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Artigo de periodico
PD-1 blockage delays murine squamous cell carcinoma development (2014)
Belai, Eduardo Bertoli; Oliveira, Carine Ervolino; Gasparoto, Thais Helena; Ramos, Rodrigo Nalio; Torres, Sérgio Aparecido; Garlet, Gustavo Pompermaier; Cavassani, Karen Angélica; Torres, Sergio Aparecido; Silva, João Santana da; Campanelli, Ana Paula
Source: Carcinogenesis. Unidades: FOB, FMRP
Subjects: CARCINOMA DE CÉLULAS ESCAMOSAS, INFLAMAÇÃO
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ABNT
BELAI, Eduardo Bertoli et al. PD-1 blockage delays murine squamous cell carcinoma development. Carcinogenesis, v. 35, n. 2, p. 424-431, 2014Tradução . . Disponível em: https://doi.org/10.1093/carcin/bgs305. Acesso em: 06 ago. 2024.
APA
Belai, E. B., Oliveira, C. E., Gasparoto, T. H., Ramos, R. N., Torres, S. A., Garlet, G. P., et al. (2014). PD-1 blockage delays murine squamous cell carcinoma development. Carcinogenesis, 35( 2), 424-431. doi:10.1093/carcin/bgs305
NLM
Belai EB, Oliveira CE, Gasparoto TH, Ramos RN, Torres SA, Garlet GP, Cavassani KA, Torres SA, Silva JS da, Campanelli AP. PD-1 blockage delays murine squamous cell carcinoma development [Internet]. Carcinogenesis. 2014 ; 35( 2): 424-431.[citado 2024 ago. 06 ] Available from: https://doi.org/10.1093/carcin/bgs305
Vancouver
Belai EB, Oliveira CE, Gasparoto TH, Ramos RN, Torres SA, Garlet GP, Cavassani KA, Torres SA, Silva JS da, Campanelli AP. PD-1 blockage delays murine squamous cell carcinoma development [Internet]. Carcinogenesis. 2014 ; 35( 2): 424-431.[citado 2024 ago. 06 ] Available from: https://doi.org/10.1093/carcin/bgs305
Artigo de periodico
CD25+ T cell depletion impairs murine squamous cell carcinoma development via modulation of antitumor immune responses (2012)
Ramos, Rodrigo Nalio; Oliveira, Carine Ervolino; Gasparoto, Thais Helena; Malaspina, Tatiana Salles de Souza; Belai, Eduardo Bertoli; Cavassani, Karen Angélica; Garlet, Gustavo Pompermaier; Silva, João Santana da; Campanelli, Ana Paula
Source: Carcinogenesis. Unidades: FOB, FMRP
Subjects: CARCINOMA DE CÉLULAS ESCAMOSAS (IMUNOLOGIA), GENES SUPRESSORES DE TUMOR, IMUNOLOGIA
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ABNT
RAMOS, Rodrigo Nalio et al. CD25+ T cell depletion impairs murine squamous cell carcinoma development via modulation of antitumor immune responses. Carcinogenesis, v. 33, n. 4, p. 902-909, 2012Tradução . . Disponível em: https://doi.org/10.1093/carcin/bgs103. Acesso em: 06 ago. 2024.
APA
Ramos, R. N., Oliveira, C. E., Gasparoto, T. H., Malaspina, T. S. de S., Belai, E. B., Cavassani, K. A., et al. (2012). CD25+ T cell depletion impairs murine squamous cell carcinoma development via modulation of antitumor immune responses. Carcinogenesis, 33( 4), 902-909. doi:10.1093/carcin/bgs103
NLM
Ramos RN, Oliveira CE, Gasparoto TH, Malaspina TS de S, Belai EB, Cavassani KA, Garlet GP, Silva JS da, Campanelli AP. CD25+ T cell depletion impairs murine squamous cell carcinoma development via modulation of antitumor immune responses [Internet]. Carcinogenesis. 2012 ; 33( 4): 902-909.[citado 2024 ago. 06 ] Available from: https://doi.org/10.1093/carcin/bgs103
Vancouver
Ramos RN, Oliveira CE, Gasparoto TH, Malaspina TS de S, Belai EB, Cavassani KA, Garlet GP, Silva JS da, Campanelli AP. CD25+ T cell depletion impairs murine squamous cell carcinoma development via modulation of antitumor immune responses [Internet]. Carcinogenesis. 2012 ; 33( 4): 902-909.[citado 2024 ago. 06 ] Available from: https://doi.org/10.1093/carcin/bgs103
Artigo de periodico
Extraction of ascorbate oxidase from Cucurbita maxima by continuous process in perforated rotating disc contactor using aqueous two-phase systems (2010)
Porto, Tatiana Souza; Marques, P. P; Porto, C. S; Moreira, K. A; Lima Filho, José Luiz de; Converti, Attilio; Pessoa Junior, Adalberto ; Porto, A. L. F
Source: Applied Biochemistry and Biotechnology. Unidade: FCF
Subjects: ÁCIDOS ASCÓRBICOS, ABÓBORA MORANGA, ENZIMAS
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ABNT
PORTO, Tatiana Souza et al. Extraction of ascorbate oxidase from Cucurbita maxima by continuous process in perforated rotating disc contactor using aqueous two-phase systems. Applied Biochemistry and Biotechnology, v. 160, n. 4, p. 1057-1064, 2010Tradução . . Disponível em: http://www.springerlink.com/content/b492j15r6474q637/fulltext.pdf. Acesso em: 06 ago. 2024.
