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  • Artigo de periodico

    The reduction of 'CU'(II)/neocuproine complexes by some polyphenols: Total polyphenols determination in wine samples (2011)

    Lee, Gina; Rossi, Maura Vincenza; Coichev, Nina; Moya, Horacio Dorigan

    Fonte: Food Chemistry. Unidade: IQ

    Assuntos: COBRE, VINHO

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      LEE, Gina et al. The reduction of 'CU'(II)/neocuproine complexes by some polyphenols: Total polyphenols determination in wine samples. Food Chemistry, v. 126, n. 2, p. 679-686, 2011Tradução . . Disponível em: https://doi.org/10.1016/j.food.chem.2010.11.020. Acesso em: 17 out. 2024.

    • APA

      Lee, G., Rossi, M. V., Coichev, N., & Moya, H. D. (2011). The reduction of 'CU'(II)/neocuproine complexes by some polyphenols: Total polyphenols determination in wine samples. Food Chemistry, 126( 2), 679-686. doi:10.1016/j.food.chem.2010.11.020

    • NLM

      Lee G, Rossi MV, Coichev N, Moya HD. The reduction of 'CU'(II)/neocuproine complexes by some polyphenols: Total polyphenols determination in wine samples [Internet]. Food Chemistry. 2011 ; 126( 2): 679-686.[citado 2024 out. 17 ] Available from: https://doi.org/10.1016/j.food.chem.2010.11.020

    • Vancouver

      Lee G, Rossi MV, Coichev N, Moya HD. The reduction of 'CU'(II)/neocuproine complexes by some polyphenols: Total polyphenols determination in wine samples [Internet]. Food Chemistry. 2011 ; 126( 2): 679-686.[citado 2024 out. 17 ] Available from: https://doi.org/10.1016/j.food.chem.2010.11.020

  • Artigo de periodico

    Fungi, mycotoxins and phytoalexin in peanut varieties, during plant growth in the field (2011)

    Zorzete, Patrícia; Reis, Tatiana Alves dos; Felício, Joana D.; Porto, Arianne Costa Baquião; Makimoto, Paulo; Corrêa, Benedito

    Fonte: Food Chemistry. Unidade: ICB

    Assunto: MICROBIOLOGIA

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      ZORZETE, Patrícia et al. Fungi, mycotoxins and phytoalexin in peanut varieties, during plant growth in the field. Food Chemistry, v. 129, n. 3, p. 957-964, 2011Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2011.05.053. Acesso em: 17 out. 2024.

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      Zorzete, P., Reis, T. A. dos, Felício, J. D., Porto, A. C. B., Makimoto, P., & Corrêa, B. (2011). Fungi, mycotoxins and phytoalexin in peanut varieties, during plant growth in the field. Food Chemistry, 129( 3), 957-964. doi:10.1016/j.foodchem.2011.05.053

    • NLM

      Zorzete P, Reis TA dos, Felício JD, Porto ACB, Makimoto P, Corrêa B. Fungi, mycotoxins and phytoalexin in peanut varieties, during plant growth in the field [Internet]. Food Chemistry. 2011 ; 129( 3): 957-964.[citado 2024 out. 17 ] Available from: https://doi.org/10.1016/j.foodchem.2011.05.053

    • Vancouver

      Zorzete P, Reis TA dos, Felício JD, Porto ACB, Makimoto P, Corrêa B. Fungi, mycotoxins and phytoalexin in peanut varieties, during plant growth in the field [Internet]. Food Chemistry. 2011 ; 129( 3): 957-964.[citado 2024 out. 17 ] Available from: https://doi.org/10.1016/j.foodchem.2011.05.053

  • Artigo de periodico

    Elemental analysis of nuts and seeds by axially viewed ICP OES (2011)

    Naozuka, Juliana; Vieira, Edivan Carvalho; Nascimento, Angerson Nogueira do; Oliveira, Pedro Vitoriano de

    Fonte: Food Chemistry. Unidade: IQ

    Assuntos: ESPECTROMETRIA, NOZES, SEMENTES

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      NAOZUKA, Juliana et al. Elemental analysis of nuts and seeds by axially viewed ICP OES. Food Chemistry, v. 124, n. 4, p. 1667-1672, 2011Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2010.07.051. Acesso em: 17 out. 2024.

