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Food Research International (Ottawa, Ont.)|April 26, 2020
Effect of aroeira (Schinus terebinthifolius Raddi) fruit against polyunsaturated fatty acids and cholesterol thermo-oxidation in model systems containing sardine oil (Sardinella brasiliensis)Vanessa Sales de Oliveira, Davy Willian Hidalgo Cháves, Ormindo Domingues Gamallo, et al.Food Research International (Ottawa, Ont.)|February 6, 2019
Identification and action of phenolic compounds of Jatobá-do-cerrado (Hymenaea stignocarpa Mart.) on α-amylase and α-glucosidase activities and flour effect on glycemic response and nutritional quality of breadsCintia Pereira da Silva, Rosana Aparecida Manólio Soares-Freitas, Geni Rodrigues Sampaio, et al.International Journal of Molecular Sciences|July 2, 2021
Polycyclic Aromatic Hydrocarbons in Foods: Biological Effects, Legislation, Occurrence, Analytical Methods, and Strategies to Reduce Their FormationGeni Rodrigues Sampaio, Glória Maria Guizellini, Simone Alves da Silva, et al.Food Research International (Ottawa, Ont.)|April 6, 2026
Investigation of EU-priority polycyclic aromatic hydrocarbons in wheat flour and baked products: Implications for food safetyGlória Maria Guizellini, Simone Alves da Silva, Adriana Palma de Almeida, et al.Nutrition (Burbank, Los Angeles County, Calif.)|August 23, 2021
Effects of extra virgin olive oil and pecans on plasma fatty acids in patients with stable coronary artery diseaseAline Ramos de Araújo, Geni Rodrigues Sampaio, Lucas Ribeiro da Silva, et al.Molecules (Basel, Switzerland)|February 15, 2022
Vitamin C and Phenolic Antioxidants of Jua (Ziziphus joazeiro M.) Pulp: A Rich Underexplored Brazilian Source of Ellagic Acid Recovered by Aqueous Ultrasound-Assisted ExtractionThaís Silva da Rocha, Alessandro de Lima, Jurandy do Nascimento Silva, et al.Food Chemistry|February 3, 2020
Aroeira fruit (Schinus terebinthifolius Raddi) as a natural antioxidant: Chemical constituents, bioactive compounds and in vitro and in vivo antioxidant capacityVanessa Sales de Oliveira, Ivanilda Maria Augusta, Marcos Vinícius da Conceição Braz, et al.Food Research International (Ottawa, Ont.)|June 2, 2022
Parsley (Petroselinum crispum Mill.): A source of bioactive compounds as a domestic strategy to minimize cholesterol oxidation during the thermal preparation of omeletsVanessa Sales de Oliveira, Davy William Hidalgo Chávez, Paula Renata Felipe Paiva, et al.Food Chemistry|March 3, 2021
Lipid profile and high contents of cholesterol oxidation products (COPs) in different commercial brands of canned tunaNatalie Marinho Dantas, Vanessa Sales de Oliveira, Geni Rodrigues Sampaio, et al.Journal of Food Science|July 19, 2020
The anticholesterol oxidation effects of garlic (Allium sativum L.) and leek (Allium ampeloprasum L.) in frozen fish burgers submitted to grillingGlória Maria Guizellini, Elizabeth Aparecida Ferraz Da Silva Torres, Rosana Aparecida Manólio Soares Freitas, et al.Pageof 5