ReP USP - Resultado da busca

Artigo de periodico
Structure and properties of starches from Arracacha ( Arracacia xanthorrhiza ) roots (2018)
Castanha, Nanci; Villar, James; Matta Junior, Manoel Divino da; Anjos, Carlota Boralli Prudente dos; Augusto, Pedro Esteves Duarte
Fonte: International Journal of Biological Macromolecules. Unidade: ESALQ
Assuntos: AMIDO, MANDIOQUINHA-SALSA, RAIZ
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
CASTANHA, Nanci et al. Structure and properties of starches from Arracacha ( Arracacia xanthorrhiza ) roots. International Journal of Biological Macromolecules, v. 117, p. 1029-1038, 2018Tradução . . Disponível em: https://doi.org/10.1016/j.ijbiomac.2018.06.015. Acesso em: 08 out. 2025.
APA
Castanha, N., Villar, J., Matta Junior, M. D. da, Anjos, C. B. P. dos, & Augusto, P. E. D. (2018). Structure and properties of starches from Arracacha ( Arracacia xanthorrhiza ) roots. International Journal of Biological Macromolecules, 117, 1029-1038. doi:10.1016/j.ijbiomac.2018.06.015
NLM
Castanha N, Villar J, Matta Junior MD da, Anjos CBP dos, Augusto PED. Structure and properties of starches from Arracacha ( Arracacia xanthorrhiza ) roots [Internet]. International Journal of Biological Macromolecules. 2018 ; 117 1029-1038.[citado 2025 out. 08 ] Available from: https://doi.org/10.1016/j.ijbiomac.2018.06.015
Vancouver
Castanha N, Villar J, Matta Junior MD da, Anjos CBP dos, Augusto PED. Structure and properties of starches from Arracacha ( Arracacia xanthorrhiza ) roots [Internet]. International Journal of Biological Macromolecules. 2018 ; 117 1029-1038.[citado 2025 out. 08 ] Available from: https://doi.org/10.1016/j.ijbiomac.2018.06.015
Artigo de periodico
Ethanol pre-treatment improves vegetable drying and rehydration: kinetics, mechanisms and impact on viscoelastic properties (2018)
Rojas, Meliza Lindsay; Augusto, Pedro Esteves Duarte
Fonte: Journal of Food Engineering. Unidade: ESALQ
Assuntos: ABÓBORA, CINÉTICA, ETANOL, SECAGEM DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
ROJAS, Meliza Lindsay e AUGUSTO, Pedro Esteves Duarte. Ethanol pre-treatment improves vegetable drying and rehydration: kinetics, mechanisms and impact on viscoelastic properties. Journal of Food Engineering, v. 233, p. 17-27, 2018Tradução . . Disponível em: https://doi.org/10.1016/j.jfoodeng.2018.03.028. Acesso em: 08 out. 2025.
APA
Rojas, M. L., & Augusto, P. E. D. (2018). Ethanol pre-treatment improves vegetable drying and rehydration: kinetics, mechanisms and impact on viscoelastic properties. Journal of Food Engineering, 233, 17-27. doi:10.1016/j.jfoodeng.2018.03.028
NLM
Rojas ML, Augusto PED. Ethanol pre-treatment improves vegetable drying and rehydration: kinetics, mechanisms and impact on viscoelastic properties [Internet]. Journal of Food Engineering. 2018 ; 233 17-27.[citado 2025 out. 08 ] Available from: https://doi.org/10.1016/j.jfoodeng.2018.03.028
Vancouver
Rojas ML, Augusto PED. Ethanol pre-treatment improves vegetable drying and rehydration: kinetics, mechanisms and impact on viscoelastic properties [Internet]. Journal of Food Engineering. 2018 ; 233 17-27.[citado 2025 out. 08 ] Available from: https://doi.org/10.1016/j.jfoodeng.2018.03.028
Artigo de periodico
The use of Brazilian propolis for discovery and development of novel anti-inflammatory drugs (2018)
