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1
Kinetics of the interaction of pancreatic 'ALPHA'-amylase with a kidney bean ( phaseolus vulgaris) amylase inhibitor
Kinetics of the interaction of pancreatic 'ALPHA'-amylase with a kidney bean ( phaseolus vulgaris) amylase inhibitor
Material Type:
Artigo 		Adicionar ao Meu Espaço

Kinetics of the interaction of pancreatic 'ALPHA'-amylase with a kidney bean ( phaseolus vulgaris) amylase inhibitor

M M Tanizaki Franco Maria Lajolo

Westport v.9 , n.2 , p.71-89, 1985 Journal of Food Biochemistry

Westport 1985

Item não circula. Consulte sua biblioteca.(Acessar)

2
Effect of beans (phaseolus vulgaris) albumins on phaseoli in vitro digestibility roll of trypsin inhibitors
Effect of beans (phaseolus vulgaris) albumins on phaseoli in vitro digestibility roll of trypsin inhibitors
Material Type:
Artigo 		Adicionar ao Meu Espaço

Effect of beans (phaseolus vulgaris) albumins on phaseoli in vitro digestibility roll of trypsin inhibitors

Maria Inês Genovese Franco Maria Lajolo

Westport v.20, n.4 , p.275-94, 1996 Journal of Food Biochemistry

Westport 1996

Item não circula. Consulte sua biblioteca.(Acessar)

3
Effect of beans (phaseolus vulgaris) albumins on phaseoli in vitro digestibility roll of trypsin inhibitors
Effect of beans (phaseolus vulgaris) albumins on phaseoli in vitro digestibility roll of trypsin inhibitors
Material Type:
Artigo 		Adicionar ao Meu Espaço

Effect of beans (phaseolus vulgaris) albumins on phaseoli in vitro digestibility roll of trypsin inhibitors

Maria Inês Genovese Franco Maria Lajolo

Westport v.20, n.4 , p.275-94, 1996 Journal of Food Biochemistry

Westport 1996

Item não circula. Consulte sua biblioteca.(Acessar)

4
Combination of black bean ( phaseolus vulgaris ) amylase inhibitor with modified 'ALPHA'-amylase
Combination of black bean ( phaseolus vulgaris ) amylase inhibitor with modified 'ALPHA'-amylase
Material Type:
Artigo 		Adicionar ao Meu Espaço

Combination of black bean ( phaseolus vulgaris ) amylase inhibitor with modified 'ALPHA'-amylase

M M Tanizaki Franco Maria Lajolo; Flavio Finardi Filho

Westport v.9 , n.2 , p.91-104, 1985 Journal of Food Biochemistry

Westport 1985

Item não circula. Consulte sua biblioteca.(Acessar)

5
Albumins from the bean Phaseolus vulgaris effects of heat treatment
Albumins from the bean Phaseolus vulgaris effects of heat treatment
Material Type:
Artigo 		Adicionar ao Meu Espaço

Albumins from the bean Phaseolus vulgaris effects of heat treatment

Maria C. P. Rocha Maria Inês Genovese; Franco Maria Lajolo

Journal of Food Biochemistry Trumbull v. 26, n. 3, p. 191-208, 2002

Trumbull 2002

Item não circula. Consulte sua biblioteca.(Acessar)

6
Albumins from the bean Phaseolus vulgaris effects of heat treatment
Albumins from the bean Phaseolus vulgaris effects of heat treatment
Material Type:
Artigo 		Adicionar ao Meu Espaço

Albumins from the bean Phaseolus vulgaris effects of heat treatment

Maria C. P. Rocha Maria Inês Genovese; Franco Maria Lajolo

Journal of Food Biochemistry Trumbull v. 26, n. 3, p. 191-208, 2002

Trumbull 2002

Item não circula. Consulte sua biblioteca.(Acessar)

7
Evaluation of red currants (Ribes Rubrum L.), black currants (Ribes Nigrum L.), red and green gooseberries (Ribes Uva-Crispa) for potential management of type 2 diabetes and hypertension using in vitro models
Evaluation of red currants (Ribes Rubrum L.), black currants (Ribes Nigrum L.), red and green gooseberries (Ribes Uva-Crispa) for potential management of type 2 diabetes and hypertension using in vitro models
Material Type:
Artigo 		Adicionar ao Meu Espaço

