Amanote Research
Register
Sign In
Discover open access scientific publications
Search, annotate, share and cite publications
Publications by Patrícia Bonfim-Mendonça
Overview of Β-Glucans From Laminaria Spp.: Immunomodulation Properties and Applications on Biologic Models
International Journal of Molecular Sciences
Organic Chemistry
Molecular Biology
Theoretical Chemistry
Inorganic Chemistry
Computer Science Applications
Spectroscopy
Medicine
Catalysis
Physical
Minutifloroside, a New Bis-Irid Glucoside With Antifungal and Antioxidant Activities and Other Constituents From Palicourea Minutiflora
Journal of the Brazilian Chemical Society
Chemistry
Related publications
Β-Glucans and Cholesterol (Review)
International Journal of Molecular Medicine
Medicine
Genetics
Effects of Yeast-Derived Β-Glucans on Blood Cholesterol and Macrophage Functionality
Journal of Immunotoxicology
Toxicology
Immunology
Computing With Words in Decision Support Systems: An Overview on Models and Applications
International Journal of Computational Intelligence Systems
Computational Mathematics
Computer Science
Enhancement of Immune Response Against Bordetella Spp. By Disrupting Immunomodulation
Scientific Reports
Multidisciplinary
Immunomodulation as a Novel Strategy for Prevention and Treatment of Bordetella Spp. Infections
Frontiers in Immunology
Allergy
Immunology
The Response of Human Macrophages to Β-Glucans Depends on the Inflammatory Milieu
PLoS ONE
Multidisciplinary
An Overview on Properties and Applications of Poly(butylene Adipate-Co -Terephthalate)-Pbat Based Composites
Polymer Engineering and Science
Polymers
Materials Chemistry
Chemistry
Plastics
Correlations of Molecular Weights of Β-Glucans From Qingke (Tibetan Hulless Barley) to Their Multiple Bioactivities
Molecules
Organic Chemistry
Molecular Medicine
Analytical Chemistry
Theoretical Chemistry
Pharmaceutical Science
Medicine
Drug Discovery
Chemistry
Physical
Physicochemical Properties of Frozen Tortillas From Nixtamalized Maize Flours Enriched With β-Glucans
Food Science and Technology
Biotechnology
Food Science