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Trabalho de evento-anais periodico
Impact of dietary fiber energy on the calculation of food total energy value in the Brazilian Food Composition Database (2016)
Menezes, Elizabete Wenzel de ; Grande, Fernanda; Giuntini, Eliana Bistriche; Lopes, Tássia do Vale Cardoso; Dan, Milana Cara Tanasov; Prado, Samira Bernardino Ramos do; Franco, Bernadette Dora Gombossy de Melo ; Charrondiére, U. Ruth; Lajolo, Franco Maria
Fonte: Food Chemistry. Nome do evento: International Food Data Conference (IFDC): Joining nutrition, agriculture and food safety through food composition. Unidade: FCF
Assuntos: FIBRAS NA DIETA, COMPOSIÇÃO DE ALIMENTOS
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ABNT
MENEZES, Elizabete Wenzel de et al. Impact of dietary fiber energy on the calculation of food total energy value in the Brazilian Food Composition Database. Food Chemistry. Oxford: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo. Disponível em: https://doi.org/10.1016/j.foodchem.2015.01.051. Acesso em: 04 jul. 2024. , 2016
APA
Menezes, E. W. de, Grande, F., Giuntini, E. B., Lopes, T. do V. C., Dan, M. C. T., Prado, S. B. R. do, et al. (2016). Impact of dietary fiber energy on the calculation of food total energy value in the Brazilian Food Composition Database. Food Chemistry. Oxford: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo. doi:10.1016/j.foodchem.2015.01.051
NLM
Menezes EW de, Grande F, Giuntini EB, Lopes T do VC, Dan MCT, Prado SBR do, Franco BDG de M, Charrondiére UR, Lajolo FM. Impact of dietary fiber energy on the calculation of food total energy value in the Brazilian Food Composition Database [Internet]. Food Chemistry. 2016 ; 193 128-133.[citado 2024 jul. 04 ] Available from: https://doi.org/10.1016/j.foodchem.2015.01.051
Vancouver
Menezes EW de, Grande F, Giuntini EB, Lopes T do VC, Dan MCT, Prado SBR do, Franco BDG de M, Charrondiére UR, Lajolo FM. Impact of dietary fiber energy on the calculation of food total energy value in the Brazilian Food Composition Database [Internet]. Food Chemistry. 2016 ; 193 128-133.[citado 2024 jul. 04 ] Available from: https://doi.org/10.1016/j.foodchem.2015.01.051
Artigo de periodico
Storage at low temperature differentially affects the colour and carotenoid composition of two cultivars of banana (2015)
Facundo, Heliofabia Virginia de Vasconcelos; Gurak, Poliana Deyse; Mercadante, Adriana Zerlotti; Lajolo, Franco Maria ; Cordenunsi-Lysenko, Beatriz Rosana
Fonte: Food Chemistry. Unidade: FCF
Assuntos: BANANA, COMPOSIÇÃO DE ALIMENTOS
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ABNT
FACUNDO, Heliofabia Virginia de Vasconcelos et al. Storage at low temperature differentially affects the colour and carotenoid composition of two cultivars of banana. Food Chemistry, v. 170, p. 102-109, 2015Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2014.08.069. Acesso em: 04 jul. 2024.
APA
Facundo, H. V. de V., Gurak, P. D., Mercadante, A. Z., Lajolo, F. M., & Cordenunsi-Lysenko, B. R. (2015). Storage at low temperature differentially affects the colour and carotenoid composition of two cultivars of banana. Food Chemistry, 170, 102-109. doi:10.1016/j.foodchem.2014.08.069
NLM
Facundo HV de V, Gurak PD, Mercadante AZ, Lajolo FM, Cordenunsi-Lysenko BR. Storage at low temperature differentially affects the colour and carotenoid composition of two cultivars of banana [Internet]. Food Chemistry. 2015 ; 170 102-109.[citado 2024 jul. 04 ] Available from: https://doi.org/10.1016/j.foodchem.2014.08.069
Vancouver
Facundo HV de V, Gurak PD, Mercadante AZ, Lajolo FM, Cordenunsi-Lysenko BR. Storage at low temperature differentially affects the colour and carotenoid composition of two cultivars of banana [Internet]. Food Chemistry. 2015 ; 170 102-109.[citado 2024 jul. 04 ] Available from: https://doi.org/10.1016/j.foodchem.2014.08.069
Artigo de periodico
Codex dietary fibre definition: justification for inclusion of carbohydrates from 3 to 9 degrees of polymerisation (2013)
Menezes, Elizabete Wenzel de ; Giuntini, Eliana Bistriche; Dan, Milana Cara Tanasov; Sardá, Fabiana Andréa Hoffmann; Lajolo, Franco Maria
Fonte: Food Chemistry. Unidade: FCF
Assuntos: CARBOIDRATOS NA DIETA, DIETÉTICA
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ABNT
MENEZES, Elizabete Wenzel de et al. Codex dietary fibre definition: justification for inclusion of carbohydrates from 3 to 9 degrees of polymerisation. Food Chemistry, v. 140, n. 3, p. 581-585, 2013Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2013.02.075. Acesso em: 04 jul. 2024.
