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Filtros : "Food Chemistry" "Indexado no Food Science and Technology Abstracts" Limpar

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1 - 15 (15 records)

  • Artigo de periodico

    Total phenolic content and free radical scavenging activities of methanolic extract powders of tropical fruit residues (2009)

    Oliveira, Alane Cabral de; Valentim, Iara Barros; Silva, Cícero Alexandre; Bechara, Etelvino José Henriques ; Barros, Marcelo Paes de; Mano, Camila Marinho; Goulart, Marília Oliveira Fonseca

    Source: Food Chemistry. Unidade: IQ

    Subjects: ACEROLA, RADICAIS LIVRES, FRUTAS TROPICAIS

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      OLIVEIRA, Alane Cabral de et al. Total phenolic content and free radical scavenging activities of methanolic extract powders of tropical fruit residues. Food Chemistry, v. 115, n. 2, p. 469-475, 2009Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2008.12.045. Acesso em: 17 out. 2024.

    • APA

      Oliveira, A. C. de, Valentim, I. B., Silva, C. A., Bechara, E. J. H., Barros, M. P. de, Mano, C. M., & Goulart, M. O. F. (2009). Total phenolic content and free radical scavenging activities of methanolic extract powders of tropical fruit residues. Food Chemistry, 115( 2), 469-475. doi:10.1016/j.foodchem.2008.12.045

    • NLM

      Oliveira AC de, Valentim IB, Silva CA, Bechara EJH, Barros MP de, Mano CM, Goulart MOF. Total phenolic content and free radical scavenging activities of methanolic extract powders of tropical fruit residues [Internet]. Food Chemistry. 2009 ; 115( 2): 469-475.[citado 2024 out. 17 ] Available from: https://doi.org/10.1016/j.foodchem.2008.12.045

    • Vancouver

      Oliveira AC de, Valentim IB, Silva CA, Bechara EJH, Barros MP de, Mano CM, Goulart MOF. Total phenolic content and free radical scavenging activities of methanolic extract powders of tropical fruit residues [Internet]. Food Chemistry. 2009 ; 115( 2): 469-475.[citado 2024 out. 17 ] Available from: https://doi.org/10.1016/j.foodchem.2008.12.045

  • Artigo de periodico

    Extraction and assay of pectic enzymes from Peruvian carrot (Arracacia xanthorriza Bancroft.) (2005)

    Pires, Tatiana da Costa Raposo; Finardi Filho, Flavio

    Source: Food Chemistry. Unidade: FCF

    Subjects: ENZIMAS AMILOLÍTICAS, NUTRIÇÃO

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      PIRES, Tatiana da Costa Raposo e FINARDI FILHO, Flavio. Extraction and assay of pectic enzymes from Peruvian carrot (Arracacia xanthorriza Bancroft.). Food Chemistry, v. 89, n. 1, p. 85-92, 2005Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2004.02.023. Acesso em: 17 out. 2024.

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      Pires, T. da C. R., & Finardi Filho, F. (2005). Extraction and assay of pectic enzymes from Peruvian carrot (Arracacia xanthorriza Bancroft.). Food Chemistry, 89( 1), 85-92. doi:10.1016/j.foodchem.2004.02.023

    • NLM

      Pires T da CR, Finardi Filho F. Extraction and assay of pectic enzymes from Peruvian carrot (Arracacia xanthorriza Bancroft.) [Internet]. Food Chemistry. 2005 ; 89( 1): 85-92.[citado 2024 out. 17 ] Available from: https://doi.org/10.1016/j.foodchem.2004.02.023

    • Vancouver

      Pires T da CR, Finardi Filho F. Extraction and assay of pectic enzymes from Peruvian carrot (Arracacia xanthorriza Bancroft.) [Internet]. Food Chemistry. 2005 ; 89( 1): 85-92.[citado 2024 out. 17 ] Available from: https://doi.org/10.1016/j.foodchem.2004.02.023

  • Artigo de periodico

    Determination of selenium in nutritionally relevant foods by graphite furnace atomic absorption spectrometry using arsenic as internal standard (2005)

    Oliveira, Adriana Paiva de; Gomes Neto, José Anchieta; Nóbrega, Joaquim de Araújo; Correia, Paulo Rogério Miranda; Oliveira, Pedro Vitoriano de

    Source: Food Chemistry. Unidades: EACH, IQ

    Subjects: SELÊNIO, ESPECTROMETRIA

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      OLIVEIRA, Adriana Paiva de et al. Determination of selenium in nutritionally relevant foods by graphite furnace atomic absorption spectrometry using arsenic as internal standard. Food Chemistry, v. 93, n. 2, p. 355-360, 2005Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2004.11.024. Acesso em: 17 out. 2024.

