25 results on '"Castro, Inar A."'
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2. Burdock (Arctium lappa L.) root attenuates preneoplastic lesion development in a diet and thioacetamide-induced model of steatohepatitis-associated hepatocarcinogenesis
3. Combination of natural strategies to improve the oxidative stability of echium seed oil
4. Burdock (Arctium lappaL.) root attenuates preneoplastic lesion development in a diet and thioacetamide‐induced model of steatohepatitis‐associated hepatocarcinogenesis
5. Combination of Hydrophilic or Lipophilic Natural Compounds to Improve the Oxidative Stability of Flaxseed Oil
6. The use of data mining to classify Carménère and Merlot wines from Chile
7. The use of factorial design to evaluate the oxidation of oils containing different types of omega-3 fatty acids
8. Connexin32 deficiency is associated with liver injury, inflammation and oxidative stress in experimental non-alcoholic steatohepatitis
9. Paternal selenium deficiency but not supplementation during preconception alters mammary gland development and 7,12-dimethylbenz[a]anthracene-induced mammary carcinogenesis in female rat offspring
10. Influence of adiponectin gene variants and plasma fatty acids on systemic inflammation state association–A cross‐sectional population‐based study, São Paulo, Brazil
11. Effect of echium oil combined with phytosterols on biomarkers of atherosclerosis in LDLr‐knockout mice: Echium oil is a potential alternative to marine oils for use in functional foods
12. Sensory Characterization of Young South American Red Wines Classified by Varietal and Origin
13. Incorporation of soybean by-product okara and inulin in a probiotic soy yoghurt: texture profile and sensory acceptance
14. Characterization of red wines from South America based on sensory properties and antioxidant activity
15. Optimization of Oil Oxidation by Response Surface Methodology and the Application of this Model to Evaluate Antioxidants
16. Interaction Between Polar Components and the Degree of Unsaturation of Fatty Acids on the Oxidative Stability of Emulsions
17. Synergism on antioxidant activity between natural compounds optimized by response surface methodology
18. Evaluation of natural and synthetic compounds according to their antioxidant activity using a multivariate approach
19. EFFECT OF n‐3 POLYUNSATURATED FATTY ACIDS ON OXIDATIVE STRESS IN RATS SUPPLEMENTED WITH DIFFERENT DOSES OF FISH OIL
20. Probiotic potential and sensory properties of coconut flan supplemented withLactobacillus paracaseiandBifidobacterium lactis
21. Effect of inulin and Lactobacillus paracasei on sensory and instrumental texture properties of functional chocolate mousse
22. Synergism between lipoxygenase‐active soybean flour and ascorbic acid on rheological and sensory properties of wheat bread
23. Effect of Proofing Time and Wheat Flour Strength on Bleaching, Sensory Characteristics, and Volume of French Breads with Added Soybean Lipoxygenase
24. 2,2 -Diphenyl-1-picrylhydrazil free radical scavenging activity of antioxidant mixtures evaluated by response surface methodology
25. EFFECT OF ANTICAKING AGENT ADDITION AND HEADSPACE REDUCTION IN THE POWDERED-DRINK MIX SENSORY STABILITY
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