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Artigo de periodico
Unlocking hot trub's potential: a simple method for extracting bitter acids and xanthohumol (2024)
Silva, Klycia Fidélis Cerqueira e ; Feltre, Gabriela ; Zandonadi, Flávia S; Rabelo, Renata Santos; Sussulini, Alessandra; Hubinger, Miriam Dupas
Fonte: Journal of the Science of Food and Agriculture. Unidade: ESALQ
Assuntos: ÁCIDOS, CERVEJA, LÚPULO, RESÍDUOS INDUSTRIAIS
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ABNT
SILVA, Klycia Fidélis Cerqueira e et al. Unlocking hot trub's potential: a simple method for extracting bitter acids and xanthohumol. Journal of the Science of Food and Agriculture, p. 1-10, 2024Tradução . . Disponível em: https://doi.org/10.1002/jsfa.13371. Acesso em: 04 jun. 2024.
APA
Silva, K. F. C. e, Feltre, G., Zandonadi, F. S., Rabelo, R. S., Sussulini, A., & Hubinger, M. D. (2024). Unlocking hot trub's potential: a simple method for extracting bitter acids and xanthohumol. Journal of the Science of Food and Agriculture, 1-10. doi:10.1002/jsfa.13371
NLM
Silva KFC e, Feltre G, Zandonadi FS, Rabelo RS, Sussulini A, Hubinger MD. Unlocking hot trub's potential: a simple method for extracting bitter acids and xanthohumol [Internet]. Journal of the Science of Food and Agriculture. 2024 ; 1-10.[citado 2024 jun. 04 ] Available from: https://doi.org/10.1002/jsfa.13371
Vancouver
Silva KFC e, Feltre G, Zandonadi FS, Rabelo RS, Sussulini A, Hubinger MD. Unlocking hot trub's potential: a simple method for extracting bitter acids and xanthohumol [Internet]. Journal of the Science of Food and Agriculture. 2024 ; 1-10.[citado 2024 jun. 04 ] Available from: https://doi.org/10.1002/jsfa.13371
Artigo de periodico
Using underutilized residues of coffee to obtain valuable dietary and antioxidant bioactive compounds (2023)
Carréra, Jéfyne Campos; Souza, Ray Rodrigues de; Batista, Ana Claudia Gama ; Campolina, Gabriela Aguiar; Silva Júnior, Francides Gomes da ; Gavilanes, Manuel Losada; Guimarães, Rubens José; Cardoso, Maria das Graças; Mori, Fábio Akira
Fonte: Journal of the Science of Food and Agriculture. Unidades: ESALQ, CENA
Assuntos: ADUBAÇÃO, ALCALOIDES, ANTIOXIDANTES, CAFÉ, COMPOSTOS FENÓLICOS, METABÓLITOS, RESÍDUOS AGRÍCOLAS
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CARRÉRA, Jéfyne Campos et al. Using underutilized residues of coffee to obtain valuable dietary and antioxidant bioactive compounds. Journal of the Science of Food and Agriculture, p. 1-9, 2023Tradução . . Disponível em: https://doi.org/10.1002/jsfa.13151. Acesso em: 04 jun. 2024.
APA
Carréra, J. C., Souza, R. R. de, Batista, A. C. G., Campolina, G. A., Silva Júnior, F. G. da, Gavilanes, M. L., et al. (2023). Using underutilized residues of coffee to obtain valuable dietary and antioxidant bioactive compounds. Journal of the Science of Food and Agriculture, 1-9. doi:10.1002/jsfa.13151
NLM
Carréra JC, Souza RR de, Batista ACG, Campolina GA, Silva Júnior FG da, Gavilanes ML, Guimarães RJ, Cardoso M das G, Mori FA. Using underutilized residues of coffee to obtain valuable dietary and antioxidant bioactive compounds [Internet]. Journal of the Science of Food and Agriculture. 2023 ; 1-9.[citado 2024 jun. 04 ] Available from: https://doi.org/10.1002/jsfa.13151
Vancouver
Carréra JC, Souza RR de, Batista ACG, Campolina GA, Silva Júnior FG da, Gavilanes ML, Guimarães RJ, Cardoso M das G, Mori FA. Using underutilized residues of coffee to obtain valuable dietary and antioxidant bioactive compounds [Internet]. Journal of the Science of Food and Agriculture. 2023 ; 1-9.[citado 2024 jun. 04 ] Available from: https://doi.org/10.1002/jsfa.13151
Artigo de periodico
Cocoa powder and fermented jackfruit seed flour: a comparative cell‐based study on their potential antioxidant and anti‐inflammatory activities after simulated gastrointestinal digestion (2023)
Spada, Fernanda Papa ; Lazarini, Josy Goldoni; Batista, Pollyanna Souza ; Sartori, Alan Giovanini de Oliveira ; Saliba, Ana Sofia Martelli Chaib ; Amaral, José Eduardo Pedroso Gomes do ; Purgatto, Eduardo ; Alencar, Severino Matias de
Fonte: Journal of the Science of Food and Agriculture. Unidades: FCF, ESALQ, CENA
Assuntos: JACA, FARINHAS, SEMENTES, ANTIOXIDANTES, CACAU, AROMATIZANTES, ALIMENTOS FERMENTADOS, BIODISPONIBILIDADE, ANTI-INFLAMATÓRIOS, DIGESTÃO
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SPADA, Fernanda Papa et al. Cocoa powder and fermented jackfruit seed flour: a comparative cell‐based study on their potential antioxidant and anti‐inflammatory activities after simulated gastrointestinal digestion. Journal of the Science of Food and Agriculture, v. 103, p. 4956–4965, 2023Tradução . . Disponível em: https://doi.org/10.1002/jsfa.12568. Acesso em: 04 jun. 2024.
