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Filtros : "LAJOLO, FRANCO MARIA" "Inglaterra" Removido: "Torresi, Roberto Manuel" Limpar

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1 - 19 (19 records)

  • Artigo de periodico

    Effect of cooking on non-starch polysaccharides of hard-to-cook beans (2009)

    Shiga, Tania Misuzu ; Cordenunsi-Lysenko, Beatriz Rosana ; Lajolo, Franco Maria

    Source: Carbohydrate Polymers. Unidade: FCF

    Subjects: BIOQUÍMICA DE ALIMENTOS, ANÁLISE DE ALIMENTOS, POLISSACARÍDEOS, LEGUMINOSAS DE GRÃO

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      SHIGA, Tania Misuzu e CORDENUNSI-LYSENKO, Beatriz Rosana e LAJOLO, Franco Maria. Effect of cooking on non-starch polysaccharides of hard-to-cook beans. Carbohydrate Polymers, v. 76, n. 1, p. 100-109, 2009Tradução . . Disponível em: https://doi.org/10.1016/j.carbpol.2008.09.035. Acesso em: 26 maio 2024.

    • APA

      Shiga, T. M., Cordenunsi-Lysenko, B. R., & Lajolo, F. M. (2009). Effect of cooking on non-starch polysaccharides of hard-to-cook beans. Carbohydrate Polymers, 76( 1), 100-109. doi:10.1016/j.carbpol.2008.09.035

    • NLM

      Shiga TM, Cordenunsi-Lysenko BR, Lajolo FM. Effect of cooking on non-starch polysaccharides of hard-to-cook beans [Internet]. Carbohydrate Polymers. 2009 ; 76( 1): 100-109.[citado 2024 maio 26 ] Available from: https://doi.org/10.1016/j.carbpol.2008.09.035

    • Vancouver

      Shiga TM, Cordenunsi-Lysenko BR, Lajolo FM. Effect of cooking on non-starch polysaccharides of hard-to-cook beans [Internet]. Carbohydrate Polymers. 2009 ; 76( 1): 100-109.[citado 2024 maio 26 ] Available from: https://doi.org/10.1016/j.carbpol.2008.09.035

  • Artigo de periodico

    Absorption and metabolism of cyanidin-3-glucoside and cyanidin-3-rutinoside extracted from wild mulberry (Morus nigra L.) in rats (2008)

    Hassimotto, Neuza Mariko Aymoto ; Genovese, Maria Inês ; Lajolo, Franco Maria

    Source: Nutrition Research. Unidade: FCF

    Subjects: ABSORÇÃO, METABOLISMO, AMORA

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      HASSIMOTTO, Neuza Mariko Aymoto e GENOVESE, Maria Inês e LAJOLO, Franco Maria. Absorption and metabolism of cyanidin-3-glucoside and cyanidin-3-rutinoside extracted from wild mulberry (Morus nigra L.) in rats. Nutrition Research, v. 28, n. 3, p. 198-207, 2008Tradução . . Disponível em: https://doi.org/10.1016/j.nutres.2007.12.012. Acesso em: 26 maio 2024.

    • APA

      Hassimotto, N. M. A., Genovese, M. I., & Lajolo, F. M. (2008). Absorption and metabolism of cyanidin-3-glucoside and cyanidin-3-rutinoside extracted from wild mulberry (Morus nigra L.) in rats. Nutrition Research, 28( 3), 198-207. doi:10.1016/j.nutres.2007.12.012

    • NLM

      Hassimotto NMA, Genovese MI, Lajolo FM. Absorption and metabolism of cyanidin-3-glucoside and cyanidin-3-rutinoside extracted from wild mulberry (Morus nigra L.) in rats [Internet]. Nutrition Research. 2008 ;28( 3): 198-207.[citado 2024 maio 26 ] Available from: https://doi.org/10.1016/j.nutres.2007.12.012

    • Vancouver

      Hassimotto NMA, Genovese MI, Lajolo FM. Absorption and metabolism of cyanidin-3-glucoside and cyanidin-3-rutinoside extracted from wild mulberry (Morus nigra L.) in rats [Internet]. Nutrition Research. 2008 ;28( 3): 198-207.[citado 2024 maio 26 ] Available from: https://doi.org/10.1016/j.nutres.2007.12.012

