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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 -
Development of a mayonnaise-type product composed of black soldier fly (Hermetia illucens) larvae fat
Vol.1, 2023 -168749 -
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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ICBC 2026
ANTIOXIDANTY CAPACITY OF BIQUINHO PEPPER (Capsicum chinense) FROM PLANT BREENDIG AND COMMERCIAL CULTIVARS
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ICBC 2026
LIPID COMPOSITION, CHOLESTEROL AND CHOLESTEROL OXIDATION PRODUCTS CONTENTS IN COMMERCIAL GRATED PARMESAN CHEESE
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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
CONCENTRADO PROTEICO DE HERMETIA ILLUCENS OBTIDO POR FRACIONAMENTO ÚMIDO: COMPOSIÇÃO E CARACTERIZAÇÃO ESTRUTURAL
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