APA
Spada, F. P., Lazarini, J. G., Batista, P. S., Sartori, A. G. de O., Saliba, A. S. M. C., Amaral, J. E. P. G. do, et al. (2023). Cocoa powder and fermented jackfruit seed flour: a comparative cell‐based study on their potential antioxidant and anti‐inflammatory activities after simulated gastrointestinal digestion. Journal of the Science of Food and Agriculture, 103, 4956–4965. doi:10.1002/jsfa.12568
NLM
Spada FP, Lazarini JG, Batista PS, Sartori AG de O, Saliba ASMC, Amaral JEPG do, Purgatto E, Alencar SM de. Cocoa powder and fermented jackfruit seed flour: a comparative cell‐based study on their potential antioxidant and anti‐inflammatory activities after simulated gastrointestinal digestion [Internet]. Journal of the Science of Food and Agriculture. 2023 ; 103 4956–4965.[citado 2024 jun. 04 ] Available from: https://doi.org/10.1002/jsfa.12568
Vancouver
Spada FP, Lazarini JG, Batista PS, Sartori AG de O, Saliba ASMC, Amaral JEPG do, Purgatto E, Alencar SM de. Cocoa powder and fermented jackfruit seed flour: a comparative cell‐based study on their potential antioxidant and anti‐inflammatory activities after simulated gastrointestinal digestion [Internet]. Journal of the Science of Food and Agriculture. 2023 ; 103 4956–4965.[citado 2024 jun. 04 ] Available from: https://doi.org/10.1002/jsfa.12568
Artigo de periodico
Influence of strains and environmental cultivation conditions on the bioconversion of ergosterol and vitamin D2 in the sun mushroom (2022)
Vieira Junior, Wagner Gonçalves ; Cardoso, Rossana Veviana Centeio ; Fernandes, Ângela ; Ferreira, Isabel Cristina Fernandes Rodrigues; Barros, Lillian ; Giménez, Arturo Pardo ; Soares, Douglas Moraes Mendel; Stevani, Cassius Vinicius ; Zied, Diego Cunha
Fonte: Journal of the Science of Food and Agriculture. Unidade: IQ
Assuntos: ANTIOXIDANTES, FUNGOS, VITAMINA D
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ABNT
VIEIRA JUNIOR, Wagner Gonçalves et al. Influence of strains and environmental cultivation conditions on the bioconversion of ergosterol and vitamin D2 in the sun mushroom. Journal of the Science of Food and Agriculture, v. 102, n. 4, p. 1699-1706, 2022Tradução . . Disponível em: https://doi.org/10.1002/jsfa.11510. Acesso em: 04 jun. 2024.
APA
Vieira Junior, W. G., Cardoso, R. V. C., Fernandes, Â., Ferreira, I. C. F. R., Barros, L., Giménez, A. P., et al. (2022). Influence of strains and environmental cultivation conditions on the bioconversion of ergosterol and vitamin D2 in the sun mushroom. Journal of the Science of Food and Agriculture, 102( 4), 1699-1706. doi:10.1002/jsfa.11510
NLM
Vieira Junior WG, Cardoso RVC, Fernandes Â, Ferreira ICFR, Barros L, Giménez AP, Soares DMM, Stevani CV, Zied DC. Influence of strains and environmental cultivation conditions on the bioconversion of ergosterol and vitamin D2 in the sun mushroom [Internet]. Journal of the Science of Food and Agriculture. 2022 ; 102( 4): 1699-1706.[citado 2024 jun. 04 ] Available from: https://doi.org/10.1002/jsfa.11510
Vancouver
Vieira Junior WG, Cardoso RVC, Fernandes Â, Ferreira ICFR, Barros L, Giménez AP, Soares DMM, Stevani CV, Zied DC. Influence of strains and environmental cultivation conditions on the bioconversion of ergosterol and vitamin D2 in the sun mushroom [Internet]. Journal of the Science of Food and Agriculture. 2022 ; 102( 4): 1699-1706.[citado 2024 jun. 04 ] Available from: https://doi.org/10.1002/jsfa.11510
Artigo de periodico
Fish feed mycobiota and aflatoxins in round fish tissues (2022)
Gomes, Amanda Larissa; Godoy, Silvia Helena Seraphin de ; Burbarelli, Maria Fernanda de Castro ; Chaguri, Milena P; Sousa, Ricardo Luiz Moro de ; Fernandes, Andrezza Maria
Fonte: Journal of the Science of Food and Agriculture. Unidade: FZEA
Assuntos: PEIXES, MICOTOXINAS, RAÇÃO, AQUICULTURA, PISCICULTURA
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ABNT
GOMES, Amanda Larissa et al. Fish feed mycobiota and aflatoxins in round fish tissues. Journal of the Science of Food and Agriculture, v. 102, p. 1391-1396, 2022Tradução . . Disponível em: https://doi.org/10.1002/jsfa.11471. Acesso em: 04 jun. 2024.
