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Lista de obras de Daniel Granato

An overview of organosulfur compounds from Allium spp.: From processing and preservation to evaluation of their bioavailability, antimicrobial, and anti-inflammatory properties

scholarly article by Predrag Putnik et al published 15 March 2019 in Food Chemistry

Analytical optimization of a phenolic-rich herbal extract and supplementation in fermented milk containing sweet potato pulp.

artículo científico publicado en 2016

Analytical strategy coupled to chemometrics to differentiate Camellia sinensis tea types based on phenolic composition, alkaloids, and amino acids

artículo científico publicado en 2020

Analytical strategy coupled with response surface methodology to maximize the extraction of antioxidants from ternary mixtures of green, yellow, and red teas (Camellia sinensis var. sinensis).

artículo científico publicado en 2014

Antioxidant activity, total phenolics and flavonoids contents: Should we ban in vitro screening methods?

artículo científico publicado en 2018

Antioxidants-rich ice cream containing herbal extracts and fructooligossaccharides: manufacture, functional and sensory properties

scientific article published on 28 June 2019

Application of chemometrics to assess the influence of ultrasound frequency, Lactobacillus sakei culture and drying on beef jerky manufacture: Impact on amino acid profile, organic acids, texture and colour.

artículo científico publicado en 2017

Assessing the effects of different prebiotic dietary oligosaccharides in sheep milk ice cream.

artículo científico publicado en 2016

Assessment of antioxidant activity, lipid profile, general biochemical and immune system responses of Wistar rats fed with dairy dessert containing Lactobacillus acidophilus La-5.

artículo científico publicado en 2016

Authentication of geographical origin and crop system of grape juices by phenolic compounds and antioxidant activity using chemometrics.

artículo científico publicado en 2015

Barras de cereais formuladas com bagaço de malte, maçã e Spirulina platensis: atividade antioxidante e efeito antiglicêmico

artículo científico publicado en 2021

Berries extracts as natural antioxidants in meat products: A review.

artículo científico publicado en 2017

Camu-camu seed (Myrciaria dubia) - From side stream to anantioxidant, antihyperglycemic, antiproliferative, antimicrobial, antihemolytic, anti-inflammatory, and antihypertensive ingredient

scientific article published on 30 November 2019

Characterization and comparison of phenolic composition, antioxidant capacity and instrumental taste profile of juices from different botanical origins

artículo científico publicado en 2014

Characterization of Brazilian coffee based on isotope ratio mass spectrometry (δ13C, δ18O, δ2H, and δ15N) and supervised chemometrics

scientific article published on 08 June 2019

Characterization of Brazilian lager and brown ale beers based on color, phenolic compounds, and antioxidant activity using chemometrics

artículo científico publicado en 2010

Characterization of conventional, biodynamic, and organic purple grape juices by chemical markers, antioxidant capacity, and instrumental taste profile.

artículo científico publicado en 2014

Characterization of red wines from South America based on sensory properties and antioxidant activity.

artículo científico publicado en 2011

Chemical Composition of a Supercritical Fluid (Sfe-CO2) Extract from Baeckea frutescens L. Leaves and Its Bioactivity Against Two Pathogenic Fungi Isolated from the Tea Plant (Camellia sinensis (L.) O. Kuntze)

artículo científico publicado en 2020

Chemical composition, antioxidant and anti-inflammatory activities of the essential oils from male and female specimens of Baccharis punctulata (Asteraceae)

artículo científico publicado en 2019

Chemical study, antioxidant, anti-hypertensive, and cytotoxic/cytoprotective activities of Centaurea cyanus L. petals aqueous extract

artículo científico publicado en 2018

Chemical, sensory, and functional properties of whey-based popsicles manufactured with watermelon juice concentrated at different temperatures

artículo científico publicado en 2018

Chemistry and Biological Activities of Processed Camellia sinensis Teas: A Comprehensive Review

scientific article published on 24 July 2019

Classification of juices and fermented beverages made from unripe, ripe and senescent apples based on the aromatic profile using chemometrics

artículo científico publicado en 2013

Comparing the effects of thermal and non-thermal technologies on pomegranate juice quality: A review

artículo científico publicado en 2018

Comparison between Folin-Ciocalteu and Prussian Blue Assays to Estimate The Total Phenolic Content of Juices and Teas Using 96-Well Microplates

artículo científico publicado en 2015

Corrigendum to "The addition of inulin and Lactobacillus casei 01 in sheep milk ice cream" [Food Chem. 246 (2018) 464-472]

scientific article published on 07 February 2018

Cytotoxic effect of inositol hexaphosphate and its Ni(II) complex on human acute leukemia Jurkat T cells.

