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Year Number of Results
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Page 1
Traditional Foods From Maize (Zea mays L.) in Europe.
Revilla P, Alves ML, Andelković V, Balconi C, Dinis I, Mendes-Moreira P, Redaelli R, Ruiz de Galarreta JI, Vaz Patto MC, Žilić S, Malvar RA. Revilla P, et al. Among authors: vaz patto mc. Front Nutr. 2022 Jan 7;8:683399. doi: 10.3389/fnut.2021.683399. eCollection 2021. Front Nutr. 2022. PMID: 35071287 Free PMC article. Review.
Volatilome-Genome-Wide Association Study on Wholemeal Maize Flour.
Alves ML, Bento-Silva A, Gaspar D, Paulo M, Brites C, Mendes-Moreira P, Bronze MDR, Malosetti M, van Eeuwijk F, Vaz Patto MC. Alves ML, et al. Among authors: vaz patto mc. J Agric Food Chem. 2020 Jul 22;68(29):7809-7818. doi: 10.1021/acs.jafc.0c01273. Epub 2020 Jul 8. J Agric Food Chem. 2020. PMID: 32571020
Broa, an Ethnic Maize Bread, as a Source of Phenolic Compounds.
Bento-Silva A, Duarte N, Mecha E, Belo M, Serra AT, Vaz Patto MC, Bronze MR. Bento-Silva A, et al. Among authors: vaz patto mc. Antioxidants (Basel). 2021 Apr 26;10(5):672. doi: 10.3390/antiox10050672. Antioxidants (Basel). 2021. PMID: 33925894 Free PMC article.
37 results