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Artigo de periodico
Amaranth protein presents cholesterol-lowering effect (2009)
Mendonça, Simone; Saldiva, Paulo Hilário Nascimento ; Cruz, Robison J.; Arêas, José A. G.
Source: Food Chemistry. Unidades: FM, FSP
Subjects: HIPERCOLESTEROLEMIA, HAMSTERS, MODELOS ANIMAIS DE DOENÇAS, APOLIPOPROTEÍNAS
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ABNT
MENDONÇA, Simone et al. Amaranth protein presents cholesterol-lowering effect. Food Chemistry, v. 116, n. 1, p. 738-742, 2009Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2009.03.021. Acesso em: 17 out. 2024.
APA
Mendonça, S., Saldiva, P. H. N., Cruz, R. J., & Arêas, J. A. G. (2009). Amaranth protein presents cholesterol-lowering effect. Food Chemistry, 116( 1), 738-742. doi:10.1016/j.foodchem.2009.03.021
NLM
Mendonça S, Saldiva PHN, Cruz RJ, Arêas JAG. Amaranth protein presents cholesterol-lowering effect [Internet]. Food Chemistry. 2009 ; 116( 1): 738-742.[citado 2024 out. 17 ] Available from: https://doi.org/10.1016/j.foodchem.2009.03.021
Vancouver
Mendonça S, Saldiva PHN, Cruz RJ, Arêas JAG. Amaranth protein presents cholesterol-lowering effect [Internet]. Food Chemistry. 2009 ; 116( 1): 738-742.[citado 2024 out. 17 ] Available from: https://doi.org/10.1016/j.foodchem.2009.03.021
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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ABNT
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
Garlic (Allium sativum L.) and ready-to-eat garlic products: in vitro antioxidant activity (2009)
Queiroz, Yara Severino de; Ishimoto, Emília Yasuko; Bastos, Deborah Helena Markowicz; Sampaio, Geni Rodrigues; Torres, Elizabeth Aparecida Ferraz da Silva
Source: Food Chemistry. Unidade: FSP
Subjects: ALHO (PRODUTOS DERIVADOS), ANTIOXIDANTES (ATIVIDADE), QUALIDADE DE PRODUTOS AO CONSUMIDOR, ARMAZENAGEM DE ALIMENTOS
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ABNT
QUEIROZ, Yara Severino de et al. Garlic (Allium sativum L.) and ready-to-eat garlic products: in vitro antioxidant activity. Food Chemistry, v. 115, n. 1, p. 371-374, 2009Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2008.11.105. Acesso em: 17 out. 2024.
APA
Queiroz, Y. S. de, Ishimoto, E. Y., Bastos, D. H. M., Sampaio, G. R., & Torres, E. A. F. da S. (2009). Garlic (Allium sativum L.) and ready-to-eat garlic products: in vitro antioxidant activity. Food Chemistry, 115( 1), 371-374. doi:10.1016/j.foodchem.2008.11.105
NLM
Queiroz YS de, Ishimoto EY, Bastos DHM, Sampaio GR, Torres EAF da S. Garlic (Allium sativum L.) and ready-to-eat garlic products: in vitro antioxidant activity [Internet]. Food Chemistry. 2009 ; 115( 1): 371-374.[citado 2024 out. 17 ] Available from: https://doi.org/10.1016/j.foodchem.2008.11.105
Vancouver
Queiroz YS de, Ishimoto EY, Bastos DHM, Sampaio GR, Torres EAF da S. Garlic (Allium sativum L.) and ready-to-eat garlic products: in vitro antioxidant activity [Internet]. Food Chemistry. 2009 ; 115( 1): 371-374.[citado 2024 out. 17 ] Available from: https://doi.org/10.1016/j.foodchem.2008.11.105
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
Effect of modifiers for As, Cu and Pb determinations in sugar-cane spirits by GF AAS (2009)
Caldas, Naíse Mary; Raposo Junior, Jorge L.; Gomes Neto, José Anchieta; Barbosa Júnior, Fernando
Source: Food Chemistry. Unidade: FCFRP
Subjects: CANA-DE-AÇÚCAR, AGUARDENTE, ESPECTROMETRIA, MAGNÉSIO, PALÁDIO
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ABNT
CALDAS, Naíse Mary et al. Effect of modifiers for As, Cu and Pb determinations in sugar-cane spirits by GF AAS. Food Chemistry, v. 113, n. 4, p. 1266-1271, 2009Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2008.08.028. Acesso em: 17 out. 2024.
