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Publications by Raimundo Wilane FIGUEIREDO
Physicochemical Characterization, Antioxidant Activity, and Sensory Analysis of Beers Brewed With Cashew Peduncle (Anacardium Occidentale) and Orange Peel (Citrus Sinensis)
Food Science and Technology
Biotechnology
Food Science
Related publications
Antioxidant Activity of Oils Extracted From Orange (Citrus Sinensis) Seeds
Anais da Academia Brasileira de Ciencias
Multidisciplinary
EFFECT OF ORANGE ‘‘Citrus Sinensis’’ PEEL FROM ALGERIA IN FOOD
Banat's Journal of Biotechnology
Physicochemical and Sensory Quality of Yogurt Incorporated With Pectin From Peel ofCitrus Sinensis
Food Science and Nutrition
Food Science
Spectroscopic Investigation of the Cashew Nut Kernel (Anacardium Occidentale)
The Open Food Science Journal
Antioxidant Activity of Orange Flesh and Peel Extracted With Various Solvents
Preventive Nutrition and Food Science
Nutrition
Food Science
Dietetics
Formulation of Osmo -Dehydrated Cashew Apple (Anacardium Occidentale L.)
Asian Journal of Dairy and Food Research
Effect of Microwave Treatment on Physical and Functional Properties of Orange (Citrus Sinensis) Peel and Leaves
Journal of Food Processing & Technology
Anatomical Studies on Graft Formation in Cashew (Anacardium Occidentale L.)
Agriculture and Biology Journal of North America
Antimutagenic and Antioxidant Activity of the Essential Oils of Citrus Sinensis and Citrus Latifolia
Scientific Reports
Multidisciplinary
