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Filtros : "Journal of Food Composition and Analysis" "ANTIOXIDANTES" Removido: "2019" Limpar

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  • Artigo de periodico

    Chemical composition, bioactive compounds, and perspectives for the industrial formulation of health products from uvaia (Eugenia pyriformis Cambess – Myrtaceae): a comprehensive review (2022)

    Silva, Aline Priscilla Gomes da; Sganzerla, William Gustavo; Jacomino, Angelo Pedro ; Silva, Edson Pablo da; Xiao, Jianbo; Simal-Gandara, Jesus

    Source: Journal of Food Composition and Analysis. Unidade: ESALQ

    Subjects: ANTIOXIDANTES, COMPOSIÇÃO QUÍMICA, UVAIA

    Versão PublicadaAcesso à fonteDOIHow to cite
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    • ABNT

      SILVA, Aline Priscilla Gomes da et al. Chemical composition, bioactive compounds, and perspectives for the industrial formulation of health products from uvaia (Eugenia pyriformis Cambess – Myrtaceae): a comprehensive review. Journal of Food Composition and Analysis, v. 109, p. 1-10, 2022Tradução . . Disponível em: https://doi.org/10.1016/j.jfca.2022.104500. Acesso em: 17 nov. 2024.

    • APA

      Silva, A. P. G. da, Sganzerla, W. G., Jacomino, A. P., Silva, E. P. da, Xiao, J., & Simal-Gandara, J. (2022). Chemical composition, bioactive compounds, and perspectives for the industrial formulation of health products from uvaia (Eugenia pyriformis Cambess – Myrtaceae): a comprehensive review. Journal of Food Composition and Analysis, 109, 1-10. doi:10.1016/j.jfca.2022.104500

    • NLM

      Silva APG da, Sganzerla WG, Jacomino AP, Silva EP da, Xiao J, Simal-Gandara J. Chemical composition, bioactive compounds, and perspectives for the industrial formulation of health products from uvaia (Eugenia pyriformis Cambess – Myrtaceae): a comprehensive review [Internet]. Journal of Food Composition and Analysis. 2022 ; 109 1-10.[citado 2024 nov. 17 ] Available from: https://doi.org/10.1016/j.jfca.2022.104500

    • Vancouver

      Silva APG da, Sganzerla WG, Jacomino AP, Silva EP da, Xiao J, Simal-Gandara J. Chemical composition, bioactive compounds, and perspectives for the industrial formulation of health products from uvaia (Eugenia pyriformis Cambess – Myrtaceae): a comprehensive review [Internet]. Journal of Food Composition and Analysis. 2022 ; 109 1-10.[citado 2024 nov. 17 ] Available from: https://doi.org/10.1016/j.jfca.2022.104500

  • Artigo de periodico

    Isoflavones and antioxidant capacity of Peruvian and Brazilian lupin cultivars (2009)

    Ranilla, Lena Gálvez; Genovese, Maria Inês ; Lajolo, Franco Maria

    Source: Journal of Food Composition and Analysis. Unidade: FCF

    Subjects: COMPOSIÇÃO DE ALIMENTOS, ANTIOXIDANTES

    Acesso à fonteDOIHow to cite
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    • ABNT

      RANILLA, Lena Gálvez e GENOVESE, Maria Inês e LAJOLO, Franco Maria. Isoflavones and antioxidant capacity of Peruvian and Brazilian lupin cultivars. Journal of Food Composition and Analysis, v. 22, n. 5, p. 397-404, 2009Tradução . . Disponível em: https://doi.org/10.1016/j.jfca.2008.06.011. Acesso em: 17 nov. 2024.

    • APA

      Ranilla, L. G., Genovese, M. I., & Lajolo, F. M. (2009). Isoflavones and antioxidant capacity of Peruvian and Brazilian lupin cultivars. Journal of Food Composition and Analysis, 22( 5), 397-404. doi:10.1016/j.jfca.2008.06.011

    • NLM

      Ranilla LG, Genovese MI, Lajolo FM. Isoflavones and antioxidant capacity of Peruvian and Brazilian lupin cultivars [Internet]. Journal of Food Composition and Analysis. 2009 ; 22( 5): 397-404.[citado 2024 nov. 17 ] Available from: https://doi.org/10.1016/j.jfca.2008.06.011

    • Vancouver

      Ranilla LG, Genovese MI, Lajolo FM. Isoflavones and antioxidant capacity of Peruvian and Brazilian lupin cultivars [Internet]. Journal of Food Composition and Analysis. 2009 ; 22( 5): 397-404.[citado 2024 nov. 17 ] Available from: https://doi.org/10.1016/j.jfca.2008.06.011

  • Artigo de periodico

    Antioxidant compounds from coriander (Coriandrum sativum L.) etheric extract (2005)

    Guerra, Nonete Barbosa; Melo, Enayde de Almeida; Mancini-Filho, Jorge

    Source: Journal of Food Composition and Analysis. Unidade: FCF

    Subjects: TECNOLOGIA DE ALIMENTOS, ANTIOXIDANTES, COENTRO

    Acesso à fonteDOIHow to cite
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    • ABNT

      GUERRA, Nonete Barbosa e MELO, Enayde de Almeida e MANCINI-FILHO, Jorge. Antioxidant compounds from coriander (Coriandrum sativum L.) etheric extract. Journal of Food Composition and Analysis, v. 18, n. 2-3, p. 193-199, 2005Tradução . . Disponível em: https://doi.org/10.1016/j.jfca.2003.12.006. Acesso em: 17 nov. 2024.

    • APA

      Guerra, N. B., Melo, E. de A., & Mancini-Filho, J. (2005). Antioxidant compounds from coriander (Coriandrum sativum L.) etheric extract. Journal of Food Composition and Analysis, 18( 2-3), 193-199. doi:10.1016/j.jfca.2003.12.006

    • NLM

      Guerra NB, Melo E de A, Mancini-Filho J. Antioxidant compounds from coriander (Coriandrum sativum L.) etheric extract [Internet]. Journal of Food Composition and Analysis. 2005 ; 18( 2-3): 193-199.[citado 2024 nov. 17 ] Available from: https://doi.org/10.1016/j.jfca.2003.12.006

    • Vancouver

      Guerra NB, Melo E de A, Mancini-Filho J. Antioxidant compounds from coriander (Coriandrum sativum L.) etheric extract [Internet]. Journal of Food Composition and Analysis. 2005 ; 18( 2-3): 193-199.[citado 2024 nov. 17 ] Available from: https://doi.org/10.1016/j.jfca.2003.12.006
  • 1

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