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Resultados de 1 a 10 de 66  para Produção Intelectual da USP

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1
Zinc Bioavailability from Phytate-Rich Foods and Zinc Supplements. Modeling the Effects of Food Components with Oxygen, Nitrogen, and Sulfur Donor Ligands
Zinc Bioavailability from Phytate-Rich Foods and Zinc Supplements. Modeling the Effects of Food Components with Oxygen, Nitrogen, and Sulfur Donor Ligands
Material Type:
Artigo 		Adicionar ao Meu Espaço

Zinc Bioavailability from Phytate-Rich Foods and Zinc Supplements. Modeling the Effects of Food Components with Oxygen, Nitrogen, and Sulfur Donor Ligands

Ning Tang Leif Horsfelt Skibsted

Journal of Agricultural and Food Chemistry Washington, DC v. 65, p. 8727-8743, September 2017

Washington, DC American Chemical Society ACS 2017

Item não circula. Consulte sua biblioteca.(Acessar)

2
Sequential Proton Loss Electron Transfer in Deactivation of Iron (IV) Binding Protein by Tyrosine Based Food Components
Sequential Proton Loss Electron Transfer in Deactivation of Iron (IV) Binding Protein by Tyrosine Based Food Components
Material Type:
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Sequential Proton Loss Electron Transfer in Deactivation of Iron (IV) Binding Protein by Tyrosine Based Food Components

Ning Tang Leif Horsfelt Skibsted

Journal of Agricultural and Food Chemistry Washington, DC v. 65, p. 6195-6210, July 2017

Washington, DC 2017

Item não circula. Consulte sua biblioteca.(Acessar)

3
Mechanism of milk and dairy products photooxidation sensitized by riboflavin revisited proteins, but not lipids, are the primary targets
Mechanism of milk and dairy products photooxidation sensitized by riboflavin revisited proteins, but not lipids, are the primary targets
Material Type:
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Mechanism of milk and dairy products photooxidation sensitized by riboflavin revisited proteins, but not lipids, are the primary targets

Daniel Rodrigues Cardoso Gustavo T Riether Huvaere, kevin; Signe Westermann; Leif H Skibsted; Brazilian Meeting on Chemistry of Food and Beverages (7th 2008 Lorena)

Book of abstracts Lorena : USP/EEL, 2008

Lorena USP/EEL 2008

Localização: IQSC - Inst. Química de São Carlos    (P11146 ) e outros locais(Acessar)

4
Evaluation of brazilian woods as an alternative to oak for cachaça aging in cask their antioxidant ability
Evaluation of brazilian woods as an alternative to oak for cachaça aging in cask their antioxidant ability
Material Type:
Livro 		Adicionar ao Meu Espaço

Evaluation of brazilian woods as an alternative to oak for cachaça aging in cask their antioxidant ability

Daniel Rodrigues Cardoso A. M Frederiksen; Alexandre Ataíde da Silva; Douglas Wagner Franco; L. H Skibsted

Bryce, J. H.(*) , Piggott, J. R. (*); Stewart, G. G. (*)(eds) Proceedings of the Worldwide Distelled Spirits Conference: Production, Technology and Innovation Nottingham : The Cromwell Press, 2008

Nottingham The Cromwell Press 2008

Localização: IQSC - Inst. Química de São Carlos    (P10918 ) e outros locais(Acessar)

5
Evaluation of Brazilian woods as an alternative to oak for "cachaça" cask aging : antioxidant ability
Evaluation of Brazilian woods as an alternative to oak for "cachaça" cask aging : antioxidant ability
Material Type:
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Evaluation of Brazilian woods as an alternative to oak for "cachaça" cask aging : antioxidant ability

Douglas Wagner Franco Daniel Rodrigues Cardoso; Anne Mette Frederiksen; Leif H Skibsted; Worldwide Distilled Spirits Conference (2005 Edinburgh)

Abstracts Edinburgh, 2005

Edinburgh 2005

Acesso online. A biblioteca também possui exemplares impressos.

6
Quenching of excited states of red-pigment zinc protoporphyrin IX by hemin and natural reductors in dry-cured hams
Quenching of excited states of red-pigment zinc protoporphyrin IX by hemin and natural reductors in dry-cured hams
Material Type:
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Quenching of excited states of red-pigment zinc protoporphyrin IX by hemin and natural reductors in dry-cured hams

Becker,Eleonora Miquel Daniel Rodrigues Cardoso; Leif H Skibsted

European Food Research and Technology Heidelberg v. 232, n. 2, p. 343-349, 2011

Heidelberg 2011

Acesso online. A biblioteca também possui exemplares impressos.

7
Riboflavin as a photosensitizer effects on human health and food quality
Riboflavin as a photosensitizer effects on human health and food quality
Material Type:
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Riboflavin as a photosensitizer effects on human health and food quality

Daniel Rodrigues Cardoso Silvia Helena Libardi; Leif H Skibsted

Food & Function Washington v. 3, n. 5, p. 487-502, 2012

Washington 2012

Localização: IQSC - Inst. Química de São Carlos    (P13632 )(Acessar)

8
Oxidation of carbon monoxide by perferrylmyoglobin
Oxidation of carbon monoxide by perferrylmyoglobin
Material Type:
Artigo 		Adicionar ao Meu Espaço

Oxidation of carbon monoxide by perferrylmyoglobin

Silvia H Libardi Leif H Skibsted; Daniel Rodrigues Cardoso

Journal of Agricultural and Food Chemistry Washington v. 62, p. 1950-1955, 2014

Washington 2014

Localização: IQSC - Inst. Química de São Carlos    (P14942 )(Acessar)

9
Proton-coupled electron transfer promotes the reduction of ferrylmyoglobin by uric acid under physiological conditions
Proton-coupled electron transfer promotes the reduction of ferrylmyoglobin by uric acid under physiological conditions
Material Type:
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Proton-coupled electron transfer promotes the reduction of ferrylmyoglobin by uric acid under physiological conditions

Andressa de Zawadzki Daniel Rodrigues Cardoso; Leif H Skibsted

RSC Advances Cambridge v. 7, p. 17824-17831, 2017

Cambridge 2017

Localização: IQSC - Inst. Química de São Carlos    (P16759 )(Acessar)

10
Protein oxidation in meat and meat products challenges for antioxidative protection
Protein oxidation in meat and meat products challenges for antioxidative protection
Material Type:
Livro 		Adicionar ao Meu Espaço

Protein oxidation in meat and meat products challenges for antioxidative protection

Sisse Jongberg Marianne N. Lund,; Leif Horsfelt Skibsted

Barbosa-Cánovas, G. V. ... [et al.] (eds.) Global food security and wellness New York : Springer Science+Business Media, 2017 536 p

New York Springer 2017

Item não circula. Consulte sua biblioteca.(Acessar)

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Deste Autor:

  1. Skibsted, L
  2. Cardoso, D
  3. Franco, D
  4. Andersen, M
  5. Libardi, S

Neste Assunto:

  1. Antioxidantes
  2. Química Inorgânica
  3. Química
  4. Radicais Livres
  5. Oxidação

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

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