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| 1 | A premature stop codon in the TYRP1 gene is associated with brown coat colour in the European rabbit (Oryctolagus cuniculus)显示文摘 | Utzeri V Ribani A Fontanesi L | 2014 | Anim Genet2014，45，4： | 1 |
| 2 | A premature stop codon in the TYRP1 gene is associated with brown coat colour in the European rabbit (Oryctolagus cu- niculus)显示文摘 | Utzeri V J Ribani A Fontanesi L | 2014 | Anita Genet2014，45，4： | 1 |
| 3 | Validation therapy (VT) in nursing home: a case-control study 显示文摘 | Tondi L Ribani L Bottazzi M | 2007 | Arch Gerontol Geriatr2007，441，： | 1 |
| 4 | Validation therapy (VT) in nursing home: A case-control study 显示文摘 | Tondi L Ribani L Bottazzi M | 2007 | Arch Gerontol Geriatr2007，1，： | 1 |
| 5 | Quantitative variation in Brazilian vegetable sources of flavonols and flavones显示文摘 | Huber LS Hoffmann Ribani R Rodriguez-Amaya DB | 2009 | J Agric Food Chem2009，113，： | 1 |
| 6 | Design of a Superconducting Saddle Magnet for DC Induction Heating of Aluminum Billets显示文摘 | MORANDI A FABBRI M RIBANI PL | 2008 | 3rd International Forum on Strategic Techno logy2008，，2： | 1 |
| 7 | Electromagnetic Analysis of the Voltage-Temperature Characteristics of the ITERTF Conductor Samples显示文摘 | Breschi M Ribani P L Bellina F | | 0，，03： | 1 |
| 8 | Lack of effect of captopril on serum digoxin in congestive heart failure显示文摘 | C. Magelli L. Bassein M. A. Ribani S. Liberatore E. Ambrosioni B. Magnani | 1989 | European Journal of Clinical Pharmacology1989，，1： | 1 |
| 9 | Quantitative variation in Brazilian vegetable sources of flavonolsand flavones显示文摘 | Huber L S Hoffmann - Ribani R Rodriguez - Amaya D B | 2009 | Food Chemistry2009，113，4： | 1 |
| 10 | Valorization of the agro-industrial by-products of bacupari(Garcinia brasiliensis(Mart.))through production of flour with bioactive properties显示文摘Brazil has a wide variety of fruits that remain insufficiently explored.To encourage the use of one such fruit,the bacupari((Garcinia brasiliensis(Mart.)),the current study produced flours from its by-products(the peel and seed)at two maturation stages and subsequently evaluated their proximate composition,physical,antioxidant,bioactive,microstructural and thermal properties.The results revealed that the flours have a high in fiber content(>15%)and are a potential source of protein(>5%).Seed flour has an energy value similar to that of wheat flour and other conventional flours.Seed flour micrographs indicate the presence of starch,a fact confirmed by viscosity analysis.The flours contain phenolic compounds and exhibit antioxidant activity,especially the unripe peel flour.Among the compounds identified by chromatography,those present in the greatest concentrations were quinine(≅111μg/g),p-coumaric acid(≅25μg/g),m-coumaric acid(≅15μg/g),and formononetin(≅21μg/g),all of which are known to have several human health benefits.Seed flour crystallinity diminished as the fruit ripened.Peel flour exhibited similar thermal transitions but less thermal stability than seed flour.In summary,this study revealed that flours produced from the peel and seeds of bacupari,which are generated in large quantities as agro-industrial by-products,can be used as alternative ingredients in various sectors of the food industry. | Anely Maciel de Melo Rafaela Cristina Turola Barbi Bruno Patrício Costa Mˆonica Ikeda Danielle Carpine Rosemary Hoffmann Ribani | 2022 | Food Bioscience2022，45，1： | 0 |
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