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Artigo de periodico
The use of lemon juice and its role on polyunsaturated fatty acids and cholesterol oxides formation in thermally prepared sardines (2021)
Carvalho, Isabella Oliveira Alves Moreira de; Oliveira, Vanessa Sales de; Chávez, Davy William Hidalgo; Gamallo, Ormindo Domingues; Castro, Rosane Nora; Sawaya, Alexandra Christine Helena Frankland; Sampaio, Geni Rodrigues ; Torres, Elizabeth Aparecida Ferraz da Silva ; Saldanha, Tatiana
Source: Journal of Food Composition and Analysis. Unidade: FSP
Subjects: LIMÃO, FITOQUÍMICA, COLESTEROL, ÁCIDOS GRAXOS, OXIDAÇÃO
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ABNT
CARVALHO, Isabella Oliveira Alves Moreira de et al. The use of lemon juice and its role on polyunsaturated fatty acids and cholesterol oxides formation in thermally prepared sardines. Journal of Food Composition and Analysis, v. 104, p. art. 104087 [14], 2021Tradução . . Disponível em: https://doi.org/10.1016/j.jfca.2021.104087. Acesso em: 17 nov. 2024.
APA
Carvalho, I. O. A. M. de, Oliveira, V. S. de, Chávez, D. W. H., Gamallo, O. D., Castro, R. N., Sawaya, A. C. H. F., et al. (2021). The use of lemon juice and its role on polyunsaturated fatty acids and cholesterol oxides formation in thermally prepared sardines. Journal of Food Composition and Analysis, 104, art. 104087 [14]. doi:10.1016/j.jfca.2021.104087
NLM
Carvalho IOAM de, Oliveira VS de, Chávez DWH, Gamallo OD, Castro RN, Sawaya ACHF, Sampaio GR, Torres EAF da S, Saldanha T. The use of lemon juice and its role on polyunsaturated fatty acids and cholesterol oxides formation in thermally prepared sardines [Internet]. Journal of Food Composition and Analysis. 2021 ;104 art. 104087 [14].[citado 2024 nov. 17 ] Available from: https://doi.org/10.1016/j.jfca.2021.104087
Vancouver
Carvalho IOAM de, Oliveira VS de, Chávez DWH, Gamallo OD, Castro RN, Sawaya ACHF, Sampaio GR, Torres EAF da S, Saldanha T. The use of lemon juice and its role on polyunsaturated fatty acids and cholesterol oxides formation in thermally prepared sardines [Internet]. Journal of Food Composition and Analysis. 2021 ;104 art. 104087 [14].[citado 2024 nov. 17 ] Available from: https://doi.org/10.1016/j.jfca.2021.104087
Trabalho de evento-anais periodico
Brazilian nutrient intake evaluation database: an essential tool for estimating nutrient intake data (2019)
Giuntini, Eliana Bistriche ; Coelho, Kristy Soraya; Grande, Fernanda ; Marchioni, Dirce Maria Lobo ; Carli, Eduardo Felipe de; Sichieri, Rosely ; Pereira, Rosângela Alves ; Purgatto, Eduardo ; Franco, Bernadette Dora Gombossy de Melo ; Lajolo, Franco Maria ; Menezes, Elizabete Wenzel de
Source: Journal of Food Composition and Analysis. Unidades: FSP, FCF
Subjects: COMPOSIÇÃO DE ALIMENTOS, TABELA DE COMPOSIÇÃO DE ALIMENTOS
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ABNT
GIUNTINI, Eliana Bistriche et al. Brazilian nutrient intake evaluation database: an essential tool for estimating nutrient intake data. Journal of Food Composition and Analysis. San Diego: Faculdade de Saúde Pública, Universidade de São Paulo. Disponível em: https://doi.org/10.1016/j.jfca.2019.103286. Acesso em: 17 nov. 2024. , 2019
APA
Giuntini, E. B., Coelho, K. S., Grande, F., Marchioni, D. M. L., Carli, E. F. de, Sichieri, R., et al. (2019). Brazilian nutrient intake evaluation database: an essential tool for estimating nutrient intake data. Journal of Food Composition and Analysis. San Diego: Faculdade de Saúde Pública, Universidade de São Paulo. doi:10.1016/j.jfca.2019.103286
NLM
