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STUDY OF THE INTERFERENCE OF THE EXTRACTION TIME AND ETHANOL CONCENTRATION IN THE OBTAINING OF ANTOCYANINS FROM ISABEL GRAPE (Vitis labrusca)
Vol 14, 2021 -144049 -
PROXIMAL COMPOSITION AND PHENOLIC COMPOUNDS CONTENT OF NATURAL AND BLACK GARLIC PEEL FLOUR FOR USE AS AN ANTIOXIDANT IN FOOD
Vol 14, 2021 -144057 -
DETERMINATION OF ANTIOXIDANT AND ANTIMICROBIAL PROPERTIES OF BLACK GARLIC PEELS FOR USE AS A FOOD ADDITIVE
Vol 14, 2021 -144056 -
ANTHOCYANIN-RICH EXTRACT OBTAINED FROM RED GRAPES OF THE CULTIVARS Vitis labrusca AND Vitis vinifera: ANTIOXIDANT POTENTIAL, MICROENCAPSULATION AND STUDY OF COLOR STABILITY
Vol 14, 2021 -144052
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SLACAN 2025
AVALIAÇÃO DA VIABILIDADE DE Bifidobacterium animalis EM BEBIDA VEGETAL COMERCIAL SOB CONDIÇÕES GÁSTRICAS E INTESTINAIS SIMULADAS
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SLACAN 2025
KINETICS OF THE REACTION OF OZONE GAS IN BLACK PEPPER GRAINS
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SLACAN 2025
EVALUATION OF THE EFFECT OF OZONE GAS APPLICATION ON BLACK PEPPER QUALITY PARAMETERS
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SLACAN 2025
Intervenção “clean label” com ozônio em sorbet de açaí: impacto sobre a qualidade e segurança
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ICBC 2024
ANTIMICROBIAL POTENTIAL OF NATURAL AND BLACK GARLIC PEEL APPLIED TO PORK BURGER
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