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Filtros : "Financiamento FCT" "Foods" Removidos: "Estudos Avançados" "ENSINO FUNDAMENTAL" "ENSINO CIÊNCIAS" Limpar

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  • Artigo de periodico

    Homemade kefir consumption improves skin condition—a study conducted in healthy and atopic volunteers (2021)

    Alves, Emília ; Gregório, João ; Baby, André Rolim ; Rijo, Patrícia ; Rodrigues, Luis M ; Rosado, Catarina

    Source: Foods. Unidade: FCF

    Subjects: LEITE FERMENTADO, DERMATITE

    Versão PublicadaAcesso à fonteDOIHow to cite
    A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas

    • ABNT

      ALVES, Emília et al. Homemade kefir consumption improves skin condition—a study conducted in healthy and atopic volunteers. Foods, v. 10, p. 1-18 art. 2794, 2021Tradução . . Disponível em: https://doi.org/10.3390/foods10112794. Acesso em: 29 set. 2024.

    • APA

      Alves, E., Gregório, J., Baby, A. R., Rijo, P., Rodrigues, L. M., & Rosado, C. (2021). Homemade kefir consumption improves skin condition—a study conducted in healthy and atopic volunteers. Foods, 10, 1-18 art. 2794. doi:10.3390/foods10112794

    • NLM

      Alves E, Gregório J, Baby AR, Rijo P, Rodrigues LM, Rosado C. Homemade kefir consumption improves skin condition—a study conducted in healthy and atopic volunteers [Internet]. Foods. 2021 ; 10 1-18 art. 2794.[citado 2024 set. 29 ] Available from: https://doi.org/10.3390/foods10112794

    • Vancouver

      Alves E, Gregório J, Baby AR, Rijo P, Rodrigues LM, Rosado C. Homemade kefir consumption improves skin condition—a study conducted in healthy and atopic volunteers [Internet]. Foods. 2021 ; 10 1-18 art. 2794.[citado 2024 set. 29 ] Available from: https://doi.org/10.3390/foods10112794

  • Artigo de periodico

    Off-flavours and unpleasantness are cues for the recognition and valorization of organic wines by experienced tasters (2020)

    Romano, Mylena; Chandra, Mahesh; Harutunyan, Mkrtich; Savian, Taciana Villela ; Lobos, Cristian Marcelo Villegas ; Minim, Valéria; Malfeito-Ferreira, Manuel

    Source: Foods. Unidade: ESALQ

    Subjects: VINHO, ANÁLISE SENSORIAL DE ALIMENTOS, CONSUMIDOR

    Versão PublicadaAcesso à fonteDOIHow to cite
    A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas

    • ABNT

      ROMANO, Mylena et al. Off-flavours and unpleasantness are cues for the recognition and valorization of organic wines by experienced tasters. Foods, v. 9, p. 1-13, 2020Tradução . . Disponível em: https://doi.org/10.3390/foods9010105. Acesso em: 29 set. 2024.

    • APA

      Romano, M., Chandra, M., Harutunyan, M., Savian, T. V., Lobos, C. M. V., Minim, V., & Malfeito-Ferreira, M. (2020). Off-flavours and unpleasantness are cues for the recognition and valorization of organic wines by experienced tasters. Foods, 9, 1-13. doi:10.3390/foods9010105

    • NLM

      Romano M, Chandra M, Harutunyan M, Savian TV, Lobos CMV, Minim V, Malfeito-Ferreira M. Off-flavours and unpleasantness are cues for the recognition and valorization of organic wines by experienced tasters [Internet]. Foods. 2020 ; 9 1-13.[citado 2024 set. 29 ] Available from: https://doi.org/10.3390/foods9010105

    • Vancouver

      Romano M, Chandra M, Harutunyan M, Savian TV, Lobos CMV, Minim V, Malfeito-Ferreira M. Off-flavours and unpleasantness are cues for the recognition and valorization of organic wines by experienced tasters [Internet]. Foods. 2020 ; 9 1-13.[citado 2024 set. 29 ] Available from: https://doi.org/10.3390/foods9010105

  • Artigo de periodico

    Spray-dried structured lipid carriers for the loading of Rosmarinus officinalis: new nutraceutical and food preservative (2020)

    Baldim, Iara ; Souza, Cláudia Regina Fernandes de ; Durazzo, Alessandra; Lucarini, Massimo; Santini, Antonello; Souto, Eliana B.; Oliveira, Wanderley Pereira de

    Source: Foods. Unidade: FCFRP

    Subjects: ANTIOXIDANTES, CONSERVANTES, ALECRIM, ALIMENTOS, COMPOSTOS FENÓLICOS

    Versão PublicadaAcesso à fonteDOIHow to cite
    A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas

    • ABNT

      BALDIM, Iara et al. Spray-dried structured lipid carriers for the loading of Rosmarinus officinalis: new nutraceutical and food preservative. Foods, v. 9, n. 8, p. 1-14, 2020Tradução . . Disponível em: https://doi.org/10.3390/foods9081110. Acesso em: 29 set. 2024.

    • APA

      Baldim, I., Souza, C. R. F. de, Durazzo, A., Lucarini, M., Santini, A., Souto, E. B., & Oliveira, W. P. de. (2020). Spray-dried structured lipid carriers for the loading of Rosmarinus officinalis: new nutraceutical and food preservative. Foods, 9( 8), 1-14. doi:10.3390/foods9081110

    • NLM

      Baldim I, Souza CRF de, Durazzo A, Lucarini M, Santini A, Souto EB, Oliveira WP de. Spray-dried structured lipid carriers for the loading of Rosmarinus officinalis: new nutraceutical and food preservative [Internet]. Foods. 2020 ; 9( 8): 1-14.[citado 2024 set. 29 ] Available from: https://doi.org/10.3390/foods9081110

    • Vancouver

      Baldim I, Souza CRF de, Durazzo A, Lucarini M, Santini A, Souto EB, Oliveira WP de. Spray-dried structured lipid carriers for the loading of Rosmarinus officinalis: new nutraceutical and food preservative [Internet]. Foods. 2020 ; 9( 8): 1-14.[citado 2024 set. 29 ] Available from: https://doi.org/10.3390/foods9081110
  • 1

1 - 3 (3 records)

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