ReP USP - Resultado da busca

Artigo de periodico
Phaeophyceae and rhodophyceae macroalgae from the Antarctic: a source of selenium (2020)
Guilherme, Juliana Rocha; Pacheco, Bruna; Soares, Bruno Meira; Pereira, Claudio Martin Pereira de ; Colepicolo, Pio ; Dias, Daiane
Source: Journal of Food Composition and Analysis. Unidade: IQ
Subjects: MACROALGAS, SELÊNIO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
GUILHERME, Juliana Rocha et al. Phaeophyceae and rhodophyceae macroalgae from the Antarctic: a source of selenium. Journal of Food Composition and Analysis, v. 88, p. 1-7 art. 103430, 2020Tradução . . Disponível em: https://doi.org/10.1016/j.jfca.2020.103430. Acesso em: 17 nov. 2024.
APA
Guilherme, J. R., Pacheco, B., Soares, B. M., Pereira, C. M. P. de, Colepicolo, P., & Dias, D. (2020). Phaeophyceae and rhodophyceae macroalgae from the Antarctic: a source of selenium. Journal of Food Composition and Analysis, 88, 1-7 art. 103430. doi:10.1016/j.jfca.2020.103430
NLM
Guilherme JR, Pacheco B, Soares BM, Pereira CMP de, Colepicolo P, Dias D. Phaeophyceae and rhodophyceae macroalgae from the Antarctic: a source of selenium [Internet]. Journal of Food Composition and Analysis. 2020 ; 88 1-7 art. 103430.[citado 2024 nov. 17 ] Available from: https://doi.org/10.1016/j.jfca.2020.103430
Vancouver
Guilherme JR, Pacheco B, Soares BM, Pereira CMP de, Colepicolo P, Dias D. Phaeophyceae and rhodophyceae macroalgae from the Antarctic: a source of selenium [Internet]. Journal of Food Composition and Analysis. 2020 ; 88 1-7 art. 103430.[citado 2024 nov. 17 ] Available from: https://doi.org/10.1016/j.jfca.2020.103430
Artigo de periodico
Elemental chemical composition of products derived from kefir fermented milk (2019)
Oliveira, Aline Pereira de; Santos, Giselaine Alves dos; Nomura, Cassiana Seimi ; Naozuka, Juliana
Source: Journal of Food Composition and Analysis. Unidade: IQ
Subjects: LEITE FERMENTADO, COMPOSIÇÃO QUÍMICA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
OLIVEIRA, Aline Pereira de et al. Elemental chemical composition of products derived from kefir fermented milk. Journal of Food Composition and Analysis, v. 78, p. 86-90, 2019Tradução . . Disponível em: https://doi.org/10.1016/j.jfca.2019.02.005. Acesso em: 17 nov. 2024.
APA
Oliveira, A. P. de, Santos, G. A. dos, Nomura, C. S., & Naozuka, J. (2019). Elemental chemical composition of products derived from kefir fermented milk. Journal of Food Composition and Analysis, 78, 86-90. doi:10.1016/j.jfca.2019.02.005
NLM
Oliveira AP de, Santos GA dos, Nomura CS, Naozuka J. Elemental chemical composition of products derived from kefir fermented milk [Internet]. Journal of Food Composition and Analysis. 2019 ; 78 86-90.[citado 2024 nov. 17 ] Available from: https://doi.org/10.1016/j.jfca.2019.02.005
Vancouver
Oliveira AP de, Santos GA dos, Nomura CS, Naozuka J. Elemental chemical composition of products derived from kefir fermented milk [Internet]. Journal of Food Composition and Analysis. 2019 ; 78 86-90.[citado 2024 nov. 17 ] Available from: https://doi.org/10.1016/j.jfca.2019.02.005
Artigo de periodico
Effect of cooking on the bioaccessibility of essential elements in different varieties of beans (Phaseolus vulgaris L.) (2018)
Oliveira, Aline Pereira de; Mateó, Bianca dos Santos Oliveira; Fioroto, Alexandre Minami; Oliveira, Pedro Vitoriano de ; Naozuka, Juliana
Source: Journal of Food Composition and Analysis. Unidade: IQ
Subjects: FEIJÃO, COMPOSIÇÃO DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
OLIVEIRA, Aline Pereira de et al. Effect of cooking on the bioaccessibility of essential elements in different varieties of beans (Phaseolus vulgaris L.). Journal of Food Composition and Analysis, v. 67, p. 135-140, 2018Tradução . . Disponível em: https://doi.org/10.1016/j.jfca.2018.01.012. Acesso em: 17 nov. 2024.
