Base de dados : MEDLINE
Pesquisa : J01.576.423.200 [Categoria DeCS]
Referências encontradas : 20844 [refinar]
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[PMID]:29446265
[Au] Autor:Popova AY; Trukhina GM; Mikailova OM
[Ti] Título:[Introduction of hazard analysis and critical control points (HACCP) principles at the flight catering food production plant].
[So] Source:Gig Sanit;95(11):1083-6, 2016.
[Is] ISSN:0016-9900
[Cp] País de publicação:Russia (Federation)
[La] Idioma:rus
[Ab] Resumo:In the article there is considered the quality control and safety system implemented in the one of the largest flight catering food production plant for airline passengers and flying squad. The system for the control was based on the Hazard Analysis And Critical Control Points (HACCP) principles and developed hygienic and antiepidemic measures. There is considered the identification of hazard factors at stages of the technical process. There are presented results of the analysis data of monitoring for 6 critical control points over the five-year period. The quality control and safety system permit to decline food contamination risk during acceptance, preparation and supplying of in-flight meal. There was proved the efficiency of the implemented system. There are determined further ways of harmonization and implementation for HACCP principles in the plant.
[Mh] Termos MeSH primário: Aviação
Análise de Alimentos
Contaminação de Alimentos/prevenção & controle
Manipulação de Alimentos
Doenças Transmitidas por Alimentos/prevenção & controle
Análise de Perigos e Pontos Críticos de Controle/métodos
[Mh] Termos MeSH secundário: Aviação/organização & administração
Aviação/normas
Exposição Dietética/efeitos adversos
Exposição Dietética/análise
Exposição Dietética/prevenção & controle
Análise de Alimentos/métodos
Análise de Alimentos/normas
Análise de Alimentos/estatística & dados numéricos
Manipulação de Alimentos/métodos
Manipulação de Alimentos/normas
Qualidade dos Alimentos
Doenças Transmitidas por Alimentos/epidemiologia
Doenças Transmitidas por Alimentos/etiologia
Seres Humanos
Controle de Qualidade
Federação Russa/epidemiologia
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Em] Mês de entrada:1803
[Cu] Atualização por classe:180309
[Lr] Data última revisão:
180309
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:180216
[St] Status:MEDLINE


  2 / 20844 MEDLINE  
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[PMID]:29431324
[Au] Autor:Fedorenko EV; Kolomiets ND; Sychik SI
[Ti] Título:[Actual problems of the microbiological safety of food products].
[So] Source:Gig Sanit;95(9):873-8, 2016.
[Is] ISSN:0016-9900
[Cp] País de publicação:Russia (Federation)
[La] Idioma:rus
[Ab] Resumo:Food-borne infectious diseases remain an actual problem of health care. In the Republic of Belarus the level of food-borne diseases persists to be stable, at the same time these diseases remain to be significant. Despite the insignificant number of nonconforming food samples the prevalence rates of food-borne acute infectious diseases of various etiology with dominantly food transmission pathway remain to be rather high. The mentioned fact determines the need for the development of approaches on the security of microbiological food safety based on the risk analysis. There are determined criteria for a hygienic assessment of the microbiological hazards (associated with the pathogen, food products and a consumer health state), there is presented the classification offood products in dependence on the grade of microbiological risk. There was performed the comparative analysis of requirements for the microbiological safety of food accepted in the Republic of Belarus and European Economic Union, in the European Union and at the international level, which testify to the presence of separate differences. Based on the international approaches there was substantiated the multilevel control system of management of microbiological risks, there is reported the characteristic of separate criteria. There are determined the directions of the improvement of the security of microbiological safety of food.
