Found: 12
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Trends in research on cacti: the food of the future.
- Published in:
- Journal of the Science of Food & Agriculture, 2024, v. 104, n. 9, p. 4939, doi. 10.1002/jsfa.13306
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- Article
Innovation in Cocoa Fermentation: Evidence from Patent Documents and Scientific Articles.
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- Fermentation (Basel), 2024, v. 10, n. 5, p. 251, doi. 10.3390/fermentation10050251
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- Article
Optimization and Characterization of Interspecific Hybrid Crude Palm Oil Unaué HIE OxG Nanoparticles with Vegetable By-Products as Encapsulants.
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- Foods, 2024, v. 13, n. 4, p. 523, doi. 10.3390/foods13040523
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- Article
Habits and Persistent Food Restriction in Patients with Anorexia Nervosa: A Scoping Review.
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- Behavioral Sciences (2076-328X), 2023, v. 13, n. 11, p. 883, doi. 10.3390/bs13110883
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- Article
Biosorption of methylene blue by residue from Lentinus crinitus mushroom cultivation.
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- World Journal of Microbiology & Biotechnology, 2023, v. 39, n. 5, p. 1, doi. 10.1007/s11274-023-03562-y
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- Article
Analysis of Scientific and Technological Perspectives on the Development of New Food Products from Family Farming.
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- Agriculture; Basel, 2023, v. 13, n. 3, p. 606, doi. 10.3390/agriculture13030606
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- Article
Cacti fruit in the human diet: Sensory perceptions and interest of Brazilian consumers.
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- Journal of Sensory Studies, 2023, v. 38, n. 1, p. 1, doi. 10.1111/joss.12795
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- Article
Lithium bioaccumulation in Lentinus crinitus mycelia grown in media with different lithium sources and pH values.
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- Environmental Science & Pollution Research, 2022, v. 29, n. 58, p. 87519, doi. 10.1007/s11356-022-21893-5
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- Article
Caracterização físico-química da oleína de palma do novo dendê híbrido Unaué HIE OxG produzido na Bahia, Brasil.
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- Revista da Associação Brasileira de Nutrição, 2022, v. 13, n. 2, p. 355
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- Article
Nanopartículas de óleo de palma bruto híbrido Unaué HIE OxG encapsuladas com agentes alternativos.
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- Revista da Associação Brasileira de Nutrição, 2022, v. 13, n. 2, p. 413
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- Article
Nanopartículas do novo azeite de dendê híbrido Unaué HIE OxG obtidas por nanoprecipitação com semente de jaca como encapsulante.
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- Revista da Associação Brasileira de Nutrição, 2022, v. 13, n. 2, p. 415
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- Article
Red Tomato Products as an Alternative to Reduce Synthetic Dyes in the Food Industry: A Review.
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- Molecules, 2021, v. 26, n. 23, p. 7125, doi. 10.3390/molecules26237125
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- Article