SLACAN 2023

PRODUCTION AND EVALUATION OF GREEN TEA KOMBUCHA: INFLUENCE OF PROCESS VARIABLES ON PHYSICAL-CHEMICAL COMPOSITION AND ANTIOXIDANT ACTIVITY

ICBC 2022

STUDY OF THE TOTAL PHENOLIC CONTENT OF QUINOA SEED EXTRACTS USING GREEN SOLVENTS FROM AN EXPERIMENTAL DESIGN

ICBC 2022

Identification of the phenolic profile, antioxidant and antimicrobial activity of black garlic obtained at different fermentation times

ICBC 2022

Volatile composition of Kombuchas flavored with pitanga and umbu-cajá pulp

ENAG 2019

AÇÕES DE EDUCAÇÃO ALIMENTAR E NUTRICONAL DESENVOLVIDAS EM ESCOLA DE ENSINO FUNDAMENTAL DA CIDADE DE PIRPRITUBA-PB DURANTE ESTÁGIO SUPERVISIONADO DO CURSO TÉCNICO EM NUTRIÇÃO E DIETÉTICA