Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Priscilla Ceci Lages"'
Publikováno v:
Alimentos e Nutrição, Vol 24, Iss 1, Pp 93-99 (2013)
O objetivo desse estudo foi utilizar técnicas gastronômicas para propor medidas de intervenção e avaliar a eficácia dessas mudanças para aumentar a satisfação dos pacientes hospitalizados com câncer com prescrição de dieta pastosa. Rea
Externí odkaz:
https://doaj.org/article/2613b4b281004dcfa8bfaedf5bafdb25
Publikováno v:
British Journal of Nutrition. 119:190-195
Studies on the ‘gut origin of sepsis’ have suggested that stressful insults, such as surgery, can affect intestinal permeability, leading to bacterial translocation. Symbiotics have been reported to be able to improve gut permeability and modulat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::33d2a51db116214d67ee88b8a2fd5db2
https://doi.org/10.1017/s0007114517003403
https://doi.org/10.1017/s0007114517003403
Publikováno v:
Current Opinion in Clinical Nutrition & Metabolic Care. 19:388-393
Dietary fiber and prebiotics have been the focus of research and discussion for decades, but there are still pending concepts and definitions, in particular when addressing their use in the prevention and treatment of diarrhea. The purpose of this re
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::905eed4c5b78cd3fefe33fcc7f6cef6a
https://doi.org/10.1097/mco.0000000000000311
https://doi.org/10.1097/mco.0000000000000311
Autor:
Priscilla Ceci Lages
Publikováno v:
Repositório Institucional da UFMG
Universidade Federal de Minas Gerais (UFMG)
instacron:UFMG
Universidade Federal de Minas Gerais (UFMG)
instacron:UFMG
Trata-se de estudo clínico randomizado duplo-cego, no qual foram incluídos indivíduos com câncer de vias aéreas e digestivas superiores submetidos a tratamento cirúrgico. Os participantes foram randomizados para o tratamento com simbiótico ou
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______3056::b20d3f46789c1638bceb7b8c74c66bdb
Autor:
Lílian Gonçalves Teixeira, Priscilla Ceci Lages, Tatianna Lemos Jascolka, Edenil Costa Aguilar, Fabíola Lacerda Pires Soares, Solange Silveira Pereira, Nathalia Ribeiro Mota Beltrão, Rafael de Oliveira Matoso, André Márcio do Nascimento, Rachel Oliveira de Castilho, Jacqueline Isaura Alvarez Leite
Publikováno v:
Food Science and Technology, Vol 32, Iss 4, Pp 733-741 (2012)
White tea is an unfermented tea made from young shoots of Camellia sinensis protected from sunlight to avoid polyphenol degradation. Although its levels of catechins are higher than those of green tea (derived from the same plant), there are no studi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doajarticles::e2fb2ffca882a1e1b0b2b2e615eb7623
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000400015
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000400015
Autor:
Tatianna Lemos Jascolka, Rachel Oliveira Castilho, Jacqueline Isaura Alvarez Leite, Fabíola Lacerda Pires Soares, Solange Silveira Pereira, Rafael de Oliveira Matoso, André Márcio do Nascimento, Lílian Gonçalves Teixeira, Nathalia Ribeiro Mota Beltrao, Edenil Costa Aguilar, Priscilla Ceci Lages
Publikováno v:
Food Science and Technology v.32 n.4 2012
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Vol 32, Iss 4, Pp 733-741 (2012)
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Vol 32, Iss 4, Pp 733-741 (2012)
White tea is an unfermented tea made from young shoots of Camellia sinensis protected from sunlight to avoid polyphenol degradation. Although its levels of catechins are higher than those of green tea (derived from the same plant), there are no studi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::17d4b096c26bbd2555f39f8a4d6f3a7c
https://doi.org/10.1590/s0101-20612012005000099
https://doi.org/10.1590/s0101-20612012005000099
Autor:
Edenil Costa Aguilar, A.C.C. Ribeiro, Priscilla Ceci Lages, Tatianna Lemos Jascolka, Érica Leandro Marciano Vieira, Jacqueline I. Alvarez-Leite, Lílian Gonçalves Teixeira, Maria do Carmo Gouveia Peluzio
Publikováno v:
Brazilian Journal of Medical and Biological Research, Volume: 45, Issue: 7, Pages: 601-609, Published: JUL 2012
Brazilian Journal of Medical and Biological Research, Vol 45, Iss 7, Pp 601-609 (2012)
Brazilian Journal of Medical and Biological Research v.45 n.7 2012
Brazilian Journal of Medical and Biological Research
Associação Brasileira de Divulgação Científica (ABDC)
instacron:ABDC
LOCUS Repositório Institucional da UFV
Universidade Federal de Viçosa (UFV)
instacron:UFV
Brazilian Journal of Medical and Biological Research, Vol 45, Iss 7, Pp 601-609 (2012)
Brazilian Journal of Medical and Biological Research v.45 n.7 2012
Brazilian Journal of Medical and Biological Research
Associação Brasileira de Divulgação Científica (ABDC)
instacron:ABDC
LOCUS Repositório Institucional da UFV
Universidade Federal de Viçosa (UFV)
instacron:UFV
O artigo não contém resumo em português. Pequi is the fruit of Caryocar brasiliense and its oil has a high concentration of monounsaturated and saturated fatty acids, which are anti- and pro-atherogenic agents, respectively, and of carotenoids, wh
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8f2c89c7c0458fd342b77727e2bbb2a5
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-879X2012000700006&lng=en&tlng=en
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-879X2012000700006&lng=en&tlng=en
Autor:
de Vasconcelos Generoso, Simone, Lages, Priscilla Ceci, Correia, Maria Isabel T. D., Generoso, Simone de Vasconcelos
Publikováno v:
Current Opinion in Clinical Nutrition & Metabolic Care; Sep2016, Vol. 19 Issue 5, p388-393, 6p
Publikováno v:
Brazilian Journal of Food & Nutrition / Alimentos e Nutrição; jan-mar2013, Vol. 24 Issue 1, p1-7, 7p