Janzantti NS - Search Results

1

Phenolic Composition of Brazilian BRS Carmem (Muscat Belly A × BRS Rúbea) Grapes: Evaluation of Their Potential Use as Bioingredients.

Nishiyama-Hortense YP, Olivati C, Pérez-Navarro J, Souza RT, Janzantti NS, Da-Silva R, Hermosín-Gutiérrez I, Gómez-Alonso S, Lago-Vanzela ES. Nishiyama-Hortense YP, et al. Among authors: janzantti ns. Foods. 2023 Jul 5;12(13):2608. doi: 10.3390/foods12132608. Foods. 2023. PMID: 37444346 Free PMC article.

2

Effect of the pre-treatment and the drying process on the phenolic composition of raisins produced with a seedless Brazilian grape cultivar.

Olivati C, de Oliveira Nishiyama YP, de Souza RT, Janzantti NS, Mauro MA, Gomes E, Hermosín-Gutiérrez I, da Silva R, Lago-Vanzela ES. Olivati C, et al. Among authors: janzantti ns. Food Res Int. 2019 Feb;116:190-199. doi: 10.1016/j.foodres.2018.08.012. Epub 2018 Aug 3. Food Res Int. 2019. PMID: 30716936 Free article.

3

HS-GC-MS-O analysis and sensory acceptance of passion fruit during maturation.

Janzantti NS, Monteiro M. Janzantti NS, et al. J Food Sci Technol. 2017 Jul;54(8):2594-2601. doi: 10.1007/s13197-017-2671-z. Epub 2017 May 8. J Food Sci Technol. 2017. PMID: 28740317 Free PMC article.

4

Fruit bioactive compounds: Effect on lactic acid bacteria and on intestinal microbiota.

Borgonovi TF, Virgolin LB, Janzantti NS, Casarotti SN, Penna ALB. Borgonovi TF, et al. Among authors: janzantti ns. Food Res Int. 2022 Nov;161:111809. doi: 10.1016/j.foodres.2022.111809. Epub 2022 Aug 27. Food Res Int. 2022. PMID: 36192952 Review.

5

Effects of temperature and pectin edible coatings with guava by-products on the drying kinetics and quality of dried red guava.

Todisco KM, Janzantti NS, Santos AB, Galli FS, Mauro MA. Todisco KM, et al. Among authors: janzantti ns. J Food Sci Technol. 2018 Dec;55(12):4735-4746. doi: 10.1007/s13197-018-3369-6. Epub 2018 Oct 15. J Food Sci Technol. 2018. PMID: 30482969 Free PMC article.

6

Modulation of volatile release and antimicrobial properties of pink pepper essential oil by microencapsulation in single- and double-layer structured matrices.

Locali-Pereira AR, Lopes NA, Menis-Henrique MEC, Janzantti NS, Nicoletti VR. Locali-Pereira AR, et al. Among authors: janzantti ns. Int J Food Microbiol. 2020 Dec 16;335:108890. doi: 10.1016/j.ijfoodmicro.2020.108890. Epub 2020 Sep 14. Int J Food Microbiol. 2020. PMID: 32971300

7

The influence of ripening stage and cultivation system on the total antioxidant activity and total phenolic compounds of yellow passion fruit pulp.

Macoris MS, De Marchi R, Janzantti NS, Monteiro M. Macoris MS, et al. Among authors: janzantti ns. J Sci Food Agric. 2012 Jul;92(9):1886-91. doi: 10.1002/jsfa.5556. Epub 2012 Jan 9. J Sci Food Agric. 2012. PMID: 22231493

8

Aroma volatiles recovered in the water phase of cashew apple (Anacardium occidentale L.) juice during concentration.

Sampaio KL, Garruti DS, Franco MR, Janzantti NS, Da Silva MA. Sampaio KL, et al. Among authors: janzantti ns. J Sci Food Agric. 2011 Aug 15;91(10):1801-9. doi: 10.1002/jsfa.4385. Epub 2011 Mar 29. J Sci Food Agric. 2011. PMID: 21681760 Free article.

9

A nonstaining and tasteless hydrophobic salt of chlorhexidine.

Menegon RF, Blau L, Janzantti NS, Pizzolitto AC, Correa MA, Monteiro M, Chung MC. Menegon RF, et al. Among authors: janzantti ns. J Pharm Sci. 2011 Aug;100(8):3130-3138. doi: 10.1002/jps.22517. Epub 2011 Feb 22. J Pharm Sci. 2011. PMID: 21344413

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