Zobrazeno 1 - 10
of 476
pro vyhledávání: '"B. M. Carvalho"'
Habenaria psammophila J.A.N.Bat., Bianch. & B.M.Carvalho, sp. nov. (Figs. 1, 2) Habenariae cultelifoliae vegetative similis sed distinguitur petali segmento anteriore longiore (1.5���1.6-plo longiore quam segmento posteriore), labelli segmentis
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::78f2237ffa115580e45bc99c4e56a134
Habenaria canastrensis J.A.N.Bat. & B.M.Carvalho, sp. nov. (Figs. 2, 4) Ad Habenariam culicinam accedit sed petalorum segmento anteriore proportione breviore (1.2–1.3-plo segmenti posterioris longitudinem) et calcari minore (3.7–4.8 mm), breviore
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7b0ef38393d92b1911fa1e7aacd0b1bd
Habenaria canastrensis J.A.N.Bat. & B.M.Carvalho, sp. nov. (Figs. 2, 4) Ad Habenariam culicinam accedit sed petalorum segmento anteriore proportione breviore (1.2���1.3-plo segmenti posterioris longitudinem) et calcari minore (3.7���4.8 m
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d8a01b13937e7ec0cd2cf4fdd7d93168
Habenaria pseudoculicina J.A.N.Bat. & B.M.Carvalho, sp. nov. (Figs. 2, 3) Ad Habenariam culicinam accedit sed distinguitur foliis patentibus et angustioribus (2���4 mm latitudinem), pedicello longiore (2.7���5.0 mm) et petalorum segmento
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1d94e8985dc9693e2354239f8e424da1
Autor:
Cassiane S. O. Nunes, Marília L. C. da Silva, Geany P. Camilloto, Bruna A. S. Machado, Katharine V. S. Hodel, Maria Gabriela B. Koblitz, Giovani B. M. Carvalho, Ana Paula T. Uetanabaro
Publikováno v:
The Scientific World Journal, Vol 2020 (2020)
The aim of this study was to evaluate the application of cocoa pulp as an adjunct for malt in beer production. The cocoa pulp was analyzed for humidity, proteins, lipids, sugars, total soluble solids, organic acids, and minerals. A study was carried
Externí odkaz:
https://doaj.org/article/31f63122fb114837afbc64ceb03b0f6e
Autor:
K. L. C. da Silva, A. P. Camacho, F. C. Mittestainer, B. M. Carvalho, A. Santos, D. Guadagnini, A. G. Oliveira, M. J. A. Saad
Publikováno v:
Journal of Inflammation, Vol 15, Iss 1, Pp 1-11 (2018)
Abstract Background Sepsis is one of the leading causes of death among hospitalized patients. At the onset of this condition, there is an over-production of pro-inflammatory mediators that contribute to organ failure and death. The excess production
Externí odkaz:
https://doaj.org/article/a4037ae426494a16b188880bb0d005db
Autor:
Ernesto Acosta Martínez, Sílvia Maria Almeida de Souza, Gervásio Paulo da Silva, José Ailton Conceição Bispo, Giovani B. M. Carvalho, Geiza Suzart Araújo, Gislane Oliveira Ribeiro
Publikováno v:
Food Technology and Biotechnology. 60:89-98
Research background. Due to the lack of nitrogen in honey, fermentation of honey must is limited or delayed, in addition to stimulating the production of unpleasant sensory compounds, such as sulfur derivatives. The use of natural supplements has bee
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e233925677efc413762c78d3003ef166
https://doi.org/10.17113/ftb.60.01.22.7183
https://doi.org/10.17113/ftb.60.01.22.7183
Autor:
Paulino Pereira Oliveira, Kayque Frota Sampaio, Sílvia Maria Almeida de Souza, Ernesto Acosta Martínez, Tamires da Silva Bastos, Geiza Suzart Araújo, Giovani B. M. Carvalho, Flávia Santana Santos
Publikováno v:
Journal of Apicultural Research. 60:784-796
The present work aimed to evaluate the biochemical, physicochemical and melissopalynological characteristics of two honey types obtained from the same production period (a light one and a dark one)...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4da50e0597e18fa594b84b5159a1e99a
https://doi.org/10.1080/00218839.2020.1828236
https://doi.org/10.1080/00218839.2020.1828236
Autor:
Giovani B. M. Carvalho, Guilherme Lorencini Schuina, Maurício Bonatto Machado de Castilhos, João Olavo Figueiredo Quelhas, Vanildo Luiz Del Bianchi
Publikováno v:
Scopus
Repositório Institucional da UNESP
Universidade Estadual Paulista (UNESP)
instacron:UNESP
Food Science and Technology, Vol 40, Iss 1, Pp 157-161
Food Science and Technology v.40 n.1 2020
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Volume: 40, Issue: 1, Pages: 157-161, Published: 13 DEC 2019
Repositório Institucional da UNESP
Universidade Estadual Paulista (UNESP)
instacron:UNESP
Food Science and Technology, Vol 40, Iss 1, Pp 157-161
Food Science and Technology v.40 n.1 2020
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Volume: 40, Issue: 1, Pages: 157-161, Published: 13 DEC 2019
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Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b956b3dbeee71dab0df303985b8a9787
https://doi.org/10.1590/fst.35318
https://doi.org/10.1590/fst.35318