  • Artigo de periodico

    Non-starch polysaccharide composition of two cultivars of banana (Musa acuminata L.: cvs Mysore and Nanicão) (2008)

    Cordenunsi-Lysenko, Beatriz Rosana ; Shiga, Tania Misuzu ; Lajolo, Franco Maria

    Source: Carbohydrate Polymers. Unidade: FCF

    Subjects: POLISSACARÍDEOS, BANANA

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      CORDENUNSI-LYSENKO, Beatriz Rosana e SHIGA, Tania Misuzu e LAJOLO, Franco Maria. Non-starch polysaccharide composition of two cultivars of banana (Musa acuminata L.: cvs Mysore and Nanicão). Carbohydrate Polymers, v. 71, n. 1, p. 26-31, 2008Tradução . . Disponível em: https://doi.org/10.1016/j.carbpol.2007.05.009. Acesso em: 26 maio 2024.

    • APA

      Cordenunsi-Lysenko, B. R., Shiga, T. M., & Lajolo, F. M. (2008). Non-starch polysaccharide composition of two cultivars of banana (Musa acuminata L.: cvs Mysore and Nanicão). Carbohydrate Polymers, 71( 1), 26-31. doi:10.1016/j.carbpol.2007.05.009

    • NLM

      Cordenunsi-Lysenko BR, Shiga TM, Lajolo FM. Non-starch polysaccharide composition of two cultivars of banana (Musa acuminata L.: cvs Mysore and Nanicão) [Internet]. Carbohydrate Polymers. 2008 ;71( 1): 26-31.[citado 2024 maio 26 ] Available from: https://doi.org/10.1016/j.carbpol.2007.05.009

    • Vancouver

      Cordenunsi-Lysenko BR, Shiga TM, Lajolo FM. Non-starch polysaccharide composition of two cultivars of banana (Musa acuminata L.: cvs Mysore and Nanicão) [Internet]. Carbohydrate Polymers. 2008 ;71( 1): 26-31.[citado 2024 maio 26 ] Available from: https://doi.org/10.1016/j.carbpol.2007.05.009

  • Artigo de periodico

    Ascorbic acid metabolism in fruits: activity of enzymes involved in synthesis and degradation during ripening in mango and guava (2008)

    Gomez, Maria Luiza Passanezi Araujo; Lajolo, Franco Maria

    Source: Journal of the Science of Food and Agriculture. Unidade: FCF

    Subjects: ÁCIDOS ASCÓRBICOS, MANGA, ENZIMAS, BIOQUÍMICA DE ALIMENTOS

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      GOMEZ, Maria Luiza Passanezi Araujo e LAJOLO, Franco Maria. Ascorbic acid metabolism in fruits: activity of enzymes involved in synthesis and degradation during ripening in mango and guava. Journal of the Science of Food and Agriculture, v. 88, n. 5, p. 756-762, 2008Tradução . . Disponível em: https://doi.org/10.1002/jsfa.3042. Acesso em: 26 maio 2024.

    • APA

      Gomez, M. L. P. A., & Lajolo, F. M. (2008). Ascorbic acid metabolism in fruits: activity of enzymes involved in synthesis and degradation during ripening in mango and guava. Journal of the Science of Food and Agriculture, 88( 5), 756-762. doi:10.1002/jsfa.3042

    • NLM

      Gomez MLPA, Lajolo FM. Ascorbic acid metabolism in fruits: activity of enzymes involved in synthesis and degradation during ripening in mango and guava [Internet]. Journal of the Science of Food and Agriculture. 2008 ;88( 5): 756-762.[citado 2024 maio 26 ] Available from: https://doi.org/10.1002/jsfa.3042

    • Vancouver

      Gomez MLPA, Lajolo FM. Ascorbic acid metabolism in fruits: activity of enzymes involved in synthesis and degradation during ripening in mango and guava [Internet]. Journal of the Science of Food and Agriculture. 2008 ;88( 5): 756-762.[citado 2024 maio 26 ] Available from: https://doi.org/10.1002/jsfa.3042

  • Artigo de periodico

    Bioactive compounds and quantification of total ellagic acid in strawberries (Fragaria x ananassa Duch.) (2008)

    Pinto, Márcia da Silva; Lajolo, Franco Maria ; Genovese, Maria Inês

    Source: Food Chemistry. Unidade: FCF

    Subjects: FLAVONÓIDES, NUTRIÇÃO, MORANGO, ANTIOXIDANTES

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    • ABNT

      PINTO, Márcia da Silva e LAJOLO, Franco Maria e GENOVESE, Maria Inês. Bioactive compounds and quantification of total ellagic acid in strawberries (Fragaria x ananassa Duch.). Food Chemistry, v. 107, n. 4, p. 1629-1635, 2008Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2007.10.038. Acesso em: 26 maio 2024.

