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Search on : LAJOLO, FRANCO MARIA [Author]
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 Pereira, Raquel Franzini, Lajolo, Franco Maria and Hirschbruch, Marcia Daskal Consumo de suplementos por alunos de academias de ginástica em São Paulo. Rev. Nutr., Set 2003, vol.16, no.3, p.265-272. ISSN 1415-5273


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 Regina, Murillo de Albuquerque et al. Influência da altitude na qualidade das uvas 'Chardonnay' e 'Pinot Noir' em Minas Gerais. Rev. Bras. Frutic., Mar 2010, vol.32, no.1, p.143-150. ISSN 0100-2945


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 Genovese, Maria Inés et al. Avaliação do teor de isoflavonas de "suplementos nutricionais à base de soja". Rev. Bras. Cienc. Farm., Jun 2003, vol.39, no.2, p.159-167. ISSN 1516-9332


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 Figueiredo, Raimundo Wilane de et al. Qualidade de pedúnculos de caju submetidos à aplicação pós-colheita de cálcio e armazenados sob refrigeração. Pesq. agropec. bras., Abr 2007, vol.42, no.4, p.475-482. ISSN 0100-204X


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 SARDÁ, Fabiana Andrea Hoffmann et al. Effectiveness of carbohydrates as a functional ingredient in glycemic control. Food Sci. Technol, Dec 2018, vol.38, no.4, p.561-576. ISSN 0101-2061
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 Nascimento, Talita Pimenta do et al. Effect of thinning on flower and fruit and of edible coatings on postharvest quality of jaboticaba fruit stored at low temperature. Food Sci. Technol (Campinas), Sept 2013, vol.33, no.3, p.424-433. ISSN 0101-2061
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 Alezandro, Marcela Roquim et al. Commercial spices and industrial ingredients: evaluation of antioxidant capacity and flavonoids content for functional foods development. Ciênc. Tecnol. Aliment., June 2011, vol.31, no.2, p.527-533. ISSN 0101-2061


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 Kodama, Débora Harumi et al. Flavonoids, total phenolics and antioxidant capacity: comparison between commercial green tea preparations. Ciênc. Tecnol. Aliment., Dec 2010, vol.30, no.4, p.1077-1082. ISSN 0101-2061


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 Hasegawa, Patrícia Nagai et al. Chemical composition of five loquat cultivars planted in Brazil. Ciênc. Tecnol. Aliment., June 2010, vol.30, no.2, p.552-559. ISSN 0101-2061


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 Abe, Lucile Tiemi, Lajolo, Franco Maria and Genovese, Maria Inés Comparison of phenol content and antioxidant capacity of nuts. Ciênc. Tecnol. Aliment., May 2010, vol.30, suppl.1, p.254-259. ISSN 0101-2061


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