Zobrazeno 1 - 10
of 47
pro vyhledávání: '"Barroso MF"'
Autor:
R, López Almaraz, J M feminine, Raya Sánchez, M, Domínguez Suárez, M feminine L, Brito Barroso Mf, J, Rodríguez Luis
Publikováno v:
Anales espanoles de pediatria. 57(6)
Primary cutaneous involvement in B-cell lymphoblastic leukemia/lymphoma is rare in childhood. We present the case of an eleven and a half year old girl who, five months prior to being referred to our center, had undergone surgery to remove a small gl
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::191b768a5e81f8312b15dbf3be1823fa
https://pubmed.ncbi.nlm.nih.gov/12466084
https://pubmed.ncbi.nlm.nih.gov/12466084
Autor:
Lozada Hernández EE; General Surgery, Department of Diseases of the Digestive Tract, Servicios de salud del Instituto Mexicano del Seguro Social Para El Bienestar (IMSS-BIENESTAR) Hospital Regional de Alta Especialidad del Bajío, Colonia Quinta los Naranjos, Circuito Quinta los Naranjos # 145 B, León, Guanajuato, México. edgardlozada2@gmail.com., Flores González E; General Surgery, Department of Diseases of the Digestive Tract, Servicios de Salud del Instituto Mexicano del Seguro Social Para El Bienestar (IMSS-BIENESTAR) Hospital Regional de Alta Especialidad del Bajío, León, Guanajuato, México., Chavarría Chavira JL; General Surgery, Department of Diseases of the Digestive Tract, Servicios de Salud del Instituto Mexicano del Seguro Social Para El Bienestar (IMSS-BIENESTAR) Hospital Regional de Alta Especialidad del Bajío, León, Guanajuato, México., Hernandez Herrera B; General Surgery, Civil Hospital Dr. Juan I Menchaca, Guadalajara, México., Rojas Benítez CG; General Surgery, Social Security Institute of the State of Mexico and Municipalities, Toluca, México., García Bravo LM; General Surgery, Regional Hospital Dr. Valentin Gomez Farias, Institute for Social Security and Services for State Workers, Guadalajara, Mexico., Sanchez Rosado RR; General Surgery, Regional Hospital Dr. Valentin Gomez Farias, Institute for Social Security and Services for State Workers, Guadalajara, Mexico., Reynoso González R; General Surgery, Social Security Institute of the State of Mexico and Municipalities, Toluca, México., Gutiérrez Neri Perez M; General Surgery, Department of Diseases of the Digestive Tract, Servicios de Salud del Instituto Mexicano del Seguro Social Para El Bienestar (IMSS-BIENESTAR) Hospital Regional de Alta Especialidad del Bajío, León, Guanajuato, México., Reynoso Barroso MF; General Surgery, Department of Diseases of the Digestive Tract, Servicios de Salud del Instituto Mexicano del Seguro Social Para El Bienestar (IMSS-BIENESTAR) Hospital Regional de Alta Especialidad del Bajío, León, Guanajuato, México., Soria Rangel J; General Surgery, Department of Coloproctology, Mexican Social Security Institute, Veracruz, Mexico.
Publikováno v:
Surgical endoscopy [Surg Endosc] 2024 Oct 25. Date of Electronic Publication: 2024 Oct 25.
