Casal S - Search Results

1

Effects of Seed Roasting Temperature on Sesame Oil Fatty Acid Composition, Lignan, Sterol and Tocopherol Contents, Oxidative Stability and Antioxidant Potential for Food Applications.

Arab R, Casal S, Pinho T, Cruz R, Freidja ML, Lorenzo JM, Hano C, Madani K, Boulekbache-Makhlouf L. Arab R, et al. Among authors: casal s. Molecules. 2022 Jul 14;27(14):4508. doi: 10.3390/molecules27144508. Molecules. 2022. PMID: 35889377 Free PMC article.

2

Effects of roasting on hazelnut lipids.

Amaral JS, Casal S, Seabra RM, Oliveira BP. Amaral JS, et al. Among authors: casal s. J Agric Food Chem. 2006 Feb 22;54(4):1315-21. doi: 10.1021/jf052287v. J Agric Food Chem. 2006. PMID: 16478254

3

Olive oil stability under deep-frying conditions.

Casal S, Malheiro R, Sendas A, Oliveira BP, Pereira JA. Casal S, et al. Food Chem Toxicol. 2010 Oct;48(10):2972-9. doi: 10.1016/j.fct.2010.07.036. Epub 2010 Aug 3. Food Chem Toxicol. 2010. PMID: 20678538

4

Carotenoids of lettuce (Lactuca sativa L.) grown on soil enriched with spent coffee grounds.

Cruz R, Baptista P, Cunha S, Pereira JA, Casal S. Cruz R, et al. Among authors: casal s. Molecules. 2012 Feb 7;17(2):1535-47. doi: 10.3390/molecules17021535. Molecules. 2012. PMID: 22314378 Free PMC article.

5

Espresso coffee residues: a valuable source of unextracted compounds.

Cruz R, Cardoso MM, Fernandes L, Oliveira M, Mendes E, Baptista P, Morais S, Casal S. Cruz R, et al. Among authors: casal s. J Agric Food Chem. 2012 Aug 15;60(32):7777-84. doi: 10.1021/jf3018854. Epub 2012 Jul 31. J Agric Food Chem. 2012. PMID: 22812683

6

Validation of a fast and accurate chromatographic method for detailed quantification of vitamin E in green leafy vegetables.

Cruz R, Casal S. Cruz R, et al. Among authors: casal s. Food Chem. 2013 Nov 15;141(2):1175-80. doi: 10.1016/j.foodchem.2013.03.099. Epub 2013 Apr 16. Food Chem. 2013. PMID: 23790900

7

Antioxidant activity and bioactive compounds of lettuce improved by espresso coffee residues.

Cruz R, Gomes T, Ferreira A, Mendes E, Baptista P, Cunha S, Pereira JA, Ramalhosa E, Casal S. Cruz R, et al. Among authors: casal s. Food Chem. 2014 Feb 15;145:95-101. doi: 10.1016/j.foodchem.2013.08.038. Epub 2013 Aug 16. Food Chem. 2014. PMID: 24128454

8

Improvement of vegetables elemental quality by espresso coffee residues.

Cruz R, Morais S, Mendes E, Pereira JA, Baptista P, Casal S. Cruz R, et al. Among authors: casal s. Food Chem. 2014 Apr 1;148:294-9. doi: 10.1016/j.foodchem.2013.10.059. Epub 2013 Oct 24. Food Chem. 2014. PMID: 24262560

9

Commercial squids: characterization, assessment of potential health benefits/risks and discrimination based on mineral, lipid and vitamin E concentrations.

Torrinha A, Gomes F, Oliveira M, Cruz R, Mendes E, Delerue-Matos C, Casal S, Morais S. Torrinha A, et al. Among authors: casal s. Food Chem Toxicol. 2014 May;67:44-56. doi: 10.1016/j.fct.2014.02.014. Epub 2014 Feb 18. Food Chem Toxicol. 2014. PMID: 24556568

10

Octopus lipid and vitamin E composition: interspecies, interorigin, and nutritional variability.

Torrinha A, Cruz R, Gomes F, Mendes E, Casal S, Morais S. Torrinha A, et al. Among authors: casal s. J Agric Food Chem. 2014 Aug 20;62(33):8508-17. doi: 10.1021/jf502502b. Epub 2014 Aug 12. J Agric Food Chem. 2014. PMID: 25087929

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