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Artigo de periodico
Volatile and non-volatile compounds profiling of Brazilian pitanga (Eugenia uniflora L.) varieties during ripening using gas chromatography-mass spectrometry approach (2025)
Pascoal, Grazieli B; Meza, Silvia Leticia Rivero ; Tobaruela, Eric de Castro ; Franzon, Rodrigo Cezar ; Massaretto, Isabel Louro ; Purgatto, Eduardo
Source: Journal of the Brazilian Chemical Society. Unidade: FCF
Subjects: METABÓLITOS, ESPECTROSCOPIA DE MASSA, COMPOSTOS VOLÁTEIS, PITANGA, METABOLÔMICA
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PASCOAL, Grazieli B et al. Volatile and non-volatile compounds profiling of Brazilian pitanga (Eugenia uniflora L.) varieties during ripening using gas chromatography-mass spectrometry approach. Journal of the Brazilian Chemical Society, v. 36, n. 5, p. 1-16 art. e-20240196, 2025Tradução . . Disponível em: https://dx.doi.org/10.21577/0103-5053.20240196. Acesso em: 08 out. 2025.
APA
Pascoal, G. B., Meza, S. L. R., Tobaruela, E. de C., Franzon, R. C., Massaretto, I. L., & Purgatto, E. (2025). Volatile and non-volatile compounds profiling of Brazilian pitanga (Eugenia uniflora L.) varieties during ripening using gas chromatography-mass spectrometry approach. Journal of the Brazilian Chemical Society, 36( 5), 1-16 art. e-20240196. doi:10.21577/0103-5053.20240196
NLM
Pascoal GB, Meza SLR, Tobaruela E de C, Franzon RC, Massaretto IL, Purgatto E. Volatile and non-volatile compounds profiling of Brazilian pitanga (Eugenia uniflora L.) varieties during ripening using gas chromatography-mass spectrometry approach [Internet]. Journal of the Brazilian Chemical Society. 2025 ; 36( 5): 1-16 art. e-20240196.[citado 2025 out. 08 ] Available from: https://dx.doi.org/10.21577/0103-5053.20240196
Vancouver
Pascoal GB, Meza SLR, Tobaruela E de C, Franzon RC, Massaretto IL, Purgatto E. Volatile and non-volatile compounds profiling of Brazilian pitanga (Eugenia uniflora L.) varieties during ripening using gas chromatography-mass spectrometry approach [Internet]. Journal of the Brazilian Chemical Society. 2025 ; 36( 5): 1-16 art. e-20240196.[citado 2025 out. 08 ] Available from: https://dx.doi.org/10.21577/0103-5053.20240196
Artigo de periodico
Volatile and non-volatile/semi-volatile compounds and in vitro bioactive properties of Chilean Ulmo ( Eucryphia cordifolia Cav.) honey (2025)
Pascoal, Grazieli Benedetti; Meza, Silvia Leticia Rivero ; Tobaruela, Eric de Castro ; Franzon, Rodrigo Cezar ; Massaretto, Isabel Louro; Purgatto, Eduardo
Source: Journal of the Brazilian Chemical Society. Unidade: FCF
Subjects: COMPOSTOS VOLÁTEIS, METABÓLITOS, PITANGA
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ABNT
PASCOAL, Grazieli Benedetti et al. Volatile and non-volatile/semi-volatile compounds and in vitro bioactive properties of Chilean Ulmo ( Eucryphia cordifolia Cav.) honey. Journal of the Brazilian Chemical Society, v. 36, n. 5, p. 1-16, 2025Tradução . . Disponível em: https://dx.doi.org/10.21577/0103-5053.20240196. Acesso em: 08 out. 2025.
