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Resultado 121-130 de 497.
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Data do documentoTítuloAutor(es)
2017Premature or pathological aging: longevitySgarbieri, Valdemiro Carlos; Pacheco, Maria Teresa Bertoldo; ; ; ; ; ; ; ;
2017Healthy human aging: intrinsic and environmental factorsSgarbieri, Valdemiro Carlos; Pacheco, Maria Teresa Bertoldo; ; ; ; ; ; ; ;
2018Encapsulating anthocyanins from Hibiscus sabdariffa L. calyces by ionic gelation: Pigment stability during storage of microparticlesMoura, Sílvia C.S.R. de; et. al.; ; ; ; ; ; ; ;
2017Synthesis of whey peptide-iron complexes: Influence of using different iron precursor compoundsSilva, Maria Elisa Caetano; et. al.; ; ; ; ; ; ; ;
2018Composição lipídica, características físicas e sensoriais de recheios de morango em biscoitosAkamine, Eliane Harumi; et. al.; ; ; ; ; ; ; ;
2017Macauba: a promising tropical palm for the production of vegetable oilColombo, Carlos Augusto; et. al.; ; ; ; ; ; ; ;
2017Functional protein hydrolysate from goat by-products: Optimization and characterization studiesQueiroz, Angela Lima Menêses de; et. al; ; ; ; ; ; ; ;
2017Manufacture of Requeijão cremoso processed cheese withgalactooligosaccharideBelsito, P. C.; et. al.; ; ; ; ; ; ; ;
2017Fruit dragée formulated with reused solution from pineapple osmotic dehydrationGermer, Sílvia Pimentel Marconi; et. al.; ; ; ; ; ; ; ;
2016Effect of differently processed ac ai (Euterpe oleracea Mart.) on the retention of phenolics and anthocyanins in chewy candiesSilva, Lidiane Bataglia da; et. al.; ; ; ; ; ; ; ;

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