Juliana Kelly da Silva

Department of Food and Nutrition - School of Food Engineering, University of Campinas - University of Campinas

Trabalhos (9)

PASSION FRUIT PEEL MODULATES EXPRESSION OF CYTOKINES DURING COLITIS INDUCED BY TNBS
Cinthia Baú Betim Cazarin ¹
Juliana Kelly da Silva ¹
Talita Cristina Colomeu ²
Nayara S. G. Schumacher ²
Ricardo Lima Zollner ²
Mário Roberto Maróstica Júnior ¹
¹ University of Campinas, School of Food Engineering / Universidade Estadual de Campinas
² University of Campinas, Department of Internal Medicine, Faculty of Medical Science / Faculdade de Ciências Médicas / Universidade Estadual de Campinas
vol. 1, 2013 -
6564

Nutrição (NT)

Errata
Passion fruit (Passiflora edulis) peel increase colonic production of short chain fatty acid in Wistar rats
Juliana Kelly da Silva ¹
Cinthia Baú Betim Cazarin ¹
Stanislau Bogusz ²
Fábio Augusto ²
Mário Roberto Maróstica Júnior ¹
¹ University of Campinas, School of Food Engineering / Universidade Estadual de Campinas
² University of Campinas, Institute of Chemistry, Instituto Nacional de Ciência e Tecnologia em Bioanalítica (INCTBio)
vol. 1, 2013 -
8553

Composto Bioativos (CB)

Errata
Effects of passion fruit (Passiflora edulis) byproduct in antioxidant status of Wistar rats
Juliana Kelly da Silva ¹
Cinthia Baú Betim Cazarin ¹
Ângela G Batista ¹
Mário Roberto Maróstica Júnior ¹
¹ University of Campinas, School of Food Engineering / Universidade Estadual de Campinas
vol. 1, 2013 -
8556

Composto Bioativos (CB)

Errata
ANTIOXIDANT ACTIVITY MEASURED IN GREEN COFFEE BEANS FROM MINAS GERAIS REGION, BRAZIL
Jana Pokorná ¹
Ângela G Batista ²
Juliana Kelly da Silva ²
Mário Roberto Maróstica Júnior ²
Bohuslava Tremlová ¹
¹ VFU Brno, Czech Republic
² University of Campinas, School of Food Engineering / Universidade Estadual de Campinas
vol. 1, 2013 -
8682

Composto Bioativos (CB)

Errata
BRAZILIAN BERRY PEEL ENHANCES HEPATIC ANTIOXIDANT DEFENSES
Ângela G Batista ¹
Sabrina Lenquiste ¹
Cinthia Baú Betim Cazarin ¹
Juliana Kelly da Silva ¹
Mário Roberto Maróstica Júnior ¹
Anderson Luiz-Ferreira ²
¹ University of Campinas, School of Food Engineering / Universidade Estadual de Campinas
² Federal University of Goiás, Department of Biological Sciences
vol. 1, 2013 -
8685

Composto Bioativos (CB)

Errata
Antioxidant properties of conventional and light cereal bars conventional and light with added jaboticaba peel (Myrciaria jaboticaba)
Gabriela Guimarães
Ângela G Batista ¹
Glaucia Carielo ¹
Juliana Kelly da Silva ¹
Mário Roberto Maróstica Júnior ¹
¹ University of Campinas, School of Food Engineering / Universidade Estadual de Campinas
vol. 1, 2013 -
11564

Alimentos Funcionais (AF)

Errata
Efeito da suplementação da semente de Chia (Salvia hispânica L.) no intestino de ratos Wistar obesos
Rafaela da Silva Marineli
Glaucia Carielo ¹
Sabrina Lenquiste ¹
Érica Moraes ²
Marcela Peres ³
Juliana Kelly da Silva ¹
Mário Roberto Maróstica Júnior ¹
¹ University of Campinas, School of Food Engineering / Universidade Estadual de Campinas
² Departamento de Alimentos e Nutrição / Faculdade de Engenharia de Alimentos / Universidade Estadual de Campinas
³ School of Food Engineering, University of Campinas / Universidade Estadual de Campinas
vol. 1, 2013 -
13415

