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Artigo de periodico
Beet leaves after in vitro human gastrointestinal digestion present antioxidant capacity and protective effects in colorectal cancer cells (2025)
Ponte, Luis Gustavo Saboia; Milanezi, Beatriz Terui; Barbosa, Izabella Batista ; Pavan, Isadora Carolina Betim ; Morelli, Ana Paula ; Mancini, Mariana Camargo Silva ; Silva, Luiz Guilherme Salvino da ; Feitor, Jéssica Freire ; Trimidi, Aline Teixeira do Brasil Morais ; Cardoso, Daniel Rodrigues ; Pacheco, Maria Teresa Bertoldo ; Antunes, Adriane Elisabete Costa ; Simabuco, Fernando Moreira ; Bezerra, Rosangela Maria Neves
Source: Food Research International. Unidade: IQSC
Subjects: BETERRABA, ANTIOXIDANTES, NEOPLASIAS COLORRETAIS, POLIFENÓIS
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ABNT
PONTE, Luis Gustavo Saboia et al. Beet leaves after in vitro human gastrointestinal digestion present antioxidant capacity and protective effects in colorectal cancer cells. Food Research International, v. 221, 2025Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2025.117275. Acesso em: 23 nov. 2025.
APA
Ponte, L. G. S., Milanezi, B. T., Barbosa, I. B., Pavan, I. C. B., Morelli, A. P., Mancini, M. C. S., et al. (2025). Beet leaves after in vitro human gastrointestinal digestion present antioxidant capacity and protective effects in colorectal cancer cells. Food Research International, 221. doi:10.1016/j.foodres.2025.117275
NLM
Ponte LGS, Milanezi BT, Barbosa IB, Pavan ICB, Morelli AP, Mancini MCS, Silva LGS da, Feitor JF, Trimidi AT do BM, Cardoso DR, Pacheco MTB, Antunes AEC, Simabuco FM, Bezerra RMN. Beet leaves after in vitro human gastrointestinal digestion present antioxidant capacity and protective effects in colorectal cancer cells [Internet]. Food Research International. 2025 ; 221[citado 2025 nov. 23 ] Available from: https://doi.org/10.1016/j.foodres.2025.117275
Vancouver
Ponte LGS, Milanezi BT, Barbosa IB, Pavan ICB, Morelli AP, Mancini MCS, Silva LGS da, Feitor JF, Trimidi AT do BM, Cardoso DR, Pacheco MTB, Antunes AEC, Simabuco FM, Bezerra RMN. Beet leaves after in vitro human gastrointestinal digestion present antioxidant capacity and protective effects in colorectal cancer cells [Internet]. Food Research International. 2025 ; 221[citado 2025 nov. 23 ] Available from: https://doi.org/10.1016/j.foodres.2025.117275
Artigo de periodico
Arsenic bioaccumulation in ready-to-eat oysters can contribute to the selection of WHO critical priority Enterobacterales displaying a virulent behavior (2025)
Vásquez-Ponce, Felipe ; Gamboa-Acuña, Nícolas; Oliveira, Aline Pereira de ; Becerra, Johana ; Pariona, Jesus Giovani Mamani ; Lima, Leon de Oliveira ; Elias, Aline de Carvalho ; Luz, Maciel Santos ; Ribas, Mateus Rocha ; Rocha, Gustavo ; Esposito, Fernanda ; Sincero, Thaís Cristine Marques ; Barbieri, Edison ; Montecinos Muñoz, Patrício Rodrigo ; Moreira, Edson Gonçalves ; Nomura, Cassiana Seimi ; Lincopan, Nilton
Source: Food Research International. Unidades: IQ, IGC, ICB, FCF
Subjects: MICROBIOLOGIA, ENTEROBACTERIACEAE, OSTRA, MOLLUSCA, FRUTOS DO MAR, MICROBIOLOGIA DE ALIMENTOS, VIRULÊNCIA, ARSÊNIO
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ABNT
VÁSQUEZ-PONCE, Felipe et al. Arsenic bioaccumulation in ready-to-eat oysters can contribute to the selection of WHO critical priority Enterobacterales displaying a virulent behavior. Food Research International, v. 217, 2025Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2025.116684. Acesso em: 23 nov. 2025.