    • APA

      Naozuka, J., Vieira, E. C., Nascimento, A. N. do, & Oliveira, P. V. de. (2011). Elemental analysis of nuts and seeds by axially viewed ICP OES. Food Chemistry, 124( 4), 1667-1672. doi:10.1016/j.foodchem.2010.07.051

    • NLM

      Naozuka J, Vieira EC, Nascimento AN do, Oliveira PV de. Elemental analysis of nuts and seeds by axially viewed ICP OES [Internet]. Food Chemistry. 2011 ; 124( 4): 1667-1672.[citado 2024 out. 17 ] Available from: https://doi.org/10.1016/j.foodchem.2010.07.051

    • Vancouver

      Naozuka J, Vieira EC, Nascimento AN do, Oliveira PV de. Elemental analysis of nuts and seeds by axially viewed ICP OES [Internet]. Food Chemistry. 2011 ; 124( 4): 1667-1672.[citado 2024 out. 17 ] Available from: https://doi.org/10.1016/j.foodchem.2010.07.051

  • Artigo de periodico

    Effect of processing on amine formation and the lipid profile of cod (Gadus morhua) roe (2011)

    Lapa-Guimarães, Judite das Graças; Trattner, Sofia; Pickova, Jana

    Fonte: Food Chemistry. Unidade: FZEA

    Assuntos: AMINAS, HISTAMINA, ÁCIDOS GRAXOS

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      LAPA-GUIMARÃES, Judite das Graças e TRATTNER, Sofia e PICKOVA, Jana. Effect of processing on amine formation and the lipid profile of cod (Gadus morhua) roe. Food Chemistry, v. 129, n. 3, p. 716-723, 2011Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2011.05.010. Acesso em: 17 out. 2024.

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      Lapa-Guimarães, J. das G., Trattner, S., & Pickova, J. (2011). Effect of processing on amine formation and the lipid profile of cod (Gadus morhua) roe. Food Chemistry, 129( 3), 716-723. doi:10.1016/j.foodchem.2011.05.010

    • NLM

      Lapa-Guimarães J das G, Trattner S, Pickova J. Effect of processing on amine formation and the lipid profile of cod (Gadus morhua) roe [Internet]. Food Chemistry. 2011 ; 129( 3): 716-723.[citado 2024 out. 17 ] Available from: https://doi.org/10.1016/j.foodchem.2011.05.010

    • Vancouver

      Lapa-Guimarães J das G, Trattner S, Pickova J. Effect of processing on amine formation and the lipid profile of cod (Gadus morhua) roe [Internet]. Food Chemistry. 2011 ; 129( 3): 716-723.[citado 2024 out. 17 ] Available from: https://doi.org/10.1016/j.foodchem.2011.05.010

  • Artigo de periodico

    Supercritical fluid extracts from the brazilian cherry (Eugenia uniflora L.): relationship between the extracted compounds and the characteristic flavour intensity of the fruit (2011)

    Malaman, Felipe Scherrer; Moraes, Luiz Alberto Beraldo de; West, Caroline; Ferreira, Nilson José; Oliveira, Alessandra Lopes de

    Fonte: Food Chemistry. Unidades: FFCLRP, FZEA

    Assuntos: PITANGA, EXTRAÇÃO COM FLUÍDO SUPERCRÍTICO, ESPECTROMETRIA DE MASSAS, ANÁLISE SENSORIAL DE ALIMENTOS

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      MALAMAN, Felipe Scherrer et al. Supercritical fluid extracts from the brazilian cherry (Eugenia uniflora L.): relationship between the extracted compounds and the characteristic flavour intensity of the fruit. Food Chemistry, v. 124, n. 1, p. 85-92, 2011Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2010.05.109. Acesso em: 17 out. 2024.

