Base de dados : MEDLINE
Pesquisa : J01.576.423.850 [Categoria DeCS]
Referências encontradas : 4423 [refinar]
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[PMID]:27771492
[Au] Autor:Ronto R; Ball L; Pendergast D; Harris N
[Ad] Endereço:Menzies Health Institute Queensland, Griffith University, Parklands Drive, Southport, Queensland, 4222, Australia. Electronic address: rimante.ronto@griffithuni.edu.au.
[Ti] Título:What is the status of food literacy in Australian high schools? Perceptions of home economics teachers.
[So] Source:Appetite;108:326-334, 2017 01 01.
[Is] ISSN:1095-8304
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:The high school setting has been identified as an ideal setting to teach adolescents about healthy dietary behaviours. This study explored home economics teachers' (HETs) views on the role of high schools in enhancing adolescents' food literacy and promoting healthy dietary behaviours. Semi-structured interviews with 22 HETs were conducted. The interview questions focused on the perceived strengths/opportunities and the limitations/barriers in enhancing adolescents' food literacy and healthy dietary behaviours in Australian high schools. Thematic data analysis was used to identify five key themes from the interview transcripts: (1) the standing of food-related life skills; (2) food literacy in the Australian school curriculum; (3) emphasis on resources; (4) learning through school canteens; and (5) building a school to home and community nexus. Overall, HETs reported that home economics was regarded by parents and other school staff to be less important than Maths or English for adolescents to learn in Australian high schools. Some teachers indicated that their schools offered one year compulsory teaching of food related studies which is typically delivered in the leaning areas of Technologies or Health and Physical Education (HPE). However, HETs stated that the time was insufficient to develop sustainable food-related life skills and introduce broader concepts of food literacy such as environmental sustainability. The lack of financial resources and non-supportive school food environments, including school canteens, were reportedly major factors that prevented food literacy education and healthy dietary behaviours of adolescents. Increasing the status of food literacy education in schools would support adolescents to develop food-related life skills and mobilise them as agents of dietary behaviour change in the home setting.
[Mh] Termos MeSH primário: Fenômenos Fisiológicos da Nutrição do Adolescente
Ciências da Nutrição Infantil/educação
Escolaridade
Alfabetização em Saúde
Dieta Saudável
Cooperação do Paciente
[Mh] Termos MeSH secundário: Adolescente
Austrália
Ciências da Nutrição Infantil/recursos humanos
Culinária
Currículo
Características da Família
Feminino
Tecnologia de Alimentos/educação
Tecnologia de Alimentos/recursos humanos
Seres Humanos
Masculino
Percepção
Pesquisa Qualitativa
Professores Escolares
Valores Sociais
Estudantes
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Em] Mês de entrada:1801
[Cu] Atualização por classe:180301
[Lr] Data última revisão:
180301
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:161105
[St] Status:MEDLINE


  2 / 4423 MEDLINE  
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[PMID]:29232116
[Au] Autor:Zhang Z; Liu F; Ma X; Huang H; Wang Y
[Ad] Endereço:School of Food Science and Engineering, South China University of Technology , Guangzhou 510641, China.
[Ti] Título:Two-Stage Enzymatic Preparation of Eicosapentaenoic Acid (EPA) And Docosahexaenoic Acid (DHA) Enriched Fish Oil Triacylglycerols.
[So] Source:J Agric Food Chem;66(1):218-227, 2018 Jan 10.
[Is] ISSN:1520-5118
[Cp] País de publicação:United States
[La] Idioma:eng
[Ab] Resumo:Fish oil products in the form of triacylglycerols generally have relatively low contents of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) and so it is of potential research and industrial interest to enrich the related contents in commercial products. Thereby an economical and efficient two-stage preparation of EPA and DHA enriched fish oil triacylglycerols is proposed in this study. The first stage was the partial hydrolysis of fish oil by only 0.2 wt.‰ AY "Amano" 400SD which led to increases of EPA and DHA contents in acylglycerols from 19.30 and 13.09 wt % to 25.95 and 22.06 wt %, respectively. Subsequently, products of the first stage were subjected to transesterification with EPA and DHA enriched fatty acid ethyl esters (EDEE) as the second stage to afford EPA and DHA enriched fish oil triacylglycerols by using as low as 2 wt % Novozyme 435. EDEEs prepared from fish oil ethyl ester, and recycled DHA and EPA, respectively, were applied in this stage. Final products prepared with two different sources of EDEEs were composed of 97.62 and 95.92 wt % of triacylglycerols, respectively, with EPA and DHA contents of 28.20 and 21.41 wt % for the former and 25.61 and 17.40 wt % for the latter. Results not only demonstrate this two-stage process's capability and industrial value for enriching EPA and DHA in fish oil products, but also offer new opportunities for the development of fortified fish oil products.
[Mh] Termos MeSH primário: Ácidos Docosa-Hexaenoicos/química
Ácido Eicosapentaenoico/química
Óleos de Peixe/química
Tecnologia de Alimentos/métodos
Lipase/química
Triglicerídeos/química
[Mh] Termos MeSH secundário: Animais
Biocatálise
[Pt] Tipo de publicação:EVALUATION STUDIES; JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Fish Oils); 0 (Triglycerides); 25167-62-8 (Docosahexaenoic Acids); AAN7QOV9EA (Eicosapentaenoic Acid); EC 3.1.1.- (Novozyme 435); EC 3.1.1.3 (Lipase)
[Em] Mês de entrada:1802
[Cu] Atualização por classe:180205
[Lr] Data última revisão:
180205
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:171213
[St] Status:MEDLINE
[do] DOI:10.1021/acs.jafc.7b04101