APA
Vásquez-Ponce, F., Gamboa-Acuña, N., Oliveira, A. P. de, Becerra, J., Pariona, J. G. M., Lima, L. de O., et al. (2025). Arsenic bioaccumulation in ready-to-eat oysters can contribute to the selection of WHO critical priority Enterobacterales displaying a virulent behavior. Food Research International, 217. doi:10.1016/j.foodres.2025.116684
NLM
Vásquez-Ponce F, Gamboa-Acuña N, Oliveira AP de, Becerra J, Pariona JGM, Lima L de O, Elias A de C, Luz MS, Ribas MR, Rocha G, Esposito F, Sincero TCM, Barbieri E, Montecinos Muñoz PR, Moreira EG, Nomura CS, Lincopan N. Arsenic bioaccumulation in ready-to-eat oysters can contribute to the selection of WHO critical priority Enterobacterales displaying a virulent behavior [Internet]. Food Research International. 2025 ; 217[citado 2025 nov. 23 ] Available from: https://doi.org/10.1016/j.foodres.2025.116684
Vancouver
Vásquez-Ponce F, Gamboa-Acuña N, Oliveira AP de, Becerra J, Pariona JGM, Lima L de O, Elias A de C, Luz MS, Ribas MR, Rocha G, Esposito F, Sincero TCM, Barbieri E, Montecinos Muñoz PR, Moreira EG, Nomura CS, Lincopan N. Arsenic bioaccumulation in ready-to-eat oysters can contribute to the selection of WHO critical priority Enterobacterales displaying a virulent behavior [Internet]. Food Research International. 2025 ; 217[citado 2025 nov. 23 ] Available from: https://doi.org/10.1016/j.foodres.2025.116684
Artigo de periodico
The combined effect of pH and NaCl on the susceptibility of Listeria monocytogenes to rhamnolipids (2024)
Passos, Tathiane Ferroni ; Nitschke, Marcia
Source: Food Research International. Unidade: IQSC
Subjects: BIOFILMES, BACTÉRIAS
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ABNT
PASSOS, Tathiane Ferroni e NITSCHKE, Marcia. The combined effect of pH and NaCl on the susceptibility of Listeria monocytogenes to rhamnolipids. Food Research International, v. 192, p. 114744, 2024Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2024.114744. Acesso em: 23 nov. 2025.
APA
Passos, T. F., & Nitschke, M. (2024). The combined effect of pH and NaCl on the susceptibility of Listeria monocytogenes to rhamnolipids. Food Research International, 192, 114744. doi:10.1016/j.foodres.2024.114744
NLM
Passos TF, Nitschke M. The combined effect of pH and NaCl on the susceptibility of Listeria monocytogenes to rhamnolipids [Internet]. Food Research International. 2024 ;192 114744.[citado 2025 nov. 23 ] Available from: https://doi.org/10.1016/j.foodres.2024.114744
Vancouver
Passos TF, Nitschke M. The combined effect of pH and NaCl on the susceptibility of Listeria monocytogenes to rhamnolipids [Internet]. Food Research International. 2024 ;192 114744.[citado 2025 nov. 23 ] Available from: https://doi.org/10.1016/j.foodres.2024.114744
Artigo de periodico
UV-C light promotes the reductive cleavage of disulfide bonds in β-Lactoglobulin and improves in vitro gastric digestion (2023)
Silva, Juliana Fracola da ; Morais, Aline Teixeira do Brasil ; Santos, Willy Glen ; Ahrné, Lilia M.; Cardoso, Daniel Rodrigues
Source: Food Research International. Unidade: IQSC
Subjects: FOTOQUÍMICA, PEPTÍDEOS, DIGESTÃO
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ABNT
SILVA, Juliana Fracola da et al. UV-C light promotes the reductive cleavage of disulfide bonds in β-Lactoglobulin and improves in vitro gastric digestion. Food Research International, v. 168, p. 112729, 2023Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2023.112729. Acesso em: 23 nov. 2025.
APA
Silva, J. F. da, Morais, A. T. do B., Santos, W. G., Ahrné, L. M., & Cardoso, D. R. (2023). UV-C light promotes the reductive cleavage of disulfide bonds in β-Lactoglobulin and improves in vitro gastric digestion. Food Research International, 168, 112729. doi:10.1016/j.foodres.2023.112729
NLM
Silva JF da, Morais AT do B, Santos WG, Ahrné LM, Cardoso DR. UV-C light promotes the reductive cleavage of disulfide bonds in β-Lactoglobulin and improves in vitro gastric digestion [Internet]. Food Research International. 2023 ;168 112729.[citado 2025 nov. 23 ] Available from: https://doi.org/10.1016/j.foodres.2023.112729
Vancouver
Silva JF da, Morais AT do B, Santos WG, Ahrné LM, Cardoso DR. UV-C light promotes the reductive cleavage of disulfide bonds in β-Lactoglobulin and improves in vitro gastric digestion [Internet]. Food Research International. 2023 ;168 112729.[citado 2025 nov. 23 ] Available from: https://doi.org/10.1016/j.foodres.2023.112729
Artigo de periodico
Shotgun proteomics reveals changes in the pectoralis major muscle of broilers supplemented with passion fruit seed oil under cyclic heat stress conditions (2023)
Assunção, Andrey Sávio de Almeida ; Martins, Renata Aparecida ; Vieira, José Cavalcante Souza ; Rocha, Leone Campos ; Krenchinski, Fernanda Kaiser de Lima ; Buzalaf, Marília Afonso Rabelo ; Sartori, José Roberto ; Padilha, Pedro de Magalhães
Source: Food Research International. Unidade: FOB
Subjects: PROTEÔMICA, ÓLEOS VEGETAIS, FRANGOS DE CORTE, SUPLEMENTOS ALIMENTARES PARA ANIMAIS
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ABNT
ASSUNÇÃO, Andrey Sávio de Almeida et al. Shotgun proteomics reveals changes in the pectoralis major muscle of broilers supplemented with passion fruit seed oil under cyclic heat stress conditions. Food Research International, v. 167, 2023Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2023.112731. Acesso em: 23 nov. 2025.
