Results 41 to 50 of about 7,112 (214)
Relato do controle de Crisomelídeos no campo experimental de camu-camu da Embrapa Roraima-Brasil
Scientia Agropecuaria, 2013 Camu-camu is a native fruit tree of the Amazon, is highly value nutritious and great economic potential due to the high content of ascorbic acid (6112 mg/100 g) present in fruits.
Carlos Abanto Rodriguez +7 more
doaj +5 more sources
Anais da Academia Brasileira de Ciências, 2013 Amazonian Camu-camu fruit (Myrciaria dubia HBK Mc Vaugh) has attracted interest from food and cosmetics industries because of its rich content of vitamin C, flavonoids and anthocyanins.
Ozanildo V Nascimento +3 more
doaj +1 more source
Introdução e avaliação de camu-camu (Myrciaria dubia) no Acre. [PDF]
, 2018 Objetivou-se neste trabalho avaliar o desenvolvimento de plantas e a produção de frutos de camu-camu (Myrciaria dubia) no Acre. O experimento foi desenvolvido em Rio Branco no Campo Experimental da Embrapa Acre entre os anos de 2009 e 2011.
MENDONÇA, A. S. +5 more
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CA‐PPO: Collision‐Aware Reinforcement Learning for Grant‐Free NOMA in Wireless Federated Learning
IET Networks, Volume 15, Issue 1, January/December 2026.This paper proposes a collision‐aware proximal policy optimisation (CA‐PPO) framework for joint clustering and power allocation in grant‐free NOMA–enabled wireless federated learning systems. By explicitly accounting for random access collisions, SIC decoding failures and energy–latency constraints, the proposed approach stabilises learning under ...
Emmanuel Atebawone +5 more
wiley +1 more source
Antimicrobial constituents of peel and seeds of camu-camu (Myrciaria dubia) [PDF]
Bioscience, Biotechnology, and Biochemistry, 2017 AbstractVarious antimicrobial constituents of camu-camu fruit were isolated. Acylphloroglucinol (compound 1) and rhodomyrtone (compound 2) were isolated from the peel of camu-camu (Myrciaria dubia) fruit, while two other acylphloroglucinols (compounds 3 and 4) were obtained from camu-camu seeds.
Tai, Kaneshima +4 more
openaire +2 more sources
Active compounds from the industrial residue of dry camu-camu
Food Science and Technology, 2022 Abstract This paper evaluated the drying kinetics at different temperatures and the effect of the drying temperature on the physical-chemical properties and active compounds of the residue from the industrial processing of camu-camu. The drying temperatures of 40, 50, and 60 °C were evaluated.
Patrícia Argemira da Costa ARAÚJO +5 more
openaire +3 more sources
Brazilian Journal of Biology, 2017 The physiological responses of juvenile tambaqui (Colossoma macropomum) fed commercial feed supplemented with different concentrations of camu camu (Myrciaria dubia) were evaluated.
P. H. R. Aride +7 more
doaj +1 more source
Camu-camu: um fruto fantástico como fonte de vitamina C1 [PDF]
Acta Amazonica, 2002 Analisou-se o teor de vitamina C em três acessos de camu-camu coletados na região leste do Estado de Roraima, sendo um no rio Maú, e outros dois (uma planta isolada e outra população) no rio Urubu, ambos afluentes do rio Tacutu.
Kaoru YUYAMA +2 more
doaj +1 more source
Características físicas e vigor de sementes em progênies de camucamuzeiro estabelecidas no BAG da Embrapa Amazônia Oriental. [PDF]
, 2013 O camucamuzeiro é espécie frutífera nativa da Amazônia e sua importância econômica é comprovada pelo fato do fruto conter elevado teor de ácido ascórbico.
NASCIMENTO, W. M. O. do +2 more
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International Journal of Agronomy, Volume 2026, Issue 1, 2026.Soil organic carbon (SOC) plays a crucial role in mitigating climate change and enhancing soil fertility. Its storage and dynamics are particularly significant in agricultural ecosystems of the Peruvian Amazon, where the expansion of agriculture and livestock farming may disrupt the regional carbon balance.
Richard Solórzano +5 more
wiley +1 more source