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Filtros : "FSP-HNT" "Indexado no CAB Abstracts" Removidos: "Marques, Jane Aparecida" "FM-MCM" "Desconhecido" Limpar

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  • Artigo de periodico

    Body composition affects the accuracy of predictive equations to estimate resting energy expenditure in older adults: an exploratory study (2022)

    Batista, Lais Duarte ; Valentini Neto, João ; Franca, Natasha Aparecida Grande de ; Ribeiro, Sandra Maria Lima ; Fisberg, Regina Mara

    Source: Clinical Nutrition ESPEN. Unidades: EACH, FSP

    Subjects: METABOLISMO ENERGÉTICO, ANTROPOMETRIA, PESOS E MEDIDAS CORPORAIS, BIOENERGÉTICA, IDOSOS

    Acesso à fonteAcesso à fonteDOIHow to cite
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    • ABNT

      BATISTA, Lais Duarte et al. Body composition affects the accuracy of predictive equations to estimate resting energy expenditure in older adults: an exploratory study. Clinical Nutrition ESPEN, 2022Tradução . . Disponível em: https://doi.org/10.1016/ j.clnesp.2022.11.021. Acesso em: 12 jul. 2024.

    • APA

      Batista, L. D., Valentini Neto, J., Franca, N. A. G. de, Ribeiro, S. M. L., & Fisberg, R. M. (2022). Body composition affects the accuracy of predictive equations to estimate resting energy expenditure in older adults: an exploratory study. Clinical Nutrition ESPEN. doi:10.1016/ j.clnesp.2022.11.021

    • NLM

      Batista LD, Valentini Neto J, Franca NAG de, Ribeiro SML, Fisberg RM. Body composition affects the accuracy of predictive equations to estimate resting energy expenditure in older adults: an exploratory study [Internet]. Clinical Nutrition ESPEN. 2022 ;[citado 2024 jul. 12 ] Available from: https://doi.org/10.1016/ j.clnesp.2022.11.021

    • Vancouver

      Batista LD, Valentini Neto J, Franca NAG de, Ribeiro SML, Fisberg RM. Body composition affects the accuracy of predictive equations to estimate resting energy expenditure in older adults: an exploratory study [Internet]. Clinical Nutrition ESPEN. 2022 ;[citado 2024 jul. 12 ] Available from: https://doi.org/10.1016/ j.clnesp.2022.11.021

  • Artigo de periodico

    Application of response surface methodology for the optimization of oxidants in wheat flour (2006)

    Junqueira, Roberto de Moraes; Castro, Inar Alves de ; Areas, José Alfredo Gomes; Silva, Ana Carolina Conti e; Scholz, Maria Brígida dos Santos; Mendes, S.; Oliveira, K. C.

    Source: Food Chemistry. Unidades: FCF, FSP

    Subjects: ÁCIDOS ASCÓRBICOS, LIPOXIGENASE

    Acesso à fonteDOIHow to cite
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    • ABNT

      JUNQUEIRA, Roberto de Moraes et al. Application of response surface methodology for the optimization of oxidants in wheat flour. Food Chemistry, v. 101, n. 1, p. 131-139, 2006Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2006.01.029. Acesso em: 12 jul. 2024.

    • APA

      Junqueira, R. de M., Castro, I. A. de, Areas, J. A. G., Silva, A. C. C. e, Scholz, M. B. dos S., Mendes, S., & Oliveira, K. C. (2006). Application of response surface methodology for the optimization of oxidants in wheat flour. Food Chemistry, 101( 1), 131-139. doi:10.1016/j.foodchem.2006.01.029

    • NLM

      Junqueira R de M, Castro IA de, Areas JAG, Silva ACC e, Scholz MB dos S, Mendes S, Oliveira KC. Application of response surface methodology for the optimization of oxidants in wheat flour [Internet]. Food Chemistry. 2006 ; 101( 1): 131-139.[citado 2024 jul. 12 ] Available from: https://doi.org/10.1016/j.foodchem.2006.01.029

    • Vancouver

      Junqueira R de M, Castro IA de, Areas JAG, Silva ACC e, Scholz MB dos S, Mendes S, Oliveira KC. Application of response surface methodology for the optimization of oxidants in wheat flour [Internet]. Food Chemistry. 2006 ; 101( 1): 131-139.[citado 2024 jul. 12 ] Available from: https://doi.org/10.1016/j.foodchem.2006.01.029

  • Artigo de periodico

    Extrusion and iron bioavailability in chickpea (Cicer arietinum L.) (2000)

    Poltronieri, F.; Areas, José Alfredo Gomes; Colli, Célia

    Source: Food Chemistry. Unidades: FSP, FCF

    Subjects: ANÁLISE DE ALIMENTOS, EXTRUSÃO, FERRO, BIODISPONIBILIDADE

    Acesso à fonteDOIHow to cite
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    • ABNT

      POLTRONIERI, F. e AREAS, José Alfredo Gomes e COLLI, Célia. Extrusion and iron bioavailability in chickpea (Cicer arietinum L.). Food Chemistry, v. 70, n. 2, p. 175-180, 2000Tradução . . Disponível em: https://doi.org/10.1016/s0956-7135(99)00113-9. Acesso em: 12 jul. 2024.

    • APA

      Poltronieri, F., Areas, J. A. G., & Colli, C. (2000). Extrusion and iron bioavailability in chickpea (Cicer arietinum L.). Food Chemistry, 70( 2), 175-180. doi:10.1016/s0956-7135(99)00113-9

    • NLM

      Poltronieri F, Areas JAG, Colli C. Extrusion and iron bioavailability in chickpea (Cicer arietinum L.) [Internet]. Food Chemistry. 2000 ; 70( 2): 175-180.[citado 2024 jul. 12 ] Available from: https://doi.org/10.1016/s0956-7135(99)00113-9

    • Vancouver

      Poltronieri F, Areas JAG, Colli C. Extrusion and iron bioavailability in chickpea (Cicer arietinum L.) [Internet]. Food Chemistry. 2000 ; 70( 2): 175-180.[citado 2024 jul. 12 ] Available from: https://doi.org/10.1016/s0956-7135(99)00113-9
  • 1

1 - 3 (3 records)

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