A5011677842- Food Chemistry and Fat Analysis
- Curcumin's Biomedical Applications
- Electrospun Nanofibers in Biomedical Applications
- Nanocomposite Films for Food Packaging
- Neuroscience and Neuropharmacology Research
- Analytical Chemistry and Sensors
- Essential Oils and Antimicrobial Activity
- Drug Transport and Resistance Mechanisms
- Postharvest Quality and Shelf Life Management
- Food composition and properties
- Antibiotics Pharmacokinetics and Efficacy
- Proteins in Food Systems
- Sensory Analysis and Statistical Methods
- Electrohydrodynamics and Fluid Dynamics
- Biodiesel Production and Applications
- Drug-Induced Hepatotoxicity and Protection
- Malaria Research and Control
- Phytochemicals and Antioxidant Activities
- Analytical Methods in Pharmaceuticals
- Alzheimer's disease research and treatments
- Neuropeptides and Animal Physiology
Universidade Federal de Pelotas
2024-2025
Universidade Federal do Pampa
2021-2024
Universidade Federal de Santa Maria
2024
Investigating new drugs or formulations that target Alzheimer disease (AD) is critical for advancing therapeutic interventions. Therefore, this study aimed to assess the effectiveness of nanoencapsulated curcumin (NC Curc) in alleviating memory impairment, oxidative stress, and neuroinflammation a validated AD model. Male Wistar rats were given bilateral intracerebroventricular injections either saline streptozotocin (STZ) (3 mg/3 µL/site) establish model (day 0). On day 22, daily oral...
ABSTRACT This study aimed to verify the performance of electrospun fibers fabrication based on tuber starch and evaluate influence viscosity degree esterification properties fibers. The polymeric solutions were fabricated using taro, yam, sweet potato, potato starches at different concentrations formic acid as solvent. evaluated for amylose content, with values ranging from 10.6% (taro starch) 33.7% (sweet (promoted by acid), which varied 0.62 (yam 1.11 starch). electrical conductivity...
Development and validation of dissolution proceduresBhavesh Vaghela, Rajan Kayastha, Nayana Bhatt, Nimish Pathak, Dashrath Rathod
This study aimed to develop oleogels based on Butiá seed oil (BSO) and beeswax (1, 3, 5%, w/w) apply them in cookies. The BSO were characterized, the evaluated by binding capacity, gel stability, thermal properties, FTIR, oxidative texture profile. contains saturated fatty acids (lauric caprylic acids) a high unsaturated (oleic linoleic content. Oleogels of 3 5% remained stable for 90 days; oleogel with showed OBC (99.9%). FTIR spectra that network was formed through physical alterations...