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Editorial & Opinion

Gut Microbiota Modulation by Bioactive Compounds from Ilex paraguariensis: an In Vivo Study.

Autor: Santos D; Graduate Program in Food Science and Technology, University of Passo Fundo (UPF), Passo Fundo, Rio Grande do Sul, Brazil., Vargas BK; Graduate Program in Food Science and Technology, University of Passo Fundo (UPF), Passo Fundo, Rio Grande do Sul, Brazil., Frota EG; Graduate Program in Food Science and Technology, University of Passo Fundo (UPF), Passo Fundo, Rio Grande do Sul, Brazil., Biduski B; Graduate Program in Food Science and Technology, University of Passo Fundo (UPF), Passo Fundo, Rio Grande do Sul, Brazil. barbara.biduski@gmail.com.; Food Quality and Sensory Science Department, Teagasc Food Research Centre Ashtown, Dublin, D15 KN3K, Ireland. barbara.biduski@gmail.com., Lopes ST; Graduate Program in Chemical Engineering, University of Passo Fundo (UPF), Passo Fundo, Grande do Sul, Brazil., Gutkoski JP; Graduate Program in Chemical Engineering, University of Passo Fundo (UPF), Passo Fundo, Grande do Sul, Brazil., Dos Santos LF; Graduate Program in Food Science and Technology, University of Passo Fundo (UPF), Passo Fundo, Rio Grande do Sul, Brazil., Ritterbusch GA; Faculty of Agronomy and Veterinary Medicine (FAMV), University of Passo Fundo (UPF), Passo Fundo, Grande do Sul, Brazil., Barcelos RP; Graduate Program in Bioexperimentation, University of Passo Fundo (UPF), Passo Fundo, Rio Grande do Sul, Brazil., Somacal S; Department of Food Technology and Science, Center of Rural Sciences, Federal University of Santa Maria (UFSM), Santa Maria, Rio Grande do Sul, Brazil., Emanuelli T; Department of Food Technology and Science, Center of Rural Sciences, Federal University of Santa Maria (UFSM), Santa Maria, Rio Grande do Sul, Brazil., Bertolin TE; Graduate Program in Food Science and Technology, University of Passo Fundo (UPF), Passo Fundo, Rio Grande do Sul, Brazil.

Publikováno v: Plant foods for human nutrition (Dordrecht, Netherlands) [Plant Foods Hum Nutr] 2023 Dec; Vol. 78 (4), pp. 796-802. Date of Electronic Publication: 2023 Nov 03.

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Akademický článek

Fruit pomace as a promising source to obtain biocompounds with antibacterial activity.

Autor: Santos LFD; University of Passo Fundo, Passo Fundo, Rio Grande do Sul, Brazil., Lopes ST; University of Passo Fundo, Passo Fundo, Rio Grande do Sul, Brazil., Nazari MT; University of Passo Fundo, Passo Fundo, Rio Grande do Sul, Brazil., Biduski B; University of Passo Fundo, Passo Fundo, Rio Grande do Sul, Brazil., Pinto VZ; Graduate Program in Food Science and Tecnology, Federal University of Fronteira Sul, Parana, Brazil., Santos JSD; University of Passo Fundo, Passo Fundo, Rio Grande do Sul, Brazil., Bertolin TE; University of Passo Fundo, Passo Fundo, Rio Grande do Sul, Brazil., Santos LRD; University of Passo Fundo, Passo Fundo, Rio Grande do Sul, Brazil.

Publikováno v: Critical reviews in food science and nutrition [Crit Rev Food Sci Nutr] 2023 Nov; Vol. 63 (33), pp. 12597-12609. Date of Electronic Publication: 2022 Jul 22.

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Akademický článek

Exploring the Neuroprotective Effects of Spirulina platensis: Insights Into Hemorrhagic Volume and Histological Outcomes.

Autor: Almeida T; Department of Radiation Oncology, University of Miami, Miami, USA.; Department of Neurosurgery, University of Miami, Miami, USA., Manfroi G; Department of Neurosurgery, Hospital Santa Marcelina, São Paulo, BRA., Silva S; Department of Morphology and Pathology, Federal University of São Carlos, São Carlos, BRA., Beggiora P; Department of Surgery and Anatomy, Ribeirão Preto School of Medicine, University of São Paulo, Ribeirão Preto, BRA., Schwingel D; Department of Pathology, Faculdade Meridional School of Medicine, Passo Fundo, BRA., Bertolin TE; Graduate Program in Food Science and Technology, University of Passo Fundo, Passo Fundo, BRA.

Publikováno v: Cureus [Cureus] 2023 Jul 18; Vol. 15 (7), pp. e42078. Date of Electronic Publication: 2023 Jul 18 (Print Publication: 2023).

