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Geni Rodrigues Sampaio
Geni Rodrigues Sampaio
Universidade de São Paulo - Faculdade de Saúde Pública
Verified email at usp.br
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Cited by
Cited by
Year
Dietary advanced glycation end products and their role in health and disease
J Uribarri, MD del Castillo, MP de la Maza, R Filip, A Gugliucci, ...
Advances in nutrition 6 (4), 461-473, 2015
4052015
The influence of season on the lipid profiles of five commercially important species of Brazilian fish
LA Luzia, GR Sampaio, CMN Castellucci, EAFS Torres
Food chemistry 83 (1), 93-97, 2003
3392003
Effect of natural antioxidant combinations on lipid oxidation in cooked chicken meat during refrigerated storage
GR Sampaio, T Saldanha, RAM Soares, E Torres
Food chemistry 135 (3), 1383-1390, 2012
1982012
Polycyclic aromatic hydrocarbons in foods: biological effects, legislation, occurrence, analytical methods, and strategies to reduce their formation
GR Sampaio, GM Guizellini, SA da Silva, AP de Almeida, ...
International Journal of Molecular Sciences 22 (11), 6010, 2021
1882021
Garlic (Allium sativum L.) and ready-to-eat garlic products: In vitro antioxidant activity
YS Queiroz, EY Ishimoto, DHM Bastos, GR Sampaio, EAFS Torres
Food chemistry 115 (1), 371-374, 2009
1762009
Influence of home cooking conditions on Maillard reaction products in beef
AJB Trevisan, D de Almeida Lima, GR Sampaio, RAM Soares, ...
Food Chemistry 196, 161-169, 2016
1552016
Fatty acids and cholesterol oxidation in salted and dried shrimp
GR Sampaio, DHM Bastos, RAM Soares, YS Queiroz, EAFS Torres
Food Chemistry 95 (2), 344-351, 2006
892006
Bioavailability of catechins from guaraná (Paullinia cupana) and its effect on antioxidant enzymes and other oxidative stress markers in healthy human subjects
L Yonekura, CA Martins, GR Sampaio, MP Monteiro, LAM César, ...
Food & Function 7 (7), 2970-2978, 2016
862016
Effect of fat replacers on the nutritive value and acceptability of beef frankfurters
GR Sampaio, CMN Castellucci, MEMP e Silva, EAFS Torres
Journal of Food Composition and Analysis 17 (3-4), 469-474, 2004
822004
Oxidation of cholesterol in foods and its importance for human health
SJV Vicente, GR Sampaio, CKB Ferrari, EAFS Torres
Food Reviews International 28 (1), 47-70, 2012
732012
Aroeira fruit (Schinus terebinthifolius Raddi) as a natural antioxidant: Chemical constituents, bioactive compounds and in vitro and in vivo antioxidant capacity
VS de Oliveira, IM Augusta, MV da Conceição Braz, CJ Riger, ...
Food chemistry 315, 126274, 2020
662020
Polyphenols from guaraná after in vitro digestion: Evaluation of bioacessibility and inhibition of activity of carbohydrate-hydrolyzing enzymes
CP Silva, GR Sampaio, RAMS Freitas, EAFS Torres
Food Chemistry 267, 405-409, 2018
572018
Suplementos vitamínicos e/ou minerais: regulamentação, consumo e implicações à saúde
LT Abe-Matsumoto, GR Sampaio, DHM Bastos
Cadernos de Saúde Pública 31 (7), 1371-1380, 2015
522015
Polycyclic aromatic hydrocarbons content and fatty acids profile in coconut, safflower, evening primrose and linseed oils
SA da Silva, EAF da Silva Torres, AP de Almeida, GR Sampaio
Food chemistry 245, 798-805, 2018
492018
Insoluble-bound polyphenols released from guarana powder: Inhibition of alpha-glucosidase and proanthocyanidin profile
ACC Pinaffi, GR Sampaio, MJ Soares, F Shahidi, AC de Camargo, ...
Molecules 25 (3), 679, 2020
482020
Association between plasma fatty acids and inflammatory markers in patients with and without insulin resistance and in secondary prevention of cardiovascular disease, a cross …
ÂC Bersch-Ferreira, GR Sampaio, MO Gehringer, EAFS Torres, ...
Nutrition journal 17, 1-10, 2018
462018
Bioavailability of chlorogenic acids in rats after acute ingestion of maté tea (Ilex paraguariensis) or 5-caffeoylquinic acid
DM de Oliveira, GR Sampaio, CB Pinto, RR Catharino, DHM Bastos
European journal of nutrition 56, 2541-2556, 2017
462017
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 …
CP da Silva, RAM Soares-Freitas, GR Sampaio, MCB Santos, ...
Food Research International 116, 1076-1083, 2019
452019
Impact of air frying on cholesterol and fatty acids oxidation in sardines: Protective effects of aromatic herbs
FS Ferreira, GR Sampaio, LM Keller, ACHF Sawaya, DWH Chávez, ...
Journal of food science 82 (12), 2823-2831, 2017
452017
Optimization and validation of a method using UHPLC-fluorescence for the analysis of polycyclic aromatic hydrocarbons in cold-pressed vegetable oils
SA da Silva, GR Sampaio, EAF da Silva Torres
Food chemistry 221, 809-814, 2017
452017
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