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Pesquisa : G07.203.300.484 [Categoria DeCS]
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[PMID]:29194015
[Au] Autor:Tripathi P; A JL; Kapoor M
[Ad] Endereço:a Department of Protein Chemistry and Technology , CSIR-Central Food Technological Research Institute , Mysuru , Karnataka , India.
[Ti] Título:Phytase from Citrobacter koseri PM-7: Enhanced production using statistical method and application in ameliorating mineral bioaccessibility and protein digestibility of high-phytate food.
[So] Source:Prep Biochem Biotechnol;48(1):84-91, 2018 Jan 02.
[Is] ISSN:1532-2297
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:The present study was aimed at enhancing phytase (Phy-Ck) production from Citrobacter koseri PM-7 using response surface methodology (RSM) and improving the bioaccessibility of minerals (Fe and Zn) and protein digestibility in high-phytate food using Phy-Ck. A five-variable and three-level central composite design of RSM using wheat bran (6.681%, w/v), inoculum level (2.5%, v/v), and triton X-100 (0.2%, v/v) resulted in up to 5.57-fold (1.047 U/ml) improvement in Phy-Ck yield from C. koseri PM-7 when compared with fermentation media I and II. The model was successfully validated in the design space by taking a random set of variable combinations. Treatment of high-phytate food with partially purified Phy-Ck showed improvement in mineral bioaccessibility maximally for defatted sesame flour (DSF) (Fe 45.5%; Zn 50.7%) followed by wheat flour (WF) (Fe 13.5%; Zn 14.4%), green gram flour (GGF) (Fe 0.7%; Zn 3.8%) and defatted groundnut flour (DGF) (Zn 5.6%). The in vitro protein digestibility (IVPD) of WF increased from 48.83 to 65.04%, GGF from 45.04 to 57.12%, and DSF from 47.34 to 55.7% after Phy-Ck treatment.
[Mh] Termos MeSH primário: 6-Fitase/metabolismo
Citrobacter koseri/enzimologia
[Mh] Termos MeSH secundário: Ração Animal/análise
Fibras na Dieta/análise
Fermentação
Farinha/análise
Ferro/metabolismo
Ácido Fítico/análise
Ácido Fítico/metabolismo
Proteólise
Triticum/química
Zinco/metabolismo
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Dietary Fiber); 7IGF0S7R8I (Phytic Acid); E1UOL152H7 (Iron); EC 3.1.3.26 (6-Phytase); J41CSQ7QDS (Zinc)
[Em] Mês de entrada:1803
[Cu] Atualização por classe:180308
[Lr] Data última revisão:
180308
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:171202
[St] Status:MEDLINE
[do] DOI:10.1080/10826068.2017.1405024


  2 / 4164 MEDLINE  
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[PMID]:29376309
[Au] Autor:Rodionova NS; Isaev VA; Vishnyakov AB; Popov ES; Safonova NV; Srorublyovtsev SA
[Ti] Título:[Investigation of the effect of oil and flour from wheat germ meal on lipid metabolism of students and teachers of the university].
[So] Source:Vopr Pitan;85(6):57-63, 2016.
[Is] ISSN:0042-8833
[Cp] País de publicação:Russia (Federation)
[La] Idioma:rus
[Ab] Resumo:The results of investigation of alimentary correction of lipid metabolism under the admin­istration of processed products from wheat germ - oil (with the content of policosanol at least 1.5-8.0 mg/100 g, vitamin E - 180-200 mg/100 g, PUFA - 60-65%) and cake flour (with the content of protein - 30-35%, oil with analogue composition -5-7%, digestible carbohydrates - 45-47%, fiber - 18-26%, vitamins B1, B3, B6, B9, E, PP, minerals and trace elements - Zn, Mn, K, Fe, Se, P) are presented. Volunteers among teachers and students of the university aged 16 to 65 years daily consumed wheat germ oil obtained by cold pressing in an amount of 3.5 g, regardless of the meal within 30 days. Then a part of them (30 persons) consumed daily 50 g of oil cake obtained after pressing oil, which provided the intake of the same amount of oil (3.5 g). Lipid metabolism param­eters were monitored in experiment participants before receiving the processed products of wheat germ, after germ meal intake and beyond 30 and 60 days after consumption of wheat germ. Data analysis was carried out on three age groups: 16-24, 25-44 and 45- 65 years. All participants of the experiment showed a reduction in total cholesterol level by 6-8%, increasing the concentration of HDL cholesterol by 3-24%, lowering LDL cholesterol concentrations by 4-21%, reduction of triglyceride concentration by 12-24%, a positive correction of atherogenic factor values by for 10-25%. Prolonged action of the investigated foods was established: lipid metabolism parameters in the tested group were better than in the control group after 30 days of intake discontinuation of oil or wheat germ flour, the positive adjustment effect disappeared 60 days after consuming the products. The findings demonstrate a positive effect on the normalization of lipid metabolism when cake flour of wheat germ was administered in daily food ration, similar to the effect of oil intake, which is important for the prevention of cardiovascular diseases and atherosclerosis. Given the significant production of cake flour of wheat germ (up to 90-95% of the raw material) and its not high cost as a secondary biological resource, this product can be recommended to the introduction in the diet of organized groups, including socially vulnerable groups.
[Mh] Termos MeSH primário: Farinha
Metabolismo dos Lipídeos/efeitos dos fármacos
Óleos Vegetais/administração & dosagem
Triticum
[Mh] Termos MeSH secundário: Adolescente
Adulto
Idoso
Feminino
Seres Humanos
Masculino
Meia-Idade
Professores Escolares
Estudantes
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Plant Oils)
[Em] Mês de entrada:1802
[Cu] Atualização por classe:180216
[Lr] Data última revisão:
180216
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:180130
[St] Status:MEDLINE


