Bioactive compounds in fruits from different regions of Brazil

por Otero,Deborah, Antunes,Bruna, Bohmer,Bruna, Jansen,Cristina, Crizel,Michele, Lorini,Alexandre, Krumreich,Fernanda, Zambiazi,Rui Carlos
Publicado 2020

Thermal stability of avocado oil: A comparative study with rice bran and olive oils

por Machado da-Costa,Fernanda, Feksa-Frasson,Sabrina, Dellinghausen-Borges,Caroline, Döring-Krumreich,Fernanda, Zambiazi,Rui Carlos, Barboza-Mendonça,Carla Rosane
Publicado 2021

Physicochemical characterization and microbiological analysis of Oligosarcus robustus raw fish meat and development a fish hamburger

por Castro,Larissa Sá Britto, Oliveira Pacheco,Denise, Radünz,Marjana, Helbig,Elizabete, Arocha Gularte,Márcia, Zambiazi,Rui Carlos, Lameiro Rodrigues,Kelly, Valente Gandra,Tatiane Kuka, Avila Gandra,Eliezer
Publicado 2020