    • APA

      Pinto, M. da S., Lajolo, F. M., & Genovese, M. I. (2008). Bioactive compounds and quantification of total ellagic acid in strawberries (Fragaria x ananassa Duch.). Food Chemistry, 107( 4), 1629-1635. doi:10.1016/j.foodchem.2007.10.038

    • NLM

      Pinto M da S, Lajolo FM, Genovese MI. Bioactive compounds and quantification of total ellagic acid in strawberries (Fragaria x ananassa Duch.) [Internet]. Food Chemistry. 2008 ;107( 4): 1629-1635.[citado 2024 maio 26 ] Available from: https://doi.org/10.1016/j.foodchem.2007.10.038

    • Vancouver

      Pinto M da S, Lajolo FM, Genovese MI. Bioactive compounds and quantification of total ellagic acid in strawberries (Fragaria x ananassa Duch.) [Internet]. Food Chemistry. 2008 ;107( 4): 1629-1635.[citado 2024 maio 26 ] Available from: https://doi.org/10.1016/j.foodchem.2007.10.038

  • Artigo de periodico

    Starch mobilization and sucrose accumulation in the pulp of Keitt mangoes during postharvest ripening (2008)

    Silva, Ana Paula Fioravante Bernardes; Nascimento, João Roberto Oliveira do ; Lajolo, Franco Maria ; Cordenunsi-Lysenko, Beatriz Rosana

    Source: Journal of Food Biochemistry. Unidade: FCF

    Subjects: BIOQUÍMICA DE ALIMENTOS, MANGA

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    • ABNT

      SILVA, Ana Paula Fioravante Bernardes et al. Starch mobilization and sucrose accumulation in the pulp of Keitt mangoes during postharvest ripening. Journal of Food Biochemistry, v. 32, n. 3, p. 384-395, 2008Tradução . . Acesso em: 26 maio 2024.

    • APA

      Silva, A. P. F. B., Nascimento, J. R. O. do, Lajolo, F. M., & Cordenunsi-Lysenko, B. R. (2008). Starch mobilization and sucrose accumulation in the pulp of Keitt mangoes during postharvest ripening. Journal of Food Biochemistry, 32( 3), 384-395.

    • NLM

      Silva APFB, Nascimento JRO do, Lajolo FM, Cordenunsi-Lysenko BR. Starch mobilization and sucrose accumulation in the pulp of Keitt mangoes during postharvest ripening. Journal of Food Biochemistry. 2008 ;32( 3): 384-395.[citado 2024 maio 26 ]

    • Vancouver

      Silva APFB, Nascimento JRO do, Lajolo FM, Cordenunsi-Lysenko BR. Starch mobilization and sucrose accumulation in the pulp of Keitt mangoes during postharvest ripening. Journal of Food Biochemistry. 2008 ;32( 3): 384-395.[citado 2024 maio 26 ]

  • Artigo de periodico

    Antiproliferative and antioxidant activities of a tricin acylated glycoside from sugarcane (Saccharum officinarum) juice (2007)

    Duarte-Almeida, Joaquim Maurício; Negri, Giuseppina; Salatino, Antonio ; Carvalho, João Ernesto de; Lajolo, Franco Maria

    Source: Phytochemistry. Unidades: IB, FCF

    Subjects: CANA-DE-AÇÚCAR, ANTIOXIDANTES, FLAVONÓIDES

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      DUARTE-ALMEIDA, Joaquim Maurício et al. Antiproliferative and antioxidant activities of a tricin acylated glycoside from sugarcane (Saccharum officinarum) juice. Phytochemistry, v. 68, n. 8, p. 1165-1171, 2007Tradução . . Disponível em: https://doi.org/10.1016/j.phytochem.2007.01.015. Acesso em: 26 maio 2024.