APA
Oliveira, A. P. de, Mateó, B. dos S. O., Fioroto, A. M., Oliveira, P. V. de, & Naozuka, J. (2018). Effect of cooking on the bioaccessibility of essential elements in different varieties of beans (Phaseolus vulgaris L.). Journal of Food Composition and Analysis, 67, 135-140. doi:10.1016/j.jfca.2018.01.012
NLM
Oliveira AP de, Mateó B dos SO, Fioroto AM, Oliveira PV de, Naozuka J. Effect of cooking on the bioaccessibility of essential elements in different varieties of beans (Phaseolus vulgaris L.) [Internet]. Journal of Food Composition and Analysis. 2018 ; 67 135-140.[citado 2024 nov. 17 ] Available from: https://doi.org/10.1016/j.jfca.2018.01.012
Vancouver
Oliveira AP de, Mateó B dos SO, Fioroto AM, Oliveira PV de, Naozuka J. Effect of cooking on the bioaccessibility of essential elements in different varieties of beans (Phaseolus vulgaris L.) [Internet]. Journal of Food Composition and Analysis. 2018 ; 67 135-140.[citado 2024 nov. 17 ] Available from: https://doi.org/10.1016/j.jfca.2018.01.012
Artigo de periodico
Modified CUPRAC spectrophotometric quantification of total polyphenol content in bear samples using Cu(II)/neocuproine complexes (2012)
Nakamura, Tieme; Coichev, Nina; Moya, Horacio Dorigan
Source: Journal of Food Composition and Analysis. Unidade: IQ
Subjects: COMPOSIÇÃO DE ALIMENTOS, ANÁLISE DE ALIMENTOS, COBRE
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
NAKAMURA, Tieme e COICHEV, Nina e MOYA, Horacio Dorigan. Modified CUPRAC spectrophotometric quantification of total polyphenol content in bear samples using Cu(II)/neocuproine complexes. Journal of Food Composition and Analysis, v. 28, n. 2, p. 126-134, 2012Tradução . . Disponível em: https://doi.org/10.1016/j.fca.2012.07.012. Acesso em: 17 nov. 2024.
APA
Nakamura, T., Coichev, N., & Moya, H. D. (2012). Modified CUPRAC spectrophotometric quantification of total polyphenol content in bear samples using Cu(II)/neocuproine complexes. Journal of Food Composition and Analysis, 28( 2), 126-134. doi:10.1016/j.fca.2012.07.012
NLM
Nakamura T, Coichev N, Moya HD. Modified CUPRAC spectrophotometric quantification of total polyphenol content in bear samples using Cu(II)/neocuproine complexes [Internet]. Journal of Food Composition and Analysis. 2012 ; 28( 2): 126-134.[citado 2024 nov. 17 ] Available from: https://doi.org/10.1016/j.fca.2012.07.012
Vancouver
Nakamura T, Coichev N, Moya HD. Modified CUPRAC spectrophotometric quantification of total polyphenol content in bear samples using Cu(II)/neocuproine complexes [Internet]. Journal of Food Composition and Analysis. 2012 ; 28( 2): 126-134.[citado 2024 nov. 17 ] Available from: https://doi.org/10.1016/j.fca.2012.07.012
Artigo de periodico
Water-soluble 'CU', 'FE', 'MN' and 'ZN' species in nuts and seeds (2010)
Naozuka, Juliana; Marana, Sandro Roberto ; Oliveira, Pedro Vitoriano de
Source: Journal of Food Composition and Analysis. Unidade: IQ
Subjects: CUPUAÇU, COBRE, FERRO, ZINCO, MANGANÊS, ANÁLISE DE ALIMENTOS, COMPOSIÇÃO DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
NAOZUKA, Juliana e MARANA, Sandro Roberto e OLIVEIRA, Pedro Vitoriano de. Water-soluble 'CU', 'FE', 'MN' and 'ZN' species in nuts and seeds. Journal of Food Composition and Analysis, v. 23, n. 1, p. 78-85, 2010Tradução . . Disponível em: https://doi.org/10.1016/j.jfca.2009.08.003. Acesso em: 17 nov. 2024.
