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pro vyhledávání: '"Marta Roldão"'
Publikováno v:
Life, Vol 11, Iss 10, p 1048 (2021)
Olive co-processing consists of the addition of ingredients either in the mill or in the malaxator. This technique allows selecting the type of olives, the ingredients with the greatest flavoring and bioactive potential, and the technological extract
Externí odkaz:
https://doaj.org/article/dc42c5f9d8304957a2ab9d0443d84e20
Autor:
João Presume, Gonçalo J.L. Cunha, Bruno M.L. Rocha, Luís Landeiro, Sara Trevas, Marta Roldão, Maria Inês Silva, Margarida Madeira, Sérgio Maltês, Catarina Rodrigues, Inês Araújo, Cândida Fonseca
Publikováno v:
Revista Portuguesa de Cardiologia. 42:423-430
Autor:
Renato Guerreiro, Célia Henriques, Sara Trevas, Cláudio Gouveia, Marta Roldão, Inês Egídio de Sousa, Catarina Faria, Gonçalo Pimenta, Inês Araújo, Candida Fonseca
Publikováno v:
Cureus. 14(1)
Introduction The marked increase in life expectancy seen in Portugal in the last five decades led to a change in the profile of patients being most commonly admitted in internal medicine wards. In deciding the best care for these patients, prognostic
Publikováno v:
Life, Vol 11, Iss 1048, p 1048 (2021)
Life
Volume 11
Issue 10
Life
Volume 11
Issue 10
Olive co-processing consists of the addition of ingredients either in the mill or in the malaxator. This technique allows selecting the type of olives, the ingredients with the greatest flavoring and bioactive potential, and the technological extract
Autor:
Inês M. Araújo, Ana Pedroso, Beatriz Chambino, Renato Guerreiro, Inês Egídio de Sousa, Candida Fonseca, Fausto Pinto, Célia Henriques, Marta Roldão
Publikováno v:
Cureus
Heart failure (HF) is a chronic progressive disease with high morbimortality and poor quality of life (QoL). Palliative care significantly improves clinical outcomes but few patients receive it, in part due to challenging decisions about prognosis. T