  3 / 4164 MEDLINE  
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Texto completo SciELO Saúde Pública
[PMID]:28453109
[Au] Autor:Tabima-Cubillos LY; Chaparro-Giraldo A; Trujillo-Güiza ML
[Ad] Endereço:Universidad Nacional de Colombia, Bogotá, lytabimac@unal.edu.co.
[Ti] Título:[Detection of transgenic proteins in maize flour marketed in Bogotá, Colombia].
[Ti] Título:Detección de proteínas transgénicas en harinas de maíz comercializadas en Bogotá, Colombia..
[So] Source:Rev Salud Publica (Bogota);18(3):470-483, 2016 Jun.
[Is] ISSN:0124-0064
[Cp] País de publicação:Colombia
[La] Idioma:spa
[Ab] Resumo:Objective To detect the presence or absence of transgenic proteins derived from GM crops in maize flour marketed in Bogota D.C., Colombia. Methods 11 extraction protocols for total protein were evaluated in 17 precooked flour, two uncooked and three positive controls. Subsequently, the presence of 7 transgenic proteins (CP4-EPSPS, Cry1Ab, Cry1Ac, Cry1F, Cry2A, Cry34Ab1 and Cry3Bb1) using commercial ELISA kits was determined. Results It was determined that the best protocol for total protein extraction was buffer with Triton X-100, which allowed obtaining protein concentrations greater than 0.5 mg per gram of flour and does not generate interference with the ELISA technique. Four transgenic proteins were detected: CP4EPSPS, Cry1F, Cry1Ab and Cry34Ab1 in precooked and uncooked flour with percentages varying between 20 and 100 %. Conclusion Seven of the 19 maize flours contain traces of transgenic protein (B2,B8,A3,O3,O1,C1 and C2) that provide resistance to lepidopterans and coleopterans, and tolerance to glyphosate herbicide, (CP4EPSPS- Cry1Ab, Cry1F, Cry34Ab1 and Cry3Bb1). All detected events are approved for human consumption in Colombia, according to the Ministry of Health and Social Protection.
[Mh] Termos MeSH primário: Farinha/análise
Plantas Geneticamente Modificadas/genética
Proteínas de Vegetais Comestíveis/genética
Zea mays/genética
[Mh] Termos MeSH secundário: Colômbia
Ensaio de Imunoadsorção Enzimática
Proteínas de Vegetais Comestíveis/isolamento & purificação
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Vegetable Proteins)
[Em] Mês de entrada:1802
[Cu] Atualização por classe:180215
[Lr] Data última revisão:
180215
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170429
[St] Status:MEDLINE