APA
Porto, T. S., Marques, P. P., Porto, C. S., Moreira, K. A., Lima Filho, J. L. de, Converti, A., et al. (2010). Extraction of ascorbate oxidase from Cucurbita maxima by continuous process in perforated rotating disc contactor using aqueous two-phase systems. Applied Biochemistry and Biotechnology, 160( 4), 1057-1064. Recuperado de http://www.springerlink.com/content/b492j15r6474q637/fulltext.pdf
NLM
Porto TS, Marques PP, Porto CS, Moreira KA, Lima Filho JL de, Converti A, Pessoa Junior A, Porto ALF. Extraction of ascorbate oxidase from Cucurbita maxima by continuous process in perforated rotating disc contactor using aqueous two-phase systems [Internet]. Applied Biochemistry and Biotechnology. 2010 ; 160( 4): 1057-1064.[citado 2024 ago. 06 ] Available from: http://www.springerlink.com/content/b492j15r6474q637/fulltext.pdf
Vancouver
Porto TS, Marques PP, Porto CS, Moreira KA, Lima Filho JL de, Converti A, Pessoa Junior A, Porto ALF. Extraction of ascorbate oxidase from Cucurbita maxima by continuous process in perforated rotating disc contactor using aqueous two-phase systems [Internet]. Applied Biochemistry and Biotechnology. 2010 ; 160( 4): 1057-1064.[citado 2024 ago. 06 ] Available from: http://www.springerlink.com/content/b492j15r6474q637/fulltext.pdf
Artigo de periodico
pH Influence on the stability of foams with protein-polysaccharide complexes at their interfaces (2010)
Miquelim, Joice Natali; Lannes, Suzana Caetano da Silva ; Mezzenga, Raffaele
Source: Food Hydrocolloids. Unidade: FCF
Subjects: POLISSACARÍDEOS, PROTEÍNAS
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ABNT
MIQUELIM, Joice Natali e LANNES, Suzana Caetano da Silva e MEZZENGA, Raffaele. pH Influence on the stability of foams with protein-polysaccharide complexes at their interfaces. Food Hydrocolloids, v. 24, n. 4, p. 398-405, 2010Tradução . . Disponível em: https://doi.org/10.1016/j.foodhyd.2009.11.006. Acesso em: 06 ago. 2024.
APA
Miquelim, J. N., Lannes, S. C. da S., & Mezzenga, R. (2010). pH Influence on the stability of foams with protein-polysaccharide complexes at their interfaces. Food Hydrocolloids, 24( 4), 398-405. doi:10.1016/j.foodhyd.2009.11.006
NLM
Miquelim JN, Lannes SC da S, Mezzenga R. pH Influence on the stability of foams with protein-polysaccharide complexes at their interfaces [Internet]. Food Hydrocolloids. 2010 ; 24( 4): 398-405.[citado 2024 ago. 06 ] Available from: https://doi.org/10.1016/j.foodhyd.2009.11.006
Vancouver
Miquelim JN, Lannes SC da S, Mezzenga R. pH Influence on the stability of foams with protein-polysaccharide complexes at their interfaces [Internet]. Food Hydrocolloids. 2010 ; 24( 4): 398-405.[citado 2024 ago. 06 ] Available from: https://doi.org/10.1016/j.foodhyd.2009.11.006
Artigo de periodico
Viability of Lactobacillus acidophilus in synbiotic guava mousses and its survival under in vitro simulated gastrointestinal conditions (2010)
Buriti, Flávia Carolina Alonso; Castro, Inar Alves de ; Saad, Susana Marta Isay
Source: International Journal of Food Microbiology. Unidade: FCF
Subjects: BACTÉRIAS, LACTOBACILLUS, PROBIÓTICOS
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ABNT
BURITI, Flávia Carolina Alonso e CASTRO, Inar Alves de e SAAD, Susana Marta Isay. Viability of Lactobacillus acidophilus in synbiotic guava mousses and its survival under in vitro simulated gastrointestinal conditions. International Journal of Food Microbiology, v. 137, n. 2-3, p. 121-129, 2010Tradução . . Disponível em: https://doi.org/10.1016/j.ijfoodmicro.2009.11.030. Acesso em: 06 ago. 2024.
