Willingness to pay more for value-added pomegranate juice (Punica granatum L.): An open-ended contingent valuation by Romano, Karen Rodrigues, Dias Bartolomeu Abadio Finco, Fernanda, Rosenthal, Amauri, Vinicius Alves Finco, Marcus, Deliza, Rosires

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Residues of legacy organochlorine pesticides and DDT metabolites in highly consumed fish from the polluted Guanabara Bay, Brazil: distribution and assessment of human health risk by Ferreira, Verona Borges, Estrella, Leonardo Fontes, Alves, Marcelo Guzzon Rodrigues, Gallistl, Christoph, Vetter, Walter, Silva, Thadia Turon Costa, Malm, Olaf, Torres, João Paulo Machado, Abadio Finco, Fernanda Dias Bartolomeu

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Bacaba (Oenocarpus bacaba) phenolic extract induces apoptosis in the MCF-7 breast cancer cell line via the mitochondria-dependent pathway by Abadio Finco, Fernanda Dias Bartolomeu, Kloss, Loreen, Graeve, Lutz

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Different cooking styles enhance antioxidant properties and carotenoids of biofortified pumpkin (Cucurbita moschata Duch) genotypes by MOREIRA, Lara de Azevedo Sarmet, CARVALHO, Lucia Maria Jaeger de, CARDOSO, Flávio da Silva e Souza Neves, ORTIZ, Gisela Maria Dellamora, FINCO, Fernanda Dias Bartolomeu Abadio, CARVALHO, José Luiz Viana de

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Bacaba phenolic extract attenuates adipogenesis by down-regulating PPARγ and C/EBPα in 3T3-L1 cells by Lauvai, Judith, Schumacher, Monika, Abadio Finco, Fernanda Dias Bartolomeu, Graeve, Lutz

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Physicochemical properties and antioxidant capacity of propolis of stingless bees (Meliponinae) and Apisfrom two regions of Tocantins, Brazil by ARAÚJO, Karuane Saturnino da Silva, SANTOS JÚNIOR, Joaquim Francisco dos, SATO, Marcello Otake, FINCO, Fernanda Dias Bartolomeu Abadio, SOARES, Ilsamar Mendes, BARBOSA, Robson dos Santos, ALVIM, Tarso da Costa, ASCÊNCIO, Sérgio Donizeti, MARIANO, Sandra Maria Botelho

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Propriedades físicas e químicas do mel de Apis mellifera L by Abadio Finco, Fernanda Dias Bartolomeu(Universidade Federal do Tocantins Laboratório de Segurança Alimentar e Nutricional), Moura, Luciana Learte(Universidade Federal do Tocantins Laboratório de Segurança Alimentar e Nutricional), Silva, Igor Galvão(Universidade Federal do Tocantins Laboratório de Segurança Alimentar e Nutricional)

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Different cooking styles enhance antioxidant properties and carotenoids of biofortified pumpkin (Cucurbita moschata Duch) genotypes by MOREIRA, Lara de Azevedo Sarmet, CARVALHO, Lucia Maria Jaeger de, CARDOSO, Flávio da Silva e Souza Neves, ORTIZ, Gisela Maria Dellamora, FINCO, Fernanda Dias Bartolomeu Abadio, CARVALHO, José Luiz Viana de

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Propriedades físicas e químicas do mel de Apis mellifera L by Abadio Finco, Fernanda Dias Bartolomeu, Moura, Luciana Learte, Silva, Igor Galvão

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Physicochemical properties and antioxidant capacity of propolis of stingless bees (Meliponinae) and Apisfrom two regions of Tocantins, Brazil by Araujo, Karuane Saturnino da Silva, dos Santos Junior, Joaquim Francisco, Sato, Marcello Otake, Finco, Fernanda Dias Bartolomeu Abadio, Soares, Ilsamar Mendes, Barbosa, Robson dos Santos, Alvim, Tarso da Costa, Ascencio, Sergio Donizeti, Mariano, Sandra Maria Botelho

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