Zobrazeno 1 - 10
of 12
pro vyhledávání: '"Fai AEC"'
Autor:
Matheus JRV; Food and Nutrition Graduate Program, Federal University of Rio de Janeiro State (UNIRIO), Rio de Janeiro, RJ, Brazil., Maragoni-Santos C; Food and Nutrition Graduate Program, Federal University of Rio de Janeiro State (UNIRIO), Rio de Janeiro, RJ, Brazil., de Freitas TF; Laboratory of Multidisciplinary Practices for Sustainability (LAMPS), Institute of Nutrition, Rio de Janeiro State University (UERJ), Rio de Janeiro, RJ, Brazil., Hackbart EFC; Laboratory of Multidisciplinary Practices for Sustainability (LAMPS), Institute of Nutrition, Rio de Janeiro State University (UERJ), Rio de Janeiro, RJ, Brazil., Ribeiro-Santos R; Laboratório de Bioquímica Nutricional e de Alimentos, Biochemistry Department, Chemistry Institute, Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro, RJ, Brazil., Perrone D; Laboratório de Bioquímica Nutricional e de Alimentos, Biochemistry Department, Chemistry Institute, Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro, RJ, Brazil., de Sousa AMF; Rio de Janeiro State University (UERJ), Pavilhão Haroldo Lisboa da Cunha, Rio de Janeiro, RJ, Brazil., Luchese CL; Latin American Institute of Technology, Infrastructure and Territory (ILATIT), Federal University of Latin American Integration (UNILA), Foz do Iguaçu, PR, Brazil., de Andrade CJ; Department of Chemical Engineering and Food Engineering, Technological Center, Federal University of Santa Catarina (USFC), Florianópolis, SC, Brazil., Fai AEC; Food and Nutrition Graduate Program, Federal University of Rio de Janeiro State (UNIRIO), Rio de Janeiro, RJ, Brazil; Laboratory of Multidisciplinary Practices for Sustainability (LAMPS), Institute of Nutrition, Rio de Janeiro State University (UERJ), Rio de Janeiro, RJ, Brazil. Electronic address: bethfai@yahoo.com.br.
Publikováno v:
International journal of biological macromolecules [Int J Biol Macromol] 2024 Nov 03, pp. 137161. Date of Electronic Publication: 2024 Nov 03.
Autor:
de Farias PM; Food and Nutrition Graduate Program, Federal University of the State of Rio de Janeiro (UNIRIO), Rio de Janeiro, Brazil.; Laboratory of Multidisciplinary Practices for Sustainability, Department of Basic and Experimental Nutrition, Institute of Nutrition, State University of Rio de Janeiro (UERJ), Maracanã Campus, São Francisco Xavier Av., 524, 12th floor, room 12006 D, Maracanã, Rio de Janeiro, 20550-900, Brazil., Matheus JRV; Food and Nutrition Graduate Program, Federal University of the State of Rio de Janeiro (UNIRIO), Rio de Janeiro, Brazil., Fai AEC; Food and Nutrition Graduate Program, Federal University of the State of Rio de Janeiro (UNIRIO), Rio de Janeiro, Brazil. bethfai@yahoo.com.br.; Laboratory of Multidisciplinary Practices for Sustainability, Department of Basic and Experimental Nutrition, Institute of Nutrition, State University of Rio de Janeiro (UERJ), Maracanã Campus, São Francisco Xavier Av., 524, 12th floor, room 12006 D, Maracanã, Rio de Janeiro, 20550-900, Brazil. bethfai@yahoo.com.br., de Vasconcelos LB; Department of Food Engineering, Federal University of Ceará (UFC), Rio de Janeiro, Brazil., Tapia-Blácido DR; Department of Chemistry, Faculty of Philosophy, Science and Letters of Ribeirão Preto, University of São Paulo (USP), São Paulo, Brazil.
Publikováno v:
Plant foods for human nutrition (Dordrecht, Netherlands) [Plant Foods Hum Nutr] 2023 Dec; Vol. 78 (4), pp. 621-629. Date of Electronic Publication: 2023 Oct 20.
