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Artigo de periodico
Peptides from cowpea present antioxidant activity, inhibit cholesterol synthesis and its solubilisation into micelles (2015)
Marques, Marcelo Rodrigues; Soares Freitas, Rosana Aparecida Manólio; Menezes, Amanda Caroline Cardoso Corrêa Carlos; Siguemoto, Érica Sayuri ; Fontanari, Gustavo Guadagnucci; Areas, José Alfredo Gomes
Source: Food Chemistry. Unidade: FSP
Subjects: FEIJÃO, CAUPI, ANTIOXIDANTES, PEPTÍDEOS, SOLUBILIDADE, COLESTEROL
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
MARQUES, Marcelo Rodrigues et al. Peptides from cowpea present antioxidant activity, inhibit cholesterol synthesis and its solubilisation into micelles. Food Chemistry, v. 168, p. 288-293, 2015Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2014.07.049. Acesso em: 18 out. 2024.
APA
Marques, M. R., Soares Freitas, R. A. M., Menezes, A. C. C. C. C., Siguemoto, É. S., Fontanari, G. G., & Areas, J. A. G. (2015). Peptides from cowpea present antioxidant activity, inhibit cholesterol synthesis and its solubilisation into micelles. Food Chemistry, 168, 288-293. doi:10.1016/j.foodchem.2014.07.049
NLM
Marques MR, Soares Freitas RAM, Menezes ACCCC, Siguemoto ÉS, Fontanari GG, Areas JAG. Peptides from cowpea present antioxidant activity, inhibit cholesterol synthesis and its solubilisation into micelles [Internet]. Food Chemistry. 2015 ; 168 288-293.[citado 2024 out. 18 ] Available from: https://doi.org/10.1016/j.foodchem.2014.07.049
Vancouver
Marques MR, Soares Freitas RAM, Menezes ACCCC, Siguemoto ÉS, Fontanari GG, Areas JAG. Peptides from cowpea present antioxidant activity, inhibit cholesterol synthesis and its solubilisation into micelles [Internet]. Food Chemistry. 2015 ; 168 288-293.[citado 2024 out. 18 ] Available from: https://doi.org/10.1016/j.foodchem.2014.07.049
Artigo de periodico
Interaction and digestibility of phaseolin/polyphenol in the common bean (2013)
Toledo, Nataly Maria Viva de; Rocha, Larissa Catelli; Silva, Ariane Gomes da; Canniatti Brazaca, Solange Guidolin
Source: Food Chemistry. Unidade: ESALQ
Subjects: COMPOSTOS FENÓLICOS, DIGESTIBILIDADE, FEIJÃO, PROTEÍNAS DE PLANTAS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
TOLEDO, Nataly Maria Viva de et al. Interaction and digestibility of phaseolin/polyphenol in the common bean. Food Chemistry, v. 138, p. 776-780, 2013Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2012.11.079. Acesso em: 18 out. 2024.
APA
Toledo, N. M. V. de, Rocha, L. C., Silva, A. G. da, & Canniatti Brazaca, S. G. (2013). Interaction and digestibility of phaseolin/polyphenol in the common bean. Food Chemistry, 138, 776-780. doi:10.1016/j.foodchem.2012.11.079
NLM
Toledo NMV de, Rocha LC, Silva AG da, Canniatti Brazaca SG. Interaction and digestibility of phaseolin/polyphenol in the common bean [Internet]. Food Chemistry. 2013 ; 138 776-780.[citado 2024 out. 18 ] Available from: https://doi.org/10.1016/j.foodchem.2012.11.079
Vancouver
Toledo NMV de, Rocha LC, Silva AG da, Canniatti Brazaca SG. Interaction and digestibility of phaseolin/polyphenol in the common bean [Internet]. Food Chemistry. 2013 ; 138 776-780.[citado 2024 out. 18 ] Available from: https://doi.org/10.1016/j.foodchem.2012.11.079
Artigo de periodico
Antinutrients and 'in vitro' availability of iron in irradiated common beans (Phaseolus vulgaris) (2006)
Brigide, P.; Canniatti-Brazaca, Solange Guidolin
Source: Food Chemistry. Unidade: ESALQ
Subjects: FEIJÃO, NUTRIÇÃO, IRRADIAÇÃO DE ALIMENTOS, CONSERVAÇÃO DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
BRIGIDE, P. e CANNIATTI-BRAZACA, Solange Guidolin. Antinutrients and 'in vitro' availability of iron in irradiated common beans (Phaseolus vulgaris). Food Chemistry, v. 98, n. 1, p. 85-89, 2006Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2005.05.054. Acesso em: 18 out. 2024.
