Zobrazeno 1 - 10
of 14
pro vyhledávání: '"Santos OO"'
Autor:
Artilha-Mesquita CAF; Postgraduate Program in Food Science, Universidade Estadual de Maringá, Avenida Colombo 5790-Zona 7, Maringá 87020-900, PR, Brazil., Stafussa AP; Postgraduate Program in Food Science, Universidade Estadual de Maringá, Avenida Colombo 5790-Zona 7, Maringá 87020-900, PR, Brazil., Santos PDSD; Chemistry Department, State Universidade Estadual de Maringá, Avenida Colombo 5790-Zona 7, Maringá 87020-900, PR, Brazil., Santos OO; Chemistry Department, State Universidade Estadual de Maringá, Avenida Colombo 5790-Zona 7, Maringá 87020-900, PR, Brazil., da Costa SC; Biochemistry Department, State University of Maringá (UEM), Avenida Colombo 5790-Zona 7, Maringá 87020-900, PR, Brazil., Madrona GS; Postgraduate Program in Food Science, Universidade Estadual de Maringá, Avenida Colombo 5790-Zona 7, Maringá 87020-900, PR, Brazil.; Food Engineering Department, State Universidade Estadual de Maringá, Avenida Colombo 5790-Zona 7, Maringá 87020-900, PR, Brazil.
Publikováno v:
Plants (Basel, Switzerland) [Plants (Basel)] 2024 Jul 26; Vol. 13 (15). Date of Electronic Publication: 2024 Jul 26.
Autor:
Matiucci MA; Postgraduate Program in Food Science, Maringa State University, Maringá, Paraná, Brazil., Dos Santos IC; Department of Food Engineering, Maringa State University, Maringá, Paraná, Brazil., da Silva NM; Postgraduate Program in Food Science, Maringa State University, Maringá, Paraná, Brazil., Dos Santos PDS; Postgraduate Program in Food Science, Maringa State University, Maringá, Paraná, Brazil., Oliveira GG; Postgraduate Program in Animal Science, Maringa State University, Maringá, Paraná, Brazil., Santos Corrêa S; Postgraduate Program in Animal Science, Maringa State University, Maringá, Paraná, Brazil., Dos Santos Araujo E; Postgraduate Program in Food Engineering, Maringa State University, Maringá, Paraná, Brazil., Said R; Postgraduate Program in Pharmaceutical Sciences, Maringa State University, Maringá, Paraná, Brazil., Silva JF; Postgraduate Program in Food Science, Maringa State University, Maringá, Paraná, Brazil., Chambó APS; Postgraduate Program in Animal Science, Maringa State University, Maringá, Paraná, Brazil., de Campos TAF; Postgraduate Program in Food Science, Maringa State University, Maringá, Paraná, Brazil., Santos OO; Postgraduate Program in Food Science, Maringa State University, Maringá, Paraná, Brazil., Alcalde CR; Postgraduate Program in Animal Science, Maringa State University, Maringá, Paraná, Brazil., de Souza MLR; Postgraduate Program in Animal Science, Maringa State University, Maringá, Paraná, Brazil., Feihrmann AC; Postgraduate Program in Food Science, Maringa State University, Maringá, Paraná, Brazil.; Department of Food Engineering, Maringa State University, Maringá, Paraná, Brazil.; Postgraduate Program in Food Engineering, Maringa State University, Maringá, Paraná, Brazil.
Publikováno v:
PloS one [PLoS One] 2023 Dec 18; Vol. 18 (12), pp. e0296106. Date of Electronic Publication: 2023 Dec 18 (Print Publication: 2023).
