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Bullfrog Oil Reduces the Carrageenan-induced Edema in Wistar Rats by in vitro Reduction of Inflammatory Mediators
Bullfrog Oil Reduces the Carrageenan-induced Edema in Wistar Rats by in vitro Reduction of Inflammatory Mediators
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Bullfrog Oil Reduces the Carrageenan-induced Edema in Wistar Rats by in vitro Reduction of Inflammatory Mediators

Barbosa, Leonardo M.Q. ; Amaral-Machado, Lucas ; Félix-Silva, Juliana ; Oliveira, Wógenes N. ; Alencar, Éverton N. ; Rocha, Keyla B. P. ; Medeiros, Aldo da Cunha ; Rocha, Hugo A. O. ; Fernandes-Pedrosa, Matheus F. ; Egito, Eryvaldo S. T.

Journal of Oleo Science, 2020, Vol.69(2), pp.133-142

Tokyo: Japan Oil Chemists' Society

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2
A spot test for total esters determination in sugarcane spirits exploiting smartphone-based digital images
A spot test for total esters determination in sugarcane spirits exploiting smartphone-based digital images
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A spot test for total esters determination in sugarcane spirits exploiting smartphone-based digital images

Soares, Samara ; Campos, Karoline R. R ; Melchert, Wanessa R ; Rocha, Fábio R. P

Analytical methods, 2020-08, Vol.12 (31), p.3918-3923 [Periódico revisado por pares]

England: Royal Society of Chemistry

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3
Metabolic Profiling of Potential Probiotic or Synbiotic Cheeses by Nuclear Magnetic Resonance (NMR) Spectroscopy
Metabolic Profiling of Potential Probiotic or Synbiotic Cheeses by Nuclear Magnetic Resonance (NMR) Spectroscopy
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Metabolic Profiling of Potential Probiotic or Synbiotic Cheeses by Nuclear Magnetic Resonance (NMR) Spectroscopy

Rodrigues, Dina ; Santos, Claudio H ; Rocha-Santos, Teresa A. P ; Gomes, Ana M ; Goodfellow, Brian J ; Freitas, Ana C

Journal of agricultural and food chemistry, 2011-05, Vol.59 (9), p.4955-4961 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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4
The Antioxidant Capacity of Rosemary and Green Tea Extracts to Replace the Carcinogenic Antioxidant (BHA) in Chicken Burgers
The Antioxidant Capacity of Rosemary and Green Tea Extracts to Replace the Carcinogenic Antioxidant (BHA) in Chicken Burgers
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The Antioxidant Capacity of Rosemary and Green Tea Extracts to Replace the Carcinogenic Antioxidant (BHA) in Chicken Burgers

Pires, Manoela A. ; Munekata, Paulo E. S. ; Villanueva, Nilda D. M. ; Tonin, Fernando G. ; Baldin, Juliana C. ; Rocha, Yana J. P. ; Carvalho, Larissa T. ; Rodrigues, Isabela ; Trindade, Marco A. Barros-Velázquez, Jorge ; Jorge Barros-Velázquez

Journal of food quality, 2017-01, Vol.2017, p.1-6 [Periódico revisado por pares]

Cairo: Hindawi

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5
Impact of Enzyme- and Ultrasound-Assisted Extraction Methods on Biological Properties of Red, Brown, and Green Seaweeds from the Central West Coast of Portugal
Impact of Enzyme- and Ultrasound-Assisted Extraction Methods on Biological Properties of Red, Brown, and Green Seaweeds from the Central West Coast of Portugal
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Impact of Enzyme- and Ultrasound-Assisted Extraction Methods on Biological Properties of Red, Brown, and Green Seaweeds from the Central West Coast of Portugal

Rodrigues, Dina ; Sousa, Sérgio ; Silva, Aline ; Amorim, Manuela ; Pereira, Leonel ; Rocha-Santos, Teresa A. P ; Gomes, Ana M. P ; Duarte, Armando C ; Freitas, Ana Cristina

Journal of agricultural and food chemistry, 2015-04, Vol.63 (12), p.3177-3188 [Periódico revisado por pares]

United States: American Chemical Society

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6
Recent advances on determination of milk adulterants
Recent advances on determination of milk adulterants
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Recent advances on determination of milk adulterants

Nascimento, Carina F. ; Santos, Poliana M. ; Pereira-Filho, Edenir Rodrigues ; Rocha, Fábio R.P.

Food chemistry, 2017-04, Vol.221, p.1232-1244 [Periódico revisado por pares]

England: Elsevier Ltd

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7
Understanding salt reduction in fat-reduced hot dog sausages: Network structure, emulsion stability and consumer acceptance
Understanding salt reduction in fat-reduced hot dog sausages: Network structure, emulsion stability and consumer acceptance
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Understanding salt reduction in fat-reduced hot dog sausages: Network structure, emulsion stability and consumer acceptance

Rodrigues, Isabela ; Gonçalves, Letícia A ; Carvalho, Francisco AL ; Pires, Manoela ; JP Rocha, Yana ; Barros, Julliane C ; Carvalho, Larissa T ; Trindade, Marco A

Food science and technology international, 2020-03, Vol.26 (2), p.123-131 [Periódico revisado por pares]

London, England: SAGE Publications

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8
The role of 5-hydroxymethylfurfural in food and recent advances in analytical methods
The role of 5-hydroxymethylfurfural in food and recent advances in analytical methods
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The role of 5-hydroxymethylfurfural in food and recent advances in analytical methods

Martins, Fernanda C.O.L. ; Alcantara, Gabriela M.R.N. ; Silva, Anna Flavia S. ; Melchert, Wanessa R. ; Rocha, Fábio R.P.

Food chemistry, 2022-11, Vol.395, p.133539-133539, Article 133539 [Periódico revisado por pares]

Elsevier Ltd

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9
A fast and environmental friendly analytical procedure for determination of melamine in milk exploiting fluorescence quenching
A fast and environmental friendly analytical procedure for determination of melamine in milk exploiting fluorescence quenching
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A fast and environmental friendly analytical procedure for determination of melamine in milk exploiting fluorescence quenching

Nascimento, Carina F. ; Rocha, Diogo L. ; Rocha, Fábio R.P.

Food chemistry, 2015-02, Vol.169, p.314-319 [Periódico revisado por pares]

England: Elsevier Ltd

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10
Lipolysis in probiotic and synbiotic cheese: The influence of probiotic bacteria, prebiotic compounds and ripening time on free fatty acid profiles
Lipolysis in probiotic and synbiotic cheese: The influence of probiotic bacteria, prebiotic compounds and ripening time on free fatty acid profiles
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Lipolysis in probiotic and synbiotic cheese: The influence of probiotic bacteria, prebiotic compounds and ripening time on free fatty acid profiles

Rodrigues, Dina ; Rocha-Santos, Teresa A.P. ; Gomes, Ana M. ; Goodfellow, Brian J. ; Freitas, Ana C.

Food chemistry, 2012-04, Vol.131 (4), p.1414-1421 [Periódico revisado por pares]

Kidlington: Elsevier Ltd

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