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Arruda Scheffer, Patrícia
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1

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..
 
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2

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..
 
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3

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..
 
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4

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/..
 
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5

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..
 
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6

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/..
 
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7

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..
 
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8

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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