ReP USP - Resultado da busca

Artigo de periodico
Iron chelating-mediated antioxidant activity of Plectranthus barbatus extract on mitochondria (2010)
Maioli, Marcos A.; Alves, Larissa C.; Campanini, André L.; Lima, Michele C.; Dorta, Daniel Junqueira; Groppo, Milton; Cavalheiro, Alberto J.; Curti, Carlos; Mingatto, Fábio E.
Fonte: Food Chemistry. Unidades: FFCLRP, FCFRP
Assuntos: FITOTERAPIA, ANTIOXIDANTES, MITOCÔNDRIAS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
MAIOLI, Marcos A. et al. Iron chelating-mediated antioxidant activity of Plectranthus barbatus extract on mitochondria. Food Chemistry, v. 122, n. 1, p. 203-208, 2010Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2010.02.058. Acesso em: 17 out. 2024.
APA
Maioli, M. A., Alves, L. C., Campanini, A. L., Lima, M. C., Dorta, D. J., Groppo, M., et al. (2010). Iron chelating-mediated antioxidant activity of Plectranthus barbatus extract on mitochondria. Food Chemistry, 122( 1), 203-208. doi:10.1016/j.foodchem.2010.02.058
NLM
Maioli MA, Alves LC, Campanini AL, Lima MC, Dorta DJ, Groppo M, Cavalheiro AJ, Curti C, Mingatto FE. Iron chelating-mediated antioxidant activity of Plectranthus barbatus extract on mitochondria [Internet]. Food Chemistry. 2010 ; 122( 1): 203-208.[citado 2024 out. 17 ] Available from: https://doi.org/10.1016/j.foodchem.2010.02.058
Vancouver
Maioli MA, Alves LC, Campanini AL, Lima MC, Dorta DJ, Groppo M, Cavalheiro AJ, Curti C, Mingatto FE. Iron chelating-mediated antioxidant activity of Plectranthus barbatus extract on mitochondria [Internet]. Food Chemistry. 2010 ; 122( 1): 203-208.[citado 2024 out. 17 ] Available from: https://doi.org/10.1016/j.foodchem.2010.02.058
Artigo de periodico
Sensory evaluation and physicochemical optimisation of soy-based desserts using response surface methodology (2010)
Granato, Daniel; Ribeiro, Jéssica Caroline Bigaski; Castro, Inar Alves de ; Masson, Maria Lucia
Fonte: Food Chemistry. Unidade: FCF
Assuntos: PROTEÍNAS, SOJA, BIOQUÍMICA DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
GRANATO, Daniel et al. Sensory evaluation and physicochemical optimisation of soy-based desserts using response surface methodology. Food Chemistry, v. 121, n. 3, p. 899-906, 2010Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2010.01.014. Acesso em: 17 out. 2024.
APA
Granato, D., Ribeiro, J. C. B., Castro, I. A. de, & Masson, M. L. (2010). Sensory evaluation and physicochemical optimisation of soy-based desserts using response surface methodology. Food Chemistry, 121( 3), 899-906. doi:10.1016/j.foodchem.2010.01.014
NLM
Granato D, Ribeiro JCB, Castro IA de, Masson ML. Sensory evaluation and physicochemical optimisation of soy-based desserts using response surface methodology [Internet]. Food Chemistry. 2010 ; 121( 3): 899-906.[citado 2024 out. 17 ] Available from: https://doi.org/10.1016/j.foodchem.2010.01.014
Vancouver
Granato D, Ribeiro JCB, Castro IA de, Masson ML. Sensory evaluation and physicochemical optimisation of soy-based desserts using response surface methodology [Internet]. Food Chemistry. 2010 ; 121( 3): 899-906.[citado 2024 out. 17 ] Available from: https://doi.org/10.1016/j.foodchem.2010.01.014
Artigo de periodico
Protease activity and the ultrastructure of broiler chicken PSE (pale, soft, exudative) meat (2010)
Wilhelm, A. E; Maganhini, Magali Bernardes; Hernandez-Blazquez, Francisco Javier; Ida, Elza Iouko; Shimokomaki, Massami
Fonte: Food Chemistry. Unidade: FMVZ
Assuntos: CARNES E DERIVADOS, PROTEÍNAS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
WILHELM, A. E et al. Protease activity and the ultrastructure of broiler chicken PSE (pale, soft, exudative) meat. Food Chemistry, v. 119, n. 3, p. 1201-1204, 2010Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2009.08.034. Acesso em: 17 out. 2024.
APA
