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Artigo de periodico
Isoflavones and antioxidant capacity of Peruvian and Brazilian lupin cultivars (2009)
Ranilla, Lena Gálvez; Genovese, Maria Inês ; Lajolo, Franco Maria
Source: Journal of Food Composition and Analysis. Unidade: FCF
Subjects: COMPOSIÇÃO DE ALIMENTOS, ANTIOXIDANTES
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ABNT
RANILLA, Lena Gálvez e GENOVESE, Maria Inês e LAJOLO, Franco Maria. Isoflavones and antioxidant capacity of Peruvian and Brazilian lupin cultivars. Journal of Food Composition and Analysis, v. 22, n. 5, p. 397-404, 2009Tradução . . Disponível em: https://doi.org/10.1016/j.jfca.2008.06.011. Acesso em: 04 jul. 2024.
APA
Ranilla, L. G., Genovese, M. I., & Lajolo, F. M. (2009). Isoflavones and antioxidant capacity of Peruvian and Brazilian lupin cultivars. Journal of Food Composition and Analysis, 22( 5), 397-404. doi:10.1016/j.jfca.2008.06.011
NLM
Ranilla LG, Genovese MI, Lajolo FM. Isoflavones and antioxidant capacity of Peruvian and Brazilian lupin cultivars [Internet]. Journal of Food Composition and Analysis. 2009 ; 22( 5): 397-404.[citado 2024 jul. 04 ] Available from: https://doi.org/10.1016/j.jfca.2008.06.011
Vancouver
Ranilla LG, Genovese MI, Lajolo FM. Isoflavones and antioxidant capacity of Peruvian and Brazilian lupin cultivars [Internet]. Journal of Food Composition and Analysis. 2009 ; 22( 5): 397-404.[citado 2024 jul. 04 ] Available from: https://doi.org/10.1016/j.jfca.2008.06.011
Artigo de periodico
New information on carbohydrates in the Brazilian Food Composition Database (2009)
Menezes, Elizabete Wenzel de ; Giuntini, Eliana Bistriche; Dan, Milana Cara Tanasov; Lajolo, Franco Maria
Source: Journal of Food Composition and Analysis. Unidade: FCF
Subjects: CARBOIDRATOS (DISPONIBILIDADE;ANÁLISE), TABELA DE COMPOSIÇÃO DE ALIMENTOS
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ABNT
MENEZES, Elizabete Wenzel de et al. New information on carbohydrates in the Brazilian Food Composition Database. Journal of Food Composition and Analysis, v. 22, n. 5, p. 446-452, 2009Tradução . . Disponível em: https://doi.org/10.1016/j.jfca.2009.02.001. Acesso em: 04 jul. 2024.
APA
Menezes, E. W. de, Giuntini, E. B., Dan, M. C. T., & Lajolo, F. M. (2009). New information on carbohydrates in the Brazilian Food Composition Database. Journal of Food Composition and Analysis, 22( 5), 446-452. doi:10.1016/j.jfca.2009.02.001
NLM
Menezes EW de, Giuntini EB, Dan MCT, Lajolo FM. New information on carbohydrates in the Brazilian Food Composition Database [Internet]. Journal of Food Composition and Analysis. 2009 ; 22( 5): 446-452.[citado 2024 jul. 04 ] Available from: https://doi.org/10.1016/j.jfca.2009.02.001
Vancouver
Menezes EW de, Giuntini EB, Dan MCT, Lajolo FM. New information on carbohydrates in the Brazilian Food Composition Database [Internet]. Journal of Food Composition and Analysis. 2009 ; 22( 5): 446-452.[citado 2024 jul. 04 ] Available from: https://doi.org/10.1016/j.jfca.2009.02.001
Artigo de periodico
Antioxidant capacity of Brazilian fruit, vegetables and commercially-frozen fruit pulps (2009)
Hassimotto, Neuza Mariko Aymoto ; Genovese, Maria Inês ; Lajolo, Franco Maria
Source: Journal of Food Composition and Analysis. Unidade: FCF
Subjects: FLAVONÓIDES, ANÁLISE DE ALIMENTOS, COMPOSIÇÃO DE ALIMENTOS
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ABNT
HASSIMOTTO, Neuza Mariko Aymoto e GENOVESE, Maria Inês e LAJOLO, Franco Maria. Antioxidant capacity of Brazilian fruit, vegetables and commercially-frozen fruit pulps. Journal of Food Composition and Analysis, v. 22, n. 5, p. 394-396, 2009Tradução . . Disponível em: https://doi.org/10.1016/j.jfca.2009.04.002. Acesso em: 04 jul. 2024.
