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Artigo de periodico
Nanoencapsulated anthocyanins: a new technological approach to increase physical-chemical stability and bioaccessibility (2023)
Rosales, Thiecla Katiane Osvaldt ; Pedrosa, Lucas de Freitas ; Nascimento, Karen Rebouças; Fioroto, Alexandre Minami ; Toniazzo, Taíse ; Tadini, Carmen Cecília ; Purgatto, Eduardo ; Hassimotto, Neuza Mariko Aymoto ; Fabi, João Paulo
Source: Food Hydrocolloids. Unidades: EP, FCF
Subjects: NANOPARTÍCULAS, PIGMENTOS VEGETAIS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
ROSALES, Thiecla Katiane Osvaldt et al. Nanoencapsulated anthocyanins: a new technological approach to increase physical-chemical stability and bioaccessibility. Food Hydrocolloids, v. 139, p. 1-18 art. 10851, 2023Tradução . . Disponível em: https://doi.org/10.1016/j.foodhyd.2023.108516. Acesso em: 12 ago. 2024.
APA
Rosales, T. K. O., Pedrosa, L. de F., Nascimento, K. R., Fioroto, A. M., Toniazzo, T., Tadini, C. C., et al. (2023). Nanoencapsulated anthocyanins: a new technological approach to increase physical-chemical stability and bioaccessibility. Food Hydrocolloids, 139, 1-18 art. 10851. doi:10.1016/j.foodhyd.2023.108516
NLM
Rosales TKO, Pedrosa L de F, Nascimento KR, Fioroto AM, Toniazzo T, Tadini CC, Purgatto E, Hassimotto NMA, Fabi JP. Nanoencapsulated anthocyanins: a new technological approach to increase physical-chemical stability and bioaccessibility [Internet]. Food Hydrocolloids. 2023 ; 139 1-18 art. 10851.[citado 2024 ago. 12 ] Available from: https://doi.org/10.1016/j.foodhyd.2023.108516
Vancouver
Rosales TKO, Pedrosa L de F, Nascimento KR, Fioroto AM, Toniazzo T, Tadini CC, Purgatto E, Hassimotto NMA, Fabi JP. Nanoencapsulated anthocyanins: a new technological approach to increase physical-chemical stability and bioaccessibility [Internet]. Food Hydrocolloids. 2023 ; 139 1-18 art. 10851.[citado 2024 ago. 12 ] Available from: https://doi.org/10.1016/j.foodhyd.2023.108516
Artigo de periodico
The starch is (Not) just another brick in the wall: the primary metabolism of sugars during banana ripening (2019)
Cordenunsi-Lysenko, Beatriz Rosana ; Nascimento, João Roberto Oliveira do ; Alves, Victor Costa Castro; Purgatto, Eduardo ; Fabi, João Paulo ; Okyta, Fernanda Helena Gonçalves Peroni
Source: Frontiers in Plant Science. Unidade: FCF
Subjects: BANANA, ENZIMAS, BIOQUÍMICA DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
CORDENUNSI-LYSENKO, Beatriz Rosana et al. The starch is (Not) just another brick in the wall: the primary metabolism of sugars during banana ripening. Frontiers in Plant Science, v. 10, p. 1-10 art. 391, 2019Tradução . . Disponível em: https://doi.org/10.3389/fpls.2019.00391. Acesso em: 12 ago. 2024.
APA
Cordenunsi-Lysenko, B. R., Nascimento, J. R. O. do, Alves, V. C. C., Purgatto, E., Fabi, J. P., & Okyta, F. H. G. P. (2019). The starch is (Not) just another brick in the wall: the primary metabolism of sugars during banana ripening. Frontiers in Plant Science, 10, 1-10 art. 391. doi:10.3389/fpls.2019.00391
NLM
Cordenunsi-Lysenko BR, Nascimento JRO do, Alves VCC, Purgatto E, Fabi JP, Okyta FHGP. The starch is (Not) just another brick in the wall: the primary metabolism of sugars during banana ripening [Internet]. Frontiers in Plant Science. 2019 ; 10 1-10 art. 391.[citado 2024 ago. 12 ] Available from: https://doi.org/10.3389/fpls.2019.00391
Vancouver
Cordenunsi-Lysenko BR, Nascimento JRO do, Alves VCC, Purgatto E, Fabi JP, Okyta FHGP. The starch is (Not) just another brick in the wall: the primary metabolism of sugars during banana ripening [Internet]. Frontiers in Plant Science. 2019 ; 10 1-10 art. 391.[citado 2024 ago. 12 ] Available from: https://doi.org/10.3389/fpls.2019.00391
Artigo de periodico
Cold storage affects the volatile profile and expression of a putative linalool synthase of papaya fruit (2016)
Gomes, Bruna Lima; Fabi, João Paulo ; Purgatto, Eduardo
Source: Food Research International. Unidade: FCF
Subjects: METABÓLITOS SECUNDÁRIOS, MAMÃO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
GOMES, Bruna Lima e FABI, João Paulo e PURGATTO, Eduardo. Cold storage affects the volatile profile and expression of a putative linalool synthase of papaya fruit. Food Research International, v. 89, n. 1, p. 654-660, 2016Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2016.09.025. Acesso em: 12 ago. 2024.
APA
Gomes, B. L., Fabi, J. P., & Purgatto, E. (2016). Cold storage affects the volatile profile and expression of a putative linalool synthase of papaya fruit. Food Research International, 89( 1), 654-660. doi:10.1016/j.foodres.2016.09.025
NLM
Gomes BL, Fabi JP, Purgatto E. Cold storage affects the volatile profile and expression of a putative linalool synthase of papaya fruit [Internet]. Food Research International. 2016 ; 89( 1): 654-660.[citado 2024 ago. 12 ] Available from: https://doi.org/10.1016/j.foodres.2016.09.025
Vancouver
Gomes BL, Fabi JP, Purgatto E. Cold storage affects the volatile profile and expression of a putative linalool synthase of papaya fruit [Internet]. Food Research International. 2016 ; 89( 1): 654-660.[citado 2024 ago. 12 ] Available from: https://doi.org/10.1016/j.foodres.2016.09.025

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