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Tayse Ferreira Ferreira da Silveira

University of São Paulo

5

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62

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Combination of natural strategies to improve the oxidative stability of echium seed oil.

2021 Journal of Food Science
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Impact of surfactant concentration and antioxidant mode of incorporation on the oxidative stability of oil-in-water nanoemulsions

2021 Lwt - Food Science and Technology
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Potential benefits and risks of omega-3 fatty acids supplementation to patients with COVID-19.

2020 Free Radical Biology and Medicine
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Effect of the mode of incorporation of antioxidants on the oxidative stability of oil-in-water emulsions

2019
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Effect of sinapic acid ester derivatives on the oxidative stability of omega-3 fatty acids rich oil-in-water emulsions

2019 Food Chemistry
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