APA
Buriti, F. C. A., Castro, I. A. de, & Saad, S. M. I. (2010). Viability of Lactobacillus acidophilus in synbiotic guava mousses and its survival under in vitro simulated gastrointestinal conditions. International Journal of Food Microbiology, 137( 2-3), 121-129. doi:10.1016/j.ijfoodmicro.2009.11.030
NLM
Buriti FCA, Castro IA de, Saad SMI. Viability of Lactobacillus acidophilus in synbiotic guava mousses and its survival under in vitro simulated gastrointestinal conditions [Internet]. International Journal of Food Microbiology. 2010 ; 137( 2-3): 121-129.[citado 2024 ago. 06 ] Available from: https://doi.org/10.1016/j.ijfoodmicro.2009.11.030
Vancouver
Buriti FCA, Castro IA de, Saad SMI. Viability of Lactobacillus acidophilus in synbiotic guava mousses and its survival under in vitro simulated gastrointestinal conditions [Internet]. International Journal of Food Microbiology. 2010 ; 137( 2-3): 121-129.[citado 2024 ago. 06 ] Available from: https://doi.org/10.1016/j.ijfoodmicro.2009.11.030
Artigo de periodico
TP53 and EGFR mutations in combination with lifestyle risk factors in tumours of the upper aerodigestive tract from South America (2010)
Szymanska, K.; Levi, J. E.; Menezes, A.; Wünsch Filho, Victor; Eluf-Neto, J.; Koifman, S.; Matos, E.; Daudt, A. W.; Curado, M. P.; Villar, S.; Pawlita, M.; Waterboer, T.; Boffetta, P.; Hainaut, P.; Brennan, P.
Source: Carcinogenesis. Unidades: FSP, FM
Subjects: MODO DE VIDA, FATORES DE RISCO, SISTEMA DIGESTÓRIO (PATOLOGIA), NEOPLASIAS DE CABEÇA E PESCOÇO, NEOPLASIAS GÁSTRICAS
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ABNT
SZYMANSKA, K. et al. TP53 and EGFR mutations in combination with lifestyle risk factors in tumours of the upper aerodigestive tract from South America. Carcinogenesis, v. 31, n. 6, p. 1054-1059, 2010Tradução . . Disponível em: https://doi.org/10.1093/carcin/bgp212. Acesso em: 06 ago. 2024.
APA
Szymanska, K., Levi, J. E., Menezes, A., Wünsch Filho, V., Eluf-Neto, J., Koifman, S., et al. (2010). TP53 and EGFR mutations in combination with lifestyle risk factors in tumours of the upper aerodigestive tract from South America. Carcinogenesis, 31( 6), 1054-1059. doi:10.1093/carcin/bgp212
NLM
Szymanska K, Levi JE, Menezes A, Wünsch Filho V, Eluf-Neto J, Koifman S, Matos E, Daudt AW, Curado MP, Villar S, Pawlita M, Waterboer T, Boffetta P, Hainaut P, Brennan P. TP53 and EGFR mutations in combination with lifestyle risk factors in tumours of the upper aerodigestive tract from South America [Internet]. Carcinogenesis. 2010 ; 31( 6): 1054-1059.[citado 2024 ago. 06 ] Available from: https://doi.org/10.1093/carcin/bgp212
Vancouver
Szymanska K, Levi JE, Menezes A, Wünsch Filho V, Eluf-Neto J, Koifman S, Matos E, Daudt AW, Curado MP, Villar S, Pawlita M, Waterboer T, Boffetta P, Hainaut P, Brennan P. TP53 and EGFR mutations in combination with lifestyle risk factors in tumours of the upper aerodigestive tract from South America [Internet]. Carcinogenesis. 2010 ; 31( 6): 1054-1059.[citado 2024 ago. 06 ] Available from: https://doi.org/10.1093/carcin/bgp212
Artigo de periodico
Application of microelectrode voltammetry to study the properties of surfactant solutions: alkyltrimethylammonium bromides (2010)
Ferreira, Tiago L; Sato, Bruno Maiko; El Seoud, Omar A ; Bertotti, Mauro
Source: Journal of Physical Chemistry B. Unidade: IQ
Subjects: SURFACTANTES, VOLTAMETRIA
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ABNT
FERREIRA, Tiago L et al. Application of microelectrode voltammetry to study the properties of surfactant solutions: alkyltrimethylammonium bromides. Journal of Physical Chemistry B, v. 114, n. 2, p. 857-862, 2010Tradução . . Disponível em: http://pubs.acs.org/doi/pdfplus/10.1021/jp909655y. Acesso em: 06 ago. 2024.
APA
Ferreira, T. L., Sato, B. M., El Seoud, O. A., & Bertotti, M. (2010). Application of microelectrode voltammetry to study the properties of surfactant solutions: alkyltrimethylammonium bromides. Journal of Physical Chemistry B, 114( 2), 857-862. Recuperado de http://pubs.acs.org/doi/pdfplus/10.1021/jp909655y
NLM
Ferreira TL, Sato BM, El Seoud OA, Bertotti M. Application of microelectrode voltammetry to study the properties of surfactant solutions: alkyltrimethylammonium bromides [Internet]. Journal of Physical Chemistry B. 2010 ; 114( 2): 857-862.[citado 2024 ago. 06 ] Available from: http://pubs.acs.org/doi/pdfplus/10.1021/jp909655y
Vancouver
Ferreira TL, Sato BM, El Seoud OA, Bertotti M. Application of microelectrode voltammetry to study the properties of surfactant solutions: alkyltrimethylammonium bromides [Internet]. Journal of Physical Chemistry B. 2010 ; 114( 2): 857-862.[citado 2024 ago. 06 ] Available from: http://pubs.acs.org/doi/pdfplus/10.1021/jp909655y
Artigo de periodico
Avaliação química de substitutos de cacau e estudo sensorial de achocolatados formulados (2009)
Medeiros, Magda Leite; Lannes, Suzana Caetano da Silva
Source: Ciência e Tecnologia de Alimentos. Unidade: FCF
Subjects: CACAU, ANÁLISE DE ALIMENTOS
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ABNT
MEDEIROS, Magda Leite e LANNES, Suzana Caetano da Silva. Avaliação química de substitutos de cacau e estudo sensorial de achocolatados formulados. Ciência e Tecnologia de Alimentos, v. 29, n. 2, p. 247-253, 2009Tradução . . Disponível em: https://doi.org/10.1590/s0101-20612009000200002. Acesso em: 06 ago. 2024.
