Zobrazeno 1 - 10
of 46
pro vyhledávání: '"Sara M. Oliveira"'
Autor:
VANESSA S. MACHADO, CAMILA CAMPONOGARA, SARA M. OLIVEIRA, MATHEUS D. BALDISSERA, MICHELE R. SAGRILLO, SAMANTA DA S. GUNDEL, ANA PAULA T. DA SILVA, ALINE F. OURIQUE, BRUNA KLEIN, ROGER WAGNER, ROBERTO C.V. SANTOS, ALEKSANDRO S. DA SILVA
Publikováno v:
Anais da Academia Brasileira de Ciências, Vol 92, Iss 4 (2020)
Abstract Inflammatory dermatoses are prevalent worldwide, with impacts on the quality of life of patients and their families. The aim of this study was to determine the anti-inflammatory effects of Achyrocline satureioides oily extracts and nanocapsu
Externí odkaz:
https://doaj.org/article/be86b5387e8243ff84e2539099b2dd42
Publikováno v:
Foods, Vol 9, Iss 8, p 1124 (2020)
Understanding consumers’ food choices and the psychological processes involved in their preferences is crucial to promote more mindful eating regulation and guide food design. Fortifying foods minimizing the oral dryness, rough, and puckering assoc
Externí odkaz:
https://doaj.org/article/846c727d90d04bd18ebdbab2ce1e184f
Autor:
Ana C. Araújo, Sara M. Oliveira, Inês N. Ramos, Teresa R. S. Brandão, Maria J. Monteiro, Cristina L. M. Silva
Publikováno v:
Journal of Food Quality, Vol 2017 (2017)
This work evaluated the effect of the air-drying temperature and vacuum packaging on quality and nutritional compounds of dehydrated galega kale, previously steam blanched, during 5 months of storage. When compared with the vacuum packaged kale, the
Externí odkaz:
https://doaj.org/article/d1f50507de4e4678a27358bbdae6292f
Autor:
Miguel A. Cerqueira, Catarina Gonçalves, Clara Fuciños, Ashok R. Patel, Sara M. Oliveira, Artur J. Martins, Maria A. Azevedo, Lorenzo M. Pastrana
Publikováno v:
Delivering Functionality in Foods ISBN: 9783030835699
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::26c723c52efdad0d9c927c023c6d526f
https://doi.org/10.1007/978-3-030-83570-5_3
https://doi.org/10.1007/978-3-030-83570-5_3
Publikováno v:
Journal of Food Engineering. 341:111317
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0f343a155b1591a9e723128f4f1a70e2
https://doi.org/10.1016/j.jfoodeng.2022.111317
https://doi.org/10.1016/j.jfoodeng.2022.111317
Publikováno v:
Repositório Científico de Acesso Aberto de Portugal
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP
Personalizing the nutrition and sensorial attributes of 3D printed foods primarily requires various multiscale properties to be individually tailored. Herein, multiscale inks are produced by segregative phase separation, a candidate for further 3D in
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::53d33390c9276659fe02710bc7bcac2f
Autor:
Marta V. Vieira, António A. Vicente, Pablo Fuciños, Luiz Henrique Fasolin, Lorenzo Pastrana, Sara M. Oliveira, Isabel R. Amado
Publikováno v:
Repositório Científico de Acesso Aberto de Portugal
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP
In the last few decades, consumers' growing attention to the close relationship between health and nutrition is emerging as a new trend, mostly regarding the incorporation of natural ingredients into food. Among those ingredients, microalgae are cons
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9fb0e6eb50bb1bb9a12c018a56f1abab
https://hdl.handle.net/1822/65305
https://hdl.handle.net/1822/65305
Publikováno v:
Repositório Científico de Acesso Aberto de Portugal
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP
Foods, Vol 9, Iss 1124, p 1124 (2020)
Foods
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP
Foods, Vol 9, Iss 1124, p 1124 (2020)
Foods
Understanding consumers’ food choices and the psychological processes involved in their preferences is crucial to promote more mindful eating regulation and guide food design. Fortifying foods minimizing the oral dryness, rough, and puckering assoc
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a9ae6075cbc76cb41083eb21a1db63b6
Publikováno v:
Repositório Científico de Acesso Aberto de Portugal
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP
In this work, a potentiometric flow injection method is described for the fast bi-parametric determination of iodide and iodate in urine and salt samples. The developed methodology aimed for iodine speciation with a potentially portable system (runni
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::274e0553b85a9295b29c37a23bca7f58
https://ciencia.ucp.pt/en/publications/b2c9f4f0-c230-41d6-ac82-938682a15b78
https://ciencia.ucp.pt/en/publications/b2c9f4f0-c230-41d6-ac82-938682a15b78
Autor:
Teresa R. S. Brandão, Cristina L. M. Silva, Sara M. Oliveira, Ana C. Araújo, Inês N. Ramos, Maria João Monteiro
Publikováno v:
Repositório Científico de Acesso Aberto de Portugal
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP
Journal of Food Quality, Vol 2017 (2017)
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP
Journal of Food Quality, Vol 2017 (2017)
This work evaluated the effect of the air-drying temperature and vacuum packaging on quality and nutritional compounds of dehydrated galega kale, previously steam blanched, during 5 months of storage. When compared with the vacuum packaged kale, the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0a4911b31705c4d87367781856353066
https://doi.org/10.1155/2017/9393482
https://doi.org/10.1155/2017/9393482