[Lyophilization of cashew juice. I. Processed juice]

A columnar-supporting mode of astroglial architecture in the cerebral cortex of adult primates?

Neurobiology (Budapest, Hungary)·2001

[Use of chemical disinfectants in alcoholic fermentation of must of sugar cane molasses].

Revista de farmacia e bioquimica da Universidade de Sao Paulo·1976

[Influence of proles vegetable enzymes on meat].

Revista de farmacia e bioquimica da Universidade de Sao Paulo·1975

[Acid hydrolysis of mandioca].

Revista de farmacia e bioquimica da Universidade de Sao Paulo·1975

[Conformations and interatomic distances in polymorphs of sulfanilamide].

Revista de farmacia e bioquimica da Universidade de Sao Paulo·1976

[Aminoaciduria screening in newborn infants using, comparatively, chromatographic and colorimetric methods].

Revista de farmacia e bioquimica da Universidade de Sao Paulo·1976

[Influence of lactose rate on calcium fixation in bones. Study in rats].

Revista de farmacia e bioquimica da Universidade de Sao Paulo·1976

[Oxygen absorption of a biodynamic system in a transitional regimen. I. Determination of operational parameters].

Revista de farmacia e bioquimica da Universidade de Sao Paulo·1976

[Standardization of the isotope dilution technic for chromium determination, using Cr-51].

Revista de farmacia e bioquimica da Universidade de Sao Paulo·1976

[Effects of aflatoxins B1 on glucose-6-phosphatase activity in kidney and liver of rats (Rattus rattus norvegicus)].

Revista de farmacia e bioquimica da Universidade de Sao Paulo·1976

Taste and odor metabolomics of Schisandra chinensis flesh and seeds: integration of sensory evaluation, electronic tongue, LC-QTOF-MS/MS, VirtualTaste, and HS-GC-IMS.

Frontiers in nutrition·2026

Bioactive spectrum of goji berries (Lycium spp.) and their functional applications in food systems: A comprehensive review.

Food chemistry: X·2026

Multi-omics profiling of microbial ecology and non-volatile compounds across fermentation stages of spontaneous litchi (Litchi chinensis Sonn.) fermented vinegar-like beverage.

Frontiers in nutrition·2026

Machine learning-driven investigation of key flavor factors in pale lager beer fermentation samples and their evolution mechanisms during fermentation.

Food chemistry·2026

Deciphering the key sweetness-driving compounds in sauce-flavor Baijiu by combining sensomics and multivariate statistical analysis.

Food chemistry·2026

Gut-Liver Axis Dysfunction in Alcohol-Associated Liver Disease and the Potential Role of Sheep Yogurt: A Scoping Review and Mechanistic Framework.

Nutrients·2026

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A columnar-supporting mode of astroglial architecture in the cerebral cortex of adult primates?

[Use of chemical disinfectants in alcoholic fermentation of must of sugar cane molasses].

[Influence of proles vegetable enzymes on meat].

[Acid hydrolysis of mandioca].

[Conformations and interatomic distances in polymorphs of sulfanilamide].

[Aminoaciduria screening in newborn infants using, comparatively, chromatographic and colorimetric methods].

[Influence of lactose rate on calcium fixation in bones. Study in rats].

[Oxygen absorption of a biodynamic system in a transitional regimen. I. Determination of operational parameters].

[Standardization of the isotope dilution technic for chromium determination, using Cr-51].

[Effects of aflatoxins B1 on glucose-6-phosphatase activity in kidney and liver of rats (Rattus rattus norvegicus)].

Taste and odor metabolomics of Schisandra chinensis flesh and seeds: integration of sensory evaluation, electronic tongue, LC-QTOF-MS/MS, VirtualTaste, and HS-GC-IMS.

Bioactive spectrum of goji berries (Lycium spp.) and their functional applications in food systems: A comprehensive review.

Multi-omics profiling of microbial ecology and non-volatile compounds across fermentation stages of spontaneous litchi (Litchi chinensis Sonn.) fermented vinegar-like beverage.

Machine learning-driven investigation of key flavor factors in pale lager beer fermentation samples and their evolution mechanisms during fermentation.

Deciphering the key sweetness-driving compounds in sauce-flavor Baijiu by combining sensomics and multivariate statistical analysis.

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