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      Oliveira, A. P. de, Gomes Neto, J. A., Nóbrega, J. de A., Correia, P. R. M., & Oliveira, P. V. de. (2005). Determination of selenium in nutritionally relevant foods by graphite furnace atomic absorption spectrometry using arsenic as internal standard. Food Chemistry, 93( 2), 355-360. doi:10.1016/j.foodchem.2004.11.024

    • NLM

      Oliveira AP de, Gomes Neto JA, Nóbrega J de A, Correia PRM, Oliveira PV de. Determination of selenium in nutritionally relevant foods by graphite furnace atomic absorption spectrometry using arsenic as internal standard [Internet]. Food Chemistry. 2005 ; 93( 2): 355-360.[citado 2024 out. 17 ] Available from: https://doi.org/10.1016/j.foodchem.2004.11.024

    • Vancouver

      Oliveira AP de, Gomes Neto JA, Nóbrega J de A, Correia PRM, Oliveira PV de. Determination of selenium in nutritionally relevant foods by graphite furnace atomic absorption spectrometry using arsenic as internal standard [Internet]. Food Chemistry. 2005 ; 93( 2): 355-360.[citado 2024 out. 17 ] Available from: https://doi.org/10.1016/j.foodchem.2004.11.024

  • Artigo de periodico

    Oxidation of cholesterol in mayonnaise during storage (2005)

    Morales-Aizpurúa, Isabel Cristina; Tenuta Filho, Alfredo

    Source: Food Chemistry. Unidade: FCF

    Subjects: MAIONESE, ARMAZENAGEM DE ALIMENTOS, NUTRIÇÃO

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      MORALES-AIZPURÚA, Isabel Cristina e TENUTA FILHO, Alfredo. Oxidation of cholesterol in mayonnaise during storage. Food Chemistry, v. 89, n. 4, p. 611-615, 2005Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2004.03.016. Acesso em: 17 out. 2024.

    • APA

      Morales-Aizpurúa, I. C., & Tenuta Filho, A. (2005). Oxidation of cholesterol in mayonnaise during storage. Food Chemistry, 89( 4), 611-615. doi:10.1016/j.foodchem.2004.03.016

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      Morales-Aizpurúa IC, Tenuta Filho A. Oxidation of cholesterol in mayonnaise during storage [Internet]. Food Chemistry. 2005 ; 89( 4): 611-615.[citado 2024 out. 17 ] Available from: https://doi.org/10.1016/j.foodchem.2004.03.016

    • Vancouver

      Morales-Aizpurúa IC, Tenuta Filho A. Oxidation of cholesterol in mayonnaise during storage [Internet]. Food Chemistry. 2005 ; 89( 4): 611-615.[citado 2024 out. 17 ] Available from: https://doi.org/10.1016/j.foodchem.2004.03.016

  • Artigo de periodico

    Infant formula iron dialysability related to other nutrients (2005)

    Nogueira, Cristiane de Souza; Colli, Célia; Amancio, Olga Maria Silverio

    Source: Food Chemistry. Unidade: FCF

    Subjects: FERRO, NUTRIÇÃO DA CRIANÇA

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      NOGUEIRA, Cristiane de Souza e COLLI, Célia e AMANCIO, Olga Maria Silverio. Infant formula iron dialysability related to other nutrients. Food Chemistry, v. 90, n. 4, p. 779-783, 2005Tradução . . Acesso em: 17 out. 2024.

