Daniel Perrone Moreira
Instituição:
Universidade Federal do Rio de Janeiro
Centro:
Centro de Ciências Matemáticas e da Natureza
Unidade:
Instituto de Química
Departamento:
Departamento de Bioquímica/IQ
e-mail:
danielperrone@iq.ufrj.br
Linkedin:
Google Scholar:
ORCID:
https://orcid.org/0000-0001-7654-9065
Formação:
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Universidade Federal do Rio de Janeiro
| Pós-Doutorado | 2009 - Agora
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Universidade Federal do Rio de Janeiro
Ciência de Alimentos | Doutorado | 2005 - 2009
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Universidade Federal do Rio de Janeiro
Química | Graduação | 1998 - 2004
Laboratórios:
Nuvens de Palavras:
Artigos:
(92.06% artigos com DOI)
| Titulo | DOI | Ano |
|---|---|---|
| Jussara palm tree (Euterpe edulis M.) açai-berry oil performance on auto- and photo-oxidation: minor components? stability and evolution of volatile compounds | 10.1016/j.focha.2024.100618 | 2024 |
| Techno-functional properties of whole okara flour hydrolyzed with a carbohydrase complex | 10.1016/j.fbio.2024.104353 | 2024 |
| The role of soybean meal extracts proteins in the inhibition of mild steel acid corrosion | 10.1016/j.scp.2023.101174 | 2023 |
| Evaluating starchy food effluents as potential green inhibitors of calcium carbonate scale in oil and gas production | 10.1007/s43153-023-00404-0 | 2023 |
| Gallic Acid Mitigates 5-Hydroxymethylfurfural Formation while Enhancing or Preserving Browning and Antioxidant Activity Development in Glucose/Arginine and Sucrose/Arginine Maillard Model Systems | 10.3390/molecules27030848 | 2022 |
| Maté ( ) Toasting Causes Chlorogenic Acids to Degrade and Incorporate into the Backbone of Melanoidins, Contributing to Their Antioxidant Activity | 10.1021/acsfoodscitech.2c00054 | 2022 |
| Comprehensive Composition of Flavor Precursors in Kopi Luwak and Jacu Exotic Green Bioprocessed Coffees | 10.3389/fsufs.2022.824929 | 2022 |
| Whole-wheat bread enzymatically bioprocessed and added with green coffee infusion had improved volume and were sensory accepted when consumers were informed of the presence of healthy substances | 10.1111/ijfs.15971 | 2022 |
| Biscuits Prepared with Enzymatically-Processed Soybean Meal Are Rich in Isoflavone Aglycones, Sensorially Well-Accepted and Stable during Storage for Six Months | 10.3390/molecules27227975 | 2022 |
| Chemical, Microbiological and Sensory Stability of Steam Extracted Jaboticaba (Myrciaria jaboticaba) Juice | 10.3390/foods10040732 | 2021 |
| Organic Black Beans (Phaseolus vulgaris L.) from Rio de Janeiro State, Brazil, Present More Phenolic Compounds and Better Nutritional Profile Than Nonorganic | 10.3390/foods10040900 | 2021 |
| Jaboticaba berry: a comprehensive review on its polyphenol composition, health effects, metabolism, and the development of food products | 10.1016/j.foodres.2021.110518 | 2021 |
| Microencapsulated Spirulina maxima biomass as an ingredient for the production of nutritionally enriched and sensorially well-accepted vegan biscuits | 10.1016/j.lwt.2021.110997 | 2021 |
| Consumption of phenolic-rich jabuticaba ( Myrciaria jaboticaba ) powder ameliorates obesity-related disorders in mice | 10.1017/s0007114521001136 | 2021 |
| Bioaccessibility and Gut Metabolism of Free and Melanoidin-Bound Phenolic Compounds From Coffee and Bread | 10.3389/fnut.2021.708928 | 2021 |
| Effect of High Hydrostatic Pressure Processing on the Anthocyanins Content, Antioxidant Activity, Sensorial Acceptance and Stability of Jussara (Euterpe edulis) Juice | 10.3390/foods10102246 | 2021 |
| Jaboticaba (Myrciaria jaboticaba) powder consumption improves the metabolic profile and regulates gut microbiome composition in high-fat diet-fed mice | 10.1016/j.biopha.2021.112314 | 2021 |
