Detalhe da pesquisa
1.
Effect of ingredients on the quality of gluten-free steamed bread based on potato flour.
J Food Sci Technol
; 56(6): 2863-2873, 2019 Jun.
Artigo
em Inglês
| MEDLINE | ID: mdl-31205342
2.
Ultrasonic Modified Sweet Potato Pectin Induces Apoptosis like Cell Death in Colon Cancer (HT-29) Cell Line.
Nutr Cancer
; 70(1): 136-145, 2018 01.
Artigo
em Inglês
| MEDLINE | ID: mdl-29227691
3.
Comparative study of the nutritional quality of potato-wheat steamed and baked breads made with four potato flour cultivars.
Int J Food Sci Nutr
; 68(2): 167-178, 2017 Mar.
Artigo
em Inglês
| MEDLINE | ID: mdl-27608859
4.
Evaluation of different hydrocolloids to improve dough rheological properties and bread quality of potato-wheat flour.
J Food Sci Technol
; 54(6): 1597-1607, 2017 May.
Artigo
em Inglês
| MEDLINE | ID: mdl-28559619
5.
Metal-free one-pot synthesis of 2-substituted and 2,3-disubstituted morpholines from aziridines.
Beilstein J Org Chem
; 11: 524-9, 2015.
Artigo
em Inglês
| MEDLINE | ID: mdl-25977727
6.
Visible-light-induced bromoetherification of alkenols for the synthesis of ß-bromotetrahydrofurans and -tetrahydropyrans.
Beilstein J Org Chem
; 11: 31-6, 2015.
Artigo
em Inglês
| MEDLINE | ID: mdl-25670989
7.
Digestibility and structural properties of thermal and high hydrostatic pressure treated sweet potato (Ipomoea batatas L.) protein.
Plant Foods Hum Nutr
; 69(3): 270-5, 2014 Sep.
Artigo
em Inglês
| MEDLINE | ID: mdl-24913513
8.
Spray-drying and rehydration on ß-carotene encapsulated Pickering emulsion with chitosan and seaweed polyphenol.
Int J Biol Macromol
; 268(Pt 1): 131654, 2024 May.
Artigo
em Inglês
| MEDLINE | ID: mdl-38641273
9.
Effects of environmental stimuli on the physicochemical and rheological properties of chitosan-macroalgal polyphenol stabilized Pickering emulsion.
Int J Biol Macromol
; 227: 1245-1257, 2023 Feb 01.
Artigo
em Inglês
| MEDLINE | ID: mdl-36473531
10.
Chitosan-based Pickering emulsion: A comprehensive review on their stabilizers, bioavailability, applications and regulations.
Carbohydr Polym
; 304: 120491, 2023 Mar 15.
Artigo
em Inglês
| MEDLINE | ID: mdl-36641178
11.
Pickering emulsions with chitosan and macroalgal polyphenols stabilized by layer-by-layer electrostatic deposition.
Carbohydr Polym
; 300: 120256, 2023 Jan 15.
Artigo
em Inglês
| MEDLINE | ID: mdl-36372484
12.
Preparation of cellulose nanofibers from potato residues by ultrasonication combined with high-pressure homogenization.
Food Chem
; 413: 135675, 2023 Jul 01.
Artigo
em Inglês
| MEDLINE | ID: mdl-36796260
13.
Preparation of cellulose nanocrystals from purple sweet potato peels by ultrasound-assisted maleic acid hydrolysis.
Food Chem
; 403: 134496, 2023 Mar 01.
Artigo
em Inglês
| MEDLINE | ID: mdl-36358088
14.
Effect of sucrose, trehalose, maltose and xylose on rheology, water mobility and microstructure of gluten-free model dough based on high hydrostatic pressure treated starches.
Int J Biol Macromol
; 231: 123184, 2023 Mar 15.
Artigo
em Inglês
| MEDLINE | ID: mdl-36634802
15.
Reactivity insight into reductive coupling and aldol cyclization of chalcones by visible light photocatalysis.
J Org Chem
; 77(14): 6302-6, 2012 Jul 20.
Artigo
em Inglês
| MEDLINE | ID: mdl-22731518
16.
Effects of Different Zn2+ Concentrations and High Hydrostatic Pressures (HHP) on Chlorophyll Stability.
Foods
; 11(14)2022 Jul 18.
Artigo
em Inglês
| MEDLINE | ID: mdl-35885372
17.
Evaluation of texture, retrogradation enthalpy, water mobility, and anti-staling effects of enzymes and hydrocolloids in potato steamed bread.
Food Chem
; 368: 130686, 2022 Jan 30.
Artigo
em Inglês
| MEDLINE | ID: mdl-34399176
18.
Functionalization of sweet potato leaf polyphenols by nanostructured composite ß-lactoglobulin particles from molecular level complexations: A review.
Food Chem
; 372: 131304, 2022 Mar 15.
Artigo
em Inglês
| MEDLINE | ID: mdl-34655825
19.
Photoprotective effects of sweet potato leaf polyphenols and caffeic acid against UV-induced skin-damage in BALB/C nude mice.
Food Funct
; 13(13): 7075-7087, 2022 Jul 04.
Artigo
em Inglês
| MEDLINE | ID: mdl-35695741
20.
Comparative study of thermo-mechanical, rheological, and structural properties of gluten-free model doughs from high hydrostatic pressure treated maize, potato, and sweet potato starches.
Int J Biol Macromol
; 204: 725-733, 2022 Apr 15.
Artigo
em Inglês
| MEDLINE | ID: mdl-35114274