Search | SciELO

Need help?

Add field +

Search history

No documents were found for your search

Results: 4 791

Selected filters Clean

Journal: Food Science and Technology

Filters

Collection

All
Brazil

4791

Journal

All
Food Science and Technology

4791

Language

All
Portuguese

1444

Publication Year + Options

All
2022

1101
2023

259
2021

243
2020

241
2019

240
2010

207
2008

185
2007

163
2011

151
2018

151
2009

145
2006

144
2013

144
2005

141
2017

132

Show all...

SciELO Thematic Areas

All
Agricultural Sciences

4791

WoS Subject Categories + Options

All
Food

4791
Science

4791
Technology

4791

WoS Citation Index

All
Science Citation Index Expanded

4791

Citables and non citables + Options

All
Citable

4737
Non citable

54

Type of Literature + Options

All
Article

4585
Review article

148
Editorial

34
Correction

14
Other

4
Brief report

3
Addendum

1
Article-commentary

1
Book review

1

Order by

Page of 320 Next

Select this page

Print | Send to email | Export |

Facebook
Twitter
Google+
LinkedIn
Reddit
StambleUpon
CiteULike
Mendeley
Other networks

0 Selected itens

List all
Erase all

Effect of nutmeg on glycemic status in rat and mice: a systematic review
Facebook Twitter

Other social networks
Google+
LinkedIn
Reddit
StambleUpon
CiteULike
Mendeley
Other networks

Metrics
- SciELO Analytics
- Dimensions
- PlumX
- Altmetric

HASBULLAH,

; FARIDAH, Didah Nur

; DEWI, Fitriya Nur Annisa

; INDRASTI, Dias

; ANDARWULAN, Nuri

Food Science and Technology

Journal Metrics
- Sobre o periódico
- SciELO Analytics

2023, Volume 43 elocation e130122

Abstract: En | Text: En | PDF: En

Abstract Glycemic status depicts a state of individual blood glucose level. Biochemical parameters to identify glycemic status associated with diabetes mellitus include fasting or non-fasting blood glucose, HbA1c, and oral glucose tolerance. Our present work conducted a systematic review aiming to systematically summarize the in vivo experimental results of nutmeg treatments towards the glycemic status of rats and mice. The systematic review followed PRISMA guidelines. PubMed, ProQuest, Wiley Online Library, and Google Scholar were used as databases for searching articles. Twenty-one articles that met the criteria were eventually used in this systematic review. The results of the in vivo studies revealed that the intervention of nutmeg samples in rats and mice had a positive effect. This finding was present in all reviewed articles. Overall, treatment by nutmeg samples was able to attenuate fasting blood glucose, non-fasting blood glucose, and HbA1c in rats and mice, reaching up to 94.52, 60.76, and 48.86%. We also found that nutmeg samples prepared from mace and methanol had the highest effect in reducing blood glucose. Based on this systematic review, it can be concluded that nutmeg has a positive effect on improving glycemic status and reducing the risk of DM in rats and mice.

https://doi.org/10.1590/fst.130122

Comparative analysis of the secondary metabolites of Dendrobium officinale from different growing origins by UPLC-Q/TOF-MS
Facebook Twitter

Other social networks
Google+
LinkedIn
Reddit
StambleUpon
CiteULike
Mendeley
Other networks

Metrics
- SciELO Analytics
- Dimensions
- PlumX
- Altmetric

TAN, Daopeng

; ZENG, Yao

; WANG, Jiangmei

; LU, Yanliu

; YANG, Zhou

; SUN, Shudong

; QIN, Lin

; HE, Yuqi

Food Science and Technology

Journal Metrics
- Sobre o periódico
- SciELO Analytics

2023, Volume 43 elocation e131922

Abstract: En | Text: En | PDF: En

Abstract Dendrobium officinale is a famous traditional Chinese medicine and nourishing food in China. The active constituents in D. officinale include a variety of chemical components such as polysaccharides, bibenzyl, phenanthrenes, and flavonoids etc. Among them, polysaccharide was selected as the quality control marker for D. officinale in the Chinese Pharmacopoeia. The previous studies found that the content of polysaccharide constituents in D. officinale from different growing origins had significant differences. To the best of our knowledge, whether the secondary metabolites other than polysaccharides are similarly different in D. officinale from different origins has not been reported. In the present continuing study, UPLC-Q/TOF-MS coupled with multivariate analysis were employed for comparative analysis of the secondary metabolites of D. officinale from different growing origins. At last, 12 differential secondary metabolites of D. officinale from different origins were identified. Network pharmacological analysis results indicated that these differential secondary metabolites of D. officinale from different origins are mainly involved in neuropsychiatric related disorder diseases. This investigation will provide a valuable information for doctors and consumers in clinical practice.

