33 results on '"Vizzotto, Márcia"'
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2. Probiotic Yogurt Supplemented with Lactococcus lactis R7 and Red Guava Extract: Bioaccessibility of Phenolic Compounds and Influence in Antioxidant Activity and Action of Alpha-amylase and Alpha-glucosidase Enzymes
3. Effect of potassium fertilizers associated with cold storage on peach ('Prunus persica' L.) quality
4. Natural deep eutectic solvent (NADES): A strategy to improve the bioavailability of blueberry phenolic compounds in a ready-to-use extract
5. Phenolic-rich apple extracts have photoprotective and anti-cancer effect in dermal cells
6. Characterization of araçá fruits (Psidium cattleianum Sabine): Phenolic composition, antioxidant activity and inhibition of α-amylase and α-glucosidase
7. Effect of Microwave Hydrodiffusion and Gravity on the Extraction of Phenolic Compounds and Antioxidant Properties of Blackberries (Rubus spp.): Scale-Up Extraction
8. Psidium cattleianum fruits: A review on its composition and bioactivity
9. Effect of nanoencapsulation using PLGA on antioxidant and antimicrobial activities of guabiroba fruit phenolic extract
10. Apple Phenolic Extracts Strongly Inhibit α-Glucosidase Activity
11. In vitro assessment of the antihyperglycemic and antioxidant properties of araçá, butiá and pitanga
12. Eugenia uniflora fruit (red type) standardized extract: a potential pharmacological tool to diet-induced metabolic syndrome damage management
13. Antiproliferative Cancer Cell and Fungicidal Effects of Yellow and Red Araçá (Psidium cattleianum Sabine) Fruit Extract.
14. Autophagy induced by purple pitanga (Eugenia uniflora L.) extract triggered a cooperative effect on inducing the hepatic stellate cell death
15. Influence of the cultivar on the composition of blackberry (Rubus spp.) minerals
16. O USO DE CLORETO DE CÁLCIO E DA CAL PARA O TRATAMENTO PÓS-COLHEITA DE PODRIDÕES EM MAÇÃS
17. Antiproliferative and cytotoxic effects of purple pitanga (Eugenia uniflora L.) extract on activated hepatic stellate cells
18. Effect of in vitro digestion on the functional properties of Psidium cattleianum Sabine (araçá), Butia odorata (Barb. Rodr.) Noblick (butiá) and Eugenia uniflora L. (pitanga) fruit extracts.
19. Berries grown in Brazil: anthocyanin profiles and biological properties.
20. Physicochemical characterization and antioxidant capacity of pitanga fruits (Eugenia uniflora L.)
21. Physicochemical and antioxidant capacity analysis of colored sweet potato genotypes: in natura and thermally processed.
22. Synergisms in Alpha-glucosidase Inhibition and Antioxidant Activity of Camellia sinensis L. Kuntze and Eugenia uniflora L. Ethanolic Extracts.
23. Characterization and Antioxidant Potential of Brazilian Fruits from the Myrtaceae Family.
24. Chemical Composition, Antioxidant Potential, and Blood Glucose Lowering Effect of Aqueous Extract and Essential Oil of Thymus Serrulatus Hochst. Ex Benth.
25. Biological activity and chemical composition of fruits, seeds and leaves of guabirobeira (Campomanesia xanthocarpa O. Berg – Myrtaceae): A review.
26. Correction: Effect of in vitro digestion on the functional properties of Psidium cattleianum Sabine (araçá), Butia odorata (Barb. Rodr.) Noblick (butiá) and Eugenia uniflora L. (pitanga) fruit extracts.
27. Comprehensive identification and quantification of unexploited phenolic compounds from red and yellow araçá (Psidium cattleianum Sabine) by LC-DAD-ESI-MS/MS.
28. Antioxidant capacity and bioactive compounds of four Brazilian native fruits.
29. Preventive supplementation with fresh and preserved peach attenuates CCl4-induced oxidative stress, inflammation and tissue damage.
30. Characterization, bioactive compounds and antioxidant potential of three Brazilian fruits
31. Characterization of a new blackberry cultivar BRS Xingu: Chemical composition, phenolic compounds, and antioxidant capacity in vitro and in vivo.
32. Berries grown in Brazil: anthocyanin profiles and biological properties.
33. Effects of different products of peach (Prunus persica L. Batsch) from a variety developed in southern Brazil on oxidative stress and inflammatory parameters in vitro and ex vivo.
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