APA
Hassimotto, N. M. A., Genovese, M. I., & Lajolo, F. M. (2009). Antioxidant capacity of Brazilian fruit, vegetables and commercially-frozen fruit pulps. Journal of Food Composition and Analysis, 22( 5), 394-396. doi:10.1016/j.jfca.2009.04.002
NLM
Hassimotto NMA, Genovese MI, Lajolo FM. Antioxidant capacity of Brazilian fruit, vegetables and commercially-frozen fruit pulps [Internet]. Journal of Food Composition and Analysis. 2009 ; 22( 5): 394-396.[citado 2024 jul. 04 ] Available from: https://doi.org/10.1016/j.jfca.2009.04.002
Vancouver
Hassimotto NMA, Genovese MI, Lajolo FM. Antioxidant capacity of Brazilian fruit, vegetables and commercially-frozen fruit pulps [Internet]. Journal of Food Composition and Analysis. 2009 ; 22( 5): 394-396.[citado 2024 jul. 04 ] Available from: https://doi.org/10.1016/j.jfca.2009.04.002
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: 04 jul. 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 jul. 04 ] 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 jul. 04 ] 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: 04 jul. 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 jul. 04 ]
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 jul. 04 ]
Artigo de periodico
LATINFOODS: Food composition activities in Latin America (2004-2006) (2007)
Menezes, Elizabete Wenzel de ; Giuntini, Eliana Bistriche; Lajolo, Franco Maria ; Morón, Cecilio
Source: Journal of Food Composition and Analysis. Unidade: FCF
Subjects: NUTRIÇÃO, COMPOSIÇÃO DE ALIMENTOS, BASES DE DADOS
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ABNT
MENEZES, Elizabete Wenzel de et al. LATINFOODS: Food composition activities in Latin America (2004-2006). Journal of Food Composition and Analysis, v. 20, n. 8, p. 704-708, 2007Tradução . . Disponível em: https://doi.org/10.1016/j.jfca.2006.04.006. Acesso em: 04 jul. 2024.
APA
Menezes, E. W. de, Giuntini, E. B., Lajolo, F. M., & Morón, C. (2007). LATINFOODS: Food composition activities in Latin America (2004-2006). Journal of Food Composition and Analysis, 20( 8), 704-708. doi:10.1016/j.jfca.2006.04.006
NLM
Menezes EW de, Giuntini EB, Lajolo FM, Morón C. LATINFOODS: Food composition activities in Latin America (2004-2006) [Internet]. Journal of Food Composition and Analysis. 2007 ; 20( 8): 704-708.[citado 2024 jul. 04 ] Available from: https://doi.org/10.1016/j.jfca.2006.04.006
Vancouver
Menezes EW de, Giuntini EB, Lajolo FM, Morón C. LATINFOODS: Food composition activities in Latin America (2004-2006) [Internet]. Journal of Food Composition and Analysis. 2007 ; 20( 8): 704-708.[citado 2024 jul. 04 ] Available from: https://doi.org/10.1016/j.jfca.2006.04.006
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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ABNT
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: 04 jul. 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 jul. 04 ] 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 jul. 04 ] Available from: https://doi.org/10.1016/j.foodchem.2005.07.014
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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ABNT
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: 04 jul. 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 jul. 04 ] 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 jul. 04 ] Available from: https://doi.org/10.1016/j.foodchem.2004.05.054
Artigo de periodico
Changes in the cell wall polysaccharides during storage and hardening of beans (2003)
Shiga, Tania Misuzu ; Lajolo, Franco Maria ; Filisetti, Tullia Maria Clara Caterina
Source: Food Chemistry. Unidade: FCF
Subjects: NUTRIÇÃO, FEIJÃO, ARMAZENAGEM DE ALIMENTOS
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SHIGA, Tania Misuzu e LAJOLO, Franco Maria e FILISETTI, Tullia Maria Clara Caterina. Changes in the cell wall polysaccharides during storage and hardening of beans. Food Chemistry, v. 84, n. 1, p. 53-64, 2003Tradução . . Disponível em: https://doi.org/10.1016/s0308-8146(03)00166-3. Acesso em: 04 jul. 2024.
