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1
Effect of storage temperature and water activity on the content and profile of isoflavones, antioxidant activity, and in vitro protein digestibility of soy protein isolates and defatted soy flours
Effect of storage temperature and water activity on the content and profile of isoflavones, antioxidant activity, and in vitro protein digestibility of soy protein isolates and defatted soy flours
Material Type:
Artigo 		Adicionar ao Meu Espaço

Effect of storage temperature and water activity on the content and profile of isoflavones, antioxidant activity, and in vitro protein digestibility of soy protein isolates and defatted soy flours

Márcia da Silva Pinto Franco Maria Lajolo; Maria Inês Genovese

Journal of Agricultural and Food Chemistry Washington v. 53, n. 16, p. 6340-6346, 2005

Washington 2005

Item não circula. Consulte sua biblioteca.(Acessar)

2
Effect of storage temperature and water activity on the content and profile of isoflavones, antioxidant activity, and in vitro protein digestibility of soy protein isolates and defatted soy flours
Effect of storage temperature and water activity on the content and profile of isoflavones, antioxidant activity, and in vitro protein digestibility of soy protein isolates and defatted soy flours
Material Type:
Artigo 		Adicionar ao Meu Espaço

Effect of storage temperature and water activity on the content and profile of isoflavones, antioxidant activity, and in vitro protein digestibility of soy protein isolates and defatted soy flours

Márcia da Silva Pinto Franco Maria Lajolo; Maria Inês Genovese

Journal of Agricultural and Food Chemistry Washington v. 53, n. 16, p. 6340-6346, 2005

Washington 2005

Item não circula. Consulte sua biblioteca.(Acessar)

3
Antioxidant status in humans after consumption of blackberry (Rubus fruticosus L.) juices with and without defatted milk
Antioxidant status in humans after consumption of blackberry (Rubus fruticosus L.) juices with and without defatted milk
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Artigo 		Adicionar ao Meu Espaço

Antioxidant status in humans after consumption of blackberry (Rubus fruticosus L.) juices with and without defatted milk

Neuza Mariko Aymoto Hassimotto Márcia da Silva Pinto; Franco Maria Lajolo

Journal of Agricultural and Food Chemistry Washington v. 56, n. 24, p. 11727-11733, 2008

Washington 2008

Acesso online

4
Antioxidant status in humans after consumption of blackberry (Rubus fruticosus L.) juices with and without defatted milk
Antioxidant status in humans after consumption of blackberry (Rubus fruticosus L.) juices with and without defatted milk
Material Type:
Artigo 		Adicionar ao Meu Espaço

Antioxidant status in humans after consumption of blackberry (Rubus fruticosus L.) juices with and without defatted milk

Neuza Mariko Aymoto Hassimotto Márcia da Silva Pinto; Franco Maria Lajolo

Journal of Agricultural and Food Chemistry Washington v. 56, n. 24, p. 11727-11733, 2008

Washington 2008

Acesso online

5
Functionality of bioactive compounds in brazilian strawberry (Fragaria x ananassa Duch.) cultivars evaluation of hyperglicemia and hypertension potential using in vitro models
Functionality of bioactive compounds in brazilian strawberry (Fragaria x ananassa Duch.) cultivars evaluation of hyperglicemia and hypertension potential using in vitro models
Material Type:
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Functionality of bioactive compounds in brazilian strawberry (Fragaria x ananassa Duch.) cultivars evaluation of hyperglicemia and hypertension potential using in vitro models

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

Journal of Agricultural and Food Chemistry Washington v.56, n.4, p.4386-4392, 2008

Washington 2008

Item não circula. Consulte sua biblioteca.(Acessar)

6
Functionality of bioactive compounds in brazilian strawberry (Fragaria x ananassa Duch.) cultivars evaluation of hyperglicemia and hypertension potential using in vitro models
Functionality of bioactive compounds in brazilian strawberry (Fragaria x ananassa Duch.) cultivars evaluation of hyperglicemia and hypertension potential using in vitro models
Material Type:
Artigo 		Adicionar ao Meu Espaço

Functionality of bioactive compounds in brazilian strawberry (Fragaria x ananassa Duch.) cultivars evaluation of hyperglicemia and hypertension potential using in vitro models

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

Journal of Agricultural and Food Chemistry Washington v.56, n.4, p.4386-4392, 2008

Washington 2008

Item não circula. Consulte sua biblioteca.(Acessar)

7
Resveratrol Is a Potent Inhibitor of the Dioxygenase Activity of Lipoxygenase
Resveratrol Is a Potent Inhibitor of the Dioxygenase Activity of Lipoxygenase
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Resveratrol Is a Potent Inhibitor of the Dioxygenase Activity of Lipoxygenase

Pinto, M. C ; García-Barrado, J. A ; Macías, P

Journal of agricultural and food chemistry, 1999-12, Vol.47 (12), p.4842-4846 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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8
Carotenoid Compounds in Grapes and Their Relationship to Plant Water Status
Carotenoid Compounds in Grapes and Their Relationship to Plant Water Status
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Carotenoid Compounds in Grapes and Their Relationship to Plant Water Status

Oliveira, C ; Silva Ferreira, A. C ; Mendes Pinto, M ; Hogg, T ; Alves, F ; Guedes de Pinho, P

Journal of agricultural and food chemistry, 2003-09, Vol.51 (20), p.5967-5971 [Periódico revisado por pares]

United States: American Chemical Society

Texto completo disponível

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9
Oxidation of Dietary Polyphenolics by Hydroperoxidase Activity of Lipoxygenase
Oxidation of Dietary Polyphenolics by Hydroperoxidase Activity of Lipoxygenase
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Oxidation of Dietary Polyphenolics by Hydroperoxidase Activity of Lipoxygenase

Pinto, Maria del Carmen ; Macias, Pedro

Journal of agricultural and food chemistry, 2005-11, Vol.53 (23), p.9225-9230 [Periódico revisado por pares]

Washington, DC: American Chemical Society

Texto completo disponível

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10
Effect of Storage Temperature and Water Activity on the Content and Profile of Isoflavones, Antioxidant Activity, and in Vitro Protein Digestibility of Soy Protein Isolates and Defatted Soy Flours
Effect of Storage Temperature and Water Activity on the Content and Profile of Isoflavones, Antioxidant Activity, and in Vitro Protein Digestibility of Soy Protein Isolates and Defatted Soy Flours
Material Type:
Artigo 		Adicionar ao Meu Espaço

Effect of Storage Temperature and Water Activity on the Content and Profile of Isoflavones, Antioxidant Activity, and in Vitro Protein Digestibility of Soy Protein Isolates and Defatted Soy Flours

Pinto, Marcia da Silva ; Lajolo, Franco Maria ; Genovese, Maria Inés

Journal of agricultural and food chemistry, 2005-08, Vol.53 (16), p.6340-6346 [Periódico revisado por pares]

United States: American Chemical Society

Texto completo disponível

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Deste Autor:

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

Neste Assunto:

  1. Agriculture, Multidisciplinary
  2. Chemistry, Applied
  3. Life Sciences & Biomedicine
  4. Agriculture
  5. Physical Sciences

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

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