Cristiane Barbosa Rocha in Anais do 13º Simpósio Latino Americano de Ciência de Alimentos

Instituto Biomédico; Universidade Federal do Estado do Rio de Janeiro (UNIRIO)

Cristiane Barbosa Rocha

Also published on: SLACA 2021

Is this your profile? Do login to access your certificates

Papers 3

EVALUATION OF THE VOLATILE COMPOSITION, TOXICOLOGICAL AND ANTIOXIDANT POTENTIALS OF THE ESSENTIAL OILS AND TEAS PRODUCED FROM THE HUSKS OF COCOA ALMONDS
Cristiane Barbosa Rocha ¹
Daiene Oliveira ²
Ricardo Felipe Alves Moreira ³
¹ Instituto Biomédico; Universidade Federal do Estado do Rio de Janeiro (UNIRIO)
² Universidade Federal do Estado do Rio de Janeiro
³ Departamento de Saúde Coletiva / IB & PPGAN / UNIRIO
vol. 4, 2019 -
114788

2. Chemical and physicochemical characterization of food (FQ)

Pôster
Evaluation of the chemical composition of the essential oils obtained from commercial anise samples
Leonardo Max Evangelista ¹
João Paulo Gonçalves Ferreira ¹
Thiago Vieira de Moraes ¹
Cristiane Barbosa Rocha ²
Ricardo Felipe Alves Moreira ³
¹ Universidade Federal do Estado do Rio de Janeiro
² Instituto Biomédico; Universidade Federal do Estado do Rio de Janeiro (UNIRIO)
³ Departamento de Saúde Coletiva / IB & PPGAN / UNIRIO
vol. 4, 2019 -
114911

2. Chemical and physicochemical characterization of food (FQ)

Pôster
EVALUATION OF THE CHEMICAL COMPOSITION AND ANTIOXIDANT POTENTIAL OF ESSENTIAL OILS OBTAINED FROM THE FLOUR OF PERESKIA ACULEATA MILLER LEAVES
Thiago Vieira de Moraes ¹
Mariana Rangel Alves de Souza ¹
Cristiane Barbosa Rocha ²
Ricardo Felipe Alves Moreira ³
¹ Universidade Federal do Estado do Rio de Janeiro
² Instituto Biomédico; Universidade Federal do Estado do Rio de Janeiro (UNIRIO)
³ Departamento de Saúde Coletiva / IB & PPGAN / UNIRIO
vol. 4, 2019 -
114624

2. Chemical and physicochemical characterization of food (FQ)

Pôster

Co-authors (6)

Publications in other proceedings

SLACA 2021
EVALUATION OF THE CHEMICAL COMPOSITION OBTAINED FROM THE FLOUR OF PERESKIA ACULEATA MILLER STEM

SLACA 2019

Anais do Simpósio Latino Americano de Ciências de Alimentos

Cristiane Barbosa Rocha

EVALUATION OF THE VOLATILE COMPOSITION, TOXICOLOGICAL AND ANTIOXIDANT POTENTIALS OF THE ESSENTIAL OILS AND TEAS PRODUCED FROM THE HUSKS OF COCOA ALMONDS

Evaluation of the chemical composition of the essential oils obtained from commercial anise samples

EVALUATION OF THE CHEMICAL COMPOSITION AND ANTIOXIDANT POTENTIAL OF ESSENTIAL OILS OBTAINED FROM THE FLOUR OF PERESKIA ACULEATA MILLER LEAVES

Co-authors (6)

Ricardo Felipe Alves Moreira

Thiago Vieira de Moraes

Mariana Rangel Alves de Souza

Daiene Oliveira

Leonardo Max Evangelista

João Paulo Gonçalves Ferreira

Publications in other proceedings

Streamline your Scholarly Event