Autor:
Castanheira Neia VJ; Food Science Graduate Program, Center of Agrarian Sciences, Universidade Estadual de Maringá (UEM), Colombo Avenue, 5790, 87020-900, Maringá, Parana, Brazil., Landi Masquio DC; Centro Universitário São Camilo, Raul Pompéia Street, 144, 05025-011, São Paulo, Brazil., Claudino PA; Postgraduate Program in Food and Nutrition, Department of Nutrition, Universidade Federal do Parana (UFPR), Lothario Meissner Ave., 632, Jardim Botanico Campus, 80210-170, Curitiba, Parana, Brazil., Duso P; Nutritionist of the Multidisciplinary Nutritional Therapy Team, Clinical Hospital Complex, Universidade Federal do Paraná (UFPR), General Carneiro Street, 181, 80060-900, Curitiba, Paraná, Brazil., Tadano DK; Nutritionist of the Multidisciplinary Nutritional Therapy Team, Clinical Hospital Complex, Universidade Federal do Paraná (UFPR), General Carneiro Street, 181, 80060-900, Curitiba, Paraná, Brazil., Bolognese MA; Food Science Graduate Program, Center of Agrarian Sciences, Universidade Estadual de Maringá (UEM), Colombo Avenue, 5790, 87020-900, Maringá, Parana, Brazil., Magalhães de Souza P; Department of Chemistry, Exact Science Center, Universidade Estadual de Maringá (UEM), Colombo Avenue, 5790, 87020-900, Maringá, Parana, Brazil., Santos OO; Department of Chemistry, Exact Science Center, Universidade Estadual de Maringá (UEM), Colombo Avenue, 5790, 87020-900, Maringá, Parana, Brazil., Visentainer JV; Department of Chemistry, Exact Science Center, Universidade Estadual de Maringá (UEM), Colombo Avenue, 5790, 87020-900, Maringá, Parana, Brazil., Molin Netto BD; Postgraduate Program in Food and Nutrition, Department of Nutrition, Universidade Federal do Parana (UFPR), Lothario Meissner Ave., 632, Jardim Botanico Campus, 80210-170, Curitiba, Parana, Brazil. Electronic address: barbaradm@ufpr.br.
Publikováno v:
Clinical nutrition ESPEN [Clin Nutr ESPEN] 2023 Oct; Vol. 57, pp. 288-296. Date of Electronic Publication: 2023 Jun 16.
Autor:
Martins Bernardes Ramos R; Chemical Engineering Department, Federal University of Parana, 81531-980, Curitiba, PR, Brazil. Electronic address: rubia.martins@ufpr.br., Paludo LC; Chemical Engineering Department, Federal University of Parana, 81531-980, Curitiba, PR, Brazil., Monteiro PI; Chemical Engineering Department, Federal University of Parana, 81531-980, Curitiba, PR, Brazil., Maurat da Rocha LV; Instituto de Macromoléculas Professora Eloisa Mano - IMA, Federal University of Rio de Janeiro, 21941598, Rio de Janeiro, RJ, Brazil., Veiga de Moraes C; Chemical Engineering Department, Federal University of Parana, 81531-980, Curitiba, PR, Brazil., Santos OO; Department of Chemistry, State University of Maringá, 87020-900, Maringá, PR, Brazil., Alves ER; Food Engineering Department, Federal University of the Triangulo Mineiro, 38064-200, MG, Brazil., Porto Dantas TL; Chemical Engineering Department, Federal University of Parana, 81531-980, Curitiba, PR, Brazil. Electronic address: tirzha@ufpr.br.
Publikováno v:
Talanta [Talanta] 2023 Aug 01; Vol. 260, pp. 124658. Date of Electronic Publication: 2023 May 09.
