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1
Phenolic compounds content and antioxidant activity in pomace from selected red grapes (Vitis vinifera L. and Vitis labrusca L.) widely produced in Brazil
Phenolic compounds content and antioxidant activity in pomace from selected red grapes (Vitis vinifera L. and Vitis labrusca L.) widely produced in Brazil
Material Type:
Artigo 		Adicionar ao Meu Espaço

Phenolic compounds content and antioxidant activity in pomace from selected red grapes (Vitis vinifera L. and Vitis labrusca L.) widely produced in Brazil

Ismael Ivan Rockenbach Eliseu Rodrigues; Luciano Valdemiro Gonzaga; Vinícius Caliari; Maria Inês Genovese; Any Elisa de Souza Schmidt Gonçalves; Roseane Fett

Food Chemistry Oxford v. 127, n. 1, p. 174-179, 2011

Oxford 2011

Item não circula. Consulte sua biblioteca.(Acessar)

2
Fingerprinting of anthocyanins from grapes produced in brazil using HPLC-DAD-MS and exploratory analysis by principal component analysis
Fingerprinting of anthocyanins from grapes produced in brazil using HPLC-DAD-MS and exploratory analysis by principal component analysis
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Fingerprinting of anthocyanins from grapes produced in brazil using HPLC-DAD-MS and exploratory analysis by principal component analysis

Karina Fraige Edenir Rodrigues Pereira Filho; Emanuel Carrilho

Food Chemistry Lausane v. 145, p. 395-403, 2014

Lausanne 2014

Localização: IQSC - Inst. Química de São Carlos    (P14828 )(Acessar)

3
Antioxidative and prooxidative effects in food lipids and synergism with α-tocopherol of açaí seed extracts and grape rachis extracts
Antioxidative and prooxidative effects in food lipids and synergism with α-tocopherol of açaí seed extracts and grape rachis extracts
Material Type:
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Antioxidative and prooxidative effects in food lipids and synergism with α-tocopherol of açaí seed extracts and grape rachis extracts

Priscilla Siqueira Melo Leandro De Oliveira Rodrigues Arrivetti; Severino Matias de Alencar; Leif H Skibsted

Food Chemistry Oxford v. 2013, p. 440-449, 2016

Oxford 2016

Acesso online

4
Phenolic compounds content and antioxidant activity in pomace from selected red grapes (Vitis vinifera L. and Vitis labrusca L.) widely produced in Brazil
Phenolic compounds content and antioxidant activity in pomace from selected red grapes (Vitis vinifera L. and Vitis labrusca L.) widely produced in Brazil
Material Type:
Artigo 		Adicionar ao Meu Espaço

Phenolic compounds content and antioxidant activity in pomace from selected red grapes (Vitis vinifera L. and Vitis labrusca L.) widely produced in Brazil

Ismael Ivan Rockenbach Eliseu Rodrigues; Luciano Valdemiro Gonzaga; Vinícius Caliari; Maria Inês Genovese; Any Elisa de Souza Schmidt Gonçalves; Roseane Fett

Food Chemistry Oxford v. 127, n. 1, p. 174-179, 2011

Oxford 2011

Item não circula. Consulte sua biblioteca.(Acessar)

5
Should we ban total phenolics and antioxidant screening methods? The link between antioxidant potential and activation of NF-κB using phenolic compounds from grape by-products
Should we ban total phenolics and antioxidant screening methods? The link between antioxidant potential and activation of NF-κB using phenolic compounds from grape by-products
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Should we ban total phenolics and antioxidant screening methods? The link between antioxidant potential and activation of NF-κB using phenolic compounds from grape by-products

Adriano Costa de Camargo Aline Camarão Telles Biasoto; Andrés R Schwember; Daniel Granato; Gabriela Boscariol Rasera; Marcelo Franchin; Pedro L Rosalen; Severino Matias Alencar; Fereidoon Shahidi

Food Chemistry Amsterdam v. 290, p. 229-238, 2019

Amsterdam 2019

Item não circula. Consulte sua biblioteca.(Acessar)

