Priscila R. dos Santos-Donado

Author

Also Known As

Priscila R. Santos, Priscila R. dos Santos-Donado, Priscila R.S. Donado, Priscila Robertina dos Santos, Priscila Robertina dos Santos Donado, Priscila Robertina dos Santos-Donado, Priscila Robertina dos Santos‐Donado, Priscila SANTOS-DONADO, Priscila R. Santos, Santos, Priscila Robertina

Publications

364

Citations

H-Index

Concepts

All Affiliations

Universidade de São Paulo

About

Priscila R. dos Santos-Donado is an author at Universidade de São Paulo specializing in physiology, biochemistry, and medicine.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Biochemistry	5	5	126
2	Health Sciences	4	4	89
3	Medicine	4	4	113
4	Education	2	2	33
5	Public Health	2	2	31

Priscila R. dos Santos-Donado

Publications

305

Citations

H-Index

Page 1

	Year	Citations
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
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
Effect of Oxidation on the Structure of Human Low- and High-Density Lipoproteins Cristiano L. P. Oliveira, Priscila R. dos Santos-Donado, Andrea Moreira Monteiro, Biophysical Journal BiochemistryLipid PeroxidationHigh-density LipoproteinsLipoprotein MetabolismRedox Biology	2014	40
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
Antarctic fungus proteases generate bioactive peptides from caseinate Talita C. E. S. Nascimento, João Vitor Dutra Molino, Priscila R. dos Santos-Donado, Food Research International Antarctic Fungus ProteasesProtein EngineeringMicrobiologyPeptide Synthesis	2020	19
Tenderness and oxidative stability of Nellore bulls steaks packaged under vacuum or modified atmosphere during storage at 2°C Priscila R. dos Santos-Donado, Carlos M. Donado‐Pestana, Eduardo Francisquine Delgado, Food Packaging and Shelf Life Animal PhysiologyMeat PackagingShelf LifeAnimal NutritionAnimal Science	2015	18
Exploratory lipidome and metabolome profiling contributes to understanding differences in high and normal ultimate pH beef Daniel Silva Antonelo, Priscila R. dos Santos-Donado, Christina R. Ferreira, Meat Science Animal PhysiologyNutritionBiochemistryAnimal ScienceAnimal Nutrition	2022	17
The effect of succinate on color stability of Bos indicus bull meat: pH-dependent effects during the 14-day aging period Monique Marcondes Krauskopf, Chimenes Darlan Leal de Araújo, Priscila R. dos Santos-Donado, Food Research International BiologyNutritionShelf LifePh-dependent EffectsColor Stability	2023	16
Behavior of the thermal diffusivity of native and oxidized human low-density lipoprotein solutions studied by the Z-scan technique Priscila R. dos Santos-Donado, Thiago C. Genaro‐Mattos, Andrea Moreira Monteiro, Journal of Biomedical Optics Lipid AnalysisThermal LensHyperlipidemiaLipid MovementThermal Diffusivity	2012	14
Influence of ultimate pH on biochemistry and quality of <i>Longissimus lumborum</i> steaks from Nellore bulls during ageing C. Baron, Priscila R. dos Santos-Donado, Patricia Maloso Ramos, International Journal of Food Science & Technology NutritionUltimate PhMeat QualityAnimal StudyBioanalysis	2021	13

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