Zobrazeno 1 - 10
of 26
pro vyhledávání: '"Ineu RP"'
Autor:
Trevisan, G, Hoffmeister, C, Rossato, Mf, Oliveira, Sm, Silva, Ma, Ineu, Rp, Guerra, Gp, Materazzi, S, Fusi, C, Nassini, R, Geppetti, P, Ferreira, J.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od_______310::85086f14aa789cbcf0d59e0004499928
http://hdl.handle.net/2158/1122399
http://hdl.handle.net/2158/1122399
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.
Autor:
Leimann FV; Post-Graduation Program of Food Technology (PPGTA), Federal University of Technology - Paraná - UTFPR, Brazil; Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, Bragança, Portugal. Electronic address: fernandaleimann@utfpr.edu.br., de Souza LB; Post-Graduation Program of Food Technology (PPGTA), Federal University of Technology - Paraná - UTFPR, Brazil., de Oliveira BPM; Food and Chemical Engineering Academic Department (DAAEQ), Federal University of Technology - Paraná - UTFPR, Brazil., Rossi BF; Food and Chemical Engineering Academic Department (DAAEQ), Federal University of Technology - Paraná - UTFPR, Brazil., da Silva PS; Department of Chemical Enginneering, State University of Maringá - UEM, Brazil., Shiraishi CSH; Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, Bragança, Portugal; Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal., Kaplum V; Post-Graduation Program of Food Technology (PPGTA), Federal University of Technology - Paraná - UTFPR, Brazil., Abreu RM; Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, Bragança, Portugal; Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal., Pereira C; Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, Bragança, Portugal; Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal., Barros L; Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, Bragança, Portugal; Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal., Peron AP; Biodiversity and Nature Conservation Department, Federal University of Technology - Paraná - UTFPR, Brazil., Ineu RP; Department of Technology and Food Science, Federal University of Santa Maria - UFSM, Brazil., Oechsler BF; Department of Chemical Engineering and Food Engineering, Federal University of Santa Catarina, Brazil., Sayer C; Department of Chemical Engineering and Food Engineering, Federal University of Santa Catarina, Brazil., de Araújo PHH; Department of Chemical Engineering and Food Engineering, Federal University of Santa Catarina, Brazil., Gonçalves OH; Post-Graduation Program of Food Technology (PPGTA), Federal University of Technology - Paraná - UTFPR, Brazil; Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, Bragança, Portugal. Electronic address: odinei@utfpr.edu.br.
Publikováno v:
Food research international (Ottawa, Ont.) [Food Res Int] 2023 Nov; Vol. 173 (Pt 1), pp. 113295. Date of Electronic Publication: 2023 Jul 20.
Autor:
Moreira TFM; Post-Graduation Program of Food Science (PPC), Department of Animal Science, State University of Maringá, Av. Colombo, 5790, CEP 87030-121, Maringá, PR, Brazil. Electronic address: thaysa.moya@gmail.com., Pessoa LGA; Department of Technology, State University of Maringá, Av. Ângelo Moreira da Fonseca, 1800, CEP 87506-360, Umuarama, PR, Brazil., Seixas FAV; Department of Technology, State University of Maringá, Av. Ângelo Moreira da Fonseca, 1800, CEP 87506-360, Umuarama, PR, Brazil., Ineu RP; Post-Graduation Program of Food Technology (PPGTA), Federal University of Technology - Paraná - UTFPR, Campus Campo Mourão, via Rosalina Maria dos Santos, 1233, CEP 87301-899, Caixa Postal: 271, Campo Mourão, PR, Brazil., Gonçalves OH; Post-Graduation Program of Food Technology (PPGTA), Federal University of Technology - Paraná - UTFPR, Campus Campo Mourão, via Rosalina Maria dos Santos, 1233, CEP 87301-899, Caixa Postal: 271, Campo Mourão, PR, Brazil; Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253, Bragança, Portugal., Leimann FV; Post-Graduation Program of Food Technology (PPGTA), Federal University of Technology - Paraná - UTFPR, Campus Campo Mourão, via Rosalina Maria dos Santos, 1233, CEP 87301-899, Caixa Postal: 271, Campo Mourão, PR, Brazil; Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253, Bragança, Portugal. Electronic address: fernandaleimann@utfpr.edu.br., Ribeiro RP; Post-Graduation Program of Food Science (PPC), Department of Animal Science, State University of Maringá, Av. Colombo, 5790, CEP 87030-121, Maringá, PR, Brazil. Electronic address: rpribeiro@uem.br.
Publikováno v:
Food chemistry [Food Chem] 2022 Jan 15; Vol. 367, pp. 130728. Date of Electronic Publication: 2021 Jul 29.