https://doi.org/10.1590/fst.131922

Pomegranate punicalagin inhibits the foam cells formation in Raw264.7 macrophages
Facebook Twitter

Other social networks
Google+
LinkedIn
Reddit
StambleUpon
CiteULike
Mendeley
Other networks

Metrics
- SciELO Analytics
- Dimensions
- PlumX
- Altmetric

ZHAO, Shengjuan

; ZHANG, Yujia

; ZHANG, Xinyi

; ZHOU, Yaxin

; XU, Yunfeng

Food Science and Technology

Journal Metrics
- Sobre o periódico
- SciELO Analytics

2023, Volume 43 elocation e124622

Abstract: En | Text: En | PDF: En

Abstract In order to reveal the inhibitory effect of pomegranate punicalagin on macrophage foam cell formation and its possible mechanism, Raw264.7 macrophages were as the experimental carrier to detect the effect of punicalagin on macrophage cholesterol accumulation and outflow, and evaluate the regulation of punicalagin on cholesterol accumulation related genes CD36, PPARγ and outflow related genes ABCA1/G1, LXRα by Western-Blot method. The results showed that punicalagin can inhibit the cholesterol accumulation in raw264.7 macrophages due to restraining the PPARγ-CD36 expression, and meanwhile it could also promote macrophage cholesterol efflux by regulating LXRα-ABCA1/G1 pathway.

https://doi.org/10.1590/fst.124622

Volatile metabolite profiling of linolenic acid oxidation in the heating process
Facebook Twitter

Other social networks
Google+
LinkedIn
Reddit
StambleUpon
CiteULike
Mendeley
Other networks

Metrics
- SciELO Analytics
- Dimensions
- PlumX
- Altmetric

LIU, Longze

; LIU, Chang

; DOU, Shaohua

; DONG, Liang

Food Science and Technology

Journal Metrics
- Sobre o periódico
- SciELO Analytics

2023, Volume 43 elocation e121622

Abstract: En | Text: En | PDF: En

Abstract Linolenic acid is an important fatty acid, and volatiles generated by its oxidation are the major components of food flavor. In this study, volatile components generated from linolenic acid during heating were detected and analyzed by using thermal desorption cryo-trapping system coupled with gas chromatography-mass spectrometry. A total of 52 volatile compounds were identified, including aldehydes (18), ketones (12), alcohols (6), furans (4), acids (6) and aromatic compounds (6). The forming temperature of each volatile compound was also determined. It was found that most volatile compounds with shorter carbon chains were mainly generated at lower temperatures, while volatile compounds with longer carbon chains were mainly produced at higher temperatures. Results of principal component analysis show that most of the identified volatiles were considered as the characteristic ones of the high temperature points. Potential thermal oxidation mechanism of linolenic acid was also given at the same time.

https://doi.org/10.1590/fst.121622

Effect of different drying and cooking treatments on phytochemicals and antioxidant activity in broccoli: an experimental in vitro study
Facebook Twitter

Other social networks
Google+
LinkedIn
Reddit
StambleUpon
CiteULike
Mendeley
Other networks

