Carlos M. Donado‐Pestana

Author

Also Known As

Carlos M. Donado-Pestana, Carlos M Donado-Pestana, Carlos M. Donado-Pestana, Carlos M. Donado‐Pestana, Carlos Mario Donado-Pestana, Donado-Pestana, Carlos Mario

Publications

654

Citations

H-Index

Concepts

All Affiliations

Universidade de São Paulo

About

Carlos M. Donado‐Pestana is an author at Universidade de São Paulo specializing in nutrition, health sciences, and physiology.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	7	7	220
2	Medicine	6	6	282
3	Public Health	3	3	89
4	Biochemistry	2	2	55
5	Biology	2	2	51

Carlos M. Donado‐Pestana

Publications

622

Citations

H-Index

Page 1

	Year	Citations
Polyphenols from Brazilian native Myrtaceae fruits and their potential health benefits against obesity and its associated complications Carlos M. Donado‐Pestana, Márcio Hércules Caldas Moura, Renata Luise de Araujo, Current Opinion in Food Science ObesityNutritionMedicineWine PerceptionAssociated Complications	2018	95
Stability of Carotenoids, Total Phenolics and In Vitro Antioxidant Capacity in the Thermal Processing of Orange-Fleshed Sweet Potato (Ipomoea batatas Lam.) Cultivars Grown in Brazil Carlos M. Donado‐Pestana, Jocelem Mastrodi Salgado, Alessandro de Oliveira Rios, Plant Foods for Human Nutrition Food ChemistryAgricultural ChemistryCarotenoidOrange-fleshed Sweet PotatoTotal Phenolics	2012	88
The Effects of Green Tea Consumption and Resistance Training on Body Composition and Resting Metabolic Rate in Overweight or Obese Women Gabrielle Aparecida Cardoso, Jocelem Mastrodi Salgado, Marcelo de Castro César, Journal of Medicinal Food ObesityMetabolic SyndromeNutritionPhysical ActivityBody Composition	2012	66
Phenolic compounds from cambuci (Campomanesia phaea O. Berg) fruit attenuate glucose intolerance and adipose tissue inflammation induced by a high-fat, high-sucrose diet Carlos M. Donado‐Pestana, Thiago Belchior, William T. Festuccia, Food Research International	2014	58
Cupuassu (Theobroma grandiflorum) Peel as Potential Source of Dietary Fiber and Phytochemicals in Whole-Bread Preparations Jocelem Mastrodi Salgado, Bruno Sanches Rodrigues, Carlos M. Donado‐Pestana, Plant Foods for Human Nutrition Food ChemistryNutritionDietary FiberFood AnalysisPublic Health	2011	58
Polyphenols of cambuci (Campomanesia phaea (O. Berg.)) fruit ameliorate insulin resistance and hepatic steatosis in obese mice Carlos M. Donado‐Pestana, Érika Vicência Monteiro Pessoa, Larissa Rodrigues, Food Chemistry ObesityMetabolic SyndromeBiochemistryCampomanesia PhaeaMedicine	2020	42
Phenolic compounds from cagaita (Eugenia dysenterica DC.) fruit prevent body weight and fat mass gain induced by a high-fat, high-sucrose diet Carlos M. Donado‐Pestana, Thiago Belchior, Maria Inés Genovese Food Research International ObesityFood ChemistryNutritionPhenolic CompoundsFood Bioactive Compound	2015	41
The Role of Black Rice ( <i>Oryza sativa</i> L.) in the Control of Hypercholesterolemia in Rats Jocelem Mastrodi Salgado, Anderson Giovanni Candido de Oliveira, Débora Niero Mansi, Journal of Medicinal Food	2010	39
Cagaita fruit ( Eugenia dysenterica DC.) and obesity: Role of polyphenols on already established obesity Carlos M. Donado‐Pestana, Priscila R. dos Santos-Donado, Luis Daniel Daza, Food Research International BiologyNutritionObesityPhysiologyPhytochemical	2017	38
Long-term supplementation with phenolic compounds from jaboticaba (Plinia jaboticaba (Vell.) Berg) reduces adiposophaty and improves glucose, lipid, and energy metabolism Márcio Hércules Caldas Moura, Carlos M. Donado‐Pestana, Larissa Rodrigues, Food Research International Long-term SupplementationNutritionMetabolic SyndromePhenolic CompoundsPhysiology	2021	28

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