APA
Assunção, A. S. de A., Martins, R. A., Vieira, J. C. S., Rocha, L. C., Krenchinski, F. K. de L., Buzalaf, M. A. R., et al. (2023). Shotgun proteomics reveals changes in the pectoralis major muscle of broilers supplemented with passion fruit seed oil under cyclic heat stress conditions. Food Research International, 167. doi:10.1016/j.foodres.2023.112731
NLM
Assunção AS de A, Martins RA, Vieira JCS, Rocha LC, Krenchinski FK de L, Buzalaf MAR, Sartori JR, Padilha P de M. Shotgun proteomics reveals changes in the pectoralis major muscle of broilers supplemented with passion fruit seed oil under cyclic heat stress conditions [Internet]. Food Research International. 2023 ; 167[citado 2025 nov. 23 ] Available from: https://doi.org/10.1016/j.foodres.2023.112731
Vancouver
Assunção AS de A, Martins RA, Vieira JCS, Rocha LC, Krenchinski FK de L, Buzalaf MAR, Sartori JR, Padilha P de M. Shotgun proteomics reveals changes in the pectoralis major muscle of broilers supplemented with passion fruit seed oil under cyclic heat stress conditions [Internet]. Food Research International. 2023 ; 167[citado 2025 nov. 23 ] Available from: https://doi.org/10.1016/j.foodres.2023.112731
Artigo de periodico
Evaluation of physicochemical properties of honey powder using rice and pea proteins as carriers (2023)
Toniazzo, Taíse ; Collado-González, Mar; Tadini, Carmen Cecília ; Mackie, Alan Robert
Source: Food Research International. Unidade: EP
Assunto: MEL
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ABNT
TONIAZZO, Taíse et al. Evaluation of physicochemical properties of honey powder using rice and pea proteins as carriers. Food Research International, v. 167, p. 1-8, 2023Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2023.112692. Acesso em: 23 nov. 2025.
APA
Toniazzo, T., Collado-González, M., Tadini, C. C., & Mackie, A. R. (2023). Evaluation of physicochemical properties of honey powder using rice and pea proteins as carriers. Food Research International, 167, 1-8. doi:10.1016/j.foodres.2023.112692
NLM
Toniazzo T, Collado-González M, Tadini CC, Mackie AR. Evaluation of physicochemical properties of honey powder using rice and pea proteins as carriers [Internet]. Food Research International. 2023 ;167 1-8.[citado 2025 nov. 23 ] Available from: https://doi.org/10.1016/j.foodres.2023.112692
Vancouver
Toniazzo T, Collado-González M, Tadini CC, Mackie AR. Evaluation of physicochemical properties of honey powder using rice and pea proteins as carriers [Internet]. Food Research International. 2023 ;167 1-8.[citado 2025 nov. 23 ] Available from: https://doi.org/10.1016/j.foodres.2023.112692
Artigo de periodico
Levels of organic pollutants and metals/metalloids in infant formula marketed in Brazil: risks to early-life health (2023)
Souza, Marília Cristina Oliveira ; Souza, Juliana Maria Oliveira; Costa, Bruno Ruiz Brandão da; Gonzalez, Neus; Rocha, Bruno Alves ; Cruz, Jonas Carneiro ; Guida, Yago; Souza, Vanessa Cristina de Oliveira; Nadal, Martí; Domingo, José L.; Barbosa Junior, Fernando
Source: Food Research International. Unidades: FCFRP, IB
Subjects: CÁDMIO, POLUIÇÃO AMBIENTAL, LEITE MATERNO, LEITE EM PÓ
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ABNT
SOUZA, Marília Cristina Oliveira et al. Levels of organic pollutants and metals/metalloids in infant formula marketed in Brazil: risks to early-life health. Food Research International, v. 174, n. pt. 1, p. 1-12, 2023Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2023.113594. Acesso em: 23 nov. 2025.
