Mariza Pires de Melo

College of Animal Science and Food Engineering, University of São Paulo – FZEA/USP

Papers (5)

METHODOLOGIES OF FOLIN-CIOCALTEAU, FRAP AND DPPH• FOR EVALUATION OF ANTIOXIDANT CAPACITY OF FOUR AROMATIC HERBS
Rafaella de Paula Paseto Fernandes ¹
Mariza Pires de Melo ¹
Marco Antonio Trindade ¹
Fernando Gustavo Tonin ¹
Silvana Marina Piccoli Pugine ¹
Paulo Eduardo Sichetti Munekata ¹
¹ College of Animal Science and Food Engineering, University of São Paulo – FZEA/USP
vol. 1, 2013 -
10271

Bioactive Compounds (CB)

Poster
EVALUATION OF THE STABILITY OF HERBS AFTER 1 YEAR OF STORAGE UNDER ROOM TEMPERATURE THROUGH METHODOLOGY OF FOLIN-CIOCALTEAU
Rafaella de Paula Paseto Fernandes ¹
Mariza Pires de Melo ¹
Marco Antonio Trindade ¹
Fernando Gustavo Tonin ¹
Silvana Marina Piccoli Pugine ¹
Paulo Eduardo Sichetti Munekata ¹
¹ College of Animal Science and Food Engineering, University of São Paulo – FZEA/USP
vol. 1, 2013 -
10277

Bioactive Compounds (CB)

Poster
IN VITRO SCAVENGING ACTIVITY OF OLIVE LEAF EXTRACT AGAINST REACTIVE OXYGEN AND NITROGEN SPECIES
LINS, P. G. ¹
PUGINE, S. M. P. ¹
SCATOLINI, A. M. ¹
DE MELO, M. P. ¹
¹ Universidade de São Paulo/ Faculdade de Zootecnia e Engenharia de Alimentos / Departamento de Ciências Básicas
vol. 2, 2015 -
34232

Alimentos Funcionais: Compostos Bioativos (AC)

Pôster
PROTECTION OF OLIVE LEAF EXTRACT AGAINST FREE RADICAL-INDUCED HEMOLYSIS IN HUMAN ERYTHROCYTES
LINS, P. G. ¹
PUGINE, S. M. P. ²
SCATOLINI, A. M. ³
DE MELO, M. P. ²
¹ Universidade de São Paulo
² College of Animal Science and Food Engineering, University of São Paulo – FZEA/USP
³ Departamento de Ciências Básicas - Faculdade de Engenharia de Alimentos - Universidade de São Paulo
vol. 2, 2015 -
34233

Alimentos Funcionais: Compostos Bioativos (AC)

Pôster
SENSORY EVALUATION AND COLOR STABILITY OF SHEEP SAUSAGES MANUFACTURED WITH OREGANO (Origanum vulgare) EXTRACT
Rafaella de Paula Paseto Fernandes ¹
Marco Antonio Trindade ²
Jose Manuel Lorenzo ³
Mariza Pires de Melo ⁴
¹ College of Animal Science and Food Engineering, University of São Paulo (FZEA/USP), Department of Basic Sciences – Pirassununga, São Paulo, Brazil, [email protected]
² College of Animal Science and Food Engineering, University of São Paulo (FZEA/USP), Department of Food Engineering – Pirassununga, São Paulo, Brazil, [email protected]
³ Centro Tecnológico de la Carne de Galicia, Chromatography Laboratory – San Cibrao das Viñas, Ourense, Spain, [email protected]
⁴ College of Animal Science and Food Engineering, University of São Paulo (FZEA/USP), Department of Basic Sciences – Pirassununga, São Paulo, Brazil, [email protected]
-
69424

Food and Health (AS)

Pôster

SLACA

Proceedings of the Latin American Symposium on Food Sciences

Mariza Pires de Melo

METHODOLOGIES OF FOLIN-CIOCALTEAU, FRAP AND DPPH• FOR EVALUATION OF ANTIOXIDANT CAPACITY OF FOUR AROMATIC HERBS

EVALUATION OF THE STABILITY OF HERBS AFTER 1 YEAR OF STORAGE UNDER ROOM TEMPERATURE THROUGH METHODOLOGY OF FOLIN-CIOCALTEAU

IN VITRO SCAVENGING ACTIVITY OF OLIVE LEAF EXTRACT AGAINST REACTIVE OXYGEN AND NITROGEN SPECIES

PROTECTION OF OLIVE LEAF EXTRACT AGAINST FREE RADICAL-INDUCED HEMOLYSIS IN HUMAN ERYTHROCYTES

SENSORY EVALUATION AND COLOR STABILITY OF SHEEP SAUSAGES MANUFACTURED WITH OREGANO (Origanum vulgare) EXTRACT

Co-authors (13)

Marco Antonio Trindade

Marco Antonio Trindade

Mariza Pires de Melo

Mariza Pires de Melo

Rafaella de Paula Paseto Fernandes

Silvana Marina Piccoli Pugine

Silvana Marina Piccoli Pugine

Rafaella de Paula Paseto Fernandes

Paulo Eduardo Sichetti Munekata

Fernando Gustavo Tonin

Patricia Goldschmidt Lins

Antonio Marcio Scatolini

Jose Manuel Lorenzo

Streamline your Scholarly Event