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Refinado por: Nome da Publicação: Food Chemistry remover
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1
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)

2
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)

3
Physico-chemical changes related to quality of five strawberry fruit cultivars during cool-storage
Physico-chemical changes related to quality of five strawberry fruit cultivars during cool-storage
Material Type:
Artigo 		Adicionar ao Meu Espaço

Physico-chemical changes related to quality of five strawberry fruit cultivars during cool-storage

Beatriz Rosana Cordenunsi-Lysenko João Roberto Oliveira do Nascimento; Franco Maria Lajolo

Food Chemistry Amsterdam v. 83, n. 2, p. 167-173, 2003

Amsterdam 2003

Item não circula. Consulte sua biblioteca.(Acessar)

4
Physico-chemical changes related to quality of five strawberry fruit cultivars during cool-storage
Physico-chemical changes related to quality of five strawberry fruit cultivars during cool-storage
Material Type:
Artigo 		Adicionar ao Meu Espaço

Physico-chemical changes related to quality of five strawberry fruit cultivars during cool-storage

Beatriz Rosana Cordenunsi-Lysenko João Roberto Oliveira do Nascimento; Franco Maria Lajolo

Food Chemistry Amsterdam v. 83, n. 2, p. 167-173, 2003

Amsterdam 2003

Item não circula. Consulte sua biblioteca.(Acessar)

5
Effects of temperature on the chemical composition and antioxidant activity of three strawberry cultivars
Effects of temperature on the chemical composition and antioxidant activity of three strawberry cultivars
Material Type:
Artigo 		Adicionar ao Meu Espaço

Effects of temperature on the chemical composition and antioxidant activity of three strawberry cultivars

Beatriz Rosana Cordenunsi-Lysenko Maria Inês Genovese; João Roberto Oliveira do Nascimento; Neuza Mariko Aymoto Hassimotto; Ricardo José dos Santos; Franco Maria Lajolo

Food Chemistry Oxford v. 91, n. 1, p. 113-121, 2005

Oxford 2005

Item não circula. Consulte sua biblioteca.(Acessar)

6
Effects of temperature on the chemical composition and antioxidant activity of three strawberry cultivars
Effects of temperature on the chemical composition and antioxidant activity of three strawberry cultivars
Material Type:
Artigo 		Adicionar ao Meu Espaço

Effects of temperature on the chemical composition and antioxidant activity of three strawberry cultivars

Beatriz Rosana Cordenunsi-Lysenko Maria Inês Genovese; João Roberto Oliveira do Nascimento; Neuza Mariko Aymoto Hassimotto; Ricardo José dos Santos; Franco Maria Lajolo

Food Chemistry Oxford v. 91, n. 1, p. 113-121, 2005

Oxford 2005

Item não circula. Consulte sua biblioteca.(Acessar)

7
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)

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
Storage at low temperature differentially affects the colour and carotenoid composition of two cultivars of banana
Storage at low temperature differentially affects the colour and carotenoid composition of two cultivars of banana
Material Type:
Artigo 		Adicionar ao Meu Espaço

Storage at low temperature differentially affects the colour and carotenoid composition of two cultivars of banana

Heliofabia Virginia de Vasconcelos Facundo Poliana Deyse Gurak; Adriana Zerlotti Mercadante; Franco Maria Lajolo; Beatriz Rosana Cordenunsi-Lysenko

Food Chemistry Oxford v. 170, p. 102-109, 2015

Oxford 2015

Item não circula. Consulte sua biblioteca.(Acessar)

10
Physical-chemical changes in early dwarf cashew pseudofruits during development and maturation
Physical-chemical changes in early dwarf cashew pseudofruits during development and maturation
Material Type:
Artigo 		Adicionar ao Meu Espaço

Physical-chemical changes in early dwarf cashew pseudofruits during development and maturation

Raimundo Wilane de Figueiredo Franco Maria Lajolo; Ricardo Elesbão Alves; Heloisa Almeida Cunha Filgueiras

Food Chemistry Oxford v. 77, n. 3, p. 343-347, 2002

Oxford 2002

Item não circula. Consulte sua biblioteca.(Acessar)

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Deste Autor:

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

Neste Assunto:

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

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

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