Metrics
- SciELO Analytics
- Dimensions
- PlumX
- Altmetric

HAMEED, Amna

; FATIMA, Naeem

; IFTIKHAR, Hassan

; MEHMOOD, Asim

; TARIQ, Muhammad Rizwan

; ALI, Shinawar Waseem

; ALI, Sajid

; SHAFIQ, Muhammad

; AHMAD, Zulfiqar

; ALI, Umair

; GHAZANFAR, Madiha

; IFTIKHAR, Madiha

; SAFDAR, Waseem

; AHMAD, Asif

; BASHARAT, Zunaira

; UMER, Zujaja

; KHALID, Maham

Food Science and Technology

Journal Metrics
- Sobre o periódico
- SciELO Analytics

2023, Volume 43 elocation e101622

Abstract: En | Text: En | PDF: En

Abstract The current study aimed to assess broccoli's phytochemical profile and determine its antioxidant activity. Fresh broccoli was procured from a local farm and divided into two major treatment groups (cooked and dried). There were five sub-treatments in the cooking group (conventional, microwave, boiling, blanching, and steaming) and three treatments in the drying group (sun drying, freeze drying, and hot air drying). Ascorbic acid content, total carotenoids, TPC, TFC, and antioxidant activity were evaluated for every sub-treatment. The results depicted that the antioxidant constituent of cooked broccoli was complementary to dried broccoli samples. The maximum amount of ascorbic acid content (10.80 mg/100 g), total carotenoids (3.976 mg/g), total phenolic contents (225.80 mg/g), and the total flavonoid contents (42.92 mg/g) were found in freeze-dried broccoli. Freeze-dried broccoli also showed the highest antioxidant activity for DPPH free radical scavenging assay (62.45%), hydrogen peroxide radical scavenging assay (53.67%), and ABTS radical scavenging assay (65.84%).

https://doi.org/10.1590/fst.101622

Discussion on emergency management of food safety from the perspective of foodborne diseases caused by mycotoxins
Facebook Twitter

Other social networks
Google+
LinkedIn
Reddit
StambleUpon
CiteULike
Mendeley
Other networks

Metrics
- SciELO Analytics
- Dimensions
- PlumX
- Altmetric

YU, Meizhen

; LIU, Ping

Food Science and Technology

Journal Metrics
- Sobre o periódico
- SciELO Analytics

2023, Volume 43 elocation e114622

Abstract: En | Text: En | PDF: En

Abstract Mycotoxins exists in foods such as grains, vegetables, fruits, milk, nuts, and meat, which can cause foodborne illnesses seriously harmful to human health. However, people have not paid enough attention to foodborne mycotoxin poisoning. This paper reviews the food in some common mycotoxin cause foodborne disease, the potential danger of mycotoxin contaminated food to human body and other issues related to food science were revealed from the clinical point of view, also concerned with the immunomodulatory effects of mycotoxin and the antitumor properties of patulin, the applicable conditions of several risk assessment models are briefly compared the emergency management measures of food safety problems caused by mycotoxin were also discussed from the perspective of prevention.

https://doi.org/10.1590/fst.114622

In vitro studies for the antiparasitic activities of Azadirachta indica extract
Facebook Twitter

Other social networks
Google+
LinkedIn
Reddit
StambleUpon
CiteULike
Mendeley
Other networks

Metrics
- SciELO Analytics
- Dimensions
- PlumX
- Altmetric

ABU HAWSAH, Maysar

; AL-OTAIBI, Tahani

; ALOJAYRI, Ghada

; AL-SHAEBI, Esam Mohamed

; DKHIL, Mohamed Abdelmonem

; ELKHADRAGY, Manal Fawzy

; AL-QURAISHY, Saleh

; ABDEL-GABER, Rewaida

Food Science and Technology

Journal Metrics
- Sobre o periódico
- SciELO Analytics

2023, Volume 43 elocation e117122

Abstract: En | Text: En | PDF: En

Abstract Coccidiosis and helminthiasis are two parasitic diseases that harm both health and the economy. The present study aimed to assess the effect of Azadirachta indica leaf extracts (AILE) as an anti-parasitic modulator during murine coccidiosis as well as helminthic infection. Phytochemical analysis using FT-IR showed the presence of eleven compounds. A dose-dependent efficacy was observed in all experiments. At the highest concentration (200 mg/mL), time consumed to induce paralysis and death for worms was recorded at 9.329 ± 2.183 and 10.024 ± 1.542 min, respectively. Histological study revealed conspicuous deformity of surface architecture in all treated worms. SEM also revealed cuticular shrinkage of the body surface in all treated worms. In vitro study showed that incubation with AILE (100 mg/mL) for 96 hr inhibited sporulation by approximately 60%. AILE (50 and 25 mg/mL), amprolium, DettolTM, phenol, and formalin-induced variable inhibition levels at 96 hr of 28%, 44%, 37.33%, 81.33%, 89.33%, and 0% respectively. In addition, IC50 of AILE was obtained at 66.214 µg/mL with a percentage of antioxidant activity to be 74.76 ± 2.23. Our results indicate that AILE exhibits powerful anthelmintic and anticoccidial activities and it could be exploited further for the development of a novel therapeutic agent.

