Santos J - Search Results

1

Multivariate characterization of salt and fat content, and the fatty acid profile of pastry and bakery products.

Albuquerque TG, Santos J, Silva MA, Oliveira MBPP, Costa HS. Albuquerque TG, et al. Among authors: santos j. Food Funct. 2017 Nov 15;8(11):4170-4178. doi: 10.1039/c7fo01191a. Food Funct. 2017. PMID: 29034385

2

Promising new applications of Castanea sativa shell: nutritional composition, antioxidant activity, amino acids and vitamin E profile.

Rodrigues F, Santos J, Pimentel FB, Braga N, Palmeira-de-Oliveira A, Oliveira MB. Rodrigues F, et al. Among authors: santos j. Food Funct. 2015 Aug;6(8):2854-60. doi: 10.1039/c5fo00571j. Epub 2015 Jul 20. Food Funct. 2015. PMID: 26190821

3

An update on processed foods: Relationship between salt, saturated and trans fatty acids contents.

Albuquerque TG, Santos J, Silva MA, Oliveira MBPP, Costa HS. Albuquerque TG, et al. Among authors: santos j. Food Chem. 2018 Nov 30;267:75-82. doi: 10.1016/j.foodchem.2018.01.029. Epub 2018 Jan 3. Food Chem. 2018. PMID: 29934192

4

Light influence in the nutritional composition of Brassica oleracea sprouts.

Vale AP, Santos J, Brito NV, Peixoto V, Carvalho R, Rosa E, Oliveira MB. Vale AP, et al. Among authors: santos j. Food Chem. 2015 Jul 1;178:292-300. doi: 10.1016/j.foodchem.2015.01.064. Epub 2015 Jan 19. Food Chem. 2015. PMID: 25704714

5

The Castanea sativa bur as a new potential ingredient for nutraceutical and cosmetic outcomes: preliminary studies.

Pinto D, Rodrigues F, Braga N, Santos J, Pimentel FB, Palmeira-de-Oliveira A, Oliveira MB. Pinto D, et al. Among authors: santos j. Food Funct. 2017 Jan 25;8(1):201-208. doi: 10.1039/c6fo01469k. Food Funct. 2017. PMID: 27990543

6

Hardy kiwifruit leaves (Actinidia arguta): An extraordinary source of value-added compounds for food industry.

Almeida D, Pinto D, Santos J, Vinha AF, Palmeira J, Ferreira HN, Rodrigues F, Oliveira MBPP. Almeida D, et al. Among authors: santos j. Food Chem. 2018 Sep 1;259:113-121. doi: 10.1016/j.foodchem.2018.03.113. Epub 2018 Mar 27. Food Chem. 2018. PMID: 29680033

7

Evaluating the impact of sprouting conditions on the glucosinolate content of Brassica oleracea sprouts.

Vale AP, Santos J, Brito NV, Fernandes D, Rosa E, Oliveira MB. Vale AP, et al. Among authors: santos j. Phytochemistry. 2015 Jul;115:252-60. doi: 10.1016/j.phytochem.2015.02.004. Epub 2015 Feb 16. Phytochemistry. 2015. PMID: 25698361

8

Evaluation of the cytotoxicity (HepG2) and chemical composition of polar extracts from the ruderal species Coleostephus myconis (L.) Rchb.f.

Bessada SMF, Barreira JCM, Santos J, Costa C, Pimentel FB, Bessa MJ, Teixeira JP, Oliveira MBPP. Bessada SMF, et al. Among authors: santos j. J Toxicol Environ Health A. 2017;80(13-15):641-650. doi: 10.1080/15287394.2017.1286915. Epub 2017 May 19. J Toxicol Environ Health A. 2017. PMID: 28524760 Free article.

9

Olive pomace as a valuable source of bioactive compounds: A study regarding its lipid- and water-soluble components.

Antónia Nunes M, Costa ASG, Bessada S, Santos J, Puga H, Alves RC, Freitas V, Oliveira MBPP. Antónia Nunes M, et al. Among authors: santos j. Sci Total Environ. 2018 Dec 10;644:229-236. doi: 10.1016/j.scitotenv.2018.06.350. Epub 2018 Jul 5. Sci Total Environ. 2018. PMID: 29981971

10

Oilseeds from A Brazilian Semi-Arid Region: Edible Potential Regarding the Mineral Composition.

M C Almeida I, Oliva-Teles MT, Alves RC, Santos J, S Pinho R, I Silva S, Delerue-Matos C, Oliveira MBPP. M C Almeida I, et al. Among authors: santos j. Foods. 2020 Feb 21;9(2):229. doi: 10.3390/foods9020229. Foods. 2020. PMID: 32098074 Free PMC article.

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