Improvement of Protein Bioavailability by Solid-State Fermentation of Babassu Mesocarp Flour and Cassava Leaves

Effects of solid-state fermentation with two filamentous fungi on the total phenolic contents, flavonoids, antioxidant activities and lipid fractions of plum fruit (Prunus domestica L.) by-products

(2016) Francisc Vasile Dulf et al.   FOOD CHEMISTRY

Chemical composition and nutritive value of four varieties of cassava leaves grown in South-Western Nigeria

(2010) A. O. Oni et al.   JOURNAL OF ANIMAL PHYSIOLOGY AND ANIMAL NUTRITION

Effect of fermentation time on the antioxidant activities of tempeh prepared from fermented soybean usingRhizopus oligosporus

(2009) Chen-Tien Chang et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Determinação de As, Cd e Pb em amêndoas e mesocarpo de babaçu, sapucaia, xixá e castanha-do-pará por espectrometria de absorção atômica

(2009) Marielle Garcia Souza et al.   QUIMICA NOVA

Maternal and child undernutrition: global and regional exposures and health consequences

(2008) Robert E Black et al.   LANCET

Maternal and child undernutrition: consequences for adult health and human capital

(2008) Cesar G Victora et al.   LANCET

Análise dos teores de ácidos cianídrico e fítico em suplemento alimentar: multimistura

(2008) Elizabete Helbig et al.   Revista de Nutricao-Brazilian Journal of Nutrition

Use of Rhizopus oligosporus produced from food processing wastewater as a biosorbent for Cu(II) ions removal from the aqueous solutions

(2007) H. Duygu Ozsoy et al.   BIORESOURCE TECHNOLOGY