Silvio José Valadão Vicente

Oxidation of Cholesterol in Foods and Its Importance for Human Health

Silvio José Valadão Vicente, Geni Rodrigues Sampaio, Carlos K. B. Ferrari et al. · Food Reviews International · 2011 · 55 citations

Life Sciences, Biochemistry, Food Science +17

Coffee Modulates Transcription Factor Nrf2 and Highly Increases the Activity of Antioxidant Enzymes in Rats

Silvio José Valadão Vicente, Emília Yasuko Ishimoto, Elizabeth A.F.S. Torres · Journal of Agricultural and Food Chemistry · 2013 · 48 citations

Life Sciences, Biochemistry, Nutritional Sciences +17

Bioactive compounds, <i>in vitro</i> antioxidant capacity and Maillard reaction products of raw, boiled and fried garlic (<i>Allium sativum</i> L.)

Yara Severino de Queiroz, P. Antunes, Silvio José Valadão Vicente et al. · International Journal of Food Science & Technology · 2013 · 35 citations

Agriculture, Food Science, Nutritional Sciences +17

Formation of four cholesterol oxidation products and loss of free lipids, cholesterol and water in beef hamburgers as a function of thermal processing

Silvio José Valadão Vicente, Elizabeth A.F.S. Torres · Food Control · 2005 · 34 citations

Agriculture, Biochemistry, Food Science +17

Stability of phenolic compounds and antioxidant capacity of regular and decaffeinated coffees

Silvio José Valadão Vicente, Yara Severino de Queiroz, Sabina Léa Davidson Gotlieb et al. · Brazilian Archives of Biology and Technology · 2014 · 29 citations · Full text

Agriculture, Biochemistry, Food Science +17