APA
Gomes, A. L., Godoy, S. H. S. de, Burbarelli, M. F. de C., Chaguri, M. P., Sousa, R. L. M. de, & Fernandes, A. M. (2022). Fish feed mycobiota and aflatoxins in round fish tissues. Journal of the Science of Food and Agriculture, 102, 1391-1396. doi:10.1002/jsfa.11471
NLM
Gomes AL, Godoy SHS de, Burbarelli MF de C, Chaguri MP, Sousa RLM de, Fernandes AM. Fish feed mycobiota and aflatoxins in round fish tissues [Internet]. Journal of the Science of Food and Agriculture. 2022 ; 102 1391-1396.[citado 2024 jun. 04 ] Available from: https://doi.org/10.1002/jsfa.11471
Vancouver
Gomes AL, Godoy SHS de, Burbarelli MF de C, Chaguri MP, Sousa RLM de, Fernandes AM. Fish feed mycobiota and aflatoxins in round fish tissues [Internet]. Journal of the Science of Food and Agriculture. 2022 ; 102 1391-1396.[citado 2024 jun. 04 ] Available from: https://doi.org/10.1002/jsfa.11471
Artigo de periodico
Microbiological safety of ready-to-eat minimally processed vegetables in Brazil: an overview (2020)
Sant'Anna, Pedro Beretta ; Franco, Bernadette Dora Gombossy de Melo ; Maffei, Daniele Fernanda
Fonte: Journal of the Science of Food and Agriculture. Unidades: ESALQ, FCF
Assuntos: DOENÇAS TRANSMITIDAS POR ALIMENTOS, ALIMENTOS DE ORIGEM VEGETAL, CONSUMO DE ALIMENTOS, MICROBIOLOGIA DE ALIMENTOS, PROCESSAMENTO DE ALIMENTOS, SEGURANÇA ALIMENTAR
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ABNT
SANT'ANNA, Pedro Beretta e FRANCO, Bernadette Dora Gombossy de Melo e MAFFEI, Daniele Fernanda. Microbiological safety of ready-to-eat minimally processed vegetables in Brazil: an overview. Journal of the Science of Food and Agriculture, v. 100, n. 13, p. 4664-4670, 2020Tradução . . Disponível em: https://doi.org/10.1002/jsfa.10438. Acesso em: 04 jun. 2024.
APA
Sant'Anna, P. B., Franco, B. D. G. de M., & Maffei, D. F. (2020). Microbiological safety of ready-to-eat minimally processed vegetables in Brazil: an overview. Journal of the Science of Food and Agriculture, 100( 13), 4664-4670. doi:10.1002/jsfa.10438
NLM
Sant'Anna PB, Franco BDG de M, Maffei DF. Microbiological safety of ready-to-eat minimally processed vegetables in Brazil: an overview [Internet]. Journal of the Science of Food and Agriculture. 2020 ; 100( 13): 4664-4670.[citado 2024 jun. 04 ] Available from: https://doi.org/10.1002/jsfa.10438
Vancouver
Sant'Anna PB, Franco BDG de M, Maffei DF. Microbiological safety of ready-to-eat minimally processed vegetables in Brazil: an overview [Internet]. Journal of the Science of Food and Agriculture. 2020 ; 100( 13): 4664-4670.[citado 2024 jun. 04 ] Available from: https://doi.org/10.1002/jsfa.10438
Artigo de periodico
Is there an impact of the dairy matrix on the survival of Lactobacillus casei Lc-1 during shelf life and simulated gastrointestinal conditions? (2020)
Mantovani, Fernanda D.; Bassetto, Maira de Carla; Souza, Cínthia H. B. de; Aragon, Davi Casale ; Santana, Elsa Hw de; Pimentel, Tatiana C.; Aragon-Alegro, Lina C.
Fonte: Journal of the Science of Food and Agriculture. Unidade: FMRP
Assuntos: BEBIDAS, CHOCOLATE, LATICÍNIOS, TRATO GASTROINTESTINAL, PROBIÓTICOS
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ABNT
MANTOVANI, Fernanda D. et al. Is there an impact of the dairy matrix on the survival of Lactobacillus casei Lc-1 during shelf life and simulated gastrointestinal conditions?. Journal of the Science of Food and Agriculture, v. 100, n. 1, p. 32-37, 2020Tradução . . Disponível em: https://doi.org/10.1002/jsfa.9988. Acesso em: 04 jun. 2024.
APA
Mantovani, F. D., Bassetto, M. de C., Souza, C. H. B. de, Aragon, D. C., Santana, E. H. de, Pimentel, T. C., & Aragon-Alegro, L. C. (2020). Is there an impact of the dairy matrix on the survival of Lactobacillus casei Lc-1 during shelf life and simulated gastrointestinal conditions? Journal of the Science of Food and Agriculture, 100( 1), 32-37. doi:10.1002/jsfa.9988
NLM
Mantovani FD, Bassetto M de C, Souza CHB de, Aragon DC, Santana EH de, Pimentel TC, Aragon-Alegro LC. Is there an impact of the dairy matrix on the survival of Lactobacillus casei Lc-1 during shelf life and simulated gastrointestinal conditions? [Internet]. Journal of the Science of Food and Agriculture. 2020 ; 100( 1): 32-37.[citado 2024 jun. 04 ] Available from: https://doi.org/10.1002/jsfa.9988
Vancouver
Mantovani FD, Bassetto M de C, Souza CHB de, Aragon DC, Santana EH de, Pimentel TC, Aragon-Alegro LC. Is there an impact of the dairy matrix on the survival of Lactobacillus casei Lc-1 during shelf life and simulated gastrointestinal conditions? [Internet]. Journal of the Science of Food and Agriculture. 2020 ; 100( 1): 32-37.[citado 2024 jun. 04 ] Available from: https://doi.org/10.1002/jsfa.9988
Artigo de periodico
Agronomic biofortification with selenium impacts storage proteins in grains of upland rice (2020)
Reis, Heitor Pontes Gestal; Barcelos, Jéssica Pigatto Queiroz; Silva, Vinícius Martins; Santos, Elcio Ferreira ; Tavanti, Renan Francisco Rimoldi; Putti, Fernando Ferrari; Young, Scott D; Broadley, Martin R; White, Philip J; Reis, André Rodrigues
Fonte: Journal of the Science of Food and Agriculture. Unidade: CENA
Assuntos: ALIMENTOS FORTIFICADOS, ARROZ, PROTEINAS NA DIETA, SELÊNIO
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ABNT
REIS, Heitor Pontes Gestal et al. Agronomic biofortification with selenium impacts storage proteins in grains of upland rice. Journal of the Science of Food and Agriculture, p. 1-8, 2020Tradução . . Disponível em: https://doi.org/10.1002/jsfa.10212. Acesso em: 04 jun. 2024.
