Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Carolina Olivati"'
Autor:
Yara Paula Nishiyama-Hortense, Carolina Olivati, Victoria Diniz Shimizu-Marin, Ana Carolina Gonçales, Natália Soares Janzantti, Roberto Da Silva, Ellen Silva Lago-Vanzela, Sergio Gómez-Alonso
Publikováno v:
Molecules, Vol 29, Iss 21, p 5205 (2024)
This study developed a structured fruit cube (FC) snack using only natural ingredients, specifically red grape and apple, without hydrocolloids and sucrose. After development, physicochemical characterization and analysis of phenolic compounds (PCs),
Externí odkaz:
https://doaj.org/article/acc24dbf512d4e7e8873ba75659741b6
Autor:
Carolina Olivati, Yara Paula Nishiyama-Hortense, Natália Soares Janzantti, Roberto da Silva, Ellen Silva Lago Vanzela, Sergio Gómez-Alonso
Publikováno v:
Molecules, Vol 28, Iss 20, p 7006 (2023)
Dark chocolate dragée confectionary was made with BRS Clara raisins pre-treated with extra virgin olive oil (EVOO). The evaluation of the changes in the phenolic composition (flavonols, hydrocinnamic acid derivatives (HCADs), stilbenes and flavan-3-
Externí odkaz:
https://doaj.org/article/cf97f1ff37474b7ba6fef71f9fc4323a
Autor:
Yara Paula Nishiyama-Hortense, Carolina Olivati, José Pérez-Navarro, Reginaldo Teodoro Souza, Natália S. Janzantti, Roberto Da-Silva, Isidro Hermosín-Gutiérrez, Sergio Gómez-Alonso, Ellen Silva Lago-Vanzela
Publikováno v:
Foods, Vol 12, Iss 13, p 2608 (2023)
The BRS Carmem grape was developed as an alternative for processing juices and wines. This study aimed to determine the phenolic compounds (PC) in the edible parts of this grape from two harvests—one harvested at ideal maturation time and another w
Externí odkaz:
https://doaj.org/article/a88dc1dda3c74a1aa091d5ada6b8b798
Autor:
Lago-Vanzela, Yara Paula Nishiyama-Hortense, Carolina Olivati, José Pérez-Navarro, Reginaldo Teodoro Souza, Natália S. Janzantti, Roberto Da-Silva, Isidro Hermosín-Gutiérrez, Sergio Gómez-Alonso, Ellen Silva
Publikováno v:
Foods; Volume 12; Issue 13; Pages: 2608
The BRS Carmem grape was developed as an alternative for processing juices and wines. This study aimed to determine the phenolic compounds (PC) in the edible parts of this grape from two harvests—one harvested at ideal maturation time and another w
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=multidiscipl::dc6f6caebdd19f572654266cf349e351
Autor:
Carolina Olivati, Yara P.O. Nishiyama, Roberto da Silva, Sergio Gómez-Alonso, Ellen S. Lago-Vanzela
Publikováno v:
Journal of Food Composition and Analysis. 114:104771
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::067450444d080534af3912392dd13fcd
https://doi.org/10.1016/j.jfca.2022.104771
https://doi.org/10.1016/j.jfca.2022.104771
Autor:
Natália Soares Janzantti, Yara Paula de Oliveira Nishiyama, Eleni Gomes, Ellen Silva Lago-Vanzela, Maria Aparecida Mauro, Carolina Olivati, Isidro Hermosín-Gutiérrez, Roberto da Silva, Reginaldo Teodoro de Souza
Publikováno v:
Scopus
Repositório Institucional da UNESP
Universidade Estadual Paulista (UNESP)
instacron:UNESP
Repositório Institucional da UNESP
Universidade Estadual Paulista (UNESP)
instacron:UNESP
Made available in DSpace on 2018-12-11T17:38:16Z (GMT). No. of bitstreams: 0 Previous issue date: 2018-01-01 Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES) Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP) The
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9ac663342c0a125c2a7d19e0dc76b617
https://doi.org/10.1016/j.foodres.2018.08.012
https://doi.org/10.1016/j.foodres.2018.08.012
Autor:
OLIVATI, C., NISHIYAMA, Y. P. de O., SOUZA, R. T. de, JANZANTTI, N. S., MAURO, M. A., GOMES, E., HERMOSÍN-GUTIÉRREZ, I., SILVA, R. da, LAGO-VANZELA
Publikováno v:
Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA-Alice)
Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron:EMBRAPA
Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron:EMBRAPA
The grape is an important fruit regarding economic and health benefit parameters, because of its large consumption around the world and their bioactive phenolic compounds. The drying process of BRS Morena grapes, whether pre-treated or not with olive
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______3056::037cc4cfa62538246bd7592480b0d495
http://www.alice.cnptia.embrapa.br/alice/handle/doc/1103334
http://www.alice.cnptia.embrapa.br/alice/handle/doc/1103334
