Linkage disequilibrium levels in Bos indicus and Bos taurus cattle using medium and high density SNP chip data and different minor allele frequency distributions

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Isolated Bilateral Blowout Fracture With Extensive Pneumatization of the Maxillary Sinuses

The blowout fracture injuries are often associated with fractures of the zygomatic complex and other facial structures but can also occur in an isolated fashion. Isolated bilateral blowout fractures are uncommon and constitute a challenge with regard to both assessment and reconstruction. This article describes an uncommon case of isolated bilateral blowout fracture in a patient with extensive pneumatization of the maxillary sinuses.

Evaluation of mesenchymal stem cell migration after equine tendonitis therapy

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

Accuracy of genotype imputation in Nelore cattle

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

STOCHASTIC ADDING MACHINE AND 2-DIMENSIONAL JULIA SETS

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Desempenho e consumo de nutrientes em cordeiros alimentados com cana-de-açúcar hidrolizada sob diferentes condições

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Julia Franck: tradução de contos da escritora alemã e o uso de memórias de tradução

The objective of this project is to present a literary translation from three short stories of German contemporary writer Julia Franck into Portuguese. The selected short stories are “Bäuchlings”, “Zugfahrt” e “Streuselschnecke” from the book Bauchlandung: Geschichten zum Anfassen (2008). In this project, I present also a small overview about assisted translation tools, including the Translation Memories, and their use by some translators and my experience as a novice user of this tool and the creation of a German-Portuguese glossary based on the translated short stories

Queijo Prato com teor reduzido de gordura adicionado de enzima proteolítica: características físicas e sensoriais

The Prato cheese is the second most consumed cheese in Brazil. It is produced by milk enzymatic coagulation, and maturated for at least 25 days; it is classified as fatty cheese and of medium moisture. Due to the concern to health, the cheeses consumers have been seeking for products with low fat contents; however fat is essential for providing desirable sensory and physiologic characteristics, such as flavor, softness and texture to cheeses. Alterations on the technological processing of low fat cheeses have been made seeking for improved products, and the use of proteolytic enzymes has been a significant strategy. The meltability, color and sensory characteristics are fundamental quality indicators of the final products. This study reports the findings from the analyses on the physical and sensory characteristics of low fat Prato cheese with addition of proteolytic enzyme – fastuosain, that is extracted from unripe gravata fruit. The addition of fastuosain improved the quality of the product, as this additive neither affected the meltability, nor produced bitterness, which is a common unpleasant taste in low fat cheeses.