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Artigo de periodico
Training system and methyl jasmonate application: a tool to improve major polyphenol consumed by the Brazilian population in grape juice (2024)
Moro, Laís ; Tavares, Armando Reis; Moura, Mara Fernandes; Hernandes, José Luiz; Purgatto, Eduardo ; Tecchio, Marco Antonio
Fonte: ACS Food Science and Technology. Unidade: FCF
Assuntos: SUCOS DE FRUTAS, FITOQUÍMICA, BEBIDAS, COMPOSTOS FENÓLICOS
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ABNT
MORO, Laís et al. Training system and methyl jasmonate application: a tool to improve major polyphenol consumed by the Brazilian population in grape juice. ACS Food Science and Technology, v. 4, n. 6, p. 1472–1479, 2024Tradução . . Disponível em: https://dx.doi.org/10.1021/acsfoodscitech.4c00109. Acesso em: 02 nov. 2024.
APA
Moro, L., Tavares, A. R., Moura, M. F., Hernandes, J. L., Purgatto, E., & Tecchio, M. A. (2024). Training system and methyl jasmonate application: a tool to improve major polyphenol consumed by the Brazilian population in grape juice. ACS Food Science and Technology, 4( 6), 1472–1479. doi:10.1021/acsfoodscitech.4c00109
NLM
Moro L, Tavares AR, Moura MF, Hernandes JL, Purgatto E, Tecchio MA. Training system and methyl jasmonate application: a tool to improve major polyphenol consumed by the Brazilian population in grape juice [Internet]. ACS Food Science and Technology. 2024 ; 4( 6): 1472–1479.[citado 2024 nov. 02 ] Available from: https://dx.doi.org/10.1021/acsfoodscitech.4c00109
Vancouver
Moro L, Tavares AR, Moura MF, Hernandes JL, Purgatto E, Tecchio MA. Training system and methyl jasmonate application: a tool to improve major polyphenol consumed by the Brazilian population in grape juice [Internet]. ACS Food Science and Technology. 2024 ; 4( 6): 1472–1479.[citado 2024 nov. 02 ] Available from: https://dx.doi.org/10.1021/acsfoodscitech.4c00109
Artigo de periodico
Impact of a fermented soy beverage supplemented with acerola by-product on the gut microbiota from lean and obese subjects using an in vitro model of the human colon (2021)
Vieira, Antônio Diogo Silva ; Souza, Carlota Bussolo de ; Padilha, Marina ; Zoetendal, Erwin Gerard ; Smidt, Hauke ; Saad, Susana Marta Isay ; Venema, Koen
Fonte: Applied Microbiology and Biotechnology. Unidades: FCF, ESALQ
Assuntos: ACEROLA, BEBIDAS, BIOTA INTESTINAL, FERMENTAÇÃO, OBESIDADE, PROBIÓTICOS, SOJA
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ABNT
VIEIRA, Antônio Diogo Silva et al. Impact of a fermented soy beverage supplemented with acerola by-product on the gut microbiota from lean and obese subjects using an in vitro model of the human colon. Applied Microbiology and Biotechnology, v. 105, p. 3771–378, 2021Tradução . . Disponível em: https://doi.org/10.1007/s00253-021-11252-8. Acesso em: 02 nov. 2024.