    • APA

      Duarte-Almeida, J. M., Negri, G., Salatino, A., Carvalho, J. E. de, & Lajolo, F. M. (2007). Antiproliferative and antioxidant activities of a tricin acylated glycoside from sugarcane (Saccharum officinarum) juice. Phytochemistry, 68( 8), 1165-1171. doi:10.1016/j.phytochem.2007.01.015

    • NLM

      Duarte-Almeida JM, Negri G, Salatino A, Carvalho JE de, Lajolo FM. Antiproliferative and antioxidant activities of a tricin acylated glycoside from sugarcane (Saccharum officinarum) juice [Internet]. Phytochemistry. 2007 ; 68( 8): 1165-1171.[citado 2024 maio 26 ] Available from: https://doi.org/10.1016/j.phytochem.2007.01.015

    • Vancouver

      Duarte-Almeida JM, Negri G, Salatino A, Carvalho JE de, Lajolo FM. Antiproliferative and antioxidant activities of a tricin acylated glycoside from sugarcane (Saccharum officinarum) juice [Internet]. Phytochemistry. 2007 ; 68( 8): 1165-1171.[citado 2024 maio 26 ] Available from: https://doi.org/10.1016/j.phytochem.2007.01.015

  • Artigo de periodico

    Identification and characterisation of anthocyanins from wild mulberry (Morus nigra L.) growing in Brazil (2007)

    Hassimotto, Neuza Mariko Aymoto ; Genovese, Maria Inês ; Lajolo, Franco Maria

    Source: Food Science and Technology International. Unidade: FCF

    Subjects: AMORA, ANÁLISE ESPECTRAL

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      HASSIMOTTO, Neuza Mariko Aymoto e GENOVESE, Maria Inês e LAJOLO, Franco Maria. Identification and characterisation of anthocyanins from wild mulberry (Morus nigra L.) growing in Brazil. Food Science and Technology International, v. 13, n. 1, p. 17-25, 2007Tradução . . Acesso em: 26 maio 2024.

    • APA

      Hassimotto, N. M. A., Genovese, M. I., & Lajolo, F. M. (2007). Identification and characterisation of anthocyanins from wild mulberry (Morus nigra L.) growing in Brazil. Food Science and Technology International, 13( 1), 17-25.

    • NLM

      Hassimotto NMA, Genovese MI, Lajolo FM. Identification and characterisation of anthocyanins from wild mulberry (Morus nigra L.) growing in Brazil. Food Science and Technology International. 2007 ; 13( 1): 17-25.[citado 2024 maio 26 ]

    • Vancouver

      Hassimotto NMA, Genovese MI, Lajolo FM. Identification and characterisation of anthocyanins from wild mulberry (Morus nigra L.) growing in Brazil. Food Science and Technology International. 2007 ; 13( 1): 17-25.[citado 2024 maio 26 ]

  • Artigo de periodico

    Influence of temperature, pH and ionic strength on the production of isoflavone-rich soy protein isolates (2006)

    Barbosa, Ana Cristina Lopes; Lajolo, Franco Maria ; Genovese, Maria Inês

    Source: Food Chemistry. Unidade: FCF

    Subjects: NUTRIÇÃO, SOJA (EFEITOS), PROTEÍNAS, QUÍMICA DE ALIMENTOS

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      BARBOSA, Ana Cristina Lopes e LAJOLO, Franco Maria e GENOVESE, Maria Inês. Influence of temperature, pH and ionic strength on the production of isoflavone-rich soy protein isolates. Food Chemistry, v. 98, n. 4, p. 757-766, 2006Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2005.07.014. Acesso em: 26 maio 2024.

