Detalles de la búsqueda
1.
Physicochemical and functional properties of new sports drink with ricotta cheese whey and a brazilian passion fruit variety.
J Food Sci Technol;
60(2): 538-548, 2023 Feb.
Artículo
en Inglés
| MEDLINE | ID: mdl-36712204
2.
Utilization of Agro-Industrial Residues in the Rearing and Nutritional Enrichment of Zophobas atratus Larvae: New Food Raw Materials.
Molecules;
27(20)2022 Oct 17.
Artículo
en Inglés
| MEDLINE | ID: mdl-36296556
3.
Effect of the cold pre-fermentative maceration and aging on lees times on the phenolic compound profile, antioxidant capacity and color of red sparkling wines.
J Food Sci Technol;
59(8): 3245-3255, 2022 Aug.
Artículo
en Inglés
| MEDLINE | ID: mdl-35789585
4.
Chemical typicity of tropical tannat red wines from sub-middle São Francisco Valley, Brazil.
J Food Sci Technol;
59(9): 3578-3590, 2022 Sep.
Artículo
en Inglés
| MEDLINE | ID: mdl-35875222
5.
Role of gas chromatography and olfactometry to understand the wine aroma: Achievements denoted by multidimensional analysis.
J Sep Sci;
44(1): 135-168, 2021 Jan.
Artículo
en Inglés
| MEDLINE | ID: mdl-33245848
6.
Bioactive compounds of juices from two Brazilian grape cultivars.
J Sci Food Agric;
96(6): 1990-6, 2016 Apr.
Artículo
en Inglés
| MEDLINE | ID: mdl-26084730
7.
Adaptation of an olfactometric system in a GC-FID in combination with GCxGC/MS to evaluate odor-active compounds of wine.
Food Chem;
370: 131004, 2022 Feb 15.
Artículo
en Inglés
| MEDLINE | ID: mdl-34525425
8.
Alkaline conditions better extract anti-inflammatory polysaccharides from winemaking by-products.
Food Res Int;
131: 108532, 2020 05.
Artículo
en Inglés
| MEDLINE | ID: mdl-32247498
9.
Red-jambo peel extract shows antiproliferative activity against HepG2 human hepatoma cells.
Food Res Int;
124: 93-100, 2019 10.
Artículo
en Inglés
| MEDLINE | ID: mdl-31466655
10.
Should we ban total phenolics and antioxidant screening methods? The link between antioxidant potential and activation of NF-κB using phenolic compounds from grape by-products.
Food Chem;
290: 229-238, 2019 Aug 30.
Artículo
en Inglés
| MEDLINE | ID: mdl-31000041
11.
Syzygium cumini Nectar Supplementation Reduced Biomarkers of Oxidative Stress, Muscle Damage, and Improved Psychological Response in Highly Trained Young Handball Players.
Front Physiol;
9: 1508, 2018.
Artículo
en Inglés
| MEDLINE | ID: mdl-30429797
12.
Phenolics from Winemaking By-Products Better Decrease VLDL-Cholesterol and Triacylglycerol Levels than Those of Red Wine in Wistar Rats.
J Food Sci;
82(10): 2432-2437, 2017 Oct.
Artículo
en Inglés
| MEDLINE | ID: mdl-28857163
13.
Enzyme-assisted extraction of phenolics from winemaking by-products: Antioxidant potential and inhibition of alpha-glucosidase and lipase activities.
Food Chem;
212: 395-402, 2016 Dec 01.
Artículo
en Inglés
| MEDLINE | ID: mdl-27374548
14.
The potential of "umbuzeiro" genotypes for the development of preserves / Potencial de genótipos de umbuzeiro para o desenvolvimento de doce em massa
Ciênc. rural (Online);
51(2): e20191008, 2021. tab, graf
Artículo
en Inglés
| LILACS-Express
| ID: biblio-1153848
15.
Potential ergogenic activity of grape juice in runners.
Appl Physiol Nutr Metab;
40(9): 899-906, 2015 Sep.
Artículo
en Inglés
| MEDLINE | ID: mdl-26288392
16.
Low molecular weight phenolics of grape juice and winemaking byproducts: antioxidant activities and inhibition of oxidation of human low-density lipoprotein cholesterol and DNA strand breakage.
J Agric Food Chem;
62(50): 12159-71, 2014 Dec 17.
Artículo
en Inglés
| MEDLINE | ID: mdl-25417599
17.
Phenolic compounds, organic acids and antioxidant activity of grape juices produced from new Brazilian varieties planted in the Northeast Region of Brazil.
Food Chem;
161: 94-103, 2014 Oct 15.
Artículo
en Inglés
| MEDLINE | ID: mdl-24837926
Resultados
1 -
17
de 17
1
Próxima >
>>