APA
Naozuka, J., Marana, S. R., & Oliveira, P. V. de. (2010). Water-soluble 'CU', 'FE', 'MN' and 'ZN' species in nuts and seeds. Journal of Food Composition and Analysis, 23( 1), 78-85. doi:10.1016/j.jfca.2009.08.003
NLM
Naozuka J, Marana SR, Oliveira PV de. Water-soluble 'CU', 'FE', 'MN' and 'ZN' species in nuts and seeds [Internet]. Journal of Food Composition and Analysis. 2010 ; 23( 1): 78-85.[citado 2024 nov. 17 ] Available from: https://doi.org/10.1016/j.jfca.2009.08.003
Vancouver
Naozuka J, Marana SR, Oliveira PV de. Water-soluble 'CU', 'FE', 'MN' and 'ZN' species in nuts and seeds [Internet]. Journal of Food Composition and Analysis. 2010 ; 23( 1): 78-85.[citado 2024 nov. 17 ] Available from: https://doi.org/10.1016/j.jfca.2009.08.003
Artigo de periodico
Characterization of monofloral honeys by ash contents through a hierarchical design (2004)
Felsner, Maria Lurdes; Cano, Cristiane Bonaldi; Bruns, Roy Edward; Watanabe, Hiroko Makino; Almeida-Muradian, Ligia Bicudo de ; Matos, Jivaldo do Rosário
Source: Journal of Food Composition and Analysis. Unidades: IQ, FCF
Subjects: MEL, PÓLEN (ANÁLISE), ANÁLISE DE ALIMENTOS, EUCALIPTO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
FELSNER, Maria Lurdes et al. Characterization of monofloral honeys by ash contents through a hierarchical design. Journal of Food Composition and Analysis, v. 17, n. 6, p. 737-747, 2004Tradução . . Disponível em: https://doi.org/10.1016/j.jfca.2003.11.001. Acesso em: 17 nov. 2024.
APA
Felsner, M. L., Cano, C. B., Bruns, R. E., Watanabe, H. M., Almeida-Muradian, L. B. de, & Matos, J. do R. (2004). Characterization of monofloral honeys by ash contents through a hierarchical design. Journal of Food Composition and Analysis, 17( 6), 737-747. doi:10.1016/j.jfca.2003.11.001
NLM
Felsner ML, Cano CB, Bruns RE, Watanabe HM, Almeida-Muradian LB de, Matos J do R. Characterization of monofloral honeys by ash contents through a hierarchical design [Internet]. Journal of Food Composition and Analysis. 2004 ; 17( 6): 737-747.[citado 2024 nov. 17 ] Available from: https://doi.org/10.1016/j.jfca.2003.11.001
Vancouver
Felsner ML, Cano CB, Bruns RE, Watanabe HM, Almeida-Muradian LB de, Matos J do R. Characterization of monofloral honeys by ash contents through a hierarchical design [Internet]. Journal of Food Composition and Analysis. 2004 ; 17( 6): 737-747.[citado 2024 nov. 17 ] Available from: https://doi.org/10.1016/j.jfca.2003.11.001
Artigo de periodico
Determination of mineral nutrients and toxic elements in Brazilian soluble coffee by ICP-AES (2001)
Santos, Éder José dos; Oliveira, Elisabeth de
Source: Journal of Food Composition and Analysis. Unidade: IQ
Subjects: QUÍMICA ANALÍTICA, ESPECTROMETRIA, CAFÉ (ANÁLISE QUÍMICA;ANÁLISE;TOXICIDADE), MINERAIS, ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SANTOS, Éder José dos e OLIVEIRA, Elisabeth de. Determination of mineral nutrients and toxic elements in Brazilian soluble coffee by ICP-AES. Journal of Food Composition and Analysis, v. 14, n. 5, p. 523-531, 2001Tradução . . Disponível em: http://www.idealibrary.com/links/doi/10.1006/jfca.2001.1012/pdf. Acesso em: 17 nov. 2024.
