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Resultados de 11 a 20 de 55  para Produção Intelectual da USP

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11
Assessing the association between phenolic compounds and the antioxidant activity of Brazilian red wines using chemometrics
Assessing the association between phenolic compounds and the antioxidant activity of Brazilian red wines using chemometrics
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Assessing the association between phenolic compounds and the antioxidant activity of Brazilian red wines using chemometrics

D Granato F. C. U Katayama; Inar Alves de Castro

LWT - Food Science and Technology London v. 43, n. 10, p. 1542-1549, 2010

London 2010

Item não circula. Consulte sua biblioteca.(Acessar)

12
Effect of the partial substitution of soy proteins by highly methyl-esterified pectin on chemical and sensory characteristics of sausages
Effect of the partial substitution of soy proteins by highly methyl-esterified pectin on chemical and sensory characteristics of sausages
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Effect of the partial substitution of soy proteins by highly methyl-esterified pectin on chemical and sensory characteristics of sausages

C. M Pereira M. F Marques; M. K Hatano; Inar Alves de Castro

Food Science and Technology International London v. 16, n. 5, p. 401-407, 2010

London 2010

Item não circula. Consulte sua biblioteca.(Acessar)

13
Simultaneous optimization of response variables in protein mixture formulation constrained simplex method approach
Simultaneous optimization of response variables in protein mixture formulation constrained simplex method approach
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Simultaneous optimization of response variables in protein mixture formulation constrained simplex method approach

Inar Alves de Castro Rui Sergio F Silva; Júlio Tirapegui; D Borsato; E Bona

International Journal of Food Science and Technology Oxford v. 38, n. 2, p. 103-110, 2003

Oxford 2003

Item não circula. Consulte sua biblioteca.(Acessar)

14
2,2-diphenyl-1-picrylhydrazil free radical scavenging activity of antioxidant mixtures evaluated by response surface methodology
2,2-diphenyl-1-picrylhydrazil free radical scavenging activity of antioxidant mixtures evaluated by response surface methodology
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2,2-diphenyl-1-picrylhydrazil free radical scavenging activity of antioxidant mixtures evaluated by response surface methodology

Inar Alves de Castro Marcelo Macedo Rogero; Roberto Moraes Junqueira; Mariana Magalhães Carrapeiro

International Journal of Food Science and Technology Oxford v. 41, suppl.1, p. 59-67, 2006

Oxford 2006

Item não circula. Consulte sua biblioteca.(Acessar)

15
Probiotic potential and sensory properties of coconut flan supplemented with Lactobacillus paracasei and Bifidobacterium lactis
Probiotic potential and sensory properties of coconut flan supplemented with Lactobacillus paracasei and Bifidobacterium lactis
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Probiotic potential and sensory properties of coconut flan supplemented with Lactobacillus paracasei and Bifidobacterium lactis

Sabrina Barros de Mattos Corrêa Inar Alves de Castro; Susana Marta Isay Saad

International Journal of Food Science and Technology Oxford v.43, n.9, p.1560-1568, 2008

Oxford 2008

Item não circula. Consulte sua biblioteca.(Acessar)

16
Evaluation of natural and synthetic compounds according to their antioxidant activity using a multivariate approach
Evaluation of natural and synthetic compounds according to their antioxidant activity using a multivariate approach
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Evaluation of natural and synthetic compounds according to their antioxidant activity using a multivariate approach

Caroline Dário Capitani Ana Carolina Lima Carvalho; Diogo Pineda Rivelli; Silvia Berlanga de Moraes Barros; Inar Alves de Castro

European Journal Lipid Science and Technology Hoboken v. 111, n. 11, p. 1090-1099, 2009

Hoboken 2009

Item não circula. Consulte sua biblioteca.(Acessar)

17
Synergism on antioxidant activity between natural compounds optimized by response surface methodology
Synergism on antioxidant activity between natural compounds optimized by response surface methodology
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Synergism on antioxidant activity between natural compounds optimized by response surface methodology

Caroline Dário Capitani Ana Carolina Lima Carvalho; Patrícia Borges Botelho; Mariana Magalhães Carrapeiro; Inar Alves de Castro

European Journal Lipid Science and Technology Hoboken v. 111, n. 11, p. 1100-1110, 2009

Hoboken 2009

Item não circula. Consulte sua biblioteca.(Acessar)

18
Effect of echium oil combined with phytosterols on biomarkers of atherosclerosis in LDLr-knockout mice echium oil is a potential alternative to marine oils for use in functional foods
Effect of echium oil combined with phytosterols on biomarkers of atherosclerosis in LDLr-knockout mice echium oil is a potential alternative to marine oils for use in functional foods
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Effect of echium oil combined with phytosterols on biomarkers of atherosclerosis in LDLr-knockout mice echium oil is a potential alternative to marine oils for use in functional foods

Patrícia Borges Botelho Jessica Pereira Guimarães; Karina Rocha Mariano; Milessa da Silva Afonso; Márcia Kiyomi Koike; Ana Maria Pita Lottenberg; Inar Alves de Castro

European Journal of Lipid Science and Technology Hoboken v. 117, n. 10, p. 1561-1568, 2015

Hoboken 2015

Item não circula. Consulte sua biblioteca.(Acessar)

19
Combination of hydrophilic or lipophilic natural compounds to improve the oxidative stability of flaxseed oil
Combination of hydrophilic or lipophilic natural compounds to improve the oxidative stability of flaxseed oil
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Combination of hydrophilic or lipophilic natural compounds to improve the oxidative stability of flaxseed oil

Gabriela Grassmann Roschel Tayse Ferreira Ferreira da Silveira; Leticia Maeda Cajaiba; Inar Alves de Castro

European Journal of Lipid Science and Technology Hoboken p. 1-9 art. 1800459, 2019

Hoboken 2019

Item não circula. Consulte sua biblioteca.(Acessar)

20
Echium oil with oxidative stability increased by emulsion preparation in the presence of the phenolic compound sinapic acid followed by dehydration by spray and freeze drying processes
Echium oil with oxidative stability increased by emulsion preparation in the presence of the phenolic compound sinapic acid followed by dehydration by spray and freeze drying processes
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Echium oil with oxidative stability increased by emulsion preparation in the presence of the phenolic compound sinapic acid followed by dehydration by spray and freeze drying processes

Talita Aline Comunian Luisa F Favaro; Marcelo Thomazini; Eliria Maria de Jesus Agnolon Pallone; Paulo José do Amaral Sobral; Inar Alves de Castro; Carmen Silvia Fávaro-Trindade

Journal of Food Science and Technology New Delhi v. 56, n. 3, p. 1155-1164, 2019

New Delhi 2019

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2019 Ech )(Acessar)

Resultados de 11 a 20 de 55  para Produção Intelectual da USP

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