165 results on '"Ballus, Cristiano Augusto"'
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2. Guabijú (Myrcianthes pungens): A comprehensive evaluation of anthocyanins and free, esterified, glycosylated, and insoluble phenolic compounds in its peel, pulp, and seeds
3. Adsorption and desorption strategy for recovering β-carotene from crude palm oil: Kinetics, equilibrium and thermodynamics studies
4. Effect of micronization on olive pomace biotransformation in the static model of colonic fermentation
5. Phenolic composition of peels from different Jaboticaba species determined by HPLC-DAD-ESI/MSn and antiproliferative activity in tumor cell lines
6. Micronization increases the bioaccessibility of polyphenols from granulometrically separated olive pomace fractions
7. Application of Tamarind Waste Extracts to Improve the Antioxidant Properties of Tamarind Nectars
8. Application of integrated molecular distillation-adsorption process for deacidification and recovery of vitamin E and carotenoids from palm oil.
9. Esterification effect on the recovery of vitamin E from palm oil refining residues by molecular distillation.
10. ADSORPTION AND DESORPTION STRATEGY FOR RECOVERING β-CAROTENE FROM CRUDE PALM OIL: KINETICS, EQUILIBRIUM AND THERMODYNAMICS STUDIES
11. Application of integrated molecular distillation-adsorption process for deacidification and recovery of vitamin E and carotenoids from palm oil
12. Extracts of Peels and Seeds of Five Varieties of Brazilian Jabuticaba Present High Capacity to Deactivate Reactive Species of Oxygen and Nitrogen
13. Application of pilot‐scale molecular distillation for enrichment of phytonutrients from a novel deodorizer distillate of the margarine and shortenings industry
14. Exploring Anthocyanin and Free and Bound Phenolic Compounds from Two Morphotypes of Araçá (Psidium cattleianum Sabine) by LC-ESI-QqQ-MS/MS
15. Relato de uma experiência de formação: Mulheres cervejeiras do Pantanal mato-grossense
16. Application of pilot‐scale molecular distillation for enrichment of phytonutrients from a novel deodorizer distillate of the margarine and shortenings industry.
17. Contributors
18. Mature chemical analysis methods for food chemical properties evaluation
19. Increase in the Bioactive Potential of Olive Pomace Oil after Ultrasound-Assisted Maceration
20. Application of molecular distillation in the recovery of high-value bioactive compounds present in wastes of vegetable oil processing: effect of esterification.
21. Enhancement of the Functional Properties of Mead Aged with Oak (Quercus) Chips at Different Toasting Levels
22. A new extraction approach to correct the effect of apparent increase in the secoiridoid content after filtration of virgin olive oil
23. Doehlert design-desirability function multi-criteria optimal separation of 17 phenolic compounds from extra-virgin olive oil by capillary zone electrophoresis
24. Common sources and composition of phytosterols and their estimated intake by the population in the city of São Paulo, Brazil
25. Validation of a HPLC method for simultaneous determination of main organic acids in fruits and juices
26. Evaluation of the sweetener content in diet/light/zero foods and drinks by HPLC-DAD
27. Multivariate Optimisation and Validation of a Method for the Separation of Five Artificial Sweeteners by UPLC-DAD in Nine Food Matrices
28. Total Phenolics of Virgin Olive Oils Highly Correlate with the Hydrogen Atom Transfer Mechanism of Antioxidant Capacity
29. Use of multivariate statistical techniques to optimize the simultaneous separation of 13 phenolic compounds from extra-virgin olive oil by capillary electrophoresis
30. Enhancement of the Functional Properties of Mead Aged with Oak (Quercus) Chips at Different Toasting Levels.
31. Otimização da separação de compostos fenolicos por eletroforese capilar e analise da composição em acidos graxos de azeite de oliva extravirgem
32. Fatty acid profile and cholesterol content of mortadella prepared with vegetable oils/perfil de acidos graxos e teor de colesterol de mortadela elaborada com oleos vegetais
33. Role of light emitting diode (LED) wavelengths on increase of protein productivity and free amino acid profile of Spirulina sp. cultures
34. Characterization of olive oil flavored with Brazilian pink pepper (Schinus terebinthifolius Raddi) in different maceration processes
35. Ultrasound assisted maceration for improving the aromatization of extra-virgin olive oil with rosemary and basil
36. Granulometric fractionation and micronization: A process for increasing soluble dietary fiber content and improving technological and functional properties of olive pomace
37. Application of Tamarind Waste Extracts to Improve the Antioxidant Properties of Tamarind Nectars
38. Micronization and granulometric fractionation improve polyphenol content and antioxidant capacity of olive pomace
39. MULTIVARIATE OPTIMIZATION OF RESIDUAL CAFFEINE EXTRACTION FROM DECAFFEINATED COFFEE
40. Mixed oil formulations enriched in essential fatty acids and reduced ratio of n‐6/n‐3
41. Caracterização química e capacidade antioxidante de azeites de oliva extravirgem provenientes do Brasil e de outros países utilizando técnicas eletroforéticas, cromatográficas e espectrométricas
42. A new extraction approach to correct the effect of apparent increase in the secoiridoid content after filtration of virgin olive oil
43. Mycobacterium avium subesp. paratuberculosis: uma preocupação para a indústria de laticínios
44. Efeito do fotoperíodo na produção de lipídios totais e ácidos graxos por Spirulina cultivada com LEDs
45. Atividade Antioxidade de Ficocianina Extraída de Spirulina Cultivada com LEDs
46. Profile of phenolic compounds of Brazilian virgin olive oils by rapid resolution liquid chromatography coupled to electrospray ionisation time-of-flight mass spectrometry (RRLC–ESI-TOF-MS)
47. Multivariate Optimisation and Validation of a Method for the Separation of Five Artificial Sweeteners by UPLC-DAD in Nine Food Matrices
48. A quantitative study on the phenolic compound, tocopherol and fatty acid contents of monovarietal virgin olive oils produced in the southeast region of Brazil
49. The effect of the duration of infusion, temperature, and water volume on the rutin content in the preparation of mate tea beverages: An optimization study
50. Monitoring the moisture reduction and status of bioactive compounds in extra-virgin olive oil over the industrial filtration process
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