APA
Vieira, A. D. S., Souza, C. B. de, Padilha, M., Zoetendal, E. G., Smidt, H., Saad, S. M. I., & Venema, K. (2021). Impact of a fermented soy beverage supplemented with acerola by-product on the gut microbiota from lean and obese subjects using an in vitro model of the human colon. Applied Microbiology and Biotechnology, 105, 3771–378. doi:10.1007/s00253-021-11252-8
NLM
Vieira ADS, Souza CB de, Padilha M, Zoetendal EG, Smidt H, Saad SMI, Venema K. Impact of a fermented soy beverage supplemented with acerola by-product on the gut microbiota from lean and obese subjects using an in vitro model of the human colon [Internet]. Applied Microbiology and Biotechnology. 2021 ; 105 3771–378.[citado 2024 nov. 02 ] Available from: https://doi.org/10.1007/s00253-021-11252-8
Vancouver
Vieira ADS, Souza CB de, Padilha M, Zoetendal EG, Smidt H, Saad SMI, Venema K. Impact of a fermented soy beverage supplemented with acerola by-product on the gut microbiota from lean and obese subjects using an in vitro model of the human colon [Internet]. Applied Microbiology and Biotechnology. 2021 ; 105 3771–378.[citado 2024 nov. 02 ] Available from: https://doi.org/10.1007/s00253-021-11252-8
Artigo de periodico
Effect of different beverages and storage period on bis-acryl color stability using two assessment methods (2020)
Bastos, Natalia Almeida ; Bitencourt, Sandro B. ; Mello, Igor P. de; Abreu, Celina W. de; Bombonatti, Juliana Fraga Soares ; Silva, Mariana M.
Fonte: Journal of Esthetic and Restorative Dentistry. Unidade: FOB
Assuntos: BEBIDAS, ESTABILIDADE, COR, MATERIAIS DENTÁRIOS, LABORATÓRIOS, ODONTOLOGIA, PRÓTESE DENTÁRIA
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ABNT
BASTOS, Natalia Almeida et al. Effect of different beverages and storage period on bis-acryl color stability using two assessment methods. Journal of Esthetic and Restorative Dentistry, v. 32, n. 6, p. 575-580, 2020Tradução . . Disponível em: https://doi.org/10.1111/jerd.12579. Acesso em: 02 nov. 2024.
APA
Bastos, N. A., Bitencourt, S. B., Mello, I. P. de, Abreu, C. W. de, Bombonatti, J. F. S., & Silva, M. M. (2020). Effect of different beverages and storage period on bis-acryl color stability using two assessment methods. Journal of Esthetic and Restorative Dentistry, 32( 6), 575-580. doi:10.1111/jerd.12579
NLM
Bastos NA, Bitencourt SB, Mello IP de, Abreu CW de, Bombonatti JFS, Silva MM. Effect of different beverages and storage period on bis-acryl color stability using two assessment methods [Internet]. Journal of Esthetic and Restorative Dentistry. 2020 ; 32( 6): 575-580.[citado 2024 nov. 02 ] Available from: https://doi.org/10.1111/jerd.12579
Vancouver
Bastos NA, Bitencourt SB, Mello IP de, Abreu CW de, Bombonatti JFS, Silva MM. Effect of different beverages and storage period on bis-acryl color stability using two assessment methods [Internet]. Journal of Esthetic and Restorative Dentistry. 2020 ; 32( 6): 575-580.[citado 2024 nov. 02 ] Available from: https://doi.org/10.1111/jerd.12579
Artigo de periodico
The effect of stainable drinks followed by simulated brushing on the roughness and stainability of acrylic resins polymerized with different cycles (2020)
Figuerôa, Rosana Marques Silva; Albuquerque, Kamylla B. de; Borges, Christiane Philippini Ferreira; Sánchez-Ayala, Alfonso; Bombarda, Nara Hellen Campanha ; Arrais, César Augusto Galvão ; Neppelenbroek, Karin Hermana ; Urban, Vanessa Migliorini
Fonte: The Journal of Prosthetic Dentistry. Unidade: FOB
Assuntos: BEBIDAS, CORANTES, ESCOVAÇÃO DENTÁRIA, RUGOSIDADE SUPERFICIAL, RESINAS ACRÍLICAS
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ABNT
FIGUERÔA, Rosana Marques Silva et al. The effect of stainable drinks followed by simulated brushing on the roughness and stainability of acrylic resins polymerized with different cycles. The Journal of Prosthetic Dentistry, v. 123, n. Ja 2020, p. 173-180, 2020Tradução . . Disponível em: https://doi.org/10.1016/j.prosdent.2018.11.001. Acesso em: 02 nov. 2024.
