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Artigo de periodico
Dietary flavonoids fisetin, luteolin and their derived compounds inhibit arginase, a central enzyme in Leishmania (Leishmania) amazonensis (2013)
Manjolin, Leticia Correa; Reis, Matheus Balduíno Gonçalves dos; Maquiaveli, Claudia do Carmo; Santos Filho, Osvaldo Andrade; Silva, Edson Roberto da
Source: Food Chemistry. Unidade: FZEA
Subjects: LEISHMANIA, FLAVONÓIDES, SUPLEMENTOS DIETÉTICOS
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ABNT
MANJOLIN, Leticia Correa et al. Dietary flavonoids fisetin, luteolin and their derived compounds inhibit arginase, a central enzyme in Leishmania (Leishmania) amazonensis. Food Chemistry, v. 141, n. 3, p. 2253-2262, 2013Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2013.05.025. Acesso em: 15 set. 2024.
APA
Manjolin, L. C., Reis, M. B. G. dos, Maquiaveli, C. do C., Santos Filho, O. A., & Silva, E. R. da. (2013). Dietary flavonoids fisetin, luteolin and their derived compounds inhibit arginase, a central enzyme in Leishmania (Leishmania) amazonensis. Food Chemistry, 141( 3), 2253-2262. doi:10.1016/j.foodchem.2013.05.025
NLM
Manjolin LC, Reis MBG dos, Maquiaveli C do C, Santos Filho OA, Silva ER da. Dietary flavonoids fisetin, luteolin and their derived compounds inhibit arginase, a central enzyme in Leishmania (Leishmania) amazonensis [Internet]. Food Chemistry. 2013 ; 141( 3): 2253-2262.[citado 2024 set. 15 ] Available from: https://doi.org/10.1016/j.foodchem.2013.05.025
Vancouver
Manjolin LC, Reis MBG dos, Maquiaveli C do C, Santos Filho OA, Silva ER da. Dietary flavonoids fisetin, luteolin and their derived compounds inhibit arginase, a central enzyme in Leishmania (Leishmania) amazonensis [Internet]. Food Chemistry. 2013 ; 141( 3): 2253-2262.[citado 2024 set. 15 ] Available from: https://doi.org/10.1016/j.foodchem.2013.05.025
Artigo de periodico
Determination of catechins in green tea infusions by reduced flow micellar electrokinetic chromatography (2011)
Peres, Renato Garcia; Tonin, Fernando Gustavo; Tavares, Marina Franco Maggi ; Rodriguez-Amaya, Délia B
Source: Food Chemistry. Unidades: FZEA, IQ
Subjects: ELETROFORESE, FLAVONÓIDES, CHÁ
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ABNT
PERES, Renato Garcia et al. Determination of catechins in green tea infusions by reduced flow micellar electrokinetic chromatography. Food Chemistry, v. 127, n. 2, p. 651-655, 2011Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2010.12.104. Acesso em: 15 set. 2024.
APA
Peres, R. G., Tonin, F. G., Tavares, M. F. M., & Rodriguez-Amaya, D. B. (2011). Determination of catechins in green tea infusions by reduced flow micellar electrokinetic chromatography. Food Chemistry, 127( 2), 651-655. doi:10.1016/j.foodchem.2010.12.104
NLM
Peres RG, Tonin FG, Tavares MFM, Rodriguez-Amaya DB. Determination of catechins in green tea infusions by reduced flow micellar electrokinetic chromatography [Internet]. Food Chemistry. 2011 ; 127( 2): 651-655.[citado 2024 set. 15 ] Available from: https://doi.org/10.1016/j.foodchem.2010.12.104
Vancouver
Peres RG, Tonin FG, Tavares MFM, Rodriguez-Amaya DB. Determination of catechins in green tea infusions by reduced flow micellar electrokinetic chromatography [Internet]. Food Chemistry. 2011 ; 127( 2): 651-655.[citado 2024 set. 15 ] Available from: https://doi.org/10.1016/j.foodchem.2010.12.104
Artigo de periodico
Evaluation of the antioxidant activity of passion fruit (Passiflora edulis and Passiflora alata) extracts on stimulated neutrophils and myeloperoxidase activity assays (2011)
Zeraik, Maria Luiza; Serteyn, Didier; Deby-Dupont, Ginett; Wauters, Jean-Noel; Tits, Monique; Yariwake, Janete Harumi ; Angenor, Luc; Franck, Thierry
Source: Food Chemistry. Unidade: IQSC
Subjects: FLAVONÓIDES, ANALISE QUANTITATIVA
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ABNT
ZERAIK, Maria Luiza et al. Evaluation of the antioxidant activity of passion fruit (Passiflora edulis and Passiflora alata) extracts on stimulated neutrophils and myeloperoxidase activity assays. Food Chemistry, v. 128, n. 2, p. 259-265, 2011Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2011.03.001. Acesso em: 15 set. 2024.