APA
Pascoal, G. B., Meza, S. L. R., Tobaruela, E. de C., Franzon, R. C., Massaretto, I. L., & Purgatto, E. (2025). Volatile and non-volatile/semi-volatile compounds and in vitro bioactive properties of Chilean Ulmo ( Eucryphia cordifolia Cav.) honey. Journal of the Brazilian Chemical Society, 36( 5), 1-16. doi:10.21577/0103-5053.20240196
NLM
Pascoal GB, Meza SLR, Tobaruela E de C, Franzon RC, Massaretto IL, Purgatto E. Volatile and non-volatile/semi-volatile compounds and in vitro bioactive properties of Chilean Ulmo ( Eucryphia cordifolia Cav.) honey [Internet]. Journal of the Brazilian Chemical Society. 2025 ; 36( 5): 1-16.[citado 2025 out. 08 ] Available from: https://dx.doi.org/10.21577/0103-5053.20240196
Vancouver
Pascoal GB, Meza SLR, Tobaruela E de C, Franzon RC, Massaretto IL, Purgatto E. Volatile and non-volatile/semi-volatile compounds and in vitro bioactive properties of Chilean Ulmo ( Eucryphia cordifolia Cav.) honey [Internet]. Journal of the Brazilian Chemical Society. 2025 ; 36( 5): 1-16.[citado 2025 out. 08 ] Available from: https://dx.doi.org/10.21577/0103-5053.20240196
Artigo de periodico
Exploring grape juice volatile compounds after inactive yeast extract foliar treatment using SPME and GC–MS (2025)
Moro, Laís ; Santos, David Fernando dos ; Furlan, Mara Fernandes Moura ; Tavares, Armando Reis ; Hernandes, José Luiz ; Purgatto, Eduardo ; Tecchio, Marco Antonio
Source: Discover Food. Unidade: FCF
Subjects: COMPOSTOS VOLÁTEIS, SUCOS DE FRUTAS, SACCHAROMYCES
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MORO, Laís et al. Exploring grape juice volatile compounds after inactive yeast extract foliar treatment using SPME and GC–MS. Discover Food, v. 5, n. 15, p. 1-13, 2025Tradução . . Disponível em: https://dx.doi.org/10.1007/s44187-025-00284-y. Acesso em: 08 out. 2025.
APA
Moro, L., Santos, D. F. dos, Furlan, M. F. M., Tavares, A. R., Hernandes, J. L., Purgatto, E., & Tecchio, M. A. (2025). Exploring grape juice volatile compounds after inactive yeast extract foliar treatment using SPME and GC–MS. Discover Food, 5( 15), 1-13. doi:10. 1007/s44187-025-00284-y
NLM
Moro L, Santos DF dos, Furlan MFM, Tavares AR, Hernandes JL, Purgatto E, Tecchio MA. Exploring grape juice volatile compounds after inactive yeast extract foliar treatment using SPME and GC–MS [Internet]. Discover Food. 2025 ; 5( 15): 1-13.[citado 2025 out. 08 ] Available from: https://dx.doi.org/10.1007/s44187-025-00284-y
Vancouver
Moro L, Santos DF dos, Furlan MFM, Tavares AR, Hernandes JL, Purgatto E, Tecchio MA. Exploring grape juice volatile compounds after inactive yeast extract foliar treatment using SPME and GC–MS [Internet]. Discover Food. 2025 ; 5( 15): 1-13.[citado 2025 out. 08 ] Available from: https://dx.doi.org/10.1007/s44187-025-00284-y
Artigo de periodico
Metabolomics reveals how ethylene-auxin interaction delays tomato ripening maintaining fruit nutritional and sensorial quality (2024)
Tobaruela, Eric de Castro ; Meza, Silvia Leticia Rivero ; Massaretto, Isabel Louro ; Pascoal, Grazieli Benedetti; Freschi, Luciano ; Purgatto, Eduardo
Source: International Journal of Food Science and Technology. Unidades: IB, FCF
Subjects: METABOLÔMICA, METABÓLITOS, CROMATOGRAFIA LÍQUIDA DE ALTA EFICIÊNCIA, SOLANACEAE, COMPOSTOS VOLÁTEIS
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ABNT
TOBARUELA, Eric de Castro et al. Metabolomics reveals how ethylene-auxin interaction delays tomato ripening maintaining fruit nutritional and sensorial quality. International Journal of Food Science and Technology, v. 59, n. 6, p. 4315-4325, 2024Tradução . . Disponível em: https://dx.doi.org/10.1111/ijfs.16971. Acesso em: 08 out. 2025.
