Dry heat whole Sorghum BRS 305 flour modulate satiety and improves antioxidant response in brain of Wistar rats fed with high-fat high-fructose diet
- DOI
- 10.1016/j.foodres.2023.113252
- Published
- 2023-11
- Container
- Food Research International
- Publisher
- Elsevier BV
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodres.2023.113252,
title = {Dry heat whole Sorghum BRS 305 flour modulate satiety and improves antioxidant response in brain of Wistar rats fed with high-fat high-fructose diet},
author = {Haira Guedes Lúcio and Mariana Grancieri and Oscar David Medina Martinez and Renata Celi Lopes Toledo and Cícero Beserra de Menezes and Neuza Maria Brunoro Costa and Valéria Aparecida Vieira Queiroz and Bárbara Pereira da Silva and Hércia Stampini Duarte Martino},
year = {2023},
journal = {Food Research International},
doi = {10.1016/j.foodres.2023.113252},
url = {https://doi.org/10.1016/j.foodres.2023.113252}
}RIS
TY - JOUR TI - Dry heat whole Sorghum BRS 305 flour modulate satiety and improves antioxidant response in brain of Wistar rats fed with high-fat high-fructose diet AU - Haira Guedes Lúcio AU - Mariana Grancieri AU - Oscar David Medina Martinez AU - Renata Celi Lopes Toledo AU - Cícero Beserra de Menezes AU - Neuza Maria Brunoro Costa AU - Valéria Aparecida Vieira Queiroz AU - Bárbara Pereira da Silva AU - Hércia Stampini Duarte Martino PY - 2023 JO - Food Research International DO - 10.1016/j.foodres.2023.113252 UR - https://doi.org/10.1016/j.foodres.2023.113252 ER -
APA
Lúcio, H. G., Grancieri, M., Martinez, O. D. M., Toledo, R. C. L., Menezes, C. B. D., Costa, N. M. B., Queiroz, V. A. V., Silva, B. P. D., & Martino, H. S. D. (2023). Dry heat whole Sorghum BRS 305 flour modulate satiety and improves antioxidant response in brain of Wistar rats fed with high-fat high-fructose diet. Food Research International. https://doi.org/10.1016/j.foodres.2023.113252
Source records
- crossref · retrieved 2026-09-27T10:03:26.808Z