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Page 1
Advances in Growth Factor Delivery for Bone Tissue Engineering.
Int J Mol Sci. 2021 Jan 18;22(2):903. doi: 10.3390/ijms22020903.
Int J Mol Sci. 2021.
PMID: 33477502
Free PMC article.
Review.
New plant-based fermented beverage made of baru nut enriched with probiotics and green banana: composition, physicochemical and sensory properties.
Coutinho GSM, Ribeiro AEC, Prado PMC, Oliveira ÉR, Careli-Gondim Í, Oliveira AR, Soares Júnior MS, Caliari M, Vilas Boas EVB.
Coutinho GSM, et al. Among authors: oliveira er.
J Food Sci Technol. 2023 Oct;60(10):2607-2618. doi: 10.1007/s13197-023-05781-5. Epub 2023 Jun 27.
J Food Sci Technol. 2023.
PMID: 37599843
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Assessment of chemical and sensory quality of sugarcane alcoholic fermented beverage.
Resende Oliveira É, Caliari M, Soares Soares Júnior M, Ribeiro Oliveira A, Cristina Marques Duarte R, Valério de Barros Vilas Boas E.
Resende Oliveira É, et al.
J Food Sci Technol. 2018 Jan;55(1):72-81. doi: 10.1007/s13197-017-2792-4. Epub 2017 Nov 4.
J Food Sci Technol. 2018.
PMID: 29358797
Free PMC article.
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Broken rice grains pregelatinized flours incorporated with lyophilized açaí pulp and the effect of extrusion on their physicochemical properties.
Ribeiro Oliveira A, Chaves Ribeiro AE, Resende Oliveira É, da Silva Ana Caroline M, Soares Soares Júnior M, Caliari M.
Ribeiro Oliveira A, et al. Among authors: resende oliveira e.
J Food Sci Technol. 2019 Mar;56(3):1337-1348. doi: 10.1007/s13197-019-03606-y. Epub 2019 Feb 19.
J Food Sci Technol. 2019.
PMID: 30956313
Free PMC article.
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