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Artigo de periodico
Oxidation of carbon monoxide by perferrylmyoglobin (2014)
Libardi, Silvia H; Skibsted, Leif H; Cardoso, Daniel Rodrigues
Source: Journal of Agricultural and Food Chemistry. Unidade: IQSC
Assunto: QUÍMICA INORGÂNICA
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ABNT
LIBARDI, Silvia H e SKIBSTED, Leif H e CARDOSO, Daniel Rodrigues. Oxidation of carbon monoxide by perferrylmyoglobin. Journal of Agricultural and Food Chemistry, v. 62, p. 1950-1955, 2014Tradução . . Disponível em: https://doi.org/10.1021/jf4053176. Acesso em: 30 abr. 2024.
APA
Libardi, S. H., Skibsted, L. H., & Cardoso, D. R. (2014). Oxidation of carbon monoxide by perferrylmyoglobin. Journal of Agricultural and Food Chemistry, 62, 1950-1955. doi:10.1021/jf4053176
NLM
Libardi SH, Skibsted LH, Cardoso DR. Oxidation of carbon monoxide by perferrylmyoglobin [Internet]. Journal of Agricultural and Food Chemistry. 2014 ; 62 1950-1955.[citado 2024 abr. 30 ] Available from: https://doi.org/10.1021/jf4053176
Vancouver
Libardi SH, Skibsted LH, Cardoso DR. Oxidation of carbon monoxide by perferrylmyoglobin [Internet]. Journal of Agricultural and Food Chemistry. 2014 ; 62 1950-1955.[citado 2024 abr. 30 ] Available from: https://doi.org/10.1021/jf4053176
Artigo de periodico
Reduction of ferrylmyoglobin by cysteine as affected by pH (2014)
Libardi, Silvia Helena; Pindstrup, Helene; Amigo, J. M.; Cardoso, Daniel Rodrigues ; Skibsted, Leif H
Source: RSC Advances: an international journal to further the chemical sciences. Unidade: IQSC
Assunto: CINÉTICA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
LIBARDI, Silvia Helena et al. Reduction of ferrylmyoglobin by cysteine as affected by pH. RSC Advances: an international journal to further the chemical sciences, v. 1, p. 1-10, 2014Tradução . . Disponível em: http://pubs.acs.org/doi/pdf/10.1039/C4RA10562A. Acesso em: 30 abr. 2024.
APA
Libardi, S. H., Pindstrup, H., Amigo, J. M., Cardoso, D. R., & Skibsted, L. H. (2014). Reduction of ferrylmyoglobin by cysteine as affected by pH. RSC Advances: an international journal to further the chemical sciences, 1, 1-10. doi:10.1039/C4RA10562A
NLM
Libardi SH, Pindstrup H, Amigo JM, Cardoso DR, Skibsted LH. Reduction of ferrylmyoglobin by cysteine as affected by pH [Internet]. RSC Advances: an international journal to further the chemical sciences. 2014 ; 1 1-10.[citado 2024 abr. 30 ] Available from: http://pubs.acs.org/doi/pdf/10.1039/C4RA10562A
Vancouver
Libardi SH, Pindstrup H, Amigo JM, Cardoso DR, Skibsted LH. Reduction of ferrylmyoglobin by cysteine as affected by pH [Internet]. RSC Advances: an international journal to further the chemical sciences. 2014 ; 1 1-10.[citado 2024 abr. 30 ] Available from: http://pubs.acs.org/doi/pdf/10.1039/C4RA10562A
Artigo de periodico
Proteolysis involvement in zinc–protoporphyrin IX formation during Parma ham maturation (2014)
Grossi, Alberto B.; Nascimento, Eduardo Sanches Pereira do; Cardoso, Daniel Rodrigues ; Skibstede, Leif H.
Source: Food Research International. Unidade: IQSC
Subjects: ALIMENTOS, BIOTECNOLOGIA
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ABNT
GROSSI, Alberto B. et al. Proteolysis involvement in zinc–protoporphyrin IX formation during Parma ham maturation. Food Research International, v. 56, p. 252-259, 2014Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2014.01.007. Acesso em: 30 abr. 2024.
