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Resultados de 1 a 10 de 277  para Produção Intelectual da USP

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Refinado por: Nome da Publicação: Food Chemistry remover
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1
Impact of dietary fiber energy on the calculation of food total energy value in the Brazilian Food Composition Database
Impact of dietary fiber energy on the calculation of food total energy value in the Brazilian Food Composition Database
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Impact of dietary fiber energy on the calculation of food total energy value in the Brazilian Food Composition Database

Elizabete Wenzel de Menezes Fernanda Grande; Eliana Bistriche Giuntini; Tássia do Vale Cardoso Lopes; Milana Cara Tanasov Dan; Samira Bernardino Ramos do Prado; Bernadette Dora Gombossy de Melo Franco; U. Ruth Charrondiére; Franco Maria Lajolo; International Food Data Conference (IFDC): Joining nutrition, agriculture and food safety through food composition (10. 2013 Granada)

Food Chemistry Oxford v. 193, p. 128-133, 2016

Oxford 2016

Item não circula. Consulte sua biblioteca.(Acessar)

2
Determination and validation of dietary fiber in food by the enzymatic gravimetric method
Determination and validation of dietary fiber in food by the enzymatic gravimetric method
Material Type:
Artigo 		Adicionar ao Meu Espaço

Determination and validation of dietary fiber in food by the enzymatic gravimetric method

Maria Lima Garbelotti Deise Ap. Pinatti Marsiglia; Elizabeth Aparecida Ferraz da Silva Torres

Food Chemistry Barking v. 31, p. 469-473, 2003

Barking 2003

Localização: FSP - Faculdade de Saúde Pública    (HNT-25/2003 )(Acessar)

3
Determination and validation of dietary fiber in food by the enzymatic gravimetric method
Determination and validation of dietary fiber in food by the enzymatic gravimetric method
Material Type:
Artigo 		Adicionar ao Meu Espaço

Determination and validation of dietary fiber in food by the enzymatic gravimetric method

Maria Lima Garbelotti Deise Ap. Pinatti Marsiglia; Elizabeth Aparecida Ferraz da Silva Torres

Food Chemistry Barking v. 31, p. 469-473, 2003

Barking 2003

Localização: FSP - Faculdade de Saúde Pública    (HNT-25/2003 )(Acessar)

4
Fortified food made by the extrusion of a mixture of chickpea, corn and bovine lung controls iron-deficiency anaemia in preschool children
Fortified food made by the extrusion of a mixture of chickpea, corn and bovine lung controls iron-deficiency anaemia in preschool children
Material Type:
Artigo 		Adicionar ao Meu Espaço

Fortified food made by the extrusion of a mixture of chickpea, corn and bovine lung controls iron-deficiency anaemia in preschool children

Regilda Saraiva dos Reis Moreira-Araújo Marcos A. M Araújo; José Alfredo Gomes Areas

Food Chemistry London v. 107, n. 1, p. 158-164, 2008

London 2008

Localização: FSP - Faculdade de Saúde Pública    (HNT-12/2008 )(Acessar)

5
Fortified food made by the extrusion of a mixture of chickpea, corn and bovine lung controls iron-deficiency anaemia in preschool children
Fortified food made by the extrusion of a mixture of chickpea, corn and bovine lung controls iron-deficiency anaemia in preschool children
Material Type:
Artigo 		Adicionar ao Meu Espaço

Fortified food made by the extrusion of a mixture of chickpea, corn and bovine lung controls iron-deficiency anaemia in preschool children

Regilda Saraiva dos Reis Moreira-Araújo Marcos A. M Araújo; José Alfredo Gomes Areas

Food Chemistry London v. 107, n. 1, p. 158-164, 2008

London 2008

Localização: FSP - Faculdade de Saúde Pública    (HNT-12/2008 )(Acessar)

6
Progress with a global branded food composition database
Progress with a global branded food composition database
Material Type:
Artigo 		Adicionar ao Meu Espaço

Progress with a global branded food composition database

Lorena Allemandi Norma Samman; Bruce Neal; Elizabeth Dunford; Sohel Reza Choudhury; Trevor Hassell; Elizabete Wenzel de Menezes; Mary L'Abbe; Nicole Li; Adriana Blanco-Metzler; Lourdes Valdes; Johana Ortiz; Wendy Snowdon; Sebastien Czernichow; Julieta Salazar de Ariza; Pallab Maulik; A Rashid Rahman; Simon Barquera; Tsoogi Bayandorjt; Salik Govind; Cliona Ni Mhurchu; Leticia de Núñez; Maria Reyes Garcia; Gladys Lin; Petro Wolmarans; Gregorio Varela-Moreiras; Caroline Van Rossum; Susanne Westenbrink; Graham MacGregor; Susan Jebb; Ruth Charrondiere; Beatriz Champagne; Branka Legetic; Barbara Legowski; Hubert Linders; Veronica Schoj; Jacqui Webster; Norm Campbell; JoAnne Arcand; Hasan Hutchinson; Bill Jeffery; Omar Pérez Santiago; Bill Aalbersberg; Arti Pillay; Rama Guggilla; Ricardo Correa-Rotter; Helen Eyles; María Kathia Cárdenas; Jaime Miranda; Hettie Schönfeldt; Lourdes Samaniego Vaesken; Chaisri Supornsilaphachai; Emily Fitt; Clare Farrand; Paul Finglas

