L
Leandro de Morais Cardoso
Researcher at Universidade Federal de Juiz de Fora
Publications - 55
Citations - 1167
Leandro de Morais Cardoso is an academic researcher from Universidade Federal de Juiz de Fora. The author has contributed to research in topics: Ascorbic acid & Vitamin E. The author has an hindex of 17, co-authored 49 publications receiving 877 citations. Previous affiliations of Leandro de Morais Cardoso include Universidade Federal do Espírito Santo & Universidad San Francisco de Quito.
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Sorghum (Sorghum bicolor L.): Nutrients, bioactive compounds, and potential impact on human health.
Leandro de Morais Cardoso,Soraia Silva Pinheiro,Hércia Stampini Duarte Martino,Helena Maria Pinheiro-Sant'Ana +3 more
TL;DR: Sorghum is a source of nutrients and bioactive compounds, especially 3-deoxyanthocyanidins, tannins, and polycosanols, which beneficially modulate, in vitro and in animals, parameters related to noncommunicable diseases.
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Cagaita (Eugenia dysenterica DC.) of the Cerrado of Minas Gerais, Brazil: Physical and chemical characterization, carotenoids and vitamins
Leandro de Morais Cardoso,Hércia Stampini Duarte Martino,Ana Vládia Bandeira Moreira,Sônia Machado Rocha Ribeiro,Helena Maria Pinheiro-Sant'Ana +4 more
TL;DR: In this article, the results of HPLC-DAD and HPLC with fluorescence detection were performed on Cerrado of Minas Gerais, Brazil, for the analysis of vitamin C and carotenoids.
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Effects of processing with dry heat and wet heat on the antioxidant profile of sorghum.
Leandro de Morais Cardoso,Tatiana Aguiar Montini,Soraia Silva Pinheiro,Helena Maria Pinheiro-Sant'Ana,Hércia Stampini Duarte Martino,Ana Vládia Bandeira Moreira +5 more
TL;DR: Overall, the grains milled before processing in oven and in microwave oven retained more vitamin E and less carotenoids than those milled after these processing, and the antioxidant activity in processed flours with dry heat remained constant and decreased after processing with wet heat.
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Phenolic compounds profile in sorghum processed by extrusion cooking and dry heat in a conventional oven
Leandro de Morais Cardoso,Soraia Silva Pinheiro,Carlos Wanderlei Piler de Carvalho,Valéria Aparecida Vieira Queiroz,Cícero Beserra de Menezes,Ana Vládia Bandeira Moreira,Frederico Augusto Ribeiro de Barros,Joseph M. Awika,Hércia Stampini Duarte Martino,Helena Maria Pinheiro-Sant'Ana +9 more
TL;DR: In this paper, the effects of extrusion and dry heat in a conventional oven on flavones, flavanones, and proanthocyanidins in sorghum were evaluated.
Journal ArticleDOI
Comparing sorghum and wheat whole grain breakfast cereals: Sensorial acceptance and bioactive compound content.
Pamella Cristine Anunciação,Leandro de Morais Cardoso,Jaqueline Vieira Piovesana Gomes,Ceres Mattos Della Lucia,Carlos Wanderlei Piler de Carvalho,Melicia Cintia Galdeano,Valéria Aparecida Vieira Queiroz,Rita de Cássia Gonçalves Alfenas,Hércia Stampini Duarte Martino,Helena Maria Pinheiro-Sant'Ana +9 more
TL;DR: Consumption of whole sorghum breakfast cereal should be encouraged, since it had good sensory acceptance and is a source of bioactive compounds that can promote benefits to human health.