Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Heloisa Rodrigues Pessoa"'
Autor:
Heloisa Rodrigues Pessoa, Lilia Zago, Graziana Difonzo, Antonella Pasqualone, Francesco Caponio, Danielly C. Ferraz da Costa
Publikováno v:
Molecules, Vol 29, Iss 17, p 4249 (2024)
Olive trees not only produce olives but also generate a substantial amount of waste and by-products, including leaves, pomace (the solid remains after pressing olives for oil), and wastewater from the olive oil-making process. The waste products, par
Externí odkaz:
https://doaj.org/article/9c494b09c5924f0bb9b90f9430a2b1f1
Autor:
Ronimara A. Santos, Heloisa Rodrigues Pessoa, Julio Beltrame Daleprane, Giselle Pinto de Faria Lopes, Danielly C. Ferraz da Costa
Publikováno v:
Foods, Vol 13, Iss 1, p 64 (2023)
Despite advances in diagnosis and therapy, breast cancer remains the leading cause of death in many countries. Green tea (GT) has been proposed to play a crucial role in cancer chemoprevention. Although extensive research has been conducted on GT phy
Externí odkaz:
https://doaj.org/article/53e8ee36949d48bdb246411835af35e3
Publikováno v:
Journal of Functional Foods, Vol 98, Iss , Pp 105275- (2022)
This systematic review summarized the role of olive oil intake in modulation of cancer risk biomarkers in healthy adults. A total of four randomized clinical trials with crossover design were included with intervention periods ranging from three to e
Externí odkaz:
https://doaj.org/article/725fdb3752864193a4b0b141ec847b7f
Autor:
Danielly C. Ferraz da Costa, Lilia Zago, Gabriella Salles Aguiar, Heloisa Rodrigues Pessoa, Wagner Andrade Ferreira
Publikováno v:
Research, Society and Development. 10:e22101320733
Os compostos fenólicos de produtos da oliveira (Olea europaea L.) apresentam potencial antitumoral devido a prevenção da gênese e de supressão tumoral em diferentes modelos de câncer. Este artigo tem por objetivo realizar uma análise da litera
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7a8bf00b21104b24217327975688e120
https://doi.org/10.33448/rsd-v10i13.20733
https://doi.org/10.33448/rsd-v10i13.20733
Autor:
Heloisa Rodrigues Pessoa, Karla da Silva Rocha, Renata Rangel Guimarães, Suzana Maria de Lemos Freitas, Erika Cipriano de Sousa, Roberta Monteiro Caldeira
Publikováno v:
Research, Society and Development. 10:e11010816971
O objetivo do presente estudo foi desenvolver massa de empada à base de grão de bico com adição de farinha de linhaça e avaliar as suas características microbiológicas, sensoriais e nutricionais. Foram desenvolvidas Formulação Padrão (FP),
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::336c196ac87341befc42781cba3fab19
https://doi.org/10.33448/rsd-v10i8.16971
https://doi.org/10.33448/rsd-v10i8.16971