    • APA

      Barbosa, A. C. L., Lajolo, F. M., & Genovese, M. I. (2006). Influence of temperature, pH and ionic strength on the production of isoflavone-rich soy protein isolates. Food Chemistry, 98( 4), 757-766. doi:10.1016/j.foodchem.2005.07.014

    • NLM

      Barbosa ACL, Lajolo FM, Genovese MI. Influence of temperature, pH and ionic strength on the production of isoflavone-rich soy protein isolates [Internet]. Food Chemistry. 2006 ; 98( 4): 757-766.[citado 2024 maio 26 ] Available from: https://doi.org/10.1016/j.foodchem.2005.07.014

    • Vancouver

      Barbosa ACL, Lajolo FM, Genovese MI. Influence of temperature, pH and ionic strength on the production of isoflavone-rich soy protein isolates [Internet]. Food Chemistry. 2006 ; 98( 4): 757-766.[citado 2024 maio 26 ] Available from: https://doi.org/10.1016/j.foodchem.2005.07.014

  • Artigo de periodico

    Cell wall polysaccharides of common beans (Phaseolus vulgaris L.) - Composition and structure (2006)

    Shiga, Tania Misuzu ; Lajolo, Franco Maria

    Source: Carbohydrate Polymers. Unidade: FCF

    Subjects: BIOQUÍMICA, LEGUMINOSAS DE GRÃO, POLISSACARÍDEOS, CARBOIDRATOS, CROMATOGRAFIA A GÁS (MÉTODOS)

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      SHIGA, Tania Misuzu e LAJOLO, Franco Maria. Cell wall polysaccharides of common beans (Phaseolus vulgaris L.) - Composition and structure. Carbohydrate Polymers, v. 63, n. 1, p. , 2006Tradução . . Disponível em: https://doi.org/10.1016/j.carbpol.2005.06.025. Acesso em: 26 maio 2024.

    • APA

      Shiga, T. M., & Lajolo, F. M. (2006). Cell wall polysaccharides of common beans (Phaseolus vulgaris L.) - Composition and structure. Carbohydrate Polymers, 63( 1), . doi:10.1016/j.carbpol.2005.06.025

    • NLM

      Shiga TM, Lajolo FM. Cell wall polysaccharides of common beans (Phaseolus vulgaris L.) - Composition and structure [Internet]. Carbohydrate Polymers. 2006 ; 63( 1): .[citado 2024 maio 26 ] Available from: https://doi.org/10.1016/j.carbpol.2005.06.025

    • Vancouver

      Shiga TM, Lajolo FM. Cell wall polysaccharides of common beans (Phaseolus vulgaris L.) - Composition and structure [Internet]. Carbohydrate Polymers. 2006 ; 63( 1): .[citado 2024 maio 26 ] Available from: https://doi.org/10.1016/j.carbpol.2005.06.025

  • Artigo de periodico

    Isoflavone profile and antioxidant activity of Brazilian soybean varieties (2005)

    Genovese, Maria Inês ; Hassimotto, Neuza Mariko Aymoto ; Lajolo, Franco Maria

    Source: Food Science and Technology International. Unidade: FCF

    Subjects: ANTIOXIDANTES (ATIVIDADE), NUTRIÇÃO

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      GENOVESE, Maria Inês e HASSIMOTTO, Neuza Mariko Aymoto e LAJOLO, Franco Maria. Isoflavone profile and antioxidant activity of Brazilian soybean varieties. Food Science and Technology International, v. 11, n. 3, p. 205-211, 2005Tradução . . Acesso em: 26 maio 2024.

    • APA

      Genovese, M. I., Hassimotto, N. M. A., & Lajolo, F. M. (2005). Isoflavone profile and antioxidant activity of Brazilian soybean varieties. Food Science and Technology International, 11( 3), 205-211.

    • NLM

      Genovese MI, Hassimotto NMA, Lajolo FM. Isoflavone profile and antioxidant activity of Brazilian soybean varieties. Food Science and Technology International. 2005 ; 11( 3): 205-211.[citado 2024 maio 26 ]

    • Vancouver

      Genovese MI, Hassimotto NMA, Lajolo FM. Isoflavone profile and antioxidant activity of Brazilian soybean varieties. Food Science and Technology International. 2005 ; 11( 3): 205-211.[citado 2024 maio 26 ]

  • Artigo de periodico

    Effects of temperature on the chemical composition and antioxidant activity of three strawberry cultivars (2005)

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

    Source: Food Chemistry. Unidade: FCF

    Subjects: VITAMINA C, ANTIOXIDANTES (ATIVIDADE), FLAVONÓIDES

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      CORDENUNSI-LYSENKO, Beatriz Rosana et al. Effects of temperature on the chemical composition and antioxidant activity of three strawberry cultivars. Food Chemistry, v. 91, n. 1, p. 113-121, 2005Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2004.05.054. Acesso em: 26 maio 2024.