Autor:
Matheus JRV; Food and Nutrition Graduate Program, Federal University of Rio de Janeiro State (UNIRIO), Rio de Janeiro, Brazil., Dalsasso RR; Department of Chemical Engineering and Food Engineering, Technological Center, Federal University of Santa Catarina (USFC), Florianópolis, Brazil., Rebelatto EA; Department of Chemical Engineering and Food Engineering, Technological Center, Federal University of Santa Catarina (USFC), Florianópolis, Brazil., Andrade KS; Department of Chemical Engineering and Food Engineering, Technological Center, Federal University of Santa Catarina (USFC), Florianópolis, Brazil., Andrade LM; Department of Chemical Engineering, Polytechnic School, University of São Paulo (USP), São Paulo, Brazil., Andrade CJ; Department of Chemical Engineering and Food Engineering, Technological Center, Federal University of Santa Catarina (USFC), Florianópolis, Brazil., Monteiro AR; Department of Chemical Engineering and Food Engineering, Technological Center, Federal University of Santa Catarina (USFC), Florianópolis, Brazil., Fai AEC; Food and Nutrition Graduate Program, Federal University of Rio de Janeiro State (UNIRIO), Rio de Janeiro, Brazil.; Basic and Experimental Nutrition, Institute of Nutrition, Rio de Janeiro State University (UERJ), Rio de Janeiro, Brazil.
Publikováno v:
Comprehensive reviews in food science and food safety [Compr Rev Food Sci Food Saf] 2023 Mar; Vol. 22 (2), pp. 1148-1183. Date of Electronic Publication: 2023 Jan 29.
Autor:
Matheus JRV; Food and Nutrition Graduate Program, Federal University of the State of Rio de Janeiro (UNIRIO), Rio de Janeiro, Brazil., de Farias PM; Department of Basic and Experimental Nutrition, Institute of Nutrition, State University of Rio de Janeiro (UERJ), Rio de Janeiro, Brazil., Satoriva JM; Department of Basic and Experimental Nutrition, Institute of Nutrition, State University of Rio de Janeiro (UERJ), Rio de Janeiro, Brazil., de Andrade CJ; Chemical and Food Engineering Department, Federal University of Santa Catarina (UFSC), Florianópolis, Brazil., Fai AEC; Food and Nutrition Graduate Program, Federal University of the State of Rio de Janeiro (UNIRIO), Rio de Janeiro, Brazil; Department of Basic and Experimental Nutrition, Institute of Nutrition, State University of Rio de Janeiro (UERJ), Rio de Janeiro, Brazil. Electronic address: bethfai@yahoo.com.br.
Publikováno v:
International journal of biological macromolecules [Int J Biol Macromol] 2023 Jan 15; Vol. 225, pp. 658-672. Date of Electronic Publication: 2022 Nov 15.
Autor:
Farias TC; Graduate Program in Food Science and Nutrition, Federal University of the State of Rio de Janeiro (UNIRIO), Rio de Janeiro 22290-240, RJ, Brazil., de Souza TSP; Graduate Program in Food Science and Nutrition, Federal University of the State of Rio de Janeiro (UNIRIO), Rio de Janeiro 22290-240, RJ, Brazil.; Department of Basic and Experimental Nutrition, Institute of Nutrition, Rio de Janeiro State University (UERJ), Rio de Janeiro 20550-013, RJ, Brazil., Fai AEC; Graduate Program in Food Science and Nutrition, Federal University of the State of Rio de Janeiro (UNIRIO), Rio de Janeiro 22290-240, RJ, Brazil.; Department of Basic and Experimental Nutrition, Institute of Nutrition, Rio de Janeiro State University (UERJ), Rio de Janeiro 20550-013, RJ, Brazil., Koblitz MGB; Graduate Program in Food Science and Nutrition, Federal University of the State of Rio de Janeiro (UNIRIO), Rio de Janeiro 22290-240, RJ, Brazil.
Publikováno v:
Nutrients [Nutrients] 2022 Oct 14; Vol. 14 (20). Date of Electronic Publication: 2022 Oct 14.