APA
Zeraik, M. L., Serteyn, D., Deby-Dupont, G., Wauters, J. -N., Tits, M., Yariwake, J. H., et al. (2011). Evaluation of the antioxidant activity of passion fruit (Passiflora edulis and Passiflora alata) extracts on stimulated neutrophils and myeloperoxidase activity assays. Food Chemistry, 128( 2), 259-265. doi:10.1016/j.foodchem.2011.03.001
NLM
Zeraik ML, Serteyn D, Deby-Dupont G, Wauters J-N, Tits M, Yariwake JH, Angenor L, Franck T. Evaluation of the antioxidant activity of passion fruit (Passiflora edulis and Passiflora alata) extracts on stimulated neutrophils and myeloperoxidase activity assays [Internet]. Food Chemistry. 2011 ; 128( 2): 259-265.[citado 2024 set. 15 ] Available from: https://doi.org/10.1016/j.foodchem.2011.03.001
Vancouver
Zeraik ML, Serteyn D, Deby-Dupont G, Wauters J-N, Tits M, Yariwake JH, Angenor L, Franck T. Evaluation of the antioxidant activity of passion fruit (Passiflora edulis and Passiflora alata) extracts on stimulated neutrophils and myeloperoxidase activity assays [Internet]. Food Chemistry. 2011 ; 128( 2): 259-265.[citado 2024 set. 15 ] Available from: https://doi.org/10.1016/j.foodchem.2011.03.001
Artigo de periodico
A new type of Brazilian propolis: prenylated benzophenones in propolis from Amazon and effects against cariogenic bacteria (2011)
Ishida, Vanna Francine de Castro; Negri, Giuseppina; Salatino, Antonio ; Bandeira, Maria Fulgência C. L
Source: Food Chemistry. Unidade: IB
Subjects: PRÓPOLIS, ANTIOXIDANTES, STREPTOCOCCUS, FLAVONÓIDES
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ABNT
ISHIDA, Vanna Francine de Castro et al. A new type of Brazilian propolis: prenylated benzophenones in propolis from Amazon and effects against cariogenic bacteria. Food Chemistry, v. 125, n. 3, p. 966-972, 2011Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2010.09.089. Acesso em: 15 set. 2024.
APA
Ishida, V. F. de C., Negri, G., Salatino, A., & Bandeira, M. F. C. L. (2011). A new type of Brazilian propolis: prenylated benzophenones in propolis from Amazon and effects against cariogenic bacteria. Food Chemistry, 125( 3), 966-972. doi:10.1016/j.foodchem.2010.09.089
NLM
Ishida VF de C, Negri G, Salatino A, Bandeira MFCL. A new type of Brazilian propolis: prenylated benzophenones in propolis from Amazon and effects against cariogenic bacteria [Internet]. Food Chemistry. 2011 ; 125( 3): 966-972.[citado 2024 set. 15 ] Available from: https://doi.org/10.1016/j.foodchem.2010.09.089
Vancouver
Ishida VF de C, Negri G, Salatino A, Bandeira MFCL. A new type of Brazilian propolis: prenylated benzophenones in propolis from Amazon and effects against cariogenic bacteria [Internet]. Food Chemistry. 2011 ; 125( 3): 966-972.[citado 2024 set. 15 ] Available from: https://doi.org/10.1016/j.foodchem.2010.09.089
Artigo de periodico
Phenolic composition of South American red wines classified according to their antioxidant activity, retail price and sensory quality (2011)
Granato, Daniel; Katayama, Flávia Chizuko Uchida; Castro, Inar Alves de
Source: Food Chemistry. Unidade: FCF
Subjects: FLAVONÓIDES, ANTIOXIDANTES, VINHO, QUIMIOMETRIA
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ABNT
GRANATO, Daniel e KATAYAMA, Flávia Chizuko Uchida e CASTRO, Inar Alves de. Phenolic composition of South American red wines classified according to their antioxidant activity, retail price and sensory quality. Food Chemistry, v. 129, n. 2, p. 366-373, 2011Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2011.04.085. Acesso em: 15 set. 2024.