Franchin, Marcelo; Freires, Irlan Almeida; Lazarini, Josy Goldoni; Nani, Bruno Dias; Cunha, Marcos Guilherme da; Colón, David Fernando; Alencar, Severino Matias de; Rosalen, Pedro Luiz
Fonte: European Journal of Medicinal Chemistry. Unidade: ESALQ
Assuntos: ABELHAS, ANTI-INFLAMATÓRIOS, PRÓPOLIS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
FRANCHIN, Marcelo et al. The use of Brazilian propolis for discovery and development of novel anti-inflammatory drugs. European Journal of Medicinal Chemistry, v. 153, p. 49-55, 2018Tradução . . Disponível em: https://doi.org/10.1016/j.ejmech.2017.06.050. Acesso em: 08 out. 2025.
APA
Franchin, M., Freires, I. A., Lazarini, J. G., Nani, B. D., Cunha, M. G. da, Colón, D. F., et al. (2018). The use of Brazilian propolis for discovery and development of novel anti-inflammatory drugs. European Journal of Medicinal Chemistry, 153, 49-55. doi:10.1016/j.ejmech.2017.06.050
NLM
Franchin M, Freires IA, Lazarini JG, Nani BD, Cunha MG da, Colón DF, Alencar SM de, Rosalen PL. The use of Brazilian propolis for discovery and development of novel anti-inflammatory drugs [Internet]. European Journal of Medicinal Chemistry. 2018 ; 153 49-55.[citado 2025 out. 08 ] Available from: https://doi.org/10.1016/j.ejmech.2017.06.050
Vancouver
Franchin M, Freires IA, Lazarini JG, Nani BD, Cunha MG da, Colón DF, Alencar SM de, Rosalen PL. The use of Brazilian propolis for discovery and development of novel anti-inflammatory drugs [Internet]. European Journal of Medicinal Chemistry. 2018 ; 153 49-55.[citado 2025 out. 08 ] Available from: https://doi.org/10.1016/j.ejmech.2017.06.050
Artigo de periodico
Microstructure elements affect the mass transfer in foods: the case of convective drying and rehydration of pumpkin (2018)
Rojas, Meliza Lindsay; Augusto, Pedro Esteves Duarte
Fonte: LWT - Food Science and Technology. Unidade: ESALQ
Assuntos: ABÓBORA, ÁGUA, HIDRATAÇÃO, SECAGEM DE ALIMENTOS, TRANSPORTE DE MASSA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
ROJAS, Meliza Lindsay e AUGUSTO, Pedro Esteves Duarte. Microstructure elements affect the mass transfer in foods: the case of convective drying and rehydration of pumpkin. LWT - Food Science and Technology, v. 93, p. 102-108, 2018Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2018.03.031. Acesso em: 08 out. 2025.
APA
Rojas, M. L., & Augusto, P. E. D. (2018). Microstructure elements affect the mass transfer in foods: the case of convective drying and rehydration of pumpkin. LWT - Food Science and Technology, 93, 102-108. doi:10.1016/j.lwt.2018.03.031
NLM
Rojas ML, Augusto PED. Microstructure elements affect the mass transfer in foods: the case of convective drying and rehydration of pumpkin [Internet]. LWT - Food Science and Technology. 2018 ; 93 102-108.[citado 2025 out. 08 ] Available from: https://doi.org/10.1016/j.lwt.2018.03.031
Vancouver
Rojas ML, Augusto PED. Microstructure elements affect the mass transfer in foods: the case of convective drying and rehydration of pumpkin [Internet]. LWT - Food Science and Technology. 2018 ; 93 102-108.[citado 2025 out. 08 ] Available from: https://doi.org/10.1016/j.lwt.2018.03.031
Artigo de periodico
Descriptive analysis of bacon smoked with Brazilian woods from reforestation: methodological aspects, statistical analysis, and study of sensory characteristics (2018)
