-
COMPARATIVE STUDY OF THE LEVELS OF BIOACTIVE COMPOUNDS AND ANTIOXIDANT CAPACITY OF FRESH BIQUINHO PEPPER (Capsicum chinense) AND BIQUINHO PEPPER SAUCE
Vol 14, 2021 -143817 -
CHOLESTEROL PHOTO-OXIDATION IS MINIMIZED BY THE ADDITION OF AROEIRA FRUIT (Schinus terebinthifolius Raddi) IN A FISH OIL MODEL SYSTEM
Vol 14, 2021 -143820 -
THE IMPACT OF DIFFERENT COOKING METHODS ON THE TOTAL CAROTENOID CONTENT OF EGG OMELETS
Vol 14, 2021 -143828 -
THE EFFECT OF AIR FRYING ON POLYUNSATURATED FATTY ACIDS OF EGG OMELETS PREPARED WITH FRESH HERBS
Vol 14, 2021 -143826 -
DETERMINATION OF BIOACTIVE COMPOUNDS AND ANTIOXIDANT CAPACITY OF AROEIRA FRUIT (Schinus terebinthifolius Raddi)
Vol 14, 2021 -143983
Publications in other proceedings
-
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)
-
SLACAN 2023
COLOR CHANGES ON CANNED SARDINES DUE TO THE ADDITION OF BIQUINHO PEPPER (Capsicum chinense) SAUCE DURING PROCESSING
-
SLACAN 2023
EFFECTS OF BASIL (Ocimum basilicum L.) AND OREGANO (Origanum vulgare L.) AGAINST THE FORMATION OF CHOLESTEROL OXIDES IN AIR-FRIED OMELETS
-
SLACAN 2023
BIOACTIVE COMPOSITION AND ANTIOXIDANT PROPERTIES OF AROMATIC HERBS FROM THE LAMIACEAE FAMILY: BASIL (Ocimum basilicum L.) AND OREGANO (Origanum vulgare)
-
SLACA 2019
IMPACT OF LEMON JUICE (Citrus latifolia) ON POLYUNSATURATED FATTY ACIDS OXIDATION IN GRILLED SARDINES (Sardinella brasiliensis)
Streamline your Scholarly Event
With nearly 200,000 papers published, Galoá empowers scholars to share and discover cutting-edge research through our streamlined and accessible academic publishing platform.
Learn more about our products:
