ホーム > Marcos Antonio das NEVES/ Marcos Antonio das, Neves

Marcos Antonio das NEVES

Marcos Antonio das, Neves

生命環境系 , 准教授
Institute of Life and Environmental Sciences , Associate Professor

オープンアクセス版の論文は「つくばリポジトリ」で読むことができます。

21. Conversion of aqueous extracts from thermochemical treatment of bagasse into functional emulsifiers Vodo, Sekove; Uemura, Kunihiko; Nakajima, Mitsutoshi; Neves, Marcos A
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 56: 6697 (2021) Semantic Scholar
22. Comprehensive study of alpha-terpineol-loaded oil-in-water (O/W) nanoemulsion: interfacial property, formulation, physical and chemical stability Felipe, Lorena de Oliveira; Bicas, Juliano Lemos; Bouhoute, Meryem; Nakajima, MitsutoshiNeves, Marcos A
NPJ SCIENCE OF FOOD 5: (2021) Semantic Scholar
23. Elaboration and Properties of an Oil-in-Water Nanoemulsion Loaded with a Terpene-Enriched Oil Mixture Obtained Biotechnologically Felipe, L. de O; Bicas, J. L; Moreira, R; Alexandrino, T (+2 著者) Neves, M. A
ACS Agricultural Science and Technology 1: 631 (2021)
24. Emulsifying Performance of Crude Surface-Active Extracts from Liquorice Root (Glycyrrhiza Glabra) Taarji, Noamane; Bouhoute, Meryem; Chafai, Youssef; Hafidi, Abdellatif (+5 著者) Nakajima, Mitsutoshi
ACS Food Sci. Technol 1: 1472 (2021) Semantic Scholar
25. Effects of surfactants and oil-in-water emulsions on reverse osmosis membrane performance Halleb, Aymen; Yokoyama, Fumio; das Neves; Marcos AntonioNakajima, Mitsutoshi
EURO-MEDITERRANEAN JOURNAL FOR ENVIRONMENTAL INTEGRATION 6: (2021) Semantic Scholar
26. Peppermint and Myrtle nanoemulsions: Formulation, stability, and antimicrobial activity Falleh, Hanen; Jemaa; Mariem Ben; Neves, Marcos A (+2 著者) Ksouri, Riadh
LWT - Food Science and Technology 152: (2021) Semantic Scholar
27. Microwave-assisted Synthesis of Fluorescent Carbon Dots from Nanocellulose for Dual-metal Ion-sensor Probe: Fe (Ⅲ) and Mn (Ⅱ) Donghao, Hu; Lin, Kuan-Hsuan; Xu, Yinchao; Kajiyama, Mikio (+2 著者) Enomae, Toshiharu
Cellulose 28: 9705 (2021) Semantic Scholar
28. Formulation characteristics of monodisperse structured lipid microparticles using microchannel emulsification Wang, Hanxiao; Nakajima, Mitsutoshi; Neves, Marcos A; Uemura, Kunihiko (+1 著者) Kobayashi, Isao
PARTICULATE SCIENCE AND TECHNOLOGY 40: 196 (2021) Semantic Scholar
29. Formulation, physicochemical characterization, and anti- E. coli activity of food-grade nanoemulsions incorporating clove, cinnamon, and lavender essential oils Falleh, Hanen; Jemaa; Mariem Ben; Neves, Marcos A (+2 著者) Ksouri, Riadh
Food chemistry 359: (2021) Semantic Scholar
30. Stability characteristics of O/W emulsions prepared using purified glycyrrhizin or a non-purified glycyrrhizin-rich extract from liquorice root (Glycyrrhiza glabra ) Taarji, Noamane; Bouhoute, Meryem; Melanie, Hakiki; Hafidi, Abdellatif (+4 著者) Nakajima, Mitsutoshi
COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS 614: 126006 (2021) Semantic Scholar
31. Emulsion formation and stabilizing properties of olive oil cake crude extracts. Fainassi, Firdaous; Taarji, Noamane; Benkhalti, Fatiha; Hafidi, Abdellatif (+2 著者) Nakajima, Mitsutoshi
Processes 9: 1 (2021) Semantic Scholar
32. Effect of freeze-drying on the antioxidant and the cytotoxic properties of Alliumroseum L. and its application in stabilizing food emulsions Boubakri, Abdelbasse; Najjaa, Hanen; Maghrebi, Hanane; Arfa, Abdelkarim Ben (+4 著者) Neffati, Mohamed
Journal of Food Processing and Preservation (2021) Semantic Scholar
33. The Effects of Total Dissolved Carbon Dioxide on the Growth Rate, Biochemical Composition, and Biomass Productivity of Nonaxenic Microalgal Polyculture Kandasamy, Lenin C; Neves, Marcos A; Demura, Mikihide; Nakajima, Mitsutoshi
SUSTAINABILITY 13: (2021) Semantic Scholar
34. Chitosan-based film incorporated with essential oil nanoemulsion foreseeing enhanced antimicrobial effect Elshamy, Samar; Khadizatul, Kubra; Uemura, Kunihiko; Nakajima, MitsutoshiNeves, Marcos A
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE Epub: 3314 (2021) Semantic Scholar
35. Hydrothermal liquefaction of lignocellulosic residue to produce sustainable materials: Fractions characterization Utimura, S; Espinosa, D; Neves, M. A; Kobayashi, I (+1 著者) M. Bogsan
Tecnologia em Metalurgia, Materiais e Mineração 18: (2021) Semantic Scholar
36. Comparative study of oil-in-water emulsions encapsulating fucoxanthin formulated by microchannel emulsification and high-pressure homogenization Zhaoxiang Ma; Yiguo Zhao; Nauman Khalid; Gaofeng Shu (+2 著者) Mitsutoshi Nakajima
Food Hydrocolloids 108: 105977 (2020) Semantic Scholar
37. Spray technology applications of xanthan gum-based edible coatings for fresh-cut lotus root (Nelumbo nucifera) Lara, Grace; Yakoubi, Sana; Villacorta, Cherry Mae; Uemura, Kunihiko (+3 著者) Neves, Marcos A
FOOD RESEARCH INTERNATIONAL 137: 109723 (2020) Semantic Scholar
38. Interfacial and emulsifying properties of purified glycyrrhizin and non-purified glycyrrhizin-rich extracts from liquorice root (Glycyrrhiza glabra) Taarji, Noamane; Bouhoute, Meryem; Fainassi, Firdaous; Hafidi, Abdellatif (+4 著者) Nakajima, Mitsutoshi
Food chemistry 337: 127949 (2020) Semantic Scholar
39. Microfibrillated cellulose from Argania spinosa shells as sustainable solid particles for O/W Pickering emulsions Bouhoute, Meryem; Taarji, Noamane; de Oliveira Felipe; Lorena (+5 著者) Neves, Marcos A
Carbohydrate polymers 251: 116990 (2020) Semantic Scholar
40. Nanoemulsions: Using emulsifiers from natural sources replacing synthetic ones-A review Dammak, Ilyes; do Amaral Sobral; Paulo Jose; Aquino, Adriano (+3 著者) Carlos Adam
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY 19: 2721 (2020) Semantic Scholar