Food Chemistry Oxford v. 140, n. 3, p. 451-457, 2013

Oxford 2013

Item não circula. Consulte sua biblioteca.(Acessar)

7
Progress with a global branded food composition database
Progress with a global branded food composition database
Material Type:
Artigo 		Adicionar ao Meu Espaço

Progress with a global branded food composition database

Lorena Allemandi Norma Samman; Bruce Neal; Elizabeth Dunford; Sohel Reza Choudhury; Trevor Hassell; Elizabete Wenzel de Menezes; Mary L'Abbe; Nicole Li; Adriana Blanco-Metzler; Lourdes Valdes; Johana Ortiz; Wendy Snowdon; Sebastien Czernichow; Julieta Salazar de Ariza; Pallab Maulik; A Rashid Rahman; Simon Barquera; Tsoogi Bayandorjt; Salik Govind; Cliona Ni Mhurchu; Leticia de Núñez; Maria Reyes Garcia; Gladys Lin; Petro Wolmarans; Gregorio Varela-Moreiras; Caroline Van Rossum; Susanne Westenbrink; Graham MacGregor; Susan Jebb; Ruth Charrondiere; Beatriz Champagne; Branka Legetic; Barbara Legowski; Hubert Linders; Veronica Schoj; Jacqui Webster; Norm Campbell; JoAnne Arcand; Hasan Hutchinson; Bill Jeffery; Omar Pérez Santiago; Bill Aalbersberg; Arti Pillay; Rama Guggilla; Ricardo Correa-Rotter; Helen Eyles; María Kathia Cárdenas; Jaime Miranda; Hettie Schönfeldt; Lourdes Samaniego Vaesken; Chaisri Supornsilaphachai; Emily Fitt; Clare Farrand; Paul Finglas

Food Chemistry Oxford v. 140, n. 3, p. 451-457, 2013

Oxford 2013

Item não circula. Consulte sua biblioteca.(Acessar)

8
Thermal behavior of food preservative sorbic acid and its derivates
Thermal behavior of food preservative sorbic acid and its derivates
Material Type:
Artigo 		Adicionar ao Meu Espaço

Thermal behavior of food preservative sorbic acid and its derivates

Jany Hellen Ferreira De Jesus I. M Szilágyi; G Regdon Jr.; Eder Tadeu Gomes Cavalheiro

Food Chemistry Oxford v. 337,p. 127770, fev. 2021

Oxford 2021

Localização: IQSC - Inst. Química de São Carlos    (P18953 )(Acessar)

9
The role of 5-hydroxymethylfurfural in food and recent advances in analytical methods
The role of 5-hydroxymethylfurfural in food and recent advances in analytical methods
Material Type:
Artigo 		Adicionar ao Meu Espaço

The role of 5-hydroxymethylfurfural in food and recent advances in analytical methods

Fernanda Cristina de Oliveira Lopes Martins Gabriela Maria Rodrigues do Nascimento de Alcantara; Anna Flavia S Silva; Wanessa Roberta Melchert; Fábio Rodrigo Piovezani Rocha

Food Chemistry Amsterdam v. 395, art. 133539, p. 1-10, June 2022

Amsterdam 2022

Item não circula. Consulte sua biblioteca.(Acessar)

10
Worldwide stable carbon and nitrogen isotopes of Big Mac patties: an example of a truly ‘‘glocal’’ food
Worldwide stable carbon and nitrogen isotopes of Big Mac patties: an example of a truly ‘‘glocal’’ food
Material Type:
Artigo 		Adicionar ao Meu Espaço

Worldwide stable carbon and nitrogen isotopes of Big Mac patties: an example of a truly ‘‘glocal’’ food

Luiz Antonio Martinelli Gabriela Bielefeld Nardoto; Lesley A Chesson; Fernando Donizeti Rinaldi; Jean Pierre Henry Balbaud Ometto; Thure E Cerling; James R Ehleringer

Food Chemistry Barking v. 127, n. 4, p. 1712–1718

Barking 2011

Item não circula. Consulte sua biblioteca.(Acessar)

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Deste Autor:

  1. Lajolo, F
  2. Castro, I
  3. Torres, E
  4. Areas, J
  5. Genovese, M

Neste Assunto:

  1. Antioxidantes
  2. Compostos Fenólicos
  3. Nutrição
  4. Ácidos Graxos
  5. Proteínas

  • Realização: ABCD-USP USP   Logos de Redes Sociais: Freepik

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