APA
Figuerôa, R. M. S., Albuquerque, K. B. de, Borges, C. P. F., Sánchez-Ayala, A., Bombarda, N. H. C., Arrais, C. A. G., et al. (2020). The effect of stainable drinks followed by simulated brushing on the roughness and stainability of acrylic resins polymerized with different cycles. The Journal of Prosthetic Dentistry, 123( Ja 2020), 173-180. doi:10.1016/j.prosdent.2018.11.001
NLM
Figuerôa RMS, Albuquerque KB de, Borges CPF, Sánchez-Ayala A, Bombarda NHC, Arrais CAG, Neppelenbroek KH, Urban VM. The effect of stainable drinks followed by simulated brushing on the roughness and stainability of acrylic resins polymerized with different cycles [Internet]. The Journal of Prosthetic Dentistry. 2020 ; 123( Ja 2020): 173-180.[citado 2024 nov. 02 ] Available from: https://doi.org/10.1016/j.prosdent.2018.11.001
Vancouver
Figuerôa RMS, Albuquerque KB de, Borges CPF, Sánchez-Ayala A, Bombarda NHC, Arrais CAG, Neppelenbroek KH, Urban VM. The effect of stainable drinks followed by simulated brushing on the roughness and stainability of acrylic resins polymerized with different cycles [Internet]. The Journal of Prosthetic Dentistry. 2020 ; 123( Ja 2020): 173-180.[citado 2024 nov. 02 ] Available from: https://doi.org/10.1016/j.prosdent.2018.11.001
Artigo de periodico
Global, regional, and national consumption of sugar-sweetened beverages, fruit juices, and milk: a systematic assessment of beverage intake in 187 countries (2015)
Singh, Gitanjali M; Micha, Renata; Khatibzadeh, Shahab; Shi, Peilin; Lim, Stephen; Andrews, Kathryn G; Engell, Rebecca E; Ezzati, Majid; Mozaffarian, Dariush; Fisberg, Regina Mara
Fonte: PLOS ONE. Unidade: FSP
Assuntos: BEBIDAS, LEITE, SUCOS DE FRUTAS, EDULCORANTE, SAÚDE MUNDIAL, CONSUMO DE ALIMENTOS, INQUÉRITOS EPIDEMIOLÓGICOS, INQUÉRITOS SOBRE DIETAS, DIETA
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ABNT
SINGH, Gitanjali M et al. Global, regional, and national consumption of sugar-sweetened beverages, fruit juices, and milk: a systematic assessment of beverage intake in 187 countries. PLOS ONE, v. 10, n. 8, p. 20 , 2015Tradução . . Disponível em: https://doi.org/10.1371/journal.pone.0124845. Acesso em: 02 nov. 2024.
APA
Singh, G. M., Micha, R., Khatibzadeh, S., Shi, P., Lim, S., Andrews, K. G., et al. (2015). Global, regional, and national consumption of sugar-sweetened beverages, fruit juices, and milk: a systematic assessment of beverage intake in 187 countries. PLOS ONE, 10( 8), 20 . doi:10.1371/journal.pone.0124845
NLM
Singh GM, Micha R, Khatibzadeh S, Shi P, Lim S, Andrews KG, Engell RE, Ezzati M, Mozaffarian D, Fisberg RM. Global, regional, and national consumption of sugar-sweetened beverages, fruit juices, and milk: a systematic assessment of beverage intake in 187 countries [Internet]. PLOS ONE. 2015 ;10( 8): 20 .[citado 2024 nov. 02 ] Available from: https://doi.org/10.1371/journal.pone.0124845
Vancouver
Singh GM, Micha R, Khatibzadeh S, Shi P, Lim S, Andrews KG, Engell RE, Ezzati M, Mozaffarian D, Fisberg RM. Global, regional, and national consumption of sugar-sweetened beverages, fruit juices, and milk: a systematic assessment of beverage intake in 187 countries [Internet]. PLOS ONE. 2015 ;10( 8): 20 .[citado 2024 nov. 02 ] Available from: https://doi.org/10.1371/journal.pone.0124845
Artigo de periodico
Estimated global, regional, and national disease burdens related to sugar-sweetened beverage consumption in 2010 (2015)
Singh, Gitanjali M; Micha, Renata; Khatibzadeh, Shahab; Lim, Stephen; Ezzati, Majid; Mozaffarian, Dariush; Fisberg, Regina Mara
Fonte: Circulation. Unidade: FSP
Assuntos: BEBIDAS, EDULCORANTE, DIETA, FATORES DE RISCO, SAÚDE MUNDIAL, DIABETES MELLITUS, OBESIDADE, DOENÇAS CARDIOVASCULARES
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ABNT
SINGH, Gitanjali M et al. Estimated global, regional, and national disease burdens related to sugar-sweetened beverage consumption in 2010. Circulation, v. 132, n. 8, p. 639-666, 2015Tradução . . Disponível em: https://doi.org/10.1161/circulationaha.114.010636. Acesso em: 02 nov. 2024.
