Results 161 to 170 of about 683 (174)

Nanoemulsion-based systems as a promising approach for enhancing the antitumoral activity of pequi oil (Caryocar brasilense Cambess.) in breast cancer cells

Journal of Drug Delivery Science and Technology, 2020
Marcela Guimarães Landim, Alicia Ombredane, Laila Salmen Espíndola   +2 more
exaly  

Antioxidant activity of Caryocar brasiliense (pequi) and characterization of components by electrospray ionization mass spectrometry

Food Chemistry, 2008
Rodrigo Catharino, Marcos Nogueira Eberlin   +1 more
exaly  

Discrimination of Pulp Oil and Kernel Oil from Pequi (Caryocar brasiliense) by Fatty Acid Methyl Esters Fingerprinting, Using GC-FID and Multivariate Analysis

Journal of Agricultural and Food Chemistry, 2015
Bizzo H R, Rosemar Antoniassi, Paulo Sergio Nascimento Lopes   +2 more
exaly  

Sequential process with bioadsorbents and microfiltration for clarification of pequi ( Caryocar brasiliense Camb.) fruit extract

Food and Bioproducts Processing, 2018
Miria Reis, Vicelma Luiz Cardoso
exaly  

Methylic and ethylic biodiesels from pequi oil (Caryocar brasiliense Camb.): Production and thermogravimetric studies

Fuel, 2014
Acf Batista, Tiago Silva, Marcelo Firmino De Oliveira   +2 more
exaly  

Aroma volatiles of pequi fruit (Caryocar brasiliense Camb.)

Journal of Food Composition and Analysis, 2008
Eloisa Helena De Aguiar Andrade, JOSÉ Guilherme Soares Maia   +1 more
exaly  

Physicochemical characterization, antioxidant capacity, total phenolic and proanthocyanidin content of flours prepared from pequi (Caryocar brasilense Camb.) fruit by-products

Food Chemistry, 2017
Leandro Oliveira, Manuel A Coimbra, Adriana Franca   +2 more
exaly  

Essential oils from pequi fruits from the Brazilian Cerrado ecosystem

Food Research International, 2013
Fyaz M D Ismail, L C A Barbosa
exaly  

Evaluation of pequi (Caryocar Brasiliense Camb.) aqueous extract quality processed by membranes

Food and Bioproducts Processing, 2015
Miriam Hübinger
exaly  

Potential of pequi (Caryocar brasiliense Camb.) peels as sources of highly esterified pectins obtained by microwave assisted extraction

LWT - Food Science and Technology, 2018
Leandro Oliveira, Adriana Franca, Bruno Botelho   +2 more
exaly