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Page 1
Polycyclic Aromatic Hydrocarbons in Foods: Biological Effects, Legislation, Occurrence, Analytical Methods, and Strategies to Reduce Their Formation.
Int J Mol Sci. 2021 Jun 2;22(11):6010. doi: 10.3390/ijms22116010.
Int J Mol Sci. 2021.
PMID: 34199457
Free PMC article.
Review.
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: guizellini gm.
Food Res Int. 2022 Jan;151:110864. doi: 10.1016/j.foodres.2021.110864. Epub 2021 Dec 6.
Food Res Int. 2022.
PMID: 34980400
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Concentration and potential health risk of polycyclic aromatic hydrocarbons for consumers of chocolate in Brazil.
Guizellini GM, Sampaio GR, da Silva SA, Soares-Freitas RAM, de Almeida AP, Da Silva Torres EAF.
Guizellini GM, et al.
Food Chem. 2023 Mar 30;405(Pt B):134853. doi: 10.1016/j.foodchem.2022.134853. Epub 2022 Nov 7.
Food Chem. 2023.
PMID: 36435108
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The anticholesterol oxidation effects of garlic (Allium sativum L.) and leek (Allium ampeloprasum L.) in frozen fish burgers submitted to grilling.
Guizellini GM, Torres EAFDS, Freitas RAMS, Saldanha T, Sawaya ACHF, Gamallo OD, Soares MJ, de Oliveira VS, Sampaio GR.
Guizellini GM, et al.
J Food Sci. 2020 Aug;85(8):2416-2426. doi: 10.1111/1750-3841.15344. Epub 2020 Jul 17.
J Food Sci. 2020.
PMID: 32681539
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