| Fundamentos de ciência e tecnologia de alimentos M Oetterer Editora Manole Ltda, 2006 | 328 | 2006 |
| Comportamento do óleo de soja refinado utilizado em fritura por imersão com alimentos de origem vegetal RCF Cella, MAB Regitano-D'Arce, MHF Spoto Food Science and Technology 22, 111-116, 2002 | 295 | 2002 |
| Activity of essential oil and its major compound, 1, 8-cineole, from Eucalyptus globulus Labill., against the storage fungi Aspergillus flavus Link and Aspergillus parasiticus … GR Vilela, GS de Almeida, MABR D'Arce, MHD Moraes, JO Brito, ... Journal of Stored Products Research 45 (2), 108-111, 2009 | 268 | 2009 |
| Antioxidant activity of Brazilian vegetables and its relation with phenolic composition AP Tiveron, PS Melo, KB Bergamaschi, TMFS Vieira, ... International journal of molecular sciences 13 (7), 8943-8957, 2012 | 197 | 2012 |
| Phenolic acids and flavonoids of peanut by-products: Antioxidant capacity and antimicrobial effects AC de Camargo, MAB Regitano-d'Arce, GB Rasera, ... Food chemistry 237, 538-544, 2017 | 172 | 2017 |
| Enzyme-assisted extraction of phenolics from winemaking by-products: Antioxidant potential and inhibition of alpha-glucosidase and lipase activities AC de Camargo, MAB Regitano-d’Arce, ACT Biasoto, F Shahidi Food chemistry 212, 395-402, 2016 | 169 | 2016 |
| Métodos de extração e qualidade da fração lipídica de matérias-primas de origem vegetal e animal AAS Brum, LF Arruda Química Nova 32, 849-854, 2009 | 148 | 2009 |
| Isolation and analysis of bioactive isoflavonoids and chalcone from a new type of Brazilian propolis TLC Oldoni, ISR Cabral, MABR d’Arce, PL Rosalen, M Ikegaki, ... Separation and purification Technology 77 (2), 208-213, 2011 | 145 | 2011 |
| Antioxidant activity and phenolic composition of herbal infusions consumed in brazil activid ad antioxidante y compuestos fenólicos en infusiones herbarias consumid as en Brasil RA Moraes-de-Souza, TLC Oldoni, MAB Regitano-d'Arce, SM Alencar CYTA-Journal of Food 6 (1), 41-47, 2008 | 138 | 2008 |
| Low molecular weight phenolics of grape juice and winemaking byproducts: Antioxidant activities and inhibition of oxidation of human low-density lipoprotein cholesterol and DNA … AC de Camargo, MAB Regitano-d’Arce, ACT Biasoto, F Shahidi Journal of Agricultural and Food Chemistry 62 (50), 12159-12171, 2014 | 136 | 2014 |
| Gamma-irradiation induced changes in microbiological status, phenolic profile and antioxidant activity of peanut skin AC de Camargo, MAB Regitano-d'Arce, CR Gallo, F Shahidi Journal of Functional Foods 12, 129-143, 2015 | 133 | 2015 |
| Antioxidant activity of rosemary and oregano ethanol extracts in soybean oil under thermal oxidation RF Almeida-Doria, MAB REGITANO-D'ARCE Food Science and Technology 20, 197-203, 2000 | 108 | 2000 |
| Phenolic compounds and antioxidant activity of hydroalcoholic extracts of wild and cultivated murtilla (Ugni molinae Turcz.) TR Augusto, ESS Salinas, SM Alencar, MABR D'arce, AC Camargo, ... Food Science and Technology 34, 667-679, 2014 | 93 | 2014 |
| Antioxidant effect of dittany (Origanum dictamnus) in pre-cooked chicken meat balls during chill-storage in comparison to rosemary (Rosmarinus officinalis) AMC Racanicci, B Danielsen, JFM Menten, MAB Regitano-d’Arce, ... European Food Research and Technology 218, 521-524, 2004 | 79 | 2004 |
| Canola oil thermal oxidation during oven test and microwave heating TMFS Vieira, MAB Regitano-d'Arce LWT-Food Science and Technology 34 (4), 215-221, 2001 | 74 | 2001 |
| Stability of oils heated by microwave: UV-spectrophotometric evaluation TMFS Vieira, MAB REGITANO-D’ARCE Food Science and Technology 18, 433-437, 1998 | 69 | 1998 |
| Wine industry residue as antioxidant in cooked chicken meat LD Shirahigue, M Plata‐Oviedo, SM De Alencar, MABR D’Arce, ... International journal of food science & technology 45 (5), 863-870, 2010 | 68 | 2010 |
| Gamma radiation effects on peanut skin antioxidants AC De Camargo, TMF de Souza Vieira, MAB Regitano-D’Arce, ... International Journal of Molecular Sciences 13 (3), 3073-3084, 2012 | 64 | 2012 |
| Opinion on the hurdles and potential health benefits in value-added use of plant food processing by-products as sources of phenolic compounds AC De Camargo, AR Schwember, R Parada, S Garcia, ... International Journal of Molecular Sciences 19 (11), 3498, 2018 | 62 | 2018 |
| Concentrado e isolado protéico de torta de castanha do Pará: obtenção e caracterização química e funcional MM GLÓRIA, MAB REGITANO-d'ARCE Food Science and Technology 20, 240-245, 2000 | 61 | 2000 |
Thais Maria Ferreira de Souza VieiraProfessor, University of São PauloAdresse e-mail validée de usp.br