    • APA

      Nogueira, C. de S., Colli, C., & Amancio, O. M. S. (2005). Infant formula iron dialysability related to other nutrients. Food Chemistry, 90( 4), 779-783.

    • NLM

      Nogueira C de S, Colli C, Amancio OMS. Infant formula iron dialysability related to other nutrients. Food Chemistry. 2005 ; 90( 4): 779-783.[citado 2024 out. 17 ]

    • Vancouver

      Nogueira C de S, Colli C, Amancio OMS. Infant formula iron dialysability related to other nutrients. Food Chemistry. 2005 ; 90( 4): 779-783.[citado 2024 out. 17 ]

  • Artigo de periodico

    Effects of temperature on the chemical composition and antioxidant activity of three strawberry cultivars (2005)

    Cordenunsi-Lysenko, Beatriz Rosana ; Genovese, Maria Inês ; Nascimento, João Roberto Oliveira do ; Hassimotto, Neuza Mariko Aymoto ; Santos, Ricardo José dos; Lajolo, Franco Maria

    Source: Food Chemistry. Unidade: FCF

    Subjects: VITAMINA C, ANTIOXIDANTES (ATIVIDADE), FLAVONÓIDES

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      CORDENUNSI-LYSENKO, Beatriz Rosana et al. Effects of temperature on the chemical composition and antioxidant activity of three strawberry cultivars. Food Chemistry, v. 91, n. 1, p. 113-121, 2005Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2004.05.054. Acesso em: 17 out. 2024.

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      Cordenunsi-Lysenko, B. R., Genovese, M. I., Nascimento, J. R. O. do, Hassimotto, N. M. A., Santos, R. J. dos, & Lajolo, F. M. (2005). Effects of temperature on the chemical composition and antioxidant activity of three strawberry cultivars. Food Chemistry, 91( 1), 113-121. doi:10.1016/j.foodchem.2004.05.054

    • NLM

      Cordenunsi-Lysenko BR, Genovese MI, Nascimento JRO do, Hassimotto NMA, Santos RJ dos, Lajolo FM. Effects of temperature on the chemical composition and antioxidant activity of three strawberry cultivars [Internet]. Food Chemistry. 2005 ; 91( 1): 113-121.[citado 2024 out. 17 ] Available from: https://doi.org/10.1016/j.foodchem.2004.05.054

    • Vancouver

      Cordenunsi-Lysenko BR, Genovese MI, Nascimento JRO do, Hassimotto NMA, Santos RJ dos, Lajolo FM. Effects of temperature on the chemical composition and antioxidant activity of three strawberry cultivars [Internet]. Food Chemistry. 2005 ; 91( 1): 113-121.[citado 2024 out. 17 ] Available from: https://doi.org/10.1016/j.foodchem.2004.05.054

  • Artigo de periodico

    Biological evaluation of mechanically deboned chicken meat protein quality (2004)

    Negrão, Carolina C.; Mizubuti, Ivone Yurika; Morita, Maria Celete; Colli, Célia; Ida, Elza Iouko; Shimokomaki, Massami

    Source: Food Chemistry. Unidade: FCF

    Subjects: ALIMENTOS DE ORIGEM ANIMAL (AVALIAÇÃO), QUÍMICA DE ALIMENTOS

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      NEGRÃO, Carolina C. et al. Biological evaluation of mechanically deboned chicken meat protein quality. Food Chemistry, v. 90, n. 4, p. 579-583, 2004Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2004.05.017. Acesso em: 17 out. 2024.

    • APA

      Negrão, C. C., Mizubuti, I. Y., Morita, M. C., Colli, C., Ida, E. I., & Shimokomaki, M. (2004). Biological evaluation of mechanically deboned chicken meat protein quality. Food Chemistry, 90( 4), 579-583. doi:10.1016/j.foodchem.2004.05.017

    • NLM

      Negrão CC, Mizubuti IY, Morita MC, Colli C, Ida EI, Shimokomaki M. Biological evaluation of mechanically deboned chicken meat protein quality [Internet]. Food Chemistry. 2004 ; 90( 4): 579-583.[citado 2024 out. 17 ] Available from: https://doi.org/10.1016/j.foodchem.2004.05.017

