Zobrazeno 1 - 10 of 192 pro vyhledávání: '"Escher GB"'
1
Akademický článek
Research Progress of Maillard Reaction and its Application in Processing of Traditional Chinese Medicine.
Autor: Shengbu, Meniga1 (AUTHOR), Ai, Li1 (AUTHOR) aili@cdutcm.edu.cn, Shi, Qian2 (AUTHOR), Zhao, Qi2 (AUTHOR), Liu, Xinan1 (AUTHOR), Lai, Xianrong1 (AUTHOR) 105114018@qq.com
Publikováno v: Natural Product Communications. Nov2024, Vol. 19 Issue 11, p1-22. 22p.
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2
Akademický článek
Polyphenols of jabuticaba [Myrciaria jaboticaba (Vell.) O.Berg] seeds incorporated in a yogurt model exert antioxidant activity and modulate gut microbiota of 1,2-dimethylhydrazine-induced colon cancer in rats.
Autor: Fidelis M; Department of Food Engineering, State University of Ponta Grossa (UEPG), Av. Carlos Cavalcanti, 4748, 84030-900, Ponta Grossa, Brazil., Santos JS; Department of Food Engineering, State University of Ponta Grossa (UEPG), Av. Carlos Cavalcanti, 4748, 84030-900, Ponta Grossa, Brazil., Escher GB; Department of Food Engineering, State University of Ponta Grossa (UEPG), Av. Carlos Cavalcanti, 4748, 84030-900, Ponta Grossa, Brazil., Rocha RS; Federal Institute of Education, Science and Technology from Rio de Janeiro (IFRJ), 20270-021 Rio de Janeiro, Brazil., Cruz AG; Federal Institute of Education, Science and Technology from Rio de Janeiro (IFRJ), 20270-021 Rio de Janeiro, Brazil., Cruz TM; Department of Chemistry, State University of Ponta Grossa, 84030-900, Ponta Grossa, Brazil., Marques MB; Department of Chemistry, State University of Ponta Grossa, 84030-900, Ponta Grossa, Brazil., Nunes JB; Department of Pathology, College of Medicine, University of São Paulo, São Paulo, Brazil., do Carmo MAV; Faculty of Nutrition, Federal University of Alfenas, Rua Gabriel Monteiro da Silva, 714, 37130-000, Alfenas, Brazil., de Almeida LA; Department of Microbiology and Immunology, Federal University of Alfenas, Rua Gabriel Monteiro da Silva, 714, 37130-000, Alfenas, Brazil., Kaneshima T; Department of Nutritional Science and Food Safety, Faculty of Applied Biosciences, Tokyo University of Agriculture, Tokyo 156-8502, Japan., Azevedo L; Faculty of Nutrition, Federal University of Alfenas, Rua Gabriel Monteiro da Silva, 714, 37130-000, Alfenas, Brazil. Electronic address: luciana.azevedo@unifal-mg.edu.br., Granato D; Department of Food Engineering, State University of Ponta Grossa (UEPG), Av. Carlos Cavalcanti, 4748, 84030-900, Ponta Grossa, Brazil; Food Processing and Quality, Innovative Food System, Production Systems Unit, Natural Resources Institute Finland (Luke), Tietotie 2, FI-02150 Espoo, Finland. Electronic address: daniel.granato@luke.fi.
Publikováno v: Food chemistry [Food Chem] 2021 Jan 01; Vol. 334, pp. 127565. Date of Electronic Publication: 2020 Jul 17.
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3
Akademický článek
Phenolic composition by UHPLC-Q-TOF-MS/MS and stability of anthocyanins from Clitoria ternatea L. (butterfly pea) blue petals.
Autor: Escher GB; Food Science and Technology Graduate Program, State University of Ponta Grossa, 84030-900 Ponta Grossa, Brazil. Electronic address: grazibragueto@hotmail.com., Wen M; State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 230036 Hefei, PR China., Zhang L; State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 230036 Hefei, PR China., Rosso ND; Food Science and Technology Graduate Program, State University of Ponta Grossa, 84030-900 Ponta Grossa, Brazil., Granato D; Food Processing and Quality, Production Systems Unit - Natural Resources Institute Finland (Luke), Tietotie 2, FI-02150 Espoo, Finland. Electronic address: daniel.granato@luke.fi.
Publikováno v: Food chemistry [Food Chem] 2020 Nov 30; Vol. 331, pp. 127341. Date of Electronic Publication: 2020 Jun 15.
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4
Akademický článek
Response surface optimization of phenolic compounds extraction from camu-camu (Myrciaria dubia) seed coat based on chemical properties and bioactivity.
