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Natalie Marinho Dantas
Natalie Marinho Dantas
University of São Paulo
Environmental health
Food science
Chemistry
Psychology
salt reduction
9
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12
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PORTUGUESE TYPICAL STARTER SOUPS: DOES SALT REDUCTION AFFECT PERCEPTION AND SENSORY QUALITY AT A UNIVERSITY CANTEEN?
2021
Journal of Culinary Science & Technology
Natalie Marinho Dantas
Maria Elisabeth Machado Pinto-e-Silva
Zita E. Martins
Rafaela Rodrigues Dutra
Karla Suzanne Florentino da Silva Chaves Damasceno
Olívia Pinho
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Pegada hídrica da alimentação de adolescentes do Brasil: relações com o consumo de fast food e o local de moradia
2021
Research, Society and Development
Diogo Vale
Natalie Marinho Dantas
Camila Valdejane Silva de Souza
Maria Hatjiathanassiadou
Larissa MontAlverne Jucá Seabra
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PERFIS ALIMENTARES E NUTRICIONAIS DE ADOLESCENTES BRASILEIROS
2021
Diogo Vale
Maria Eduarda da Costa Andrade
Natalie Marinho Dantas
Ricardo Andrade Bezerra
Clélia de Oliveira Lyra
Ângelo Giuseppe Roncalli
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Condiciones de manipulación alimentaria de los comedores universitarios
2019
Josimara Pereira Nogueira
Anna Beatriz Santana Luz
Fernando N Fernandes
Natalie Marinho Dantas
Karla Suzanne Florentino da Silva Chaves Damasceno
Larissa Mont´Alverne Jucá Seabra
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Are foods naturally rich in glutamic acid an alternative to sodium reduction
2019
Food Science and Technology International
Fernanda Ferreira dos Santos
Natalie Marinho Dantas
Natália Koren Simoni
Laura Stonoga Pontes
Maria Elisabeth Machado Pinto-e-Silva
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