Evaluation of red currants (Ribes Rubrum L.), black currants (Ribes Nigrum L.), red and green gooseberries (Ribes Uva-Crispa) for potential management of type 2 diabetes and hypertension using in vitro models

Márcia da Silva Pinto Young-In Kwon; Emmanouil Apostolidis; Franco Maria Lajolo; Maria Inês Genovese; Kalidas Shetty

Journal of Food Biochemistry Oxford v. 34, n. 3, p. 639-660, 2010

Oxford 2010

Item não circula. Consulte sua biblioteca.(Acessar)

8
Evaluation of red currants (Ribes Rubrum L.), black currants (Ribes Nigrum L.), red and green gooseberries (Ribes Uva-Crispa) for potential management of type 2 diabetes and hypertension using in vitro models
Evaluation of red currants (Ribes Rubrum L.), black currants (Ribes Nigrum L.), red and green gooseberries (Ribes Uva-Crispa) for potential management of type 2 diabetes and hypertension using in vitro models
Material Type:
Artigo 		Adicionar ao Meu Espaço

Evaluation of red currants (Ribes Rubrum L.), black currants (Ribes Nigrum L.), red and green gooseberries (Ribes Uva-Crispa) for potential management of type 2 diabetes and hypertension using in vitro models

Márcia da Silva Pinto Young-In Kwon; Emmanouil Apostolidis; Franco Maria Lajolo; Maria Inês Genovese; Kalidas Shetty

Journal of Food Biochemistry Oxford v. 34, n. 3, p. 639-660, 2010

Oxford 2010

Item não circula. Consulte sua biblioteca.(Acessar)

9
Effect of thermal treatment on phenolic compounds and functionality linked to type 2 diabetes and hypertension management of Peruvian and Brazilian bean cultivars (PHASEOLUS vulgaris L.) using in vitro methods
Effect of thermal treatment on phenolic compounds and functionality linked to type 2 diabetes and hypertension management of Peruvian and Brazilian bean cultivars (PHASEOLUS vulgaris L.) using in vitro methods
Material Type:
Artigo 		Adicionar ao Meu Espaço

Effect of thermal treatment on phenolic compounds and functionality linked to type 2 diabetes and hypertension management of Peruvian and Brazilian bean cultivars (PHASEOLUS vulgaris L.) using in vitro methods

Lena Gálvez Ranilla Young-In Kwon; Maria Inês Genovese; Franco Maria Lajolo; Kalidas Shetty

Journal of Food Biochemistry Oxford v. 34, n. 2, p. 329-355, 2010

Oxford 2010

Acesso online

10
Effect of thermal treatment on phenolic compounds and functionality linked to type 2 diabetes and hypertension management of Peruvian and Brazilian bean cultivars (PHASEOLUS vulgaris L.) using in vitro methods
Effect of thermal treatment on phenolic compounds and functionality linked to type 2 diabetes and hypertension management of Peruvian and Brazilian bean cultivars (PHASEOLUS vulgaris L.) using in vitro methods
Material Type:
Artigo 		Adicionar ao Meu Espaço

Effect of thermal treatment on phenolic compounds and functionality linked to type 2 diabetes and hypertension management of Peruvian and Brazilian bean cultivars (PHASEOLUS vulgaris L.) using in vitro methods

Lena Gálvez Ranilla Young-In Kwon; Maria Inês Genovese; Franco Maria Lajolo; Kalidas Shetty

Journal of Food Biochemistry Oxford v. 34, n. 2, p. 329-355, 2010

Oxford 2010

Acesso online

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Deste Autor:

  1. Lajolo, F
  2. Genovese, M
  3. Kwon, Y
  4. Shetty, K
  5. Pinto, M

Neste Assunto:

  1. Bioquímica De Alimentos
  2. Feijão
  3. Hipertensão
  4. Nutrição
  5. Biochemistry & Molecular Biology

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

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