Results 251 to 260 of about 1,430,059 (270)

Identification of functional compounds in baru (Dipteryx alata Vog.) nuts: Nutritional value, volatile and phenolic composition, antioxidant activity and antiproliferative effect

Food Research International, 2020
Elsa Mecha, Ana-Teresa Serra
exaly  

Baru (Dipteryx alata Vog.) fruit as an option of nut and pulp with advantageous nutritional and functional properties: A comprehensive review

NFS Journal, 2021
Maria Margareth Veloso Naves
exaly  

Judgement for Judgement: Baru

2020
Eleanor Rimoldi, Max
openaire   +2 more sources

Potentially synbiotic fermented beverages processed with water-soluble extract of Baru almond

Food Bioscience, 2021
Camila Da Silva, Carlos Eduardo Barão, Tatiana Colombo Pimentel   +2 more
exaly  

Spectroscopic characterization and thermal behavior of baru nut and macaw palm vegetable oils and their epoxidized derivatives

Industrial Crops and Products, 2020
Rafael Turra Alarcon, Caroline Gaglieri, Katie J Lamb   +2 more
exaly  

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

Food Research International, 2012
Sandra Fernandes Arruda
exaly  

Formulation of mayonnaises containing PUFAs by the addition of microencapsulated chia seeds, pumpkin seeds and baru oils

Food Chemistry, 2019
Fernanda Vitória Leimann, Lillian Barros, Isabel C. F. R. Ferreira   +2 more
exaly  

Professor Barus and Colloid Chemistry [PDF]

Science, 1927
openaire   +2 more sources

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

LWT - Food Science and Technology, 2015
Raquel Braz Assunção Botelho, M D Chiarello   +1 more
exaly  

Effects of baru almond oil (Dipteryx alata Vog.) supplementation on body composition, inflammation, oxidative stress, lipid profile, and plasma fatty acids of hemodialysis patients: A randomized, double-blind, placebo-controlled clinical trial

Complementary Therapies in Medicine, 2020
Lilian Cuppari, Dennys E Cintra
exaly