[Mh] Termos MeSH primário: Contaminação de Alimentos
Manipulação de Alimentos
Microbiologia de Alimentos
Doenças Transmitidas por Alimentos
[Mh] Termos MeSH secundário: Contaminação de Alimentos/análise
Contaminação de Alimentos/prevenção & controle
Manipulação de Alimentos/métodos
Manipulação de Alimentos/normas
Microbiologia de Alimentos/métodos
Microbiologia de Alimentos/normas
Qualidade dos Alimentos
Doenças Transmitidas por Alimentos/epidemiologia
Doenças Transmitidas por Alimentos/microbiologia
Doenças Transmitidas por Alimentos/prevenção & controle
Seres Humanos
Saúde Pública/métodos
Saúde Pública/normas
República da Bielorrússia/epidemiologia
Medição de Risco/métodos
Fatores de Risco
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Em] Mês de entrada:1803
[Cu] Atualização por classe:180309
[Lr] Data última revisão:
180309
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:180213
[St] Status:MEDLINE


  3 / 20844 MEDLINE  
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[PMID]:29265388
[Au] Autor:Dybkowska E; Sadowska A; Rakowska R; Debowska M; Swiderski F; Swiader K
[Ad] Endereço:Warsaw University of Life Sciences - SGGW, Faculty of Human Nutrition and Consumer Sciences, Department of Functional Food, Ecological Food and Commodities, Warsaw, Poland
[Ti] Título:Assessing polyphenols content and antioxidant activity in coffee beans according to origin and the degree of roasting
[So] Source:Rocz Panstw Zakl Hig;68(4):347-353, 2017.
[Is] ISSN:0035-7715
[Cp] País de publicação:Poland
[La] Idioma:eng
[Ab] Resumo:Background: The roasting stage constitutes a key component in the manufacturing process of natural coffee because temperature elicits changes in bioactive compounds such as polyphenols and that Maillard-reaction compounds appear, thus affecting the product's sensory and antioxidant properties. Actual contents of these compounds may depend on which region the coffee is cultivated as well as the extent to which the beans are roasted Objectives: To determine polyphenols content and antioxidant activity in the 'Arabica' coffee type coming from various world regions of its cultivation and which have undergone industrial roasting. Also to establish which coffee, taking into account the degree of roasting (ie. light, medium and strong), is nutritionally the most beneficial Materials and Methods: The study material was natural coffee beans (100% Arabica) roasted to various degrees, as aforementioned, that had been cultivated in Brazil, Ethiopia, Columbia and India. Polyphenols were measured in the coffee beans by spectrophotometric means based on the Folin-Ciocalteu reaction, whereas antioxidant activity was measured colourimetrically using ABTS+ cat-ionic radicals Results: Polyphenol content and antioxidant activity were found to depend both on the coffee's origin and degree of roasting. Longer roasting times resulted in greater polyphenol degradation. The highest polyphenol concentrations were found in lightly roasted coffee, ranging 39.27 to 43.0 mg/g, whereas levels in medium and strongly roasted coffee respectively ranged 34.06 to 38.43 mg/g and 29.21 to 36.89 mg/g. Antioxidant activity however significantly rose with the degree of roasting, where strongly roasted coffee had higher such activity than lightly roasted coffee. This can be explained by the formation of Maillard-reaction compounds during roasting, leading then to the formation of antioxidant melanoidin compounds which, to a large extent, compensate for the decrease in polyphenols during roasting Conclusions: Polyphenols levels and antioxidant activities in the studied Arabica coffee beans that had undergone roasting depended on the cultivation region of the world. Longer roasting caused a significant decline in polyphenols compound levels (from 7.3% to 32.1%) in the coffee beans. Antioxidant activities of coffee increased with roasting, despite reduced levels of natural antioxidants. From a nutritional standpoint, the most favoured coffees are those lightly or medium roasted
[Mh] Termos MeSH primário: Antioxidantes/análise
Coffea/química
Café/química
Manipulação de Alimentos/métodos
Polifenóis/análise
[Mh] Termos MeSH secundário: Coffea/classificação
Produtos Finais de Glicação Avançada
Temperatura Alta
Seres Humanos
Sementes/química
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Antioxidants); 0 (Coffee); 0 (Glycation End Products, Advanced); 0 (Polyphenols)
[Em] Mês de entrada:1803
[Cu] Atualização por classe:180308
[Lr] Data última revisão:
180308
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:171222
[St] Status:MEDLINE


  4 / 20844 MEDLINE  
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[PMID]:29444772
[Au] Autor:Monge A; Lajous M
[Ad] Endereço:Center for Research on Population Health, National Institute of Public Health, Mexico City, Mexico.
