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Maria Elisa Caetano-Silva

Publication Activity (10 Years)

Years Active: 2018-2021
Publications (10 Years): 4

Top Topics

Gas Chromatography Mass Spectrometry

Anti Inflammatory

Metal Organic Framework

Top Venues

Journal of agricultural and food chemistry

Molecular nutrition & food research

Critical reviews in food science and nutrition

Institute of Food Technology (ITAL)

Faculty of Food Engineering, University of Campinas (PHD)

This page only lists publications with an associated author ORCID identifier.

Affiliation History

Institute of Food Technology (ITAL) Jun 1o 2018

Brazil

Post-doctoral researcher :: Center of Food Science and Quality

Education History

Faculty of Food Engineering, University of Campinas Mar 1o 2013 - Jun 26o 2017

Brazil

PHD :: Department of Food and Nutrition

Publications

Maria Elisa Caetano-Silva, Laurie A Rund, Mario Vailati-Riboni, Maria Teresa Bertoldo Pacheco, Rodney W Johnson
Copper-Binding Peptides Attenuate Microglia Inflammation through Suppression of NF-kB Pathway. Molecular nutrition & food research 65 (22) (2021)
Maria Elisa Caetano-Silva, Flavia Maria Netto, Maria Teresa Bertoldo-Pacheco, Amparo Alegría, Antonio Cilla
Peptide-metal complexes: obtention and role in increasing bioavailability and decreasing the pro-oxidant effect of minerals. Critical reviews in food science and nutrition 61 (9) (2020)
Maria Elisa Caetano-Silva, Fernando Moreira Simabuco, Rosângela Maria Neves Bezerra, Daniele Cristina da Silva, Eder Alves Barbosa, Daniel Carneiro Moreira, Guilherme Dotto Brand, José Roberto de Souza de Almeida Leite, Maria Teresa Bertoldo Pacheco
Isolation and Sequencing of Cu-, Fe-, and Zn-Binding Whey Peptides for Potential Neuroprotective Applications as Multitargeted Compounds. Journal of agricultural and food chemistry 68 (44) (2020)
Maria Elisa Caetano-Silva, Lilian Regina Barros Mariutti, Neura Bragagnolo, Maria Teresa Bertoldo-Pacheco, Flavia Maria Netto
Whey Peptide-Iron Complexes Increase the Oxidative Stability of Oil-in-Water Emulsions in Comparison to Iron Salts. Journal of agricultural and food chemistry 66 (8) (2018)