203 results on '"Zambiazi, Rui Carlos"'
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2. Physicochemical Characterization and Antioxidant Activity of Refined and Unrefined Sugarcane Products from Southern Brazil
3. Encapsulation of phenolic compounds through the complex coacervation technique for the enrichment of diet chewable candies
4. Composition and impact of pre- and post-harvest treatments/factors in pecan nuts quality
5. Production of methylcellulose films functionalized with poly-ε-caprolactone nanocapsules entrapped β-carotene for food packaging application
6. Methods of protection and application of carotenoids in foods - A bibliographic review
7. Water‐Absorbent Biodegradable Aerogels Based on Potato, Cassava, Bean, and Maize Starches Applied in the Absorption of Chicken Exudate.
8. Encapsulation of olive leaf extract (Olea europaea L.) in gelatin/tragacanth gum by complex coacervation for application in sheep meat hamburger
9. Biological potential of hydroalcoholic extracts of Physalis pubescens L
10. Influence of germ storage from different corn genotypes on technological properties and fatty acid, tocopherol, and carotenoid profiles of oil
11. Proximal composition, bioactive compounds content and color preference of Viola x Wittrockiana flowers
12. Photocatalytic zein-TiO2 nanofibers as ethylene absorbers for storage of cherry tomatoes
13. Valorisation of olive pomace: phenolic prospecting and biological potential
14. Biotic compounds, color and antioxidant activity of sugarcane syrup from different varieties cultivated in southern Brazil
15. Biocompounds and physical properties of açaí pulp dried by different methods
16. Stingless bee honey: Quality parameters, bioactive compounds, health-promotion properties and modification detection strategies
17. EXPERIÊNCIA NA MONITORIA DAS DISCIPLINAS DE ANÁLISES DE ALIMENTOS DO CCQFA
18. AVALIAÇÃO SENSORIAL DE BALAS MASTIGÁVEIS DE POLPA DE PÊSSEGOS (Prunus Pérsica L.)
19. CARACTERIZAÇÃO DE COMPOSTOS BIOATIVOS EM POLPA E DOCE CREMOSO DE BUTIÁ
20. CARACTERIZAÇÃO, ATIVIDADE ANTIMICROBIANA E ANTIOXIDANTE DO ÓLEO ESSENCIAL DE SEMENTES DE JAMBOLÃO (SYZYGIUM CUMINI)
21. DETERMINAÇÃO ESPECTROFOTOMÉTRICA DE β-CAROTENO EM FOLHAS DE OLIVEIRA EM DIFERENTES COMPRIMENTOS DE ONDA
22. MICROPARTICLES OF PURPLE BRAZILIAN CHERRY JUICE: CHARACTERIZATION, RELEASE PROFILE AND FOOD APPLICATION
23. Biological effect of olive leaves (Olea europaea l.) extracts on rats subjected to hyperlipidic diet/ Efeito biologico do extrato de folhas de oliveira (Olea europaea l.) em ratos submetidos a dieta Hiperlipidica
24. Antibacterial and antioxidant activity of honeys from the state of Rio Grande do Sul, Brazil
25. Rosaceae rubus rosifolius smith: nutritional, bioactive and antioxidant potential of unconventional fruit.
26. Valorization of olive pomace: phenolic prospecting and biological potential
27. Carotenoids, tocopherols and ascorbic acid content in yellow passion fruit (Passiflora edulis) grown under different cultivation systems
28. Nanoencapsulation of hydrophobic phytochemicals using poly (dl-lactide-co-glycolide) (PLGA) for antioxidant and antimicrobial delivery applications: Guabiroba fruit (Campomanesia xanthocarpa O. Berg) study
29. Rosaceae rubus rosifolius smith: nutritional, bioactive and antioxidant potential of unconventional fruit
30. Encapsulation of the phenolic compounds of the blackberry (Rubus fruticosus)
31. Microencapsulation of gallic acid in chitosan, β-cyclodextrin and xanthan
32. The effect of roasting on the phenolic compounds and antioxidant potential of baru nuts [Dipteryx alata Vog.]
33. Physicochemical Characterization and Antioxidant Activity of Refined and Unrefined Sugarcane Products from Southern Brazil
34. Reconhecimento e determinação de compostos de interesse de plantas alimentícias não convencionais provenientes da agricultura familiar de Canguçu, RS
35. Chemical characterization, bioactive compounds, and antioxidant capacity of jussara (Euterpe edulis) fruit from the Atlantic Forest in southern Brazil
36. Bioactive compounds of pequi pulp and oil extracts modulate antioxidant activity and antiproliferative activity in cocultured blood mononuclear cells and breast cancer cells
37. Encapsulation of Phenolic Compounds Through the Complex Coacervation Technique for the Enrichment of Diet Chewable Candies
38. Evaluation of physicochemical, bioactive composition and profile of fatty acids in leaves of different olive cultivars
39. Red pitanga chewable candies: physicochemical, microbiological, and sensory characterization
40. Leaves of Olea europaea L. as a source of oleuropein: characteristics and biological aspects
41. β-glucosidase activity in enzyme extract obtained from peach kernel/Atividade de β-glucosidases em extrato enzimatico obtido de amendoas de pessego
42. Physical and chemical composition and bioactive compounds in Bromelia antiacantha Bertol. fruits/Composicao fisico-quimica e de compostos bioativos em frutos de Bromelia antiacantha Bertol
43. Thermal stability of avocado oil: A comparative study with rice bran and olive oils
44. Rosaceae Rubus Rosifolius Smith: Nutritional, Bioactive And Antioxidant Potential Of Unconventional Fruits
45. C. Physalis peruviana L. jelly: bioactive, antioxidant and sensory characterization/Geleia de Physalis peruviana L.: caracterizacao bioativa, antioxidante e sensorial
46. Evaluation of the Pilsen's beer fermentative process by using different concentrations of saccharomyces cerevisiae/Avaliacao do processo fermentativo de cerveja pilsen pelo uso de diferentes concentracoes de saccharomyces cerevisiae
47. Blackberry jam (Rubus spp): sensory evaluate and phytochemicals/Doce em massa de amora preta (Rubus spp): analise sensorial e de fitoquimicos
48. Quality Changes and Tocopherols and γ-Orizanol Concentrations in Rice Bran Oil During the Refining Process
49. Development, characterization and optimization of biopolymers films based on starch and flour from jabuticaba (Myrciaria cauliflora) peel
50. Metabolic profile of olive leaves of different cultivars and collection times
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