[Ti] Título:Ultra-processed foods and cancer.
[So] Source:BMJ;360:k599, 2018 02 14.
[Is] ISSN:1756-1833
[Cp] País de publicação:England
[La] Idioma:eng
[Mh] Termos MeSH primário: Ingestão de Energia
Fast Foods
[Mh] Termos MeSH secundário: Manipulação de Alimentos
Seres Humanos
Neoplasias
[Pt] Tipo de publicação:EDITORIAL; COMMENT
[Em] Mês de entrada:1803
[Cu] Atualização por classe:180305
[Lr] Data última revisão:
180305
[Sb] Subgrupo de revista:AIM; IM
[Da] Data de entrada para processamento:180216
[St] Status:MEDLINE
[do] DOI:10.1136/bmj.k599


  5 / 20844 MEDLINE  
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[PMID]:29291459
[Au] Autor:Quijada NM; Mann E; Wagner M; Rodríguez-Lázaro D; Hernández M; Schmitz-Esser S
[Ad] Endereço:Institute for Milk Hygiene, University of Veterinary Medicine Vienna, Vienna, Austria; Laboratory of Molecular Biology and Microbiology, Instituto Tecnológico Agrario de Castilla y León, Valladolid, Spain.
[Ti] Título:Autochthonous facility-specific microbiota dominates washed-rind Austrian hard cheese surfaces and its production environment.
[So] Source:Int J Food Microbiol;267:54-61, 2018 Feb 21.
[Is] ISSN:1879-3460
[Cp] País de publicação:Netherlands
[La] Idioma:eng
[Ab] Resumo:Cheese ripening involves the succession of complex microbial communities that are responsible for the organoleptic properties of the final products. The food processing environment can act as a source of natural microbial inoculation, especially in traditionally manufactured products. Austrian Vorarlberger Bergkäse (VB) is an artisanal washed-rind hard cheese produced in the western part of Austria without the addition of external ripening cultures. Here, the composition of the bacterial communities present on VB rinds and on different processing surfaces from two ripening cellars was assessed by near full length 16S rRNA gene amplification, cloning and sequencing. Non-inoculated aerobic bacteria dominated all surfaces in this study. VB production conditions (long ripening time, high salt concentration and low temperatures) favor the growth of psychro- and halotolerant bacteria. Several bacterial groups, such as coryneforms, Staphylococcus equorum and Halomonas dominated VB and were also found on most environmental surfaces. Analysis of OTUs shared between different surfaces suggests that VB rind bacteria are inoculated naturally during the ripening from the processing environment and that cheese surfaces exert selective pressure on these communities, as only those bacteria better adapted flourished on VB rinds. This study analyzed VB processing environment microbiota and its relationship with VB rinds for the first time, elucidating that the processing environment and the cheese microbiota should be considered as microbiologically linked ecosystems with the goal of better defining the events that take place during cheese maturation.
[Mh] Termos MeSH primário: Fenômenos Fisiológicos Bacterianos
Queijo/microbiologia
Microbiologia Ambiental
[Mh] Termos MeSH secundário: Áustria
Bactérias/genética
Manipulação de Alimentos
Microbiota/genética
Microbiota/fisiologia
RNA Ribossômico 16S/genética
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (RNA, Ribosomal, 16S)
[Em] Mês de entrada:1803
[Cu] Atualização por classe:180305
[Lr] Data última revisão:
180305
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:180102
[St] Status:MEDLINE


  6 / 20844 MEDLINE  
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[PMID]:29338262
[Au] Autor:Ashigai H; Taniguchi Y; Matsukura Y; Ikeshima E; Nakashima K; Mizutani M; Yajima H
[Ad] Endereço:Research Laboratories for Health Science & Food Technologies, Kirin Co., Ltd. , 1-17-5 Namamugi, Tsurumi-ku, Yokohama 230-8628, Japan.