Autor: Willemann JR; Department of Food Engineering, State University of Ponta Grossa, Ponta Grossa, Brazil., Escher GB; Graduation School of Food Science and Technology, State University of Ponta Grossa, Ponta Grossa, Brazil., Kaneshima T; Department of Nutritional Science and Food Safety, Faculty of Applied Biosciences, Tokyo University of Agriculture, Tokyo, Japan., Furtado MM; Department of Food Science, Faculty of Food Engineering, University of Campinas, Campinas, Brazil., Sant'Ana AS; Department of Food Science, Faculty of Food Engineering, University of Campinas, Campinas, Brazil., Vieira do Carmo MA; Faculty of Nutrition, Federal University of Alfenas, Alfenas, Brazil., Azevedo L; Faculty of Nutrition, Federal University of Alfenas, Alfenas, Brazil., Granato D; Department of Food Engineering, State University of Ponta Grossa, Ponta Grossa, Brazil.; Food Processing and Quality, Production Systems Unit-Natural Resources Institute Finland (Luke)-Tietotie 2, Espoo, Finland.
Publikováno v: Journal of food science [J Food Sci] 2020 Aug; Vol. 85 (8), pp. 2358-2367. Date of Electronic Publication: 2020 Jul 09.
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5
Akademický článek
A new analytical concept based on chemistry and toxicology for herbal extracts analysis: From phenolic composition to bioactivity.
Autor: Santos JS; Graduate Program in Food Science and Technology, State University of Ponta Grossa, Avenida Carlos Cavalcanti, 4748, 84030-900 Ponta Grossa, PR, Brazil. Electronic address: santosjs.food@gmail.com., Escher GB; Graduate Program in Food Science and Technology, State University of Ponta Grossa, Avenida Carlos Cavalcanti, 4748, 84030-900 Ponta Grossa, PR, Brazil., Vieira do Carmo M; Faculty of Nutrition, Federal University of Alfenas, Rua Gabriel Monteiro da Silva, 714, 37130-000 Alfenas, MG, Brazil., Azevedo L; Faculty of Nutrition, Federal University of Alfenas, Rua Gabriel Monteiro da Silva, 714, 37130-000 Alfenas, MG, Brazil., Boscacci Marques M; Department of Chemistry, State University of Ponta Grossa, Av. Carlos Cavalcanti, 4748, 84030-900 Ponta Grossa, PR, Brazil., Daguer H; Brazilian Ministry of Agriculture, Livestock, and Food Supply (MAPA), Federal Agricultural Defense Laboratory, 88102-600 São José, SC, Brazil., Molognoni L; Brazilian Ministry of Agriculture, Livestock, and Food Supply (MAPA), Federal Agricultural Defense Laboratory, 88102-600 São José, SC, Brazil., Inés Genovese M; Laboratory of Food Bioactive Compounds, Department of Food and Experimental Nutrition, University of São Paulo, 05508-900 São Paulo, SP, Brazil., Wen M; State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 230036 Hefei, PR China., Zhang L; State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 230036 Hefei, PR China., Oh WY; Department of Biochemistry, Memorial University of Newfoundland, St. John's, NL A1B 3X9, Canada., Shahidi F; Department of Biochemistry, Memorial University of Newfoundland, St. John's, NL A1B 3X9, Canada., Granato D; Graduate Program in Food Science and Technology, State University of Ponta Grossa, Avenida Carlos Cavalcanti, 4748, 84030-900 Ponta Grossa, PR, Brazil; Food Processing and Quality, Production Systems Unit - Natural Resources Institute Finland (Luke), Tietotie 2, FI-02150 Espoo, Finland. Electronic address: Daniel.granato@luke.fi.
Publikováno v: Food research international (Ottawa, Ont.) [Food Res Int] 2020 Jun; Vol. 132, pp. 109090. Date of Electronic Publication: 2020 Feb 11.
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6
Akademický článek
Clitoria ternatea L. petal bioactive compounds display antioxidant, antihemolytic and antihypertensive effects, inhibit α-amylase and α-glucosidase activities and reduce human LDL cholesterol and DNA induced oxidation.
Autor: Escher GB; Food Science and Technology Graduate Program, State University of Ponta Grossa, 84030-900 Ponta Grossa, PR, Brazil. Electronic address: grazibragueto@hotmail.com., Marques MB; Department of Chemistry, State University of Ponta Grossa, 84030-900 Ponta Grossa, PR, Brazil., do Carmo MAV; Deprtment of Biological Sciences, Federal University of Alfenas, 37130-000 Alfenas, MG, Brazil., Azevedo L; Deprtment of Biological Sciences, Federal University of Alfenas, 37130-000 Alfenas, MG, Brazil., Furtado MM; Department of Food Science, Faculty of Food Engineering, University of Campinas, 13083-862 Campinas, SP, Brazil., Sant'Ana AS; Department of Food Science, Faculty of Food Engineering, University of Campinas, 13083-862 Campinas, SP, Brazil., da Silva MC; Department of Food, Federal Institute of Education, Science and Technology of Rio de Janeiro, 20270-021 Rio de Janeiro, RJ, Brazil., Genovese MI; Department of Food and Experimental Nutrition, Laboratory of Bioactive Compounds, University of São Paulo, 05508-900 São Paulo, Brazil., Wen M; State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 230036 Hefei, PR China., Zhang L; State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 230036 Hefei, PR China., Oh WY; Department of Biochemistry, Memorial University of Newfoundland, St. John's, NL A1B 3X9, Canada., Shahidi F; Department of Biochemistry, Memorial University of Newfoundland, St. John's, NL A1B 3X9, Canada., Rosso ND; Food Science and Technology Graduate Program, State University of Ponta Grossa, 84030-900 Ponta Grossa, PR, Brazil., Granato D; Food Science and Technology Graduate Program, State University of Ponta Grossa, 84030-900 Ponta Grossa, PR, Brazil; Innovative Food System, Production Systems Unit - Natural Resources Institute Finland (LUKE) - Open Innovation House, FI-02150 Espoo, Finland. Electronic address: daniel.granato@luke.fi.
