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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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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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COBEQ IC 2024
Farinha da larva da mosca soldado negro (Hermetia illucens): composição centesimal, cor e avaliação do efeito da secagem na oxidação lipídica
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SLACA 2021
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)
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SLACA 2021
DETERMINATION OF BIOACTIVE COMPOUNDS AND ANTIOXIDANT CAPACITY OF AROEIRA FRUIT (Schinus terebinthifolius Raddi)
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