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INDUCED FERMENTATION AS AN ALTERNATIVE TO SPONTANEOUS FERMENTATION OF COCOA BEANS
-145910 -
FORCING FERMENTATION: INDUCED FERMENTATION X CHEMICAL INCUBATION OF COCOA BEANS
-145911 -
EVALUATION OF THE GROWTH OF Lactiplantibacillus plantarum B135 ISOLATED FROM AÇAI IN THE PRESENCE OF PHENOLIC COMPOUNDS FOR APPLICATION IN FERMENTED PRODUCT
-146214 -
BIOACTIVITY OF ETHANOLIC EXTRACTS AFTER CULTURE OF Pleurotus ostreatus ONTO TWO COMMON RESIDUES
-146008
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ICBC 2024
Bioactive Compounds in Cocoa: Influence of Genotype and Post-Harvest Processing on Functional Quality
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ICBC 2024
Optimization of Tucupi Fermentation: Isolation and Application of Lactic Acid Bacteria as Starter Culture
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ICBC 2024
ANTIMICROBIAL EFFICACY OF PROBIOTIC-INFUSED PECTIN-BASED EDIBLE COATINGS FOR FRUIT PRESERVATION
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ICBC 2024
COMPARISON OF PREVIOUS AND CURRENT INTERNATIONAL METHODS FOR THE QUANTIFICATION OF POLYPHENOLS AND ANTHOCYANINS IN COMMERCIAL AÇAÍ PULP SAMPLES FROM THE AMAZON
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ICBC 2024
Chitosan-Alginate Films with Açaí Anthocyanins as Visual pH Indicators for Food Quality Monitoring
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