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Microencapsulation of sacha inchi oil using emulsion-based delivery systems.
Vicente J, de Souza Cezarino T, Pereira LJB, da Rocha EP, Sá GR, Gamallo OD, de Carvalho MG, Garcia-Rojas EE. Vicente J, et al. Among authors: gamallo od. Food Res Int. 2017 Sep;99(Pt 1):612-622. doi: 10.1016/j.foodres.2017.06.039. Epub 2017 Jun 20. Food Res Int. 2017. PMID: 28784524
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: gamallo od. 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.
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: gamallo od. Food Res Int. 2022 Jun;156:111199. doi: 10.1016/j.foodres.2022.111199. Epub 2022 Mar 29. Food Res Int. 2022. PMID: 35651051
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: gamallo od. 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: gamallo od. 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