Author:
Silva-Neto A.F.,Fratelli C.,Pucci V.G.,Boldarine V.T.,Ferreira Y.A.M.,Telles M.M.,Braga A.R.C.,Oyama L.M.
Funder
Coordenação de Aperfeiçoamento de Pessoal de Nível Superior
Conselho Nacional de Desenvolvimento Científico e Tecnológico
Fundação de Amparo à Pesquisa do Estado de São Paulo
Subject
Nutrition and Dietetics,Medicine (miscellaneous),Food Science
Reference40 articles.
1. Functional characters evaluation of biscuits sublimated with pure phycocyanin isolated from spirulina and spirulina biomass;Abd El Baky;Nutrición Hospitalaria,2015
2. Abo Alrob, O., Al-Horani, R. A., Altaany, Z., & Nusair, M. B. (2022). Synergistic beneficial effects of resveratrol and diet on high-fat diet-induced obesity. Medicina, 58(9), Article 1301. https://doi.org/10.3390/medicina58091301.
3. Design strategies for C-phycocyanin purification: Process influence on purity grade;de Amarante;Separation and Purification Technology,2020
4. Making sense of the “clean label” trends: A review of consumer food choice behavior and discussion of industry implications;Asioli;Food Research International,2017
5. The molecular inflammatory process in aging;Chung;Antioxidants & Redox Signaling,2006
Cited by
7 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献