APA
Tobaruela, E. de C., Meza, S. L. R., Massaretto, I. L., Pascoal, G. B., Freschi, L., & Purgatto, E. (2024). Metabolomics reveals how ethylene-auxin interaction delays tomato ripening maintaining fruit nutritional and sensorial quality. International Journal of Food Science and Technology, 59( 6), 4315-4325. doi:10.1111/ijfs.16971
NLM
Tobaruela E de C, Meza SLR, Massaretto IL, Pascoal GB, Freschi L, Purgatto E. Metabolomics reveals how ethylene-auxin interaction delays tomato ripening maintaining fruit nutritional and sensorial quality [Internet]. International Journal of Food Science and Technology. 2024 ; 59( 6): 4315-4325.[citado 2025 out. 08 ] Available from: https://dx.doi.org/10.1111/ijfs.16971
Vancouver
Tobaruela E de C, Meza SLR, Massaretto IL, Pascoal GB, Freschi L, Purgatto E. Metabolomics reveals how ethylene-auxin interaction delays tomato ripening maintaining fruit nutritional and sensorial quality [Internet]. International Journal of Food Science and Technology. 2024 ; 59( 6): 4315-4325.[citado 2025 out. 08 ] Available from: https://dx.doi.org/10.1111/ijfs.16971
Artigo de periodico
Cambuci ripening: Postharvest quality and volatile compounds production implications (2023)
Tokairin, Tatiane de Oliveira; Spricigo, Poliana Cristina ; Freitas, Thaís Pádua de ; Taver, Isabela Barroso ; Jacomino, Angelo Pedro ; Purgatto, Eduardo
Source: Revista Brasileira de Fruticultura. Unidades: ESALQ, FCF
Subjects: CAMBUCI, COMPOSTOS VOLÁTEIS, MATURAÇÃO VEGETAL, PÓS-COLHEITA
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ABNT
TOKAIRIN, Tatiane de Oliveira et al. Cambuci ripening: Postharvest quality and volatile compounds production implications. Revista Brasileira de Fruticultura, v. 45, p. 1-15, 2023Tradução . . Disponível em: https://doi.org/10.1590/0100-29452023850. Acesso em: 08 out. 2025.
APA
Tokairin, T. de O., Spricigo, P. C., Freitas, T. P. de, Taver, I. B., Jacomino, A. P., & Purgatto, E. (2023). Cambuci ripening: Postharvest quality and volatile compounds production implications. Revista Brasileira de Fruticultura, 45, 1-15. doi:10.1590/0100-29452023850
NLM
Tokairin T de O, Spricigo PC, Freitas TP de, Taver IB, Jacomino AP, Purgatto E. Cambuci ripening: Postharvest quality and volatile compounds production implications [Internet]. Revista Brasileira de Fruticultura. 2023 ;45 1-15.[citado 2025 out. 08 ] Available from: https://doi.org/10.1590/0100-29452023850
Vancouver
Tokairin T de O, Spricigo PC, Freitas TP de, Taver IB, Jacomino AP, Purgatto E. Cambuci ripening: Postharvest quality and volatile compounds production implications [Internet]. Revista Brasileira de Fruticultura. 2023 ;45 1-15.[citado 2025 out. 08 ] Available from: https://doi.org/10.1590/0100-29452023850
Artigo de periodico
Effects of different cultivation conditions on the production of β-cyclocitral and β-ionone in Microcystis aeruginosa (2022)
Moretto, Jéssica Aparecida Silva ; Freitas, Paloma Nathane Nunes de ; Almeida, Éryka Costa de ; Altarugio, Lucas Miguel ; Silva, Simone Vieira da ; Fiore, Marli de Fatima ; Pinto, Ernani
Source: BMC Microbiology. Unidades: CENA, ESALQ, FCF, FM
Subjects: COMPOSTOS VOLÁTEIS, CYANOPHYTA, METABÓLITOS SECUNDÁRIOS, TOXINAS
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ABNT
MORETTO, Jéssica Aparecida Silva et al. Effects of different cultivation conditions on the production of β-cyclocitral and β-ionone in Microcystis aeruginosa. BMC Microbiology, v. 22, p. 1-13, 2022Tradução . . Disponível em: https://doi.org/10.1186/s12866-022-02473-6. Acesso em: 08 out. 2025.
