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Refinado por: Base de dados/Biblioteca: EZB Electronic Journals Library remover assunto: Fundamental And Applied Biological Sciences. Psychology remover
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1
Natural history of a gall-inducing weevil Collabismus clitellae (Coleoptera: Curculionidae) and some effects on its host plant Solanum lycocarpum (Solanaceae) in southeastern Brazil
Natural history of a gall-inducing weevil Collabismus clitellae (Coleoptera: Curculionidae) and some effects on its host plant Solanum lycocarpum (Solanaceae) in southeastern Brazil
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Natural history of a gall-inducing weevil Collabismus clitellae (Coleoptera: Curculionidae) and some effects on its host plant Solanum lycocarpum (Solanaceae) in southeastern Brazil

Souza, A.L.T. de (Universidade Estadual de Campinas, Campinas, SP, Brasil.) ; Fernandes, G.W ; Figueira, J.E.C ; Tanaka, M.O

Annals of the Entomological Society of America, 1998-07, Vol.91 (4), p.404-409 [Periódico revisado por pares]

Oxford, UK: Oxford University Press

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2
Continuous fermentation of sugar cane syrup using immobilized yeast cells
Continuous fermentation of sugar cane syrup using immobilized yeast cells
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Continuous fermentation of sugar cane syrup using immobilized yeast cells

Wendhausen, Renato ; Fregonesi, Adriana ; Moran, Paulo J.S. ; Joekes, Inés ; Rodrigues, J.Augusto R. ; Tonella, Eduardo ; Althoff, Karina

Journal of bioscience and bioengineering, 2001, Vol.91 (1), p.48-52 [Periódico revisado por pares]

Amsterdarm: Elsevier B.V

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3
Soaking the common bean in a domestic preparation reduced the contents of raffinose-type oligosaccharides but did not interfere with nutritive value
Soaking the common bean in a domestic preparation reduced the contents of raffinose-type oligosaccharides but did not interfere with nutritive value
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Soaking the common bean in a domestic preparation reduced the contents of raffinose-type oligosaccharides but did not interfere with nutritive value

Queiroz, K.S. (Universidade Estadual de Campinas, Sao Paulo (Brazil)) ; de Oliveira, A.C ; Helbig, E ; Reis, S.M.P.M ; Carraro, F

Journal of Nutritional Science and Vitaminology, 2002, Vol.48(4), pp.283-289 [Periódico revisado por pares]

Tokyo: Center for Academic Publications Japan

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4
Effect of soaking prior to cooking on the levels of phytate and tannin of the common bean (Phaseolus vulgaris, L.) and the protein value
Effect of soaking prior to cooking on the levels of phytate and tannin of the common bean (Phaseolus vulgaris, L.) and the protein value
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Effect of soaking prior to cooking on the levels of phytate and tannin of the common bean (Phaseolus vulgaris, L.) and the protein value

Helbig, E. (Universidade Estadual de Campinas, Sao Paulo (Brazil)) ; de Oliveira, A.C ; Queiroz, K.S ; Reis, S.M.P.M

Journal of Nutritional Science and Vitaminology, 2003, Vol.49(2), pp.81-86 [Periódico revisado por pares]

Tokyo: Center for Academic Publications Japan

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5
Nucleotide sequence of a cDNA clone encoding gamma-coixin from Coix lacryma-jobi seeds
Nucleotide sequence of a cDNA clone encoding gamma-coixin from Coix lacryma-jobi seeds
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Nucleotide sequence of a cDNA clone encoding gamma-coixin from Coix lacryma-jobi seeds

Leite, A. (Universidade Estadual de Campinas, Campinas, Brasil) ; Augusto de Freitas, F ; Yunes, J.A ; Arruda, P

Plant physiology (Bethesda), 1991-12, Vol.97 (4), p.1604-1605 [Periódico revisado por pares]

Rockville, MD: American Society of Plant Physiologists

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