Olga Viegas

Effect of charcoal types and grilling conditions on formation of heterocyclic aromatic amines (HAs) and polycyclic aromatic hydrocarbons (PAHs) in grilled muscle foods

Olga Viegas, Paulo Novo, Edgar Pinto et al. · Food and Chemical Toxicology · 2012 · 174 citations

Charcoal Types, Grilled Muscle Foods, Polycyclic Aromatic Hydrocarbons +2

Effect of Beer Marinades on Formation of Polycyclic Aromatic Hydrocarbons in Charcoal-Grilled Pork

Olga Viegas, Iria Yebra-Pimentel, Elena Martínez‐Carballo et al. · Journal of Agricultural and Food Chemistry · 2014 · 112 citations

Food Chemistry, Biochemistry, Pah Formation +12

Effect of green tea marinades on the formation of heterocyclic aromatic amines and sensory quality of pan-fried beef

Inês Quelhas, Catarina Petisca, Olga Viegas et al. · Food Chemistry · 2010 · 110 citations

Food Chemistry, Pan-fried Beef, Green Tea Marinades +7

Effect of Beer/Red Wine Marinades on the Formation of Heterocyclic Aromatic Amines in Pan-Fried Beef

Armindo Melo, Olga Viegas, Catarina Petisca et al. · Journal of Agricultural and Food Chemistry · 2008 · 99 citations

Inhibitory Effect of Antioxidant-Rich Marinades on the Formation of Heterocyclic Aromatic Amines in Pan-Fried Beef

Olga Viegas, Luís Amaro, Isabel M.P.L.V.O. Ferreira et al. · Journal of Agricultural and Food Chemistry · 2012 · 89 citations

Food Chemistry, Food Bioactive Compound, Pan-fried Beef +13