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pro vyhledávání: '"Ruiz, Karine"'
Autor:
Ruiz, Karine Pequeno Nakao
Publikováno v:
Biblioteca Digital de Teses e Dissertações da UFPBUniversidade Federal da ParaíbaUFPB.
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Externí odkaz:
http://tede.biblioteca.ufpb.br:8080/handle/tede/9469
Autor:
Mnayer, Dima *, Fabiano-Tixier, Anne-Sylvie, Petitcolas, Emmanuel, Ruiz, Karine, Hamieh, Tayssir, Chemat, Farid
Publikováno v:
In Resource-efficient technologies March 2017 3(1):12-21
Autor:
Allaf, Tamara, Tomao, Valérie, Ruiz, Karine, Bachari, Khaldoun, ElMaataoui, Mohamed, Chemat, Farid
Publikováno v:
In LWT - Food Science and Technology April 2013 51(1):111-119
Publikováno v:
In Ultrasonics - Sonochemistry January 2013 20(1):239-246
Publikováno v:
In Analytica Chimica Acta 2010 674(1):49-52
Publikováno v:
In Comptes rendus - Chimie 2009 12(8):895-904
Publikováno v:
In Chemistry and Physics of Lipids 2002 115(1):17-37
Akademický článek
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Autor:
Ruiz, Karine Pequeno Nakao
Publikováno v:
Biblioteca Digital de Teses e Dissertações da UFPB
Universidade Federal da Paraíba (UFPB)
instacron:UFPB
Universidade Federal da Paraíba (UFPB)
instacron:UFPB
The finding of sperm through the screening tests on samples collected from rape victims confirms the occurrence of the sexual act, but its absence usually closes biological research in the crime in question, leaving a gap about the authorship of the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______3056::9da81b5cf541e896f9de4d53f31293b6
https://repositorio.ufpb.br/jspui/handle/tede/9469
https://repositorio.ufpb.br/jspui/handle/tede/9469
Autor:
Boublenza, Ikram, Lazouni, Hamadi Abderrahmane, Ghaffari, Leila, Ruiz, Karine, Fabiano-Tixier, Anne-Sylvie, Chemat, Farid
Publikováno v:
Journal of Food Quality (2017), 10 p.. (2017)
Journal of Food Quality
Journal of Food Quality, Wiley, 2017, 2017, 10 p. ⟨10.1155/2017/4193672⟩
Journal of Food Quality, Vol 2017 (2017)
Journal of Food Quality
Journal of Food Quality, Wiley, 2017, 2017, 10 p. ⟨10.1155/2017/4193672⟩
Journal of Food Quality, Vol 2017 (2017)
International audience; The main objective of this research was to compare physicochemical parameters, antioxidant activity, lipid composition, and sensory analysis of initial and roasted carob pod powder (Ceratonia siliqua L.) obtained at different
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::92ede0920add44db680e2621581d1f6a
http://prodinra.inra.fr/record/411712
http://prodinra.inra.fr/record/411712