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CAN THE ULTRASOUND-ASSISTED EXTRACTION PROCESS VARIABLES INFLUENCE THE ANTIOXIDANT ACTIVITY AND THE PROFILE OF PHENOLIC COMPOUNDS IN LYCHEE (LITCHI CHINENSIS) PEEL?
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COMPARISON OF PRESSURIZED FLUIDS AND ULTRASOUND-ASSISTED EXTRACTION TECHNIQUES FOR PHENOLIC COMPOUND RECOVERY FROM UVAIA (Eugenia pyriformis Cambess) LEAVES
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FRESHWATER MICROALGAE AS SOURCE OF ESSENTIAL AMINO ACIDS AND FATTY ACIDS
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DOES HIGH-INTENSITY ULTRASOUND INFLUENCE THE PROBIOTIC FERMENTATION AND FUNCTIONAL PROPERTIES OF BARU ALMOND BEVERAGES?
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SENSELATAM 2020
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SENSELATAM 2020
ICE CREAM PREPARED WITH WATER-SOLUBLE EXTRACT OF RICE BYPRODUCT AND WITH PASSION FRUIT FLAVOR: PERCEPTIONS AND ATTITUDES OF VEGAN AND NON-VEGAN CONSUMERS USING LIKERT SCALE
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SENSELATAM 2020
ICE CREAM PREPARED WITH WATER-SOLUBLE EXTRACT OF RICE BYPRODUCT AND WITH PASSION FRUIT FLAVOR: PERCEPTION OF VEGAN AND NON-VEGAN CONSUMERS USING PREFERRED ATTRIBUTE ELICITATION METHODOLOGY
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SENSELATAM 2020
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