Quality of gluten-free cookies made with rice flour of different levels of amylose and cowpea beans

Autor: Dierings de Souza, Estefania Julia, Pereira, Aline Machado, Fontana, Mauro, Vanier, Nathan Levien, Gularte, Marcia Arocha

Publikováno v: British Food Journal, 2020, Vol. 123, Issue 5, pp. 1810-1820.

Externí odkaz: http://www.emeraldinsight.com/doi/10.1108/BFJ-09-2020-0860

Sources of resistance to black aphid in cowpea varieties used as green grains

Autor: Vinicius Borges, Daniel Rodrigues Nere, Leandro Carvalho da Silva, Marília Gomes Caminha, Ervino Bleicher, Cândida Hermínia Campos de Magalhães Bertini

Publikováno v: EntomoBrasilis, Vol 13, Pp e902-e902 (2020)

Evaluation of resistance of Vigna unguiculata L. landraces, used as green beans, to Aphis craccivora Koch was tested. Eleven landraces and standard genotypes were used in a free choice protocol: BR 17-Gurguéia, VITA 7 (susceptible), BRS Guariba and

Externí odkaz: https://doaj.org/article/cc51914b40934bab965406c9b5c2f450

Classification of cowpea beans using multielemental fingerprinting combined with supervised learning

Autor: Michael Pérez-Rodríguez, Roberto Gerardo Pellerano, Melisa Jazmin Hidalgo, María Victoria Avanza, Jose Emilio Gaiad

Publikováno v: CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET

Multielemental compositions (Ag, As, Ba, Be, Cd, Cs, Co, Cr, Cu, Mo, Ni, Pb, Sb, Se, Sn, Sr, Tl, Rb, V, and Zn) of 106 cowpea bean samples belonging to different varieties collected from the province of Corrientes in Argentina were determined using i

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::78250c98906ab16c8acac75b9a0e17a8
https://doi.org/10.1016/j.foodcont.2018.08.001

Evaluation of the action of peptides from the hydrolysis of cowpea protein on the activity of the enzyme HMG-CoA reductase

Autor: Silva, Jaff Ribeiro da

Publikováno v: Repositório Institucional da UNESP
Universidade Estadual Paulista (UNESP)
instacron:UNESP

Submitted by JAFF RIBEIRO DA SILVA (jaff.ribeiro@unesp.br) on 2020-03-05T16:07:13Z No. of bitstreams: 2 TESE Jaff Ribeiro.pdf: 3502619 bytes, checksum: ac6ac40e62223318641d2cf50efcd3e1 (MD5) Termos de sigilo Jaff Ribeiro.pdf: 7952582 bytes, checksum:

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::98ee5a11f498f8b084d93166febe464a

Sources of resistance to black aphid in cowpea varieties used as green grains

Autor: Cândida Hermínia Campos de Magalhães Bertini, Leandro Carvalho da Silva, Vinicius Borges, Daniel Rodrigues Nere, Marília Gomes Caminha, Ervino Bleicher

Publikováno v: EntomoBrasilis, Vol 13, Pp e902-e902 (2020)
EntomoBrasilis; Vol. 13 (2020); e902
EntomoBrasilis; v. 13 (2020); e902
EntomoBrasilis
Sociedade Entomológica do Brasil (SEB)
instacron:SEB

Evaluation of resistance of Vigna unguiculata L. landraces, used as green beans, to Aphis craccivora Koch was tested. Eleven landraces and standard genotypes were used in a free choice protocol: BR 17-Gurguéia, VITA 7 (susceptible), BRS Guariba and

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1af17d6a08f7e659d85bd35d3487f8fd
https://doi.org/10.12741/ebrasilis.v.13.e902