200 results on '"Lima, Marcos Dos Santos"'
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2. Comprehensive analysis of antioxidant, phenolic thermal stability, mineral profile and hygroscopic properties in germinated faba bean flours
3. Effect of roasting temperature on the physicochemical characteristics, phenolic content and bioactive potential of Spondias spp. seed flours
4. Extraction of chia and okra mucilages: physicochemical characterization, bioactive compounds, and antioxidant activity, drying kinetics, and thermodynamic properties
5. Improving preservation of bioactive compounds in mangosteen peel flour through pre-treatment with bleaching, ethanol, and vacuum pulse
6. Applying beet peels as a brewing adjunct and its impact on flavour formation
7. Antioxidant potential of acerola by-product along the enterohepatic axis of rats fed a high-fat diet
8. Effect of drying temperature on antioxidant activity, phenolic compound profile and hygroscopic behavior of pomegranate peel and seed flours
9. Spontaneous fermentation improves the physicochemical characteristics, bioactive compounds, and antioxidant activity of acerola (Malpighia emarginata D.C.) and guava (Psidium guajava L.) fruit processing by-products
10. Maternal high-fat diet alters the neurobehavioral, biochemical and inflammatory parameters of their adult female rat offspring
11. Bioaccessibility of phenolic compounds from Brazilian grape juices using a digestion model with intestinal barrier passage
12. Different parts from the whole red beet (Beta vulgaris L.) valorization with stimulatory effects on probiotic lactobacilli and protection against gastrointestinal conditions
13. Chemical composition and prebiotic activity of baru (Dipteryx alata Vog.) pulp on probiotic strains and human colonic microbiota
14. Spirulina platensis biomass enhances the proliferation rate of Lactobacillus acidophilus 5 (La-5) and combined with La-5 impact the gut microbiota of medium-age healthy individuals through an in vitro gut microbiome model
15. Pilosocereus gounellei (xique-xique) flour: Improving the nutritional, bioactive, and technological properties of probiotic goat-milk yogurt
16. Improving the physicochemical and sensory properties and volatile profile of goat ricotta cream with Limosilactobacillus mucosae CNPC007 supplementation
17. Traditional and flavored kombuchas with pitanga and umbu-cajá pulps: Chemical properties, antioxidants, and bioactive compounds
18. Low-fat and rich-fibers macauba (Acrocomia spp.) sauces: Physical and oxidative stability, nutritional quality and sensory characteristics
19. Does intermittent fasting associated with aerobic training influence parameters related to the gut-brain axis of Wistar rats?
20. Pilosocereus gounellei (xique-xique) jam is source of fibers and mineral and improves the nutritional value and the technological properties of goat milk yogurt
21. Physicochemical characteristics and bioactive compounds of the Xique-xique (Pilosocereus gounellei) cactus from Caatinga Brazilian: are they nutritive and functional?
22. Screening and Characterization of Potential Acetylcholinesterase Inhibitors From Phyllanthus emblica L. Fruits Using Affinity Ultrafiltration Combined With Ultra‐High‐Performance Liquid Chromatography–Mass Spectrometry.
23. The Effect of Ethanol, SO2, and Transition Metals on Browning Kinetics in Low‐ and No‐Alcohol Model Wine.
24. Improvement in physicochemical characteristics, bioactive compounds and antioxidant activity of acerola (Malpighia emarginata D.C.) and guava (Psidium guajava L.) fruit by-products fermented with potentially probiotic lactobacilli
25. Effects of digested jabuticaba (Myrciaria jaboticaba (Vell.) Berg) by-product on growth and metabolism of Lactobacillus and Bifidobacterium indicate prebiotic properties
26. Potential prebiotic properties of flours from different varieties of sweet potato (Ipomoea batatas L.) roots cultivated in Northeastern Brazil
27. Lychee peel extract obtained by ultrasound-assisted extraction: bioactive compounds and functional properties
28. Exploring the Effects of Freeze-Dried Sourdoughs with Lactiplantibacillus pentosus 129 and Limosilactobacillus fermentum 139 on the Quality of Long-Fermentation Bread.
29. PRODUTOS DO TAMARINDO (TAMARINDUS INDICA L.) NO SERTÃO PERNAMBUCANO: UMA EXPERIÊNCIA DE EXTENSÃO TECNOLÓGICA
30. Enhancing Antioxidant Retention through Varied Wall Material Combinations in Grape Spray Drying and Storage
31. Passion fruit peel flour – Technological properties and application in food products
32. Physicochemical Aspects, Bioactive Compounds, Phenolic Profile and In Vitro Antioxidant Activity of Tropical Red Fruits and Their Blend
33. Mandacaru fruit pulp (Cereus jamacaru D.C.) as an adjunct and its influence on Beer properties
34. Influence of Dehydration Temperature on Obtaining Chia and Okra Powder Mucilage
35. Exploring the antimicrobial effects of a phenolic-rich extract from jabuticaba depulping waste against enterotoxigenic Escherichia coli
36. Thiamine, Cysteine and Xylose Added to the Maillard Reaction of Goat Protein Hydrolysate Potentiates the Formation of Meat Flavoring Compounds
37. Validation of analytical method for rhynchophorol quantification and stability in inorganic matrix for the controlled release of this pheromone
38. Prebiotic potential of isolated commercial dietary fibres compared to orange albedo in Lactobacillus and Bifidobacterium species
39. Phytochemical profile of Brazilian grapes (Vitis labrusca and hybrids) grown on different rootstocks
40. Nutritional Characterization, Antioxidant, and Lipid-Lowering Effects of Yellow Mombin (Spondias mombin) Supplemented to Rats Fed a High-Fat Diet
41. Extra virgin coconut oil (Cocos nucifera L.) intake shows neurobehavioural and intestinal health effects in obesity-induced rats.
42. Incorporation of phenolic-rich ingredients from integral valorization of Isabel grape improves the nutritional, functional and sensory characteristics of probiotic goat milk yogurt
43. Effects of Yeast Fermented Soursop and Umbu-Cajá Pulps on the Colonic Microbiota of Middle-Aged Hypertensive Adults
44. Effects of a Mixed Limosilactobacillus fermentum Formulation with Claimed Probiotic Properties on Cardiometabolic Variables, Biomarkers of Inflammation and Oxidative Stress in Male Rats Fed a High-Fat Diet
45. Effects of digested flours from four different sweet potato (Ipomoea batatas L.) root varieties on the composition and metabolic activity of human colonic microbiota in vitro
46. Effect of roasting temperature on the physicochemical characteristics, phenolic content and bioactive potential of Spondiasspp. seed flours
47. Whole, concentrated and reconstituted grape juice: Impact of processes on phenolic composition, “foxy” aromas, organic acids, sugars and antioxidant capacity
48. Obtenção de um modelo dinâmico do crescimento da bactéria Aeromonas hydrophila a partir de dados isotérmicos
49. Caracterização química e sensorial de uvas desidratadas, produzidas no Vale do São Francisco para infusão
50. Análise sensorial de ovos de codorna submetidos a diferentes processos de conservação
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