Yara Severino de Queiroz

Garlic (Allium sativum L.) and ready-to-eat garlic products: In vitro antioxidant activity

Yara Severino de Queiroz, Emília Yasuko Ishimoto, Deborah Helena Markowicz Bastos et al. · Food Chemistry · 2008 · 146 citations

Food Chemistry, Ready-to-eat Garlic Products, Food Bioactive Compound +9

Bioactive compounds content of chimarrão infusions related to the moisture of yerba maté (Ilex Paraguariensis) leaves

Deborah H. M. Bastos, Ana Claudia Fornari, Yara Severino de Queiroz et al. · Brazilian Archives of Biology and Technology · 2006 · 71 citations · Full text

Polyphenolics, Botany, Moisture Content +13

Fatty acids and cholesterol oxidation in salted and dried shrimp

Geni Rodrigues Sampaio, Deborah Helena Markowicz Bastos, Rosana Aparecida Manólio Soares et al. · Food Chemistry · 2005 · 68 citations

Food Chemistry, Lipid Analysis, Fatty Acids +5

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 · 34 citations

Food Chemistry, Nutrition, Food Preservatives +14

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 · 28 citations · Full text

Food Chemistry, Phenolic Compounds, Shelf Life +13