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Filtros : "Food Chemistry" "CARBOIDRATOS" Removido: "2004" Limpar

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  • Artigo de periodico

    Enhanced hydrolytic efficiency of an engineered CBM11-glucanase enzyme chimera against barley β-d-glucan extracts (2021)

    Furtado, Gilvan Pessoa; Carli, Sibeli de ; Meleiro, Luana Parras ; Salgado, José Carlos Santos ; Ward, Richard John

    Fonte: Food Chemistry. Unidade: FFCLRP

    Assuntos: CARBOIDRATOS, PROTEÍNAS, CEVADA, CERVEJA

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    • ABNT

      FURTADO, Gilvan Pessoa et al. Enhanced hydrolytic efficiency of an engineered CBM11-glucanase enzyme chimera against barley β-d-glucan extracts. Food Chemistry, v. 365, p. 1-7, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2021.130460. Acesso em: 17 out. 2024.

    • APA

      Furtado, G. P., Carli, S. de, Meleiro, L. P., Salgado, J. C. S., & Ward, R. J. (2021). Enhanced hydrolytic efficiency of an engineered CBM11-glucanase enzyme chimera against barley β-d-glucan extracts. Food Chemistry, 365, 1-7. doi:10.1016/j.foodchem.2021.130460

    • NLM

      Furtado GP, Carli S de, Meleiro LP, Salgado JCS, Ward RJ. Enhanced hydrolytic efficiency of an engineered CBM11-glucanase enzyme chimera against barley β-d-glucan extracts [Internet]. Food Chemistry. 2021 ; 365 1-7.[citado 2024 out. 17 ] Available from: https://doi.org/10.1016/j.foodchem.2021.130460

    • Vancouver

      Furtado GP, Carli S de, Meleiro LP, Salgado JCS, Ward RJ. Enhanced hydrolytic efficiency of an engineered CBM11-glucanase enzyme chimera against barley β-d-glucan extracts [Internet]. Food Chemistry. 2021 ; 365 1-7.[citado 2024 out. 17 ] Available from: https://doi.org/10.1016/j.foodchem.2021.130460

  • Artigo de periodico

    Isolated and combined effects of elevated CO2 and high temperature on the whole-plant biomass and the chemical composition of soybean seeds (2019)

    Palacios, C. J; Grandis, A; Carvalho, V. J; Salatino, Antonio ; Buckeridge, Marcos

    Fonte: Food Chemistry. Unidade: IB

    Assuntos: BIOQUÍMICA VEGETAL, SEMENTES, SOJA, TEMPERATURA, DESENVOLVIMENTO VEGETAL, CARBOIDRATOS, ÁCIDOS GRAXOS

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    • ABNT

      PALACIOS, C. J et al. Isolated and combined effects of elevated CO2 and high temperature on the whole-plant biomass and the chemical composition of soybean seeds. Food Chemistry, v. 275, p. 610-617, 2019Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2018.09.052. Acesso em: 17 out. 2024.

    • APA

      Palacios, C. J., Grandis, A., Carvalho, V. J., Salatino, A., & Buckeridge, M. (2019). Isolated and combined effects of elevated CO2 and high temperature on the whole-plant biomass and the chemical composition of soybean seeds. Food Chemistry, 275, 610-617. doi:10.1016/j.foodchem.2018.09.052

    • NLM

      Palacios CJ, Grandis A, Carvalho VJ, Salatino A, Buckeridge M. Isolated and combined effects of elevated CO2 and high temperature on the whole-plant biomass and the chemical composition of soybean seeds [Internet]. Food Chemistry. 2019 ; 275 610-617.[citado 2024 out. 17 ] Available from: https://doi.org/10.1016/j.foodchem.2018.09.052

    • Vancouver

      Palacios CJ, Grandis A, Carvalho VJ, Salatino A, Buckeridge M. Isolated and combined effects of elevated CO2 and high temperature on the whole-plant biomass and the chemical composition of soybean seeds [Internet]. Food Chemistry. 2019 ; 275 610-617.[citado 2024 out. 17 ] Available from: https://doi.org/10.1016/j.foodchem.2018.09.052

  • Artigo de periodico

    Polyphenols from guaraná after in vitro digestion: evaluation of bioacessibility and inhibition of activity of carbohydrate-hydrolyzing enzymes (2017)

    Silva, C P; Sampaio, G R; Freitas, Rosana Aparecida Manólio Soares; Torres, Elizabeth Aparecida Ferraz da Silva

    Fonte: Food Chemistry. Unidade: FSP

    Assuntos: GUARANÁ, COMPOSTOS FENÓLICOS, ANTIOXIDANTES, CARBOIDRATOS, AMILASES

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    • ABNT

      SILVA, C P et al. Polyphenols from guaraná after in vitro digestion: evaluation of bioacessibility and inhibition of activity of carbohydrate-hydrolyzing enzymes. Food Chemistry, v. 267, p. 406-409, 2017Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2017.08.078. Acesso em: 17 out. 2024.

    • APA

      Silva, C. P., Sampaio, G. R., Freitas, R. A. M. S., & Torres, E. A. F. da S. (2017). Polyphenols from guaraná after in vitro digestion: evaluation of bioacessibility and inhibition of activity of carbohydrate-hydrolyzing enzymes. Food Chemistry, 267, 406-409. doi:10.1016/j.foodchem.2017.08.078

    • NLM

      Silva CP, Sampaio GR, Freitas RAMS, Torres EAF da S. Polyphenols from guaraná after in vitro digestion: evaluation of bioacessibility and inhibition of activity of carbohydrate-hydrolyzing enzymes [Internet]. Food Chemistry. 2017 ;267 406-409.[citado 2024 out. 17 ] Available from: https://doi.org/10.1016/j.foodchem.2017.08.078

    • Vancouver

      Silva CP, Sampaio GR, Freitas RAMS, Torres EAF da S. Polyphenols from guaraná after in vitro digestion: evaluation of bioacessibility and inhibition of activity of carbohydrate-hydrolyzing enzymes [Internet]. Food Chemistry. 2017 ;267 406-409.[citado 2024 out. 17 ] Available from: https://doi.org/10.1016/j.foodchem.2017.08.078
  • 1

1 - 3 (3 registros)

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