    • APA

      Malaman, F. S., Moraes, L. A. B. de, West, C., Ferreira, N. J., & Oliveira, A. L. de. (2011). Supercritical fluid extracts from the brazilian cherry (Eugenia uniflora L.): relationship between the extracted compounds and the characteristic flavour intensity of the fruit. Food Chemistry, 124( 1), 85-92. doi:10.1016/j.foodchem.2010.05.109

    • NLM

      Malaman FS, Moraes LAB de, West C, Ferreira NJ, Oliveira AL de. Supercritical fluid extracts from the brazilian cherry (Eugenia uniflora L.): relationship between the extracted compounds and the characteristic flavour intensity of the fruit [Internet]. Food Chemistry. 2011 ; 124( 1): 85-92.[citado 2024 out. 17 ] Available from: https://doi.org/10.1016/j.foodchem.2010.05.109

    • Vancouver

      Malaman FS, Moraes LAB de, West C, Ferreira NJ, Oliveira AL de. Supercritical fluid extracts from the brazilian cherry (Eugenia uniflora L.): relationship between the extracted compounds and the characteristic flavour intensity of the fruit [Internet]. Food Chemistry. 2011 ; 124( 1): 85-92.[citado 2024 out. 17 ] Available from: https://doi.org/10.1016/j.foodchem.2010.05.109

  • Artigo de periodico

    Fast and reliable analyses of sulphite in fruit juices using a supramolecular amperometric detector encompassing in flow gas diffusion unit (2011)

    Martins, Paulo Roberto; Popolim, Welliton Donizeti; Nagato, Leticia Araujo Farah; Takemoto, Emy; Araki, Koiti ; Toma, Henrique Eisi ; Angnes, Lúcio ; Penteado, Marilene de Vuono Camargo

    Fonte: Food Chemistry. Unidades: IQ, FCF

    Assuntos: SUCOS DE FRUTAS, ADITIVOS ALIMENTARES

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      MARTINS, Paulo Roberto et al. Fast and reliable analyses of sulphite in fruit juices using a supramolecular amperometric detector encompassing in flow gas diffusion unit. Food Chemistry, v. 127, n. 1, p. 249-255, 2011Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2010.12.103. Acesso em: 17 out. 2024.

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      Martins, P. R., Popolim, W. D., Nagato, L. A. F., Takemoto, E., Araki, K., Toma, H. E., et al. (2011). Fast and reliable analyses of sulphite in fruit juices using a supramolecular amperometric detector encompassing in flow gas diffusion unit. Food Chemistry, 127( 1), 249-255. doi:10.1016/j.foodchem.2010.12.103

    • NLM

      Martins PR, Popolim WD, Nagato LAF, Takemoto E, Araki K, Toma HE, Angnes L, Penteado M de VC. Fast and reliable analyses of sulphite in fruit juices using a supramolecular amperometric detector encompassing in flow gas diffusion unit [Internet]. Food Chemistry. 2011 ; 127( 1): 249-255.[citado 2024 out. 17 ] Available from: https://doi.org/10.1016/j.foodchem.2010.12.103

    • Vancouver

      Martins PR, Popolim WD, Nagato LAF, Takemoto E, Araki K, Toma HE, Angnes L, Penteado M de VC. Fast and reliable analyses of sulphite in fruit juices using a supramolecular amperometric detector encompassing in flow gas diffusion unit [Internet]. Food Chemistry. 2011 ; 127( 1): 249-255.[citado 2024 out. 17 ] Available from: https://doi.org/10.1016/j.foodchem.2010.12.103

  • Artigo de periodico

    Iron bioavailability from ferric pyrophosphate in rats fed with fructan-containing yacon (Smallanthus sonchifolius) flour (2011)

    Lobo, Alexandre Rodrigues; Cocato, Maria Lucia; Borelli, Primavera ; Gaievski, Eduardo Henrique Szpak; Crisma, Amanda Rabello; Nakajima, Karina; Nakano, Eduardo Yoshio; Colli, Celia

    Fonte: Food Chemistry. Unidade: FCF

    Assuntos: BIODISPONIBILIDADE, FERRO

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      LOBO, Alexandre Rodrigues et al. Iron bioavailability from ferric pyrophosphate in rats fed with fructan-containing yacon (Smallanthus sonchifolius) flour. Food Chemistry, v. 126, n. 3, p. 885-891, 2011Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2010.11.067. Acesso em: 17 out. 2024.

