2023 - Research.com Biology and Biochemistry in Brazil Leader Award
Franco Maria Lajolo spends much of his time researching Food science, Botany, Biochemistry, Antioxidant and Ellagic acid. His Food science study combines topics from a wide range of disciplines, such as High-performance liquid chromatography, Phaseolus and Polyphenol. His Botany research incorporates themes from Phenols, Stigmasterol and Resistant starch.
His studies examine the connections between Biochemistry and genetics, as well as such issues in Glycoside, with regards to Trolox and Infant formula. His studies in Antioxidant integrate themes in fields like Alpha-glucosidase, Traditional medicine and Alpha-amylase. His Ellagic acid study incorporates themes from Antioxidant capacity, Quercetin, Enzyme, Brazil nut and Fragaria.
His primary areas of study are Food science, Biochemistry, Ripening, Botany and Starch. The Food science study combines topics in areas such as Isoflavones, Polyphenol, Antioxidant and Polysaccharide. His Polyphenol research focuses on subjects like Phenols, which are linked to Ellagic acid.
His Biochemistry research focuses on Phaseolus and how it relates to Albumin and Legume. In his study, Sugar and Fructose is inextricably linked to Sucrose, which falls within the broad field of Ripening. His Botany research incorporates elements of Quercetin and Horticulture.
Food science, Botany, Polyphenol, Food composition data and Glycemic are his primary areas of study. His study looks at the intersection of Food science and topics like Flavonoid with Lycopene. His study in the fields of Ripening, Cultivar and Musa acuminata under the domain of Botany overlaps with other disciplines such as Pulp.
Antioxidant covers Franco Maria Lajolo research in Polyphenol. His Antioxidant research integrates issues from Sodium erythorbate, Soy protein and Isoflavones. His Starch study combines topics in areas such as Amylase, Alpha-amylase and Polysaccharide.
His scientific interests lie mostly in Food science, Botany, Polyphenol, Ripening and Antioxidant. Franco Maria Lajolo mostly deals with Amylopectin in his studies of Food science. In his study, which falls under the umbrella issue of Botany, Amylase, Polysaccharide, Alpha-amylase and Granule is strongly linked to Starch.
He combines subjects such as Gut flora, Internal medicine, Obesity, Animal studies and Glutathione with his study of Polyphenol. His Ripening research is multidisciplinary, incorporating elements of Ellagic acid, Myrciaria, Myrtaceae, High-performance liquid chromatography and Cyanidin. His study on Antioxidant is covered under Biochemistry.
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Supplement consumption among fitness center users in São Paulo, Brazil
Raquel Franzini Pereira;Franco Maria Lajolo;Marcia Daskal Hirschbruch.
Revista De Nutricao-brazilian Journal of Nutrition (2003)
Polyphenols and type 2 diabetes: A prospective review
Fernando F. Anhê;Yves Desjardins;Geneviève Pilon;Stéphanie Dudonné.
Antioxidant activity of phenolics compounds from sugar cane (Saccharum officinarum L.) juice.
Joaquim Maurício Duarte-Almeida;Alexis Vidal Novoa;Adyary Fallarero Linares;Franco M. Lajolo.
Plant Foods for Human Nutrition (2006)
Potential dietary sources of ellagic acid and other antioxidants among fruits consumed in Brazil: jabuticaba (Myrciaria jaboticaba (Vell.) Berg).
Lucile T Abe;Franco M Lajolo;Maria Inés Genovese.
Journal of the Science of Food and Agriculture (2012)
Effect of Different Cooking Conditions on Phenolic Compounds and Antioxidant Capacity of Some Selected Brazilian Bean (Phaseolus vulgaris L.) Cultivars
Lena Gálvez Ranilla;Maria Inés Genovese;Franco Maria Lajolo.
Journal of Agricultural and Food Chemistry (2009)
Evaluation of antiproliferative, anti-type 2 diabetes, and antihypertension potentials of ellagitannins from strawberries (Fragaria × ananassa Duch.) using in vitro models.
Marcia da Silva Pinto;Joao Ernesto de Carvalho;Franco Maria Lajolo;Maria Inés Genovese.
Journal of Medicinal Food (2010)
Antiproliferative and antioxidant activities of a tricin acylated glycoside from sugarcane (Saccharum officinarum) juice
Joaquim Mauricio Duarte-Almeida;Giuseppina Negri;Antonio Salatino;João Ernesto de Carvalho.
Composition and digestibility of albumin, globulins, and glutelins from Phaseolus vulgaris.
Ursula L. Marquez;Franco M. Lajolo.
Journal of Agricultural and Food Chemistry (1981)
Evaluation of Indigenous Grains from the Peruvian Andean Region for Antidiabetes and Antihypertension Potential Using In Vitro Methods
Lena Galvez Ranilla;Emmanouil Apostolidis;Maria Ines Genovese;Franco Maria Lajolo.
Journal of Medicinal Food (2009)
Evaluation of Antihyperglycemia and Antihypertension Potential of Native Peruvian Fruits Using In Vitro Models
Marcia Da Silva Pinto;Lena Galvez Ranilla;Emmanouil Apostolidis;Franco Maria Lajolo.
Journal of Medicinal Food (2009)
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