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1
Nutritional value of cooked beans (phaseolus vulgaris) and their isolated major protein fractions
Nutritional value of cooked beans (phaseolus vulgaris) and their isolated major protein fractions
Material Type:
Artigo 		Adicionar ao Meu Espaço

Nutritional value of cooked beans (phaseolus vulgaris) and their isolated major protein fractions

Úrsula Maria Lanfer Marquez Franco Maria Lajolo

London v.53, n.2 , p.235-42, 1990 Journal of the Science of Food and Agriculture

London 1990

Item não circula. Consulte sua biblioteca.(Acessar)

2
Ascorbic acid metabolism in fruits activity of enzymes involved in synthesis and degradation during ripening in mango and guava
Ascorbic acid metabolism in fruits activity of enzymes involved in synthesis and degradation during ripening in mango and guava
Material Type:
Artigo 		Adicionar ao Meu Espaço

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

Maria Luiza Passanezi Araujo Gomez Franco Maria Lajolo

Journal of the Science of Food and Agriculture London v.88, n.5, p.756-762, 2008

London 2008

Item não circula. Consulte sua biblioteca.(Acessar)

3
Effect of free or protein-associated soy isoflavones on the antioxidant status in rats
Effect of free or protein-associated soy isoflavones on the antioxidant status in rats
Material Type:
Artigo 		Adicionar ao Meu Espaço

Effect of free or protein-associated soy isoflavones on the antioxidant status in rats

Ana C. L Barbosa Franco Maria Lajolo; Maria Inês Genovese

Journal of the Science of Food and Agriculture London v. 91, n. 4, p. 721-731, 2011

London 2011

Item não circula. Consulte sua biblioteca.(Acessar)

4
Antioxidant status in rats after long-term intake of anthocyanins and ellagitannins from blackberries
Antioxidant status in rats after long-term intake of anthocyanins and ellagitannins from blackberries
Material Type:
Artigo 		Adicionar ao Meu Espaço

Antioxidant status in rats after long-term intake of anthocyanins and ellagitannins from blackberries

Neuza Mariko Aymoto Hassimotto Franco Maria Lajolo

Journal of the Science of Food and Agriculture London v. 91, n. 3, p. 523-531, 2011

London 2011

Item não circula. Consulte sua biblioteca.(Acessar)

5
Potential dietary sources of ellagic acid and other antioxidants among fruits consumed in Brazil Jabuticaba (Myrciaria jaboticaba (Vell.) Berg)
Potential dietary sources of ellagic acid and other antioxidants among fruits consumed in Brazil Jabuticaba (Myrciaria jaboticaba (Vell.) Berg)
Material Type:
Artigo 		Adicionar ao Meu Espaço

Potential dietary sources of ellagic acid and other antioxidants among fruits consumed in Brazil Jabuticaba (Myrciaria jaboticaba (Vell.) Berg)

Lucile Tiemi Abe Franco Maria Lajolo; Maria Inês Genovese

Journal of the Science of Food and Agriculture Malden v. 92, n. 8, p. 1679-1687, 2012

Malden 2012

Item não circula. Consulte sua biblioteca.(Acessar)

6
Nutritional value of cooked beans (phaseolus vulgaris) and their isolated major protein fractions
Nutritional value of cooked beans (phaseolus vulgaris) and their isolated major protein fractions
Material Type:
Artigo 		Adicionar ao Meu Espaço

Nutritional value of cooked beans (phaseolus vulgaris) and their isolated major protein fractions

Úrsula Maria Lanfer Marquez Franco Maria Lajolo

London v.53, n.2 , p.235-42, 1990 Journal of the Science of Food and Agriculture

London 1990

Item não circula. Consulte sua biblioteca.(Acessar)

7
Ascorbic acid metabolism in fruits activity of enzymes involved in synthesis and degradation during ripening in mango and guava
Ascorbic acid metabolism in fruits activity of enzymes involved in synthesis and degradation during ripening in mango and guava
Material Type:
Artigo 		Adicionar ao Meu Espaço

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

Maria Luiza Passanezi Araujo Gomez Franco Maria Lajolo

Journal of the Science of Food and Agriculture London v.88, n.5, p.756-762, 2008

London 2008

Item não circula. Consulte sua biblioteca.(Acessar)

8
Antioxidant status in rats after long-term intake of anthocyanins and ellagitannins from blackberries
Antioxidant status in rats after long-term intake of anthocyanins and ellagitannins from blackberries
Material Type:
Artigo 		Adicionar ao Meu Espaço

Antioxidant status in rats after long-term intake of anthocyanins and ellagitannins from blackberries

Neuza Mariko Aymoto Hassimotto Franco Maria Lajolo

Journal of the Science of Food and Agriculture London v. 91, n. 3, p. 523-531, 2011

London 2011

Item não circula. Consulte sua biblioteca.(Acessar)

9
Effect of free or protein-associated soy isoflavones on the antioxidant status in rats
Effect of free or protein-associated soy isoflavones on the antioxidant status in rats
Material Type:
Artigo 		Adicionar ao Meu Espaço

Effect of free or protein-associated soy isoflavones on the antioxidant status in rats

Ana C. L Barbosa Franco Maria Lajolo; Maria Inês Genovese

Journal of the Science of Food and Agriculture London v. 91, n. 4, p. 721-731, 2011

London 2011

Item não circula. Consulte sua biblioteca.(Acessar)

10
Ripening-associated changes in the amounts of starch and non-starch polysaccharides and their contributions to fruit softening in three banana cultivars
Ripening-associated changes in the amounts of starch and non-starch polysaccharides and their contributions to fruit softening in three banana cultivars
Material Type:
Artigo 		Adicionar ao Meu Espaço

Ripening-associated changes in the amounts of starch and non-starch polysaccharides and their contributions to fruit softening in three banana cultivars

Tania Misuzu Shiga Claudinéia A Soares; João Roberto Oliveira do Nascimento; Eduardo Purgatto; Franco Maria Lajolo; Beatriz Rosana Cordenunsi-Lysenko

Journal of the Science of Food and Agriculture London v. 91, n. 8, p. 1511-1516, 2011

London 2011

Item não circula. Consulte sua biblioteca.(Acessar)

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Deste Autor:

  1. Lajolo, F
  2. Hassimotto, N
  3. Genovese, M
  4. Gomez, M
  5. Lanfer Marquez, Ú

Neste Assunto:

  1. Antioxidantes
  2. Bioquímica De Alimentos
  3. Ácidos Ascórbicos
  4. Alimentos
  5. Valor Nutritivo

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

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