Autor:
Silva A; Universidade de Vigo, Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Instituto de Agroecoloxía e Alimentación (IAA)-CITEXVI, 36310 Vigo, Spain.; REQUIMTE/LAQV, Instituto Superior de Engenharia do Porto, Instituto Politécnico do Porto, Rua Dr. António Bernardino de Almeida 431, 4249-015 Porto, Portugal., Carpena M; Universidade de Vigo, Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Instituto de Agroecoloxía e Alimentación (IAA)-CITEXVI, 36310 Vigo, Spain., Cassani L; Universidade de Vigo, Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Instituto de Agroecoloxía e Alimentación (IAA)-CITEXVI, 36310 Vigo, Spain., Grosso C; REQUIMTE/LAQV, Instituto Superior de Engenharia do Porto, Instituto Politécnico do Porto, Rua Dr. António Bernardino de Almeida 431, 4249-015 Porto, Portugal., Garcia-Oliveira P; Universidade de Vigo, Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Instituto de Agroecoloxía e Alimentación (IAA)-CITEXVI, 36310 Vigo, Spain., Delerue-Matos C; REQUIMTE/LAQV, Instituto Superior de Engenharia do Porto, Instituto Politécnico do Porto, Rua Dr. António Bernardino de Almeida 431, 4249-015 Porto, Portugal., Simal-Gandara J; Universidade de Vigo, Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Instituto de Agroecoloxía e Alimentación (IAA)-CITEXVI, 36310 Vigo, Spain., Barroso MF; REQUIMTE/LAQV, Instituto Superior de Engenharia do Porto, Instituto Politécnico do Porto, Rua Dr. António Bernardino de Almeida 431, 4249-015 Porto, Portugal., Prieto MA; Universidade de Vigo, Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Instituto de Agroecoloxía e Alimentación (IAA)-CITEXVI, 36310 Vigo, Spain.
Publikováno v:
Antioxidants (Basel, Switzerland) [Antioxidants (Basel)] 2024 Sep 30; Vol. 13 (10). Date of Electronic Publication: 2024 Sep 30.
Autor:
Silva A; Instituto de Agroecoloxía e Alimentación (IAA)-CITEXVI, Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Universidade de Vigo, 36310 Vigo, Spain.; REQUIMTE/LAQV, Instituto Superior de Engenharia do Porto, Instituto Politécnico do Porto, Rua Dr António Bernardino de Almeida 431, 4249-072 Porto, Portugal., Cassani L; Instituto de Agroecoloxía e Alimentación (IAA)-CITEXVI, Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Universidade de Vigo, 36310 Vigo, Spain., Carpena M; Instituto de Agroecoloxía e Alimentación (IAA)-CITEXVI, Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Universidade de Vigo, 36310 Vigo, Spain., Lourenço-Lopes C; Instituto de Agroecoloxía e Alimentación (IAA)-CITEXVI, Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Universidade de Vigo, 36310 Vigo, Spain., Grosso C; REQUIMTE/LAQV, Instituto Superior de Engenharia do Porto, Instituto Politécnico do Porto, Rua Dr António Bernardino de Almeida 431, 4249-072 Porto, Portugal., Chamorro F; Instituto de Agroecoloxía e Alimentación (IAA)-CITEXVI, Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Universidade de Vigo, 36310 Vigo, Spain., García-Pérez P; Instituto de Agroecoloxía e Alimentación (IAA)-CITEXVI, Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Universidade de Vigo, 36310 Vigo, Spain.; Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy., Carvalho A; Escola Superior de Biotecnologia, CBQF-Centro de Biotecnologia e Química Fina-Laboratório Associado, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal., Domingues VF; REQUIMTE/LAQV, Instituto Superior de Engenharia do Porto, Instituto Politécnico do Porto, Rua Dr António Bernardino de Almeida 431, 4249-072 Porto, Portugal., Barroso MF; REQUIMTE/LAQV, Instituto Superior de Engenharia do Porto, Instituto Politécnico do Porto, Rua Dr António Bernardino de Almeida 431, 4249-072 Porto, Portugal., Simal-Gandara J; Instituto de Agroecoloxía e Alimentación (IAA)-CITEXVI, Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Universidade de Vigo, 36310 Vigo, Spain., Prieto MA; Instituto de Agroecoloxía e Alimentación (IAA)-CITEXVI, Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Universidade de Vigo, 36310 Vigo, Spain.
Publikováno v:
Marine drugs [Mar Drugs] 2024 Jul 30; Vol. 22 (8). Date of Electronic Publication: 2024 Jul 30.
