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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: castro rn. 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.
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: castro rn. Food Chem. 2023 Mar 1;403:134347. doi: 10.1016/j.foodchem.2022.134347. Epub 2022 Sep 20. Food Chem. 2023. PMID: 36179636
Chemical compounds isolated from Talinum triangulare (Portulacaceae).
de Oliveira Amorim AP, de Carvalho AR Jr, Lopes NP, Castro RN, de Oliveira MC, de Carvalho MG. de Oliveira Amorim AP, et al. Among authors: castro rn. Food Chem. 2014 Oct 1;160:204-8. doi: 10.1016/j.foodchem.2014.01.114. Epub 2014 Feb 7. Food Chem. 2014. PMID: 24799228 Free article.
Peracetylation of polyphenols under rapid and mild reaction conditions.
de Alcântara Pinto DC, Pitasse-Santos P, de Souza GA, Castro RN, Freire de Lima ME. de Alcântara Pinto DC, et al. Among authors: castro rn. Nat Prod Res. 2023 Jul;37(13):2279-2284. doi: 10.1080/14786419.2022.2031186. Epub 2022 Jan 24. Nat Prod Res. 2023. PMID: 35073791
43 results