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Items: 1 to 20 of 90

1.

[Brazilian Food Composition Database (TBCA-USP): Data compilation to serve the public good].

Lopes Tdo V, Cyrillo DC, Giuntini EB, Lajolo FM, Menezes EW.

Arch Latinoam Nutr. 2015 Sep;65(3):186-92. Spanish.

PMID:
26821491
2.

Impact of dietary fiber energy on the calculation of food total energy value in the Brazilian Food Composition Database.

Menezes EW, Grande F, Giuntini EB, Lopes Tdo V, Dan MC, Prado SB, Franco BD, Charrondière UR, Lajolo FM.

Food Chem. 2016 Feb 15;193:128-33. doi: 10.1016/j.foodchem.2015.01.051.

PMID:
26433298
3.

Selenium status in preschool children receiving a Brazil nut-enriched diet.

Martens IB, Cardoso BR, Hare DJ, Niedzwiecki MM, Lajolo FM, Martens A, Cozzolino SM.

Nutrition. 2015 Nov-Dec;31(11-12):1339-43. doi: 10.1016/j.nut.2015.05.005.

4.

Colonic Fermentation of Unavailable Carbohydrates from Unripe Banana and its Influence over Glycemic Control.

Dan MC, Cardenette GH, Sardá FA, Giuntini EB, Bello-Pérez LA, Carpinelli ÂR, Lajolo FM, Menezes EW.

Plant Foods Hum Nutr. 2015 Sep;70(3):297-303. doi: 10.1007/s11130-015-0493-6.

PMID:
26092708
5.

Polysaccharide composition of raw and cooked chayote (Sechium edule Sw.) fruits and tuberous roots.

Shiga TM, Peroni-Okita FH, Carpita NC, Lajolo FM, Cordenunsi BR.

Carbohydr Polym. 2015 Oct 5;130:155-65. doi: 10.1016/j.carbpol.2015.04.055.

PMID:
26076612
6.

Identification of Ellagitannins and Flavonoids from Eugenia brasilienses Lam. (Grumixama) by HPLC-ESI-MS/MS.

Teixeira Lde L, Bertoldi FC, Lajolo FM, Hassimotto NM.

J Agric Food Chem. 2015 Jun 10;63(22):5417-27. doi: 10.1021/acs.jafc.5b01195.

PMID:
25990484
7.

Storage at low temperature differentially affects the colour and carotenoid composition of two cultivars of banana.

Facundo HV, Gurak PD, Mercadante AZ, Lajolo FM, Cordenunsi BR.

Food Chem. 2015 Mar 1;170:102-9. doi: 10.1016/j.foodchem.2014.08.069.

PMID:
25306323
8.

Analysis of papaya cell wall-related genes during fruit ripening indicates a central role of polygalacturonases during pulp softening.

Fabi JP, Broetto SG, da Silva SL, Zhong S, Lajolo FM, do Nascimento JR.

PLoS One. 2014 Aug 27;9(8):e105685. doi: 10.1371/journal.pone.0105685.

9.

The cold storage of green bananas affects the starch degradation during ripening at higher temperature.

Peroni-Okita FH, Cardoso MB, Agopian RG, Louro RP, Nascimento JR, Purgatto E, Tavares MI, Lajolo FM, Cordenunsi BR.

Carbohydr Polym. 2013 Jul 1;96(1):137-47. doi: 10.1016/j.carbpol.2013.03.050.

10.

Codex dietary fibre definition - Justification for inclusion of carbohydrates from 3 to 9 degrees of polymerisation.

de Menezes EW, Giuntini EB, Dan MC, Sardá FA, Lajolo FM.

Food Chem. 2013 Oct 1;140(3):581-5. doi: 10.1016/j.foodchem.2013.02.075. Review.

PMID:
23601410
11.

Inhibition of carrageenan-induced acute inflammation in mice by oral administration of anthocyanin mixture from wild mulberry and cyanidin-3-glucoside.

Hassimotto NM, Moreira V, do Nascimento NG, Souto PC, Teixeira C, Lajolo FM.

Biomed Res Int. 2013;2013:146716. doi: 10.1155/2013/146716.

12.

Analysis of ripening-related gene expression in papaya using an Arabidopsis-based microarray.

Fabi JP, Seymour GB, Graham NS, Broadley MR, May ST, Lajolo FM, Cordenunsi BR, Oliveira do Nascimento JR.

BMC Plant Biol. 2012 Dec 21;12:242. doi: 10.1186/1471-2229-12-242.

13.

2D-DIGE analysis of mango (Mangifera indica L.) fruit reveals major proteomic changes associated with ripening.

Andrade Jde M, Toledo TT, Nogueira SB, Cordenunsi BR, Lajolo FM, do Nascimento JR.

J Proteomics. 2012 Jun 18;75(11):3331-41. doi: 10.1016/j.jprot.2012.03.047.

PMID:
22504795
14.

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

Abe LT, Lajolo FM, Genovese MI.

J Sci Food Agric. 2012 Jun;92(8):1679-87. doi: 10.1002/jsfa.5531.

PMID:
22173652
15.

Proteomic analysis of papaya fruit ripening using 2DE-DIGE.

Nogueira SB, Labate CA, Gozzo FC, Pilau EJ, Lajolo FM, Oliveira do Nascimento JR.

J Proteomics. 2012 Feb 2;75(4):1428-39. doi: 10.1016/j.jprot.2011.11.015.

PMID:
22134357
16.

Chemical composition and nutritional value of unripe banana flour (Musa acuminata, var. Nanicão).

Menezes EW, Tadini CC, Tribess TB, Zuleta A, Binaghi J, Pak N, Vera G, Dan MC, Bertolini AC, Cordenunsi BR, Lajolo FM.

Plant Foods Hum Nutr. 2011 Sep;66(3):231-7. doi: 10.1007/s11130-011-0238-0.

PMID:
21732181
17.

Plantain and banana starches: granule structural characteristics explain the differences in their starch degradation patterns.

Soares CA, Peroni-Okita FH, Cardoso MB, Shitakubo R, Lajolo FM, Cordenunsi BR.

J Agric Food Chem. 2011 Jun 22;59(12):6672-81. doi: 10.1021/jf201590h.

PMID:
21591784
18.

Nutritional aspects of second generation soy foods.

Alezandro MR, Granato D, Lajolo FM, Genovese MI.

J Agric Food Chem. 2011 May 25;59(10):5490-7. doi: 10.1021/jf200061c.

PMID:
21480674
19.

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

Shiga TM, Soares CA, Nascimento JR, Purgatto E, Lajolo FM, Cordenunsi BR.

J Sci Food Agric. 2011 Jun;91(8):1511-6. doi: 10.1002/jsfa.4342.

PMID:
21445854
20.

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

Barbosa AC, Lajolo FM, Genovese MI.

J Sci Food Agric. 2011 Mar 15;91(4):721-31. doi: 10.1002/jsfa.4242.

PMID:
21302327
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