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T

Tatiana Saldanha

federal rural university of rio de janeiro
H指数:23
被引数:1,436

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Bio-based additives for mayonnaise: Evaluating the effects of pink pepper and biquinho pepper on rheological properties, cholesterol oxidation, and microbiological stability

基于生物的添加剂用于蛋黄酱：评估粉红胡椒和比基诺胡椒对流变特性、胆固醇氧化和微生物稳定性的影响

International Journal of Gastronomy and Food Science
IF3.6
2026-09-230
PRE
Bárbara Jardim Mariano; Vanessa Sales de Oliveira; Laura Monteiro Keller; Davy William Hidalgo Chávez; Elisa Helena da Rocha Ferreira; Rosane Nora Castro; Edwin Elard Garcia-Rojas; Guilherme Perez Pinheiro; Alexandra Christine Helena Frankland Sawaya; Mario Geraldo de Carvalho; Tatiana Saldanha
Effect of pink pepper (Schinus terebinthifolia Raddi) on oxidative processes and β-sitosterol degradation in refined soybean oil during natural light exposure

粉红胡椒（<em>Schinus terebinthifolia</em> Raddi）对自然光暴露下精炼大豆油中氧化过程和β-谷甾醇降解的影响

Food Chemistry
IF9.8
2026-09-080
PRE
Laura Monteiro Keller; Vanessa Sales de Oliveira; Davy William Hidalgo Chávez; Ormindo Domingues Gamallo; Rosane Nora Castro; Mario Geraldo de Carvalho; Guilherme Perez Pinheiro; Leandro Wang Hantao; Bianca Ferreira da Silva; Alexandra Christine Helena Frankland Sawaya; Tatiana Saldanha
Black soldier fly larvae (Hermetia illucens) flour and oil: the impact of processing on lipid oxidation and polyunsaturated fatty acids

奥利维拉等人研究了黑水虻幼虫（Hermetia illucens）粉和油在加工过程中对脂质氧化和多元不饱和脂肪酸的影响。J. Insects Food Feed 2026, 12, 85–98. [Google Scholar] [CrossRef]

Journal of Insects as Food and Feed
IF3.5
2026-01-010
PRE
de Oliveira, V. S.; do Nascimento, T. R.; Saldanha, T.; Barbosa, M. I. M. J.; Junior, J. L. Barbosa
The impacts of pink pepper (Schinus terebinthifolius Raddi) on fatty acids and cholesterol oxides formation in canned sardines during thermal processing
FOOD CHEMISTRY
IF9.8
2023-03-0115
PRE
Targueta Barreira, Carla Fernanda; de Oliveira, Vanessa Sales; Hidalgo Chavez, Davy William; Gamallo, Ormindo Domingues; Castro, Rosane Nora; Damasceno Junior, Pedro Correa; Helena Frankland Sawaya, Alexandra Christine; Ferreira, Micheli da Silva; Sampaio, Geni Rodrigues; Ferraz da Silva Torres, Elizabeth Aparecida; Saldanha, Tatiana
Biquinho pepper (Capsium chinense): Bioactive compounds, in vivo and in vitro antioxidant capacities and anti-cholesterol oxidation kinetics in fish balls during frozen storage
FOOD BIOSCIENCE
IF5.9
2022-06-0110
PRE
Mariano, Barbara Jardim; de Oliveira, Vanessa Sales; Hidalgo Chavez, Davy William; Castro, Rosane Nora; Riger, Cristiano Jorge; Mendes, Jessica Sodre; Souza, Marcelo da Costa; Helena Frankland Sawaya, Alexandra Christine; Sampaio, Geni Rodrigues; Ferraz da Silva Torres, Elizabeth Aparecida; Saldanha, Tatiana
Bioactive compounds of parsley (Petroselinum crispum), chives (Allium schoenoprasum L) and their mixture (Brazilian cheiro-verde) as promising antioxidant and anti-cholesterol oxidation agents in a food system
FOOD RESEARCH INTERNATIONAL
IF8
2022-01-0116
PRE
Ferreira, Fernanda Silva; de Oliveira, Vanessa Sales; Hidalgo Chavez, Davy William; Chaves, Douglas Siqueira; Riger, Cristiano Jorge; Helena Frankland Sawaya, Alexandra Christine; Guizellini, Gloria Maria; Sampaio, Geni Rodrigues; Ferraz da Silva Torres, Elizabeth Aparecida; Saldanha, Tatiana

研究方向

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V
Vanessa Sales de Oliveira
H 指数:19论文数:47被引数:835
A
Alexandra Christine Helena Frankland Sawaya
H 指数:47论文数:211被引数:7,658
G
Geni Rodrigues Sampaio
H 指数:28论文数:129被引数:2,788
D
Davy William Hidalgo Chávez
H 指数:22论文数:86被引数:1,557
E
Elizabeth Aparecida Ferraz da Silva Torres
H 指数:29论文数:197被引数:2,985
O
Ormindo Domingues Gamallo
H 指数:10论文数:23被引数:342
R
Rosane Nora Castro
H 指数:25论文数:148被引数:2,243
C
Cristiano Jorge Riger
H 指数:11论文数:38被引数:442
F
Fernanda Silva Ferreira
H 指数:15论文数:52被引数:645
N
Neura Bragagnolo
H 指数:37论文数:140被引数:4,404