Ana Patrícia Diogo Padrão Ferreira


AuthID: R-002-01G

Confirmed Publications: 233



11
TITLE: Comparative assessment of the nutritional composition and degree of processing of meat products and their plant-based analogues
AUTHORS: Sultan, Laila; Maganinho, Marta; Padrao, Patricia ;
PUBLISHED: 2024, SOURCE: JOURNAL OF FOOD COMPOSITION AND ANALYSIS, VOLUME: 133
INDEXED IN: Scopus WOS CrossRef Unpaywall
12
TITLE: Consumption of ultra-processed foods and relationship with sodium and potassium excretion: a cross-sectional study
AUTHORS: Anjos, Ines; Silva Santos, Tania ; Moreira, Pedro; Padrao, Patricia ; Pinho, Olivia; Goncalves, Carla;
PUBLISHED: 2024, SOURCE: REVISTA ESPANOLA DE NUTRICION HUMANA Y DIETETICA, VOLUME: 28, ISSUE: 2
INDEXED IN: Scopus WOS CrossRef Unpaywall
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TITLE: Effectiveness of nudge interventions to promote fruit and vegetables' selection, purchase, or consumption: A systematic review
AUTHORS: Almeida, Carla ; Azevedo, Jose ; Fogel, Adriana ; Lopes, Eduarda; Vale, Catarina; Padrao, Patricia ;
PUBLISHED: 2024, SOURCE: FOOD QUALITY AND PREFERENCE, VOLUME: 116
INDEXED IN: Scopus WOS CrossRef Unpaywall
IN MY: ORCID | CIÊNCIAVITAE
15
TITLE: Food Insecurity and Nutritional Inadequacy in Children and Adolescents of Basic Education Schools of Cantagalo District in São Tomé and Príncipe, Central Africa  Full Text
AUTHORS: Ferreira, Francisca; Tavares, Maria; Barros, Renata ; Dias, Claudia Camila ; Morais, Rita; Ortigao, Madalena; Padrao, Patricia ; Rodrigues, Monica ; Moreira, Pedro ;
PUBLISHED: 2024, SOURCE: NUTRIENTS, VOLUME: 16, ISSUE: 16
INDEXED IN: Scopus WOS CrossRef Unpaywall
IN MY: ORCID
16
TITLE: Haute cuisine: A mixed-methods approach to assess gastronomic offer nutritional adequacy and importance given by chefs to food and nutrition guidelines
AUTHORS: Pereira, M.; Sousa, S. ; Melo, A.; Padrao, P. ;
PUBLISHED: 2024, SOURCE: INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE, VOLUME: 38
INDEXED IN: Scopus WOS CrossRef Unpaywall
IN MY: ORCID | CIÊNCIAVITAE
17
TITLE: Industrially Produced Plant-Based Food Products: Nutritional Value and Degree of Processing
AUTHORS: Maganinho, Marta; Almeida, Carla ; Padrao, Patricia ;
PUBLISHED: 2024, SOURCE: FOODS, VOLUME: 13, ISSUE: 11
INDEXED IN: Scopus WOS CrossRef Unpaywall
IN MY: ORCID
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TITLE: Nutrient profile of packaged foods according to the degree of processing  Full Text
AUTHORS: Vale, Catarina; Almeida, Carla ; Azevedo, Jose ; Padrao, Patricia ;
PUBLISHED: 2024, SOURCE: INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION
INDEXED IN: Scopus WOS CrossRef
IN MY: ORCID | CIÊNCIAVITAE
Page 2 of 24. Total results: 233.

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