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Daniel Granato

Showing results (171-180 of 182) with videos related to

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Food Chemistry|December 11, 2020
Effects of microwave heating on the chemical composition and bioactivity of orange juice-milk beveragesCarolina P C Martins, Rodrigo N Cavalcanti, Tatiana S F Cardozo, et al.
International Journal of Biological Macromolecules|April 25, 2025
Alginate-based microcapsules loaded with Brazilian green propolis decrease reactive oxygen species production, reduce inflammatory cytokines, and mitigate intestinal inflammationMarcelo Franchin, Ana Sofia Martelli Chaib Saliba, Anderson Dos Santos Ramos, et al.
International Journal of Biological Macromolecules|July 21, 2024
Digested galactoglucomannan mitigates oxidative stress in human cells, restores gut bacterial diversity, and provides chemopreventive protection against colon cancer in ratsAmanda Dos Santos Lima, Fernanda Rafaelly de Oliveira Pedreira, Nathália Alves Bento, et al.
Food Chemistry|December 10, 2019
Camu-camu seed (Myrciaria dubia) - From side stream to anantioxidant, antihyperglycemic, antiproliferative, antimicrobial, antihemolytic, anti-inflammatory, and antihypertensive ingredientMarina Fidelis, Mariana Araújo Vieira do Carmo, Thiago Mendanha da Cruz, et al.
Journal of Dairy Science|April 2, 2020
Ohmic heating does not influence the biochemical properties of Minas Frescal cheese but decreases uric acid levels in healthy Wistar ratsRamon S Rocha, Ramon Silva, Jonas T Guimarães, et al.
Food Research International (Ottawa, Ont.)|July 10, 2019
Probiotic Prato cheese attenuates cigarette smoke-induced injuries in miceFelipe M Vasconcelos, Hugo L A Silva, Sara M V Poso, et al.
Applied Physiology, Nutrition, and Metabolism = Physiologie Appliquee, Nutrition Et Metabolisme|December 4, 2023
Ameliorative effects of aqueous extract from rosemary on oxidative stress and inflammation pathways caused by a high-fat diet in C57BL/6 miceAna Mara de Oliveira E Silva, Raquel Oliveira Pereira, Anne Karoline de Souza Oliveira, et al.
Food Chemistry|June 30, 2019
Ohmic heating for processing of whey-raspberry flavored beverageMarcus Vinicius S Ferreira, Leandro P Cappato, Ramon Silva, et al.
Food Chemistry|February 25, 2021
Can sucrose-substitutes increase the antagonistic activity against foodborne pathogens, and improve the technological and functional properties of sheep milk kefir?Cristiane P Larosa, Celso F Balthazar, Jonas T Guimarães, et al.
Food Chemistry|March 25, 2018
Chemical, sensory, and functional properties of whey-based popsicles manufactured with watermelon juice concentrated at different temperaturesCarolina P C Martins, Marcus Vinicius S Ferreira, Erick A Esmerino, et al.
Pageof 19

Showing results (171-180 of 182) with videos related to

Sort By:
Pageof 19
Food Chemistry|December 11, 2020
Effects of microwave heating on the chemical composition and bioactivity of orange juice-milk beveragesCarolina P C Martins, Rodrigo N Cavalcanti, Tatiana S F Cardozo, et al.
International Journal of Biological Macromolecules|April 25, 2025
Alginate-based microcapsules loaded with Brazilian green propolis decrease reactive oxygen species production, reduce inflammatory cytokines, and mitigate intestinal inflammationMarcelo Franchin, Ana Sofia Martelli Chaib Saliba, Anderson Dos Santos Ramos, et al.
International Journal of Biological Macromolecules|July 21, 2024
Digested galactoglucomannan mitigates oxidative stress in human cells, restores gut bacterial diversity, and provides chemopreventive protection against colon cancer in ratsAmanda Dos Santos Lima, Fernanda Rafaelly de Oliveira Pedreira, Nathália Alves Bento, et al.
Food Chemistry|December 10, 2019
Camu-camu seed (Myrciaria dubia) - From side stream to anantioxidant, antihyperglycemic, antiproliferative, antimicrobial, antihemolytic, anti-inflammatory, and antihypertensive ingredientMarina Fidelis, Mariana Araújo Vieira do Carmo, Thiago Mendanha da Cruz, et al.
Journal of Dairy Science|April 2, 2020
Ohmic heating does not influence the biochemical properties of Minas Frescal cheese but decreases uric acid levels in healthy Wistar ratsRamon S Rocha, Ramon Silva, Jonas T Guimarães, et al.
Food Research International (Ottawa, Ont.)|July 10, 2019
Probiotic Prato cheese attenuates cigarette smoke-induced injuries in miceFelipe M Vasconcelos, Hugo L A Silva, Sara M V Poso, et al.
Applied Physiology, Nutrition, and Metabolism = Physiologie Appliquee, Nutrition Et Metabolisme|December 4, 2023
Ameliorative effects of aqueous extract from rosemary on oxidative stress and inflammation pathways caused by a high-fat diet in C57BL/6 miceAna Mara de Oliveira E Silva, Raquel Oliveira Pereira, Anne Karoline de Souza Oliveira, et al.
Food Chemistry|June 30, 2019
Ohmic heating for processing of whey-raspberry flavored beverageMarcus Vinicius S Ferreira, Leandro P Cappato, Ramon Silva, et al.
Food Chemistry|February 25, 2021
Can sucrose-substitutes increase the antagonistic activity against foodborne pathogens, and improve the technological and functional properties of sheep milk kefir?Cristiane P Larosa, Celso F Balthazar, Jonas T Guimarães, et al.
Food Chemistry|March 25, 2018
Chemical, sensory, and functional properties of whey-based popsicles manufactured with watermelon juice concentrated at different temperaturesCarolina P C Martins, Marcus Vinicius S Ferreira, Erick A Esmerino, et al.
Pageof 19