Institution
Universidade Estadual de Londrina
Education•Londrina, Brazil•
About: Universidade Estadual de Londrina is a education organization based out in Londrina, Brazil. It is known for research contribution in the topics: Population & Context (language use). The organization has 13052 authors who have published 19291 publications receiving 212123 citations.
Papers published on a yearly basis
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TL;DR: This review on violacein focuses mainly on the last five years of research regarding this target compound and describes production and importance of quorum sensing in C. violaceum, mechanistic aspects of its biosynthesis, monitoring processes, genetic perspectives, pathogenic effects, antiparasitic and antimicrobial activities, immunomodulatory potential and uses, antitumor potential and industrial applications.
109 citations
TL;DR: In this paper, the effect of glycerol containing citric acid (CA) with and without sodium hypophosphite (SHP) was investigated in blown extrusion.
109 citations
TL;DR: Data are provided to provide a better understanding of the possible effects of Fusarium toxins, alone or in combinations on the morphology of the intestine and lymphoid organs, which would contribute to the risk assessment of these toxins.
109 citations
TL;DR: In the last decade, more than 300 species belonging to almost 100 families have been evaluated for activity, and here the compounds isolated are described.
109 citations
TL;DR: In this article, the stability of yam starch pastes (6/100g suspension) submitted to different pH conditions during gelatinization and the effect of hydrocolloids addition (guar and xanthan gums) on starch syneresis under refrigeration were analyzed.
Abstract: Yam tubers ( Dioscorea alata ) are a non-traditional starch source that could be used as food ingredient. The stability of yam starch pastes (6/100 g suspension) submitted to different pH conditions during gelatinization and the effect of hydrocolloids addition (guar and xanthan gums) on starch syneresis under refrigeration were analyzed. Changes in pH (3, 5, 6) or the addition of gums (0.1–0.5/100 g suspension) did not affect the starch gelatinization temperature nor the gelatinization enthalpy as determined by differential scanning calorimetry. Rheological behavior was characterized by amylograph profiles and oscillatory rheometry. Amylograms showed that yam starch pastes maintained a high viscosity under heat treatment and mechanical stirring in neutral to slightly acidic conditions. Brabender viscosity increased when gums were added; the effect of guar gum on viscosity was more marked than that of xanthan gum. During refrigerated storage exudate production was observed of pastes without gums. Xanthan gum, at a concentration of 0.5/100 g suspension, showed higher effectiveness than guar gum to reduce exudate production during refrigerated storage. The addition of hydrocolloids could allow yam starch to be used in foods requiring low temperatures.
109 citations
Authors
Showing all 13138 results
| Name | H-index | Papers | Citations |
|---|---|---|---|
| Michael Maes | 115 | 807 | 52050 |
| Fernando Q. Cunha | 88 | 682 | 31501 |
| Mariangela Hungria | 67 | 389 | 15219 |
| Petar Popovski | 59 | 756 | 21009 |
| Waldiceu A. Verri | 54 | 249 | 10311 |
| Thiago M. Cunha | 54 | 268 | 9519 |
| Emerson Franchini | 52 | 402 | 9620 |
| Celso Vataru Nakamura | 51 | 418 | 10908 |
| Diego Augusto Santos Silva | 51 | 389 | 53077 |
| Susan M. Tarlo | 50 | 263 | 10850 |
| Paulo Caramelli | 45 | 366 | 9666 |
| Fabio Pitta | 44 | 213 | 11925 |
| Joaquim Gama-Rodrigues | 43 | 225 | 8380 |
| Ricardo Almeida | 43 | 250 | 7304 |
| Hamilton Roschel | 43 | 235 | 5894 |