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Akademický článek

Brazilian native fruit pomace as a source of bioactive compounds on starch-based films: Antimicrobial activities and food simulator release.

Autor: Dos Santos LF; Graduate Program in Bioexperimentation, University of Passo Fundo, BR 285, 99052-900 Passo Fundo, RS, Brazil., Biduski B; Food Quality and Sensory Science Department, Teagasc Food Research Centre, Ashtown, Dublin D15 KN3K, Ireland; Graduate Program in Food Science and Technology, University of Passo Fundo, BR 285, 99052-900 Passo Fundo, RS, Brazil. Electronic address: barbara.biduski@gmail.com., Lopes ST; Undergraduate Program in Chemical Engineering, University of Passo Fundo (UPF), Passo Fundo, Rio Grande do Sul, Brazil., Bertolin TE; Graduate Program in Food Science and Technology, University of Passo Fundo, BR 285, 99052-900 Passo Fundo, RS, Brazil. Electronic address: telma@upf.br., Dos Santos LR; Graduate Program in Bioexperimentation, University of Passo Fundo, BR 285, 99052-900 Passo Fundo, RS, Brazil. Electronic address: luruschel@upf.br.

Publikováno v: International journal of biological macromolecules [Int J Biol Macromol] 2023 Jul 01; Vol. 242 (Pt 2), pp. 124900. Date of Electronic Publication: 2023 May 17.

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Akademický článek

What is the role of phenolic compounds of yerba mate (Ilex paraguariensis) in gut microbiota?

Autor: Santos D; Graduate Program in Food Science and Technology, University of Passo Fundo (UPF), Campus I, km 171, BR 285, CEP: 99001-970, Passo Fundo, Rio Grande do Sul, Brazil. Electronic address: daiane2229@gmail.com., Frota EG; Graduate Program in Food Science and Technology, University of Passo Fundo (UPF), Campus I, km 171, BR 285, CEP: 99001-970, Passo Fundo, Rio Grande do Sul, Brazil. Electronic address: elioniogfrota@hotmail.com., Vargas BK; Graduate Program in Food Science and Technology, University of Passo Fundo (UPF), Campus I, km 171, BR 285, CEP: 99001-970, Passo Fundo, Rio Grande do Sul, Brazil. Electronic address: brunakriegerv@hotmail.com., Tonieto Gris CC; Graduate Program in Food Science and Technology, University of Passo Fundo (UPF), Campus I, km 171, BR 285, CEP: 99001-970, Passo Fundo, Rio Grande do Sul, Brazil. Electronic address: cctgris@gmail.com., Santos LFD; Graduate Program in Food Science and Technology, University of Passo Fundo (UPF), Campus I, km 171, BR 285, CEP: 99001-970, Passo Fundo, Rio Grande do Sul, Brazil. Electronic address: larafrancosantos@gmail.com., Bertolin TE; Graduate Program in Food Science and Technology, University of Passo Fundo (UPF), Campus I, km 171, BR 285, CEP: 99001-970, Passo Fundo, Rio Grande do Sul, Brazil. Electronic address: telma@upf.br.

Publikováno v: Phytochemistry [Phytochemistry] 2022 Nov; Vol. 203, pp. 113341. Date of Electronic Publication: 2022 Aug 08.

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Akademický článek

Micronized whole wheat flour and xylanase application: dough properties and bread quality.

Autor: Both J; Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos, Universidade de Passo Fundo, BR 285, CEP 99052-900, Passo Fundo, RS Brazil., Biduski B; Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos, Universidade de Passo Fundo, BR 285, CEP 99052-900, Passo Fundo, RS Brazil., Gómez M; Departamento de Ingeniería Agrícola Y Forestal, Tecnología de Los Alimentos, E.T.S. Ingenierías Agrarias, Universidad de Valladolid, 34004 Palencia, Spain., Bertolin TE; Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos, Universidade de Passo Fundo, BR 285, CEP 99052-900, Passo Fundo, RS Brazil., Friedrich MT; Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos, Universidade de Passo Fundo, BR 285, CEP 99052-900, Passo Fundo, RS Brazil., Gutkoski LC; Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos, Universidade de Passo Fundo, BR 285, CEP 99052-900, Passo Fundo, RS Brazil.; Programa de Pós-Graduação em Alimentos e Nutrição, Universidade Federal do Estado do Rio de Janeiro (UNIRIO), Rio de Janeiro, Brazil.

Publikováno v: Journal of food science and technology [J Food Sci Technol] 2021 Oct; Vol. 58 (10), pp. 3902-3912. Date of Electronic Publication: 2020 Nov 06.

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