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EFFECT OF DIFFERENT MACERATION TECHNIQUES ON THE ANTHOCYANIN PROFILE OF KOMBUCHAS FLAVORED WITH JABOTICABA (Plinia cauliflora)
Vol.2, 2025 -332819 -
EFFECT OF PARTIAL SUBSTITUTION OF GREEN TEA (Camellia sinensis) WITH FEIJOA (Acca sellowiana) PEEL TEA DURING KOMBUCHA FERMENTATION: INHIBITORY POTENTIAL OF α-AMYLASE AND α-GLUCOSIDASE
Vol.2, 2025 -332818 -
POTENTIAL OF CANNABIS (Cannabis sativa) IN BEVERAGES: TOTAL PHENOLICS AND PHYSICOCHEMICAL CHARACTERIZATION OF HEMP MEAD
Vol.2, 2025 -332690 -
POTENTIAL OF DIFFERENT HOP (Humulus lupulus) VARIETIES IN MEAD PRODUCTION: PHYSICOCHEMICAL CHARACTERIZATION
Vol.2, 2025 -331244 -
EVALUATION OF THE IN VITRO ENZYMATIC INHIBITION POTENTIAL OF RED WINE LEES EXTRACT
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Publications in other proceedings
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SLACAN 2023
EFEITO DA FERMENTAÇÃO NO TEOR DE COMPOSTOS FENÓLICOS DE KOMBUCHA SABORIZADA COM POLPA DE FEIJOA (Acca sellowiana)
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SLACAN 2023
DETERMINATION OF ANTIOXIDANT ACTIVITY IN ALCOHOLIC AND ACETIC BEVERAGES PRODUCED FROM ORANGE PASSION FRUIT (Passiflora caerulea L.)
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SLACAN 2023
SUSTAINABLE EXTRACTION OF BIOACTIVE COMPOUNDS FROM UVAIA (Eugenia pyriformis Cambess) BY-PRODUCTS USING NATURAL DEEP EUTECTIC SOLVENTS
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SLACAN 2023
EXTRAÇÃO DE COMPOSTOS FENÓLICOS DO RESÍDUO DE ARAÇÁ-ROXO (Psidium myrtoides) UTILIZANDO SOLVENTES EUTÉTICOS PROFUNDOS NATURAIS
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SLACA 2021
INFLUÊNCIA DA ADIÇÃO DE POLPA DE FEIJOA (Acca sellowiana) NAS CARACTERÍSTICAS FERMENTATIVAS DE HIDROMEL
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