Short-Term Bixin Supplementation of Healthy Subjects Decreases the Susceptibility of LDL to Cu(2+)-Induced Oxidation Ex Vivo

por Conte, Lisiane, Somacal, Sabrina, Nichelle, Sabrina Marafiga, Rampelotto, Cristine, Robalo, Silvino Sasso, Roehrs, Miguel, Emanuelli, Tatiana
Publicado 2019

Increase in the Bioactive Potential of Olive Pomace Oil after Ultrasound-Assisted Maceration

por Guerra, Daniela Rigo, Pletsch, Lidia Betina Hendges, Santos, Suelen Priscila, Robalo, Silvino Sasso, Ribeiro, Stéphanie Reis, Emanuelli, Tatiana, Bertuol, Daniel Assumpção, Cichoski, Alexandre José, Wagner, Roger, Barcia, Milene Teixeira, Ballus, Cristiano Augusto
Publicado 2023

Effects of ultrasonic-assisted cooking on the volatile compounds, oxidative stability, and sensory quality of mortadella

por Cichoski, Alexandre José, da Silva, Jéssica Soares, Leães, Yasmim Sena Vaz, Robalo, Silvino Sasso, dos Santos, Bibiana Alves, Reis, Stephanie Ribeiro, Nehring, Priscila, Santos, Suelen Priscila, Wagner, Roger, de Menezes, Cristiano Ragagnin, Campagnol, Paulo Cezar Bastianello
Publicado 2020