J. S. Santos

发表

Comparison between proton transfer reaction mass spectrometry and near infrared spectroscopy for the authentication of Brazilian coffee: A preliminary chemometric study

D. Granato, S. V. van Ruth, A. Koidis, 2018, Food Control.

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

E. Esmerino, D. Granato, C. Ranadheera, 2018, Food chemistry.

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

Chi-Tang Ho, Liang Zhang, D. Granato, 2019, Comprehensive reviews in food science and food safety.

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

R. N. Cavalcanti, E. Esmerino, D. Granato, 2018, Food chemistry.

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

D. Granato, P. Putnik, J. S. Santos, 2018, Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association.

Chemometric Authentication of Brazilian Coffees Based on Chemical Profiling.

A. Pomerantsev, O. Rodionova, D. Granato, 2019, Journal of food science.

A new analytical concept based on chemistry and toxicology for herbal extracts analysis: From phenolic composition to bioactivity.

F. Shahidi, Liang Zhang, D. Granato, 2020, Food research international.

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

D. Granato, J. S. Santos, Vitor Rafael Alvarenga Brizola, 2017, Food chemistry.

1H NMR combined with chemometrics tools for rapid characterization of edible oils and their biological properties

D. Granato, A. Sant’Ana, A. Barison, 2018, Industrial Crops and Products.

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

D. Granato, M. Genovese, L. Esmerino, 2016, Food research international.

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.

M. A. D. do Carmo, D. Granato, A. Cruz, 2020, Food chemistry.

Chemical perspective and criticism on selected analytical methods used to estimate the total content of phenolic compounds in food matrices

D. Granato, D. S. Nunes, J. S. Santos, 2016 .

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

Liang Zhang, D. Granato, A. Sant’Ana, 2019, Journal of food science.

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

Jânio Sousa Santos, Daniel Granato, M. A. D. do Carmo, 2019, Food research international.

Phenolic-rich Petit Suisse cheese manufactured with organic Bordeaux grape juice, skin, and seed extract: Technological, sensory, and functional properties

D. Granato, A. Cruz, Pablo Inocêncio Monteiro, 2019, LWT.

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

M. A. D. do Carmo, D. Granato, A. Sant’Ana, 2018, Food chemistry.

Authentication of juices from antioxidant and chemical perspectives: A feasibility quality control study using chemometrics

Jânio Sousa Santos, Daniel Granato, Oxana Ye. Rodionova, 2017 .

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

M. A. D. do Carmo, D. Granato, A. Sant’Ana, 2018, Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association.

Use of principal component analysis (PCA) and hierarchical cluster analysis (HCA) for multivariate association between bioactive compounds and functional properties in foods: A critical perspective

Jânio Sousa Santos, Daniel Granato, Graziela Bragueto Escher, 2018 .

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

D. Granato, A. Cruz, J. S. Santos, 2017, Food chemistry.

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

Jânio Sousa Santos, Daniel Granato, Predrag Putnik, 2018, Comprehensive reviews in food science and food safety.

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

Jânio Sousa Santos, Daniel Granato, Cleiton Antônio Nunes, 2015, Food research international.

Effects of herbal extracts on quality traits of yogurts, cheeses, fermented milks, and ice creams: a technological perspective

D. Granato, A. Cruz, A. Mortazavian, 2018 .

Effects of an herbal extract composed of white tea, roasted yerba mate and fermented rooibos on the antioxidant activity and sensory properties of popsicles manufactured with different protein sources

D. Granato, J. Pihlava, J. S. Santos, 2020, Journal of Food Bioactives.

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

M. A. D. do Carmo, Liang Zhang, D. Granato, 2019, Food chemistry.

Extraction optimization of bioactive compounds from ora-pro-nobis (Pereskia aculeata Miller) leaves and their in vitro antioxidant and antihemolytic activities.

M. A. D. do Carmo, D. Granato, J. Pihlava, 2021, Food chemistry.

Survival behavior of Salmonella enterica in the peel, stalk, pulp, and tip of green, mature, and ripe tropical fruits: Avocado [Persea americana] and sugar apple [Annona squamosa]

D. Granato, P. C. Félix, O. Alegbeleye, 2023, LWT.