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Nutrients|July 29, 2023
Meat Consumption and Availability for Its Reduction by Health and Environmental Concerns: A Pilot StudyAndrea Turnes, Paula Pereira, Helena Cid, et al.The Science of the Total Environment|November 20, 2021
Interfaces between biodegradable organic matrices coating and MAP fertilizer for improve use efficiencyAna Paula Pereira Nunes, César Ferreira Santos, Douglas GuelfiJournal of Agricultural and Food Chemistry|April 22, 2008
Influence of time, surface-to-volume ratio, and heating process (continuous or intermittent) on the emission rates of selected carbonyl compounds during thermal oxidation of palm and soybean oilsThalita Oliveira da Silva, Pedro Afonso de Paula PereiraClinical Nutrition ESPEN|May 22, 2018
Docosahexaenoic acid supplementation for children with attention deficit hyperactivity disorder: A comprehensive review of the evidenceRenata Ramalho, Ana Colaço Pereira, Filipa Vicente, et al.Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association|September 18, 2012
Comparative study of different Portuguese samples of propolis: pollinic, sensorial, physicochemical, microbiological characterization and antibacterial activityLuís G Dias, Ana Paula Pereira, Leticia M EstevinhoFrontiers in Nutrition|December 5, 2024
Nutritional management for post-stroke sarcopenia risk and multi-comorbidities patient via percutaneous endoscopic gastrotomy: a case report and review of the literatureSofia Oliveira, Beatriz Martins, Paula Pereira, et al.Nutrients|November 9, 2024
The Effect of Polyunsaturated Fatty Acid (PUFA) Supplementation on Clinical Manifestations and Inflammatory Parameters in Individuals with Sjögren's Syndrome: A Literature Review of Randomized Controlled Clinical TrialsCatarina Bento da Nave, Paula Pereira, Maria Leonor SilvaNutrients|June 19, 2024
Mediterranean Dietary Pattern for Healthy and Active Aging: A Narrative Review of an Integrative and Sustainable ApproachPolina Dobroslavska, Maria Leonor Silva, Filipa Vicente, et al.Journal of Agricultural and Food Chemistry|November 26, 2010
Influence of heating time and metal ions on the amount of free fatty acids and formation rates of selected carbonyl compounds during the thermal oxidation of canola oilLuciane Conceição Silva Bastos, Pedro Afonso de Paula PereiraJournal of Bioenergetics and Biomembranes|February 11, 2012
Effect of the antitumoral alkylating agent 3-bromopyruvate on mitochondrial respiration: role of mitochondrially bound hexokinaseClara Rodrigues-Ferreira, Ana Paula Pereira da Silva, Antonio GalinaPageof 28