Process optimization for simultaneous production of phenolic acids and enzymes with high transfructosylation activity in cupuassu ( Theobroma grandiflorum ) residue by submerged fermentation with Aspergillus carbonarius .

Autor: Barros RGC; Laboratory of Flavor & Chromatographic Analysis, PROCTA, Federal University of Sergipe, São Cristóvão, SE 49100-000 Brazil., Pereira UC; Laboratory of Flavor & Chromatographic Analysis, PROCTA, Federal University of Sergipe, São Cristóvão, SE 49100-000 Brazil., Andrade JKS; Laboratory of Flavor & Chromatographic Analysis, PROCTA, Federal University of Sergipe, São Cristóvão, SE 49100-000 Brazil., Nogueira JP; Laboratory of Flavor & Chromatographic Analysis, PROCTA, Federal University of Sergipe, São Cristóvão, SE 49100-000 Brazil., de Oliveira CS; Laboratory of Flavor & Chromatographic Analysis, PROCTA, Federal University of Sergipe, São Cristóvão, SE 49100-000 Brazil., Narain N; Laboratory of Flavor & Chromatographic Analysis, PROCTA, Federal University of Sergipe, São Cristóvão, SE 49100-000 Brazil.

Publikováno v: Journal of food science and technology [J Food Sci Technol] 2022 Oct; Vol. 59 (10), pp. 3895-3907. Date of Electronic Publication: 2022 Mar 29.

Evaluation of bioactive compounds, phytochemicals profile and antioxidant potential of the aqueous and ethanolic extracts of some traditional fruit tree leaves used in Brazilian folk medicine.

Autor: Andrade JKS; Laboratory of Flavor and Chromatographic Analysis, PROCTA, Federal University of Sergipe, 49100-000 São Cristóvão, SE, Brazil., Barros RGC; Laboratory of Flavor and Chromatographic Analysis, PROCTA, Federal University of Sergipe, 49100-000 São Cristóvão, SE, Brazil., Rezende YRRS; Laboratory of Flavor and Chromatographic Analysis, PROCTA, Federal University of Sergipe, 49100-000 São Cristóvão, SE, Brazil., Nogueira JP; Laboratory of Flavor and Chromatographic Analysis, PROCTA, Federal University of Sergipe, 49100-000 São Cristóvão, SE, Brazil., de Oliveira CS; Laboratory of Flavor and Chromatographic Analysis, PROCTA, Federal University of Sergipe, 49100-000 São Cristóvão, SE, Brazil., Gualberto NC; Laboratory of Flavor and Chromatographic Analysis, PROCTA, Federal University of Sergipe, 49100-000 São Cristóvão, SE, Brazil., Narain N; Laboratory of Flavor and Chromatographic Analysis, PROCTA, Federal University of Sergipe, 49100-000 São Cristóvão, SE, Brazil. Electronic address: narendra@ufs.br.

Publikováno v: Food research international (Ottawa, Ont.) [Food Res Int] 2021 May; Vol. 143, pp. 110282. Date of Electronic Publication: 2021 Mar 09.

Phytochemicals screening, antioxidant capacity and chemometric characterization of four edible flowers from Brazil.

