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1
Sulphur gamma-glutamyl peptides in mature seeds (Phaseolus vulgaris L.)
Sulphur gamma-glutamyl peptides in mature seeds (Phaseolus vulgaris L.)
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Sulphur gamma-glutamyl peptides in mature seeds (Phaseolus vulgaris L.)

Maria de Lourdes Reis Giada Maria Terêsa Machini de Miranda; Úrsula Maria Lanfer Marquez

Food Chemistry Barking v. 61, n. 1/2, p. 177-84, 1998

Barking 1998

Item não circula. Consulte sua biblioteca.(Acessar)

2
Influence of naturally acid soluble proteins from beans (Phaseolus vulgaris L.) on in vitro digestibility determination
Influence of naturally acid soluble proteins from beans (Phaseolus vulgaris L.) on in vitro digestibility determination
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Influence of naturally acid soluble proteins from beans (Phaseolus vulgaris L.) on in vitro digestibility determination

Maria Inês Genovese Franco Maria Lajolo

Food Chemistry Oxford v. 62, n. 3, p. 315-323, 1998

Oxford 1998

Item não circula. Consulte sua biblioteca.(Acessar)

3
Nutritional evaluation of snacks obtained from chickpea and bovine lung blends
Nutritional evaluation of snacks obtained from chickpea and bovine lung blends
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Nutritional evaluation of snacks obtained from chickpea and bovine lung blends

R. A. Cardoso-Santiago José Alfredo Gomes Areas

Food chemistry n. 74, p. 35-40, 2001

Barking 2001

Localização: FSP - Faculdade de Saúde Pública    (HNT-27/2001 )(Acessar)

4
Influence of the addition of antioxidants in vivo on the fatty acids composition of fish fillets
Influence of the addition of antioxidants in vivo on the fatty acids composition of fish fillets
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Influence of the addition of antioxidants in vivo on the fatty acids composition of fish fillets

L S Sant'ana Jorge Mancini-Filho

Food Chemistry Oxford v. 68, n. 2, p. 175-178, 2000

Oxford 2000

Acesso online

5
Chemically determination total and available methionine in beans (phaseolus vulgaris l.) And isolated protein fractions
Chemically determination total and available methionine in beans (phaseolus vulgaris l.) And isolated protein fractions
Material Type:
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Chemically determination total and available methionine in beans (phaseolus vulgaris l.) And isolated protein fractions

Úrsula Maria Lanfer Marquez R M C Barros; Franco Maria Lajolo

Barking v.55, n.2 , p.179-84, 1996 Food Chemistry

Barking 1996

Item não circula. Consulte sua biblioteca.(Acessar)

6
Physicochemical characterization of the structural stability of some plant globulins
Physicochemical characterization of the structural stability of some plant globulins
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Physicochemical characterization of the structural stability of some plant globulins

S Goristein M Zemser; M Friedman; W A Rodrigues; P S Martins; N A Vello; Geraldo Antonio Tosello; O Paredes-Lopez

Barking v.56, n.2 , p.131-8, 1996 Food Chemistry

Barking 1996

Localização: ESALQ - Biblioteca Central    (PI 918583 )(Acessar)

7
Biological importance of 'gama'-glutamyl-S-methylcysteine of kidney bean (Phaseolus vulgaris L.)
Biological importance of 'gama'-glutamyl-S-methylcysteine of kidney bean (Phaseolus vulgaris L.)
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Biological importance of 'gama'-glutamyl-S-methylcysteine of kidney bean (Phaseolus vulgaris L.)

Renato Padovese Simone M Kina; Rosa Maria Cerdeira Barros; Primavera Borelli; Úrsula Maria Lanfer Marquez

Food Chemistry Amsterdam v. 73, n. 3, p. 291-297, 2001

Amsterdam 2001

Acesso online

8
Changes in the cell wall polysaccharides during storage and hardening of beans
Changes in the cell wall polysaccharides during storage and hardening of beans
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Changes in the cell wall polysaccharides during storage and hardening of beans

Tania Misuzu Shiga Franco Maria Lajolo; Tullia Maria Clara Caterina Filisetti

Food Chemistry Amsterdam v. 84, n. 1, p. 53-64, 2003

Amsterdam 2003

Item não circula. Consulte sua biblioteca.(Acessar)

9
Physico-chemical changes related to quality of five strawberry fruit cultivars during cool-storage
Physico-chemical changes related to quality of five strawberry fruit cultivars during cool-storage
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Physico-chemical changes related to quality of five strawberry fruit cultivars during cool-storage

Beatriz Rosana Cordenunsi-Lysenko João Roberto Oliveira do Nascimento; Franco Maria Lajolo

Food Chemistry Amsterdam v. 83, n. 2, p. 167-173, 2003

Amsterdam 2003

Item não circula. Consulte sua biblioteca.(Acessar)

10
Effects of diet supplementation with three soluble polysaccharicles on serum lipid levels of hypercholesterolemic rats
Effects of diet supplementation with three soluble polysaccharicles on serum lipid levels of hypercholesterolemic rats
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Effects of diet supplementation with three soluble polysaccharicles on serum lipid levels of hypercholesterolemic rats

Inar Alves de Castro Júlio Tirapegui; Márcia L Benedicto

Food Chemistry Amsterdam v. 80, n. 3, p. 323-330, 2003

Amsterdam 2003

Item não circula. Consulte sua biblioteca.(Acessar)

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Deste Autor:

  1. Lajolo, F
  2. Castro, I
  3. Torres, E
  4. Areas, J
  5. Genovese, M

Neste Assunto:

  1. Antioxidantes
  2. Compostos Fenólicos
  3. Nutrição
  4. Ácidos Graxos
  5. Proteínas

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

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