APA
Grossi, A. B., Nascimento, E. S. P. do, Cardoso, D. R., & Skibstede, L. H. (2014). Proteolysis involvement in zinc–protoporphyrin IX formation during Parma ham maturation. Food Research International, 56, 252-259. doi:10.1016/j.foodres.2014.01.007
NLM
Grossi AB, Nascimento ESP do, Cardoso DR, Skibstede LH. Proteolysis involvement in zinc–protoporphyrin IX formation during Parma ham maturation [Internet]. Food Research International. 2014 ; 56 252-259.[citado 2024 abr. 30 ] Available from: https://doi.org/10.1016/j.foodres.2014.01.007
Vancouver
Grossi AB, Nascimento ESP do, Cardoso DR, Skibstede LH. Proteolysis involvement in zinc–protoporphyrin IX formation during Parma ham maturation [Internet]. Food Research International. 2014 ; 56 252-259.[citado 2024 abr. 30 ] Available from: https://doi.org/10.1016/j.foodres.2014.01.007
Artigo de periodico
Riboﬂavin photosensitized oxidation of myoglobin (2014)
Grippa, Juliana Malvestio; Zawadzki, Andressa de; Grossi, Alberto B; Skibsted, Leif H; Cardoso, Daniel Rodrigues
Source: Journal of Agricultural and Food Chemistry. Unidade: IQSC
Assunto: QUÍMICA INORGÂNICA
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ABNT
GRIPPA, Juliana Malvestio et al. Riboﬂavin photosensitized oxidation of myoglobin. Journal of Agricultural and Food Chemistry, v. 62, n. 5, p. 1153-1158 2014, 2014Tradução . . Disponível em: http://pubs.acs.org/10.1021/jf405182f. Acesso em: 30 abr. 2024.
APA
Grippa, J. M., Zawadzki, A. de, Grossi, A. B., Skibsted, L. H., & Cardoso, D. R. (2014). Riboﬂavin photosensitized oxidation of myoglobin. Journal of Agricultural and Food Chemistry, 62( 5), 1153-1158 2014. doi:10.1021/jf405182f
NLM
Grippa JM, Zawadzki A de, Grossi AB, Skibsted LH, Cardoso DR. Riboﬂavin photosensitized oxidation of myoglobin [Internet]. Journal of Agricultural and Food Chemistry. 2014 ; 62( 5): 1153-1158 2014.[citado 2024 abr. 30 ] Available from: http://pubs.acs.org/10.1021/jf405182f
Vancouver
Grippa JM, Zawadzki A de, Grossi AB, Skibsted LH, Cardoso DR. Riboﬂavin photosensitized oxidation of myoglobin [Internet]. Journal of Agricultural and Food Chemistry. 2014 ; 62( 5): 1153-1158 2014.[citado 2024 abr. 30 ] Available from: http://pubs.acs.org/10.1021/jf405182f
Artigo de periodico
Riboflavin-photosensitized oxidation is enhanced by conjugation in unsaturated lipids (2013)
Cardoso, Daniel Rodrigues ; Scurachio, Regina Spricigo; Santos, Willy Glen; Homem de Mello, Paula; Skibsted, Leif H
Source: Journal of Agricultural and Food Chemistry. Unidade: IQSC
Assunto: CINÉTICA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
CARDOSO, Daniel Rodrigues et al. Riboflavin-photosensitized oxidation is enhanced by conjugation in unsaturated lipids. Journal of Agricultural and Food Chemistry, v. 61, n. 9, p. 2268-2275, 2013Tradução . . Disponível em: http://pubs.acs.org/doi/pdf/10.1021/jf305280x. Acesso em: 30 abr. 2024.
APA
Cardoso, D. R., Scurachio, R. S., Santos, W. G., Homem de Mello, P., & Skibsted, L. H. (2013). Riboflavin-photosensitized oxidation is enhanced by conjugation in unsaturated lipids. Journal of Agricultural and Food Chemistry, 61( 9), 2268-2275. doi:10.1021/jf305280ox
NLM
Cardoso DR, Scurachio RS, Santos WG, Homem de Mello P, Skibsted LH. Riboflavin-photosensitized oxidation is enhanced by conjugation in unsaturated lipids [Internet]. Journal of Agricultural and Food Chemistry. 2013 ; 61( 9): 2268-2275.[citado 2024 abr. 30 ] Available from: http://pubs.acs.org/doi/pdf/10.1021/jf305280x
Vancouver
Cardoso DR, Scurachio RS, Santos WG, Homem de Mello P, Skibsted LH. Riboflavin-photosensitized oxidation is enhanced by conjugation in unsaturated lipids [Internet]. Journal of Agricultural and Food Chemistry. 2013 ; 61( 9): 2268-2275.[citado 2024 abr. 30 ] Available from: http://pubs.acs.org/doi/pdf/10.1021/jf305280x
Artigo de periodico
Beer thiol-containing compounds and redox stability: kinetic study of 1‑hydroxyethyl radical scavenging ability (2013)
Almeida, Natália Ellen Castilho de; Lund, Marianne Nissen; Andersen, Mogens L; Cardoso, Daniel Rodrigues
Source: Journal of Agricultural and Food Chemistry. Unidade: IQSC
Assunto: CINÉTICA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
ALMEIDA, Natália Ellen Castilho de et al. Beer thiol-containing compounds and redox stability: kinetic study of 1‑hydroxyethyl radical scavenging ability. Journal of Agricultural and Food Chemistry, v. 61, n. 39, p. 9444-9452, 2013Tradução . . Disponível em: http://pubs.acs.org/doi/pdf/10.1021/jf402159a. Acesso em: 30 abr. 2024.
