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Artigo de periodico
The role of 5-hydroxymethylfurfural in food and recent advances in analytical methods (2022)
Martins, Fernanda Cristina de Oliveira Lopes ; Alcantara, Gabriela Maria Rodrigues do Nascimento de; Silva, Anna Flavia S ; Melchert, Wanessa Roberta ; Rocha, Fábio Rodrigo Piovezani
Source: Food Chemistry. Unidades: ESALQ, CENA
Subjects: ANÁLISE DE ALIMENTOS, CROMATOGRAFIA, ELETROANÁLISE, ESPECTROMETRIA, INDICADORES DE QUALIDADE, REAÇÃO DE MAILLARD
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ABNT
MARTINS, Fernanda Cristina de Oliveira Lopes et al. The role of 5-hydroxymethylfurfural in food and recent advances in analytical methods. Food Chemistry, v. 395, p. 1-10, 2022Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2022.133539. Acesso em: 17 out. 2024.
APA
Martins, F. C. de O. L., Alcantara, G. M. R. do N. de, Silva, A. F. S., Melchert, W. R., & Rocha, F. R. P. (2022). The role of 5-hydroxymethylfurfural in food and recent advances in analytical methods. Food Chemistry, 395, 1-10. doi:10.1016/j.foodchem.2022.133539
NLM
Martins FC de OL, Alcantara GMR do N de, Silva AFS, Melchert WR, Rocha FRP. The role of 5-hydroxymethylfurfural in food and recent advances in analytical methods [Internet]. Food Chemistry. 2022 ; 395 1-10.[citado 2024 out. 17 ] Available from: https://doi.org/10.1016/j.foodchem.2022.133539
Vancouver
Martins FC de OL, Alcantara GMR do N de, Silva AFS, Melchert WR, Rocha FRP. The role of 5-hydroxymethylfurfural in food and recent advances in analytical methods [Internet]. Food Chemistry. 2022 ; 395 1-10.[citado 2024 out. 17 ] Available from: https://doi.org/10.1016/j.foodchem.2022.133539
Artigo de periodico
The use of inductively coupled plasma mass spectrometry (ICP-MS) for the determination of toxic and essential elements in different types of food samples (2009)
Nardi, Elene P.; Evangelista, Fábio S.; Tormen, Luciano; Sain´tPierre, Tatiana D.; Curtius, Adilson José; Souza, Samuel Simião de; Barbosa Júnior, Fernando
Source: Food Chemistry. Unidade: FCFRP
Subjects: ESPECTROMETRIA DE MASSAS, TOXICOLOGIA DE ALIMENTOS, ANÁLISE DE ALIMENTOS
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ABNT
NARDI, Elene P. et al. The use of inductively coupled plasma mass spectrometry (ICP-MS) for the determination of toxic and essential elements in different types of food samples. Food Chemistry, v. 112, p. 727-732, 2009Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2008.06.010. Acesso em: 17 out. 2024.
APA
Nardi, E. P., Evangelista, F. S., Tormen, L., Sain´tPierre, T. D., Curtius, A. J., Souza, S. S. de, & Barbosa Júnior, F. (2009). The use of inductively coupled plasma mass spectrometry (ICP-MS) for the determination of toxic and essential elements in different types of food samples. Food Chemistry, 112, 727-732. doi:10.1016/j.foodchem.2008.06.010
NLM
Nardi EP, Evangelista FS, Tormen L, Sain´tPierre TD, Curtius AJ, Souza SS de, Barbosa Júnior F. The use of inductively coupled plasma mass spectrometry (ICP-MS) for the determination of toxic and essential elements in different types of food samples [Internet]. Food Chemistry. 2009 ; 112 727-732.[citado 2024 out. 17 ] Available from: https://doi.org/10.1016/j.foodchem.2008.06.010
Vancouver
Nardi EP, Evangelista FS, Tormen L, Sain´tPierre TD, Curtius AJ, Souza SS de, Barbosa Júnior F. The use of inductively coupled plasma mass spectrometry (ICP-MS) for the determination of toxic and essential elements in different types of food samples [Internet]. Food Chemistry. 2009 ; 112 727-732.[citado 2024 out. 17 ] Available from: https://doi.org/10.1016/j.foodchem.2008.06.010
Artigo de periodico
Determination and validation of dietary fiber in food by the enzymatic gravimetric method (2003)
Garbelotti, Maria Lima; Marsiglia, Deise Ap. Pinatti; Torres, Elizabeth Aparecida Ferraz da Silva
Source: Food Chemistry. Unidade: FSP
Subjects: ANÁLISE DE ALIMENTOS, CARBOIDRATOS NA DIETA, REPRODUTIBILIDADE DE RESULTADOS
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ABNT
GARBELOTTI, Maria Lima e MARSIGLIA, Deise Ap. Pinatti e TORRES, Elizabeth Aparecida Ferraz da Silva. Determination and validation of dietary fiber in food by the enzymatic gravimetric method. Food Chemistry, v. 31, p. 469-473, 2003Tradução . . Disponível em: https://doi.org/10.1016/s0308-8146(03)00226-7. Acesso em: 17 out. 2024.
