Seven Editora
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Contacto

  • Seven Publicações Ltda CNPJ: 43.789.355/0001-14 Rua: Travessa Aristides Moleta, 290- São José dos Pinhais/PR CEP: 83045-090
  • Contacto principal
  • Nathan Albano Valente
  • (41) 9 8836-2677
  • editora@sevenevents.com.br
  • Contacto de soporte
  • contato@sevenevents.com.br

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Encapsulation of bioactive compounds for the generation of nutraceuticals

Alves MS;
Tavares MIB.

Metallic species in yerba-mate and their infusions: Interrelationship of its distribution with phenolic compounds and melanoidins

Leoncio MS;
da Cruz VHM;
Saqueti BHF;
de Castro MC;
et al.

Bioactive compounds and biological actions in edible flower species

Ribeiro Fonseca B;
Vidal Martins M.

Bioactive compounds of rosemary from the field: a review of the biological effects

Chammas SM;
Sanchez JF;
Alves RCB;
Giovannini LA;
et al.
 | 831-845

Chia (Salvia hispanica L.): Chemical composition, phenolic compounds, antioxidant activity, and antitumor activity

Tan DN;
Prado MA;
Oliveira-Alves S.
| 557-575

Advanced extraction of bioactive compounds from mamacadela: An approach for efficient and sustainable process

Silva JF;
da Silva LA;
dos Santos SS;
Madrona GS;
et al.
 | 142-153

Violaceína – parte I: Bases e fundamentos teóricos sobre o pigmento

Linhares TST;
Lima KYG;
Marques KKG;
Castro IO;
et al.
 | 523-530

Properties of free and microencapsulated quercetin: A literature review

Frez FLV;
Querubin BE;
Rampani EM;
Teixeira F;
et al.

Cerrado fruits, study on their technological and medicinal applications: a review

Silva JF;
Januário JGB;
Guedes CT;
Friedrichsen JSA;
et al.

Active packaging and quality characteristics of grape tomatoes

Rocha AM;
Silva GCOe;
Chagas AAA;
Rodrigues CG;
et al.

Nanoemulsions and cyclodextrins inclusion complexes as methods of protection of essential oils for the development of bioherbicides

Vasconcelos LC;
Mendes LA;
Bergamin AS;
Martins GS;
et al.

Sweet potato: Nutritional aspects of roots and leaves

Leonel M;
Ouros LF;
Lossolli NAB;
Leonel S.

Elaboração, análise nutricional e sensorial de pasta de amendoim acrescida de chocolate ao leite

Resosemito FS;
Leal EHF;
da Silva WJR;
Filho HCPC;
et al.
 | 293-302