Autor:
Ueda JM; Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.; Campus Campo Mourão (UTFPR-CM), Universidade Tecnológica Federal do Paraná, Campo Mourão 87301-899, Brazil., Pedrosa MC; Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal., Fernandes FA; Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal., Rodrigues P; Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal., Melgar B; Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal., Dias MI; Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal., Pinela J; Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal., Calhelha RC; Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal., Ivanov M; Institute for Biological Research 'Siniša Stanković'-National Institute of Republic of Serbia, University of Belgrade, Blvd. despot Stefan 142, 11000 Belgrade, Serbia., Soković M; Institute for Biological Research 'Siniša Stanković'-National Institute of Republic of Serbia, University of Belgrade, Blvd. despot Stefan 142, 11000 Belgrade, Serbia., Heleno SA; Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal., Carocho M; Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal., Ineu RP; Campus Campo Mourão (UTFPR-CM), Universidade Tecnológica Federal do Paraná, Campo Mourão 87301-899, Brazil., Ferreira ICFR; Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal., Barros L; Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.
Publikováno v:
Foods (Basel, Switzerland) [Foods] 2021 Mar 22; Vol. 10 (3). Date of Electronic Publication: 2021 Mar 22.
Autor:
Paschoalinotto BH; Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.; Universidade Tecnológica Federal do Paraná, Campus Campo Mourão (UTFPR-CM), Campo Mourão 87301-899, Brazil., Dias MI; Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal., Pinela J; Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal., Pires TCSP; Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal., Alves MJ; Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal., Mocan A; Faculty of Pharmacy, 'Iuliu Hațieganu' University of Medicine and Pharmacy, 8 Victor Babeș Street, 400012 Cluj-Napoca, Romania.; Laboratory of Chromatography, Institute of Advanced Horticulture Research of Transylvania, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania., Calhelha RC; Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal., Barros L; Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal., Ineu RP; Universidade Tecnológica Federal do Paraná, Campus Campo Mourão (UTFPR-CM), Campo Mourão 87301-899, Brazil., Ferreira ICFR; Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.
Publikováno v:
Foods (Basel, Switzerland) [Foods] 2021 Feb 22; Vol. 10 (2). Date of Electronic Publication: 2021 Feb 22.
Autor:
Santos PDF; Post-Graduation Program of Food Technology (PPGTA), Federal University of Technology - Paraná (UTFPR), Campo Mourão, Brazil., Coqueiro A; Post-Graduation Program of Food Technology (PPGTA), Federal University of Technology - Paraná (UTFPR), Campo Mourão, Brazil., Brum EDS; Laboratory of Neurotoxicity and Psychopharmacology, Graduate Program in Biological Sciences: Toxicological Biochemistry, Center of Natural and Exact Sciences, Federal University of Santa Maria, Santa Maria, Brazil., Oliveira SM; Laboratory of Neurotoxicity and Psychopharmacology, Graduate Program in Biological Sciences: Toxicological Biochemistry, Center of Natural and Exact Sciences, Federal University of Santa Maria, Santa Maria, Brazil., Leimann FV; Post-Graduation Program of Food Technology (PPGTA), Federal University of Technology - Paraná (UTFPR), Campo Mourão, Brazil., Ineu RP; Post-Graduation Program of Food Technology (PPGTA), Federal University of Technology - Paraná (UTFPR), Campo Mourão, Brazil., Bona E; Post-Graduation Program of Food Technology (PPGTA), Federal University of Technology - Paraná (UTFPR), Campo Mourão, Brazil., Gonçalves OH; Post-Graduation Program of Food Technology (PPGTA), Federal University of Technology - Paraná (UTFPR), Campo Mourão, Brazil.
Publikováno v:
Journal of food biochemistry [J Food Biochem] 2020 Dec; Vol. 44 (12), pp. e13531. Date of Electronic Publication: 2020 Oct 20.
Autor:
Gonçalves OH; Post-graduation Program of Food Technology (PPGTA), Federal University of Technology-Paraná, Campus Campo Mourão (UTFPR-CM), via Rosalina Maria Dos Santos, 1233, CEP 87301-899, Campo Mourao, Parana, Brazil., Moreira TFM; Post-graduation Program of Food Technology (PPGTA), Federal University of Technology-Paraná, Campus Campo Mourão (UTFPR-CM), via Rosalina Maria Dos Santos, 1233, CEP 87301-899, Campo Mourao, Parana, Brazil., de Oliveira A; Post-graduation Program of Food Technology (PPGTA), Federal University of Technology-Paraná, Campus Campo Mourão (UTFPR-CM), via Rosalina Maria Dos Santos, 1233, CEP 87301-899, Campo Mourao, Parana, Brazil., Bracht L; Departamento de Bioquimica, Universidade Estadual de Maringa, Av. Colombo, 5790, CEP 87020-270, Maringa, Parana, Brazil., Ineu RP; Post-graduation Program of Food Technology (PPGTA), Federal University of Technology-Paraná, Campus Campo Mourão (UTFPR-CM), via Rosalina Maria Dos Santos, 1233, CEP 87301-899, Campo Mourao, Parana, Brazil., Leimann FV; Post-graduation Program of Food Technology (PPGTA), Federal University of Technology-Paraná, Campus Campo Mourão (UTFPR-CM), via Rosalina Maria Dos Santos, 1233, CEP 87301-899, Campo Mourao, Parana, Brazil.
Publikováno v:
Current pharmaceutical design [Curr Pharm Des] 2020; Vol. 26 (31), pp. 3847-3861.
