Results 91 to 100 of about 58,708,625 (123)

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

[Nutritional Status of Pregnant Women under Monitoring in Pre Distinct Prenatal Services: The Metropolitan Area and the Rural Environment]. [PDF]

Rev Bras Ginecol Obstet, 2016
Teixeira CS, Cabral AC.
europepmc   +1 more source

Gluten-free baked foods with extended shelf-life. [PDF]

J Food Sci Technol, 2018
Granza AG, Hornung PS, Zielinski AAF, Nogueira A, Schnitzler E, Demiate IM.   +5 more
europepmc   +1 more source

Dietary patterns in pregnancy and birth weight. [PDF]

Rev Saude Publica, 2015
Coelho Nde L, Cunha DB, Esteves AP, Lacerda EM, Theme Filha MM.   +4 more
europepmc   +1 more source

Cultural Adaptation of the Portuguese Version of the "Sniffin' Sticks" Smell Test: Reliability, Validity, and Normative Data. [PDF]

PLoS One, 2016
Ribeiro JC, Simões J, Silva F, Silva ED, Hummel C, Hummel T, Paiva A.   +6 more
europepmc   +1 more source

Development and evaluation of food environment audit instrument: AUDITNOVA. [PDF]

Rev Saude Publica, 2019
Borges CA, Jaime PC.
europepmc   +1 more source

You Say Potato, I Say Vegetable; You Say Tomato, I Say Fruit: Cognitive Validity of Food Group-Based Dietary Recall Questions. [PDF]

Curr Dev Nutr
Herforth AW, Sattamini IF, Olarte DA, Diego-Rosell P, Rzepa A.   +4 more
europepmc   +1 more source

Assessment of calcium intake by adolescents. [PDF]

Rev Paul Pediatr, 2014
de Oliveira CF, da Silveira CR, Beghetto M, de Mello PD, de Mello ED.   +4 more
europepmc   +1 more source

Estabilidade de pães de queijo formulados com amido ceroso de mandioca em diferentes ciclos de armazenamento sob congelamento.

O pão de queijo é um produto típico da culinária mineira e é elaborado com amidos extraídos de mandioca (polvilhos), podendo ser utilizados polvilho doce, azedo (fermentado) ou a mistura de ambos. O uso do polvilho azedo, muitas vezes, é preferido devido
TRINDADE, M. R. DE S., REIS, R. C., SAMPAIO, H. C., BURI, R. A. F., ALMEIDA, K. DE O., OLIVEIRA, E. J. de, VIANA, E. de S., CONCEIÇÃO, L. M. DA   +7 more
core  

Ultra-processed foods and the nutritional dietary profile in Brazil. [PDF]

Rev Saude Publica, 2015
Costa Louzada ML, Martins AP, Canella DS, Baraldi LG, Levy RB, Claro RM, Moubarac JC, Cannon G, Monteiro CA.   +8 more
europepmc   +1 more source