Autor:
Pereira AG; Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Instituto de Agroecoloxía e Alimentación (IAA)-CITEXVI, Universidade de Vigo, 36310 Vigo, Spain., Fraga-Corral M; Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Instituto de Agroecoloxía e Alimentación (IAA)-CITEXVI, Universidade de Vigo, 36310 Vigo, Spain., Silva A; Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Instituto de Agroecoloxía e Alimentación (IAA)-CITEXVI, Universidade de Vigo, 36310 Vigo, Spain.; REQUIMTE/LAQV, Instituto Superior de Engenharia do Porto, Instituto Politécnico do Porto, Rua Dr António Bernardino de Almeida 431, 4249-015 Porto, Portugal., Barroso MF; REQUIMTE/LAQV, Instituto Superior de Engenharia do Porto, Instituto Politécnico do Porto, Rua Dr António Bernardino de Almeida 431, 4249-015 Porto, Portugal., Grosso C; REQUIMTE/LAQV, Instituto Superior de Engenharia do Porto, Instituto Politécnico do Porto, Rua Dr António Bernardino de Almeida 431, 4249-015 Porto, Portugal., Carpena M; Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Instituto de Agroecoloxía e Alimentación (IAA)-CITEXVI, Universidade de Vigo, 36310 Vigo, Spain., Garcia-Perez P; Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Instituto de Agroecoloxía e Alimentación (IAA)-CITEXVI, Universidade de Vigo, 36310 Vigo, Spain.; Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy., Perez-Gregorio R; Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Instituto de Agroecoloxía e Alimentación (IAA)-CITEXVI, Universidade de Vigo, 36310 Vigo, Spain.; LAQV-REQUIMTE Department of Chemistry and Biochemistry, Faculty of Sciences, University of Porto, Rua do Campo Alegre s/n, 4169-007 Porto, Portugal., Cassani L; Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Instituto de Agroecoloxía e Alimentación (IAA)-CITEXVI, Universidade de Vigo, 36310 Vigo, Spain., Simal-Gandara J; Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Instituto de Agroecoloxía e Alimentación (IAA)-CITEXVI, Universidade de Vigo, 36310 Vigo, Spain., Prieto MA; Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Instituto de Agroecoloxía e Alimentación (IAA)-CITEXVI, Universidade de Vigo, 36310 Vigo, Spain.
Publikováno v:
Pharmaceuticals (Basel, Switzerland) [Pharmaceuticals (Basel)] 2024 Jul 15; Vol. 17 (7). Date of Electronic Publication: 2024 Jul 15.
Autor:
Cassani L; Universidade de Vigo, Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Instituto de Agroecoloxía e Alimentación (IAA) - CITEXVI, 36310 Vigo, Spain. Electronic address: luciavictoria.cassani@uvigo.es., Silva A; Universidade de Vigo, Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Instituto de Agroecoloxía e Alimentación (IAA) - CITEXVI, 36310 Vigo, Spain; REQUIMTE/LAQV, Instituto Superior de Engenharia do Porto, Instituto Politécnico do Porto, Rua Dr António Bernardino de Almeida 431, 4200-072 Porto, Portugal., Carpena M; Universidade de Vigo, Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Instituto de Agroecoloxía e Alimentación (IAA) - CITEXVI, 36310 Vigo, Spain., Pellegrini MC; Grupo de Investigación en Ingeniería en Alimentos (GIIA), Instituto de Ciencia y Tecnología de alimentos y ambiente (INCITAA, CIC-UNMDP), Facultad de Ingeniería, Universidad Nacional de Mar del Plata, B7600 Mar del Plata, Argentina., García-Pérez P; Universidade de Vigo, Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Instituto de Agroecoloxía e Alimentación (IAA) - CITEXVI, 36310 Vigo, Spain; Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy., Grosso C; REQUIMTE/LAQV, Instituto Superior de Engenharia do Porto, Instituto Politécnico do Porto, Rua Dr António Bernardino de Almeida 431, 4200-072 Porto, Portugal., Barroso MF; REQUIMTE/LAQV, Instituto Superior de Engenharia do Porto, Instituto Politécnico do Porto, Rua Dr António Bernardino de Almeida 431, 4200-072 Porto, Portugal., Simal-Gandara J; Universidade de Vigo, Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Instituto de Agroecoloxía e Alimentación (IAA) - CITEXVI, 36310 Vigo, Spain., Gómez-Zavaglia A; Center for Research and Development in Food Cryotechnology (CIDCA, CCT-CONICET La Plata), RA1900 La Plata, Argentina., Prieto MA; Universidade de Vigo, Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Instituto de Agroecoloxía e Alimentación (IAA) - CITEXVI, 36310 Vigo, Spain.
