ICBC 2024

COMPARISON OF ENCAPSULATED AND NON-ENCAPSULATED PLANT SPECIES IN REQUEIJÃO: ANTIOXIDANT, ANTIMICROBIAL, AND SENSORY EFFECTS

ICBC 2024

DEVELOPMENT AND SENSORY EVALUATION OF FUNCTIONAL ICE CREAM WITH MICROENCAPSULATED BRAZIL NUT-OIL

SLACAN 2023

MICROBIOLOGICAL EVALUATION OF DARK CHOCOLATES MADE WITH PLANTS EXTRACTS

SLACAN 2023

SENSORY CHARACTERISTICS AND ACCEPTANCE OF BEERS DURING THREE MONTHS OF STORAGE

SLACAN 2023

STATISTICAL VALIDATION OF TRAINING OF HIGH PERFORMANCE JUDGES FOR DESCRIPTIVE ANALYSIS OF DARK CHOCOLATE