Whey Peptide-Iron Complexes Increase the Oxidative Stability of Oil-in-Water Emulsions in Comparison to Iron Salts.

Autor: Caetano-Silva ME; Department of Food and Nutrition, Faculty of Food Engineering, University of Campinas, UNICAMP , 13083-862 Campinas, SP, Brazil., Barros Mariutti LR; Department of Food and Nutrition, Faculty of Food Engineering, University of Campinas, UNICAMP , 13083-862 Campinas, SP, Brazil., Bragagnolo N; Department of Food Science, Faculty of Food Engineering, University of Campinas, UNICAMP , 13083-862 Campinas, SP, Brazil., Bertoldo-Pacheco MT; Center of Food Science and Quality, Institute of Food Technology, ITAL , 13070-178 Campinas, SP, Brazil., Netto FM; Department of Food and Nutrition, Faculty of Food Engineering, University of Campinas, UNICAMP , 13083-862 Campinas, SP, Brazil.

Publikováno v: Journal of agricultural and food chemistry [J Agric Food Chem] 2018 Feb 28; Vol. 66 (8), pp. 1981-1989. Date of Electronic Publication: 2018 Feb 15.

An in vitro digestion method adapted for carotenoids and carotenoid esters: moving forward towards standardization.

Autor: Rodrigues DB; Department of Food Science, Faculty of Food Engineering, University of Campinas, Brazil. azmercadante@gmail.com azm@unicamp.br., Mariutti LR; Department of Food Science, Faculty of Food Engineering, University of Campinas, Brazil. azmercadante@gmail.com azm@unicamp.br., Mercadante AZ; Department of Food Science, Faculty of Food Engineering, University of Campinas, Brazil. azmercadante@gmail.com azm@unicamp.br.

Publikováno v: Food & function [Food Funct] 2016 Dec 07; Vol. 7 (12), pp. 4992-5001.

Chrysobalanus icaco L. fruits inhibit NADPH oxidase complex and protect DNA against doxorubicin-induced damage in Wistar male rats.

Autor: Venancio VP; a School of Pharmaceutical Sciences of Ribeirão Preto , University of São Paulo , Ribeirão Preto , São Paulo , Brazil., Marques MC; b School of Food Engineering, University of Campinas , Campinas , São Paulo , Brazil., Almeida MR; a School of Pharmaceutical Sciences of Ribeirão Preto , University of São Paulo , Ribeirão Preto , São Paulo , Brazil., Mariutti LR; b School of Food Engineering, University of Campinas , Campinas , São Paulo , Brazil., Souza VC; a School of Pharmaceutical Sciences of Ribeirão Preto , University of São Paulo , Ribeirão Preto , São Paulo , Brazil., Barbosa F Jr; a School of Pharmaceutical Sciences of Ribeirão Preto , University of São Paulo , Ribeirão Preto , São Paulo , Brazil., Pires Bianchi ML; a School of Pharmaceutical Sciences of Ribeirão Preto , University of São Paulo , Ribeirão Preto , São Paulo , Brazil., Marzocchi-Machado CM; a School of Pharmaceutical Sciences of Ribeirão Preto , University of São Paulo , Ribeirão Preto , São Paulo , Brazil., Mercadante AZ; b School of Food Engineering, University of Campinas , Campinas , São Paulo , Brazil., Antunes LM; a School of Pharmaceutical Sciences of Ribeirão Preto , University of São Paulo , Ribeirão Preto , São Paulo , Brazil.

Publikováno v: Journal of toxicology and environmental health. Part A [J Toxicol Environ Health A] 2016; Vol. 79 (20), pp. 885-93. Date of Electronic Publication: 2016 Aug 05.

Development of a novel micro-assay for evaluation of peroxyl radical scavenger capacity: application to carotenoids and structure-activity relationship.

Autor: Rodrigues E; Department of Food Science, Faculty of Food Engineering, University of Campinas (UNICAMP), 13083-862 Campinas-SP, Brazil., Mariutti LR, Chisté RC, Mercadante AZ

Publikováno v: Food chemistry [Food Chem] 2012 Dec 01; Vol. 135 (3), pp. 2103-11. Date of Electronic Publication: 2012 Jun 29.

Lipid and cholesterol oxidation in chicken meat are inhibited by sage but not by garlic.

Autor: Mariutti LR; Dept. of Food Science, Faculty of Food Engineering, Univ. of Campinas, UNICAMP13083-862, Campinas, Säo Paulo, Brazil., Nogueira GC, Bragagnolo N

Publikováno v: Journal of food science [J Food Sci] 2011 Aug; Vol. 76 (6), pp. C909-15.