Zobrazeno 1 - 5
of 5
pro vyhledávání: '"da Silva TBV"'
Autor:
da Silva TBV; Department of Biochemistry and Post-graduate Program of Food Science, State University of Maringa, Parana 87020-900, Brazil. rmperalta@uem.br., Dias MI; Mountain Research Centre (CIMO), Polytechnic Institute of Bragança (IPB), Santa Apolonia Campus de Santa Apolonia, 5300-253 Bragança, Portugal., Pereira C; Mountain Research Centre (CIMO), Polytechnic Institute of Bragança (IPB), Santa Apolonia Campus de Santa Apolonia, 5300-253 Bragança, Portugal., Mandim F; Mountain Research Centre (CIMO), Polytechnic Institute of Bragança (IPB), Santa Apolonia Campus de Santa Apolonia, 5300-253 Bragança, Portugal., Ivanov M; Institute for Biological Research 'Siniša Stanković' - National Institute of Republic of Serbia, University of Belgrade, Serbia., Soković M; Institute for Biological Research 'Siniša Stanković' - National Institute of Republic of Serbia, University of Belgrade, Serbia., Ferreira ICFR; Mountain Research Centre (CIMO), Polytechnic Institute of Bragança (IPB), Santa Apolonia Campus de Santa Apolonia, 5300-253 Bragança, Portugal., Barros L; Mountain Research Centre (CIMO), Polytechnic Institute of Bragança (IPB), Santa Apolonia Campus de Santa Apolonia, 5300-253 Bragança, Portugal., Seixas FAV; Department of Technology, and Post-graduate Program of Molecular and Cell Biology, State University of Maringá, 87020-900 Maringá, PR, Brazil., Bracht A; Department of Biochemistry and Post-graduate Program of Food Science, State University of Maringa, Parana 87020-900, Brazil. rmperalta@uem.br., Peralta RM; Department of Biochemistry and Post-graduate Program of Food Science, State University of Maringa, Parana 87020-900, Brazil. rmperalta@uem.br.
Publikováno v:
Food & function [Food Funct] 2023 Feb 06; Vol. 14 (3), pp. 1761-1772. Date of Electronic Publication: 2023 Feb 06.
Autor:
Backes E; Post-Graduate Program in Food Sciences, State University of Maringa, Maringá, Brazil., Kato CG; School of Pharmaceutical Sciences, Food and Nutrition, Federal University of Mato Grosso do Sul, Campo Grande, Brazil., da Silva TBV; Post-Graduate Program in Food Sciences, State University of Maringa, Maringá, Brazil., Uber TM; Post-Graduate Program in Biochemistry, State University of Maringá, Maringá, Brazil., Pasquarelli DL; Department of Biochemistry, State University of Maringá, Maringá, Brazil., Bracht A; Post-Graduate Program in Food Sciences, State University of Maringa, Maringá, Brazil.; Post-Graduate Program in Biochemistry, State University of Maringá, Maringá, Brazil.; Department of Biochemistry, State University of Maringá, Maringá, Brazil., Peralta RM; Post-Graduate Program in Food Sciences, State University of Maringa, Maringá, Brazil.; Post-Graduate Program in Biochemistry, State University of Maringá, Maringá, Brazil.; Department of Biochemistry, State University of Maringá, Maringá, Brazil.
Publikováno v:
Journal of environmental science and health. Part. B, Pesticides, food contaminants, and agricultural wastes [J Environ Sci Health B] 2022; Vol. 57 (2), pp. 90-101. Date of Electronic Publication: 2022 Feb 01.
Autor:
da Silva TBV; Post-Graduate Program in Food Sciences, State University of Maringa, 87015-900 Maringá, Paraná, Brazil., Castilho PA; Post-Graduate Program in Food Sciences, State University of Maringa, 87015-900 Maringá, Paraná, Brazil., Sá-Nakanishi AB; Post-Graduate Program in Food Sciences, State University of Maringa, 87015-900 Maringá, Paraná, Brazil; Department of Biochemistry, State University of Maringá, 87015-900 Maringá, PR, Brazil; Post-Graduate Program in Biochemistry, State University of Maringá, 87015-900 Maringá, PR, Brazil., Seixas FAV; Department of Technology, and Post-graduate Program of Molecular and Cell Biology, State University of Maringá, 87015-900 Maringá, PR, Brazil., Dias MI; Centro de Investigação da Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal., Barros L; Centro de Investigação da Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal., Ferreira ICFR; Centro de Investigação da Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal., Bracht A; Post-Graduate Program in Food Sciences, State University of Maringa, 87015-900 Maringá, Paraná, Brazil; Department of Biochemistry, State University of Maringá, 87015-900 Maringá, PR, Brazil; Post-Graduate Program in Biochemistry, State University of Maringá, 87015-900 Maringá, PR, Brazil., Peralta RM; Post-Graduate Program in Food Sciences, State University of Maringa, 87015-900 Maringá, Paraná, Brazil; Department of Biochemistry, State University of Maringá, 87015-900 Maringá, PR, Brazil; Post-Graduate Program in Biochemistry, State University of Maringá, 87015-900 Maringá, PR, Brazil. Electronic address: rmperalta@uem.br.
Publikováno v:
Food research international (Ottawa, Ont.) [Food Res Int] 2021 Dec; Vol. 150 (Pt A), pp. 110781. Date of Electronic Publication: 2021 Oct 25.
