Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Marcos Roberto da Rosa"'
Publikováno v:
Brazilian Journal of Food Technology, Vol 26 (2023)
Abstract Cold mash is an innovative and promising brewing technique for obtaining free-alcohol and low-alcohol beers, with a sensory profile similar to traditional beers. While traditional mashing is carried out at high temperatures, between 50 and 7
Externí odkaz:
https://doaj.org/article/0d09a78eb94e49c781e045600df58a6b
Autor:
João Paulo Niemes, Christiane Schineider Machado Kolc, Yohandra Reyes Torres, Maria Lurdes Felsner, Marcos Roberto da Rosa
Publikováno v:
Orbital: The Electronic Journal of Chemistry, Vol 10, Iss 3, Pp 156-163 (2018)
A chromatographic direct method using HPLC/UV for quantification of 5-hydroxy-2-methyfurfuraldehyde (HMF) content in different fermented beverages (mead, cane syrup fermented and corn syrup fermented) was developed and in house validated using sophis
Externí odkaz:
https://doaj.org/article/41d977a0a0394792a7492d5dd5265211
Autor:
Lilian Buriol, Daiane Finger, Eduardo Morgado Schmidt, Julio M. T. dos Santos, Marcos Roberto da Rosa, Sueli Pércio Quináia, Yohandra Reyes Torres, Herta Stutz Dalla Santa, Cláudia Pessoa, Manoel Odorico de Moraes, Letícia Veras Costa-Lotufo, Paulo Michel Pinheiro Ferreira, Alexandra Christine Helena Frankland Sawaya, Marcos Nogueira Eberlin
Publikováno v:
Química Nova, Vol 32, Iss 2, Pp 296-302 (2009)
Propolis is mostly used as hydroalcoholic extract. Recently there has been a growing number of patents dealing with new solvents for preparing propolis extracts. This study aimed to prepare edible oil propolis extracts and compare their chemical comp
Externí odkaz:
https://doaj.org/article/3792e360793d4f4ea92d443d3472416e
Autor:
João Paulo Niemes, Marcos Roberto da Rosa, Rafael Francisco Kutkoski, Elisa A. Da Rosa, Gabriela Dalberto, Karoline Leite
Publikováno v:
ACS Food Science & Technology. 1:374-381
Beer is described as a drink susceptible to changes, so any modification in the production process will cause variations in the sensory profile and chemical composition. Alcohol removal during low-...
Autor:
Marcos Roberto da Rosa, Rafael Francisco Kutkoski, Maria Lurdes Felsner, Liziara da Costa Cabrera
Publikováno v:
Revista Virtual de Química. 11:720-740
Autor:
Marcos Roberto da Rosa, Maria Lurdes Felsner, Jucimara Kulek de Andrade, Yohandra Reyes Torres, Hélène Perreault, Emy Komatsu
Publikováno v:
Food Chemistry. 190:481-486
In this work the development and in house validation of the HMF direct determination in corn and cane syrups by HPLC-UV was carried out for the first time. The separation was done with isocratic elution of a mobile phase comprising water (with 0.5% f
Autor:
Christiane Schineider Machado Kolc, Yohandra Reyes Torres, Marcos Roberto da Rosa, João Paulo Niemes, Maria Lurdes Felsner
Publikováno v:
Orbital: The Electronic Journal of Chemistry, Vol 10, Iss 3, Pp 156-163 (2018)
A chromatographic direct method using HPLC/UV for quantification of 5-hydroxy-2-methyfurfuraldehyde (HMF) content in different fermented beverages (mead, cane syrup fermented and corn syrup fermented) was developed and in house validated using sophis
Autor:
Marcos Roberto da Rosa, Daiane Finger, Adriana Andrade Carvalho, Eduardo Morgado Schmidt, Ana Paula Negreiros Nunes Alves, Marcos N. Eberlin, Sueli Pércio Quináia, Alexandra Christine Helena Frankland Sawaya, Thamires Maria Fontenele Morais, Manoel Odorico de Moraes, Letícia V. Costa-Lotufo, Maria Goretti Rodrigues de Queiroz, Patrícia Marçal da Costa, Christiane S. Machado, Cláudia Pessoa, Yohandra Reyes Torres, Julio Murilo Trevas dos Santos
Publikováno v:
Repositório Institucional da Universidade Federal do Ceará (UFC)
Universidade Federal do Ceará (UFC)
instacron:UFC
Universidade Federal do Ceará (UFC)
instacron:UFC
The present study aimed to evaluate in vivo and in vitro the antitumoural activity of a propolis extract obtained with edible vegetable oil and its fractions and also to investigate its chemical composition by LC–MS and LC–MS/MS. To evaluate the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::455b165c42ae40c28391bc845155cf54
http://www.repositorio.ufc.br/handle/riufc/5433
http://www.repositorio.ufc.br/handle/riufc/5433
Autor:
Yohandra Reyes Torres, Lilian Buriol, Herta Stutz Dalla Santa, Daiane Finger, Manoel Odorico de Moraes, Paulo Michel Pinheiro Ferreira, Cláudia Pessoa, Marcos Roberto da Rosa, Sueli Pércio Quináia, Letícia V. Costa-Lotufo, Julio Murilo Trevas dos Santos, Eduardo Morgado Schmidt, Alexandra Christine Helena Frankland Sawaya, Marcos N. Eberlin
Publikováno v:
Química Nova v.32 n.2 2009
Química Nova
Sociedade Brasileira de Química (SBQ)
instacron:SBQ
Química Nova, Volume: 32, Issue: 2, Pages: 296-302, Published: 2009
Química Nova
Sociedade Brasileira de Química (SBQ)
instacron:SBQ
Química Nova, Volume: 32, Issue: 2, Pages: 296-302, Published: 2009
Propolis is mostly used as hydroalcoholic extract. Recently there has been a growing number of patents dealing with new solvents for preparing propolis extracts. This study aimed to prepare edible oil propolis extracts and compare their chemical comp
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9ae877890e1a70bd6319ffc7d036fed3
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0100-40422009000200006
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0100-40422009000200006