Eric de Castro Tobaruela | ICBC 2026 | Galoá Proceedings

Universidade Estadual de Campinas

Eric de Castro Tobaruela

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Antioxidant Capacity of Coffee, Yerba Mate, and Green Tea and Biological Responses to Acute Consumption
PINHEIRO, L.G.S.D. ¹
NEVES, C.S.R ¹
CLINI-SILVA, S. ¹
GIRELLI, A.I. ¹
TOBARUELA, E.C. ²
¹ Faculdade de Engenharia de Alimentos - UNICAMP
² Universidade Estadual de Campinas
Vol.2, 2025 -
348700

Food and Health - (FH)

In-person poster presentation
Physicochemical stability of cashew apple pomace phenolic extracts obtained with green solvents
DE SOUZA, L. M. ¹
MENDES, N.D.C. ¹
DIONISIO, A. P. ²
TOBARUELA, E.C ¹
¹ State University of Campinas (Unicamp), School of Food Engineering, Department of Food Science and Nutrition, São Paulo, Brazil
² Embrapa Agroindústria Tropical
Vol 4, 2026. -
348607

Innovative Processing of Bioactive Compounds - (IP)

In-person poster presentation
Recovery of phenolic compounds from cashew apple pomace using green solvents
MENDES, N. D. C. ¹
DE SOUZA, L.M. ¹
DIONISIO, A. P. ²
TOBARUELA, E. C. ¹
¹ State University of Campinas (Unicamp), School of Food Engineering, Department of Food Science and Nutrition, São Paulo, Brazil
² Embrapa Agroindústria Tropical
Vol 4, 2026. -
348601

Innovative Processing of Bioactive Compounds - (IP)

In-person poster presentation

Co-authors (8)

Publications in other proceedings