Avaliação de isolados de Trichoderma spp. para controle de Phytophthora nicotianae

Pós-graduação em Microbiologia Agropecuária - FCAV

Efeitos do treinamento físico sobre o estresse oxidativo em fígado e pâncreas de ratos diabéticos

Pós-graduação em Ciências da Motricidade - IBRC

Níveis plasmáticos de nitrito/nitrato, GMPc e cortisol em mulheres normotensas e hipertensas após a menopausa: efeito crônico do exercício físico e exposição aguda à L-arginina

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Effect of community-based physical exercise interventions carried out in primary helath care on plasma inflammatory biomarkers and cardiorespiratory fitness

Pós-graduação em Ciências da Motricidade - IBRC

Efeito da adição de açúcares e do processo de envelhecimento na qualidade sensorial de amostras de cachaça obtidas tradicionalmente e por redestilação

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Uso do amido resistente na promoção da saúde intestinal de cães idosos: formação de produtos de fermentação e características histológicas da mucosa intestinal

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Halitose na geriatria: diagnóstico, causas e prevalência

Halitosis is the unpleasant odor of exhaust air through the mouth and lungs. There are over 50 causes, and approximately 90% of cases, is of oral origin. May have physiological origin (stress, breath of morning, fasting, and inappropriate diets), local reasons (bad oral hygiene, bacterial plaque retained on the tongue and/or tonsils, lower production of saliva, gum disease) or systemic reasons (diabetes, kidney or liver problems, constipation, etc.). In the Third Age, this problem tends to increase significantly. Thus, the aim of this study was to detect the presence of halitosis in the geriatric group attended in the dental clinic of UNIRP, identifying their incidence and principal causes. The sample consisted of 48 volunteer patients aged 60 years or older and included more than 90% of patients treated in this age group. It was performed a anamnesis and physical examination. The intra-oral halitosis was detected using a breath meter (halimeter). In the group studied, approximately 54.16% had halitosis, 84.61% of these were users of the prosthesis. The tongue coating was present in 80.76% of individuals with halitosis. After brushing the tongue, 88.46% of patients with halitosis have had the initial index oral malodor decreased. Based on the results of this study it was concluded that factors as dental prostheses and tongue coating are critical factors in causing halitosis.

Expressão diferencial de microRNAs no câncer de próstata

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Elaboração de produto cárneo de tilápia com antioxidantes visando sua utilização como recheio ou acompanhamento de refeição

The aim of this study is to evaluate the effi ciency of oregano, sage, moringa and rosemary as natural antioxidants and propyl gallate as artifi cial antioxidant used in “stuffed food” made with CMS of tilapia (minced fi sh) and stored frozen for 120 days. Protein, fat, moisture and ashes determination, microbiological analysis and sensory evaluations were conducted in the beginning and the end of storage period. TBARS, BNVT, pH and psychrotrophic microorganism count were determined periodically. The antioxidants interfered in pH (6.17 and 6.55) and TBARS values during 120 days under freezing (-18o C). The lowest TBA values were found for oregano (0.158 mg de MDA. kg-1) and sage (0.186 mg de MDA.kg-1). The stuffed food made with CMS of tilapia, without antioxidant, had the most oxidation, and sage and moringa were not good source of antioxidant. BNVT values (11.41 – 12.35 mgN.100g-1) were not altered. The lowest pH value was found for the product with sage (6.20), but similar to the moringa and propyl gallate, while oregano and rosemary showed the highest values (6.63 and 6.29), at 5 days of storage. Microbiological analyses were in accordance with Brazilian legislation. Sensory evaluation indicated that the panelists preferred the formulations made with oregano and propyl gallate. The results showed that it is feasible to elaborate stuffed food made with CMS of tilapia as an alternative for the fi shery´s consumption, and sage was the most effi cient natural antioxidant among those tested in this study.

Uso de reator aeróbio de leito fluidizado com circulação como dispositivo de pós-tratamento do efluente de um reator uasb compartimentado tratando esgotos sanitários

Pós-graduação em Engenharia Civil - FEIS

Resposta olfativa de fêmeas de Chrysomya Megacephala (F.) (Diptera: Calliphoridae) frente a posturas prévias e caracterização química dos compostos apolares da superfície de seus ovos

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Ecologia química no controle biológico de fitófagos e respectivos predadores e parasitoides

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

MicroRNoma do carcinoma de pâncreas

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Descrição micromorfológica e efeitos do benzo[α]pireno em células hepáticas e sanguíneas das espécies Physalaemus cuvieri e Leptodactylus fuscus (Anura: Leptodactylidae)

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Aperfeiçoamento e avaliação de um novo sistema de digestão assistida por aquecimento condutivo em frasco fechado para preparar amostras de carne “in natura” para análise elementar

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)