APA
Santos, É. J. dos, & Oliveira, E. de. (2001). Determination of mineral nutrients and toxic elements in Brazilian soluble coffee by ICP-AES. Journal of Food Composition and Analysis, 14( 5), 523-531. Recuperado de http://www.idealibrary.com/links/doi/10.1006/jfca.2001.1012/pdf
NLM
Santos ÉJ dos, Oliveira E de. Determination of mineral nutrients and toxic elements in Brazilian soluble coffee by ICP-AES [Internet]. Journal of Food Composition and Analysis. 2001 ; 14( 5): 523-531.[citado 2024 nov. 17 ] Available from: http://www.idealibrary.com/links/doi/10.1006/jfca.2001.1012/pdf
Vancouver
Santos ÉJ dos, Oliveira E de. Determination of mineral nutrients and toxic elements in Brazilian soluble coffee by ICP-AES [Internet]. Journal of Food Composition and Analysis. 2001 ; 14( 5): 523-531.[citado 2024 nov. 17 ] Available from: http://www.idealibrary.com/links/doi/10.1006/jfca.2001.1012/pdf
Artigo de periodico
Comparison of methods for determining moisture content of citrus and Eucalyptus Brazilian Honeys by refractometry (2001)
Cano, Cristiane Bonaldi; Felsner, M. L.; Matos, Jivaldo do Rosário ; Bruns, Roy Edward; Whatanabe, H. M.; Almeida-Muradian, Ligia Bicudo de
Source: Journal of Food Composition and Analysis. Unidades: IQ, FCF
Subjects: ANÁLISE DE ALIMENTOS, MEL
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
CANO, Cristiane Bonaldi et al. Comparison of methods for determining moisture content of citrus and Eucalyptus Brazilian Honeys by refractometry. Journal of Food Composition and Analysis, v. 14, n. 1, p. 101-109, 2001Tradução . . Disponível em: http://www.idealibrary.com/links/doi/10.1006/jfca.2000.0951/pdf. Acesso em: 17 nov. 2024.
APA
Cano, C. B., Felsner, M. L., Matos, J. do R., Bruns, R. E., Whatanabe, H. M., & Almeida-Muradian, L. B. de. (2001). Comparison of methods for determining moisture content of citrus and Eucalyptus Brazilian Honeys by refractometry. Journal of Food Composition and Analysis, 14( 1), 101-109. Recuperado de http://www.idealibrary.com/links/doi/10.1006/jfca.2000.0951/pdf
NLM
Cano CB, Felsner ML, Matos J do R, Bruns RE, Whatanabe HM, Almeida-Muradian LB de. Comparison of methods for determining moisture content of citrus and Eucalyptus Brazilian Honeys by refractometry [Internet]. Journal of Food Composition and Analysis. 2001 ; 14( 1): 101-109.[citado 2024 nov. 17 ] Available from: http://www.idealibrary.com/links/doi/10.1006/jfca.2000.0951/pdf
Vancouver
Cano CB, Felsner ML, Matos J do R, Bruns RE, Whatanabe HM, Almeida-Muradian LB de. Comparison of methods for determining moisture content of citrus and Eucalyptus Brazilian Honeys by refractometry [Internet]. Journal of Food Composition and Analysis. 2001 ; 14( 1): 101-109.[citado 2024 nov. 17 ] Available from: http://www.idealibrary.com/links/doi/10.1006/jfca.2000.0951/pdf

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