Zobrazeno 1 - 10
of 19
pro vyhledávání: '"GIZELE almada cruz"'
Autor:
José Roosevelt Cavalcante, Luiz Gonzaga Porto Pinheiro, Paulo Roberto Carvalho de Almeida, Márcia Valéria Pitombeira Ferreira, Gizele Almada Cruz, Thales Alves Campelo, Caroliny Soares Silva, Luana Nepomuceno Gondim Costa Lima, Bruno Masato Kitagawa de Oliveira, Lara Mulato Lima, Laura Magda Costa Feitosa, Agostinho Câmara Pinheiro, Cristiane Cunha Frota
Publikováno v:
Clinics, Vol 73, Iss 0 (2018)
OBJECTIVE: The aim of this study is to investigate the presence of human papillomavirus DNA and genotypes in breast cancer and normal breast tissue samples obtained from women from the northeast region of Brazil. METHOD: One hundred three breast canc
Externí odkaz:
https://doaj.org/article/d629eb32cc46484fadf9a76a21652567
Autor:
Lorena Maria Freire Sampaio, Gizele Almada Cruz, Claudilane Martins Pontes, Paulo Henrique Machado de Sousa, Luciana de Siqueira Oliveira
Publikováno v:
Brazilian Journal of Development. 7:31324-31341
Autor:
Matheus Calixto Saraiva, Dilson Cristino da Costa Reis, Gizele Almada Cruz, Juliane Döering Gasparin Carvalho
Publikováno v:
Research, Society and Development. 12:e8112239929
A procura por alimentos que não possuem matérias-primas de origem animal em sua formulação está em constante crescimento. A razão disto é o número de pessoas que se autodenominam vegetarianas ou veganas, que possuem problemas de saúde ou que
Autor:
JUDITE Antunes Cipriano, GIZELE almada cruz, FRANCISCA Lívia de Oliveira Machado, JULIANE Döering Gasparin Carvalho
Publikováno v:
Proceedings of the L Brasilian Congress of Engineering Education.
Autor:
Matheus Calixto Saraiva, Carlos Alberto de Jesus Filho, Gizele Almada Cruz, Francisca Lívia de Oliveira Machado, Juliane Döering Gasparin Carvalho
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0ca96b32b520ca5d98c7f0cb58adfda5
https://doi.org/10.37423/220706276
https://doi.org/10.37423/220706276
Autor:
Nhaiara Monteiro de Farias Lima, Laura Maria Bruno, Camila de Araújo Holanda, Lívia Gabrielle Maciel Sales, Juliane Döering Gasparin Carvalho, Gizele Almada Cruz
Publikováno v:
Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA-Alice)
Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron:EMBRAPA
Research, Society and Development; Vol. 9 No. 7; e468973943
Research, Society and Development; Vol. 9 Núm. 7; e468973943
Research, Society and Development; v. 9 n. 7; e468973943
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron:EMBRAPA
Research, Society and Development; Vol. 9 No. 7; e468973943
Research, Society and Development; Vol. 9 Núm. 7; e468973943
Research, Society and Development; v. 9 n. 7; e468973943
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
Goat milk may be an alternative to cow milk to people that suffer from allergic conditions, besides presenting high digestibility. Among dairy products, fermented milk is one of the most consumed. In this category, Kefir is a fermented milk that pres
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9e656d17f2691b32185035917fd668bf
http://www.alice.cnptia.embrapa.br/alice/handle/doc/1128902
http://www.alice.cnptia.embrapa.br/alice/handle/doc/1128902
Autor:
Nhaiara Monteiro de Farias Lima, Camila de Araújo Holanda, Gizele Almada Cruz, Lívia Gabrielle Maciel Sales, Laura Maria Bruno, Juliane Döering Gasparin Carvalho
Publikováno v:
Research, Society and Development, Vol 9, Iss 7, Pp e468973943-e468973943 (2020)
Goat milk may be an alternative to cow milk to people that suffer from allergic conditions, besides presenting high digestibility. Among dairy products, fermented milk is one of the most consumed. In this category, Kefir is a fermented milk that pres
Autor:
Layane Maciel Alves, Gizele Almada Cruz, Gleice Bezerra de Oliveira Gadelha, Laura Maria Bruno, Juliane Döering Gasparin Carvalho, Paulo Maciel Neto
Publikováno v:
Research, Society and Development, Vol 9, Iss 5, Pp e53953125-e53953125 (2020)
Research, Society and Development; Vol. 9 No. 5; e53953125
Research, Society and Development; Vol. 9 Núm. 5; e53953125
Research, Society and Development; v. 9 n. 5; e53953125
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
Research, Society and Development; Vol. 9 No. 5; e53953125
Research, Society and Development; Vol. 9 Núm. 5; e53953125
Research, Society and Development; v. 9 n. 5; e53953125
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
The fat content and lactic ferment are two components that positively influence cheese sensorial properties. However, the consumption of low fat content foods is trending among the consumers. Researches about fat replacers applications have been used
Autor:
Paulo César de Almeida, Heitor de Sá Gonçalves, Thales Alves Campelo, Luana Nepomuceno Gondim Costa Lima, Maria Araci de Andrade Pontes, Gizele Almada Cruz, Cristiane Cunha Frota, Delaide Sampaio Dias Lourenço
Publikováno v:
Repositório Digital do Instituto Evandro Chagas (Patuá)
Instituto Evandro Chagas (IEC)
instacron:IEC
Instituto Evandro Chagas (IEC)
instacron:IEC
Federal University of Cear?. School of Medicine. Department of Pathology and Legal Medicine. Fortaleza, CE, Brazil. Federal University of Cear?. School of Medicine. Department of Pathology and Legal Medicine. Fortaleza, CE, Brazil. Federal University
Autor:
Gizele Almada Cruz, Francisca Lívia Machado, Sabrina Angelo Alves Vieira, Tiago Nascimento dos Santos, Antonio Alfredo Rodrigues e Silva, J. Carvalho
Publikováno v:
V Encontro Nacional da Agroindústria.