| Chemical characterization and antioxidant potential of Chilean chia seeds and oil (Salvia hispanica L.) R da Silva Marineli, ÉA Moraes, SA Lenquiste, AT Godoy, MN Eberlin, ... LWT-Food Science and Technology 59 (2), 1304-1310, 2014 | 377 | 2014 |
| Antioxidant potential of dietary chia seed and oil (Salvia hispanica L.) in diet-induced obese rats R da Silva Marineli, SA Lenquiste, EA Moraes, MR Marostica Jr Food Research International 76, 666-674, 2015 | 171 | 2015 |
| Sorghum flour fractions: Correlations among polysaccharides, phenolic compounds, antioxidant activity and glycemic index ÉA Moraes, R da Silva Marineli, SA Lenquiste, CJ Steel, CB de Menezes, ... Food chemistry 180, 116-123, 2015 | 134 | 2015 |
| Chia (Salvia hispanica L.) enhances HSP, PGC-1α expressions and improves glucose tolerance in diet-induced obese rats R da Silva Marineli, CS Moura, EA Moraes, SA Lenquiste, PCB Lollo, ... Nutrition 31 (5), 740-748, 2015 | 115 | 2015 |
| Jaboticaba peel and jaboticaba peel aqueous extract shows in vitro and in vivo antioxidant properties in obesity model SA Lenquiste, R da Silva Marineli, ÉA Moraes, AP Dionísio, ES de Brito, ... Food Research International 77, 162-170, 2015 | 106 | 2015 |
| Sorghum genotype may reduce low-grade inflammatory response and oxidative stress and maintains jejunum morphology of rats fed a hyperlipidic diet ÉA Moraes, DIG Natal, VAV Queiroz, RE Schaffert, PR Cecon, ... Food Research International 49 (1), 553-559, 2012 | 96 | 2012 |
| Sensory evaluation and nutritional value of cakes prepared with whole flaxseed flour ÉA Moraes, MIS Dantas, DC Morais, CO Silva, FAF Castro, HSD Martino, ... Food Science and Technology 30, 974-979, 2010 | 90 | 2010 |
| Chemical characterization and size distribution of sorghum genotypes for human consumption HSD Martino, PA Tomaz, EA Moraes, LL Conceição, DS Oliveira, ... Rev Inst Adolfo Lutz 71 (2), 337-344, 2012 | 63 | 2012 |
| Jaboticaba peel powder and jaboticaba peel aqueous extract reduces obesity, insulin resistance and hepatic fat accumulation in rats SA Lenquiste, C de Almeida Lamas, R da Silva Marineli, ÉA Moraes, ... Food research international 120, 880-887, 2019 | 43 | 2019 |
| In vivo protein quality of new sorghum genotypes for human consumption ÉA Moraes, VAV Queiroz, RE Shaffert, NMB Costa, JD Nelson, ... Food Chemistry 134 (3), 1549-1555, 2012 | 42 | 2012 |
| Effect of different fractions of chia (Salvia hispanica L.) on glucose metabolism, in vivo and in vitro BN Enes, LPD Moreira, RCL Toledo, ÉA Moraes, ME de Castro Moreira, ... Journal of Functional Foods 71, 104026, 2020 | 40 | 2020 |
| Whole sorghum flour improves glucose tolerance, insulin resistance and preserved pancreatic islets function in obesity diet-induced rats ÉA Moraes, R da Silva Marineli, SA Lenquiste, VAV Queiroz, RL Camargo, ... Journal of functional foods 45, 530-540, 2018 | 30 | 2018 |
| Potencial funcional e tecnologia de processamento do sorgo [sorghum bicolor (l.) moench], para alimentação humana VAV QUEIROZ, ÉA MORAES, RE SCHAFFERT, ANAV MOREIRA, ... Revista Brasileira de Milho e Sorgo 10 (3), 180-195, 2011 | 27 | 2011 |
| Maróstica Júnior, MR Sorghum flour fractions: Correlations among polysaccharides, phenolic compounds, antioxidant activity and glycemic index ÉA Moraes, RDS Marineli, SA Lenquiste, CJ Steel, CBD Menezes, ... Food Chem 180, 116-123, 2015 | 21 | 2015 |
| Utilização de cobertura comestível na conservação pós-colheita de minimilho minimamente processado VAV Queiroz, ÉA Moraes, LR Queiroz, FD Tardin, EO Guedes, ... Food Science and Technology 30, 910-916, 2010 | 11 | 2010 |
| Potential of sorghum as food. VAV Queiroz, ÉA Moraes, HSD Martino, CL Paiva, CB Menezes | 9 | 2014 |
| Por que utilizar o sorgo na alimentação humana? HSD Martino, LM CARDOSO, EA Moraes, HMP SANT'ANA, VAV Queiroz In: KARAM, D.; MAGALHÃES, PC (Ed.). Eficiência nas cadeias produtivas e o …, 2014 | 9 | 2014 |
| Qualidade proteica e eficiência alimentar de farinhas integrais de linhaça obtidas de sementes cruas e submetidas a tratamento térmico ÉA Moraes, JCC Carraro, MI de Souza Dantas, NMB Costa, SMR Ribeiro, ... Revista do Instituto Adolfo Lutz 69 (4), 531-536, 2010 | 7 | 2010 |
| The addition of pinto bean flour and margarine in the development of red rice-based novel gluten-free cookies to improve the technological, sensory and physicochemical properties CS De Magalhães, G de Almeida Marques, RJ Bazán-Colque, EA Moraes, ... Plant Foods for Human Nutrition 78 (1), 100-108, 2023 | 5 | 2023 |
| Domestic processing effects on antioxidant capacity, total phenols and phytate content of sorghum ÉA Moraes, FCE de Oliveira, VAV Queiroz, RE Schaffert, PR Cecon, ... Current Nutrition & Food Science 16 (4), 501-507, 2020 | 4 | 2020 |
Sabrina LenquisteUniversidade do Oeste Paulista - UNOESTE在 unoeste.br 的电子邮件经过验证
