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Inar Alves de Castro

Observed names: Castro, Inar, I A Castro, I. A. Castro, I. Alves Castro, I. Alves De Castro, I.A Castro, I.A. Castro, I.A. De Castro, INAR A. CASTRO, Inar A Castro, Inar A. Castro, Inar A. De Castro, Inar A. de Castro, Inar Alves Castro, Inar Alves De Castro, Inar Castro, Inar. A. Castro
ORCID: 0000-0001-6801-3279
Observed ORCID: 0000-0001-6801-3279
OpenAlex ID: A5024748149
Leptin’s effect on puberty in mice is relayed by the ventral premammillary nucleus and does not require signaling in Kiss1 neurons
2010 · Jose Donato, Roberta M. Cravo, et al. · Journal of Clinical Investigation · 360
Inulin and oligofructose improve sensory quality and increase the probiotic viable count in potentially synbiotic petit-suisse cheese
2007 · Haíssa R. Cardarelli, Flávia C.A. Buriti, et al. · LWT · 186
Potential benefits and risks of omega-3 fatty acids supplementation to patients with COVID-19
2020 · Marcelo M. Rogero, Matheus de C. Leão, et al. · Free Radical Biology and Medicine · 174
Viability of Lactobacillus acidophilus in synbiotic guava mousses and its survival under in vitro simulated gastrointestinal conditions
2009 · Flávia C.A. Buriti, Inar A. Castro, et al. · International Journal of Food Microbiology · 151
Oxidation products from omega-3 and omega-6 fatty acids during a simulated shelf life of edible oils
2018 · Marina S. Nogueira, Bianca Scolaro, et al. · LWT · 131
Sensory evaluation and physicochemical optimisation of soy-based desserts using response surface methodology
2010 · Daniel Granato, Jéssica Caroline Bigaski Ribeiro, et al. · Food Chemistry · 124
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Development of functional yogurt containing free and encapsulated echium oil, phytosterol and sinapic acid
2017 · Talita A. Comunian, Isabela Elias Chaves, et al. · Food Chemistry · 115
Phenolic composition of South American red wines classified according to their antioxidant activity, retail price and sensory quality
2011 · Daniel Granato, Flávia Chizuko Uchida Katayama, et al. · Food Chemistry · 112
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Functional foods for coronary heart disease risk reduction: a meta-analysis using a multivariate approach
2005 · Inar A Castro, Lúcia P Barroso, et al. · American Journal of Clinical Nutrition · 95
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Oxidative stability of functional phytosterol-enriched dark chocolate
2013 · Patrícia Borges Botelho, Melissa Galasso, et al. · LWT · 88
Effect of alanyl-glutamine supplementation on plasma and tissue glutamine concentrations in rats submitted to exhaustive exercise
2006 · Marcelo Macedo Rogero, Julio Tirapegui, et al. · Nutrition · 83
Physical Stability Assessment and Sensory Optimization of a Dairy‐Free Emulsion Using Response Surface Methodology
2010 · Daniel Granato, I. Alves De Castro, et al. · Journal of Food Science · 77
Antioxidant activity of phenolic compounds added to a functional emulsion containing omega-3 fatty acids and plant sterol esters
2015 · Raquel Rainho Espinosa, Raffaella Inchingolo, et al. · Food Chemistry · 72
A baru almond–enriched diet reduces abdominal adiposity and improves high-density lipoprotein concentrations: a randomized, placebo-controlled trial
2018 · Rávila Graziany Machado de Souza, Aline Corado Gomes, et al. · Nutrition · 66
Improving oxidative stability of echium oil emulsions fabricated by Microfluidics: Effect of ionic gelation and phenolic compounds
2017 · Talita A. Comunian, Raheleh Ravanfar, et al. · Food Chemistry · 66
Plasma and tissue glutamine response to acute and chronic supplementation with L-glutamine and L-alanyl-L-glutamine in rats
2004 · Marcelo Macedo Rogero, Julio Tirapegui, et al. · Nutrition Research · 64
Effect of different polysaccharides and crosslinkers on echium oil microcapsules
2016 · Talita A. Comunian, Joaquin Gomez-Estaca, et al. · Carbohydrate Polymers · 60
Effect of red wines with different in vitro antioxidant activity on oxidative stress of high-fat diet rats
2012 · Luciene Fagundes Lauer Macedo, Marcelo Macedo Rogero, et al. · Food Chemistry · 60
Effects of refrigeration, freezing and replacement of milk fat by inulin and whey protein concentrate on texture profile and sensory acceptance of synbiotic guava mousses
2010 · Flávia C.A. Buriti, Inar A. Castro, et al. · Food Chemistry · 55
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Evaluation of natural and synthetic compounds according to their antioxidant activity using a multivariate approach
2009 · Caroline D. Capitani, Ana Carolina L. Carvalho, et al. · European Journal of Lipid Science and Technology · 53
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Free radical scavenger and antioxidant capacity correlation of α-tocopherol and Trolox measured by threein vitromethodologies
2006 · Inar A. Castro, Marcelo M. Rogero, et al. · International Journal of Food Sciences and Nutrition · 53
Hypoglycemic and Hypocholesterolemic Effects of Botryosphaeran fromBotryosphaeria rhodinaMAMB-05 in Diabetes-Induced and Hyperlipidemia Conditions in Rats
2011 · Carolina C. B. O. Miranda-Nantes, Eveline A. I. Fonseca, et al. · Mycobiology · 52
Enhancing stability of echium seed oil and beta-sitosterol by their coencapsulation by complex coacervation using different combinations of wall materials and crosslinkers
2018 · Talita A. Comunian, Marina Nogueira, et al. · Food Chemistry · 50
Effect of extrusion on the emulsifying properties of soybean proteins and pectin mixtures modelled by response surface methodology
2008 · Arthur Soares Bueno, Cristina Meyer Pereira, et al. · Journal of Food Engineering · 50
Protection of echium oil by microencapsulation with phenolic compounds
2016 · Talita A. Comunian, Mickaël R.G. Boillon, et al. · Food Research International · 47
Works count: 160
Citation count: 4,226
H-index: 36
I10-index: 92
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