Reduced levels of fat in Italian sausages and its influence on sensory tasters of...

Effect of ultrasound technology on structure, physical properties and lycopene in...

Bioactive compounds in cambuci (Campomanesia phea O. Berg Landrum) and uvaia (Eugenia...

Recovery of active compounds from avocado oil residues: sustainable alternatives...

Bioaccessibility in vitro of tocopherols and tocotrienols in vegetable oils

Antioxidant activity and phenolic composition of vegetables consumed in Brazil

Use of fruit processing by-products for the development of cookies: physicochemical,...

Evaluation of the ionizing radiation 60Co effect on the physical, chemical and nutritional...

Evaluations on growth performance, meat and carcass quality in immunocastrated b...

Bioaccessibility and influence of iron and zinc promoters and inhibitors in the rice/bean...