Zobrazeno 1 - 5
of 5
pro vyhledávání: '"E O Neves"'
Publikováno v:
Open Science Research IV ISBN: 9786553601413
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b9d3f235e9492655df472c0a44541743
https://doi.org/10.37885/220508812
https://doi.org/10.37885/220508812
Autor:
Valéria Aparecida Vieira Queiroz, Vinícius Tadeu da Veiga Correia, E. O. Neves, Cícero Beserra de Menezes, Maria Emília Araújo do Prado, Elder Felipe Silva Roncheti, Fernanda Cristina Esteves de Oliveira, Aline Cristina Arruda Gonçalves
Publikováno v:
Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA-Alice)
Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron:EMBRAPA
Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron:EMBRAPA
The physicochemical and sensorial characterization of beef burgers with added sorghum flours as replacer for the isolated soy protein (ISP) usually used in the conventional formulations was performed. Three formulations were prepared: one conventiona
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::594d20928d0b3bda89ea2e082420cc91
https://doi.org/10.1016/j.meatsci.2018.12.006
https://doi.org/10.1016/j.meatsci.2018.12.006
Autor:
Érica Granato Faria Neves, Patrícia Aparecida Pimenta Pereira, Christiane Mileib Vasconcelos, Júnia Christina Barbosa, E. O. Neves, Simone de Fátima Viana da Cunha, Leonardo de Oliveira Penna
Publikováno v:
Research, Society and Development, Vol 9, Iss 11 (2020)
A quinoa tem despertado o interesse mundial por seu alto valor nutritivo, principalmente em relação ao teor de proteínas. Diante disso, o objetivo deste estudo foi avaliar o efeito do tempo e temperatura na maceração da quinoa visando obter maio
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::aed658de6701fa396148723ed65f3352
https://rsdjournal.org/index.php/rsd/article/view/9483
https://rsdjournal.org/index.php/rsd/article/view/9483
Autor:
Rosália Santos Amorim Jesuino, Maria José A. Carvalho, Clayton Luiz Borges, B M Ribeiro, Renata de Bastos Ascenço Soares, G V Ghil, E Silveira, M O Azevedo, Márcio Rojas Cruz, Alessandra J Baptista, Michael A. Silva, E S Alves, Andrea Queiroz Maranhão, H P Veiga, Silvana Petrofeza, L Leitão, Rosângela V. Andrade, André Moraes Nicola, Maria Emilia M. T. Walter, Edmar Vaz de Andrade, Juliana Alves Parente, Marcelo M. Brigido, Maria Sueli Soares Felipe, Emerson José Venancio, Marcio José Poças-Fonseca, Nalvo F. Almeida, Ildinete Silva-Pereira, C. M. A. Soares, M A S Xavier, M K Inoue, Marlene Teixeira De-Souza, Luiz Artur Mendes Bataus, S C Santos, R R Saldanha, Cláudia R. F. Martins, Élida G. Campos, E O Neves, M Arruda, Alessandra da Silva Dantas, Patrícia Albuquerque, Bruno S. Daher, Isabella de Carmo Simões, Diorge P. Souza, Fernando Araripe Gonçalves Torres, Fabricio B. M. Arraes, R Resende, Lidia Maria Pepe de Moraes, Maristela Pereira, Adilton G. Oliveira, Marcelo Ferreira, Cynthia Maria Kyaw
Publikováno v:
Yeast. 20:263-271
Paracoccidioides brasiliensis is a pathogenic fungus that undergoes a temperature-dependent cell morphology change from mycelium (22 degrees C) to yeast (36 degrees C). It is assumed that this morphological transition correlates with the infection of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3b851199a69698f5ebd6e23bc84b4642
https://doi.org/10.1002/yea.964
https://doi.org/10.1002/yea.964
Autor:
M S S, Felipe, R V, Andrade, S S, Petrofeza, A Q, Maranhão, F A G, Torres, P, Albuquerque, F B M, Arraes, M, Arruda, M O, Azevedo, A J, Baptista, L A M, Bataus, C L, Borges, E G, Campos, M R, Cruz, B S, Daher, A, Dantas, M A S V, Ferreira, G V, Ghil, R S A, Jesuino, C M, Kyaw, L, Leitão, C R, Martins, L M P, Moraes, E O, Neves, A M, Nicola, E S, Alves, J A, Parente, M, Pereira, M J, Poças-Fonseca, R, Resende, B M, Ribeiro, R R, Saldanha, S C, Santos, I, Silva-Pereira, M A S, Silva, E, Silveira, I C, Simões, R B A, Soares, D P, Souza, M T, De-Souza, E V, Andrade, M A S, Xavier, H P, Veiga, E J, Venancio, M J A, Carvalho, A G, Oliveira, M K, Inoue, N F, Almeida, M E M T, Walter, C M A, Soares, M M, Brígido
Publikováno v:
Yeast (Chichester, England). 20(3)
Paracoccidioides brasiliensis is a pathogenic fungus that undergoes a temperature-dependent cell morphology change from mycelium (22 degrees C) to yeast (36 degrees C). It is assumed that this morphological transition correlates with the infection of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::cb387afb85ba0b95c0aba8f57f62a71b
https://pubmed.ncbi.nlm.nih.gov/12557278
https://pubmed.ncbi.nlm.nih.gov/12557278