APA
Moretto, J. A. S., Freitas, P. N. N. de, Almeida, É. C. de, Altarugio, L. M., Silva, S. V. da, Fiore, M. de F., & Pinto, E. (2022). Effects of different cultivation conditions on the production of β-cyclocitral and β-ionone in Microcystis aeruginosa. BMC Microbiology, 22, 1-13. doi:10.1186/s12866-022-02473-6
NLM
Moretto JAS, Freitas PNN de, Almeida ÉC de, Altarugio LM, Silva SV da, Fiore M de F, Pinto E. Effects of different cultivation conditions on the production of β-cyclocitral and β-ionone in Microcystis aeruginosa [Internet]. BMC Microbiology. 2022 ; 22 1-13.[citado 2025 out. 08 ] Available from: https://doi.org/10.1186/s12866-022-02473-6
Vancouver
Moretto JAS, Freitas PNN de, Almeida ÉC de, Altarugio LM, Silva SV da, Fiore M de F, Pinto E. Effects of different cultivation conditions on the production of β-cyclocitral and β-ionone in Microcystis aeruginosa [Internet]. BMC Microbiology. 2022 ; 22 1-13.[citado 2025 out. 08 ] Available from: https://doi.org/10.1186/s12866-022-02473-6
Artigo de periodico
Xenobiotics delivered by electronic nicotine delivery systems: potential cellular and molecular mechanisms on the pathogenesis of chronic kidney disease (2022)
Scharf, Pablo Rhasan dos Santos ; Rizzetto, Felipe; Xavier, Luana Filippi; Farsky, Sandra Helena Poliselli
Source: International Journal of Molecular Sciences. Unidade: FCF
Subjects: XENOBIÓTICO, NEFROPATIAS, DIABETES MELLITUS, HIPERTENSÃO, COMPOSTOS VOLÁTEIS
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ABNT
SCHARF, Pablo Rhasan dos Santos et al. Xenobiotics delivered by electronic nicotine delivery systems: potential cellular and molecular mechanisms on the pathogenesis of chronic kidney disease. International Journal of Molecular Sciences, v. 23, p. 1-18 art. 10293, 2022Tradução . . Disponível em: https://doi.org/10.3390/ijms231810293. Acesso em: 08 out. 2025.
APA
Scharf, P. R. dos S., Rizzetto, F., Xavier, L. F., & Farsky, S. H. P. (2022). Xenobiotics delivered by electronic nicotine delivery systems: potential cellular and molecular mechanisms on the pathogenesis of chronic kidney disease. International Journal of Molecular Sciences, 23, 1-18 art. 10293. doi:10.3390/ijms231810293
NLM
Scharf PR dos S, Rizzetto F, Xavier LF, Farsky SHP. Xenobiotics delivered by electronic nicotine delivery systems: potential cellular and molecular mechanisms on the pathogenesis of chronic kidney disease [Internet]. International Journal of Molecular Sciences. 2022 ; 23 1-18 art. 10293.[citado 2025 out. 08 ] Available from: https://doi.org/10.3390/ijms231810293
Vancouver
Scharf PR dos S, Rizzetto F, Xavier LF, Farsky SHP. Xenobiotics delivered by electronic nicotine delivery systems: potential cellular and molecular mechanisms on the pathogenesis of chronic kidney disease [Internet]. International Journal of Molecular Sciences. 2022 ; 23 1-18 art. 10293.[citado 2025 out. 08 ] Available from: https://doi.org/10.3390/ijms231810293
Artigo de periodico
Volatile composition of sparkling wines of cv. chardonnay cultivated under different Training Systems in Serra da Mantiqueira (Brazil) (2022)
Bernardo, Naíssa Prévide ; Oliveira, Aline de; Mota, Renata Vieira da ; Câmara, Francisco Mickael de Medeiros; Peregrino, Isabela ; Regina, Murillo de Albuquerque; Purgatto, Eduardo
Source: Foods. Unidade: FCF
Subjects: SERRA DA MANTIQUEIRA, COMPOSTOS VOLÁTEIS, AROMATIZANTES
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ABNT
BERNARDO, Naíssa Prévide et al. Volatile composition of sparkling wines of cv. chardonnay cultivated under different Training Systems in Serra da Mantiqueira (Brazil). Foods, v. 11, p. 1-9 art. 1529, 2022Tradução . . Disponível em: https://doi.org/10.3390/foods11111529. Acesso em: 08 out. 2025.
