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Produção e caracterização de massas alimentícias a base de alimentos biofortificados: trigo, arroz polido e feijão carioca com casca

Ciência rural, 2015-10, Vol.45 (10), p.1895-1901

2015

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Performance of sweet potato genotypes in Brazilian regions

Scientia agricola, 2022-01, Vol.79 (6)

2022

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Assessment of carotenoids in pumpkins after different home cooking conditions

Ciência e tecnologia de alimentos, 2014-06, Vol.34 (2), p.365-370

2014

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Jussaí (Euterpe edulis): a review

Ciência e tecnologia de alimentos, 2022, Vol.42

2022

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Genetic parameters considering traits of importance for cassava biofortification

Crop breeding and applied biotechnology, 2023, Vol.23 (2)

2023

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Quality evaluation of gnocchi pasta prepared with orange-fleshed sweet potato

Bioscience journal, 2016, Vol.32 (1), p.81-88

2016

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Study of the parameters used in the encapsulation of commercial pectinase in calcium alginate and its effect on its catalytic activity

Ciência e tecnologia de alimentos, 2019-03, Vol.39 (1), p.247-252

2019

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Biochemical assessment of oxidative stress by the use of açai (Euterpe oleracea Martius) gel in physically active individuals

Ciência e tecnologia de alimentos, 2017-01, Vol.37 (1), p.90-96

2017

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Total carotenoid content, α-carotene and β-carotene, of landrace pumpkins (Cucurbita moschata Duch): A preliminary study

Food research international, 2012-07, Vol.47 (2), p.337-340

2012

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Different cooking styles enhance antioxidant properties and carotenoids of biofortified pumpkin (Cucurbita moschata Duch) genotypes

Ciência e tecnologia de alimentos, 2020-04, Vol.40 (2), p.302-306

2020

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Development and sensorial acceptance of biofortified cassava snack

Semina. Ciências agrárias : revista cultural e científica da Universidade Estadual de Londrina, 2017-11, Vol.38 (6), p.3579-3590

2017

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Sensory evaluation of cakes prepared with orange-fleshed sweet potato flour (Ipomoea batatas L.)

Perspectivas en nutrición humana, 2011-12, Vol.13 (2), p.203-211

2011

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Quality parameters in orange flesh sweetpotato grown in different Brazilian states

Journal of food composition and analysis, 2022-04, Vol.107, p.104406, Article 104406

2022

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Effect of style of home cooking on retention and bioaccessibility of pro-vitamin A carotenoids in biofortified pumpkin (Cucurbita moschata Duch.)

Food research international, 2015-11, Vol.77, p.620-626

2015

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Antioxidant activity of yellow sweet potato (Ipomoea batatas (L.) Lam) after dehydration

Ciência e tecnologia de alimentos, 2022-01, Vol.42

2022

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Evaluación sensorial de pasteles con harina de camote (Ipomoea batatas L.)

Perspectivas en nutrición humana, 2012-07, Vol.13 (2), p.203-211

2012

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Carotenoids, sugars and dry matter concentrations in sweetpotato are different in two Brazilian regions

Revista Ceres, 2024, Vol.71

2024

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Variability of Total Carotenoids in C. moschata Genotypes

Chemical engineering transactions, 2015-09, Vol.44

2015

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Gamma Radiation Applied in Euterpe oleraceae Pulps

European Journal of Nutrition & Food Safety, 2020-11, p.134-145

2020

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Production and characterization of pasta from biofortified foods: wheat flour, polished rice flour and whole bean flour/Producao e caracterizacao de massas alimenticias a base de alimentos biofortificados: trigo, arroz polido e feijao carioca com casca

Ciência rural, 2015-10, p.1895

2015

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Production and characterization of pasta from biofortified foods: wheat flour, polished rice flour and whole bean flour/Producao e caracterizacao de massas alimenticias a base de alimentos biofortificados: trigo, arroz polido e feijao carioca com casca

Ciência rural, 2015-10, p.1895

2015

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IRON AND ZINC CONCENTRATION IN WHEAT CULTIVARS FROM THE SOUTH BRAZILIAN RECOMMENDED LIST

Annals of nutrition and metabolism, 2017-10, Vol.71, p.384

2017

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Heating, Identification and Determination of Pesticides Residues in Black Bean Samples

Chemical engineering transactions, 2020-06, Vol.80

2020

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Different cooking styles enhance antioxidant properties and carotenoids of biofortified pumpkin (Cucurbita moschata Duch) genotypes

Ciência e tecnologia de alimentos, 2020-06, Vol.40 (2), p.302-306

2020

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Antioxidant activity of yellow sweet potato (Ipomoea batatas (L.) Lam) after dehydration

Ciência e tecnologia de alimentos, 2022, Vol.42

2022

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Produção e caracterização de massas alimentícias a base de alimentos biofortificados: trigo, arroz polido e feijão carioca com casca

Performance of sweet potato genotypes in Brazilian regions

Assessment of carotenoids in pumpkins after different home cooking conditions

Jussaí (Euterpe edulis): a review

Genetic parameters considering traits of importance for cassava biofortification

Quality evaluation of gnocchi pasta prepared with orange-fleshed sweet potato

Study of the parameters used in the encapsulation of commercial pectinase in calcium alginate and its effect on its catalytic activity

Biochemical assessment of oxidative stress by the use of açai (Euterpe oleracea Martius) gel in physically active individuals

Total carotenoid content, α-carotene and β-carotene, of landrace pumpkins (Cucurbita moschata Duch): A preliminary study

Different cooking styles enhance antioxidant properties and carotenoids of biofortified pumpkin (Cucurbita moschata Duch) genotypes

Development and sensorial acceptance of biofortified cassava snack

Sensory evaluation of cakes prepared with orange-fleshed sweet potato flour (Ipomoea batatas L.)

Quality parameters in orange flesh sweetpotato grown in different Brazilian states

Effect of style of home cooking on retention and bioaccessibility of pro-vitamin A carotenoids in biofortified pumpkin (Cucurbita moschata Duch.)

Antioxidant activity of yellow sweet potato (Ipomoea batatas (L.) Lam) after dehydration

Evaluación sensorial de pasteles con harina de camote (Ipomoea batatas L.)

Carotenoids, sugars and dry matter concentrations in sweetpotato are different in two Brazilian regions

Variability of Total Carotenoids in C. moschata Genotypes

Gamma Radiation Applied in Euterpe oleraceae Pulps

Production and characterization of pasta from biofortified foods: wheat flour, polished rice flour and whole bean flour/Producao e caracterizacao de massas alimenticias a base de alimentos biofortificados: trigo, arroz polido e feijao carioca com casca

Production and characterization of pasta from biofortified foods: wheat flour, polished rice flour and whole bean flour/Producao e caracterizacao de massas alimenticias a base de alimentos biofortificados: trigo, arroz polido e feijao carioca com casca

IRON AND ZINC CONCENTRATION IN WHEAT CULTIVARS FROM THE SOUTH BRAZILIAN RECOMMENDED LIST

Heating, Identification and Determination of Pesticides Residues in Black Bean Samples

Different cooking styles enhance antioxidant properties and carotenoids of biofortified pumpkin (Cucurbita moschata Duch) genotypes

Antioxidant activity of yellow sweet potato (Ipomoea batatas (L.) Lam) after dehydration

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