Autor:
da Silva TBV; Program of Food Technology (PPGTA), Federal University of Technology - Paraná (UTFPR-CM), via Rosalina Maria Dos Santos, 1233 CEP 87301-899, Campo Mourão, Paraná, Brazil., de Oliveira A; Program of Food Technology (PPGTA), Federal University of Technology - Paraná (UTFPR-CM), via Rosalina Maria Dos Santos, 1233 CEP 87301-899, Campo Mourão, Paraná, Brazil., Moreira TFM; Program of Food Technology (PPGTA), Federal University of Technology - Paraná (UTFPR-CM), via Rosalina Maria Dos Santos, 1233 CEP 87301-899, Campo Mourão, Paraná, Brazil., da Silva KC; Program of Food Technology (PPGTAL), Federal University of Technology-- Paraná (UTFPR-LD), Avenida dos Pioneiros 3131, CEP 86036-370, Londrina Paraná, Brazil., Zanin RC; Program of Food Technology (PPGTAL), Federal University of Technology-- Paraná (UTFPR-LD), Avenida dos Pioneiros 3131, CEP 86036-370, Londrina Paraná, Brazil., Bona E; Program of Food Technology (PPGTA), Federal University of Technology - Paraná (UTFPR-CM), via Rosalina Maria Dos Santos, 1233 CEP 87301-899, Campo Mourão, Paraná, Brazil., Gonçalves OH; Program of Food Technology (PPGTA), Federal University of Technology - Paraná (UTFPR-CM), via Rosalina Maria Dos Santos, 1233 CEP 87301-899, Campo Mourão, Paraná, Brazil; Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus Santa Apolónia, 5300-253 Bragança, Portugal., Shirai MA; Program of Food Technology (PPGTAL), Federal University of Technology-- Paraná (UTFPR-LD), Avenida dos Pioneiros 3131, CEP 86036-370, Londrina Paraná, Brazil., Peron AP; Department of Biodiversity and Nature Conservation (DABIC), Federal University of Technology - Paraná (UTFPR-CM), via Rosalina Maria Dos Santos 123 CEP 87301-899 POBox 271, Campo Mourão, Paraná, Brazil., Leimann FV; Program of Food Technology (PPGTA), Federal University of Technology - Paraná (UTFPR-CM), via Rosalina Maria Dos Santos, 1233 CEP 87301-899, Campo Mourão, Paraná, Brazil; Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus Santa Apolónia, 5300-253 Bragança, Portugal. Electronic address: fernandaleimann@utfpr.edu.br.
Publikováno v:
Food chemistry [Food Chem] 2021 Oct 30; Vol. 360, pp. 129979. Date of Electronic Publication: 2021 May 03.
Autor:
de Oliveira A; Post-Graduation Program of Food Technology (PPGTA), Federal University of Technology-Paraná, Campus Campo Mourão (UTFPR-CM), Via Rosalina Maria Dos Santos, 1233, CEP 87301-899, Campo Mourão, Paraná, Brazil. fernandaleimann@utfpr.edu.br., Moreira TFM; Post-Graduation Program of Food Technology (PPGTA), Federal University of Technology-Paraná, Campus Campo Mourão (UTFPR-CM), Via Rosalina Maria Dos Santos, 1233, CEP 87301-899, Campo Mourão, Paraná, Brazil. fernandaleimann@utfpr.edu.br., Pepinelli ALS; Food Department (DALIM), Federal University of Technology-Paraná, Campus Campo Mourão (UTFPR-CM), Via Rosalina Maria Dos Santos, 1233, CEP 87301-899, Campo Mourão, Paraná, Brazil., Costa LGMA; Food Department (DALIM), Federal University of Technology-Paraná, Campus Campo Mourão (UTFPR-CM), Via Rosalina Maria Dos Santos, 1233, CEP 87301-899, Campo Mourão, Paraná, Brazil., Leal LE; Post-graduation Programme of Pharmaceutical Sciences, State University of Maringá, CEP 87020-900, Maringá/PR, Brazil., da Silva TBV; Post-Graduation Program of Food Technology (PPGTA), Federal University of Technology-Paraná, Campus Campo Mourão (UTFPR-CM), Via Rosalina Maria Dos Santos, 1233, CEP 87301-899, Campo Mourão, Paraná, Brazil. fernandaleimann@utfpr.edu.br., Gonçalves OH; Post-Graduation Program of Food Technology (PPGTA), Federal University of Technology-Paraná, Campus Campo Mourão (UTFPR-CM), Via Rosalina Maria Dos Santos, 1233, CEP 87301-899, Campo Mourão, Paraná, Brazil. fernandaleimann@utfpr.edu.br.; Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253, Bragança, Portugal., Porto Ineu R; Post-Graduation Program of Food Technology (PPGTA), Federal University of Technology-Paraná, Campus Campo Mourão (UTFPR-CM), Via Rosalina Maria Dos Santos, 1233, CEP 87301-899, Campo Mourão, Paraná, Brazil. fernandaleimann@utfpr.edu.br., Dias MI; Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253, Bragança, Portugal., Barros L; Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253, Bragança, Portugal., Abreu RMV; Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253, Bragança, Portugal., Ferreira ICFR; Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253, Bragança, Portugal., Bracht L; Post-graduation Programme of Pharmaceutical Sciences, State University of Maringá, CEP 87020-900, Maringá/PR, Brazil., Leimann FV; Post-Graduation Program of Food Technology (PPGTA), Federal University of Technology-Paraná, Campus Campo Mourão (UTFPR-CM), Via Rosalina Maria Dos Santos, 1233, CEP 87301-899, Campo Mourão, Paraná, Brazil. fernandaleimann@utfpr.edu.br.; Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253, Bragança, Portugal.
Publikováno v:
Food & function [Food Funct] 2021 Oct 19; Vol. 12 (20), pp. 9820-9828. Date of Electronic Publication: 2021 Oct 19.