| Antioxidant activity of Brazilian vegetables and its relation with phenolic composition AP Tiveron, PS Melo, KB Bergamaschi, TMFS Vieira, ... International journal of molecular sciences 13 (7), 8943-8957, 2012 | 201 | 2012 |
| Winery by-products: Extraction optimization, phenolic composition and cytotoxic evaluation to act as a new source of scavenging of reactive oxygen species PS Melo, AP Massarioli, C Denny, LF dos Santos, M Franchin, GE Pereira, ... Food Chemistry 181, 160-169, 2015 | 175 | 2015 |
| Phenolic compounds and antioxidant activity of hydroalcoholic extracts of wild and cultivated murtilla (Ugni molinae Turcz.) TR Augusto, ESS Salinas, SM Alencar, MABR D'arce, AC Camargo, ... Food Science and Technology 34, 667-679, 2014 | 98 | 2014 |
| Comparison of the antioxidant property of acerola extracts with synthetic antioxidants using an in vivo method with yeasts RG Da Cruz, L Beney, P Gervais, SP De Lira, TMF de Souza Vieira, ... Food chemistry 277, 698-705, 2019 | 81 | 2019 |
| Canola oil thermal oxidation during oven test and microwave heating TMFS Vieira, MAB Regitano-d'Arce LWT-Food Science and Technology 34 (4), 215-221, 2001 | 78 | 2001 |
| Wine industry residue as antioxidant in cooked chicken meat LD Shirahigue, M Plata‐Oviedo, SM De Alencar, MABR D’Arce, ... International Journal of Food Science & Technology 45 (5), 863-870, 2010 | 69 | 2010 |
| Effect of temperature, time, and material thickness on the dehydration process of tomato AFK Correia, AC Loro, S Zanatta, MHF Spoto, TMFS Vieira International journal of food science 2015 (1), 970724, 2015 | 68 | 2015 |
| Stability of oils heated by microwave: UV-spectrophotometric evaluation TMFS Vieira, MAB REGITANO-D’ARCE Food Science and Technology 18 (4), 433-437, 1998 | 68 | 1998 |
| In vitro and in vivo antioxidant properties of bioactive compounds from green propolis obtained by ultrasound-assisted extraction RI Cavalaro, RG da Cruz, S Dupont, JMLN de Moura, ... Food chemistry: X 4, 100054, 2019 | 67 | 2019 |
| Gamma radiation effects on peanut skin antioxidants AC De Camargo, TMF de Souza Vieira, MAB Regitano-D’Arce, ... International Journal of Molecular Sciences 13 (3), 3073-3084, 2012 | 65 | 2012 |
| Ultraviolet spectrophotometric evaluation of corn oil oxidative stability during microwave heating and oven test TMFS Vieira, MAB Regitano-d'Arce Journal of Agricultural and Food Chemistry 47 (6), 2203-2206, 1999 | 56 | 1999 |
| Umami Ingredient: Flavor enhancer from shiitake (Lentinula edodes) byproducts S dos Santos Harada-Padermo, LS Dias-Faceto, MM Selani, ID Alvim, ... Food Research International 137, 109540, 2020 | 53 | 2020 |
| Gamma radiation induced oxidation and tocopherols decrease in in-shell, peeled and blanched peanuts AC De Camargo, TMF de Souza Vieira, MAB Regitano-D’Arce, ... International Journal of Molecular Sciences 13 (3), 2827-2845, 2012 | 52 | 2012 |
| Chemical changes and oxidative stability of peanuts as affected by the dry-blanching AC de Camargo, MAB Regitano-d’Arce, SM de Alencar, ... Journal of the American Oil Chemists' Society 93, 1101-1109, 2016 | 42 | 2016 |
| Effects of industrial heat treatments on bovine milk oxylipins and conventional markers of lipid oxidation FFG Dias, TR Augusto-Obara, M Hennebelle, S Chantieng, G Ozturk, ... Prostaglandins, Leukotrienes and Essential Fatty Acids 152, 102040, 2020 | 40 | 2020 |
| Gamma Irradiation of in-Shell and Blanched Peanuts Protects against Mycotoxic Fungi and Retains Their Nutraceutical Components during Long-Term Storage AC de Camargo, TMF de Souza Vieira, MAB Regitano-d’Arce, ... International Journal of Molecular Sciences 13 (9), 10935-10958, 2012 | 37 | 2012 |
| Umami ingredient from shiitake (Lentinula edodes) by-products as a flavor enhancer in low-salt beef burgers: Effects on physicochemical and technological properties F França, S dos Santos Harada-Padermo, RA Frasceto, E Saldaña, ... LWT 154, 112724, 2022 | 25 | 2022 |
| Umami ingredient, a newly developed flavor enhancer from shiitake byproducts, in low-sodium products: a study case of application in corn extruded snacks. SS Harada-Padermo, LS Dias-Faceto, MM Selani, AC Conti-Silva, ... | 22 | 2021 |
| Benefits of superfine grinding method on antioxidant and antifungal characteristic of Brazilian green propolis extract TR Augusto-Obara, J Oliveira, EM Gloria, MHF Spoto, K Godoy, ... Scientia Agricola 76 (5), 398-404, 2019 | 21 | 2019 |
| Energy flow in the soybean biodiesel production chain using ethanol as solvent extraction of oil from soybeans N Sangaletti-Gerhard, TL Romanelli, TMF de Souza Vieira, R Navia, ... Biomass and Bioenergy 66, 39-48, 2014 | 21 | 2014 |
Adriano Costa de CamargoUniversidad de Chile在 inta.uchile.cl 的电子邮件经过验证