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      Lobo, A. R., Cocato, M. L., Borelli, P., Gaievski, E. H. S., Crisma, A. R., Nakajima, K., et al. (2011). Iron bioavailability from ferric pyrophosphate in rats fed with fructan-containing yacon (Smallanthus sonchifolius) flour. Food Chemistry, 126( 3), 885-891. doi:10.1016/j.foodchem.2010.11.067

    • NLM

      Lobo AR, Cocato ML, Borelli P, Gaievski EHS, Crisma AR, Nakajima K, Nakano EY, Colli C. Iron bioavailability from ferric pyrophosphate in rats fed with fructan-containing yacon (Smallanthus sonchifolius) flour [Internet]. Food Chemistry. 2011 ; 126( 3): 885-891.[citado 2024 out. 17 ] Available from: https://doi.org/10.1016/j.foodchem.2010.11.067

    • Vancouver

      Lobo AR, Cocato ML, Borelli P, Gaievski EHS, Crisma AR, Nakajima K, Nakano EY, Colli C. Iron bioavailability from ferric pyrophosphate in rats fed with fructan-containing yacon (Smallanthus sonchifolius) flour [Internet]. Food Chemistry. 2011 ; 126( 3): 885-891.[citado 2024 out. 17 ] Available from: https://doi.org/10.1016/j.foodchem.2010.11.067

  • 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

    Fonte: Food Chemistry. Unidades: FZEA, IQ

    Assuntos: ELETROFORESE, FLAVONÓIDES, CHÁ

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      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: 17 out. 2024.

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      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 out. 17 ] 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 out. 17 ] Available from: https://doi.org/10.1016/j.foodchem.2010.12.104

  • Artigo de periodico

    Stability of vitamin A during storage of enteral feeding formulas (2011)

    Fávaro, Rosa Maria Duarte; Iha, Maria Helena; Mazzi, Tereza Cristina; Fávaro, Raquel; Bianchi, Maria de Lourdes Pires

    Fonte: Food Chemistry. Unidade: FCFRP

    Assuntos: VITAMINA A (ESTABILIZAÇÃO), ARMAZENAGEM DE ALIMENTOS, ALIMENTAÇÃO ENTERAL, NUTRIENTES (AVALIAÇÃO)

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      FÁVARO, Rosa Maria Duarte et al. Stability of vitamin A during storage of enteral feeding formulas. Food Chemistry, v. 126, n. 3, p. 827-830, 2011Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2010.09.014. Acesso em: 17 out. 2024.

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      Fávaro, R. M. D., Iha, M. H., Mazzi, T. C., Fávaro, R., & Bianchi, M. de L. P. (2011). Stability of vitamin A during storage of enteral feeding formulas. Food Chemistry, 126( 3), 827-830. doi:10.1016/j.foodchem.2010.09.014

    • NLM

      Fávaro RMD, Iha MH, Mazzi TC, Fávaro R, Bianchi M de LP. Stability of vitamin A during storage of enteral feeding formulas [Internet]. Food Chemistry. 2011 ; 126( 3): 827-830.[citado 2024 out. 17 ] Available from: https://doi.org/10.1016/j.foodchem.2010.09.014

    • Vancouver

      Fávaro RMD, Iha MH, Mazzi TC, Fávaro R, Bianchi M de LP. Stability of vitamin A during storage of enteral feeding formulas [Internet]. Food Chemistry. 2011 ; 126( 3): 827-830.[citado 2024 out. 17 ] Available from: https://doi.org/10.1016/j.foodchem.2010.09.014

  • 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

    Fonte: Food Chemistry. Unidade: IQSC

    Assuntos: FLAVONÓIDES, ANALISE QUANTITATIVA

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      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: 17 out. 2024.

