Zobrazeno 1 - 10
of 178
pro vyhledávání: '"Philip A.J. Gorin"'
Autor:
Lauro M. de Souza, Marcelo Mu¨ller-Santos, Marcello Iacomini, Philip A.J. Gorin, Guilherme L. Sassaki
Publikováno v:
Journal of Lipid Research, Vol 50, Iss 7, Pp 1363-1373 (2009)
Lipids from the extremely halophilic Archaea, Haloarcula marismortui, contain abundant phytanyl diether phospholipids, namely archaetidic acid (AA), archaetidylglycerol (AG), archaetidylglycerosulfate (AGS), with mainly archaetidylglycerophosphate me
Externí odkaz:
https://doaj.org/article/19341e8bc60d46bb8803ed7cc21fa6c6
Publikováno v:
CRC Handbook of Lichenology ISBN: 9780429291869
CRC Handbook of Lichenology
CRC Handbook of Lichenology
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6f362682331113d8722b0aebd7899bc2
https://doi.org/10.1201/9780429291869-2
https://doi.org/10.1201/9780429291869-2
Autor:
Marcio Vidotti, Izabel C. Riegel-Vidotti, Fernanda F. Simas-Tosin, Patricia A. Cornelsen, Ronaldo C. Quintanilha, Philip A.J. Gorin
Publikováno v:
Carbohydrate Polymers. 119:35-43
Electroactive nanoparticles combining gum arabic (GA) and polyaniline (PANI) were prepared by chemical synthesis. The gum consists of highly branched anionic polysaccharides with some protein content. GA was structurally modified by Smith controlled
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b9956e1013f154c632ee49a027a99b9b
https://doi.org/10.1016/j.carbpol.2014.11.020
https://doi.org/10.1016/j.carbpol.2014.11.020
Autor:
Simone M.M. Paiva, Guilherme L. Sassaki, Yanna Dantas Rattmann, Philip A.J. Gorin, Camila T. Scoparo, Lauro Mera de Souza, Nessana Dartora, Marcello Iacomini
Publikováno v:
Food Research International. 53(2):780-785
Polysaccharides from green and black teas were obtained via hot aqueous extraction, and after fractionation, chemical analysis showed that they consisted mainly of a rhamnogalacturonan containing a long sequence of →4)-6- O -Me-α- d -Gal p A-(1→
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0d37860dec80370248f70ea301fe614b
Autor:
Guilherme L. Sassaki, Adair R.S. Santos, Edvaldo S. Trindade, Daniel Suss Riter, Marcello Iacomini, Philip A.J. Gorin, Yanna Dantas Rattmann, Morgana Duarte da Silva, Fabíola Iagher, Arquimedes Paixão Santana-Filho, Lauro Mera de Souza
Publikováno v:
Chemico-Biological Interactions. 205:29-37
Galactofuranoside derivatives were synthesised by the classic Fischer glycosydation method, and their immune modulation properties were studied in vitro and in vivo. NMR spectroscopic and ESI-MS analyses confirmed the purity and authenticity of all d
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b6423253da5e81a017f04f531a49d171
https://doi.org/10.1016/j.cbi.2013.05.014
https://doi.org/10.1016/j.cbi.2013.05.014
Autor:
Guilherme L. Sassaki, Cristiane Hatsuko Baggio, Philip A.J. Gorin, Adair R.S. Santos, Thales R. Cipriani, Andrea Caroline Ruthes, Elaine R. Carbonero, Marcello Iacomini, Marina Machado Córdova
Publikováno v:
Carbohydrate Polymers. 94:129-136
Medicinal health benefits uses of edible as well as non-edible mushrooms have been long recognized. The pharmacological potential of mushrooms, especially antitumor, immunostimulatory and anti-inflammatory activities has been documented. Wild ectomyc
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0fe28920d5f53562d5d24a537398735a
https://doi.org/10.1016/j.carbpol.2013.01.026
https://doi.org/10.1016/j.carbpol.2013.01.026
Autor:
Maria Rita Sierakowski, Izabel C. Riegel-Vidotti, Bruno César Gregório da Silva, Angela Beatrice Dewes Moura, Philip A.J. Gorin, Fernanda F. Simas-Tosin, Cinthia F. Wendel, Cesar A. Tischer, Aline Grein, Marcello Iacomini
Publikováno v:
Carbohydrate Polymers. 92:312-320
Polysaccharides (GNF) from Acacia mearnsii de Wild gum exudates, collected from trees growing in the south of Brazil, were characterized ( 13 C and HSQC NMR, GC–MS, colorimetric assays). A commercial gum arabic (GAC) was analyzed similarly and comp
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1b993ad368b907a84a8c78dc42a3825e
https://doi.org/10.1016/j.carbpol.2012.09.041
https://doi.org/10.1016/j.carbpol.2012.09.041
Autor:
Andrea Caroline Ruthes, Marcello Iacomini, Philip A.J. Gorin, Cristiane Hatsuko Baggio, Marina Machado Córdova, Adair R.S. Santos, Simone M. Malquevicz-Paiva, Elaine R. Carbonero, Yanna Dantas Rattmann
Publikováno v:
Carbohydrate Polymers. 92:184-191
The fucogalactan from Agaricus bisporus (EFP-Ab) obtained on aqueous extraction followed by purification had M(w) 37.1 × 10(4)g mol(-1) relative to a (1→6)-linked α-D-Galp main-chain partially methylated at HO-3, and partially substituted at O-2
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7caeb67324bff7fe8cda2a5db6e6b014
https://doi.org/10.1016/j.carbpol.2012.08.071
https://doi.org/10.1016/j.carbpol.2012.08.071
Autor:
Philip A.J. Gorin, Nessana Dartora, Guilherme L. Sassaki, Marcello Iacomini, Camila T. Scoparo, Lauro Mera de Souza
Publikováno v:
Journal of chromatography. A. 1447
Flavonol glycosides are important components of leaves from vascular plants. A lot of isomers of these compounds are produced by plants, making their analysis very difficult and causing many structural misinterpretations. Galactosides and glucosides
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ae425b6951a75d5c39870b42dd21c4ee
https://pubmed.ncbi.nlm.nih.gov/27109198
https://pubmed.ncbi.nlm.nih.gov/27109198
Autor:
Marcello Iacomini, Arquimedes Paixão Santana-Filho, Lauro Mera de Souza, Philip A.J. Gorin, Nessana Dartora, Alice Teresa Valduga, Guilherme L. Sassaki
Publikováno v:
Food Chemistry. 129:1453-1461
Teas from Maté have been widely consumed for centuries in Brazil, Argentina, Paraguay, and Uruguay. We now determine how age, growth conditions and post-harvesting processes of leaves from Ilex paraguariensis affect the concentration of bioactive co
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6d07f6a7e6d689eabfb0cde582e83186
https://doi.org/10.1016/j.foodchem.2011.05.112
https://doi.org/10.1016/j.foodchem.2011.05.112