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INFLUENCE OF COLONIC FERMENTATION IN VITRO OF OLIVE POMACE ON THE PRODUCTION OF SHORT-CHAIN FATTY ACIDS
Vol 14, 2021 -144239 -
EFFECT OF THE CAROTENOID NORBIXIN ON CHANGES IN INTRACELLULAR ANTIOXIDANT DEFENSES IN AN EXPERIMENTAL MODEL OF ATHEROSCLEROSIS
Vol 14, 2021 -144432 -
INFLUENCE OF IN VITRO DIGESTION ON PEROXYL RADICAL REMOVAL CAPACITY OF SPROUTED WHEAT
Vol 14, 2021 -144476 -
IN VIVO ANTIATHEROSCLEROTIC EFFECT OF NORBIXIN
Vol 14, 2021 -144439 -
HYPOGLYCEMIC EFFECT OF EXTRACT FROM Eugenia involucrata FRUITS IN TYPE 2 DIABETES MELLITUS MODEL IN RATS: A PRELIMINARY STUDY
Vol 14, 2021 -144382
Publications in other proceedings
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ICBC 2026
SENSORY ACCEPTANCE AND ANTHOCYANIN PROFILE DURING IN VITRO DIGESTION OF ICE CREAM WITH NATURAL DEEP EUTECTIC SOLVENT (NADES)
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ICBC 2026
SENSORY AND COLOR ANALYSIS APPLIED TO A NATURAL NADES-BLUEBERRY COLORANT IN GELATIN GUMMIES
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ICBC 2026
PHENOLIC CONTENT AND ANTIOXIDANT CAPACITY DURING STATIC GASTROINTESTINAL DIGESTION OF THE EDIBLE FRACTION OF THE GUABIJÚ FRUIT (Myrcianthes pungens)
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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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