APA
Almeida, N. E. C. de, Lund, M. N., Andersen, M. L., & Cardoso, D. R. (2013). Beer thiol-containing compounds and redox stability: kinetic study of 1‑hydroxyethyl radical scavenging ability. Journal of Agricultural and Food Chemistry, 61( 39), 9444-9452. doi:10.1021/jf402159a
NLM
Almeida NEC de, Lund MN, Andersen ML, Cardoso DR. Beer thiol-containing compounds and redox stability: kinetic study of 1‑hydroxyethyl radical scavenging ability [Internet]. Journal of Agricultural and Food Chemistry. 2013 ; 61( 39): 9444-9452.[citado 2024 abr. 30 ] Available from: http://pubs.acs.org/doi/pdf/10.1021/jf402159a
Vancouver
Almeida NEC de, Lund MN, Andersen ML, Cardoso DR. Beer thiol-containing compounds and redox stability: kinetic study of 1‑hydroxyethyl radical scavenging ability [Internet]. Journal of Agricultural and Food Chemistry. 2013 ; 61( 39): 9444-9452.[citado 2024 abr. 30 ] Available from: http://pubs.acs.org/doi/pdf/10.1021/jf402159a
Artigo de periodico
Photooxidation of other B-vitamins as sensitized by riboflavin (2013)
Arrivetti, Leandro de Oliveira Rodrigues; Scurachio, Regina Spricigo; Santos, Willy Glen; Papa, Thiago Bueno Ruiz; Skibsted, Leif H; Cardoso, Daniel Rodrigues
Source: Journal of Agricultural and Food Chemistry. Unidade: IQSC
Assunto: CINÉTICA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
ARRIVETTI, Leandro de Oliveira Rodrigues et al. Photooxidation of other B-vitamins as sensitized by riboflavin. Journal of Agricultural and Food Chemistry, v. 61, n. 31, p. 7615-7620, 2013Tradução . . Disponível em: http://pubs.acs.org/doi/pdf/10.1021/jf402123d. Acesso em: 30 abr. 2024.
APA
Arrivetti, L. de O. R., Scurachio, R. S., Santos, W. G., Papa, T. B. R., Skibsted, L. H., & Cardoso, D. R. (2013). Photooxidation of other B-vitamins as sensitized by riboflavin. Journal of Agricultural and Food Chemistry, 61( 31), 7615-7620. doi:10.1021/jf402123d
NLM
Arrivetti L de OR, Scurachio RS, Santos WG, Papa TBR, Skibsted LH, Cardoso DR. Photooxidation of other B-vitamins as sensitized by riboflavin [Internet]. Journal of Agricultural and Food Chemistry. 2013 ; 61( 31): 7615-7620.[citado 2024 abr. 30 ] Available from: http://pubs.acs.org/doi/pdf/10.1021/jf402123d
Vancouver
Arrivetti L de OR, Scurachio RS, Santos WG, Papa TBR, Skibsted LH, Cardoso DR. Photooxidation of other B-vitamins as sensitized by riboflavin [Internet]. Journal of Agricultural and Food Chemistry. 2013 ; 61( 31): 7615-7620.[citado 2024 abr. 30 ] Available from: http://pubs.acs.org/doi/pdf/10.1021/jf402123d
Artigo de periodico
Reduction of ferrylmyoglobin by hydrogen sulfide: kinetics in relation to meat greening (2013)
Libardi, Silvia Helena; Pindstrup, Helene; Cardoso, Daniel Rodrigues ; Skibsted, Leif H
Source: Journal of Agricultural and Food Chemistry. Unidade: IQSC
Assunto: CINÉTICA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
LIBARDI, Silvia Helena et al. Reduction of ferrylmyoglobin by hydrogen sulfide: kinetics in relation to meat greening. Journal of Agricultural and Food Chemistry, v. 61, n. 11, p. 2883-2888, 2013Tradução . . Disponível em: http://pubs.acs.org/doi/pdf/10.1021/jf305363e. Acesso em: 30 abr. 2024.
APA
Libardi, S. H., Pindstrup, H., Cardoso, D. R., & Skibsted, L. H. (2013). Reduction of ferrylmyoglobin by hydrogen sulfide: kinetics in relation to meat greening. Journal of Agricultural and Food Chemistry, 61( 11), 2883-2888. doi:10.1021/jf305363e
NLM
Libardi SH, Pindstrup H, Cardoso DR, Skibsted LH. Reduction of ferrylmyoglobin by hydrogen sulfide: kinetics in relation to meat greening [Internet]. Journal of Agricultural and Food Chemistry. 2013 ; 61( 11): 2883-2888.[citado 2024 abr. 30 ] Available from: http://pubs.acs.org/doi/pdf/10.1021/jf305363e
Vancouver
Libardi SH, Pindstrup H, Cardoso DR, Skibsted LH. Reduction of ferrylmyoglobin by hydrogen sulfide: kinetics in relation to meat greening [Internet]. Journal of Agricultural and Food Chemistry. 2013 ; 61( 11): 2883-2888.[citado 2024 abr. 30 ] Available from: http://pubs.acs.org/doi/pdf/10.1021/jf305363e

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