APA
Singh, G. M., Micha, R., Khatibzadeh, S., Lim, S., Ezzati, M., Mozaffarian, D., & Fisberg, R. M. (2015). Estimated global, regional, and national disease burdens related to sugar-sweetened beverage consumption in 2010. Circulation, 132( 8), 639-666. doi:10.1161/circulationaha.114.010636
NLM
Singh GM, Micha R, Khatibzadeh S, Lim S, Ezzati M, Mozaffarian D, Fisberg RM. Estimated global, regional, and national disease burdens related to sugar-sweetened beverage consumption in 2010 [Internet]. Circulation. 2015 ;132( 8): 639-666.[citado 2024 nov. 02 ] Available from: https://doi.org/10.1161/circulationaha.114.010636
Vancouver
Singh GM, Micha R, Khatibzadeh S, Lim S, Ezzati M, Mozaffarian D, Fisberg RM. Estimated global, regional, and national disease burdens related to sugar-sweetened beverage consumption in 2010 [Internet]. Circulation. 2015 ;132( 8): 639-666.[citado 2024 nov. 02 ] Available from: https://doi.org/10.1161/circulationaha.114.010636
Artigo de periodico
Consumption of artificially and sugar-sweetened beverages and incident type 2 diabetes in the Etude Epidémiologique auprès des femmes de la Mutuelle Générale de l'Education Nationale-European Prospective Investigation into Cancer and Nutrition cohort 1-4 (2013)
Fagherazzi, Guy; Vilier, Alice; Sartorelli, Daniela Saes; Lajous, Martin; Balkau, Beverley; Clavel-Chapelon, Françoise
Fonte: American Journal of Clinical Nutrition. Unidade: FMRP
Assuntos: AÇÚCAR, ADOÇANTES, BEBIDAS, DIABETES MELLITUS NÃO INSULINO-DEPENDENTE
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ABNT
FAGHERAZZI, Guy et al. Consumption of artificially and sugar-sweetened beverages and incident type 2 diabetes in the Etude Epidémiologique auprès des femmes de la Mutuelle Générale de l'Education Nationale-European Prospective Investigation into Cancer and Nutrition cohort 1-4. American Journal of Clinical Nutrition, v. 97, n. 3, p. 517-523, 2013Tradução . . Disponível em: https://doi.org/10.3945/ajcn.112.050997. Acesso em: 02 nov. 2024.
