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Rosane Nora Castro

universidade federal rural do rio de janeiro
H指数:25
被引数:2,243

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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

2026-09-230
PRE
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

2026-09-080
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Discovery of novel thiosemicarbazone-acridine targeting butyrylcholinesterase with antioxidant, metal complexing and neuroprotector abilities as potential treatment of Alzheimer's disease: In vitro, in vivo, and in silico studies
2025-01-010
PRE
The impacts of pink pepper (Schinus terebinthifolius Raddi) on fatty acids and cholesterol oxides formation in canned sardines during thermal processing
2023-03-0115
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Spectroscopic-chemometric modeling of 80 humic acids confirms the structural pattern identity of humified organic matter despite different formation environments
2022-08-0114
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Biquinho pepper (Capsium chinense): Bioactive compounds, in vivo and in vitro antioxidant capacities and anti-cholesterol oxidation kinetics in fish balls during frozen storage
2022-06-0110
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Discovery of novel dual-active 3-(4-(dimethylamino)phenyl)-7-aminoalcoxy-coumarin as potent and selective acetylcholinesterase inhibitor and antioxidant
2019-02-0621
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