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Author(s): ANJOS, M. R. dos; SOUZA, M. de L. M. de; TEIXEIRA, A. da S.; CASTRO, I. M. de O Desoxinivalenol (DON) é uma micotoxina produzida por algumas espécies de fungos do gênero Fusarium. Estes fungos infectam geralmente milho, trigo, aveia, cevada, arroz e outros grãos no campo ou dur... ... |
Author(s): WONG, Y. F.; YAN, D.; BIZZO, H. R.; MARRIOTT, P. J.
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Author(s): FREITAS, S. V. de; SOUZA, F. R. de; NETO, J. C. R; VASCONCELOS, G. A.; ABDELNUR, P. V.; VAZ, B. G.; HENRY, C. S.; COLTRO, W. K. T.
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Author(s): BARBOSA, E. A.; ALVES, G. S. C.; COURA, M. de M. A.; SILVA, H. de L. e; ROCHA, F. S. da; NUNES, J. B.; WATANABE, M. de S.; ANDRADE, A. C.; BRANDA, G. D. Amphibians secrete a complex array of molecules that shape their interactions with coinhabiting microorganisms and macroscopic predators. Glycans are a rapidly evolving and complex class of biomolecul... ... |
Author(s): VERBISCK, N. V.; SOUZA, I. I.; MELO, E. S.; KUNINARI-NASCIMENTO, R.; MATIDA, E. T.; RAMOS, C. A.; ARAUJO, F. R.
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Author(s): HANSEL, F. A.; MAIA, C. M. B. de F.; SANTOS, A. S. O.; TEIXEIRA, W. G.
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Author(s): FRANCISCO, V. C.; ALMEIDA, L. C.; BOGUSZ JUNIOR, S.; OIANO NETO, J.; NASSU, R. T. Aroma is one of the most important sensory attributes for acceptance by beef consumers. The first step in analysing the volatile compounds associated with this attribute is their extraction from the f... ... |
Author(s): AMAZONAS, D. R.; SOUTO, A. L.; VIEIRA, F. S.; CARNEIRO, A. A. J.; VIANNA, R. B.; MENDES, T. D.; LIMA, K. S.; RIBEIRO, J. A. A.; DAMASO, M. C. T.; RODRIGUES, C. M.; ABDELNUR, P. V.
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