  4 / 4164 MEDLINE  
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[PMID]:28873572
[Au] Autor:Martínez MM; Román L; Gómez M
[Ad] Endereço:Whistler Center for Carbohydrate Research, Department of Food Science, Purdue University, 745 Agriculture Mall Drive, West Lafayette, IN 47907, USA. Electronic address: mart1269@purdue.edu.
[Ti] Título:Implications of hydration depletion in the in vitro starch digestibility of white bread crumb and crust.
[So] Source:Food Chem;239:295-303, 2018 Jan 15.
[Is] ISSN:0308-8146
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:The objective of this study was to provide understanding about the efficacy of decreasing dough hydration to slow down starch digestibility in white bread. Breads were made with 45 (low hydration bread, LHB), 60 (intermediate hydration bread, IHB) and 75% (high hydration bread, HHB) water (flour basis). A hydration depletion down to 45%, which is close to the minimum hydration found in commercially available white bread, did not prevent the starch in the crumb from complete gelatinization. However, LHB and IHB crumbs were more resistant to physical breakdown during in vitro digestion than HHB crumbs, resulting in a 96.81% increase of slowly digestible starch (SDS) from 75 to 45% dough hydration. The degree of gelatinization in crust samples was significantly reduced with a depletion in the dough hydration, ranging from 29.90 to 44.36%, which led to an increase of SDS from 7.41 in HHB to 13.78% in LHB (bread basis).
[Mh] Termos MeSH primário: Pão
[Mh] Termos MeSH secundário: Digestão
Farinha
Amido
Triticum
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
9005-25-8 (Starch)
[Em] Mês de entrada:1711
[Cu] Atualização por classe:180207
[Lr] Data última revisão:
180207
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170907
[St] Status:MEDLINE


  5 / 4164 MEDLINE  
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[PMID]:29311443
[Au] Autor:Yokozeki T; Nishikawa K; Ogiso M; Fujita K
[Ad] Endereço:Japan Food Research Laboratories.
[Ti] Título:[Development of an HPLC-UV Method for Free Asparagine in Grains].
[So] Source:Shokuhin Eiseigaku Zasshi;58(6):247-252, 2017.
[Is] ISSN:1882-1006
[Cp] País de publicação:Japan
[La] Idioma:jpn
[Ab] Resumo:A novel analytical method was developed for the determination of free asparagine (Asn), which is a precursor of acrylamide, in grains. Asn was extracted from a sample with 5% (w/v) aqueous trichloroacetic acid solution, and the crude extract was cleaned up using a reversed-phase solid-phase cartridge. The cleaned extract was derivatized with dansyl chloride and analyzed by HPLC-UV. HPLC separation was performed by gradient elution on a ODS column using 0.01 mol/L ammonium acetate and acetonitrile mixture as the mobile phase. The calibration curve was linear in the range of 0.5-100 µg/mL. The mean recoveries from potato starch, non-glutinous rice flour and whole wheat flour ranged from 97.7 to 102.6%, the repeatability (RSDs) ranged from 0.8 to 2.0%, and the within-laboratory reproducibility (RSDwr) ranged from 1.4 to 6.2%. Limits of quantitation (LOQs) were 13 mg/kg for potato starch and 4 mg/kg for non-glutinous rice flour. The quantitative values obtained for about 15 kinds of grains using this developed method were approximately equal to those obtained with an automatic amino acid analyzer.
[Mh] Termos MeSH primário: Asparagina/análise
Cromatografia Líquida de Alta Pressão/métodos
Grãos Comestíveis/química
Análise de Alimentos/métodos
Contaminação de Alimentos/análise
[Mh] Termos MeSH secundário: Acrilamida
Farinha/análise
Reprodutibilidade dos Testes
Raios Ultravioleta
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
20R035KLCI (Acrylamide); 7006-34-0 (Asparagine)
[Em] Mês de entrada:1801
[Cu] Atualização por classe:180123
[Lr] Data última revisão:
180123
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:180110
[St] Status:MEDLINE
[do] DOI:10.3358/shokueishi.58.247


