Lilian R B Mariutti

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Neura BragagnoloDepartamento de Ciência de Alimentos - FEA - UNICAMPEmail confirmado em fea.unicamp.br
Adriana Zerlotti MercadanteUniversidade Estadual de Campinas, UNICAMPEmail confirmado em fea.unicamp.br
ELISEU RODRIGUESProfessor at UFRGSEmail confirmado em ufrgs.br
Renan Campos ChistéDepartment of Foods / Faculty of Pharmacy / Universidade Federal de Minas Gerais (UFMG)Email confirmado em ufmg.br
Antonio Rocha Bisconsin JuniorProfessor of Food Science and Technology, Instituto Federal de RondôniaEmail confirmado em ifro.edu.br
Heber RodriguesThe Secret VineEmail confirmado em theenglishvine.co.uk
Gustavo Barbosa-CanovasWashington State UniversityEmail confirmado em wsu.edu
Fabiane Cristina PetryUniversidade Estadual de CampinasEmail confirmado em dac.unicamp.br
Leif SkibstedProfessor of Food Chemistry, University of CopenhagenEmail confirmado em food.ku.dk
Cristiane Casagrande DenardinProfessor Curso de Farmácia, Universidade Federal do PampaEmail confirmado em unipampa.edu.br
Andrade, P.B.Prof. Associado com Agregação, Faculdade de Farmácia da Universidade do PortoEmail confirmado em ff.up.pt
David PereiraFaculty of Pharmacy, University of PortoEmail confirmado em ff.up.pt
Hugo de SouzaInstituto Federal de São Paulo - IFSPEmail confirmado em ifsp.edu.br
Eduarda FernandesLab. Applied Chemistry, Faculty of Pharmacy, University of Porto, PortugalEmail confirmado em ff.up.pt
Roberta CerianiEngenharia Química - UNICAMP Email confirmado em feq.unicamp.br
Perci Odilon Bonetti HomrichUniversidade de São PauloEmail confirmado em usp.br
Renata Soriano SanchoProfª Drª PUC-CampinasEmail confirmado em puc-campinas.edu.br
Fabíola Aliaga de LimaUniversidade Municipal São Caetano do Sul - USCSEmail confirmado em online.uscs.edu.br
Sueli Regina BaggioPesquisador Científico, Instituto de Tecnologia de Alimentos, ITALEmail confirmado em ital.sp.gov.br
Rosires DelizaEmbrapa Food TechnologyEmail confirmado em embrapa.br

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Lilian R B Mariutti

Professora Doutora - UNICAMP

Email confirmado em unicamp.br - Página inicial

natural pigments bioacessibility of bioactive compounds carotenoids oxidation


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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	405	2017
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	296	2017
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	165	2017
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	164	2013
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	151	2012
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	125	2008
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	111	2012
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	102	2011
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	96	2016
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	83	2018
Carotenoid esters analysis and occurrence: What do we know so far? LRB Mariutti, AZ Mercadante Archives of biochemistry and biophysics 648, 36-43, 2018	81	2018
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	78	2020
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	75	2008
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	73	2014
Microcapsules containing antioxidant molecules as scavengers of reactive oxygen and nitrogen species E Rodrigues, LRB Mariutti, AF Faria, AZ Mercadante Food Chemistry, 2012	65	2012
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	61	2011
Comparison of two static in vitro digestion methods for screening the bioaccessibility of carotenoids in fruits, vegetables, and animal products DB Rodrigues, C Chitchumroonchokchai, LRB Mariutti, AZ Mercadante, ... Journal of agricultural and food chemistry 65 (51), 11220-11228, 2017	59	2017
The use of alternative food sources to improve health and guarantee access and food intake LRB Mariutti, KS Rebelo, A Bisconsin-Junior, JS de Morais, M Magnani, ... Food Research International 149, 110709, 2021	55	2021
Trust your gut: Bioavailability and bioaccessibility of dietary compounds DB Rodrigues, MC Marques, A Hacke, PS Loubet Filho, CBB Cazarin, ... Current Research in Food Science 5, 228-233, 2022	54	2022
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	54	2013

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