22 results on '"Vieira, Elsa F."'
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2. New insights of phytochemical profile and in vitro antioxidant and neuroprotective activities from optimized extract of Horned Melon fruit
3. Reinforcement of starch film with Castanea sativa shells polysaccharides: Optimized formulation and characterization
4. Vitamin d-fortified bread: Systematic review of fortification approaches and clinical studies
5. Bioactive Protein Hydrolysate Obtained from Canned Sardine and Brewing By-products: Impact of Gastrointestinal Digestion and Transepithelial Absorption
6. Chayote (Sechium edule): A review of nutritional composition, bioactivities and potential applications
7. Protein hydrolysate from canned sardine and brewing by-products improves TNF-α-induced inflammation in an intestinal–endothelial co-culture cell model
8. Protective ability against oxidative stress of brewers’ spent grain protein hydrolysates
9. Chayote (Sechium edule (Jacq.) Swartz) Seed as an Unexploited Protein Source: Bio-Functional and Nutritional Quality of Protein Isolates.
10. Multiple Organic Contaminants Determination Including Multiclass of Pesticides, Polychlorinated Biphenyls, and Brominated Flame Retardants in Portuguese Kiwano Fruits by Gas Chromatography.
11. Development and Characterization of Functional Cookies Enriched with Chestnut Shells Extract as Source of Bioactive Phenolic Compounds.
12. Formulation Strategies for Improving the Stability and Bioavailability of Vitamin D-Fortified Beverages: A Review
13. Valorization of Phenolic and Carotenoid Compounds of Sechium edule (Jacq. Swartz) Leaves: Comparison between Conventional, Ultrasound- and Microwave-Assisted Extraction Approaches.
14. Valorization Potential of Oilseed Cakes by Subcritical Water Extraction.
15. Bio-functional properties of sardine protein hydrolysates obtained by brewer's spent yeast and commercial proteases.
16. Autolysis of intracellular content of Brewer's spent yeast to maximize ACE-inhibitory and antioxidant activities.
17. Antioxidant and antihypertensive hydrolysates obtained from by-products of cannery sardine and brewing industries.
18. Impact of in Vitro Gastrointestinal Digestion and Transepithelial Transport on Antioxidant and ACE-Inhibitory Activities of Brewer's Spent Yeast Autolysate.
19. Nutritive value, antioxidant activity and phenolic compounds profile of brewer’s spent yeast extract.
20. Optimizing the extraction of phenolic antioxidants from chestnut shells by subcritical water extraction using response surface methodology.
21. Development of New Canned Chub Mackerel Products Incorporating Edible Seaweeds—Influence on the Minerals and Trace Elements Composition.
22. Formulation Strategies for Improving the Stability and Bioavailability of Vitamin D-Fortified Beverages: A Review.
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