Giselle Maria Maciel

Dr. Giselle Maria Maciel


Research Focus & Metrics

Academic Career Length

20Years (2007-Present)

(Calculated once Scilit publication data is synced: current year − year of first publication + 1)

Representative Publications

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4 July 2012 in International Journal of Food Science and Technology
Verified
Journal Article
Closed access
PDF file
W. I. Haminiuk CharlesW. I. Haminiuk Charles
W. I. Haminiuk Charles
Giselle Maria MacielGiselle Maria Maciel
Giselle Maria Maciel
MPManuel S. V. Plata‐Oviedo
Manuel S. V. Plata‐Oviedo
Rosane PeraltaRosane Peralta
Rosane Peralta

1 December 2016 in Trends in Food Science & Technology
Verified
Journal Article
Closed access
Rúbia Carvalho Gomes CorrêaRúbia Carvalho Gomes Corrêa
Rúbia Carvalho Gomes Corrêa
RPRosane M. Peralta
Rosane M. Peralta
W. I. Haminiuk CharlesW. I. Haminiuk Charles
W. I. Haminiuk Charles
Giselle Maria MacielGiselle Maria Maciel
Giselle Maria Maciel
ABAdelar Bracht
Adelar Bracht
Isabel FerreiraIsabel Ferreira
Isabel Ferreira

23 May 2014 in International Journal of Food Science and Technology
Verified
Journal Article
Closed access
PDF file
SISandra R. F. Iora
Sandra R. F. Iora
Giselle Maria MacielGiselle Maria Maciel
Giselle Maria Maciel
AZAcácio Antonio F. Zielinski
Acácio Antonio F. Zielinski
MSMarcos V. da Silva
Marcos V. da Silva
PPPaula V. de A. Pontes
Paula V. de A. Pontes
DGDaniel Granato
Daniel Granato

9 July 2014 in Journal of Food Science and Technology
Verified
Journal Article
Closed access
PDF file
SVSimoni Spohr Venzon
Simoni Spohr Venzon
MCMaria Helene Giovanetti Canteri
Maria Helene Giovanetti Canteri
DGDaniel Granato
Daniel Granato
BJBogdan Demczuk Junior
Bogdan Demczuk Junior
Giselle Maria MacielGiselle Maria Maciel
Giselle Maria Maciel
W. I. Haminiuk CharlesW. I. Haminiuk Charles
W. I. Haminiuk Charles

24 August 2022 in Antioxidants
Verified
Journal Article
Open access
PDF file
APAlessandra Pedro
Alessandra Pedro
OPOscar Giordani Paniz
Oscar Giordani Paniz
IFIsabela de Andrade Arruda Fernandes
Isabela de Andrade Arruda Fernandes
Débora Gonçalves BortoliniDébora Gonçalves Bortolini
Débora Gonçalves Bortolini
RRRubio Rubio
Rubio Rubio
Washington Luiz Esteves MagalhãesWashington Luiz Esteves Magalhães
Washington Luiz Esteves Magalhães
Biomaterials come from natural sources such as animals, plants, fungi, algae, and bacteria, composed mainly of protein, lipid, and carbohydrate molecules. The great diversity of biomaterials makes these compounds promising for developing new products for technological applications. In this sense, antioxidant biomaterials have been developed to exert biological and active functions in the human body and industrial formulations. Furthermore, antioxidant biomaterials come from natural sources, whose components can inhibit reactive oxygen species (ROS). Thus, these materials incorporated with antioxidants, mainly from plant sources, have important effects, such as anti-inflammatory, wound healing, antitumor, and anti-aging, in addition to increasing the shelf-life of products. Aiming at the importance of antioxidant biomaterials in different technological segments as biodegradable, economic, and promising sources, this review presents the main available biomaterials, antioxidant sources, and assigned biological activities. In addition, potential applications in the biomedical and industrial fields are described with a focus on innovative publications found in the literature in the last five years.

1 May 2013 in Journal of Food Engineering
Verified
Journal Article
Closed access
LZLuana Carolina Bosmuler Züge
Luana Carolina Bosmuler Züge
W. I. Haminiuk CharlesW. I. Haminiuk Charles
W. I. Haminiuk Charles
Giselle Maria MacielGiselle Maria Maciel
Giselle Maria Maciel
JSJoana Silveira
Joana Silveira
ASAgnes de Paula Scheer
Agnes de Paula Scheer