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Severino Matias de Alencar

Researcher at University of São Paulo

Publications -  234
Citations -  8012

Severino Matias de Alencar is an academic researcher from University of São Paulo. The author has contributed to research in topics: Propolis & Chemistry. The author has an hindex of 43, co-authored 199 publications receiving 6327 citations. Previous affiliations of Severino Matias de Alencar include State University of Campinas & Escola Superior de Agricultura Luiz de Queiroz.

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Botanical origin and chemical composition of Brazilian propolis.

Yong K. Park, +2 more
- 14 Mar 2002 - 
TL;DR: The origins of propolis group 3, group 6, and group 12 are resins of the poplar tree, Hyptis divaricata, and Baccharis dracunculifolia, respectively.
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Chemical composition and biological activity of a new type of Brazilian propolis: red propolis.

Severino Matias de Alencar, +7 more
- 05 Sep 2007 - 
TL;DR: The results showed that the red propolis has biologically active compounds that had never been reported in other types of Brazilian propolis, as well as to analyze its chemical composition.
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Chemical constituents in Baccharis dracunculifolia as the main botanical origin of southeastern Brazilian propolis.

Yong K. Park, +4 more
- 10 Mar 2004 - 
TL;DR: RPHPLC profiles of propolis G12 leaf buds and unexpanded and expanded leaves of B. dracunculifolia showed similarity, but unexPanded leaves quantitatively decreased in chemical constituents as compared with leaf buds, and all chemical constituents were severely decreased or disappeared in the case of expanded leaves.
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Antioxidant activity by DPPH assay of potential solutions to be applied on bleached teeth

Eugenio Jose Garcia, +5 more
- 01 Jan 2012 - 
TL;DR: AAcidS, AAcidG, SodAsS, SodasG and VitE presented the highest antioxidant activity among substances tested in this study, and the DPPH assay provides an easy and rapid way to evaluate potential antioxidants.
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Microencapsulation of propolis extract by complex coacervation

Mirian Pozippe Nori, +5 more
- 01 Mar 2011 - 
TL;DR: In this paper, the authors used soy protein and pectin as encapsulant agents to encapsulate propolis extract by complex coacervation and obtained it in the form of powder, alcohol-free, stable, with antioxidant property, antimicrobial activity against Staphylococcus aureus and with the possibility of controlled release in foods.