MARCOS Antonio das Neves
- Articles
- Formulation and physicochemical stability of oil-in-water nanoemulsion loaded with a-terpineol as flavor oil using Quillaja saponins as natural emulsifier
Felipe Lorena de Oliveira; Bicas Juliano Lemos; Bouhoute ...
FOOD RESEARCH INTERNATIONAL/153, 2022-03 - Hydrothermal liquefaction of lignocellulosic residue to produce sustainable materials: Fractions characterization
Utimura S. Espinosa D. Neves M. A. Kobayashi I. N...
Tecnologia em Metalurgia, Materiais e Mineração/18(e2483), 2021-01 - Elaboration and Properties of an Oil-in-Water Nanoemulsion Loaded with a Terpene-Enriched Oil Mixture Obtained Biotechnologically
Felipe L. de O. Bicas J. L. Moreira R. Alexandrino ...
ACS Agricultural Science and Technology/1(6)/pp.631-639, 2021-10-29 - Comprehensive study of alpha-terpineol-loaded oil-in-water (O/W) nanoemulsion: interfacial property, formulation, physical and chemical stability
Felipe Lorena de Oliveira; Bicas Juliano Lemos; Bouhoute ...
NPJ SCIENCE OF FOOD/5(1), 2021-11 - Essential-Oil-Loaded Nanoemulsion Lipidic-Phase Optimization and Modeling by Response Surface Methodology (RSM): Enhancement of Their Antimicrobial Potential and Bioavailability in Nanoscale Food Delivery System
Yakoubi Sana; Kobayashi Isao; Uemura Kunihiko; Nakajima ...
Foods/10(12), 2021-12 - Conversion of aqueous extracts from thermochemical treatment of bagasse into functional emulsifiers
Vodo Sekove; Uemura Kunihiko; Nakajima Mitsutoshi; Neves ...
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY/56(12:::SI)/pp.6697-6706, 2021-12 - Formulation characteristics of monodisperse structured lipid microparticles using microchannel emulsification
Wang Hanxiao; Nakajima Mitsutoshi; Neves Marcos A.; Uemur...
PARTICULATE SCIENCE AND TECHNOLOGY/40(2)/pp.196-206, 2021-06 - Emulsifying Performance of Crude Surface-Active Extracts from Liquorice Root (Glycyrrhiza Glabra)
Taarji Noamane; Bouhoute Meryem; Chafai Youssef; Hafidi ...
ACS Food Sci. Technol, 2021-09 - Peppermint and Myrtle nanoemulsions: Formulation, stability, and antimicrobial activity
Falleh Hanen; Jemaa Mariem Ben; Neves Marcos A.; Isoda H...
LWT - Food Science and Technology/152, 2021-08 - Microwave-assisted Synthesis of Fluorescent Carbon Dots from Nanocellulose for Dual-metal Ion-sensor Probe: Fe (Ⅲ) and Mn (Ⅱ)
Donghao Hu; Lin Kuan-Hsuan; Xu Yinchao; Kajiyama Mikio; N...
Cellulose/28(15)/pp.9705-9724, 2021-08 - Emulsion formation and stabilizing properties of olive oil cake crude extracts.
Fainassi Firdaous; Taarji Noamane; Benkhalti Fatiha; Hafi...
Processes/9(4)/pp.1-14, 2021-03 - Effects of surfactants and oil-in-water emulsions on reverse osmosis membrane performance
Halleb Aymen; Yokoyama Fumio; das Neves Marcos Antonio; N...
EURO-MEDITERRANEAN JOURNAL FOR ENVIRONMENTAL INTEGRATION/6(2), 2021-09 - The Effects of Total Dissolved Carbon Dioxide on the Growth Rate, Biochemical Composition, and Biomass Productivity of Nonaxenic Microalgal Polyculture
Kandasamy Lenin C.; Neves Marcos A.; Demura Mikihide; Nak...
SUSTAINABILITY/13(4), 2021-02 - Stability characteristics of O/W emulsions prepared using purified glycyrrhizin or a non-purified glycyrrhizin-rich extract from liquorice root (Glycyrrhiza glabra )
Taarji Noamane; Bouhoute Meryem; Melanie Hakiki; Hafid...
COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS/614, 2021-04 - Effect of freeze-drying on the antioxidant and the cytotoxic properties of Alliumroseum L. and its application in stabilizing food emulsions
Boubakri Abdelbasset; Najjaa Hanen; Maghrebi Hanane; Arfa...
Journal of Food Processing and Preservation, 2021-02 - Formulation, physicochemical characterization, and anti- E. coli activity of food-grade nanoemulsions incorporating clove, cinnamon, and lavender essential oils
Falleh Hanen; Jemaa Mariem Ben; Neves Marcos A; Isoda ...
Food chemistry/359, 2021-04 - Chitosan-based film incorporated with essential oil nanoemulsion foreseeing enhanced antimicrobial effect
Elshamy Samar; Khadizatul Kubra; Uemura Kunihiko; Nakajim...
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE/Epub, 2021-01 - Spray technology applications of xanthan gum-based edible coatings for fresh-cut lotus root (Nelumbo nucifera)
Lara Grace; Yakoubi Sana; Villacorta Cherry Mae; Uemura ...
FOOD RESEARCH INTERNATIONAL/137, 2020-11 - Comparative study of oil-in-water emulsions encapsulating fucoxanthin formulated by microchannel emulsification and high-pressure homogenization
Ma Zhaoxiang; Zhao Yiguo; Khalid Nauman; Shu Gaofeng; Nev...
FOOD HYDROCOLLOIDS/108, 2020-11 - Microfibrillated cellulose from Argania spinosa shells as sustainable solid particles for O/W Pickering emulsions
Bouhoute Meryem; Taarji Noamane; de Oliveira Felipe Lore...
Carbohydrate polymers/251, 2020-08 - Interfacial and emulsifying properties of purified glycyrrhizin and non-purified glycyrrhizin-rich extracts from liquorice root (Glycyrrhiza glabra)
Taarji Noamane; Bouhoute Meryem; Fainassi Firdaous; Hafid...
Food chemistry/337, 2020-09 - Nanoemulsions: Using emulsifiers from natural sources replacing synthetic ones-A review
Dammak Ilyes; do Amaral Sobral Paulo Jose; Aquino Adrian...
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY/19(5)/pp.2721-2746, 2020-08 - Emulsion-based extraction of beta-sitosterol and carotenoids from sea buckthorn (Hippophae rhamnoides) pomace
Tsogtoo B.; Taarji N.; Melanie H.; Khalid N.; Tsolmon S....
INTERNATIONAL FOOD RESEARCH JOURNAL/27(1)/pp.56-65, 2020-02 - Potential of bagasse obtained using hydrothermal liquefaction pre-treatment as a natural emulsifier
Vodo Sekove; Taarji Noamane; Bouhoute Meryem; Felipe Lor...
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY/55(4:::SI)/pp.1485-1496, 2020-04 - Formation and stability of emulsions using crude extracts as natural emulsifiers from Argan shells
Bouhoute Meryem; Taarji Noamane; Vodo Sekove; Kobayashi ...
COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS/591, 2020-04 - more...
- Formulation and physicochemical stability of oil-in-water nanoemulsion loaded with a-terpineol as flavor oil using Quillaja saponins as natural emulsifier