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Daniel Oliveira Carvalho
AuthID:
R-001-K4T
Publications
Confirmed
To Validate
Document Source:
All
Document Type:
All Document Types
Article (22)
Review (3)
Unpublished (1)
Abstract (1)
Year Start - End:
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Order:
Year Dsc
Year Asc
Cit. WOS Dsc
IF WOS Dsc
Cit. Scopus Dsc
IF Scopus Dsc
Title Asc
Title Dsc
Results:
10
20
30
40
50
Confirmed Publications: 27
11
TITLE:
Determination of Acrylamide in Biscuits by High-Resolution Orbitrap Mass Spectrometry: Validation and Application
AUTHORS:
Cristiana L Fernandes;
Daniel O Carvalho
;
Luis F Guido
;
PUBLISHED:
2019
INDEXED IN:
CrossRef
12
TITLE:
Measurement of catechin-7-O-glucoside from barley to malt. Content of catechin-7-O- glucoside in barley and malt
Full Text
AUTHORS:
Daniel O Carvalho
; Ales Paulu;
Pavel Dostalek
;
Luis F Guido
;
PUBLISHED:
2018
,
SOURCE:
JOURNAL OF THE INSTITUTE OF BREWING,
VOLUME:
124,
ISSUE:
4
INDEXED IN:
Scopus
WOS
CrossRef
:
2
13
TITLE:
Xanthohumol inhibits cell proliferation and induces apoptosis in human thyroid cells
Full Text
AUTHORS:
Daniel O Carvalho
;
Jaime Freitas
;
Patricia Nogueira
; Sonia N Henriques;
Alexandre M Carmo
;
Monica A Castro
;
Luis F Guido
;
PUBLISHED:
2018
,
SOURCE:
FOOD AND CHEMICAL TOXICOLOGY,
VOLUME:
121
INDEXED IN:
Scopus
WOS
CrossRef
:
16
14
TITLE:
Dose-dependent protective and inductive effects of xanthohumol on oxidative DNA damage in saccharomyces cerevisiae
Full Text
AUTHORS:
Carvalho, DO
;
Oliveira, R
;
Johansson, B
;
Guido, LF
;
PUBLISHED:
2016
,
SOURCE:
Food Technology and Biotechnology,
VOLUME:
54,
ISSUE:
1
INDEXED IN:
Scopus
CrossRef
Handle
15
TITLE:
Dose-Dependent Protective and Inductive Effects of Xanthohumol on Oxidative DNA Damage in Saccharomyces cerevisiae
Full Text
AUTHORS:
Carvalho, DO
; Oliveira, R; Johansson, B;
Guido, LF
;
PUBLISHED:
2016
,
SOURCE:
FOOD TECHNOLOGY AND BIOTECHNOLOGY,
VOLUME:
54,
ISSUE:
1
INDEXED IN:
WOS
16
TITLE:
High molecular weight compounds generated by roasting barley malt are pro-oxidants in metal-catalyzed oxidations
Full Text
AUTHORS:
Daniel O Carvalho
; Lars H gendal; Mogens L Andersen;
Luis F Guido
;
PUBLISHED:
2016
,
SOURCE:
EUROPEAN FOOD RESEARCH AND TECHNOLOGY,
VOLUME:
242,
ISSUE:
9
INDEXED IN:
Scopus
WOS
CrossRef
:
20
17
TITLE:
Implications of Xanthohumol Enrichment on the Oxidative Stability of Pale and Dark Beers
AUTHORS:
Daniel O Carvalho
;
Luis F Guido
; Mogens L Andersen;
PUBLISHED:
2016
,
SOURCE:
JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS,
VOLUME:
74,
ISSUE:
1
INDEXED IN:
Scopus
WOS
CrossRef
:
3
18
TITLE:
Overall Antioxidant Properties of Malt and How They Are Influenced by the Individual Constituents of Barley and the Malting Process. Overall antioxidant properties of malt…
Full Text
AUTHORS:
Daniel O Carvalho
;
Luis M Goncalves
;
Luis F Guido
;
PUBLISHED:
2016
,
SOURCE:
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY,
VOLUME:
15,
ISSUE:
5
INDEXED IN:
Scopus
WOS
CrossRef
:
52
19
TITLE:
Determination of Phenolic Content in Different Barley Varieties and Corresponding Malts by Liquid Chromatography-diode Array Detection-Electrospray Ionization Tandem Mass Spectrometry
AUTHORS:
Daniel O Carvalho
;
Andreia F Curto
;
Luis F Guido
;
PUBLISHED:
2015
,
SOURCE:
ANTIOXIDANTS,
VOLUME:
4,
ISSUE:
3
INDEXED IN:
WOS
CrossRef
:
63
20
TITLE:
Study of Electrochemical Oxidation of Xanthohumol by Ultra-Performance Liquid Chromatography Coupled to High Resolution Tandem Mass Spectrometry and Ion Mobility Mass Spectrometry
Full Text
AUTHORS:
Guido, LF
;
Carvalho, DO
; Taborsky, J; Skopalova, J; Saldanha, HMEB; Bednar, P;
PUBLISHED:
2015
,
SOURCE:
CHROMATOGRAPHIA,
VOLUME:
78,
ISSUE:
19-20
INDEXED IN:
WOS
CrossRef
:
3
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