  3 / 4423 MEDLINE  
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[PMID]:28745361
[Au] Autor:Guardado Yordi E; Matos MJ; Pérez Martínez A; Tornes AC; Santana L; Molina E; Uriarte E
[Ad] Endereço:Universidad de Camagüey Ignacio Agramonte Loynaz, Facultad de Ciencias Aplicadas, Cincunvalación Norte Km 5 1/2, Camagüey, Cuba. estela.guardado@reduc.edu.cu and Universidad de Santiago de Compostela, Facultad de Farmacia, Campus vida, 15782 Santiago de Compostela, Spain.
[Ti] Título:In silico genotoxicity of coumarins: application of the Phenol-Explorer food database to functional food science.
[So] Source:Food Funct;8(8):2958-2966, 2017 Aug 01.
[Is] ISSN:2042-650X
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:Coumarins are a group of phytochemicals that may be beneficial or harmful to health depending on their type and dosage and the matrix that contains them. Some of these compounds have been proven to display pro-oxidant and clastogenic activities. Therefore, in the current work, we have studied the coumarins that are present in food sources extracted from the Phenol-Explorer database in order to predict their clastogenic activity and identify the structure-activity relationships and genotoxic structural alerts using alternative methods in the field of computational toxicology. It was necessary to compile information on the type and amount of coumarins in different food sources through the analysis of databases of food composition available online. A virtual screening using a clastogenic model and different software, such as MODESLAB, ChemDraw and STATISTIC, was performed. As a result, a table of food composition was prepared and qualitative information from this data was extracted. The virtual screening showed that the esterified substituents inactivate molecules, while the methoxyl and hydroxyl substituents contribute to their activity and constitute, together with the basic structures of the studied subclasses, clastogenic structural alerts. Chemical subclasses of simple coumarins and furocoumarins were classified as active (xanthotoxin, isopimpinellin, esculin, scopoletin, scopolin and bergapten). In silico genotoxicity was mainly predicted for coumarins found in beer, sherry, dried parsley, fresh parsley and raw celery stalks. The results obtained can be interesting for the future design of functional foods and dietary supplements. These studies constitute a reference for the genotoxic chemoinformatic analysis of bioactive compounds present in databases of food composition.
[Mh] Termos MeSH primário: Cumarínicos/toxicidade
Alimento Funcional/análise
[Mh] Termos MeSH secundário: Simulação por Computador
Cumarínicos/química
Bases de Dados Factuais
Tecnologia de Alimentos
Fenol/análise
Relação Estrutura-Atividade
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Coumarins); 339NCG44TV (Phenol)
[Em] Mês de entrada:1712
[Cu] Atualização por classe:171215
[Lr] Data última revisão:
171215
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170727
[St] Status:MEDLINE
[do] DOI:10.1039/c7fo00402h


