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Year Number of Results
2006 1
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2013 2
2014 4
2015 5
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2022 10
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Page 1
Parsley (Petroselinum crispum Mill.): A source of bioactive compounds as a domestic strategy to minimize cholesterol oxidation during the thermal preparation of omelets.
de Oliveira VS, Chávez DWH, Paiva PRF, Gamallo OD, Castro RN, Sawaya ACHF, Sampaio GR, Torres EAFDS, Saldanha T. de Oliveira VS, et al. Among authors: sawaya achf. Food Res Int. 2022 Jun;156:111199. doi: 10.1016/j.foodres.2022.111199. Epub 2022 Mar 29. Food Res Int. 2022. PMID: 35651051
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.
Ferreira FS, de Oliveira VS, Chávez DWH, Chaves DS, Riger CJ, Sawaya ACHF, Guizellini GM, Sampaio GR, Torres EAFDS, Saldanha T. Ferreira FS, et al. Among authors: sawaya achf. Food Res Int. 2022 Jan;151:110864. doi: 10.1016/j.foodres.2021.110864. Epub 2021 Dec 6. Food Res Int. 2022. PMID: 34980400
Metabolic responses of Eucalyptus species to different temperature regimes.
Mokochinski JB, Mazzafera P, Sawaya ACHF, Mumm R, de Vos RCH, Hall RD. Mokochinski JB, et al. Among authors: sawaya achf. J Integr Plant Biol. 2018 May;60(5):397-411. doi: 10.1111/jipb.12626. Epub 2018 Feb 9. J Integr Plant Biol. 2018. PMID: 29247597 Free PMC article.
The impacts of pink pepper (Schinus terebinthifolius Raddi) on fatty acids and cholesterol oxides formation in canned sardines during thermal processing.
Barreira CFT, de Oliveira VS, Chávez DWH, Gamallo OD, Castro RN, Júnior PCD, Sawaya ACHF, da Silva Ferreira M, Sampaio GR, Torres EAFDS, Saldanha T. Barreira CFT, et al. Among authors: sawaya achf. Food Chem. 2023 Mar 1;403:134347. doi: 10.1016/j.foodchem.2022.134347. Epub 2022 Sep 20. Food Chem. 2023. PMID: 36179636
36 results