APA
Souza, M. C. O., Souza, J. M. O., Costa, B. R. B. da, Gonzalez, N., Rocha, B. A., Cruz, J. C., et al. (2023). Levels of organic pollutants and metals/metalloids in infant formula marketed in Brazil: risks to early-life health. Food Research International, 174( pt. 1), 1-12. doi:10.1016/j.foodres.2023.113594
NLM
Souza MCO, Souza JMO, Costa BRB da, Gonzalez N, Rocha BA, Cruz JC, Guida Y, Souza VC de O, Nadal M, Domingo JL, Barbosa Junior F. Levels of organic pollutants and metals/metalloids in infant formula marketed in Brazil: risks to early-life health [Internet]. Food Research International. 2023 ; 174( pt. 1): 1-12.[citado 2025 nov. 23 ] Available from: https://doi.org/10.1016/j.foodres.2023.113594
Vancouver
Souza MCO, Souza JMO, Costa BRB da, Gonzalez N, Rocha BA, Cruz JC, Guida Y, Souza VC de O, Nadal M, Domingo JL, Barbosa Junior F. Levels of organic pollutants and metals/metalloids in infant formula marketed in Brazil: risks to early-life health [Internet]. Food Research International. 2023 ; 174( pt. 1): 1-12.[citado 2025 nov. 23 ] Available from: https://doi.org/10.1016/j.foodres.2023.113594
Artigo de periodico
Exploring dark kitchens in Brazilian urban centres: a study of delivery-only restaurants with food delivery apps (2023)
Hakim, Mariana Piton; Dela Libera, Victor Methner; Zanetta, Luis D'Avoglio; Stedefeldt, Elke; Zanin, Laís Mariano ; Soon-Sinclair, Jan Mei; Wiśniewska, Małgorzata Zdzisława; Cunha, Diogo Thimoteo da
Source: Food Research International. Unidade: FMRP
Subjects: RESTAURANTES, PLATAFORMA DIGITAL, MINERAÇÃO DE DADOS, REFEIÇÕES
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ABNT
HAKIM, Mariana Piton et al. Exploring dark kitchens in Brazilian urban centres: a study of delivery-only restaurants with food delivery apps. Food Research International, v. 170, p. 1-12, 2023Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2023.112969. Acesso em: 23 nov. 2025.
APA
Hakim, M. P., Dela Libera, V. M., Zanetta, L. D. 'A., Stedefeldt, E., Zanin, L. M., Soon-Sinclair, J. M., et al. (2023). Exploring dark kitchens in Brazilian urban centres: a study of delivery-only restaurants with food delivery apps. Food Research International, 170, 1-12. doi:10.1016/j.foodres.2023.112969
NLM
Hakim MP, Dela Libera VM, Zanetta LD'A, Stedefeldt E, Zanin LM, Soon-Sinclair JM, Wiśniewska MZ, Cunha DT da. Exploring dark kitchens in Brazilian urban centres: a study of delivery-only restaurants with food delivery apps [Internet]. Food Research International. 2023 ; 170 1-12.[citado 2025 nov. 23 ] Available from: https://doi.org/10.1016/j.foodres.2023.112969
Vancouver
Hakim MP, Dela Libera VM, Zanetta LD'A, Stedefeldt E, Zanin LM, Soon-Sinclair JM, Wiśniewska MZ, Cunha DT da. Exploring dark kitchens in Brazilian urban centres: a study of delivery-only restaurants with food delivery apps [Internet]. Food Research International. 2023 ; 170 1-12.[citado 2025 nov. 23 ] Available from: https://doi.org/10.1016/j.foodres.2023.112969
Artigo de periodico
Effect of guarana seed powder on cholesterol absorption in vitro and in Caco-2 cells (2022)
Figueira, Marcela de Souza ; Soares, Maiara Jurema; Soares Freitas, Rosana Aparecida Manólio; Sampaio, Geni Rodrigues ; Pinaffi-Langley, Ana Clara da Costa; Santos, Orquídea Vasconcelos dos ; Camargo, Adriano Costa de ; Rogero, Marcelo Macedo ; Torres, Elizabeth Aparecida Ferraz da Silva
Source: Food Research International. Unidades: FSP, FMRP, FFLCH
Subjects: GUARANÁ, CULTURA DE CÉLULAS, COLESTEROL, HIPERCOLESTEROLEMIA, POLIFENÓIS
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ABNT
FIGUEIRA, Marcela de Souza et al. Effect of guarana seed powder on cholesterol absorption in vitro and in Caco-2 cells. Food Research International, v. 162, p. art. 111968 [9], 2022Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2022.111968. Acesso em: 23 nov. 2025.
