Viegas O - Search Results

1

Western Dietary Pattern Antioxidant Intakes and Oxidative Stress: Importance During the SARS-CoV-2/COVID-19 Pandemic.

Trujillo-Mayol I, Guerra-Valle M, Casas-Forero N, Sobral MMC, Viegas O, Alarcón-Enos J, Ferreira IM, Pinho O. Trujillo-Mayol I, et al. Among authors: viegas o. Adv Nutr. 2021 Jun 1;12(3):670-681. doi: 10.1093/advances/nmaa171. Adv Nutr. 2021. PMID: 33439972 Free PMC article.

2

Effect of beer/red wine marinades on the formation of heterocyclic aromatic amines in pan-fried beef.

Melo A, Viegas O, Petisca C, Pinho O, Ferreira IM. Melo A, et al. Among authors: viegas o. J Agric Food Chem. 2008 Nov 26;56(22):10625-32. doi: 10.1021/jf801837s. J Agric Food Chem. 2008. PMID: 18950185

3

Heterocyclic aromatic amine formation in barbecued sardines (Sardina pilchardus) and Atlantic salmon (Salmo salar).

Costa M, Viegas O, Melo A, Petisca C, Pinho O, Ferreira IM. Costa M, et al. Among authors: viegas o. J Agric Food Chem. 2009 Apr 22;57(8):3173-9. doi: 10.1021/jf8035808. J Agric Food Chem. 2009. PMID: 19265446

4

Protective effects of xanthohumol against the genotoxicity of heterocyclic aromatic amines MeIQx and PhIP in bacteria and in human hepatoma (HepG2) cells.

Viegas O, Zegura B, Pezdric M, Novak M, Ferreira IM, Pinho O, Filipič M. Viegas O, et al. Food Chem Toxicol. 2012 Mar;50(3-4):949-55. doi: 10.1016/j.fct.2011.11.031. Epub 2011 Nov 26. Food Chem Toxicol. 2012. PMID: 22138251

5

A comparison of the extraction procedures and quantification methods for the chromatographic determination of polycyclic aromatic hydrocarbons in charcoal grilled meat and fish.

Viegas O, Novo P, Pinho O, Ferreira IM. Viegas O, et al. Talanta. 2012 Jan 15;88:677-83. doi: 10.1016/j.talanta.2011.11.060. Epub 2011 Nov 26. Talanta. 2012. PMID: 22265557

6

Effect of charcoal types and grilling conditions on formation of heterocyclic aromatic amines (HAs) and polycyclic aromatic hydrocarbons (PAHs) in grilled muscle foods.

Viegas O, Novo P, Pinto E, Pinho O, Ferreira IM. Viegas O, et al. Food Chem Toxicol. 2012 Jun;50(6):2128-34. doi: 10.1016/j.fct.2012.03.051. Epub 2012 Mar 20. Food Chem Toxicol. 2012. PMID: 22459130

7

Inhibitory effect of antioxidant-rich marinades on the formation of heterocyclic aromatic amines in pan-fried beef.

Viegas O, Amaro LF, Ferreira IM, Pinho O. Viegas O, et al. J Agric Food Chem. 2012 Jun 20;60(24):6235-40. doi: 10.1021/jf302227b. Epub 2012 Jun 6. J Agric Food Chem. 2012. PMID: 22642699

8

Effect of beer marinades on formation of polycyclic aromatic hydrocarbons in charcoal-grilled pork.

Viegas O, Yebra-Pimentel I, Martínez-Carballo E, Simal-Gandara J, Ferreira IM. Viegas O, et al. J Agric Food Chem. 2014 Mar 26;62(12):2638-43. doi: 10.1021/jf404966w. Epub 2014 Mar 18. J Agric Food Chem. 2014. PMID: 24605876

9

Influence of beer marinades on the reduction of carcinogenic heterocyclic aromatic amines in charcoal-grilled pork meat.

Viegas O, Moreira PS, Ferreira IM. Viegas O, et al. Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2015;32(3):315-23. doi: 10.1080/19440049.2015.1010607. Epub 2015 Feb 16. Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2015. PMID: 25604939

10

In-line monitoring of the coffee roasting process with near infrared spectroscopy: Measurement of sucrose and colour.

Santos JR, Viegas O, Páscoa RN, Ferreira IM, Rangel AO, Lopes JA. Santos JR, et al. Among authors: viegas o. Food Chem. 2016 Oct 1;208:103-10. doi: 10.1016/j.foodchem.2016.03.114. Epub 2016 Mar 30. Food Chem. 2016. PMID: 27132829

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