Tatiana Saldanha

Effect of natural antioxidant combinations on lipid oxidation in cooked chicken meat during refrigerated storage

Geni Rodrigues Sampaio, Tatiana Saldanha, Rosana Aparecida Manólio Soares et al. · Food Chemistry · 2012 · 143 citations

Nutrition, Meat Packaging, Biochemistry +11

HPLC Separation and Determination of 12 Cholesterol Oxidation Products in Fish:  Comparative Study of RI, UV, and APCI-MS Detectors

Tatiana Saldanha, Alexandra Christine Helena Frankland Sawaya, Marcos N. Eberlin et al. · Journal of Agricultural and Food Chemistry · 2006 · 115 citations

Lipid Analysis, Apci-ms Detectors, Engineering +16

Aroeira fruit (Schinus terebinthifolius Raddi) as a natural antioxidant: Chemical constituents, bioactive compounds and in vitro and in vivo antioxidant capacity

Vanessa Sales de Oliveira, Ivanilda Maria Augusta, Marcos Vinícius da Conceição Braz et al. · Food Chemistry · 2020 · 71 citations

Chemical Constituents, Medicine, Phytochemical +5

Efficacy of Ozone Treatment on Mycotoxins and Fungal Reduction in Artificially Contaminated Soft Wheat Grains

Felipe Machado Trombete, Yuri Duarte Porto, Otniel Freitas‐Silva et al. · Journal of Food Processing and Preservation · 2016 · 70 citations

Engineering, Plant Pathology, Mycotoxins +20

Fatty acid contents evolution and cholesterol oxides formation in Brazilian sardines (Sardinella brasiliensis) as a result of frozen storage followed by grilling

Tatiana Saldanha, Marta de Toledo Benassi, Neura Bragagnolo · LWT · 2007 · 63 citations

Food Chemistry, Lipid Analysis, Omega-3 Fatty Acid +4