APA
Figueira, M. de S., Soares, M. J., Soares Freitas, R. A. M., Sampaio, G. R., Pinaffi-Langley, A. C. da C., Santos, O. V. dos, et al. (2022). Effect of guarana seed powder on cholesterol absorption in vitro and in Caco-2 cells. Food Research International, 162, art. 111968 [9]. doi:10.1016/j.foodres.2022.111968
NLM
Figueira M de S, Soares MJ, Soares Freitas RAM, Sampaio GR, Pinaffi-Langley AC da C, Santos OV dos, Camargo AC de, Rogero MM, Torres EAF da S. Effect of guarana seed powder on cholesterol absorption in vitro and in Caco-2 cells [Internet]. Food Research International. 2022 ;162 art. 111968 [9].[citado 2025 nov. 23 ] Available from: https://doi.org/10.1016/j.foodres.2022.111968
Vancouver
Figueira M de S, Soares MJ, Soares Freitas RAM, Sampaio GR, Pinaffi-Langley AC da C, Santos OV dos, Camargo AC de, Rogero MM, Torres EAF da S. Effect of guarana seed powder on cholesterol absorption in vitro and in Caco-2 cells [Internet]. Food Research International. 2022 ;162 art. 111968 [9].[citado 2025 nov. 23 ] Available from: https://doi.org/10.1016/j.foodres.2022.111968
Artigo de periodico
Bioactive compounds of parsley (Petroselinum crispum), chives (Allium schoenoprasum L) and their mixture (Brazilian cheiro-verde) as promising antioxidant and anti-cholesterol oxidation agents in a food system (2022)
Ferreira, Fernanda Silva; Saldanha, Tatiana; Oliveira, Vanessa Sales de; Chávez, Davy William Hidalgo; Chaves, Douglas Siqueira; Riger, Cristiano Jorge; Sawaya, Alexandra Christine Helena Frankland ; Guizellini, Gloria Maria ; Sampaio, Geni Rodrigues ; Torres, Elizabeth Aparecida Ferraz da Silva
Source: Food Research International. Unidade: FSP
Subjects: SALSA (PLANTA), CEBOLINHA, ANTIOXIDANTES, FITOQUÍMICA, ALIMENTAÇÃO
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ABNT
FERREIRA, Fernanda Silva et al. Bioactive compounds of parsley (Petroselinum crispum), chives (Allium schoenoprasum L) and their mixture (Brazilian cheiro-verde) as promising antioxidant and anti-cholesterol oxidation agents in a food system. Food Research International, v. 151, p. art. 110864 [12], 2022Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2021.110864. Acesso em: 23 nov. 2025.
APA
Ferreira, F. S., Saldanha, T., Oliveira, V. S. de, Chávez, D. W. H., Chaves, D. S., Riger, C. J., et al. (2022). Bioactive compounds of parsley (Petroselinum crispum), chives (Allium schoenoprasum L) and their mixture (Brazilian cheiro-verde) as promising antioxidant and anti-cholesterol oxidation agents in a food system. Food Research International, 151, art. 110864 [12]. doi:10.1016/j.foodres.2021.110864
NLM
Ferreira FS, Saldanha T, Oliveira VS de, Chávez DWH, Chaves DS, Riger CJ, Sawaya ACHF, Guizellini GM, Sampaio GR, Torres EAF da S. Bioactive compounds of parsley (Petroselinum crispum), chives (Allium schoenoprasum L) and their mixture (Brazilian cheiro-verde) as promising antioxidant and anti-cholesterol oxidation agents in a food system [Internet]. Food Research International. 2022 ;151 art. 110864 [12].[citado 2025 nov. 23 ] Available from: https://doi.org/10.1016/j.foodres.2021.110864
Vancouver
Ferreira FS, Saldanha T, Oliveira VS de, Chávez DWH, Chaves DS, Riger CJ, Sawaya ACHF, Guizellini GM, Sampaio GR, Torres EAF da S. Bioactive compounds of parsley (Petroselinum crispum), chives (Allium schoenoprasum L) and their mixture (Brazilian cheiro-verde) as promising antioxidant and anti-cholesterol oxidation agents in a food system [Internet]. Food Research International. 2022 ;151 art. 110864 [12].[citado 2025 nov. 23 ] Available from: https://doi.org/10.1016/j.foodres.2021.110864
Artigo de periodico
Integration of pressurized liquid extraction and in-line solid-phase extraction to simultaneously extract and concentrate phenolic compounds from lemon peel (Citrus limon L.) (2022)
Chaves, Jaisa O.; Sanches, Vitor L.; Viganó, Juliane; Mesquita, Leonardo M. de Souza; Souza, Mariana C. de; Silva, Laise C. da; Acunha, Tanize dos Santos; Faccioli, Lucia Helena ; Rostagno, Mauricio A.
Source: Food Research International. Unidade: FCFRP
Subjects: LIMÃO, EXTRAÇÃO DE LÍQUIDOS, FENOLOGIA
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ABNT
CHAVES, Jaisa O. et al. Integration of pressurized liquid extraction and in-line solid-phase extraction to simultaneously extract and concentrate phenolic compounds from lemon peel (Citrus limon L.). Food Research International, v. 157, p. 1-12, 2022Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2022.111252. Acesso em: 23 nov. 2025.