APA
Fagherazzi, G., Vilier, A., Sartorelli, D. S., Lajous, M., Balkau, B., & Clavel-Chapelon, F. (2013). Consumption of artificially and sugar-sweetened beverages and incident type 2 diabetes in the Etude Epidémiologique auprès des femmes de la Mutuelle Générale de l'Education Nationale-European Prospective Investigation into Cancer and Nutrition cohort 1-4. American Journal of Clinical Nutrition, 97( 3), 517-523. doi:10.3945/ajcn.112.050997
NLM
Fagherazzi G, Vilier A, Sartorelli DS, Lajous M, Balkau B, Clavel-Chapelon F. Consumption of artificially and sugar-sweetened beverages and incident type 2 diabetes in the Etude Epidémiologique auprès des femmes de la Mutuelle Générale de l'Education Nationale-European Prospective Investigation into Cancer and Nutrition cohort 1-4 [Internet]. American Journal of Clinical Nutrition. 2013 ; 97( 3): 517-523.[citado 2024 nov. 02 ] Available from: https://doi.org/10.3945/ajcn.112.050997
Vancouver
Fagherazzi G, Vilier A, Sartorelli DS, Lajous M, Balkau B, Clavel-Chapelon F. Consumption of artificially and sugar-sweetened beverages and incident type 2 diabetes in the Etude Epidémiologique auprès des femmes de la Mutuelle Générale de l'Education Nationale-European Prospective Investigation into Cancer and Nutrition cohort 1-4 [Internet]. American Journal of Clinical Nutrition. 2013 ; 97( 3): 517-523.[citado 2024 nov. 02 ] Available from: https://doi.org/10.3945/ajcn.112.050997
Trabalho de evento-resumo
Wetting behavior of cocoa beverage powders prepared with different sweeteners and thickeners (2012)
Barros, Danielle Jessica Mello de; Lannes, Suzana Caetano da Silva
Fonte: Book of Abstracts. Nome do evento: IFT Annual Meeting + Food Expo. Unidade: FCF
Assuntos: CACAU, BEBIDAS
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ABNT
BARROS, Danielle Jessica Mello de e LANNES, Suzana Caetano da Silva. Wetting behavior of cocoa beverage powders prepared with different sweeteners and thickeners. 2012, Anais.. Chicago: Institute of Food Technologists, 2012. . Acesso em: 02 nov. 2024.
APA
Barros, D. J. M. de, & Lannes, S. C. da S. (2012). Wetting behavior of cocoa beverage powders prepared with different sweeteners and thickeners. In Book of Abstracts. Chicago: Institute of Food Technologists.
NLM
Barros DJM de, Lannes SC da S. Wetting behavior of cocoa beverage powders prepared with different sweeteners and thickeners. Book of Abstracts. 2012 ;[citado 2024 nov. 02 ]
Vancouver
Barros DJM de, Lannes SC da S. Wetting behavior of cocoa beverage powders prepared with different sweeteners and thickeners. Book of Abstracts. 2012 ;[citado 2024 nov. 02 ]
Trabalho de evento-resumo periodico
Surface properties of acrylic teeth after immersion in staining beverages (2010)
Neppelenbroek, Karin Hermana ; Yassuda, Y.; Kuroishi, E.; Urban, Vanessa Migliorini ; Campanha, N. H.; Oliveira, P. C. G.; Almilhatti, Hercules Jorge
Fonte: Journal of Dental Research. Nome do evento: General Session & Exhibition of the IADR - International Association for Dental Research. Unidade: FOB
Assuntos: DENTE ARTIFICIAL, BEBIDAS, RUGOSIDADE SUPERFICIAL
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ABNT
NEPPELENBROEK, Karin Hermana et al. Surface properties of acrylic teeth after immersion in staining beverages. Journal of Dental Research. Alexandria: International Association for Dental Research. . Acesso em: 02 nov. 2024. , 2010
APA
Neppelenbroek, K. H., Yassuda, Y., Kuroishi, E., Urban, V. M., Campanha, N. H., Oliveira, P. C. G., & Almilhatti, H. J. (2010). Surface properties of acrylic teeth after immersion in staining beverages. Journal of Dental Research. Alexandria: International Association for Dental Research.