https://doi.org/10.1590/fst.117122

Determination of vitamin D level in chicken eggs from conventional and free range systems
Facebook Twitter

Other social networks
Google+
LinkedIn
Reddit
StambleUpon
CiteULike
Mendeley
Other networks

Metrics
- SciELO Analytics
- Dimensions
- PlumX
- Altmetric

GUL, Burcu

; YEREBASAN, Ulku

; BAYGELDI, Yavuz

; KORKAK, Fatih Ahmet

; BAYKALIR, Yasin

Food Science and Technology

Journal Metrics
- Sobre o periódico
- SciELO Analytics

2023, Volume 43 elocation e113722

Abstract: En | Text: En | PDF: En

Abstract This study aimed to investigate the vitamin D levels and some quality features of eggs. A total of 150 eggs (75 conventional and 75 free-range) were selected for the study. The levels of 25-OH vitamin D were determined by liquid chromatography with tandem mass spectrometry (LC-MS/MS) in egg yolks. Furthermore, we evaluated the weights of egg, yolk, albumen, and yolk color as well as shape index, shell thickness, and percentages of albumen, yolk, and shell. The 25-OH vitamin D levels were significantly higher (P < 0.01) in the conventional than in the free-range eggs. Furthermore, the weights of egg, albumen, yolk, percentage of yolk and yolk color were significantly higher (P < 0.01) in the conventional than in the free-range eggs. However, the shape index, percentage of albumen, percentage of shell and shell thickness were significantly higher (P < 0.01) in the free-range than the conventional eggs. It can be concluded that vitamin D levels in eggs can be related to yolk color. However, egg quality characteristics can also be influenced by various environmental factors.

https://doi.org/10.1590/fst.113722

Consumer acceptability of infant food with oregano essencial oil by children diagnosed with cerebral palsy
Facebook Twitter

Other social networks
Google+
LinkedIn
Reddit
StambleUpon
CiteULike
Mendeley
Other networks

Metrics
- SciELO Analytics
- Dimensions
- PlumX
- Altmetric

KEMPINSKI, Emília Maria Barbosa Carvalho

; VITAL, Ana Carolina Pelaes

; PINTO, Laura Adriane Moraes

; CARDOSO, Melina Aparecida Plastina

; GUERRERO, Ana Kechuana

; RAMOS, Tatiane Rogelio

; VALERO, Maribel Velandia

; PRADO, Ivanor Nunes do

Food Science and Technology

Journal Metrics
- Sobre o periódico
- SciELO Analytics

2023, Volume 43 elocation e106622

Abstract: En | Text: En | PDF: En

Abstract Essential oils (EOs) are natural compounds extracted from plants that exhibit antimicrobial and antioxidant properties. and therefore attract interest as additives in the food industry. especially food for special populations. In the case of children diagnosed with Cerebral Palsy. another factor has to be considered. such as the consistency of food. This study evaluated consumer acceptability of infant food with oregano essential oil by children diagnosed with cerebral palsy and a questionnaire was applied to assess consumption habits and profile of the studied population. Samples were evaluated according to odor. flavor. color. and texture acceptability. Consumers were divided by days. with 35 children each day per sample (CONT without essential oil and EO with different concentration of oregano essential oil). Total number of children was 103. In relation to acceptability of color. odor and flavor of the CONT and EO-0.01% received higher grades. the infant food with 0.05% oregano essential oil showed lower scores compared with the other treatments. However. in relation to acceptability. all samples received satisfactory scores. In relation to texture. differences were not observed. The use of oregano essential oil could be an alternative for the development of an infant food.

https://doi.org/10.1590/fst.106622

10.

Iron transport mechanism of lactoferrin and its application in food processing
Facebook Twitter

Other social networks
Google+
LinkedIn
Reddit
StambleUpon
CiteULike
Mendeley
Other networks

Metrics
- SciELO Analytics
- Dimensions
- PlumX
- Altmetric

FU, Jianing

; YANG, Liu

; TAN, Dehong

; LIU, Ling

Food Science and Technology

Journal Metrics
- Sobre o periódico
- SciELO Analytics

2023, Volume 43 elocation e121122

Abstract: En | Text: En | PDF: En

Abstract Lactoferrin (LF) is a non-heme protein binding Fe3+ tightly and plays a role in regulating the absorption and metabolism of iron under physiological condition. The absorption of non-heme iron occurs in the duodenum. LF is incorporated as a functional factor of food products during food processing. In this review, we describe the structural and functional changes of LF due to thermal processing of food, as well as the metabolic processes of LF iron binding and release in vivo, which characterizes the value of LF as a food matrix from nutrition and biochemistry and provides a basis for the comprehensive utilization of LF in food.

https://doi.org/10.1590/fst.121122

11.

