Graciele S. C. Borges in 4th International Congress on Bioactive Compounds

Universidade Federal de Pelotas

Graciele S. C. Borges

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Trabalhos 4

Characterization of amino acids and oligosaccharides in whole sugarcane culm flour: a potential food ingredient
BORGES, Graciele S. C. ¹
¹ Universidade Federal de Pelotas
Vol.2, 2025 -
348883

Proximate Composition, Physicochemical Analyzes - (PCA)

Pôster
ENCAPSULATION OF OLIVE LEAF EXTRACT OBTAINED USING NADES: MORPHOLOGICAL, STRUCTURAL, AND THERMAL CHARACTERIZATION
CREPALDI, Gabriela Avello ¹
BORBA, Crisciane Souza ¹
VERGARA, Lisiane Pintanela ¹
PACHECO, Camila de Oliveira ¹
COSTA, Igor Henrique de Lima ¹
COSTA, Diego Araujo da ²
ZAVAREZE, Elessandra da Rosa ¹
JACQUES, Andressa Carolina ³
ZAMBIAZI, Rui Carlos ¹
BORGES, Graciele S. C. ⁴
¹ Universidade Federal de Pelotas - UFPel
² Universidade Federal do Rio Grande do Sul | (Federal University of Rio Grande do Sul)
³ Universidade Federal do Pampa
⁴ Universidade Federal de Pelotas
Vol 4, 2026. -
348844

Innovative Processing of Bioactive Compounds - (IP)

Pôster
Whole sugarcane flour as an innovative ingredient for brown sugar replacement and fiber enrichment in muffins
BORGES, Graciele S. C. ¹
¹ Universidade Federal de Pelotas
Vol 4, 2026. -
348541

Product development, Sensory Sciences and Consumer Profile - (PD)

Pôster
BIOACCESSIBILITY OF PHENOLIC COMPOUNDS IN FRACTIONS OF SOLANUM SESSILIFLORUM DUNAL, A WILD BRAZILIAN FRUIT
SENNA, Schaina Andriela Etgeton de ¹
SERENO, Aiane Benevide ²
ANDRADE, Marina Talamini Piltz de ²
BORGES, Graciele S. C. ³
CORDEIRO, Angela Maria Tribuzy de Magalhães ⁴
MIGUEL, Obdulio Gomes ²
REASON, Iara José de Messias ²
KRUGER, Cláudia Carneiro Hecke ¹
¹ Universidade Federal do Paraná
² Universidade Federal do Paraná | (Federal University of Paraná)
³ Universidade Federal de Pelotas
⁴ Universidade Federal da Paraíba
Vol 4, 2026. -
348185

Proximate Composition, Physicochemical Analyzes - (PCA)

Pôster

ICBC 2026

4th International Congress on Bioactive Compounds

Graciele S. C. Borges

Characterization of amino acids and oligosaccharides in whole sugarcane culm flour: a potential food ingredient

ENCAPSULATION OF OLIVE LEAF EXTRACT OBTAINED USING NADES: MORPHOLOGICAL, STRUCTURAL, AND THERMAL CHARACTERIZATION

Whole sugarcane flour as an innovative ingredient for brown sugar replacement and fiber enrichment in muffins

BIOACCESSIBILITY OF PHENOLIC COMPOUNDS IN FRACTIONS OF SOLANUM SESSILIFLORUM DUNAL, A WILD BRAZILIAN FRUIT

Coautores(as) (16)

Cláudia Carneiro Hecke Kruger

Schaina Andriela Etgeton de Senna

Angela Maria Tribuzy de Magalhães Cordeiro

Aiane Benevide Sereno

Marina Talamini Piltz de Andrade

Obdulio Gomes Miguel

Iara José de Messias Reason

Gabriela Avello Crepaldi

Crisciane Souza Borba

Lisiane Pintanela Vergara

Camila de Oliveira Pacheco

Igor Henrique de Lima Costa

Diego Araujo da Costa

Elessandra da Rosa Zavareze

Andressa Carolina Jacques

Rui Carlos Zambiazi

Publicações em outros proceedings

Discussões Científicas de Qualidade