Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Kátia Sabrina Paludo"'
Autor:
Libardone José Ribeiro Brustulim, Luciane Mendes Monteiro, Valter Paes de Almeida, Vijayasankar Raman, Beatriz Helena Lameiro de Noronha Sales Maia, Inaiara Casapula, Kátia Sabrina Paludo, Julia Emília Bussade, Junaid Ur Rehman, Ikhlas Ahmed Kahn, Paulo Vitor Farago, Jane Manfron Budel
Publikováno v:
Brazilian Archives of Biology and Technology, Vol 63 (2020)
Abstract Ocotea porosa (Nees & Mart.) Barroso, commonly known as “imbuia”, “canela-imbuia” or “imbuia-amarela” in Brazil, is a tree of the Southern Atlantic Forest. The present study investigates the anatomy of leaf and stem, volatile oil
Externí odkaz:
https://doaj.org/article/da8621902b774694b08c02fc7d006a5e
Autor:
Pedro Jeferson Miranda, Murilo Delgobo, Giovani Favero Marino, Kátia Sabrina Paludo, Murilo da Silva Baptista, Sandro Ely de Souza Pinto
Publikováno v:
PLoS ONE, Vol 10, Iss 6, p e0130762 (2015)
The phenomenon of oral tolerance refers to a local and systemic state of tolerance induced in the gut after its exposure to innocuous antigens. Recent findings have shown the interrelationship between cellular and molecular components of oral toleran
Externí odkaz:
https://doaj.org/article/ad2373310fd443b1b0a766550530722b
Autor:
Ana Paula, Prestes, Willian Moreira, Machado, Junior Garcia, Oliveira, Luiz Renato, Olchanheski, Fábio André, Santos, Gustavo Ferreira, Alves, Arthur Silveira, Prudente, Michel Fleith, Otuki, Kátia Sabrina, Paludo, Regina, Sordi, Daniel, Fernandes
Publikováno v:
Life sciences. 194
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::e040bfc099044ece755c5698482c0903
https://pubmed.ncbi.nlm.nih.gov/29225113
https://pubmed.ncbi.nlm.nih.gov/29225113
Autor:
Oliveira, Fagna Amorim de
Publikováno v:
Repositório Institucional da UFPR
Universidade Federal do Paraná (UFPR)
instacron:UFPR
Universidade Federal do Paraná (UFPR)
instacron:UFPR
Orientadora : Profa. Dra. Cyntia M.T. Fadel Picheth Co-orientadora : Profa. Drª Kátia Sabrina Paludo Dissertação (mestrado) - Universidade Federal do Paraná, Setor de Ciências da Saúde, Programa de Pós-Graduação em Ciências Farmacêuticas.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______3056::cee5e86a1344913f50c054a1a24daf2b
Autor:
V Ravishankar Rai, Jamuna A Bai
Nanotechnology is increasingly used in the food industry in the production, processing, packaging, and preservation of foods. It is also used to enhance flavor and color, nutrient delivery, and bioavailability, and to improve food safety and in quali