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pesquisas

artigos publicados

Liquid chromatography with mass spectrometry analysis of mycotoxins in food samples using silica hydride based stationary phases

2017

Journal of Separation Science

Improvement of the quality of parboiled rice by using anti-browning agents during parboiling process

2017

Food Chemistry

Foliar desiccators glyphosate, carfentrazone, and paraquat affect the technological and chemical properties of cowpea grains

2017

Journal of Agricultural and Food Chemistry

The revisited levels of free and bound phenolics in rice: Effects of the extraction procedure

2016

Food Chemistry

Changes in the bioactive compounds content of soybean as a function of grain moisture content and temperature during long-term storage

2016

Journal of Food Science

Thiamine content and technological quality properties of parboiled rice treated with sodium bisulfite: Benefits and food safety risk

2015

Journal of Food Composition and Analysis

The 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activities of green, red and white teas and their effects on the lipid profiles of rats

2012

Journal of Medicinal Plant Research

Lipid profiles of rats fed with diets supplemented with vitamins niacin and pyridoxine

2012

Revista de Ciências Farmacêuticas e Aplicada

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