ICBC 2026

COMPARATIVE STUDY OF PHYSICOCHEMICAL PARAMETERS AND PHENOLIC PROFILE OF MANGABA (Hancornia speciosa) PULP AND RESIDUE

ICBC 2026

PHYTOCHEMICAL, FUNCTIONAL AND STORAGE CHARACTERIZATION OF FREEZE-DRIED MANGABA (HANCORNIA SPECIOSA) PULP AND ITS POTENTIAL USE AS A TROPICAL FRUIT INGREDIENT

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