    • APA

      Cordenunsi-Lysenko, B. R., Genovese, M. I., Nascimento, J. R. O. do, Hassimotto, N. M. A., Santos, R. J. dos, & Lajolo, F. M. (2005). Effects of temperature on the chemical composition and antioxidant activity of three strawberry cultivars. Food Chemistry, 91( 1), 113-121. doi:10.1016/j.foodchem.2004.05.054

    • NLM

      Cordenunsi-Lysenko BR, Genovese MI, Nascimento JRO do, Hassimotto NMA, Santos RJ dos, Lajolo FM. Effects of temperature on the chemical composition and antioxidant activity of three strawberry cultivars [Internet]. Food Chemistry. 2005 ; 91( 1): 113-121.[citado 2024 maio 26 ] Available from: https://doi.org/10.1016/j.foodchem.2004.05.054

    • Vancouver

      Cordenunsi-Lysenko BR, Genovese MI, Nascimento JRO do, Hassimotto NMA, Santos RJ dos, Lajolo FM. Effects of temperature on the chemical composition and antioxidant activity of three strawberry cultivars [Internet]. Food Chemistry. 2005 ; 91( 1): 113-121.[citado 2024 maio 26 ] Available from: https://doi.org/10.1016/j.foodchem.2004.05.054

  • Trabalho de evento-anais periodico

    Functional foods: Latin American perspectives (2002)

    Lajolo, Franco Maria

    Source: British Journal of Nutrition. Conference titles: International Symposium of Functional Foods: Scientific and Global Perspectives. Unidade: FCF

    Subjects: ALIMENTOS, NUTRIÇÃO

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      LAJOLO, Franco Maria. Functional foods: Latin American perspectives. British Journal of Nutrition. Wallingford: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo. . Acesso em: 26 maio 2024. , 2002

    • APA

      Lajolo, F. M. (2002). Functional foods: Latin American perspectives. British Journal of Nutrition. Wallingford: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo.

    • NLM

      Lajolo FM. Functional foods: Latin American perspectives. British Journal of Nutrition. 2002 ; 88 S145-S150.[citado 2024 maio 26 ]

    • Vancouver

      Lajolo FM. Functional foods: Latin American perspectives. British Journal of Nutrition. 2002 ; 88 S145-S150.[citado 2024 maio 26 ]

  • Artigo de periodico

    Physical-chemical changes in early dwarf cashew pseudofruits during development and maturation (2002)

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

    Source: Food Chemistry. Unidade: FCF

    Assunto: BIOQUÍMICA DE ALIMENTOS

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      FIGUEIREDO, Raimundo Wilane de et al. Physical-chemical changes in early dwarf cashew pseudofruits during development and maturation. Food Chemistry, v. 77, n. 3, p. 343-347, 2002Tradução . . Disponível em: https://doi.org/10.1016/s0308-8146(01)00358-2. Acesso em: 26 maio 2024.

    • APA

      Figueiredo, R. W. de, Lajolo, F. M., Alves, R. E., & Filgueiras, H. A. C. (2002). Physical-chemical changes in early dwarf cashew pseudofruits during development and maturation. Food Chemistry, 77( 3), 343-347. doi:10.1016/s0308-8146(01)00358-2

    • NLM

      Figueiredo RW de, Lajolo FM, Alves RE, Filgueiras HAC. Physical-chemical changes in early dwarf cashew pseudofruits during development and maturation [Internet]. Food Chemistry. 2002 ; 77( 3): 343-347.[citado 2024 maio 26 ] Available from: https://doi.org/10.1016/s0308-8146(01)00358-2

    • Vancouver

      Figueiredo RW de, Lajolo FM, Alves RE, Filgueiras HAC. Physical-chemical changes in early dwarf cashew pseudofruits during development and maturation [Internet]. Food Chemistry. 2002 ; 77( 3): 343-347.[citado 2024 maio 26 ] Available from: https://doi.org/10.1016/s0308-8146(01)00358-2

  • Parte de monografia/livro

    Isoflavones in soy products: critical evaluation of analytical methods (2001)

    Genovese, Maria Inês ; Lajolo, Franco Maria

    Source: Biologically-active phytochemicals in food analysis, metabolism, bioavailability and function. Unidade: FCF

    Subjects: SOJA, NUTRIÇÃO EXPERIMENTAL

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    • ABNT

      GENOVESE, Maria Inês e LAJOLO, Franco Maria. Isoflavones in soy products: critical evaluation of analytical methods. Biologically-active phytochemicals in food analysis, metabolism, bioavailability and function. Tradução . Cambridge: Royal Society of Chemistry, 2001. . . Acesso em: 26 maio 2024.

