Result Number | Material Type | Add to My Shelf Action | Record Details and Options |
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1 |
Material Type: Artigo
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Physico-chemical changes related to quality of five strawberry fruit cultivars during cool-storageCordenunsi, B.R. ; Nascimento, J.R.O. ; Lajolo, F.M.Food chemistry, 2003, Vol.83 (2), p.167-173 [Periódico revisado por pares]Oxford: Elsevier LtdTexto completo disponível |
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2 |
Material Type: Artigo
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Bioactive Compounds and Antioxidant Capacity of Exotic Fruits and Commercial Frozen Pulps from BrazilGenovese, M.I ; Da Silva Pinto, M ; De Souza Schmidt Gonçalves, A.E ; Lajolo, F.MFood science and technology international, 2008-06, Vol.14 (3), p.207-214 [Periódico revisado por pares]London, England: SAGE PublicationsTexto completo disponível |
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3 |
Material Type: Artigo
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The effect of storage on the solubilization pattern of bean hull non-starch polysaccharidesShiga, T.M. ; Cordenunsi, B.R. ; Lajolo, F.M.Carbohydrate polymers, , Vol.83 (2), p.362-367 [Periódico revisado por pares]Kidlington: Elsevier LtdTexto completo disponível |
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4 |
Material Type: Artigo
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Evolution of Soluble Sugars During Ripening of Papaya Fruit and its Relation to Sweet TasteGomez, M. ; Lajolo, F. ; Cordenunsi, B.Journal of food science, 2002-01, Vol.67 (1), p.442-447 [Periódico revisado por pares]Oxford, UK: Blackwell Publishing LtdTexto completo disponível |
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5 |
Material Type: Artigo
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New information on carbohydrates in the Brazilian Food Composition DatabaseMenezes, E.W. ; Giuntini, E.B. ; Dan, M.C.T. ; Lajolo, F.M.Journal of food composition and analysis, 2009-08, Vol.22 (5), p.446-452 [Periódico revisado por pares]Kidlington: Elsevier IncTexto completo disponível |
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6 |
Material Type: Artigo
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Isoflavone Profile and Antioxidant Activity of Brazilian Soybean VarietiesGenovese, M. I. ; Hassimotto, N. M.A. ; Lajolo, F. M.Food science and technology international, 2005-06, Vol.11 (3), p.205-211 [Periódico revisado por pares]Thousand Oaks, CA: Sage PublicationsTexto completo disponível |
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7 |
Material Type: Artigo
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Identification and Characterisation of Anthocyanins from Wild Mulberry (Morus Nigra L.) Growing in BrazilHassimotto, N. M.A. ; Genovese, M. I. ; Lajolo, F. M.Food science and technology international, 2007-02, Vol.13 (1), p.17-25 [Periódico revisado por pares]Thousand Oaks, CA: Sage PublicationsTexto completo disponível |
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8 |
Material Type: Artigo
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Composition and functional properties of banana flour from different varietiesda Mota, R.V ; Lajolo, F.M ; Ciacco, C ; Cordenunsi, B.RDie Stärke, 2000-04, Vol.52 (2/3), p.63-68 [Periódico revisado por pares]Weinheim: WILEY-VCH Verlag GmbHTexto completo disponível |
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9 |
Material Type: Artigo
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Starch Breakdown during Banana Ripening: Sucrose Synthase and Sucrose Phosphate SynthaseCordenunsi, Beatriz R ; Lajolo, Franco MJournal of agricultural and food chemistry, 1995-02, Vol.43 (2), p.347-351 [Periódico revisado por pares]Washington, DC: American Chemical SocietyTexto completo disponível |
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10 |
Material Type: Artigo
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Antioxidant Activity of Dietary Fruits, Vegetables, and Commercial Frozen Fruit PulpsHassimotto, Neuza Mariko Aymoto ; Genovese, Maria Inés ; Lajolo, Franco MariaJournal of agricultural and food chemistry, 2005-04, Vol.53 (8), p.2928-2935 [Periódico revisado por pares]Washington, DC: American Chemical SocietyTexto completo disponível |