Sandra Fernandes Arruda

The effect of roasting on the phenolic compounds and antioxidant potential of baru nuts [Dipteryx alata Vog.]

Miriam Rejane Bonilla Lemos, Egle Machado de Almeida Siqueira, Sandra Fernandes Arruda et al. · Food Research International · 2012 · 120 citations

Brazilian Savanna Fruits Contain Higher Bioactive Compounds Content and Higher Antioxidant Activity Relative to the Conventional Red Delicious Apple

Egle Machado de Almeida Siqueira, Fernanda R. Rosa, Adriana Medeiros Fustinoni et al. · PLoS ONE · 2013 · 97 citations · Full text

Food Chemistry, Red Delicious Apple, Food Bioactive Compound +13

Consumption of baru seeds [Dipteryx alata Vog.], a Brazilian savanna nut, prevents iron-induced oxidative stress in rats

Egle Machado de Almeida Siqueira, Alinne Martins Ferreira Marin, Marcela de Sá Barreto da Cunha et al. · Food Research International · 2011 · 69 citations

Minerals, phytic acid and tannin contents of 18 fruits from the Brazilian savanna

Alinne Martins Ferreira Marin, Egle M.A. Siqueira, Sandra Fernandes Arruda · International Journal of Food Sciences and Nutrition · 2009 · 60 citations

Nutrition, Baru Nut, Engineering +18

Placebo-Controlled Study of Tianeptine in Major Depressive Episodes

J.A. Costa e Silva, Sandra Inês Ruschel, Dorgival Caetano et al. · Neuropsychobiology · 1997 · 50 citations