[Ti] Título:Roasted Barley Extract Affects Blood Flow in the Rat Tail and Increases Cutaneous Blood Flow and Skin Temperature in Humans.
[So] Source:J Agric Food Chem;66(5):1251-1257, 2018 Feb 07.
[Is] ISSN:1520-5118
[Cp] País de publicação:United States
[La] Idioma:eng
[Ab] Resumo:Roasted barley extract (RBE, "Mugicha") is a traditional Japanese beverage reported to improve blood viscosity and affect food functionality. RBE is suggested to contain 2,5-diketopiperazines, which are the functional component with neuroprotective and immunostimulatory effects that are produced in food through roasting. In this study, we investigated the effects of RBE on blood circulation, both clinically and in rats. At first, we confirmed five 2,5-diketopiperazine derivatives in RBE by LC-MS analysis. Secondarily, we revealed that RBE affects blood flow in the rat tail and compared the efficacy on rat tail blood flow among five 2,5-diketopiperazines in RBE. Especially, cyclo(d-Phe-l-Pro) was the most effective in increasing blood flow in the rat tail. We also researched the mechanism of cyclo(d-Phe-l-Pro) with rat aorta study. As a result, we confirmed that cyclo(d-Phe-l-Pro) has an effect on vasodilatation through the release of nitric oxide in the vascular endothelium. Finally, we also confirmed that RBE affects cutaneous blood flow and increases skin temperature in humans.
[Mh] Termos MeSH primário: Hordeum/química
Temperatura Alta
Extratos Vegetais/farmacologia
Temperatura Cutânea/efeitos dos fármacos
Pele/irrigação sanguínea
Cauda/irrigação sanguínea
[Mh] Termos MeSH secundário: Adulto
Animais
Velocidade do Fluxo Sanguíneo/efeitos dos fármacos
Dicetopiperazinas/análise
Dicetopiperazinas/farmacologia
Método Duplo-Cego
Feminino
Manipulação de Alimentos/métodos
Seres Humanos
Japão
Fluxometria por Laser-Doppler
Masculino
Placebos
Ratos
Ratos Wistar
Organismos Livres de Patógenos Específicos
Vasodilatação/efeitos dos fármacos
[Pt] Tipo de publicação:JOURNAL ARTICLE; RANDOMIZED CONTROLLED TRIAL
[Nm] Nome de substância:
0 (Diketopiperazines); 0 (Placebos); 0 (Plant Extracts); 240L69DTV7 (2,5-dioxopiperazine)
[Em] Mês de entrada:1802
[Cu] Atualização por classe:180226
[Lr] Data última revisão:
180226
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:180118
[St] Status:MEDLINE
[do] DOI:10.1021/acs.jafc.7b04930


  7 / 20844 MEDLINE  
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[PMID]:29334221
[Au] Autor:Liu L; Gong W; Sun X; Chen G; Wang L
[Ad] Endereço:State Key Laboratory of Microbial Technology, Shandong University , 27 Shandanan Road, Jinan 250100, China.
[Ti] Título:Extracellular Enzyme Composition and Functional Characteristics of Aspergillus niger An-76 Induced by Food Processing Byproducts and Based on Integrated Functional Omics.
[So] Source:J Agric Food Chem;66(5):1285-1295, 2018 Feb 07.
[Is] ISSN:1520-5118
[Cp] País de publicação:United States
[La] Idioma:eng
[Ab] Resumo:Byproducts of food processing can be utilized for the production of high-value-added enzyme cocktails. In this study, we utilized integrated functional omics technology to analyze composition and functional characteristics of extracellular enzymes produced by Aspergillus niger grown on food processing byproducts. The results showed that oligosaccharides constituted by arabinose, xylose, and glucose in wheat bran were able to efficiently induce the production of extracellular enzymes of A. niger. Compared with other substrates, wheat bran was more effective at inducing the secretion of ß-glucosidases from GH1 and GH3 families, as well as >50% of proteases from A1-family aspartic proteases. Compared with proteins induced by single wheat bran or soybean dregs, the protein yield induced by their mixture was doubled, and the time required to reach peak enzyme activity was shortened by 25%. This study provided a technical platform for the complex formulation of various substrates and functional analysis of extracellular enzymes.
