Results 171 to 180 of about 59,020 (188)

CHANGES IN THE CHEMICAL QUALITY OF PINK PEPPER FRUITS DURING STORAGE

2022
Ygor Nunes Moreira, Talis da Silva Rodrigues Lima, Isabela Pereira Diegues, Diego de Mello Conde de Brito, Pedro Corrêa Damasceno-Junior, Marco Andre Alves de Souza   +5 more
openaire   +1 more source

Characterization of Fresh and Dried Pink Pepper (Schinus terebinthifolius R.) by Cast-Tape Drying

Food and Bioprocess Technology, 2023
Raquel Clasen Pich, Eva Larissa de Andrade Batista, Lorrane Santos de Oliveira, Rafaella Camila da Silva, Letícia Rocha Guidi, Marta Fernanda Zotarelli, Ricardo Correa de Santana   +6 more
openaire   +1 more source

Composition and in vitro antimicrobial activity of pink pepper fruit essential oils

2022
Maira Christina Marques Fonseca, Maria da Penha Piccolo, Adilson Sartoratto, Beatriz Lima de Almeida, Tarsila Rodrigues Arruda, Antonio Manoel Maradini Filho, Patrícia Campos Bernardes, Sérgio Henriques Saraiva   +6 more
openaire   +1 more source

Phenolic composition and insights into the use of pink pepper (Schinus terebentifolius Raddi) fruit against lipid oxidation in food systems

Food Bioscience, 2023
Tatiana Silva, Tatiana Ts Saldanha
exaly  

The impacts of pink pepper (Schinus terebinthifolius Raddi) on fatty acids and cholesterol oxides formation in canned sardines during thermal processing

Food Chemistry, 2023
Geni Rodrigues Sampaio, Tatiana Ts Saldanha   +1 more
exaly  

Phenolic compounds in peel, seed and cold pressed pink pepper (Schinus terebinthifolia R.) oil and bioaccessibility of peel using a digestion model with intestinal barrier simulation

Food Bioscience, 2022
Maria da Conceição Prudêncio Dutra, Marcos dos Santos Lima   +1 more
exaly  

Analysis of the Chemical, Antioxidant, and Anti-Inflammatory Properties of Pink Pepper (Schinus molle L.)

Antioxidants, 2021
Youngjae Shin, Sung Keun Jung, Young-Jun Kim   +2 more
exaly  

Pink pepper extract as a natural antioxidant in chicken burger: Effects on oxidative stability and dynamic sensory profile using Temporal Dominance of Sensations

LWT - Food Science and Technology, 2020
Miriam Mabel Selani, Erick Saldaña, Iliani Patinho   +2 more
exaly  

Pink pepper (Schinus terebinthifolius) as a natural antioxidant in artisanal smoked pork sausages

Food and Humanity
Pedro Henrique Dutra dos Santos, Cláudia Moreira Santa Catharina Weis, Cristina Maria Zanette, Larissa Canhadas Bertan, Luciano Tormen, Eduarda Molardi Bainy   +5 more
openaire   +1 more source

Antimicrobial and antioxidant activity of essential oil from pink pepper tree (Schinus terebinthifolius Raddi) in vitro and in cheese experimentally contaminated with Listeria monocytogenes

Innovative Food Science and Emerging Technologies, 2016
Guilherme da Silva Dannenberg, Graciele Daiana Funck   +1 more
exaly