ICBC 2024

PHENOLIC COMPOUNDS IN BLUEBERRIES: A POTENTIAL FUNCTIONAL FOOD FOR GUT HEALTH AND INFLAMMATION

ICBC 2024

SUSTAINABLE EXTRACTION OF ANTHOCYANINS: IMPACT ON SENSORY ACCEPTANCE OF ICE CREAMS USING BLUEBERRY BYPRODUCTS

ICBC 2024

Effect of bioavailable phenolic compounds from olive pomace on nitric oxide content in microglial cells

SLACAN 2023

COMPARATIVE EVALUATION OF SUSTAINABLE AND TRADITIONAL EXTRACTION METHODS FOR BIOACTIVE COMPOUNDS FROM JABUTICABA (Myrciaria jaboticaba)

SLACAN 2023

EVALUATION OF THE ANTIOXIDANT CAPACITY OF Eugenia involucrata PULP AND SEED EXTRACTS