Factorial Optimization and Validation of Solid-Liquid Extraction with Low-Temperature Partitioning of Pesticide Residues from Pequi Pulp Using High-Performance Liquid Chromatography with a Photodiode Array Detector (HPLC-DAD). [PDF]
ACS OmegaFerreira MO +4 more
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Innovative optimized protein extraction from pequi almond cake: A comparison of ultrasound-assisted and alkaline extraction methods. [PDF]
Food Chem XRibeiro FP +7 more
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Preparation and characterization of sequilhos-type biscuits added with almond flour of Acrocomia intumescens. [PDF]
Front Nutr, 2022 da Silva MMA +12 more
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Exploring pequi (Caryocar brasiliense Camb.) mesocarp flour of Brazilian Cerrado biome to produce gluten-free antioxidant biscuits. [PDF]
J Food SciRomani VP +6 more
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Pequi (Caryocar brasiliense) Waste Extract as a Synergistic Agent in the Microbial and Physicochemical Preservation of Low-Sodium Raw Goat Cheese. [PDF]
Front Nutr, 2022 Moreira RV +10 more
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Metabolic Responses of <i>Candida viswanathii</i> on Lipase Production: Influence of Carbon Sources and Culture System. [PDF]
ACS Omegade Oliveira NML +9 more
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Editorial: Sustainable solutions in food technology, volume II. [PDF]
Front Nutr, 2023 Cruz RMS, Jung J.
europepmc +1 more source
Pequi Pulp (Caryocar brasiliense) Oil-Loaded Emulsions as Cosmetic Products for Topical Use. [PDF]
Polymers (Basel)Pereira TF +4 more
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Fermentation of Fruit By-Products as a Tool for Nutritional and Environmental Sustainability. [PDF]
FoodsKim D, Choe U, Park YJ.
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Exploring Lignans, a Class of Health Promoting Compounds, in a Variety of Edible Oils from Brazil. [PDF]
Foods, 2022 Tardugno R +4 more
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