Results 211 to 220 of about 267,033 (222)

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

Journal of the Science of Food and Agriculture, 2011
Osvaldo De Freitas, Valdir Augusto Neves   +1 more
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, Mayara De Souza Queirós, Yoon Kil Chang   +2 more
exaly  

Partai Masyumi Baru

1999
openaire   +1 more source

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

Plants
Bruna Vieira Nunes, Viviane Dias Medeiros Silva, Ana Luiza Coeli Cruz Ramos   +2 more
exaly  

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
Stephani Borges Campos, Josemar Gonçalves De Oliveira Filho, Mariana Buranelo Egea   +2 more
exaly  

Paradigma Baru: Dari Landasan Filosofis ke Metode Baru

openaire   +1 more source

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

Food Control
Matheus Grilo de Oliveira Carvalho, Marcelo Luiz Lima Brandao, Rebeca Vitoria Da Silva Lage De Miranda   +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
Daniela Canuto Fernandes, JOSÉ Rodrigues Do Carmo Neto, Amanda De Oliveira Matos   +2 more
exaly  

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  

8. Einfühlung: Baru

2018
openaire   +1 more source