Výsledky vyhledávání - "Marina Leopoldina Lamounier Campidelli"

Genotoxic, cytotoxic and fungicidal activity of the essential oil extracted from the leaves and fruits of the pink pepper (Schinus terebinthifolius Raddi)

Autor: Guilherme Álvaro Ferreira, Marina Leopoldina Lamounier Campidelli, Maísa Lamounier Magalhães, Marisa Ionta, Alex Rodrigues Silva Caetano, Rafaela Magalhães Brandão, Maria das Graças Cardoso, David Lee Nelson

Publikováno v: July 2021. :997-1004

Schinus terebinthifolius Raddi is a tree present in Latin America, mainly in Brazil. The essential oils obtained from its leaves (LEO) and fruits (FEO) were evaluated for chemical composition cytotoxic, genotoxic and antifungal activities. The extrac

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::b10a236e263e7312e35bcf3d370fd8a8
https://doi.org/10.21475/ajcs.21.15.07.p2962

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Biological activities of the essential oil from the Moro orange peel ( Citrus sinensis (L.) Osbeck)

Autor: Guilherme Álvaro Ferreira, Marina Leopoldina Lamounier Campidelli, David Lee Nelson, Maria das Graças Cardoso, Danubia Aparecida de Carvalho Selvati Rezende, Maísa Lamounier Magalhães, Marisa Ionta, Vanuzia Rodrigues Fernandes Ferreira

Publikováno v: Flavour and Fragrance Journal. 35:294-301

Citrus essential oils have become the focus of several researches, because they have broad biological activity, due to their chemical composition. However, there are few studies covering Moro orange essential oil. Thus, the aim of this study was to e

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::0e4e56e9c19f12f19d12848a7d8870f8
https://doi.org/10.1002/ffj.3561

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Impact of using cocoa bean shell powder as a substitute for wheat flour on some of chocolate cake properties

Autor: Fabíola Nogueira Soares Souza, Suellen Rocha Vieira, Marina Leopoldina Lamounier Campidelli, Renata Abadia Reis Rocha, Leonardo Milani Avelar Rodrigues, Pedro Henrique Santos, João de Deus Souza Carneiro, Iasnaia Maria de Carvalho Tavares, Cristiane Patrícia de Oliveira

Publikováno v: Food chemistry. 381

The cocoa bean shell is a residue rich in bioactive compounds and its use as an ingredient in the food industry has been studied. This work had the objective of proposing the elaboration of chocolate cake with substitution of wheat flour by cocoa bea

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8e15e7812b8e743516bd19d3418155c6
https://pubmed.ncbi.nlm.nih.gov/35121316

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Determination of the phenolic, antioxidant and antimicrobial potential of leaf extracts of Pereskia grandifolia Haw

Autor: Suzan Kelly Vilela Bertolucci, Heloísa Helena de Abreu Martins, Roberta Hilsdorf Piccoli, Nelma Ferreira de Paula Vicente, Smail Aazza, Éllen Cristina de Souza, Marina Leopoldina Lamounier Campidelli, Diogo Henrique Mendes da Silva

Publikováno v: Research, Society and Development, Vol 9, Iss 10 (2020)
Research, Society and Development; Vol. 9 No. 10; e2979108483
Research, Society and Development; Vol. 9 Núm. 10; e2979108483
Research, Society and Development; v. 9 n. 10; e2979108483
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI

Pesquisas em Plantas Alimentícias Não Convencionais (PANC) quanto à presença de compostos bioativos e antimicrobianos são escassas e a ampliação do conhecimento a respeito de suas propriedades torna-se necessária. Neste estudo, quatro tipos d

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e51f44c5283994fe8469c2eee0fbe302
https://rsdjournal.org/index.php/rsd/article/view/8483

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Fatty acid profile, mineral content and bioactive compounds of cocoa spreads supplemented with baru almonds (Dipteryx alata Vog.)

Autor: Marina Leopoldina Lamounier Campidelli, G. L. dos Reis, J. D. Souza Carneiro, E. V.B. Vilas Boas, Maísa Lamounier Magalhães, Éllen Cristina de Souza

Publikováno v: Grasas y Aceites. 71:382

The present study aimed to perform a chromatographic and spectrophotometric characterization of the bioactive compounds, antioxidants, phenolics, profile of fatty acids and minerals in spreads supplemented with different contents of baru almonds. The

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::2b849776689f12b967b28226010e6990
https://doi.org/10.3989/gya.0809192

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Study of the nutritional, sensory and microbiological properties of food pastes made with baru almonds (Dipteryx alata vog.)

Autor: Ellen Cristina de Souza, Eduardo Valério de Barros Vilas Boas, João de Deus Souza Carneiro, Grayce Kelly de Andrade, Maísa Lamounier Magalhães, David Nelson Lee, Maica de Paula Naves, Marina Leopoldina Lamounier Campidelli, Priscila Castellani Coli

Publikováno v: Research, Society and Development; Vol. 9 No. 8; e199985612
Research, Society and Development; Vol. 9 Núm. 8; e199985612
Research, Society and Development; v. 9 n. 8; e199985612
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
Research, Society and Development, Vol 9, Iss 8 (2020)

Baru almond is an oilseed native to the Cerrado biome and stands out because of its large nutrient content. The present study sought to perform a centesimal, mineral, microbiological and sensory characterization of food pastes made with different con

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9aa12897682c131f35ec1194e0c249dc
https://doi.org/10.33448/rsd-v9i8.5612

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