日期 影响因子
日期:
2020 年 — 2026 年
2020
2021
2022
2023
2024
2025
2026
影响因子:
–

Preparations offered to workers in different food services: application of the score for qualitative assessment of preparations

为不同餐饮服务行业的员工提供的食品：食品质量评价评分的应用

期刊:Frontiers in Nutrition
影响因子:5.1
doi:10.3389/fnut.2024.1354841
Dohms, Pietra Oselame da Silva; Stangarlin-Fiori, Lize; Medeiros, Caroline Opolski
发表日期：2024
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Workers' healthy eating practices during the COVID-19 pandemic and their relationship with physical activity and quality of life

新冠疫情期间员工的健康饮食习惯及其与身体活动和生活质量的关系

期刊:Journal of Nutritional Science
影响因子:2
doi:10.1017/jns.2024.45
Oliveira, Alana do Nascimento; Stangarlin-Fiori, Lize; Medeiros, Caroline Opolski
新冠
微生物学
发表日期：2024
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Green synthesis of silver nanoparticles with Euphorbia tirucalli extract and its protection against microbial decay of strawberries during storage

利用大戟提取物绿色合成银纳米粒子及其对草莓贮藏期间微生物腐烂的保护作用

期刊:Journal of Food Science and Technology-Mysore
影响因子:3.3
doi:10.1007/s13197-021-05217-y
Oliveira, Shirlene Souza; Braga, Gilberto Costa; Cordeiro, Noélle Khristinne; Stangarlin, José Renato; Alves, Helton José
微生物学
发表日期：2022
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Analysis of the Clinical and Radiological Results of Bridge Plate Versus External Fixation in Comminuted Distal Radius Fractures

粉碎性桡骨远端骨折中桥接钢板与外固定术的临床及影像学结果分析

期刊:Revista Brasileira de Ortopedia
影响因子:
doi:10.1055/s-0040-1713393
Carula, Beatriz Canhoto; Pereira, Matheus da Silva; Ferreira, Ana Paula Bonilauri; Ayzemberg, Henrique; Steglich, Valdir; Stangarlin, Tiago Salati
骨折
发表日期：2021
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