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Author(s): SANTOS, C.; NOGUEIRA, F. C. S.; DOMONT, G. B.; FONTES, W.; PRADO, G. S.; HABIBI, P.; SANTOS, V. O.; OLIVEIRA-NETO, O. B.; SA, M. F. G. de; JORRÍN-NOVO, J. V.; FRANCO, O. L.; REIS, A. M. dos
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Author(s): PEREIRA, H. D.; RODRIGUES, T. de S.; DANTE, R. A.; GERHARDT, I. R.; YASSITEPE, J. E. de C. T. The objective of this study was to explore natural genetic variability in maize to find potential candidate genes related to drought tolerance using datasets from the public literature. |
Author(s): PEREIRA NETO, L. G.; ROSSINI, B. C.; MARINO, C. L.; TOOROP, P. E.; SILVA, E. A. A. Astronium fraxinifolium Schott (Anacardiaceae), also known as a 'gonçalo-alves', is a tree of the American tropics, with distribution in Mexico, part of Central America, Argentina, Bolivia, Brazil and... ... |
Author(s): LACERDA, A. L. M.; DUSI, D. M. de A.; ALVES, E. R.; RODRIGUES, J. C. M.; GOMES, A. C. M. M.; CARNEIRO, V. T. de C. Brachiaria brizantha is a forage grass of the Poaceae family. Introduced from Africa, it is largely used for beef cattle production in Brazil. Brachiaria reproduces sexually or asexually by apomixis,... ... |
Author(s): RECH FILHO, E. L.; VIANNA, G. R.; MURAD, A. M.; CUNHA, N.; LACORTE, C. C.; ARAUJO, A. C. G. de; BRIGIDO, M.; MICHAEL, W.; FONTES, A.; BARRY, O.; ANDREW, S.; OTAVIA, C.
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Author(s): MELO, R. C.; MAZONI, I.; NESHICH, G.; SANTORO, M. M.; MEIRA JÚNIOR, W. Short Abstract: TopSiMap (Topological Similarity Map) is and interactive tool which is part of the Star Sting Suite (http://sms.cbi.cnptia.embrapa.br/SMS).As contacts pattern is very conserved in each... ... |
Author(s): BOSSU, C. M.; GIGLIOTI, R.; OLIVEIRA, M. C. de S.; OLIVEIRA, P. V. DE; NOGUEIRA, A. R. de A. A screening method for zinc levels in different milk samples (raw cow, raw sheep, UHT cow, UHT goat and soybean milk base) was performed to establish the Zn levels' differences in protein samples. The... ... |
Author(s): CORDEIRO, C. S.; CARDOSO, D. R.; CAVALLINI, D. C. U.; NASSU, R. T. Whey from bovine milk has mainly B-lactoglobulin (B-L) and α-lactoalbumin (α-L) proteins in its composition, being a food with elevated nutritional value. |
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