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Luis Guilherme de Lima Ferreira Guido
AuthID:
R-000-9HC
Publications
Confirmed
To Validate
Document Source:
All
Document Type:
All Document Types
Article (51)
Review (8)
Proceedings Paper (1)
Book Chapter (1)
Editorial Material (1)
Unpublished (1)
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Cit. WOS Dsc
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IF Scopus Dsc
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Confirmed Publications: 63
21
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
IN MY:
ORCID
22
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
IN MY:
ORCID
23
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
IN MY:
ORCID
24
TITLE:
Microwave-assisted extraction in goji berries: effect on composition and bioactivity, evaluated through conventional and nonconventional methodologies
AUTHORS:
Carvalho, AP; Mendes, M; Moreira, MM; Cruz, D; Magalhaes, JMCS; Barroso, MF;
Ramalhosa, MJ
;
Duarte, A
;
Guido, L
;
Gomes, AM
;
Matos, CD
;
PUBLISHED:
2016
,
SOURCE:
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY,
VOLUME:
51,
ISSUE:
6
INDEXED IN:
Scopus
WOS
CrossRef
Handle
IN MY:
ORCID
25
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
IN MY:
ORCID
26
TITLE:
Response surface evaluation of microwave-assisted extraction conditions for Lycium barbarum bioactive compounds
Full Text
AUTHORS:
Marta Mendes
;
Ana P Carvalho
;
Julia M C S Magalhaes
; Manuela Moreira;
Luis Guido
;
Ana M Gomes
;
Cristina Delerue Matos
;
PUBLISHED:
2016
,
SOURCE:
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES,
VOLUME:
33
INDEXED IN:
Scopus
WOS
CrossRef
:
49
IN MY:
ORCID
|
ResearcherID
27
TITLE:
Sulfites in beer: reviewing regulation, analysis and role
Full Text
AUTHORS:
Luis F Guido
;
PUBLISHED:
2016
,
SOURCE:
SCIENTIA AGRICOLA,
VOLUME:
73,
ISSUE:
2
INDEXED IN:
Scopus
WOS
CrossRef
:
52
IN MY:
ORCID
|
ResearcherID
28
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
IN MY:
ORCID
|
ResearcherID
29
TITLE:
Monomeric and oligomeric flavan-3-ols and antioxidant activity of leaves from different Laurus sp.
AUTHORS:
Ana F Vinha
;
Luis F Guido
;
Anabela S G Costa
;
Rita C. Alves
;
Beatriz B P P Oliveira
;
PUBLISHED:
2015
,
SOURCE:
FOOD & FUNCTION,
VOLUME:
6,
ISSUE:
6
INDEXED IN:
Scopus
WOS
CrossRef
:
13
IN MY:
ORCID
|
ResearcherID
30
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
IN MY:
ORCID
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