C. Croge

Yerba mate: cultivation systems, processing and chemical composition. A review

F. L. Cuquel, C. Croge, P. M. Pintro, 2021, Scientia Agricola.

Effects of storage time and temperature on lipid oxidation of egg powders enriched with natural antioxidants.

A. C. Vital, A. Murakami, D. D. da Silva, 2017, Food chemistry.

Antioxidant Capacity and Polyphenolic Compounds of Blackberries Produced in Different Climates

F. L. Cuquel, L. A. Biasi, C. Croge, 2019, HortScience.

Okara residue as source of antioxidants against lipid oxidation in milk enriched with omega-3 and bioavailability of bioactive compounds after in vitro gastrointestinal digestion

A. C. Vital, Denise Felix da Silva, C. Croge, 2018, Journal of Food Science and Technology.

Investigation into photostability of soybean oils by thermal lens spectroscopy.

M. Baesso, L. Malacarne, N. Astrath, 2015, Spectrochimica acta. Part A, Molecular and biomolecular spectroscopy.

PERFORMANCE OF BLACKBERRY CULTIVARS IN CERRO AZUL - PR

F. L. Cuquel, L. A. Biasi, C. Croge, 2016 .

Agronomic performance of Blackberry cultivars in Lapa-PR

F. L. Cuquel, C. Croge, P. M. Pintro, 2019, Revista Brasileira de Fruticultura.

Effect of addition of Agaricus blazei mushroom residue to milk enriched with Omega‐3 on the prevention of lipid oxidation and bioavailability of bioactive compounds after in vitro gastrointestinal digestion

A. C. Vital, C. Croge, P. Matumoto‐Pintro, 2017 .