APA
Bernardo, N. P., Oliveira, A. de, Mota, R. V. da, Câmara, F. M. de M., Peregrino, I., Regina, M. de A., & Purgatto, E. (2022). Volatile composition of sparkling wines of cv. chardonnay cultivated under different Training Systems in Serra da Mantiqueira (Brazil). Foods, 11, 1-9 art. 1529. doi:10.3390/foods11111529
NLM
Bernardo NP, Oliveira A de, Mota RV da, Câmara FM de M, Peregrino I, Regina M de A, Purgatto E. Volatile composition of sparkling wines of cv. chardonnay cultivated under different Training Systems in Serra da Mantiqueira (Brazil) [Internet]. Foods. 2022 ; 11 1-9 art. 1529.[citado 2025 out. 08 ] Available from: https://doi.org/10.3390/foods11111529
Vancouver
Bernardo NP, Oliveira A de, Mota RV da, Câmara FM de M, Peregrino I, Regina M de A, Purgatto E. Volatile composition of sparkling wines of cv. chardonnay cultivated under different Training Systems in Serra da Mantiqueira (Brazil) [Internet]. Foods. 2022 ; 11 1-9 art. 1529.[citado 2025 out. 08 ] Available from: https://doi.org/10.3390/foods11111529
Artigo de periodico
Aroma and terpenoid profile of Chardonnay clone 809: from berry to sparkling wine (2022)
Bernardo, Naíssa Prévide ; Oliveira, Aline de ; Purgatto, Eduardo ; Câmara, Francisco Mickael de Medeiros ; Peregrino, Isabela ; Regina, Murillo de Albuquerque; Mota, Renata Vieira da
Source: Oeno One. Unidade: FCF
Subjects: VINHO, COMPOSTOS VOLÁTEIS
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ABNT
BERNARDO, Naíssa Prévide et al. Aroma and terpenoid profile of Chardonnay clone 809: from berry to sparkling wine. Oeno One, v. 56, n. 4, p. 117-124, 2022Tradução . . Disponível em: https://doi.org/10.20870/oeno-one.2022.56.4.5520. Acesso em: 08 out. 2025.
APA
Bernardo, N. P., Oliveira, A. de, Purgatto, E., Câmara, F. M. de M., Peregrino, I., Regina, M. de A., & Mota, R. V. da. (2022). Aroma and terpenoid profile of Chardonnay clone 809: from berry to sparkling wine. Oeno One, 56( 4), 117-124. doi:10.20870/oeno-one.2022.56.4.5520
NLM
Bernardo NP, Oliveira A de, Purgatto E, Câmara FM de M, Peregrino I, Regina M de A, Mota RV da. Aroma and terpenoid profile of Chardonnay clone 809: from berry to sparkling wine [Internet]. Oeno One. 2022 ; 56( 4): 117-124.[citado 2025 out. 08 ] Available from: https://doi.org/10.20870/oeno-one.2022.56.4.5520
Vancouver
Bernardo NP, Oliveira A de, Purgatto E, Câmara FM de M, Peregrino I, Regina M de A, Mota RV da. Aroma and terpenoid profile of Chardonnay clone 809: from berry to sparkling wine [Internet]. Oeno One. 2022 ; 56( 4): 117-124.[citado 2025 out. 08 ] Available from: https://doi.org/10.20870/oeno-one.2022.56.4.5520
Artigo de periodico
Comprehensive chocolate aroma characterization in beverages containing jackfruit seed flours and cocoa powder (2022)
Spada, Fernanda Papa ; Alencar, Severino Matias de ; Purgatto, Eduardo
Source: Future Foods. Unidades: ESALQ, FCF
Subjects: AROMATIZANTES, BEBIDAS, CACAU, CHOCOLATE, COMPOSTOS VOLÁTEIS, FARINHAS, JACA, SEMENTES, SUBPRODUTOS COMO ALIMENTO
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ABNT
SPADA, Fernanda Papa e ALENCAR, Severino Matias de e PURGATTO, Eduardo. Comprehensive chocolate aroma characterization in beverages containing jackfruit seed flours and cocoa powder. Future Foods, v. 6, p. 1-13, 2022Tradução . . Disponível em: https://doi.org/10.1016/j.fufo.2022.100158. Acesso em: 08 out. 2025.
