Thays H. Borges

Characterization of Arbequina virgin olive oils produced in different regions of Brazil and Spain: Physicochemical properties, oxidative stability and fatty acid profile

Thays H. Borges, José Alberto Pereira, Carmen Cabrera–Vique et al. · Food Chemistry · 2016 · 151 citations · Full text

Agriculture, Biochemistry, Food Science +16

Comparative analysis of minor bioactive constituents (CoQ10, tocopherols and phenolic compounds) in Arbequina extra virgin olive oils from Brazil and Spain

Thays H. Borges, Luís C. López, José Alberto Pereira et al. · Journal of Food Composition and Analysis · 2017 · 45 citations · Full text

Agriculture, Food Science, Plant Sciences +13

Composition and Antioxidant Properties of Spanish Extra Virgin Olive Oil Regarding Cultivar, Harvest Year and Crop Stage

Thays H. Borges, Adriana Serna, Luís C. López et al. · Antioxidants · 2019 · 36 citations · Full text

Agriculture, Agronomy, Food Science +16

Microwave heating induces changes in the physicochemical properties of baru (<i>Dipteryx alata</i>Vog.) and soybean crude oils

Thays H. Borges, Ricardo Malheiro, Adriana Marques de Souza et al. · European Journal of Lipid Science and Technology · 2014 · 34 citations · Full text

Agriculture, Food Science, Nutritional Sciences +17

Study of the antioxidant potential of Arbequina extra virgin olive oils from Brazil and Spain applying combined models of simulated digestion and cell culture markers

Thays H. Borges, José Alberto Pereira, Carmen Cabrera–Vique et al. · Journal of Functional Foods · 2017 · 25 citations · Full text

Life Sciences, Biochemistry, Food Science +17