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Bressiani, Julia Gabriela
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1

Estimulantes da salivação:

Nesello, Heloisa Reffatti ; Bressiani, Julia Gabriela ; Peterle, Isabel Cristina...
https://portalperiodicos.unoesc.edu.br/acaodonto/article/view/15880/8617.  , 2018
Link: https://portalperiodicos..
 
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2

Mecanismos de regulação da pressão arterial:

Bressiani, Julia Gabriela ; Nesello, Heloísa Reffatti ; Freisleben, Elivelton Vinicius...
https://portalperiodicos.unoesc.edu.br/acaodonto/article/view/13621/7402.  , 2017
Link: https://portalperiodicos..
 
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3

Anxiolytic effects of Auriculotherapy in Young People and A..:

Charamitara Supino, Maria Júlia ; Ramos, Gabriela Cateb ; de Almeida, Talita Bonato...
Journal of CAM Research Progress.  2 (2023)  1 - p. , 2023
Link: https://doi.org/10.33790..
 
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4

LINFOMA ANAPLÁSICO DE CÉLULAS GRANDES E A RELAÇÃO COM OS IM..:

Bressiani, Paolla Favaro ; Boroski, Gabriel Baggio ; da Cunha, Gabriel Antônio Deffaci...
REVISTA FOCO.  16 (2023)  2 - p. e962 , 2023
Link: https://doi.org/10.54751..
 
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5

Effect of yerba mate (Ilex paraguariensis) leaves on dough ..:

Santetti, Gabriela Soster ; Dacoreggio, Marina Volpato ; Silva, Ana Carolina Mattana...
Journal of Food Science.  86 (2021)  10 - p. 4354-4364 , 2021
Link: https://doi.org/10.1111/..
 
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6

Hydration properties and arabinoxylans content of whole whe..:

Bressiani, Joseane ; Santetti, Gabriela Soster ; Oro, Tatiana...
LWT.  150 (2021)  - p. 111918 , 2021
Link: https://doi.org/10.1016/..
 
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7

Phenolic compounds and free sulfhydryl groups in whole grai..:

Both, Josemere ; Esteres, Vanessa P ; Santetti, Gabriela S...
Journal of the Science of Food and Agriculture.  99 (2019)  12 - p. 5392-5400 , 2019
Link: https://doi.org/10.1002/..
 
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8

Properties of whole grain wheat flour and performance in ba..:

Bressiani, Joseane ; Oro, Tatiana ; Santetti, Gabriela S....
Journal of Cereal Science.  75 (2017)  - p. 269-277 , 2017
Link: https://doi.org/10.1016/..
 
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9

Rheological properties of wheat flour dough and pan bread w..:

Boita, Elis R.F. ; Oro, Tatiana ; Bressiani, Joseane...
Journal of Cereal Science.  71 (2016)  - p. 177-182 , 2016
Link: https://doi.org/10.1016/..
 
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