Glória Maria Guizellini

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

Regular and decaffeinated espresso coffee capsules: Unravelling the bioaccessibility of phenolic compounds and their antioxidant properties in milk model system upon in vitro digestion

Maiara Jurema Soares, Geni Rodrigues Sampaio, Glória Maria Guizellini et al. · LWT · 2020 · 22 citations

Food Chemistry, Food Bioactive Compound, Food Analysis +5

Concentration and potential health risk of polycyclic aromatic hydrocarbons for consumers of chocolate in Brazil

Glória Maria Guizellini, Geni Rodrigues Sampaio, Simone Alves da Silva et al. · Food Chemistry · 2022 · 13 citations

Dietary Exposure, Global Health, Environmental Health +10

The anticholesterol oxidation effects of garlic ( <i>Allium sativum</i> L.) and leek ( <i>Allium ampeloprasum</i> L.) in frozen fish burgers submitted to grilling

Glória Maria Guizellini, Elizabeth Aparecida Ferraz da Silva Torres, Rosana Aparecida Manólio Soares Freitas et al. · Journal of Food Science · 2020 · 11 citations