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Artigo de periodico
New insights into the bacterial targets of antimicrobial blue light (2023)
Anjos, Carolina dos ; Ribeiro, Martha S. ; Sellera, Fábio Parra ; Dropa, Milena ; Chavez, Victor Elias Arana ; Lincopan, Nilton ; Baptista, Maurício da Silva ; Pogliani, Fabio Celidonio ; Sabino, Caetano Padial
Source: Microbiology Spectrum. Unidades: FSP, FO, ICB, IQ, FMVZ, FCF
Subjects: MICROBIOLOGIA, GENÉTICA BACTERIANA, DANO AO DNA, MEMBRANAS CELULARES, OXIDAÇÃO, ANTIOXIDANTES, REPARAÇÃO DE DNA, LIPÍDEOS DA MEMBRANA, ANTIBIÓTICOS, ÁTOMOS
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ABNT
ANJOS, Carolina dos et al. New insights into the bacterial targets of antimicrobial blue light. Microbiology Spectrum, p. 1-13, 2023Tradução . . Disponível em: https://doi.org/10.1128/spectrum.02833-22. Acesso em: 18 nov. 2024.
APA
Anjos, C. dos, Ribeiro, M. S., Sellera, F. P., Dropa, M., Chavez, V. E. A., Lincopan, N., et al. (2023). New insights into the bacterial targets of antimicrobial blue light. Microbiology Spectrum, 1-13. doi:10.1128/spectrum.02833-22
NLM
Anjos C dos, Ribeiro MS, Sellera FP, Dropa M, Chavez VEA, Lincopan N, Baptista M da S, Pogliani FC, Sabino CP. New insights into the bacterial targets of antimicrobial blue light [Internet]. Microbiology Spectrum. 2023 ; 1-13.[citado 2024 nov. 18 ] Available from: https://doi.org/10.1128/spectrum.02833-22
Vancouver
Anjos C dos, Ribeiro MS, Sellera FP, Dropa M, Chavez VEA, Lincopan N, Baptista M da S, Pogliani FC, Sabino CP. New insights into the bacterial targets of antimicrobial blue light [Internet]. Microbiology Spectrum. 2023 ; 1-13.[citado 2024 nov. 18 ] Available from: https://doi.org/10.1128/spectrum.02833-22
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: 18 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. 18 ] 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. 18 ] Available from: https://doi.org/10.1016/j.jfca.2021.104087
Artigo de periodico
Tendency of lipid radical formation and volatiles in lose or vacuum-packed Brazil nuts stored at room temperature or under refrigeration (2018)
Sartori, Alan Giovanini de Oliveira ; Sampaio, G. R; Bastos, D. H. M; Spoto, Marta Helena Fillet; Skibsted, L. H; Regitano d’Arce, Marisa Aparecida Bismara
Source: Grasas y Aceites. Unidades: FSP, ESALQ
Subjects: LIPÍDEOS, NOZES, RADICAIS LIVRES, OXIDAÇÃO, EMBALAGENS DE ALIMENTOS, TEMPERATURA AMBIENTE, REFRIGERAÇÃO
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ABNT
SARTORI, Alan Giovanini de Oliveira et al. Tendency of lipid radical formation and volatiles in lose or vacuum-packed Brazil nuts stored at room temperature or under refrigeration. Grasas y Aceites, v. 69, n. 4, p. 1-10, 2018Tradução . . Disponível em: https://doi.org/10.3989/gya.0114181. Acesso em: 18 nov. 2024.