NLM
Neppelenbroek KH, Yassuda Y, Kuroishi E, Urban VM, Campanha NH, Oliveira PCG, Almilhatti HJ. Surface properties of acrylic teeth after immersion in staining beverages. Journal of Dental Research. 2010 ; 89[citado 2024 nov. 02 ]
Vancouver
Neppelenbroek KH, Yassuda Y, Kuroishi E, Urban VM, Campanha NH, Oliveira PCG, Almilhatti HJ. Surface properties of acrylic teeth after immersion in staining beverages. Journal of Dental Research. 2010 ; 89[citado 2024 nov. 02 ]
Trabalho de evento-resumo periodico
Impact of regular and light drinks on dentin erosion (2009)
Araujo, J. J.; Rios, Daniela; Moino, A. L.; Magalhães, Ana Carolina; Honório, Heitor Marques; Machado, Maria Aparecida de Andrade Moreira; Buzalaf, Marília Afonso Rabelo
Fonte: Journal of Dental Research. Nome do evento: General Session & Exhibition of the IADR - International Association for Dental Research. Unidade: FOB
Assuntos: BEBIDAS, EROSÃO DE DENTE, REFRIGERANTES
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
ARAUJO, J. J. et al. Impact of regular and light drinks on dentin erosion. Journal of Dental Research. Alexandria: International Association for Dental Research. . Acesso em: 02 nov. 2024. , 2009
APA
Araujo, J. J., Rios, D., Moino, A. L., Magalhães, A. C., Honório, H. M., Machado, M. A. de A. M., & Buzalaf, M. A. R. (2009). Impact of regular and light drinks on dentin erosion. Journal of Dental Research. Alexandria: International Association for Dental Research.
NLM
Araujo JJ, Rios D, Moino AL, Magalhães AC, Honório HM, Machado MA de AM, Buzalaf MAR. Impact of regular and light drinks on dentin erosion. Journal of Dental Research. 2009 ; 88[citado 2024 nov. 02 ]
Vancouver
Araujo JJ, Rios D, Moino AL, Magalhães AC, Honório HM, Machado MA de AM, Buzalaf MAR. Impact of regular and light drinks on dentin erosion. Journal of Dental Research. 2009 ; 88[citado 2024 nov. 02 ]
Artigo de periodico
Rheological properties of chocolate drink from cupuassu (2008)
Lannes, Suzana Caetano da Silva ; Medeiros, Magda Leite
Fonte: International Journal of Food Engineering. Unidade: FCF
Assuntos: CUPUAÇU, CHOCOLATE, BEBIDAS
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ABNT
LANNES, Suzana Caetano da Silva e MEDEIROS, Magda Leite. Rheological properties of chocolate drink from cupuassu. International Journal of Food Engineering, v. 4, n. 1, 2008Tradução . . Disponível em: http://www.bepress.com/cgi/viewcontent.cgi?article=1124&context=ijfe. Acesso em: 02 nov. 2024.
APA
Lannes, S. C. da S., & Medeiros, M. L. (2008). Rheological properties of chocolate drink from cupuassu. International Journal of Food Engineering, 4( 1). Recuperado de http://www.bepress.com/cgi/viewcontent.cgi?article=1124&context=ijfe
NLM
Lannes SC da S, Medeiros ML. Rheological properties of chocolate drink from cupuassu [Internet]. International Journal of Food Engineering. 2008 ; 4( 1):[citado 2024 nov. 02 ] Available from: http://www.bepress.com/cgi/viewcontent.cgi?article=1124&context=ijfe
Vancouver
Lannes SC da S, Medeiros ML. Rheological properties of chocolate drink from cupuassu [Internet]. International Journal of Food Engineering. 2008 ; 4( 1):[citado 2024 nov. 02 ] Available from: http://www.bepress.com/cgi/viewcontent.cgi?article=1124&context=ijfe
Trabalho de evento-resumo periodico
The erosive potential of citric acid supplemented by different minerals (2008)
Moron, B.; Magalhães, A. C.; Moraes, S. M.; Rios, D.; Wiegand, A.; Buzalaf, Marília Afonso Rabelo
Fonte: Journal of Dental Research. Nome do evento: General Session & Exhibition of the IADR - International Association for Dental Research. Unidade: FOB
Assuntos: BEBIDAS, ESMALTE DENTÁRIO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
MORON, B. et al. The erosive potential of citric acid supplemented by different minerals. Journal of Dental Research. Alexandria: International Association for Dental Research. . Acesso em: 02 nov. 2024. , 2008
APA
Moron, B., Magalhães, A. C., Moraes, S. M., Rios, D., Wiegand, A., & Buzalaf, M. A. R. (2008). The erosive potential of citric acid supplemented by different minerals. Journal of Dental Research. Alexandria: International Association for Dental Research.