APA
Garbelotti, M. L., Marsiglia, D. A. P., & Torres, E. A. F. da S. (2003). Determination and validation of dietary fiber in food by the enzymatic gravimetric method. Food Chemistry, 31, 469-473. doi:10.1016/s0308-8146(03)00226-7
NLM
Garbelotti ML, Marsiglia DAP, Torres EAF da S. Determination and validation of dietary fiber in food by the enzymatic gravimetric method [Internet]. Food Chemistry. 2003 ; 31 469-473.[citado 2024 out. 17 ] Available from: https://doi.org/10.1016/s0308-8146(03)00226-7
Vancouver
Garbelotti ML, Marsiglia DAP, Torres EAF da S. Determination and validation of dietary fiber in food by the enzymatic gravimetric method [Internet]. Food Chemistry. 2003 ; 31 469-473.[citado 2024 out. 17 ] Available from: https://doi.org/10.1016/s0308-8146(03)00226-7
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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ABNT
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
NLM
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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ABNT
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.
APA
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
NLM
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
Artigo de periodico
Chemically determination total and available methionine in beans (phaseolus vulgaris l.) And isolated protein fractions (1996)
Lanfer Marquez, Úrsula Maria; Barros, R M C; Lajolo, Franco Maria
Source: Food Chemistry. Unidade: FCF
Subjects: ANÁLISE DE ALIMENTOS, BIOQUÍMICA DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
LANFER MARQUEZ, Úrsula Maria e BARROS, R M C e LAJOLO, Franco Maria. Chemically determination total and available methionine in beans (phaseolus vulgaris l.) And isolated protein fractions. Food Chemistry, v. 55, n. 2 , p. 179-84, 1996Tradução . . Acesso em: 17 out. 2024.
APA
Lanfer Marquez, Ú. M., Barros, R. M. C., & Lajolo, F. M. (1996). Chemically determination total and available methionine in beans (phaseolus vulgaris l.) And isolated protein fractions. Food Chemistry, 55( 2 ), 179-84.
NLM
Lanfer Marquez ÚM, Barros RMC, Lajolo FM. Chemically determination total and available methionine in beans (phaseolus vulgaris l.) And isolated protein fractions. Food Chemistry. 1996 ;55( 2 ): 179-84.[citado 2024 out. 17 ]
Vancouver
Lanfer Marquez ÚM, Barros RMC, Lajolo FM. Chemically determination total and available methionine in beans (phaseolus vulgaris l.) And isolated protein fractions. Food Chemistry. 1996 ;55( 2 ): 179-84.[citado 2024 out. 17 ]
Artigo de periodico
Determination of trace elements in brazilian beers by icp-aes (1993)
Matsushige, Iva; Oliveira, E.
Source: Food Chemistry. Unidade: IQ
Subjects: ANÁLISE DE ALIMENTOS, QUÍMICA ANALÍTICA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
MATSUSHIGE, Iva e OLIVEIRA, E. Determination of trace elements in brazilian beers by icp-aes. Food Chemistry, v. 47, n. 2 , p. 205-7, 1993Tradução . . Acesso em: 17 out. 2024.
APA
Matsushige, I., & Oliveira, E. (1993). Determination of trace elements in brazilian beers by icp-aes. Food Chemistry, 47( 2 ), 205-7.
NLM
Matsushige I, Oliveira E. Determination of trace elements in brazilian beers by icp-aes. Food Chemistry. 1993 ;47( 2 ): 205-7.[citado 2024 out. 17 ]
Vancouver
Matsushige I, Oliveira E. Determination of trace elements in brazilian beers by icp-aes. Food Chemistry. 1993 ;47( 2 ): 205-7.[citado 2024 out. 17 ]

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