| Optimization of Arthrospira maxima cultivation for biomass and protein production and biomass technological treatment to color, flavor, and aroma masking for addition to food products | 10.1007/s10811-021-02601-1 | 2021 |
| Fermentation of soybean meal improves isoflavones metabolism after soy biscuits consumption by adults | 10.1002/jsfa.10328 | 2020 |
| Bioaccessibility of phenolic compounds of jaboticaba (Plinia jaboticaba) peel and seed after simulated gastrointestinal digestion and gut microbiota fermentation | 10.1016/j.jff.2020.103851 | 2020 |
| Bioaccessibility and gut metabolism of phenolic compounds of breads added with green coffee infusion and enzymatically bioprocessed | 10.1016/j.foodchem.2020.127473 | 2020 |
| Development, sensory profile and physicochemical properties of jabuticaba nectar with lyophilized jussara pulp | 10.5935/1806-6690.20200035 | 2020 |
| Glycine max meal extracts as corrosion inhibitor for mild steel in sulphuric acid solution | 10.1016/j.jmrt.2020.09.019 | 2020 |
| Contribution of melanoidins from heat-processed foods to the phenolic compound intake and antioxidant capacity of the Brazilian diet | 10.1007/s13197-020-04346-0 | 2020 |
| Enzymes produced by solid state fermentation of agro-industrial by-products release ferulic acid in bioprocessed whole-wheat breads | 10.1016/j.foodres.2020.109843 | 2020 |
| Alendronate improves bone density and type I collagen accumulation but increases the amount of pentosidine in the healing dental alveolus of ovariectomized rabbits | 10.1016/j.bone.2018.09.022 | 2019 |
| Recovery of Antimicrobials and Bioaccessible Isoflavones and Phenolics from Soybean (Glycine max) Meal by Aqueous Extraction | 10.3390/molecules24010074 | 2019 |
| Betanin, a Natural Food Additive: Stability, Bioavailability, Antioxidant and Preservative Ability Assessments | 10.3390/molecules24030458 | 2019 |
| Metabolism of ellagitannins from jabuticaba (Myrciaria jaboticaba) in normoweight, overweight and obese Brazilians: Unexpected laxative effects influence urolithins urinary excretion and metabotype distribution | 10.1016/j.jff.2019.04.025 | 2019 |
| Chronic effects of nitrate supplementation with a newly designed beetroot formulation on biochemical and hemodynamic parameters of individuals presenting risk factors for cardiovascular diseases: A pilot study | 10.1016/j.jff.2019.04.041 | 2019 |
| Use of NMR techniques to investigate the changes on the chemical composition of coffee melanoidins | 10.1016/j.jfca.2019.103399 | 2019 |
| Effect of high hydrostatic pressure and drying methods on phenolic compounds profile of jabuticaba (Myrciaria jaboticaba) peel and seed | 10.1016/j.foodchem.2019.125794 | 2019 |
| Soybean meal and fermented soybean meal as functional ingredients for the production of low-carb, high-protein, high-fiber and high isoflavones biscuits | 10.1016/j.lwt.2017.12.035 | 2018 |
| High hydrostatic pressure processing affects the phenolic profile, preserves sensory attributes and ensures microbial quality of jabuticaba ( Myrciaria jaboticaba ) juice | 10.1002/jsfa.8461 | 2018 |
| A new functional beetroot formulation enhances adherence to nitrate supplementation and health outcomes in clinical practice | 10.25177/jfst.3.6.1 | 2018 |
| Coffee Husk as Corrosion Inhibitor for Mild Steel in HCl Media | 2018 | |
| Effect of pequi (Caryocar brasiliense) and juçara (Euterpe edulis) waste extract on oxidation process stability in broiler meat treated by UV-C | 10.1371/journal.pone.0208306 | 2018 |
| Up-regulation of Nrf2-antioxidant signaling by Açaí ( Euterpe oleracea Mart.) extract prevents oxidative stress in human endothelial cells | 10.1016/j.jff.2017.07.035 | 2017 |
