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EFFECT OF IN VITRO GASTROINTESTINAL DIGESTION ON THE ANTIOXIDANT AND TOTAL PHENOLIC ACTIVITY OF PRE- AND PROBIOTIC JUICES OF CAJÁ-UMBU, CASHEW AND MANGO
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THE EFFECT OF SOLID-STATE FERMENTATION ON THE PHENOLIC ACID CONTENT OF DIETS CONTAINING BREWER SPENT GRAIN
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Sweet snack with added protein developed using whole passion fruit
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Beetroot bonbon: development, proximate composition, sensory analysis and nutritional labeling of traditional and vegan version
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ICBC 2026
VALORIZATION OF BRAZILIAN OLIVE LEAVES AND POMACE (OLEA EUROPAEA L.): INSIGHTS INTO PHENOLICS BIOACCESSIBILITY AND ANTIOXIDANT POTENTIAL THROUGH SIMULATED GASTROINTESTINAL DIGESTION
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ICBC 2026
IMPACT OF CHIA SEEDS AND SPROUTS ON THE IN VITRO MODULATION OF HUMAN INTESTINAL MICROBIOTA IN EUTROPHIC AND OBESE GROUPS
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ICBC 2026
BIOACCESSIBILITY OF PHENOLIC COMPOUNDS AND FATTY ACIDS IN WHOLE AND GROUND CHIA SEEDS AND SPROUTS
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SLACAN 2023
CARACTERIZAÇÃO FÍSICO-QUÍMICA E SENSORIAL DE BOLO COM FARINHA DE “ORA-PRO-NÓBIS” (PERESKIA ACULEATA)
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SLACA 2019
Avaliação de crescimento de uma cepa probiótica comercial e análise de fenólicos totais e atividade antioxidante de uma bebida à base de uva orgânica
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