ICBC 2018
EVALUATION OF THE CHANGES ON PHENOLIC COMPOUNDS PROFILE BY ULTRA PERFORMANCE LIQUID CHROMATOGRAPHY - TANDEM MASS SPECTROMETER (UPLC-MS/MS) DURING THE RIPENING OF FRUTA-DO-LOBO (Solanum lycocarpum ST. HILL)
ICBC 2018
MICROENCAPSULATION OF IRIDOIDS BLUE-BASED PIGMENTS FROM GENIPAP (Genipa americana L.) BY SPRAY-CHILLING AS A BIOATIVE INGREDIENT FOR THE DEVELOPMENT OF FUNCTIONAL FOODS
sinaferm-2017
ISOLATION AND SCREENING OF ENDOPHYTIC FUNGI FOR NATURAL AROMA PRODUCTION
pibic-2015
Use of Turmeric (Cúrcuma longa) flour as a natural ingredient in fresh pasta of whole grain wheat flour
pibic-2015
Yam flour (Dioscorea alata L.) in fresh pasta of whole grain wheat flour
