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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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61. 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
62. 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
63. Preparation of monodisperse W/O emulsions using stainless-steel microchannel emulsification chip Li, R; Kobayashi, I; Zhang, Y; Marcos Antonio das, NEVES (+1 著者) Nakajima, M
Particulate Science and Technology 37: 68 (2018) Semantic Scholar
64. Micro / Nanodispersions for Encapsulation of Bioactives and Antimicrobials from Natural Resources Marcos, A. Neves; Uemura, Kunihiko; Isao, Kobayashi; Nakajima, Mitsutoshi
Book of Abstracts of TJASSST 2017 22 (2017)
65. Strategies to improve the storage stability of fresh-cut lotus root (Nelumbo nucifera) Lara, G. R; Uemura, K; Khalid, N; Isao, Kobayashi (+1 著者) Marcos, A. Neves
Proceedings of The 12th Latin American Symposium on Food Science 80518 (2017)
66. Formulation and characterization of O/W emulsions stabilized using octenyl succinic anhydride modified kudzu starch Yiguo Zhao; Nauman Khalid; Gaofeng Shu; Marcos A. Neves (+1 著者) Mitsutoshi Nakajima
CARBOHYDRATE POLYMERS 176: 91 (2017) Semantic Scholar
67. Preparation characteristics of monodisperse oil-in-water emulsions by microchannel emulsification using different essential oils Witcha Treesuwan; Marcos A. Neves; Kunihiko Uemura; Mitsutoshi NakajimaIsao Kobayashi
LWT-FOOD SCIENCE AND TECHNOLOGY 84: 617 (2017) Semantic Scholar
68. Effect of carrageenan type on the formulation and stability of O/W emulsions Moatsumoto, Sota; Neves, M. A; Kobayashi, Isao; 中嶋, 光敏
proceedings of The 64th Annual Meeting, The Japanese Society for Food Science and Technology 98 (2017)
69. Formulation of oil-in-water nanoemulsions loaded with thymus essential oil and evaluation of its antimicrobial activity Ben Jemaa, M; Neves, M. A; Ksouri, R; Takahashi, C (+2 著者) Nakajima, M
Proceedings of The 18th Annual Meeting, Japan Society for Food Engineering 89 (2017)
70. Argan oil extraction press-cake as a source of a natural emulsifier Taarji, N; da Silva; C. A. R; Khalid, N (+4 著者) Nakajima, M
Proceedings of The 18th Annual Meeting, Japan Society for Food Engineering 101 (2017)
71. Development and characterization of chitosan composite film Elshamy, Samar; Kobayashi, I; Uemura, K; Nakajima, MNeves, M. A
Proceedings of The 18th Annual Meeting, Japan Society for Food Engineering 97 (2017)
72. Formulation characteristics of water-in-oil emulsions using microchannel homogenization Li,Ran; Kobayashi, I; Zhang, Yanru; Neves, M. A (+1 著者) Nakajima, M
Proceedings of The 18th Annual Meeting, Japan Society for Food Engineering 119 (2017)
73. Denaturation of soybean milk by electric heating and conventional heating Mouaddine, Meriem; Kobayashi, I; Nakajima, M; Neves, M. AUemura, K
Proceedings of The 18th Annual Meeting, Japan Society for Food Engineering 145 (2017)
74. Mixing characterization of liquid contents in human gastric digestion simulator equipped with gastric secretion and emptying Hiroyuki Kozu; Isao Kobayashi; Mitsutoshi Nakajima; Marcos A. Neves (+2 著者) Sosaku Ichikawa
BIOCHEMICAL ENGINEERING JOURNAL 122: 85 (2017) Semantic Scholar
75. Formulation of W/O/W emulsions loaded with short-chain fatty acid and their stability improvement by layer-by-layer deposition using dietary fibers Yohei Yamanaka; Isao Kobayashi; Marcos A. Neves; Sosaku Ichikawa (+1 著者) Mitsutoshi Nakajima
LWT-FOOD SCIENCE AND TECHNOLOGY 73: 344 (2017) Semantic Scholar
76. Emerging Technologies for Recovery of Value-Added Components from Olive Leaves and Their Applications in Food/Feed Industries Safa Souilem; Ines Fki; Isao Kobayashi; Nauman Khalid (+3 著者) Mitsutoshi Nakajima
FOOD AND BIOPROCESS TECHNOLOGY 10: 229 (2017) Semantic Scholar
77. Quality preservation of deliberately contaminated milk using thyme free and nanoemulsified essential oils Mariem Ben Jemaa; Hanen Falleh; Marcos A. Neves; Hiroko Isoda (+1 著者) Riadh Ksouri
FOOD CHEMISTRY 217: 726 (2017) Semantic Scholar
78. Microchannel emulsification study on formulation and stability characterization of monodisperse oil-in-water emulsions encapsulating quercetin Nauman Khalid; Isao Kobayashi; Marcos A. Neves; Kunihiko Uemura (+1 著者) Hiroshi Nabetani
FOOD CHEMISTRY 212: 27 (2016) Semantic Scholar
79. Formulation and stability assessment of ergocalciferol loaded oil-in-water nanoemulsions: Insights of emulsifiers effect on stabilization mechanism Gaofeng Shu; Nauman Khalid; Yiguo Zhao; Marcos A. Neves (+1 著者) Mitsutoshi Nakajima
FOOD RESEARCH INTERNATIONAL 90: 320 (2016) Semantic Scholar
80. Simulation of oleuropein structural conformation in vacuum, water and triolein–water systems using molecular dynamics Safa Souilem; Witcha Treesuwan; Isao Kobayashi; Nauman Khalid (+5 著者) Mitsutoshi Nakajima
Food Research International 88: 79 (2016) 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