Wilhelm, A. E., Maganhini, M. B., Hernandez-Blazquez, F. J., Ida, E. I., & Shimokomaki, M. (2010). Protease activity and the ultrastructure of broiler chicken PSE (pale, soft, exudative) meat. Food Chemistry, 119( 3), 1201-1204. doi:10.1016/j.foodchem.2009.08.034
NLM
Wilhelm AE, Maganhini MB, Hernandez-Blazquez FJ, Ida EI, Shimokomaki M. Protease activity and the ultrastructure of broiler chicken PSE (pale, soft, exudative) meat [Internet]. Food Chemistry. 2010 ; 119( 3): 1201-1204.[citado 2024 out. 17 ] Available from: https://doi.org/10.1016/j.foodchem.2009.08.034
Vancouver
Wilhelm AE, Maganhini MB, Hernandez-Blazquez FJ, Ida EI, Shimokomaki M. Protease activity and the ultrastructure of broiler chicken PSE (pale, soft, exudative) meat [Internet]. Food Chemistry. 2010 ; 119( 3): 1201-1204.[citado 2024 out. 17 ] Available from: https://doi.org/10.1016/j.foodchem.2009.08.034
Artigo de periodico
Lipid, fatty acid, protein, amino acid and ash contents in four Brazilian red algae species (2010)
Gressler, Vanessa; Yokoya, Nair Sumie; Fujii, Mutue Toyota; Colepicolo, Pio ; Mancini-Filho, Jorge ; Torres, Rosângela Pavan; Pinto, Ernani
Fonte: Food Chemistry. Unidades: IQ, FCF
Assuntos: PROTEÍNAS, ALGAS MARINHAS, ÁCIDOS GRAXOS, AMINOÁCIDOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
GRESSLER, Vanessa et al. Lipid, fatty acid, protein, amino acid and ash contents in four Brazilian red algae species. Food Chemistry, v. 120, n. 2, p. 585-590, 2010Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2009.10.028. Acesso em: 17 out. 2024.
APA
Gressler, V., Yokoya, N. S., Fujii, M. T., Colepicolo, P., Mancini-Filho, J., Torres, R. P., & Pinto, E. (2010). Lipid, fatty acid, protein, amino acid and ash contents in four Brazilian red algae species. Food Chemistry, 120( 2), 585-590. doi:10.1016/j.foodchem.2009.10.028
NLM
Gressler V, Yokoya NS, Fujii MT, Colepicolo P, Mancini-Filho J, Torres RP, Pinto E. Lipid, fatty acid, protein, amino acid and ash contents in four Brazilian red algae species [Internet]. Food Chemistry. 2010 ; 120( 2): 585-590.[citado 2024 out. 17 ] Available from: https://doi.org/10.1016/j.foodchem.2009.10.028
Vancouver
Gressler V, Yokoya NS, Fujii MT, Colepicolo P, Mancini-Filho J, Torres RP, Pinto E. Lipid, fatty acid, protein, amino acid and ash contents in four Brazilian red algae species [Internet]. Food Chemistry. 2010 ; 120( 2): 585-590.[citado 2024 out. 17 ] Available from: https://doi.org/10.1016/j.foodchem.2009.10.028
Artigo de periodico
Bioactive compounds and antioxidant capacities of 18 non-traditional tropical fruits from Brazil (2010)
Rufino, Maria do Socorro M; Alves, Ricardo Elesbão; Brito, Edy S. de; Pérez Jiménez, Jara; Saura-Calixto, Fulgencio; Mancini-Filho, Jorge
Fonte: Food Chemistry. Unidade: FCF
Assuntos: FRUTAS TROPICAIS, ANTIOXIDANTES, COMPOSTOS FENÓLICOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
RUFINO, Maria do Socorro M et al. Bioactive compounds and antioxidant capacities of 18 non-traditional tropical fruits from Brazil. Food Chemistry, v. 121, n. 4, p. 996-1002, 2010Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2010.01.037. Acesso em: 17 out. 2024.
APA
Rufino, M. do S. M., Alves, R. E., Brito, E. S. de, Pérez Jiménez, J., Saura-Calixto, F., & Mancini-Filho, J. (2010). Bioactive compounds and antioxidant capacities of 18 non-traditional tropical fruits from Brazil. Food Chemistry, 121( 4), 996-1002. doi:10.1016/j.foodchem.2010.01.037
NLM
Rufino M do SM, Alves RE, Brito ES de, Pérez Jiménez J, Saura-Calixto F, Mancini-Filho J. Bioactive compounds and antioxidant capacities of 18 non-traditional tropical fruits from Brazil [Internet]. Food Chemistry. 2010 ; 121( 4): 996-1002.[citado 2024 out. 17 ] Available from: https://doi.org/10.1016/j.foodchem.2010.01.037
Vancouver
