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Publications by Gabrielle Scapin
Development and Evaluation of Pork Burger With Added Natural Antioxidant Based on Extract of Banana Inflorescence (Musa Cavendishii)
CYTA - Journal of Food
Chemistry
Manufacturing Engineering
Chemical Engineering
Food Science
Industrial
Evaluation of Antioxidant Activity of Extracts of Banana Inflorescences (Musa Cavendishii)
CYTA - Journal of Food
Chemistry
Manufacturing Engineering
Chemical Engineering
Food Science
Industrial
Related publications
Effects of Silicon and Yeast Extract on Growth, Flowering and Yield of Banana (Musa Cavendishii L.)
Journal of Plant Production
Partial Substitution of Chemical Fertilization of Banana (Musa Cavendishii L.) Plants by Organic Stimulators
Journal of Plant Production
Goroho (Musa Acuminafe, Sp) Banana Flour as Natural Antioxidant Source in Indonesian Meatball Production
Food Research
Food Science
Characterization of Proximate, Phytochemical and Antioxidant Analysis of Banana (Musa Sapientum) Peels/Skins and Objective Evaluation of Ready to Eat /Cook Product Made With Banana Peels
Current Research in Nutrition and Food Science
Medicine
Food Science
Quality Evaluation and Antimicrobial Properties of Beef Burger Prepared With Crude Isoflavones Extract, Bha and Rosemary Extract
Sinai Journal of Applied Sciences
Plantlet Production Through Development of Competent Multiple Meristem Cultures From Male Inflorescence of Banana, Musa Acuminta Cv. €˜Pisang Mas’ (AA)
American Journal of Biochemistry and Biotechnology
Biochemistry
Biotechnology
Evaluation of Mango Seed Kernel Extract as Natural Occurring Phenolic Rich Antioxidant Compound
Bulletin of the National Nutrition Institute
Evaluation of Cudrania Tricuspidata Leaves on Antioxidant Activities and Physicochemical Properties of Pork Patties
Korean journal for food science of animal resources
