Food intake of university students

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

Aquecimento de vinho tinto e suco de uva utilizados em preparações culinárias não afeta a capacidade antioxidante e o teor de fenóis totais Heating of red wine and grape juice in f...

by Jeanine Schütz Cardoso Teófilo, Greyce Luci Bernardo, Edson Luiz da Silva, Rossana Pacheco da Costa Proença
Published 2011-02-01

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

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

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

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

Nutrition and Culinary in the Kitchen Program: a randomized controlled intervention to promote cooking skills and healthy eating in university students – study protocol

by Greyce Luci Bernardo, Manuela Mika Jomori, Ana Carolina Fernandes, Claudia Flemming Colussi, Margaret D. Condrasky, Rossana Pacheco da Costa Proença
Published 2017-12-01

Benefits and risks of fish consumption for the human health

by Ana Carolina Fernandes, Caroline Opolski Medeiros, Greyce Luci Bernardo, Michele Vieira Ebone, Patrícia Faria Di Pietro, Maria Alice Altenburg de Assis, Francisco de Assis Guedes de Vasconcelos
Published 2012-04-01

Vegetable Consumption and Factors Associated with Increased Intake among College Students: A Scoping Review of the Last 10 Years

by Vanessa Mello Rodrigues, Jeffery Bray, Ana Carolina Fernandes, Greyce Luci Bernardo, Heather Hartwell, Suellen Secchi Martinelli, Paula Lazzarin Uggioni, Suzi Barletto Cavalli, Rossana Pacheco da Costa Proença
Published 2019-07-01