Publikationen in Zusammenarbeit mit Forschern von Universidade de São Paulo (12)

2023

  1. Chromosome-level analysis of the Colletotrichum graminicola genome reveals the unique characteristics of core and minichromosomes

    Frontiers in Microbiology, Vol. 14

  2. Integrating Methylome and Transcriptome Signatures Expands the Molecular Classification of the Pituitary Tumors

    The Journal of clinical endocrinology and metabolism, Vol. 108, Núm. 6, pp. 1452-1463

2022

  1. Comparative transcriptomic provides novel insights into the soybean response to Colletotrichum truncatum infection

    Frontiers in Plant Science, Vol. 13

  2. Eating regularly and carefully, in appropriate environments and in company: An analysis between social representations and official stances on these recommendations of the Dietary Guidelines for the Brazilian Population

    Revista Chilena de Nutricion, Vol. 49, Núm. 3, pp. 360-367

  3. Telomere length and Wnt/β-catenin pathway in adamantinomatous craniopharyngiomas

    European journal of endocrinology, Vol. 187, Núm. 2, pp. 219-230

2020

  1. Knowledge of the nova food classification in a sample of brazilian adults

    Revista Chilena de Nutricion, Vol. 47, Núm. 6, pp. 950-959

2019

  1. Comparing the ways a sample of Brazilian adults classify food with the NOVA food classification: An exploratory insight

    Appetite, Vol. 137, pp. 226-235

  2. Some comments on BPS systems

    Journal of Physics A: Mathematical and Theoretical, Vol. 52, Núm. 31

2013

  1. Some aspects of self-duality and generalised BPS theories

    Journal of High Energy Physics, Vol. 2013, Núm. 8

2011

  1. Comparison of properties of native and extruded amaranth (Amaranthus cruentus L. - BRS Alegria) flour

    LWT, Vol. 44, Núm. 9, pp. 1915-1921

2009

  1. Compact baby Skyrmions

    Physical Review D - Particles, Fields, Gravitation and Cosmology, Vol. 80, Núm. 10

  2. Effect of extrusion on the emulsifying properties of soybean proteins and pectin mixtures modelled by response surface methodology

    Journal of Food Engineering, Vol. 90, Núm. 4, pp. 504-510