يعرض 1 - 10 نتائج من 125 نتيجة بحث عن '"Pinto e Silva, Maria Elisabeth Machado"', وقت الاستعلام: 0.96s تنقيح النتائج
  1. 1
    دورية أكاديمية
    Effect of incorporation of amaranth on the physical properties and nutritional value of cheese bread

    المؤلفون: Lemos, Andréa dos Reis, Capriles, Vanessa Dias, Pinto e Silva, Maria Elisabeth Machado, Arêas, José Alfredo Gomes

    المصدر: Food Science and Technology. September 2012 32(3)

    مصطلحات موضوعية: gluten-free bread, Amaranthus cruentus, celiac disease

    وصف الملف: text/html

    الوصول الحر: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000300002Test

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  2. 2
    دورية أكاديمية
    Mineral and vitamin content of beef, chicken, and turkey hydrolysates mineral and vitamin content of protein hydrolysates

    المؤلفون: Pinto e Silva, Maria Elisabeth Machado, Paton, Ive, Trigo, Marlene, von Atzingen, Maria Carolina B. C., Kira, Carmem S., Inomata, Emiko I., Lamardo, Leda C. A.

    المصدر: Química Nova. January 2008 31(1)

    مصطلحات موضوعية: protein hydrolysates of meat, minerals, vitamins

    وصف الملف: text/html

    الوصول الحر: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0100-40422008000100008Test

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  3. 3
    Hidrolisado de carne como recurso dietético
    Meat hydrolyzate as a dietary resource

    المؤلفون: Pinto e Silva, Maria Elisabeth Machado

    مرشدي الرسالة: Mazzilli, Rosa Nilda

    مصطلحات موضوعية: Acceptability, Aceitabilidade, Hidrolisado de Carne, Meat Hydrolyzate, Nutritive Value, Recurso Dietético, Resource Dietary, Valor Nutritivo

    وصف الملف: application/pdf

    الإتاحة: http://www.teses.usp.br/teses/disponiveis/6/6133/tde-17102014-150116Test/


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  4. 4
    دورية أكاديمية
    Ciclo do Marketing Digital como estratégia para otimizar a comunicação de informações ligadas à alimentação e nutrição, na mídia social Facebook ; Digital Marketing Cycle as a strategy to optimize communication of food- and nutrition-related information, on Facebook social media

    المؤلفون: Santos, Fernanda Ferreira dos, Pinto-e-Silva, Maria Elisabeth Machado

    المساهمون: Pró-Reitoria de Graduação, Universidade de São Paulo

    المصدر: DEMETRA: Food, Nutrition & Health; v. 16 (2021); e48812 ; DEMETRA: Alimentación, Nutrición & Salud; v. 16 (2021); e48812 ; DEMETRA: Alimentação, Nutrição & Saúde; v. 16 (2021); e48812 ; 2238-913X

    مصطلحات موضوعية: Alimentação e Nutrição em Saúde Coletiva, Ciências da Nutrição. Rede Social. Marketing. Comunicação. Educação Alimentar e Nutricional, Nutrition Science. Social Media. Marketing. Communication. Food and Nutrition Education

    وصف الملف: application/pdf

    العلاقة: https://wwwTest.e-publicacoes.uerj.br/index.php/demetra/article/view/48812/36826; https://wwwTest.e-publicacoes.uerj.br/index.php/demetra/article/view/48812/36827; https://wwwTest.e-publicacoes.uerj.br/index.php/demetra/article/downloadSuppFile/48812/25953; https://wwwTest.e-publicacoes.uerj.br/index.php/demetra/article/view/48812

    الإتاحة: https://doi.org/10.12957/demetra.2021.48812Test
    https://wwwTest.e-publicacoes.uerj.br/index.php/demetra/article/view/48812

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  5. 5
    دورية أكاديمية
    Can umami taste be an adequate tool for reducing sodium in food preparations?

    المؤلفون: Rosa, Mariana Simões do Couto, Pinto‐e‐Silva, Maria Elisabeth Machado, Simoni, Natalia Koren

    المصدر: International Journal of Food Science & Technology ; volume 56, issue 10, page 5315-5324 ; ISSN 0950-5423 1365-2621

    الإتاحة: https://doi.org/10.1111/ijfs.15061Test

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  6. 6
    دورية أكاديمية
    Herbal Salt in Beef Burgers: Promoting the Retention of Acceptability in Reducing Sodium.

