F. Campos

Fatty acid composition of three freshwater fishes under different storage and cooking processes

N. Costa, M. T. Silva, A. L. Salaro, 2007 .

Antioxidant in Mango (Mangifera indica L.) Pulp

J. H. Queiroz, F. Campos, Sônia Machado Rocha Ribeiro, 2007, Plant foods for human nutrition.

Optimization of methodology to analyze ascorbic and dehydroascorbic acid in vegetables

P. C. Stringheta, F. Campos, H. M. Pinheiro-Sant’Ana, 2009 .

[Control of carotenoid loss in vegetables prepared in a hospital foodservice].

H. M. P. Sant’Ana, F. Campos, Gardênia Márcia Silva Campos Mata, 2008, Ciencia & saude coletiva.

Food service in the scientific field of Food and Nutrition: Reflections about scientific conceptions and research

F. B. Kraemer, S. Prado, F. R. Ferreira, 2016 .

Teores de β-caroteno e vitamina C durante o amadurecimento da manga “UBÁ” (Mangifera indica L. var. Ubá)

J. H. Queiroz, C. M. D. Lucia, F. Campos, 2011 .

Influence of package and storage on the content of beta-carotene and ascorbic acid in industrialized "Ubá" mango juice.

F. Campos, Gardênia Márcia Silva Campos Mata, H. M. Pinheiro-Sant’Ana, 2010 .