Výsledky vyhledávání - "Gevanil Lene Arruda"

Akademický článek

Physicochemical, microbiological and microscopic evaluation of artisanal rapaduras produced in Cuiabá, Mato Grosso, Brazil

Autor: Carla Luciane Kreutz Braun, Adriana Paiva de Oliveira, Francisca Graciele Gomes Pedro, Gevanil Lene Arruda, Marcio Gonçalo de Lima, Ricardo Dalla Villa

Publikováno v: Acta Scientiarum: Technology, Vol 38, Iss 4, Pp 407-413 (2016)

The aim of this work was the physicochemical, microbiological and microscopic evaluation of artisanal rapaduras produced in Cuiabá, Mato Grosso State, Brazil. The determination of the proximal composition, pH and the microscopic analyses were made a

Externí odkaz: https://doaj.org/article/4953c78b47aa4c42bb5957f69f03dc3a

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Association of polymorphism of the enzyme catechol-o-methyltransferase with fibromialgic syndrome and its clinical repercussions

Autor: Juares Antonio Cividini Junior, Jéssica Azevedo Moraes Souza, Gevanil Lene Arruda Bulhões, Lia Rachel Chaves do Amaral Pelloso, Fabrício Rios Santos, Bianca Borsatto Galera

Background: Fibromyalgia syndrome (FMS) is a clinical condition that mostly affects women of working age, with chronic diffuse pain, physical disability, mood swings, anxiety, fatigue and insomnia. Although its pathophysiology is not fully understood

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::529c40c6f8c2e7fea71dbb207a23aedf
https://doi.org/10.21203/rs.3.rs-2154841/v1

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Fungal contamination in dried spices sold in the market of the Porto of Cuiabá-MT

Autor: Rosane Christine Hahn, Francisca Graciele Gomes Pedro, Adriana Paiva de Oliveira, Doracilde Terumi Takahara, Gevanil Lene Arruda, José Carlos Oliveira

Publikováno v: Brazilian Journal of Food Research. 7:149

Condiments are products of natural origin, with or without nutritional value, used in food in order to modify or enhance the flavor. However, these can be contaminated by bacteria and fungi during storage, transport or handling. The aim of this work

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::893673d0d8e0422c751ea18f76fec3aa
https://doi.org/10.3895/rebrapa.v7n1.3523

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Physicochemical, microbiological and microscopic evaluation of artisanal rapaduras produced in Cuiabá, Mato Grosso, Brazil

Autor: Adriana Paiva de Oliveira, Marcio Gonçalo de Lima, Carla Luciane Kreutz Braun, Francisca Graciele Gomes Pedro, Ricardo Dalla Villa, Gevanil Lene Arruda

Publikováno v: Acta Scientiarum. Technology; Vol 38 No 4 (2016); 407-413
Acta Scientiarum. Technology; v. 38 n. 4 (2016); 407-413
Acta scientiarum. Technology
Universidade Estadual de Maringá (UEM)
instacron:UEM
Acta Scientiarum: Technology, Vol 38, Iss 4, Pp 407-413 (2016)

The aim of this work was the physicochemical, microbiological and microscopic evaluation of artisanal rapaduras produced in Cuiaba, Mato Grosso State, Brazil. The determination of the proximal composition, pH and the microscopic analyses were made ac

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::eb4228092b50c1b8945a1a75170c37ae
https://doi.org/10.4025/actascitechnol.v38i4.28441

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