Food intake of university students

by BERNARDO,Greyce Luci, JOMORI,Manuela Mika, FERNANDES,Ana Carolina, PROENÇA,Rossana Pacheco da Costa
Published 2017

Aquecimento de vinho tinto e suco de uva utilizados em preparações culinárias não afeta a capacidade antioxidante e o teor de fenóis totais

by Teófilo,Jeanine Schütz Cardoso, Bernardo,Greyce Luci, Silva,Edson Luiz da, Proença,Rossana Pacheco da Costa
Published 2011

Development of culinary recipes in an intervention program with Brazilian university students

by RITA,Halana Ataíde Köche, BERNARDO,Greyce Luci, JOMORI,Manuela Mika, FERNANDES,Ana Carolina, PROENÇA,Rossana Pacheco da Costa
Published 2018

Cooking skills during the Covid-19 pandemic

by UGGIONI,Paula Lazzarin, ELPO,Clarice Mariano Fernandes, GERALDO,Ana Paula Gines, FERNANDES,Ana Carolina, MAZZONETTO,Ana Cláudia, BERNARDO,Greyce Luci
Published 2020

The concept of cooking skills: A review with contributions to the scientific debate

by JOMORI,Manuela Mika, VASCONCELOS,Francisco de Assis Guedes de, BERNARDO,Greyce Luci, UGGIONI,Paula Lazzarin, PROENÇA,Rossana Pacheco da Costa
Published 2018

Food additives in childhood: a review on consumption and health consequences

by Kraemer,Mariana Vieira dos Santos, Fernandes,Ana Carolina, Chaddad,Maria Cecília Cury, Uggioni,Paula Lazzarin, Rodrigues,Vanessa Mello, Bernardo,Greyce Luci, Proença,Rossana Pacheco da Costa
Published 2022

Benefits and risks of fish consumption for the human health

by Fernandes,Ana Carolina, Medeiros,Caroline Opolski, Bernardo,Greyce Luci, Ebone,Michele Vieira, Di Pietro,Patrícia Faria, Assis,Maria Alice Altenburg de, Vasconcelos,Francisco de Assis Guedes de
Published 2012