Ú
Úrsula Maria Lanfer Marquez
Researcher at University of São Paulo
Publications - 24
Citations - 1344
Úrsula Maria Lanfer Marquez is an academic researcher from University of São Paulo. The author has contributed to research in topics: Red rice & Phenylalanine. The author has an hindex of 11, co-authored 22 publications receiving 1140 citations.
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Journal ArticleDOI
Distribution of intracellular nitrogen in marine microalgae: Calculation of new nitrogen-to-protein conversion factors
Sergio O. Lourenço,Elisabete Barbarino,Paris Lavin,Úrsula Maria Lanfer Marquez,Elizabeth Aidar +4 more
TL;DR: This study confirms that the traditional factor 6.25 is unsuitable for marine microalgae, and the use of the N-Prot factors proposed here is recommended, with values ranging from 2.53 to 5.77.
Journal ArticleDOI
Amino acid composition, protein content and calculation of nitrogen-to-protein conversion factors for 19 tropical seaweeds
Sergio O. Lourenço,Elisabete Barbarino,Joel Campos De-Paula,Luis Otávio da S. Pereira,Úrsula Maria Lanfer Marquez +4 more
TL;DR: This study confirms that the use of the traditional factor 6.25 is unsuitable for seaweeds, and theUse of the N‐Prot factors proposed here is recommended.
Journal ArticleDOI
Distribution of intracellular nitrogen in marine microalgae: basis for the calculation of specific nitrogen‐to‐protein conversion factors
TL;DR: The present study shows that the use of the traditional factor 6.25 is not suitable for these marine microalgae, and possibly for other species, because it overestimates their actual protein content.
Journal ArticleDOI
Comparative study of phenolic compounds in different Brazilian rice (Oryza sativa L.) genotypes
Nádia Valéria Mussi de Mira,Isabel Louro Massaretto,Cristina de Simone Carlos Iglesias Pascual,Úrsula Maria Lanfer Marquez +3 more
TL;DR: Genotypes from japonica and indica non-pigmented subspecies were not statistically distinguishable from each other, but differences in phenolic contents were associated with pericarp color.
Journal ArticleDOI
Effects of parboiling, storage and cooking on the levels of tocopherols, tocotrienols and γ-oryzanol in brown rice (Oryza sativa L.)
Cristina de Simone Carlos Iglesias Pascual,Isabel Louro Massaretto,Fabiana Kawassaki,Rosa Maria Cerdeira Barros,José Alberto Noldin,Úrsula Maria Lanfer Marquez +5 more
TL;DR: In this paper, the effects of parboiling and a 6-month storage period on the contents of vitamin E and γ-oryzanol in three brown rice cultivars grown in three different locations in Brazil were investigated.