Zobrazeno 1 - 10 of 46 pro vyhledávání: '"SARA M. OLIVEIRA"'
1
Akademický článek
Topical hydrogel containing Achyrocline satureioides oily extract (free and nanocapsule) has anti-inflammatory effects and thereby minimizes irritant contact dermatitis
Autor: VANESSA S. MACHADO, CAMILA CAMPONOGARA, SARA M. OLIVEIRA, MATHEUS D. BALDISSERA, MICHELE R. SAGRILLO, SAMANTA DA S. GUNDEL, ANA PAULA T. DA SILVA, ALINE F. OURIQUE, BRUNA KLEIN, ROGER WAGNER, ROBERTO C.V. SANTOS, ALEKSANDRO S. DA SILVA
Publikováno v: Anais da Academia Brasileira de Ciências, Vol 92, Iss 4 (2020)
Abstract Inflammatory dermatoses are prevalent worldwide, with impacts on the quality of life of patients and their families. The aim of this study was to determine the anti-inflammatory effects of Achyrocline satureioides oily extracts and nanocapsu
Externí odkaz: https://doaj.org/article/be86b5387e8243ff84e2539099b2dd42
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2
Akademický článek
Sensorial Perception of Astringency: Oral Mechanisms and Current Analysis Methods
Autor: Mariana A. Pires, Lorenzo M. Pastrana, Pablo Fuciños, Cristiano S. Abreu, Sara M. Oliveira
Publikováno v: Foods, Vol 9, Iss 8, p 1124 (2020)
Understanding consumers’ food choices and the psychological processes involved in their preferences is crucial to promote more mindful eating regulation and guide food design. Fortifying foods minimizing the oral dryness, rough, and puckering assoc
Externí odkaz: https://doaj.org/article/846c727d90d04bd18ebdbab2ce1e184f
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3
Akademický článek
Evaluation of Drying and Storage Conditions on Nutritional and Sensory Properties of Dried Galega Kale (Brassica oleracea L. var. Acephala)
Autor: Ana C. Araújo, Sara M. Oliveira, Inês N. Ramos, Teresa R. S. Brandão, Maria J. Monteiro, Cristina L. M. Silva
Publikováno v: Journal of Food Quality, Vol 2017 (2017)
This work evaluated the effect of the air-drying temperature and vacuum packaging on quality and nutritional compounds of dehydrated galega kale, previously steam blanched, during 5 months of storage. When compared with the vacuum packaged kale, the
Externí odkaz: https://doaj.org/article/d1f50507de4e4678a27358bbdae6292f
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6
Printability, microstructure, and flow dynamics of phase-separated edible 3D inks
Autor: António A. Vicente, Luiz Henrique Fasolin, Pablo Fuciños, Lorenzo Pastrana, Sara M. Oliveira
Publikováno v: Repositório Científico de Acesso Aberto de Portugal
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP
Personalizing the nutrition and sensorial attributes of 3D printed foods primarily requires various multiscale properties to be individually tailored. Herein, multiscale inks are produced by segregative phase separation, a candidate for further 3D in
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::53d33390c9276659fe02710bc7bcac2f
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7
3D printed functional cookies fortified with Arthrospira platensis: Evaluation of its antioxidant potential and physical-chemical characterization
Autor: Marta V. Vieira, António A. Vicente, Pablo Fuciños, Luiz Henrique Fasolin, Lorenzo Pastrana, Sara M. Oliveira, Isabel R. Amado
Publikováno v: Repositório Científico de Acesso Aberto de Portugal
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP
In the last few decades, consumers' growing attention to the close relationship between health and nutrition is emerging as a new trend, mostly regarding the incorporation of natural ingredients into food. Among those ingredients, microalgae are cons
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9fb0e6eb50bb1bb9a12c018a56f1abab
https://hdl.handle.net/1822/65305
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8
Sensorial Perception of Astringency: Oral Mechanisms and Current Analysis Methods
Autor: C.S. Abreu, Pablo Fuciños, Mariana A. Pires, Sara M. Oliveira, Lorenzo Pastrana
Publikováno v: Repositório Científico de Acesso Aberto de Portugal
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP
Foods, Vol 9, Iss 1124, p 1124 (2020)
Foods
Understanding consumers’ food choices and the psychological processes involved in their preferences is crucial to promote more mindful eating regulation and guide food design. Fortifying foods minimizing the oral dryness, rough, and puckering assoc
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a9ae6075cbc76cb41083eb21a1db63b6
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9
Bradykinin Receptors Play a Critical Role in the Chronic Post-ischaemia Pain Model
Autor: Elaine C D, Gonçalves, Graziela, Vieira, Tainara R, Gonçalves, Róli R, Simões, Indiara, Brusco, Sara M, Oliveira, João B, Calixto, Maíra, Cola, Adair R S, Santos, Rafael C, Dutra
Publikováno v: Cellular and molecular neurobiology. 41(1)
Complex regional pain syndrome type-I (CRPS-I) is a chronic painful condition resulting from trauma. Bradykinin (BK) is an important inflammatory mediator required in acute and chronic pain response. The objective of this study was to evaluate the as
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=pmid________::eb6e7e3c2dbbc5b77c16d539066eb11f
https://pubmed.ncbi.nlm.nih.gov/32222846
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10
Development of a robust, fast screening method for the potentiometric determination of iodide in urine and salt samples
Autor: Ana Machado, Raquel B. R. Mesquita, Adriano A. Bordalo, Sara M. Oliveira
Publikováno v: Repositório Científico de Acesso Aberto de Portugal
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP
In this work, a potentiometric flow injection method is described for the fast bi-parametric determination of iodide and iodate in urine and salt samples. The developed methodology aimed for iodine speciation with a potentially portable system (runni
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::274e0553b85a9295b29c37a23bca7f58
https://ciencia.ucp.pt/en/publications/b2c9f4f0-c230-41d6-ac82-938682a15b78
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