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Olga Maria da Silva Viegas

AuthID: R-000-P3N

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Confirmed Publications: 30

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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CrossRef: 82

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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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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CrossRef: 39

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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CrossRef: 129

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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CrossRef: 72

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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CrossRef: 23

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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CrossRef: 86

TITLE: Heterocyclic Aromatic Amine Formation in Barbecued Sardines (Sardina pilchardus) and Atlantic Salmon (Salmo salar) Full Text
AUTHORS: Mariana Costa; Olga Viegas ; Armindo Melo; Catarina Petisca; Olvia Pinho ; Isabel M P L V O Ferreira ;
PUBLISHED: 2009, SOURCE: JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, VOLUME: 57, ISSUE: 8

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CrossRef: 38

TITLE: Effect of Beer/Red Wine Marinades on the Formation of Heterocyclic Aromatic Amines in Pan-Fried Beef Full Text
AUTHORS: Armindo Melo; Olga Viegas ; Catarina Petisca; Ouivia Pinho ; Isabel M P L V O Ferreira ;
PUBLISHED: 2008, SOURCE: JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, VOLUME: 56, ISSUE: 22

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CrossRef: 81

TITLE: Extraction, detection, and quantification of heterocyclic aromatic amines in Portuguese meat dishes by HPLC/diode array Full Text
AUTHORS: Melo, A; Viegas, O ; Eca, R; Petisca, C; Pinho, O ; Ferreira, IMPLVO ;
PUBLISHED: 2008, SOURCE: JOURNAL OF LIQUID CHROMATOGRAPHY & RELATED TECHNOLOGIES, VOLUME: 31, ISSUE: 5

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CrossRef: 15

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Olga Maria da Silva Viegas

Confirmed Publications: 30

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