Aureliano Dias

Papers 4

DETERMINATION OF TOTAL PHENOLIC COMPOUND CONTENTS AND ANTIOXIDANT CAPACITY IN LEAVES OF FRUIT SPECIES COMMONLY CONSUMED IN EUROPE USING NEAR INFRARED SPECTROSCOPY AND CHEMOMETRIC APPROACH
Food Analysis

Vincent Baeten ¹ ; Duarte, R.T. ; Yvan Landorelle ² ; Lateur, M. ; Audrey Pissard ³ ; Dupont, P. ; Santos, I.F. ; Aureliano Dias ⁴ ; Darly Pompeu ⁵

¹ Universidade Federal do Pará ;

² Universidade Católica de Louvain & Instituto de Ciências e da vida. ;

³ Walloon Agricultural Research Centre (CRA-W), Life Sciences Department ;

⁴ Departamento de Engenharia de Alimentos / Faculdade de Engenharia de Alimentos / Universidade Estadual de Campinas ;

⁵ Universidade do Estado do Pará

-
43876
INFLUENCE OF SEASONALITY CONDITIONS ON ANTIOXIDANT CAPACITY AND TOTAL PHENOLIC COMPOUNDS IN DIFFERENT VARIETIES OF LEAVES OF FICUS CARICA, MALUS DOMESTICA, PRUNUS CERASUS, PRUNUS DOMESTICA, PYRUS COMMUNIS, AND VITIS VINIFERA
Bioactive Compounds and Functional Foods

Vincent Baeten ¹ ; Duarte, R.T. ; Yvan Landorelle ² ; Lateur, M. ; Audrey Pissard ³ ; Aureliano Dias ⁴ ; Darly Pompeu ⁵

¹ Universidade Federal do Pará ;

² Universidade Católica de Louvain & Instituto de Ciências e da vida. ;

³ Walloon Agricultural Research Centre (CRA-W), Life Sciences Department ;

⁴ Departamento de Engenharia de Alimentos / Faculdade de Engenharia de Alimentos / Universidade Estadual de Campinas ;

⁵ Universidade do Estado do Pará

-
43836
CULTIVAR VARIATION ON ANTIOXIDANT CAPACITY AND PHENOLIC COMPOUND CONTENTS IN LEAVES OF FICUS CARICA, MALUS DOMESTICA, PRUNUS CERASUS, PRUNUS DOMESTICA, PYRUS COMMUNIS, AND VITIS VINIFERA
Bioactive Compounds and Functional Foods

Vincent Baeten ¹ ; Duarte, R.T. ; Yvan Landorelle ² ; Lateur, M. ; Audrey Pissard ³ ; Dupont, P. ; Aureliano Dias ⁴ ; Darly Pompeu ⁵

¹ Universidade Federal do Pará ;

² Universidade Católica de Louvain & Instituto de Ciências e da vida. ;

³ Walloon Agricultural Research Centre (CRA-W), Life Sciences Department ;

⁴ Departamento de Engenharia de Alimentos / Faculdade de Engenharia de Alimentos / Universidade Estadual de Campinas ;

⁵ Universidade do Estado do Pará

-
43823
Evaluation of total phenolic compounds, tannins and antioxidant capacity of amazonian cocoa beans (Theobroma cacao var. Forastero) during four fermentation processes
Food Biotechnology

Fernanda Wariss Figueiredo Bezerra ¹ ; Costa, C. S. ; Duarte, R.T. ; Jesus Souza ² ; Aureliano Dias ³

¹ Faculdade de Engenharia de Alimentos / Universidade Federal do Pará ;

² Universidade Federal do Pará ;

³ Departamento de Engenharia de Alimentos / Faculdade de Engenharia de Alimentos / Universidade Estadual de Campinas

-
43697

XVI World Congress of Food Science and Technology - IUFoST

DETERMINATION OF TOTAL PHENOLIC COMPOUND CONTENTS AND ANTIOXIDANT CAPACITY IN LEAVES OF FRUIT SPECIES COMMONLY CONSUMED IN EUROPE USING NEAR INFRARED SPECTROSCOPY AND CHEMOMETRIC APPROACH

INFLUENCE OF SEASONALITY CONDITIONS ON ANTIOXIDANT CAPACITY AND TOTAL PHENOLIC COMPOUNDS IN DIFFERENT VARIETIES OF LEAVES OF FICUS CARICA, MALUS DOMESTICA, PRUNUS CERASUS, PRUNUS DOMESTICA, PYRUS COMMUNIS, AND VITIS VINIFERA

CULTIVAR VARIATION ON ANTIOXIDANT CAPACITY AND PHENOLIC COMPOUND CONTENTS IN LEAVES OF FICUS CARICA, MALUS DOMESTICA, PRUNUS CERASUS, PRUNUS DOMESTICA, PYRUS COMMUNIS, AND VITIS VINIFERA

Evaluation of total phenolic compounds, tannins and antioxidant capacity of amazonian cocoa beans (Theobroma cacao var. Forastero) during four fermentation processes

Co-authors (11)

Duarte, R.T.

Yvan Landorelle

Vincent Baeten

Darly Pompeu

Lateur, M.

Audrey Pissard

Jesus Souza

Dupont, P.

Fernanda Wariss Figueiredo Bezerra

Costa, C. S.

Santos, I.F.

Publications in other proceedings