Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Filters

Daniel Granato

Showing results (51-60 of 184) with videos related to

Pageof 19
Sort By:
Journal of Food Science|August 29, 2020
Analytical strategy coupled to chemometrics to differentiate Camellia sinensis tea types based on phenolic composition, alkaloids, and amino acidsHao Jiang, Mengting Zhang, Dongxu Wang, et al.
Food Chemistry|July 18, 2023
Conceptual functional-by-design optimisation of the antioxidant capacity of trans-resveratrol, quercetin, and chlorogenic acid: Application in a functional teaHazel Corrigan, Aoife Dunne, Niamh Purcell, et al.
Comprehensive Reviews in Food Science and Food Safety|January 20, 2021
Functional Foods and Nondairy Probiotic Food Development: Trends, Concepts, and ProductsDaniel Granato, Gabriel F Branco, Filomena Nazzaro, et al.
Food Chemistry: X|February 15, 2024
The effects of tea plant age on the color, taste, and chemical characteristics of Yunnan Congou black tea by multi-spectral omics insightPiaopiao Long, Shengxiao Su, Zisheng Han, et al.
Food Research International (Ottawa, Ont.)|March 1, 2021
Multivariate approach for the authentication of vanilla using infrared and Raman spectroscopyAna M Jiménez-Carvelo, Margherita Tonolini, Orla McAleer, et al.
Current Research in Food Science|March 4, 2024
Anthocyanin-rich extract from purple tea: Chemical stability, cellular antioxidant activity, and protection of human erythrocytes and plasmaCristiane de Moura, Mariana Araújo Vieira do Carmo, Yong-Quan Xu, et al.
Food Research International (Ottawa, Ont.)|July 26, 2024
Baltic herring hydrolysates: Identification of peptides, in silico DPP-4 prediction, and their effects on an in vivo mice model of obesityDongxu Wang, Xin Huang, Pertti Marnila, et al.
Journal of Agricultural and Food Chemistry|October 2, 2014
Analytical strategy coupled with response surface methodology to maximize the extraction of antioxidants from ternary mixtures of green, yellow, and red teas (Camellia sinensis var. sinensis)Daniel Granato, Raymond Grevink, Acácio A F Zielinski, et al.
Food Research International (Ottawa, Ont.)|April 30, 2017
The use of statistical software in food science and technology: Advantages, limitations and misusesCleiton Antônio Nunes, Verônica Ortiz Alvarenga, Anderson de Souza Sant'Ana, et al.
Food Research International (Ottawa, Ont.)|May 22, 2026
Polyphenols from Pliniajaboticaba peels: cellular antioxidant activity, anti-obesity effects, microencapsulation, controlled release, and functional beverage developmentAnisha Madathikudiyil Haridas, Amanda Lais Alves Almeida Nascimento, Fahrul Nurkolis, et al.
Pageof 19

Showing results (51-60 of 184) with videos related to

Sort By:
Pageof 19
Journal of Food Science|August 29, 2020
Analytical strategy coupled to chemometrics to differentiate Camellia sinensis tea types based on phenolic composition, alkaloids, and amino acidsHao Jiang, Mengting Zhang, Dongxu Wang, et al.
Food Chemistry|July 18, 2023
Conceptual functional-by-design optimisation of the antioxidant capacity of trans-resveratrol, quercetin, and chlorogenic acid: Application in a functional teaHazel Corrigan, Aoife Dunne, Niamh Purcell, et al.
Comprehensive Reviews in Food Science and Food Safety|January 20, 2021
Functional Foods and Nondairy Probiotic Food Development: Trends, Concepts, and ProductsDaniel Granato, Gabriel F Branco, Filomena Nazzaro, et al.
Food Chemistry: X|February 15, 2024
The effects of tea plant age on the color, taste, and chemical characteristics of Yunnan Congou black tea by multi-spectral omics insightPiaopiao Long, Shengxiao Su, Zisheng Han, et al.
Food Research International (Ottawa, Ont.)|March 1, 2021
Multivariate approach for the authentication of vanilla using infrared and Raman spectroscopyAna M Jiménez-Carvelo, Margherita Tonolini, Orla McAleer, et al.
Current Research in Food Science|March 4, 2024
Anthocyanin-rich extract from purple tea: Chemical stability, cellular antioxidant activity, and protection of human erythrocytes and plasmaCristiane de Moura, Mariana Araújo Vieira do Carmo, Yong-Quan Xu, et al.
Food Research International (Ottawa, Ont.)|July 26, 2024
Baltic herring hydrolysates: Identification of peptides, in silico DPP-4 prediction, and their effects on an in vivo mice model of obesityDongxu Wang, Xin Huang, Pertti Marnila, et al.
Journal of Agricultural and Food Chemistry|October 2, 2014
Analytical strategy coupled with response surface methodology to maximize the extraction of antioxidants from ternary mixtures of green, yellow, and red teas (Camellia sinensis var. sinensis)Daniel Granato, Raymond Grevink, Acácio A F Zielinski, et al.
Food Research International (Ottawa, Ont.)|April 30, 2017
The use of statistical software in food science and technology: Advantages, limitations and misusesCleiton Antônio Nunes, Verônica Ortiz Alvarenga, Anderson de Souza Sant'Ana, et al.
Food Research International (Ottawa, Ont.)|May 22, 2026
Polyphenols from Pliniajaboticaba peels: cellular antioxidant activity, anti-obesity effects, microencapsulation, controlled release, and functional beverage developmentAnisha Madathikudiyil Haridas, Amanda Lais Alves Almeida Nascimento, Fahrul Nurkolis, et al.
Pageof 19