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Items: 4

1.

From the Field to the Pot: Phytochemical and Functional Analyses of Calendula officinalis L. Flower for Incorporation in an Organic Yogurt.

Bragueto Escher G, Cardoso Borges LDC, Sousa Santos J, Mendanha Cruz T, Boscacci Marques M, Vieira do Carmo MA, Azevedo L, M Furtado M, Sant'Ana AS, Wen M, Zhang L, Granato D.

Antioxidants (Basel). 2019 Nov 15;8(11). pii: E559. doi: 10.3390/antiox8110559.

2.

The presence of ochratoxin A does not influence Saccharomyces cerevisiae growth kinetics but leads to the formation of modified ochratoxins.

Freire L, Furtado MM, Guerreiro TM, da Gra├ža JS, da Silva BS, Oliveira DN, Catharino RR, Sant'Ana AS.

Food Chem Toxicol. 2019 Nov;133:110756. doi: 10.1016/j.fct.2019.110756. Epub 2019 Aug 10.

PMID:
31408721
3.

Transcriptome sequencing reveals genes and adaptation pathways in Salmonella Typhimurium inoculated in four low water activity foods.

Crucello A, Furtado MM, Chaves MDR, Sant'Ana AS.

Food Microbiol. 2019 Sep;82:426-435. doi: 10.1016/j.fm.2019.03.016. Epub 2019 Mar 19.

PMID:
31027802
4.

Influence of pitanga leaf extracts on lipid and protein oxidation of pork burger during shelf-life.

Lorenzo JM, Vargas FC, Strozzi I, Pateiro M, Furtado MM, Sant'Ana AS, Rocchetti G, Barba FJ, Dominguez R, Lucini L, do Amaral Sobral PJ.

Food Res Int. 2018 Dec;114:47-54. doi: 10.1016/j.foodres.2018.07.046. Epub 2018 Jul 31.

PMID:
30361026

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