APA
Spada, F. P., Alencar, S. M. de, & Purgatto, E. (2022). Comprehensive chocolate aroma characterization in beverages containing jackfruit seed flours and cocoa powder. Future Foods, 6, 1-13. doi:10.1016/j.fufo.2022.100158
NLM
Spada FP, Alencar SM de, Purgatto E. Comprehensive chocolate aroma characterization in beverages containing jackfruit seed flours and cocoa powder [Internet]. Future Foods. 2022 ; 6 1-13.[citado 2025 out. 08 ] Available from: https://doi.org/10.1016/j.fufo.2022.100158
Vancouver
Spada FP, Alencar SM de, Purgatto E. Comprehensive chocolate aroma characterization in beverages containing jackfruit seed flours and cocoa powder [Internet]. Future Foods. 2022 ; 6 1-13.[citado 2025 out. 08 ] Available from: https://doi.org/10.1016/j.fufo.2022.100158
Artigo de periodico
Visually imperceptible mechanical damage of harvested tomatoes changes ethylene production, color, enzyme activity, and volatile compounds profile (2021)
Spricigo, Poliana Cristina ; Freitas, Thais Padua de ; Purgatto, Eduardo ; Ferreira, Marcos David ; Correa, Daniel S. ; Bai, Jinhe ; Brechtf, Jeffrey Karl
Source: Postharvest Biology and Technology. Unidades: ESALQ, FCF, IQSC
Subjects: COMPOSTOS VOLÁTEIS, TOMATE, PÓS-COLHEITA
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ABNT
SPRICIGO, Poliana Cristina et al. Visually imperceptible mechanical damage of harvested tomatoes changes ethylene production, color, enzyme activity, and volatile compounds profile. Postharvest Biology and Technology, v. 176, p. 1-9 art. 111503, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.postharvbio.2021.111503. Acesso em: 08 out. 2025.
APA
Spricigo, P. C., Freitas, T. P. de, Purgatto, E., Ferreira, M. D., Correa, D. S., Bai, J., & Brechtf, J. K. (2021). Visually imperceptible mechanical damage of harvested tomatoes changes ethylene production, color, enzyme activity, and volatile compounds profile. Postharvest Biology and Technology, 176, 1-9 art. 111503. doi:10.1016/j.postharvbio.2021.111503
NLM
Spricigo PC, Freitas TP de, Purgatto E, Ferreira MD, Correa DS, Bai J, Brechtf JK. Visually imperceptible mechanical damage of harvested tomatoes changes ethylene production, color, enzyme activity, and volatile compounds profile [Internet]. Postharvest Biology and Technology. 2021 ; 176 1-9 art. 111503.[citado 2025 out. 08 ] Available from: https://doi.org/10.1016/j.postharvbio.2021.111503
Vancouver
Spricigo PC, Freitas TP de, Purgatto E, Ferreira MD, Correa DS, Bai J, Brechtf JK. Visually imperceptible mechanical damage of harvested tomatoes changes ethylene production, color, enzyme activity, and volatile compounds profile [Internet]. Postharvest Biology and Technology. 2021 ; 176 1-9 art. 111503.[citado 2025 out. 08 ] Available from: https://doi.org/10.1016/j.postharvbio.2021.111503
Artigo de periodico
Ethylene and auxin: hormonal regulation of volatile compound production during tomato (Solanum lycopersicum L.) fruit ripening (2021)
Tobaruela, Eric de Castro ; Gomes, Bruna Lima; Bonato, Vanessa Caroline de Barros; Lima, Elis Silva de; Freschi, Luciano ; Purgatto, Eduardo
Source: Frontiers in Plant Science. Unidades: IB, FCF, FM
Subjects: TOMATE, COMPOSTOS VOLÁTEIS, CAROTENOIDES, FRUTAS
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ABNT
TOBARUELA, Eric de Castro et al. Ethylene and auxin: hormonal regulation of volatile compound production during tomato (Solanum lycopersicum L.) fruit ripening. Frontiers in Plant Science, v. 12, p. 1-16, 2021Tradução . . Disponível em: https://doi.org/10.3389/fpls.2021.765897. Acesso em: 08 out. 2025.
