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1.
Effects of indoor, greenhouse, and field cultivation on bioactive compounds from parsley and basil.
J Sci Food Agric
; 101(15): 6320-6330, 2021 Dec.
Artículo
en Inglés
| MEDLINE | ID: mdl-33966275
2.
Addition of norbixin microcapsules obtained by spray drying in an isotonic tangerine soft drink as a natural dye.
J Food Sci Technol
; 57(3): 1021-1031, 2020 Mar.
Artículo
en Inglés
| MEDLINE | ID: mdl-32123423
3.
Vitamin and bioactive compound diversity of seven fruit species from south Brazil.
J Sci Food Agric
; 99(7): 3307-3317, 2019 May.
Artículo
en Inglés
| MEDLINE | ID: mdl-30569496
4.
Antioxidant potential and physicochemical characterization of yellow, purple and orange passion fruit.
J Food Sci Technol
; 55(7): 2679-2691, 2018 Jul.
Artículo
en Inglés
| MEDLINE | ID: mdl-30042584
5.
Nanoencapsulation of carotenoids: a focus on different delivery systems and evaluation parameters.
J Food Sci Technol
; 55(10): 3851-3860, 2018 Oct.
Artículo
en Inglés
| MEDLINE | ID: mdl-30228383
6.
Minimally processed beetroot waste as an alternative source to obtain functional ingredients.
J Food Sci Technol
; 54(7): 2050-2058, 2017 Jun.
Artículo
en Inglés
| MEDLINE | ID: mdl-28720962
7.
Characterization of dietary constituents and antioxidant capacity of Tropaeolum pentaphyllum Lam.
J Food Sci Technol
; 54(11): 3587-3597, 2017 Oct.
Artículo
en Inglés
| MEDLINE | ID: mdl-29051654
8.
Chronic ozone exposure alters the secondary metabolite profile, antioxidant potential, anti-inflammatory property, and quality of red pepper fruit from Capsicum baccatum.
Ecotoxicol Environ Saf
; 129: 16-24, 2016 Jul.
Artículo
en Inglés
| MEDLINE | ID: mdl-26970882
9.
Bioactive compounds in pindo palm (Butia capitata) juice and in pomace resulting of the extraction process.
J Sci Food Agric
; 96(4): 1216-22, 2016 Mar 15.
Artículo
en Inglés
| MEDLINE | ID: mdl-25871944
10.
Evaluation of bioactive compounds, chemical and technological properties of fruits byproducts powder.
J Food Sci Technol
; 53(11): 4067-4075, 2016 Nov.
Artículo
en Inglés
| MEDLINE | ID: mdl-28035162
11.
Synthesis of biodegradable films with antioxidant properties based on cassava starch containing bixin nanocapsules.
J Food Sci Technol
; 53(8): 3197-3205, 2016 Aug.
Artículo
en Inglés
| MEDLINE | ID: mdl-27784914
12.
MS-FINDER and SIRIUS for phenolic compound identification from high-resolution mass spectrometry data.
Food Res Int
; 163: 112315, 2023 01.
Artículo
en Inglés
| MEDLINE | ID: mdl-36596206
13.
Biodegradable sodium alginate films incorporated with lycopene and ß-carotene for food packaging purposes.
Food Sci Technol Int
; : 10820132231172362, 2023 May 01.
Artículo
en Inglés
| MEDLINE | ID: mdl-37128632
14.
Stability of carotenoids, total phenolics and in vitro antioxidant capacity in the thermal processing of orange-fleshed sweet potato (Ipomoea batatas Lam.) cultivars grown in Brazil.
Plant Foods Hum Nutr
; 67(3): 262-70, 2012 Sep.
Artículo
en Inglés
| MEDLINE | ID: mdl-22802046
15.
Can the intake of synthetic food colour Amaranth (INS 123) put the health of Brazilian consumers at risk?
Food Addit Contam Part A Chem Anal Control Expo Risk Assess
; 39(7): 1222-1238, 2022 Jul.
Artículo
en Inglés
| MEDLINE | ID: mdl-35475754
16.
Metabolomics: An analytical technique for food processing evaluation.
Food Chem
; 366: 130685, 2022 Jan 01.
Artículo
en Inglés
| MEDLINE | ID: mdl-34333182
17.
Vegan Ice Cream Made from Soy Extract, Soy Kefir and Jaboticaba Peel: Antioxidant Capacity and Sensory Profile.
Foods
; 11(19)2022 Oct 10.
Artículo
en Inglés
| MEDLINE | ID: mdl-36230223
18.
Influence of cultivar and season on carotenoids and phenolic compounds from red lettuce influence of cultivar and season on lettuce.
Food Res Int
; 155: 111110, 2022 05.
Artículo
en Inglés
| MEDLINE | ID: mdl-35400402
19.
Active food packaging of cellulose acetate: Storage stability, protective effect on oxidation of riboflavin and release in food simulants.
Food Chem
; 349: 129140, 2021 Jul 01.
Artículo
en Inglés
| MEDLINE | ID: mdl-33582545
20.
Innovative methodological approach using CIELab and dye screening for chemometric classification and HPLC for the confirmation of dyes in cassava flour: A contribution to product quality control.
Food Chem
; 365: 130446, 2021 Dec 15.
Artículo
en Inglés
| MEDLINE | ID: mdl-34218103