APA
Brigide, P., & Canniatti-Brazaca, S. G. (2006). Antinutrients and 'in vitro' availability of iron in irradiated common beans (Phaseolus vulgaris). Food Chemistry, 98( 1), 85-89. doi:10.1016/j.foodchem.2005.05.054
NLM
Brigide P, Canniatti-Brazaca SG. Antinutrients and 'in vitro' availability of iron in irradiated common beans (Phaseolus vulgaris) [Internet]. Food Chemistry. 2006 ; 98( 1): 85-89.[citado 2024 out. 18 ] Available from: https://doi.org/10.1016/j.foodchem.2005.05.054
Vancouver
Brigide P, Canniatti-Brazaca SG. Antinutrients and 'in vitro' availability of iron in irradiated common beans (Phaseolus vulgaris) [Internet]. Food Chemistry. 2006 ; 98( 1): 85-89.[citado 2024 out. 18 ] Available from: https://doi.org/10.1016/j.foodchem.2005.05.054
Artigo de periodico
Changes in the cell wall polysaccharides during storage and hardening of beans (2003)
Shiga, Tania Misuzu ; Lajolo, Franco Maria ; Filisetti, Tullia Maria Clara Caterina
Source: Food Chemistry. Unidade: FCF
Subjects: NUTRIÇÃO, FEIJÃO, ARMAZENAGEM DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SHIGA, Tania Misuzu e LAJOLO, Franco Maria e FILISETTI, Tullia Maria Clara Caterina. Changes in the cell wall polysaccharides during storage and hardening of beans. Food Chemistry, v. 84, n. 1, p. 53-64, 2003Tradução . . Disponível em: https://doi.org/10.1016/s0308-8146(03)00166-3. Acesso em: 18 out. 2024.
APA
Shiga, T. M., Lajolo, F. M., & Filisetti, T. M. C. C. (2003). Changes in the cell wall polysaccharides during storage and hardening of beans. Food Chemistry, 84( 1), 53-64. doi:10.1016/s0308-8146(03)00166-3
NLM
Shiga TM, Lajolo FM, Filisetti TMCC. Changes in the cell wall polysaccharides during storage and hardening of beans [Internet]. Food Chemistry. 2003 ; 84( 1): 53-64.[citado 2024 out. 18 ] Available from: https://doi.org/10.1016/s0308-8146(03)00166-3
Vancouver
Shiga TM, Lajolo FM, Filisetti TMCC. Changes in the cell wall polysaccharides during storage and hardening of beans [Internet]. Food Chemistry. 2003 ; 84( 1): 53-64.[citado 2024 out. 18 ] Available from: https://doi.org/10.1016/s0308-8146(03)00166-3
Artigo de periodico
Biological importance of 'gama'-glutamyl-S-methylcysteine of kidney bean (Phaseolus vulgaris L.) (2001)
Padovese, Renato; Kina, Simone M.; Barros, Rosa Maria Cerdeira; Borelli, Primavera ; Lanfer Marquez, Úrsula Maria
Source: Food Chemistry. Unidade: FCF
Subjects: AMINOÁCIDOS, FEIJÃO, QUÍMICA DE ALIMENTOS, NUTRIÇÃO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
PADOVESE, Renato et al. Biological importance of 'gama'-glutamyl-S-methylcysteine of kidney bean (Phaseolus vulgaris L.). Food Chemistry, v. 73, n. 3, p. 291-297, 2001Tradução . . Disponível em: https://doi.org/10.1016/s0308-8146(00)00299-5. Acesso em: 18 out. 2024.
APA
Padovese, R., Kina, S. M., Barros, R. M. C., Borelli, P., & Lanfer Marquez, Ú. M. (2001). Biological importance of 'gama'-glutamyl-S-methylcysteine of kidney bean (Phaseolus vulgaris L.). Food Chemistry, 73( 3), 291-297. doi:10.1016/s0308-8146(00)00299-5
NLM
Padovese R, Kina SM, Barros RMC, Borelli P, Lanfer Marquez ÚM. Biological importance of 'gama'-glutamyl-S-methylcysteine of kidney bean (Phaseolus vulgaris L.) [Internet]. Food Chemistry. 2001 ; 73( 3): 291-297.[citado 2024 out. 18 ] Available from: https://doi.org/10.1016/s0308-8146(00)00299-5
Vancouver
Padovese R, Kina SM, Barros RMC, Borelli P, Lanfer Marquez ÚM. Biological importance of 'gama'-glutamyl-S-methylcysteine of kidney bean (Phaseolus vulgaris L.) [Internet]. Food Chemistry. 2001 ; 73( 3): 291-297.[citado 2024 out. 18 ] Available from: https://doi.org/10.1016/s0308-8146(00)00299-5

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