  4 / 4423 MEDLINE  
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[PMID]:28763960
[Au] Autor:Maneffa AJ; Stenner R; Matharu AS; Clark JH; Matubayasi N; Shimizu S
[Ad] Endereço:Green Chemistry Centre of Excellence, Department of Chemistry, University of York, Heslington, York YO10 5DD, United Kingdom.
[Ti] Título:Water activity in liquid food systems: A molecular scale interpretation.
[So] Source:Food Chem;237:1133-1138, 2017 Dec 15.
[Is] ISSN:0308-8146
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:Water activity has historically been and continues to be recognised as a key concept in the area of food science. Despite its ubiquitous utilisation, it still appears as though there is confusion concerning its molecular basis, even within simple, single component solutions. Here, by close examination of the well-known Norrish equation and subsequent application of a rigorous statistical theory, we are able to shed light on such an origin. Our findings highlight the importance of solute-solute interactions thus questioning traditional, empirically based "free water" and "water structure" hypotheses. Conversely, they support the theory of "solute hydration and clustering" which advocates the interplay of solute-solute and solute-water interactions but crucially, they do so in a manner which is free of any estimations and approximations.
[Mh] Termos MeSH primário: Tecnologia de Alimentos
Água/química
[Mh] Termos MeSH secundário: Soluções
Solventes
Termodinâmica
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Solutions); 0 (Solvents); 059QF0KO0R (Water)
[Em] Mês de entrada:1710
[Cu] Atualização por classe:171030
[Lr] Data última revisão:
171030
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170803
[St] Status:MEDLINE


  5 / 4423 MEDLINE  
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[PMID]:28625030
[Au] Autor:Lukito W; Wibowo L; Wahlqvist ML; Scientific Advisory Group
[Ad] Endereço:Human Nutrition Research Center, Indonesian Medical Education and Research Institute (IMERI), the Faculty Medicine, University of Indonesia, Central Jakarta, Indonesia. Email: wlukito298@gmail.com.
[Ti] Título:The Clinical Nutrition Research Agenda in Indonesia and beyond: ecological strategy for food in health care delivery.
[So] Source:Asia Pac J Clin Nutr;26(Suppl 1):S1-S8, 2017 Jun.
[Is] ISSN:0964-7058
[Cp] País de publicação:Australia
[La] Idioma:eng
[Ab] Resumo:Despite progress with the food-associated health agenda in the public health and clinical domains, much remains to be done in Indonesia. There are reasons to be optimistic which include economic development, increasing literacy, progress towards universal health coverage and community organizational arrangements across the archipelago which focus on health through some 10,000 puskesmas. These community health centres are variably staffed with voluntary cadres from the community, bidans (nurses) and general medical practitioners. For more effective prevention and management of nutritionally-related health problems, innovative community and clinical nutrition research and expertise is required. With rapid urbanisation, the growth of the digital economy, increasing socio-economic inequity and climate change, there are imperatives for ecologically sustainable, nonemployment dependent livelihoods which provide energy, food, water, education and health care security. A relevant health care workforce will include those who research and practice clinical nutrition. Here we gather together an account of an extensive body of published and emerging literature which makes a case collectively for a more ecological approach to nutrition and health and how it might revitalise the Indonesian and other health care systems.
[Mh] Termos MeSH primário: Conservação dos Recursos Naturais
Assistência à Saúde
Abastecimento de Alimentos
[Mh] Termos MeSH secundário: Tecnologia de Alimentos
Seres Humanos
Indonésia
Ciências da Nutrição
[Pt] Tipo de publicação:JOURNAL ARTICLE; REVIEW
[Em] Mês de entrada:1708
[Cu] Atualização por classe:170831
[Lr] Data última revisão:
170831
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170620
[St] Status:MEDLINE
[do] DOI:10.6133/apjcn.062017.s12


  6 / 4423 MEDLINE  
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[PMID]:28624086
[Au] Autor:Allan M; Mauer LJ
[Ad] Endereço:Department of Food Science, Purdue University, 745 Agriculture Mall Drive, W. Lafayette, IN 47907, USA. Electronic address: mallan@purdue.edu.
[Ti] Título:RH-temperature phase diagrams of hydrate forming deliquescent crystalline ingredients.
[So] Source:Food Chem;236:21-31, 2017 Dec 01.
[Is] ISSN:0308-8146
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:Several common deliquescent crystalline food ingredients (including glucose and citric acid) are capable of forming crystal hydrate structures. The propensity of such crystals to hydrate/dehydrate or deliquesce is dependent on the environmental temperature and relative humidity (RH). As an anhydrous crystal converts to a crystal hydrate, water molecules internalize into the crystal structure resulting in different physical properties. Deliquescence is a solid-to-solution phase transformation. RH-temperature phase diagrams of the food ingredients alpha-d-glucose and citric acid, along with sodium sulfate, were produced using established and newly developed methods. Each phase diagram included hydrate and anhydrate deliquescence boundaries, the anhydrate-hydrate phase boundary, and the peritectic temperature (above which the hydrate was no longer stable). This is the first report of RH-temperature phase diagrams of glucose and citric acid, information which is beneficial for selecting storage and processing conditions to promote or avoid hydrate formation or loss and/or deliquescence.
[Mh] Termos MeSH primário: Ácido Cítrico/química
Glucose/química
Temperatura Ambiente
[Mh] Termos MeSH secundário: Cristalização
Análise de Alimentos
Tecnologia de Alimentos
Umidade
Água
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
059QF0KO0R (Water); 2968PHW8QP (Citric Acid); IY9XDZ35W2 (Glucose)
[Em] Mês de entrada:1708
[Cu] Atualização por classe:170808
[Lr] Data última revisão:
170808
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170619
[St] Status:MEDLINE


