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SUSTAINABLE EXTRACTION OF NEUTRAL LIPID PRODUCED BY MICROORGANISM
-145921 -
A GREEN METHODOLOGY FOR EXTRACTION, CHLOROPHYLL REMOVAL AND SEMI-PREPARATIVE ISOLATION OF SPILANTHOL FROM JAMBU (ACMELLA OLERACEA (L.) R.K. JANSEN)
-145838 -
EVALUATION OF THE ANTIMICROBIAL ACTIVITY OF EXTRACTS PRODUCED BY SOLID STATE FERMENTATION USING Trichoderma asperellum UFPA14 IN COCOA POD HUSK (Theobroma cacao L.)
-145804 -
FAST CHROMATOGRAPHIC METHOD FOR QUANTIFICATION OF LIMONIN, NARINGENIN AND HESPERETIN IN ORANGE JUICE
-144826
Publicações em outros proceedings
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ICBC 2026
Edible Coatings Based on Pectin, Carboxymethylcellulose and Chitosan for Postharvest Quality Preservation of Fresh Tomatoes
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ICBC 2026
COMPARATIVE IN VITRO ANTIMICROBIAL ACTIVITY OF PLANT ESSENTIAL OILS AGAINST FOODBORNE BACTERIAS
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ICBC 2026
MULTICOMPONENT BIOPOLYMER EDIBLE COATINGS EXTEND THE POSTHARVEST QUALITY OF BANANAS (Musa spp.): EFFECTS ON MASS LOSS, SOLUBLE SOLIDS AND COLOR
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ICBC 2026
Simplex-centroid mixture design optimization of a starch-pectin-chitosan edible coating for postharvest preservation of açaí (Euterpe oleracea)
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ICBC 2026
Pectin, starch, and chitosan edible coatings modulate weight loss and fungal growth in postharvest papaya (Carica papaya L.)
Discussões Científicas de Qualidade
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