APA
Caldas, N. M., Raposo Junior, J. L., Gomes Neto, J. A., & Barbosa Júnior, F. (2009). Effect of modifiers for As, Cu and Pb determinations in sugar-cane spirits by GF AAS. Food Chemistry, 113( 4), 1266-1271. doi:10.1016/j.foodchem.2008.08.028
NLM
Caldas NM, Raposo Junior JL, Gomes Neto JA, Barbosa Júnior F. Effect of modifiers for As, Cu and Pb determinations in sugar-cane spirits by GF AAS [Internet]. Food Chemistry. 2009 ; 113( 4): 1266-1271.[citado 2024 out. 17 ] Available from: https://doi.org/10.1016/j.foodchem.2008.08.028
Vancouver
Caldas NM, Raposo Junior JL, Gomes Neto JA, Barbosa Júnior F. Effect of modifiers for As, Cu and Pb determinations in sugar-cane spirits by GF AAS [Internet]. Food Chemistry. 2009 ; 113( 4): 1266-1271.[citado 2024 out. 17 ] Available from: https://doi.org/10.1016/j.foodchem.2008.08.028
Artigo de periodico
Sonovoltammetric determination of toxic compounds in vegetables and fruits using diamond electrodes (2009)
Garbellini, Gustavo S.; Salazar-Banda, Giancarlo Richard; Avaca, Luís Alberto
Source: Food Chemistry. Unidade: IQSC
Subjects: QUÍMICA ANALÍTICA, ALIMENTOS DE ORIGEM VEGETAL, FRUTAS, ALIMENTOS
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ABNT
GARBELLINI, Gustavo S. e SALAZAR-BANDA, Giancarlo Richard e AVACA, Luís Alberto. Sonovoltammetric determination of toxic compounds in vegetables and fruits using diamond electrodes. Food Chemistry, v. 116, n. 4, p. 1029-1035, 2009Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2009.03.068. Acesso em: 17 out. 2024.
APA
Garbellini, G. S., Salazar-Banda, G. R., & Avaca, L. A. (2009). Sonovoltammetric determination of toxic compounds in vegetables and fruits using diamond electrodes. Food Chemistry, 116( 4), 1029-1035. doi:10.1016/j.foodchem.2009.03.068
NLM
Garbellini GS, Salazar-Banda GR, Avaca LA. Sonovoltammetric determination of toxic compounds in vegetables and fruits using diamond electrodes [Internet]. Food Chemistry. 2009 ; 116( 4): 1029-1035.[citado 2024 out. 17 ] Available from: https://doi.org/10.1016/j.foodchem.2009.03.068
Vancouver
Garbellini GS, Salazar-Banda GR, Avaca LA. Sonovoltammetric determination of toxic compounds in vegetables and fruits using diamond electrodes [Internet]. Food Chemistry. 2009 ; 116( 4): 1029-1035.[citado 2024 out. 17 ] Available from: https://doi.org/10.1016/j.foodchem.2009.03.068
Artigo de periodico
Bixin and lycopene modulation of free radical generation induced by cisplatin-DNA interaction (2009)
Rios, Alessandro de O.; Antunes, Lusânia Maria Greggi; Bianchi, Maria de Lourdes Pires
Source: Food Chemistry. Unidade: FCFRP
Subjects: LUMINESCÊNCIA, ANTINEOPLÁSICOS, RADICAIS LIVRES
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ABNT
RIOS, Alessandro de O. e ANTUNES, Lusânia Maria Greggi e BIANCHI, Maria de Lourdes Pires. Bixin and lycopene modulation of free radical generation induced by cisplatin-DNA interaction. Food Chemistry, v. 113, n. 4, p. 1113-1118, 2009Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2008.08.084. Acesso em: 17 out. 2024.
