Showing results (1-10 of 6) with videos related to
Sort By:
Pageof 1
Frontiers in Nutrition|July 2, 2026
Kombucha production using raw materials from BrazilEduardo Leonarski, Guilherme Dallarmi Sorita, Karina Cesca, et al.Critical Reviews in Food Science and Nutrition|February 22, 2022
A review on enzymatic acylation as a promising opportunity to stabilizing anthocyaninsEduardo Leonarski, Karina Cesca, Débora de Oliveira, et al.Critical Reviews in Food Science and Nutrition|May 17, 2023
Black rice and its by-products: anthocyanin-rich extracts and their biological potentialEduardo Leonarski, Mayara Kuasnei, Karina Cesca, et al.Foods (Basel, Switzerland)|February 24, 2024
The Potential of Crude and Partially Purified Black Rice Bran Extracts Obtained by Ultrasound-Assisted Extraction: Anti-Glycemic, Cytotoxicity, Cytoprotective, and Antitumoral EffectsEduardo Leonarski, Mayara Kuasnei, Eloisa H Santos, et al.Journal of Food Science|June 19, 2026
Pea Protein and Maltodextrin-Based Encapsulation of Anthocyanins From Black Rice Bran: Characterization, Storage Stability, and In Vitro Anthocyanin ReleaseEduardo Leonarski, Gabriela Polmann, Guilherme Dallarmi Sorita, et al.Food Chemistry|April 19, 2025
Enzymatic fatty acid acylation of cyanidin-3-O-glucoside extracted from black rice bran: thermostability, lipophilicity, cytotoxicity and absorption studiesEduardo Leonarski, Karina Cesca, Débora de Oliveira, et al.Pageof 1