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Table representation of search results timeline featuring number of search results per year.

Year Number of Results
2004 1
2005 2
2006 4
2007 4
2008 1
2009 1
2010 2
2011 5
2012 2
2013 3
2014 5
2015 6
2016 1
2017 6
2018 5
2019 3
2020 6
2021 6
2022 13
2023 6
2024 2

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70 results

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Page 1
In vivo toxicogenic potential of Salix alba (Salicaceae) bark extract.
Maistro EL, Terrazzas PM, Sawaya ACHF, Rosa PCP, Perazzo FF, de Mascarenhas Gaivão IO. Maistro EL, et al. Among authors: sawaya achf. J Toxicol Environ Health A. 2022 Feb 1;85(3):121-130. doi: 10.1080/15287394.2021.1989351. Epub 2021 Oct 21. J Toxicol Environ Health A. 2022. PMID: 34674609
Evaluation of the Antiproliferative Potential of Eugenia pyriformis Leaves in Cervical Cancer Cells.
De Paula Alves T, Toledo Martins Pereira M, Sardou Charret T, César Thurler Júnior J, Freimann Wermelinger G, Regina Baptista A, Kaufmann Robbs B, Sawaya ACHF, D'Ávila Bitencourt Pascoal V, Cristina Rheder Fagundes Pascoal A. De Paula Alves T, et al. Among authors: sawaya achf. Chem Biodivers. 2022 Aug;19(8):e202200114. doi: 10.1002/cbdv.202200114. Epub 2022 Jul 22. Chem Biodivers. 2022. PMID: 35798670
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.
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
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
70 results