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Daniel Granato

Showing results (81-90 of 184) with videos related to

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Food Research International (Ottawa, Ont.)|November 25, 2020
Optimizing the extraction of bioactive compounds from pu-erh tea (Camellia sinensis var. assamica) and evaluation of antioxidant, cytotoxic, antimicrobial, antihemolytic, and inhibition of α-amylase and α-glucosidase activitiesLorene Armstrong, Mariana Araújo Vieira do Carmo, You Wu, et al.
Food Chemistry|March 18, 2018
Pressurized hot water extraction (PHWE) for the green recovery of bioactive compounds and steviol glycosides from Stevia rebaudiana Bertoni leavesDanijela Bursać Kovačević, Francisco J Barba, Daniel Granato, et al.
Food Chemistry|December 4, 2012
Effect of red wines with different in vitro antioxidant activity on oxidative stress of high-fat diet ratsLuciene Fagundes Lauer Macedo, Marcelo Macedo Rogero, Jessica Pereira Guimarães, et al.
Food Chemistry|April 16, 2016
Effect of lactobionic acid on the acidification, rheological properties and aroma release of dairy gelsJéssica C Bigaski Ribeiro, Daniel Granato, Maria Lucia Masson, et al.
Journal of Food Science|August 12, 2015
Ripened Semihard Cheese Covered with Lard and Dehydrated Rosemary (Rosmarinus officinalis L.) Leaves: Processing, Characterization, and Quality TraitsMarina Tolentino Marinho, Acácio Antonio Ferreira Zielinski, Ivo Mottin Demiate, et al.
Journal of Environmental Management|March 1, 2015
Removal of COD and nitrogen from animal food plant wastewater in an intermittently-aerated structured-bed reactorPriscila Arcoverde Wosiack, Deize Dias Lopes, Márcia Helena Rissato Zamariolli Damianovic, et al.
Foodborne Pathogens and Disease|December 2, 2010
Prerequisite programs at schools: diagnosis and economic evaluationVictor R Lockis, Adriano G Cruz, Eduardo H M Walter, et al.
Comprehensive Reviews in Food Science and Food Safety|January 8, 2021
Chemical Composition, Sensory Properties, Provenance, and Bioactivity of Fruit Juices as Assessed by Chemometrics: A Critical Review and GuidelineAcácio A F Zielinski, Charles W I Haminiuk, Cleiton A Nunes, et al.
Food Chemistry|November 10, 2018
An overview of organosulfur compounds from Allium spp.: From processing and preservation to evaluation of their bioavailability, antimicrobial, and anti-inflammatory propertiesPredrag Putnik, Domagoj Gabrić, Shahin Roohinejad, et al.
Journal of Food Science and Technology|October 19, 2018
Effects of pulses and <i>microalgal</i> proteins on quality traits of beef pattiesTihana Žugčić, Radhia Abdelkebir, Francisco J Barba, et al.
Pageof 19

Showing results (81-90 of 184) with videos related to

Sort By:
Pageof 19
Food Research International (Ottawa, Ont.)|November 25, 2020
Optimizing the extraction of bioactive compounds from pu-erh tea (Camellia sinensis var. assamica) and evaluation of antioxidant, cytotoxic, antimicrobial, antihemolytic, and inhibition of α-amylase and α-glucosidase activitiesLorene Armstrong, Mariana Araújo Vieira do Carmo, You Wu, et al.
Food Chemistry|March 18, 2018
Pressurized hot water extraction (PHWE) for the green recovery of bioactive compounds and steviol glycosides from Stevia rebaudiana Bertoni leavesDanijela Bursać Kovačević, Francisco J Barba, Daniel Granato, et al.
Food Chemistry|December 4, 2012
Effect of red wines with different in vitro antioxidant activity on oxidative stress of high-fat diet ratsLuciene Fagundes Lauer Macedo, Marcelo Macedo Rogero, Jessica Pereira Guimarães, et al.
Food Chemistry|April 16, 2016
Effect of lactobionic acid on the acidification, rheological properties and aroma release of dairy gelsJéssica C Bigaski Ribeiro, Daniel Granato, Maria Lucia Masson, et al.
Journal of Food Science|August 12, 2015
Ripened Semihard Cheese Covered with Lard and Dehydrated Rosemary (Rosmarinus officinalis L.) Leaves: Processing, Characterization, and Quality TraitsMarina Tolentino Marinho, Acácio Antonio Ferreira Zielinski, Ivo Mottin Demiate, et al.
Journal of Environmental Management|March 1, 2015
Removal of COD and nitrogen from animal food plant wastewater in an intermittently-aerated structured-bed reactorPriscila Arcoverde Wosiack, Deize Dias Lopes, Márcia Helena Rissato Zamariolli Damianovic, et al.
Foodborne Pathogens and Disease|December 2, 2010
Prerequisite programs at schools: diagnosis and economic evaluationVictor R Lockis, Adriano G Cruz, Eduardo H M Walter, et al.
Comprehensive Reviews in Food Science and Food Safety|January 8, 2021
Chemical Composition, Sensory Properties, Provenance, and Bioactivity of Fruit Juices as Assessed by Chemometrics: A Critical Review and GuidelineAcácio A F Zielinski, Charles W I Haminiuk, Cleiton A Nunes, et al.
Food Chemistry|November 10, 2018
An overview of organosulfur compounds from Allium spp.: From processing and preservation to evaluation of their bioavailability, antimicrobial, and anti-inflammatory propertiesPredrag Putnik, Domagoj Gabrić, Shahin Roohinejad, et al.
Journal of Food Science and Technology|October 19, 2018
Effects of pulses and <i>microalgal</i> proteins on quality traits of beef pattiesTihana Žugčić, Radhia Abdelkebir, Francisco J Barba, et al.
Pageof 19