Search Results - "Miotto, Danielle"
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Honey melanoidins: Analysis of the compositions of the high molecular weight melanoidins exhibiting radical-scavenging activity
Published in Food chemistry (01-08-2011)“…► Evidence for a spontaneous formation of melanoidins in unheated raw honeys. ► Demonstration that the melanoidin structure is composed of the…”
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Journal Article -
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Active macromolecules of honey form colloidal particles essential for honey antibacterial activity and hydrogen peroxide production
Published in Scientific reports (09-08-2017)“…Little is known about the global structure of honey and the arrangement of its main macromolecules. We hypothesized that the conditions in ripened honeys…”
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Journal Article -
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The recognition of high molecular weight melanoidins as the main components responsible for radical-scavenging capacity of unheated and heat-treated Canadian honeys
Published in Food chemistry (15-03-2011)“…As the Maillard reaction is known to occur in heat-treated foods, unheated and heated honey samples were subjected to the activity-guided fractionation and…”
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Journal Article -
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The relationship between the content of Maillard reaction-like products and bioactivity of Canadian honeys
Published in Food chemistry (01-02-2011)“…Honey possesses antioxidant and antibacterial activities; however the compounds that are responsible for these activities are still under investigation. To…”
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Journal Article -
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Unraveling a mechanism of honey antibacterial action: Polyphenol/H2O2-induced oxidative effect on bacterial cell growth and on DNA degradation
Published in Food chemistry (15-07-2012)“…► A coupling chemistry between polyphenols and H2O2 was the mechanism underlying DNA degradation by honey. ► Honey polyphenols emerged as active intermediates…”
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Journal Article -
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The relationship between the content of Maillard reaction-like products and bioactivity of Canadian honeys
Published in Food chemistry (2010)Get full text
Journal Article -
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Elucidation of the components involved in the antioxidant activity of honey
“…Canadian honeys were analyzed for sugar concentration, honey colour, total phenolic content, the level of brown pigments, and antioxidant activity in order to…”
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Dissertation
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Qualidade de serviços. Uma análise Comparativa Entre as percepções dos funcionários e Clientes. Estudo de Caso: Banco do Brasil em Portugal
Published 01-01-2012“…O presente trabalho tem por objetivo uma análise comparativa entre as perceções da qualidade, tendo em consideração o ponto de vista dos colaboradores e…”
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Dissertation