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Filtros : "PLANTAS OLEAGINOSAS" "2018" Removido: "2024" Limpar

Filtros

USP affiliated authors
- baptista, marisa aparecida bismara regitano d'arce de (~1)
- rodrigues, paulo hercílio viegas (~1)
- rosa neto, josé cesar (~1)
- vilela, suely (~1)
Date published
- 2018 (~2)
Subjects
- plantas oleaginosas (2)
- anti-inflamatórios (1)
- antioxidantes (1)
- composição química (1)
- células endoteliais (1)

Collaboration
Normalized affiliation
Non normalized affiliation
- human developmental and health academic unit, faculty of medicine, tremona rd, university of southampton, southampton, uk (~1)
- laboratory of oils and fats. department of agri-food industry, food and nutrition. ‘‘luiz de queiroz’’ college of agriculture. university of são paulo. piracicaba, sp (~1)
- laboratory of toxinology. department of clinical analysis, toxicology and food science. school of pharmaceutical sciences of ribeirão preto. university of são paulo. ribeirão preto, sp (~1)
- pos-gradução em doutorado do instituto de ciências biomédicas do departamento de biologia celular e do desenvolvimento da universidade de são paulo, são paulo, sp, brasil (~1)
Countries of institutions of collaboration
- brasil (~2)
- grã-bretanha (reino unido, uk) (~1)
Qualis 2013/2016 - Área
Qualis 2013/2016 - Nota
Qualis 2013/2016 - Área / Nota
Theses and Dissertations
Type
Área de concentração
Sigla do Departamento/Programa de Pós Graduação
Departamento/Programa de Pós Graduação
Keywords

Artigo de periodico
"Palmitoleic acid has stronger anti-inflammatory potential in human endothelial cells compared to oleic and palmitic acids" (2018)
Souza, Camila Oliveira de ; Valenzuela, Carina Avendaño ; Baker, Ella J. ; Miles, Elizabeth A. ; Calder, Phillip C. ; Rosa Neto, José Cesar
Source: Molecular Nutrition & Food Research. Unidade: ICB
Subjects: CÉLULAS ENDOTELIAIS, ANTI-INFLAMATÓRIOS, DENDÊ, PLANTAS OLEAGINOSAS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SOUZA, Camila Oliveira de et al. "Palmitoleic acid has stronger anti-inflammatory potential in human endothelial cells compared to oleic   and palmitic acids". Molecular Nutrition & Food Research, v. 62, p. 1-12, 2018Tradução . . Disponível em: https://doi.org/10.1002/mnfr.201800322. Acesso em: 16 nov. 2024.
APA
Souza, C. O. de, Valenzuela, C. A., Baker, E. J., Miles, E. A., Calder, P. C., & Rosa Neto, J. C. (2018). "Palmitoleic acid has stronger anti-inflammatory potential in human endothelial cells compared to oleic   and palmitic acids". Molecular Nutrition & Food Research, 62, 1-12. doi:10.1002/mnfr.201800322
NLM
Souza CO de, Valenzuela CA, Baker EJ, Miles EA, Calder PC, Rosa Neto JC. "Palmitoleic acid has stronger anti-inflammatory potential in human endothelial cells compared to oleic   and palmitic acids" [Internet]. Molecular Nutrition & Food Research. 2018 ; 62 1-12.[citado 2024 nov. 16 ] Available from: https://doi.org/10.1002/mnfr.201800322
Vancouver
Souza CO de, Valenzuela CA, Baker EJ, Miles EA, Calder PC, Rosa Neto JC. "Palmitoleic acid has stronger anti-inflammatory potential in human endothelial cells compared to oleic   and palmitic acids" [Internet]. Molecular Nutrition & Food Research. 2018 ; 62 1-12.[citado 2024 nov. 16 ] Available from: https://doi.org/10.1002/mnfr.201800322
Artigo de periodico
Sacha inchi seeds from sub-tropical cultivation: effects of roasting on antinutrients, antioxidant capacity and oxidative stability (2018)
Bueno-Borges, Larissa Braga; Sartim, Marco Aurélio; Gil, Claudia Carreño; Sampaio, Suely Vilela; Rodrigues, Paulo Hercílio Viegas; Regitano-d’Arce, Marisa Aparecida Bismara
Source: Journal of Food Science and Technology. Unidades: ESALQ, FCFRP
Subjects: ANTIOXIDANTES, COMPOSIÇÃO QUÍMICA, EUPHORBIACEAE, METABÓLITOS SECUNDÁRIOS, PLANTAS OLEAGINOSAS, SEMENTES
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
BUENO-BORGES, Larissa Braga et al. Sacha inchi seeds from sub-tropical cultivation: effects of roasting on antinutrients, antioxidant capacity and oxidative stability. Journal of Food Science and Technology, v. 55, n. 10, p. 4159-4166, 2018Tradução . . Disponível em: https://doi.org/10.1007/s13197-018-3345-1. Acesso em: 16 nov. 2024.
APA
Bueno-Borges, L. B., Sartim, M. A., Gil, C. C., Sampaio, S. V., Rodrigues, P. H. V., & Regitano-d’Arce, M. A. B. (2018). Sacha inchi seeds from sub-tropical cultivation: effects of roasting on antinutrients, antioxidant capacity and oxidative stability. Journal of Food Science and Technology, 55( 10), 4159-4166. doi:10.1007/s13197-018-3345-1
NLM
Bueno-Borges LB, Sartim MA, Gil CC, Sampaio SV, Rodrigues PHV, Regitano-d’Arce MAB. Sacha inchi seeds from sub-tropical cultivation: effects of roasting on antinutrients, antioxidant capacity and oxidative stability [Internet]. Journal of Food Science and Technology. 2018 ; 55( 10): 4159-4166.[citado 2024 nov. 16 ] Available from: https://doi.org/10.1007/s13197-018-3345-1
Vancouver
Bueno-Borges LB, Sartim MA, Gil CC, Sampaio SV, Rodrigues PHV, Regitano-d’Arce MAB. Sacha inchi seeds from sub-tropical cultivation: effects of roasting on antinutrients, antioxidant capacity and oxidative stability [Internet]. Journal of Food Science and Technology. 2018 ; 55( 10): 4159-4166.[citado 2024 nov. 16 ] Available from: https://doi.org/10.1007/s13197-018-3345-1

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