Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Ana Claudia Nogueira Mulati"'
Autor:
Juliana Cristina Castro, Giseli Cristina Pante, Daiane Silva de Souza, Thiago Yoshioka Pires, Juliana Harumi Miyoshi, Francielli Pelegrin Garcia, Celso Vatura Nakamura, Ana Claudia Nogueira Mulati, Simone Aparecida Galerani Mossini, Miguel Machinski Junior, Graciette Matioli
Publikováno v:
Food Hydrocolloids for Health, Vol 2, Iss , Pp 100066- (2022)
An essential oil complex (EOP) of Cymbopogon martinii with β-cyclodextrin (β-CD) was evaluated as a strategy to stabilize the essential oil of Palmarosa and increase its bioactivity. The complexation methods used were co-precipitation and kneading,
Externí odkaz:
https://doaj.org/article/84aa399aeb5f428bba4307d7ace68263
Publikováno v:
Brazilian Journal of Development. 9:16401-16406
A uva é uma das frutas convencionais mais produzidas e valorizadas no setor agrícola, por ser economicamente rentável e seu consumo estar associado a benefícios à saúde. São os compostos bioativos presentes na fruta, que apresentam efeito anti
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::29c6af9cb6a9fbcafafde896103ab227
https://doi.org/10.34117/bjdv9n5-128
https://doi.org/10.34117/bjdv9n5-128
Autor:
Giseli Cristina Pante, Juliana Cristina Castro, Renata Sano Lini, Jéssica Cristina Zoratto Romoli, Thiago Yoshioka Pires, Francielle Pelegrin Garcia, Celso Vataru Nakamura, Ana Claúdia Nogueira Mulati, Graciette Matioli, Miguel Machinski Junior
Publikováno v:
Molecules, Vol 29, Iss 7, p 1626 (2024)
The uses of natural compounds, such as essential oils (EOs), are limited due to their instability to light, oxygen and temperature, factors that affect their application. Therefore, improving stability becomes necessary. The objective of this study w
Externí odkaz:
https://doaj.org/article/f42ea834e0784c61bdcf012bd23fb052
Autor:
Nascimento, Adriane do
Publikováno v:
Repositório Institucional da Universidade Estadual de Maringá (RI-UEM)
Universidade Estadual de Maringá (UEM)
instacron:UEM
Universidade Estadual de Maringá (UEM)
instacron:UEM
In this study, an investigation was conducted on the phase transition for the L-Leucine amino acids, as a function of temperature. The chosen method for this evaluation was the Raman Spectroscopy, which enable an accurate qualitative analysis for the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______3056::a43eada5a5d698824bfb3739e10c4b2e
http://repositorio.uem.br:8080/jspui/handle/1/2691
http://repositorio.uem.br:8080/jspui/handle/1/2691
