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Refinado por: assunto: Antioxidantes remover
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1
Impact of Air Frying on Cholesterol and Fatty Acids Oxidation in Sardines Protective Effects of Aromatic Herbs
Impact of Air Frying on Cholesterol and Fatty Acids Oxidation in Sardines Protective Effects of Aromatic Herbs
Material Type:
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Impact of Air Frying on Cholesterol and Fatty Acids Oxidation in Sardines Protective Effects of Aromatic Herbs

Fernanda Silva Ferreira Geni Rodrigues Sampaio; Laura M Keller; Alexandra C. H. F Sawaya; Davy W.H Chávez; Elizabeth Aparecida Ferraz da Silva Torres; Tatiana Saldanha

Journal of Food Science Malden v.82, n.12, p.2823-2831, 2017

Malden 2017

Localização: FSP - Faculdade de Saúde Pública    (HNT-159/2017 )(Acessar)

2
New insights into the bacterial targets of antimicrobial blue light
New insights into the bacterial targets of antimicrobial blue light
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New insights into the bacterial targets of antimicrobial blue light

Carolina dos Anjos Martha S Ribeiro Martha Simões Ribeiro; Fábio Parra Sellera; Milena Dropa; Victor Elias Arana Chavez; Nilton Lincopan; Maurício da Silva Baptista; Fabio Celidonio Pogliani; Caetano Padial Sabino

Microbiology Spectrum Washington art. e02833-22, p. 1-13, 2023

Washington 2023

Localização: FMVZ - Fac. Med. Vet. e Zootecnia    (POG - 44 )(Acessar)

3
The impacts of pink pepper (Schinus terebinthifolius Raddi) on fatty acids and cholesterol oxides formation in canned sardines during thermal processing
The impacts of pink pepper (Schinus terebinthifolius Raddi) on fatty acids and cholesterol oxides formation in canned sardines during thermal processing
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The impacts of pink pepper (Schinus terebinthifolius Raddi) on fatty acids and cholesterol oxides formation in canned sardines during thermal processing

Carla Fernanda Targueta Barreira Vanessa Sales de Oliveira; Davy William Hidalgo Chávez; Ormindo Domingues Gamallo; Rosane Nora Castro; Pedro Correa Damasceno Junior; Alexandra Christine Helena Frankland Sawaya; Micheli da Silva Ferreira; Geni Rodrigues Sampaio; Elizabeth Aparecida Ferraz da Silva Torres

Food Chemistry Londres v.403, art. 134347 [13p.], 2023

Londres 2023

Acesso online. A biblioteca também possui exemplares impressos.

4
Bioactive compounds of parsley (Petroselinum crispum), chives (Allium schoenoprasum L) and their mixture (Brazilian cheiro-verde) as promising antioxidant and anti-cholesterol oxidation agents in a food system
Bioactive compounds of parsley (Petroselinum crispum), chives (Allium schoenoprasum L) and their mixture (Brazilian cheiro-verde) as promising antioxidant and anti-cholesterol oxidation agents in a food system
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Bioactive compounds of parsley (Petroselinum crispum), chives (Allium schoenoprasum L) and their mixture (Brazilian cheiro-verde) as promising antioxidant and anti-cholesterol oxidation agents in a food system

Fernanda Silva Ferreira Tatiana Saldanha; Vanessa Sales de Oliveira; Davy William Hidalgo Chávez; Douglas Siqueira Chaves; Cristiano Jorge Riger; Alexandra Christine Helena Frankland Sawaya; Gloria Maria Guizellini; Geni Rodrigues Sampaio; Elizabeth Aparecida Ferraz da Silva Torres

Food Research International Canada v.151, art. 110864 [12p.], 2022

Canadá 2022

Localização: FSP - Faculdade de Saúde Pública    (HNT-45/2022 )(Acessar)

5
Biquinho pepper (Capsium chinense) Bioactive compounds, in vivo and in vitro antioxidant capacities and anti-cholesterol oxidation kinetics in fish balls during frozen storage
Biquinho pepper (Capsium chinense) Bioactive compounds, in vivo and in vitro antioxidant capacities and anti-cholesterol oxidation kinetics in fish balls during frozen storage
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Biquinho pepper (Capsium chinense) Bioactive compounds, in vivo and in vitro antioxidant capacities and anti-cholesterol oxidation kinetics in fish balls during frozen storage

Bárbara Jardim Mariano Elizabeth Aparecida Ferraz da Silva Torres; Tatiana Saldanha; Vanessa Sales de Oliveira; Davy William Hidalgo Chávez; Rosane Nora Castro; Cristiano Jorge Riger; Jéssica Sodré Mendes; Marcelo da Costa Souza; Alexandra Christine Helena Frankland Sawaya; Geni Rodrigues Sampaio

Food Bioscience Amsterdam v.47, art. 101647 [12p.], 2022

Amsterdam 2022

Acesso online. A biblioteca também possui exemplares impressos.

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Deste Autor:

  1. Torres, E
  2. Chávez, D
  3. Sampaio, G
  4. Sawaya, A
  5. Oliveira, V

Neste Assunto:

  1. Colesterol
  2. Pimenta
  3. Sardinha
  4. Ácidos Graxos
  5. Membranas Celulares

  • Realização: ABCD-USP USP   Logos de Redes Sociais: Freepik

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