 14 jul. 2024.
APA
Privatti, R. T., Capellini, M. C., Thomazini, M., Favaro-Trindade, C. S., & Rodrigues, C. E. da C. (2022). Profile and content of isoflavones on flaked and extruded soybeans and okara submitted to different drying methods. Food Chemistry, 380, 1-8. doi:10.1016/j.foodchem.2022.132168
NLM
Privatti RT, Capellini MC, Thomazini M, Favaro-Trindade CS, Rodrigues CE da C. Profile and content of isoflavones on flaked and extruded soybeans and okara submitted to different drying methods [Internet]. Food Chemistry. 2022 ; 380 1-8.[citado 2024 jul. 14 ] Available from: https://doi.org/10.1016/j.foodchem.2022.132168
Vancouver
Privatti RT, Capellini MC, Thomazini M, Favaro-Trindade CS, Rodrigues CE da C. Profile and content of isoflavones on flaked and extruded soybeans and okara submitted to different drying methods [Internet]. Food Chemistry. 2022 ; 380 1-8.[citado 2024 jul. 14 ] Available from: https://doi.org/10.1016/j.foodchem.2022.132168
Artigo de periodico
Fruit quality parameters and volatile compounds from 'Palmer' mangoes with internal breakdown (2022)
Oldoni, Fernanda Campos Alencar; Florencio, Camila; Bertazzo, Giovana Brait; Grizotto, Pamela Aparecida ; Bogusz Junior, Stanislau ; Carneiro, Renato Lajarim; Colnago, Luiz Alberto ; Ferreira, Marcos David
Source: Food Chemistry. Unidade: IQSC
Subjects: MANGA, QUIMIOMETRIA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
OLDONI, Fernanda Campos Alencar et al. Fruit quality parameters and volatile compounds from 'Palmer' mangoes with internal breakdown. Food Chemistry, p. 132902, 2022Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2022.132902. Acesso em: 14 jul. 2024.
APA
Oldoni, F. C. A., Florencio, C., Bertazzo, G. B., Grizotto, P. A., Bogusz Junior, S., Carneiro, R. L., et al. (2022). Fruit quality parameters and volatile compounds from 'Palmer' mangoes with internal breakdown. Food Chemistry, 132902. doi:10.1016/j.foodchem.2022.132902
NLM
Oldoni FCA, Florencio C, Bertazzo GB, Grizotto PA, Bogusz Junior S, Carneiro RL, Colnago LA, Ferreira MD. Fruit quality parameters and volatile compounds from 'Palmer' mangoes with internal breakdown [Internet]. Food Chemistry. 2022 ;132902.[citado 2024 jul. 14 ] Available from: https://doi.org/10.1016/j.foodchem.2022.132902
Vancouver
Oldoni FCA, Florencio C, Bertazzo GB, Grizotto PA, Bogusz Junior S, Carneiro RL, Colnago LA, Ferreira MD. Fruit quality parameters and volatile compounds from 'Palmer' mangoes with internal breakdown [Internet]. Food Chemistry. 2022 ;132902.[citado 2024 jul. 14 ] Available from: https://doi.org/10.1016/j.foodchem.2022.132902
Artigo de periodico
Characterisation of the chocolate aroma in roast jackfruit seeds (2021)
Spada, Fernanda Papa ; Balagiannis, Dimitrios P; Purgatto, Eduardo ; Alencar, Severino Matias de ; Brazaca, Solange Guidolin Canniatti ; Parker, Jane K
Source: Food Chemistry. Unidades: FCF, ESALQ
Subjects: CHOCOLATE, SEMENTES, JACA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SPADA, Fernanda Papa et al. Characterisation of the chocolate aroma in roast jackfruit seeds. Food Chemistry, v. 354, p. 1-12, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2021.129537. Acesso em: 14 jul. 2024.
APA
Spada, F. P., Balagiannis, D. P., Purgatto, E., Alencar, S. M. de, Brazaca, S. G. C., & Parker, J. K. (2021). Characterisation of the chocolate aroma in roast jackfruit seeds. Food Chemistry, 354, 1-12. doi:10.1016/j.foodchem.2021.129537
NLM
Spada FP, Balagiannis DP, Purgatto E, Alencar SM de, Brazaca SGC, Parker JK. Characterisation of the chocolate aroma in roast jackfruit seeds [Internet]. Food Chemistry. 2021 ; 354 1-12.[citado 2024 jul. 14 ] Available from: https://doi.org/10.1016/j.foodchem.2021.129537
Vancouver
Spada FP, Balagiannis DP, Purgatto E, Alencar SM de, Brazaca SGC, Parker JK. Characterisation of the chocolate aroma in roast jackfruit seeds [Internet]. Food Chemistry. 2021 ; 354 1-12.[citado 2024 jul. 14 ] Available from: https://doi.org/10.1016/j.foodchem.2021.129537

USP Schools

ReP

Filtros

USP Schools

Departament

Authors

USP affiliated authors

Date published

Subjects

Countries/Territories

Grupo de pesquisa

Funding Agencies

Indexado em

Normalized affiliation

Non normalized affiliation

Countries of institutions of collaboration