V. S. Oliveira

Nutritional quality and functional lipids in the free-range egg yolks of Brazilian family farmers

Kamila de Oliveira do Nascimento, J. Melo, F. Ferreira, 2019, Revista chilena de nutrición.

The use of lemon juice and its role on polyunsaturated fatty acids and cholesterol oxides formation in thermally prepared sardines

G. Sampaio, E. A. Torres, A. Sawaya, 2021 .

Potentially probiotic or postbiotic pre-converted nitrite from celery produced by an axenic culture system with probiotic lacticaseibacilli strain.

E. Esmerino, Fabiano A Oliveira, A. Giacomini, 2020, Meat science.

Degradation kinetics and in vitro digestive stability of selected bioactive compounds from a beverage formulated with butterfly pea flowers

C. A. Bucher, V. S. Oliveira, M. Barbosa, 2022, Ciência Rural.

Degradation kinetics and in vitro digestive stability of selected bioactive compounds from a beverage formulated with..

C. A. Bucher, V. S. Oliveira, M. Barbosa, 2021 .