Resultados de la búsqueda

  1. Production of nanostructured food ingredients for elderly people Lorenzo Pastrana, Clara Fuciños
  2. El proceso inmunoinflamatorio en la diabetes mellitus tipo 2 Roxana Ramos-Valdes
  3. The effects of iron-biofortification on iron status and behavioral and physical performance Jere D. Haas
  4. Relationship between nutritional status and sleep duration in Chilean school-age children Samuel Durán Agüero, Gustavo Cediel Giraldo, Jerusa Brignardello Guerra
  5. Balance energético y composición corporal Gregorio Varela Moreiras
  6. Análisis de la información nutricional: La importancia de la estimación de ingesta usual y las metodologías apropiadas para su realización Alicia L Carriquiry
  7. Logros y desafíos en la estrategia para la reducción de la ingesta de sal en Latinoamérica Ruben Grajeda Toledo, Banka Legectic
  8. Phenolic compounds content and antioxidant capacity of meals provided to elementary public schools in Chile during 2011 Mariane Lutz, Romina Barraza, Carolina Henríquez
  9. Modificación de la glucemia en ayuno en adultos con diabetes mellitus tipo 2 después de la ingesta de refrescos de cola y de dieta en el Estado de Querétaro, México Olalde-Mendoza Liliana, Moreno-González Yazmín Esmeralda
  10. Iron bioavailability of different maize genotypes developed in a breeding program: in vitro and in vivo studies Nakajima, Vânia Mayumi; Costa, Neuza Maria Brunoro; Martino, Hércia Stampini Duarte; Queiroz, Valéria Aparecida Vieira; Guimarães, Paulo Evaristo de Oliveira; Oliveira, PedroVitoriano
  11. Increase in digestive organs of rats due to the ingestion of dietary fiber with similar solubility to that of common bean Telma Angelina Faraldo Corrêa, Soely Maria Pissini Machado Reis and Admar Costa de Oliveira
  12. Short stature and food habits as determining factors for the low productivity of sugarcane labourers in the State of Alagoas, north-eastern Brazil Telma T Florêncio, Haroldo S Ferreira, Jairo C Cavalcante, Monica L de Assunção, Ana Lydia Sawaya
  13. Notas Archivos Latinoamericanos de Nutrición
  14. Stability of carotenoids, phenolic compounds, ascorbic acid and antioxidant capacity of tomatoes during thermal processing K Jacob, FJ García-Alonso, G Ros and MJ Periago
  15. Nivel socioeconómico y estado nutricional. Un estudio en escolares Daniela Adjemian, Patricia Bustos, Hugo Amigo
  16. Schizophrenia incidence on clinical aspects of nutritional status J. A Martinez, M.D. Urbistondo, M.R. Izquierdo, J.J. Velasco
  17. A regional basic diet from Northeast Brazil as a dietary model of experimental malnutrition Naide Regueira Teodosio, Eunice Salzano Lago, Silvia Azevedo Mello Romani, Rubem Carlos Araujo Guedes
  18. CO032. PSYCHOEDUCATIONAL PROGRAM ?COMER EN FAMILIA?: BACK TO FAMILY AND HEALTHY EATING BEHAVIOR Angélica Quiroga Garza, Ana Carla Cepeda López, Erika Delgado, Sandra Crispim
  19. Culinary practices and consumption characteristics of common beans at the rural home level Ricardo Bressani, Delia A. Navarrete, Amoldo Garcia Soto, Luiz G. Elias
  20. Effect of high sucrose diets on carcass composition in conventional and germ-free mice R.T. Gazzinelli, M.E. Silva, T. Moraes-Santos, J.R. Nicoli, S. Vieira
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