Zobrazeno 1 - 10
of 29
pro vyhledávání: '"Roupar, Dalila"'
Publikováno v:
In Trends in Food Science & Technology May 2023 135:74-92
Autor:
Parente, Inês A., Xavier, Miguel, Roupar, Dalila, Amado, Isabel R., Berni, Paulo, Botelho, Cláudia, Teixeira, José A., Pastrana, Lorenzo, Nobre, Clarisse, Gonçalves, Catarina
Publikováno v:
In Journal of Functional Foods September 2022 96
Autor:
Roupar, Dalila, Berni, Paulo, Martins, Joana T., Caetano, Ana C., Teixeira, José A., Nobre, Clarisse
Publikováno v:
In Trends in Food Science & Technology June 2021 112:808-822
Akademický článek
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Akademický článek
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Autor:
Silva, Soraia P., Colunga, Alondra, Roupar, Dalila, Salvador, Andreia Filipa Ferreira, Nobre, Clarisse, Reis, S. F., Freitas, V., Coimbra, M. A., Coelho, E.
Pine nut skin (PNS) is an unexploited and uncharacterized by-product recovered during pine nut processing. The exploitation of by-products as sources of valuable compounds agrees with the current demand for the reduction of waste, and a transition to
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od_______307::343ded74441580386740368c7403f65e
https://hdl.handle.net/1822/81073
https://hdl.handle.net/1822/81073
Autor:
Roupar, Dalila, Coelho, Marta C., Gonçalves, Daniela A., Silva, Soraia P., Coelho, Elisabete, Silva, Sara, Coimbra, Manuel A., Pintado, Manuela, Teixeira, José A., Nobre, Clarisse
The prebiotic potential of fructo‐oligosaccharides (microbial‐FOS) produced by a newly isolated Aspergillus ibericus, and purified by Saccharomyces cerevisiae YIL162 W, was evaluated. Their chemical structure and functionality were compared to a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______2020::5a8cf27da2898e703d441648ed7f1b6a
https://hdl.handle.net/10400.14/37404
https://hdl.handle.net/10400.14/37404
Autor:
Roupar, Dalila, Coelho, M., Gonçalves, Daniela Alexandra Martins, Silva, Soraia P., Coelho, Elisabete, Silva, Sara, Coimbra, Manuel A., Pintado, Manuela, Teixeira, J. A., Gonçalves, Clarisse Salomé Nobre
Introduction: Prebiotics have been shown to significantly impact gut microbiota composition, viability and metabolic activity. The prebiotic potential of microbial-fructo-oligosaccharides (microbial-FOS) produced by a newly isolated strain of Aspergi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od_______307::534d575c638d176dee7e7bd66fc0698f
https://hdl.handle.net/1822/75670
https://hdl.handle.net/1822/75670
Autor:
Roupar, Dalila, Coelho, Marta C., Silva, Sara, Pintado, Manuela, Teixeira, J. A., Gonçalves, Clarisse Salomé Nobre
Fructo-oligosaccharides (FOS) are a well-known class of prebiotics which selectively stimulate the growth of bifidobacteria in the gut. Although FOS occurs naturally in many fruits and vegetables, its content is low and are season-limited. As an alte
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od_______307::41cb9ff2522f3c3f4a0946725881f237
https://hdl.handle.net/1822/63150
https://hdl.handle.net/1822/63150
Publikováno v:
BioMedical Engineering OnLine, Vol 11, Iss 1, p 3 (2012)
Abstract Background Wireless capsule endoscopy has been introduced as an innovative, non-invasive diagnostic technique for evaluation of the gastrointestinal tract, reaching places where conventional endoscopy is unable to. However, the output of thi
Externí odkaz:
https://doaj.org/article/8259257b73444f7fbb2dd9d9dbef2914