José Fernando Rinaldi De Alvarenga

José Fernando Rinaldi De Alvarenga

Universidade de São Paulo USP - São Paulo / Brazil
Engineering & Technology / Food Science and Engineering
AD Scientific Index ID: 832631
University of São Paulo USP
person_outline José Fernando Rinaldi De Alvarenga's MOST POPULAR ARTICLES
1-) A comprehensive study on the phenolic profile of widely used culinary herbs and spices: Rosemary, thyme, oregano, cinnamon, cumin and bayA Vallverdú-Queralt, J Regueiro, M Martínez-Huélamo, JFR Alvarenga, ...Food chemistry 154, 299-307, 20143572014
2-) Health-promoting properties of oleocanthal and oleacein: Two secoiridoids from extra-virgin olive oilJ Lozano-Castellón, A López-Yerena, JF Rinaldi de Alvarenga, ...Critical Reviews in Food Science and Nutrition 60 (15), 2532-2548, 20201132020
3-) Characterization of the phenolic and antioxidant profiles of selected culinary herbs and spices: caraway, turmeric, dill, marjoram and nutmegA Vallverdú-Queralt, J Regueiro, JFR Alvarenga, M Martinez-Huelamo, ...Food Science and Technology 35, 189-195, 20151122015
4-) Bioactive compounds present in the Mediterranean sofritoA Vallverdú-Queralt, JFR de Alvarenga, R Estruch, ...Food chemistry 141 (4), 3365-3372, 2013782013
5-) Home cooking and phenolics: Effect of thermal treatment and addition of extra virgin olive oil on the phenolic profile of tomato saucesA Vallverdu-Queralt, J Regueiro, JF Rinaldi de Alvarenga, X Torrado, ...Journal of agricultural and food chemistry 62 (14), 3314-3320, 2014632014