Publications

2 Papers

Keywords

β-Lactoglobulin and sorghum phenolic compounds molecular binding: Interaction mechanism and thermal stability impact.

D'Almeida CTDS, Sales ACA, Xavier AAO, Mameri H, Ferreira MSL, Tavares GM

Published: 28 February 2025 in Food chemistry
Keywords:
Pubmed ID: 40058253
DOI: 10.1016/j.foodchem.2025.143632

Details

Phenolic-rich extracts from toasted white and tannin sorghum flours have distinct profiles influencing their antioxidant, antiproliferative, anti-adhesive, anti-invasive, and antimalarial activities.

Paes LT, D'Almeida CTDS, do Carmo MAV, da Silva Cruz L, Bubula de Souza A, Viana LM, Gonçalves Maltarollo V, Martino HSD, Domingues de Almeida Lima G, Larraz Ferreira MS, Azevedo L, Barros FAR

Published: 2 January 2024 in Food research international (Ottawa, Ont.)
Keywords:
Pubmed ID: 38163694
DOI: 10.1016/j.foodres.2023.113739

Details

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