artículo científico publicado en 2015

Effect of lactobionic acid on the acidification, rheological properties and aroma release of dairy gels

artículo científico publicado en 2016

Effect of red wines with different in vitro antioxidant activity on oxidative stress of high-fat diet rats.

artículo científico publicado en 2012

Effects of Spray-Drying Parameters on In Vitro Functional Properties of Camu-Camu (Myrciaria dubia Mc. Vaugh): A Typical Amazonian Fruit.

artículo científico publicado en 2017

Effects of Ultrasound-Assisted Extraction and Solvent on the Phenolic Profile, Bacterial Growth, and Anti-Inflammatory/Antioxidant Activities of Mediterranean Olive and Fig Leaves Extracts

scientific article published on 09 April 2020

Effects of epigallocatechin gallate, epigallocatechin and epicatechin gallate on the chemical and cell-based antioxidant activity, sensory properties, and cytotoxicity of a catechin-free model beverage

scientific article published on 11 September 2020

Effects of microwave heating on the chemical composition and bioactivity of orange juice-milk beverages

scientific article published on 01 December 2020

Effects of partially replacing skimmed milk powder with dairy ingredients on rheology, sensory profiling, and microstructure of probiotic stirred-type yogurt during cold storage

scientific article published on 01 November 2011

Effects of pulses and proteins on quality traits of beef patties

artículo científico publicado en 2018

Effects of time and extraction temperature on phenolic composition and functional properties of red rooibos (Aspalathus linearis).

artículo científico publicado en 2016

Extraction of anthocyanins and polyphenols from black rice (Oryza sativa L.) by modeling and assessing their reversibility and stability

scientific article published on 16 February 2015

Extraction of bioactive compounds and free radical scavenging activity of purple basil (Ocimum basilicum L.) leaf extracts as affected by temperature and time.

artículo científico publicado en 2016

Fermented whey dairy beverage offers protection against Salmonella enterica ssp. enterica serovar Typhimurium infection in mice

artículo científico publicado en 2019

Flaxleaf Fleabane Leaves (Conyza bonariensis), A New Functional Nonconventional Edible Plant?

scientific article published on 13 November 2019

Food Bioactive Compounds and Emerging Techniques for Their Extraction: Polyphenols as a Case Study

artículo científico publicado en 2020

Food Identity, Authenticity and Fraud: The Full Spectrum

artículo científico publicado en 2017

From byproduct to a functional ingredient: Camu-camu (Myrciaria dubia) seed extract as an antioxidant agent in a yogurt model

artículo científico publicado en 2019

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

scientific article published on 15 November 2019

From the forest to the plate – Hemicelluloses, galactoglucomannan, glucuronoxylan, and phenolic-rich extracts from unconventional sources as functional food ingredients

artículo científico publicado en 2022

Fruit Seeds as Sources of Bioactive Compounds: Sustainable Production of High Value-Added Ingredients from By-Products within Circular Economy

scientific article published on 25 October 2019

Geographical provenancing of purple grape juices from different farming systems by proton transfer reaction mass spectrometry using supervised statistical techniques

artículo científico publicado en 2014

Hibiscus sabdariffa anthocyanins-rich extract: Chemical stability, in vitro antioxidant and antiproliferative activities.

artículo científico publicado en 2018

High-throughput assay comparison and standardization for metal chelating capacity screening: A proposal and application

artículo científico publicado en 2016

Hydroalcoholic Myrciaria dubia (camu-camu) seed extracts prevent chromosome damage and act as antioxidant and cytotoxic agents

artículo científico publicado en 2019

Impact of the soy protein replacement by legumes and algae based proteins on the quality of chicken rotti

artículo científico publicado en 2018

In vitro antioxidant and antihypertensive compounds from camu-camu (Myrciaria dubia McVaugh, Myrtaceae) seed coat: A multivariate structure-activity study

artículo científico publicado en 2018

Innovative technologies for the recovery of phytochemicals from Stevia rebaudiana Bertoni leaves: A review

artículo científico publicado en 2018

Jabuticaba (Myrciaria cauliflora) Seeds: Chemical Characterization and Extraction of Antioxidant and Antimicrobial Compounds

artículo científico publicado en 2016

Manufacture of low-sodium Minas fresh cheese: Effect of the partial replacement of sodium chloride with potassium chloride

artículo científico publicado en 2011

Modeling the inactivation of Lactobacillus brevis DSM 6235 and retaining the viability of brewing pitching yeast submitted to acid and chlorine washing

scientific article published on 16 March 2020

Multivariate effects of Chinese keemun black tea grades (Camellia sinensis var. sinensis) on the phenolic composition, antioxidant, antihemolytic and cytotoxic/cytoprotection activities

artículo científico publicado en 2019

Novel Food Processing and Extraction Technologies of High-Added Value Compounds from Plant Materials

article

Novel milk-juice beverage with fermented sheep milk and strawberry (Fragaria × ananassa): Nutritional and functional characterization

scientific article published on 11 September 2019

Nutritional aspects of second generation soy foods.