APA
Shiga, T. M., Lajolo, F. M., & Filisetti, T. M. C. C. (2003). Changes in the cell wall polysaccharides during storage and hardening of beans. Food Chemistry, 84( 1), 53-64. doi:10.1016/s0308-8146(03)00166-3
NLM
Shiga TM, Lajolo FM, Filisetti TMCC. Changes in the cell wall polysaccharides during storage and hardening of beans [Internet]. Food Chemistry. 2003 ; 84( 1): 53-64.[citado 2024 jul. 04 ] Available from: https://doi.org/10.1016/s0308-8146(03)00166-3
Vancouver
Shiga TM, Lajolo FM, Filisetti TMCC. Changes in the cell wall polysaccharides during storage and hardening of beans [Internet]. Food Chemistry. 2003 ; 84( 1): 53-64.[citado 2024 jul. 04 ] Available from: https://doi.org/10.1016/s0308-8146(03)00166-3
Artigo de periodico
Physico-chemical changes related to quality of five strawberry fruit cultivars during cool-storage (2003)
Cordenunsi-Lysenko, Beatriz Rosana ; Nascimento, João Roberto Oliveira do ; Lajolo, Franco Maria
Source: Food Chemistry. Unidade: FCF
Subjects: MORANGO, ANTIOXIDANTES, NUTRIÇÃO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
CORDENUNSI-LYSENKO, Beatriz Rosana e NASCIMENTO, João Roberto Oliveira do e LAJOLO, Franco Maria. Physico-chemical changes related to quality of five strawberry fruit cultivars during cool-storage. Food Chemistry, v. 83, n. 2, p. 167-173, 2003Tradução . . Disponível em: https://doi.org/10.1016/s0308-8146(03)00059-1. Acesso em: 04 jul. 2024.
APA
Cordenunsi-Lysenko, B. R., Nascimento, J. R. O. do, & Lajolo, F. M. (2003). Physico-chemical changes related to quality of five strawberry fruit cultivars during cool-storage. Food Chemistry, 83( 2), 167-173. doi:10.1016/s0308-8146(03)00059-1
NLM
Cordenunsi-Lysenko BR, Nascimento JRO do, Lajolo FM. Physico-chemical changes related to quality of five strawberry fruit cultivars during cool-storage [Internet]. Food Chemistry. 2003 ; 83( 2): 167-173.[citado 2024 jul. 04 ] Available from: https://doi.org/10.1016/s0308-8146(03)00059-1
Vancouver
Cordenunsi-Lysenko BR, Nascimento JRO do, Lajolo FM. Physico-chemical changes related to quality of five strawberry fruit cultivars during cool-storage [Internet]. Food Chemistry. 2003 ; 83( 2): 167-173.[citado 2024 jul. 04 ] Available from: https://doi.org/10.1016/s0308-8146(03)00059-1
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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ABNT
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: 04 jul. 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 jul. 04 ] 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 jul. 04 ] Available from: https://doi.org/10.1016/s0308-8146(01)00358-2

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