Autor:
Silva de Sá I; Post-Graduation Program of Food Technology (PPGTA), Federal University of Technology - Paraná - UTFPR, Campus Campo Mourão, via Rosalina Maria dos Santos, 1233, CEP 87301-899, Caixa Postal: 271, Campo Mourão, PR, Brazil., Peron AP; Biodiversity and Nature Conservation Department, Federal University of Technology - Paraná - UTFPR, Campus Campo Mourão, via Rosalina Maria dos Santos, 1233, CEP 87301-899, Caixa Postal: 271, Campo Mourão, PR, Brazil., Leimann FV; Post-Graduation Program of Food Technology (PPGTA), Federal University of Technology - Paraná - UTFPR, Campus Campo Mourão, via Rosalina Maria dos Santos, 1233, CEP 87301-899, Caixa Postal: 271, Campo Mourão, PR, Brazil; Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253, Bragança, Portugal; Laboratory of Separation and Reaction Engineering, Laboratory of Catalysis and Materials (LSRE-LCM), Polytechnic Institute of Bragança, Campus de Santa Apolónia, 5300-253, Bragança, Portugal., Bressan GN; Post-Graduate Program in Biological Sciences: Toxicological Biochemistry, Federal University of Santa Maria (UFSM), Avenida Roraima n° 1000, 97105-900, Santa Maria, RS, Brazil., Krum BN; Post-Graduate Program in Pharmacology, Federal University of Santa Maria (UFSM), Avenida Roraima n° 1000, 97105-900, Santa Maria, RS, Brazil., Fachinetto R; Post-Graduate Program in Biological Sciences: Toxicological Biochemistry, Federal University of Santa Maria (UFSM), Avenida Roraima n° 1000, 97105-900, Santa Maria, RS, Brazil; Post-Graduate Program in Pharmacology, Federal University of Santa Maria (UFSM), Avenida Roraima n° 1000, 97105-900, Santa Maria, RS, Brazil., Pinela J; Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253, Bragança, Portugal., Calhelha RC; Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253, Bragança, Portugal., Barreiro MF; Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253, Bragança, Portugal; Laboratory of Separation and Reaction Engineering, Laboratory of Catalysis and Materials (LSRE-LCM), Polytechnic Institute of Bragança, Campus de Santa Apolónia, 5300-253, Bragança, Portugal., Ferreira ICFR; Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253, Bragança, Portugal. Electronic address: iferreira@ipb.pt., Gonçalves OH; Post-Graduation Program of Food Technology (PPGTA), Federal University of Technology - Paraná - UTFPR, Campus Campo Mourão, via Rosalina Maria dos Santos, 1233, CEP 87301-899, Caixa Postal: 271, Campo Mourão, PR, Brazil; Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253, Bragança, Portugal; Laboratory of Separation and Reaction Engineering, Laboratory of Catalysis and Materials (LSRE-LCM), Polytechnic Institute of Bragança, Campus de Santa Apolónia, 5300-253, Bragança, Portugal., Ineu RP; Post-Graduation Program of Food Technology (PPGTA), Federal University of Technology - Paraná - UTFPR, Campus Campo Mourão, via Rosalina Maria dos Santos, 1233, CEP 87301-899, Caixa Postal: 271, Campo Mourão, PR, Brazil.
Publikováno v:
Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association [Food Chem Toxicol] 2019 Mar; Vol. 125, pp. 29-37. Date of Electronic Publication: 2018 Dec 25.
Autor:
Thomé GR; Federal Technology University of Paraná, Post-Graduation Program of Chemical and Biochemical Processes, Brazil. Electronic address: gurotho@gmail.com., Oliveira VA; Instituto de Desenvolvimento Educacional de Passo Fundo (Faculdade IDEAU), Brazil., Chitolina Schetinger MR; Federal University of Santa Maria, Post-Graduation Program of Biological Sciences: Toxicological Biochemistry, Department of Biochemistry and Molecular Biology, Brazil., Saraiva RA; Academic Unit of Serra Talhada, Federal Rural University of Pernambuco, Brazil., Souza D; Federal University of Santa Maria, Post-Graduation Program of Biological Sciences: Toxicological Biochemistry, Department of Biochemistry and Molecular Biology, Brazil., Dorneles Rodrigues OE; Federal University of Santa Maria, Post-Graduation Program of Biological Sciences: Toxicological Biochemistry, Department of Biochemistry and Molecular Biology, Brazil., Teixeira Rocha JB; Federal University of Santa Maria, Post-Graduation Program of Biological Sciences: Toxicological Biochemistry, Department of Biochemistry and Molecular Biology, Brazil., Ineu RP; Federal Technology University of Paraná, Post-Graduation Program of Food Technology, Brazil., Pereira ME; Federal University of Santa Maria, Post-Graduation Program of Biological Sciences: Toxicological Biochemistry, Department of Biochemistry and Molecular Biology, Brazil.
Publikováno v:
Chemico-biological interactions [Chem Biol Interact] 2018 Oct 01; Vol. 294, pp. 135-143. Date of Electronic Publication: 2018 Aug 16.