NLM
Moron B, Magalhães AC, Moraes SM, Rios D, Wiegand A, Buzalaf MAR. The erosive potential of citric acid supplemented by different minerals. Journal of Dental Research. 2008 ; 87[citado 2024 nov. 02 ]
Vancouver
Moron B, Magalhães AC, Moraes SM, Rios D, Wiegand A, Buzalaf MAR. The erosive potential of citric acid supplemented by different minerals. Journal of Dental Research. 2008 ; 87[citado 2024 nov. 02 ]
Parte de monografia/livro
El uso de bebidas energizantes en estudiantes de educación física (2008)
Ballistreri, Martha C.; Corradi-Webster, Clarissa M.
Fonte: Las escuelas de enfermería, la investigación y el Fenómeno de las drogas en America. Unidade: EERP
Assuntos: ESTIMULANTES, BEBIDAS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
BALLISTRERI, Martha C. e CORRADI-WEBSTER, Clarissa M. El uso de bebidas energizantes en estudiantes de educación física. Las escuelas de enfermería, la investigación y el Fenómeno de las drogas en America. Tradução . Washington: Organización de los Estados Americanos, 2008. . . Acesso em: 02 nov. 2024.
APA
Ballistreri, M. C., & Corradi-Webster, C. M. (2008). El uso de bebidas energizantes en estudiantes de educación física. In Las escuelas de enfermería, la investigación y el Fenómeno de las drogas en America. Washington: Organización de los Estados Americanos.
NLM
Ballistreri MC, Corradi-Webster CM. El uso de bebidas energizantes en estudiantes de educación física. In: Las escuelas de enfermería, la investigación y el Fenómeno de las drogas en America. Washington: Organización de los Estados Americanos; 2008. [citado 2024 nov. 02 ]
Vancouver
Ballistreri MC, Corradi-Webster CM. El uso de bebidas energizantes en estudiantes de educación física. In: Las escuelas de enfermería, la investigación y el Fenómeno de las drogas en America. Washington: Organización de los Estados Americanos; 2008. [citado 2024 nov. 02 ]
Trabalho de evento-resumo
Studies for producing a certified reference material for distinguishing cachaça from rum (2006)
Cardoso, Daniel Rodrigues ; Andrade Sobrinho, Luiz Gualberto de; Lima Neto, Benedito dos Santos ; Ponçano, Vera Maria Lopes; Carvalho, Terezinha E M de; Mayika, Ieda K; Franco, Douglas Wagner
Nome do evento: International Symposium on Biological and Environmental Reference Materials - BERM. Unidade: IQSC
Assuntos: AGUARDENTE, BEBIDAS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
CARDOSO, Daniel Rodrigues et al. Studies for producing a certified reference material for distinguishing cachaça from rum. 2006, Anais.. Charleston: Instituto de Química de São Carlos, Universidade de São Paulo, 2006. . Acesso em: 02 nov. 2024.
APA
Cardoso, D. R., Andrade Sobrinho, L. G. de, Lima Neto, B. dos S., Ponçano, V. M. L., Carvalho, T. E. M. de, Mayika, I. K., & Franco, D. W. (2006). Studies for producing a certified reference material for distinguishing cachaça from rum. In . Charleston: Instituto de Química de São Carlos, Universidade de São Paulo.
