Zobrazeno 1 - 10
of 24
pro vyhledávání: '"Leonardo M. de Souza Mesquita"'
Autor:
Mariana C. de Souza, Leonardo M. de Souza Mesquita, Fabíola L. Pena, Leticia Tamborlin, Laise C. da Silva, Juliane Viganó, Adriane E. Costa Antunes, Augusto D. Luchessi, Marta C. Teixeira Duarte, Gerardo F. Barbero, Mauricio A. Rostagno
Publikováno v:
Food Chemistry Advances, Vol 1, Iss , Pp 100042- (2022)
The antimicrobial and antileukemic effect of a purified fraction of flavonoids from the leaves of Camellia sinensis was evaluated. An extraction yield of 9.77 mg.g-1 total flavonoids was recovered through a pressurized liquid extraction associated wi
Externí odkaz:
https://doaj.org/article/a1ce4565f0414be285db49b65168afca
Autor:
Vitor L. Sanches, Tanize A. Cunha, Juliane Viganó, Leonardo M. de Souza Mesquita, Lúcia Helena Faccioli, Marcia Cristina Breitkreitz, Maurício A. Rostagno
Publikováno v:
Food Chemistry: X, Vol 14, Iss , Pp 100262- (2022)
In this work, a method based on ultra-high-performance liquid chromatography with a photodiode array detector (UPLC-PDA) was developed to comprehensively analyze phenolic compounds in peels of lime (Citrus × latifolia), lemon (Citrus limon), and ran
Externí odkaz:
https://doaj.org/article/d1f59e6e63874740b03a06de1f6edc56
Autor:
Aline B. Santamarina, Leonardo M. de Souza Mesquita, Breno P. Casagrande, Marcela N. Sertorio, Daniel Vitor de Souza, Laís V. Mennitti, Daniel A. Ribeiro, Débora Estadella, Sónia P.M. Ventura, Veridiana V. de Rosso, Luciana P. Pisani
Publikováno v:
Food Chemistry: X, Vol 13, Iss , Pp 100245- (2022)
Sustainable extraction processes based on alternative solvents to recover bioactive compounds of different raw materials have been highlighted as excellent alternatives to supply the needs of society towards a bioeconomy strategy. Little is known abo
Externí odkaz:
https://doaj.org/article/357fa274ec104b0bb76c9fdbd34af9a2
Autor:
Laise C. da Silva, Juliane Viganó, Leonardo M. de Souza Mesquita, Arthur L. Baião Dias, Mariana C. de Souza, Vitor L. Sanches, Jaisa O. Chaves, Rodrigo S. Pizani, Leticia S. Contieri, Mauricio A. Rostagno
Publikováno v:
Food Chemistry: X, Vol 12, Iss , Pp 100133- (2021)
Apple is one of the most consumed fruits worldwide and has recognized nutritional properties. Besides being consumed fresh, it is the raw material for several food products, whose production chain generates a considerable amount of by-products that c
Externí odkaz:
https://doaj.org/article/f7cdbbf8f8954815a4e026f90a7c6587
Autor:
Cíntia M. dos Santos, Leonardo M. de Souza Mesquita, Anna Rafaela C. Braga, Veridiana V. de Rosso
Publikováno v:
Frontiers in Microbiology, Vol 12 (2021)
Propolis is a resinous material rich in flavonoids and involved in several biological activities such as antimicrobial, fungicide, and antiparasitic functions. Conventionally, ethanolic solutions are used to obtain propolis phytochemicals, which rest
Externí odkaz:
https://doaj.org/article/9c82a599b4bb4bec9bf8216f28f54c58
Autor:
Leonardo M. de Souza Mesquita, Daniella Carisa Murador, Bruna Vitória Neves, Anna Rafaela Cavalcante Braga, Luciana Pellegrini Pisani, Veridiana Vera de Rosso
Publikováno v:
Molecules, Vol 26, Iss 13, p 3989 (2021)
Currently, on an industrial scale, synthetic colorants are used in many fields, as well as those extracted with conventional organic solvents (COSs), leading to several environmental issues. Therefore, we developed a sustainable extraction and purifi
Externí odkaz:
https://doaj.org/article/0cb0c4baabc44438901498d2c4da6b6a
Autor:
Leonardo M. de Souza Mesquita, Letícia S. Contieri, Filipe H. B. Sosa, Rodrigo S. Pizani, Jaisa Chaves, Juliane Viganó, Sónia P. M. Ventura, Maurício A. Rostagno
Publikováno v:
Green Chemistry. 25:1884-1897
Pressurized techniques are straightforward for high-scale applications and highly controllable, which seems an excellent strategy for recovering unstable natural compounds. In this work, the main advance was the development of a platform based on the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::613c9a404826dc56af27e853c2e6ed03
https://doi.org/10.1039/d2gc04347e
https://doi.org/10.1039/d2gc04347e
Autor:
Rodrigo S. Pizani, Juliane Viganó, Leonardo M. de Souza Mesquita, Letícia S. Contieri, Vitor L. Sanches, Jaísa O. Chaves, Mariana C. Souza, Laise C. da Silva, Maurício A. Rostagno
Publikováno v:
Trends in Food Science & Technology. 127:245-262
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::718184ab6f9372d25c1e2524663d1e55
https://doi.org/10.1016/j.tifs.2022.07.001
https://doi.org/10.1016/j.tifs.2022.07.001
Autor:
Vitor L. Sanches, Leonardo M. de Souza Mesquita, Juliane Viganó, Letícia S. Contieri, Rodrigo Pizani, Jaísa Chaves, Laíse Capelasso da Silva, Mariana Corrêa de Souza, Marcia Cristina Breitkreitz, Maurício A. Rostagno
Publikováno v:
Critical Reviews in Analytical Chemistry. :1-27
Citrus fruits (CF) are highly consumed worldwide, fresh, processed, or prepared as juices and pies. To illustrate the high economic importance of CF, the global production of these commodities in 2021 was around 98 million tons. CF's composition is c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1b484d97685cdac713614be167798105
https://doi.org/10.1080/10408347.2022.2107871
https://doi.org/10.1080/10408347.2022.2107871
Autor:
Letícia S. Contieri, Leonardo M de Souza Mesquita, Vitor L. Sanches, Juliane Viganó, Renan Canute Kamikawachi, Wagner Vilegas, Mauricio A. Rostagno
Publikováno v:
Journal of separation science.
Propolis is a bee product with a complex chemical composition formed by several species from different geographical origins. The complex propolis composition requires an accurate and reproducible characterization of samples to standardize the quality
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::723771173f1a6ccd5c2362b906091970
https://pubmed.ncbi.nlm.nih.gov/36449264
https://pubmed.ncbi.nlm.nih.gov/36449264