APA
Medeiros, M. L., & Lannes, S. C. da S. (2009). Avaliação química de substitutos de cacau e estudo sensorial de achocolatados formulados. Ciência e Tecnologia de Alimentos, 29( 2), 247-253. doi:10.1590/s0101-20612009000200002
NLM
Medeiros ML, Lannes SC da S. Avaliação química de substitutos de cacau e estudo sensorial de achocolatados formulados [Internet]. Ciência e Tecnologia de Alimentos. 2009 ; 29( 2): 247-253.[citado 2024 ago. 06 ] Available from: https://doi.org/10.1590/s0101-20612009000200002
Vancouver
Medeiros ML, Lannes SC da S. Avaliação química de substitutos de cacau e estudo sensorial de achocolatados formulados [Internet]. Ciência e Tecnologia de Alimentos. 2009 ; 29( 2): 247-253.[citado 2024 ago. 06 ] Available from: https://doi.org/10.1590/s0101-20612009000200002
Artigo de periodico
Probiotic cheese: health benefits, technological and stability aspects (2009)
Cruz, Adriano Gomes da; Buriti, Flávia Carolina Alonso; Souza, Cínthia Hoch Batista de; Faria, José Assis Fonseca; Saad, Susana Marta Isay
Source: Trends in Food Science & Technology. Unidade: FCF
Subjects: PROBIÓTICOS, QUEIJO, TECNOLOGIA DE ALIMENTOS
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ABNT
CRUZ, Adriano Gomes da et al. Probiotic cheese: health benefits, technological and stability aspects. Trends in Food Science & Technology, v. 20, n. 8, p. 344-354, 2009Tradução . . Disponível em: https://doi.org/10.1016/j.tifs.2009.05.001. Acesso em: 06 ago. 2024.
APA
Cruz, A. G. da, Buriti, F. C. A., Souza, C. H. B. de, Faria, J. A. F., & Saad, S. M. I. (2009). Probiotic cheese: health benefits, technological and stability aspects. Trends in Food Science & Technology, 20( 8), 344-354. doi:10.1016/j.tifs.2009.05.001
NLM
Cruz AG da, Buriti FCA, Souza CHB de, Faria JAF, Saad SMI. Probiotic cheese: health benefits, technological and stability aspects [Internet]. Trends in Food Science & Technology. 2009 ; 20( 8): 344-354.[citado 2024 ago. 06 ] Available from: https://doi.org/10.1016/j.tifs.2009.05.001
Vancouver
Cruz AG da, Buriti FCA, Souza CHB de, Faria JAF, Saad SMI. Probiotic cheese: health benefits, technological and stability aspects [Internet]. Trends in Food Science & Technology. 2009 ; 20( 8): 344-354.[citado 2024 ago. 06 ] Available from: https://doi.org/10.1016/j.tifs.2009.05.001
Artigo de periodico
Egg albumin and guar gum influence on foam thixotropy (2009)
Miquelim, Joice Natali; Lannes, Suzana Caetano da Silva
Source: Journal of Texture Studies. Unidade: FCF
Subjects: ALBUMINAS, REOLOGIA, OVO
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ABNT
MIQUELIM, Joice Natali e LANNES, Suzana Caetano da Silva. Egg albumin and guar gum influence on foam thixotropy. Journal of Texture Studies, v. 40, n. 5, p. 623-636, 2009Tradução . . Disponível em: http://www3.interscience.wiley.com/cgi-bin/fulltext/122607300/PDFSTART. Acesso em: 06 ago. 2024.
