Search Results - "SOUSA, Amanda Goulart de Oliveira"
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Nutritional quality and protein value of exotic almonds and nut from the Brazilian Savanna compared to peanut
Published in Food research international (01-08-2011)“…The aim of this study was to determine the nutritional quality and protein value of the baru almond, pequi almond, and cerrado cashew nut compared to the…”
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Oilseeds native to the Cerrado have fatty acid profile beneficial for cardiovascular health
Published in Revista de nutrição (01-12-2016)“…ABSTRACT Objective: To assess and compare the fatty acid composition of edible seeds and a nut native to the Cerrado (Brazilian savannah) to that of…”
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Características físicas e nutricionais de pequis oriundos dos estados de Tocantins, Goiás e Minas Gerais
Published in Brazilian Journal of Food Technology (01-09-2014)“…O pequi é um fruto nativo do Cerrado que apresenta uma grande diversidade em suas características físicas e químicas. Estudos com frutos oriundos de diferentes…”
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FRAIL scale as a screening tool and a predictor of mortality in non-dialysis dependent patients
Published in Journal of nephrology (01-05-2024)“…Background This study aimed to compare the diagnostic yield of the FRAIL scale with respect to the physical frailty phenotype measure and their association…”
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Oilseeds native to the Cerrado have fatty acid profile beneficial for cardiovascular health/Oleaginosas nativas do Cerrado apresentam perfis de acidos graxos favoraveis a saude cardiovascular
Published in Revista de nutrição (01-11-2016)“…To assess and compare the fatty acid composition of edible seeds and a nut native to the Cerrado (Brazilian savannah) to that of traditional oilseeds. Baru…”
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Características físicas e nutricionais de pequis oriundos dos estados de Tocantins, Goiás e Minas Gerais/Physical and nutritional characteristics of pequi fruits from Tocantins, Goiás and Minas Gerais States
Published in Revista brasileira de tecnologia de alimentos (01-07-2014)“…Pequi is a native fruit from the Brazilian Cerrado with a great diversity in its physical and chemical characteristics. Studies with fruits from different…”
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