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IDENTIFICATION OF BIOACTIVE COMPOUNDS BY UHPLC-ESI-MS OF BIQUINHO PEPPER (Capsicum chinense) FLOUR
Vol 14, 2021 -143788 -
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 PROTECTIVE EFFECT OF AROEIRA FRUIT (Schinus terebinthifolius Raddi) ON THE PHOTO-OXIDATION OF POLYUNSATURATED FATTY ACIDS IN A MODEL SYSTEM CONTAINING SARDINE OIL (Sardinella brasiliensis)
Vol 14, 2021 -143991
Publications in other proceedings
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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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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)
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SLACAN 2023
COLOR CHANGES ON CANNED SARDINES DUE TO THE ADDITION OF BIQUINHO PEPPER (Capsicum chinense) SAUCE DURING PROCESSING
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