APA
Miquelim, J. N., & Lannes, S. C. da S. (2009). Egg albumin and guar gum influence on foam thixotropy. Journal of Texture Studies, 40( 5), 623-636. Recuperado de http://www3.interscience.wiley.com/cgi-bin/fulltext/122607300/PDFSTART
NLM
Miquelim JN, Lannes SC da S. Egg albumin and guar gum influence on foam thixotropy [Internet]. Journal of Texture Studies. 2009 ; 40( 5): 623-636.[citado 2024 ago. 06 ] Available from: http://www3.interscience.wiley.com/cgi-bin/fulltext/122607300/PDFSTART
Vancouver
Miquelim JN, Lannes SC da S. Egg albumin and guar gum influence on foam thixotropy [Internet]. Journal of Texture Studies. 2009 ; 40( 5): 623-636.[citado 2024 ago. 06 ] Available from: http://www3.interscience.wiley.com/cgi-bin/fulltext/122607300/PDFSTART
Artigo de periodico
Influence of chemical interesterification on thermal behavior, microstructure, polymorphism and crystallization properties of canola oil and fully hydrogenated cottonseed oil blends (2009)
Ribeiro, Ana Paula Badan; Basso, Rodrigo Corrêa; Grimaldi, Renato; Gioielli, Luiz Antonio ; Santos, Adenilson Oliveira dos; Cardoso, Lisandro Pavie; Gonçalves, Lireny Aparecida Guaraldo
Source: Food Research International. Unidade: FCF
Subjects: ÓLEOS E GORDURAS VEGETAIS COMESTÍVEIS, HIDROGENAÇÃO
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ABNT
RIBEIRO, Ana Paula Badan et al. Influence of chemical interesterification on thermal behavior, microstructure, polymorphism and crystallization properties of canola oil and fully hydrogenated cottonseed oil blends. Food Research International, v. 42, n. 8, p. 1153-1162, 2009Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2009.05.016. Acesso em: 06 ago. 2024.
APA
Ribeiro, A. P. B., Basso, R. C., Grimaldi, R., Gioielli, L. A., Santos, A. O. dos, Cardoso, L. P., & Gonçalves, L. A. G. (2009). Influence of chemical interesterification on thermal behavior, microstructure, polymorphism and crystallization properties of canola oil and fully hydrogenated cottonseed oil blends. Food Research International, 42( 8), 1153-1162. doi:10.1016/j.foodres.2009.05.016
NLM
Ribeiro APB, Basso RC, Grimaldi R, Gioielli LA, Santos AO dos, Cardoso LP, Gonçalves LAG. Influence of chemical interesterification on thermal behavior, microstructure, polymorphism and crystallization properties of canola oil and fully hydrogenated cottonseed oil blends [Internet]. Food Research International. 2009 ; 42( 8): 1153-1162.[citado 2024 ago. 06 ] Available from: https://doi.org/10.1016/j.foodres.2009.05.016
Vancouver
Ribeiro APB, Basso RC, Grimaldi R, Gioielli LA, Santos AO dos, Cardoso LP, Gonçalves LAG. Influence of chemical interesterification on thermal behavior, microstructure, polymorphism and crystallization properties of canola oil and fully hydrogenated cottonseed oil blends [Internet]. Food Research International. 2009 ; 42( 8): 1153-1162.[citado 2024 ago. 06 ] Available from: https://doi.org/10.1016/j.foodres.2009.05.016
Artigo de periodico
Isoflavones and antioxidant capacity of Peruvian and Brazilian lupin cultivars (2009)
Ranilla, Lena Gálvez; Genovese, Maria Inês ; Lajolo, Franco Maria
Source: Journal of Food Composition and Analysis. Unidade: FCF
Subjects: COMPOSIÇÃO DE ALIMENTOS, ANTIOXIDANTES
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ABNT
RANILLA, Lena Gálvez e GENOVESE, Maria Inês e LAJOLO, Franco Maria. Isoflavones and antioxidant capacity of Peruvian and Brazilian lupin cultivars. Journal of Food Composition and Analysis, v. 22, n. 5, p. 397-404, 2009Tradução . . Disponível em: https://doi.org/10.1016/j.jfca.2008.06.011. Acesso em: 06 ago. 2024.
APA
Ranilla, L. G., Genovese, M. I., & Lajolo, F. M. (2009). Isoflavones and antioxidant capacity of Peruvian and Brazilian lupin cultivars. Journal of Food Composition and Analysis, 22( 5), 397-404. doi:10.1016/j.jfca.2008.06.011
NLM
Ranilla LG, Genovese MI, Lajolo FM. Isoflavones and antioxidant capacity of Peruvian and Brazilian lupin cultivars [Internet]. Journal of Food Composition and Analysis. 2009 ; 22( 5): 397-404.[citado 2024 ago. 06 ] Available from: https://doi.org/10.1016/j.jfca.2008.06.011
Vancouver
Ranilla LG, Genovese MI, Lajolo FM. Isoflavones and antioxidant capacity of Peruvian and Brazilian lupin cultivars [Internet]. Journal of Food Composition and Analysis. 2009 ; 22( 5): 397-404.[citado 2024 ago. 06 ] Available from: https://doi.org/10.1016/j.jfca.2008.06.011
Artigo de periodico
Envirnmental stresses inhibit splicing in the aquatic fungus Blastocladiella emersonii (2009)
Georg, Raphaela de Castro; Stefani, Rosane Marcucci Perez; Gomes, Suely Lopes
Source: BMC Microbiology. Unidade: IQ
Subjects: FUNGOS, ESTRESSE OXIDATIVO
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ABNT
GEORG, Raphaela de Castro e STEFANI, Rosane Marcucci Perez e GOMES, Suely Lopes. Envirnmental stresses inhibit splicing in the aquatic fungus Blastocladiella emersonii. BMC Microbiology, v. 9, p. 1-11, 2009Tradução . . Disponível em: https://doi.org/10.1186/1471-2180-9-231. Acesso em: 06 ago. 2024.