Analysis of coffee thermophysical changes during roasting using differential scanning colorimetry
Facebook Twitter

Other social networks
Google+
LinkedIn
Reddit
StambleUpon
CiteULike
Mendeley
Other networks

Metrics
- SciELO Analytics
- Dimensions
- PlumX
- Altmetric

MUTOVKINA, Ekaterina Alexandrovna

; BREDIKHIN, Sergey Alekseevich

Food Science and Technology

Journal Metrics
- Sobre o periódico
- SciELO Analytics

2023, Volume 43 elocation e119722

Abstract: En | Text: En | PDF: En

Abstract The main objective of the present study was to evaluate the variation of dependency between physical green coffee beans characteristics and thermal effects during roasting. In this work was analyzed coffee roasting process, used differential scanning colorimetry able to describe thermophysical processes inside a coffee bean during the roasting process was developed. For the analysis of thermophysical effects inside the coffee bean were explored six samples of coffee beans with different origins. The scanning colorimetry data obtained showed differences in thermal effects, the transition from an endothermic process to an exothermic one, as well as the amount of heat required for the roasting process. The analyzed humidity and density curves were then compared with the observed data. The analysis showed a direct dependency between the physical characteristics of the grain and the thermal effects during the roasting process. The present study concludes that green coffee with different properties requires the use of different strategies for the use of energy to obtain a quality product.

https://doi.org/10.1590/fst.119722

12.

Advances in volatiles from special beverages
Facebook Twitter

Other social networks
Google+
LinkedIn
Reddit
StambleUpon
CiteULike
Mendeley
Other networks

Metrics
- SciELO Analytics
- Dimensions
- PlumX
- Altmetric

MAROSTICA JUNIOR, Mario Roberto

Food Science and Technology

Journal Metrics
- Sobre o periódico
- SciELO Analytics

2023, Volume 43 elocation e004322

Abstract: En | Text: En | PDF: En

https://doi.org/10.1590/fst.004322

13.

Green-synthesized selenium nanoparticles using garlic extract and their application for rapid detection of salicylic acid in milk
Facebook Twitter

Other social networks
Google+
LinkedIn
Reddit
StambleUpon
CiteULike
Mendeley
Other networks

Metrics
- SciELO Analytics
- Dimensions
- PlumX
- Altmetric

AFTAB, Rashna

; AHSAN, Samreen

; LIAQAT, Atif

; SAFDAR, Muhammad

; CHUGHTAI, Muhammad Farhan Jahangir

; NADEEM, Muhmmad

; FAROOQ, Muhammad Adil

; MEHMOOD, Tariq

; KHALIQ, Adnan

Food Science and Technology

Journal Metrics
- Sobre o periódico
- SciELO Analytics

2023, Volume 43 elocation e67022

Abstract: En | Text: En | PDF: En

Abstract The highly selective, sensitive, and quick interference green synthesis-based sensing of possible milk adulterants i.e., salicylic acid has been reported here. Salicylic acid interacts with nanoparticles through strong bonding interactions, hence resulting in an interruption within the formation of selenium nanoparticles which is confirmed by UV-VIS spectroscopy, scanning electron microscopy, and x-ray diffraction. This interaction in the synthesis of nanoparticles resulted in transmittance wavelength that decrease with the increasing amount of salicylic acid, showing strong binding of selenium nanoparticles with adulterant thereby permitting in-situ fast detection of salicylic acid from milk having a limit of detection at 10-3 mol and linear coefficient correlation of 0.9907.

https://doi.org/10.1590/fst.67022

14.