[Mh] Termos MeSH primário: Aspergillus niger/enzimologia
Aspergillus niger/crescimento & desenvolvimento
Indução Enzimática/efeitos dos fármacos
Manipulação de Alimentos
Oligossacarídeos/farmacologia
Resíduos
[Mh] Termos MeSH secundário: Arabinose/farmacologia
Ácido Aspártico Proteases/biossíntese
Celulases/biossíntese
Fibras na Dieta/análise
Grãos Comestíveis/química
Fermentação
Glucose/farmacologia
Glicosídeo Hidrolases/biossíntese
Peptídeo Hidrolases/biossíntese
Xilose/farmacologia
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Dietary Fiber); 0 (Oligosaccharides); 0 (Waste Products); A1TA934AKO (Xylose); B40ROO395Z (Arabinose); EC 3.2.1.- (Cellulases); EC 3.2.1.- (Glycoside Hydrolases); EC 3.4.- (Aspartic Acid Proteases); EC 3.4.- (Peptide Hydrolases); IY9XDZ35W2 (Glucose)
[Em] Mês de entrada:1802
[Cu] Atualização por classe:180226
[Lr] Data última revisão:
180226
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:180116
[St] Status:MEDLINE
[do] DOI:10.1021/acs.jafc.7b05164


  8 / 20844 MEDLINE  
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[PMID]:29313329
[Au] Autor:Franklin LM; King ES; Chapman D; Byrnes N; Huang G; Mitchell AE
[Ad] Endereço:Department of Food Science and Technology, University of California, Davis , One Shields Avenue, Davis, California 95616, United States.
[Ti] Título:Flavor and Acceptance of Roasted California Almonds During Accelerated Storage.
[So] Source:J Agric Food Chem;66(5):1222-1232, 2018 Feb 07.
[Is] ISSN:1520-5118
[Cp] País de publicação:United States
[La] Idioma:eng
[Ab] Resumo:Monitoring oxidative flavor changes in almonds is possible only if the chemical and sensory profile during roasting and storage is first established. Herein, almonds roasted at two different temperatures (115 and 152 °C) were stored at 39 °C for 0 to 12 months and were analyzed by headspace solid-phase microextraction gas chromatography-mass spectrometry, descriptive analysis, and consumer hedonic analysis. Volatile profiles, descriptive sensory profiles, and consumer hedonic scores were analyzed for predictive relationships. Descriptive attributes involving Roasted and Nutty as well as consumer liking were highest in fresh almonds, while flavors typically associated with oxidative rancidity such as Cardboard, Painty/Solvent, Soapy, and Total Oxidized increased during storage. Compounds most important for predicting rancidity-related attributes were lipid oxidation products, including pentanal, hexanal, heptanal, and octanal. Consumer liking was best predicted by similar compounds to those predicting Clean Nutty flavor, including Maillard reaction products such as 2- and 3-methylbutanal, 2-methylpyrazine, and 2,5-dimethylpyrazine.
[Mh] Termos MeSH primário: Comportamento do Consumidor
Manipulação de Alimentos/métodos
Conservação de Alimentos/métodos
Nozes/química
Prunus dulcis
Paladar
[Mh] Termos MeSH secundário: California
Cromatografia Gasosa-Espectrometria de Massas/métodos
Temperatura Alta
Seres Humanos
Peroxidação de Lipídeos
Reação de Maillard
Oxirredução
Compostos Orgânicos Voláteis/análise
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Volatile Organic Compounds)
[Em] Mês de entrada:1802
[Cu] Atualização por classe:180226
[Lr] Data última revisão:
180226
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:180110
[St] Status:MEDLINE
[do] DOI:10.1021/acs.jafc.7b05295


  9 / 20844 MEDLINE  
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[PMID]:29037701
[Au] Autor:Polari JJ; Garcí-Aguirre D; Olmo-García L; Carrasco-Pancorbo A; Wang SC
[Ad] Endereço:Department of Food Science and Technology, University of California Davis, One Shields Avenue, Davis, CA 95616, USA.
