Zobrazeno 1 - 10
of 10
pro vyhledávání: '"Ana Karine de Oliveira Soares"'
Autor:
Regilda Saraiva dos Reis Moreira-Araújo, Ana Karine de Oliveira Soares, Maurisrael de Moura Rocha, Nara Vanessa dos Anjos Barros, Bruna Barbosa de Abreu, Débora Thaís Sampaio da Silva
Publikováno v:
Current Nutrition & Food Science. 16:105-113
Objective:This study aimed to identify and quantify phenolic compounds in the grains of biofortified cowpea (Vigna unguiculata) cultivars before and after cooking.Methods:We analyzed two cultivars of genetically improved cowpeas, namely BRS Aracê an
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e50ad15f9e9b7666a4f4b39e2274c441
https://doi.org/10.2174/1573401315666190925123800
https://doi.org/10.2174/1573401315666190925123800
Autor:
Rayssa Gabriela Lima Porto-Luz, Ana Karine de Oliveira Soares, Roseane Fett, Regilda Saraiva dos Reis Moreira-Araújo, Bibiana Silva, Marcos Antônio da Mota Araújo
Publikováno v:
Brazilian Journal of Development. 6:4321-4335
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8fa36b91133f95d1ff438e2d892b2d10
https://doi.org/10.34117/bjdv6n1-308
https://doi.org/10.34117/bjdv6n1-308
Autor:
Regilda Saraiva dos Reis Moreira-Araújo, Cláudio Marcos Soares Nonato, Maria Lícia Lopes Morais Araújo, Zelita Melo Fortes de Cerqueira, Débora Thaís Sampaio da Silva, Sarry Leonardo de Araújo Mororó, Clélia de Moura Fé Campos, Ana Karine de Oliveira Soares
Publikováno v:
Brazilian Journal of Development. 6:8430-8438
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fcb60de63c3075f91142001cf87206f2
https://doi.org/10.34117/bjdv6n2-232
https://doi.org/10.34117/bjdv6n2-232
Autor:
Maria Fabrícia Beserra Gonçalves, Ana Karine de Oliveira Soares, Marcos Antônio da Mota Araújo, Regilda Saraiva dos Reis Moreira-Araújo
Publikováno v:
Research, Society and Development. 12:e6712239977
O objetivo desse trabalho foi analisar a composição química e avaliar a capacidade antioxidante, a concentração de compostos bioativos de uma barra de cereal adicionada de farinha integral de feijão-caupi (Vigna unguiculata (L.) Walp) e mel de
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::54ff25039fc7b04e43e77dcf4f92abeb
https://doi.org/10.33448/rsd-v12i2.39977
https://doi.org/10.33448/rsd-v12i2.39977
Autor:
Marcelo Antonio Morgano, Bruna Barbosa de Abreu, Regilda Saraiva dos Reis Moreira-Araújo, Clélia de Moura Fé Campos, Ana Karine de Oliveira Soares
Publikováno v:
Food Science and Technology (2021)
Food Science and Technology v.42 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Issue: ahead, Published: 11 JUN 2021
Food Science and Technology, Volume: 42, Article number: e17621, Published: 11 JUN 2021
Food Science and Technology v.42 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Issue: ahead, Published: 11 JUN 2021
Food Science and Technology, Volume: 42, Article number: e17621, Published: 11 JUN 2021
In this study, we determined the nutritional and functional characteristics of cookies supplemented with chicha almond, gurgueia nut, and soursop residue using two developed cookie formulations and one standard formulation. Acceptance and purchase in
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::76a78f04d2985116a56299d079aef670
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021005029204&tlng=en
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021005029204&tlng=en
Autor:
Ana Karine de Oliveira Soares, Regilda Saraiva dos Reis Moreira Araújo, Maria Fabrícia Beserra Gonçalves
Publikováno v:
Resultados das Pesquisas e Inovações na Área das Engenharias 3
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1b7df96c760dd05a6f1181a0f0d4434c
https://doi.org/10.22533/at.ed.13320231119
https://doi.org/10.22533/at.ed.13320231119
Autor:
Maria Lícia Lopes Morais Araújo, Zelita Melo Fortes de Cerqueira, Sarry Leonardo de Araújo Mororó, Clélia de Moura Fé Campos, Débora Thais Sampaio da Silva, Ana Karine de Oliveira Soares, Cláudio Marcos Soares Nonato, Regilda Saraiva dos Reis Moreira-Araújo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::27ab0bfc15b9766b401168f1945452f1
https://doi.org/10.35587/brj.ed.0000433
https://doi.org/10.35587/brj.ed.0000433
Autor:
Robson Alves da Silva, Regilda Saraiva dos Reis Moreira-Araújo, Iraíldo Francisco Soares, Jorgiana Araújo Libânio, Amanda de Castro Amorim Serpa Brandão, Jany de Moura Crisóstomo, Ana Karine de Oliveira Soares, Nathanael Ibsen da Silva Soares
Publikováno v:
A Produção do Conhecimento nas Ciências da Saúde 2
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c7e447cae7c5a10e7b0ef0c92d27b3f8
https://doi.org/10.22533/at.ed.99919300410
https://doi.org/10.22533/at.ed.99919300410
Autor:
Ana Karine de Oliveira Soares, Thaise Kessiane Teixeira Freitas, Fernanda de Oliveira Gomes, Daisy Jacqueline Sousa Silva, Crislane de Moura Costa, Regilda Saraiva dos Reis Moreira-Araújo, Amanda de Castro Amorim Serpa Brandão
Publikováno v:
A Produção do Conhecimento nas Ciências da Saúde 2
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5f12b38db56dab585f73f005919477e0
https://doi.org/10.22533/at.ed.9991930041
https://doi.org/10.22533/at.ed.9991930041
Autor:
CAMPOS, C. de M. F., SOARES, A. K. de O., GONÇALVES, M. F. B., HASHIMOTO, J. M., MOREIRA-ARAÚJO, R. S. dos R.
Publikováno v:
Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA-Alice)
Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron:EMBRAPA
Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron:EMBRAPA
The objective was to determine the nutritional and functional characteristics of cookies with the addition of Gurguéia nut and soursop residue. Three whole-grain cookie formulations were developed from a standard (SC). Whole-grain cookies 2 (WC2) ha
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::aa814a26a5c5d2a0173645bb27bd2c44
https://doi.org/10.1080/15428052.2022.2034694
https://doi.org/10.1080/15428052.2022.2034694