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Nutrition and Cancer|October 21, 2014
Pro-apoptotic activities of polyphenolics from açai (Euterpe oleracea Martius) in human SW-480 colon cancer cellsManoela Maciel dos Santos Dias, Giuliana Noratto, Hercia Stampini Duarte Martino, et al.
International Journal of Biological Macromolecules|June 2, 2018
Increased thermal stability of anthocyanins at pH 4.0 by guar gum in aqueous dispersions and in double emulsions W/O/WDaniele de Almeida Paula, Afonso Mota Ramos, Eduardo Basílio de Oliveira, et al.
Plos One|December 13, 2019
Use of an automated pyrosequencing technique for confirmation of sickle cell diseaseCamila Cruz de Martino, Cecilia Salete Alencar, Paula Loureiro, et al.
Food Chemistry|July 2, 2019
BRS Violeta (BRS Rúbea × IAC 1398-21) grape juice powder produced by foam mat drying. Part I: Effect of drying temperature on phenolic compounds and antioxidant activityIasnaia Maria de Carvalho Tavares, Maurício Bonatto Machado de Castilhos, Maria Aparecida Mauro, et al.
Journal of Food Science and Technology|January 28, 2021
Mango and carrot mixed juice: a new matrix for the vehicle of probiotic lactobacilliPatrícia Martins de Oliveira, Bruno Ricardo de Castro Leite Júnior, Eliane Maurício Furtado Martins, et al.
Hemoglobin|March 17, 2020
Hb S/<b>β</b>-Thalassemia in the REDS-III Brazil Sickle Cell Disease Cohort: Clinical, Laboratory and Molecular CharacteristicsAndré R Belisário, Anna B Carneiro-Proietti, Ester Cerdeira Sabino, et al.
Pediatric Hematology and Oncology|September 7, 2019
Quality of life in pre-adolescent children with sickle cell disease in BrazilClaudia Di Lorenzo Oliveira, Shannon Kelly, Cesar de Almeida-Neto, et al.
Annals of Hematology|March 8, 2023
Estimated glomerular filtration rate in Brazilian adults with sickle cell disease: results from the REDS-III multicenter cohort studyAndré Rolim Belisário, Ana Cristina Simões E Silva, Isabel Cristina Gomes Moura, et al.
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