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[PMID]:28556245
[Au] Autor:Coelho EM; de Azevêdo LC; Viana AC; Ramos IG; Gomes RG; Lima MDS; Umsza-Guez MA
[Ad] Endereço:Department of Food Technology, Federal Institute of Sertão Pernambucano, Petrolina, Pernambuco, Brazil.
[Ti] Título:Physico-chemical properties, rheology and degree of esterification of passion fruit (Passiflora edulis f. flavicarpa) peel flour.
[So] Source:J Sci Food Agric;98(1):166-173, 2018 Jan.
[Is] ISSN:1097-0010
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:BACKGROUND: The peel of yellow passion fruit is as an agro-industrial waste of great environmental impact, representing more than 50% of the total weight of the fruit. For this reason, and also considering its importance as a source of functional components such as pectin, this organic waste is increasingly attracting the attention of researchers. The aim of this study was to investigate the physico-chemical composition and physical properties of this material, which may be of interest to the food industry. RESULTS: We obtained two samples of passion fruit peel flour applying different processes: flour without treatment (FWOT) and flour with treatment by maceration (FWT). It was found that the flour samples contain, respectively, 372.4 g kg and 246.7 kg of soluble fiber and, according to the FTIR analysis, this material corresponds to high and low methoxyl pectins, respectively. CONCLUSION: The flour obtained by maceration (FWT) offers greater benefits for industrial use, with 60% fewer tannins and greater thermal stability. In addition, this sample does not reabsorb moisture as easily, although FWOT also shows potential for use in dietary products. Considering the pseudoplastic properties of the flours, the application of both samples could be expanded to many industrial sectors. © 2017 Society of Chemical Industry.
[Mh] Termos MeSH primário: Farinha/análise
Frutas/química
Passiflora/química
[Mh] Termos MeSH secundário: Fibras na Dieta/análise
Esterificação
Pectinas/análise
Reologia
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Dietary Fiber); 0 (Pectins); 89NA02M4RX (pectin)
[Em] Mês de entrada:1801
[Cu] Atualização por classe:180102
[Lr] Data última revisão:
180102
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170531
[St] Status:MEDLINE
[do] DOI:10.1002/jsfa.8451


  7 / 4164 MEDLINE  
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[PMID]:28543033
[Au] Autor:Carvalho VS; Conti-Silva AC
[Ad] Endereço:Federal Institute Goiano, Morrinhos, GO, Brazil.
[Ti] Título:Cereal bars produced with banana peel flour: evaluation of acceptability and sensory profile.
[So] Source:J Sci Food Agric;98(1):134-139, 2018 Jan.
[Is] ISSN:1097-0010
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:BACKGROUND: A mixture design was used to investigate the effects of banana peel flour, rice flakes and oat flour on sensory acceptability of cereal bars, with subsequent evaluation of sensory profile of products identified as having high acceptability. RESULTS: Regions of greater response for acceptability of the cereal bars, which are dependent on the three investigated components, were found. Although having good acceptability, sensory profiles of cereal bars were different. A cereal bar with the lowest quantity of banana peel flour was described as having a higher amount of rice flakes, chewiness and crispness, while formulations with intermediate and highest quantities of banana peel flour were described by darker color, higher banana aroma and bitter taste. Contrary to expectations, banana flavor of cereal bar with highest quantity of banana peel flour was lower than cereal bars with intermediate quantities. Cereal bars were not different in terms of hardness and adhesiveness and they also had a similar sweet taste and oat flavor. CONCLUSION: The use of banana peel flour in production of cereal bars is feasible and, even with different sensory profiles, cereal bars with banana peel flour are acceptable, which may favor the development of new products for different market niches. © 2017 Society of Chemical Industry.
[Mh] Termos MeSH primário: Comportamento do Consumidor
Farinha/análise
Musa/química
[Mh] Termos MeSH secundário: Aromatizantes/análise
Preferências Alimentares
Seres Humanos
Musa/metabolismo
Valor Nutritivo
Paladar
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Flavoring Agents)
[Em] Mês de entrada:1801
[Cu] Atualização por classe:180102
[Lr] Data última revisão:
180102
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170526
[St] Status:MEDLINE
[do] DOI:10.1002/jsfa.8447


  8 / 4164 MEDLINE  
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[PMID]:28745751
[Au] Autor:Thompson BR; Horozov TS; Stoyanov SD; Paunov VN
[Ad] Endereço:School of Mathematics and Physical Sciences (Chemistry), University of Hull, Hull, UK. V.N.Paunov@hull.ac.uk.
[Ti] Título:Structuring and calorie control of bakery products by templating batter with ultra melt-resistant food-grade hydrogel beads.
[So] Source:Food Funct;8(8):2967-2973, 2017 Aug 01.
[Is] ISSN:2042-650X
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:We report the use of a temperature insensitive, food-grade hydrogel to reduce the caloric density of pancakes that were prepared at temperatures much higher than the boiling point of water. This cheap, facile method utilises a mixed agar-methylcellulose hydrogel, which was blended to produce a slurry of hydrogel microbeads. The pancake batter was mixed with a controlled volume percentage of slurry of hydrogel beads and cooked. From bomb calorimetry experiments, the composites were found to have a reduced caloric density that reflects the volume percentage of hydrogel beads mixed with the batter. Using this procedure, we were able to reduce the caloric density of pancakes by up to 23 ± 3% when the volume percentage of hydrogel beads initially used was 25%. The method is not limited to pancakes and could potentially be applied to various other food products. The structure and morphology of the freeze-dried pancakes and pancake-hydrogel composites were investigated and pores of a similar size to the hydrogel beads were found, confirming that the gel beads maintained their structure during the cooking process. There is scope for further development of this method by the encapsulation of nutritionally beneficial or flavour enhancing ingredients within the hydrogel beads.
[Mh] Termos MeSH primário: Aditivos Alimentares/química
Hidrogel de Polietilenoglicol-Dimetacrilato/química
[Mh] Termos MeSH secundário: Testes Calóricos
Culinária
Farinha/análise
Análise de Alimentos
Temperatura Alta
Metilcelulose/química
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Food Additives); 25852-47-5 (Hydrogel, Polyethylene Glycol Dimethacrylate); 9004-67-5 (Methylcellulose)
[Em] Mês de entrada:1712
[Cu] Atualização por classe:171215
[Lr] Data última revisão:
171215
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170727
[St] Status:MEDLINE
[do] DOI:10.1039/c7fo00867h


