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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
Publicações em outros proceedings
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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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SLACAN 2023
EFFECTS OF BASIL (Ocimum basilicum L.) AND OREGANO (Origanum vulgare L.) AGAINST THE FORMATION OF CHOLESTEROL OXIDES IN AIR-FRIED OMELETS
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SLACAN 2023
BIOACTIVE COMPOSITION AND ANTIOXIDANT PROPERTIES OF AROMATIC HERBS FROM THE LAMIACEAE FAMILY: BASIL (Ocimum basilicum L.) AND OREGANO (Origanum vulgare)
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SLACA 2019
IMPACT OF LEMON JUICE (Citrus latifolia) ON POLYUNSATURATED FATTY ACIDS OXIDATION IN GRILLED SARDINES (Sardinella brasiliensis)
Discussões Científicas de Qualidade
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