SENSELATAM 2020

CONSUMERS' WILLINGNESS TO BUY INNOVATIVE FOOD PRODUCTS: THE CASE OF BRAZILIAN’S NOPAL BEVERAGE TREATED BY ULTRASOUND

SENSELATAM 2020

NOPAL (Opuntia ficus-indica) AS A NONTRADITIONAL FOOD: A SENSORY STUDY WITH LOW-INCOME AND FOOD-INSECURE BRAZILIAN CONSUMERS AND THE ROLE OF THE NUTRITIONIST IN ITS INSERTION IN THE FOOD CULTURE

SENSELATAM 2020

BRAZILIAN’S NOPAL ULTRASOUND-TREATED BEVERAGE: PHYSICAL-CHEMICAL PROPERTIES RELATED TO SENSORY CHARACTERIZATION AND CONSUMER PERCEPTION

SLACA 2019

ANXIOLYTIC EFFECT OF MUCUNA PRURIENS SUPPLEMENTATION IN OBESE RATS

SLACA 2019

Beneficial effects of consumption of nopal juice (Opuntia ficus-indica) treated with ultrasound on intestinal health in dyslipidaemic Wistar rats