Saldaña, Erick ; Castillo, Luiz Saldarriaga; Sánchez, Jorge Cabrera; Siche, Raúl; Almeida, Marcio Aurélio de; Behrens, Jorge Herman ; Selani, Miriam Mabel; Contreras-Castillo, Carmen Josefina
Fonte: Meat Science. Unidade: ESALQ
Assuntos: ANÁLISE SENSORIAL DE ALIMENTOS, BACON, COMPONENTES PRINCIPAIS, DEFUMAÇÃO, MADEIRA, REFLORESTAMENTO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SALDAÑA, Erick et al. Descriptive analysis of bacon smoked with Brazilian woods from reforestation: methodological aspects, statistical analysis, and study of sensory characteristics. Meat Science, v. 140, p. 44-50, 2018Tradução . . Disponível em: https://doi.org/10.1016/j.meatsci.2018.02.014. Acesso em: 08 out. 2025.
APA
Saldaña, E., Castillo, L. S., Sánchez, J. C., Siche, R., Almeida, M. A. de, Behrens, J. H., et al. (2018). Descriptive analysis of bacon smoked with Brazilian woods from reforestation: methodological aspects, statistical analysis, and study of sensory characteristics. Meat Science, 140, 44-50. doi:10.1016/j.meatsci.2018.02.014
NLM
Saldaña E, Castillo LS, Sánchez JC, Siche R, Almeida MA de, Behrens JH, Selani MM, Contreras-Castillo CJ. Descriptive analysis of bacon smoked with Brazilian woods from reforestation: methodological aspects, statistical analysis, and study of sensory characteristics [Internet]. Meat Science. 2018 ; 140 44-50.[citado 2025 out. 08 ] Available from: https://doi.org/10.1016/j.meatsci.2018.02.014
Vancouver
Saldaña E, Castillo LS, Sánchez JC, Siche R, Almeida MA de, Behrens JH, Selani MM, Contreras-Castillo CJ. Descriptive analysis of bacon smoked with Brazilian woods from reforestation: methodological aspects, statistical analysis, and study of sensory characteristics [Internet]. Meat Science. 2018 ; 140 44-50.[citado 2025 out. 08 ] Available from: https://doi.org/10.1016/j.meatsci.2018.02.014
Artigo de periodico
Antioxidant Activity of Spray-Dried Extracts of Psidium guajava Leaves (2018)
Fernandes, Maurette R. V ; Kabeya, Luciana Mariko ; Souza, Cláudia R. F ; Massarioli, Adna P ; Alencar, Severino Matias de ; Oliveira, Wanderley P
Fonte: Journal of Food Research. Unidades: ESALQ, FCFRP
Assuntos: ANTIOXIDANTES, FOLHAS (PLANTAS), GOIABA, POLIFENÓIS, SECAGEM DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
FERNANDES, Maurette R. V et al. Antioxidant Activity of Spray-Dried Extracts of Psidium guajava Leaves. Journal of Food Research, 2018Tradução . . Disponível em: https://doi.org/10.5539/jfr.v7n4p141. Acesso em: 08 out. 2025.
APA
Fernandes, M. R. V., Kabeya, L. M., Souza, C. R. F., Massarioli, A. P., Alencar, S. M. de, & Oliveira, W. P. (2018). Antioxidant Activity of Spray-Dried Extracts of Psidium guajava Leaves. Journal of Food Research. doi:10.5539/jfr.v7n4p141
NLM
Fernandes MRV, Kabeya LM, Souza CRF, Massarioli AP, Alencar SM de, Oliveira WP. Antioxidant Activity of Spray-Dried Extracts of Psidium guajava Leaves [Internet]. Journal of Food Research. 2018 ;[citado 2025 out. 08 ] Available from: https://doi.org/10.5539/jfr.v7n4p141
Vancouver
Fernandes MRV, Kabeya LM, Souza CRF, Massarioli AP, Alencar SM de, Oliveira WP. Antioxidant Activity of Spray-Dried Extracts of Psidium guajava Leaves [Internet]. Journal of Food Research. 2018 ;[citado 2025 out. 08 ] Available from: https://doi.org/10.5539/jfr.v7n4p141
Artigo de periodico
Potential antioxidant of brazilian coffee from the region of Cerrado (2018)
