483 results on '"Estevinho, Leticia M."'
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2. Revolutionizing fruit juice: exploring encapsulation techniques for bioactive compounds and their impact on nutrition, flavour and shelf life
3. Quality of bee pollen submitted to drying, pasteurization, and high-pressure processing – A comparative approach
4. Propolis microencapsulation by double emulsion solvent evaporation approach: Comparison of different polymeric matrices and extract to polymer ratio
5. Fermented Grapevine Leaves: Potential Preserving Agent in Yogurt.
6. Detection of biogenic amines in mead of social bee
7. Effect of extreme heat processing on the Moroccan Zantaz’ honey antioxidant activities
8. An overview of the bioactive compounds, therapeutic properties and toxic effects of apitoxin
9. Bee pollen as a natural antioxidant source to prevent lipid oxidation in black pudding
10. Zantaz honey “monoflorality”: Chemometric applied to the routinely assessed parameters
11. Insight into the sensing mechanism of an impedance based electronic tongue for honey botanic origin discrimination
12. The High Pressure Preservation of Honey: A Comparative Study on Quality Changes during Storage.
13. Honey Health Benefits and Uses in Medicine
14. REVIEW: Novel sources and functions of microbial lipases and their role in the infection mechanisms
15. A multivariate approach based on physicochemical parameters and biological potential for the botanical and geographical discrimination of Brazilian bee pollen
16. Physicochemical characterization of Lavandula spp. honey with FT-Raman spectroscopy
17. Antibacterial and Healing Effect of Chicha Gum Hydrogel (Sterculia striata) with Nerolidol
18. Antimicrobial Activity of Propolis from the Brazilian Stingless Bees Melipona quadrifasciata anthidioides and Scaptotrigona depilis (Hymenoptera, Apidae, Meliponini)
19. Modulation of Lipid Profile and Lipoprotein Subfractions in Overweight/Obese Women at Risk of Cardiovascular Diseases through the Consumption of Apple/Berry Juice
20. Semi‐Quantitative Discrimination of Honey Adulterated with Cane Sugar Solution by an ETongue
21. Biological activities of commercial bee pollens: Antimicrobial, antimutagenic, antioxidant and anti-inflammatory
22. Optimization of mead production using Response Surface Methodology
23. Presence and stability of B complex vitamins in bee pollen using different storage conditions
24. Comparative study of different Portuguese samples of propolis: Pollinic, sensorial, physicochemical, microbiological characterization and antibacterial activity
25. Antimicrobial activity, phenolic profile and role in the inflammation of propolis
26. Organic honey from Trás-Os-Montes region (Portugal): Chemical, palynological, microbiological and bioactive compounds characterization
27. Potential Wound Healing Effect of Gel Based on Chicha Gum, Chitosan, and Mauritia flexuosa Oil
28. Atividades biológicas de fungos endofíticos isolados de Annona muricata Linnaeus: uma revisão sistemática
29. Honeybee-collected pollen from five Portuguese Natural Parks: Palynological origin, phenolic content, antioxidant properties and antimicrobial activity
30. Propolis influence on erythrocyte membrane disorder (hereditary spherocytosis): A first approach
31. Botanical, nutritional and microbiological characterisation of honeybee-collected pollen from Portugal
32. Anti-bacterial activity of Annona muricata Linnaeus extracts: a systematic review
33. Antimicrobial Activity of Propolis from the Brazilian Stingless Bees Melipona quadrifasciata anthidioides and Scaptotrigona depilis (Hymenoptera, Apidae, Meliponini).
34. Mead production: Selection and characterization assays of Saccharomyces cerevisiae strains
35. List of Contributors
36. The Role of Honey and Propolis in the Treatment of Infected Wounds
37. Standard methods for pollen research
38. Diversidade da microbiota de fungos da própolis in natura
39. Standard methods for pollen research
40. Wild and commercial mushrooms as source of nutrients and nutraceuticals
41. Efficiency of the FT-IR ATR spectrometry for the prediction of the physicochemical characteristics of Melipona subnitida honey and study of the temperatureʼs effect on those properties
42. Synthesis and antioxidant activity evaluation of new 7-aryl or 7-heteroarylamino-2,3-dimethylbenzo[ b]thiophenes obtained by Buchwald–Hartwig C–N cross-coupling
43. Comparative study of the physicochemical and palynological characteristics of honey from Melipona subnitida and Apis mellifera
44. Mead Production
45. Synthesis and antimicrobial activity studies of ortho-chlorodiarylamines and heteroaromatic tetracyclic systems in the benzo[ b]thiophene series
46. Portuguese bee pollen: palynological study, nutritional and microbiological evaluation
47. Brazilian bee pollen: phenolic content, antioxidant properties and antimicrobial activity
48. Use of the electronic tongue as a tool for the characterization of Melipona scutellaris Latreille honey
49. Honey: Another Alternative in the Fight against Antibiotic-Resistant Bacteria?
50. Antioxidants activity and physicochemical properties of honey from social bees of the Brazilian semiarid region
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