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EFFECTS OF CROP AND FERMENTATION TEMPERATURE ON THE PROTEOLYTIC ACTIVITY AND BIOACTIVE AMINE PROFILE OF COCOA (THEOBROMA CACAO L.) A MULTIVARIATE APPROACH
Vol.2, 2025 -332767 -
PHENOLIC COMPOUNDS AND ENZYMATIC ACTIVITY IN COCOA (Theobroma cacao L.): A MULTIVARIATE APPROACH TO THE EFFECTS OF CLONE, CROP AND FERMENTATION TEMPERATURE
Vol.2, 2025 -332764
Publications in other proceedings
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ICBC 2024
DIFFERENT PROCESSING METHODS OF JURUBEBA AFFECT THE BIOACCESSIBILITY OF BIOACTIVE AMINES
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SLACA 2021
BIOACTIVE AMINES IN CONVENTIONAL AND UNCONVENTIONAL FRUITS
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SLACA 2021
CONVENTIONAL AND UNCONVENTIONAL VEGETABLES AS SOURCE OF BIOACTIVE AMINES
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43ª RASBQ
Analysis of tabletop sweeteners by liquid chromatography coupled with mass spectrometry: identifying irregularities in commercial products
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SLACA 2019
CHEESE BREAD ENRICHED WITH BIOFORTIFIED COWPEA AND THEIR SENSORY, AND NUTRITIONAL CHARACTERISTICS
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