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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
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.
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.
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
37 results