Results 211 to 220 of about 1,487,549 (222)

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, Mayara de Souza Queirós, Yoon Kil Chang   +2 more
exaly  

The Orde Baru

2017
openaire   +1 more source

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

Plants
Ana Luiza Coeli Cruz Ramos, Angelita C Melo, Rodinei Augusti   +2 more
exaly  

Partai Masyumi Baru

1999
openaire   +1 more source

Daily intake of baru (Dipteryx alata Vog.), a Cerrado native almond, promotes changes in the intestinal microbiota of individuals with obesity: A pilot study

Food Research International
Josemar Gonçalves de Oliveira Filho
exaly  

Professor Barus and Colloid Chemistry

Science, 1927
openaire   +2 more sources

Assessment of Yield, Flavonoid and Phytosterol Contents, and Fatty Acid Composition of Baru Almond Oil (Dipteryx alata Vogel) by Supercritical CO2 Extraction

Processes
Leonardo Lataro Paim, Lucio Cardozo-Filho, Camila Da Silva   +2 more
exaly  

Multi-mycotoxins and mycoflora in commercial Brazilian roasted baru nuts (Dipteryx alata vog)

Food Control
Stephen Forsythe, Matheus Grilo O. Carvalho, Marcelo Luiz Lima Brandão   +2 more
exaly  

Baru (Dipteryx alata Vog.) by-product following gastrointestinal digestion: bioaccessibility, antioxidant capacity and in vitro effects on inflammatory response of phenolic compounds

Food Research International
Marcos dos Santos Lima
exaly  

8. Einfühlung: Baru

2018
openaire   +1 more source