6
Winery by-products Extraction optimization, phenolic composition and cytotoxic evaluation to act as a new source of scavenging of reactive oxygen species
Winery by-products Extraction optimization, phenolic composition and cytotoxic evaluation to act as a new source of scavenging of reactive oxygen species
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Winery by-products Extraction optimization, phenolic composition and cytotoxic evaluation to act as a new source of scavenging of reactive oxygen species

Priscilla Siqueira Melo Adna Prado Massarioli; C Denny; L. F. dos Santos; M Franchin; G. E Pereira; Thais Maria Ferreira de Souza Vieira; P.L Rosalen; Severino Matias de Alencar

Food Chemistry Amsterdam v. 181, p. 160-169, 2015

Amsterdam 2015

Item não circula. Consulte sua biblioteca.(Acessar)

7
The dual effects of riboflavin and kelp polyphenol extracts on the gel properties of myofibrillar protein from Scomberomorus Niphonius under UVA irradiation
The dual effects of riboflavin and kelp polyphenol extracts on the gel properties of myofibrillar protein from Scomberomorus Niphonius under UVA irradiation
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Artigo 		Adicionar ao Meu Espaço

The dual effects of riboflavin and kelp polyphenol extracts on the gel properties of myofibrillar protein from Scomberomorus Niphonius under UVA irradiation

He, Baoyu ; Ming, Yu ; Pu, Yuan ; Sun, Yihan ; Jin, Meiran ; Yu, Chenxu ; Qi, Hang

Food chemistry, 2020-12, Vol.332, p.127373-127373, Article 127373 [Periódico revisado por pares]

England: Elsevier Ltd

Texto completo disponível

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8
ROS production in homogenate from the body wall of sea cucumber Stichopus japonicus under UVA irradiation: ESR spin-trapping study
ROS production in homogenate from the body wall of sea cucumber Stichopus japonicus under UVA irradiation: ESR spin-trapping study
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ROS production in homogenate from the body wall of sea cucumber Stichopus japonicus under UVA irradiation: ESR spin-trapping study

Qi, Hang ; Dong, Xiu-fang ; Zhao, Ya-ping ; Li, Nan ; Fu, Hui ; Feng, Ding-ding ; Liu, Li ; Yu, Chen-xu

Food chemistry, 2016-02, Vol.192, p.358-362 [Periódico revisado por pares]

England: Elsevier Ltd

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9
UVA treatment increases the degree of unsaturation in microalgal fatty acids and total carotenoid content in Nitzschia closterium (Bacillariophyceae) and Isochrysis zhangjiangensis (Chrysophyceae)
UVA treatment increases the degree of unsaturation in microalgal fatty acids and total carotenoid content in Nitzschia closterium (Bacillariophyceae) and Isochrysis zhangjiangensis (Chrysophyceae)
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UVA treatment increases the degree of unsaturation in microalgal fatty acids and total carotenoid content in Nitzschia closterium (Bacillariophyceae) and Isochrysis zhangjiangensis (Chrysophyceae)

Huang, Jim Jun-hui ; Cheung, Peter Chi-Keung

Food chemistry, 2011-12, Vol.129 (3), p.783-791 [Periódico revisado por pares]

Kidlington: Elsevier Ltd

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10
Protein-precipitating capacity of bearberry-leaf ( Arctostaphylos uva-ursi L. Sprengel) polyphenolics
Protein-precipitating capacity of bearberry-leaf ( Arctostaphylos uva-ursi L. Sprengel) polyphenolics
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Protein-precipitating capacity of bearberry-leaf ( Arctostaphylos uva-ursi L. Sprengel) polyphenolics

Naczk, Marian ; Pegg, Ronald B. ; Amarowicz, Ryszard

Food chemistry, 2011-02, Vol.124 (4), p.1507-1513 [Periódico revisado por pares]

Kidlington: Elsevier Ltd

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Deste Autor:

  1. Alencar, S
  2. Rodrigues, E
  3. Franchin, M
  4. Gonzaga, L
  5. Caliari, V

Neste Assunto:

  1. Uva
  2. Compostos Fenólicos
  3. Chemistry, Applied
  4. Life Sciences & Biomedicine
  5. Nutrition & Dietetics

  • Realização: ABCD-USP USP   Logos de Redes Sociais: Freepik

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