[Ti] Título:Impact of industrial hammer mill rotor speed on extraction efficiency and quality of extra virgin olive oil.
[So] Source:Food Chem;242:362-368, 2018 Mar 01.
[Is] ISSN:0308-8146
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:Crushing is a key step during olive oil extraction. Among commercial crushers, the hammer mill is the most widely used due to its robustness and high throughput. In the present work, the impact of hammer mill rotor speed on extraction yield and overall quality of super-high-density Arbosana olive oils were assessed in an industrial facility. Our results show that increasing the rotor speed from 2400rpm to 3600rpm led to a rise in oil yield of 1.2%, while conserving quality parameters. Sensory analysis showed more pungency with increased rotation speed, while others attributes were unaffected. Volatile compounds showed little variation with the differences in crusher speed; however, total phenols content, two relevant secoiridoids, and triterpenoids levels increased with rotor speed. Hammer mill rotor speed is a processing variable that can be tuned to increase the extraction efficiency and modulate the chemical composition of extra virgin olive oil.
[Mh] Termos MeSH primário: Manipulação de Alimentos/métodos
Azeite de Oliva/análise
Fenóis/análise
Terpenos/análise
Compostos Orgânicos Voláteis/análise
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Olive Oil); 0 (Phenols); 0 (Terpenes); 0 (Volatile Organic Compounds)
[Em] Mês de entrada:1802
[Cu] Atualização por classe:180222
[Lr] Data última revisão:
180222
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:171018
[St] Status:MEDLINE


  10 / 20844 MEDLINE  
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[PMID]:29037700
[Au] Autor:D'Onofrio C; Matarese F; Cuzzola A
[Ad] Endereço:Department of Agriculture, Food and Environment, University of Pisa, Via del Borghetto 80, I-56124 Pisa, Italy; Nutraceuticals and Food for Health - Nutrafood, University of Pisa, Via del Borghetto 80, I-56124 Pisa, Italy. Electronic address: claudio.donofrio@unipi.it.
[Ti] Título:Effect of methyl jasmonate on the aroma of Sangiovese grapes and wines.
[So] Source:Food Chem;242:352-361, 2018 Mar 01.
[Is] ISSN:0308-8146
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:Methyl jasmonate (MeJA) was applied in a vineyard on leaves and grape clusters of cv Sangiovese to test its ability to stimulate the production of aromas and identify the main genes involved in the biosynthetic pathways switched on by the elicitor. MeJA application led to a delay in grape technological maturity and a significant increase in the concentration of several berry aroma classes (about twice the total aroma: from around 3 to 6µg/g of berry). Of these, monoterpenes showed the most significant increase. An analysis of the expression of terpenoid biosynthesis genes confirmed that the MeJA application activated the related biosynthetic pathway. The expression of all the TPS genes analyzedwas higher in samples treated with MeJA. Also the wines produced by microvinification of Sangiovese treated and untreated grapes showed a rise in the aroma concentration as in berries, with an important impact on longevity and sensorial characters of wines.
[Mh] Termos MeSH primário: Acetatos
Ciclopentanos
Manipulação de Alimentos/métodos
Frutas/química
Odorantes/análise
Oxilipinas
Vitis/química
Vinho/análise
[Mh] Termos MeSH secundário: Regulação da Expressão Gênica de Plantas
Monoterpenos/análise
Monoterpenos/metabolismo
Vitis/genética
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Acetates); 0 (Cyclopentanes); 0 (Monoterpenes); 0 (Oxylipins); 900N171A0F (methyl jasmonate)
[Em] Mês de entrada:1802
[Cu] Atualização por classe:180222
[Lr] Data última revisão:
180222
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:171018
[St] Status:MEDLINE



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