    • APA

      Genovese, M. I., & Lajolo, F. M. (2001). Isoflavones in soy products: critical evaluation of analytical methods. In Biologically-active phytochemicals in food analysis, metabolism, bioavailability and function. Cambridge: Royal Society of Chemistry.

    • NLM

      Genovese MI, Lajolo FM. Isoflavones in soy products: critical evaluation of analytical methods. In: Biologically-active phytochemicals in food analysis, metabolism, bioavailability and function. Cambridge: Royal Society of Chemistry; 2001. [citado 2024 maio 26 ]

    • Vancouver

      Genovese MI, Lajolo FM. Isoflavones in soy products: critical evaluation of analytical methods. In: Biologically-active phytochemicals in food analysis, metabolism, bioavailability and function. Cambridge: Royal Society of Chemistry; 2001. [citado 2024 maio 26 ]

  • Artigo de periodico

    Effect of the administration of fish oil by gavage on activities of antioxidant enzymes of rat lymphoid organs (1998)

    Miyasa, Célio K; Alves de Souza, J A; Torres, Rosângela Pavan; Mancini-Filho, Jorge ; Lajolo, Franco Maria ; Curi, Rui

    Source: General Pharmacology. Unidades: ICB, FCF

    Subjects: FISIOLOGIA, ADITIVOS ALIMENTARES, ENZIMAS

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      MIYASA, Célio K et al. Effect of the administration of fish oil by gavage on activities of antioxidant enzymes of rat lymphoid organs. General Pharmacology, v. 30, n. 5, p. 759-762, 1998Tradução . . Acesso em: 26 maio 2024.

    • APA

      Miyasa, C. K., Alves de Souza, J. A., Torres, R. P., Mancini-Filho, J., Lajolo, F. M., & Curi, R. (1998). Effect of the administration of fish oil by gavage on activities of antioxidant enzymes of rat lymphoid organs. General Pharmacology, 30( 5), 759-762.

    • NLM

      Miyasa CK, Alves de Souza JA, Torres RP, Mancini-Filho J, Lajolo FM, Curi R. Effect of the administration of fish oil by gavage on activities of antioxidant enzymes of rat lymphoid organs. General Pharmacology. 1998 ; 30( 5): 759-762.[citado 2024 maio 26 ]

    • Vancouver

      Miyasa CK, Alves de Souza JA, Torres RP, Mancini-Filho J, Lajolo FM, Curi R. Effect of the administration of fish oil by gavage on activities of antioxidant enzymes of rat lymphoid organs. General Pharmacology. 1998 ; 30( 5): 759-762.[citado 2024 maio 26 ]

  • Artigo de periodico

    Fish oil given by gavage increases lymphocyte proliferation and production of hydrogen peroxide by rat macrophages (1998)

    Miyasaka, C K; Souza, J A A; Pires de Melo, M; Pithon Curi, T C; Lajolo, Franco Maria ; Curi, Rui

    Source: General Pharmacology. Unidades: ICB, FCF

    Assunto: FISIOLOGIA

    How to cite
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    • ABNT

      MIYASAKA, C K et al. Fish oil given by gavage increases lymphocyte proliferation and production of hydrogen peroxide by rat macrophages. General Pharmacology, v. 31, n. 1, p. 37-41, 1998Tradução . . Acesso em: 26 maio 2024.

    • APA

      Miyasaka, C. K., Souza, J. A. A., Pires de Melo, M., Pithon Curi, T. C., Lajolo, F. M., & Curi, R. (1998). Fish oil given by gavage increases lymphocyte proliferation and production of hydrogen peroxide by rat macrophages. General Pharmacology, 31( 1), 37-41.

