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Arruda Scheffer, Patrícia
42
results:
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Search for persons
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Format
Online (42)
Mediatypes
Articles (Online) (33)
Bookchapter (Online) (1)
OpenAccess-fulltext (8)
Languages
english (24)
portuguese (4)
Sorted by: Relevance
Sorted by: Year
?
1
Opinion: Brazilian consumers and nutrition fact labels in f..:
Arruda Scheffer, Patrícia
;
Ruffo de Oliveira, Viviani
;
Pommerehn Vitiello, Isabel
...
Journal of Foodservice Business Research. , 2024
Link:
https://doi.org/10.1080/..
?
2
Avaliação do grau de processamento e ingredientes dos alime..:
Strasburg, Virgílio José
;
Da Silva, Lauren Yurgel
;
Silveira, Joice Trindade
..
Revista Contexto & Saúde. 24 (2024) 48 - p. e14341 , 2024
Link:
https://doi.org/10.21527..
?
3
Is design thinking a support decision approach in different..:
Prates, Carolina Bottini
;
Stedefeldt, Elke
;
Ferreira, Ingrid Campos Miguez
...
Trends in Food Science & Technology. 148 (2024) - p. 104503 , 2024
Link:
https://doi.org/10.1016/..
?
4
Proposal of a new method for the risk scoring and categoriz..:
Viera, Fernanda Dineia
;
Stedefeldt, Elke
;
Scheffer, Patricia Arruda
...
Food Research International. 156 (2022) - p. 111127 , 2022
Link:
https://doi.org/10.1016/..
?
5
Brazilian Consumers' Perception towards Food Labeling Model..:
Felipetto, Nariéli
;
Scheffer, Patrícia Arruda
;
Margutti, Karen Mello de Mattos
...
Foods. 11 (2022) 6 - p. 838 , 2022
Link:
https://doi.org/10.3390/..
?
6
Avaliação da Higienização de Vegetais Folhosos em Serviços ..:
Santos, Maria Catarine Almeidas dos
;
Scheffer, Patrícia Arruda
;
Cardoso, Fernanda da Rosa
...
Research, Society and Development. 10 (2021) 7 - p. e38410716680 , 2021
Link:
https://doi.org/10.33448..
?
7
Avaliação da qualidade de óleos e/ou gorduras no processo d..:
Drescher, Márcia Rejane
;
Scheffer, Patrícia Arruda
;
Viera, Fernanda Dineia
...
Research, Society and Development. 10 (2021) 3 - p. e55510313739 , 2021
Link:
https://doi.org/10.33448..
?
8
Avaliação do grau de processamento e ingredientes dos alime..:
Strasburg, Virgílio José
;
da Silva, Lauren Yurgel
;
Silveira, Joice Trindade
..
https://www.revistas.unijui.edu.br/index.php/contextoesaude/article/view/14341/7704. , 2024
Link:
https://www.revistas.uni..
?
9
O que pensam os consumidores brasileiros sobre modelos de i..:
Scheffer, Patrícia Arruda
;
Oliveira, Viviani Ruffo de
;
Vitiello, Isabel Pommerehn
...
Rasbran: revista da Associação Brasileira de Nutrição. São Paulo. , 2022
Link:
http://hdl.handle.net/10..
?
10
Opiniões de nutricionistas, gestores e consumidores frente ..:
Scheffer, Patrícia Arruda
;
Ginani, Verônica Cortez
;
Strasburg, Virgílio José
...
Rasbran: revista da Associação Brasileira de Nutrição. São Paulo. , 2022
Link:
http://hdl.handle.net/10..
?
11
Brazilian Consumers' Perception towards Food Labeling Model..:
Nariéli Felipetto
;
Patrícia Arruda Scheffer
;
Karen Mello de Mattos Margutti
...
https://www.mdpi.com/2304-8158/11/6/838. , 2022
Link:
https://doi.org/10.3390/..
?
12
Brazilian consumers' perception towards food labeling model..:
Felipetto, Nariéli
;
Scheffer, Patrícia Arruda
;
Margutti, Karen Mello de Mattos
...
Foods. Basel. Vol. 11 (2022), 838, 16 p.. , 2022
Link:
http://hdl.handle.net/10..
?
13
Brazilian Consumers' Perception towards Food Labeling Model..:
Nariéli Felipetto
;
Patrícia Arruda Scheffer
;
Karen Mello de Mattos Margutti
...
Sensory and Consumer Sciences. , 2022
Link:
https://doi.org/10.3390/..
?
14
Evaluation of the Hygienization of Leafy Vegetables in Food..:
Santos, Maria Catarine Almeidas dos
;
Scheffer, Patrícia Arruda
;
Cardoso, Fernanda da Rosa
...
https://rsdjournal.org/index.php/rsd/article/view/16680/14923. , 2021
Link:
https://rsdjournal.org/i..
?
15
Quality evaluation of oils and/or fats in the frying proces..:
Drescher, Márcia Rejane
;
Scheffer, Patrícia Arruda
;
Viera, Fernanda Dineia
...
https://rsdjournal.org/index.php/rsd/article/view/13739/12298. , 2021
Link:
https://rsdjournal.org/i..
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