APA
Reis, H. P. G., Barcelos, J. P. Q., Silva, V. M., Santos, E. F., Tavanti, R. F. R., Putti, F. F., et al. (2020). Agronomic biofortification with selenium impacts storage proteins in grains of upland rice. Journal of the Science of Food and Agriculture, 1-8. doi:10.1002/jsfa.10212
NLM
Reis HPG, Barcelos JPQ, Silva VM, Santos EF, Tavanti RFR, Putti FF, Young SD, Broadley MR, White PJ, Reis AR. Agronomic biofortification with selenium impacts storage proteins in grains of upland rice [Internet]. Journal of the Science of Food and Agriculture. 2020 ; 1-8.[citado 2024 jun. 04 ] Available from: https://doi.org/10.1002/jsfa.10212
Vancouver
Reis HPG, Barcelos JPQ, Silva VM, Santos EF, Tavanti RFR, Putti FF, Young SD, Broadley MR, White PJ, Reis AR. Agronomic biofortification with selenium impacts storage proteins in grains of upland rice [Internet]. Journal of the Science of Food and Agriculture. 2020 ; 1-8.[citado 2024 jun. 04 ] Available from: https://doi.org/10.1002/jsfa.10212
Artigo de periodico
Partial replacement of pork fat by Echium oil in reduced sodium bologna sausages: technological, nutritional and stability implications (2020)
Pires, Manoela Alves ; Rodrigues, Isabela ; Barros, Julliane Carvalho ; Carnauba, Gabriela Cristina Sá ; Carvalho, Francisco Allan Leandro de ; Trindade, Marco Antonio
Fonte: Journal of the Science of Food and Agriculture. Unidade: FZEA
Assuntos: OXIDAÇÃO, CARNES E DERIVADOS, ANÁLISE DE SOBREVIVÊNCIA
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ABNT
PIRES, Manoela Alves et al. Partial replacement of pork fat by Echium oil in reduced sodium bologna sausages: technological, nutritional and stability implications. Journal of the Science of Food and Agriculture, v. 100, n. 1, p. 410-420, 2020Tradução . . Disponível em: https://doi.org/10.1002/jsfa.10070. Acesso em: 04 jun. 2024.
APA
Pires, M. A., Rodrigues, I., Barros, J. C., Carnauba, G. C. S., Carvalho, F. A. L. de, & Trindade, M. A. (2020). Partial replacement of pork fat by Echium oil in reduced sodium bologna sausages: technological, nutritional and stability implications. Journal of the Science of Food and Agriculture, 100( 1), 410-420. doi:10.1002/jsfa.10070
NLM
Pires MA, Rodrigues I, Barros JC, Carnauba GCS, Carvalho FAL de, Trindade MA. Partial replacement of pork fat by Echium oil in reduced sodium bologna sausages: technological, nutritional and stability implications [Internet]. Journal of the Science of Food and Agriculture. 2020 ; 100( 1): 410-420.[citado 2024 jun. 04 ] Available from: https://doi.org/10.1002/jsfa.10070
Vancouver
Pires MA, Rodrigues I, Barros JC, Carnauba GCS, Carvalho FAL de, Trindade MA. Partial replacement of pork fat by Echium oil in reduced sodium bologna sausages: technological, nutritional and stability implications [Internet]. Journal of the Science of Food and Agriculture. 2020 ; 100( 1): 410-420.[citado 2024 jun. 04 ] Available from: https://doi.org/10.1002/jsfa.10070
Artigo de periodico
Changes in flavonoid and carotenoid profiles alter volatile organic compounds in purple and orange cherry tomatoes obtained by allele introgression (2020)
Souza, Mayara Adja da Silva; Peres, Lazaro Eustáquio Pereira ; Freschi, Jonatas Rafael; Purgatto, Eduardo ; Lajolo, Franco Maria ; Hassimotto, Neuza Mariko Aymoto
Fonte: Journal of the Science of Food and Agriculture. Unidades: ESALQ, FCF, CENA
Assuntos: ALELOS, CAROTENOIDES, COMPOSTOS VOLÁTEIS, FLAVONOIDES, TOMATE
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ABNT
SOUZA, Mayara Adja da Silva et al. Changes in flavonoid and carotenoid profiles alter volatile organic compounds in purple and orange cherry tomatoes obtained by allele introgression. Journal of the Science of Food and Agriculture, v. 100, n. 4, p. 1662-1670, 2020Tradução . . Disponível em: https://doi.org/10.1002/jsfa.10180. Acesso em: 04 jun. 2024.
