Brazilian Food Database - USP: Industrialized foods database

Activity of the antioxidant phenolic compounds of pomegranate (Punica granatum, L.)...

Evaluation of the antioxidant activity of the pomegranate (Punica granatum, L.) -...

Study of the interaction between soy lipoxygenase and ascorbic acid in the rheological...

Effecting of planting regions, cultivars, harvest periods and parboiling on phenolic...

Parallels between phenotypic, genotypic and immunological methods for rapid detection...

Efeito do processamento e da estocagem sobre a formação de óxidos de colesterol em...

Contaminação de pescado de água-doce por mercúrio

Características nutricionais e tecnológicas de cultivares de arroz (Oryza sativa...

Correlation with hormonal variation and genes expression of enzimes involved in starch...