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Refinado por: assunto: Antioxidantes remover
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1
Rapid quantification of antioxidant capacity in tea using laser-induced graphene electrodes
Rapid quantification of antioxidant capacity in tea using laser-induced graphene electrodes
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Rapid quantification of antioxidant capacity in tea using laser-induced graphene electrodes

Nélio Inácio Gravata Inoque Diele Aparecida Gouveia Araújo; Débora Machado de Lima; Raquel Maria Ferreira de Sousa; Thiago Regis Longo Cesar da Paixão; Rodrigo Alejandro Abarza Munoz

ACS Food Science and Technology Washington v. 4, p. 1589−1597, 2024

Washington 2024

Item não circula. Consulte sua biblioteca.(Acessar)

2
Chitosan films activated with phytochemicals extracted from carrot by-product encapsulated in TPP chitosomes
Chitosan films activated with phytochemicals extracted from carrot by-product encapsulated in TPP chitosomes
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Chitosan films activated with phytochemicals extracted from carrot by-product encapsulated in TPP chitosomes

Bruno Stefani Esposto Larissa Tessaro; Guilherme José Aguilar; Paulo José do Amaral Sobral; Delia Rita Tapia-Blacido; Milena Martelli-Tosi

International Journal of Food Science and Technology Oxford v. 59, n. 3, p. 1384-1393, 2024

Oxford 2024

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2024 Chi )(Acessar)

3
Effect of the osmotic and adiabatic dehydration process on the nutritional composition of tomatoes
Effect of the osmotic and adiabatic dehydration process on the nutritional composition of tomatoes
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Effect of the osmotic and adiabatic dehydration process on the nutritional composition of tomatoes

Ana Carolina Loro Angela de Fátima Kanesaki Correia; Marta Helena Fillet Spoto

Food Science and Technology Campinas v. 43, art. e00030, p. 1-7, 2023

Campinas 2023

Item não circula. Consulte sua biblioteca.(Acessar)

4
Co-encapsulation of guarana extracts and probiotics increases probiotic survivability and simultaneously delivers bioactive compounds in simulated gastrointestinal fluids
Co-encapsulation of guarana extracts and probiotics increases probiotic survivability and simultaneously delivers bioactive compounds in simulated gastrointestinal fluids
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Co-encapsulation of guarana extracts and probiotics increases probiotic survivability and simultaneously delivers bioactive compounds in simulated gastrointestinal fluids

Marluci Palazzolli Silva Milena Martelli-Tosi; Adna Prado Massarioli; Priscilla Siqueira Melo; Severino Matias Alencar; Carmen Silvia Favaro-Trindade

LWT - Food Science and Technology Amsterdam v. 161, art. 113351, p. 1-11, March 2022

Amsterdam 2022

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2022 Coe )(Acessar)

5
Stable and bioactive W/O/W emulsion loaded with “Pitanga” (Eugenia uniflora L.) leaf hydroethanolic extract
Stable and bioactive W/O/W emulsion loaded with “Pitanga” (Eugenia uniflora L.) leaf hydroethanolic extract
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Stable and bioactive W/O/W emulsion loaded with “Pitanga” (Eugenia uniflora L.) leaf hydroethanolic extract

Larissa Tessaro Carla Giovana Luciano; Maria Fernanda Liborio Martins; Ana Paula Ramos; Milena Martelli-Tosi; Paulo José do Amaral Sobral

Journal of Dispersion Science and Technology New York v. 43, n. 12, p. 1890-1900, 2022

New York 2022

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2022 Sta )(Acessar)

6
Enhancing the anti-psoriatic activity of vitamin D3 employing nanostructured archaeolipid carriers
Enhancing the anti-psoriatic activity of vitamin D3 employing nanostructured archaeolipid carriers
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Enhancing the anti-psoriatic activity of vitamin D3 employing nanostructured archaeolipid carriers

Yamila Roxana Simioni Noelia Soledad Perez; Leandro Ramos Souza Barbosa; Ana Paula Perez; Priscila Schilrreff; Eder Lilia Romero; Maria Jose Morilla

Journal of Drug Delivery Science and Technology Amsterdam: Elsevier, 2022 v. 73, julho de 2022, número do artigo: 103455

Amsterdam 2022

Item não circula. Consulte sua biblioteca.(Acessar)

7
Advances and gaps in studies on healthy meat products and their relationship with regulations The Brazilian scenario
Advances and gaps in studies on healthy meat products and their relationship with regulations The Brazilian scenario
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Advances and gaps in studies on healthy meat products and their relationship with regulations The Brazilian scenario

Juan Dario Rios-Mera Erick Saldaña; Iliani Patinho; Miriam M Selani; Carmen Josefina Contreras-Castillo

Trends in Food Science & Technology Amsterdam v. 110, p. 833-840, February 2021

Amsterdam 2021

Item não circula. Consulte sua biblioteca.(Acessar)

8
Advances and gaps in studies on healthy meat products and their relationship with regulations The Brazilian scenario
Advances and gaps in studies on healthy meat products and their relationship with regulations The Brazilian scenario
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Artigo 		Adicionar ao Meu Espaço

Advances and gaps in studies on healthy meat products and their relationship with regulations The Brazilian scenario

Juan Dario Rios-Mera Erick Saldana; Iliani Patinho; Miriam M Selani; Carmen Josefina Contreras-Castillo

Trends in Food Science & Technology Amsterdam v. 110, p. 833–840, 2021

Amsterdam 2021

Item não circula. Consulte sua biblioteca.(Acessar)

9
Regular and decaffeinated espresso coffee capsules Unravelling the bioaccessibility of phenolic compounds and their antioxidant properties in milk model system upon in vitro digestion
Regular and decaffeinated espresso coffee capsules Unravelling the bioaccessibility of phenolic compounds and their antioxidant properties in milk model system upon in vitro digestion
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Regular and decaffeinated espresso coffee capsules Unravelling the bioaccessibility of phenolic compounds and their antioxidant properties in milk model system upon in vitro digestion

Maiara Jurema Soares Geni Rodrigues Sampaio; Gloria Maria Guizellini; Marcela Souza Figueira; Ana Clara da Costa Pinaffi; Rosana Aparecida Manólio Soares Freitas; Fereidoon Shahidi; Adriano Costa de Camargo; Elizabeth Aparecida Ferraz da Silva Torres

Lwt-food science and technology Amsterdam v.135, art. 110255 [5p.], 2021

Amsterdam 2021

Localização: FSP - Faculdade de Saúde Pública    (HNT-64/2021 )(Acessar)

10
Cinnamomum zeylanicum extracts reduce lipid oxidation in broadband anchovy (Anchoviella lepidentostole) minced fish
Cinnamomum zeylanicum extracts reduce lipid oxidation in broadband anchovy (Anchoviella lepidentostole) minced fish
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Cinnamomum zeylanicum extracts reduce lipid oxidation in broadband anchovy (Anchoviella lepidentostole) minced fish

Emelda Orlando Simbine Larissa da Cunha Rodrigues; Maria Fernanda de Castro Burbarelli; Carmen Silvia Fávaro-Trindade; Elisabete Maria Macedo Viegas; Dariane Beatriz Schoffen Enke; Judite das Graças Lapa-Guimarães

Food Science and Technology Campinas In press, p. 1-10, 2021

Campinas 2021

Localização: FZEA - Fac. Zoot. Eng. de Alimentos    (PCD 2021 Cin )(Acessar)

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