APA
Souza, M. A. da S., Peres, L. E. P., Freschi, J. R., Purgatto, E., Lajolo, F. M., & Hassimotto, N. M. A. (2020). Changes in flavonoid and carotenoid profiles alter volatile organic compounds in purple and orange cherry tomatoes obtained by allele introgression. Journal of the Science of Food and Agriculture, 100( 4), 1662-1670. doi:10.1002/jsfa.10180
NLM
Souza MA da S, Peres LEP, Freschi JR, Purgatto E, Lajolo FM, Hassimotto NMA. Changes in flavonoid and carotenoid profiles alter volatile organic compounds in purple and orange cherry tomatoes obtained by allele introgression [Internet]. Journal of the Science of Food and Agriculture. 2020 ; 100( 4): 1662-1670.[citado 2024 jun. 04 ] Available from: https://doi.org/10.1002/jsfa.10180
Vancouver
Souza MA da S, Peres LEP, Freschi JR, Purgatto E, Lajolo FM, Hassimotto NMA. Changes in flavonoid and carotenoid profiles alter volatile organic compounds in purple and orange cherry tomatoes obtained by allele introgression [Internet]. Journal of the Science of Food and Agriculture. 2020 ; 100( 4): 1662-1670.[citado 2024 jun. 04 ] Available from: https://doi.org/10.1002/jsfa.10180
Artigo de periodico
Polyphenol analysis using high-resolution mass spectrometry allows differentiation of drought tolerant peanut genotypes (2020)
Juliano, Fernanda Francetto ; Alvarenga, Jose Fernando R; Lamuela-Raventos, Rosa Maria; Massarioli, Adna Prado ; Lima, Liziane M; Santos, Roseane C; Alencar, Severino Matias de
Fonte: Journal of the Science of Food and Agriculture. Unidade: ESALQ
Assuntos: AMENDOIM, ANÁLISE MULTIVARIADA, ESPECTROMETRIA DE MASSAS, GENÓTIPOS, POLIFENÓIS, RESISTÊNCIA GENÉTICA VEGETAL, SECA
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ABNT
JULIANO, Fernanda Francetto et al. Polyphenol analysis using high-resolution mass spectrometry allows differentiation of drought tolerant peanut genotypes. Journal of the Science of Food and Agriculture, v. 100, p. 721–731, 2020Tradução . . Disponível em: https://doi.org/10.1002/jsfa.10075. Acesso em: 04 jun. 2024.
APA
Juliano, F. F., Alvarenga, J. F. R., Lamuela-Raventos, R. M., Massarioli, A. P., Lima, L. M., Santos, R. C., & Alencar, S. M. de. (2020). Polyphenol analysis using high-resolution mass spectrometry allows differentiation of drought tolerant peanut genotypes. Journal of the Science of Food and Agriculture, 100, 721–731. doi:10.1002/jsfa.10075
NLM
Juliano FF, Alvarenga JFR, Lamuela-Raventos RM, Massarioli AP, Lima LM, Santos RC, Alencar SM de. Polyphenol analysis using high-resolution mass spectrometry allows differentiation of drought tolerant peanut genotypes [Internet]. Journal of the Science of Food and Agriculture. 2020 ; 100 721–731.[citado 2024 jun. 04 ] Available from: https://doi.org/10.1002/jsfa.10075
Vancouver
Juliano FF, Alvarenga JFR, Lamuela-Raventos RM, Massarioli AP, Lima LM, Santos RC, Alencar SM de. Polyphenol analysis using high-resolution mass spectrometry allows differentiation of drought tolerant peanut genotypes [Internet]. Journal of the Science of Food and Agriculture. 2020 ; 100 721–731.[citado 2024 jun. 04 ] Available from: https://doi.org/10.1002/jsfa.10075
Artigo de periodico
Honey from Tiúba stingless bees ( Melipona fasciculata ) produced in different ecosystems: physical and sensory studies (2020)
Fernandes, Rachel Torquato; Rosa, Ivone Garros; Silva, Ana Carolina Conti e
Fonte: Journal of the Science of Food and Agriculture. Unidade: ESALQ
Assuntos: ABELHAS, ANÁLISE SENSORIAL DE ALIMENTOS, COR, MEL
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ABNT
FERNANDES, Rachel Torquato e ROSA, Ivone Garros e SILVA, Ana Carolina Conti e. Honey from Tiúba stingless bees ( Melipona fasciculata ) produced in different ecosystems: physical and sensory studies. Journal of the Science of Food and Agriculture, v. 100, n. 9, p. 3748-3754, 2020Tradução . . Disponível em: https://doi.org/10.1002/jsfa.10415. Acesso em: 04 jun. 2024.
APA
Fernandes, R. T., Rosa, I. G., & Silva, A. C. C. e. (2020). Honey from Tiúba stingless bees ( Melipona fasciculata ) produced in different ecosystems: physical and sensory studies. Journal of the Science of Food and Agriculture, 100( 9), 3748-3754. doi:10.1002/jsfa.10415
NLM
Fernandes RT, Rosa IG, Silva ACC e. Honey from Tiúba stingless bees ( Melipona fasciculata ) produced in different ecosystems: physical and sensory studies [Internet]. Journal of the Science of Food and Agriculture. 2020 ; 100( 9): 3748-3754.[citado 2024 jun. 04 ] Available from: https://doi.org/10.1002/jsfa.10415
Vancouver
Fernandes RT, Rosa IG, Silva ACC e. Honey from Tiúba stingless bees ( Melipona fasciculata ) produced in different ecosystems: physical and sensory studies [Internet]. Journal of the Science of Food and Agriculture. 2020 ; 100( 9): 3748-3754.[citado 2024 jun. 04 ] Available from: https://doi.org/10.1002/jsfa.10415
Artigo de periodico
Combining ethanol pre-treatment and ultrasound-assisted drying to enhance apple chips by fortification with black carrot anthocyanin (2020)
Rojas, Meliza Lindsay; Augusto, Pedro Esteves Duarte ; Cárcel, Juan Andrés
Fonte: Journal of the Science of Food and Agriculture. Unidade: ESALQ
Assuntos: ANTIOXIDANTES, CENOURA, COR, ETANOL, MAÇÃ, SECAGEM DE ALIMENTOS, ULTRASSOM
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ABNT
ROJAS, Meliza Lindsay e AUGUSTO, Pedro Esteves Duarte e CÁRCEL, Juan Andrés. Combining ethanol pre-treatment and ultrasound-assisted drying to enhance apple chips by fortification with black carrot anthocyanin. Journal of the Science of Food and Agriculture, p. 1-12, 2020Tradução . . Disponível em: https://doi.org/10.1002/jsfa.10830. Acesso em: 04 jun. 2024.
