Also published on: SLACA 2021
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XV CIBIA
NANOEMULSION-BASED ACTIVE COATING WITH PINK PEPPER ESSENTIAL OIL FOR PRESERVATION OF FRESH CHEESE
XV CIBIA
EFFECT OF HIGH-PRESSURE PROCESSING ON NUCLEOTIDE DEGRADATION IN REFRIGERATED SARDINES
SLACAN 2025
DETERMINAÇÃO DE FLAVONÓIS EM LEITE VEGETAL DE AMÊNDOAS DE BARU
SLACAN 2025
AVALIAÇÃO DO TEOR DE FLAVONÓIS EM EXTRATO HIDROSSOLÚVEL DE COCO BABAÇU (Attalea speciosa) SUBMETIDO A PROCESSAMENTO TÉRMICO E NÃO TÉRMICO DE CONSERVAÇÃO DE ALIMENTOS
SLACAN 2025
AVALIAÇÃO DO IMPACTO DA REDUÇÃO DE ESTABILIZANTE EM SORVETE DE JABUTICABA COM CASCA DE JABUTICABA HOMOGENEIZADO POR ALTA PRESSÃO
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