| Seasonal Variation in Fat Quality and Conjugated Linoleic Acid Content of Dairy Products from the Tropics: Evidence of Potential Impact on Human Health | 10.3390/foods6080061 | 2017 |
| Ethanol extraction renders a phenolic compounds-enriched and highly stable jussara fruit ( Euterpe edulis M.) oil | 10.1002/ejlt.201700200 | 2017 |
| Phenolic compounds of Brazilian beers from different types and styles and application of chemometrics for modeling antioxidant capacity | 10.1016/j.foodchem.2015.11.133 | 2016 |
| Effect of drying method on volatile compounds, phenolic profile and antioxidant capacity of guava powders | 10.1016/j.foodchem.2015.11.050 | 2016 |
| Starch, inulin and maltodextrin as encapsulating agents affect the quality and stability of jussara pulp microparticles | 10.1016/j.carbpol.2016.05.093 | 2016 |
| Roasted Coffee Extracts as Corrosion Inhibitors for Mild Steel in HCL Solution | 10.1590/1980-5373-MR-2015-0740 | 2016 |
| Physicochemical, nutritional, and sensory analyses of a nitrate-enriched beetroot gel and its effects on plasmatic nitric oxide and blood pressure | 10.3402/fnr.v60.29909 | 2016 |
| Breads enriched with guava flour as a tool for studying the incorporation of phenolic compounds in bread melanoidins | 10.1016/j.foodchem.2015.03.110 | 2015 |
| Characterization and stability of bioactive compounds from soybean meal | 10.1016/j.lwt.2015.04.032 | 2015 |
| Screening of the chemical composition and occurring antioxidants in jabuticaba (Myrciaria jaboticaba) and jussara (Euterpe edulis) fruits and their fractions | 10.1016/j.jff.2015.06.002 | 2015 |
| Isoflavones and soyasaponins in soy infant formulas in Brazil: Profile and estimated consumption | 10.1016/j.foodchem.2013.07.126 | 2014 |
| Zinc supplementation, production and quality of coffee beans | 2013 | |
| Influence of Coffee Roasting on the Incorporation of Phenolic Compounds into Melanoidins and Their Relationship with Antioxidant Activity of the Brew. | 10.1021/jf205388x | 2012 |
| Species, roasting degree and decaffeination influence the antibacterial activity of coffee against Streptococcus mutans | 10.1016/j.foodchem.2009.05.063 | 2010 |
| Kinetics of ochratoxin A destruction during coffee roasting | 10.1016/j.foodcont.2009.12.001 | 2010 |
| Modeling Weight Loss and Chlorogenic Acids Content in Coffee during Roasting | 10.1021/jf102110u | 2010 |
| The increase in human plasma antioxidant capacity after acute coffee intake is not associated with endogenous non-enzymatic antioxidant components | 10.1080/09637480903158893 | 2009 |
| Lycopene isomerisation and storage in an in vitro model of murine hepatic stellate cells | 10.1007/s00394-009-0001-6 | 2009 |
| Comprehensive analysis of major and minor chlorogenic acids and lactones in economically relevant Brazilian coffee cultivars | 10.1016/j.foodchem.2007.06.053 | 2008 |
| Fast simultaneous analysis of caffeine, trigonelline, nicotinic acid and sucrose in coffee by liquid chromatography¿mass spectrometry | 10.1016/j.foodchem.2008.03.012 | 2008 |
| Vanillin production by Phanerochaete chrysosporium grown on green coconut agro-industrial husk in solid state fermentation | 2008 | |
| Chlorogenic Acid Compounds from Coffee Are Differentially Absorbed and Metabolized in Humans | 2007 | |
| Chlorogenic Acids and Lactones in Regular and Water-Decaffeinated Arabica Coffees | 10.1021/jf0518305 | 2006 |
| Contribution of Chlorogenic Acids to the Iron-Reducing Activity of Coffee Beverages | 10.1021/jf0485436 | 2005 |
| Specific interactions in blends of poly(ethylene oxide) and poly(bisphenol A-co-epychlorohydrin): FTIR and thermal study | 2003 |
Eventos:
(0.00% eventos com DOI)