artículo científico publicado en 2011

Ohmic heating does not influence the biochemical properties of Minas Frescal cheese but decreases uric acid levels in healthy Wistar rats

scientific article published on 27 March 2020

Ohmic heating for processing of whey-raspberry flavored beverage

scientific article published on 15 June 2019

Optimization of an organic yogurt based on sensorial, nutritional, and functional perspectives.

artículo científico publicado en 2017

Optimized Camellia sinensis var. sinensis, Ilex paraguariensis, and Aspalathus linearis blend presents high antioxidant and antiproliferative activities in a beverage model

artículo científico publicado en 2018

Partial substitution of NaCl by KCl and addition of flavor enhancers on probiotic Prato cheese: A study covering manufacturing, ripening and storage time

artículo científico publicado en 2017

Phenolic composition by UHPLC-Q-TOF-MS/MS and stability of anthocyanins from Clitoria ternatea L. (butterfly pea) blue petals

artículo científico publicado en 2020

Phenolic composition of South American red wines classified according to their antioxidant activity, retail price and sensory quality

artículo científico publicado en 2011

Physicochemical properties of modified citrus pectins extracted from orange pomace

artículo científico publicado en 2014

Plant cell cultures of Nordic berry species: Phenolic and carotenoid profiling and biological assessments

artículo científico publicado en 2022

Polyphenols of jabuticaba [Myrciaria jaboticaba (Vell.) O.Berg] seeds incorporated in a yogurt model exert antioxidant activity and modulate gut microbiota of 1,2-dimethylhydrazine-induced colon cancer in rats

artículo científico publicado en 2020

Preference mapping of dulce de leche commercialized in Brazilian markets

artículo científico publicado en 2014

Prerequisite programs at schools: diagnosis and economic evaluation.

artículo científico publicado en 2010

Pressurized hot water extraction (PHWE) for the green recovery of bioactive compounds and steviol glycosides from Stevia rebaudiana Bertoni leaves

artículo científico publicado en 2018

Probiotic Prato cheese attenuates cigarette smoke-induced injuries in mice

scientific article published on 04 June 2019

Processing optimization of probiotic yogurt containing glucose oxidase using response surface methodology ⬇️

artículo científico publicado el 1 de noviembre de 2010

Rapid consumer-based sensory characterization of requeijão cremoso, a spreadable processed cheese: Performance of new statistical approaches to evaluate check-all-that-apply data

artículo científico publicado en 2017

Red Chicory (Cichorium intybus) Extract Rich in Anthocyanins: Chemical Stability, Antioxidant Activity, and Antiproliferative Activity In Vitro

scientific article published on 04 April 2019

Removal of COD and nitrogen from animal food plant wastewater in an intermittently-aerated structured-bed reactor.

artículo científico publicado en 2015

Response surface optimization of phenolic compounds extraction from camu-camu (Myrciaria dubia) seed coat based on chemical properties and bioactivity

artículo científico publicado en 2020

Response surface optimization of phenolic compounds from jabuticaba (Myrciaria cauliflora [Mart.] O.Berg) seeds: Antioxidant, antimicrobial, antihyperglycemic, antihypertensive and cytotoxic assessments

scientific article published on 22 May 2020

Ripened Semihard Cheese Covered with Lard and Dehydrated Rosemary (Rosmarinus officinalis L.) Leaves: Processing, Characterization, and Quality Traits.

artículo científico publicado en 2015

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

artículo científico publicado en 2019

Statistical Approaches to Assess the Association between Phenolic Compounds and the in vitro Antioxidant Activity of Camellia sinensis and Ilex paraguariensis Teas.

artículo científico publicado en 2015

Strawberry tree fruits (Arbutus unedo L.): Bioactive composition, cellular antioxidant activity, and 3D printing of functional foods

artículo científico publicado en 2024

Sustainability, nutrition, and scientific advances of functional foods under the new EU and global legislation initiatives

artículo científico publicado en 2023

The addition of inulin and Lactobacillus casei 01 in sheep milk ice cream

scientific article published on 05 December 2017

The use of statistical software in food science and technology: Advantages, limitations and misuses.

artículo científico publicado en 2015

Trends in Chemometrics: Food Authentication, Microbiology, and Effects of Processing

artículo científico publicado en 2018

Untargeted and targeted metabolomics reveal the chemical characteristic of pu-erh tea (Camellia assamica) during pile-fermentation

scientific article published on 14 November 2019

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