Coffee Break

Coffee Break

CERIMÔNIA DE ABERTURA

Almoço

COQUETEL DE ABERTURA

BIOACTIVE COMPOUNDS FROM FUNGAL MYCELIA

EMERGING TECHNOLOGIES AS A STRATEGY TO OBTAIN BIOACTIVE COMPOUNDS AND FUNCTIONAL FOODS

SAFETY EVALUATION OF FOOD ENZYMES BY EFSA

BRAZILIAN REGULATORY SCENARIO AND INNOVATION IN FUNCTIONAL FOODS

ADVANCES IN FUNCTIONAL FOODS

INORGANIC BIOACTIVE COMPONENTS IN FOODS AND IN VITRO DIGESTION MODELS: DATA AND INSIGHTS

IN VIVO NEUROPROTECTIVE ACTIVITY OF NATURAL EXTRACTS: A FOODOMICS STUDY

NOVEL APPROACHES IN OMICS SCIENCE FOR FOOD RESEARCH

INULIN GRAFTED TO GALLIC ACID USING EFFICIENT AND GREEN DUAL INTERMEDIATE FREQUENCY ULTRASOUND PROCESS

FOODOMICS: INNOVATING FOOD SAFETY ASSESSMENT THROUGH BIOCHEMICAL TRANSFORMATION BY ANALISYS OF COMPOUNDS IN DIETARY SUPPLEMENTS

INTER-INDIVIDUAL VARIABILITY OF FLAVAN-3-OL COLONIC METABOLITES: INSIGHTS INTO URINARY METABOTYPES

"PLASMA PROTEOME PROFILING REVEALS MOLECULAR MECHANISMS UNDERLYING THE EFFECTS OF DAILY CONSUMPTION OF ORANGE JUICE"

APRESENTAÇÃO DE PÔSTER

APRESENTAÇÃO DE PÔSTER