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Refinado por: Nome da Publicação: Food Chemistry remover
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1
Impact of dietary fiber energy on the calculation of food total energy value in the Brazilian Food Composition Database
Impact of dietary fiber energy on the calculation of food total energy value in the Brazilian Food Composition Database
Material Type:
Artigo de Congresso 		Adicionar ao Meu Espaço

Impact of dietary fiber energy on the calculation of food total energy value in the Brazilian Food Composition Database

Elizabete Wenzel de Menezes Fernanda Grande; Eliana Bistriche Giuntini; Tássia do Vale Cardoso Lopes; Milana Cara Tanasov Dan; Samira Bernardino Ramos do Prado; Bernadette Dora Gombossy de Melo Franco; U. Ruth Charrondiére; Franco Maria Lajolo; International Food Data Conference (IFDC): Joining nutrition, agriculture and food safety through food composition (10. 2013 Granada)

Food Chemistry Oxford v. 193, p. 128-133, 2016

Oxford 2016

Item não circula. Consulte sua biblioteca.(Acessar)

2
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)

3
Codex dietary fibre definition justification for inclusion of carbohydrates from 3 to 9 degrees of polymerisation
Codex dietary fibre definition justification for inclusion of carbohydrates from 3 to 9 degrees of polymerisation
Material Type:
Artigo 		Adicionar ao Meu Espaço

Codex dietary fibre definition justification for inclusion of carbohydrates from 3 to 9 degrees of polymerisation

Elizabete Wenzel de Menezes Eliana Bistriche Giuntini; Milana Cara Tanasov Dan; Fabiana Andréa Hoffmann Sardá; Franco Maria Lajolo

Food Chemistry Oxford v. 140, n. 3, p. 581-585, 2013

Oxford 2013

Item não circula. Consulte sua biblioteca.(Acessar)

4
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)

5
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)

6
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)

7
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)

8
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)

9
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)

10
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)

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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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