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Marina Sayuri Nogueira

CV Lattes


Universidade de São Paulo (USP). Faculdade de Ciências Farmacêuticas (FCF)  (Institutional affiliation for the last research proposal)
Birthplace: Brazil

graduation at Farmácia from Universidade Santa Cecília (2011) and master's at Science and Technology of the Food from Universidade de São Paulo (2015). Has experience in Science and Technology of the Food, focusing on Science of the Food (Source: Lattes Curriculum)

Scholarships in Brazil
Scholarships abroad
FAPESP support in numbers * Updated May 08, 2021
Total / Available in English
Most frequent collaborators in research granted by FAPESP
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Use this Research Supported by FAPESP (BV/FAPESP) channel only to send messages referring to FAPESP-funded scientific projects.


 

 

 

 

Keywords used by the researcher
Scientific publications resulting from Research Grants and Scholarships under the grantee's responsibility (3)

(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)

Publications2
Citations5
Cit./Article2.5
Data from Web of Science

SCOLARO, BIANCA; NOGUEIRA, MARINA S.; PAIVA, ALINE; BERTOLAMI, ADRIANA; BARROSO, LUCIA P.; VAISAR, TOMAS; HEFFRON, SEAN P.; FISHER, EDWARD A.; CASTRO, INAR A.. Statin dose reduction with complementary diet therapy: A pilot study of personalized medicine. MOLECULAR METABOLISM, v. 11, p. 137-144, . Web of Science Citations: 2. (14/18576-9, 15/16243-5, 15/18859-3, 14/04247-3)

CHASSOT, LIVIA N.; SCOLARO, BIANCA; ROSCHEL, GABRIELA G.; COGLIATI, BRUNO; CAVALCANTI, MARCELA F.; ABDALLA, DULCINEIA S. P.; CASTRO, INAR A.. Comparison between red wine and isolated trans-resveratrol on the prevention and regression of atherosclerosis in LDLr ((-/-)) mice. JOURNAL OF NUTRITIONAL BIOCHEMISTRY, v. 61, p. 48-55, . Web of Science Citations: 1. (16/11664-5)

NOGUEIRA, MARINA S.; SCOLARO, BIANCA; MILNE, GINGER L.; CASTRO, INAR A.. Oxidation products from omega-3 and omega-6 fatty acids during a simulated shelf life of edible oils. LWT-FOOD SCIENCE AND TECHNOLOGY, v. 101, p. 113-122, . Web of Science Citations: 4. (17/22198-8, 16/11664-5, 17/19547-0, 18/00071-9)

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