T
Thais Maria Ferreira de Souza Vieira
Researcher at University of São Paulo
Publications - 36
Citations - 916
Thais Maria Ferreira de Souza Vieira is an academic researcher from University of São Paulo. The author has contributed to research in topics: DPPH & Soybean oil. The author has an hindex of 13, co-authored 35 publications receiving 686 citations. Previous affiliations of Thais Maria Ferreira de Souza Vieira include University of California, Davis & Yahoo!.
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Journal ArticleDOI
Winery by-products: Extraction optimization, phenolic composition and cytotoxic evaluation to act as a new source of scavenging of reactive oxygen species
Priscilla Siqueira Melo,Adna Prado Massarioli,Carina Denny,Luciana Ferracini dos Santos,Marcelo Franchin,Giuliano Elias Pereira,Thais Maria Ferreira de Souza Vieira,Pedro Luiz Rosalen,Severino Matias de Alencar +8 more
TL;DR: These winery by-products can be considered good sources of bioactive compounds, with great potential for application in the food and pharmaceutical industries, and all extracts showed low cytotoxicity against RAW 264.7 cells.
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Antioxidant activity of Brazilian vegetables and its relation with phenolic composition.
Ana Paula Tiveron,Priscilla Siqueira Melo,Keityane B. Bergamaschi,Thais Maria Ferreira de Souza Vieira,Marisa Aparecida Bismara Regitano-D'Arce,Severino Matias de Alencar +5 more
TL;DR: The phenolic content and antioxidant activity of vegetables commonly consumed in Brazil using five different methods, namely DPPH and ABTS free radical, β-carotene bleaching, reduction of Fe3+ (FRAP), oxidative stability in Rancimat, and the chemical composition using GC-MS were evaluated.
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Phenolic compounds and antioxidant activity of hydroalcoholic extracts of wild and cultivated murtilla (Ugni molinae Turcz.)
Thalita Riquelme Augusto,Erick Sigisfredo Scheuermann Salinas,Severino Matias de Alencar,Marisa Aparecida Bismara Regitano d'Arce,Adriano Costa de Camargo,Thais Maria Ferreira de Souza Vieira +5 more
TL;DR: In this paper, the phenolic composition and antioxidant activity of murtilla (Ugni molinae Turcz) fruits were studied and it was shown that the extracts have antioxidant potential to be used in lipidic food.
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Comparison of the antioxidant property of acerola extracts with synthetic antioxidants using an in vivo method with yeasts.
Richtier Gonçalves da Cruz,Laurent Beney,Patrick Gervais,Simone Possedente de Lira,Thais Maria Ferreira de Souza Vieira,Sébastien Dupont +5 more
TL;DR: The unripe acerola was the most efficient antioxidant in the in vitro experiments but not necessarily in theIn vivo assays, showing the weakness of in vitro systems in predicting antioxidant responses for biological purposes.
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Effect of Temperature, Time, and Material Thickness on the Dehydration Process of Tomato
A. F. K. Correia,A. C. Loro,S. Zanatta,Marta Helena Fillet Spoto,Thais Maria Ferreira de Souza Vieira +4 more
TL;DR: In the dehydration of tomatoes through the adiabatic process, temperature, time, and sample thickness, which greatly contribute to the physicochemical and sensory characteristics of the final product, were evaluated.