APA
Chaves, J. O., Sanches, V. L., Viganó, J., Mesquita, L. M. de S., Souza, M. C. de, Silva, L. C. da, et al. (2022). Integration of pressurized liquid extraction and in-line solid-phase extraction to simultaneously extract and concentrate phenolic compounds from lemon peel (Citrus limon L.). Food Research International, 157, 1-12. doi:10.1016/j.foodres.2022.111252
NLM
Chaves JO, Sanches VL, Viganó J, Mesquita LM de S, Souza MC de, Silva LC da, Acunha T dos S, Faccioli LH, Rostagno MA. Integration of pressurized liquid extraction and in-line solid-phase extraction to simultaneously extract and concentrate phenolic compounds from lemon peel (Citrus limon L.) [Internet]. Food Research International. 2022 ; 157 1-12.[citado 2025 nov. 23 ] Available from: https://doi.org/10.1016/j.foodres.2022.111252
Vancouver
Chaves JO, Sanches VL, Viganó J, Mesquita LM de S, Souza MC de, Silva LC da, Acunha T dos S, Faccioli LH, Rostagno MA. Integration of pressurized liquid extraction and in-line solid-phase extraction to simultaneously extract and concentrate phenolic compounds from lemon peel (Citrus limon L.) [Internet]. Food Research International. 2022 ; 157 1-12.[citado 2025 nov. 23 ] Available from: https://doi.org/10.1016/j.foodres.2022.111252
Artigo de periodico
Parsley (Petroselinum crispum Mill.): a source of bioactive compounds as a domestic strategy to minimize cholesterol oxidation during the thermal preparation of omelets (2022)
Oliveira, Vanessa Sales de; Chávez, Davy William Hidalgo; Paiva, Paula Renata Felipe; Gamallo, Ormindo Domingues; Castro, Rosane Nora; Sawaya, Alexandra Christine Helena Frankland S ; Sampaio, Geni Rodrigues ; Torres, Elizabeth Aparecida Ferraz da Silva ; Saldanha, Tatiana
Source: Food Research International. Unidade: FSP
Subjects: CULINÁRIA, SALSA (PLANTA), FITOQUÍMICA, ANTIOXIDANTES, LIPÍDEOS, COLESTEROL, OVO
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ABNT
OLIVEIRA, Vanessa Sales de et al. Parsley (Petroselinum crispum Mill.): a source of bioactive compounds as a domestic strategy to minimize cholesterol oxidation during the thermal preparation of omelets. Food Research International, v. 156, p. art. 111199 [12], 2022Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2022.111199. Acesso em: 23 nov. 2025.
APA
Oliveira, V. S. de, Chávez, D. W. H., Paiva, P. R. F., Gamallo, O. D., Castro, R. N., Sawaya, A. C. H. F. S., et al. (2022). Parsley (Petroselinum crispum Mill.): a source of bioactive compounds as a domestic strategy to minimize cholesterol oxidation during the thermal preparation of omelets. Food Research International, 156, art. 111199 [12]. doi:10.1016/j.foodres.2022.111199
NLM
Oliveira VS de, Chávez DWH, Paiva PRF, Gamallo OD, Castro RN, Sawaya ACHFS, Sampaio GR, Torres EAF da S, Saldanha T. Parsley (Petroselinum crispum Mill.): a source of bioactive compounds as a domestic strategy to minimize cholesterol oxidation during the thermal preparation of omelets [Internet]. Food Research International. 2022 ;156 art. 111199 [12].[citado 2025 nov. 23 ] Available from: https://doi.org/10.1016/j.foodres.2022.111199
Vancouver
Oliveira VS de, Chávez DWH, Paiva PRF, Gamallo OD, Castro RN, Sawaya ACHFS, Sampaio GR, Torres EAF da S, Saldanha T. Parsley (Petroselinum crispum Mill.): a source of bioactive compounds as a domestic strategy to minimize cholesterol oxidation during the thermal preparation of omelets [Internet]. Food Research International. 2022 ;156 art. 111199 [12].[citado 2025 nov. 23 ] Available from: https://doi.org/10.1016/j.foodres.2022.111199
Artigo de periodico
Perceptions of risk and benefit of different foods consumed in Brazil and the optimism about chronic diseases (2021)
Marsola, Camila de Mello; Ferreira, Joana Pereira de Carvalho; Cunha, Luís Miguel; Jaime, Patricia Constante ; Cunha, Diogo Thimoteo da
Source: Food Research International. Unidade: FSP
Subjects: DIABETES MELLITUS, OBESIDADE, ALIMENTOS INDUSTRIALIZADOS, CONSUMO DE ALIMENTOS, RISCO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
MARSOLA, Camila de Mello et al. Perceptions of risk and benefit of different foods consumed in Brazil and the optimism about chronic diseases. Food Research International, v. 143, p. art. 110227 [9], 2021Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2021.110227. Acesso em: 23 nov. 2025.
