Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Júlia Furtado Campos"'
Autor:
Catarina Paula da Silva Ramos, Júlia Furtado Campos, Maria Emília dos Santos, Fárida Coeli de Barros Correia Melo, Washington Batista das Neves, Fátima Alves Araújo, Raul Antônio Morais Melo
Publikováno v:
Jornal Brasileiro de Patologia e Medicina Laboratorial, Vol 44, Iss 2, Pp 79-82 (2008)
INTRODUÇÃO: A doença tromboembólica é bastante freqüente, com incidência anual na população de 1 caso por mil indivíduos. Os fatores de risco para trombose incluem condições hereditárias e adquiridas. Uma mutação de ponto no fator II d
Externí odkaz:
https://doaj.org/article/a95239db5d1f4045b73d32432167004d
Autor:
Diego Dias da Silva, Milena Fernandes da Silva, Júlia Furtado Campos, Meire dos Santos Falcão de Lima, Girliane Regina da Silva, Wendell Wagner Campos Albuquerque, Ana Lúcia Figueiredo Porto, Maria Taciana Holanda Cavalcanti
Publikováno v:
LWT. 108:97-105
Food-derived bioactive peptides are essential in the regulation of the nutritional homeostasis. Water-soluble peptides (WSP) from fresh buffalo cheese were evaluated for their antioxidant properties and the percentage scavenging of the cation radical
Autor:
Amélia Galdino Ribeiro, Ricardo Olímpio de Moura, Maria do Carmo Alves de Lima, Ana Lúcia Tasca Gois Ruiz, João Carvalho, Jamerson Ferreira de Oliveira, Júlia Furtado Campos, Anekécia Lauro da Silva, Débora Barbosa Vendramini-Costa, Jorge L. Neves, Cezar Augusto da Cruz Amorim
Publikováno v:
European Journal of Medicinal Chemistry. 104:148-156
A series of thiophene-2-thiosemicarbazones derivatives ( 5 – 14 ) was synthesized, characterized and evaluated for their antitumor activity. They were tested in vitro against human tumor cell lines through the colorimetric method. The results revea
Autor:
Ana Lúcia Figueiredo Porto, Vilma Sobral Bezerra, José Luiz de Lima Filho, Júlia Furtado Campos, Roberto Afonso da Silva, Tatiana Souza Porto
Publikováno v:
Food Science and Technology. 33:513-520
This study aimed to identify antioxidant peptides from caprine casein hydrolysates by papain application using MALDI-TOF mass spectrometer, and a 2 2 full factorial design, with 4 axial points, in order to evaluate kinetic parameters (time and pH) ef
Autor:
Carolina de Albuquerque Lima, Ana Lúcia Figueiredo Porto, Maria das Graças Carneiro da Cunha, Júlia Furtado Campos, José Luiz de Lima Filho, Attilio Converti
A 2(3) full factorial design was used to identify the main effects and interactions of pH, collagen concentration and temperature on the degree of collagen hydrolysis (DH) by collagenase from Penicillium aurantiogriseum URM 4622. Increases in both pH
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e447cf194f796e8e78f29afc98b913b2
http://hdl.handle.net/11567/819669
http://hdl.handle.net/11567/819669