Alimentos Funcionais (AF)

Errata
A new functional tea from Brazilian berry: bioactive profile of extract aqueous of jaboticaba peel
da Silva, J. K. ¹
Ângela Giovana Batista ²
Cazarin, C.B.B. ³
Ana Paula Dionisio ⁴
Brito, E. S. ⁵
Marostica-Junior, M. R. ²
¹ Department of Food and Nutrition - School of Food Engineering, University of Campinas - University of Campinas
² University of Campinas, School of Food Engineering - Universidade Estadual de Campinas
³ Food and Nutrition - School of Food Engineering, University of Campinas - University of Campinas
⁴ Embrapa Agroindústria Tropical - Bolsista produtividade CNPq / EMBRAPA
⁵ Tropical Agribusiness Embrapa.
vol. 2, 2015 -
35482

Alimentos Funcionais: Compostos Bioativos (AC)

Pôster
Red-Jambo (Syzygium malaccense): Bioactive compounds in fruits and leaves
Ângela Giovana Batista ¹
da Silva, J. K. ²
Cazarin, C.B.B. ³
BIASOTO, A. C. T. ⁴
Sawaya, A.H.F.
Marostica-Junior, M. R. ¹
¹ University of Campinas, School of Food Engineering - Universidade Estadual de Campinas
² Department of Food and Nutrition - School of Food Engineering, University of Campinas - University of Campinas
³ Food and Nutrition - School of Food Engineering, University of Campinas - University of Campinas
⁴ Semiárido - Bolsista produtividade CNPq / EMBRAPA
vol. 2, 2015 -
35500

Alimentos Funcionais: Compostos Bioativos (AC)

Pôster

SLACA

Anais do Simpósio Latino Americano de Ciências de Alimentos

Juliana Kelly da Silva

PASSION FRUIT PEEL MODULATES EXPRESSION OF CYTOKINES DURING COLITIS INDUCED BY TNBS

Passion fruit (Passiflora edulis) peel increase colonic production of short chain fatty acid in Wistar rats

Effects of passion fruit (Passiflora edulis) byproduct in antioxidant status of Wistar rats

ANTIOXIDANT ACTIVITY MEASURED IN GREEN COFFEE BEANS FROM MINAS GERAIS REGION, BRAZIL

BRAZILIAN BERRY PEEL ENHANCES HEPATIC ANTIOXIDANT DEFENSES

Antioxidant properties of conventional and light cereal bars conventional and light with added jaboticaba peel (Myrciaria jaboticaba)

Efeito da suplementação da semente de Chia (Salvia hispânica L.) no intestino de ratos Wistar obesos

A new functional tea from Brazilian berry: bioactive profile of extract aqueous of jaboticaba peel

Red-Jambo (Syzygium malaccense): Bioactive compounds in fruits and leaves

Co-autores (25)

Mário Roberto Maróstica Júnior

Mário Roberto Maróstica Júnior

Cinthia Baú Betim Cazarin

Cinthia Baú Betim Cazarin

Ana Paula Dionisio

Érica Moraes

Juliana Kelly da Silva

Edy Souza de BRITO

Ângela G Batista

Sabrina Lenquiste

Aline Biasoto

Stanislau Bogusz

Glaucia Carielo

Rafaela da Silva Marineli

Ângela Giovana Batista

Alexandra Helena Frankland Sawaya

Talita Cristina Colomeu

Nayara S. G. Schumacher

Ricardo Lima Zollner

Fábio Augusto

Jana Pokorná

Bohuslava Tremlová

Anderson Luiz-Ferreira

Gabriela Guimarães

Marcela Peres

Discussões Científicas de Qualidade