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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: sampaio gr. 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: sampaio gr. 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.
Association between plasma fatty acids and inflammatory markers in patients with and without insulin resistance and in secondary prevention of cardiovascular disease, a cross-sectional study.
Bersch-Ferreira ÂC, Sampaio GR, Gehringer MO, Torres EAFDS, Ross-Fernandes MB, da Silva JT, Torreglosa CR, Kovacs C, Alves R, Magnoni CD, Weber B, Rogero MM. Bersch-Ferreira ÂC, et al. Among authors: sampaio gr. Nutr J. 2018 Feb 21;17(1):26. doi: 10.1186/s12937-018-0342-1. Nutr J. 2018. PMID: 29466985 Free PMC article.
Identification and action of phenolic compounds of Jatobá-do-cerrado (Hymenaea stignocarpa Mart.) on α-amylase and α-glucosidase activities and flour effect on glycemic response and nutritional quality of breads.
Silva CPD, Soares-Freitas RAM, Sampaio GR, Santos MCB, do Nascimento TP, Cameron LC, Ferreira MSL, Arêas JAG. Silva CPD, et al. Among authors: sampaio gr. Food Res Int. 2019 Feb;116:1076-1083. doi: 10.1016/j.foodres.2018.09.050. Epub 2018 Sep 24. Food Res Int. 2019. PMID: 30716891
50 results