Zobrazeno 1 - 10
of 37
pro vyhledávání: '"Stefan Dima"'
Publikováno v:
Journal of the Serbian Chemical Society, Vol 71, Iss 2, Pp 103-110 (2006)
In this paper, a comparative study of the reaction of 1-methylpihthalazinium ylides with nonsymmetrically activated alkynes in a solid media by classical heating and under microwaves is presented. The reactants were impregnated on a mineral support (
Externí odkaz:
https://doaj.org/article/ff1f692669b44acfba106a2ea867d702
Publikováno v:
Critical Reviews in Food Science and Nutrition. :1-39
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::80d63062b429e52bc0d56d1c6379522e
https://doi.org/10.1080/10408398.2023.2199861
https://doi.org/10.1080/10408398.2023.2199861
Publikováno v:
Comprehensive Reviews in Food Science and Food Safety. 19:2862-2884
Oral bioavailability is the key to the bioefficiency of food bioactive ingredients; it evaluates the relationship between foods and their health benefits. The analysis of the main factors limiting the oral bioavailability (bioaccessibility, absorptio
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c95ac943b303fcbc5a5529d38c4be06c
https://doi.org/10.1111/1541-4337.12623
https://doi.org/10.1111/1541-4337.12623
Publikováno v:
Current Opinion in Food Science. 33:21-29
In recent years, researchers' concern for the applications of nanotechnologies in the food industry has grown exponentially. This has led to a major change in both consumer and producer behaviours. Thus, recent findings have shown that consumers incr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8ce83c081115eef015fb94b584a393f6
https://doi.org/10.1016/j.cofs.2019.11.006
https://doi.org/10.1016/j.cofs.2019.11.006
Publikováno v:
Comprehensive Reviews in Food Science and Food Safety. 19:954-994
Nowadays, many consumers prefer foods with a high content of nutraceuticals that contribute to the prevention or healing of chronic diseases. Therefore, in recent years, more and more researchers have studied the bioefficiency, safety, and toxicity o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::118fad8516cfa9beeba3bd578b32be92
https://doi.org/10.1111/1541-4337.12547
https://doi.org/10.1111/1541-4337.12547
Autor:
Andreea Lanciu Dorofte, Cristian Dima, Iulia Bleoanca, Iuliana Aprodu, Petru Alexe, Mohammad Saeed Kharazmi, Seid Mahdi Jafari, Ștefan Dima, Daniela Borda
Publikováno v:
Carbohydrate Polymer Technologies and Applications, Vol 7, Iss , Pp 100422- (2024)
Nanoencapsulation of thyme essential oil (TEO) volatiles into β-cyclodextrin (β-CD) and their release requires in-depth kinetic, structural and in silico studies for elucidating the mechanisms for attaining the equilibrium state. Monoclinic crystal
Externí odkaz:
https://doaj.org/article/6a5ad2cbfe5148eaa287250ed5942172
Autor:
Sara Arabmofrad, Elham Assadpour, Mahsa Bagheri, Roberto Castro-Muñoz, Natalia Cristina da Silva, Cristian Dima, Stefan Dima, Alberto Escarpa, Bruno Stefani Esposto, Emilia Gontarek, Éder J. Guidelli, Seid Mahdi Jafari, Shima Jafarzadeh, Beatriz Jurado-Sánchez, Arezou Khezerlou, J.L. Kokini, Jennifer Kuzma, G. Leyva-Gómez, Milena Martelli-Tosi, N. Mendoza-Muñoz, Zahra Mohammadi, María Moreno-Guzmán, Maryam Nikbakht Nasrabadi, Lucas F.B. Nogueira, Juan V. Perales-Rondon, D. Quintanar-Guerrero, Hamid Rajabi, Ana Paula Ramos, Ali Rashidinejad, Anja Sadžak, Saeed Salari, Ali Salehabadi, Ali Sedaghat Doost, Delia Rita Tapia-Blácido, Özgür Tarhan, H. Turasan, Paul Van der Meeren, Chengyan Yue, M.L. Zambrano-Zaragoza, Shuoli Zhao
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3832d2ebb1a0ca7363460a3614d9abb2
https://doi.org/10.1016/b978-0-12-815866-1.00021-2
https://doi.org/10.1016/b978-0-12-815866-1.00021-2
Autor:
Safoura Akbari-Alavijeh, Elham Assadpour, Marija Bezbradica, Sareh Boostani, Giovana B. Celli, Martin Crane, Cristian Dima, Stefan Dima, Jelena Djuris, Zahra Emam-Djomeh, Mehdi Hajikhani, Svetlana Ibric, Rashid Iqbal, Seid Mahdi Jafari, Nauman Khalid, Rao Sanaullah Khan, Sipper Khan, Narjes Malekjani, Amir Rezvankhah, Heather J. Ruskin, Rezvan Shaddel, Chen Tan, Bojana Vidovic
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1d57a9f0c9dd4c70882937002a562dfd
https://doi.org/10.1016/b978-0-12-815665-0.09985-9
https://doi.org/10.1016/b978-0-12-815665-0.09985-9
Recently, most functional foods are consumed to prevent or ameliorate important diseases such as various types of cancer, cardiovascular problems, eye diseases, bone diseases, etc. These foods, known as functional foods, have been extensively researc
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7afb690b2dca18627eab5694f280deaf
https://doi.org/10.1016/b978-0-12-815665-0.00004-7
https://doi.org/10.1016/b978-0-12-815665-0.00004-7
(In recent years, a new concept in nanoscience has been developing called “nanofoods.” Food nanomaterials have special physicochemical and biological properties that contribute to the development of innovative foods and smart packaging. In this c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::dffa38c1621f402bc36d1cd374faeb62
https://doi.org/10.1016/b978-0-12-815866-1.00015-7
https://doi.org/10.1016/b978-0-12-815866-1.00015-7