Publikováno v:
Food chemistry [Food Chem] 2024 Apr 16; Vol. 438, pp. 138037. Date of Electronic Publication: 2023 Nov 23.
Autor:
de Oliveira NM; ICBAS, Laboratory of Applied Physiology, School of Medicine and Biomedical Sciences, University of Porto, 4050-313 Porto, Portugal.; CBScin, Centre of Biosciences in Integrative Health, 4250-105 Porto, Portugal., Machado J; ICBAS, Laboratory of Applied Physiology, School of Medicine and Biomedical Sciences, University of Porto, 4050-313 Porto, Portugal.; CBScin, Centre of Biosciences in Integrative Health, 4250-105 Porto, Portugal., Chéu MH; Insight: Piaget Research Center for Ecological Human Development, Instituto Piaget-ISEIT, Estrada do Alto Gaio, 3515-776 Lordosa Viseu, Portugal., Lopes L; ICBAS, Laboratory of Applied Physiology, School of Medicine and Biomedical Sciences, University of Porto, 4050-313 Porto, Portugal.; CBScin, Centre of Biosciences in Integrative Health, 4250-105 Porto, Portugal., Barroso MF; REQUIMTE/LAQV, ISEP, Polytechnic of Porto, Rua Dr. António Bernardino de Almeida 431, 4249-015 Porto, Portugal., Silva A; REQUIMTE/LAQV, ISEP, Polytechnic of Porto, Rua Dr. António Bernardino de Almeida 431, 4249-015 Porto, Portugal., Sousa S; REQUIMTE/LAQV, ISEP, Polytechnic of Porto, Rua Dr. António Bernardino de Almeida 431, 4249-015 Porto, Portugal., Domingues VF; REQUIMTE/LAQV, ISEP, Polytechnic of Porto, Rua Dr. António Bernardino de Almeida 431, 4249-015 Porto, Portugal., Grosso C; REQUIMTE/LAQV, ISEP, Polytechnic of Porto, Rua Dr. António Bernardino de Almeida 431, 4249-015 Porto, Portugal.
Publikováno v:
Pharmaceuticals (Basel, Switzerland) [Pharmaceuticals (Basel)] 2024 Feb 22; Vol. 17 (3). Date of Electronic Publication: 2024 Feb 22.
Autor:
Silva A; Nutrition and Bromatology Group, Faculty of Food Science and Technology, Ourense Campus, Universidade de Vigo, Ourense, Spain.; REQUIMTE/LAQV, Instituto Superior de Engenharia do Porto, Instituto Politécnico do Porto, Porto, Portugal., Cassani L; Nutrition and Bromatology Group, Faculty of Food Science and Technology, Ourense Campus, Universidade de Vigo, Ourense, Spain.; Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Bragança, Portugal., Grosso C; REQUIMTE/LAQV, Instituto Superior de Engenharia do Porto, Instituto Politécnico do Porto, Porto, Portugal., Garcia-Oliveira P; Nutrition and Bromatology Group, Faculty of Food Science and Technology, Ourense Campus, Universidade de Vigo, Ourense, Spain.; Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Bragança, Portugal., Morais SL; REQUIMTE/LAQV, Instituto Superior de Engenharia do Porto, Instituto Politécnico do Porto, Porto, Portugal., Echave J; Nutrition and Bromatology Group, Faculty of Food Science and Technology, Ourense Campus, Universidade de Vigo, Ourense, Spain., Carpena M; Nutrition and Bromatology Group, Faculty of Food Science and Technology, Ourense Campus, Universidade de Vigo, Ourense, Spain., Xiao J; Nutrition and Bromatology Group, Faculty of Food Science and Technology, Ourense Campus, Universidade de Vigo, Ourense, Spain.; International Research Center for Food Nutrition and Safety, Jiangsu University, Zhenjiang, China.; Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Chengdu University, Chengdu, China., Barroso MF; REQUIMTE/LAQV, Instituto Superior de Engenharia do Porto, Instituto Politécnico do Porto, Porto, Portugal., Simal-Gandara J; Nutrition and Bromatology Group, Faculty of Food Science and Technology, Ourense Campus, Universidade de Vigo, Ourense, Spain., Prieto MA; Nutrition and Bromatology Group, Faculty of Food Science and Technology, Ourense Campus, Universidade de Vigo, Ourense, Spain.; Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Bragança, Portugal.
