Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Victor de Souza Tavares"'
Autor:
Victor de Souza Tavares, Paulo César Stringheta, Ronaldo Perez, Gustavo Bastos Braga, Adriana Corrêa Mendonça, Eliana Carla Gomes de Souza
Publikováno v:
Ciência Rural, Vol 52, Iss 5 (2021)
ABSTRACT: Comparisons between the nutritional quality of organic and conventional fresh foods are frequently reported in the literature; however, discussion about processed foods is less frequent. Therefore, this study compared the nutritional conten
Externí odkaz:
https://doaj.org/article/713d53d30c434f62b6a98f45cdd75add
Autor:
Rayane Souza, Monara Vieira de Castro, Carlos Artério Sorgi, Jonilson Berlink Lima, Lúcia Helena Faccioli, Victor De Souza Tavares, Yasmin Monara Ferreira de Sousa Andrade, Théo Araújo-Santos, Valeria Borges
Leishmania parasites contain lipid droplets (LD, or lipid bodies) and the molecular machinery responsible for synthesizing prostaglandins (PGs) and other bioactive lipids. We studied the effects of polyunsaturated fatty acids (PUFA) on LD biogenesis
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6eefa3f49ce5f143400dab997a36c3d4
https://doi.org/10.1101/2022.07.01.498279
https://doi.org/10.1101/2022.07.01.498279
Publikováno v:
Food Science and Technology, Vol 41, Iss 2, Pp 395-403 (2020)
Food Science and Technology, Issue: ahead, Published: 28 SEP 2020
Food Science and Technology, Volume: 41, Issue: 2, Pages: 395-403, Published: 28 SEP 2020
Food Science and Technology v.41 n.2 2021
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Issue: ahead, Published: 28 SEP 2020
Food Science and Technology, Volume: 41, Issue: 2, Pages: 395-403, Published: 28 SEP 2020
Food Science and Technology v.41 n.2 2021
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Several studies indicate that the consumer market considers the price of organic foods to be significantly high and attribute this fact as one of the main restrictive aspects for starting the consumption of organic foods or even increasing their freq
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f827ec53b00de73c087a9cf109ccf47b
http://www.scielo.br/pdf/cta/v41n2/0101-2061-cta-fst01920.pdf
http://www.scielo.br/pdf/cta/v41n2/0101-2061-cta-fst01920.pdf
Autor:
Fernanda Pereira Monteiro, Victor de Souza Tavares, Rayane da Silva Oliveira Souza, Larissa Paola Rodrigues Venâncio, Mary Hellen Fabres-Klein, Rodrigo Feliciano do Carmo, Raphael Contelli Klein, Jonilson Berlink Lima, Théo Araújo-Santos
Publikováno v:
Memórias do Instituto Oswaldo Cruz. 117
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::024d2048a0380d12a30807d54622ef2c
https://doi.org/10.1590/0074-02760220072
https://doi.org/10.1590/0074-02760220072
Autor:
Adriana Corrêa Mendonça, Eliana Carla Gomes de Souza, Ronaldo Perez, Victor de Souza Tavares, Paulo César Stringheta, Gustavo Bastos Braga
Publikováno v:
Ciência Rural, Vol 52, Iss 5 (2021)
Ciência Rural, Volume: 52, Issue: 5, Article number: e20210237, Published: 15 OCT 2021
Ciência Rural v.52 n.5 2022
Ciência Rural
Universidade Federal de Santa Maria (UFSM)
instacron:UFSM
Ciência Rural, Volume: 52, Issue: 5, Article number: e20210237, Published: 15 OCT 2021
Ciência Rural v.52 n.5 2022
Ciência Rural
Universidade Federal de Santa Maria (UFSM)
instacron:UFSM
Comparisons between the nutritional quality of organic and conventional fresh foods are frequently reported in the literature; however, discussion about processed foods is less frequent. Therefore, this study compared the nutritional content of proce
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::04ec72181db8c405fa442e04a4f9d8f5
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782022000500751&tlng=en
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782022000500751&tlng=en
Autor:
Victor de Souza Tavares, Monara Viera de Castro, Rayane da Silva Oliveira Souza, Iana Kátia Araújo Gonçalves, Jonilson Berlink Lima, Valéria de Matos Borges, Théo Araújo-Santos
Publikováno v:
Memórias do Instituto Oswaldo Cruz. 116
Lipid droplets (LDs; lipid bodies) are intracellular sites of lipid storage and metabolism present in all cell types. Eukaryotic LDs are involved in eicosanoid production during several inflammatory conditions, including infection by protozoan parasi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::71de66e29d271ac89f42e194e1bb8b6f
https://doi.org/10.1590/0074-02760210270
https://doi.org/10.1590/0074-02760210270
Autor:
Paulo César Stringheta, Victor de Souza Tavares, Thais Coroline Buttow Rigolon, Janaína Gonçalves Fernandes
Publikováno v:
Ensino, Pesquisa e Extensão em Engenharia de Alimentos
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7c4906a2064d10fba5b0a512fb17aa74
https://doi.org/10.29327/541993.1-7
https://doi.org/10.29327/541993.1-7