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Lilian R B Mariutti
Lilian R B Mariutti
Professora Doutora - UNICAMP
E-mail confirmado em unicamp.br - Página inicial
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Influence of salt on lipid oxidation in meat and seafood products: A review
LRB Mariutti, N Bragagnolo
Food Research International 94, 90-100, 2017
3592017
Bioaccessibility of bioactive compounds from fruits and vegetables after thermal and nonthermal processing
FJ Barba, LRB Mariutti, N Bragagnolo, AZ Mercadante, ...
Trends in Food Science & Technology 67, 195-206, 2017
2752017
Carotenoids and Phenolic Compounds from Solanum sessiliflorum, an Unexploited Amazonian Fruit, and Their Scavenging Capacities against Reactive Oxygen …
E Rodrigues, LRB Mariutti, AZ Mercadante
Journal of Agricultural and Food Chemistry 61 (12), 3022-3029, 2013
1602013
Carotenoid esters in foods-A review and practical directions on analysis and occurrence
AZ Mercadante, DB Rodrigues, FC Petry, LRB Mariutti
Food Research International 99, 830-850, 2017
1582017
Scavenging capacity of marine carotenoids against reactive oxygen and nitrogen species in a membrane-mimicking system
E Rodrigues, LRB Mariutti, AZ Mercadante
Marine Drugs 10 (8), 1784-1798, 2012
1422012
Effect of sage and garlic on lipid oxidation in high-pressure processed chicken meat
LRB Mariutti, V Orlien, N Bragagnolo, LH Skibsted
European Food Research and Technology 227, 337-344, 2008
1182008
Development of a novel micro-assay for evaluation of peroxyl radical scavenger capacity: Application to carotenoids and structure–activity relationship
E Rodrigues, LRB Mariutti, RC Chisté, AZ Mercadante
Food chemistry 135 (3), 2103-2111, 2012
1032012
Lipid and cholesterol oxidation in chicken meat are inhibited by sage but not by garlic
LRB Mariutti, GC Nogueira, N Bragagnolo
Journal of food science 76 (6), C909-C915, 2011
992011
An in vitro digestion method adapted for carotenoids and carotenoid esters: Moving forward towards standardization
DB Rodrigues, LRB Mariutti, AZ Mercadante
Food & function 7 (12), 4992-5001, 2016
922016
Carotenoid esters analysis and occurrence: What do we know so far?
LRB Mariutti, AZ Mercadante
Archives of biochemistry and biophysics 648, 36-43, 2018
762018
Purple pitanga fruit (Eugenia uniflora L.) protects against oxidative stress and increase the lifespan in Caenorhabditis elegans via the DAF-16/FOXO pathway
AL Tambara, LLS Moraes, AH Dal Forno, JR Boldori, ATG Soares, ...
Food and chemical toxicology 120, 639-650, 2018
752018
Free radical scavenging activity of ethanolic extracts from herbs and spices commercialized in Brazil
LRB Mariutti, GPM Barreto, N Bragagnolo, AZ Mercadante
Brazilian Archives of Biology and Technology 51, 1225-1232, 2008
742008
The Amazonian fruit Byrsonima crassifolia effectively scavenges reactive oxygen and nitrogen species and protects human erythrocytes against oxidative damage
LRB Mariutti, E Rodrigues, RC Chisté, E Fernandes, AZ Mercadante
Food research international 64, 618-625, 2014
712014
Microcapsules containing antioxidant molecules as scavengers of reactive oxygen and nitrogen species
E Rodrigues, LRB Mariutti, AF Faria, AZ Mercadante
Food Chemistry, 2012
652012
Whey protein and phenolic compound complexation: Effects on antioxidant capacity before and after in vitro digestion
FPR de Morais, TB Pessato, E Rodrigues, LP Mallmann, LRB Mariutti, ...
Food Research International 133, 109104, 2020
622020
The effects of colorifico on lipid oxidation, colour and vitamin E in raw and grilled chicken patties during frozen storage
WF Castro, LRB Mariutti, N Bragagnolo
Food Chemistry 124 (1), 126-131, 2011
602011
Revisão: antioxidantes naturais da família lamiaceae. Aplicação em Produtos Alimentícios
LRB MARIUTTI, N BRAGAGNOLO
Brazilian Journal of Food Technology 10 (2), 96-103, 2007
602007
A oxidação lipídica em carne de frango e o impacto da adição de sálvia (Salvia officinalis, L.) e de alho (Allium sativum, L.) como antioxidantes naturais
LRB Mariutti, N Bragagnolo
Revista do Instituto Adolfo Lutz 68 (1), 1-11, 2009
53*2009
Carotenoids from Byrsonima crassifolia: Identification, quantification and in vitro scavenging capacity against peroxyl radicals
LRB Mariutti, E Rodrigues, AZ Mercadante
Journal of food composition and analysis 31 (1), 155-160, 2013
522013
Effect of annatto seed and coriander leaves as natural antioxidants in fish meatballs during frozen storage
RAS Sancho, FA de Lima, GG Costa, LRB Mariutti, N Bragagnolo
Journal of Food Science 76 (6), C838-C845, 2011
502011
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