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Resultados de 1 a 10 de 15  para Produção Intelectual da USP

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Refinado por: autor: Areas, J remover Biblioteca: FSP - Faculdade de Saúde Pública remover
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1
Molecular mobility of a system waxy maize, glycerol and water, studied by NMR
Molecular mobility of a system waxy maize, glycerol and water, studied by NMR
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Molecular mobility of a system waxy maize, glycerol and water, studied by NMR

D. C. P. Jardim J. R Mitchell; W Derbyshire; J. M. V Blanshard; José Alfredo Gomes Areas; International Conference on Application of Magnetic Resonance in Food Science (4. 1998 Norwich)

Advances in magnetic resonance in food science Cambridge : Royal Society of Chemistry, 1999

Cambridge Royal Society of Chemistry 1999

Localização: FSP - Faculdade de Saúde Pública    (HNT-109/1999 ) e outros locais(Acessar)

2
Interaction of B-casein at an emulsion interface studied by ²H NMR and molecular modeling
Interaction of B-casein at an emulsion interface studied by ²H NMR and molecular modeling
Material Type:
Livro 		Adicionar ao Meu Espaço

Interaction of B-casein at an emulsion interface studied by ²H NMR and molecular modeling

José Alfredo Gomes Areas M. M Cassiano; C Glaubitz; G Gröbner; A Watts

Magnetic resonance in food science: a view to the future Webb, G. A Belton, P. S Gil, A. M Delgadillo, I Cambridge: Royal Society of Chemistry, 2001

Cambridge Royal Society of Chemistry 2001

Localização: FSP - Faculdade de Saúde Pública    (HNT-30/01 ) e outros locais(Acessar)

3
Nutritional evaluation of snacks obtained from chickpea and bovine lung blends
Nutritional evaluation of snacks obtained from chickpea and bovine lung blends
Material Type:
Artigo 		Adicionar ao Meu Espaço

Nutritional evaluation of snacks obtained from chickpea and bovine lung blends

R. A. Cardoso-Santiago José Alfredo Gomes Areas

Food chemistry n. 74, p. 35-40, 2001

Barking 2001

Localização: FSP - Faculdade de Saúde Pública    (HNT-27/2001 )(Acessar)

4
Nutritional evaluation of snacks obtained from chickpea and bovine lung blends
Nutritional evaluation of snacks obtained from chickpea and bovine lung blends
Material Type:
Artigo 		Adicionar ao Meu Espaço

Nutritional evaluation of snacks obtained from chickpea and bovine lung blends

R. A. Cardoso-Santiago José Alfredo Gomes Areas

Food chemistry n. 74, p. 35-40, 2001

Barking 2001

Localização: FSP - Faculdade de Saúde Pública    (HNT-27/2001 )(Acessar)

5
Extrusion and iron bioavailability in chickpea (Cicer arietinum L.)
Extrusion and iron bioavailability in chickpea (Cicer arietinum L.)
Material Type:
Artigo 		Adicionar ao Meu Espaço

Extrusion and iron bioavailability in chickpea (Cicer arietinum L.)

F. Poltronieri José Alfredo Gomes Areas; Célia Colli

Food Chemistry Oxford v. 70, n. 2, p. 175-180, 2000

Oxford 2000

Localização: FSP - Faculdade de Saúde Pública    (HNT-34/2000 )(Acessar)

6
Effect of processing on iron bioavailability of extruded bovine lung
Effect of processing on iron bioavailability of extruded bovine lung
Material Type:
Artigo 		Adicionar ao Meu Espaço

Effect of processing on iron bioavailability of extruded bovine lung

T A Pinto Celia Colli; José Alfredo Gomes Areas

Food Chemistry v. 60, n. 4, p. 459-463, 1997

Oxford 1997

Localização: FSP - Faculdade de Saúde Pública    (HNT-41/1997 )(Acessar)

7
Effect of processing on iron bioavailability of extruded bovine lung
Effect of processing on iron bioavailability of extruded bovine lung
Material Type:
Artigo 		Adicionar ao Meu Espaço

Effect of processing on iron bioavailability of extruded bovine lung

José Alfredo Gomes Areas Pinto, T A; Colli, Célia

Food Chemistry v. 60, n. 4, p. 459-463, 1997

California 1997

Localização: FSP - Faculdade de Saúde Pública    (HNT-60/1997 )(Acessar)

8
Fortified food made by the extrusion of a mixture of chickpea, corn and bovine lung controls iron-deficiency anaemia in preschool children
Fortified food made by the extrusion of a mixture of chickpea, corn and bovine lung controls iron-deficiency anaemia in preschool children
Material Type:
Artigo 		Adicionar ao Meu Espaço

Fortified food made by the extrusion of a mixture of chickpea, corn and bovine lung controls iron-deficiency anaemia in preschool children

Regilda Saraiva dos Reis Moreira-Araújo Marcos A. M Araújo; José Alfredo Gomes Areas

Food Chemistry London v. 107, n. 1, p. 158-164, 2008

London 2008

Localização: FSP - Faculdade de Saúde Pública    (HNT-12/2008 )(Acessar)

9
Physical and sensory properties of regular and reduced-fat pound cakes with added amaranth flour
Physical and sensory properties of regular and reduced-fat pound cakes with added amaranth flour
Material Type:
Artigo 		Adicionar ao Meu Espaço

Physical and sensory properties of regular and reduced-fat pound cakes with added amaranth flour

Vanessa Dias Capriles Eveline Lopes Almeida; Reinaldo Eduardo Ferreira; José Alfredo Gomes Areas; Caroline Joy Steel; Yoon Kil Chang

Cereal Chemistry Saint Paul, Minnesota v. 85, n. 5, p. 614-618, 2008

Saint Paul, Minnesota 2008

Localização: FSP - Faculdade de Saúde Pública    (HNT-10/2008 )(Acessar)

10
Peptides from cowpea present antioxidant activity, inhibit cholesterol synthesis and its solubilisation into micelles
Peptides from cowpea present antioxidant activity, inhibit cholesterol synthesis and its solubilisation into micelles
Material Type:
Artigo 		Adicionar ao Meu Espaço

Peptides from cowpea present antioxidant activity, inhibit cholesterol synthesis and its solubilisation into micelles

Marcelo Rodrigues Marques Rosana Aparecida Manólio Soares Freitas; Amanda Caroline Cardoso Corrêa Carlos Menezes; Érica Sayuri Siguemoto; Gustavo Guadagnucci Fontanari; José Alfredo Gomes Areas

Food Chemistry Barking v. 168, p. 288-293, 2015

Barking 2015

Localização: FSP - Faculdade de Saúde Pública    (HNT-129/2015 )(Acessar)

Resultados de 1 a 10 de 15  para Produção Intelectual da USP

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Deste Autor:

  1. Areas, J
  2. Colli, C
  3. Pinto, T
  4. Glaubitz, C
  5. Cardoso Santiago, R

Neste Assunto:

  1. Anemia
  2. Alimentos
  3. Proteínas
  4. Ferro
  5. Análise De Alimentos

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

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