Zobrazeno 1 - 10
of 15
pro vyhledávání: '"Júlio C. Machado"'
Publikováno v:
Journal of Functional Foods, Vol 36, Iss , Pp 255-261 (2017)
Xanthohumol, isoxanthohumol, α and β-acids and iso-α-acids from hops exhibit beneficial properties with promising effects in cancer therapy, however information regarding their effects on colon Caco-2 cells is missing. Herein these compounds and a
Externí odkaz:
https://doaj.org/article/716bd1701dbe4987abec5114a9e1fd0f
Autor:
Júlio C. Machado, Florian Lehnhardt, Zita E. Martins, Miguel A. Faria, Hubert Kollmannsberger, Martina Gastl, Thomas Becker, Isabel M. P. L. V. O. Ferreira
Publikováno v:
Foods, Vol 10, Iss 6, p 1397 (2021)
Sensory, olfactometry (using the sums of odour intensities for each class of compounds) and chemometric analyses were used to evaluate Portuguese wild hops’ sensory characteristics and the aroma that those hops impart to dry-hopped beer. CATA analy
Externí odkaz:
https://doaj.org/article/180bf2ade5f6406d9b91290b87d69f38
Autor:
Júlio C. Machado, Andreja Cerenak, Miguel A. Faria, Isabel Gomes da Silva, Ana Maria Barata, Isabel M.P.L.V.O. Ferreira
Publikováno v:
Journal of Applied Genetics. 63:103-114
A set of seven SNP markers was used to evaluate the genetic diversity of wild Portuguese hops in comparison with commercial cultivars. A collection of 110 wild genotypes and 33 cultivars was characterized by a high-resolution melting analysis of shor
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3c0f1cc77897b20a840ae01ec4a5d26c
https://doi.org/10.1007/s13353-021-00668-7
https://doi.org/10.1007/s13353-021-00668-7
Publikováno v:
LWT. 173:114266
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3ec0b984a9de3a02d8528a816ed45cfb
https://doi.org/10.1016/j.lwt.2022.114266
https://doi.org/10.1016/j.lwt.2022.114266
Autor:
Hubert Kollmannsberger, Martina Gastl, Zita E. Martins, Florian Lehnhardt, Júlio C. Machado, Thomas Becker, Isabel Ferreira
Publikováno v:
Journal of Agricultural and Food Chemistry. 68:2155-2163
Mandarina Bavaria is a "Special Flavor" hop variety, described as fruity, with pronounced mandarin and citrus, combined with traditional hoppy sensations. The relationship between fruity-citrus intensity and the volatile profile of dry-hopped beers w
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1692819785b9f97feb6b539297e34ba9
https://doi.org/10.1021/acs.jafc.9b06139
https://doi.org/10.1021/acs.jafc.9b06139
Autor:
Hubert Kollmannsberger, Thomas Becker, Zita E. Martins, Isabel M.P.L.V.O. Ferreira, Júlio C. Machado, Martina Gastl, Florian Lehnhardt, Miguel A. Faria
Publikováno v:
Foods
Volume 10
Issue 6
Foods, Vol 10, Iss 1397, p 1397 (2021)
Volume 10
Issue 6
Foods, Vol 10, Iss 1397, p 1397 (2021)
Sensory, olfactometry (using the sums of odour intensities for each class of compounds) and chemometric analyses were used to evaluate Portuguese wild hops’ sensory characteristics and the aroma that those hops impart to dry-hopped beer. CATA analy
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c0b5eda3c04b3ef27ff5f817c66c490b
https://pubmed.ncbi.nlm.nih.gov/34204222
https://pubmed.ncbi.nlm.nih.gov/34204222
Autor:
Sara C. Cunha, Júlio C. Machado, Ana Maria Barata, Isabel M.P.L.V.O. Ferreira, Zita E. Martins
Publikováno v:
Journal of Chemometrics. 34
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f1368acc5ef8000eaddc6e8f39e66e55
https://doi.org/10.1002/cem.3285
https://doi.org/10.1002/cem.3285
Autor:
S. Asha, Victoria Konstantinova Atanasova, Irena Barukčić, Biman Bhuyan, Rajka Božanić, Marian Butu, Pratyasha Dash, V. Devi Rajeswari, S. Escobedo-García, Miguel A. Faria, Lydia Ferrara, Isabel M.P.L.V.O. Ferreira, Adriana C. Flores-Gallegos, Monica Gallo, Penka Dimitrova Gatseva, Ángela-Mariela González-Montemayor, Reyhan Irkin, Katarina Lisak Jakopović, Rita Jirillo, Svenia P. Jose, Vahid Mohammadpour Karizaki, Shramana Koner, I.M. Krishnakumar, Mercedes G. López-Pérez, Júlio C. Machado, M. Michel-Michel, Julio César Montañez-Sáenz, D.B. Muñiz-Márquez, Martina Musarra, Daniele Naviglio, Gülşah Özcan-Sinir, Vernita Priya, Krystyna Pyrzynska, Prakash Rajak, Mattia Rapa, M. Ratheesh, Steliana Rodino, Raúl Rodríguez-Herrera, J.A. Salas-Tovar, S. Sandya, Aleksandra Sentkowska, Lilia E. Serrato-Villegas, Senem Suna, Canan Ece Tamer, S.L. Villarreal-Morales, Giuliana Vinci
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1413a7d488cb43e1944dde82da95aeca
https://doi.org/10.1016/b978-0-12-816689-5.09989-2
https://doi.org/10.1016/b978-0-12-816689-5.09989-2
Hop cones ( Humulus lupulus L.) or hops are essential beer ingredients that impart bitterness and pungent aroma. Moreover, it also contributes to beer preservation. More recently, hops usage is experiencing a new change driven by the internationally
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b8db1c6bd7711ce76a9acd8b60753c0a
https://doi.org/10.1016/b978-0-12-816689-5.00010-9
https://doi.org/10.1016/b978-0-12-816689-5.00010-9
The practice of dry-hopping has been used by the brewing industry to obtain beers with increased contents of flavor and bitterness compounds. Notwithstanding this, other compounds such as α-acids (AA) and xhanthohumol (XN) are co-extracted influenci
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d1b49d7edd207a0122ceb21a593f3b84
https://hdl.handle.net/10400.18/6323
https://hdl.handle.net/10400.18/6323