APA
Rios, A. de O., Antunes, L. M. G., & Bianchi, M. de L. P. (2009). Bixin and lycopene modulation of free radical generation induced by cisplatin-DNA interaction. Food Chemistry, 113( 4), 1113-1118. doi:10.1016/j.foodchem.2008.08.084
NLM
Rios A de O, Antunes LMG, Bianchi M de LP. Bixin and lycopene modulation of free radical generation induced by cisplatin-DNA interaction [Internet]. Food Chemistry. 2009 ; 113( 4): 1113-1118.[citado 2024 out. 17 ] Available from: https://doi.org/10.1016/j.foodchem.2008.08.084
Vancouver
Rios A de O, Antunes LMG, Bianchi M de LP. Bixin and lycopene modulation of free radical generation induced by cisplatin-DNA interaction [Internet]. Food Chemistry. 2009 ; 113( 4): 1113-1118.[citado 2024 out. 17 ] Available from: https://doi.org/10.1016/j.foodchem.2008.08.084
Artigo de periodico
Molecular mass distribution of dextran in Brazilian sugar and insoluble deposits of cahaça (2009)
Aquino, Francisco W. B.; Franco, Douglas Wagner
Source: Food Chemistry. Unidade: IQSC
Subjects: AGUARDENTE, BEBIDAS DESTILADAS
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ABNT
AQUINO, Francisco W. B. e FRANCO, Douglas Wagner. Molecular mass distribution of dextran in Brazilian sugar and insoluble deposits of cahaça. Food Chemistry, v. 114, n. 4, p. 1391-1395, 2009Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2008.11.019. Acesso em: 17 out. 2024.
APA
Aquino, F. W. B., & Franco, D. W. (2009). Molecular mass distribution of dextran in Brazilian sugar and insoluble deposits of cahaça. Food Chemistry, 114( 4), 1391-1395. doi:10.1016/j.foodchem.2008.11.019
NLM
Aquino FWB, Franco DW. Molecular mass distribution of dextran in Brazilian sugar and insoluble deposits of cahaça [Internet]. Food Chemistry. 2009 ; 114( 4): 1391-1395.[citado 2024 out. 17 ] Available from: https://doi.org/10.1016/j.foodchem.2008.11.019
Vancouver
Aquino FWB, Franco DW. Molecular mass distribution of dextran in Brazilian sugar and insoluble deposits of cahaça [Internet]. Food Chemistry. 2009 ; 114( 4): 1391-1395.[citado 2024 out. 17 ] Available from: https://doi.org/10.1016/j.foodchem.2008.11.019
Artigo de periodico
Absolute determination of soluble potassium in tea infusion by gamma-ray spectroscopy (2009)
Maidana, Nora Lia; Vanin, Vito Roberto; Horii,C L; Ferreira Junior, F A; Rajput, M U
Source: Food Chemistry. Unidade: IF
Subjects: ESPECTROMETRIA, ESPECTROSCOPIA DE RAIO X
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ABNT
MAIDANA, Nora Lia et al. Absolute determination of soluble potassium in tea infusion by gamma-ray spectroscopy. Food Chemistry, v. 116, n. 2, p. 555-560, 2009Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2009.03.005. Acesso em: 17 out. 2024.
APA
Maidana, N. L., Vanin, V. R., Horii, C. L., Ferreira Junior, F. A., & Rajput, M. U. (2009). Absolute determination of soluble potassium in tea infusion by gamma-ray spectroscopy. Food Chemistry, 116( 2), 555-560. doi:10.1016/j.foodchem.2009.03.005
NLM
Maidana NL, Vanin VR, Horii CL, Ferreira Junior FA, Rajput MU. Absolute determination of soluble potassium in tea infusion by gamma-ray spectroscopy [Internet]. Food Chemistry. 2009 ; 116( 2): 555-560.[citado 2024 out. 17 ] Available from: https://doi.org/10.1016/j.foodchem.2009.03.005
Vancouver
Maidana NL, Vanin VR, Horii CL, Ferreira Junior FA, Rajput MU. Absolute determination of soluble potassium in tea infusion by gamma-ray spectroscopy [Internet]. Food Chemistry. 2009 ; 116( 2): 555-560.[citado 2024 out. 17 ] Available from: https://doi.org/10.1016/j.foodchem.2009.03.005

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