Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Tania G. Silva"'
Autor:
Silvia Aparecida Oesterreich, Mila S Cunha, Jhony Moreira Marcelino, Marina Meirelles Paes, Priscila Gubert, Eliana Janet Sanjinez Argandoña, Zaira da Rosa Guterres, Luis Henrique Almeida Castro, Roosevelt Isaias Carvalho Souza, Tania G. Silva, Ramão Souza de Deus Junior, Giseli Karenina Traesel, Claudia Andrea Lima Cardoso, Luis Fernando Benitez Macorini, Gustavo Roberto Villas Boas, Ariany Carvalho dos Santos, Flávio Henrique Souza de Araújo, Rogério Cesar de Lara da Silva, Fernando Freitas de Lima
Publikováno v:
Drug and Chemical Toxicology. 45:1504-1521
Pachira aquatica is a species used for medicinal and food purposes and has numerous phytochemicals that may have systemic toxic effects and damage to genetic material. This study aimed to evaluate acute and short-term oral toxicity, as well as genoto
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c093a009d793cbd0b1fc3cae8c277217
https://doi.org/10.1080/01480545.2020.1845713
https://doi.org/10.1080/01480545.2020.1845713
Autor:
Márcia Gabriela Consiglio Kasemodel, Otavio Maticoli Ferreira, Tania G. Silva, Rogério C. L. da Silva, Eliana Janet Sanjinez-Argandoña, Clitor J.F. Souza
Publikováno v:
Food Science & Nutrition, Vol 8, Iss 10, Pp 5267-5274 (2020)
This article investigated the use of Pachira aquatica (PA) fat and Platonia insignis (PI) nuts as ingredients in the preparation of cookies. Seven formulations containing PA fat and/or PI nuts were studied by changing the formulation proposed by AACC
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1c5908ce0f79a8803c27d1533250c3e6
https://doi.org/10.1002/fsn3.1368
https://doi.org/10.1002/fsn3.1368
Autor:
Tania G, Silva, Marcia G C, Kasemodel, Otávio M, Ferreira, Rogério C L, da Silva, Clitor J F, Souza, Eliana J, Sanjinez-Argandona
Publikováno v:
Food Science & Nutrition
This article investigated the use of Pachira aquatica (PA) fat and Platonia insignis (PI) nuts as ingredients in the preparation of cookies. Seven formulations containing PA fat and/or PI nuts were studied by changing the formulation proposed by AACC
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::f9f96f4a23af6550c387a37af71eb4bf
https://pubmed.ncbi.nlm.nih.gov/33133529
https://pubmed.ncbi.nlm.nih.gov/33133529