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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
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ICBC 2026
ANTIOXIDANTY CAPACITY OF BIQUINHO PEPPER (Capsicum chinense) FROM PLANT BREENDIG AND COMMERCIAL CULTIVARS
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ICBC 2026
CHEMICAL CHARACTERIZATION OF PINK PEPPER (SCHINUS TEREBINTHIFOLIA RADDI) RESIDUE FOR APPLICATION AS A BIO-BASED FOOD ADDITIVE
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ICBC 2026
Protective effects of biquinho pepper as a natural antioxidant against cholesterol oxidation in mayonnaise during refrigerated storage
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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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