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Stability of bocaiuva (Acrocomia spp.) mass candy stored in different packages. Bocaiuva (Acrocomia spp.) is a fruit native to areas of Cerrado and Pantanal that stands out for its nutritional value, presence of bioactive substances, and high pulp yield. The aim of this study was... ... Repository: BDPA Publication year: 2024
An HPLC method to determine phenolic compounds of plant extracts: application to Byrsonima crassifolia and Senna alata leaves. Background: The Amazonian Region has a variety of medicinal plants with bioactive compounds, whose characterization could present the potential for sustainable development. Objectives: A method for se... ... Repository: BDPA Publication year: 2022
Prospecting bioactive counpounds from pampa biome: antiparasitic effect and mitigate enteric methane. The Pampas of South America are a grassland biome being a great source of bioactive compounds (BC) that can be used to parasite control or to mitigate enteric methane (CH4) produced by ruminants. The... ... Repository: BDPA Publication year: 2012
P2-35 Bioactive compounds and antioxidant activity of CCP-76 and BRS-189 precocious dwarf cashew apples at four stages of maturation. Repository: BDPA Publication year: 2009
Quality bioactive compounds of cajuí apples from native genotypes of coastal vegetation, Piauí, Brazil. Repository: BDPA Publication year: 2009
Development of essential oils inclusion complexes: a nanotechnology approach with enhanced thermal and light stability. Abstract Essential oils (EOs) are volatile compounds that may have antimicrobial and antioxidant properties. Despite their potential application, low water solubility and chemical instability are limi... ... Repository: BDPA Publication year: 2025
Quality bioactive compounds and antioxidant activity of homemade açaí and bacaba smoothies sampled at marketplace in Amapá, Brazil. Repository: BDPA Publication year: 2009
Effect of thermovinification temperature on the content of phenolic compounds, antioxidant potential, and color of syrah red wines. Thermovinification is a winemaking practice that replaces traditional maceration, used to increase the phenolic compound content of red wines, and is applied to the vinification of grapes that did not... ... Repository: BDPA Publication year: 2023

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