Effect of aroeira (Schinus terebinthifolius Raddi) fruit against polyunsaturated fatty acids and cholesterol thermo-oxidation in model systems containing sardine oil (Sardinella brasiliensis) (2020)
- Authors:
- USP affiliated authors: SAMPAIO, GENI RODRIGUES - FSP ; TORRES, ELIZABETH APARECIDA FERRAZ DA SILVA - FSP
- Unidade: FSP
- DOI: 10.1016/j.foodres.2020.109091
- Subjects: ANTIOXIDANTES; ÓLEOS DE PEIXE; ÁCIDOS GRAXOS; AROEIRA
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Publisher place: Reino Unido
- Date published: 2020
- Source:
- Título: Food Research International
- ISSN: 0963-9969
- Volume/Número/Paginação/Ano: v.132, art. 109091 [10p.], 2020
- Este periódico é de acesso aberto
- Este artigo NÃO é de acesso aberto
-
ABNT
OLIVEIRA, Vanessa Sales de et al. Effect of aroeira (Schinus terebinthifolius Raddi) fruit against polyunsaturated fatty acids and cholesterol thermo-oxidation in model systems containing sardine oil (Sardinella brasiliensis). Food Research International, v. 132, p. art. 109091 [10], 2020Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2020.109091. Acesso em: 12 fev. 2026. -
APA
Oliveira, V. S. de, Chavés, D. W. H., Gamallo, O. D., Sawaya, A. C. H. F., Sampaio, G. R., Castro, R. N., et al. (2020). Effect of aroeira (Schinus terebinthifolius Raddi) fruit against polyunsaturated fatty acids and cholesterol thermo-oxidation in model systems containing sardine oil (Sardinella brasiliensis). Food Research International, 132, art. 109091 [10]. doi:10.1016/j.foodres.2020.109091 -
NLM
Oliveira VS de, Chavés DWH, Gamallo OD, Sawaya ACHF, Sampaio GR, Castro RN, Torres EAF da S, Saldanha T. Effect of aroeira (Schinus terebinthifolius Raddi) fruit against polyunsaturated fatty acids and cholesterol thermo-oxidation in model systems containing sardine oil (Sardinella brasiliensis) [Internet]. Food Research International. 2020 ;132 art. 109091 [10].[citado 2026 fev. 12 ] Available from: https://doi.org/10.1016/j.foodres.2020.109091 -
Vancouver
Oliveira VS de, Chavés DWH, Gamallo OD, Sawaya ACHF, Sampaio GR, Castro RN, Torres EAF da S, Saldanha T. Effect of aroeira (Schinus terebinthifolius Raddi) fruit against polyunsaturated fatty acids and cholesterol thermo-oxidation in model systems containing sardine oil (Sardinella brasiliensis) [Internet]. Food Research International. 2020 ;132 art. 109091 [10].[citado 2026 fev. 12 ] Available from: https://doi.org/10.1016/j.foodres.2020.109091 - Cholesterol oxidation in fish and fish products
- Polycyclic aromatic hydrocarbons content and fatty acids profile in coconut, safflower, evening primrose and linseed oils
- Dynamics of Polyunsaturated Fatty Acid Uptake in Plasma, Liver and Blood Leukocytes After Parenteral Infusion of Fish Oil Lipid Emulsion
- Effect of the supplementation of α – tocopherol and spices extracts in the chickens feed in the oxidative stability of the processed meat
- Phytosterol oxides formation in corn oil samples after heating
- Aroeira fruit (Schinus terebinthifolius Raddi) as a natural antioxidant: Chemical constituents, bioactive compounds and in vitro and in vivo antioxidant capacity
- Guaraná (Paullinia cupana) catechins and procyanidins: Gastrointestinal/colonic bioaccessibility, Caco-2 cell permeability and the impact of macronutrients
- The impacts of pink pepper (Schinus terebinthifolius Raddi) on fatty acids and cholesterol oxides formation in canned sardines during thermal processing
- The use of lemon juice and its role on polyunsaturated fatty acids and cholesterol oxides formation in thermally prepared sardines
- Parsley (Petroselinum crispum Mill.): a source of bioactive compounds as a domestic strategy to minimize cholesterol oxidation during the thermal preparation of omelets
Informações sobre o DOI: 10.1016/j.foodres.2020.109091 (Fonte: oaDOI API)
Download do texto completo
| Tipo | Nome | Link | |
|---|---|---|---|
 |
HNT_85_2020.pdf | Direct link |
How to cite
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