APA
Granato, D., Katayama, F. C. U., & Castro, I. A. de. (2011). Phenolic composition of South American red wines classified according to their antioxidant activity, retail price and sensory quality. Food Chemistry, 129( 2), 366-373. doi:10.1016/j.foodchem.2011.04.085
NLM
Granato D, Katayama FCU, Castro IA de. Phenolic composition of South American red wines classified according to their antioxidant activity, retail price and sensory quality [Internet]. Food Chemistry. 2011 ; 129( 2): 366-373.[citado 2024 set. 15 ] Available from: https://doi.org/10.1016/j.foodchem.2011.04.085
Vancouver
Granato D, Katayama FCU, Castro IA de. Phenolic composition of South American red wines classified according to their antioxidant activity, retail price and sensory quality [Internet]. Food Chemistry. 2011 ; 129( 2): 366-373.[citado 2024 set. 15 ] Available from: https://doi.org/10.1016/j.foodchem.2011.04.085
Artigo de periodico
Phenolic composition and antioxidant activity of culms and sugarcane (Saccharum officinarum L.) products (2011)
Duarte-Almeida, Joaquim Maurício; Salatino, Antonio ; Genovese, Maria Inês ; Lajolo, Franco Maria
Source: Food Chemistry. Unidades: IB, FCF
Subjects: ANTIOXIDANTES, CANA-DE-AÇÚCAR, FLAVONÓIDES, COMPOSTOS FENÓLICOS
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ABNT
DUARTE-ALMEIDA, Joaquim Maurício et al. Phenolic composition and antioxidant activity of culms and sugarcane (Saccharum officinarum L.) products. Food Chemistry, v. 125, n. 2, p. 660-664, 2011Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2010.09.059. Acesso em: 15 set. 2024.
APA
Duarte-Almeida, J. M., Salatino, A., Genovese, M. I., & Lajolo, F. M. (2011). Phenolic composition and antioxidant activity of culms and sugarcane (Saccharum officinarum L.) products. Food Chemistry, 125( 2), 660-664. doi:10.1016/j.foodchem.2010.09.059
NLM
Duarte-Almeida JM, Salatino A, Genovese MI, Lajolo FM. Phenolic composition and antioxidant activity of culms and sugarcane (Saccharum officinarum L.) products [Internet]. Food Chemistry. 2011 ; 125( 2): 660-664.[citado 2024 set. 15 ] Available from: https://doi.org/10.1016/j.foodchem.2010.09.059
Vancouver
Duarte-Almeida JM, Salatino A, Genovese MI, Lajolo FM. Phenolic composition and antioxidant activity of culms and sugarcane (Saccharum officinarum L.) products [Internet]. Food Chemistry. 2011 ; 125( 2): 660-664.[citado 2024 set. 15 ] Available from: https://doi.org/10.1016/j.foodchem.2010.09.059
Artigo de periodico
Bioactive compounds and quantification of total ellagic acid in strawberries (Fragaria x ananassa Duch.) (2008)
Pinto, Márcia da Silva; Lajolo, Franco Maria ; Genovese, Maria Inês
Source: Food Chemistry. Unidade: FCF
Subjects: FLAVONÓIDES, NUTRIÇÃO, MORANGO, ANTIOXIDANTES
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ABNT
PINTO, Márcia da Silva e LAJOLO, Franco Maria e GENOVESE, Maria Inês. Bioactive compounds and quantification of total ellagic acid in strawberries (Fragaria x ananassa Duch.). Food Chemistry, v. 107, n. 4, p. 1629-1635, 2008Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2007.10.038. Acesso em: 15 set. 2024.
APA
Pinto, M. da S., Lajolo, F. M., & Genovese, M. I. (2008). Bioactive compounds and quantification of total ellagic acid in strawberries (Fragaria x ananassa Duch.). Food Chemistry, 107( 4), 1629-1635. doi:10.1016/j.foodchem.2007.10.038
NLM
Pinto M da S, Lajolo FM, Genovese MI. Bioactive compounds and quantification of total ellagic acid in strawberries (Fragaria x ananassa Duch.) [Internet]. Food Chemistry. 2008 ;107( 4): 1629-1635.[citado 2024 set. 15 ] Available from: https://doi.org/10.1016/j.foodchem.2007.10.038
Vancouver
Pinto M da S, Lajolo FM, Genovese MI. Bioactive compounds and quantification of total ellagic acid in strawberries (Fragaria x ananassa Duch.) [Internet]. Food Chemistry. 2008 ;107( 4): 1629-1635.[citado 2024 set. 15 ] Available from: https://doi.org/10.1016/j.foodchem.2007.10.038
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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ABNT
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: 15 set. 2024.
APA
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 set. 15 ] 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 set. 15 ] Available from: https://doi.org/10.1016/j.foodchem.2004.05.054

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