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Food Chemistry
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October 7, 2021
A review on the fate of phenolic compounds during malting and brewing: Technological strategies and beer styles
Daniel O Carvalho, Luís F Guido
Antioxidants (Basel, Switzerland)
|
January 20, 2016
Determination of Phenolic Content in Different Barley Varieties and Corresponding Malts by Liquid Chromatography-diode Array Detection-Electrospray Ionization Tandem Mass Spectrometry
Daniel O Carvalho, Andreia F Curto, Luís F Guido
Minerva Urologica E Nefrologica = the Italian Journal of Urology and Nephrology
|
December 1, 1996
[Cytokines and renal injury]
A Amoroso, F Guido, M F Cossu, et al.
Minerva Urologica E Nefrologica = the Italian Journal of Urology and Nephrology
|
June 1, 1996
[Lymphocytes and renal damage]
A Amoroso, M F Cossu, F Guido, et al.
Foods (Basel, Switzerland)
|
November 24, 2019
Determination of Acrylamide in Biscuits by High-Resolution Orbitrap Mass Spectrometry: A Novel Application
Cristiana L Fernandes, Daniel O Carvalho, Luis F Guido
Comprehensive Reviews in Food Science and Food Safety
|
January 6, 2021
Overall Antioxidant Properties of Malt and How They Are Influenced by the Individual Constituents of Barley and the Malting Process
Daniel O Carvalho, Luís M Gonçalves, Luís F Guido
Food Technology and Biotechnology
|
December 2, 2016
Dose-Dependent Protective and Inductive Effects of Xanthohumol on Oxidative DNA Damage in <i>Saccharomyces cerevisiae</i>
Daniel O Carvalho, Rui Oliveira, Björn Johansson, et al.
Minerva Pediatrica
|
November 11, 1998
Crossed renal ectopia with fusion
F Scalercio, D Aprigliano, F Guido, et al.
Biochemical Pharmacology
|
October 17, 1998
Apoptotic, non-apoptotic, and anti-apoptotic pathways of tumor necrosis factor signalling
G Natoli, A Costanzo, F Guido, et al.
Food Chemistry
|
May 7, 2014
Further insights into the role of melanoidins on the antioxidant potential of barley malt
Daniel O Carvalho, Eva Correia, Laury Lopes, et al.
Page
of 5
Search research articles
Search
Showing results (1-10 of 42) with videos related to
Sort By:
Page
of 5
Food Chemistry
|
October 7, 2021
A review on the fate of phenolic compounds during malting and brewing: Technological strategies and beer styles
Daniel O Carvalho, Luís F Guido
Antioxidants (Basel, Switzerland)
|
January 20, 2016
Determination of Phenolic Content in Different Barley Varieties and Corresponding Malts by Liquid Chromatography-diode Array Detection-Electrospray Ionization Tandem Mass Spectrometry
Daniel O Carvalho, Andreia F Curto, Luís F Guido
Minerva Urologica E Nefrologica = the Italian Journal of Urology and Nephrology
|
December 1, 1996
[Cytokines and renal injury]
A Amoroso, F Guido, M F Cossu, et al.
Minerva Urologica E Nefrologica = the Italian Journal of Urology and Nephrology
|
June 1, 1996
[Lymphocytes and renal damage]
A Amoroso, M F Cossu, F Guido, et al.
Foods (Basel, Switzerland)
|
November 24, 2019
Determination of Acrylamide in Biscuits by High-Resolution Orbitrap Mass Spectrometry: A Novel Application
Cristiana L Fernandes, Daniel O Carvalho, Luis F Guido
Comprehensive Reviews in Food Science and Food Safety
|
January 6, 2021
Overall Antioxidant Properties of Malt and How They Are Influenced by the Individual Constituents of Barley and the Malting Process
Daniel O Carvalho, Luís M Gonçalves, Luís F Guido
Food Technology and Biotechnology
|
December 2, 2016
Dose-Dependent Protective and Inductive Effects of Xanthohumol on Oxidative DNA Damage in <i>Saccharomyces cerevisiae</i>
Daniel O Carvalho, Rui Oliveira, Björn Johansson, et al.
Minerva Pediatrica
|
November 11, 1998
Crossed renal ectopia with fusion
F Scalercio, D Aprigliano, F Guido, et al.
Biochemical Pharmacology
|
October 17, 1998
Apoptotic, non-apoptotic, and anti-apoptotic pathways of tumor necrosis factor signalling
G Natoli, A Costanzo, F Guido, et al.
Food Chemistry
|
May 7, 2014
Further insights into the role of melanoidins on the antioxidant potential of barley malt
Daniel O Carvalho, Eva Correia, Laury Lopes, et al.
Page
of 5