    • Vancouver

      Negrão CC, Mizubuti IY, Morita MC, Colli C, Ida EI, Shimokomaki M. Biological evaluation of mechanically deboned chicken meat protein quality [Internet]. Food Chemistry. 2004 ; 90( 4): 579-583.[citado 2024 out. 17 ] Available from: https://doi.org/10.1016/j.foodchem.2004.05.017

  • Artigo de periodico

    Sensory evaluation of a milk formulation supplemented with n3 polyunsaturated fatty acids and soluble fibres (2004)

    Castro, Inar Alves de ; Tirapegui, Júlio; Silva, Rui Sérgio dos Santos Ferreira da; Cutrim, Airma J. S.

    Source: Food Chemistry. Unidade: FCF

    Subjects: DOENÇAS CARDIOVASCULARES, ÁCIDOS GRAXOS, LEITE, ALIMENTOS FORMULADOS

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      CASTRO, Inar Alves de et al. Sensory evaluation of a milk formulation supplemented with n3 polyunsaturated fatty acids and soluble fibres. Food Chemistry, v. 85, n. 4, p. 503-512, 2004Tradução . . Disponível em: https://doi.org/10.1016/s0308-8146(02)00456-9. Acesso em: 17 out. 2024.

    • APA

      Castro, I. A. de, Tirapegui, J., Silva, R. S. dos S. F. da, & Cutrim, A. J. S. (2004). Sensory evaluation of a milk formulation supplemented with n3 polyunsaturated fatty acids and soluble fibres. Food Chemistry, 85( 4), 503-512. doi:10.1016/s0308-8146(02)00456-9

    • NLM

      Castro IA de, Tirapegui J, Silva RS dos SF da, Cutrim AJS. Sensory evaluation of a milk formulation supplemented with n3 polyunsaturated fatty acids and soluble fibres [Internet]. Food Chemistry. 2004 ; 85( 4): 503-512.[citado 2024 out. 17 ] Available from: https://doi.org/10.1016/s0308-8146(02)00456-9

    • Vancouver

      Castro IA de, Tirapegui J, Silva RS dos SF da, Cutrim AJS. Sensory evaluation of a milk formulation supplemented with n3 polyunsaturated fatty acids and soluble fibres [Internet]. Food Chemistry. 2004 ; 85( 4): 503-512.[citado 2024 out. 17 ] Available from: https://doi.org/10.1016/s0308-8146(02)00456-9

  • 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

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      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: 17 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. 17 ] 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. 17 ] Available from: https://doi.org/10.1016/s0308-8146(03)00166-3

  • Artigo de periodico

    Physico-chemical changes related to quality of five strawberry fruit cultivars during cool-storage (2003)

    Cordenunsi-Lysenko, Beatriz Rosana ; Nascimento, João Roberto Oliveira do ; Lajolo, Franco Maria

    Source: Food Chemistry. Unidade: FCF

    Subjects: MORANGO, ANTIOXIDANTES, NUTRIÇÃO

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      CORDENUNSI-LYSENKO, Beatriz Rosana e NASCIMENTO, João Roberto Oliveira do e LAJOLO, Franco Maria. Physico-chemical changes related to quality of five strawberry fruit cultivars during cool-storage. Food Chemistry, v. 83, n. 2, p. 167-173, 2003Tradução . . Disponível em: https://doi.org/10.1016/s0308-8146(03)00059-1. Acesso em: 17 out. 2024.

    • APA

      Cordenunsi-Lysenko, B. R., Nascimento, J. R. O. do, & Lajolo, F. M. (2003). Physico-chemical changes related to quality of five strawberry fruit cultivars during cool-storage. Food Chemistry, 83( 2), 167-173. doi:10.1016/s0308-8146(03)00059-1

    • NLM

      Cordenunsi-Lysenko BR, Nascimento JRO do, Lajolo FM. Physico-chemical changes related to quality of five strawberry fruit cultivars during cool-storage [Internet]. Food Chemistry. 2003 ; 83( 2): 167-173.[citado 2024 out. 17 ] Available from: https://doi.org/10.1016/s0308-8146(03)00059-1

