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Including "food technology"   Just search Food Science
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Refinado por: Lista de Todas as Versões Lajolo, F remover
Result Number Material Type Add to My Shelf Action Record Details and Options
1
Gastrointestinal hormones modulation after double-bind interventional study with unavailable carbohydrates
Gastrointestinal hormones modulation after double-bind interventional study with unavailable carbohydrates
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Gastrointestinal hormones modulation after double-bind interventional study with unavailable carbohydrates

Eliana Bistriche Giuntini Fabiana Andréa Hoffmann Sardá; Maria Cristina Youn Lui; Franco Maria Lajolo; Elizabete Wenzel de Menezes; World Congress of Food Science and Technology & Expo (17. 2014 Montreal)

Book of Abstracts Montreal : Canadian Institute of Food Science and Technology (CIFST), 2014

Montreal Canadian Institute of Food Science and Technology CIFST 2014

Item não circula. Consulte sua biblioteca.(Acessar)

2
Inulin-type fructans effects on the gut microbiota and intestinal function
Inulin-type fructans effects on the gut microbiota and intestinal function
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Inulin-type fructans effects on the gut microbiota and intestinal function

Fabiana Andréa Hoffmann Sardá Eliana Bistriche Giuntini; Christian Hoffmann; Carla Romano Taddei; Franco Maria Lajolo; Frederic D Bushman; Elizabete Wenzel de Menezes; World Congress of Food Science and Technology & Expo (17. 2014 Montreal)

Book of Abstracts Montreal : Canadian Institute of Food Science and Technology (CIFST), 2014

Montreal Canadian Institute of Food Science and Technology CIFST 2014

Item não circula. Consulte sua biblioteca.(Acessar)

3
Starch transformation during banana ripening the amylase and glucosidase behaviour
Starch transformation during banana ripening the amylase and glucosidase behaviour
Material Type:
Artigo 		Adicionar ao Meu Espaço

Starch transformation during banana ripening the amylase and glucosidase behaviour

E Garcia Franco Maria Lajolo

Chicago v. 53, n. 4, p. 1181-6, 1988 Journal of Food Science

Chicago 1988

Item não circula. Consulte sua biblioteca.(Acessar)

4
Composition and structural characteristics of isolated soy proteins from broken and damaged seeds
Composition and structural characteristics of isolated soy proteins from broken and damaged seeds
Material Type:
Artigo 		Adicionar ao Meu Espaço

Composition and structural characteristics of isolated soy proteins from broken and damaged seeds

Maria Inês Genovese Franco Maria Lajolo

Chicago v.58, n.1 , p.148-52, 1993 Journal of Food Science

Chicago 1993

Item não circula. Consulte sua biblioteca.(Acessar)

5
Evolution of soluble sugars during ripening of papaya fruit and its relation to sweet taste
Evolution of soluble sugars during ripening of papaya fruit and its relation to sweet taste
Material Type:
Artigo 		Adicionar ao Meu Espaço

Evolution of soluble sugars during ripening of papaya fruit and its relation to sweet taste

M. Gomez Franco Maria Lajolo; Beatriz Rosana Cordenunsi-Lysenko

Journal of Food Science Chicago v. 67, n. 1, p. 442-447, 2002

Chicago 2002

Item não circula. Consulte sua biblioteca.(Acessar)

6
Effect of thinning on flower and fruit and of edible coatings on postharvest quality of jaboticaba fruit stored at low temperature
Effect of thinning on flower and fruit and of edible coatings on postharvest quality of jaboticaba fruit stored at low temperature
Material Type:
Artigo 		Adicionar ao Meu Espaço

Effect of thinning on flower and fruit and of edible coatings on postharvest quality of jaboticaba fruit stored at low temperature

Talita Pimenta Nascimento José Emílio Bettiol Neto; Renato Alves Pereira; Inar Alves de Castro; Edvan Alves Chagas; Franco Maria Lajolo; Beatriz Rosana Cordenunsi-Lysenko

Food Science and Technology Campinas v. 33, n. 3, p. 424-433, 2013

São Paulo 2013

Item não circula. Consulte sua biblioteca.(Acessar)

7
Composition and structural characteristics of isolated soy proteins from broken and damaged seeds
Composition and structural characteristics of isolated soy proteins from broken and damaged seeds
Material Type:
Artigo 		Adicionar ao Meu Espaço

Composition and structural characteristics of isolated soy proteins from broken and damaged seeds

Maria Inês Genovese Franco Maria Lajolo

Chicago v.58, n.1 , p.148-52, 1993 Journal of Food Science

Chicago 1993

Item não circula. Consulte sua biblioteca.(Acessar)

8
Starch transformation during banana ripening the amylase and glucosidase behaviour
Starch transformation during banana ripening the amylase and glucosidase behaviour
Material Type:
Artigo 		Adicionar ao Meu Espaço

Starch transformation during banana ripening the amylase and glucosidase behaviour

E Garcia Franco Maria Lajolo

Chicago v. 53, n. 4, p. 1181-6, 1988 Journal of Food Science

Chicago 1988

Item não circula. Consulte sua biblioteca.(Acessar)

9
Evolution of soluble sugars during ripening of papaya fruit and its relation to sweet taste
Evolution of soluble sugars during ripening of papaya fruit and its relation to sweet taste
Material Type:
Artigo 		Adicionar ao Meu Espaço

Evolution of soluble sugars during ripening of papaya fruit and its relation to sweet taste

M. Gomez Franco Maria Lajolo; Beatriz Rosana Cordenunsi-Lysenko

Journal of Food Science Chicago v. 67, n. 1, p. 442-447, 2002

Chicago 2002

Item não circula. Consulte sua biblioteca.(Acessar)

10
Isoflavone profile and antioxidant activity of Brazilian soybean varieties
Isoflavone profile and antioxidant activity of Brazilian soybean varieties
Material Type:
Artigo 		Adicionar ao Meu Espaço

Isoflavone profile and antioxidant activity of Brazilian soybean varieties

Maria Inês Genovese Neuza Mariko Aymoto Hassimotto; Franco Maria Lajolo

Food Science and Technology International London v. 11, n. 3, p. 205-211, 2005

London 2005

Item não circula. Consulte sua biblioteca.(Acessar)

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Deste Autor:

  1. Lajolo, F
  2. Genovese, M
  3. Hassimotto, N
  4. Giuntini, E
  5. Menezes, E

Neste Assunto:

  1. Antioxidantes
  2. Bioquímica De Alimentos
  3. Banana
  4. Food science
  5. Alimentos

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

Buscando em bases de dados remotas. Favor aguardar.