O. D. Gamallo

Lipid profile and high contents of cholesterol oxidation products (COPs) in different commercial brands of canned tuna.

G. Sampaio, E. A. Torres, D. Chávez, 2021, Food chemistry.

Effect of aroeira (Schinus terebinthifolius Raddi) fruit against polyunsaturated fatty acids and cholesterol thermo-oxidation in model systems containing sardine oil (Sardinella brasiliensis).

G. Sampaio, E. A. Torres, R. N. Castro, 2020, Food research international.

Parsley (Petroselinum crispum Mill.): A source of bioactive compounds as a domestic strategy to minimize cholesterol oxidation during the thermal preparation of omelets.

G. Sampaio, E. A. Torres, D. Chávez, 2022, Food research international.

The use of lemon juice and its role on polyunsaturated fatty acids and cholesterol oxides formation in thermally prepared sardines

G. Sampaio, E. A. Torres, A. Sawaya, 2021 .

The anticholesterol oxidation effects of garlic (Allium sativum L.) and leek (Allium ampeloprasum L.) in frozen fish burgers submitted to grilling.

M. Soares, G. Sampaio, Glória Maria Guizellini, 2020, Journal of food science.

Microencapsulation of sacha inchi oil using emulsion-based delivery systems.

E. Garcia-Rojas, M. D. de Carvalho, Juarez Vicente, 2017, Food research international.

Chemical interesterification of palm oil and palm kernel oil in the presence of the DAPTS-MCM-41 catalyst. Regiospecific distribution and composition in triacylglycerols

M. D. de Carvalho, T. Saldanha, O. D. Gamallo, 2020, Brazilian Journal of Chemical Engineering.

The impacts of pink pepper (Schinus terebinthifolius Raddi) on fatty acids and cholesterol oxides formation in canned sardines during thermal processing.

G. Sampaio, E. A. Torres, D. Chávez, 2022, Food chemistry.

Use of Natural Antioxidants in the Inhibition of Cholesterol Oxidation: A Review.

Vanessa Sales de Oliveira, F. Ferreira, T. Saldanha, 2018, Comprehensive reviews in food science and food safety.

Effects of thermal processing on fatty acids, phytosterols and other chemical properties of black table olives

F. Trombete, T. L. D. Silva, T. Saldanha, 2021 .