The scientist’s investigation covers issues in Food science, Antioxidant, Chromatography, Biochemistry and Biotransformation. Glaucia Maria Pastore combines subjects such as Pulp, Bioremediation, Botany and Microbiology with his study of Food science. The various areas that Glaucia Maria Pastore examines in his Antioxidant study include Phenols and Anthocyanin.
His Chromatography study combines topics from a wide range of disciplines, such as Quinic acid, Hydrolysis, Enzyme assay and Trametes versicolor. His work in the fields of Fermentation, Surface-active agents and Glycolipid overlaps with other areas such as Low toxicity. His Biotransformation research is multidisciplinary, relying on both Antimicrobial, Limonene and Functional evaluation.
Glaucia Maria Pastore focuses on Food science, Antioxidant, Chromatography, Biotransformation and Biotechnology. His Food science study combines topics in areas such as Biochemistry and Botany. Glaucia Maria Pastore works in the field of Biochemistry, focusing on Lipase in particular.
As part of one scientific family, Glaucia Maria Pastore deals mainly with the area of Lipase, narrowing it down to issues related to the Yield, and often Response surface methodology. His Antioxidant study incorporates themes from Pulp, Phenols and Traditional medicine. The Biotransformation study combines topics in areas such as Terpene and Limonene.
His primary scientific interests are in Food science, Antioxidant, Prebiotic, Inulin and Biotransformation. His Food science research is multidisciplinary, incorporating elements of Pulp, Pigment and Chemical composition. His work on Antioxidant capacity as part of general Antioxidant research is often related to Solanum lycocarpum, thus linking different fields of science.
His studies deal with areas such as Probiotic, Bifidobacterium, Lactobacillus, Lactose and Dietary fiber as well as Prebiotic. His work deals with themes such as Limonene and De novo synthesis, which intersect with Biotransformation. Limonene is a subfield of Chromatography that Glaucia Maria Pastore studies.
Glaucia Maria Pastore mainly focuses on Food science, Prebiotic, Raw material, Biochemical engineering and Business. His work carried out in the field of Food science brings together such families of science as Pulp, Xylooligosaccharide and Antioxidant. His study in Antioxidant is interdisciplinary in nature, drawing from both Solanum and Chemical composition.
His Prebiotic study integrates concerns from other disciplines, such as Dietary fiber, Whole wheat, Food industry and Wheat flour. In his research, Limonene, Terpineol, Response surface methodology, Aqueous solution and Central composite design is intimately related to Yield, which falls under the overarching field of Raw material. His Biochemical engineering research incorporates themes from Fruits and vegetables and Polyphenol.
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Potential applications of laccase in the food industry
Rosana C Minussi;Gláucia M Pastore;Nelson Durán;Nelson Durán.
Trends in Food Science and Technology (2002)
Production and properties of a surfactant obtained from Bacillus subtilis grown on cassava wastewater.
Marcia Nitschke;Glaucia Maria Pastore.
Bioresource Technology (2006)
Phenolic compounds and total antioxidant potential of commercial wines
Rosana C Minussi;Massimo Rossi;Luciano Bologna;Lı́via Cordi.
Food Chemistry (2003)
Atividade antioxidante de frutas do cerrado
Roberta Roesler;Luciana Gomes Malta;Luciana Cristina Carrasco;Roseane Barata Holanda.
Food Science and Technology International (2007)
Recent Progress of Propolis for Its Biological and Chemical Compositions and Its Botanical Origin
Viviane Cristina Toreti;Helia Harumi Sato;Glaucia Maria Pastore;Yong Kun Park.
Evidence-based Complementary and Alternative Medicine (2013)
Xylo-oligosaccharides from lignocellulosic materials: chemical structure, health benefits and production by chemical and enzymatic hydrolysis.
Ana Flávia Azevedo Carvalho;Ana Flávia Azevedo Carvalho;Pedro de Oliva Neto;Douglas Fernandes da Silva;Gláucia Maria Pastore.
Food Research International (2013)
Jaboticaba peel: Antioxidant compounds, antiproliferative and antimutagenic activities
Alice Vieira Leite-Legatti;Ângela Giovana Batista;Nathalia Romanelli Vicente Dragano;Anne Castro Marques.
Food Research International (2012)
Bio-oxidation of terpenes: an approach for the flavor industry.
Juliano Lemos Bicas;Ana Paula Dionísio;Gláucia Maria Pastore.
Chemical Reviews (2009)
Evaluation of the effects of anthocyanins in type 2 diabetes
Renata A. Soriano Sancho;Glaucia Maria Pastore.
Food Research International (2012)
The use of endophytes to obtain bioactive compounds and their application in biotransformation process.
Mariana Recco Pimentel;Gustavo Molina;Ana Paula Dionísio;Mário Roberto Maróstica Junior.
Biotechnology Research International (2011)
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