Geni Rodrigues Sampaio

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

Effect of natural antioxidant combinations on lipid oxidation in cooked chicken meat during refrigerated storage

Geni Rodrigues Sampaio, Tatiana Saldanha, Rosana Aparecida Manólio Soares et al. · Food Chemistry · 2012 · 143 citations

Nutrition, Meat Packaging, Biochemistry +11

Influence of home cooking conditions on Maillard reaction products in beef

Áurea Juliana Bombo Trevisan, Daniele de Almeida Lima, Geni Rodrigues Sampaio et al. · Food Chemistry · 2015 · 117 citations · Full text

Nutrition, Health Sciences, Animal Nutrition +7

Bioavailability of catechins from guaraná (Paullinia cupana) and its effect on antioxidant enzymes and other oxidative stress markers in healthy human subjects

Lina Yonekura, Carolina Aguiar Martins, Geni Rodrigues Sampaio et al. · Food & Function · 2016 · 79 citations

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