NLM
Cardoso DR, Andrade Sobrinho LG de, Lima Neto B dos S, Ponçano VML, Carvalho TEM de, Mayika IK, Franco DW. Studies for producing a certified reference material for distinguishing cachaça from rum. 2006 ;[citado 2024 nov. 02 ]
Vancouver
Cardoso DR, Andrade Sobrinho LG de, Lima Neto B dos S, Ponçano VML, Carvalho TEM de, Mayika IK, Franco DW. Studies for producing a certified reference material for distinguishing cachaça from rum. 2006 ;[citado 2024 nov. 02 ]
Artigo de periodico
Total and acid-soluble fluoride content of infant cereals, beverages and biscuits from Brazil (2004)
Buzalaf, Marília Afonso Rabelo; Almeida, B. S. de; Cardoso, Vanessa Eid da Silva; Olympio, Kelly Polido Kaneshiro; Furlani, Tatiana de Almeida
Fonte: Food Additives and Contaminants. Unidade: FOB
Assuntos: FLÚOR, BEBIDAS, BISCOITOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
BUZALAF, Marília Afonso Rabelo et al. Total and acid-soluble fluoride content of infant cereals, beverages and biscuits from Brazil. Food Additives and Contaminants, v. 21, n. 3, p. 210-215, 2004Tradução . . Disponível em: https://doi.org/10.1080/02652030310001637128. Acesso em: 02 nov. 2024.
APA
Buzalaf, M. A. R., Almeida, B. S. de, Cardoso, V. E. da S., Olympio, K. P. K., & Furlani, T. de A. (2004). Total and acid-soluble fluoride content of infant cereals, beverages and biscuits from Brazil. Food Additives and Contaminants, 21( 3), 210-215. doi:10.1080/02652030310001637128
NLM
Buzalaf MAR, Almeida BS de, Cardoso VE da S, Olympio KPK, Furlani T de A. Total and acid-soluble fluoride content of infant cereals, beverages and biscuits from Brazil [Internet]. Food Additives and Contaminants. 2004 ; 21( 3): 210-215.[citado 2024 nov. 02 ] Available from: https://doi.org/10.1080/02652030310001637128
Vancouver
Buzalaf MAR, Almeida BS de, Cardoso VE da S, Olympio KPK, Furlani T de A. Total and acid-soluble fluoride content of infant cereals, beverages and biscuits from Brazil [Internet]. Food Additives and Contaminants. 2004 ; 21( 3): 210-215.[citado 2024 nov. 02 ] Available from: https://doi.org/10.1080/02652030310001637128
Artigo de periodico
Manufacture of fermented lactic beverages containing probiotic cultures (2002)
Oliveira, Maricê Nogueira de; Sodini, I.; Remeuf, F.; Tissier, J. P.; Corrieu, G.
Fonte: Journal of Food Science. Unidade: FCF
Assuntos: BEBIDAS, BACTÉRIAS, MICROBIOLOGIA DE ALIMENTOS, ALIMENTOS (MICROBIOLOGIA), LACTOBACILLUS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
OLIVEIRA, Maricê Nogueira de et al. Manufacture of fermented lactic beverages containing probiotic cultures. Journal of Food Science, v. 67, n. 6, p. 2336-2341, 2002Tradução . . Acesso em: 02 nov. 2024.
APA
Oliveira, M. N. de, Sodini, I., Remeuf, F., Tissier, J. P., & Corrieu, G. (2002). Manufacture of fermented lactic beverages containing probiotic cultures. Journal of Food Science, 67( 6), 2336-2341.
NLM
Oliveira MN de, Sodini I, Remeuf F, Tissier JP, Corrieu G. Manufacture of fermented lactic beverages containing probiotic cultures. Journal of Food Science. 2002 ; 67( 6): 2336-2341.[citado 2024 nov. 02 ]
Vancouver
Oliveira MN de, Sodini I, Remeuf F, Tissier JP, Corrieu G. Manufacture of fermented lactic beverages containing probiotic cultures. Journal of Food Science. 2002 ; 67( 6): 2336-2341.[citado 2024 nov. 02 ]

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