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Marcos Antonio das NEVES

Marcos Antonio das, Neves

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

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41. Formulation and stability evaluation of water-in-fat and water-in-oil emulsions loaded with short-chain fatty acid Yohei Yamanaka; Isao Kobayashi; Marcos A. Neves; Kunihiko UemuraMitsutoshi Nakajima
Particulate Science and Technology 38: 647 (2020) Semantic Scholar
42. Potential of bagasse obtained using hydrothermal liquefaction pre‐treatment as a natural emulsifier Sekove Vodo; Noamane Taarji; Meryem Bouhoute; Lorena de Oliveira Felipe (+3 著者) Mitsutoshi Nakajima
International Journal of Food Science & Technology 55: 1485 (2020) Semantic Scholar
43. Formation and stability of emulsions using crude extracts as natural emulsifiers from Argan shells Meryem Bouhoute; Noamane Taarji; Sekove Vodo; Isao Kobayashi (+3 著者) Marcos A. Neves
Colloids and Surfaces A: Physicochemical and Engineering Aspects 591: 124536 (2020) Semantic Scholar
44. Emulsion-based extraction of beta-sitosterol and carotenoids from sea buckthorn (Hippophae rhamnoides) pomace Tsogtoo, B; Taarji, N; Melanie, H; Khalid, N (+3 著者) Nakajima, M
INTERNATIONAL FOOD RESEARCH JOURNAL 27: 56 (2020)
45. Layer-by-Layer Electrostatic Deposition of Edible Coatings for Enhancing the Storage Stability of Fresh-Cut Lotus Root (Nelumbo nucifera) Lara, Grace R; Uemura, Kunihiko; Khalid, Nauman; Kobayashi, Isao (+2 著者) Neves, Marcos A
FOOD AND BIOPROCESS TECHNOLOGY 13: 722 (2020) Semantic Scholar
46. Preparation of monodisperse O/W emulsions using a crude surface-active extract from argan by-products in microchannel emulsification Noamane Taarji; Sekove Vodo; Meryem Bouhoute; Nauman Khalid (+4 著者) Mitsutoshi Nakajima
Colloids and Surfaces A: Physicochemical and Engineering Aspects 585: 124050 (2020) Semantic Scholar
47. Effects of acidic treatment on the physicochemical, microstructural, and microbiological properties of fresh-cut lotus root during storage Lara, G. R; Uemura, K; Khalid, N; Kobayashi, I (+2 著者) Neves, M. A
INTERNATIONAL FOOD RESEARCH JOURNAL 26: 1505 (2019)
48. Fucoxanthin-Loaded Oil-in-Water Emulsion-Based Delivery Systems: Effects of Natural Emulsifiers on the Formulation, Stability, and Bioaccessibility Ma, Zhaoxiang; Khalid, Nauman; Shu, Gaofeng; Zhao, Yiguo (+3 著者) Nakajima, Mitsutoshi
ACS OMEGA 4: 10502 (2019) Semantic Scholar
49. Asymmetric straight-through microchannel arrays made of aluminum for producing monodisperse O/W emulsions Zhang, Yanru; Kobayashi, Isao; Wada, Yoshihiro; Neves, Marcos A (+1 著者) Nakajima, Mitsutoshi
PARTICULATE SCIENCE AND TECHNOLOGY Early Access: 747 (2019) Semantic Scholar
50. Ethyl oleate food-grade O/W emulsions loaded with apigenin: Insights to their formulation characteristics and physico-chemical stability Abcha, Imen; Souilem, Safa; Neves, Marcos A; Wang, Zheng (+2 著者) Nakajima, Mitsutoshi
Food research international (Ottawa, Ont.) 116: 953 (2019) Semantic Scholar
51. Complex coacervates from gelatin and octenyl succinic anhydride modified kudzu starch: Insights of formulation and characterization Zhao, Yiguo; Khalid, Nauman; Shu, Gaofeng; Neves, Marcos A (+1 著者) Nakajima, Mitsutoshi
FOOD HYDROCOLLOIDS 86: 70 (2019) Semantic Scholar
52. Formulation and characterisation of O/W emulsions stabilised with modified seaweed polysaccharides Melanie, Hakiki; Taarji, Noarnane; Zhao, Yiguo; Khalid, Nauman (+3 著者) Nakajima, Mitsutoshi
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY advpub: (2019) Semantic Scholar
53. Gypenosides as natural emulsifiers for oil-in-water nanoemulsions loaded with astaxanthin: Insights of formulation, stability and release properties Zhang Chen; Gaofeng Shu; Noamane Taarji; Colin J. Barrow (+2 著者) Marcos A. Neves
Food Chemistry 261: 322 (2018) Semantic Scholar
54. Formulation and characterization of astaxanthin-enriched nanoemulsions stabilized using ginseng saponins as natural emulsifiers Gaofeng Shu; Nauman Khalid; Zhang Chen; Marcos A. Neves (+1 著者) Mitsutoshi Nakajima
Food Chemistry 255: 67 (2018) Semantic Scholar
55. Microencapsulation of betanin in monodisperse W/O/W emulsions Ana Paula Eskildsen Pagano; Nauman Khalid; Isao Kobayashi; Mitsutoshi Nakajima (+1 著者) Erick Leite Bastos
Food Research International 109: 489 (2018) Semantic Scholar
56. ヒト胃消化シミュレーターを用いた油含有ゲルのin vitro 消化試験：油の胃内放出制御のためのモデル解析神津, 博幸; 王, 政; 王, 在天; 中嶋, 光敏 (+4 著者) 市川, 創作
Japan Journal of Food Engineering 19: 89 (2018) Semantic Scholar
57. Formulation and stabilization of oil-in-water nanoemulsions using a saponins-rich extract from argan oil press-cake Noamane Taarji; Cezar A. Rabelo da Silva; Nauman Khalid; Chemseddoha Gadhi (+4 著者) Mitsutoshi Nakajima
Food Chemistry 246: 457 (2018) Semantic Scholar
58. Nanoencapsulation of Thymus capitatus essential oil: Formulation process, physical stability characterization and antibacterial efficiency monitoring Mariem Benjemaa; Marcos A. Neves; Hanen Falleh; Hiroko Isoda (+1 著者) Mitsutoshi Nakajima
Industrial Crops and Products 113: 414 - 421 (2018) Semantic Scholar
59. Nanoencapsulation of Thymus capitatus essential oil: Formulation process, physical stability characterization and antibacterial efficiency monitoring Mariem Benjemaa; Marcos A. Neves; Hanen Falleh; Hiroko Isoda (+1 著者) Mitsutoshi Nakajima
Industrial Crops and Products 113: 414 (2018) Semantic Scholar
60. Nanoencapsulated Thymus capitatus essential oil as natural preservative Mariem Ben Jemaa; Hanen Falleh; Raja Serairi; Marcos A. Neves (+3 著者) Riadh Ksouri
Innovative Food Science and Emerging Technologies 45: 92 (2018) Semantic Scholar

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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