Search Results - LOURO MASSARETTO, Isabel

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  1. 1
    Post-Harvest Treatment with Methyl Jasmonate Impacts Lipid Metabolism in Tomato Pericarp ( Solanum lycopersicum L. cv. Grape) at Different Ripening Stages

    Post-Harvest Treatment with Methyl Jasmonate Impacts Lipid Metabolism in Tomato Pericarp ( Solanum lycopersicum L. cv. Grape) at Different Ripening Stages by Rivero Meza, Silvia Leticia, de Castro Tobaruela, Eric, Benedetti Pascoal, Grazieli, Louro Massaretto, Isabel, Purgatto, Eduardo

    Published in Foods
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  2. 2
    Impact of thermoplastic extrusion process on chemical, nutritional, technological and sensory properties of gluten‐free breakfast cereals from pigmented rice

    Impact of thermoplastic extrusion process on chemical, nutritional, technological and sensory properties of gluten‐free breakfast cereals from pigmented rice by Rivero Meza, Silvia Leticia, Massaretto, Isabel, Sinnecker, Patricia, Schmiele, Marcio, Chang, Yoon Kil, Noldin, Jose Alberto, Lanfer Marquez, Ursula Maria

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  3. 3
    Metabolomics reveals how ethylene‐auxin interaction delays tomato ripening maintaining fruit nutritional and sensorial quality

    Metabolomics reveals how ethylene‐auxin interaction delays tomato ripening maintaining fruit nutritional and sensorial quality by Tobaruela, Eric de Castro, Meza, Silvia Leticia Rivero, Massaretto, Isabel Louro, Pascoal, Grazieli Benedetti, Freschi, Luciano, Purgatto, Eduardo

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  4. 4
    Production of innovative gluten-free breakfast cereals based on red and black rice by extrusion processing technology

    Production of innovative gluten-free breakfast cereals based on red and black rice by extrusion processing technology by Meza, Silvia Leticia Rivero, Sinnecker, Patricia, Schmiele, Marcio, Massaretto, Isabel Louro, Chang, Yoon Kil, Marquez, Ursula Maria Lanfer

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  5. 5
    Induction of Metabolic Changes in Amino Acid, Fatty Acid, Tocopherol, and Phytosterol Profiles by Exogenous Methyl Jasmonate Application in Tomato Fruits

    Induction of Metabolic Changes in Amino Acid, Fatty Acid, Tocopherol, and Phytosterol Profiles by Exogenous Methyl Jasmonate Application in Tomato Fruits by Meza, Silvia Leticia Rivero, de Castro Tobaruela, Eric, Pascoal, Grazieli Benedetti, Magalhães, Hilton César Rodrigues, Massaretto, Isabel Louro, Purgatto, Eduardo

    Published in Plants (Basel)
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  6. 6
    Comparative study of phenolic compounds in different Brazilian rice ( Oryza sativa L.) genotypes

    Comparative study of phenolic compounds in different Brazilian rice ( Oryza sativa L.) genotypes by de Mira, Nádia Valéria Mussi, Massaretto, Isabel Louro, Pascual, Cristina de Simone Carlos Iglesias, Lanfer Marquez, Ursula Maria

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  7. 7
    Effect of postharvest methyl jasmonate and ethylene treatments on the biosynthesis of volatile compounds of hot pepper fruits

    Effect of postharvest methyl jasmonate and ethylene treatments on the biosynthesis of volatile compounds of hot pepper fruits by Magalhães, Hilton César Rodrigues, Filho, Elenilson G. Alves, Garruti, Deborah dos Santos, Massaretto, Isabel Louro, Purgatto, Eduardo

    Published in Scientia horticulturae
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  8. 8
    Nutritional characterization and effect of cooking on phenolic compounds, antioxidant capacity and sensory acceptability of commercial wild rice (Zizania aquatica L.)

    Nutritional characterization and effect of cooking on phenolic compounds, antioxidant capacity and sensory acceptability of commercial wild rice (Zizania aquatica L.) by Massaretto, Isabel Louro, Rivero Meza, Silvia Leticia, Schmiele, Marcio, Lanfer Marquez, Ursula Maria, Sinnecker, Patricia

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  9. 9
    Effects of parboiling, storage and cooking on the levels of tocopherols, tocotrienols and γ-oryzanol in brown rice (Oryza sativa L.)

    Effects of parboiling, storage and cooking on the levels of tocopherols, tocotrienols and γ-oryzanol in brown rice (Oryza sativa L.) by Pascual, Cristina de Simone Carlos Iglesias, Massaretto, Isabel Louro, Kawassaki, Fabiana, Barros, Rosa Maria Cerdeira, Noldin, José Alberto, Marquez, Ursula Maria Lanfer

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  10. 10
    Phenolic compounds in raw and cooked rice ( Oryza sativa L.) and their inhibitory effect on the activity of angiotensin I-converting enzyme

    Phenolic compounds in raw and cooked rice ( Oryza sativa L.) and their inhibitory effect on the activity of angiotensin I-converting enzyme by Massaretto, Isabel Louro, Madureira Alves, Márcio Fernando, Mussi de Mira, Nádia Valéria, Carmona, Adriana Karaoglanovic, Lanfer Marquez, Ursula Maria

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  11. 11
    Effects of parboiling, storage and cooking on the levels of tocopherols, tocotrienols and γ-oryzanol in brown rice (Oryza sativa L.): Stability of Phytochemicals during Processing

    Effects of parboiling, storage and cooking on the levels of tocopherols, tocotrienols and γ-oryzanol in brown rice (Oryza sativa L.): Stability of Phytochemicals during Processing by DE SIMONE CARLOS IGLESIAS PASCUAL, Cristina, LOURO MASSARETTO, Isabel, KAWASSAKI, Fabiana, CERDEIRA BARROS, Rosa Maria, ALBERTO NOLDIN, Jose, LANFER MARQUEZ, Ursula Maria

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