Results 121 to 130 of about 297 (155)

Revolutionizing Sun Protection: Emerging Nanotechnologies Shaping the Future of Sunscreens. [PDF]

ACS Pharmacol Transl Sci
Afonso MS, de Souza PM, Dos Santos AL, do Carmo FA, de Freitas ZMF.   +4 more
europepmc   +1 more source

Antioxidant Naturally Occurring Pleiotropically Acting Bioactive Compounds, as Polymeric Nanotherapeutics Against Autoimmune Diseases Progression. [PDF]

Curr Issues Mol Biol
Theodosis-Nobelos P, Varra FN, Varras M, Papagiouvannis G, Rekka EA.   +4 more
europepmc   +1 more source

Sources of Carotenoids in Amazonian Fruits. [PDF]

Molecules
Dos Santos OV, do Rosário RC, Teixeira-Costa BE.   +2 more
europepmc   +1 more source

Chemometric Tools Associated with Quality Parameters for Evaluation of <i>Mauritia flexuosa</i> L.f. Oil in the State of Pará (Brazil). [PDF]

Foods
da Silva BSF, Ferreira NR, Gil FDS, Pereira SFP, Maciel AC, Alves CN.   +5 more
europepmc   +1 more source

Probiotic Potential and Genome-Based Characterization of <i>Lactiplantibacillus plantarum</i> M2, a Promising Isolate Obtained from Spontaneous Fermentation of <i>Humiria balsamifera</i> Pulp. [PDF]

Pharmaceutics
Pereira CDDS, Neto RNM, Sousa CEM, Rocha ECDF, Bastos DZ, Mota SMB, Ferreira RM, Zagminan A, Silva LCND.   +8 more
europepmc   +1 more source

Changes of Volatile Compounds during Heating of Bacuri Pulp [PDF]

Journal of Agricultural and Food Chemistry, 2001
The formation of volatile compounds from precursors or through chemical rearrangement during heat treatment of bacuri pulp at fruit natural pH were studied using simultaneous distillation/extraction (SDE) technique. An increase of the quantities of oxygenated and hydrocarbon terpenes and, to a lesser degree, aldehydes, was observed after SDE at pH 3 ...
Boulanger, Renaud, Crouzet, Jean
openaire   +2 more sources

Proteins of Bacuri almonds: nutritional value and in vivo digestibility [PDF]

Food Science and Technology, 2014
Bacuri (Scheelea phalerata Mart.) is a type of palm fruit tree widely distributed in the Brazilian Cerrado. The objective of this paper was to study the almonds of bacuri, in their form in natura and processed, focusing on their nutritional value through the profile of amino acids, anti-nutritional factors and in vivo digestibility.
Priscila Aiko Hiane, Maria Ligia Rodrigues Macedo, Hiane Priscila Aiko   +2 more
exaly   +4 more sources

Free and bound flavour components of amazonian fruits. 1: Bacuri [PDF]

Flavour and Fragrance Journal, 1999
The free and bound flavour components of bacuri fruits were analysed by capillary GC and GC–MS following XAD-2 separation. Seventy-five components were identified in the free volatile fraction; the most abundant were terpene alcohols, among them, linalol and related compounds, linalol furanoxides and pyranoxides, hotrienol and several dimethyl ...
Boulanger, Renaud, Chassagne, David, Crouzet, Jean   +2 more
openaire   +1 more source