Giuntini EB, Coelho KS, Grande F, Marchioni DML, Carli EF de, Sichieri R, Pereira RA, Purgatto E, Franco BDG de M, Lajolo FM, Menezes EW de. Brazilian nutrient intake evaluation database: an essential tool for estimating nutrient intake data [Internet]. Journal of Food Composition and Analysis. 2019 ; 83 1-7 art. 103286.[citado 2024 nov. 17 ] Available from: https://doi.org/10.1016/j.jfca.2019.103286
Vancouver
Giuntini EB, Coelho KS, Grande F, Marchioni DML, Carli EF de, Sichieri R, Pereira RA, Purgatto E, Franco BDG de M, Lajolo FM, Menezes EW de. Brazilian nutrient intake evaluation database: an essential tool for estimating nutrient intake data [Internet]. Journal of Food Composition and Analysis. 2019 ; 83 1-7 art. 103286.[citado 2024 nov. 17 ] Available from: https://doi.org/10.1016/j.jfca.2019.103286
Artigo de periodico
12th IFDC 2017 Special issue - Brazilian Nutrient Intake Evaluation Database: An essential tool for estimating nutrient intake data (2019)
Giuntini, Eliana Bistriche ; Lajolo, Franco Maria ; Menezes, Elizabete Wenzel de ; Coelho, Kristy Soraya; Grande, Fernanda ; Marchioni, Dirce Maria Lobo ; Carli, Eduardo de ; Sichieri, Rosely ; Pereira, Rosângela Alves ; Purgatto, Eduardo ; Franco, Bernadette Dora Gombossy de Melo
Source: Journal of Food Composition and Analysis. Unidades: FCF, FSP, NUTRIÇÃO HUMANA
Subjects: COMPOSIÇÃO DE ALIMENTOS, NUTRIENTES, CONSUMO DE ALIMENTOS, CULINÁRIA, BRASIL
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
GIUNTINI, Eliana Bistriche et al. 12th IFDC 2017 Special issue - Brazilian Nutrient Intake Evaluation Database: An essential tool for estimating nutrient intake data. Journal of Food Composition and Analysis, v. 83, p. art. 103286 [7], 2019Tradução . . Disponível em: https://doi.org/10.1016/j.jfca.2019.103286. Acesso em: 17 nov. 2024.
APA
Giuntini, E. B., Lajolo, F. M., Menezes, E. W. de, Coelho, K. S., Grande, F., Marchioni, D. M. L., et al. (2019). 12th IFDC 2017 Special issue - Brazilian Nutrient Intake Evaluation Database: An essential tool for estimating nutrient intake data. Journal of Food Composition and Analysis, 83, art. 103286 [7]. doi:10.1016/j.jfca.2019.103286
NLM
Giuntini EB, Lajolo FM, Menezes EW de, Coelho KS, Grande F, Marchioni DML, Carli E de, Sichieri R, Pereira RA, Purgatto E, Franco BDG de M. 12th IFDC 2017 Special issue - Brazilian Nutrient Intake Evaluation Database: An essential tool for estimating nutrient intake data [Internet]. Journal of Food Composition and Analysis. 2019 ;83 art. 103286 [7].[citado 2024 nov. 17 ] Available from: https://doi.org/10.1016/j.jfca.2019.103286
Vancouver
Giuntini EB, Lajolo FM, Menezes EW de, Coelho KS, Grande F, Marchioni DML, Carli E de, Sichieri R, Pereira RA, Purgatto E, Franco BDG de M. 12th IFDC 2017 Special issue - Brazilian Nutrient Intake Evaluation Database: An essential tool for estimating nutrient intake data [Internet]. Journal of Food Composition and Analysis. 2019 ;83 art. 103286 [7].[citado 2024 nov. 17 ] Available from: https://doi.org/10.1016/j.jfca.2019.103286
Artigo de periodico
Effect of fat replacers on the nutritive value and acceptability of beef frankfurters (2004)
Sampaio, Geni Rodrigues; Castellucci, Cláudia Moreira Nery; Pinto e Silva, Maria Elisabeth Machado; Torres, Elizabeth Aparecida Ferraz da Silva
Source: Journal of Food Composition and Analysis. Unidade: FSP
Subjects: GORDURAS (SUBSTITUIÇÃO), LIPÍDEOS (ANÁLISE), GORDURAS NA DIETA, PRODUTOS AGROPECUÁRIOS
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ABNT
SAMPAIO, Geni Rodrigues et al. Effect of fat replacers on the nutritive value and acceptability of beef frankfurters. Journal of Food Composition and Analysis, v. 17, n. 3-4, p. 469-474, 2004Tradução . . Disponível em: https://doi.org/10.1016/j.jfca.2004.03.016. Acesso em: 17 nov. 2024.
