Fabio Machado | SLACA 2019 | Galoá Proceedings

Universidade Federal de Goiás

Fabio Machado

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EVALUATION OF ANTIOXIDANT CAPACITY OF Cinnamomum sp. BY ELECTROANALYTIC AND SPECTROPHOTOMETRIC METHODS
Emily Kussmaul Goncalves Moreno ¹
Erica Batista ¹
Gabrielle Ramos ¹
Isaac Macêdo ¹
Fabio Machado ¹
Eric Gil ¹
¹ Universidade Federal de Goiás
vol. 4, 2019 -
117114

2. Chemical and physicochemical characterization of food (FQ)

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Potential Antioxidant and Vasorelaxant effect of Capsicum chinese Jacq.
Fabio Machado ¹
Gabrielle Ramos ¹
Eric Gil ¹
Hericles Mesquita Campos ²
Marlon Fernando Batista Silva Fernando Batista Silva ¹
Paulo César Ghedini ²
Abadia dos Reis Nascimento ¹
Isaac Macêdo ¹
¹ Universidade Federal de Goiás
² Departamento de Fisiologia / Instituto de Ciências Biológicas / Universidade Federal de Goiás
vol. 4, 2019 -
114953

2. Chemical and physicochemical characterization of food (FQ)

Pôster
ANTIOXIDANT CAPACITY EVALUATION OF SELECTED COMMERCIAL AND FARM PRODUCED CURCUMA LONGA SAMPLES THROUGH ELECTROCHEMICAL AND RADICAL SCAVENGING APPROACHES
Eric Gil ¹
Fabio Machado ¹
Isaac Macêdo ¹
Gabrielle Ramos ¹
Andre Costa ¹
Edson Silvio Rodrigues ¹
Erica Batista ¹
¹ Universidade Federal de Goiás
vol. 4, 2019 -
112505

2. Chemical and physicochemical characterization of food (FQ)

Pôster

Co-authors (11)