ICBC 2022

NATURAL COMPOUNDS WITH PRESERVATIVE CAPACITY OBTAINED FROM BY-PRODUCTS OF PUMPKIN INDUSTRIAL PROCESSING

ICBC 2022

NON-CONVENTIONAL EDIBLE PLANTS: TRADESCANTIA ZEBRINA BOSSE AND ALTERNANTHERA BRASILIANA L., AS SOURCES OF FOOD NATURAL COLOURANTS

ICBC 2022

CHARACTERIZATION OF THE BIOLOGICAL RESIDUE BRASSICA OLERACEA L. TO OBTAIN A POTENCIAL NATURAL INGREDIENT

SLACA 2021

THYMUS MASTICHINA L. AND THYMUS VULGARIS L.: NATURAL PRESERVATIVES AND HEALTH PROMOTERS

SLACA 2021

CLITORIA TERNATEA L.: A PROMISING SOURCE OF BLUE ANTHOCYANINS