Silvana Marina Piccoli Pugine

Evaluation of antioxidant capacity of 13 plant extracts by three different methods: cluster analyses applied for selection of the natural extracts with higher antioxidant capacity to replace synthetic antioxidant in lamb burgers

Rui P. Fernandes, Marco Antônio Trindade, Fernando Gustavo Tonin et al. · Journal of Food Science and Technology · 2015 · 216 citations · Full text

Food Chemistry, Nutrition, Polyphenolics +12

Evaluation of oxidative stability of lamb burger with Origanum vulgare extract

Rui P. Fernandes, Marco Antônio Trindade, Fernando Gustavo Tonin et al. · Food Chemistry · 2017 · 117 citations

Effect of vitamin E and selenium on resistance to oxidative stress in chicken superficial pectoralis muscle

José Luís Avanzo, Cássio Xavier de Mendonça, Silvana Marina Piccoli Pugine et al. · Comparative Biochemistry and Physiology Part C Toxicology & Pharmacology · 2001 · 107 citations

Animal Physiology, Nutrition, Vitamin E +12

In vitro antioxidant activity of olive leaf extract (Olea europaea L.) and its protective effect on oxidative damage in human erythrocytes

Patrícia Goldschmidt Lins, Silvana Marina Piccoli Pugine, Antônio Márcio Scatolini et al. · Heliyon · 2018 · 105 citations · Full text

Antioxidant and anti-inflammatory properties of orally disintegrating films based on starch and hydroxypropyl methylcellulose incorporated with Cordia verbenacea (erva baleeira) extract

Renata Barbosa Bodini, Silvana Marina Piccoli Pugine, Mariza Pires de Melo et al. · International Journal of Biological Macromolecules · 2020 · 51 citations