Lilian Regina Barros Mariutti

Author

Universidade Estadual de Campinas (UNICAMP)ORCID

Also Known As

Barros-Mariutti, L.R. (Lilian Regina), L. R. B. Mariutti, L.R.B. Mariutti, LILIAN REGINA BARROS MARIUTTI, Lilian Regina Barros Mariutti, Lilian R. B. Mariutti, Lilian R.B. Mariutti, Lilian RB Mariutti, Lilian Regina B. Mariutti, Lilian Regina Barros Mariutti

103

Publications

3.4K

Citations

H-Index

Concepts

All Affiliations

Universidade Estadual de Campinas (UNICAMP)Instituto Federal de Educação, Ciência e Tecnologia de Rondônia

About

Lilian Regina Barros Mariutti is an author at Universidade Estadual de Campinas (UNICAMP) specializing in food chemistry, medicine, and health sciences.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Medicine	12	12	678
2	Health Sciences	9	9	618
3	Engineering	5	5	179
4	Natural Sciences	4	4	325
5	Education	2	2	132

Lilian Regina Barros Mariutti

Publications

2.3K

Citations

H-Index

Page 1

	Year	Citations
Bioaccessibility of bioactive compounds from fruits and vegetables after thermal and nonthermal processing Francisco J. Barba, Lilian Regina Barros Mariutti, Neura Bragagnolo, Trends in Food Science & Technology Food ChemistryFood AnalysisBiotechnologyBioactive CompoundsThermal Processing	2017	273
Scavenging Capacity of Marine Carotenoids against Reactive Oxygen and Nitrogen Species in a Membrane-Mimicking System Eliseu Rodrigues, Lilian Regina Barros Mariutti, Adriana Zerlotti Mercadante Marine Drugs	2012	139
Carotenoids and Phenolic Compounds from <i>Solanum sessiliflorum</i>, an Unexploited Amazonian Fruit, and Their Scavenging Capacities against Reactive Oxygen and Nitrogen Species Eliseu Rodrigues, Lilian Regina Barros Mariutti, Adriana Zerlotti Mercadante Journal of Agricultural and Food Chemistry BotanyMass Spectrometry DetectorsPolyphenolicsOxidative StressFood Chemistry	2013	131
Whey protein and phenolic compound complexation: Effects on antioxidant capacity before and after in vitro digestion Francielli P.R. de Morais, Tássia Batista Pessato, Eliseu Rodrigues, Food Research International	2020	107
Effect of sage and garlic on lipid oxidation in high-pressure processed chicken meat Lilian Regina Barros Mariutti, Vibeke Orlien, Neura Bragagnolo, European Food Research and Technology Food ChemistryLipid AnalysisLipid NutritionAnimal NutritionLipid Oxidation	2007	106
Development of a novel micro-assay for evaluation of peroxyl radical scavenger capacity: Application to carotenoids and structure–activity relationship Eliseu Rodrigues, Lilian Regina Barros Mariutti, Renan Campos Chisté, Food Chemistry	2012	106
An in vitro digestion method adapted for carotenoids and carotenoid esters: moving forward towards standardization Daniele Bobrowski Rodrigues, Lilian Regina Barros Mariutti, Adriana Zerlotti Mercadante Food & Function	2016	97
“Food made with edible insects”: Exploring the social representation of entomophagy where it is unfamiliar Antônio Bisconsin-Júnior, Heber Rodrigues, Jorge Herman Behrens, Appetite Insect Social BehaviorCultureEdible InsectsEntomologyEducation	2022	86
Lipid and Cholesterol Oxidation in Chicken Meat Are Inhibited by Sage but Not by Garlic Lilian Regina Barros Mariutti, Gislaine C. Nogueira, Neura Bragagnolo Journal of Food Science	2011	85
Purple pitanga fruit (Eugenia uniflora L.) protects against oxidative stress and increase the lifespan in Caenorhabditis elegans via the DAF-16/FOXO pathway Andréia Limana Tambara, Liliana de Los Santos Moraes, Ana Helena Dal Forno, Food and Chemical Toxicology	2018	85

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