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Substance Use & Misuse|May 7, 2026
Prevalence and Correlates of Synthetic Cannabinoid Use in a Substance Use Treatment Population: An Electronic Health Record Study in BrazilClarice S Madruga, Katia I S Barreto, Martha Canfield, et al.Revista Da Associacao Medica Brasileira (1992)|May 22, 1998
[Neoplasms associated with esophageal epidermoid carcinoma]C C Schirmer, R Gurski, M A Castro, et al.Journal of Food Science|February 14, 2017
Antioxidant Extracts from Acorns (Quercus ilex L.) Effectively Protect Ready-to-Eat (RTE) Chicken Patties Irrespective of Packaging AtmosphereValquíria C S Ferreira, David Morcuende, Silvia H Hérnandez-López, et al.Revista Brasileira De Psiquiatria (Sao Paulo, Brazil : 1999)|May 25, 2017
Brazilian cross-cultural adaptation and validation of the List of Threatening Events Questionnaire (LTE-Q)Patrícia B de Abreu, Hugo Cogo-Moreira, Regina A Pose, et al.Revista Brasileira De Psiquiatria (Sao Paulo, Brazil : 1999)|October 18, 2018
Prevalence of and pathways to benzodiazepine use in Brazil: the role of depression, sleep, and sedentary lifestyleClarice S Madruga, Thales L Paim, Hamer N Palhares, et al.Animals : an Open Access Journal From MDPI|March 29, 2023
Influence of the Season on the Nutritive Value and Gas Production of Opuntia ficus-indica and Agave americana L. in Ruminant FeedCristiana S A M Maduro Dias, Helder P B Nunes, Carlos F M Vouzela, et al.Journal of Food Science and Technology|August 2, 2016
Effect of pre-cooking methods on the chemical and sensory deterioration of ready-to-eat chicken patties during chilled storage and microwave reheatingValquíria C S Ferreira, David Morcuende, Marta S Madruga, et al.Food & Function|July 10, 2015
Development of a low fat fresh pork sausage based on chitosan with health claims: impact on the quality, functionality and shelf-lifeDeborah S do Amaral, Alejandra Cardelle-Cobas, Bárbara M S do Nascimento, et al.Journal of Dairy Science|August 14, 2017
New insights on the metabolism of ricinoleic acid in ruminantsSusana P Alves, Cintia M Araujo, Rita C Queiroga, et al.Journal of Food Science|April 28, 2022
Improving the poor texture and technological properties of chicken wooden breast by enzymatic hydrolysis and low-frequency ultrasoundJuliana L Lima, Taliana K A Bezerra, Leila M Carvalho, et al.Pageof 7