APA
Rojas, M. L., Augusto, P. E. D., & Cárcel, J. A. (2020). Combining ethanol pre-treatment and ultrasound-assisted drying to enhance apple chips by fortification with black carrot anthocyanin. Journal of the Science of Food and Agriculture, 1-12. doi:10.1002/jsfa.10830
NLM
Rojas ML, Augusto PED, Cárcel JA. Combining ethanol pre-treatment and ultrasound-assisted drying to enhance apple chips by fortification with black carrot anthocyanin [Internet]. Journal of the Science of Food and Agriculture. 2020 ; 1-12.[citado 2024 jun. 04 ] Available from: https://doi.org/10.1002/jsfa.10830
Vancouver
Rojas ML, Augusto PED, Cárcel JA. Combining ethanol pre-treatment and ultrasound-assisted drying to enhance apple chips by fortification with black carrot anthocyanin [Internet]. Journal of the Science of Food and Agriculture. 2020 ; 1-12.[citado 2024 jun. 04 ] Available from: https://doi.org/10.1002/jsfa.10830
Artigo de periodico
Electrospun protein fibers loaded with yerba mate extract for bioactive release in food packaging (2020)
Bruni, Graziella Pinheiro; Acunha, Tanize dos Santos; Oliveira, Jean P. de; Fonseca, Laura Martins; Silva, Francine Tavares da; Guimarães, Vilásia Martins; Zavareze, Elessandra da Rosa
Fonte: Journal of the Science of Food and Agriculture. Unidade: FCFRP
Assuntos: COMPOSTOS FENÓLICOS, ANTIOXIDANTES, MATE, EMBALAGENS DE ALIMENTOS
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ABNT
BRUNI, Graziella Pinheiro et al. Electrospun protein fibers loaded with yerba mate extract for bioactive release in food packaging. Journal of the Science of Food and Agriculture, v. 100, n. 8, p. 3341-3350, 2020Tradução . . Disponível em: https://doi.org/10.1002/jsfa.10366. Acesso em: 04 jun. 2024.
APA
Bruni, G. P., Acunha, T. dos S., Oliveira, J. P. de, Fonseca, L. M., Silva, F. T. da, Guimarães, V. M., & Zavareze, E. da R. (2020). Electrospun protein fibers loaded with yerba mate extract for bioactive release in food packaging. Journal of the Science of Food and Agriculture, 100( 8), 3341-3350. doi:10.1002/jsfa.10366
NLM
Bruni GP, Acunha T dos S, Oliveira JP de, Fonseca LM, Silva FT da, Guimarães VM, Zavareze E da R. Electrospun protein fibers loaded with yerba mate extract for bioactive release in food packaging [Internet]. Journal of the Science of Food and Agriculture. 2020 ; 100( 8): 3341-3350.[citado 2024 jun. 04 ] Available from: https://doi.org/10.1002/jsfa.10366
Vancouver
Bruni GP, Acunha T dos S, Oliveira JP de, Fonseca LM, Silva FT da, Guimarães VM, Zavareze E da R. Electrospun protein fibers loaded with yerba mate extract for bioactive release in food packaging [Internet]. Journal of the Science of Food and Agriculture. 2020 ; 100( 8): 3341-3350.[citado 2024 jun. 04 ] Available from: https://doi.org/10.1002/jsfa.10366
Artigo de periodico
Selected nutrients and antinutrients in peanut cultivars harvested in Brazil (2019)
Lozano, Mariana Gonçalves; Sartori, Alan Giovanini Oliveira ; Bastos, Deborah Helena Markowicz ; Regitano‐d'Arce, Marisa Aparecida Bismara
Fonte: Journal of the Science of Food and Agriculture. Unidades: FSP, ESALQ
Assuntos: AMENDOIM, COMPOSIÇÃO QUÍMICA, NUTRIENTES, VARIEDADES VEGETAIS
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ABNT
LOZANO, Mariana Gonçalves et al. Selected nutrients and antinutrients in peanut cultivars harvested in Brazil. Journal of the Science of Food and Agriculture, v. 99, p. 5334-5340, 2019Tradução . . Disponível em: https://doi.org/10.1002/jsfa.9772. Acesso em: 04 jun. 2024.
