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Protective effects of biquinho pepper as a natural antioxidant against cholesterol oxidation in mayonnaise during refrigerated storage
Vol.2, 2025 -348195 -
CHEMICAL CHARACTERIZATION OF PINK PEPPER (SCHINUS TEREBINTHIFOLIA RADDI) RESIDUE FOR APPLICATION AS A BIO-BASED FOOD ADDITIVE
Vol.2, 2025 -348135 -
ANTIOXIDANTY CAPACITY OF BIQUINHO PEPPER (Capsicum chinense) FROM PLANT BREENDIG AND COMMERCIAL CULTIVARS
Vol 4, 2026. -348451
Publications in other proceedings
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SLACAN 2025
β-sitosterol degradation and 7-ketositosterol formation in refined soybean oil added with pink pepper under natural light conditions
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SLACAN 2025
Evaluation of Schinnus terebentifolius Raddi (pink pepper) and Capsicum chinense (biquinho pepper) as natural antioxidants against cholesterol oxidation in mayonnaise stored under refrigeration
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COBEQ IC 2024
Farinha da larva da mosca soldado negro (Hermetia illucens): composição centesimal, cor e avaliação do efeito da secagem na oxidação lipídica
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SLACAN 2023
BIQUINHO PEPPER (Capsicum chinense) SAUCE AS A STRATEGY TO MINIMIZE THE PRESENCE OF CHOLESTEROL OXIDATION PRODUCTS IN CANNED SARDINES (Sardina pilchardus Walbaum, 1792)
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SLACAN 2023
COLOR CHANGES ON CANNED SARDINES DUE TO THE ADDITION OF BIQUINHO PEPPER (Capsicum chinense) SAUCE DURING PROCESSING
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