Vanessa Sales de Oliveira in 4th International Congress on Bioactive Compounds

Institute of Food Technology

Vanessa Sales de Oliveira

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Trabalhos 4

Protective effects of biquinho pepper as a natural antioxidant against cholesterol oxidation in mayonnaise during refrigerated storage
MARIANO, Bárbara Jardim ¹
OLIVEIRA, Vanessa Sales de ²
PEREIRA, Ana Carolina dos Santos ³
KELLER, Laura Monteiro ¹
AUGUSTA, Ivanilda Maria ¹
GAMALLO, Ormindo Domingues ¹
SALDANHA, Tatiana ¹
¹ Universidade Federal Rural do Rio de Janeiro | (Federal Rural University of Rio de Janeiro)
² Institute of Food Technology
³ Universidade Federal Rural do Rio de Janeiro
Vol.2, 2025 -
348195

Proximate Composition, Physicochemical Analyzes - (PCA)

Pôster
CHEMICAL CHARACTERIZATION OF PINK PEPPER (SCHINUS TEREBINTHIFOLIA RADDI) RESIDUE FOR APPLICATION AS A BIO-BASED FOOD ADDITIVE
VIEIRA, Thais Helena Marilac ¹
SOUZA, Marco André Alves de ¹
PEREIRA, Camila da Silva Barbosa ²
OLIVEIRA, Vanessa Sales de ³
CASTRO, Rosane Nora ²
SAMPAIO, Maria Clara Norberto ²
LIMA, Mariah Almeida ²
SALDANHA, Tatiana ²
¹ Universidade Federal Rural do Rio de Janeiro
² Universidade Federal Rural do Rio de Janeiro | (Federal Rural University of Rio de Janeiro)
³ Institute of Food Technology | (Institute of Food Technology)
Vol 4, 2026. -
348135

Proximate Composition, Physicochemical Analyzes - (PCA)

Pôster
LIPID COMPOSITION, CHOLESTEROL AND CHOLESTEROL OXIDATION PRODUCTS CONTENTS IN COMMERCIAL GRATED PARMESAN CHEESE
CAMPOBELO, Thiago Gomes ¹
OLIVEIRA, Vanessa Sales de ²
AUGUSTA, Ivanilda Maria ³
GAMALLO, Ormindo Domingues ³
CASTRO, Rosane Nora ³
SALDANHA, Tatiana ³
¹ Universidade Federal Rural do Rio de Janeiro
² Institute of Food Technology
³ Federal Rural University of Rio de Janeiro
Vol 4, 2026. -
348629

Proximate Composition, Physicochemical Analyzes - (PCA)

Pôster
ANTIOXIDANTY CAPACITY OF BIQUINHO PEPPER (Capsicum chinense) FROM PLANT BREENDIG AND COMMERCIAL CULTIVARS
SILVA, Tatiana Labre da ¹
OLIVEIRA, Vanessa Sales de ²
PEREIRA, Ana Carolina dos Santos ³
CERQUEIRA, Vanessa Fernandes ¹
ROCHA, Stella Brainer Magalhães Torres da ¹
AUGUSTA, Ivanilda Maria ³
GAMALLO, Ormindo Domingues ³
SALDANHA, Tatiana ³
¹ Universidade Federal Rural do Rio de Janeiro | (Federal Rural University of Rio de Janeiro)
² Institute of Food Technology
³ Federal Rural University of Rio de Janeiro
Vol 4, 2026. -
348451

Proximate Composition, Physicochemical Analyzes - (PCA)

Pôster

ICBC 2026

4th International Congress on Bioactive Compounds

Vanessa Sales de Oliveira

Protective effects of biquinho pepper as a natural antioxidant against cholesterol oxidation in mayonnaise during refrigerated storage

CHEMICAL CHARACTERIZATION OF PINK PEPPER (SCHINUS TEREBINTHIFOLIA RADDI) RESIDUE FOR APPLICATION AS A BIO-BASED FOOD ADDITIVE

LIPID COMPOSITION, CHOLESTEROL AND CHOLESTEROL OXIDATION PRODUCTS CONTENTS IN COMMERCIAL GRATED PARMESAN CHEESE

ANTIOXIDANTY CAPACITY OF BIQUINHO PEPPER (Capsicum chinense) FROM PLANT BREENDIG AND COMMERCIAL CULTIVARS

Coautores(as) (18)

Ivanilda Maria Augusta

Ormindo Domingues Gamallo

Tatiana Saldanha

Ivanilda Maria Augusta

Ana Carolina dos Santos Pereira

Rosane Nora Castro

Bárbara Jardim Mariano

Laura Monteiro Keller

Thais Helena Marilac Vieira

Marco André Alves de Souza

Camila da Silva Barbosa Pereira

Maria Clara Norberto Sampaio

Mariah Almeida Lima

Thiago Gomes Campobelo da Silva

Tatiana Saldanha

Tatiana Labre da Silva

Vanessa Fernandes Cerqueira

Stella Brainer Magalhães Torres da Rocha

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