Autor:
Alves ES; Post-Graduation Program in Food Science, State University of Maringá, Maringá, PR 87020-900, Brazil., Ferreira CSR; Chemistry Department, State University of Maringá, Maringá, PR 87020-900, Brazil., Souza PR; Chemistry Department, State University of Maringá, Maringá, PR 87020-900, Brazil., Bruni ARS; Post-Graduation Program in Food Science, State University of Maringá, Maringá, PR 87020-900, Brazil., Castro MC; Chemistry Department, State University of Maringá, Maringá, PR 87020-900, Brazil., Saqueti BHF; Post-Graduation Program in Food Science, State University of Maringá, Maringá, PR 87020-900, Brazil., Santos OO; Post-Graduation Program in Food Science, State University of Maringá, Maringá, PR 87020-900, Brazil; Chemistry Department, State University of Maringá, Maringá, PR 87020-900, Brazil., Madrona GS; Post-Graduation Program in Food Science, State University of Maringá, Maringá, PR 87020-900, Brazil., Visentainer JV; Post-Graduation Program in Food Science, State University of Maringá, Maringá, PR 87020-900, Brazil; Chemistry Department, State University of Maringá, Maringá, PR 87020-900, Brazil. Electronic address: jesuivv@gmail.com.
Publikováno v:
International journal of biological macromolecules [Int J Biol Macromol] 2023 May 31; Vol. 238, pp. 124100. Date of Electronic Publication: 2023 Mar 21.
Autor:
Pizzo JS; Department of Chemistry, State University of Maringá (UEM), Maringá, Paraná, 87020-900, Brazil., Cruz VHM; Department of Chemistry, State University of Maringá (UEM), Maringá, Paraná, 87020-900, Brazil., Manin LP; Post-Graduate Program in Food Science, State University of Maringá (UEM), Maringá, Paraná, 87020-900, Brazil., Santos PDS; Department of Chemistry, State University of Maringá (UEM), Maringá, Paraná, 87020-900, Brazil., Silva GR; Department of Chemistry, State University of Maringá (UEM), Maringá, Paraná, 87020-900, Brazil., Souza PM; Department of Chemistry, State University of Maringá (UEM), Maringá, Paraná, 87020-900, Brazil., Figueiredo AL; Department of Chemistry, State University of Maringá (UEM), Maringá, Paraná, 87020-900, Brazil., Santos OO; Department of Chemistry, State University of Maringá (UEM), Maringá, Paraná, 87020-900, Brazil., Visentainer JV; Department of Chemistry, State University of Maringá (UEM), Maringá, Paraná, 87020-900, Brazil.; Post-Graduate Program in Food Science, State University of Maringá (UEM), Maringá, Paraná, 87020-900, Brazil.
Publikováno v:
Journal of mass spectrometry : JMS [J Mass Spectrom] 2023 Jan; Vol. 58 (1), pp. e4900.
Autor:
de Fátima Bortolato Piccioli A; Department of Chemistry, State University of Maringá (UEM), Colombo Avenue, 5790, 87020-900 Maringá, Paraná, Brasil., Ferreira CSR; Department of Chemistry, State University of Maringá (UEM), Colombo Avenue, 5790, 87020-900 Maringá, Paraná, Brasil., Dos Santos PDS; Department of Chemistry, State University of Maringá (UEM), Colombo Avenue, 5790, 87020-900 Maringá, Paraná, Brasil., Senes CER; Department of Chemistry, State University of Maringá (UEM), Colombo Avenue, 5790, 87020-900 Maringá, Paraná, Brasil., Visentainer JV; Department of Chemistry, State University of Maringá (UEM), Colombo Avenue, 5790, 87020-900 Maringá, Paraná, Brasil., Santos OO; Department of Chemistry, State University of Maringá (UEM), Colombo Avenue, 5790, 87020-900 Maringá, Paraná, Brasil.
Publikováno v:
Journal of chromatographic science [J Chromatogr Sci] 2022 Oct 03; Vol. 60 (8), pp. 725-731.