APA
Georg, R. de C., Stefani, R. M. P., & Gomes, S. L. (2009). Envirnmental stresses inhibit splicing in the aquatic fungus Blastocladiella emersonii. BMC Microbiology, 9, 1-11. doi:10.1186/1471-2180-9-231
NLM
Georg R de C, Stefani RMP, Gomes SL. Envirnmental stresses inhibit splicing in the aquatic fungus Blastocladiella emersonii [Internet]. BMC Microbiology. 2009 ; 9 1-11.[citado 2024 ago. 06 ] Available from: https://doi.org/10.1186/1471-2180-9-231
Vancouver
Georg R de C, Stefani RMP, Gomes SL. Envirnmental stresses inhibit splicing in the aquatic fungus Blastocladiella emersonii [Internet]. BMC Microbiology. 2009 ; 9 1-11.[citado 2024 ago. 06 ] Available from: https://doi.org/10.1186/1471-2180-9-231
Artigo de periodico
Comparison of total phenolic content and antiradical capacity of powders and "chocolates" from cocoa and cupuassu (2009)
Genovese, Maria Inês ; Lannes, Suzana Caetano da Silva
Source: Ciência e Tecnologia de Alimentos. Unidade: FCF
Subjects: CUPUAÇU, CHOCOLATE, FLAVONÓIDES
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ABNT
GENOVESE, Maria Inês e LANNES, Suzana Caetano da Silva. Comparison of total phenolic content and antiradical capacity of powders and "chocolates" from cocoa and cupuassu. Ciência e Tecnologia de Alimentos, v. 29, n. 4, p. 810-814, 2009Tradução . . Disponível em: https://doi.org/10.1590/s0101-20612009000400017. Acesso em: 06 ago. 2024.
APA
Genovese, M. I., & Lannes, S. C. da S. (2009). Comparison of total phenolic content and antiradical capacity of powders and "chocolates" from cocoa and cupuassu. Ciência e Tecnologia de Alimentos, 29( 4), 810-814. doi:10.1590/s0101-20612009000400017
NLM
Genovese MI, Lannes SC da S. Comparison of total phenolic content and antiradical capacity of powders and "chocolates" from cocoa and cupuassu [Internet]. Ciência e Tecnologia de Alimentos. 2009 ; 29( 4): 810-814.[citado 2024 ago. 06 ] Available from: https://doi.org/10.1590/s0101-20612009000400017
Vancouver
Genovese MI, Lannes SC da S. Comparison of total phenolic content and antiradical capacity of powders and "chocolates" from cocoa and cupuassu [Internet]. Ciência e Tecnologia de Alimentos. 2009 ; 29( 4): 810-814.[citado 2024 ago. 06 ] Available from: https://doi.org/10.1590/s0101-20612009000400017
Artigo de periodico
Effects of milk supplementation with skim milk powder, whey protein concentrate and sodium caseinate on acidification kinetics, rheological properties and structure of nonfat stirred yogurt (2009)
Damin, Maria Regina; Alcântara, Maria Regina; Nunes, A. P.; Oliveira, Maricê Nogueira de
Source: LWT - Food Science and Technology. Unidades: IQ, FCF
Subjects: IOGURTE, SUPLEMENTAÇÃO ALIMENTAR
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
DAMIN, Maria Regina et al. Effects of milk supplementation with skim milk powder, whey protein concentrate and sodium caseinate on acidification kinetics, rheological properties and structure of nonfat stirred yogurt. LWT - Food Science and Technology, v. 42, n. 10, p. 1744-1750, 2009Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2009.03.019. Acesso em: 06 ago. 2024.
APA
Damin, M. R., Alcântara, M. R., Nunes, A. P., & Oliveira, M. N. de. (2009). Effects of milk supplementation with skim milk powder, whey protein concentrate and sodium caseinate on acidification kinetics, rheological properties and structure of nonfat stirred yogurt. LWT - Food Science and Technology, 42( 10), 1744-1750. doi:10.1016/j.lwt.2009.03.019
NLM
Damin MR, Alcântara MR, Nunes AP, Oliveira MN de. Effects of milk supplementation with skim milk powder, whey protein concentrate and sodium caseinate on acidification kinetics, rheological properties and structure of nonfat stirred yogurt [Internet]. LWT - Food Science and Technology. 2009 ; 42( 10): 1744-1750.[citado 2024 ago. 06 ] Available from: https://doi.org/10.1016/j.lwt.2009.03.019
Vancouver
Damin MR, Alcântara MR, Nunes AP, Oliveira MN de. Effects of milk supplementation with skim milk powder, whey protein concentrate and sodium caseinate on acidification kinetics, rheological properties and structure of nonfat stirred yogurt [Internet]. LWT - Food Science and Technology. 2009 ; 42( 10): 1744-1750.[citado 2024 ago. 06 ] Available from: https://doi.org/10.1016/j.lwt.2009.03.019
Artigo de periodico
High prevalence, low counts and uncommon serotypes of Listeria monocytogenes in linguiça, a Brazilian fresh pork sausage (2009)
Miyasaki, Keila Naomi; Chiarini, Eb; Sant'Ana, Anderson de Souza; Destro, Maria Teresa; Landgraf, Mariza ; Franco, Bernadette Dora Gombossy de Melo
Source: Meat Science. Unidade: FCF
Subjects: LISTERIA, LINGUIÇA (MICROBIOLOGIA), MICROBIOLOGIA DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
MIYASAKI, Keila Naomi et al. High prevalence, low counts and uncommon serotypes of Listeria monocytogenes in linguiça, a Brazilian fresh pork sausage. Meat Science, v. 83, n. 3, p. 523-527, 2009Tradução . . Disponível em: https://doi.org/10.1016/j.meatsci.2009.06.037. Acesso em: 06 ago. 2024.