    • Vancouver

      Cordenunsi-Lysenko BR, Nascimento JRO do, Lajolo FM. Physico-chemical changes related to quality of five strawberry fruit cultivars during cool-storage [Internet]. Food Chemistry. 2003 ; 83( 2): 167-173.[citado 2024 out. 17 ] Available from: https://doi.org/10.1016/s0308-8146(03)00059-1

  • Artigo de periodico

    Effects of diet supplementation with three soluble polysaccharicles on serum lipid levels of hypercholesterolemic rats (2003)

    Castro, Inar Alves de ; Tirapegui, Júlio; Benedicto, Márcia L.

    Source: Food Chemistry. Unidade: FCF

    Subjects: SUPLEMENTAÇÃO ALIMENTAR, POLISSACARÍDEOS, NUTRIÇÃO, HIDROCOLOIDE

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      CASTRO, Inar Alves de e TIRAPEGUI, Júlio e BENEDICTO, Márcia L. Effects of diet supplementation with three soluble polysaccharicles on serum lipid levels of hypercholesterolemic rats. Food Chemistry, v. 80, n. 3, p. 323-330, 2003Tradução . . Disponível em: https://doi.org/10.1016/s0308-8146(02)00267-4. Acesso em: 17 out. 2024.

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      Castro, I. A. de, Tirapegui, J., & Benedicto, M. L. (2003). Effects of diet supplementation with three soluble polysaccharicles on serum lipid levels of hypercholesterolemic rats. Food Chemistry, 80( 3), 323-330. doi:10.1016/s0308-8146(02)00267-4

    • NLM

      Castro IA de, Tirapegui J, Benedicto ML. Effects of diet supplementation with three soluble polysaccharicles on serum lipid levels of hypercholesterolemic rats [Internet]. Food Chemistry. 2003 ; 80( 3): 323-330.[citado 2024 out. 17 ] Available from: https://doi.org/10.1016/s0308-8146(02)00267-4

    • Vancouver

      Castro IA de, Tirapegui J, Benedicto ML. Effects of diet supplementation with three soluble polysaccharicles on serum lipid levels of hypercholesterolemic rats [Internet]. Food Chemistry. 2003 ; 80( 3): 323-330.[citado 2024 out. 17 ] Available from: https://doi.org/10.1016/s0308-8146(02)00267-4

  • Artigo de periodico

    Physical-chemical changes in early dwarf cashew pseudofruits during development and maturation (2002)

    Figueiredo, Raimundo Wilane de; Lajolo, Franco Maria ; Alves, Ricardo Elesbão; Filgueiras, Heloisa Almeida Cunha

    Source: Food Chemistry. Unidade: FCF

    Assunto: BIOQUÍMICA DE ALIMENTOS

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      FIGUEIREDO, Raimundo Wilane de et al. Physical-chemical changes in early dwarf cashew pseudofruits during development and maturation. Food Chemistry, v. 77, n. 3, p. 343-347, 2002Tradução . . Disponível em: https://doi.org/10.1016/s0308-8146(01)00358-2. Acesso em: 17 out. 2024.

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      Figueiredo, R. W. de, Lajolo, F. M., Alves, R. E., & Filgueiras, H. A. C. (2002). Physical-chemical changes in early dwarf cashew pseudofruits during development and maturation. Food Chemistry, 77( 3), 343-347. doi:10.1016/s0308-8146(01)00358-2

    • NLM

      Figueiredo RW de, Lajolo FM, Alves RE, Filgueiras HAC. Physical-chemical changes in early dwarf cashew pseudofruits during development and maturation [Internet]. Food Chemistry. 2002 ; 77( 3): 343-347.[citado 2024 out. 17 ] Available from: https://doi.org/10.1016/s0308-8146(01)00358-2

    • Vancouver

      Figueiredo RW de, Lajolo FM, Alves RE, Filgueiras HAC. Physical-chemical changes in early dwarf cashew pseudofruits during development and maturation [Internet]. Food Chemistry. 2002 ; 77( 3): 343-347.[citado 2024 out. 17 ] Available from: https://doi.org/10.1016/s0308-8146(01)00358-2

  • 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

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      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: 17 out. 2024.