APA
Tobaruela, E. de C., Gomes, B. L., Bonato, V. C. de B., Lima, E. S. de, Freschi, L., & Purgatto, E. (2021). Ethylene and auxin: hormonal regulation of volatile compound production during tomato (Solanum lycopersicum L.) fruit ripening. Frontiers in Plant Science, 12, 1-16. doi:10.3389/fpls.2021.765897
NLM
Tobaruela E de C, Gomes BL, Bonato VC de B, Lima ES de, Freschi L, Purgatto E. Ethylene and auxin: hormonal regulation of volatile compound production during tomato (Solanum lycopersicum L.) fruit ripening [Internet]. Frontiers in Plant Science. 2021 ; 12 1-16.[citado 2025 out. 08 ] Available from: https://doi.org/10.3389/fpls.2021.765897
Vancouver
Tobaruela E de C, Gomes BL, Bonato VC de B, Lima ES de, Freschi L, Purgatto E. Ethylene and auxin: hormonal regulation of volatile compound production during tomato (Solanum lycopersicum L.) fruit ripening [Internet]. Frontiers in Plant Science. 2021 ; 12 1-16.[citado 2025 out. 08 ] Available from: https://doi.org/10.3389/fpls.2021.765897
Artigo de periodico
An insight into the botanical origins of propolis from permanent preservation and reforestation areas of southern Brazil (2021)
Sartori, Alan Giovanini de Oliveira ; Spada, Fernanda Papa ; Ribeiro, Victor Pena; Rosalen, Pedro Luiz; Ikegaki, Masaharu; Bastos, Jairo Kenupp; Alencar, Severino Matias de
Source: Scientific Reports. Unidades: ESALQ, FCFRP, FCF
Subjects: ABELHAS, ÁREAS DE CONSERVAÇÃO, COMPOSTOS VOLÁTEIS, PRÓPOLIS, REFLORESTAMENTO
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ABNT
SARTORI, Alan Giovanini de Oliveira et al. An insight into the botanical origins of propolis from permanent preservation and reforestation areas of southern Brazil. Scientific Reports, v. 11, p. 1-8, 2021Tradução . . Disponível em: https://doi.org/10.1038/s41598-021-01709-1. Acesso em: 08 out. 2025.
APA
Sartori, A. G. de O., Spada, F. P., Ribeiro, V. P., Rosalen, P. L., Ikegaki, M., Bastos, J. K., & Alencar, S. M. de. (2021). An insight into the botanical origins of propolis from permanent preservation and reforestation areas of southern Brazil. Scientific Reports, 11, 1-8. doi:10.1038/s41598-021-01709-1
NLM
Sartori AG de O, Spada FP, Ribeiro VP, Rosalen PL, Ikegaki M, Bastos JK, Alencar SM de. An insight into the botanical origins of propolis from permanent preservation and reforestation areas of southern Brazil [Internet]. Scientific Reports. 2021 ; 11 1-8.[citado 2025 out. 08 ] Available from: https://doi.org/10.1038/s41598-021-01709-1
Vancouver
Sartori AG de O, Spada FP, Ribeiro VP, Rosalen PL, Ikegaki M, Bastos JK, Alencar SM de. An insight into the botanical origins of propolis from permanent preservation and reforestation areas of southern Brazil [Internet]. Scientific Reports. 2021 ; 11 1-8.[citado 2025 out. 08 ] Available from: https://doi.org/10.1038/s41598-021-01709-1
Artigo de periodico
Aroma and soluble solid contents of the uvaia—a native Atlantic rainforest fruit—are negatively affected by early harvest (2019)
Freitas, T. P; Spricigo, Poliana Cristina ; Purgatto, Eduardo ; Jacomino, Angelo Pedro
Source: Journal of Food Biochemistry. Unidades: FCF, ESALQ
Subjects: COMPOSTOS VOLÁTEIS, FISIOLOGIA VEGETAL, UVAIA
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ABNT
FREITAS, T. P et al. Aroma and soluble solid contents of the uvaia—a native Atlantic rainforest fruit—are negatively affected by early harvest. Journal of Food Biochemistry, p. 1-11, 2019Tradução . . Disponível em: https://doi.org/10.1111/jfbc.12881. Acesso em: 08 out. 2025.
APA
Freitas, T. P., Spricigo, P. C., Purgatto, E., & Jacomino, A. P. (2019). Aroma and soluble solid contents of the uvaia—a native Atlantic rainforest fruit—are negatively affected by early harvest. Journal of Food Biochemistry, 1-11. doi:10.1111/jfbc.12881
NLM
Freitas TP, Spricigo PC, Purgatto E, Jacomino AP. Aroma and soluble solid contents of the uvaia—a native Atlantic rainforest fruit—are negatively affected by early harvest [Internet]. Journal of Food Biochemistry. 2019 ; 1-11.[citado 2025 out. 08 ] Available from: https://doi.org/10.1111/jfbc.12881
Vancouver
Freitas TP, Spricigo PC, Purgatto E, Jacomino AP. Aroma and soluble solid contents of the uvaia—a native Atlantic rainforest fruit—are negatively affected by early harvest [Internet]. Journal of Food Biochemistry. 2019 ; 1-11.[citado 2025 out. 08 ] Available from: https://doi.org/10.1111/jfbc.12881

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