Neves M - Search Results

1

Antiallergic effect of Picholine olive oil-in-water emulsions through β-hexosaminidase release inhibition and characterization of their physicochemical properties.

Isoda H, Motojima H, Margout D, Neves M, Han J, Nakajima M, Larroque M. Isoda H, et al. Among authors: neves m. J Agric Food Chem. 2012 Aug 15;60(32):7851-8. doi: 10.1021/jf3016078. Epub 2012 Aug 3. J Agric Food Chem. 2012. PMID: 22830309

2

Preparation, characterization, and in vitro gastrointestinal digestibility of oil-in-water emulsion-agar gels.

Wang Z, Neves MA, Kobayashi I, Uemura K, Nakajima M. Wang Z, et al. Among authors: neves ma. Biosci Biotechnol Biochem. 2013;77(3):467-74. doi: 10.1271/bbb.120659. Epub 2013 Mar 7. Biosci Biotechnol Biochem. 2013. PMID: 23470750 Free article.

3

Preparation and characterization of water-in-oil-in-water emulsions containing a high concentration of L-ascorbic acid.

Khalid N, Kobayashi I, Neves MA, Uemura K, Nakajima M. Khalid N, et al. Among authors: neves ma. Biosci Biotechnol Biochem. 2013;77(6):1171-8. doi: 10.1271/bbb.120870. Epub 2013 Jun 7. Biosci Biotechnol Biochem. 2013. PMID: 23748753 Free article.

4

PIV and CFD studies on analyzing intragastric flow phenomena induced by peristalsis using a human gastric flow simulator.

Kozu H, Kobayashi I, Neves MA, Nakajima M, Uemura K, Sato S, Ichikawa S. Kozu H, et al. Among authors: neves ma. Food Funct. 2014 Aug;5(8):1839-47. doi: 10.1039/c4fo00041b. Food Funct. 2014. PMID: 24931649

5

Monodisperse aqueous microspheres encapsulating high concentration of l-ascorbic acid: insights of preparation and stability evaluation from straight-through microchannel emulsification.

Khalid N, Kobayashi I, Neves MA, Uemura K, Nakajima M, Nabetani H. Khalid N, et al. Among authors: neves ma. Biosci Biotechnol Biochem. 2015;79(11):1852-9. doi: 10.1080/09168451.2015.1050988. Epub 2015 Jun 3. Biosci Biotechnol Biochem. 2015. PMID: 26039096

6

Preparation of monodisperse aqueous microspheres containing high concentration of l-ascorbic acid by microchannel emulsification.

Khalid N, Kobayashi I, Neves MA, Uemura K, Nakajima M, Nabetani H. Khalid N, et al. Among authors: neves ma. J Microencapsul. 2015;32(6):570-7. doi: 10.3109/02652048.2015.1065919. Epub 2015 Jul 20. J Microencapsul. 2015. PMID: 26190217

7

Effect of esterified oligosaccharides on the formation and stability of oil-in-water emulsions.

Udomrati S, Khalid N, Gohtani S, Nakajima M, Neves MA, Uemura K, Kobayashi I. Udomrati S, et al. Among authors: neves ma. Carbohydr Polym. 2016 Jun 5;143:44-50. doi: 10.1016/j.carbpol.2016.02.006. Epub 2016 Feb 4. Carbohydr Polym. 2016. PMID: 27083342

8

Microchannel emulsification study on formulation and stability characterization of monodisperse oil-in-water emulsions encapsulating quercetin.

Khalid N, Kobayashi I, Neves MA, Uemura K, Nakajima M, Nabetani H. Khalid N, et al. Among authors: neves ma. Food Chem. 2016 Dec 1;212:27-34. doi: 10.1016/j.foodchem.2016.05.154. Epub 2016 May 25. Food Chem. 2016. PMID: 27374502

9

Quality preservation of deliberately contaminated milk using thyme free and nanoemulsified essential oils.

Ben Jemaa M, Falleh H, Neves MA, Isoda H, Nakajima M, Ksouri R. Ben Jemaa M, et al. Among authors: neves ma. Food Chem. 2017 Feb 15;217:726-734. doi: 10.1016/j.foodchem.2016.09.030. Epub 2016 Sep 7. Food Chem. 2017. PMID: 27664691

10

Microchannel emulsification: A promising technique towards encapsulation of functional compounds.

Khalid N, Kobayashi I, Neves MA, Uemura K, Nakajima M. Khalid N, et al. Among authors: neves ma. Crit Rev Food Sci Nutr. 2018;58(14):2364-2385. doi: 10.1080/10408398.2017.1323724. Epub 2017 Aug 16. Crit Rev Food Sci Nutr. 2018. PMID: 28609117 Review.

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