Results 171 to 180 of about 191,383 (234)

[Effectiveness of a mobile application in improving the physical and mental health of primary care health professionals]. [PDF]

Aten Primaria
Tíscar-González V, Salcedo-Pacheco I, Valdespina-Aguilar C, Grupo Cuídate.   +3 more
europepmc   +1 more source

[Generational differences in food consumption among Brazilian adults born between 1928 and 1988]. [PDF]

Cad Saude Publica
Azevedo CV, Bezerra IN, Vasconcelos TM.
europepmc   +1 more source

[Lifestyle in university students during confinement by COVID-19]. [PDF]

Rev Med Inst Mex Seguro Soc, 2023
Maldonado-de Santiago AI, Alemán-Castillo SE, Bezares-Sarmiento VDR, Rodríguez-Castillejos G, García-Oropesa EM, Castillo-Ruíz O.   +5 more
europepmc   +1 more source

Consumption of critical nutrients and sweeteners related to the risk of chronic diseases in the population of Antioquia, according to the degree of food processing. [PDF]

Rev Saude Publica
Gaviria-Salinas L, Saldarriaga-Franco JF, González-Zapata LI, Cediel G.   +3 more
europepmc   +1 more source

Climate emergency and the food system: the impact of May floods on the community food environment of the Rio Grande do Sul State, Brazil. [PDF]

Cad Saude Publica
Silva LYD, Magalhães EIDS, Vargas JCB, Mendes LL, Canuto R.   +4 more
europepmc   +1 more source

Application of the Nova food classification to the 2017-2018 Household Budget Survey: monitoring adherence to the recommendations of the Dietary Guidelines for the Brazilian Population. [PDF]

Epidemiol Serv Saude
Cruz GLD, Andrade GC, Rauber F, Levy RB, Louzada MLDC.   +4 more
europepmc   +1 more source

Enhanced Antiplatelet Activity of Nitrated Fatty Acid Extracts from <i>Phaseolus vulgaris</i> L. [PDF]

Molecules
Rodríguez L, Montecino-Garrido HL, Lagos F, Carrasco B, Palomo I, Ormazabal P, Trostchansky A, Fuentes E.   +7 more
europepmc   +1 more source

Adaptation and validation of a tool for assessing food knowledge based on the Nova classification for the Brazilian context. [PDF]

Epidemiol Serv Saude
Gabe KT, Bassetto Junior G, Jaime PC.
europepmc   +1 more source

Evaluación de los niveles de concentración de acrilamida en alimentos térmicamente procesados.

, 2019
La acrilamida es una sustancia que se forma espontáneamente en los productos alimentarios que contienen almidón durante los procesos de cocinado a altas temperaturas. Es utilizada también en la industria para producir polímeros de poliacrilamida. Ha sido clasificada por la Agencia Internacional de Investigación sobre el Cáncer (IARC) en el grupo 2 ...
openaire   +1 more source