publicações selecionadas
- Correlation between natural microbial load and formation of ropy slime affecting the superficial color of vacuum-packaged cooked sausage
- From the vineyard to the cellar: new insights of Starmerella bacillaris (synonym Candida zemplinina) technological properties and genomic perspective
- PIMENTA ROSA (SCHINUS TEREBINTHIFOLIUS RADDI): CAPACIDADE ANTIOXIDANTE, APLICAÇÃO EM HAMBÚRGUERES DE TILÁPIA E SISTEMAS DE PRODUÇÃO
- Biquinho pepper (Capsium chinense): Bioactive compounds, in vivo and in vitro antioxidant capacities and anti-cholesterol oxidation kinetics in fish balls during frozen storage
- The use of lemon juice and its role on polyunsaturated fatty acids and cholesterol oxides formation in thermally prepared sardines
- Utilização das ervas aromáticas salsa (Petroselium crispum), manjericão (Ocimum basilicum L.) e orégano(Origanum vulgare) como antioxidantes naturais em omeletes preparados por diferentes métodos de cocção
- The anticholesterol oxidation effects of garlic ( Allium sativum L.) and leek ( Allium ampeloprasum L.) in frozen fish burgers submitted to grilling
- Efeito protetor dos frutos da pimenta rosa (Schinus terebinthifolius) sobre a oxidação lipídica em sistemas modelos contendo óleo de sardinhas (Sardinella brasilliensis)
- Efeito protetor do fruta da aroeira (Schinus terebinthifolius Raddi) asobre a oxidação lipídica em sistemas modelo contendo óleo de sardinhas ( Sardinella brasilliensis)
- Utilização das ervas aromáticas, manjericão (Ocimum basilicum L.), orégano (Origanum vulgare) e salsa (Petroselinum crispum), como antioxidantes naturais em alimentos preparados com ovos
- Parsley (Petroselinum crispum Mill.): A source of bioactive compounds as a domestic strategy to minimize cholesterol oxidation during the thermal preparation of omelets
- Phenolic composition and insights into the use of pink pepper (Schinus terebentifolius Raddi) fruit against lipid oxidation in food systems
- Natural antioxidants as strategy to minimize the presence of lipid oxidation products in canned fish: Research progress, current trends and future perspectives
- USE OF PROBIOTIC STRAINS TO PRODUCE BEERS BY AXENIC OR SEMI-SEPARATED CO-CULTURE SYSTEM
- Effect of aroeira (Schinus terebinthifolius Raddi) fruit against polyunsaturated fatty acids and cholesterol thermo-oxidation in model systems containing sardine oil (Sardinella brasiliensis)
- Bioactive compounds of parsley (Petroselinum crispum), chives (Allium schoenoprasum L) and their mixture (Brazilian cheiro-verde) as promising antioxidant and anti-cholesterol oxidation agents in a food system
- The impacts of pink pepper (Schinus terebinthifolius Raddi) on fatty acids and cholesterol oxides formation in canned sardines during thermal processing
- Potentially probiotic or postbiotic pre-converted nitrite from celery produced by an axenic culture system with probiotic lacticaseibacilli strain
- Potentially Postbiotic-Containing Preservative to Extend the Use-By Date of Raw Chicken Sausages and Semifinished Chicken Products
- A Natural Technology for Vacuum-Packaged Cooked Sausage Preservation with Potentially Postbiotic-Containing Preservative
- Craft Beers Fermented by Potential Probiotic Yeast or Lacticaseibacilli Strains Promote Antidepressant‑Like Behavior in Swiss Webster Mice
- Degradation kinetics and in vitro digestive stability of selected bioactive compounds from a beverage formulated with butterfly pea flowers
- Aroeira fruit (Schinus terebinthifolius Raddi) as a natural antioxidant: Chemical constituents, bioactive compounds and in vitro and in vivo antioxidant capacity
- Lipid profile and high contents of cholesterol oxidation products (COPs) in different commercial brands of canned tuna