APA
Miyasaki, K. N., Chiarini, E., Sant'Ana, A. de S., Destro, M. T., Landgraf, M., & Franco, B. D. G. de M. (2009). High prevalence, low counts and uncommon serotypes of Listeria monocytogenes in linguiça, a Brazilian fresh pork sausage. Meat Science, 83( 3), 523-527. doi:10.1016/j.meatsci.2009.06.037
NLM
Miyasaki KN, Chiarini E, Sant'Ana A de S, Destro MT, Landgraf M, Franco BDG de M. High prevalence, low counts and uncommon serotypes of Listeria monocytogenes in linguiça, a Brazilian fresh pork sausage [Internet]. Meat Science. 2009 ; 83( 3): 523-527.[citado 2024 ago. 06 ] Available from: https://doi.org/10.1016/j.meatsci.2009.06.037
Vancouver
Miyasaki KN, Chiarini E, Sant'Ana A de S, Destro MT, Landgraf M, Franco BDG de M. High prevalence, low counts and uncommon serotypes of Listeria monocytogenes in linguiça, a Brazilian fresh pork sausage [Internet]. Meat Science. 2009 ; 83( 3): 523-527.[citado 2024 ago. 06 ] Available from: https://doi.org/10.1016/j.meatsci.2009.06.037
Artigo de periodico
Effects of chemical interesterification on physicochemical properties of blends of palm stearin and palm olein (2009)
Soares, Fabiana Andréia Schafer de Martini; Silva, Roberta Claro da; Silva, Kelly Caroline Guimarães da; Lourenço, Maíra Bertolessi; Soares, Daniela Ferreira; Gioielli, Luiz Antonio
Source: Food Research International. Unidade: FCF
Subjects: ÓLEOS E GORDURAS VEGETAIS COMESTÍVEIS, LIPÍDEOS, GORDURAS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SOARES, Fabiana Andréia Schafer de Martini et al. Effects of chemical interesterification on physicochemical properties of blends of palm stearin and palm olein. Food Research International, v. 42, n. 9, p. 1287-1294, 2009Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2009.03.022. Acesso em: 06 ago. 2024.
APA
Soares, F. A. S. de M., Silva, R. C. da, Silva, K. C. G. da, Lourenço, M. B., Soares, D. F., & Gioielli, L. A. (2009). Effects of chemical interesterification on physicochemical properties of blends of palm stearin and palm olein. Food Research International, 42( 9), 1287-1294. doi:10.1016/j.foodres.2009.03.022
NLM
Soares FAS de M, Silva RC da, Silva KCG da, Lourenço MB, Soares DF, Gioielli LA. Effects of chemical interesterification on physicochemical properties of blends of palm stearin and palm olein [Internet]. Food Research International. 2009 ; 42( 9): 1287-1294.[citado 2024 ago. 06 ] Available from: https://doi.org/10.1016/j.foodres.2009.03.022
Vancouver
Soares FAS de M, Silva RC da, Silva KCG da, Lourenço MB, Soares DF, Gioielli LA. Effects of chemical interesterification on physicochemical properties of blends of palm stearin and palm olein [Internet]. Food Research International. 2009 ; 42( 9): 1287-1294.[citado 2024 ago. 06 ] Available from: https://doi.org/10.1016/j.foodres.2009.03.022
Artigo de periodico
Photochemistry of anthocyanins and their biological role in plant tissues (2009)
Quina, Frank Herbert ; Moreira Júnior, Paulo Firmino; Vautier-Giongo, Carolina; Rettori, Daniel; Rodrigues, Rita França; Freitas, Adilson Alves de; Silva, Palmira Ferreira da; Maçanita, Antonio L.,
Source: Pure Appplied of Chemistry. Unidade: IQ
Subjects: FOTOQUÍMICA, FLUORESCÊNCIA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
QUINA, Frank Herbert et al. Photochemistry of anthocyanins and their biological role in plant tissues. Pure Appplied of Chemistry, v. 81, n. 9, p. 1687-1694, 2009Tradução . . Disponível em: https://doi.org/10.1351/pac-con-08-09-28. Acesso em: 06 ago. 2024.
