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Multilayer microparticles for programmed sequential release of phenolic compounds from Eugenia stipitata: Stability and bioavailability.
Queiroz de Oliveira W, Angélica Neri Numa I, Alvim ID, Azeredo HMC, Santos LB, Borsoi FT, de Araújo FF, Sawaya ACHF, do Nascimento GC, Clerici MTPS, do Sacramento CK, Maria Pastore G. Queiroz de Oliveira W, et al. Among authors: alvim id. Food Chem. 2024 Jun 15;443:138579. doi: 10.1016/j.foodchem.2024.138579. Epub 2024 Jan 26. Food Chem. 2024. PMID: 38301560
The porosity of carbohydrate-based spray-dried microparticles containing limonene stabilized by pea protein: Correlation between porosity and oxidative stability.
Francisco CRL, Paulo BB, De Oliveira Júnior FD, Pereira APA, Pastore GM, Prata AS, Alvim ID, Hubinger MD. Francisco CRL, et al. Among authors: alvim id. Curr Res Food Sci. 2022 May 18;5:878-885. doi: 10.1016/j.crfs.2022.05.003. eCollection 2022. Curr Res Food Sci. 2022. PMID: 35647558 Free PMC article.
Umami Ingredient: Flavor enhancer from shiitake (Lentinula edodes) byproducts.
Harada-Padermo SDS, Dias-Faceto LS, Selani MM, Alvim ID, Floh EIS, Macedo AF, Bogusz S, Dias CTDS, Conti-Silva AC, Vieira TMFS. Harada-Padermo SDS, et al. Among authors: alvim id. Food Res Int. 2020 Nov;137:109540. doi: 10.1016/j.foodres.2020.109540. Epub 2020 Jul 15. Food Res Int. 2020. PMID: 33233168 Free article.
16 results