Effects of different sterilization methods on sensory quality and lipid oxidation of Dezhou braised chicken
Facebook Twitter

Other social networks
Google+
LinkedIn
Reddit
StambleUpon
CiteULike
Mendeley
Other networks

Metrics
- SciELO Analytics
- Dimensions
- PlumX
- Altmetric

LI, Ying

; LIANG, Shan

; YE, Guodong

; ZHANG, Min

; FENG, Sensen

; WANG, Zikang

; ZHANG, Qingyong

; SUN, Chenxi

Food Science and Technology

Journal Metrics
- Sobre o periódico
- SciELO Analytics

2023, Volume 43 elocation e119222

Abstract: En | Text: En | PDF: En

Abstract This work studied the effects of different time and temperature combinations [100 °C for 50 min (T1), 110 °C for 50 min (T2), 118 °C for 50 min (T3) and 121 °C for 30 min (T4)] of sterilization on the sensory quality and lipid oxidation of Dezhou braised chicken. Compared to T1, T3 and T4 groups, the T2 group had the highest colour and lower hardness. The principal component analysis (PCA) of the electronic-tongue results showed that there were distinct differences in taste between the treatment groups. Free amino acids (FAA) analysis showed that the T2 group had the highest amino acid contents. In summary, the T2 might be a more reasonable sterilization condition for Dezhou braised chicken, due to its positive effects on maintaining sensory quality. The results of this study could guide Dezhou braised chicken industry to produce better quality products.

https://doi.org/10.1590/fst.119222

15.

Effect of environmental factors on the polysaccharide content of Dendrobium officinale
Facebook Twitter

Other social networks
Google+
LinkedIn
Reddit
StambleUpon
CiteULike
Mendeley
Other networks

Metrics
- SciELO Analytics
- Dimensions
- PlumX
- Altmetric

TAN, Daopeng

; ZENG, Yao

; WANG, Jiangmei

; LU, Yanliu

; SUN, Shudong

; QIN, Lin

; HE, Yuqi

Food Science and Technology

Journal Metrics
- Sobre o periódico
- SciELO Analytics

2023, Volume 43 elocation e127422

Abstract: En | Text: En | PDF: En

Abstract Dendrobium officinale is a traditional Chinese medicine and nourishing food in China. Polysaccharide content was used as a criterion for evaluating the quality of D. officinale. At present, epiphytic cultivation is the main cultivation method of D. officinale in China. In the present study, D. officinale was collected under various growing conditions to compare its polysaccharide content in an attempt to discover the most favorable growing conditions for D. officinale, which can be used to guide the artificial cultivation production of D. officinale.

https://doi.org/10.1590/fst.127422

Showing

itens per page

Page of 320 Next

Select one or more results

All Alphabetic

Results

Comparative chart Download CSV

Statistics of

Send result

To*

Use ; (semicolon) to insert more emails.

Send to email

This page

Selected records

All references (max. 300)

Your email

Subject

Comments

Export format:

RIS (for EndNote, ProCite, Reference Manager, RefWorks, Citavi, etc.)

BibTeX

Citation

CSV (for Excel, etc)

Export:

This page

Selected itens

All references (max. 2000)

Sem resultados

No documents were found for your search

Glossary and search help

You can enrich your search in a very simple way. Use the search indexes combined with the connectors (AND or OR) and specify more your search.

For example, if you want to search for articles about
cases of dengue in Brasil in 2015, use:
ti:dengue and publication_year:2015 and aff_country:Brasil

See below the complete list of search indexes that can be used:

Index code	Element
ti	article title
au	author
kw	article keywords
subject	subject (title words, abstract and keywords)
ab	abstract
ta	journal short title (e.g. Cad. Saúde Pública)
journal_title	journal full title (e.g. Cadernos de Saúde Pública)
la	publication language code (e.g. pt - Portuguese, es - Spanish)
type	document type
pid	publication identifier
publication_year	publication year of publication
sponsor	sponsor
aff_country	country code of the author's affiliation
aff_institution	author affiliation institution
volume	article volume
issue	article issue
elocation	elocation
doi	DOI number
issn	journal ISSN
in	SciELO colection code (e.g. scl - Brasil, col - Colômbia)
use_license	article usage license code

SciELO - Scientific Electronic Library Online
Rua Dr. Diogo de Faria, 1087 – 9º andar – Vila Clementino 04037-003 São Paulo/SP - Brasil
Email: scielo@scielo.org

All the contents of this site www.scielo.br, except where otherwise noted, is licensed under a Creative Commons Attribution License.
more »