APA
Quina, F. H., Moreira Júnior, P. F., Vautier-Giongo, C., Rettori, D., Rodrigues, R. F., Freitas, A. A. de, et al. (2009). Photochemistry of anthocyanins and their biological role in plant tissues. Pure Appplied of Chemistry, 81( 9), 1687-1694. doi:10.1351/pac-con-08-09-28
NLM
Quina FH, Moreira Júnior PF, Vautier-Giongo C, Rettori D, Rodrigues RF, Freitas AA de, Silva PF da, Maçanita AL. Photochemistry of anthocyanins and their biological role in plant tissues [Internet]. Pure Appplied of Chemistry. 2009 ; 81( 9): 1687-1694.[citado 2024 ago. 06 ] Available from: https://doi.org/10.1351/pac-con-08-09-28
Vancouver
Quina FH, Moreira Júnior PF, Vautier-Giongo C, Rettori D, Rodrigues RF, Freitas AA de, Silva PF da, Maçanita AL. Photochemistry of anthocyanins and their biological role in plant tissues [Internet]. Pure Appplied of Chemistry. 2009 ; 81( 9): 1687-1694.[citado 2024 ago. 06 ] Available from: https://doi.org/10.1351/pac-con-08-09-28
Artigo de periodico
Chemical composition and antimicrobial activities of the essential oil of Hypericum cordatum (Vell. conc.) N. Robson (Hypericaceae) (2009)
Ladeira, Angela Maria; Silva, Giovanna Bezerra da; Raggi, Ludmila; Young, Maria Claudia Marx; Agripino, Débora G.; Lima, Marcos Enoque Leite; Moreno, Paulo Roberto Hrihorowitsch
Source: Journal of Essential oil Research. Unidade: IQ
Subjects: ÓLEOS ESSENCIAIS, AGENTES ANTIMICROBIANOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
LADEIRA, Angela Maria et al. Chemical composition and antimicrobial activities of the essential oil of Hypericum cordatum (Vell. conc.) N. Robson (Hypericaceae). Journal of Essential oil Research, v. 21, n. 6, p. 558-560, 2009Tradução . . Acesso em: 06 ago. 2024.
APA
Ladeira, A. M., Silva, G. B. da, Raggi, L., Young, M. C. M., Agripino, D. G., Lima, M. E. L., & Moreno, P. R. H. (2009). Chemical composition and antimicrobial activities of the essential oil of Hypericum cordatum (Vell. conc.) N. Robson (Hypericaceae). Journal of Essential oil Research, 21( 6), 558-560.
NLM
Ladeira AM, Silva GB da, Raggi L, Young MCM, Agripino DG, Lima MEL, Moreno PRH. Chemical composition and antimicrobial activities of the essential oil of Hypericum cordatum (Vell. conc.) N. Robson (Hypericaceae). Journal of Essential oil Research. 2009 ; 21( 6): 558-560.[citado 2024 ago. 06 ]
Vancouver
Ladeira AM, Silva GB da, Raggi L, Young MCM, Agripino DG, Lima MEL, Moreno PRH. Chemical composition and antimicrobial activities of the essential oil of Hypericum cordatum (Vell. conc.) N. Robson (Hypericaceae). Journal of Essential oil Research. 2009 ; 21( 6): 558-560.[citado 2024 ago. 06 ]
Artigo de periodico
Pseudomonas aeruginosa PA14 cupD transcription is activated by the RcsB response regulator, but repressed by its putative cognate sensor RcsC (2009)
Nicastro, Gianlucca Gonçalves; Boechat, Ana Laura; Abe, Cecilia Mari; Kaihami, Gilberto Hideo; Baldini, Regina Lúcia
Source: FEMS Microbiology Letters. Unidade: IQ
Subjects: PSEUDOMONAS, REGULAÇÃO GÊNICA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
NICASTRO, Gianlucca Gonçalves et al. Pseudomonas aeruginosa PA14 cupD transcription is activated by the RcsB response regulator, but repressed by its putative cognate sensor RcsC. FEMS Microbiology Letters, v. 301, n. 1, p. 115-123, 2009Tradução . . Disponível em: http://www3.interscience.wiley.com/cgi-bin/fulltext/122604371/PDFSTART'. Acesso em: 06 ago. 2024.
APA
Nicastro, G. G., Boechat, A. L., Abe, C. M., Kaihami, G. H., & Baldini, R. L. (2009). Pseudomonas aeruginosa PA14 cupD transcription is activated by the RcsB response regulator, but repressed by its putative cognate sensor RcsC. FEMS Microbiology Letters, 301( 1), 115-123. Recuperado de http://www3.interscience.wiley.com/cgi-bin/fulltext/122604371/PDFSTART'
NLM
Nicastro GG, Boechat AL, Abe CM, Kaihami GH, Baldini RL. Pseudomonas aeruginosa PA14 cupD transcription is activated by the RcsB response regulator, but repressed by its putative cognate sensor RcsC [Internet]. FEMS Microbiology Letters. 2009 ; 301( 1): 115-123.[citado 2024 ago. 06 ] Available from: http://www3.interscience.wiley.com/cgi-bin/fulltext/122604371/PDFSTART'
Vancouver
Nicastro GG, Boechat AL, Abe CM, Kaihami GH, Baldini RL. Pseudomonas aeruginosa PA14 cupD transcription is activated by the RcsB response regulator, but repressed by its putative cognate sensor RcsC [Internet]. FEMS Microbiology Letters. 2009 ; 301( 1): 115-123.[citado 2024 ago. 06 ] Available from: http://www3.interscience.wiley.com/cgi-bin/fulltext/122604371/PDFSTART'

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