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Inar Alves de Castro

University of São Paulo

H指数:36

被引数:4,242

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Interaction between the extraction method and rosemary extract addition on the oxidative stability of echium oil

提取方法与迷迭香提取物添加对高山亚麻荠油氧化稳定性的交互作用

IF0

2026-04-080

OAAI

Use of emulsifying plant protein hydrolysates from winery, whiskey and brewery by-products for the development of echium oil delivery emulsions

利用来自酒厂、威士忌厂和啤酒厂副产品的乳化植物蛋白水解物，开发奇亚油递送乳液

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

IF8.5

2025-05-010

PRE

Oxidative stability of echium crude oil during the cold-press extraction process

ITALIAN JOURNAL OF FOOD SCIENCE

IF3.3

2025-01-010

OA

Effect of nanocapsules containing docosahexaenoic acid in mice with chronic inflammation

BIOMEDICINE & PHARMACOTHERAPY

IF7.5

2023-11-013

OAAI

Could a lipid oxidative biomarker be applied to improve risk stratification in the prevention of cardiovascular disease?

BIOMEDICINE & PHARMACOTHERAPY

IF7.5

2023-04-018

OAAI

Selenium Supplementation during Puberty and Young Adulthood Mitigates Obesity-Induced Metabolic, Cellular and Epigenetic Alterations in Male Rat Physiology

IF6.6

2022-04-308

OAAI

Chemical characterization of Echium plantagineum seed oil obtained by three methods of extraction

JOURNAL OF FOOD SCIENCE

IF3.4

2021-11-285

OA

Impact of surfactant concentration and antioxidant mode of incorporation on the oxidative stability of oil-in-water nanoemulsions

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2021-04-0125

OAAI

Combination of natural strategies to improve the oxidative stability of echium seed oil

JOURNAL OF FOOD SCIENCE

IF3.4

2021-01-142

PREAI

Influence of heated, unheated whey protein isolate and its combination with modified starch on improvement of encapsulated pomegranate seed oil oxidative stability

IF9.8

2020-10-0123

PRE

Potential benefits and risks of omega-3 fatty acids supplementation to patients with COVID-19

FREE RADICAL BIOLOGY AND MEDICINE

IF8.2

2020-08-01116

OAAI

Effect of sinapic acid ester derivatives on the oxidative stability of omega-3 fatty acids rich oil-in-water emulsions

芥子酸酯衍生物对富含omega-3脂肪酸的水包油乳液的氧化稳定性的影响

IF9.8

2020-03-0118

PREAI

Chemical typicality of South American red wines classified according to their volatile and phenolic compounds using multivariate analysis

使用多元分析根据其挥发性和酚类化合物分类的南美红酒的化学典型性

IF9.8

2020-01-0134

PREAI

Dietary zinc deficiency or supplementation during gestation increases breast cancer susceptibility in adult female mice offspring following a J-shaped pattern and through distinct mechanisms

FOOD AND CHEMICAL TOXICOLOGY

IF3.5

2019-12-0112

PREAI

Oxidation products from omega-3 and omega-6 fatty acids during a simulated shelf life of edible oils

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2019-03-0176

PREAI

Finding the most important sensory descriptors to differentiate some Vitis vinifera L. South American wines using support vector machines

EUROPEAN FOOD RESEARCH AND TECHNOLOGY

IF3.2

2019-02-054

PREAI

The use of data mining to classify Carmenere and Merlot wines from Chile

IF2.3

2018-12-112

PREAI

Comparison between red wine and isolated trans-resveratrol on the prevention and regression of atherosclerosis in LDLr (-/-) mice

JOURNAL OF NUTRITIONAL BIOCHEMISTRY

IF4.9

2018-11-0115

OAAI

A baru almond-enriched diet reduces abdominal adiposity and improves high-density lipoprotein concentrations: a randomized, placebo-controlled trial

IF3

2018-11-0143

PREAI

Genetic ablation of pannexin1 counteracts liver fibrosis in a chemical, but not in a surgical mouse model

ARCHIVES OF TOXICOLOGY

IF6.9

2018-07-0913

OAAI