APA
Marsola, C. de M., Ferreira, J. P. de C., Cunha, L. M., Jaime, P. C., & Cunha, D. T. da. (2021). Perceptions of risk and benefit of different foods consumed in Brazil and the optimism about chronic diseases. Food Research International, 143, art. 110227 [9]. doi:10.1016/j.foodres.2021.110227
NLM
Marsola C de M, Ferreira JP de C, Cunha LM, Jaime PC, Cunha DT da. Perceptions of risk and benefit of different foods consumed in Brazil and the optimism about chronic diseases [Internet]. Food Research International. 2021 ;143 art. 110227 [9].[citado 2025 nov. 23 ] Available from: https://doi.org/10.1016/j.foodres.2021.110227
Vancouver
Marsola C de M, Ferreira JP de C, Cunha LM, Jaime PC, Cunha DT da. Perceptions of risk and benefit of different foods consumed in Brazil and the optimism about chronic diseases [Internet]. Food Research International. 2021 ;143 art. 110227 [9].[citado 2025 nov. 23 ] Available from: https://doi.org/10.1016/j.foodres.2021.110227
Artigo de periodico
Does Quorum Sensing play a role in microbial shifts along spontaneous fermentation of cocoa beans?: an in silico perspective (2020)
Almeida, Otávio Guilherme Gonçalves de; Pinto, Uelinton Manoel ; Matos, C. B.; Frazilio, Diego Araújo; Braga, Vanessa Fávaro; Kress, Marcia Regina von Zeska ; De Martinis, Elaine Cristina Pereira
Source: Food Research International. Unidades: FCF, FCFRP
Subjects: FERMENTAÇÃO, CACAU, ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
ALMEIDA, Otávio Guilherme Gonçalves de et al. Does Quorum Sensing play a role in microbial shifts along spontaneous fermentation of cocoa beans?: an in silico perspective. Food Research International, v. 131, p. 1-12 art. 109034, 2020Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2020.109034. Acesso em: 23 nov. 2025.
APA
Almeida, O. G. G. de, Pinto, U. M., Matos, C. B., Frazilio, D. A., Braga, V. F., Kress, M. R. von Z., & De Martinis, E. C. P. (2020). Does Quorum Sensing play a role in microbial shifts along spontaneous fermentation of cocoa beans?: an in silico perspective. Food Research International, 131, 1-12 art. 109034. doi:10.1016/j.foodres.2020.109034
NLM
Almeida OGG de, Pinto UM, Matos CB, Frazilio DA, Braga VF, Kress MR von Z, De Martinis ECP. Does Quorum Sensing play a role in microbial shifts along spontaneous fermentation of cocoa beans?: an in silico perspective [Internet]. Food Research International. 2020 ; 131 1-12 art. 109034.[citado 2025 nov. 23 ] Available from: https://doi.org/10.1016/j.foodres.2020.109034
Vancouver
Almeida OGG de, Pinto UM, Matos CB, Frazilio DA, Braga VF, Kress MR von Z, De Martinis ECP. Does Quorum Sensing play a role in microbial shifts along spontaneous fermentation of cocoa beans?: an in silico perspective [Internet]. Food Research International. 2020 ; 131 1-12 art. 109034.[citado 2025 nov. 23 ] Available from: https://doi.org/10.1016/j.foodres.2020.109034
Artigo de periodico
Effect of aroeira (Schinus terebinthifolius Raddi) fruit against polyunsaturated fatty acids and cholesterol thermo-oxidation in model systems containing sardine oil (Sardinella brasiliensis) (2020)
Oliveira, Vanessa Sales de; Chavés, Davy Willian Hidalgo; Gamallo, Ormindo Domingues; Sawaya, Alexandra Christine Helena Frankland ; Sampaio, Geni Rodrigues ; Castro, Rosane Nora; Torres, Elizabeth Aparecida Ferraz da Silva ; Saldanha, Tatiana
Source: Food Research International. Unidade: FSP
Subjects: ANTIOXIDANTES, ÓLEOS DE PEIXE, ÁCIDOS GRAXOS, AROEIRA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
OLIVEIRA, Vanessa Sales de et al. Effect of aroeira (Schinus terebinthifolius Raddi) fruit against polyunsaturated fatty acids and cholesterol thermo-oxidation in model systems containing sardine oil (Sardinella brasiliensis). Food Research International, v. 132, p. art. 109091 [10], 2020Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2020.109091. Acesso em: 23 nov. 2025.
