75 documents found, page 1 of 8
Predicting outcomes of disease in patients with primary sclerosing cholangitis ...
Oliveira, R.; Viegas, M. I.; Abrantes, D.; Conde, P. Vaz; Saraiva, M.; Espinheira, M. D. C.; Trindade, E.; Carvalho, I.; Perdigoto, D.The impact of coexistent IBD and PSC on disease progression and prognosis is unclear. This study evaluates outcomes in patients with both conditions, using the novel PSC Risk Estimate Tool (PREsTO) for PSC prognosis.
Nutritional profile and consumers’ perceptions of cereal bars
Saraiva, M.; Garrido, M. V.; Viegas, C.; Prada, M.The fast pace of our daily lives often prompts consumers to seek convenient and ready-to-eat snacks, such as cereal bars. This work aims to characterize the cereal bars available in the Portuguese market (Study 1), as well as consumers’ perceptions of different types of these products (Study 2). First, we collected data (e.g. nutritional information, price) on 277 cereal bars from two major Portuguese retailers...
Misinformation in social interaction: Examining the role of discussion
Saraiva, M.; Garrido, M. V.Memory is a reconstructive process that is prone to intrusions and distortions. These processes can be amplified by the emergence and propagation of false information in the social environment. While the acceptance of misinformation is well documented in individual memory tasks, the production of false memories in social interaction contexts presents mixed findings. One factor that may contribute to these incon...
Normative ratings for the Kitchen and Food Sounds (KFS) database
Prada, M.; Guedes, D.; Garrido, M. V.; Saraiva, M.Sounds are important sensory cues for food perception and acceptance. We developed and validated a large-scale database of kitchen and food sounds (180 stimuli) capturing different stages of preparing, cooking, serving, and/or consuming foods and beverages and sounds of packaging, kitchen utensils, and appliances. Each sound was evaluated across nine subjective evaluative dimensions (random order), including st...
Paths for reducing sugar intake in Portugal: Main findings from the SUGAR Project
Prada, M.; Garrido, M. V.; Saraiva, M.; Rodrigues, D. L.; Lopes, D.; Brazão, M.Overconsumption of free sugars is associated with an increased risk of non-communicable diseases. Given that about one-fourth of the Portuguese adult population exceeds the WHO’s free sugars intake limit, examining consumers’ perceptions and practices regarding sugar intake becomes relevant. Here we review the main findings of the SUGAR project that used a multimethod approach to investigate this issue. Our stu...
Avaliação da Higiene de Superfícies em Unidades de Restauração Coletiva e a Rel...
Peixoto, A.; Santos, S.; Rodrigues, J.; Saraiva, M.; Correia, C.B.; Batista, R.; Novais, Carla; Antunes, Patrícia
Indicadores de higiene e biocidas em superfícies do ambiente de preparação e di...
Peixoto, A.; Santos, S.; Rodrigues, J.; Saraiva, M.; Belo Correia, C.; Batista, R.; Novais, Carla; Antunes, Patrícia
The perception of quality and the performance in primary health care of central...
Saraiva, M.; Alfaiate, C.; Gomes, L. P.; Correia, A. R.; Jorge, F.Quality and performance are current issues and a strategic priority for the Portuguese National Health Service. Currently, there is a lack of studies in primary health care (PHC) that assess the relationship between the quality and the level of performance of the Primary Health Care Teams. In Portugal, those teams are monitored through the Global Performance Index (GPI), which demonstrates, through a score, the...
TQM and SDGs for Erasmus+ Programme—Quality education, Reducing inequalities, C...
Nogueiro, T.; Saraiva, M.Any element that enables higher education institutions (HEIs) to set themselves apart in a positive and superior way in terms of their performance would be advantageous given the competitive climate in which they operate. The Erasmus+ Programme provides HEIs with yet another option to become more competitive and to contribute to the Sustainable Development Goals (SDGs) via the improvement of educational quality...
LDPE and PLA Active Food Packaging Incorporated with Lemon by-Products Extract:...
Andrade, M.A.; Barbosa, C.H.; Mariño-Cortegoso, S.; Barbosa-Pereira, L.; Sendón, R.; Buonocore, G.G.; Stanzione, M.; Coelho, A.; Correia, C.B.Low-density polyethylene-based packaging with 4% lemon extract (LDPE/4LE) and two polylactic-based (PLA) packaging materials with 4% and 6% lemon extract (PLA/PEG/4LE and PLA/6LE) were produced. O2 and water permeability tests were performed, the total and individual phenolic compounds content were measured, and the films’ antioxidant activities were determined. The films’ ability to delay lipid oxidation was t...