Fernanda Carvalho de Santana

Grape seed oil: a potential functional food?

Fernanda Branco Shinagawa, Fernanda Carvalho de Santana, Lucillia Rabelo Oliveira TORRES et al. · Food Science and Technology · 2015 · 121 citations · Full text

Food Chemistry, Nutrition, Food Function +14

Pequi (Caryocar brasiliense Camb.) almond oil attenuates carbon tetrachloride-induced acute hepatic injury in rats: Antioxidant and anti-inflammatory effects

Lucíllia Rabelo de Oliveira Torres, Fernanda Carvalho de Santana, Francisco Leonardo Torres‐Leal et al. · Food and Chemical Toxicology · 2016 · 99 citations · Full text

Inflammation, Caryocar Brasiliense Camb, Allergy +12

Chemical Composition and Antioxidant Capacity of Brazilian <i>Passiflora</i> Seed Oils

Fernanda Carvalho de Santana, Fernanda Branco Shinagawa, Elias da Silva Araújo et al. · Journal of Food Science · 2015 · 51 citations

Chemical composition of cold pressed Brazilian grape seed oil

Fernanda Branco Shinagawa, Fernanda Carvalho de Santana, Elias da Silva Araújo et al. · Food Science and Technology · 2017 · 51 citations · Full text

Food Chemistry, Gso Samples, Food Bioactive Compound +10

Optimization of the antioxidant polyphenolic compounds extraction of yellow passion fruit seeds (Passiflora edulis Sims) by response surface methodology

Fernanda Carvalho de Santana, Lucíllia Rabelo de Oliveira Torres, Fernanda Branco Shinagawa et al. · Journal of Food Science and Technology · 2017 · 45 citations · Full text

Food Chemistry, Polyphenolics, Botany +5