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Daniel Granato

Showing results (121-130 of 184) with videos related to

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Molecules (Basel, Switzerland)|April 15, 2020
Effects of Ultrasound-Assisted Extraction and Solvent on the Phenolic Profile, Bacterial Growth, and Anti-Inflammatory/Antioxidant Activities of Mediterranean Olive and Fig Leaves ExtractsCristina Alcántara, Tihana Žugčić, Radhia Abdelkebir, et al.
Food Chemistry|July 20, 2021
Plant cell cultures of Nordic berry species: Phenolic and carotenoid profiling and biological assessmentsHeiko Rischer, Liisa Nohynek, Riitta Puupponen-Pimiä, et al.
Food Research International (Ottawa, Ont.)|January 9, 2026
Chemical composition, antiproliferative, and cell death potential of crude and digested jabuticaba (Myrciaria cauliflora) leaf extracts in HepG2 human hepatocellular carcinoma cells in 2D and 3D culture: a bioprospecting approachCarolina Girotto Pressete, Amanda Dos Santos Lima, Larissa Iris da Silva Monteiro, et al.
Chemistry & Biodiversity|May 19, 2021
Inter-Individual versus Inter-Population Variability of Calendula suffruticosa subsp. algarbiensis Hexane ExtractsSilvana Ohse, Mariza B Marques, Paulo C Silveira, et al.
Food Chemistry|April 10, 2023
Effects of natural spring water on the sensory attributes and physicochemical properties of tea infusionsSihan Deng, Qing-Qing Cao, Yan Zhu, et al.
Food Chemistry|January 7, 2019
Comparing the effects of thermal and non-thermal technologies on pomegranate juice quality: A reviewPredrag Putnik, Željka Kresoja, Tomislav Bosiljkov, et al.
International Journal of Biological Macromolecules|September 12, 2024
Designing novel ice creams using nut oil emulsion gels based on blueberry pectin and CaCl<sub>2</sub> as fat replacers: Insights from physicochemical and sensory propertiesQiuye Huang, Yuting Wu, Xuefei Xu, et al.
Gut Microbiome (Cambridge, England)|November 3, 2025
Impact of non-nutritive sweeteners on bacterial quorum sensing and phenotypic expression: implications for gut microbiome dynamicsMindani Watawana, Emilia Maria Franca Lima, Beatriz Ximena Valencia Quecan, et al.
Molecules (Basel, Switzerland)|November 17, 2019
Fruit Seeds as Sources of Bioactive Compounds: Sustainable Production of High Value-Added Ingredients from By-Products within Circular EconomyMarina Fidelis, Cristiane de Moura, Tufy Kabbas Junior, et al.
Comprehensive Reviews in Food Science and Food Safety|December 22, 2020
Trends in Chemometrics: Food Authentication, Microbiology, and Effects of ProcessingDaniel Granato, Predrag Putnik, Danijela Bursać Kovačević, et al.
Pageof 19

Showing results (121-130 of 184) with videos related to

Sort By:
Pageof 19
Molecules (Basel, Switzerland)|April 15, 2020
Effects of Ultrasound-Assisted Extraction and Solvent on the Phenolic Profile, Bacterial Growth, and Anti-Inflammatory/Antioxidant Activities of Mediterranean Olive and Fig Leaves ExtractsCristina Alcántara, Tihana Žugčić, Radhia Abdelkebir, et al.
Food Chemistry|July 20, 2021
Plant cell cultures of Nordic berry species: Phenolic and carotenoid profiling and biological assessmentsHeiko Rischer, Liisa Nohynek, Riitta Puupponen-Pimiä, et al.
Food Research International (Ottawa, Ont.)|January 9, 2026
Chemical composition, antiproliferative, and cell death potential of crude and digested jabuticaba (Myrciaria cauliflora) leaf extracts in HepG2 human hepatocellular carcinoma cells in 2D and 3D culture: a bioprospecting approachCarolina Girotto Pressete, Amanda Dos Santos Lima, Larissa Iris da Silva Monteiro, et al.
Chemistry & Biodiversity|May 19, 2021
Inter-Individual versus Inter-Population Variability of Calendula suffruticosa subsp. algarbiensis Hexane ExtractsSilvana Ohse, Mariza B Marques, Paulo C Silveira, et al.
Food Chemistry|April 10, 2023
Effects of natural spring water on the sensory attributes and physicochemical properties of tea infusionsSihan Deng, Qing-Qing Cao, Yan Zhu, et al.
Food Chemistry|January 7, 2019
Comparing the effects of thermal and non-thermal technologies on pomegranate juice quality: A reviewPredrag Putnik, Željka Kresoja, Tomislav Bosiljkov, et al.
International Journal of Biological Macromolecules|September 12, 2024
Designing novel ice creams using nut oil emulsion gels based on blueberry pectin and CaCl<sub>2</sub> as fat replacers: Insights from physicochemical and sensory propertiesQiuye Huang, Yuting Wu, Xuefei Xu, et al.
Gut Microbiome (Cambridge, England)|November 3, 2025
Impact of non-nutritive sweeteners on bacterial quorum sensing and phenotypic expression: implications for gut microbiome dynamicsMindani Watawana, Emilia Maria Franca Lima, Beatriz Ximena Valencia Quecan, et al.
Molecules (Basel, Switzerland)|November 17, 2019
Fruit Seeds as Sources of Bioactive Compounds: Sustainable Production of High Value-Added Ingredients from By-Products within Circular EconomyMarina Fidelis, Cristiane de Moura, Tufy Kabbas Junior, et al.
Comprehensive Reviews in Food Science and Food Safety|December 22, 2020
Trends in Chemometrics: Food Authentication, Microbiology, and Effects of ProcessingDaniel Granato, Predrag Putnik, Danijela Bursać Kovačević, et al.
Pageof 19