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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
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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
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EVALUATION OF THE IN VITRO ENZYMATIC INHIBITION POTENTIAL OF RED WINE LEES EXTRACT
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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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SLACA 2021
EFFECTS IN PHENOLIC COMPOUNDS AND ANTIOXIDANT ACTIVITY OF WINES FROM GRAPES UNDER PROTECTED CULTIVATION
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SLACA 2021
INFLUÊNCIA DA ADIÇÃO DE POLPA DE FEIJOA (Acca sellowiana) NAS CARACTERÍSTICAS FERMENTATIVAS DE HIDROMEL
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SLACA 2021
COMPOSIÇÃO DE ÁCIDOS ORGÂNICOS ALIFÁTICOS DE POLPAS DE FRUTAS NATIVAS BRASILEIRAS COLETADAS NA SERRA CATARINENSE
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SLACA 2021
COMPOSIÇÃO DE AÇÚCARES DE HIDROMEL ADICIONADO DE POLPA DE UVAIA (Eugenia pyriformis Cambess)
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