Search Results - "De Sousa, Valéria Maria"

Onychoprotothecosis: Report of the first case in Brazil by Zaitz, Clarisse, Miranda Godoy, Andrea, De Sousa, Valéria Maria, Ruiz, Ligia Rangel B., Masada, Andréa S., Nobre, Márcia Valéria, Alencar Santos, Ana Regina, Marques, Ana Cristina, Hitomi Muramatu, Laura, Hernandez Arrigada, Giovanna Letícia, Heins-Vaccari, Elisabeth Maria, Costa Martins, José Eduardo

“…The present report describes a case of onychoprotothecosis caused by Prototheca wickerhamii in a nonimmunocompromized female. Dermatological examination showed…”
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Cutaneous protothecosis: report of a third Brazilian case by Zaitz, Clarisse, Godoy, Andrea Miranda, Colucci, Fabiana Márcia, De Sousa, Valéria Maria, Ruiz, Ligia Rangel B., Masada, Andréa S., Nobre, Márcia Valéria, Muller, Helena, Muramatu, Laura Hitomi, Arrigada, Giovanna Letícia Hernandez, Heins-Vaccari, Elisabeth Maria, Martins, José Eduardo Costa

“…The present report describes a case of cutaneous protothecosis caused by Prototheca wickerhamii in a nonimmunocompromised Brazilian female. Dermatological…”
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Bolo de cenoura com e sem glúten: desenvolvimento da formulação e aceitação do produto by Maurício, Angélica Aparecida, Bucharles, Paula Barbosa, Bolini, Helena Maria André, Sousa, Valeria Maria Caselato de

“…As mudanças no processamento e a crescente exigência do consumidor por alimentos que apresentem, além da alta qualidade sensorial e nutricional, benefícios…”
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Tropical medicine rounds: Onychoprotothecosis: Report of the first case in Brazil by Zaitz, Clarisse, Miranda Godoy, Andrea, de Sousa, Valeria Maria, Ruiz, Ligia Rangel B, Masada, Andrea S, Nobre, Marcia Valeria, Alencar Santos, Ana Regina, Marques, Ana Cristina, Hitomi Muramatu, Laura, Hernandez Arrigada, Giovanna Leticia, Heins-Vaccari, Elisabeth Maria, Costa Martins, Jose Eduardo

“…The present report describes a case of onychoprotothecosis caused by Prototheca wickerhamii in a nonimmunocompromized female. Dermatological examination showed…”
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Carrot cake with and without gluten: development of formulas and acceptance of product = Bolo de cenoura com e sem glúten: desenvolvimento da formulação e aceitação do produto by Angélica Aparecida Maurício, Paula Barbosa Bucharles, Helena Maria André Bolini, Valeria Maria Caselato de Sousa R

“…The changes in the processing and the consumer’s growing demand for foods that present, besides the high sensorial and nutritional quality, benefits associated…”
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Sensory evaluation of traditional and light mango nectar by the time-intensity method and acceptance by Brazilian consumers/ Avaliacao sensorial de nectar de manga tradicional e light pelo metodo tempo intensidade e aceitacao do consumidor by Caselato de Sousa, Valeria Maria, Bucharles, Paula, Mauricio, Angelica Aparecida, Souza, Franciane Colares, Cipolli, Katia Maria Vieira Avelar Bittencourt, Castro, Clivia Danubia Pinho da Costa, Bolini, Helena Maria Andre

“…Mango is a tropical and exotic fruit due to its aromatic and succulent pulp. This study assessed the attributes such as mango flavor, sweetness and acidity of…”
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Sensory evaluation of traditional and light mango nectar by the time-intensity method and acceptance by Brazilian consumers/ Avaliacao sensorial de nectar de manga tradicional e light pelo metodo tempo intensidade e aceitacao do consumidor by Caselato de Sousa, Valeria Maria, Bucharles, Paula, Mauricio, Angelica Aparecida, Souza, Franciane Colares, Cipolli, Katia Maria Vieira Avelar Bittencourt, Castro, Clivia Danubia Pinho da Costa, Bolini, Helena Maria Andre

“…Mango is a tropical and exotic fruit due to its aromatic and succulent pulp. This study assessed the attributes such as mango flavor, sweetness and acidity of…”
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AVALIAÇÃO SENSORIAL DE NÉCTAR DE MANGA TRADICIONAL E LIGHT PELO MÉTODO TEMPOINTENSIDADE E ACEITAÇÃO DO CONSUMIDOR by Valéria Maria CASELATO DE SOUSA, Paula BUCHARLES, Angélica Aparecida MAURÍCIO, Franciane Colares SOUZA, Kátia Maria Vieira Avelar Bittencourt CIPOLLI, Clívia Danúbia Pinho da Costa CASTRO, Helena Maria André BOLINI

“…A manga, fruta tropical e exótica, por apresentar polpa suculenta e muito aromática, tem despertado o interesse da indústria de alimentos e do mercado…”
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