Antioxidant activity of Brazilian vegetables and its relation with phenolic composition
Tiveron, Ana P, Melo, Priscilla S, Bergamaschi, Keityane B, Vieira, Thais M F S, Regitano-d'Arce, Marisa A B, Alencar, Severino M
Published in International journal of molecular sciences (01.07.2012)
Published in International journal of molecular sciences (01.07.2012)
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Effect of water activity on lipid oxidation and nonenzymatic browning in Brazil nut flour
Sartori, Alan G. de O., de Alencar, Severino M., Bastos, Deborah H. M., d’Arce, Marisa A. B. Regitano, Skibsted, Leif H.
Published in European food research & technology (01.09.2018)
Published in European food research & technology (01.09.2018)
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Antioxidant effect of dittany (Origanum dictamnus) in pre-cooked chicken meat balls during chill-storage in comparison to rosemary (Rosmarinus officinalis)
RACANICCI, Aline M. C, DANIELSEN, Bente, MENTEN, José Fernando M, REGITANO-D'ARCE, Marisa A. B, SKIBSTED, Leif H
Published in European food research & technology (01.05.2004)
Published in European food research & technology (01.05.2004)
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Isolation and analysis of bioactive isoflavonoids and chalcone from a new type of Brazilian propolis
Oldoni, Tatiane Luiza C., Cabral, Ingridy S.R., d’Arce, Marisa A.B. Regitano, Rosalen, Pedro L., Ikegaki, Masaharu, Nascimento, Andrea M., Alencar, Severino M.
Published in Separation and purification technology (20.02.2011)
Published in Separation and purification technology (20.02.2011)
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Determining economical TBHQ doses for corn oil stability
Oliveira, J.T.G. de S.B. de, Regitano-D'Arce, M.A.B
Published in Ciência e tecnologia de alimentos (01.09.2004)
Published in Ciência e tecnologia de alimentos (01.09.2004)
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Volatiles and Tendency of Radical Formation of Cold‐Pressed Brazil Nut Oil During Ambient Storage
Sartori, Alan G. de O., Sampaio, Geni R., Bastos, Deborah H. M., Regitano d'Arce, Marisa A. B., Skibsted, Leif H.
Published in Journal of the American Oil Chemists' Society (01.06.2018)
Published in Journal of the American Oil Chemists' Society (01.06.2018)
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Comportamento do óleo de soja refinado utilizado em fritura por imersão com alimentos de origem vegetal
Cella, Roseneide C. Ferraz(USP ESALQ), Regitano-D'Arce, Marisa A. B.(USP ESALQ Departamento de Agroindústria, Alimentos e Nutrição), Spoto, Marta Helena Fillet(USP CENA)
Published in Ciência e tecnologia de alimentos (01.08.2002)
Published in Ciência e tecnologia de alimentos (01.08.2002)
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Canola Oil Thermal Oxidation During Oven Test and Microwave Heating
Vieira, Thais M.F.S., Regitano-d'Arce, Marisa A.B.
Published in Food science & technology (01.06.2001)
Published in Food science & technology (01.06.2001)
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STABILITY OF OILS HEATED BY MICROWAVE: UV - SPECTROPHOTOMETRIC EVALUATION
VIEIRA, Thais M. F. S.(USP), REGITANO-DARCE, Marisa A. B.(USP)
Published in Ciência e tecnologia de alimentos (01.10.1998)
Published in Ciência e tecnologia de alimentos (01.10.1998)
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Análise espectrofotométrica da ação das lipoxigenases em grãos de soja macerados em diferentes temperaturas
EVANGELISTA, Carlos Magno, REGITANO-dARCE, Marisa A. B(USP ESALQ Departamento de Ciência e Tecnologia Agroindustrial)
Published in Ciência e tecnologia de alimentos (01.12.1997)
Published in Ciência e tecnologia de alimentos (01.12.1997)
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