« 1 2 3 4 … 8 »

1. Bionanotechnology: A revolution in biomedical sciences & human health Kobayashi,I; MARCOS,ANTONIO DAS NEVES; Ichikawa,S; Kuroiwa,T (担当:分担執筆, 範囲:Production of monodisperse fine dispersions by micro/nanochannel emulsification)
Wiley & Sons Inc. 2013年1月
2. Bionanotechnology: A revolution in biomedical sciences & human health MARCOS,ANTONIO DAS NEVES; Kobayashi,I; Ribeiro,H. S; Fujiu,K. B (担当:分担執筆, 範囲:Encapsulation of bioactive compounds into micro- /sub-micron sized dispersions using microchannel emulsification or high pressure homogenization)
Wiley & Sons Inc. 2013年1月
3. Recent Developments in Oil Processing Towards Quality Improvement Neves;M; A. Kobayashi; I; Subramanian;R; Nakajima;M; MARCOS; ANTONIO DAS NEVES
日本学術振興会, 北アフリカ研究センター, 筑波大学 2011年3月
4. Formulation of Lipid Micro/ Nanodispersion Systems Kobayashi;I; Ichikawa;S; Neves;M., A; Kuroiwa;T; Nakajima;M; MARCOS; ANTONIO DAS NEVES
In: Lipids in Nanotechnology. AOCS アメリカ油化学会 2011年1月
5. 抗酸化ナノ食品素材の製造. In: フードナノテクノロジー Marcos, A. Neves; 中嶋光敏; 小林, 功
シーエムシー出版 2009年8月
6. Development of Microchannel Emulsification Technology for Monodispersed Soybean and Olive Oil-in-Water Emulsions Marcos, A. Neves; 小林, 功; 中嶋光敏
日本学術振興会, 北アフリカ研究センター, 筑波大学 2009年7月
7. 小麦製粉副産物からのエタノール生産 Marcos Antonio das; NEVES
2006年9月

