Trans fatty acid-forming processes in foods: a review by Clayton A. Martin, Maria C. Milinsk, Jesuí V. Visentainer, Makoto Matsushita, Nilson E. de-Souza

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Composição química e de ácidos graxos em filés de trutas arco-íris (Oncorhynchus mykiss) by IVANE B. TONIAL, JESUÍ V. VISENTAINER, NILSON E. SOUZA, MAKOTO MATSUSHITA, ALEX SANCHES TORQUATO, ROGÉRIO TYIO

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Lipid and protein oxidation in charqui meat and jerked beef by Marta A. A. Souza, Jesui V. Visentainer, Rafael H. Carvalho, Fabianne Garcia, Elza I. Ida, Massami Shimokomaki

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Fast and reliable characterization of egg triacylglycerol profiles using atmospheric solids analysis probe tandem mass spectrometry (ASAP-MS/MS) combined with chemometric tools by Victor H.M. Cruz, Jessica S. Pizzo, Patrícia D.S. Santos, Geovane A.R. Silva, Mariana S. Leoncio, Oscar O. Santos, Jesuí V. Visentainer

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Fatty Acid Incorporation in the Muscle, Oxidative Markers, Lipid Peroxidation and PPAR-α and SREBP-2 Expression of Zebrafish Fed Linseed Oil and Clove Leaf Essential Oil by THIBÉRIO C. DA SILVA, KARINA S. UTSUNOMIYA, PEDRO LUIZ CASTRO, JOANA D’ARC M. ROCHA, JESUI V. VISENTAINER, ELIANE GASPARINO, RICARDO P. RIBEIRO

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