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Foods (Basel, Switzerland)|December 17, 2024
Research on the Technologies of Food Extraction, Pressing and ExtrusionChristianne E C Rodrigues, Maria Carolina Capellini, Daniel Gonçalves
Poultry Science|March 8, 2014
Study of the utilization of light egg-type males: a proposal for the sustainability of the egg industryA G Bertechini, H Mazzuco, E C Rodrigues, et al.
Neuropharmacology|November 21, 2007
Neuroendocrine, behavioral and macrophage activity changes induced by picrotoxin effects in miceD Stankevicius, E C Rodrigues-Costa, J Camilo Flório, et al.
Neuroimage|March 23, 2019
Structural and functional connectivity changes in response to short-term neurofeedback training with motor imageryT Marins, E C Rodrigues, T Bortolini, et al.
Neuroscience|May 12, 2010
Kinesthetic motor imagery modulates body swayE C Rodrigues, T Lemos, B Gouvea, et al.
Food Chemistry|February 5, 2022
Profile and content of isoflavones on flaked and extruded soybeans and okara submitted to different drying methodsRafaela T Privatti, Maria C Capellini, Marcelo Thomazini, et al.
Food Chemistry|March 5, 2022
Valorization of the baru (Dipteryx alata Vog.) processing chain: Technological properties of defatted nut flour and oil solubility in ethanol and isopropanolKeila K Aracava, Maria C Capellini, Daniel Gonçalves, et al.
Neuroimage|August 16, 2011
Role of the parietal cortex in predicting incoming actionsA P Fontana, J M Kilner, E C Rodrigues, et al.
Poultry Science|February 15, 2015
Peanut skin extract reduces lipid oxidation in cooked chicken pattiesP E S Munekata, A V Calomeni, C E C Rodrigues, et al.
Food Chemistry|February 1, 2024
Saline as solvent and ethanol-based purification process for the extraction of proteins and isoflavones from wet okaraRafaela T Privatti, Maria C Capellini, Keila K Aracava, et al.
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