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COMPARATIVE EVALUATION OF SUSTAINABLE AND TRADITIONAL EXTRACTION METHODS FOR BIOACTIVE COMPOUNDS FROM JABUTICABA (Myrciaria jaboticaba)
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ANTI-DIABETIC AND ANTI-OBESOGENIC POTENTIAL OF Eugenia involucrata EXTRACTS
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EVALUATION OF THE ANTIOXIDANT CAPACITY OF Eugenia involucrata PULP AND SEED EXTRACTS
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PRODUCTION OF SHORT-CHAIN FATTY ACIDS FROM GERMINATED WHEAT IN AN IN VITRO MODEL OF STATIC COLONIC FERMENTATION
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PREBIOTIC POTENTIAL OF MICRONIZED OLIVE POMACE: METABOLIZATION OF PHENOLIC COMPOUNDS AND PRODUCTION OF SHORT-CHAIN FATTY ACIDS
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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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ICBC 2024
Effect of bioavailable phenolic compounds from olive pomace on nitric oxide content in microglial cells
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II Mostra C&T UFSC
PERFIL FENÓLICO E ATIVIDADE ANTIOXIDANTE IN VITRO DE EXTRATOS ETANÓLICOS DE FRUTAS E SEMENTES DE EUGENIA INVOLUCRATA DC.
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SLACA 2021
OBTAINING OLEOGEL FROM OLIVE POMACE OIL FLAVORED WITH ROSEMARY AS AN ALTERNATIVE SPREADABLE PRODUCT
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