Search Results - "Gomes Natal, Dorina Isabel"
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Bacupari peel extracts (Garcinia brasiliensis) reduce high-fat diet-induced obesity in rats
Published in Journal of functional foods (01-02-2017)“…•Bacupari may be used as a potential therapeutic agent for managing obesity.•Garcinia brasiliensis presented potent anti-obesity activities.•Bacupari extract…”
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2
Bioactive compounds of the Ubá mango juices decrease inflammation and hepatic steatosis in obese Wistar rats
Published in Journal of functional foods (01-05-2017)“…[Display omitted] •Ubá mango is a Brazilian fruit that presents high levels of vitamins and phenolics.•Ubá mango has potential as a functional food and mango…”
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3
Heat-treated hull flour does not affect iron bioavailability in rats
Published in Archivos latinoamericanos de nutrición (01-06-2011)“…In this study the chemical composition and iron bioavailability of hull and hull-less soybean flour from the new cultivar UFVTN 105AP was evaluated. The…”
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4
Sorghum genotype may reduce low-grade inflammatory response and oxidative stress and maintains jejunum morphology of rats fed a hyperlipidic diet
Published in Food research international (01-11-2012)“…The effects of adding sorghum of various genotypes to a hyperlipidic diet were assessed in adult Wistar rats (5 groups/n=10). The diets compared include a…”
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5
Enriched sorghum cookies with biofortified sweet potato carotenoids have good acceptance and high iron bioavailability
Published in Journal of functional foods (01-11-2017)“…[Display omitted] •Sorghum cookies are rich in carotenoids and phenolic compounds.•Addition of the biofortified sweet potato carotenoids improve sorghum…”
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6
Fortification of pizza dough's with whole soybean flour of new cultivar 'UFVTN 105AP'
Published in Ciência rural (01-10-2014)Get full text
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Fortification of pizza dough's with whole soybean flour of new cultivar 'UFVTN 105AP'
Published in Ciência rural (01-10-2014)Get full text
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8
Fortificação de massas de pizza com farinha integral de soja do novo cultivar 'UFVTN 105AP'
Published in Ciência rural (01-09-2014)“…Objetivou-se caracterizar as propriedades físico-químicas e a correlação entre a textura instrumental e a aceitação sensorial de massas de pizza fortificadas…”
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9
Ubá mango juices intake decreases adiposity and inflammation in high-fat diet-induced obese Wistar rats
Published in Nutrition (Burbank, Los Angeles County, Calif.) (01-09-2016)“…The aim of this study was to determine the effect of Ubá mango juice with and without peel extract on the adiposity and inflammation modulation in high-fat…”
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10
Ubá mango juice intake decreases adiposity and inflammation in high-fat diet-induced obese Wistar rats
Published in Nutrition (Burbank, Los Angeles County, Calif.) (2016)“…Abstract Objective The aim of this study was to determine the effect of Ubá mango juices with and without peel extract in the adiposity and inflammation…”
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11
Fortificação de massas de pizza com farinha integral de soja do novo cultivar 'UFVTN 105AP'
Published in Ciência rural (01-09-2014)“…Objetivou-se caracterizar as propriedades físico-químicas e a correlação entre a textura instrumental e a aceitação sensorial de massas de pizza fortificadas…”
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12
Fortification of pizza dough's with whole soybean flour of new cultivar 'UFVTN 105AP'/Artigo publicado sem a inclusao da autora Desirre Morais Dias
Published in Ciência rural (01-10-2014)Get full text
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13
Fortification of pizza dough's with whole soybean flour of new cultivar 'UFVTN 105AP'/ Fortificacao de massas de pizza com farinha integral de soja do novo cultivar 'UFVTN 105AP'
Published in Ciência rural (01-09-2014)“…This study aimed to characterize the physicochemical properties and the correlation between the instrumental texture and the sensory acceptance of pizza dough…”
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14
Physical and sensorial properties of potato breads fortified with whole soybean flour
Published in Revista chilena de nutrición (01-03-2013)“…The aim of this work was to study the effects offortification ofpo-tato bread with whole soybean flour on theirphysicochemical and sensory properties. Control…”
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15
Characterization of cereal bars enriched with dietary fiber and omega 3
Published in Revista chilena de nutrición (01-09-2013)“…The aim of the present work was to characterize cereal bars with high levels of fiber and w-3 using functional ingredients. Formulations were developed…”
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16
Heat-treated hull flour does not affect iron bioavailability in rats Farinha de soja com casca tratada termicamente
Published in Archivos latinoamericanos de nutrición (01-06-2011)“…In this study the chemical composition and iron bioavailability of hull and hull-less soybean flour from the new cultivar UFVTN 105AP was evaluated. The…”
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Journal Article -
17
Heat-treated hull flour does not affect iron bioavailability in rats
Published in Archivos latinoamericanos de nutrición“…In this study the chemical composition and iron bioavailability of hull and hull-less soybean flour from the new cultivar UFVTN 105AP was evaluated. The…”
Get full text
Journal Article