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Author(s): THEODORO, Â. C. C.; DONADON, J. R.; GUASQUES, M. L. B.; MIYAGUSKU, L.; POTT, A.; GALVANI, F.; GUIMARÃES, R. de C. A.; BOGO, D.; NASCIMENTO, V. A. do; HIANE, P. A. Bocaiuva (Acrocomia spp.) is a fruit native to areas of Cerrado and Pantanal that stands out for its nutritional value, presence of bioactive substances, and high pulp yield. The aim of this study was... ... |
Author(s): CAVALCANTE, M. de A.; OLIVEIRA, J. dos S.; BARRETO, M. S. da S.; PINHEIRO, L. P.; CANTUÁRIA, P. de C.; BORGES, W. L.; SILVA, G. A. da; SOUZA, T. M. de Background: The Amazonian Region has a variety of medicinal plants with bioactive compounds, whose characterization could present the potential for sustainable development. Objectives: A method for se... ... |
Author(s): LEÃO, P. M. R.; NEVES, L. C.; COLOMBO, R. C.; SHAHAB, M.; OLIVEIRA, J. M. F. de; LUZ, F. J. de F.; ROBERTO, S. R.
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Author(s): MINHO, A. P.; GOMES, C. G.; CHAGAS, A. C. de S.; JUCHEM, S.; MAZZOCATO, A. C.; LOUVANDINI, H. The Pampas of South America are a grassland biome being a great source of bioactive compounds (BC) that can be used to parasite control or to mitigate enteric methane (CH4) produced by ruminants. The... ... |
Author(s): RODRIGUES, D. da C.; CARDOSO, T. G.; MOURA, C. F. H.; ALVES, R. E.
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Author(s): RUFINO, M. do S. M.; ALMEIDA, J. Y. S.; CORRÊA, M. P. F.; ALVES, R. E.; MOURA, C. F. H.; SANTOS, F. J. de S.
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Author(s): PROCOPIO, F. R.; BREXÓ, R.P.; VITOLANO, L. E. S.; MARTINS, M. E. da M.; ASTOLFO, M. E. de A.; BOGUSZ JUNIOR, S.; FERREIRA, M. D. Abstract Essential oils (EOs) are volatile compounds that may have antimicrobial and antioxidant properties. Despite their potential application, low water solubility and chemical instability are limi... ... |
Author(s): SANTOS, M. de F. G. dos; SILVA, F. V. G. da; GONDIM, P. J. S.; RUFINO, M. do S. M.; SILVA, S. de M.; ALVES, R. E.; BRITO, E. S. de
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Author(s): BYRNE, C. M.; NOVOTNY, E. H.; HATCHER, P. G.; HAYES, M. H. B. Humin is defined as the fraction of the humic substances (HS) that is insoluble in aqueous solution at any pH value (1). Because of its insolubility it has been the least studied of all the humic frac... ... |
Author(s): SILVA, I. S.; CORREA, L. C.; BARROS, A. P. A.; BIASOTO, A. C. T. Thermovinification is a winemaking practice that replaces traditional maceration, used to increase the phenolic compound content of red wines, and is applied to the vinification of grapes that did not... ... |
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