Lajolo, Franco M.

Nutritional Significance of Lectins and Enzyme Inhibitors from Legumes

Lajolo, F. M., & Genovese, M. I. (2002) · Journal of Agricultural and Food Chemistry

Food Nutrient Composition and Product DevelopmentPhytase and its Applications

Cited by 211

Chemical Composition and Nutritional Value of Unripe Banana Flour (Musa acuminata, var. Nanicão)

Menezes, E. W., Tadini, C. C., Tribess, T. B., Zuleta, A., Binaghi, J., Pak, N., Vera, G., Dan, M. C. T., Bertolini, A. C., Cordenunsi, B. R., et al. (2011) · Plant Foods for Human Nutrition

Food composition and propertiesFood Nutrient Composition and Product Development

Cited by 118

Consumo de suplementos por alunos de academias de ginástica em São Paulo

Pereira, R. F., Lajolo, F. M., & Hirschbruch, M. D. (2003) · Revista de Nutrição

Nutrition and Health StudiesComplementary and Alternative Medicine Studies

Cited by 103

Activity and expression of banana starch phosphorylases during fruit development and ripening

da Mota, R., Cordenunsi, B., do Nascimento, J., Purgatto, E., Rosseto, M., & Lajolo, F. (2002) · Planta

Postharvest Quality and Shelf Life ManagementFood composition and properties

Cited by 59

Functional Foods Legislation in Brazil

Lajolo, F., & Miyazaki, E. (2007) · Nutraceutical Science and Technology

Consumer Attitudes and Food LabelingAgricultural safety and regulations

Cited by 3