Results 201 to 210 of about 267,033 (222)

Baru (Dipteryx alata Vog.) agro-industrial by-products promote the growth and metabolism of probiotic strains

Journal of Applied Microbiology, 2023
Maria Margareth Veloso Naves
exaly  

Judgement for Judgement: Baru

2020
null Max, Eleanor Rimoldi
openaire   +1 more source

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

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

From Orang Kaya Baru to Melayu Baru

2005
openaire   +1 more source

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

Journal of Supercritical Fluids, 2018
Damian L Fetzer, Fabiane Hamerski, 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
Ricardo Malheiro, Susana Casal, JOSÉ Alberto Pereira   +2 more
exaly  

The Orde Baru

2017
openaire   +1 more source

Professor Barus and Colloid Chemistry

Science, 1927
openaire   +2 more sources

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

Food Research International, 2012
Egle Machado de Almeida Siqueira, Marcela De Sá Barreto Da Cunha, Sandra Fernandes Arruda   +2 more
exaly