Skip to main page content
U.S. flag

An official website of the United States government

Dot gov

The .gov means it’s official.
Federal government websites often end in .gov or .mil. Before sharing sensitive information, make sure you’re on a federal government site.

Https

The site is secure.
The https:// ensures that you are connecting to the official website and that any information you provide is encrypted and transmitted securely.

Access keys NCBI Homepage MyNCBI Homepage Main Content Main Navigation

Search Page

Filters

My NCBI Filters

Results by year

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

Year Number of Results
2006 1
2007 1
2012 1
2013 1
2015 1
2017 1
2018 2
2020 3
2021 2
2022 3
2023 2
2024 0

Text availability

Article attribute

Article type

Publication date

Search Results

15 results

Results by year

Filters applied: . Clear all
Page 1
Cholesterol Oxidation in Fish and Fish Products.
Dantas NM, Sampaio GR, Ferreira FS, Labre Tda S, Torres EA, Saldanha T. Dantas NM, et al. Among authors: saldanha t. J Food Sci. 2015 Dec;80(12):R2627-39. doi: 10.1111/1750-3841.13124. Epub 2015 Nov 10. J Food Sci. 2015. PMID: 26555783 Review.
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: saldanha t. 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: saldanha t. 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: saldanha t. Food Chem. 2023 Mar 1;403:134347. doi: 10.1016/j.foodchem.2022.134347. Epub 2022 Sep 20. Food Chem. 2023. PMID: 36179636
Use of Natural Antioxidants in the Inhibition of Cholesterol Oxidation: A Review.
de Oliveira VS, Ferreira FS, Cople MCR, Labre TDS, Augusta IM, Gamallo OD, Saldanha T. de Oliveira VS, et al. Among authors: saldanha t. Compr Rev Food Sci Food Saf. 2018 Nov;17(6):1465-1483. doi: 10.1111/1541-4337.12386. Epub 2018 Oct 10. Compr Rev Food Sci Food Saf. 2018. PMID: 33350141
Effect of aroeira (Schinus terebinthifolius Raddi) fruit against polyunsaturated fatty acids and cholesterol thermo-oxidation in model systems containing sardine oil (Sardinella brasiliensis).
de Oliveira VS, Cháves DWH, Gamallo OD, Sawaya ACHF, Sampaio GR, Castro RN, Torres EAFDS, Saldanha T. de Oliveira VS, et al. Among authors: saldanha t. Food Res Int. 2020 Jun;132:109091. doi: 10.1016/j.foodres.2020.109091. Epub 2020 Feb 14. Food Res Int. 2020. PMID: 32331636 Free article.
15 results