Search Results - Dellamora Ortiz, Gisela Maria

Effect of different home-cooking methods on the bioaccessibility of zinc and iron in conventionally bred cowpea (Vigna unguiculata L. Walp) consumed in Brazil by Pereira, Elenilda J., Carvalho, Lucia M. J., Dellamora Ortiz, Gisela Maria, Cardoso, Flávio S. N., Carvalho, José L. V.

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Carotenoids in raw plant materials: by Jaeger de Carvalho, Lucia Maria, Dellamora Ortiz, Gisela Maria, Viana de Carvalho, José Luiz, Gomes de Oliveira, Alcides Ricardo

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Effects of cooking methods on the iron and zinc contents in cowpea (Vigna unguiculata) to combat nutritional deficiencies in Brazil by Pereira, Elenilda J., Carvalho, Lucia M. J., Dellamora Ortiz, Gisela Maria, Cardoso, Flávio S. N., Carvalho, José L. V., Viana, Daniela S., Freitas, Sidinea C., Rocha, Maurisrael M.

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Different cooking styles enhance antioxidant properties and carotenoids of biofortified pumpkin (Cucurbita moschata Duch) genotypes by Moreira, Lara de Azevedo Sarmet, Jaeger de Carvalho, Lucia Maria, Cardoso, Flávio da Silva e Souza Neves, Dellamora Ortiz, Gisela Maria, Finco, Fernanda Dias Bartolomeu Abadio, Viana de Carvalho, José Luiz

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