APA
Lozano, M. G., Sartori, A. G. O., Bastos, D. H. M., & Regitano‐d'Arce, M. A. B. (2019). Selected nutrients and antinutrients in peanut cultivars harvested in Brazil. Journal of the Science of Food and Agriculture, 99, 5334-5340. doi:10.1002/jsfa.9772
NLM
Lozano MG, Sartori AGO, Bastos DHM, Regitano‐d'Arce MAB. Selected nutrients and antinutrients in peanut cultivars harvested in Brazil [Internet]. Journal of the Science of Food and Agriculture. 2019 ; 99 5334-5340.[citado 2024 jun. 04 ] Available from: https://doi.org/10.1002/jsfa.9772
Vancouver
Lozano MG, Sartori AGO, Bastos DHM, Regitano‐d'Arce MAB. Selected nutrients and antinutrients in peanut cultivars harvested in Brazil [Internet]. Journal of the Science of Food and Agriculture. 2019 ; 99 5334-5340.[citado 2024 jun. 04 ] Available from: https://doi.org/10.1002/jsfa.9772
Artigo de periodico
Anti‐inflammatory activity of β‐caryophyllene combined with docosahexaenoic acid in a model of sepsis induced by Staphylococcus aureus in mice (2019)
Brito, Laís Ferraz; Oliveira, Hellen Braga Martins; Selis, Nathan das Neves ; Souza, Clarissa Leal Silva e; Santos Júnior, Manoel Neres ; Souza, Erika Pereira de; Silva, Lucas Santana Coelho da; Nascimento, Flávia de Souza; Amorim, Aline Teixeira ; Campos, Guilherme Barreto; Oliveira, Márcio Vasconcelos de ; Yatsuda, Regiane ; Timenetsky, Jorge ; Marques, Lucas Miranda
Fonte: Journal of the Science of Food and Agriculture. Unidade: ICB
Assuntos: MICROBIOLOGIA, STAPHYLOCOCCUS, ANTI-INFLAMATÓRIOS, MODELOS ANIMAIS, CAMUNDONGOS, ESTRESSE OXIDATIVO, INFLAMAÇÃO, ANTIOXIDANTES, CITOCINAS, LEUCÓCITOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
BRITO, Laís Ferraz et al. Anti‐inflammatory activity of β‐caryophyllene combined with docosahexaenoic acid in a model of sepsis induced by Staphylococcus aureus in mice. Journal of the Science of Food and Agriculture, v. 99, n. 13, p. 5870-5880, 2019Tradução . . Disponível em: https://doi.org/10.1002/jsfa.9861. Acesso em: 04 jun. 2024.
APA
Brito, L. F., Oliveira, H. B. M., Selis, N. das N., Souza, C. L. S. e, Santos Júnior, M. N., Souza, E. P. de, et al. (2019). Anti‐inflammatory activity of β‐caryophyllene combined with docosahexaenoic acid in a model of sepsis induced by Staphylococcus aureus in mice. Journal of the Science of Food and Agriculture, 99( 13), 5870-5880. doi:10.1002/jsfa.9861
NLM
Brito LF, Oliveira HBM, Selis N das N, Souza CLS e, Santos Júnior MN, Souza EP de, Silva LSC da, Nascimento F de S, Amorim AT, Campos GB, Oliveira MV de, Yatsuda R, Timenetsky J, Marques LM. Anti‐inflammatory activity of β‐caryophyllene combined with docosahexaenoic acid in a model of sepsis induced by Staphylococcus aureus in mice [Internet]. Journal of the Science of Food and Agriculture. 2019 ; 99( 13): 5870-5880.[citado 2024 jun. 04 ] Available from: https://doi.org/10.1002/jsfa.9861
Vancouver
Brito LF, Oliveira HBM, Selis N das N, Souza CLS e, Santos Júnior MN, Souza EP de, Silva LSC da, Nascimento F de S, Amorim AT, Campos GB, Oliveira MV de, Yatsuda R, Timenetsky J, Marques LM. Anti‐inflammatory activity of β‐caryophyllene combined with docosahexaenoic acid in a model of sepsis induced by Staphylococcus aureus in mice [Internet]. Journal of the Science of Food and Agriculture. 2019 ; 99( 13): 5870-5880.[citado 2024 jun. 04 ] Available from: https://doi.org/10.1002/jsfa.9861
Artigo de periodico
Ozone technology to reduce zearalenone contamination in whole maize flour: degradation kinetics and impact on quality (2019)
Alexandre, Allana Patrícia Santos ; Castanha, Nanci ; Costa, Naiara Silva; Santos, Amanda Silva ; Badiale‐Furlong, Eliana ; Augusto, Pedro Esteves Duarte ; Calori‐Domingues, Maria Antonia
Fonte: Journal of the Science of Food and Agriculture. Unidade: ESALQ
Assuntos: CONTAMINAÇÃO DE ALIMENTOS, FARINHAS, FUSARIUM, MICOTOXINAS, MILHO, OXIDAÇÃO, OZÔNIO
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ABNT
ALEXANDRE, Allana Patrícia Santos et al. Ozone technology to reduce zearalenone contamination in whole maize flour: degradation kinetics and impact on quality. Journal of the Science of Food and Agriculture, p. 1-8, 2019Tradução . . Disponível em: https://doi.org/10.1002/jsfa.9966. Acesso em: 04 jun. 2024.
