Vanessa Sales de Oliveira

Aroeira fruit (Schinus terebinthifolius Raddi) as a natural antioxidant: Chemical constituents, bioactive compounds and in vitro and in vivo antioxidant capacity

Vanessa Sales de Oliveira, Ivanilda Maria Augusta, Marcos Vinícius da Conceição Braz et al. · Food Chemistry · 2020 · 71 citations

Chemical Constituents, Medicine, Phytochemical +5

Potential use of Starmerella bacillaris as fermentation starter for the production of low-alcohol beverages obtained from unripe grapes

Wilson José Fernandes Lemos, Chiara Nadai, L. T. Crepalde et al. · International Journal of Food Microbiology · 2019 · 53 citations

Biomanufacturing, Food Fermentation, In Vitro Fermentation +6

The impacts of pink pepper (Schinus terebinthifolius Raddi) on fatty acids and cholesterol oxides formation in canned sardines during thermal processing

Carla Fernanda Targueta Barreira, Vanessa Sales de Oliveira, Davy William Hidalgo Chávez et al. · Food Chemistry · 2022 · 38 citations

Food Chemistry, Fatty Acids, Pink Pepper +8

Bioactive compounds of parsley (Petroselinum crispum), chives (Allium schoenoprasum L) and their mixture (Brazilian cheiro-verde) as promising antioxidant and anti-cholesterol oxidation agents in a food system

Fernanda Silva Ferreira, Vanessa Sales de Oliveira, Davy William Hidalgo Chávez et al. · Food Research International · 2021 · 34 citations

Food Chemistry, Brazilian Cheiro-verde, Promising Antioxidant +9

Repositioning Lopinavir, an HIV Protease Inhibitor, as a Promising Antifungal Drug: Lessons Learned from Candida albicans—In Silico, In Vitro and In Vivo Approaches

André Luis Souza dos Santos, Lys A. Braga-Silva, Diego de Souza Gonçalves et al. · Journal of Fungi · 2021 · 31 citations · Full text