Zobrazeno 1 - 7
of 7
pro vyhledávání: '"C. Da Cunha"'
Autor:
Raquel R. Oliveira, Helen M. J. Affe, Raquel Avelina, Luana Q. Pinho, Thiago V. Franklin, Gizyelle Miguel, Leticia C. da Cunha
Publikováno v:
Química Nova, Vol 46, Iss 6, Pp 561-572 (2023)
Externí odkaz:
https://doaj.org/article/f2ffa8676d1948bbb5796e7188c70ef2
Autor:
Ricardo Q. Aucélio, Katia Christina Leandro, Alessandra L. M. C. da Cunha, André Luis M. Alberti, Juliana M. Carvalho, Andrea R. da Silva
Publikováno v:
Química Nova, Vol 35, Iss 5, Pp 988-992 (2012)
Repositório Institucional da FIOCRUZ (ARCA)
Fundação Oswaldo Cruz (FIOCRUZ)
instacron:FIOCRUZ
Química Nova v.35 n.5 2012
Química Nova
Sociedade Brasileira de Química (SBQ)
instacron:SBQ
Química Nova, Volume: 35, Issue: 5, Pages: 988-992, Published: 2012
Repositório Institucional da FIOCRUZ (ARCA)
Fundação Oswaldo Cruz (FIOCRUZ)
instacron:FIOCRUZ
Química Nova v.35 n.5 2012
Química Nova
Sociedade Brasileira de Química (SBQ)
instacron:SBQ
Química Nova, Volume: 35, Issue: 5, Pages: 988-992, Published: 2012
Pontifícia Universidade Católica do Rio de Janeiro. Rio de Janeiro, RJ, Brasil. Pontifícia Universidade Católica do Rio de Janeiro. Rio de Janeiro, RJ, Brasil. Pontifícia Universidade Católica do Rio de Janeiro. Rio de Janeiro, RJ, Brasil. Pont
Autor:
Vilma Mota da Silva, Wilson Araújo Lopes, Jailson B. de Andrade, Márcia C. da Cunha Veloso, Gislaine Vieira dos Santos, Aline S. Oliveira
Publikováno v:
Química Nova, Vol 30, Iss 3, Pp 629-635 (2007)
The perception of the flavor is an important attribute of quality in marine fish and other seafoods, being the first and main factor of discrimination for the evaluation, later acceptance and preference of the product by the consumer. Recently, the s
Publikováno v:
Química Nova, Volume: 33, Issue: 6, Pages: 1301-1306, Published: 2010
Química Nova v.33 n.6 2010
Química Nova
Sociedade Brasileira de Química (SBQ)
instacron:SBQ
Química Nova, Vol 33, Iss 6, Pp 1301-1306 (2010)
Química Nova v.33 n.6 2010
Química Nova
Sociedade Brasileira de Química (SBQ)
instacron:SBQ
Química Nova, Vol 33, Iss 6, Pp 1301-1306 (2010)
Room-temperature phosphorimetry was used to quantify trace levels of chrysene in sugar-cane spirits and in fish bile. A selective phosphorescence enhancer (AgNO3) and synchronous scanning allowed the detection of ng amounts of chrysene. Accuracy (113
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c613f56e4b4c7ec876058a636efd7b75
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-40422010000600016&lng=en&tlng=en
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-40422010000600016&lng=en&tlng=en
Autor:
Silva,Vilma Mota da, Silva,Luciana Almeida, Andrade,Jailson B. de, Veloso,Márcia C. da Cunha, Santos,Gislaine Vieira
Publikováno v:
Química Nova, Volume: 31, Issue: 4, Pages: 901-905, Published: 2008
Química Nova v.31 n.4 2008
Química Nova
Sociedade Brasileira de Química (SBQ)
instacron:SBQ
Química Nova v.31 n.4 2008
Química Nova
Sociedade Brasileira de Química (SBQ)
instacron:SBQ
The water content in seafoods is very important since it affects their sensorial quality, microbiological stability, physical characteristics and shelf life. In this study, thermoanalytical techniques were employed to develop a simple and accurate me
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::a479cb098a4843a8e7d704bcd8df8a6e
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-40422008000400030&lng=en&tlng=en
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-40422008000400030&lng=en&tlng=en
Autor:
Juliana M. Carvalho, Andrea R. da Silva, Alessandra L. M. C. da Cunha, Ricardo Q. Aucélio, André Luis M. Alberti, Katia C. Leandro
Publikováno v:
Química Nova, Vol 35, Iss 5, Pp 988-992 (2012)
A simple and sensitive method has been proposed for the determination of sibutramine-HCl in energy drinks, green tea and pharmaceutical formulations using differential pulse voltammetry performed on a hanging mercury drop electrode. In the chosen exp
Externí odkaz:
https://doaj.org/article/d9dd2923b75748bc8eac55d302dc0b70
Autor:
Vilma Mota da Silva, Luciana Almeida Silva, Jailson B. de Andrade, Márcia C. da Cunha Veloso, Gislaine Vieira Santos
Publikováno v:
Química Nova, Vol 31, Iss 4, Pp 901-905 (2008)
The water content in seafoods is very important since it affects their sensorial quality, microbiological stability, physical characteristics and shelf life. In this study, thermoanalytical techniques were employed to develop a simple and accurate me
Externí odkaz:
https://doaj.org/article/347228765cf544319c6557a27cf4c20a