APA
Alexandre, A. P. S., Castanha, N., Costa, N. S., Santos, A. S., Badiale‐Furlong, E., Augusto, P. E. D., & Calori‐Domingues, M. A. (2019). Ozone technology to reduce zearalenone contamination in whole maize flour: degradation kinetics and impact on quality. Journal of the Science of Food and Agriculture, 1-8. doi:10.1002/jsfa.9966
NLM
Alexandre APS, Castanha N, Costa NS, Santos AS, Badiale‐Furlong E, Augusto PED, Calori‐Domingues MA. Ozone technology to reduce zearalenone contamination in whole maize flour: degradation kinetics and impact on quality [Internet]. Journal of the Science of Food and Agriculture. 2019 ; 1-8.[citado 2024 jun. 04 ] Available from: https://doi.org/10.1002/jsfa.9966
Vancouver
Alexandre APS, Castanha N, Costa NS, Santos AS, Badiale‐Furlong E, Augusto PED, Calori‐Domingues MA. Ozone technology to reduce zearalenone contamination in whole maize flour: degradation kinetics and impact on quality [Internet]. Journal of the Science of Food and Agriculture. 2019 ; 1-8.[citado 2024 jun. 04 ] Available from: https://doi.org/10.1002/jsfa.9966
Artigo de periodico
Can we conserve trans-resveratrol content and antioxidant activity during industrial production of chocolate? (2019)
Salvador, Izabela; Massarioli, Adna Prado ; Silva, Anna Paula de Souza ; Malaguetta, Heloísa; Melo, Priscilla Siqueira ; Alencar, Severino Matias de
Fonte: Journal of the Science of Food and Agriculture. Unidade: ESALQ
Assuntos: ANTIOXIDANTES, CACAU, CHOCOLATE, FLAVONOIDES
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SALVADOR, Izabela et al. Can we conserve trans-resveratrol content and antioxidant activity during industrial production of chocolate?. Journal of the Science of Food and Agriculture, v. 99, p. 83-89, 2019Tradução . . Disponível em: https://doi.org/10.1002/jsfa.9146. Acesso em: 04 jun. 2024.
APA
Salvador, I., Massarioli, A. P., Silva, A. P. de S., Malaguetta, H., Melo, P. S., & Alencar, S. M. de. (2019). Can we conserve trans-resveratrol content and antioxidant activity during industrial production of chocolate? Journal of the Science of Food and Agriculture, 99, 83-89. doi:10.1002/jsfa.9146
NLM
Salvador I, Massarioli AP, Silva AP de S, Malaguetta H, Melo PS, Alencar SM de. Can we conserve trans-resveratrol content and antioxidant activity during industrial production of chocolate? [Internet]. Journal of the Science of Food and Agriculture. 2019 ; 99 83-89.[citado 2024 jun. 04 ] Available from: https://doi.org/10.1002/jsfa.9146
Vancouver
Salvador I, Massarioli AP, Silva AP de S, Malaguetta H, Melo PS, Alencar SM de. Can we conserve trans-resveratrol content and antioxidant activity during industrial production of chocolate? [Internet]. Journal of the Science of Food and Agriculture. 2019 ; 99 83-89.[citado 2024 jun. 04 ] Available from: https://doi.org/10.1002/jsfa.9146
Artigo de periodico
Dark chocolate added with high oleic peanut oil microcapsule (2018)
Agibert, Silvia Ainara Cardoso; Lannes, Suzana Caetano da Silva
Fonte: Journal of the Science of Food and Agriculture. Unidade: FCF
Assuntos: CHOCOLATE, ANÁLISE TÉRMICA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
AGIBERT, Silvia Ainara Cardoso e LANNES, Suzana Caetano da Silva. Dark chocolate added with high oleic peanut oil microcapsule. Journal of the Science of Food and Agriculture, v. 98, 2018Tradução . . Disponível em: https://doi.org/10.1002/jsfa.9102. Acesso em: 04 jun. 2024.
APA
Agibert, S. A. C., & Lannes, S. C. da S. (2018). Dark chocolate added with high oleic peanut oil microcapsule. Journal of the Science of Food and Agriculture, 98. doi:10.1002/jsfa.9102
NLM
Agibert SAC, Lannes SC da S. Dark chocolate added with high oleic peanut oil microcapsule [Internet]. Journal of the Science of Food and Agriculture. 2018 ; 98[citado 2024 jun. 04 ] Available from: https://doi.org/10.1002/jsfa.9102
Vancouver
Agibert SAC, Lannes SC da S. Dark chocolate added with high oleic peanut oil microcapsule [Internet]. Journal of the Science of Food and Agriculture. 2018 ; 98[citado 2024 jun. 04 ] Available from: https://doi.org/10.1002/jsfa.9102
Artigo de periodico
The use of factorial design to evaluate the oxidation of oils containing different types of omega 3 fatty acids (2018)
Agnes, Thamyris Dias Fabiano; Roschel, Gabriela Grassmann; Castro, Inar Alves de
Fonte: Journal of the Science of Food and Agriculture. Unidade: FCF
Assuntos: ÁCIDOS GRAXOS OMEGA 3, OXIDAÇÃO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
AGNES, Thamyris Dias Fabiano e ROSCHEL, Gabriela Grassmann e CASTRO, Inar Alves de. The use of factorial design to evaluate the oxidation of oils containing different types of omega 3 fatty acids. Journal of the Science of Food and Agriculture, v. 98, n. 7, p. 2518-2529, 2018Tradução . . Disponível em: https://doi.org/10.1002/jsfa.8739. Acesso em: 04 jun. 2024.
APA
Agnes, T. D. F., Roschel, G. G., & Castro, I. A. de. (2018). The use of factorial design to evaluate the oxidation of oils containing different types of omega 3 fatty acids. Journal of the Science of Food and Agriculture, 98( 7), 2518-2529. doi:10.1002/jsfa.8739
NLM
Agnes TDF, Roschel GG, Castro IA de. The use of factorial design to evaluate the oxidation of oils containing different types of omega 3 fatty acids [Internet]. Journal of the Science of Food and Agriculture. 2018 ; 98( 7): 2518-2529.[citado 2024 jun. 04 ] Available from: https://doi.org/10.1002/jsfa.8739
Vancouver
Agnes TDF, Roschel GG, Castro IA de. The use of factorial design to evaluate the oxidation of oils containing different types of omega 3 fatty acids [Internet]. Journal of the Science of Food and Agriculture. 2018 ; 98( 7): 2518-2529.[citado 2024 jun. 04 ] Available from: https://doi.org/10.1002/jsfa.8739

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