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Composição nutricional do fruto de caferana (Bunchosia armeniaca): uma rica fonte de licopeno.
- Published in:
- Diversitas Journal, 2022, v. 7, n. 4, p. 2297, doi. 10.48017/dj.v7i4.2415
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- Article
Effect of enzymatic treatment on the viscosity of raw juice and anthocyanins content in the microfiltrated blackberry juice.
- Published in:
- Desalination & Water Treatment, 2011, v. 27, n. 1-3, p. 37, doi. 10.5004/dwt.2011.2042
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- Article
Detecção de soja pelo teor de isoflavonas em lombo injetado de suíno.
- Published in:
- Ciência Rural, 2010, v. 40, n. 5, p. 990, doi. 10.1590/S0103-84782010005000046
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- Article
Detecção de soja pelo teor de isoflavonas em lombo injetado de suíno.
- Published in:
- Ciência Rural, 2010, v. 40, n. 4, p. 990, doi. 10.1590/S0103-84782010005000046
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- Publication type:
- Article
CARACTERIZAÇÃO FÍSICO-QUÍMICA, NUTRICIONAL E INSTRUMENTAL DE QUATRO ACESSOS DE TOMATE ITALIANO (LYCOPERSICUM ESCULENTUM Mill) DO TIPO 'HEIRLOOM' PRODUZIDO SOB MANEJO ORGÂNICO PARA ELABORAÇÃO DE POLPA CONCENTRADA
- Published in:
- Brazilian Journal of Food & Nutrition / Alimentos e Nutrição, 2011, v. 22, n. 4, p. 649
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- Article
Effects of carrot incorporation and high hydrostatic pressure processing on fresh cheese: Antilisterial activity, carotenoid degradation, and sensory characteristics.
- Published in:
- Food Science & Technology International, 2019, v. 25, n. 7, p. 597, doi. 10.1177/1082013219843394
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- Article
Carotenoid extraction using edible vegetable oil: an enriched provitamin A product.
- Published in:
- Scientia Agricola, 2021, v. 78, n. 5, p. 1, doi. 10.1590/1678-992X-2019-0332
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- Article
Acylated anthocyanins from organic purple-fleshed sweet potato (Ipomoea batatas (L.) Lam) produced in Brazil.
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- Scientia Agricola, 2021, v. 78, n. 4, p. 1, doi. 10.1590/1678-992X-2019-0309
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- Article
Optimization of high pressure processing parameters to enhance the quality attributes of scallops (Nodipecten nodosus).
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- Ciência Rural, 2024, v. 54, n. 10, p. 1, doi. 10.1590/0103-8478cr20230438
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- Article
Processing tomato waste as a potential bioactive compounds source: phenolic compounds, antioxidant capacity and bioacessibility studies.
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- Ciência Rural, 2022, v. 52, n. 2, p. 1, doi. 10.1590/0103-8478cr20201070
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- Article