  9 / 4164 MEDLINE  
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[PMID]:28946315
[Au] Autor:Nosworthy MG; Medina G; Franczyk AJ; Neufeld J; Appah P; Utioh A; Frohlich P; House JD
[Ad] Endereço:Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB R3 T 2N2, Canada. Electronic address: matthew.nosworthy@umanitoba.ca.
[Ti] Título:Effect of processing on the in vitro and in vivo protein quality of red and green lentils (Lens culinaris).
[So] Source:Food Chem;240:588-593, 2018 Feb 01.
[Is] ISSN:0308-8146
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:In order to determine the effect of extrusion, baking and cooking on the protein quality of red and green lentils, a rodent bioassay was conducted and compared to an in vitro method of protein quality determination. On average, the Protein Digestibility-Corrected Amino Acid Score of red lentils (55.0) was higher than that of green lentils (50.8). Extruded lentil flour had higher scores (63.01 red, 57.09 green) than either cooked (57.40 red, 52.92 green) or baked (53.84 red, 47.14 green) flours. The average Digestible Indispensable Amino Acid Score of red lentils (0.54) was higher than green lentils (0.49). The Protein Efficiency Ratio of the extruded lentil flours (1.30 red, 1.34 green) was higher than that of the baked flour (0.98 red, 1.09 green). A correlation was found between in vivo and in vitro methods of determining protein digestibility (R =0.8934). This work could influence selection of processing method during product development.
[Mh] Termos MeSH primário: Lens (Planta)
[Mh] Termos MeSH secundário: Culinária
Proteínas na Dieta
Digestão
Farinha
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Dietary Proteins)
[Em] Mês de entrada:1711
[Cu] Atualização por classe:171128
[Lr] Data última revisão:
171128
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170927
[St] Status:MEDLINE


  10 / 4164 MEDLINE  
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[PMID]:28873623
[Au] Autor:Kowalski RJ; Hause JP; Joyner Melito H; Ganjyal GM
[Ad] Endereço:School of Food Science, Washington State University, Pullman, WA 99164, USA.
[Ti] Título:Waxy flour degradation - Impact of screw geometry and specific mechanical energy in a co-rotating twin screw extruder.
[So] Source:Food Chem;239:688-696, 2018 Jan 15.
[Is] ISSN:0308-8146
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:Dextrinization of starch using extrusion processing is crucial to the quality of direct expanded products. To determine the extent of dextrinization, flour samples were extracted from a twin-screw extruder that had been brought to a sudden stop and molecular weights were determined by intrinsic viscosity. The screw profile and moisture feed content had the most significant impact on molecular weight reduction, reducing intrinsic viscosity from 1.75 to 0.70dL/g at the most. The breakdown, as shown by a reduction in intrinsic viscosity, had a strong negative correlation (r=-0.96) with specific mechanical energy. However, the extruder die did not have a measurable impact on the molecular weight reduction of waxy flour. Size exclusion chromatography confirmed intrinsic viscosity measurements were associated with reduction of the size of amylopectin molecules to approximately 1/10 the original molecular weight while native gliadin was nearly eliminated from the waxy flour following the extrusion treatments.
[Mh] Termos MeSH primário: Farinha
[Mh] Termos MeSH secundário: Parafusos Ósseos
Amido
Viscosidade
Ceras
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Waxes); 9005-25-8 (Starch)
[Em] Mês de entrada:1711
[Cu] Atualização por classe:171128
[Lr] Data última revisão:
171128
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170907
[St] Status:MEDLINE



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