  7 / 4423 MEDLINE  
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[PMID]:28542353
[Au] Autor:Ullah R; Khan S; Ali H; Bilal M; Saleem M
[Ad] Endereço:Agri. & Biophotonics Division, National Institute of Lasers and Optronics (NILOP), Nilore, Islamabad, Pakistan.
[Ti] Título:Identification of cow and buffalo milk based on Beta carotene and vitamin-A concentration using fluorescence spectroscopy.
[So] Source:PLoS One;12(5):e0178055, 2017.
[Is] ISSN:1932-6203
[Cp] País de publicação:United States
[La] Idioma:eng
[Ab] Resumo:The current study presents the application of fluorescence spectroscopy for the identification of cow and buffalo milk based on ß-carotene and vitamin-A which is of prime importance from the nutritional point of view. All samples were collected from healthy animals of different breeds at the time of lactation in the vicinity of Islamabad, Pakistan. Cow and buffalo milk shows differences at fluorescence emission appeared at band position 382 nm, 440 nm, 505 nm and 525 nm both in classical geometry (right angle) setup as well as front face fluorescence setup. In front face fluorescence geometry, synchronous fluorescence emission shows clear differences at 410 nm and 440 nm between the milk samples of both these species. These fluorescence emissions correspond to fats, vitamin-A and ß-carotene. Principal Component Analysis (PCA) further highlighted these differences by showing clear separation between the two data sets on the basis of features obtained from their fluorescence emission spectra. These results indicate that classical geometry (fixed excitation wavelength) as well as front face (synchronous fluorescence emission) of cow and buffalo milk nutrients could be used as fingerprint from identification point of view. This same approach can effectively be used for the determination of adulterants in the milk and other dairy products.
[Mh] Termos MeSH primário: Tecnologia de Alimentos/métodos
Leite/química
Espectrometria de Fluorescência
Vitamina A/análise
beta Caroteno/análise
[Mh] Termos MeSH secundário: Animais
Búfalos
Bovinos
Feminino
Leite/classificação
Análise de Componente Principal
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
01YAE03M7J (beta Carotene); 11103-57-4 (Vitamin A)
[Em] Mês de entrada:1709
[Cu] Atualização por classe:170915
[Lr] Data última revisão:
170915
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170526
[St] Status:MEDLINE
[do] DOI:10.1371/journal.pone.0178055


  8 / 4423 MEDLINE  
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[PMID]:28535048
[Au] Autor:Lund MN; Ray CA
[Ad] Endereço:Department of Food Science, Faculty of Science, University of Copenhagen , Frederiksberg 1958, Denmark.
[Ti] Título:Control of Maillard Reactions in Foods: Strategies and Chemical Mechanisms.
[So] Source:J Agric Food Chem;65(23):4537-4552, 2017 Jun 14.
[Is] ISSN:1520-5118
[Cp] País de publicação:United States
[La] Idioma:eng
[Ab] Resumo:Maillard reactions lead to changes in food color, organoleptic properties, protein functionality, and protein digestibility. Numerous different strategies for controlling Maillard reactions in foods have been attempted during the past decades. In this paper, recent advances in strategies for controlling the Maillard reaction and subsequent downstream reaction products in food systems are critically reviewed. The underlying mechanisms at play are presented, strengths and weaknesses of each strategy are discussed, and reasonable reaction mechanisms are proposed to reinforce the evaluations. The review includes strategies involving addition of functional ingredients, such as plant polyphenols and vitamins, as well as enzymes. The resulting trapping or modification of Maillard targets, reactive intermediates, and advanced glycation endproducts (AGEs) are presented with their potential unwanted side effects. Finally, recent advances in processing for control of Maillard reactions are discussed.
[Mh] Termos MeSH primário: Análise de Alimentos
[Mh] Termos MeSH secundário: Tecnologia de Alimentos
Temperatura Alta
Seres Humanos
Reação de Maillard
[Pt] Tipo de publicação:JOURNAL ARTICLE; REVIEW
[Em] Mês de entrada:1706
[Cu] Atualização por classe:170626
[Lr] Data última revisão:
170626
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170524
[St] Status:MEDLINE
[do] DOI:10.1021/acs.jafc.7b00882


