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Artigo de periodico
Epicatechin and epigallocatechin gallate inhibit formation of intermediary radicals during heating of lysine and glucose (2014)
Yin, J; Hedegaard, R.V; Skibsted, Leif Horsfelt ; Andersen, M.L
Source: Food Chemistry. Unidade: ESALQ
Subjects: AMINOÁCIDOS, ANTIOXIDANTES, AQUECIMENTO, CHÁ, CONSUMO DE OXIGÊNIO, GLICOSE, RADICAIS LIVRES, REAÇÃO DE MAILLARD
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
YIN, J et al. Epicatechin and epigallocatechin gallate inhibit formation of intermediary radicals during heating of lysine and glucose. Food Chemistry, v. 146, p. 48-55, 2014Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2013.09.032. Acesso em: 27 nov. 2025.
APA
Yin, J., Hedegaard, R. V., Skibsted, L. H., & Andersen, M. L. (2014). Epicatechin and epigallocatechin gallate inhibit formation of intermediary radicals during heating of lysine and glucose. Food Chemistry, 146, 48-55. doi:10.1016/j.foodchem.2013.09.032
NLM
Yin J, Hedegaard RV, Skibsted LH, Andersen ML. Epicatechin and epigallocatechin gallate inhibit formation of intermediary radicals during heating of lysine and glucose [Internet]. Food Chemistry. 2014 ; 146 48-55.[citado 2025 nov. 27 ] Available from: https://doi.org/10.1016/j.foodchem.2013.09.032
Vancouver
Yin J, Hedegaard RV, Skibsted LH, Andersen ML. Epicatechin and epigallocatechin gallate inhibit formation of intermediary radicals during heating of lysine and glucose [Internet]. Food Chemistry. 2014 ; 146 48-55.[citado 2025 nov. 27 ] Available from: https://doi.org/10.1016/j.foodchem.2013.09.032
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
Source: Food Chemistry. Unidades: IQ, FCF
Subjects: 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: 27 nov. 2025.
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 2025 nov. 27 ] 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 2025 nov. 27 ] Available from: https://doi.org/10.1016/j.foodchem.2009.10.028
Artigo de periodico
Amino acids profile of sugar cane spirit (cachaça), rum, and whisky (2008)
Aquino, Francisco W. B.; Boso, Lisangela M.; Cardoso, Daniel Rodrigues ; Franco, Douglas Wagner
Source: Food Chemistry. Unidade: IQSC
Subjects: AMINOÁCIDOS, AGUARDENTE, CROMATOGRAFIA LÍQUIDA, BEBIDAS DESTILADAS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
AQUINO, Francisco W. B. et al. Amino acids profile of sugar cane spirit (cachaça), rum, and whisky. Food Chemistry, v. 108, n. 2, p. 784-793, 2008Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2007.11.021. Acesso em: 27 nov. 2025.
APA
Aquino, F. W. B., Boso, L. M., Cardoso, D. R., & Franco, D. W. (2008). Amino acids profile of sugar cane spirit (cachaça), rum, and whisky. Food Chemistry, 108( 2), 784-793. doi:10.1016/j.foodchem.2007.11.021
NLM
Aquino FWB, Boso LM, Cardoso DR, Franco DW. Amino acids profile of sugar cane spirit (cachaça), rum, and whisky [Internet]. Food Chemistry. 2008 ; 108( 2): 784-793.[citado 2025 nov. 27 ] Available from: https://doi.org/10.1016/j.foodchem.2007.11.021
Vancouver
Aquino FWB, Boso LM, Cardoso DR, Franco DW. Amino acids profile of sugar cane spirit (cachaça), rum, and whisky [Internet]. Food Chemistry. 2008 ; 108( 2): 784-793.[citado 2025 nov. 27 ] Available from: https://doi.org/10.1016/j.foodchem.2007.11.021
Artigo de periodico
Biological importance of 'gama'-glutamyl-S-methylcysteine of kidney bean (Phaseolus vulgaris L.) (2001)
Padovese, Renato; Kina, Simone M.; Barros, Rosa Maria Cerdeira; Borelli, Primavera ; Lanfer Marquez, Ursula Maria
Source: Food Chemistry. Unidade: FCF
Subjects: AMINOÁCIDOS, FEIJÃO, QUÍMICA DE ALIMENTOS, NUTRIÇÃO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
PADOVESE, Renato et al. Biological importance of 'gama'-glutamyl-S-methylcysteine of kidney bean (Phaseolus vulgaris L.). Food Chemistry, v. 73, n. 3, p. 291-297, 2001Tradução . . Disponível em: https://doi.org/10.1016/s0308-8146(00)00299-5. Acesso em: 27 nov. 2025.
APA
Padovese, R., Kina, S. M., Barros, R. M. C., Borelli, P., & Lanfer Marquez, U. M. (2001). Biological importance of 'gama'-glutamyl-S-methylcysteine of kidney bean (Phaseolus vulgaris L.). Food Chemistry, 73( 3), 291-297. doi:10.1016/s0308-8146(00)00299-5
NLM
Padovese R, Kina SM, Barros RMC, Borelli P, Lanfer Marquez UM. Biological importance of 'gama'-glutamyl-S-methylcysteine of kidney bean (Phaseolus vulgaris L.) [Internet]. Food Chemistry. 2001 ; 73( 3): 291-297.[citado 2025 nov. 27 ] Available from: https://doi.org/10.1016/s0308-8146(00)00299-5
Vancouver
Padovese R, Kina SM, Barros RMC, Borelli P, Lanfer Marquez UM. Biological importance of 'gama'-glutamyl-S-methylcysteine of kidney bean (Phaseolus vulgaris L.) [Internet]. Food Chemistry. 2001 ; 73( 3): 291-297.[citado 2025 nov. 27 ] Available from: https://doi.org/10.1016/s0308-8146(00)00299-5

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