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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
Publicações em outros proceedings
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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
Discussões Científicas de Qualidade
Com ~200 mil publicações revisadas por pesquisadores do mundo todo, o Galoá impulsiona cientistas na descoberta de pesquisas de ponta por meio de nossa plataforma indexada.
Confira nossos produtos e como podemos ajudá-lo a dar mais alcance para sua pesquisa:
