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A novel vasoactive proline-rich oligopeptide from the skin secretion of the frog Brachycephalus ephippium. Proline-rich oligopeptides (PROs) are a large family which comprises the bradykinin-potentiating peptides (BPPs). They inhibit the activity of the angiotensin I-converting enzyme (ACE) and have a typi... ... Repository: BDPA Publication year: 2015
Antimicrobial peptide from the skin secretion of the frog Leptodactylus syphax. Repository: BDPA Publication year: 2007
Unique crystal structure of a novel surfactant protein from the foam nest of the frog Leptodactylus vastus. Repository: BDPA Publication year: 2014
Notes on the diet of seven terrestrial frogs in three agroecosystems and forest remnants in Northwestern São Paulo State, Brazil. Author(s): SANTOS, R. S. Anurans are predators of a great diversity of invertebrates, but studies on agroecosystems are very scarce. Herein we described the diet composition of seven species of terrestrial anurans captured in... ... Repository: BDPA Publication year: 2015
Frontoxins, three-finger toxins from Micrurus frontalis venom, decrease miniature endplate potential amplitude at frog neuromuscular junction. Repository: BDPA Publication year: 2010
Unusual chromophore and cross-links in ranasmurfin: a blue protein from the foam nests of a tropical frog. Repository: BDPA Publication year: 2008
Amphibian alkaloid identification in Brazilian Dendrobatidae frog Dendrobates Galactonotus by eletrospray ionization tandem mass spectrometry. Repository: BDPA Publication year: 2006
Anuran interactions with the bromeliad Bromelia balansae in the Brazilian Pantanal. Author(s): CAMPOS, Z. Different frog-bromeliad associations are frequently reported from various habitats of Central and South America. Here, we present the first data on the association of two hylid species (Dendropsophus... ... Repository: BDPA Publication year: 2020
Leptodactylus ocellatus (Amphibia): mechanism of defense in the skin and molecular phylogenetic relationships. Repository: BDPA Publication year: 2010
Tecnologia do processamento de carne do dorso de rã desfiada em conserva. Author(s): FURTADO, A. A. L.; MACHADO, R. L. P.; DUTRA, A. de S.; CRIBB, A. Y.; FREIRE JUNIOR, M. A carne de rã se destaca pelo seu sabor suave e pela sua textura. Além disso, se apresenta como reserva proteica de elevado valor biológico e baixo teor de gorduras, uma característica diferencial des... ... Repository: BDPA Publication year: 2017

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