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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 -
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
CONCENTRADO PROTEICO DE HERMETIA ILLUCENS OBTIDO POR FRACIONAMENTO ÚMIDO: COMPOSIÇÃO E CARACTERIZAÇÃO ESTRUTURAL
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SLACAN 2025
PROPRIEDADES TECNO-FUNCIONAIS DE CONCENTRADO PROTEICO DE HERMETIA ILLUCENS OBTIDO POR FRACIONAMENTO ÚMIDO
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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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COBEQ IC 2024
Farinha da larva da mosca soldado negro (Hermetia illucens): composição centesimal, cor e avaliação do efeito da secagem na oxidação lipídica
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