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Olga Maria da Silva Viegas

AuthID: R-000-P3N

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Confirmed Publications: 44

31

TITLE: Influence of red wine pomace seasoning and high-oxygen atmosphere storage on carcinogens formation in barbecued beef patties Full Text
AUTHORS: Javier Garcia Lomillo; Olga Viegas ; Maria L Gonzalez SanJose; Isabel M P L V O Ferreira ;
PUBLISHED: 2017, SOURCE: MEAT SCIENCE, VOLUME: 125

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32

TITLE: In-line monitoring of the coffee roasting process with near infrared spectroscopy: Measurement of sucrose and colour Full Text
AUTHORS: Santos, JR ; Viegas, O ; Pascoa, RNMJ; Ferreira, IMPLVO ; Rangel, AOSS; Lopes, JA ;
PUBLISHED: 2016, SOURCE: FOOD CHEMISTRY, VOLUME: 208

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33

TITLE: Influence of beer marinades on the reduction of carcinogenic heterocyclic aromatic amines in charcoal-grilled pork meat Full Text
AUTHORS: Olga Viegas ; Patricia S Moreira; Isabel M P L V O Ferreira ;
PUBLISHED: 2015, SOURCE: FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT, VOLUME: 32, ISSUE: 3

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34

TITLE: Effect of Beer Marinades on Formation of Polycyclic Aromatic Hydrocarbons in Charcoal-Grilled Pork Full Text
AUTHORS: Olga Viegas ; Iria Yebra Pimentel; Elena Martinez Carballo; Jesus Simal Gandara; Isabel M P L V O Ferreira ;
PUBLISHED: 2014, SOURCE: JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, VOLUME: 62, ISSUE: 12

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35

TITLE: Protective effects of xanthohumol against the genotoxicity of heterocyclic aromatic amines MeIQx and PhIP in bacteria and in human hepatoma (HepG2) cells (vol 50, pg 949, 2012) Full Text
AUTHORS: Olga Viegas ; Bojana Zegura; Marko Pezdric; Matjaz Novak; Isabel M P L V O Ferreira ; Olivia Pinho ; Metka Filipic;
PUBLISHED: 2013, SOURCE: FOOD AND CHEMICAL TOXICOLOGY, VOLUME: 51, ISSUE: 1

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36

TITLE: A comparison of the extraction procedures and quantification methods for the chromatographic determination of polycyclic aromatic hydrocarbons in charcoal grilled meat and fish Full Text
AUTHORS: Viegas, O ; Novo, P; Pinho, O ; Ferreira, IMPLVO ;
PUBLISHED: 2012, SOURCE: TALANTA, VOLUME: 88

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37

TITLE: Effect of charcoal types and grilling conditions on formation of heterocyclic aromatic amines (HAs) and polycyclic aromatic hydrocarbons (PAHs) in grilled muscle foods Full Text
AUTHORS: Viegas, O ; Novo, P; Pinto, E; Pinho, O ; Ferreira, IMPLVO ;
PUBLISHED: 2012, SOURCE: FOOD AND CHEMICAL TOXICOLOGY, VOLUME: 50, ISSUE: 6

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38

TITLE: Inhibitory Effect of Antioxidant-Rich Marinades on the Formation of Heterocyclic Aromatic Amines in Pan-Fried Beef Full Text
AUTHORS: Olga Viegas ; Filipe Amaro, LF; Isabel M P L V O Ferreira ; Olivia Pinho ;
PUBLISHED: 2012, SOURCE: JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, VOLUME: 60, ISSUE: 24

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39

TITLE: Protective effects of xanthohumol against the genotoxicity of heterocyclic aromatic amines MeIQx and PhIP in bacteria and in human hepatoma (HepG2) cells Full Text
AUTHORS: Olga Viegas ; Bojana Zegura; Marko Pezdric; Matjaz Novak; Isabel M P L V O Ferreira ; Olivia Pinho ; Metka Filipic;
PUBLISHED: 2012, SOURCE: FOOD AND CHEMICAL TOXICOLOGY, VOLUME: 50, ISSUE: 3-4

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40

TITLE: Effect of green tea marinades on the formation of heterocyclic aromatic amines and sensory quality of pan-fried beef Full Text
AUTHORS: Quelhas, I; Petisca, C; Viegas, O ; Melo, A; Pinho, O ; Ferreira, IMPLVO ;
PUBLISHED: 2010, SOURCE: FOOD CHEMISTRY, VOLUME: 122, ISSUE: 1

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