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TECHNOLOGICAL QUALITY AND PHENOLIC COMPOUNDS CONTENT OF EMBRAPA WHEAT CULTIVARS
vol. 4, 2019 -117047 -
PHENOLIC COMPOUNDS AND IN VITRO ANTIOXIDANT CAPACITY FROM FRUITS AND SEEDS OF Eugenia involucrata DC.
vol. 4, 2019 -115832 -
SUPPLEMENTATION WITH ANNATTO FOOD COLORING EXTRACTS INFLUENCES OSMOTIC FRAGILITY AND OXIDATIVE STATUS IN HEALTHY SUBJECTS
vol. 4, 2019 -116046 -
EFFECT OF BLUEBERRY (Vaccinium spp.) POLYPHENOLS OBTAINED USING A NATURAL DEEP EUTECTIC SOLVENT (NADES) IN A RAT MODEL OF GASTRIC ULCER: REMARKABLE ROLE FOR ANTHOCYANINS
vol. 4, 2019 -115207
Publications in other proceedings
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ICBC 2024
PHENOLIC COMPOUNDS IN BLUEBERRIES: A POTENTIAL FUNCTIONAL FOOD FOR GUT HEALTH AND INFLAMMATION
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ICBC 2024
SUSTAINABLE EXTRACTION OF ANTHOCYANINS: IMPACT ON SENSORY ACCEPTANCE OF ICE CREAMS USING BLUEBERRY BYPRODUCTS
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SLACAN 2023
COMPARATIVE EVALUATION OF SUSTAINABLE AND TRADITIONAL EXTRACTION METHODS FOR BIOACTIVE COMPOUNDS FROM JABUTICABA (Myrciaria jaboticaba)
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SLACAN 2023
EVALUATION OF THE ANTIOXIDANT CAPACITY OF Eugenia involucrata PULP AND SEED EXTRACTS
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SLACAN 2023
ANTI-DIABETIC AND ANTI-OBESOGENIC POTENTIAL OF Eugenia involucrata EXTRACTS
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