Search
| Leader | 00000nz a2200037n 45 0 | ||
|---|---|---|---|
| 001 | WKP|Q74331311 (VIAF cluster) (Authority/Source Record) | ||
| 003 | WKP | ||
| 005 | 20241221010854.0 | ||
| 008 | 241221nneanz||abbn n and d | ||
| 035 | ‡a (WKP)Q74331311 | ||
| 024 | ‡a 0000-0002-4590-7533 ‡2 orcid | ||
| 024 | ‡a 7005094315 ‡2 scopus | ||
| 035 | ‡a (OCoLC)Q74331311 | ||
| 100 | 0 | ‡a Luís M. Cunha ‡c researcher ‡9 en | |
| 400 | 0 | ‡a L M Cunha ‡c onderzoeker ‡9 nl | |
| 670 | ‡a Author's Allergic risks of consuming edible insects: A systematic review | ||
| 670 | ‡a Author's Barriers and facilitators to the promotion of healthy eating lifestyles among adolescents at school: the views of school health coordinators. | ||
| 670 | ‡a Author's Biomonitoring of a population of Portuguese workers exposed to lead. | ||
| 670 | ‡a Author's Determination of plate waste in primary school lunches by weighing and visual estimation methods: a validation study | ||
| 670 | ‡a Author's Effect of two experimental diets (protein and lipid vegetable oil blends) on the volatile profile of Senegalese sole (Solea senegalensis Kaup, 1858) muscle. | ||
| 670 | ‡a Author's Empirical model building based on Weibull distribution to describe the joint effect of pH and temperature on the thermal resistance of Bacillus cereus in vegetable substrate. | ||
| 670 | ‡a Author's Evaluation of genotoxicity in a group of workers from a petroleum refinery aromatics plant. | ||
| 670 | ‡a Author's Evaluation of the joint effect of the incorporation of mechanically deboned meat and grape extract on the formulation of chicken nuggets. | ||
| 670 | ‡a Author's Factors Underlying Food Choice Motives in a Brazilian Sample: The Association with Socioeconomic Factors and Risk Perceptions about Chronic Diseases | ||
| 670 | ‡a Author's Food choice and food consumption frequency of Cape Verde inhabitants | ||
| 670 | ‡a Author's Increasing phenolic and aromatic compounds extraction and maximizing liking of lemon verbena (Aloysia triphylla) infusions through the optimization of steeping temperature and time | ||
| 670 | ‡a Author's Modelling the influence of time and temperature on the respiration rate of fresh oyster mushrooms | ||
| 670 | ‡a Author's Relating dynamic perception of reformulated cheese pies to consumers' expectations of satiating ability. | ||
| 670 | ‡a Author's Strategies to reduce plate waste in primary schools - experimental evaluation | ||
| 670 | ‡a Author's Sugar reduction in fruit nectars: Impact on consumers' sensory and hedonic perception. | ||
| 909 | ‡a (scopus) 7005094315 ‡9 1 | ||
| 909 | ‡a (orcid) 0000000245907533 ‡9 1 | ||
| 919 | ‡a strategiestoreduceplatewasteinprimaryschoolsexperimentalevaluation ‡A Strategies to reduce plate waste in primary schools - experimental evaluation ‡9 1 | ||
| 919 | ‡a allergicrisksofconsumingedibleinsectsasystematicreview ‡A Allergic risks of consuming edible insects: A systematic review ‡9 1 | ||
| 919 | ‡a barriersandfacilitatorstothepromotionofhealthyeatinglifestylesamongadolescentsatschooltheviewsofschoolhealthcoordinators ‡A Barriers and facilitators to the promotion of healthy eating lifestyles among adolescents at school: the views of school health coordinators. ‡9 1 | ||
| 919 | ‡a biomonitoringofapopulationofportugueseworkersexposedtolead ‡A Biomonitoring of a population of Portuguese workers exposed to lead. ‡9 1 | ||
| 919 | ‡a determinationofplatewasteinprimaryschoollunchesbyweighingandvisualestimationmethodsavalidationstudy ‡A Determination of plate waste in primary school lunches by weighing and visual estimation methods: a validation study ‡9 1 | ||
| 919 | ‡a sugarreductioninfruitnectarsimpactonconsumerssensoryandhedonicperception ‡A Sugar reduction in fruit nectars: Impact on consumers' sensory and hedonic perception. ‡9 1 | ||
| 919 | ‡a effectof2experimentaldietsproteinandlipidvegetableoilblendsonthevolatileprofileofsenegalesesolesoleasenegalensiskaup1858muscle ‡A Effect of two experimental diets (protein and lipid vegetable oil blends) on the volatile profile of Senegalese sole (Solea senegalensis Kaup, 1858) muscle. ‡9 1 | ||
| 919 | ‡a empiricalmodelbuildingbasedonweibulldistributiontodescribethejointeffectofphandtemperatureonthethermalresistanceofbacilluscereusinvegetablesubstrate ‡A Empirical model building based on Weibull distribution to describe the joint effect of pH and temperature on the thermal resistance of Bacillus cereus in vegetable substrate. ‡9 1 | ||
| 919 | ‡a evaluationofgenotoxicityinagroupofworkersfromapetroleumrefineryaromaticsplant ‡A Evaluation of genotoxicity in a group of workers from a petroleum refinery aromatics plant. ‡9 1 | ||
| 919 | ‡a evaluationofthejointeffectoftheincorporationofmechanicallydebonedmeatandgrapeextractontheformulationofchickennuggets ‡A Evaluation of the joint effect of the incorporation of mechanically deboned meat and grape extract on the formulation of chicken nuggets. ‡9 1 | ||
| 919 | ‡a factorsunderlyingfoodchoicemotivesinabraziliansampletheassociationwithsocioeconomicfactorsandriskperceptionsaboutchronicdiseases ‡A Factors Underlying Food Choice Motives in a Brazilian Sample: The Association with Socioeconomic Factors and Risk Perceptions about Chronic Diseases ‡9 1 | ||
| 919 | ‡a foodchoiceandfoodconsumptionfrequencyofcapeverdeinhabitants ‡A Food choice and food consumption frequency of Cape Verde inhabitants ‡9 1 | ||
| 919 | ‡a increasingphenolicandaromaticcompoundsextractionandmaximizinglikingoflemonverbenaaloysiatriphyllainfusionsthroughtheoptimizationofsteepingtemperatureandtime ‡A Increasing phenolic and aromatic compounds extraction and maximizing liking of lemon verbena (Aloysia triphylla) infusions through the optimization of steeping temperature and time ‡9 1 | ||
| 919 | ‡a modellingtheinfluenceoftimeandtemperatureontherespirationrateoffreshoystermushrooms ‡A Modelling the influence of time and temperature on the respiration rate of fresh oyster mushrooms ‡9 1 | ||
| 919 | ‡a relatingdynamicperceptionofreformulatedcheesepiestoconsumersexpectationsofsatiatingability ‡A Relating dynamic perception of reformulated cheese pies to consumers' expectations of satiating ability. ‡9 1 | ||
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