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Resultados de 1 a 10 de 14  para Produção Intelectual da USP

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1
Influence of naturally acid soluble proteins from beans (Phaseolus vulgaris L.) on in vitro digestibility determination
Influence of naturally acid soluble proteins from beans (Phaseolus vulgaris L.) on in vitro digestibility determination
Material Type:
Artigo 		Adicionar ao Meu Espaço

Influence of naturally acid soluble proteins from beans (Phaseolus vulgaris L.) on in vitro digestibility determination

Maria Inês Genovese Franco Maria Lajolo

Food Chemistry Oxford v. 62, n. 3, p. 315-323, 1998

Oxford 1998

Item não circula. Consulte sua biblioteca.(Acessar)

2
Influence of naturally acid soluble proteins from beans (Phaseolus vulgaris L.) on in vitro digestibility determination
Influence of naturally acid soluble proteins from beans (Phaseolus vulgaris L.) on in vitro digestibility determination
Material Type:
Artigo 		Adicionar ao Meu Espaço

Influence of naturally acid soluble proteins from beans (Phaseolus vulgaris L.) on in vitro digestibility determination

Maria Inês Genovese Franco Maria Lajolo

Food Chemistry Oxford v. 62, n. 3, p. 315-323, 1998

Oxford 1998

Item não circula. Consulte sua biblioteca.(Acessar)

3
Bioactive compounds and quantification of total ellagic acid in strawberries (Fragaria x ananassa Duch.)
Bioactive compounds and quantification of total ellagic acid in strawberries (Fragaria x ananassa Duch.)
Material Type:
Artigo 		Adicionar ao Meu Espaço

Bioactive compounds and quantification of total ellagic acid in strawberries (Fragaria x ananassa Duch.)

Márcia da Silva Pinto Franco Maria Lajolo; Maria Inês Genovese

Food Chemistry Oxford v.107, n.4, p.1629-1635, 2008

Oxford 2008

Item não circula. Consulte sua biblioteca.(Acessar)

4
Bioactive compounds and quantification of total ellagic acid in strawberries (Fragaria x ananassa Duch.)
Bioactive compounds and quantification of total ellagic acid in strawberries (Fragaria x ananassa Duch.)
Material Type:
Artigo 		Adicionar ao Meu Espaço

Bioactive compounds and quantification of total ellagic acid in strawberries (Fragaria x ananassa Duch.)

Márcia da Silva Pinto Franco Maria Lajolo; Maria Inês Genovese

Food Chemistry Oxford v.107, n.4, p.1629-1635, 2008

Oxford 2008

Item não circula. Consulte sua biblioteca.(Acessar)

5
Influence of temperature, pH and ionic strength on the production of isoflavone-rich soy protein isolates
Influence of temperature, pH and ionic strength on the production of isoflavone-rich soy protein isolates
Material Type:
Artigo 		Adicionar ao Meu Espaço

Influence of temperature, pH and ionic strength on the production of isoflavone-rich soy protein isolates

Ana Cristina Lopes Barbosa Franco Maria Lajolo; Maria Inês Genovese

Food Chemistry London v. 98, n. 4, p. 757-766, 2006

London 2006

Item não circula. Consulte sua biblioteca.(Acessar)

6
Influence of temperature, pH and ionic strength on the production of isoflavone-rich soy protein isolates
Influence of temperature, pH and ionic strength on the production of isoflavone-rich soy protein isolates
Material Type:
Artigo 		Adicionar ao Meu Espaço

Influence of temperature, pH and ionic strength on the production of isoflavone-rich soy protein isolates

Ana Cristina Lopes Barbosa Franco Maria Lajolo; Maria Inês Genovese

Food Chemistry London v. 98, n. 4, p. 757-766, 2006

London 2006

Item não circula. Consulte sua biblioteca.(Acessar)

7
Chemically determination total and available methionine in beans (phaseolus vulgaris l.) And isolated protein fractions
Chemically determination total and available methionine in beans (phaseolus vulgaris l.) And isolated protein fractions
Material Type:
Artigo 		Adicionar ao Meu Espaço

Chemically determination total and available methionine in beans (phaseolus vulgaris l.) And isolated protein fractions

Úrsula Maria Lanfer Marquez R M C Barros; Franco Maria Lajolo

Barking v.55, n.2 , p.179-84, 1996 Food Chemistry

Barking 1996

Item não circula. Consulte sua biblioteca.(Acessar)

8
Phenolic composition and antioxidant activity of culms and sugarcane (Saccharum officinarum L.) products
Phenolic composition and antioxidant activity of culms and sugarcane (Saccharum officinarum L.) products
Material Type:
Artigo 		Adicionar ao Meu Espaço

Phenolic composition and antioxidant activity of culms and sugarcane (Saccharum officinarum L.) products

Joaquim Maurício Duarte-Almeida Antonio Salatino; Maria Inês Genovese; Franco Maria Lajolo

Food Chemistry Oxford v. 125, n. 2, p. 660-664, 2011

Oxford 2011

Item não circula. Consulte sua biblioteca.(Acessar)

9
Chemically determination total and available methionine in beans (phaseolus vulgaris l.) And isolated protein fractions
Chemically determination total and available methionine in beans (phaseolus vulgaris l.) And isolated protein fractions
Material Type:
Artigo 		Adicionar ao Meu Espaço

Chemically determination total and available methionine in beans (phaseolus vulgaris l.) And isolated protein fractions

Úrsula Maria Lanfer Marquez R M C Barros; Franco Maria Lajolo

Barking v.55, n.2 , p.179-84, 1996 Food Chemistry

Barking 1996

Item não circula. Consulte sua biblioteca.(Acessar)

10
Phenolic composition and antioxidant activity of culms and sugarcane (Saccharum officinarum L.) products
Phenolic composition and antioxidant activity of culms and sugarcane (Saccharum officinarum L.) products
Material Type:
Artigo 		Adicionar ao Meu Espaço

Phenolic composition and antioxidant activity of culms and sugarcane (Saccharum officinarum L.) products

Joaquim Maurício Duarte-Almeida Antonio Salatino; Maria Inês Genovese; Franco Maria Lajolo

Food Chemistry Oxford v. 125, n. 2, p. 660-664, 2011

Oxford 2011

Item não circula. Consulte sua biblioteca.(Acessar)

Resultados de 1 a 10 de 14  para Produção Intelectual da USP

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Deste Autor:

  1. Lajolo, F
  2. Genovese, M
  3. Duarte-Almeida, J
  4. Cordenunsi-Lysenko, B
  5. Lanfer Marquez, Ú

Neste Assunto:

  1. Flavonóides
  2. Bioquímica De Alimentos
  3. Nutrição
  4. Proteínas
  5. Antioxidantes

  • Realização: ABCD-USP USP   Logos de Redes Sociais: Freepik

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