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Archivos Latinoamericanos De Nutricion|January 26, 2007
[Food composition: a little bit of history]Eliana Bistriche Giuntini, Franco M Lajolo, Elizabete Wenzel de Menezes
Archivos Latinoamericanos De Nutricion|April 12, 2007
[Brazilian Food Composition Table TBCA-USP (Versions 3 and 4) in the international context]Eliana Bistriche Giuntini, Franco M Lajolo, Elizabete Wenzel de Menezes
Plos One|October 5, 2023
Bioactive compounds intake in the Brazilian population: Trends and determinants of socioeconomic inequalities between 2008 and 2018Renata A Carnauba, Flavia M Sarti, Neuza M A Hassimotto, et al.
The British Journal of Nutrition|October 7, 2022
Estimated polyphenol intake and major food sources of the Brazilian population: changes between 2008-2009 and 2017-2018Renata A Carnauba, Flavia M Sarti, Neuza M A Hassimotto, et al.
Journal of the American Nutrition Association|February 26, 2024
100% Orange Juice Consumption is Associated with Socioeconomic Status, Improved Nutrient Adequacy, and Higher Bioactive Compounds Intake: Results from Brazilian National Dietary Survey 2017-2018Renata A Carnauba, Flavia M Sarti, Neuza M A Hassimotto, et al.
The British Journal of Nutrition|June 8, 2021
Assessment of dietary intake of bioactive food compounds according to income level in the Brazilian populationRenata A Carnauba, Flavia M Sarti, Neuza M A Hassimotto, et al.
Plants (Basel, Switzerland)|July 14, 2023
Bioactive Compounds Intake of the Brazilian Population According to Geographic RegionRenata A Carnauba, Flavia M Sarti, Neuza M A Hassimotto, et al.
Plant Foods for Human Nutrition (Dordrecht, Netherlands)|March 3, 2007
Commercial soy protein ingredients as isoflavone sources for functional foodsMaria Inés Genovese, Ana Cristina Lopes Barbosa, Márcia Da Silva Pinto, et al.
Plant Foods for Human Nutrition (Dordrecht, Netherlands)|November 24, 2006
Antioxidant activity of phenolics compounds from sugar cane (Saccharum officinarum L.) juiceJoaquim Maurício Duarte-Almeida, Alexis Vidal Novoa, Adyary Fallarero Linares, et al.
Food Research International (Ottawa, Ont.)|April 30, 2017
Positive impact of a functional ingredient on hunger and satiety after ingestion of two meals with different characteristicsEliana B Giuntini, Milana C T Dan, Maria Cristina Y Lui, et al.
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