Susana Casal
Susana Casal
LAQV-Requimte, Faculdade de Farmácia da Universidade do Porto
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Determination of Sterol and Fatty Acid Compositions, Oxidative Stability, and Nutritional Value of Six Walnut (Juglans regia L.) Cultivars Grown in Portugal
JS Amaral, S Casal, JA Pereira, RM Seabra, BPP Oliveira
Journal of Agricultural and food Chemistry 51 (26), 7698-7702, 2003
Fatty acid and sugar compositions, and nutritional value of five wild edible mushrooms from Northeast Portugal
L Barros, P Baptista, DM Correia, S Casal, B Oliveira, ICFR Ferreira
Food Chemistry 105 (1), 140-145, 2007
Olive oil stability under deep-frying conditions
S Casal, R Malheiro, A Sendas, BPP Oliveira, JA Pereira
Food and chemical toxicology 48 (10), 2972-2979, 2010
Encyclopedia of chromatography
J Cazes
CRC Press/Taylor & Francis,, 2010
Edible flowers: A review of the nutritional, antioxidant, antimicrobial properties and effects on human health
L Fernandes, S Casal, JA Pereira, JA Saraiva, E Ramalhosa
Journal of Food Composition and Analysis 60, 38-50, 2017
Seed oils of ten traditional Portuguese grape varieties with interesting chemical and antioxidant properties
L Fernandes, S Casal, R Cruz, JA Pereira, E Ramalhosa
Food Research International 50 (1), 161-166, 2013
Espresso coffee residues: a valuable source of unextracted compounds
R Cruz, MM Cardoso, L Fernandes, M Oliveira, E Mendes, P Baptista, ...
Journal of agricultural and food chemistry 60 (32), 7777-7784, 2012
Discriminate analysis of roasted coffee varieties for trigonelline, nicotinic acid, and caffeine content
S Casal, M Oliveira, MR Alves, MA Ferreira
Journal of agricultural and food chemistry 48 (8), 3420-3424, 2000
Characterization of several hazelnut (Corylus avellana L.) cultivars based in chemical, fatty acid and sterol composition
JS Amaral, S Casal, I Citová, A Santos, RM Seabra, BPP Oliveira
European Food Research and Technology 222, 274-280, 2006
Dietary lipid level affects growth performance and nutrient utilisation of Senegalese sole (Solea senegalensis) juveniles
P Borges, B Oliveira, S Casal, J Dias, L Conceiçao, LMP Valente
British journal of nutrition 102 (7), 1007-1014, 2009
HPLC/diode-array applied to the thermal degradation of trigonelline, nicotinic acid and caffeine in coffee
S Casal, MB Oliveira, MA Ferreira
Food Chemistry 68 (4), 481-485, 2000
PAHs content in sunflower, soybean and virgin olive oils: Evaluation in commercial samples and during refining process
VH Teixeira, S Casal, MBPP Oliveira
Food Chemistry 104 (1), 106-112, 2007
Antioxidants do not prevent postexercise peroxidation and may delay muscle recovery
VH Teixeira, HF Valente, SI Casal, AF Marques, PA Moreira
Med Sci Sports Exerc 41 (9), 1752-60, 2009
Acrylamide in espresso coffee: Influence of species, roast degree and brew length
RC Alves, C Soares, S Casal, JO Fernandes, MBPP Oliveira
Food chemistry 119 (3), 929-934, 2010
Effects of roasting on hazelnut lipids
JS Amaral, S Casal, RM Seabra, BPP Oliveira
Journal of agricultural and food chemistry 54 (4), 1315-1321, 2006
Carotenoids of Lettuce (Lactuca sativa L.) Grown on Soil Enriched with Spent Coffee Grounds
R Cruz, P Baptista, S Cunha, JA Pereira, S Casal
Molecules 17 (2), 1535-1547, 2012
Antiradical activity, phenolics profile, and hydroxymethylfurfural in espresso coffee: Influence of technological factors
RC Alves, ASG Costa, M Jerez, S Casal, J Sineiro, MJ Nunez, B Oliveira
Journal of agricultural and food chemistry 58 (23), 12221-12229, 2010
Influence of strawberry tree (Arbutus unedo L.) fruit ripening stage on chemical composition and antioxidant activity
I Oliveira, P Baptista, R Malheiro, S Casal, A Bento, JA Pereira
Food Research International 44 (5), 1401-1407, 2011
Simultaneous determination of tocopherols and tocotrienols in hazelnuts by a normal phase liquid chromatographic method
JS Amaral, S Casal, D Torres, RM Seabra, BPP Oliveira
Analytical Sciences 21 (12), 1545-1548, 2005
Benefícios do café na saúde: mito ou realidade?
RC Alves, S Casal, B Oliveira
Química Nova 32, 2169-2180, 2009
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