Cruz, Richtier Gonçalves da ; Vieira, Thais Maria Ferreira de Souza ; Lira, Simone Possedente de
Fonte: Food Science and Technology. Unidade: ESALQ
Assuntos: ANTIOXIDANTES, CAFÉ TRATADO, COMPOSTOS FENÓLICOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
CRUZ, Richtier Gonçalves da e VIEIRA, Thais Maria Ferreira de Souza e LIRA, Simone Possedente de. Potential antioxidant of brazilian coffee from the region of Cerrado. Food Science and Technology, v. 38, n. 3, p. 447-453, 2018Tradução . . Disponível em: https://doi.org/10.1590/1678-457X.08017. Acesso em: 08 out. 2025.
APA
Cruz, R. G. da, Vieira, T. M. F. de S., & Lira, S. P. de. (2018). Potential antioxidant of brazilian coffee from the region of Cerrado. Food Science and Technology, 38( 3), 447-453. doi:10.1590/1678-457X.08017
NLM
Cruz RG da, Vieira TMF de S, Lira SP de. Potential antioxidant of brazilian coffee from the region of Cerrado [Internet]. Food Science and Technology. 2018 ; 38( 3): 447-453.[citado 2025 out. 08 ] Available from: https://doi.org/10.1590/1678-457X.08017
Vancouver
Cruz RG da, Vieira TMF de S, Lira SP de. Potential antioxidant of brazilian coffee from the region of Cerrado [Internet]. Food Science and Technology. 2018 ; 38( 3): 447-453.[citado 2025 out. 08 ] Available from: https://doi.org/10.1590/1678-457X.08017
Artigo de periodico
Isoflavonoids from Brazilian red propolis down-regulate the expression of cancer-related target proteins: a pharmacogenomic analysis (2018)
Nani, Bruno Dias; Franchin, Marcelo; Lazarini, Josy Goldoni; Freires, Irlan Almeida; Cunha, Marcos Guilherme da; Bueno-Silva, Bruno; Alencar, Severino Matias de; Murata, Ramiro Mendonça; Rosalen, Pedro Luiz
Fonte: Phytotherapy Research. Unidade: ESALQ
Assuntos: FARMACOGENÉTICA, FLAVONOIDES, PRÓPOLIS, PROTEÍNAS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
NANI, Bruno Dias et al. Isoflavonoids from Brazilian red propolis down-regulate the expression of cancer-related target proteins: a pharmacogenomic analysis. Phytotherapy Research, v. 32, n. 4, p. 750-754, 2018Tradução . . Disponível em: https://doi.org/10.1002/ptr.6016. Acesso em: 08 out. 2025.
APA
Nani, B. D., Franchin, M., Lazarini, J. G., Freires, I. A., Cunha, M. G. da, Bueno-Silva, B., et al. (2018). Isoflavonoids from Brazilian red propolis down-regulate the expression of cancer-related target proteins: a pharmacogenomic analysis. Phytotherapy Research, 32( 4), 750-754. doi:10.1002/ptr.6016
NLM
Nani BD, Franchin M, Lazarini JG, Freires IA, Cunha MG da, Bueno-Silva B, Alencar SM de, Murata RM, Rosalen PL. Isoflavonoids from Brazilian red propolis down-regulate the expression of cancer-related target proteins: a pharmacogenomic analysis [Internet]. Phytotherapy Research. 2018 ; 32( 4): 750-754.[citado 2025 out. 08 ] Available from: https://doi.org/10.1002/ptr.6016
Vancouver
Nani BD, Franchin M, Lazarini JG, Freires IA, Cunha MG da, Bueno-Silva B, Alencar SM de, Murata RM, Rosalen PL. Isoflavonoids from Brazilian red propolis down-regulate the expression of cancer-related target proteins: a pharmacogenomic analysis [Internet]. Phytotherapy Research. 2018 ; 32( 4): 750-754.[citado 2025 out. 08 ] Available from: https://doi.org/10.1002/ptr.6016

Unidades USP

ReP

Filtros

Autores

Autores USP

Assuntos

Título da fonte

Agência de fomento

Afiliação dos autores externos não normalizada