APA
Oliveira, V. S. de, Chavés, D. W. H., Gamallo, O. D., Sawaya, A. C. H. F., Sampaio, G. R., Castro, R. N., et al. (2020). Effect of aroeira (Schinus terebinthifolius Raddi) fruit against polyunsaturated fatty acids and cholesterol thermo-oxidation in model systems containing sardine oil (Sardinella brasiliensis). Food Research International, 132, art. 109091 [10]. doi:10.1016/j.foodres.2020.109091
NLM
Oliveira VS de, Chavés DWH, Gamallo OD, Sawaya ACHF, Sampaio GR, Castro RN, Torres EAF da S, Saldanha T. Effect of aroeira (Schinus terebinthifolius Raddi) fruit against polyunsaturated fatty acids and cholesterol thermo-oxidation in model systems containing sardine oil (Sardinella brasiliensis) [Internet]. Food Research International. 2020 ;132 art. 109091 [10].[citado 2025 nov. 23 ] Available from: https://doi.org/10.1016/j.foodres.2020.109091
Vancouver
Oliveira VS de, Chavés DWH, Gamallo OD, Sawaya ACHF, Sampaio GR, Castro RN, Torres EAF da S, Saldanha T. Effect of aroeira (Schinus terebinthifolius Raddi) fruit against polyunsaturated fatty acids and cholesterol thermo-oxidation in model systems containing sardine oil (Sardinella brasiliensis) [Internet]. Food Research International. 2020 ;132 art. 109091 [10].[citado 2025 nov. 23 ] Available from: https://doi.org/10.1016/j.foodres.2020.109091
Artigo de periodico
Soya agricultural waste as a rich source of isoflavones (2020)
Carneiro, Ariadne Magalhães; Moreira, Eduarda Antunes; Bragagnolo, Felipe Sanchez; Borges, Maiara Stefanini; Pilon, Alan Cesar; Rinaldo, Daniel; Funari, Cristiano Soleo
Source: Food Research International. Unidade: FCFRP
Subjects: RESÍDUOS AGRÍCOLAS, SOJA, ISOFLAVONAS, QUÍMICA VERDE
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
CARNEIRO, Ariadne Magalhães et al. Soya agricultural waste as a rich source of isoflavones. Food Research International, v. 130, p. 1-10, 2020Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2019.108949. Acesso em: 23 nov. 2025.
APA
Carneiro, A. M., Moreira, E. A., Bragagnolo, F. S., Borges, M. S., Pilon, A. C., Rinaldo, D., & Funari, C. S. (2020). Soya agricultural waste as a rich source of isoflavones. Food Research International, 130, 1-10. doi:10.1016/j.foodres.2019.108949
NLM
Carneiro AM, Moreira EA, Bragagnolo FS, Borges MS, Pilon AC, Rinaldo D, Funari CS. Soya agricultural waste as a rich source of isoflavones [Internet]. Food Research International. 2020 ; 130 1-10.[citado 2025 nov. 23 ] Available from: https://doi.org/10.1016/j.foodres.2019.108949
Vancouver
Carneiro AM, Moreira EA, Bragagnolo FS, Borges MS, Pilon AC, Rinaldo D, Funari CS. Soya agricultural waste as a rich source of isoflavones [Internet]. Food Research International. 2020 ; 130 1-10.[citado 2025 nov. 23 ] Available from: https://doi.org/10.1016/j.foodres.2019.108949
Artigo de periodico
Mate extract as fedd additive for improvement of beef quality (2017)
Zawadzki, Andressa de ; Arrivetti, Leandro de Oliveira Rodrigues; Vidal, Marília P; Catai, Jonatan Ricardo ; Nassu, Renata Tieko ; Tullio, Rymer R; Berndt, Alexandre; Oliveira, Clayton R; Ferreira, Antonio Geraldo; Neves Junior, Luiz F; Colnago, Luiz Alberto; Skibsted, Leif Horsfelt ; Cardoso, Daniel Rodrigues
Source: Food Research International. Unidades: IQSC, ESALQ
Subjects: METABÓLITOS, ALIMENTAÇÃO ANIMAL
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
ZAWADZKI, Andressa de et al. Mate extract as fedd additive for improvement of beef quality. Food Research International, v. 99, p. 336-347, 2017Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2017.05.033. Acesso em: 23 nov. 2025.
APA
Zawadzki, A. de, Arrivetti, L. de O. R., Vidal, M. P., Catai, J. R., Nassu, R. T., Tullio, R. R., et al. (2017). Mate extract as fedd additive for improvement of beef quality. Food Research International, 99, 336-347. doi:10.1016/j.foodres.2017.05.033
NLM
Zawadzki A de, Arrivetti L de OR, Vidal MP, Catai JR, Nassu RT, Tullio RR, Berndt A, Oliveira CR, Ferreira AG, Neves Junior LF, Colnago LA, Skibsted LH, Cardoso DR. Mate extract as fedd additive for improvement of beef quality [Internet]. Food Research International. 2017 ; 99 336-347.[citado 2025 nov. 23 ] Available from: https://doi.org/10.1016/j.foodres.2017.05.033
Vancouver
Zawadzki A de, Arrivetti L de OR, Vidal MP, Catai JR, Nassu RT, Tullio RR, Berndt A, Oliveira CR, Ferreira AG, Neves Junior LF, Colnago LA, Skibsted LH, Cardoso DR. Mate extract as fedd additive for improvement of beef quality [Internet]. Food Research International. 2017 ; 99 336-347.[citado 2025 nov. 23 ] Available from: https://doi.org/10.1016/j.foodres.2017.05.033

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