Results 161 to 170 of about 15,347 (179)

Professor Barus and Colloid Chemistry

Science, 1927
openaire   +2 more sources

The effect of roasting on the phenolic compounds and antioxidant potential of baru nuts [Dipteryx alata Vog.]

Food Research International, 2012
Sandra Fernandes Arruda, Egle Machado de Almeida Siqueira   +1 more
exaly  

Use of baru (Brazilian almond) waste from physical extraction of oil to produce flour and cookies

LWT - Food Science and Technology, 2015
Livia De Lacerda De Oliveira, Raquel Braz Assunção Botelho, Marileusa D Chiarello   +2 more
exaly  

Extraction of baru (Dipteryx alata vogel) seed oil using compressed solvents technology

Journal of Supercritical Fluids, 2018
Fabiane Hamerski, Damian Lopez Fetzer, Marcos L Corazza   +2 more
exaly  

Microwave heating induces changes in the physicochemical properties of baru (Dipteryx alataVog.) and soybean crude oils

European Journal of Lipid Science and Technology, 2015
S Casal, Ricardo Malheiro
exaly  

The Orde Baru

2017
openaire   +1 more source

Consumption of baru seeds [Dipteryx alata Vog.], a Brazilian savanna nut, prevents iron-induced oxidative stress in rats

Food Research International, 2012
Sandra Fernandes Arruda, Egle Machado de Almeida Siqueira   +1 more
exaly  

Partial characterization of proteins from baru (Dipteryx alata Vog) seeds

Journal of the Science of Food and Agriculture, 2011
Osvaldo De Freitas
exaly  

Characterization of baru nut (Dipteryx alata Vog) flour and its application in reduced-fat cupcakes

Journal of Food Science and Technology, 2017
Camila De Souza Paglarini, Caroline Steel, Mayara Queiros   +2 more
exaly  

Investigating the Chemical Profile of Underexplored Parts of Dipteryx alata (Baru) Using the PS–MS Technique

Plants
Ramos A L C C, Melo Ac, Bruna Vieira
exaly