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      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. 17 ] 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. 17 ] Available from: https://doi.org/10.1016/s0308-8146(00)00299-5

  • Artigo de periodico

    Extrusion and iron bioavailability in chickpea (Cicer arietinum L.) (2000)

    Poltronieri, F.; Areas, José Alfredo Gomes; Colli, Célia

    Source: Food Chemistry. Unidades: FSP, FCF

    Subjects: ANÁLISE DE ALIMENTOS, EXTRUSÃO, FERRO, BIODISPONIBILIDADE

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      POLTRONIERI, F. e AREAS, José Alfredo Gomes e COLLI, Célia. Extrusion and iron bioavailability in chickpea (Cicer arietinum L.). Food Chemistry, v. 70, n. 2, p. 175-180, 2000Tradução . . Disponível em: https://doi.org/10.1016/s0956-7135(99)00113-9. Acesso em: 17 out. 2024.

    • APA

      Poltronieri, F., Areas, J. A. G., & Colli, C. (2000). Extrusion and iron bioavailability in chickpea (Cicer arietinum L.). Food Chemistry, 70( 2), 175-180. doi:10.1016/s0956-7135(99)00113-9

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      Poltronieri F, Areas JAG, Colli C. Extrusion and iron bioavailability in chickpea (Cicer arietinum L.) [Internet]. Food Chemistry. 2000 ; 70( 2): 175-180.[citado 2024 out. 17 ] Available from: https://doi.org/10.1016/s0956-7135(99)00113-9

    • Vancouver

      Poltronieri F, Areas JAG, Colli C. Extrusion and iron bioavailability in chickpea (Cicer arietinum L.) [Internet]. Food Chemistry. 2000 ; 70( 2): 175-180.[citado 2024 out. 17 ] Available from: https://doi.org/10.1016/s0956-7135(99)00113-9

  • Artigo de periodico

    Influence of the addition of antioxidants in vivo on the fatty acids composition of fish fillets (2000)

    Sant'ana, L S; Mancini-Filho, Jorge

    Source: Food Chemistry. Unidade: FCF

    Subjects: ANÁLISE DE ALIMENTOS, ADITIVOS ALIMENTARES, ANTIOXIDANTES, ÁCIDOS GRAXOS

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      SANT'ANA, L S e MANCINI-FILHO, Jorge. Influence of the addition of antioxidants in vivo on the fatty acids composition of fish fillets. Food Chemistry, v. 68, n. 2, p. 175-178, 2000Tradução . . Disponível em: http://probe.usp.br/cgi-bin/sciserv.pl?collection=journals&journal=03088146&issue=v68i0002&article=175_iotaoafacoff&form=pdf&file=file.pdf. Acesso em: 17 out. 2024.

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      Sant'ana, L. S., & Mancini-Filho, J. (2000). Influence of the addition of antioxidants in vivo on the fatty acids composition of fish fillets. Food Chemistry, 68( 2), 175-178. Recuperado de http://probe.usp.br/cgi-bin/sciserv.pl?collection=journals&journal=03088146&issue=v68i0002&article=175_iotaoafacoff&form=pdf&file=file.pdf

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      Sant'ana LS, Mancini-Filho J. Influence of the addition of antioxidants in vivo on the fatty acids composition of fish fillets [Internet]. Food Chemistry. 2000 ; 68( 2): 175-178.[citado 2024 out. 17 ] Available from: http://probe.usp.br/cgi-bin/sciserv.pl?collection=journals&journal=03088146&issue=v68i0002&article=175_iotaoafacoff&form=pdf&file=file.pdf

    • Vancouver

      Sant'ana LS, Mancini-Filho J. Influence of the addition of antioxidants in vivo on the fatty acids composition of fish fillets [Internet]. Food Chemistry. 2000 ; 68( 2): 175-178.[citado 2024 out. 17 ] Available from: http://probe.usp.br/cgi-bin/sciserv.pl?collection=journals&journal=03088146&issue=v68i0002&article=175_iotaoafacoff&form=pdf&file=file.pdf
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