  9 / 4423 MEDLINE  
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[PMID]:28526454
[Au] Autor:Liu WG; Wang YP; Zhang ZJ; Wang M; Lv QX; Liu HW; Meng LC; Lu M
[Ad] Endereço:Jilin Academy of Agricultural Sciences, Changchun, 130124, People's Republic of China.
[Ti] Título:Generation and characterization of caprine chymosin in corn seed.
[So] Source:Protein Expr Purif;135:78-82, 2017 Jul.
[Is] ISSN:1096-0279
[Cp] País de publicação:United States
[La] Idioma:eng
[Ab] Resumo:Chymosin is widely used in the dairy industry, and much is produced through recombinant DNA in organisms such as bacteria and tobacco. In this study, we used a new transgenic method to express caprine chymosin in corn seeds with lower cost and better storage capability. The recombinant chymosin protein was successfully expressed at an average level of 0.37 mg/g dry weight, which is 0.27% of the total soluble protein in the corn seed. Prochymosin can be activated to produce a chymosin protein with the ability to induce clotting in milk, similar to the commercial protein. The activity of the purified recombinant chymosin was as high as 178.5 U/mg. These results indicate that we have successfully established a technology for generating corn seed-derived caprine chymosin for potential use in the dairy industry.
[Mh] Termos MeSH primário: Quimosina/biossíntese
Vetores Genéticos/química
Plantas Geneticamente Modificadas
Sementes/genética
Zea mays/genética
[Mh] Termos MeSH secundário: Agrobacterium tumefaciens/genética
Agrobacterium tumefaciens/metabolismo
Animais
Quimosina/genética
Quimosina/isolamento & purificação
Quimosina/farmacologia
Clonagem Molecular
Ensaios Enzimáticos
Floculação/efeitos dos fármacos
Tecnologia de Alimentos
Expressão Gênica
Vetores Genéticos/metabolismo
Globulinas/genética
Globulinas/metabolismo
Cabras
Cinética
Leite/química
Leite/efeitos dos fármacos
Proteínas de Plantas/genética
Proteínas de Plantas/metabolismo
Regiões Promotoras Genéticas
Proteínas Recombinantes/biossíntese
Proteínas Recombinantes/genética
Proteínas Recombinantes/isolamento & purificação
Proteínas Recombinantes/farmacologia
Sementes/enzimologia
Transformação Genética
Zea mays/enzimologia
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Globulins); 0 (Plant Proteins); 0 (Recombinant Proteins); EC 3.4.23.4 (Chymosin)
[Em] Mês de entrada:1707
[Cu] Atualização por classe:170731
[Lr] Data última revisão:
170731
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170521
[St] Status:MEDLINE


  10 / 4423 MEDLINE  
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[PMID]:28515385
[Au] Autor:Sookwong P; Mahatheeranont S
[Ad] Endereço:Rice Chemistry Research Laboratory, Department of Chemistry, Faculty of Science, Chiang Mai University.
[Ti] Título:Supercritical CO Extraction of Rice Bran Oil -the Technology, Manufacture, and Applications.
[So] Source:J Oleo Sci;66(6):557-564, 2017 Jun 01.
[Is] ISSN:1347-3352
[Cp] País de publicação:Japan
[La] Idioma:eng
[Ab] Resumo:Rice bran is a good source of nutrients that have large amounts of phytochemicals and antioxidants. Conventional rice bran oil production requires many processes that may deteriorate and degrade these valuable substances. Supercritical CO extraction is a green alternative method for producing rice bran oil. This work reviews production of rice bran oil by supercritical carbon dioxide (SC-CO ) extraction. In addition, the usefulness and advantages of SC-CO extracted rice bran oil for edible oil and health purpose is also described.
[Mh] Termos MeSH primário: Dióxido de Carbono
Tecnologia de Alimentos/métodos
Extração Líquido-Líquido/métodos
Óleos Vegetais/isolamento & purificação
[Mh] Termos MeSH secundário: Pressão
Óleo de Farelo de Arroz
Solventes
Temperatura Ambiente
[Pt] Tipo de publicação:JOURNAL ARTICLE; REVIEW
[Nm] Nome de substância:
0 (Plant Oils); 0 (Solvents); 142M471B3J (Carbon Dioxide); LZO6K1506A (Rice Bran Oil)
[Em] Mês de entrada:1708
[Cu] Atualização por classe:171116
[Lr] Data última revisão:
171116
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170519
[St] Status:MEDLINE
[do] DOI:10.5650/jos.ess17019



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