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Journal of Food Science
|
August 26, 2015
Biochemical Characterization of Dovyalis hebecarpa Fruits: A Source of Anthocyanins with High Antioxidant Capacity
Vivian Caetano Bochi, Milene Teixeira Barcia, Daniele Rodrigues, et al.
Revista Brasileira De Ortopedia
|
June 24, 2024
Prevalence of Musculoskeletal Pain in Amateur Golfers in the State of São Paulo: A Cross-sectional Study
Daniele Rodrigues Gonçalves, Milla Pompilio da Silva, Marcel Jun Sugawara Tamaoki, et al.
Neuroscience Letters
|
December 3, 2019
High- and Low-conditioned Behavioral effects of midazolam in Carioca high- and low-conditioned freezing rats in an ethologically based test
Daniele Rodrigues Cavaliere, Silvia Maisonnette, Thomas E Krahe, et al.
Natural Product Research
|
September 22, 2021
Anxiolytic-like effect of chrysophanol from <i>Senna cana</i> stem in adult zebrafish (<i>Danio rerio</i>)
Maria Goretti de Vasconcelos Silva, Daniele Rodrigues de Lima, Jackelyne Alves Monteiro, et al.
International Journal of Food Sciences and Nutrition
|
November 13, 2015
Effect of drying methods on the phenolic content and antioxidant capacity of Brazilian winemaking byproducts and their stability over storage
Milene Teixeira Barcia, Paula Becker Pertuzatti, Daniele Rodrigues, et al.
Food Chemistry
|
July 6, 2014
Polyphenol extraction optimisation from Ceylon gooseberry (Dovyalis hebecarpa) pulp
Vivian Caetano Bochi, Milene Teixeira Barcia, Daniele Rodrigues, et al.
Environmental Pollution (Barking, Essex : 1987)
|
June 2, 2021
Influence of humic acid structure on the accumulation of oxyfluorfen in tropical soils of mountain agroecosystems
Daniele Rodrigues Barbosa, Andrés Calderín García, Camila da Costa Barros de Souza, et al.
Food Chemistry
|
April 5, 2017
Evaluation of the isoflavone and total phenolic contents of kefir-fermented soymilk storage and after the in vitro digestive system simulation
Meg da Silva Fernandes, Fernando Sanches Lima, Daniele Rodrigues, et al.
Food Chemistry
|
July 6, 2014
Antioxidant activity of hydrophilic and lipophilic extracts of Brazilian blueberries
Paula Becker Pertuzatti, Milene Teixeira Barcia, Daniele Rodrigues, et al.
Journal of the Science of Food and Agriculture
|
June 3, 2017
Brazilian Capsicum peppers: capsaicinoid content and antioxidant activity
Stanislau Bogusz, Silvia H Libardi, Fernanda Fg Dias, et al.
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Search research articles
Search
Showing results (1-10 of 20) with videos related to
Sort By:
Page
of 2
Journal of Food Science
|
August 26, 2015
Biochemical Characterization of Dovyalis hebecarpa Fruits: A Source of Anthocyanins with High Antioxidant Capacity
Vivian Caetano Bochi, Milene Teixeira Barcia, Daniele Rodrigues, et al.
Revista Brasileira De Ortopedia
|
June 24, 2024
Prevalence of Musculoskeletal Pain in Amateur Golfers in the State of São Paulo: A Cross-sectional Study
Daniele Rodrigues Gonçalves, Milla Pompilio da Silva, Marcel Jun Sugawara Tamaoki, et al.
Neuroscience Letters
|
December 3, 2019
High- and Low-conditioned Behavioral effects of midazolam in Carioca high- and low-conditioned freezing rats in an ethologically based test
Daniele Rodrigues Cavaliere, Silvia Maisonnette, Thomas E Krahe, et al.
Natural Product Research
|
September 22, 2021
Anxiolytic-like effect of chrysophanol from <i>Senna cana</i> stem in adult zebrafish (<i>Danio rerio</i>)
Maria Goretti de Vasconcelos Silva, Daniele Rodrigues de Lima, Jackelyne Alves Monteiro, et al.
International Journal of Food Sciences and Nutrition
|
November 13, 2015
Effect of drying methods on the phenolic content and antioxidant capacity of Brazilian winemaking byproducts and their stability over storage
Milene Teixeira Barcia, Paula Becker Pertuzatti, Daniele Rodrigues, et al.
Food Chemistry
|
July 6, 2014
Polyphenol extraction optimisation from Ceylon gooseberry (Dovyalis hebecarpa) pulp
Vivian Caetano Bochi, Milene Teixeira Barcia, Daniele Rodrigues, et al.
Environmental Pollution (Barking, Essex : 1987)
|
June 2, 2021
Influence of humic acid structure on the accumulation of oxyfluorfen in tropical soils of mountain agroecosystems
Daniele Rodrigues Barbosa, Andrés Calderín García, Camila da Costa Barros de Souza, et al.
Food Chemistry
|
April 5, 2017
Evaluation of the isoflavone and total phenolic contents of kefir-fermented soymilk storage and after the in vitro digestive system simulation
Meg da Silva Fernandes, Fernando Sanches Lima, Daniele Rodrigues, et al.
Food Chemistry
|
July 6, 2014
Antioxidant activity of hydrophilic and lipophilic extracts of Brazilian blueberries
Paula Becker Pertuzatti, Milene Teixeira Barcia, Daniele Rodrigues, et al.
Journal of the Science of Food and Agriculture
|
June 3, 2017
Brazilian Capsicum peppers: capsaicinoid content and antioxidant activity
Stanislau Bogusz, Silvia H Libardi, Fernanda Fg Dias, et al.
Page
of 2