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AMARANTH PHENOLIC COMPOUNDS FOR ANTIOXIDANT PRESERVATION AT FOOD INTERFACES
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SLACAN 2023
THE PHYSICOCHEMICAL STABILITY, BIOACCESSIBILITY AND CYTOTOXICITY OF PITANGA LEAF EXTRACT INTO W/O AND W/O/W EMULSIONS BY IN VITRO DIGESTION
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CIPCA 2023
Development of functional foods with customized structure and nutrition: A nanotechnological and 3D food printing approach
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SLACA 2021
EVALUATING THE MEDIUM CHAIN FATTY ACIDS DIGESTION BEHAVIOR THROUGH IN VITRO EXPERIMENTAL PROTOCOL
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