Antioxidant status in rats after long-term intake of anthocyanins and ellagitannins from blackberriesHASSIMOTTO, Neuza Ma; LAJOLO, Franco M.Journal of the science of food and agriculture. 2011, Vol 91, Num 3, pp 523-531, issn 0022-5142, 9 p.Article

Nutritional significance of lectins and enzyme inhibitors from legumesLAJOLO, Franco M; GENOVESE, Maria Inés.Journal of agricultural and food chemistry (Print). 2002, Vol 50, Num 22, pp 6592-6598, issn 0021-8561, 7 p.Conference Paper

Isoflavones in soy-based foods consumed in Brazil: Levels, distribution, and estimated intakeGENOVESE, Maria Inés; LAJOLO, Franco M.Journal of agricultural and food chemistry (Print). 2002, Vol 50, Num 21, pp 5987-5993, issn 0021-8561, 7 p.Article

Cell wall polysaccharides of common beans (Phaseolus vulgaris L.)- : Composition and structureSHIGA, Tania M; LAJOLO, Franco M.Carbohydrate polymers. 2006, Vol 63, Num 1, pp 1-12, issn 0144-8617, 12 p.Article

Ascorbic acid metabolism in fruits : activity of enzymes involved in synthesis and degradation during ripening in mango and guavaGOMEZ, Maria Luiza P. A; LAJOLO, Franco M.Journal of the science of food and agriculture. 2008, Vol 88, Num 5, pp 756-762, issn 0022-5142, 7 p.Article

Cell-wall polysaccharide modifications during postharvest ripening of papaya fruit (Carica papaya)MANRIQUE, Guillermo D; LAJOLO, Franco M.Postharvest biology and technology. 2004, Vol 33, Num 1, pp 11-26, issn 0925-5214, 16 p.Article

FT-IR spectroscopy as a tool for measuring degree of methyl esterification in pectins isolated from ripening papaya fruitMANRIQUE, Guillermo D; LAJOLO, Franco M.Postharvest biology and technology. 2002, Vol 25, Num 1, pp 99-107, issn 0925-5214Article

Potential dietary sources of ellagic acid and other antioxidants among fruits consumed in Brazil: Jabuticaba (Myrciaria jaboticaba (Vell.) Berg)ABE, Lucile T; LAJOLO, Franco M; INES GENOVESE, Maria et al.Journal of the science of food and agriculture. 2012, Vol 92, Num 8, pp 1679-1687, issn 0022-5142, 9 p.Article

Effect of cooking on non-starch polysaccharides of hard-to-cook beansSHIGA, Tania M; CORDENUNSI, Beatriz R; LAJOLO, Franco M et al.Carbohydrate polymers. 2009, Vol 76, Num 1, pp 100-109, issn 0144-8617, 10 p.Article

Albumins from the bean Phaseolus vulgaris: Effects of heat treatment = Albumines de Phaseolus vulgaris: Effets d'un traitement thermiqueROCHA, Maria C. P; GENOVESE, Maria Inés; LAJOLO, Franco M et al.Journal of food biochemistry. 2002, Vol 26, Num 3, pp 191-208, issn 0145-8884Article

Effect of free or protein-associated soy isoflavones on the antioxidant status in ratsBARBOSA, Ana Cl; LAJOLO, Franco M; GENOVESE, Maria I et al.Journal of the science of food and agriculture. 2011, Vol 91, Num 4, pp 721-731, issn 0022-5142, 11 p.Article

Amylolytic activity in fruits: Comparison of different substrates and methods using banana as modelBASSINELLO, Priscila Z; CORDENUNSI, Beatriz R; LAJOLO, Franco M et al.Journal of agricultural and food chemistry (Print). 2002, Vol 50, Num 21, pp 5781-5786, issn 0021-8561, 6 p.Article

Influence of temperature, pH and ionic strength on the production of isoflavone-rich soy protein isolatesLOPES BARBOSA, Ana Cristina; LAJOLO, Franco M; GENOVESE, Maria Inés et al.Food chemistry. 2006, Vol 98, Num 4, pp 757-766, issn 0308-8146, 10 p.Article

