Zobrazeno 1 - 10
of 22
pro vyhledávání: '"Juliana A. Barreto-Peixoto"'
Autor:
Juliana A. Barreto-Peixoto, Cláudia Silva, Anabela S. G. Costa, Gerardo Álvarez-Rivera, Alejandro Cifuentes, Elena Ibáñez, M. Beatriz P. P. Oliveira, Rita C. Alves, Fátima Martel, Nelson Andrade
Publikováno v:
Antioxidants, Vol 13, Iss 1, p 59 (2023)
Sweet cherry (Prunus avium L.) is among the most valued fruits due to its organoleptic properties and nutritional worth. Cherry stems are rich in bioactive compounds, known for their anti-inflammatory and antioxidant properties. Innumerable studies h
Externí odkaz:
https://doaj.org/article/fc4b4a73566448f08e2525bc765af557
Autor:
Nelson Andrade, Juliana A. Barreto Peixoto, M. Beatriz P. P. Oliveira, Fátima Martel, Rita C. Alves
Publikováno v:
Frontiers in Nutrition, Vol 9 (2022)
Coffee is one of the most consumed products in the world, and its by-products are mainly discarded as waste. In order to solve this problem and in the context of a sustainable industrial attitude, coffee by-products have been studied concerning their
Externí odkaz:
https://doaj.org/article/1c6bc5f6bdd04edba8eb4d48e9fef99b
Autor:
Juliana A. Barreto Peixoto, Gerardo Álvarez-Rivera, Anabela S. G. Costa, Susana Machado, Alejandro Cifuentes, Elena Ibáñez, M. Beatriz P. P. Oliveira, Rita C. Alves
Publikováno v:
Antioxidants, Vol 12, Iss 2, p 251 (2023)
Lemon verbena infusions are widely appreciated due to their agreeable lemony flavor and medicinal properties. In this study, the antioxidant potential, phenolic profile, and free amino acid profile of lemon verbena infusions from different commercial
Externí odkaz:
https://doaj.org/article/c3bbe6c7d75649fbbfb018282bea78ac
Autor:
Juliana A. Barreto Peixoto, Nelson Andrade, Susana Machado, Anabela S. G. Costa, Maria Beatriz P. P. Oliveira, Fátima Martel, Rita C. Alves
Publikováno v:
Foods, Vol 11, Iss 23, p 3902 (2022)
Moderate coffee ingestion has been associated with a decrease in type 2 diabetes risk, mainly due to its richness in chlorogenic acids (CGA). To explore this, extracts of green beans, roasted beans, and silverskin were prepared by aqueous ultrasound-
Externí odkaz:
https://doaj.org/article/7227bfd3e6f84b40b57281eb7821b606
Autor:
Juliana A. Barreto Peixoto, Nelson Andrade, Susana Machado, Anabela S. G. Costa, Helder Puga, Maria Beatriz P. P. Oliveira, Fátima Martel, Rita C. Alves
Publikováno v:
Foods, Vol 11, Iss 12, p 1671 (2022)
This study investigates the possibility of valorizing coffee silverskin through the recovery of its bioactive compounds using a sustainable extraction method that could be industrially applied. For that, aqueous extracts were prepared using ultrasoni
Externí odkaz:
https://doaj.org/article/dbe53e7e8d90461bb11e549fd466439b
Publikováno v:
Comprehensive Reviews in Food Science and Food Safety. 22:287-332
The coffee industry is one of the most important commercial value chains worldwide. Nonetheless, it is also associated to several social, economic, and environmental concerns that impair its sustainability. The present review is focused on these main
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::97d22284c230751c2d925928bdd1267f
https://doi.org/10.1111/1541-4337.13069
https://doi.org/10.1111/1541-4337.13069
Autor:
Juliana A. Barreto Peixoto, Nelson Andrade, Susana Machado, Anabela S. G. Costa, Maria Beatriz P. P. Oliveira, Fátima Martel, Rita C. Alves
Publikováno v:
Biology and Life Sciences Forum, Vol 6, Iss 1, p 87 (2021)
Coffee silverskin (CS) is the major by-product of coffee roasting and a source of caffeine and chlorogenic acids (CGA), recognized modulators of sugar metabolism. In this work, the effect of a CS extract on glucose and fructose uptake by human intest
Externí odkaz:
https://doaj.org/article/d43c2ef0906c43d1bb82ef2d5c60d7a5
Autor:
Juliana A. Barreto Peixoto, Gerardo Álvarez-Rivera, Rita C. Alves, Anabela S. G. Costa, Susana Machado, Alejandro Cifuentes, Elena Ibáñez, M. Beatriz P. P. Oliveira
Publikováno v:
Antioxidants, Vol 10, Iss 3, p 500 (2021)
The phenolics profile, free amino acids composition, and antioxidant potential of rosemary infusions were studied. Forty-four compounds belonging to nine different groups (hydroxybenzoic acids, hydroxycinnamic acids, flavan-3-ols, flavanones, flavone
Externí odkaz:
https://doaj.org/article/daadce3a4a1749f489785f0c4e5a09c7
Publikováno v:
Repositório Científico de Acesso Aberto de Portugal
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::fb58843c3628291550cfce2e3f2a3a67
https://hdl.handle.net/10216/119550
https://hdl.handle.net/10216/119550
Autor:
Barreto-Peixoto, Juliana A., Silva, Cláudia, Costa, Anabela S. G., Álvarez-Rivera, Gerardo, Cifuentes, Alejandro, Ibáñez, Elena, Oliveira, M. Beatriz P. P., Alves, Rita C., Martel, Fátima, Andrade, Nelson
Publikováno v:
Antioxidants; Jan2024, Vol. 13 Issue 1, p59, 14p