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Refinado por: Nome da Publicação: Food Chemistry remover
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1
Sensory evaluation of a milk formulation supplemented with n3 polyunsaturated fatty acids and soluble fibres
Sensory evaluation of a milk formulation supplemented with n3 polyunsaturated fatty acids and soluble fibres
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Sensory evaluation of a milk formulation supplemented with n3 polyunsaturated fatty acids and soluble fibres

Inar Alves de Castro Júlio Tirapegui; Rui Sérgio dos Santos Ferreira da Silva; Airma J. S Cutrim

Food Chemistry Oxford v. 85, n. 4, p. 503-512, 2004

Oxford 2004

Item não circula. Consulte sua biblioteca.(Acessar)

2
Sensory evaluation of a milk formulation supplemented with n3 polyunsaturated fatty acids and soluble fibres
Sensory evaluation of a milk formulation supplemented with n3 polyunsaturated fatty acids and soluble fibres
Material Type:
Artigo 		Adicionar ao Meu Espaço

Sensory evaluation of a milk formulation supplemented with n3 polyunsaturated fatty acids and soluble fibres

Inar Alves de Castro Júlio Tirapegui; Rui Sérgio dos Santos Ferreira da Silva; Airma J. S Cutrim

Food Chemistry Oxford v. 85, n. 4, p. 503-512, 2004

Oxford 2004

Item não circula. Consulte sua biblioteca.(Acessar)

3
In vitro and in vivo antioxidant properties of bioactive compounds from green propolis obtained by ultrasound-assisted extraction
In vitro and in vivo antioxidant properties of bioactive compounds from green propolis obtained by ultrasound-assisted extraction
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In vitro and in vivo antioxidant properties of bioactive compounds from green propolis obtained by ultrasound-assisted extraction

Renata Iara Cavalaro Richtier Gonçalves da Cruz; Sebastien Dupont; Juliana Maria Leite Nobrega de Moura Bell; Thais Maria Ferreira de Souza Vieira

Food Chemistry Amsterdam v. 4, p. 1-8, 2019

Amsterdam 2019

Item não circula. Consulte sua biblioteca.(Acessar)

4
Fruit quality parameters and volatile compounds from 'Palmer' mangoes with internal breakdown
Fruit quality parameters and volatile compounds from 'Palmer' mangoes with internal breakdown
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Fruit quality parameters and volatile compounds from 'Palmer' mangoes with internal breakdown

Fernanda Campos Alencar Oldoni Camila Florencio; Giovana Brait Bertazzo; Pamela Aparecida Grizotto; Stanislau Bogusz Junior; Renato Lajarim Carneiro; Luiz Alberto Colnago; Marcos David Ferreira

Food Chemistry Amsterdam: Elsevier BV p.132902, 2022

Amsterdam 2022

Localização: IQSC - Inst. Química de São Carlos    (P19869 )(Acessar)

5
The impacts of pink pepper (Schinus terebinthifolius Raddi) on fatty acids and cholesterol oxides formation in canned sardines during thermal processing
The impacts of pink pepper (Schinus terebinthifolius Raddi) on fatty acids and cholesterol oxides formation in canned sardines during thermal processing
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The impacts of pink pepper (Schinus terebinthifolius Raddi) on fatty acids and cholesterol oxides formation in canned sardines during thermal processing

Carla Fernanda Targueta Barreira Vanessa Sales de Oliveira; Davy William Hidalgo Chávez; Ormindo Domingues Gamallo; Rosane Nora Castro; Pedro Correa Damasceno Junior; Alexandra Christine Helena Frankland Sawaya; Micheli da Silva Ferreira; Geni Rodrigues Sampaio; Elizabeth Aparecida Ferraz da Silva Torres

Food Chemistry Londres v.403, art. 134347 [13p.], 2023

Londres 2023

Acesso online. A biblioteca também possui exemplares impressos.

6
Comparison of the antioxidant property of acerola extracts with synthetic antioxidants using an in vivo method with yeasts
Comparison of the antioxidant property of acerola extracts with synthetic antioxidants using an in vivo method with yeasts
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Comparison of the antioxidant property of acerola extracts with synthetic antioxidants using an in vivo method with yeasts

Richtier Gonçalves da Cruz Laurent Beney; Patrick Gervais; Simone Possedente de Lira; Thais Maria Ferreira de Souza Vieira; Sebastien Dupont

Food Chemistry Amsterdam v. 277, p. 698-705, 2019

Amsterdam 2019

Item não circula. Consulte sua biblioteca.(Acessar)

7
Legume seeds and colorectal cancer revisited: Protease inhibitors reduce MMP-9 activity and colon cancer cell migration
Legume seeds and colorectal cancer revisited: Protease inhibitors reduce MMP-9 activity and colon cancer cell migration
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Legume seeds and colorectal cancer revisited: Protease inhibitors reduce MMP-9 activity and colon cancer cell migration

Lima, A.I.G. ; Mota, J. ; Monteiro, S.A.V.S. ; Ferreira, R.M.S.B.

Food chemistry, 2016-04, Vol.197 (Pt A), p.30-38 [Periódico revisado por pares]

England: Elsevier Ltd

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8
Chemical characterization of carob seeds (Ceratonia siliqua L.) and use of different extraction techniques to promote its bioactivity
Chemical characterization of carob seeds (Ceratonia siliqua L.) and use of different extraction techniques to promote its bioactivity
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Chemical characterization of carob seeds (Ceratonia siliqua L.) and use of different extraction techniques to promote its bioactivity

Ben Ayache, Siwar ; Reis, Filipa S. ; Inês Dias, Maria ; Pereira, Carla ; Glamočlija, Jasmina ; Soković, Marina ; Behija Saafi, Emna ; C. F. R. Ferreira, Isabel ; Barros, Lillian ; Achour, Lotfi

Food chemistry, 2021-07, Vol.351, p.129263-129263, Article 129263 [Periódico revisado por pares]

England: Elsevier Ltd

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9
Chemical and nutritional characterization of Chenopodium quinoa Willd (quinoa) grains: A good alternative to nutritious food
Chemical and nutritional characterization of Chenopodium quinoa Willd (quinoa) grains: A good alternative to nutritious food
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Chemical and nutritional characterization of Chenopodium quinoa Willd (quinoa) grains: A good alternative to nutritious food

Pereira, Eliana ; Encina-Zelada, Christian ; Barros, Lillian ; Gonzales-Barron, Ursula ; Cadavez, Vasco ; C.F.R. Ferreira, Isabel

Food chemistry, 2019-05, Vol.280, p.110-114 [Periódico revisado por pares]

England: Elsevier Ltd

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10
Analysis of pesticide residues in seaweeds using matrix solid-phase dispersion and gas chromatography–mass spectrometry detection
Analysis of pesticide residues in seaweeds using matrix solid-phase dispersion and gas chromatography–mass spectrometry detection
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Analysis of pesticide residues in seaweeds using matrix solid-phase dispersion and gas chromatography–mass spectrometry detection

García-Rodríguez, D. ; Cela-Torrijos, R. ; Lorenzo-Ferreira, R.A. ; Carro-Díaz, A.M.

Food chemistry, 2012-11, Vol.135 (1), p.259-267 [Periódico revisado por pares]

Kidlington: Elsevier Ltd

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Deste Autor:

  1. Castro, I
  2. Cruz, R
  3. Vieira, T
  4. Tirapegui, J
  5. Cutrim, A

Neste Assunto:

  1. Chemistry
  2. Chemistry, Applied
  3. Life Sciences & Biomedicine
  4. Nutrition & Dietetics
  5. Food Science & Technology

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

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