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IDENTIFICATION OF BIOACTIVE COMPOUNDS BY UHPLC-ESI-MS OF BIQUINHO PEPPER (Capsicum chinense) FLOUR
Vol 14, 2021 -143788 -
CENTESIMAL AND LIPID COMPOSITION OF BIQUINHO PEPPER (Capsicum chinense) FLOUR
Vol 14, 2021 -143792 -
THE EFFECT OF AIR FRYING ON POLYUNSATURATED FATTY ACIDS OF EGG OMELETS PREPARED WITH FRESH HERBS
Vol 14, 2021 -143826 -
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
Publicações em outros proceedings
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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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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)
Discussões Científicas de Qualidade
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