APA
Sampaio, G. R., Castellucci, C. M. N., Pinto e Silva, M. E. M., & Torres, E. A. F. da S. (2004). Effect of fat replacers on the nutritive value and acceptability of beef frankfurters. Journal of Food Composition and Analysis, 17( 3-4), 469-474. doi:10.1016/j.jfca.2004.03.016
NLM
Sampaio GR, Castellucci CMN, Pinto e Silva MEM, Torres EAF da S. Effect of fat replacers on the nutritive value and acceptability of beef frankfurters [Internet]. Journal of Food Composition and Analysis. 2004 ; 17( 3-4): 469-474.[citado 2024 nov. 17 ] Available from: https://doi.org/10.1016/j.jfca.2004.03.016
Vancouver
Sampaio GR, Castellucci CMN, Pinto e Silva MEM, Torres EAF da S. Effect of fat replacers on the nutritive value and acceptability of beef frankfurters [Internet]. Journal of Food Composition and Analysis. 2004 ; 17( 3-4): 469-474.[citado 2024 nov. 17 ] Available from: https://doi.org/10.1016/j.jfca.2004.03.016
Artigo de periodico
Empirical models for describing poultry meat lipid oxidation inhibition by natural antioxidants (2003)
Barretto, A. C. S; Ida, E I; Silva, R. S. F.; Torres, Elizabeth Aparecida Ferraz da Silva ; Shimokomaki, Massami
Source: Journal of Food Composition and Analysis. Unidades: FCF, FSP
Subjects: PRODUTOS AGROPECUÁRIOS, CARNES E DERIVADOS, REFRIGERAÇÃO, FOSFATOS DE AÇÚCAR, LIPÍDEOS (QUÍMICA;ANTAGONISTAS E INIBIDORES), VITAMINA E (QUÍMICA), GALINHAS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
BARRETTO, A. C. S et al. Empirical models for describing poultry meat lipid oxidation inhibition by natural antioxidants. Journal of Food Composition and Analysis, v. 16, n. 5, p. 587-594, 2003Tradução . . Disponível em: https://doi.org/10.1016/s0889-1575(03)00023-1. Acesso em: 17 nov. 2024.
APA
Barretto, A. C. S., Ida, E. I., Silva, R. S. F., Torres, E. A. F. da S., & Shimokomaki, M. (2003). Empirical models for describing poultry meat lipid oxidation inhibition by natural antioxidants. Journal of Food Composition and Analysis, 16( 5), 587-594. doi:10.1016/s0889-1575(03)00023-1
NLM
Barretto ACS, Ida EI, Silva RSF, Torres EAF da S, Shimokomaki M. Empirical models for describing poultry meat lipid oxidation inhibition by natural antioxidants [Internet]. Journal of Food Composition and Analysis. 2003 ; 16( 5): 587-594.[citado 2024 nov. 17 ] Available from: https://doi.org/10.1016/s0889-1575(03)00023-1
Vancouver
Barretto ACS, Ida EI, Silva RSF, Torres EAF da S, Shimokomaki M. Empirical models for describing poultry meat lipid oxidation inhibition by natural antioxidants [Internet]. Journal of Food Composition and Analysis. 2003 ; 16( 5): 587-594.[citado 2024 nov. 17 ] Available from: https://doi.org/10.1016/s0889-1575(03)00023-1

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