Autor: Barros RGC; Laboratory of Flavor & Chromatographic Analysis, PROCTA, Federal University of Sergipe, 49100-000 - São Cristóvão, SE, Brazil., Andrade JKS; Laboratory of Flavor & Chromatographic Analysis, PROCTA, Federal University of Sergipe, 49100-000 - São Cristóvão, SE, Brazil., Pereira UC; Laboratory of Flavor & Chromatographic Analysis, PROCTA, Federal University of Sergipe, 49100-000 - São Cristóvão, SE, Brazil., de Oliveira CS; Laboratory of Flavor & Chromatographic Analysis, PROCTA, Federal University of Sergipe, 49100-000 - São Cristóvão, SE, Brazil., Rafaella Ribeiro Santos Rezende Y; Laboratory of Flavor & Chromatographic Analysis, PROCTA, Federal University of Sergipe, 49100-000 - São Cristóvão, SE, Brazil., Oliveira Matos Silva T; Laboratory of Flavor & Chromatographic Analysis, PROCTA, Federal University of Sergipe, 49100-000 - São Cristóvão, SE, Brazil., Pedreira Nogueira J; Laboratory of Flavor & Chromatographic Analysis, PROCTA, Federal University of Sergipe, 49100-000 - São Cristóvão, SE, Brazil., Carvalho Gualberto N; Laboratory of Flavor & Chromatographic Analysis, PROCTA, Federal University of Sergipe, 49100-000 - São Cristóvão, SE, Brazil., Caroline Santos Araujo H; Laboratory of Flavor & Chromatographic Analysis, PROCTA, Federal University of Sergipe, 49100-000 - São Cristóvão, SE, Brazil., Narain N; Laboratory of Flavor & Chromatographic Analysis, PROCTA, Federal University of Sergipe, 49100-000 - São Cristóvão, SE, Brazil. Electronic address: narendra.narain@gmail.com.

Publikováno v: Food research international (Ottawa, Ont.) [Food Res Int] 2020 Apr; Vol. 130, pp. 108899. Date of Electronic Publication: 2019 Dec 24.

Development and characterization of microencapsules containing spray dried powder obtained from Brazilian brown, green and red propolis.

Autor: Andrade JKS; Laboratory of Flavor and Chromatographic Analysis, PROCTA, Federal University of Sergipe, São Cristóvão, SE, Brazil., Denadai M; Laboratory of Flavor and Chromatographic Analysis, PROCTA, Federal University of Sergipe, São Cristóvão, SE, Brazil., Andrade GRS; Post graduate Program in Materials Science and Engineering, Federal University of Sergipe, São Cristóvão, SE, Brazil., da Cunha Nascimento C; Federal Institute of Education, Science and Technology of Sergipe, Aracaju Campus, Aracaju, SE, Brazil., Barbosa PF; Laboratory of Flavor and Chromatographic Analysis, PROCTA, Federal University of Sergipe, São Cristóvão, SE, Brazil., Jesus MS; Laboratory of Flavor and Chromatographic Analysis, PROCTA, Federal University of Sergipe, São Cristóvão, SE, Brazil., Narain N; Laboratory of Flavor and Chromatographic Analysis, PROCTA, Federal University of Sergipe, São Cristóvão, SE, Brazil. Electronic address: narendra.narain@gmail.com.

Publikováno v: Food research international (Ottawa, Ont.) [Food Res Int] 2018 Jul; Vol. 109, pp. 278-287. Date of Electronic Publication: 2018 Apr 22.

Evaluation of bioactive compounds potential and antioxidant activity in some Brazilian exotic fruit residues.

Autor: Barros RGC; Laboratory of Flavor & Chromatographic Analysis, PROCTA, Federal University of Sergipe, 49100-000 São Cristóvão, SE, Brazil., Andrade JKS; Laboratory of Flavor & Chromatographic Analysis, PROCTA, Federal University of Sergipe, 49100-000 São Cristóvão, SE, Brazil., Denadai M; Laboratory of Flavor & Chromatographic Analysis, PROCTA, Federal University of Sergipe, 49100-000 São Cristóvão, SE, Brazil., Nunes ML; Department of Food Technology, Federal University of Ceará, 60020-180 Fortaleza, CE, Brazil., Narain N; Laboratory of Flavor & Chromatographic Analysis, PROCTA, Federal University of Sergipe, 49100-000 São Cristóvão, SE, Brazil. Electronic address: narendra.narain@hotmail.com.

Publikováno v: Food research international (Ottawa, Ont.) [Food Res Int] 2017 Dec; Vol. 102, pp. 84-92. Date of Electronic Publication: 2017 Sep 28.