Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Francisco Ronielson de Sousa Carvalho"'
Autor:
Keiva Maria Silva Gomes, Maria Virna Gonçalves Aguiar de Oliveira, Francisco Ronielson de Sousa Carvalho, Camila Carvalho Menezes, Ana Paula Peron
Publikováno v:
Food Science and Technology, Vol 33, Iss 1, Pp 218-223 (2013)
The objective of this study was to evaluate the cytotoxic effect of the food dyes sunset yellow, bordeaux red, and tartrazine yellow on the cellular cycle of Allium cepa L. Each dye was evaluated at the doses of 0.4 and 4.0 mL, at the exposure times
Autor:
Ana Paula Peron, Francisco Ronielson de Sousa Carvalho, Keiva Maria Silva Gomes, Maria Virna Aguiar de Oliveira, Camila Carvalho Menezes
Publikováno v:
Food Science and Technology, Volume: 33, Issue: 1, Pages: 218-223, Published: 08 MAR 2013
Food Science and Technology v.33 n.1 2013
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Vol 33, Iss 1, Pp 218-223 (2013)
Food Science and Technology v.33 n.1 2013
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Vol 33, Iss 1, Pp 218-223 (2013)
The objective of this study was to evaluate the cytotoxic effect of the food dyes sunset yellow, bordeaux red, and tartrazine yellow on the cellular cycle of Allium cepa L. Each dye was evaluated at the doses of 0.4 and 4.0 mL, at the exposure times
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5a77f1061dc2aae21d17fdd6fa719c37
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000100031&lng=en&tlng=en
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000100031&lng=en&tlng=en
Autor:
Paulo Michel Pinheiro Ferreira, Daisy Jereissati Barbosa Lima, Cláudia Pessoa, Nárcia Mariana Fonseca Nunes, Marcília Pinheiro da Costa, Gardenia F. Rodrigues, Ana Paula Peron, Antonio Gabriel Moura, Francisco Ronielson de Sousa Carvalho
Publikováno v:
Anais da Academia Brasileira de Ciências, Vol 88, Iss 3, Pp 1419-1430
Anais da Academia Brasileira de Ciências v.88 n.3 2016
Anais da Academia Brasileira de Ciências
Academia Brasileira de Ciências (ABC)
instacron:ABC
Anais da Academia Brasileira de Ciências, Volume: 88, Issue: 3, Pages: 1419-1430, Published: SEP 2016
Anais da Academia Brasileira de Ciências v.88 n.3 2016
Anais da Academia Brasileira de Ciências
Academia Brasileira de Ciências (ABC)
instacron:ABC
Anais da Academia Brasileira de Ciências, Volume: 88, Issue: 3, Pages: 1419-1430, Published: SEP 2016
The objective of this study was to evaluate the antiproliferative, cytotoxic and genotoxic potential of salty liquid synthetic flavorings of Butter, Cheddar Cheese and Onion. The antiproliferative potential (2.9-1500 µg/mL) was assessed by MTT assay