Flavonoids in vegetable foods commonly consumed in Brazil and estimated ingestion by the Brazilian populationARABBI, Paola R; GENOVESE, Maria Inés; LAJOLO, Franco M et al.Journal of agricultural and food chemistry (Print). 2004, Vol 52, Num 5, pp 1124-1131, issn 0021-8561, 8 p.Article

LATINFOODS : Food composition activities in Latin America (2004-2006)DE MENEZES, Elizabete Wenzel; GIUNTINI, Eliana B; LAJOLO, Franco M et al.Journal of food composition and analysis (Print). 2007, Vol 20, Num 8, pp 704-708, issn 0889-1575, 5 p.Article

Phenolic composition and antioxidant activity of culms and sugarcane (Saccharum officinarum L.) productsDUARTE-ALMEIDA, Joaquim Mauricio; SALATINO, Antonio; GENOVESE, Maria Ines et al.Food chemistry. 2011, Vol 125, Num 2, pp 660-664, issn 0308-8146, 5 p.Article

Changes in the cell wall polysaccharides during storage and hardening of beansSHIGA, Tania M; LAJOLO, Franco M; FILISETTI, Tullia M. C. C et al.Food chemistry. 2004, Vol 84, Num 1, pp 53-64, issn 0308-8146, 12 p.Article

Functional foods: Latin American perspectivesLAJOLO, Franco M.British journal of nutrition. 2002, Vol 88, pp S145-S150, issn 0007-1145, SUP2Conference Paper

Commercial soy protein ingredients as isoflavone sources for functional foodsGENOVESE, Maria Inés; CRISTINA, Ana; BARBOSA, Lopes et al.Plant foods for human nutrition (Dordrecht). 2007, Vol 62, Num 2, pp 53-58, issn 0921-9668, 6 p.Article

Brazilian Network of Food Data Systems and LATINFOODS Regional Technical Compilation Committee: Food composition activities (2006―2009)WENZEL DE MENEZES, Elizabete; BISTRICHE GIUNTINI, Eliana; DAN, Milana C. T et al.Journal of food composition and analysis (Print). 2011, Vol 24, Num 4-5, pp 678-681, issn 0889-1575, 4 p.Article

Activity and expression of banana starch phosphorylases during fruit development and ripeningDA MOTA, Renata V; CORDENUNSI, Beatriz R; DO NASCIMENTO, Joao R. O et al.Planta. 2002, Vol 216, Num 2, pp 325-333, issn 0032-0935, 9 p.Article

Ripening-associated changes in the amounts of starch and non-starch polysaccharides and their contributions to fruit softening in three banana cultivarsSHIGA, Tania M; SOARES, Claudinéia A; NASCIMENTO, Joao Ro et al.Journal of the science of food and agriculture. 2011, Vol 91, Num 8, pp 1511-1516, issn 0022-5142, 6 p.Article

In vivo degradation of banana starch: Structural characterization of the degradation processPERONI-OKITA, Fernanda H. G; SIMAO, Renata A; CARDOSO, Mateus B et al.Carbohydrate polymers. 2010, Vol 81, Num 2, pp 291-299, issn 0144-8617, 9 p.Article

Antioxidant activity of phenolics compounds from sugar cane (Saccharum officinarum L.) juiceDUARTE-ALMEIDA, Joaquim Mauricio; NOVOA, Alexis Vidal; FALLARERO LINARES, Adyary et al.Plant foods for human nutrition (Dordrecht). 2006, Vol 61, Num 4, pp 187-192, issn 0921-9668, 6 p.Article

Brazilian flavonoid database: Application of quality evaluation systemWENZEL DE MENEZES, Elizabete; SANTOS, Nelaine Cardoso; BISTRICHE GIUNTINI, Eliana et al.Journal of food composition and analysis (Print). 2011, Vol 24, Num 4-5, pp 629-636, issn 0889-1575, 8 p.Article