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IMPACT OF LEMON JUICE (Citrus latifolia) ON POLYUNSATURATED FATTY ACIDS OXIDATION IN GRILLED SARDINES (Sardinella brasiliensis)
vol. 4, 2019 -116101 -
ANTIOXIDANT CAPACITY OF BIQUINHO PEPPER (Capsicum chinense) FLOUR
vol. 4, 2019 -115971 -
PROTECTIVE EFFECT OF AROEIRA (Schinus terebinthifolius Raddi) FRUIT AGAINST CHOLESTEROL TERMO-OXIDATION IN MODEL SYSTEMS CONTAINING SARDINE OIL (Sardinella brasiliensis)
vol. 4, 2019 -114557
Publications in other proceedings
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SLACAN 2025
Evaluation of Schinnus terebentifolius Raddi (pink pepper) and Capsicum chinense (biquinho pepper) as natural antioxidants against cholesterol oxidation in mayonnaise stored under refrigeration
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SLACAN 2023
BIQUINHO PEPPER (Capsicum chinense) SAUCE AS A STRATEGY TO MINIMIZE THE PRESENCE OF CHOLESTEROL OXIDATION PRODUCTS IN CANNED SARDINES (Sardina pilchardus Walbaum, 1792)
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SLACAN 2023
COLOR CHANGES ON CANNED SARDINES DUE TO THE ADDITION OF BIQUINHO PEPPER (Capsicum chinense) SAUCE DURING PROCESSING
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SLACAN 2023
EFFECTS OF BASIL (Ocimum basilicum L.) AND OREGANO (Origanum vulgare L.) AGAINST THE FORMATION OF CHOLESTEROL OXIDES IN AIR-FRIED OMELETS
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SLACAN 2023
BIOACTIVE COMPOSITION AND ANTIOXIDANT PROPERTIES OF AROMATIC HERBS FROM THE LAMIACEAE FAMILY: BASIL (Ocimum basilicum L.) AND OREGANO (Origanum vulgare)
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