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| 1 | Research advances on the multiple uses of Moringa oleifera: a sustainable alternative for socially neglected population显示文摘Moringa oleifera Lam(Moringaceae) is a plant with high nutritional and medicinal value. Native to India, it is now widely distributed throughout tropical and subtropical regions of the world. Its different parts are sources of proteins, vitamins and minerals and present different pharmacological and biotechnological potential. Moreover, M. oleifera seeds are widely used in water and effluent treatment, for their coagulation, flocculation and sedimentation properties, their ability of improving water quality, by reducing organic matter and microbial load, with special applicability in intensive animal production systems, such as aquaculture. In addition, due to its high nutritional value and several medicinal properties, this tree may act as a nutritional and medical alternative for socially neglected populations. In this context, this review gathers information on M. oleifera, emphasizing its chemical constituents, nutritional, pharmacological and antimicrobial properties, applications in the treatment of water effluents, and ecological and social aspects. | Raimunda Samia Nogueira Brilhante Jamille Alencar Sales Vandbergue Santos Pereira Débora de Souza Collares Maia Castelo-Branco Rossana de Aguiar Cordeiro Célia Maria de Souza Sampaio Manoel de Araújo Neto Paiva Joao Bosco Feitosa dos Santos JoséJúlio CostaSidrim Marcos Fábio Gadelha Rocha | 2017 | Asian Pacific Journal of Tropical Medicine2017，10，7： | 10 |
| 2 | Clo-ning and evaluation of sbGnRH gene expression in ju-venile and adult males of Brazilian flounder Paralich-thys orbignyanus 显示文摘 | Campos V F Collares T Deschamps J C | 2011 | Arquivo Brasileirode Medicina Veterinariae Zootecnia2011，63，1： | 1 |
| 3 | Physical Characterization of Fiberenriehed Bread Doughs by Dual Mixing and Temperature Coustraint Using the Mlxolab显示文摘 | Rosell C M Santos E Collar C | 2010 | European Food Research and Technology2010，231，4： | 1 |
| 4 | Optimization oi hydro- colloid addition to improve wheat bread dough functionality: a response surface methodology study显示文摘 | Collar C Andreu F Martinez J t | 1999 | Food Hydrocolloids1999，13，： | 1 |
| 5 | Corneal cross - linking for Acanthamoeba keratitis in an orthokeratolo- gy patient after swimming in contaminated water 显示文摘 | Arance - Gil A Gutierrez - Ortega AR Villa - Collar C | 2014 | Cont Lens Anterior Eye2014，37，3： | 1 |
| 6 | Optimization of hydrocolloid addition to improve wheat bread dough functionality: a response surface methodology study 显示文摘 | Collar C Andreu P | 1999 | Food Hydrocolloids1999，13，： | 1 |
| 7 | Short - term changes in ocular biometry and refraction after discontinua- tion of long - term orthokeratology 显示文摘 | Santodomingo - Rubido J Villa - Collar C Gilmartin B | 2014 | Eye Contact Lens2014，40，2： | 1 |
| 8 | Bread crumb quality as- sessment:a plural physical approach 显示文摘 | Angioloni A Collar C | 2009 | Eu- rope Food Research Technology2009，229，： | 1 |
| 9 | Interactive effects of flour, starter and enzyme on bread dough rnachinability显示文摘 | COLLAR C ANDREU P MARTINEZ-ANAYA M A | 1998 | European Food Research and Technology1998，207，： | 1 |
| 10 | Coat protein RANs-mediated protection against Andean potato mottle virus in trangenic tobacco显示文摘 | A C Neves-Borges W M Collares J A Pontes | 2001 | Plant Science2001，160，： | 1 |
| 11 | Crumb firming kinetics of wheat breads with anti-staling additives 显示文摘 | Armero E Collar C | 1998 | Journal of Cereal Science1998，28，： | 1 |
| 12 | Thermal studies on poly-propylenepolyamide-6 blends modified by succinic anhydride and succinyl fluorescein grafted polypropylenes显示文摘 | Marco C Collar E P Areso S | 2002 | Journal of Polymer Science Part B:Polymer Physics2002，40，13： | 1 |
| 13 | Optimization of hydroeolloid addition to improve wheat bread dough functionality: a response surface methsodology study 显示文摘 | Collar C Andreu P Martinez J C | 1999 | Food Hydrocolloids1999，，3： | 1 |
| 14 | Assessment of therheological profile of fibre - enriched bread doughs by responsesurface methodology 显示文摘 | COLLAR C SANTOS E ROSELL C M | 2007 | Journal of Food Engineering2007，78，： | 1 |
| 15 | Interactive effects of flour,starter and enzyme on bread dough machinability显示文摘 | COLLAR C ANDREU P MARTINEZ-ANAYAM A | 1998 | European FOOd Research and Technology1998，，207： | 1 |
| 16 | Assessment of the rheological\sprofile of fibre-enriched bread doughs by response surface\smethodology显示文摘 | Collar C Santosa E Rosella C M | 2007 | Journal of Food Engineering2007，78，3： | 1 |
| 17 | Reversed phase high- performance liquid chromatography analysis of changes in free amino acids during wheat bread dough fermentation显示文摘 | BARBER C B D PREITO J A COLLAR C | 1989 | Cereal Chem1989，66，： | 1 |
| 18 | Physico-chemical properties of commercial fibres from different sources:A comparative approach显示文摘 | C M Rosell E Santos C Collar | 2009 | Food Research International2009，42，1： | 1 |
| 19 | Physico-chemical properties of commercial fibres from different sources: A comparative approach显示文摘 | Rosell C M Santos E Collar C | 2009 | Food Res Int2009，42，1： | 1 |
| 20 | Extensive facial necrosis after infiltration of polymethylmethacrylate 显示文摘 | CASTRO A C COLLARES M V PORTINHO C P | 2007 | Braz J Otorhinolaryngol2007，73，6： | 1 |
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