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Daniel Granato

Showing results (141-150 of 182) with videos related to

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Food Chemistry|August 26, 2023
Food-grade delivery systems of Brazilian propolis from Apis mellifera: From chemical composition to bioactivities in vivoMarcelo Franchin, Ana Sofia Martelli Chaib Saliba, Alan Giovanini de Oliveira Sartori, et al.
Foods (Basel, Switzerland)|December 30, 2020
Food Bioactive Compounds and Emerging Techniques for Their Extraction: Polyphenols as a Case StudyJosé S Câmara, Bianca R Albuquerque, Joselin Aguiar, et al.
Food Research International (Ottawa, Ont.)|May 3, 2017
Effects of time and extraction temperature on phenolic composition and functional properties of red rooibos (Aspalathus linearis)Jânio Sousa Santos, Carolina Turnes Pasini Deolindo, Luis Antônio Esmerino, et al.
Food Chemistry|June 25, 2013
Classification of juices and fermented beverages made from unripe, ripe and senescent apples based on the aromatic profile using chemometricsCíntia Maia Braga, Acácio Antonio Ferreira Zielinski, Karolline Marques da Silva, et al.
Food Research International (Ottawa, Ont.)|March 22, 2024
Blackcurrant press cake by-product: Increased chemical bioaccessibility and reduced antioxidant protection after in vitro simulation of gastrointestinal digestionAmanda Dos Santos Lima, Vinicius G Maltarollo, Mariana Araújo Vieira do Carmo, et al.
Food Chemistry|March 18, 2018
Optimized Camellia sinensis var. sinensis, Ilex paraguariensis, and Aspalathus linearis blend presents high antioxidant and antiproliferative activities in a beverage modelJânio S Santos, Carolina T P Deolindo, Jessica F Hoffmann, et al.
Frontiers in Nutrition|May 15, 2023
Antioxidant, antihyperglycemic, and antihyperlipidemic properties of <i>Chimonanthus salicifolius</i> S. Y. Hu leaves in experimental animals: modulation of thioredoxin and glutathione systems, renal water reabsorption, and gut microbiotaRuixia Dong, Junjie Pan, Guangshan Zhao, et al.
Food Chemistry|December 21, 2024
Turning agro-food waste into resources: Exploring the antioxidant effects of bioactive compounds bioaccessibility from digested jabuticaba tree leaf extractAmanda Dos Santos Lima, Thiago Mendanha Cruz, Nima Mohammadi, et al.
Food Research International (Ottawa, Ont.)|February 4, 2023
Sustainable and effective approach to recover antioxidant compounds from purple tea (Camellia sinensis var. assamica cv. Zijuan) leavesCristiane de Moura, Tufy Kabbas Junior, Thiago Mendanha Cruz, et al.
Journal of Food Science|April 5, 2019
Red Chicory (Cichorium intybus) Extract Rich in Anthocyanins: Chemical Stability, Antioxidant Activity, and Antiproliferative Activity In VitroAline Alves Migliorini, Camila Sztoltz Piroski, Taiana Gomes Daniel, et al.
Pageof 19

Showing results (141-150 of 182) with videos related to

Sort By:
Pageof 19
Food Chemistry|August 26, 2023
Food-grade delivery systems of Brazilian propolis from Apis mellifera: From chemical composition to bioactivities in vivoMarcelo Franchin, Ana Sofia Martelli Chaib Saliba, Alan Giovanini de Oliveira Sartori, et al.
Foods (Basel, Switzerland)|December 30, 2020
Food Bioactive Compounds and Emerging Techniques for Their Extraction: Polyphenols as a Case StudyJosé S Câmara, Bianca R Albuquerque, Joselin Aguiar, et al.
Food Research International (Ottawa, Ont.)|May 3, 2017
Effects of time and extraction temperature on phenolic composition and functional properties of red rooibos (Aspalathus linearis)Jânio Sousa Santos, Carolina Turnes Pasini Deolindo, Luis Antônio Esmerino, et al.
Food Chemistry|June 25, 2013
Classification of juices and fermented beverages made from unripe, ripe and senescent apples based on the aromatic profile using chemometricsCíntia Maia Braga, Acácio Antonio Ferreira Zielinski, Karolline Marques da Silva, et al.
Food Research International (Ottawa, Ont.)|March 22, 2024
Blackcurrant press cake by-product: Increased chemical bioaccessibility and reduced antioxidant protection after in vitro simulation of gastrointestinal digestionAmanda Dos Santos Lima, Vinicius G Maltarollo, Mariana Araújo Vieira do Carmo, et al.
Food Chemistry|March 18, 2018
Optimized Camellia sinensis var. sinensis, Ilex paraguariensis, and Aspalathus linearis blend presents high antioxidant and antiproliferative activities in a beverage modelJânio S Santos, Carolina T P Deolindo, Jessica F Hoffmann, et al.
Frontiers in Nutrition|May 15, 2023
Antioxidant, antihyperglycemic, and antihyperlipidemic properties of <i>Chimonanthus salicifolius</i> S. Y. Hu leaves in experimental animals: modulation of thioredoxin and glutathione systems, renal water reabsorption, and gut microbiotaRuixia Dong, Junjie Pan, Guangshan Zhao, et al.
Food Chemistry|December 21, 2024
Turning agro-food waste into resources: Exploring the antioxidant effects of bioactive compounds bioaccessibility from digested jabuticaba tree leaf extractAmanda Dos Santos Lima, Thiago Mendanha Cruz, Nima Mohammadi, et al.
Food Research International (Ottawa, Ont.)|February 4, 2023
Sustainable and effective approach to recover antioxidant compounds from purple tea (Camellia sinensis var. assamica cv. Zijuan) leavesCristiane de Moura, Tufy Kabbas Junior, Thiago Mendanha Cruz, et al.
Journal of Food Science|April 5, 2019
Red Chicory (Cichorium intybus) Extract Rich in Anthocyanins: Chemical Stability, Antioxidant Activity, and Antiproliferative Activity In VitroAline Alves Migliorini, Camila Sztoltz Piroski, Taiana Gomes Daniel, et al.
Pageof 19