Autor:
Pizzo JS; Department of Chemistry, State University of Maringá (UEM), Maringá, Brazil., da Silva JM; Postgraduate Program in Food Science, State University of Maringá (UEM), Maringá, Brazil., Santos PDS; Department of Chemistry, State University of Maringá (UEM), Maringá, Brazil., Visentainer JV; Department of Chemistry, State University of Maringá (UEM), Maringá, Brazil.; Postgraduate Program in Food Science, State University of Maringá (UEM), Maringá, Brazil., Santos OO; Department of Chemistry, State University of Maringá (UEM), Maringá, Brazil.; Postgraduate Program in Food Science, State University of Maringá (UEM), Maringá, Brazil.
Publikováno v:
Journal of mass spectrometry : JMS [J Mass Spectrom] 2022 Jun; Vol. 57 (6), pp. e4828.
Autor:
Pizzo JS; Departamento de Química, Universidade Estadual de Maringá (UEM), Maringá, Brazil., Cruz VHM; Departamento de Química, Universidade Estadual de Maringá (UEM), Maringá, Brazil., Rodrigues CA; Departamento de Química, Universidade Estadual de Maringá (UEM), Maringá, Brazil., Manin LP; Programa de Pós-Graduação em Ciência de Alimentos, Universidade Estadual de Maringá (UEM), Maringá, Brazil., Visentainer L; Clinica Lion Derm, Maringá, Brazil., Santos OO; Departamento de Química, Universidade Estadual de Maringá (UEM), Maringá, Brazil.; Programa de Pós-Graduação em Ciência de Alimentos, Universidade Estadual de Maringá (UEM), Maringá, Brazil., Maldaner L; Departamento de Química, Universidade Estadual de Maringá (UEM), Maringá, Brazil., Visentainer JV; Departamento de Química, Universidade Estadual de Maringá (UEM), Maringá, Brazil.; Programa de Pós-Graduação em Ciência de Alimentos, Universidade Estadual de Maringá (UEM), Maringá, Brazil.
Publikováno v:
International journal of cosmetic science [Int J Cosmet Sci] 2022 Feb; Vol. 44 (1), pp. 131-141. Date of Electronic Publication: 2022 Feb 10.
Autor:
Galuch MB; Department of Chemistry, State University of Maringá, Colombo Avenue 5790, 87020-900 Maringá, Paraná, Brazil. Electronic address: galuch.marilia@gmail.com., Magon TFS; Postgraduate Program in Food Science, State University of Maringá, Colombo Avenue 5790, 87020-900 Maringá, Paraná, Brazil., Silveira R; Postgraduate Program in Food Science, State University of Maringá, Colombo Avenue 5790, 87020-900 Maringá, Paraná, Brazil., Nicácio AE; Department of Chemistry, State University of Maringá, Colombo Avenue 5790, 87020-900 Maringá, Paraná, Brazil., Pizzo JS; Department of Chemistry, State University of Maringá, Colombo Avenue 5790, 87020-900 Maringá, Paraná, Brazil., Bonafe EG; Postgraduate Program in Food Science, State University of Maringá, Colombo Avenue 5790, 87020-900 Maringá, Paraná, Brazil; Department of Chemistry, Federal Technological University of Paraná, Marcílio Dias Street 635, 86812-460 Apucarana, Paraná, Brazil., Maldaner L; Department of Chemistry, State University of Maringá, Colombo Avenue 5790, 87020-900 Maringá, Paraná, Brazil., Santos OO; Department of Chemistry, State University of Maringá, Colombo Avenue 5790, 87020-900 Maringá, Paraná, Brazil; Postgraduate Program in Food Science, State University of Maringá, Colombo Avenue 5790, 87020-900 Maringá, Paraná, Brazil., Visentainer JV; Department of Chemistry, State University of Maringá, Colombo Avenue 5790, 87020-900 Maringá, Paraná, Brazil; Postgraduate Program in Food Science, State University of Maringá, Colombo Avenue 5790, 87020-900 Maringá, Paraná, Brazil.
Publikováno v:
Food chemistry [Food Chem] 2019 Jun 01; Vol. 282, pp. 120-126. Date of Electronic Publication: 2019 Jan 10.