ICBC 2024

Impacts of ginger beer fermentation with cajá (Spondias mombin L) pulp on phenolic compounds and bioaccessibility

ICBC 2024

BIOACTIVE COMPOSITION AND ANTIOXIDANT ACTIVITY DURING IN VITRO GASTROINTESTINAL SIMULATION AND CYTOTOXIC/CYTOPROTECTIVE EFFECTS IN CACO-2 CELL CULTURE FROM THE DRINK MADE WITH ROASTED AÇAÍ (EUTERPE OLERACEA) SEEDS

ICBC 2024

PHENOLIC COMPOUNDS, ORGANIC ACIDS AND SUGARS OF MANGABA JUICE ENRICHED WITH POTENTIALLY PROBIOTIC LACTIC ACID BACTERIA ISOLATED FROM CERRADO FRUIT BY-PRODUCTS

ICBC 2024

CAN THE ULTRASOUND-ASSISTED EXTRACTION PROCESS VARIABLES INFLUENCE THE ANTIOXIDANT ACTIVITY AND THE PROFILE OF PHENOLIC COMPOUNDS IN LYCHEE (LITCHI CHINENSIS) PEEL?

ICBC 2024

Effect of Brazilian non-Saccharomyces Yeasts Isolated from Fruits on the Phenolic Compounds in Cashew Wine