Palavra-chave: BIOACTIVE COMPOUNDS

NATURAL PHENOLIC ANTIOXIDANTS FOOD WASTE BYPRODUCTS PURPLE CORN COB BIOPROSPECTING PLASMA DYSBIOSIS LINOLEIC ACID EMERGING TECHNOLOGY CARBOHYDRATE CONTENT PROLONGED MACERATION PROCESS ANTITUMORAL FUNCTIONAL FOODS VITAMINA E FLAVONOIDS WILD PASSION FRUIT INFLAMMATION CHICKEN BY-PRODUCTS SQUALENE HYDROCOLLOIDS IN VITRO ANTIOXIDANT ASSAY FATTY ACIDS ORAC CELL MIGRATION ÓXIDO NÍTRICO BURDOCK SUPERCRITICAL EXTRACTION ANTIOXIDANTS BRAZILIAN NATIVE FRUIT MEDICINAL PLANT POLYPHENOL GREEN PROPOLIS PERIPHERAL GLUCOSE PROTEASE MASS SPECTROMETRY LC-ESI-MS EPIDEMIOLOGICAL STUDY RODENTS CENTESIMAL COMPOSITION FRUIT GUT BACTERIOTA ANTIPROLIFERATIVE ACTIVITY LOW-FREQUENCY ULTRASOUND FOOD SAFETY DRUG DESIGN ANTITUMOR ACTIVITY APIS MELLIFERA COLOR STABILITY TRANS-RESVERATROL OPTIMIZED EXTRACT BODY WEIGHT ANTIMUTAGENIC COMPARISON DYSLIPIDEMIA CARBOHYDRATES EXTRACTION ENDOPHYTES ALIMENTOS FUNCIONAIS ELLAGIC ACID ACOUSTIC CAVITATION PRESSURIZED LIQUID EXTRACTION BIOACCESSIBILITY PROPOLIS 16S RRNA GENES NATURAL COLORANT ANALYSIS MALVIDIN-3-O-GLYCOSIDE PREBIOTICS WINE BRAZILIAN BERRIES NON-CONVENTIONAL WALL MATERIALS PROANTHOCYANIDINS MYRICITRIN CACTACEAE ANDEAN MAIZE INSULIN RESISTANCE OXIDATIVE STRESS BIOTRANSFORMATION FAVAS PERUANAS BACHARIS TRICUNEATA MACERATION KINECTIC MODELING MYRCIARIA JABOTICABA VELL BERG CERRADO FRUIT FOOD ANALYSIS PHENOLIC COMPOUNDS OXIDATIVE STABILITY VOLATILE MEDICINAL CHEMISTRY NUTRITIONAL COMPOSITION ALNUS ACUMINATA CAPILLARY ELECTROPHORESISI SPRAY-DRYING TOCOPHEROLS BY-PRODUCTS MINERALS HIGH ISOSTATIC PRESSURE ENZYMES HIGH PRESSURE PROCESSING EXTRA VIRGIN OIL POLIFENOLES BIOAVAILABILITY PSEUDOMONAS BRAZILIAN CERRADO FRUIT HEALTH PROTEIN HYDROLYSATE STATISTICAL OPTIMIZATION ANTI-INFLAMMATORY BOX?BEHNKENDESIGN CARYOCAR BRASILIENSE HPLC-DAD-FD AMAZONIAN FRUIT FIBERS FOOD COMPOSITION CHARACTERIZATION JABUTICABA ANTIOBESITY AGENTS MICROENCAPSULATION ADMET PREDICTION AMAZON FRUITS FOOD DESIGN CLA CHEMICAL COMPOSITIONS NATURAL ANTIOXIDANTS ORGANIC SYNTHESIS PULPS AND NUTS OF BRAZILIAN FRUITS ETHNOPHARMACOLOGY ANNONA CRASSIFLORA MART. MAROLO COLD ENVIRONMENTS DIETARY FIBER BIOACTIVE COMPOUNDS STABILITY COGNITIVE RESERVE ISOFLAVONOIDS PASSIFLORA EDULIS PEEL MUTATIONS OBESITY BIOACTIVITY CAROTENOID ANTIOXIDANT ACTIVITY FREE RADICALS ANTIOXIDANT WHOLE GRAIN NATURAL PRODUCTS CYTOTOXIC EXPERIMENTAL DESIGN SPRAY DRYING PATTERN RECOGNITION SOLID LIPID CARRIERS FOOD BIOTECHNOLOGY JABOTICABA MINERAL COMPOSITION PASSIFLORA EDULIS BRAZILIAN FRUIT WEIGHT GAIN BENEFITS - HEALTH POWDER STABILITY VITIS VINIFERA L. CANARY SEED MALVACEAE EUGENIA SPECIES PHENOLIC ACIDS METABOLOMICS TERAPIA FOTODINÂMICA LIQUID CHROMATOGRAPHY TUMOR FOOD QUALITY COLITIS ORA-PRO-NÓBIS BERRIES EXTRACTION PROCEDURE ANTITUMOR PHYTOCHEMICALS ARTIFICIAL NEURAL NETWORK POLYPHENOLS ASPERGILLUS ORYZAE DYNAMIC HIGH PRESSURE ANTOCIANINAS MICE ADIPOSE TISSUE FOOD CONTROL OILSEED GREEN EXTRACTION LATIN AMERICA THERMAL PROCESSING BYPRODUCT MOLECULAR MODELING PASSIFLORA EDULIS LEAVES BOTANICAL ULTRASONIC POWER COMPOSTOS FENÓLICOS ENCAPSULATION ANTHOCYANINS ANTIPROLIFERATIVE CELL LINES AUTOFAGIA HPLC-ESI-MS/MS MUSHROOMS SUPERCRITICAL FLUIDS SHORT-CHAIN CARBOHYDRATES HUMAN METABOLISM RESIDUES QUALIDADE NUTRICIONAL DE ALIMENTOS ANNONA TROPICAL RED WINE ENZYMATIC PROCESS NUTRITION POLYPHENOLIC AGING, FOOD INTAKE PLANTS DIGESTIBILITY COMPLEXOS DE RUTÊNIO MIXTURE DESIGN ANTIOXIDANT POTENTIAL FOOD SCIENCE STABILITY NATURAL ADDITIVES OLIGOSACCHARIDES ENZYME-ASSISTED EXTRACTION CHEMICAL COMPOSITION ALZHEIMER DISEASE BANANA PEEL NUTRIENTS UNSATURATED FATTY ACIDS