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| Registros recuperados : 4 | |
| 1. |  | MASSARETTO, I. L.; MARQUEZ, U. M. L.; BERTOLDI, F. C.; NOLDIN, J. A. Comparison of nutrient contents between whole black, red (Oryza sativa L.) and wild (Zizania spp. L.) rice. In: AACC INTERNATIONAL 2013 ANNUAL MEETING, 2013, Albuquerque, New Mexico, USA. [Resumos...]. Albuquerque, NM, USA: AACC, 2013.| Biblioteca(s): Epagri-Sede. |
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| 2. | | MARQUEZ, U. M. L.; MASSARETTO, I. L.; BARROS, R. M. C.; NOLDIN, J. A. Impact of cooking on the levels of phenolic compounds and antioxidant activity in whole black, red and wild rice. In: AACC INTERNATIONAL 2013 ANNUAL MEETING, 2013, Albuquerque, New Mexico, USA. [Resumos...]. Albuquerque: AACC International, 2013.| Biblioteca(s): Epagri-Sede. |
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| 3. | | MASSARETTO, I. L.; MEZA, S. L. R.; SINNECKER, P.; SCHMIELE, M.; NOLDIN, J. A.; WICKERT, E.; MARQUEZ, U. M. L. Chemical, nutritional and sensory profiles of different pigmented rice varieties impacted by cooking process. Research, Society and Development, Vargem Grande Paulista, SP, v. 11, n. 9, p. 1-13, 2022.| Biblioteca(s): Epagri-Sede. |
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| 4. | | PASCUAL, C. S. C. I.; MASSARETO, I. L.; KAWASSAKI, F.; BARROS, R. M. C.; NOLDIN, J. A.; MARQUEZ, U. M. L. Effects of parboiling, storage and cooking on the levels of tocopherols, tocotrienols and ã-oryzanol in brown rice (Oryza sativa L.). Food Research International, Amsterdã, v. 50, n. 2, p. 676-681, 2013.| Biblioteca(s): Epagri-Sede. |
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| Registros recuperados : 4 | |
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| Registros recuperados : 1 | |
| Registros recuperados : 1 | |
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| Nenhum registro encontrado para a expressão de busca informada. |
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