Results 71 to 80 of about 2,616 (203)

CHARACTERIZATION OF PHYTOHORMONES IN MONOFLORAL HONEY FROM AROEIRA (Astroniumun urundeuva) [PDF]

open access: yesPERIÓDICO TCHÊ QUÍMICA
Background: Honey is a natural, sugary, and viscous solution elaborated from floral nectar, secretions from living parts of plants, or by sap-sucking insects. The chemical aspects of aroeira honey play a relevant role in the bioeconomy and research of the production chain in northern Minas Gerais.
Emily Morgana Souza Mendes   +4 more
openaire   +1 more source

The role of the neuronal microenvironment in sensory function and pain pathophysiology

open access: yesJournal of Neurochemistry, Volume 168, Issue 11, Page 3620-3643, November 2024.
In this review, we highlight the complex dynamic interactions between sensory neurons and non‐neuronal cells, including immune cells, neuronal accessory cells, adipocytes, and keratinocytes with a focus on skin, neuronal axons, dorsal root ganglia, and spinal cord.
Hana Starobova   +3 more
wiley   +1 more source

Caderno de Aritmética e Linguagem (caderno de professor),Aroeira, MG, 1964

open access: yes, 1964
Este caderno, de 1964, pertence a ex-professora,do ensino primário, Maria Alice Aroeira. O caderno é do tipo brochura, com capa cinza, sem cobertura. Há 182 p. (todas preenchidas), pautado.
Aroeira, Maria Alice
core  

Pólen – Aroeira vermelha

open access: yes, 2011
Este recurso traz uma imagem do pólen da planta Aroeira vermelha (Schinus terebinthifolius) que pode ser encontrada em diversas regiões da América latina, e é utilizada na culinária e como planta medicinalComponente Curricular::Ensino Fundamental::Séries
WebBee
core   +1 more source

PHYSICAL-MECHANICAL WOOD PROPERTIES OF Myracrodruon urundeuva IN HOMOGENEOUS PLANTING

open access: yesRevista do Instituto Florestal, 2017
As a result of its high density and durability, wood of Myracrodruon urundeuva (aroeira) is highly valued, and its exploitation in Brazilian primary forests has been prohibited by law since 1991.
Andressa Keller   +4 more
doaj  

Viability of Human Gingival Fibroblast (FGH) Treated with Ethanolic "Aroeira" Extract (Myracrodruon urundeuva Allemão)

open access: yesBrazilian Archives of Biology and Technology, 2016
The aim of this study was to evaluate the effect of ethanolic "aroeira" (Myracrodruon urundeuva) extract on the viability of human gingival fibroblast.
Alessandra Cury Machado   +4 more
doaj   +1 more source

Indoor Air Quality: Bibliometric Analysis of the Published Literature Between 2018 and 2023

open access: yesEnvironmental Quality Management, Volume 34, Issue 1, Fall 2024.
ABSTRACT This bibliometric study employs a rigorous approach to scrutinize and visually represent the existing body of literature on indoor air quality (IAQ). Utilizing the Scopus collection database, we conducted an exhaustive exploration of published research literature in the IAQ field.
Siti Nurshahida Nazli   +5 more
wiley   +1 more source

Aroeira-do-sertão Astronium urundeuva (M.Allemão) Engl. - Anacardiaceae. [PDF]

open access: yes, 2023
Aroeira do sertão, espécie nativa com ampla distribuição na Caatinga, Cerrado, Mata Atlântica, Pampa e Pantanal. Descreve as características da planta, potencial de uso, fenologia, biologia reprodutiva, ecofisologia e conservação de ...
DANTAS, B. F., KIILL, L. H. P.
core  

Tainarys aroeira Burckhardt & Queiroz, 2017, sp. n.

open access: yes, 2017
Published as part of Burckhardt, Daniel & Queiroz, Dalva L., 2017, The jumping plant-lice of the Neotropical genus Tainarys (Hemiptera: Psylloidea) associated with Anacardiaceae, pp. 535-567 in Zootaxa 4232 (4) on pages 538-545, DOI: 10.11646/zootaxa.4232.4.5, http://zenodo.org/record ...
Burckhardt, Daniel, Queiroz, Dalva L.
openaire   +2 more sources

Effect of different cooking conditions on the quality characteristics of chicken claws

open access: yesFood Science &Nutrition, Volume 12, Issue 8, Page 5518-5529, August 2024.
Abstract Chicken claw products with their unique texture are loved by consumers, and cooking is a key step to affect the taste of chicken claw consumption, through the moderate hydrolysis of proteins and a series of physicochemical changes, so that the chicken claw gets tender and presents a crispy taste, but the current research on the optimal cooking
Yifan Yu   +5 more
wiley   +1 more source

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