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Daniel Granato
Daniel Granato
Professor of Functional Foods - University of Limerick
E-mail confirmado em ul.ie
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Functional foods and nondairy probiotic food development: trends, concepts, and products
D Granato, GF Branco, F Nazzaro, AG Cruz, JAF Faria
Comprehensive reviews in food science and food safety 9 (3), 292-302, 2010
9142010
Use of principal component analysis (PCA) and hierarchical cluster analysis (HCA) for multivariate association between bioactive compounds and functional properties in foods: A …
D Granato, JS Santos, GB Escher, BL Ferreira, RM Maggio
Trends in Food Science & Technology 72, 83-90, 2018
8102018
Probiotic dairy products as functional foods
D Granato, GF Branco, AG Cruz, JAF Faria, NP Shah
Comprehensive reviews in food science and food safety 9 (5), 455-470, 2010
5862010
Observations on the use of statistical methods in food science and technology
D Granato, VM de Araújo Calado, B Jarvis
Food Research International 55, 137-149, 2014
5552014
Functional foods: Product development, technological trends, efficacy testing, and safety
D Granato, FJ Barba, D Bursać Kovačević, JM Lorenzo, AG Cruz, P Putnik
Annual review of food science and technology 11, 93-118, 2020
5492020
Antioxidant activity, total phenolics and flavonoids contents: Should we ban in vitro screening methods?
D Granato, F Shahidi, R Wrolstad, P Kilmartin, LD Melton, FJ Hidalgo, ...
Food Chemistry 264, 471-475, 2018
5182018
Sheep milk: Physicochemical characteristics and relevance for functional food development
CF Balthazar, TC Pimentel, LL Ferrão, CN Almada, A Santillo, M Albenzio, ...
Comprehensive reviews in food science and food safety 16 (2), 247-262, 2017
4772017
Trends in chemometrics: Food authentication, microbiology, and effects of processing
D Granato, P Putnik, DB Kovačević, JS Santos, V Calado, RS Rocha, ...
Comprehensive Reviews in Food Science and Food Safety 17 (3), 663-677, 2018
4152018
Berries extracts as natural antioxidants in meat products: A review
JM Lorenzo, M Pateiro, R Domínguez, FJ Barba, P Putnik, DB Kovačević, ...
Food Research International 106, 1095-1104, 2018
4112018
Chemistry and Biological Activities of Processed Camellia sinensis Teas: A Comprehensive Review
L Zhang, CT Ho, J Zhou, JS Santos, L Armstrong, D Granato
Comprehensive Reviews in Food Science and Food Safety 18 (5), 1474-1495, 2019
3672019
An integrated strategy between food chemistry, biology, nutrition, pharmacology, and statistics in the development of functional foods: A proposal
D Granato, DS Nunes, FJ Barba
Trends in Food Science & Technology 62, 13-22, 2017
3132017
Association between chemistry and taste of tea: A review
L Zhang, QQ Cao, D Granato, YQ Xu, CT Ho
Trends in Food Science & Technology 101, 139-149, 2020
2992020
Extraction of anthocyanins and polyphenols from black rice (Oryza sativa L.) by modeling and assessing their reversibility and stability
AC Pedro, D Granato, ND Rosso
Food Chemistry 191, 12-20, 2016
2582016
The occurrence and effect of unit operations for dairy products processing on the fate of aflatoxin M1: A review
FB Campagnollo, KC Ganev, AM Khaneghah, JB Portela, AG Cruz, ...
Food control 68, 310-329, 2016
2472016
An overview of organosulfur compounds from Allium spp.: From processing and preservation to evaluation of their bioavailability, antimicrobial, and anti-inflammatory properties
P Putnik, D Gabrić, S Roohinejad, FJ Barba, D Granato, K Mallikarjunan, ...
Food chemistry 276, 680-691, 2019
2442019
Sensory analysis: relevance for prebiotic, probiotic, and synbiotic product development
AG Cruz, RS Cadena, EHM Walter, AM Mortazavian, D Granato, ...
Comprehensive reviews in food science and food safety 9 (4), 358-373, 2010
2322010
A comparative study of the phenolic compounds and the in vitro antioxidant activity of different Brazilian teas using multivariate statistical techniques
AAF Zielinski, CWI Haminiuk, A Alberti, A Nogueira, IM Demiate, ...
Food Research International 60, 246-254, 2014
2282014
Novel food processing and extraction technologies of high-added value compounds from plant materials
P Putnik, JM Lorenzo, FJ Barba, S Roohinejad, A Režek Jambrak, ...
Foods 7 (7), 106, 2018
2182018
Comparison between Folin‐Ciocalteu and Prussian Blue assays to estimate the total phenolic content of juices and teas using 96‐well microplates
T Margraf, AR Karnopp, ND Rosso, D Granato
Journal of food science 80 (11), C2397-C2403, 2015
2122015
The addition of inulin and Lactobacillus casei 01 in sheep milk ice cream
CF Balthazar, HLA Silva, EA Esmerino, RS Rocha, J Moraes, MAV Carmo, ...
Food chemistry 246, 464-472, 2018
2112018
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