Zobrazeno 1 - 10
of 110
pro vyhledávání: '"Ligia Bicudo de Almeida-Muradian"'
Autor:
Adriane Alexandre Machado De-Melo, Adriana Hitomi Matsuda, Alex da Silva de Freitas, Ortrud Monika Barth, Ligia Bicudo de Almeida-Muradian
Publikováno v:
Pesquisa Agropecuária Tropical, Vol 44, Iss 3, Pp 341-348 (2014)
Propolis is a resinous substance collected by bees from many parts of plants and mixed with wax, pollen and salivary secretions. Its composition is complex and closely related to the vegetation features of each region. Thirty-three propolis samples w
Externí odkaz:
https://doaj.org/article/e7beb84afaed44a8a00587d2e9224c05
Publikováno v:
Química Nova, Vol 37, Iss 4, Pp 716-719 (2014)
Fourier transform infrared attenuated total reflectance (FT-IR ATR) spectroscopy was used to determine 14 different measurands in northeast Brazilian honey samples. Nine different honey samples (six monofloral and three polyfloral) from 2009 obtained
Externí odkaz:
https://doaj.org/article/df6293c92c3340b1a83b05d77f97af80
Autor:
Alex Freitas, Vanilda Aparecida Soares de Arruda, Ligia Bicudo de Almeida-Muradian, Ortrud Monika Barth
Publikováno v:
Sociobiology, Vol 60, Iss 1, Pp 56-64 (2013)
A total of 61 dried bee pollen samples collected in four Brazilian macro-regions within 19 municipalities were analyzed to identify the sources used by Apis mellifera (L.) for pollen production and to enable a more accurate product certification. Sam
Externí odkaz:
https://doaj.org/article/d4b251b501ce4a97b3c408c61fcacdd7
Publikováno v:
Química Nova, Vol 33, Iss 3, Pp 514-518 (2010)
This study evaluated the stability of vitamins C, E and β-carotene in six samples of bee pollen after their process, and in a one-year period of storage. After the pollen's process, there was a 67.1% increase for vitamin C (p
Externí odkaz:
https://doaj.org/article/c9ef56314e1b4893b65cecf0d72cd8c8
Publikováno v:
Química Nova, Vol 31, Iss 3, Pp 498-502 (2008)
Complex B vitamins are present in some cereal foods and the ingestion of enriched products contributes to the recommended dietary intake of these micronutrients. To adapt the label of some products, it is necessary to develop and validate the analyti
Externí odkaz:
https://doaj.org/article/c61f5764ae7b492b992f445a333171a7
Publikováno v:
Química Nova, Vol 26, Iss 5, Pp 670-673 (2003)
The aim of this paper was to determine the 10-HDA in pure royal jelly and products containing royal jelly, using HPLC methodology. 10-HDA is the natural indicator of the presence of royal jelly in products and also gives the authenticity of pure roya
Externí odkaz:
https://doaj.org/article/2412eb0c8ab9452b8221a4245c5dbeca
Publikováno v:
Química Nova, Vol 25, Iss 4, Pp 676-679 (2002)
Externí odkaz:
https://doaj.org/article/dc2640a044a04bf98db28fd5b37a9a59
Publikováno v:
Química Nova, Vol 30, Iss 2, Pp 257-259 (2007)
The physicochemical composition of pure royal jelly as well as of some adulterated samples was analyzed by determining moisture, ash, lipids, nitrogen/proteins, carbohydrates, starch and 10- HDA (10-hydroxy-2-decenoic acid). The solubility in alkalin
Externí odkaz:
https://doaj.org/article/467e2401ccf34989b5559bc8322eb3c5
Publikováno v:
Química Nova, Vol 30, Iss 3, Pp 707-708 (2007)
Stingless bees produce a honey that is different from the Apis honey in terms of composition. There aren't enough data to establish quality control parameters for this product, mainly due to lack of research results. The aim of this work is to evalua
Externí odkaz:
https://doaj.org/article/1e5d748d2e504e3b92cfc73a1fc97d94
Autor:
Wim Reybroeck, José Augusto Gasparotto Sattler, M. Teresa Sancho, Ana Pascual-Maté, Anne-Claire Martel, Vincent Dietemann, Carla Marina Marchese, Carla Mucignat-Caretta, Gian Luigi Marcazzan, Michael Eyer, Ligia Bicudo de Almeida-Muradian, Alex da Silva de Freitas, Ortrud Monika Barth
Publikováno v:
Repositório Institucional da USP (Biblioteca Digital da Produção Intelectual)
Universidade de São Paulo (USP)
instacron:USP
Universidade de São Paulo (USP)
instacron:USP
Honey is an important food for man and has been used as a natural sweetener since ancient times. It is a viscous and aromatic product made by honey bees using the nectar of flowers or honeydew. Hon...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::959f0dd9c20d4d467f80f3713ec2c6b1
https://doi.org/10.1080/00218839.2020.1738135
https://doi.org/10.1080/00218839.2020.1738135