Rufino M do SM, Alves RE, Brito ES de, Pérez Jiménez J, Saura-Calixto F, Mancini-Filho J. Bioactive compounds and antioxidant capacities of 18 non-traditional tropical fruits from Brazil [Internet]. Food Chemistry. 2010 ; 121( 4): 996-1002.[citado 2024 out. 17 ] Available from: https://doi.org/10.1016/j.foodchem.2010.01.037
Artigo de periodico
Tripalmitin and monoacylglycerols as modifiers in the crystallisation of palm oil (2010)
Basso, Rodrigo Corrêa; Ribeiro, Ana Paula Badan; Masuchi, Monise Helen; Gioielli, Luiz Antonio ; Gonçalves, Lireny Aparecida Guaraldo; Santos, Adenilson Oliveira dos; Cardoso, Lisandro Pavie; Grimaldi, Renato
Fonte: Food Chemistry. Unidade: FCF
Assuntos: CRISTALIZAÇÃO, TECNOLOGIA DE ALIMENTOS, ÓLEOS E GORDURAS VEGETAIS COMESTÍVEIS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
BASSO, Rodrigo Corrêa et al. Tripalmitin and monoacylglycerols as modifiers in the crystallisation of palm oil. Food Chemistry, v. 122, n. 4, p. 1185-1192, 2010Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2010.03.113. Acesso em: 17 out. 2024.
APA
Basso, R. C., Ribeiro, A. P. B., Masuchi, M. H., Gioielli, L. A., Gonçalves, L. A. G., Santos, A. O. dos, et al. (2010). Tripalmitin and monoacylglycerols as modifiers in the crystallisation of palm oil. Food Chemistry, 122( 4), 1185-1192. doi:10.1016/j.foodchem.2010.03.113
NLM
Basso RC, Ribeiro APB, Masuchi MH, Gioielli LA, Gonçalves LAG, Santos AO dos, Cardoso LP, Grimaldi R. Tripalmitin and monoacylglycerols as modifiers in the crystallisation of palm oil [Internet]. Food Chemistry. 2010 ; 122( 4): 1185-1192.[citado 2024 out. 17 ] Available from: https://doi.org/10.1016/j.foodchem.2010.03.113
Vancouver
Basso RC, Ribeiro APB, Masuchi MH, Gioielli LA, Gonçalves LAG, Santos AO dos, Cardoso LP, Grimaldi R. Tripalmitin and monoacylglycerols as modifiers in the crystallisation of palm oil [Internet]. Food Chemistry. 2010 ; 122( 4): 1185-1192.[citado 2024 out. 17 ] Available from: https://doi.org/10.1016/j.foodchem.2010.03.113
Artigo de periodico
Effects of refrigeration, freezing and replacement of milk fat by inulin and whey protein concentrate on texture profile and sensory acceptance of synbiotic guava mousses (2010)
Buriti, Flávia Carolina Alonso; Castro, Inar Alves de ; Saad, Susana Marta Isay
Fonte: Food Chemistry. Unidade: FCF
Assuntos: REFRIGERAÇÃO, PROBIÓTICOS (ANÁLISE SENSORIAL)
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
BURITI, Flávia Carolina Alonso e CASTRO, Inar Alves de e SAAD, Susana Marta Isay. Effects of refrigeration, freezing and replacement of milk fat by inulin and whey protein concentrate on texture profile and sensory acceptance of synbiotic guava mousses. Food Chemistry, v. 123, n. 4, p. 1190-1197, 2010Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2010.05.085. Acesso em: 17 out. 2024.
APA
Buriti, F. C. A., Castro, I. A. de, & Saad, S. M. I. (2010). Effects of refrigeration, freezing and replacement of milk fat by inulin and whey protein concentrate on texture profile and sensory acceptance of synbiotic guava mousses. Food Chemistry, 123( 4), 1190-1197. doi:10.1016/j.foodchem.2010.05.085
NLM
Buriti FCA, Castro IA de, Saad SMI. Effects of refrigeration, freezing and replacement of milk fat by inulin and whey protein concentrate on texture profile and sensory acceptance of synbiotic guava mousses [Internet]. Food Chemistry. 2010 ; 123( 4): 1190-1197.[citado 2024 out. 17 ] Available from: https://doi.org/10.1016/j.foodchem.2010.05.085
Vancouver
Buriti FCA, Castro IA de, Saad SMI. Effects of refrigeration, freezing and replacement of milk fat by inulin and whey protein concentrate on texture profile and sensory acceptance of synbiotic guava mousses [Internet]. Food Chemistry. 2010 ; 123( 4): 1190-1197.[citado 2024 out. 17 ] Available from: https://doi.org/10.1016/j.foodchem.2010.05.085

Unidades USP

ReP

Filtros

Departamento

Autores

Autores USP

Assuntos

Indexado em