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      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 out. 17 ] 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 out. 17 ] Available from: https://doi.org/10.1016/j.foodchem.2011.03.001

  • Artigo de periodico

    Worldwide stable carbon and nitrogen isotopes of Big Mac patties:: an example of a truly ‘‘glocal’’ food (2011)

    Martinelli, Luiz Antonio ; Nardoto, Gabriela Bielefeld ; Chesson, Lesley A; Rinaldi, Fernando Donizeti; Ometto, Jean Pierre Henry Balbaud ; Cerling, Thure E; Ehleringer, James R

    Fonte: Food Chemistry. Unidade: CENA

    Assuntos: ISÓTOPOS, CARNES E DERIVADOS

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      MARTINELLI, Luiz Antonio et al. Worldwide stable carbon and nitrogen isotopes of Big Mac patties:: an example of a truly ‘‘glocal’’ food. Food Chemistry, v. 127, n. 4, p. 1712–1718, 2011Tradução . . Disponível em: http://www.sciencedirect.com/science/article/pii/S0308814611003050. Acesso em: 17 out. 2024.

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      Martinelli, L. A., Nardoto, G. B., Chesson, L. A., Rinaldi, F. D., Ometto, J. P. H. B., Cerling, T. E., & Ehleringer, J. R. (2011). Worldwide stable carbon and nitrogen isotopes of Big Mac patties:: an example of a truly ‘‘glocal’’ food. Food Chemistry, 127( 4), 1712–1718. Recuperado de http://www.sciencedirect.com/science/article/pii/S0308814611003050

    • NLM

      Martinelli LA, Nardoto GB, Chesson LA, Rinaldi FD, Ometto JPHB, Cerling TE, Ehleringer JR. Worldwide stable carbon and nitrogen isotopes of Big Mac patties:: an example of a truly ‘‘glocal’’ food [Internet]. Food Chemistry. 2011 ; 127( 4): 1712–1718.[citado 2024 out. 17 ] Available from: http://www.sciencedirect.com/science/article/pii/S0308814611003050

    • Vancouver

      Martinelli LA, Nardoto GB, Chesson LA, Rinaldi FD, Ometto JPHB, Cerling TE, Ehleringer JR. Worldwide stable carbon and nitrogen isotopes of Big Mac patties:: an example of a truly ‘‘glocal’’ food [Internet]. Food Chemistry. 2011 ; 127( 4): 1712–1718.[citado 2024 out. 17 ] Available from: http://www.sciencedirect.com/science/article/pii/S0308814611003050

  • Artigo de periodico

    Mercury speciation in seafood samples by LC-ICP-MS with a rapid ultrasound-assisted extraction procedure: application to the determination of mercury in Brazilian seafood samples (2011)

    Batista, Bruno Lemos; Rodrigues, Jairo L.; Souza, Samuel S. de; Souza, Vanessa C. Oliveira; Barbosa Júnior, Fernando

    Fonte: Food Chemistry. Unidade: FCFRP

    Assuntos: MERCÚRIO (ELEMENTO QUÍMICO) (ESPECIFICAÇÃO;CONCENTRAÇÃO), FRUTOS DO MAR (AMOSTRA), CROMATOGRAFIA LÍQUIDA, ULTRASSOM

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      BATISTA, Bruno Lemos et al. Mercury speciation in seafood samples by LC-ICP-MS with a rapid ultrasound-assisted extraction procedure: application to the determination of mercury in Brazilian seafood samples. Food Chemistry, v. 126, n. 4, p. 2000-2004, 2011Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2010.12.068. Acesso em: 17 out. 2024.

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      Batista, B. L., Rodrigues, J. L., Souza, S. S. de, Souza, V. C. O., & Barbosa Júnior, F. (2011). Mercury speciation in seafood samples by LC-ICP-MS with a rapid ultrasound-assisted extraction procedure: application to the determination of mercury in Brazilian seafood samples. Food Chemistry, 126( 4), 2000-2004. doi:10.1016/j.foodchem.2010.12.068

    • NLM

      Batista BL, Rodrigues JL, Souza SS de, Souza VCO, Barbosa Júnior F. Mercury speciation in seafood samples by LC-ICP-MS with a rapid ultrasound-assisted extraction procedure: application to the determination of mercury in Brazilian seafood samples [Internet]. Food Chemistry. 2011 ; 126( 4): 2000-2004.[citado 2024 out. 17 ] Available from: https://doi.org/10.1016/j.foodchem.2010.12.068

