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Food Science and Technology (0101-2061)
EXTRAÇÃO E DETERMINAÇÃO, POR CLAE, DE BIXINA E NORBIXINA EM COLORÍFICOS

Received Citations (11)

publishing year previous first author document title
2009 Food Science and Technology Nachtigall, Aline Manke Study of saponification reaction in annatto pigments
2014 Food Science and Technology (Campinas) Alvarez-Parrilla, Emilio Antioxidant activity and prevention of pork meat lipid oxidation using traditional Mexican condiments (pasilla dry pepper, achiote, and mole sauce)
2020 Food Science and Technology SEDLACEK-BASSANI, Juliana Spices as natural additives for beef burger production
2007 Ciência e Agrotecnologia Oliveira, Newton Tavares Escocard de Egg yolk colour of japanese quail fed on diets with spice
2009 Ciência e Agrotecnologia Silva, Pollyanna Ibrahim Factors that influence saponification reaction in annatto (Bixa orellana L.) carotenoids
2016 Horticultura Brasileira Araújo, Thaís H Produtividade e qualidade de cultivares de batata para industrialização na forma de batata-palha e chips
2016 Revista Brasileira de Farmacognosia Souza, Lucéia F. The effect of the carotenoid bixin and annatto seeds on hematological markers and nephrotoxicity in rats subjected to chronic treatment with cisplatin
2001 Food Science and Technology (Campinas) MERCADANTE, Adriana Zerlotti CHARACTERIZATION OF A NEW MINOR CAROTENOID FROM ANNATTO
2007 Arquivo Brasileiro de Medicina Veterinária e Zootecnia Oliveira, N.T.E. Metabolizable energy for different foodstuffs tested in japanese female quails
2008 Ciência e Agrotecnologia Cardoso, Ricardo Luis Stability of the color of mountain apple jelly (Eugenia malaccensis, L.) without rind stored at 25 ºC and 35 ºC in the presence and absence of light
2016 Revista Brasileira de Ciência Avícola Faitarone, ABG Yolk Color and Lipid Oxidation of the Eggs of Commercial White Layers Fed Diets Supplemented with Vegetable Oils
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