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 |  Compostos bioativos</description>
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         <title>Comprehensive phenolic profiling, content and antioxidant activity of pineapple crown flour characterized by UPLC-MSE</title>
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         <title>Efeito do fracionamento granulométrico seguido de micronização na capacidade redutora e conteúdo de fibra alimentar do bagaço de oliva </title>
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         <title>Profile of volatile components of high altitude &quot;Sauvignon Blanc&quot; wines from different locations in Serra Caterinense</title>
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         <title>Capacidade antioxidante de vinhos Marselan e Tannat elaborados por diferentes processos de vinificação</title>
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         <title>Queijo Minas Frescal probiótico adicionado de Kefir</title>
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         <title>Determinação do perfil de compostos fenólicos em méis de Mandaçaia utilizando LC-ESI-MS/MS</title>
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         <title>Acmella oleracea: muito além de uma planta alimentícia?</title>
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