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EFFECT OF THE PLANTATION SEASON OF COMMON AND AROMATIC VARIETIES OF RICE ON THEIR PHYTOSTEROL CONTENT
Vol1, 2018 -94148 -
EFFECTS OF LYOPHILIZATION ON THE OXIDATION OF WHEY PROTEINS
Vol1, 2018 -95305 -
COMPARISON OF PROXIMATE COMPOSITION OF FROG LEG MEAT COOKED BY STEAMING, SOUS VIDE AND GRILLING
Vol1, 2018 -95329 -
INFLUENCE OF PHENOLIC COMPOUNDS ON CAROTENOID BIOACCESSIBILITY IN A MIMIC FOOD SYSTEM
Vol1, 2018 -95346 -
CHARACTERIZATION OF THE EDIBLE INSECTS TENEBRIO MOLITOR AND ZOPHOBAS MORIO IN LARVAL STAGE
Vol1, 2018 -95362
Publications in other proceedings
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slaca-2017
EFEITO DA ALTA PRESSÃO E DA ADIÇÃO DE EXTRATO DE CAFÉ VERDE NO PERFIL DE ÁCIDOS GRAXOS DE CARNE SUÍNA
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slaca-2017
ANIMAL-DERIVED PRODUCTS AS SOURCE OF BIOACCESSIBLE XANTHOPHYLLS
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slaca-2017
ARE THERE ANY DIFFERENCES AMONG THE PROFILES OF VOLATILE COMPOUNDS FROM DIFFERENT TYPES OF RICE?
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slaca-2017
OPTIMIZATION OF THE EXTRACTION OF VOLATILE COMPOUNDS FROM AROMATIC RICE BY HS-SPME/GC-MS USING A CENTRAL COMPOSITE ROTATABLE DESIGN
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slaca-2017
EFFECTS OF THERMAL TREATMENT ON THE OXIDATION OF WHEY PROTEINS
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