APA
Sartori, A. G. de O., Sampaio, G. R., Bastos, D. H. M., Spoto, M. H. F., Skibsted, L. H., & Regitano d’Arce, M. A. B. (2018). Tendency of lipid radical formation and volatiles in lose or vacuum-packed Brazil nuts stored at room temperature or under refrigeration. Grasas y Aceites, 69( 4), 1-10. doi:10.3989/gya.0114181
NLM
Sartori AG de O, Sampaio GR, Bastos DHM, Spoto MHF, Skibsted LH, Regitano d’Arce MAB. Tendency of lipid radical formation and volatiles in lose or vacuum-packed Brazil nuts stored at room temperature or under refrigeration [Internet]. Grasas y Aceites. 2018 ; 69( 4): 1-10.[citado 2024 nov. 18 ] Available from: https://doi.org/10.3989/gya.0114181
Vancouver
Sartori AG de O, Sampaio GR, Bastos DHM, Spoto MHF, Skibsted LH, Regitano d’Arce MAB. Tendency of lipid radical formation and volatiles in lose or vacuum-packed Brazil nuts stored at room temperature or under refrigeration [Internet]. Grasas y Aceites. 2018 ; 69( 4): 1-10.[citado 2024 nov. 18 ] Available from: https://doi.org/10.3989/gya.0114181
Artigo de periodico
Effect of water activity on lipid oxidation and nonenzymatic browning in Brazil nut flour (2018)
Sartori, Alan Giovanini de Oliveira ; Alencar, Severino Matias de; Bastos, Deborah H. M; Regitano d'Arce, Marisa Aparecida Bismara; Skibsted, Leif H
Source: European Food Research and Technology. Unidades: ESALQ, FSP
Subjects: ÁGUA, CASTANHA, FARINHAS, LIPÍDEOS, OXIDAÇÃO, REAÇÃO DE MAILLARD
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ABNT
SARTORI, Alan Giovanini de Oliveira et al. Effect of water activity on lipid oxidation and nonenzymatic browning in Brazil nut flour. European Food Research and Technology, p. 1-7, 2018Tradução . . Disponível em: https://doi.org/10.1007/s00217-018-3078-4. Acesso em: 18 nov. 2024.
APA
Sartori, A. G. de O., Alencar, S. M. de, Bastos, D. H. M., Regitano d'Arce, M. A. B., & Skibsted, L. H. (2018). Effect of water activity on lipid oxidation and nonenzymatic browning in Brazil nut flour. European Food Research and Technology, 1-7. doi:10.1007/s00217-018-3078-4
NLM
Sartori AG de O, Alencar SM de, Bastos D H M, Regitano d'Arce MAB, Skibsted LH. Effect of water activity on lipid oxidation and nonenzymatic browning in Brazil nut flour [Internet]. European Food Research and Technology. 2018 ; 1-7.[citado 2024 nov. 18 ] Available from: https://doi.org/10.1007/s00217-018-3078-4
Vancouver
Sartori AG de O, Alencar SM de, Bastos D H M, Regitano d'Arce MAB, Skibsted LH. Effect of water activity on lipid oxidation and nonenzymatic browning in Brazil nut flour [Internet]. European Food Research and Technology. 2018 ; 1-7.[citado 2024 nov. 18 ] Available from: https://doi.org/10.1007/s00217-018-3078-4
Trabalho de evento-resumo
Electronegative low density lipoprotein content is modulated by physical activity performance (2007)
Mello, Ana Paula de Queiroz; Lima, A. P.; Abdalla, Dulcinéia Saes Parra ; Gidlund, Magnus Ake ; Damasceno, Nágila Raquel Teixeira
Source: Abstracts. Conference titles: Free Radicals in Montevideo. Unidades: FCF, ICB, FSP
Subjects: LIPOPROTEÍNAS, OXIDAÇÃO
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ABNT
MELLO, Ana Paula de Queiroz et al. Electronegative low density lipoprotein content is modulated by physical activity performance. 2007, Anais.. Montevideo: Facultad de Medicina/Departamento de Bioquímica, 2007. . Acesso em: 18 nov. 2024.
APA
Mello, A. P. de Q., Lima, A. P., Abdalla, D. S. P., Gidlund, M. A., & Damasceno, N. R. T. (2007). Electronegative low density lipoprotein content is modulated by physical activity performance. In Abstracts. Montevideo: Facultad de Medicina/Departamento de Bioquímica.
NLM
Mello AP de Q, Lima AP, Abdalla DSP, Gidlund MA, Damasceno NRT. Electronegative low density lipoprotein content is modulated by physical activity performance. Abstracts. 2007 ;[citado 2024 nov. 18 ]
Vancouver
Mello AP de Q, Lima AP, Abdalla DSP, Gidlund MA, Damasceno NRT. Electronegative low density lipoprotein content is modulated by physical activity performance. Abstracts. 2007 ;[citado 2024 nov. 18 ]

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