Mel de abelhas sem ferrão no Brasil: análise bibliométrica e revisão sistemática

Autor: Elisana Julek, Vitor Luis Fagundes, Juliana Chiesse da Silva Zatta, Suelen Ávila Berthier, Julia Arantes Galvão

Publikováno v: Vigilância Sanitária em Debate: Sociedade, Ciência & Tecnologia, Vol 12 (2024)

Introdução: O mel das abelhas sem ferrão (ASF) se distingue do mel das abelhas Apis mellifera, por características sensoriais singulares como sabor agridoce e viscosidade fluida, despertando o aumento do interesse do consumidor. Embora nos últim

Externí odkaz: https://doaj.org/article/8f49d7d366d549e4a6dd4d8a762437b0

Blackberry (Rubus spp.): influence of ripening and processing on levels of phenolic compounds and antioxidant activity of the 'Brazos' and 'Tupy' varieties grown in Brazil

Autor: Acácio Antonio Ferreira Zielinski, Caroline Goltz, Maira Akemi Casagrande Yamato, Suelen Ávila, Elisa Yoko Hirooka, Gilvan Wosiacki, Alessandro Nogueira, Ivo Mottin Demiate

Publikováno v: Ciência Rural, Vol 45, Iss 4, Pp 744-749 (2015)

Fruits from temperate and tropical climates which have high levels of antioxidant compounds are the source of numerous studies concerning the correlation with benefits to human health. The objectives of this study were to quantify the anthocyanins an

Externí odkaz: https://doaj.org/article/9a2932d40e4045dba12d009b09209e67

Ultrasound-assisted extraction optimization of polyphenols from jambolão (Sygium cumini) fruit and their in vitro antioxidant capacity

Autor: Suelen Ávila, Polyanna Silveira Hornung, Claudia Carneiro Hecke Kruger, Sila Mary Rodrigues Ferreira

Publikováno v: Food Science Today. 1

Syzygium cumini fruit is a rich source of excellent bioactive compounds, including polyphenols and flavonoids with high antioxidant potential and pharmacological properties. Yet, this plant’s improvement of the extraction yield of total polyphenol

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::574c6ad5f703e2b0353d959f814bd9e6
https://doi.org/10.58951/fstoday.v1i1.13

Influence of Cooking Methods on In Vitro Bioaccessibility of Phenolics, Flavonoids, and Antioxidant Activity of Red Cabbage

Autor: Suelen Ávila, Sara Zalamanski, Lilian Mitsuko Tanikawa, Claudia Carneiro Hecke Kruger, Sila Mary Rodrigues Ferreira

Publikováno v: Plant foods for human nutrition (Dordrecht, Netherlands).

Red cabbage is rich in phytochemical compounds, and its consumption, either raw or cooked, has been linked to the prevention of several diseases. This work aimed to investigate the influence of cooking methods on in vitro bioaccessibility of phenolic

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1c88e99fefc067201b8ed5c421e1b36e
https://pubmed.ncbi.nlm.nih.gov/36357658

Microbial Biodiversity in Honey and Pollen Pots Produced by Tetragonisca angustula (Jataí)

Autor: Marcia Regina Beux, Suelen Ávila, Monica Surek, Keliani Bordin, Jaqueline Leobet, Fabiana Barbieri, Sila Mary Rodrigues Ferreira, Edvaldo Antonio Ribeiro Rosa

Publikováno v: Brazilian Archives of Biology and Technology, Volume: 65, Article number: e22210440, Published: 27 JUN 2022
Brazilian Archives of Biology and Technology v.65 2022
Brazilian Archives of Biology and Technology
Instituto de Tecnologia do Paraná (Tecpar)
instacron:TECPAR

The combination of nutritional and chemical factors in honey and pollen produced by Tetragonisca angustula (jataí) reveals a unique ecosystem that is conducive to developing microorganisms. However, there is a lack of information regarding the micro

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ee10a5b2f47d7808d7762def956236ff
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132022000100412&lng=en&tlng=en