Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Santos, Fabio Ribeiro dos"'
Autor:
Pacheco, Ana Flávia Coelho, Pacheco, Flaviana Coelho, Cunha, Jeferson Silva, Santos, Fabio Ribeiro dos, Pacheco, Jean Carlos Coelho, Correa, Kely de Paula, Orlando Junior, Wilson de Almeida, Paiva, Paulo Henrique Costa, Leite Junior, Bruno Ricardo de Castro
Publikováno v:
In Food Bioscience June 2024 59
Autor:
Mendes, Gabriela da Rocha Lemos, Souza, Handray Fernandes de, Lopes, João Pedro Antunes, Rocha, Ana Carolina Santos, Faria, Raquel Borges, Santos, Fábio Ribeiro dos, Mesquita, Bruna Mara Aparecida de Carvalho de, Santos, Sérgio Henrique Sousa, Durães, Carla Adriana Ferreira, Ferreira, Sildimar Rodrigues, Boitrago, Sarah Caroline Oliveira de Souza, Leal, Jéssica Santos, Kamimura, Eliana Setsuko, Brandi, Igor Viana
Publikováno v:
In Food Research International April 2024 181
Autor:
Santos, Fabio Ribeiro dos, Ribeiro, Guilherme Henrique Mendes, Monteiro-Junior, Renato Sobral, Barcala-Jorge, Antônio Sérgio, Guimarães, André Luiz Sena, de Paula, Alfredo Maurício Batista, Santos, Sérgio Henrique Sousa
Publikováno v:
In PharmaNutrition December 2023 26
Autor:
Souza, Handray Fernandes de, Santos, Fabio Ribeiro dos, Cunha, Jeferson Silva, Pacheco, Flaviana Coelho, Pacheco, Ana Flávia Coelho, Soutelino, Maria Eduarda Marques, Martins, Caio Cesar Nemer, Andressa, Irene, Rocha, Ramon da Silva, Cruz, Adriano Gomes da, Paiva, Paulo Henrique Costa, Brandi, Igor Viana, Kamimura, Eliana Setsuko
Publikováno v:
Foods; Jul2024, Vol. 13 Issue 14, p2197, 27p
Autor:
Xavier, Lorena Soares, Pacheco, Flaviana Coelho, Nalon, Gabriela Aparecida, Cunha, Jeferson Silva, Santos, Fabio Ribeiro dos, Pacheco, Ana Flávia Coelho, Tribst, Alline Artigiani Lima, Leite Júnior, Bruno Ricardo de Castro
Publikováno v:
Foods; May2024, Vol. 13 Issue 10, p1558, 12p
Autor:
Pacheco, Flaviana Coelho, Teixeira , Eliane de Fátima, Pacheco , Ana Flávia Coelho, Justino, Heloisa de Fátima Mendes, Cunha, Jeferson Silva, Santos, Fabio Ribeiro dos, Paiva, Paulo Henrique Costa, Leite Júnior, Bruno Ricardo de Castro
Publikováno v:
The Journal of Engineering and Exact Sciences; Vol. 8 No. 10 (2022); 14824-01a
The Journal of Engineering and Exact Sciences; Vol. 8 Núm. 10 (2022); 14824-01a
The Journal of Engineering and Exact Sciences; v. 8 n. 10 (2022); 14824-01a
The Journal of Engineering and Exact Sciences
Universidade Federal de Viçosa (UFV)
instacron:UFV
The Journal of Engineering and Exact Sciences; Vol. 8 Núm. 10 (2022); 14824-01a
The Journal of Engineering and Exact Sciences; v. 8 n. 10 (2022); 14824-01a
The Journal of Engineering and Exact Sciences
Universidade Federal de Viçosa (UFV)
instacron:UFV
Yogurt is a dairy food of great importance for human consumption due to its functional properties, in addition to being very popular all over the world. Traditionally, in Brazil this product is made from bovine milk. However, in recent years, the pro
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______3056::4f6fb1bcb6fb6a07e3575df39579fe7e
https://periodicos.ufv.br/jcec/article/view/14824
https://periodicos.ufv.br/jcec/article/view/14824
Autor:
Santana, Davyd Kaiky Pereira, Silveira, Marcel Guimarães da, Durães , Geraldo Magela, Lessa Júnior, Amário, Carneiro , André Luiz Gomes, Cunha, Alexandre Alves Caribé da, Reis, Vivianne Margareth Chaves Pereira, Santos, Fabio Ribeiro dos, Lafeta, Jean Claude, Sousa, Berenilde Valéria de Oliveira
Publikováno v:
Research, Society and Development; Vol. 11 No. 10; e425111032858
Research, Society and Development; Vol. 11 Núm. 10; e425111032858
Research, Society and Development; v. 11 n. 10; e425111032858
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
Research, Society and Development; Vol. 11 Núm. 10; e425111032858
Research, Society and Development; v. 11 n. 10; e425111032858
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
The purpose of this study was to evaluate the level of physical fitness of students from the Escola Estadual Venceslau Brás (Venceslau Brás State School) in the city of Jaíba - MG, which are teenagers with ages between 12 and 14 years old, of both
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______3056::db5905b757772a9402d15fc7cd721d5a
https://rsdjournal.org/index.php/rsd/article/view/32858
https://rsdjournal.org/index.php/rsd/article/view/32858
Autor:
Neves, Mateus Tomaz, Santos, Fabio Ribeiro dos, Gonçalves, Daniele Juliana Rodrigues, Fernandes, Janaina Gonçalves, Justino, Heloisa de Fátima Mendes, Júnior, Bruno Ricardo de Castro Leite, Vieira, Érica Nascif Rufino
Publikováno v:
The Journal of Engineering and Exact Sciences; Vol. 7 No. 4 (2021); 13295-01-20e
The Journal of Engineering and Exact Sciences; Vol. 7 Núm. 4 (2021); 13295-01-20e
The Journal of Engineering and Exact Sciences; v. 7 n. 4 (2021); 13295-01-20e
The Journal of Engineering and Exact Sciences
Universidade Federal de Viçosa (UFV)
instacron:UFV
The Journal of Engineering and Exact Sciences; Vol. 7 Núm. 4 (2021); 13295-01-20e
The Journal of Engineering and Exact Sciences; v. 7 n. 4 (2021); 13295-01-20e
The Journal of Engineering and Exact Sciences
Universidade Federal de Viçosa (UFV)
instacron:UFV
Compounds such as polyphenols, flavonoids and vitamins are good choices for bioactive compounds that can be used to fortify food products, increasing their functionality. However, due to the low stability and bioavailability of these bioactives withi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______3056::7c957d34c023bf8ddc6a0c3076825e82
https://periodicos.ufv.br/jcec/article/view/13295
https://periodicos.ufv.br/jcec/article/view/13295
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