Viegas O - Search Results

1

Inhibitory effect of vinegars on the formation of polycyclic aromatic hydrocarbons in charcoal-grilled pork.

Cordeiro T, Viegas O, Silva M, Martins ZE, Fernandes I, Ferreira IMLPVO, Pinho O, Mateus N, Calhau C. Cordeiro T, et al. Among authors: viegas o. Meat Sci. 2020 Sep;167:108083. doi: 10.1016/j.meatsci.2020.108083. Epub 2020 Feb 5. Meat Sci. 2020. PMID: 32402836

2

Investigating the Impact of Dietary Fibers on Mycotoxin Bioaccessibility during In Vitro Biscuit Digestion and Metabolites Identification.

López-Ruiz R, Marin-Saez J, Cunha SC, Fernandes A, de Freitas V, Viegas O, Ferreira IMPLVO. López-Ruiz R, et al. Among authors: viegas o. Foods. 2023 Aug 23;12(17):3175. doi: 10.3390/foods12173175. Foods. 2023. PMID: 37685107 Free PMC article.

3

Effect of beer/red wine marinades on the formation of heterocyclic aromatic amines in pan-fried beef.

Melo A, Viegas O, Petisca C, Pinho O, Ferreira IM. Melo A, et al. Among authors: viegas o. J Agric Food Chem. 2008 Nov 26;56(22):10625-32. doi: 10.1021/jf801837s. J Agric Food Chem. 2008. PMID: 18950185

4

Heterocyclic aromatic amine formation in barbecued sardines (Sardina pilchardus) and Atlantic salmon (Salmo salar).

Costa M, Viegas O, Melo A, Petisca C, Pinho O, Ferreira IM. Costa M, et al. Among authors: viegas o. J Agric Food Chem. 2009 Apr 22;57(8):3173-9. doi: 10.1021/jf8035808. J Agric Food Chem. 2009. PMID: 19265446

5

Protective effects of xanthohumol against the genotoxicity of heterocyclic aromatic amines MeIQx and PhIP in bacteria and in human hepatoma (HepG2) cells.

Viegas O, Zegura B, Pezdric M, Novak M, Ferreira IM, Pinho O, Filipič M. Viegas O, et al. Food Chem Toxicol. 2012 Mar;50(3-4):949-55. doi: 10.1016/j.fct.2011.11.031. Epub 2011 Nov 26. Food Chem Toxicol. 2012. PMID: 22138251

6

A comparison of the extraction procedures and quantification methods for the chromatographic determination of polycyclic aromatic hydrocarbons in charcoal grilled meat and fish.

Viegas O, Novo P, Pinho O, Ferreira IM. Viegas O, et al. Talanta. 2012 Jan 15;88:677-83. doi: 10.1016/j.talanta.2011.11.060. Epub 2011 Nov 26. Talanta. 2012. PMID: 22265557

7

Effect of charcoal types and grilling conditions on formation of heterocyclic aromatic amines (HAs) and polycyclic aromatic hydrocarbons (PAHs) in grilled muscle foods.

Viegas O, Novo P, Pinto E, Pinho O, Ferreira IM. Viegas O, et al. Food Chem Toxicol. 2012 Jun;50(6):2128-34. doi: 10.1016/j.fct.2012.03.051. Epub 2012 Mar 20. Food Chem Toxicol. 2012. PMID: 22459130

8

Inhibitory effect of antioxidant-rich marinades on the formation of heterocyclic aromatic amines in pan-fried beef.

Viegas O, Amaro LF, Ferreira IM, Pinho O. Viegas O, et al. J Agric Food Chem. 2012 Jun 20;60(24):6235-40. doi: 10.1021/jf302227b. Epub 2012 Jun 6. J Agric Food Chem. 2012. PMID: 22642699

9

Effect of beer marinades on formation of polycyclic aromatic hydrocarbons in charcoal-grilled pork.

Viegas O, Yebra-Pimentel I, Martínez-Carballo E, Simal-Gandara J, Ferreira IM. Viegas O, et al. J Agric Food Chem. 2014 Mar 26;62(12):2638-43. doi: 10.1021/jf404966w. Epub 2014 Mar 18. J Agric Food Chem. 2014. PMID: 24605876

10

Influence of beer marinades on the reduction of carcinogenic heterocyclic aromatic amines in charcoal-grilled pork meat.

Viegas O, Moreira PS, Ferreira IM. Viegas O, et al. Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2015;32(3):315-23. doi: 10.1080/19440049.2015.1010607. Epub 2015 Feb 16. Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2015. PMID: 25604939

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