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Akademický článek
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Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.
Autor:
Monteiro CM; Bachelor Course in Nutrition, Federal University of Paraná - UFPR, Curitiba, Brazil., Ferreira SMR; Postgraduate Program in Food and Nutrition, Federal University of Paraná - UFPR, Curitiba, Brazil., Almeida CCB; Postgraduate Program in Food and Nutrition, Federal University of Paraná - UFPR, Curitiba, Brazil., Duarte LM; Postgraduate Program in Food and Nutrition, Federal University of Paraná - UFPR, Curitiba, Brazil., Crispim SP; Postgraduate Program in Food and Nutrition, Federal University of Paraná - UFPR, Curitiba, Brazil.
Publikováno v:
Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment [Food Addit Contam Part A Chem Anal Control Expo Risk Assess] 2023 May; Vol. 40 (5), pp. 613-624. Date of Electronic Publication: 2023 Apr 26.
Autor:
Ávila S; Postgraduate Program in Food and Nutrition, Health Science Sector, Federal University of Paraná, Campus III, 80210-170, Curitiba, Paraná, Brazil. suelenavila@ufpr.br., Zalamanski S; Graduate Program in Nutrition, Nutrition Department, Health Science Sector, Federal University of Paraná, Campus III, 80210-170, Curitiba, Paraná, Brazil., Tanikawa LM; Postgraduate Program in Food and Nutrition, Health Science Sector, Federal University of Paraná, Campus III, 80210-170, Curitiba, Paraná, Brazil., Kruger CCH; Postgraduate Program in Food and Nutrition, Nutrition Department, Health Science Sector, Federal University of Paraná, Campus III, 80210-170, Curitiba, Paraná, Brazil., Ferreira SMR; Postgraduate Program in Food and Nutrition, Nutrition Department, Health Science Sector, Federal University of Paraná, Campus III, 80210-170, Curitiba, Paraná, Brazil.
Publikováno v:
Plant foods for human nutrition (Dordrecht, Netherlands) [Plant Foods Hum Nutr] 2023 Mar; Vol. 78 (1), pp. 124-131. Date of Electronic Publication: 2022 Nov 10.
Autor:
Duarte LM; Postgraduate Program in Food and Nutrition - Federal University of Paraná - UFPR, Curitiba, Brazil., Ferreira SMR; Postgraduate Program in Food and Nutrition - Federal University of Paraná - UFPR, Curitiba, Brazil., Almeida CCB; Postgraduate Program in Food and Nutrition - Federal University of Paraná - UFPR, Curitiba, Brazil., Duran ACDFL; Center for Food Studies, State University of Campinas, Campinas, Brazil., Grilo MF; Center for Food Studies, State University of Campinas, Campinas, Brazil., Macedo MS; Department of Nutrition, Faculty of Biological and Health Sciences, Federal University of Vales do Jequitinhonha and Mucuri, Diamantina, Brazil., Franceschini SDCC; Nutrition and Health Department, Federal University of Viçosa, Viçosa, Brazil., Crispim SP; Postgraduate Program in Food and Nutrition - Federal University of Paraná - UFPR, Curitiba, Brazil.
Publikováno v:
Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment [Food Addit Contam Part A Chem Anal Control Expo Risk Assess] 2022 Oct; Vol. 39 (10), pp. 1650-1662. Date of Electronic Publication: 2022 Aug 22.
Autor:
Tavares CT; Food and Nutrition Postgraduate Program, Federal University of Paraná, Curitiba, Brazil., Lobo ACS; Food and Nutrition Postgraduate Program, Federal University of Paraná, Curitiba, Brazil., Almeida CCB; Food and Nutrition Postgraduate Program, Federal University of Paraná, Curitiba, Brazil.; The Brazilian Centre for Evidence-based Healthcare: A JBI Centre of Excellence, São Paulo, Brazil., Lima-Silva AE; Physical Education Postgraduate Program, Technological Federal University of Paraná, Curitiba, Brazil., Ferreira SMR; Food and Nutrition Postgraduate Program, Federal University of Paraná, Curitiba, Brazil.
Publikováno v:
JBI evidence synthesis [JBI Evid Synth] 2022 Apr 01; Vol. 20 (4), pp. 1150-1157. Date of Electronic Publication: 2022 Apr 01.
