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BIOACTIVE COMPOSITION AND ANTIOXIDANT PROPERTIES OF AROMATIC HERBS FROM THE LAMIACEAE FAMILY: BASIL (Ocimum basilicum L.) AND OREGANO (Origanum vulgare)
Vol.1, 2023 -164910 -
BIQUINHO PEPPER (Capsicum chinense) SAUCE AS A STRATEGY TO MINIMIZE THE PRESENCE OF CHOLESTEROL OXIDATION PRODUCTS IN CANNED SARDINES (Sardina pilchardus Walbaum, 1792)
Vol.1, 2023 -164924 -
COLOR CHANGES ON CANNED SARDINES DUE TO THE ADDITION OF BIQUINHO PEPPER (Capsicum chinense) SAUCE DURING PROCESSING
Vol.1, 2023 -164923 -
EFFECTS OF BASIL (Ocimum basilicum L.) AND OREGANO (Origanum vulgare L.) AGAINST THE FORMATION OF CHOLESTEROL OXIDES IN AIR-FRIED OMELETS
Vol.1, 2023 -164912
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SLACA 2021
DETERMINATION OF BIOACTIVE COMPOUNDS AND ANTIOXIDANT CAPACITY OF AROEIRA FRUIT (Schinus terebinthifolius Raddi)
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SLACA 2021
THE IMPACT OF DIFFERENT COOKING METHODS ON THE TOTAL CAROTENOID CONTENT OF EGG OMELETS
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SLACA 2021
THE EFFECT OF AIR FRYING ON POLYUNSATURATED FATTY ACIDS OF EGG OMELETS PREPARED WITH FRESH HERBS
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SLACA 2021
CHOLESTEROL PHOTO-OXIDATION IS MINIMIZED BY THE ADDITION OF AROEIRA FRUIT (Schinus terebinthifolius Raddi) IN A FISH OIL MODEL SYSTEM
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SLACA 2021
COMPARATIVE STUDY OF THE LEVELS OF BIOACTIVE COMPOUNDS AND ANTIOXIDANT CAPACITY OF FRESH BIQUINHO PEPPER (Capsicum chinense) AND BIQUINHO PEPPER SAUCE
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