APA
Menezes, E. W. de, Giuntini, E. B., Dan, M. C. T., Sardá, F. A. H., & Lajolo, F. M. (2013). Codex dietary fibre definition: justification for inclusion of carbohydrates from 3 to 9 degrees of polymerisation. Food Chemistry, 140( 3), 581-585. doi:10.1016/j.foodchem.2013.02.075
NLM
Menezes EW de, Giuntini EB, Dan MCT, Sardá FAH, Lajolo FM. Codex dietary fibre definition: justification for inclusion of carbohydrates from 3 to 9 degrees of polymerisation [Internet]. Food Chemistry. 2013 ; 140( 3): 581-585.[citado 2024 jul. 04 ] Available from: https://doi.org/10.1016/j.foodchem.2013.02.075
Vancouver
Menezes EW de, Giuntini EB, Dan MCT, Sardá FAH, Lajolo FM. Codex dietary fibre definition: justification for inclusion of carbohydrates from 3 to 9 degrees of polymerisation [Internet]. Food Chemistry. 2013 ; 140( 3): 581-585.[citado 2024 jul. 04 ] Available from: https://doi.org/10.1016/j.foodchem.2013.02.075
Artigo de periodico
Phenolic composition and antioxidant activity of culms and sugarcane (Saccharum officinarum L.) products (2011)
Duarte-Almeida, Joaquim Maurício; Salatino, Antonio ; Genovese, Maria Inês ; Lajolo, Franco Maria
Fonte: Food Chemistry. Unidades: IB, FCF
Assuntos: ANTIOXIDANTES, CANA-DE-AÇÚCAR, FLAVONÓIDES, COMPOSTOS FENÓLICOS
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ABNT
DUARTE-ALMEIDA, Joaquim Maurício et al. Phenolic composition and antioxidant activity of culms and sugarcane (Saccharum officinarum L.) products. Food Chemistry, v. 125, n. 2, p. 660-664, 2011Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2010.09.059. Acesso em: 04 jul. 2024.
APA
Duarte-Almeida, J. M., Salatino, A., Genovese, M. I., & Lajolo, F. M. (2011). Phenolic composition and antioxidant activity of culms and sugarcane (Saccharum officinarum L.) products. Food Chemistry, 125( 2), 660-664. doi:10.1016/j.foodchem.2010.09.059
NLM
Duarte-Almeida JM, Salatino A, Genovese MI, Lajolo FM. Phenolic composition and antioxidant activity of culms and sugarcane (Saccharum officinarum L.) products [Internet]. Food Chemistry. 2011 ; 125( 2): 660-664.[citado 2024 jul. 04 ] Available from: https://doi.org/10.1016/j.foodchem.2010.09.059
Vancouver
Duarte-Almeida JM, Salatino A, Genovese MI, Lajolo FM. Phenolic composition and antioxidant activity of culms and sugarcane (Saccharum officinarum L.) products [Internet]. Food Chemistry. 2011 ; 125( 2): 660-664.[citado 2024 jul. 04 ] Available from: https://doi.org/10.1016/j.foodchem.2010.09.059
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
Fonte: Food Chemistry. Unidade: FCF
Assuntos: 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
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
Fonte: Food Chemistry. Unidade: FCF
Assuntos: 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
Fonte: Food Chemistry. Unidade: FCF
Assuntos: 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
Fonte: Food Chemistry. Unidade: FCF
Assuntos: NUTRIÇÃO, FEIJÃO, ARMAZENAGEM DE ALIMENTOS
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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
Fonte: Food Chemistry. Unidade: FCF
Assuntos: MORANGO, ANTIOXIDANTES, NUTRIÇÃO
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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
Fonte: 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
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
Fonte: Food Chemistry. Unidade: FCF
Assuntos: BIOQUÍMICA DE ALIMENTOS, PROTEÍNAS
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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: 04 jul. 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 jul. 04 ] 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 jul. 04 ] Available from: https://doi.org/10.1016/s0308-8146(97)00224-0
Artigo de periodico
Chemically determination total and available methionine in beans (phaseolus vulgaris l.) And isolated protein fractions (1996)
Lanfer Marquez, Úrsula Maria; Barros, R M C; Lajolo, Franco Maria
Fonte: Food Chemistry. Unidade: FCF
Assuntos: ANÁLISE DE ALIMENTOS, BIOQUÍMICA DE ALIMENTOS
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ABNT
LANFER MARQUEZ, Úrsula Maria e BARROS, R M C e LAJOLO, Franco Maria. Chemically determination total and available methionine in beans (phaseolus vulgaris l.) And isolated protein fractions. Food Chemistry, v. 55, n. 2 , p. 179-84, 1996Tradução . . Acesso em: 04 jul. 2024.
APA
Lanfer Marquez, Ú. M., Barros, R. M. C., & Lajolo, F. M. (1996). Chemically determination total and available methionine in beans (phaseolus vulgaris l.) And isolated protein fractions. Food Chemistry, 55( 2 ), 179-84.
NLM
Lanfer Marquez ÚM, Barros RMC, Lajolo FM. Chemically determination total and available methionine in beans (phaseolus vulgaris l.) And isolated protein fractions. Food Chemistry. 1996 ;55( 2 ): 179-84.[citado 2024 jul. 04 ]
Vancouver
Lanfer Marquez ÚM, Barros RMC, Lajolo FM. Chemically determination total and available methionine in beans (phaseolus vulgaris l.) And isolated protein fractions. Food Chemistry. 1996 ;55( 2 ): 179-84.[citado 2024 jul. 04 ]

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