ReP USP - Resultado da busca

Artigo de periodico
Effect of chemical, thermal, and enzymatic processing of wheat bran on the solubilization, technological and biological properties of non-starch polysaccharides (2024)
Paesani, Candela ; Lammers, Tamy Cristina Gonçalves de Lima; Sciarini, Lorena Susana ; Moiraghi, Malena ; Pérez, Gabriela Teresa ; Fabi, João Paulo
Source: Carbohydrate Polymers. Unidades: FCF, FZEA
Subjects: FARELOS, POLISSACARÍDEOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
PAESANI, Candela et al. Effect of chemical, thermal, and enzymatic processing of wheat bran on the solubilization, technological and biological properties of non-starch polysaccharides. Carbohydrate Polymers, v. 328, p. 1-10, 2024Tradução . . Disponível em: https://dx.doi.org/10.1016/j.carbpol.2023.121747. Acesso em: 03 jun. 2024.
APA
Paesani, C., Lammers, T. C. G. de L., Sciarini, L. S., Moiraghi, M., Pérez, G. T., & Fabi, J. P. (2024). Effect of chemical, thermal, and enzymatic processing of wheat bran on the solubilization, technological and biological properties of non-starch polysaccharides. Carbohydrate Polymers, 328, 1-10. doi:10.1016/j.carbpol.2023.121747
NLM
Paesani C, Lammers TCG de L, Sciarini LS, Moiraghi M, Pérez GT, Fabi JP. Effect of chemical, thermal, and enzymatic processing of wheat bran on the solubilization, technological and biological properties of non-starch polysaccharides [Internet]. Carbohydrate Polymers. 2024 ; 328 1-10.[citado 2024 jun. 03 ] Available from: https://dx.doi.org/10.1016/j.carbpol.2023.121747
Vancouver
Paesani C, Lammers TCG de L, Sciarini LS, Moiraghi M, Pérez GT, Fabi JP. Effect of chemical, thermal, and enzymatic processing of wheat bran on the solubilization, technological and biological properties of non-starch polysaccharides [Internet]. Carbohydrate Polymers. 2024 ; 328 1-10.[citado 2024 jun. 03 ] Available from: https://dx.doi.org/10.1016/j.carbpol.2023.121747
Artigo de periodico-divulgacao
Farinha de trigo mantém compostos prebióticos mesmo após a moagem (2023)
Fabi, João Paulo ; Paesani, Candela
Source: Pesquisa FAPESP. Unidade: FCF
Subjects: FARINHA DE TRIGO, PREBIÓTICOS, MOAGEM
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
FABI, João Paulo e PAESANI, Candela. Farinha de trigo mantém compostos prebióticos mesmo após a moagem. Pesquisa FAPESP. São Paulo: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo. Disponível em: https://agencia.fapesp.br/farinha-de-trigo-mantem-compostos-prebioticos-mesmo-apos-a-moagem/41092/. Acesso em: 03 jun. 2024. , 2023
APA
Fabi, J. P., & Paesani, C. (2023). Farinha de trigo mantém compostos prebióticos mesmo após a moagem. Pesquisa FAPESP. São Paulo: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo. Recuperado de https://agencia.fapesp.br/farinha-de-trigo-mantem-compostos-prebioticos-mesmo-apos-a-moagem/41092/
NLM
Fabi JP, Paesani C. Farinha de trigo mantém compostos prebióticos mesmo após a moagem [Internet]. Pesquisa FAPESP. 2023 ;[citado 2024 jun. 03 ] Available from: https://agencia.fapesp.br/farinha-de-trigo-mantem-compostos-prebioticos-mesmo-apos-a-moagem/41092/
Vancouver
Fabi JP, Paesani C. Farinha de trigo mantém compostos prebióticos mesmo após a moagem [Internet]. Pesquisa FAPESP. 2023 ;[citado 2024 jun. 03 ] Available from: https://agencia.fapesp.br/farinha-de-trigo-mantem-compostos-prebioticos-mesmo-apos-a-moagem/41092/
Artigo de periodico
Enzymatic modification of arabinoxylans from soft and hard Argentinian wheat inhibits the viability of HCT-116 cells (2021)
Paesani, Candela; Degano, Alicia L ; Zalosnik, Ines; Zalosnik, Maria Ines ; Fabi, João Paulo ; Pérez, Gabriela T
Source: Food Research International. Unidade: FCF
Subjects: NEOPLASIAS COLORRETAIS, HIDRÓLISE, POLISSACARÍDEOS, FIBRAS NA DIETA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
PAESANI, Candela et al. Enzymatic modification of arabinoxylans from soft and hard Argentinian wheat inhibits the viability of HCT-116 cells. Food Research International, v. 147, p. 1-10 art. 110466, 2021Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2021.110466. Acesso em: 03 jun. 2024.