Autor:
Silva AD; Postgraduate Program in Food and Nutrition, Health Science Sector, Federal University of Paraná, Campus III, Curitiba, Paraná, 80210-170, Brazil. Ads_alisson@hotmail.com., Ávila S; Postgraduate Program in Food and Nutrition, Health Science Sector, Federal University of Paraná, Campus III, Curitiba, Paraná, 80210-170, Brazil., Küster RT; Graduate Program in Nutrition, Health Science Sector, Federal University of Paraná, Campus III, , Curitiba, Paraná, 80210-170, Brazil., Dos Santos MP; Postgraduate Program in Chemistry, Federal University of Paraná, Curitiba, Paraná, 81531-980, Brazil., Grassi MT; Chemistry Department, Polytechnic Center, Federal University of Paraná, Curitiba, Paraná, 81530-000, Brazil., de Queiroz Pereira Pinto C; Nutrition Department, Health Science Sector, Federal University of Paraná, Campus III, Curitiba, Paraná, 80210-170, Brazil., Miguel OG; Postgraduate Program in Food and Nutrition, Farmacy Department, Health Science Sector, Federal University of Paraná, Campus III, Curitiba, Paraná, 80210-170, Brazil., Ferreira SMR; Postgraduate Program in Food and Nutrition. Nutrition Department, Health Science Sector, Federal University of Paraná, Campus III, Curitiba, Paraná, 80210-170, Brazil.
Publikováno v:
Plant foods for human nutrition (Dordrecht, Netherlands) [Plant Foods Hum Nutr] 2021 Dec; Vol. 76 (4), pp. 478-486. Date of Electronic Publication: 2021 Oct 12.
Autor:
Piekarski-Barchik P; Postgraduate Program in Pharmaceutical Sciences, Federal University of Paraná, Health Science Sector, 80210-170, Curitiba, Paraná, Brazil., Ávila S; Nutrition Department - Postgraduate Program in Food and Nutrition, Federal University of Paraná, Health Science Sector, 80210-170, Curitiba, Paraná, Brazil., Ferreira SMR; Nutrition Department - Postgraduate Program in Food and Nutrition, Federal University of Paraná, Health Science Sector, 80210-170, Curitiba, Paraná, Brazil., Santos NCS; Department of Chemistry, Federal University of Paraná, 81531-980, Jardim das Américas, Curitiba, Paraná, Brazil., Marques FA; Department of Chemistry, Federal University of Paraná, 81531-980, Jardim das Américas, Curitiba, Paraná, Brazil., Dos Santos MP; Department of Chemistry, Federal University of Paraná, 81531-980, Jardim das Américas, Curitiba, Paraná, Brazil., Grassi MT; Department of Chemistry, Federal University of Paraná, 81531-980, Jardim das Américas, Curitiba, Paraná, Brazil., Miguel MD; Department of Pharmacy, Federal University of Paraná, Health Science Sector, 80210-170, Curitiba, Paraná, Brazil., Miguel OG; Department of Pharmacy, Federal University of Paraná, Health Science Sector, 80210-170, Curitiba, Paraná, Brazil.
Publikováno v:
Chemistry & biodiversity [Chem Biodivers] 2021 Aug; Vol. 18 (8), pp. e2100257. Date of Electronic Publication: 2021 Jun 22.
Autor:
Galindo CO; Graduate Program in Food and Nutrition, Federal University of Paraná, Curitiba, Paraná, Brazil., Beux MR; Graduate Program in Food and Nutrition, Federal University of Paraná, Curitiba, Paraná, Brazil., da Costa RL; Graduate Program in Food and Nutrition, Federal University of Paraná, Curitiba, Paraná, Brazil., Uniat KC; Department of Nutrition, Health Sciences Sector, Federal University of Paraná, Curitiba, Paraná, Brazil., Leobet J; Department of Nutrition, Health Sciences Sector, Federal University of Paraná, Curitiba, Paraná, Brazil., Ferreira SMR; Graduate Program in Food and Nutrition, Federal University of Paraná, Curitiba, Paraná, Brazil., Medeiros CO; Department of Nutrition, Health Sciences Sector, Federal University of Paraná, Curitiba, Paraná, Brazil., Schieferdecker MEM; Department of Nutrition, Health Sciences Sector, Federal University of Paraná, Curitiba, Paraná, Brazil., Stangarlin-Fiori L; Department of Nutrition, Health Sciences Sector, Federal University of Paraná, Curitiba, Paraná, Brazil.
Publikováno v:
Nutrition in clinical practice : official publication of the American Society for Parenteral and Enteral Nutrition [Nutr Clin Pract] 2021 Jun; Vol. 36 (3), pp. 704-717. Date of Electronic Publication: 2020 Sep 25.