Zobrazeno 1 - 10
of 353
pro vyhledávání: '"Débora Gonçalves"'
Autor:
Anna Cândida Barsante Moreno Ortega, Débora Gonçalves Dupas do Nascimento, Antonio José Grande, Inara Pereira da Cunha
Publikováno v:
Discover Education, Vol 3, Iss 1, Pp 1-11 (2024)
Abstract Introduction Soft skills, essential for patient care, are relatively unfamiliar to dentists, necessitating investigation for the development of continuing education strategies. This study aimed to map the literature on soft skills usage in d
Externí odkaz:
https://doaj.org/article/55ce6b9caffe45eaa43ba321fe7f35e3
Autor:
Paola Evangelista, Michele Cristina Valentino, Jacqueline Lidiane de Souza Prais, Débora Gonçalves Ribeiro Dias
Publikováno v:
REMAT, Vol 10, Iss 1 (2024)
Esta pesquisa aborda o desenvolvimento de um recurso pedagógico para a inclusão de estudantes surdos nas aulas de Matemática. A Educação Inclusiva é uma perspectiva que representa a luta pelo direito de todos à educação e, dentre os aspectos
Externí odkaz:
https://doaj.org/article/31f426ba3b14470b8438900f779ab036
Autor:
Tiago Reis, Pedro Catalão Moura, Débora Gonçalves, Paulo A. Ribeiro, Valentina Vassilenko, Maria Helena Fino, Maria Raposo
Publikováno v:
Sensors, Vol 24, Iss 10, p 3152 (2024)
Providing employees with proper work conditions should be one of the main concerns of any employer. Even so, in many cases, work shifts chronically expose the workers to a wide range of potentially harmful compounds, such as ammonia. Ammonia has been
Externí odkaz:
https://doaj.org/article/711caa9e892d47f4be7a3df5fa285035
Autor:
Débora Gonçalves Bortolini, Giselle Maria Maciel, Isabela de Andrade Arruda Fernandes, Alessandra Cristina Pedro, Fernanda Thaís Vieira Rubio, Ivanise Guiherme Branco, Charles Windson Isidoro Haminiuk
Publikováno v:
Food Chemistry: Molecular Sciences, Vol 5, Iss , Pp 100134- (2022)
Functional foods show non-toxic bioactive compounds that offer health benefits beyond their nutritional value and beneficially modulate one or more target functions in the body. In recent decades, there has been an increase in the trend toward consum
Externí odkaz:
https://doaj.org/article/466cb6a771214c7a9a515a489ee60679
Autor:
Débora Gonçalves Bortolini, Giselle Maria Maciel, Isabela de Andrade Arruda Fernandes, Raquel Rossetto, Tatiane Brugnari, Valéria Rampazzo Ribeiro, Charles Windson Isidoro Haminiuk
Publikováno v:
Food Chemistry Advances, Vol 1, Iss , Pp 100014- (2022)
The consumption of red fruits is growing worldwide due to their sensory characteristics and bioactive compounds. The main compounds responsible for the color of red fruits and their biological properties are anthocyanins, i.e., glycosides of cyanidin
Externí odkaz:
https://doaj.org/article/6e279f38175f406f97c7acc852dbbadd
Autor:
Matheus Correia Casotti, Débora Dummer Meira, Lyvia Neves Rebello Alves, Barbara Gomes de Oliveira Bessa, Camilly Victória Campanharo, Creuza Rachel Vicente, Carla Carvalho Aguiar, Daniel de Almeida Duque, Débora Gonçalves Barbosa, Eldamária de Vargas Wolfgramm dos Santos, Fernanda Mariano Garcia, Flávia de Paula, Gabriel Mendonça Santana, Isabele Pagani Pavan, Luana Santos Louro, Raquel Furlani Rocon Braga, Raquel Silva dos Reis Trabach, Thomas Santos Louro, Elizeu Fagundes de Carvalho, Iúri Drumond Louro
Publikováno v:
Genes, Vol 14, Iss 2, p 419 (2023)
Translational Bioinformatics (TBI) is defined as the union of translational medicine and bioinformatics. It emerges as a major advance in science and technology by covering everything, from the most basic database discoveries, to the development of a
Externí odkaz:
https://doaj.org/article/f36478dc2fa5412487024522b85f346f
Publikováno v:
Revista de Turismo Contemporâneo, Vol 9, Iss 1, Pp 104-125 (2020)
Os setores que correspondem às indústrias criativas, como o audiovisual, contribuem para as atividades turísticas. Este artigo apresenta uma relação direta entre esses setores por meio da imagem, da comunicação com o mercado, para estabelecer
Externí odkaz:
https://doaj.org/article/2ba7482ad8f643fb869fe4089f79b9c6
Processing, chemical signature and food industry applications of Camellia sinensis teas: An overview
Autor:
Débora Gonçalves Bortolini, Charles Windson Isidoro Haminiuk, Alessandra Cristina Pedro, Isabela de Andrade Arruda Fernandes, Giselle Maria Maciel
Publikováno v:
Food Chemistry: X, Vol 12, Iss , Pp 100160- (2021)
The plant Camellia sinensis is the source of different teas (white, green, yellow, oolong, black, and pu-ehr) consumed worldwide, which are classified by the oxidation degree of their bioactive compounds. The sensory (taste, aroma, and body of the dr
Externí odkaz:
https://doaj.org/article/31dc596de81a414e99ec926e2d6ae4ce
Autor:
Ana Paula Stafussa, Giselle Maria Maciel, Débora Gonçalves Bortolini, Wédisley Volpato Maroldi, Valéria Rampazzo Ribeiro, Mariana Millan Fachi, Roberto Pontarolo, Fabiane Bach, Alessandra Cristina Pedro, Charles Windson Isidoro Haminiuk
Publikováno v:
Future Foods, Vol 4, Iss , Pp 100066- (2021)
In this study, the phenolic content, antioxidant capacity, antimicrobial activity and bioaccessibility in different fruit purees were evaluated. Strawberry (Fragaria ananassa Duch.), starfruit (Averrhoa carambola) and other fruits native from Brazil,
Externí odkaz:
https://doaj.org/article/1e2409ba9a9f4cd8afc7d439ffb36ec7
Autor:
Alessandra Cristina Pedro, Oscar Giordani Paniz, Isabela de Andrade Arruda Fernandes, Débora Gonçalves Bortolini, Fernanda Thaís Vieira Rubio, Charles Windson Isidoro Haminiuk, Giselle Maria Maciel, Washington Luiz Esteves Magalhães
Publikováno v:
Antioxidants, Vol 11, Iss 9, p 1644 (2022)
Biomaterials come from natural sources such as animals, plants, fungi, algae, and bacteria, composed mainly of protein, lipid, and carbohydrate molecules. The great diversity of biomaterials makes these compounds promising for developing new products
Externí odkaz:
https://doaj.org/article/3649a415f00a4791ba7e322f6e4a3cb9