| 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 | 372 | 2015 |
| 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 | 336 | 2003 |
| 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 | 188 | 2012 |
| 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 | 170 | 2009 |
| 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 | 151 | 2021 |
| 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 | 145 | 2016 |
| 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 | 87 | 2006 |
| 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 | 83 | 2004 |
| 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 | 81 | 2016 |
| 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 | 72 | 2012 |
| 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 | 61 | 2020 |
| 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 | 51 | 2018 |
| Suplementos vitamínicos e/ou minerais: regulamentação, consumo e implicações à saúde LT Abe-Matsumoto, GR Sampaio, DHM Bastos Cadernos de Saúde Pública 31, 1371-1380, 2015 | 47 | 2015 |
| 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 | 46 | 2017 |
| 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 | 45 | 2018 |
| 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 | 44 | 2018 |
| 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 | 43 | 2020 |
| 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 | 43 | 2017 |
| 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 | 41 | 2019 |
| 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 | 41 | 2017 |
Tatiana SaldanhaProfessor Associado da Universidade Federal Rural do Rio de JaneiroVerified email at ufrrj.br