Autor:
Takeyama MM; Food and Nutrition Graduate Program (PPGAN), Federal University of the State of Rio de Janeiro (UNIRIO), Rio de Janeiro 22290-240, RJ, Brazil., de Carvalho MC; Food and Nutrition Graduate Program (PPGAN), Federal University of the State of Rio de Janeiro (UNIRIO), Rio de Janeiro 22290-240, RJ, Brazil., Carvalho HS; Nutrition School, Federal University of the State of Rio de Janeiro (UNIRIO), Rio de Janeiro 22290-240, RJ, Brazil., Silva CR; Food and Nutrition Graduate Program (PPGAN), Federal University of the State of Rio de Janeiro (UNIRIO), Rio de Janeiro 22290-240, RJ, Brazil., Uetanabaro APT; Department of Biological Sciences, Santa Cruz State University (UESC), Ilhéus 45662-900, BA, Brazil., da Costa AM; Department of Biological Sciences, Santa Cruz State University (UESC), Ilhéus 45662-900, BA, Brazil., Evaristo JAM; Laboratory of Proteomics/LADETEC, Institute of Chemistry, Federal University of Rio de Janeiro, Rio de Janeiro 21941-598, RJ, Brazil., Nogueira FCS; Laboratory of Proteomics/LADETEC, Institute of Chemistry, Federal University of Rio de Janeiro, Rio de Janeiro 21941-598, RJ, Brazil.; Proteomics Unit, Institute of Chemistry, Federal University of Rio de Janeiro, Rio de Janeiro 21941-909, RJ, Brazil., Fai AEC; Food and Nutrition Graduate Program (PPGAN), Federal University of the State of Rio de Janeiro (UNIRIO), Rio de Janeiro 22290-240, RJ, Brazil.; Department of Basic and Experimental Nutrition, Rio de Janeiro State University (UERJ), Rio de Janeiro 20550-013, RJ, Brazil., Koblitz MGB; Food and Nutrition Graduate Program (PPGAN), Federal University of the State of Rio de Janeiro (UNIRIO), Rio de Janeiro 22290-240, RJ, Brazil.
Publikováno v:
Molecules (Basel, Switzerland) [Molecules] 2022 Aug 05; Vol. 27 (15). Date of Electronic Publication: 2022 Aug 05.
Autor:
Souza TSP; Food and Nutrition Graduate Program, Federal University of the State of Rio de Janeiro (UNIRIO), Rio de Janeiro, Brazil., Miyahira RF; Department of Basic and Experimental Nutrition, Institute of Nutrition, State University of Rio de Janeiro (UERJ), Rio de Janeiro, Brazil.; School of Applied Sciences, State University of Campinas (FCA/UNICAMP), Limeira, SP, Brazil., Matheus JRV; Food and Nutrition Graduate Program, Federal University of the State of Rio de Janeiro (UNIRIO), Rio de Janeiro, Brazil., Nogueira TBB; Food and Nutrition Graduate Program, Federal University of the State of Rio de Janeiro (UNIRIO), Rio de Janeiro, Brazil., Maragoni-Santos C; Food and Nutrition Graduate Program, Federal University of the State of Rio de Janeiro (UNIRIO), Rio de Janeiro, Brazil., Barros FFC; National Institute of Industrial Property (INPI), Fortaleza, CE, Brazil., Costa Antunes AE; School of Applied Sciences, State University of Campinas (FCA/UNICAMP), Limeira, SP, Brazil., Fai AEC; Food and Nutrition Graduate Program, Federal University of the State of Rio de Janeiro (UNIRIO), Rio de Janeiro, Brazil.; Department of Basic and Experimental Nutrition, Institute of Nutrition, State University of Rio de Janeiro (UERJ), Rio de Janeiro, Brazil.
Publikováno v:
Trends in food science & technology [Trends Food Sci Technol] 2022 Feb; Vol. 120, pp. 301-307. Date of Electronic Publication: 2022 Jan 05.
Autor:
Maragoni-Santos C; Food and Nutrition Graduate Program, Federal University of the State of Rio de Janeiro (UNIRIO), Rio de Janeiro, Brazil., Serrano Pinheiro de Souza T; Food and Nutrition Graduate Program, Federal University of the State of Rio de Janeiro (UNIRIO), Rio de Janeiro, Brazil., Matheus JRV; Food and Nutrition Graduate Program, Federal University of the State of Rio de Janeiro (UNIRIO), Rio de Janeiro, Brazil., de Brito Nogueira TB; Food and Nutrition Graduate Program, Federal University of the State of Rio de Janeiro (UNIRIO), Rio de Janeiro, Brazil., Xavier-Santos D; School of Applied Sciences, State University of Campinas (FCA/UNICAMP), Limeira, SP, Brazil., Miyahira RF; School of Applied Sciences, State University of Campinas (FCA/UNICAMP), Limeira, SP, Brazil.; Department of Basic and Experimental Nutrition, Institute of Nutrition, State University of Rio de Janeiro (UERJ), Rio de Janeiro, Brazil., Costa Antunes AE; School of Applied Sciences, State University of Campinas (FCA/UNICAMP), Limeira, SP, Brazil., Fai AEC; Food and Nutrition Graduate Program, Federal University of the State of Rio de Janeiro (UNIRIO), Rio de Janeiro, Brazil.; Department of Basic and Experimental Nutrition, Institute of Nutrition, State University of Rio de Janeiro (UERJ), Rio de Janeiro, Brazil.