1. Influence of after cooking process on in vitro digestibility of white rice using a human Gastric Digestion Simulator Huang, Qiuan; Nakajima, Mitsutoshi; Marcos Antonio das, Neves; Uemura, Kunihiko; Kobayashi, Isao
食品科学工学会. The Japanese Society for Food Science and Technology, Annual Meeting Kanto Division (online) 2021年3月6日 Tokyo University of Marine Science & Technology
2. Effect of Defibrillation Process in Mechanical Production of Microfibrillated Cellulose on its Emulsifying Properties Bouhoute, Meryem; Isoda, Hiroko; Nakajima, Mitsutoshi; Marcos Antonio das; Neves
TGSW 2020 (Tsukuba Global Science Week) 2020年9月30日 University of Tsukuba
3. Property of α-Terpineol and Physical Stability of α-Terpineolloaded Oil-in-Water (O/W) Nanoemulsion Marcos Antonio das; Neves
TGSW 2020 (Tsukuba Global Science Week) 2020年9月30日 University of Tsukuba
4. Formulation of Monodisperse Structured-lipid Microparticles Encapsulating Bioactive Compound Using Microchannel Emulsification Wang, Hanxiao; Nakajima, Mitsutoshi; Marcos Antonio das, Neves; Uemura, Kunihiko; Todoriki, Setsuko; Kobayashi, Isao
TGSW 2020 (Tsukuba Global Science Week) 2020年9月30日 University of Tsukuba
5. Structured-lipid microparticles comprising bioactive compound using MC emulsification. Wang, Hanxiao; Mitsutoshi, Nakajima; Marcos, A Neves; Kunihiko, Uemura; Todoriki, Setsuko; Kobayashi, Isao
日本食品工学会第21 回（2020 年度）年次大会 2020年8月7日 Mie University
6. Formulation and Characterization of Oil-in-water Emulsions Stabilized by Mango Pectin Tugay, Cherry Mae; Mitsutoshi, Nakajima; Marcos, A Neves
日本食品工学会第21 回（2020 年度）年次大会 2020年8月7日 Mie University
7. Highly concentrated emulsions stabilized by sodium caseinate. Zhao, Yuntai; Mitsutoshi, Nakajima; Marcos, A Neves
日本食品工学会第21 回（2020 年度）年次大会 2020年8月7日 Mie University
8. Analysis of in vitro gastric digestibility of natural and processed cheeses using a continuous-type GDS Shengjie, Du; Zaitian, Wang; Mitsutoshi, Nakajima; Marcos, A Neves; Kunihiko, Uemura; 市川, 創作; 小林, 功
日本食品工学会第21 回（2020 年度）年次大会 2020年8月7日
9. Latest Trends for Encapsulation of Bioactives and Antimicrobials in Japan and Overseas Marcos Antonio das; Neves
International Symposium “Globalization of Food Science and Technology”. The 65th Annual Meeting, Japan Society for Food Science and Technology. 2018年8月22日 Japan 招待有り
10. Food Nanotechnology: Recent Developments Marcos Antonio das; Neves
Open Lecture. Institute of Chemistry (IQ) 2018年7月25日 University of São Paulo 招待有り
11. Effect of edible coatings of guar gum, xanthan gum and chitosan on the physical and morphological quality of fresh-cut lotus root (Nelumbo nucifera) during storage Lara, G. R; Uemura, K; Khalid, N; Isao, Kobayashi; Nakajima, Mitsutoshi; Marcos, A. Neves
The International Conference on Food and Applied Bioscience - FAB 2018 2018年2月1日
12. Micro / Nanodispersions for Encapsulation of Bioactives and Antimicrobials from Natural Resources Marcos, A. Neves; Uemura, Kunihiko; Isao, Kobayashi; Nakajima, Mitsutoshi
The Tunisia-Japan Symposium on Science, Society and Technology (TJASSST 2017) 2017年11月25日
13. Argan (Argania spinosa) press-cake as a potential emulsifier for stabilizing oil-in-water emulsions Taarji, N; da Silva; C. A. R; Khalid, N; Gadhi, C; Hafidi, A; Kobayashi, I; Neves, M. A; Nakajima, M
Delivery of Functionality in Complex Food Systems (DoF 2017) 2017年11月5日
14. In vitro bioaccessibility evaluation of vitamin D2-loaded nanoemulsions prepared using different emulsifiers Shu, G; Khalid, N; Neves, M. A; Kobayashi, I; Nakajima, M
Delivery of Functionality in Complex Food Systems (DoF 2017) 2017年11月5日
15. Encapsulation of Bioactives and Antimicrobials for Food Applications: State-of-the-art and Future Trends Marcos, A. Neves; Isao, Kobayashi; Nakajima, Mitsutoshi
The Latin American Symposium on Food Science - SLACA 2017年11月4日
16. Strategies to improve the storage stability of fresh-cut lotus root (Nelumbo nucifera) Lara, G. R; Uemura, K; Khalid, N; Isao, Kobayashi; Nakajima, Mitsutoshi; Marcos, A. Neves
The Latin American Symposium on Food Science - SLACA 2017年11月4日 SLACA
17. Micro / Nanotechnologies for Bioactives Delivery Systems Foreseeing Food Applications Marcos Antonio das; Neves
Open Lecture 2017年9月28日 Hasanuddin University 招待有り
18. W/O nanoemulsions loaded with açaí berry phytochemicals as innovative and stable food ingredient da Silva; C. A. R; Taarji, N; Khalid, N; Kobayashi, I; Nakajima, M; Neves, M. A
São Paulo School of Advanced Sciences on Reverse Engineering of Processed Foods 2017年9月25日
19. Impact of Radio Frequency Flash Heating on Bacillus subtilis Spores and Soybean's Milk Proteins Mouaddine, Meriem; Neves, M. A; Kobayashi, I; Nakajima, M; Uemura, K
The 10th China-Japan-Korea Graduate Student Forum 2017年9月22日
20. Formulation Characteristics and Stability Evaluation of Squalene Oil-in-Water (O/W) Emulsion Sakata, Yuna; Arif, M; Shu, G; Neves, M. A; Kobayashi, I; Nakajima, M
The 10th China-Japan-Korea Graduate Student Forum 2017年9月22日