Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Thiago Duarte de Souza"'
Autor:
Cleber José da Silva, Leonardo Henrique França de Lima, Priscila Marques de Paiva, Luana Malaquias Maia, Rafael Eduardo de Oliveira Rocha, Pedro Thiago Duarte de Souza, Deise Aparecida de Castro Araújo Carvalho
Publikováno v:
Rodriguésia, Vol 71 (2020)
Abstract One of the main methods for plant anatomy study is the analysis of thin, transparent, and stained tissue sections. Synthetic dyes traditionally used in anatomical studies might be expensive and produced by specific companies. In contrast, th
Externí odkaz:
https://doaj.org/article/29dc957ff2c04e44afbb226e1225d98d
Autor:
Pedro Thiago Duarte de Souza, Deise Aparecida de Castro Araújo Carvalho, Rafael E. O. Rocha, Cleber José da Silva, Luana Malaquias Maia, Priscila Marques de Paiva, Leonardo Henrique França de Lima
Publikováno v:
Rodriguésia v.71 2020
Rodriguésia
Instituto de Pesquisas Jardim Botânico do Rio de Janeiro (JBRJ)
instacron:JBRJ
Rodriguésia, Vol 71 (2020)
Rodriguésia
Instituto de Pesquisas Jardim Botânico do Rio de Janeiro (JBRJ)
instacron:JBRJ
Rodriguésia, Vol 71 (2020)
One of the main methods for plant anatomy study is the analysis of thin, transparent, and stained tissue sections. Synthetic dyes traditionally used in anatomical studies might be expensive and produced by specific companies. In contrast, the use of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b3bb6cc1c04bf4f00915078ff77b0f0a
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S2175-78602020000100221
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S2175-78602020000100221
Autor:
Thiago Duarte de Souza, Tamara Beatriz de Oliveira Freitas, Josefina Bressan, Valéria Paula Rodrigues Minim, Vinícius Rodrigues Arruda Pinto, Laura Fernandes Melo, Letícia Soares de Freitas, Lucas Guimarães de Souza Araújo
Publikováno v:
The Open Food Science Journal. 10:62-78
Background:Health can be a key factor in the choice of foods. Aligned with health trend, literature concerning the snack bars shows that improvements have been made in the snack foods’ nutritional values by modifying their nutritive composition, ma
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1ed9692fe019e6e5e0019745a7fcb642
https://doi.org/10.2174/1874256401810010062
https://doi.org/10.2174/1874256401810010062
Autor:
Lucas Guimarães de Souza Araújo, Maria Inês de Souza Dantas, Suzana Maria Della Lucia, Josefina Bressan, Thiago Duarte de Souza, Vinícius Rodrigues Arruda Pinto, Valéria Paula Rodrigues Minim, Laura Fernandes Melo, Letícia dos Santos Soares
Publikováno v:
Food Science and Technology v.39 suppl.1 2019
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Issue: ahead, Published: 29 NOV 2018
Food Science and Technology, Volume: 39 Supplement 1, Pages: 316-323, Published: 29 NOV 2018
Food Science and Technology, Iss 0 (2018)
LOCUS Repositório Institucional da UFV
Universidade Federal de Viçosa (UFV)
instacron:UFV
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Issue: ahead, Published: 29 NOV 2018
Food Science and Technology, Volume: 39 Supplement 1, Pages: 316-323, Published: 29 NOV 2018
Food Science and Technology, Iss 0 (2018)
LOCUS Repositório Institucional da UFV
Universidade Federal de Viçosa (UFV)
instacron:UFV
Six Brazilian commercial brands of snack bars were chosen to evaluate the importance of packaging, highlighting the potential of health claims on the acceptability of them. One hundred and two consumers evaluated bars in three sessions of acceptance
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::24dfe7dafb0cdd51f4f8acead18f3c7c
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000500316
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000500316