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Perfil de ácidos graxos essenciais e qualidade da fração lipídica de biomassa de banana verde (Musa sp.) de variedades de interesse da agricultura familiar
vol. 4, 2019 -117171 -
IMPACT OF LEMON JUICE (Citrus latifolia) ON POLYUNSATURATED FATTY ACIDS OXIDATION IN GRILLED SARDINES (Sardinella brasiliensis)
vol. 4, 2019 -116101 -
IDENTIFICATION OF PHENOLIC COMPOUNDS OF AROMATIC HERBS USING UPLC-ESI-MS
vol. 4, 2019 -114622 -
Effect of phenolic compounds present in parsley (Petroselinum crispum), chives (Allium schoenoprasum L) and Brazilian cheiro-verde on the inhibition of cholesterol oxides formation in grilled sardines
vol. 4, 2019 -114679 -
ANTIOXIDANT CAPACITY OF BIQUINHO PEPPER (Capsicum chinense) FLOUR
vol. 4, 2019 -115971
Publications in other proceedings
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ICBC 2026
ANTIOXIDANTY CAPACITY OF BIQUINHO PEPPER (Capsicum chinense) FROM PLANT BREENDIG AND COMMERCIAL CULTIVARS
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ICBC 2026
CHEMICAL CHARACTERIZATION OF PINK PEPPER (SCHINUS TEREBINTHIFOLIA RADDI) RESIDUE FOR APPLICATION AS A BIO-BASED FOOD ADDITIVE
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ICBC 2026
Protective effects of biquinho pepper as a natural antioxidant against cholesterol oxidation in mayonnaise during refrigerated storage
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SLACAN 2025
β-sitosterol degradation and 7-ketositosterol formation in refined soybean oil added with pink pepper under natural light conditions
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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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