    • Vancouver

      Batista BL, Rodrigues JL, Souza SS de, Souza VCO, Barbosa Júnior F. Mercury speciation in seafood samples by LC-ICP-MS with a rapid ultrasound-assisted extraction procedure: application to the determination of mercury in Brazilian seafood samples [Internet]. Food Chemistry. 2011 ; 126( 4): 2000-2004.[citado 2024 out. 17 ] Available from: https://doi.org/10.1016/j.foodchem.2010.12.068

  • 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

    Fonte: Food Chemistry. Unidade: IB

    Assuntos: PRÓPOLIS, ANTIOXIDANTES, STREPTOCOCCUS, FLAVONÓIDES

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      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: 17 out. 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 out. 17 ] 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 out. 17 ] Available from: https://doi.org/10.1016/j.foodchem.2010.09.089

  • Artigo de periodico

    Phenolic compounds content and antioxidant activity in pomace from selected red grapes (Vitis vinifera L. and Vitis labrusca L.) widely produced in Brazil (2011)

    Rockenbach, Ismael Ivan; Rodrigues, Eliseu; Gonzaga, Luciano Valdemiro; Caliari, Vinícius; Genovese, Maria Inês ; Gonçalves, Any Elisa de Souza Schmidt; Fett, Roseane

    Fonte: Food Chemistry. Unidade: FCF

    Assuntos: COMPOSTOS FENÓLICOS, BAGAÇOS, UVA, ANTIOXIDANTES (ATIVIDADE)

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      ROCKENBACH, Ismael Ivan et al. Phenolic compounds content and antioxidant activity in pomace from selected red grapes (Vitis vinifera L. and Vitis labrusca L.) widely produced in Brazil. Food Chemistry, v. 127, n. 1, p. 174-179, 2011Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2010.12.137. Acesso em: 17 out. 2024.

    • APA

      Rockenbach, I. I., Rodrigues, E., Gonzaga, L. V., Caliari, V., Genovese, M. I., Gonçalves, A. E. de S. S., & Fett, R. (2011). Phenolic compounds content and antioxidant activity in pomace from selected red grapes (Vitis vinifera L. and Vitis labrusca L.) widely produced in Brazil. Food Chemistry, 127( 1), 174-179. doi:10.1016/j.foodchem.2010.12.137

    • NLM

      Rockenbach II, Rodrigues E, Gonzaga LV, Caliari V, Genovese MI, Gonçalves AE de SS, Fett R. Phenolic compounds content and antioxidant activity in pomace from selected red grapes (Vitis vinifera L. and Vitis labrusca L.) widely produced in Brazil [Internet]. Food Chemistry. 2011 ; 127( 1): 174-179.[citado 2024 out. 17 ] Available from: https://doi.org/10.1016/j.foodchem.2010.12.137

    • Vancouver

      Rockenbach II, Rodrigues E, Gonzaga LV, Caliari V, Genovese MI, Gonçalves AE de SS, Fett R. Phenolic compounds content and antioxidant activity in pomace from selected red grapes (Vitis vinifera L. and Vitis labrusca L.) widely produced in Brazil [Internet]. Food Chemistry. 2011 ; 127( 1): 174-179.[citado 2024 out. 17 ] Available from: https://doi.org/10.1016/j.foodchem.2010.12.137

  • 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

    Fonte: Food Chemistry. Unidade: FCF

    Assuntos: FLAVONÓIDES, ANTIOXIDANTES, VINHO, QUIMIOMETRIA

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      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: 17 out. 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 out. 17 ] 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 out. 17 ] 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

    Fonte: Food Chemistry. Unidades: IB, FCF

    Assuntos: ANTIOXIDANTES, CANA-DE-AÇÚCAR, FLAVONÓIDES, COMPOSTOS FENÓLICOS

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      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: 17 out. 2024.

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      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 out. 17 ] 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 out. 17 ] Available from: https://doi.org/10.1016/j.foodchem.2010.09.059
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