Zobrazeno 1 - 10
of 14
pro vyhledávání: '"JULIANO S. BARIN"'
Autor:
DÉBORA P. DE MORAES, DANIELE F. FERREIRA, ALEXANDRE JOSÉ CICHOSKI, MILENE T. BARCIA, JULIANO S. BARIN
Publikováno v:
Anais da Academia Brasileira de Ciências, Vol 96, Iss 2 (2024)
Abstract The extraction of valuable compounds from dried fruits and vegetables by microwave hydrodiffusion and gravity (MHG) requires previous hydration of the plant material. In this work, ultrasound was used to speed up the hydration of guarana pow
Externí odkaz:
https://doaj.org/article/24218b07352743709bdb2c4dce9d08ba
Autor:
DÉBORA P. DE MORAES, DANIELE F. FERREIRA, CARLA ANDRESSA A. FARIAS, PRISCILA NEHRING, MILENE T. BARCIA, ALEXANDRE JOSÉ CICHOSKI, JULIANO S. BARIN
Publikováno v:
Anais da Academia Brasileira de Ciências, Vol 95, Iss suppl 1 (2023)
Abstract An ultrasound pretreatment was used to increase anthocyanins content in blackberry juice. Whole fruits were inserted into a glass vessel without contact with any solvent, sonicated in an ultrasonic bath, and then pressed with a manual juicer
Externí odkaz:
https://doaj.org/article/28706a332ebe45e1b8510f244e3035df
Autor:
Sandra K. Schlesner, Mônica Voss, Gilson A. Helfer, Adilson B. Costa, Alexandre J. Cichoski, Roger Wagner, Juliano S. Barin
Publikováno v:
Green Analytical Chemistry, Vol 1, Iss , Pp 100003- (2022)
Total sugar content of soft drinks was determined in a 3D-printed chamber equipped with an USB camera attached to the smartphone to take pictures directly from the vessels used for the reaction of monosaccharides with cupric ion from Benedict's reage
Externí odkaz:
https://doaj.org/article/9f75e9eb8e6f42b1b52b66ed6223445f
Autor:
KAROLINA C. SCHLOSSER, ALESSANDRA S. OLIVEIRA, MARIANE B. FAGUNDES, ROGER WAGNER, RENIUS O. MELLO, JULIANO S. BARIN, FABIANA E.B. DA SILVA
Publikováno v:
Anais da Academia Brasileira de Ciências, Vol 92, Iss 3 (2020)
Abstract In this work, a simple and fast method is proposed for the determination of ethanol in homeopathic medicines using thermal infrared enthalpimetry (TIE). Samples containing alcohol in a wide concentration range (from 5% to 95% v/v) were used.
Externí odkaz:
https://doaj.org/article/d86676f4cfee4e058fec662d09a7e6d2
Autor:
Débora P. Moraes, Carla A. A. Farias, Juliano S. Barin, Cristiano A. Ballus, Milene T. Barcia
Publikováno v:
Food and Bioprocess Technology. 15:1936-1947
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2a640c3ff8c6f60724f7d19e60bc0fbf
https://doi.org/10.1007/s11947-022-02806-3
https://doi.org/10.1007/s11947-022-02806-3
Autor:
Débora P. Moraes, Daniele F. Ferreira, Carla A. A. Farias, Priscila Nehring, Milene T. Barcia, Alexandre J. Cichoski, Juliano S. Barin
An ultrasound pretreatment was used to increase anthocyanins content in blackberry juice. Whole fruits were inserted into a glass vessel without contact with any solvent, sonicated in an ultrasonic bath, and then pressed with a manual juicer. The exp
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8e0c89cc41431d1076a0763b7b1bd892
https://doi.org/10.21203/rs.3.rs-1643101/v1
https://doi.org/10.21203/rs.3.rs-1643101/v1
Autor:
Carla A A, Farias, Débora P, Moraes, Naiara H, Neuenfeldt, Giovani L, Zabot, Tatiana, Emanuelli, Juliano S, Barin, Cristiano A, Ballus, Milene T, Barcia
Publikováno v:
Food Chemistry. 383:132446
This study aimed to verify if microwave hydrodiffusion and gravity (MHG) could efficiently extract anthocyanins from strawberries and raspberries with low environmental impact and costs. Our findings revealed that it was possible to extract 69 and 64
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cfd5769182ec39e25e1be1d2729e546a
https://doi.org/10.1016/j.foodchem.2022.132446
https://doi.org/10.1016/j.foodchem.2022.132446
Autor:
Ana Clara R, Magalhães, Allana S, Dos Santos, Maria Célia, Tavares, Lidio Pereira, Junior, Juliano S, Barin, Josué Carinhanha C, Santos, Mauro, Korn, Rodolfo M M, Santana
Publikováno v:
Talanta. 226
Vessel-inside-vessel microwave-assisted acid digestion was developed for the analysis of samples with high-unsaturated fat content. For the first time, thermal decomposition of (NH
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::1b4c19ac911c276050a79c8ca11db924
https://pubmed.ncbi.nlm.nih.gov/33676651
https://pubmed.ncbi.nlm.nih.gov/33676651
Microwave radiation and its interaction with matter are briefly discussed. The application of microwaves as the energy source in many areas, such as chemistry and industrial processes, has occurred with inherent advantages as an alternative to conven
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ee682ae1b224f0108dea958d6bfe1ca1
https://doi.org/10.1016/b978-0-444-59420-4.00002-7
https://doi.org/10.1016/b978-0-444-59420-4.00002-7
Autor:
Fatai Aborode, Kenneth Amayo, Marco A.Z. Arruda, Juliano S. Barin, Ramon M. Barnes, Cezar A. Bizzi, Herbert S. Barbosa, Fabio A. Duarte, Abdelkarem Elgazali, Mohamed F. Ezzeldin, Peter A. Fecher, Joerg Feldmann, Érico M.M. Flores, Zuzana Gajdosechova, Ricardo A. Guarnieri, Guenter Knapp, Maria das Graças A. Korn, Francisco J. Krug, Eva Krupp, Mohamed M. Lawan, Lidiane R.V. Mataveli, Henryk Matusiewicz, Paola A. Mello, Márcia F. Mesko, Diogo P. Moraes, Edson I. Müller, Joaquim A. Nóbrega, Ana R.A. Nogueira, Pedro V. Oliveira, Juliana S.F. Pereira, Asta H. Petursdottir, Andrea Raab, Dário Santos Júnior, Gerhard C. Schlemmer, Kerstin S. Schoeberl, Helmar Wiltsche
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2331436b0ed553f35ef1ebe0d321698d
https://doi.org/10.1016/b978-0-444-59420-4.01002-3
https://doi.org/10.1016/b978-0-444-59420-4.01002-3