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Biscuits Prepared with Enzymatically-Processed Soybean Meal Are Rich in Isoflavone Aglycones, Sensorially Well-Accepted and Stable during Storage for Six Months.
- Published in:
- Molecules, 2022, v. 27, n. 22, p. 7975, doi. 10.3390/molecules27227975
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- Article
Betanin, a Natural Food Additive: Stability, Bioavailability, Antioxidant and Preservative Ability Assessments.
- Published in:
- Molecules, 2019, v. 24, n. 3, p. 458, doi. 10.3390/molecules24030458
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- Article
Tipos e sentidos de motivação para a escolha do curso de licenciatura.
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- Perspectiva, 2018, v. 36, n. 2, p. 741, doi. 10.5007/2175-795X.2018v36n2p741
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- Article
Physicochemical, nutritional, and sensory analyses of a nitrate-enriched beetroot gel and its effects on plasmatic nitric oxide and blood pressure.
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- Food & Nutrition Research, 2016, v. 60, p. 1, doi. 10.3402/fnr.v60.29909
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- Article
PipeCoV: a pipeline for SARS-CoV-2 genome assembly, annotation and variant identification.
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- PeerJ, 2022, p. 1, doi. 10.7717/peerj.13300
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- Article
Nutritional, chemical, and morphological assessment of Couroupita guianensis: a potential edible fruit for human consumption.
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- Journal of Food Measurement & Characterization, 2024, v. 18, n. 7, p. 5646, doi. 10.1007/s11694-024-02595-7
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- Article