Zobrazeno 1 - 9
of 9
pro vyhledávání: '"N. G. Almeida"'
Autor:
N G Almeida, J C Garcia, G.A.A. Gonçalves, Eugenia Azevedo Vargas, Eliene Alves dos Santos, C N Silva, K.L. Carvalho, M I Almeida
Publikováno v:
Food Additives & Contaminants: Part A. 29:694-703
A total of 230 samples of processed rice and its sub-products or derived products were analysed to establish the co-occurrence of several mycotoxins. Samples were analysed in the period 2007–2009 due to the outbreak of beriberi associated with the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::11ca29d63a90b4db3b315cd28571c497
https://doi.org/10.1080/19440049.2011.651750
https://doi.org/10.1080/19440049.2011.651750
Publikováno v:
Physics Letters A. 241:213-217
We present a one-cavity scheme for atomic-state teleportation employing the GHZ entangled state as the quantum channel. A scheme employing a single high- Q cavity turns out to be attractive to realize experimentally, while the GHZ state simplifies th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5388a796975de0147d4b05662e2b768b
https://doi.org/10.1016/s0375-9601(98)00139-x
https://doi.org/10.1016/s0375-9601(98)00139-x
Publikováno v:
Cereal Chemistry Journal. 75:124-128
The nutrient losses of corn containing 0–30% damaged kernels that occurred during alkaline cooking into tortillas were examined. Samples from different stages during processing were tested for chemical composition and protein fractionation. The mos
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5e8fbb1dabdf5c57b2d7156c3ab165a1
https://doi.org/10.1094/cchem.1998.75.1.124
https://doi.org/10.1094/cchem.1998.75.1.124
Autor:
M I, Almeida, N G, Almeida, K L, Carvalho, G A A, Gonçalves, C N, Silva, E A, Santos, J C, Garcia, E A, Vargas
Publikováno v:
Food additivescontaminants. Part A, Chemistry, analysis, control, exposurerisk assessment. 29(4)
A total of 230 samples of processed rice and its sub-products or derived products were analysed to establish the co-occurrence of several mycotoxins. Samples were analysed in the period 2007-2009 due to the outbreak of beriberi associated with the co
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::5959dbc8938bbfae478be704b7b76266
https://pubmed.ncbi.nlm.nih.gov/22316345
https://pubmed.ncbi.nlm.nih.gov/22316345
Publikováno v:
Journal of Food Science. 57:112-117
A highly nutritive composite corn-based snack was packaged in both low and high density polyethylene bags, and a commercial corn snack was packaged in low density polyethylene bags. Frying oil for the composite product contained 0.01% TBHQ antioxidan
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::869386a7b05f0d1ca61b11f1fe08ecc5
https://doi.org/10.1111/j.1365-2621.1992.tb05436.x
https://doi.org/10.1111/j.1365-2621.1992.tb05436.x
Publikováno v:
Journal of Agricultural and Food Chemistry. 39:1627-1630
Ojo de Cabra bean lectin was partially characterized, and the nutritive value of raw and heat-processed beans were investigated in relation to this compound. The lectin purified by affinity chromatography on immobilized fetuin presented two bands of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7017ee2aef1298f6bc44ad06247c4f15
https://doi.org/10.1021/jf00009a018
https://doi.org/10.1021/jf00009a018
Publikováno v:
Journal of Food Science. 55:228-231
Three composite flours were formulated by linear-programming using corn, chickpea, soybean-meal and methionine to meet the FAO/WHO pattern for lysine and sulfur amino acids. Fried snack foods were manufactured with these flours. The experimental prod
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5b0fc41eafd20c99904638b7595c2352
https://doi.org/10.1111/j.1365-2621.1990.tb06058.x
https://doi.org/10.1111/j.1365-2621.1990.tb06058.x
Publikováno v:
ResearcherID
We have revisited the Ghirardi-Rimini-Weber-Pearle (GRWP) approach for continuous dynamical evolution of the state vector for a macroscopic object. Our main concern is to recover the decoupling of the state vector dynamics for the center-of-mass (CM)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::746acd082e8dbed1f2832765d9569a95
https://doi.org/10.1103/physreva.62.012108
https://doi.org/10.1103/physreva.62.012108
Publikováno v:
Scopus-Elsevier
The present study examined the contribution of energy expenditure to the recovery of body weight after a period of overfeeding. Three groups of 2-mo-old female rats (n = 24) were fed, respectively, a 10% (wt/wt)-fat diet (control), a 35% (wt/wt)-fat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::85e0815cd6b71048cfbc800d0b41eded
http://www.scopus.com/inward/record.url?eid=2-s2.0-0029910416&partnerID=MN8TOARS
http://www.scopus.com/inward/record.url?eid=2-s2.0-0029910416&partnerID=MN8TOARS
