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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
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
Cytotoxin produced by Escherichia coli isolated from chickens with swollen head syndrome (SHS)
Cytotoxin produced by Escherichia coli isolated from chickens with swollen head syndrome (SHS)
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Cytotoxin produced by Escherichia coli isolated from chickens with swollen head syndrome (SHS)

Parreira, V.R. ; Yano, T.

Veterinary microbiology, 1998-05, Vol.62 (2), p.111-119 [Periódico revisado por pares]

Amsterdam: 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
Stereochemical inversion of pyrrolizidine alkaloids by Mechanitis polymnia (Lepidoptera: Nymphalidae: Ithomiinae): specificity and evolutionary significance
Stereochemical inversion of pyrrolizidine alkaloids by Mechanitis polymnia (Lepidoptera: Nymphalidae: Ithomiinae): specificity and evolutionary significance
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Stereochemical inversion of pyrrolizidine alkaloids by Mechanitis polymnia (Lepidoptera: Nymphalidae: Ithomiinae): specificity and evolutionary significance

Trigo, J.R. (Universidade Estadual de Campinos, Campinas, Sao Paulo, Brazil) ; Barata, L.E.S ; Brown, K.S. Jr

Journal of chemical ecology, 1994-11, Vol.20 (11), p.2883-2899 [Periódico revisado por pares]

New York, NY: Springer

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6
Formulation and characterization of dry mixes based on dehydrated fresh high-lysine corn
Formulation and characterization of dry mixes based on dehydrated fresh high-lysine corn
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Formulation and characterization of dry mixes based on dehydrated fresh high-lysine corn

Deliza, R. (Universidade Estadual de Campinas, Campinas, SP (Brazil)) ; Sgarbieri, V.C ; Rosenthal, A

Plant foods for human nutrition (Dordrecht), 1995-01, Vol.47 (1), p.13-19 [Periódico revisado por pares]

Heidelberg: Springer

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