    • NLM

      Miyasaka CK, Souza JAA, Pires de Melo M, Pithon Curi TC, Lajolo FM, Curi R. Fish oil given by gavage increases lymphocyte proliferation and production of hydrogen peroxide by rat macrophages. General Pharmacology. 1998 ; 31( 1): 37-41.[citado 2024 maio 26 ]

    • Vancouver

      Miyasaka CK, Souza JAA, Pires de Melo M, Pithon Curi TC, Lajolo FM, Curi R. Fish oil given by gavage increases lymphocyte proliferation and production of hydrogen peroxide by rat macrophages. General Pharmacology. 1998 ; 31( 1): 37-41.[citado 2024 maio 26 ]

  • Artigo de periodico

    Influence of naturally acid soluble proteins from beans (Phaseolus vulgaris L.) on in vitro digestibility determination (1998)

    Genovese, Maria Inês ; Lajolo, Franco Maria

    Source: Food Chemistry. Unidade: FCF

    Subjects: BIOQUÍMICA DE ALIMENTOS, PROTEÍNAS

    Acesso à fonteDOIHow to cite
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    • ABNT

      GENOVESE, Maria Inês e LAJOLO, Franco Maria. Influence of naturally acid soluble proteins from beans (Phaseolus vulgaris L.) on in vitro digestibility determination. Food Chemistry, v. 62, n. 3, p. 315-323, 1998Tradução . . Disponível em: https://doi.org/10.1016/s0308-8146(97)00224-0. Acesso em: 26 maio 2024.

    • APA

      Genovese, M. I., & Lajolo, F. M. (1998). Influence of naturally acid soluble proteins from beans (Phaseolus vulgaris L.) on in vitro digestibility determination. Food Chemistry, 62( 3), 315-323. doi:10.1016/s0308-8146(97)00224-0

    • NLM

      Genovese MI, Lajolo FM. Influence of naturally acid soluble proteins from beans (Phaseolus vulgaris L.) on in vitro digestibility determination [Internet]. Food Chemistry. 1998 ; 62( 3): 315-323.[citado 2024 maio 26 ] Available from: https://doi.org/10.1016/s0308-8146(97)00224-0

    • Vancouver

      Genovese MI, Lajolo FM. Influence of naturally acid soluble proteins from beans (Phaseolus vulgaris L.) on in vitro digestibility determination [Internet]. Food Chemistry. 1998 ; 62( 3): 315-323.[citado 2024 maio 26 ] Available from: https://doi.org/10.1016/s0308-8146(97)00224-0

  • Artigo de periodico

    Hard-to-cook beans (Phaseolus vulgaris): involvement of phenolic compounds and pectates (1998)

    Garcia, E; Filisetti, Tullia Maria Clara Caterina; Udaeta, J E M; Lajolo, Franco Maria

    Source: Journal Agricultural Food Chemistry. Unidade: FCF

    Subjects: BIOQUÍMICA DE ALIMENTOS, ALIMENTOS DE ORIGEM VEGETAL

    How to cite
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    • ABNT

      GARCIA, E et al. Hard-to-cook beans (Phaseolus vulgaris): involvement of phenolic compounds and pectates. Journal Agricultural Food Chemistry, v. 46, n. 6, p. 2110-2116, 1998Tradução . . Acesso em: 26 maio 2024.

    • APA

      Garcia, E., Filisetti, T. M. C. C., Udaeta, J. E. M., & Lajolo, F. M. (1998). Hard-to-cook beans (Phaseolus vulgaris): involvement of phenolic compounds and pectates. Journal Agricultural Food Chemistry, 46( 6), 2110-2116.

    • NLM

      Garcia E, Filisetti TMCC, Udaeta JEM, Lajolo FM. Hard-to-cook beans (Phaseolus vulgaris): involvement of phenolic compounds and pectates. Journal Agricultural Food Chemistry. 1998 ; 46( 6): 2110-2116.[citado 2024 maio 26 ]

    • Vancouver

      Garcia E, Filisetti TMCC, Udaeta JEM, Lajolo FM. Hard-to-cook beans (Phaseolus vulgaris): involvement of phenolic compounds and pectates. Journal Agricultural Food Chemistry. 1998 ; 46( 6): 2110-2116.[citado 2024 maio 26 ]
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