Publikováno v:
Critical reviews in food science and nutrition [Crit Rev Food Sci Nutr] 2022; Vol. 62 (20), pp. 5569-5581. Date of Electronic Publication: 2021 Feb 16.
Autor:
Matheus JRV; Food and Nutrition Graduate Program (PPGAN), Federal University of the State of Rio de Janeiro (UNIRIO), Rio de Janeiro/RJ, Brazil., Nogueira TBB; Food and Nutrition Graduate Program (PPGAN), Federal University of the State of Rio de Janeiro (UNIRIO), Rio de Janeiro/RJ, Brazil., Pereira APA; Department of Food and Nutrition, Institute of Nutrition, Federal University of Mato Grosso (UFMT), Cuiabá/MT, Brazil.; Department of Food Science, Faculty of Food Engineering, University of Campinas (UNICAMP), Campinas/SP, Brazil., Correia TR; Chemistry Graduate Program (PPGQ), Department Chemistry, Rio de Janeiro State University (UERJ), Rio de Janeiro/ RJ, Brazil., de Sousa AMF; Chemistry Graduate Program (PPGQ), Department Chemistry, Rio de Janeiro State University (UERJ), Rio de Janeiro/ RJ, Brazil., Pastore GM; Department of Food Science, Faculty of Food Engineering, University of Campinas (UNICAMP), Campinas/SP, Brazil., Pelissari FM; Laboratory of Green Materials, Institute of Science and Technology, Federal University of Jequitinhonha and Mucuri Valleys (UFVJM), CEP 39100-000, Diamantina, Minas Gerais, Brazil., Miyahira RF; Basic and Experimental Nutrition, Institute of Nutrition, Rio de Janeiro State University (UERJ), Rio de Janeiro/RJ, Brazil., Fai AEC; Food and Nutrition Graduate Program (PPGAN), Federal University of the State of Rio de Janeiro (UNIRIO), Rio de Janeiro/RJ, Brazil.; Basic and Experimental Nutrition, Institute of Nutrition, Rio de Janeiro State University (UERJ), Rio de Janeiro/RJ, Brazil.
Publikováno v:
Journal of food science [J Food Sci] 2021 Oct; Vol. 86 (10), pp. 4539-4553. Date of Electronic Publication: 2021 Aug 24.
Autor:
Barone AS; Food and Nutrition Graduate Program, Federal University of Rio de Janeiro State (UNIRIO), Rio de Janeiro, Brazil., Matheus JRV; Food and Nutrition Graduate Program, Federal University of Rio de Janeiro State (UNIRIO), Rio de Janeiro, Brazil., de Souza TSP; Food and Nutrition Graduate Program, Federal University of Rio de Janeiro State (UNIRIO), Rio de Janeiro, Brazil., Moreira RFA; Food and Nutrition Graduate Program, Federal University of Rio de Janeiro State (UNIRIO), Rio de Janeiro, Brazil.; Collective Health Department, Biomedical Institute, Federal University of Rio de Janeiro State (UNIRIO), Rio de Janeiro, Brazil., Fai AEC; Food and Nutrition Graduate Program, Federal University of Rio de Janeiro State (UNIRIO), Rio de Janeiro, Brazil.; Basic and Experimental Nutrition, Institute of Nutrition, Rio de Janeiro State University (UERJ), Rio de Janeiro, Brazil.
Publikováno v:
Comprehensive reviews in food science and food safety [Compr Rev Food Sci Food Saf] 2021 Sep; Vol. 20 (5), pp. 4881-4905. Date of Electronic Publication: 2021 Aug 06.