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Severino Matias de Alencar

Has grant

Full Professor

University of Sao Paulo

Brazil

Research Interests

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Professors in Food Science

Recent Grants

Grant: Close

Bioacessibilidade e biodisponibilidade de compostos fenólicos de frutas nativas brasileiras não exploradas

Open Date: 2019-02-18

Close Date: 2022-02-28

Grant: Close

Chemical composition and scavenging potential of reactive oxygen species form new peanuts cultivars adapted to semiarid environments: a contribution to the economical and social development of Northeast Brazil together with EMBRAPA

Open Date: 2016-07-01

Close Date: 2018-06-30

Grant: Close

SMARTHEALTH: chemical composition and bioactive potential of native fruits and edible fungi

Open Date: 2014-08-01

Close Date: 2016-07-31

Grant: Close

Phenolic composition and biological potential, in vitro and in vivo, from native fruits of Brazil

Open Date: 2013-10-01

Close Date: 2015-09-30

Grant: Close

Teor de resveratrol e sua relação com a atividade antioxidante em cacau e subprodutos, chocolates e bebidas achocolatadas produzidas no Brasil

Open Date: 2011-09-01

Close Date: 2013-08-31

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Collaborators (4)

Raquel Bridi

Asociate Profesor

Universidad de Chile

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Aline Cesar

Professor, Associate

University of Sao Paulo

BRAZIL

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Angelica Reyes-Jara

Director of the Laboratory of Microbiology and Probiotics

Universidad de Chile

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Pedro Luiz Rosalen

Full Professor (Senior Collaborator)

University of Campinas

BRAZIL

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Severino Matias de Alencar

Research Interests

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Recent Grants

Articles (20)

Alleviation of cefotaxime-induced diarrhea using three groups of probiotics: Effects on gut microbiota reconstitution-mediated regulation of tight junction proteins, intestinal barrier and inflammation in mice

Sensory methods and consumer trends in functional yogurts: A scoping review

Enzyme-Assisted Phenolic Extract of Murtilla Pomace: A Green Food Additive to Prevent Ozone-Induced Oxidation in Salmon

Tapirira obtusa Bark as a Natural Agent for Inflammation Reduction and Infection Control in Orotracheal Tubes

Bioactive compounds in Cucurbita spp.: a critical review of functional properties, bioaccessibility, and applications in functional foods

Phenolic Compounds from Araticum Pulp (Annona crassiflora Mart.) Modulate Inflammatory Targets: Insights from in Vitro and in Silico Approaches

Unlocking the potential of brewer's spent grain: a review of its prebiotic and antimicrobial applications in the food industry

Cell‐Based Encapsulation of Brazilian Red Propolis in Brewer’s Spent Yeast Using Spray Drying and Biosorption Followed by Spray Drying

Direct Application of Polyphenols (Phenolic Acids and Other Polyphenolics) in Fresh Meat Products: Application of Red Propolis Extract in Fresh Lamb Sausage

Exploring the toxicity profile of coriander ( C. sativum L.) essential oil: implications for translational toxicological research

Valorization of Brewer’s Spent Grain Liquid Fraction for the Development of a Pasteurized Strawberry-Based Blend Juice

Araçá-Boi Extract and Gallic Acid Reduce Cell Viability and Modify the Expression of Tumor Suppressor Genes and Genes Involved in Epigenetic Processes in Ovarian Cancer

Brazilian Organic Honeydew Reduces In Vitro and In Vivo Periodontal Disease-Related Subgingival Biofilm

Fruits native to South America: a narrative review of their biological properties and chemical profiles

Antimicrobial and antibiofilm activities of Brazilian organic honey against oral microorganisms

Effect of Physical Separation with Ultrasound Application on Brewers’ Spent Grain to Obtain Powders for Potential Application in Foodstuffs

Optimization of Ultrasonic-Assisted Extraction of Phenolic Compounds and Antioxidant Activity from Araticum Peel Using Response Surface Methodology

Bee pollen from bracatinga (Mimosa scabrella): Effects of gastrointestinal digestion and epithelial transport in vitro on phenolic profile and bioactivities

Bioactives of Melipona rufiventris Propolis: Exploring its Antimicrobial, Anti-Inflammatory, and Antioxidant Activities

Changes in phenolic profile and anti-inflammatory activity of Baccharis beebread during gastrointestinal digestion/intestinal permeability in vitro

Collaborators (4)

Raquel Bridi

Aline Cesar

Angelica Reyes-Jara

Pedro Luiz Rosalen

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