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Mancini-Filho, J.
Mancini-Filho, J.
Unknown affiliation
Verified email at usp.br
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Year
Bioactive compounds and antioxidant capacities of 18 non-traditional tropical fruits from Brazil
MSM Rufino, RE Alves, ES de Brito, J Pérez-Jiménez, F Saura-Calixto, ...
Food chemistry 121 (4), 996-1002, 2010
15352010
Aplicación de diversos métodos químicos para determinar actividad antioxidante en pulpa de frutos
EM Kuskoski, AG Asuero, AM Troncoso, J Mancini-Filho, R Fett
Ciência e Tecnologia de Alimentos 25 (4), 726-732, 2005
11982005
Antioxidant activity of the microalga Spirulina maxima
MS Miranda, RG Cintra, SBM Barros, J Mancini-Filho
Brazilian Journal of Medical and Biological Research 31 (8), 1075-1079, 1998
5851998
Antioxidant activity of cinnamon (Cinnamomum Zeylanicum, Breyne) extracts.
J Mancini-Filho, A Van-Koiij, DA Mancini, FF Cozzolino, RP Torres
Bollettino chimico farmaceutico 137 (11), 443, 1998
2491998
Composição química e compostos bioativos presentes na polpa e na amêndoa do pequi (Caryocar brasiliense, Camb.)
A Lima, AMO Silva, RA Trindade, RP Torres, J Mancini-Filho
Revista Brasileira de Fruticultura 29 (3), 695-698, 2007
2402007
Effects of different nitrogen sources on the growth and biochemical profile of 10 marine microalgae in batch culture: an evaluation for aquaculture
SO Lourenco, E Barbarino, J Mancini-Filho, KP Schinke, E Aidar
Phycologia 41 (2), 158-168, 2002
1812002
Manual de biossegurança
MH Hirata, J Mancini Filho
Manual de biossegurança, xxiv, 496-xxiv, 496, 2002
1812002
Manual de biossegurança
MH Hirata, J Mancini Filho
Manual de biossegurança, xxiv, 496-xxiv, 496, 2002
1812002
Fenólicos totais e capacidade antioxidante in vitro de polpas de frutos tropicais
LM VIEIRA, MSB SOUSA, J MANCINI-FILHO, A DE LIMA
Revista Brasileira de Fruticultura, 2011
1422011
Evaluation of the antioxidant activity of phenolic compounds naturally contained in by-products of the cashew apple (Anacardium occidentale L.)
PRB Broinizi, ERS Andrade-Wartha, AMO Silva, AJV Novoa, RP Torres, ...
Ciência e Tecnologia de Alimentos 27 (4), 902-908, 2007
134*2007
Characterization of antioxidant compounds in aqueous coriander extract (< i> Coriandrum sativum</i> L.)
E de Almeida Melo, J Mancini Filho, N Barbosa Guerra
LWT-Food Science and Technology 38 (1), 15-19, 2005
1332005
Effect of irradiation on anti-nutrients (total phenolics, tannins and phytate) in Brazilian beans
ALCH Villavicencio, J Mancini-Filho, H Delincée, R Greiner
Radiation Physics and Chemistry 57 (3), 289-293, 2000
1292000
Avaliação da atividade antioxidante dos compostos fenólicos naturalmente presentes em subprodutos do pseudofruto de caju (Anacardium occidentale L.)
AJV NOVOA, RP TORRES, HMC AZEREDO, RE ALVES, ...
Ciênc. Tecnol. Aliment 27 (4), 890-896, 2007
120*2007
Influence of the addition of antioxidants in vivo on the fatty acid composition of fish fillets
LS Sant'Ana, J Mancini-Filho
Food chemistry 68 (2), 175-178, 2000
1192000
Antioxidant activity of the microalga Chlorella vulgaris cultered on special conditions
MS Miranda, S Sato, J Mancini-Filho
Bollettino Chimico Farmaceutico 140 (3), 165-168, 2001
1042001
Alterações físicas, químicas e nutricionais de óleos submetidos ao processo de fritura
EAA Sanibal, J MANCINI-FILHO
Food Ingred. South Am 18, 64-71, 2002
1002002
Changes in biochemical profile of< i> Tetraselmis gracilis</i> I. Comparison of two culture media
SO Lourenço, UML Marquez, J Mancini-Filho, E Barbarino, E Aidar
Aquaculture 148 (2), 153-168, 1997
991997
Natural antioxidants protecting irradiated beef burgers from lipid oxidation
RA Trindade, J Mancini-Filho, A Villavicencio
LWT-Food Science and Technology 43 (1), 98-104, 2010
952010
Biochemical composition of two red seaweed species grown on the Brazilian coast
V Gressler, MT Fujii, AP Martins, P Colepicolo, J Mancini‐Filho, E Pinto
Journal of the Science of Food and Agriculture 91 (9), 1687-1692, 2011
932011
Frying oil and fat quality measured by chemical, physical, and test kit analyses
EAA Sanibal, J Mancini-Filho
Journal of the American Oil Chemists' Society 81 (9), 847-852, 2004
932004
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