    المؤلفون: Barbosa, Jamila, Sampaio, Geni Rodrigues, Pinto-e-Silva, Maria Elisabeth Machado, Guizellini, Glória Maria, da Silva Torres, Elizabeth Aparecida Ferraz

    المصدر: Journal of Culinary Science & Technology; 2023, Vol. 21 Issue 3, p430-448, 19p

    مصطلحات موضوعية: HAMBURGERS, SALT, SODIUM, OREGANO, BASIL, HERBS


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  7. 7
    دورية أكاديمية
    PORTUGUESE TYPICAL STARTER SOUPS: DOES SALT REDUCTION AFFECT PERCEPTION AND SENSORY QUALITY AT A UNIVERSITY CANTEEN?

    المؤلفون: Dantas, Natalie Marinho1 (AUTHOR) natiedantas@gmail.com, Pinto-e-Silva, Maria Elisabeth Machado1 (AUTHOR), Martins, Zita Emanuela2 (AUTHOR), Dutra, Rafaela Rodrigues3 (AUTHOR), da Silva Chaves Damasceno, Karla Suzanne Florentino4 (AUTHOR), Pinho, Olívia2,5 (AUTHOR)

    المصدر: Journal of Culinary Science & Technology. 2023, Vol. 21 Issue 1, p18-35. 18p.

    مصطلحات موضوعية: *CARROTS, *DISEASE risk factors, *SALT, *COMPLEX matrices, *SOUPS

    مصطلحات جغرافية: PORTUGAL


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  8. 8
    دورية أكاديمية
    Nonnutritive sweeteners in Brazil: current use and associated factors

    المؤلفون: Geraldo, Ana Paula Gines, Pinto-e-Silva, Maria Elisabeth Machado

    المصدر: Journal of Human Growth and Development; Vol. 26 No. 3 (2016); 297-306 ; Journal of Human Growth and Development; Vol. 26 Núm. 3 (2016); 297-306 ; Journal of Human Growth and Development; v. 26 n. 3 (2016); 297-306 ; 2175-3598 ; 0104-1282

    مصطلحات موضوعية: nonnutritive sweeteners, obesity diabetes mellitus, body weight

    وصف الملف: application/pdf

    العلاقة: https://www.revistas.usp.br/jhgd/article/view/122760/119528Test; https://www.revistas.usp.br/jhgd/article/view/122760/119723Test; https://www.revistas.usp.br/jhgd/article/view/122760Test

    الإتاحة: https://www.revistas.usp.br/jhgd/article/view/122760Test

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  9. 9
    دورية أكاديمية
    Herbal Salt in Beef Burgers: Promoting the Retention of Acceptability in Reducing Sodium

    المؤلفون: Barbosa, Jamila, Sampaio, Geni Rodrigues, Pinto-e-Silva, Maria Elisabeth Machado, Guizellini, Glória Maria, da Silva Torres, Elizabeth Aparecida Ferraz

    المصدر: Journal of Culinary Science & Technology ; volume 21, issue 3, page 430-448 ; ISSN 1542-8052 1542-8044

    الإتاحة: https://doi.org/10.1080/15428052.2021.1955794Test

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  10. 10
    دورية أكاديمية
    PORTUGUESE TYPICAL STARTER SOUPS: DOES SALT REDUCTION AFFECT PERCEPTION AND SENSORY QUALITY AT A UNIVERSITY CANTEEN?

    المؤلفون: Dantas, Natalie Marinho, Pinto-e-Silva, Maria Elisabeth Machado, Martins, Zita Emanuela, Dutra, Rafaela Rodrigues, da Silva Chaves Damasceno, Karla Suzanne Florentino, Pinho, Olívia

    المساهمون: Coordenação de Aperfeiçoamento de Pessoal de Nível Superior, Fundação para a Ciência e a Tecnologia

    المصدر: Journal of Culinary Science & Technology ; volume 21, issue 1, page 18-35 ; ISSN 1542-8052 1542-8044

    الإتاحة: https://doi.org/10.1080/15428052.2021.1883176Test

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