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1.
Enhancement of the Functional Properties of Mead Aged with Oak (Quercus) Chips at Different Toasting Levels.
Molecules
; 28(1)2022 Dec 21.
Artículo
en Inglés
| MEDLINE | ID: mdl-36615250
2.
Application of Tamarind Waste Extracts to Improve the Antioxidant Properties of Tamarind Nectars.
Plant Foods Hum Nutr
; 75(1): 70-75, 2020 Mar.
Artículo
en Inglés
| MEDLINE | ID: mdl-31848853
3.
Extracts of Peels and Seeds of Five Varieties of Brazilian Jabuticaba Present High Capacity to Deactivate Reactive Species of Oxygen and Nitrogen.
Plant Foods Hum Nutr
; 74(1): 135-140, 2019 Mar.
Artículo
en Inglés
| MEDLINE | ID: mdl-30644023
4.
Exploring Anthocyanin and Free and Bound Phenolic Compounds from Two Morphotypes of Araçá (Psidium cattleianum Sabine) by LC-ESI-QqQ-MS/MS.
Foods
; 12(17)2023 Aug 28.
Artículo
en Inglés
| MEDLINE | ID: mdl-37685163
5.
Effect of micronization on olive pomace biotransformation in the static model of colonic fermentation.
Food Chem
; 418: 135921, 2023 Aug 30.
Artículo
en Inglés
| MEDLINE | ID: mdl-36996652
6.
Increase in the Bioactive Potential of Olive Pomace Oil after Ultrasound-Assisted Maceration.
Foods
; 12(11)2023 May 26.
Artículo
en Inglés
| MEDLINE | ID: mdl-37297401
7.
Micronization increases the bioaccessibility of polyphenols from granulometrically separated olive pomace fractions.
Food Chem
; 344: 128689, 2021 May 15.
Artículo
en Inglés
| MEDLINE | ID: mdl-33277120
8.
Characterization of olive oil flavored with Brazilian pink pepper (Schinus terebinthifolius Raddi) in different maceration processes.
Food Res Int
; 137: 109593, 2020 11.
Artículo
en Inglés
| MEDLINE | ID: mdl-33233197
9.
Ultrasound assisted maceration for improving the aromatization of extra-virgin olive oil with rosemary and basil.
Food Res Int
; 135: 109305, 2020 09.
Artículo
en Inglés
| MEDLINE | ID: mdl-32527490
10.
Role of light emitting diode (LED) wavelengths on increase of protein productivity and free amino acid profile of Spirulina sp. cultures.
Bioresour Technol
; 306: 123184, 2020 Jun.
Artículo
en Inglés
| MEDLINE | ID: mdl-32238318
11.
Profile of phenolic compounds of Brazilian virgin olive oils by rapid resolution liquid chromatography coupled to electrospray ionisation time-of-flight mass spectrometry (RRLC-ESI-TOF-MS).
Food Chem
; 170: 366-77, 2015 Mar 01.
Artículo
en Inglés
| MEDLINE | ID: mdl-25306359
12.
Doehlert design-desirability function multi-criteria optimal separation of 17 phenolic compounds from extra-virgin olive oil by capillary zone electrophoresis.
Food Chem
; 146: 558-68, 2014 Mar 01.
Artículo
en Inglés
| MEDLINE | ID: mdl-24176381
13.
A new extraction approach to correct the effect of apparent increase in the secoiridoid content after filtration of virgin olive oil.
Talanta
; 127: 18-25, 2014 Sep.
Artículo
en Inglés
| MEDLINE | ID: mdl-24913852
14.
Common sources and composition of phytosterols and their estimated intake by the population in the city of São Paulo, Brazil.
Nutrition
; 29(6): 865-71, 2013 Jun.
Artículo
en Inglés
| MEDLINE | ID: mdl-23422542
15.
Use of multivariate statistical techniques to optimize the simultaneous separation of 13 phenolic compounds from extra-virgin olive oil by capillary electrophoresis.
Talanta
; 83(4): 1181-7, 2011 Jan 30.
Artículo
en Inglés
| MEDLINE | ID: mdl-21215853
16.
Methylxanthines and phenolics content extracted during the consumption of mate (Ilex paraguariensis St. Hil) beverages.
J Agric Food Chem
; 58(4): 2188-93, 2010 Feb 24.
Artículo
en Inglés
| MEDLINE | ID: mdl-20058928
17.
Aspectos científicos e tecnológicos do emprego de culturas probióticas na elaboração de produtos lácteos fermentados: revisão / Scientific and technological asapects of using probiotic cultures to produce fermented dairy products: review
Bol. Centro Pesqui. Process. Aliment
; 28(1): 85-96, jan.-jun. 2010.
Artículo
en Portugués
| LILACS | ID: lil-570193
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