APA
Paesani, C., Degano, A. L., Zalosnik, I., Zalosnik, M. I., Fabi, J. P., & Pérez, G. T. (2021). Enzymatic modification of arabinoxylans from soft and hard Argentinian wheat inhibits the viability of HCT-116 cells. Food Research International, 147, 1-10 art. 110466. doi:10.1016/j.foodres.2021.110466
NLM
Paesani C, Degano AL, Zalosnik I, Zalosnik MI, Fabi JP, Pérez GT. Enzymatic modification of arabinoxylans from soft and hard Argentinian wheat inhibits the viability of HCT-116 cells [Internet]. Food Research International. 2021 ; 147 1-10 art. 110466.[citado 2024 jun. 03 ] Available from: https://doi.org/10.1016/j.foodres.2021.110466
Vancouver
Paesani C, Degano AL, Zalosnik I, Zalosnik MI, Fabi JP, Pérez GT. Enzymatic modification of arabinoxylans from soft and hard Argentinian wheat inhibits the viability of HCT-116 cells [Internet]. Food Research International. 2021 ; 147 1-10 art. 110466.[citado 2024 jun. 03 ] Available from: https://doi.org/10.1016/j.foodres.2021.110466
Artigo de periodico
Soluble arabinoxylans extracted from soft and hard wheat show a differential prebiotic effect in vitro and in vivo (2020)
Paesani, Candela; Degano, Alicia Laura; Salvucci, Emiliano; Zalosnik, Maria Ines; Fabi, João Paulo ; Sciarini, Lorena Susana; Perez, Gabriela Teresa
Source: Journal of Cereal Science. Unidade: FCF
Subjects: FARINHA DE TRIGO, LACTOBACILLUS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
PAESANI, Candela et al. Soluble arabinoxylans extracted from soft and hard wheat show a differential prebiotic effect in vitro and in vivo. Journal of Cereal Science, v. 93, p. 1-9 art. 102956, 2020Tradução . . Disponível em: https://doi.org/10.1016/j.jcs.2020.102956. Acesso em: 03 jun. 2024.
APA
Paesani, C., Degano, A. L., Salvucci, E., Zalosnik, M. I., Fabi, J. P., Sciarini, L. S., & Perez, G. T. (2020). Soluble arabinoxylans extracted from soft and hard wheat show a differential prebiotic effect in vitro and in vivo. Journal of Cereal Science, 93, 1-9 art. 102956. doi:10.1016/j.jcs.2020.102956
NLM
Paesani C, Degano AL, Salvucci E, Zalosnik MI, Fabi JP, Sciarini LS, Perez GT. Soluble arabinoxylans extracted from soft and hard wheat show a differential prebiotic effect in vitro and in vivo [Internet]. Journal of Cereal Science. 2020 ; 93 1-9 art. 102956.[citado 2024 jun. 03 ] Available from: https://doi.org/10.1016/j.jcs.2020.102956
Vancouver
Paesani C, Degano AL, Salvucci E, Zalosnik MI, Fabi JP, Sciarini LS, Perez GT. Soluble arabinoxylans extracted from soft and hard wheat show a differential prebiotic effect in vitro and in vivo [Internet]. Journal of Cereal Science. 2020 ; 93 1-9 art. 102956.[citado 2024 jun. 03 ] Available from: https://doi.org/10.1016/j.jcs.2020.102956
Artigo de periodico
Human colonic in vitro fermentation of water-soluble arabinoxylans from hard and soft wheat alters Bifidobacterium abundance and short-chain fatty acids concentration (2020)
Paesani, Candela; Sciarini, Lorena S; Moiraghi, Malena; Salvucci, Emiliano; Prado, Samira Bernardino Ramos do; Pérez, Gabriela Teresa; Fabi, João Paulo
Source: LWT - Food Science and Technology. Unidade: FCF
Subjects: TRIGO, ÁCIDOS GRAXOS, FERMENTAÇÃO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
PAESANI, Candela et al. Human colonic in vitro fermentation of water-soluble arabinoxylans from hard and soft wheat alters Bifidobacterium abundance and short-chain fatty acids concentration. LWT - Food Science and Technology, v. 134, p. 1-7 art. 110253, 2020Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2020.110253. Acesso em: 03 jun. 2024.
APA
Paesani, C., Sciarini, L. S., Moiraghi, M., Salvucci, E., Prado, S. B. R. do, Pérez, G. T., & Fabi, J. P. (2020). Human colonic in vitro fermentation of water-soluble arabinoxylans from hard and soft wheat alters Bifidobacterium abundance and short-chain fatty acids concentration. LWT - Food Science and Technology, 134, 1-7 art. 110253. doi:10.1016/j.lwt.2020.110253
NLM
Paesani C, Sciarini LS, Moiraghi M, Salvucci E, Prado SBR do, Pérez GT, Fabi JP. Human colonic in vitro fermentation of water-soluble arabinoxylans from hard and soft wheat alters Bifidobacterium abundance and short-chain fatty acids concentration [Internet]. LWT - Food Science and Technology. 2020 ; 134 1-7 art. 110253.[citado 2024 jun. 03 ] Available from: https://doi.org/10.1016/j.lwt.2020.110253
Vancouver
Paesani C, Sciarini LS, Moiraghi M, Salvucci E, Prado SBR do, Pérez GT, Fabi JP. Human colonic in vitro fermentation of water-soluble arabinoxylans from hard and soft wheat alters Bifidobacterium abundance and short-chain fatty acids concentration [Internet]. LWT - Food Science and Technology. 2020 ; 134 1-7 art. 110253.[citado 2024 jun. 03 ] Available from: https://doi.org/10.1016/j.lwt.2020.110253

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