Publikováno v: Food research international (Ottawa, Ont.) [Food Res Int] 2020 Feb; Vol. 128, pp. 108763. Date of Electronic Publication: 2019 Oct 31.
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7
Akademický článek
Carbohydrate accumulation patterns in mangrove and halophytic plant species under seasonal variation.
Autor: Mehta, Dhruvisha1 (AUTHOR), Gamit, Sandip1 (AUTHOR), Dudhagara, Dushyant1 (AUTHOR), Parmar, Vijay1 (AUTHOR), Patel, Ashish2 (AUTHOR), Vyas, Suhas1 (AUTHOR) vsuhas.13@gmail.com
Publikováno v: Scientific Reports. 9/14/2024, Vol. 14 Issue 1, p1-16. 16p.
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8
Akademický článek
Chemometrics of the composition and antioxidant capacity of essential oils obtained from six Cupressaceae taxa.
Autor: Xie, Qing1 (AUTHOR), Liu, Zhihong1 (AUTHOR) zhihongliu@sxau.edu.cn
Publikováno v: Scientific Reports. 8/10/2024, Vol. 14 Issue 1, p1-13. 13p.
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9
Akademický článek
Chemometrics-based analysis of the phytochemical profile and antioxidant activity of Salvia species from Iran.
Autor: Moshari-Nasirkandi, Atefeh1 (AUTHOR), Iaccarino, Nunzia2 (AUTHOR), Romano, Francesca2 (AUTHOR), Graziani, Giulia2 (AUTHOR), Alirezalu, Abolfazl1 (AUTHOR) a.alirezalu@urmia.ac.ir, Alipour, Hadi3 (AUTHOR), Amato, Jussara2 (AUTHOR) jussara.amato@unina.it
Publikováno v: Scientific Reports. 7/27/2024, Vol. 14 Issue 1, p1-22. 22p.
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10
Akademický článek
Red Chicory (Cichorium intybus) Extract Rich in Anthocyanins: Chemical Stability, Antioxidant Activity, and Antiproliferative Activity In Vitro.
Autor: Migliorini AA; Graduation Program in Food Science and Technology, State Univ. of Ponta Grossa, Av. Carlos Cavalcanti, 4748, 84030-900, Ponta Grossa, Brazil., Piroski CS; Graduation Program in Food Science and Technology, State Univ. of Ponta Grossa, Av. Carlos Cavalcanti, 4748, 84030-900, Ponta Grossa, Brazil., Daniel TG; Graduation Program in Food Science and Technology, State Univ. of Ponta Grossa, Av. Carlos Cavalcanti, 4748, 84030-900, Ponta Grossa, Brazil., Cruz TM; Department of Chemistry, State Univ. of Ponta Grossa, Av. Carlos Cavalcanti, 4748, 84030-900, Ponta Grossa, Brazil., Escher GB; Graduation Program in Food Science and Technology, State Univ. of Ponta Grossa, Av. Carlos Cavalcanti, 4748, 84030-900, Ponta Grossa, Brazil., Vieira do Carmo MA; Department of Biological Sciences, Federal University of Alfenas, Rua Gabriel Monteiro da Silva, 714, 37130-000, Alfenas, Brazil., Azevedo L; Department of Biological Sciences, Federal University of Alfenas, Rua Gabriel Monteiro da Silva, 714, 37130-000, Alfenas, Brazil., Marques MB; Department of Chemistry, State Univ. of Ponta Grossa, Av. Carlos Cavalcanti, 4748, 84030-900, Ponta Grossa, Brazil., Granato D; Graduation Program in Food Science and Technology, State Univ. of Ponta Grossa, Av. Carlos Cavalcanti, 4748, 84030-900, Ponta Grossa, Brazil., Rosso ND; Graduation Program in Food Science and Technology, State Univ. of Ponta Grossa, Av. Carlos Cavalcanti, 4748, 84030-900, Ponta Grossa, Brazil.
Publikováno v: Journal of food science [J Food Sci] 2019 May; Vol. 84 (5), pp. 990-1001. Date of Electronic Publication: 2019 Apr 04.
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