Publikováno v:
Critical reviews in food science and nutrition [Crit Rev Food Sci Nutr] 2024; Vol. 64 (5), pp. 1283-1311. Date of Electronic Publication: 2022 Aug 29.
Autor:
Grosso C; REQUIMTE/LAQV, Instituto Superior de Engenharia do Porto, Instituto Politécnico do Porto, Rua Dr. António Bernardino de Almeida 431, 4249-015 Porto, Portugal., Silva A; REQUIMTE/LAQV, Instituto Superior de Engenharia do Porto, Instituto Politécnico do Porto, Rua Dr. António Bernardino de Almeida 431, 4249-015 Porto, Portugal.; Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, Ourense Campus, Universidad de Vigo, E-32004 Ourense, Spain., Delerue-Matos C; REQUIMTE/LAQV, Instituto Superior de Engenharia do Porto, Instituto Politécnico do Porto, Rua Dr. António Bernardino de Almeida 431, 4249-015 Porto, Portugal., Barroso MF; REQUIMTE/LAQV, Instituto Superior de Engenharia do Porto, Instituto Politécnico do Porto, Rua Dr. António Bernardino de Almeida 431, 4249-015 Porto, Portugal.
Publikováno v:
Pharmaceuticals (Basel, Switzerland) [Pharmaceuticals (Basel)] 2023 Dec 12; Vol. 16 (12). Date of Electronic Publication: 2023 Dec 12.
Autor:
Morais SL; REQUIMTE/LAQV, ISEP, Polytechnic of Porto, Rua Dr. António Bernardino de Almeida, 4249-015, Porto, Portugal., Magalhães JMCS; REQUIMTE/LAQV, Departamento de Engenharia Química, Faculdade de Engenharia, Universidade Do Porto, Rua Dr. Roberto Frias, 4200-465, Porto, Portugal., Domingues VF; REQUIMTE/LAQV, ISEP, Polytechnic of Porto, Rua Dr. António Bernardino de Almeida, 4249-015, Porto, Portugal. Electronic address: vfd@isep.ipp.pt., Delerue-Matos C; REQUIMTE/LAQV, ISEP, Polytechnic of Porto, Rua Dr. António Bernardino de Almeida, 4249-015, Porto, Portugal., Ramos-Jesus J; Faculdade de Ciências Humanas, Exatas e da Saúde Do Piauí (FAHESP)/Instituto de Educação Superior Do Vale Do Parnaíba (IESVAP), R. Evandro Lins e Silva, 4435, 64.212-790, Parnaíba, PI, Brazil., Ferreira-Fernandes H; Instituto de Educação, Ciência e Técnologia Do Piauí (IFPI), Departamento de Informação, Ambiente, Saúde e Produção Alimentícia, Teresina, PI, Brazil., Pinto GR; Grupo de Estudos Em Genética Humana e Médica (GEHMED), Laboratório de Genética e Biologia Molecular, Departamento de Biomedicina, Universidade Do Delta Do Parnaíba (UFDPar), Parnaíba, PI, Brazil., Santos M; CISA|ESS, Centro de Investigação Em Saúde e Ambiente, Escola Superior de Saúde, Instituto Politécnico Do Porto, Rua Dr. António Bernardino de Almeida, 400, 4200-072, Porto, Portugal; Grupo de Oncologia Molecular e Patologia Viral, Centro de Investigação, Instituto Português de Oncologia Do Porto - Francisco Gentil, R. Dr. António Bernardino de Almeida 865, 4200-072, Porto, Portugal. Electronic address: mes@ess.ipp.pt., Barroso MF; REQUIMTE/LAQV, ISEP, Polytechnic of Porto, Rua Dr. António Bernardino de Almeida, 4249-015, Porto, Portugal. Electronic address: mfb@isep.ipp.pt.
Publikováno v:
Talanta [Talanta] 2023 Nov 01; Vol. 264, pp. 124692. Date of Electronic Publication: 2023 Jun 01.