Approaches to reduce the glycemic response of gluten-free products: in vivo and in vitro studies von Capriles, V D, Arêas, J A G

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Effects of Processing Methods on Amaranth Starch Digestibility and Predicted Glycemic Index von Capriles, V.D, Coelho, K.D, Guerra-Matias, A.C, Arêas, J.A.G

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Cholesterol-Lowering Properties of Whole Cowpea Seed and Its Protein Isolate in Hamsters von Frota, K.M.G, Mendonça, S, Saldiva, P.H.N, Cruz, R.J, Arêas, J.A.G

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Recovery and upgrading bovine rumen protein by extrusion: Effect of lipid content on protein disulphide cross-linking, solubility and molecular weight von Vaz, L.C.M.A., Arêas, J.A.G.

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Approaches to reduce the glycemic response of gluten-free products: and studies von Capriles, V. D, Arêas, J. A. G

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Extrusion Cooking Process for Amaranth (Amaranthus caudatus L.) von Chávez-Jáuregui, R.N., Silva, M.E.M.P., Arěas, J.A.G.

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Dependence of the Interfacial Behavior of β-Casein on Phosphoserine Residues von Cassiano, M.M., Arêas, J.A.G.

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Dependence of the Interfacial Behavior of {beta}-Casein on Phosphoserine Residues von Cassiano, M. M, Areas, J. A. G

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Optimization of extrusion cooking of lung proteins by response surface methodology von BASTOS, D. H. M., DOMENECH, C. H., ARĚAS, J. A. G.

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Recovery and upgrading bovine rumen protein by extrusion: Effect of lipid content on protein disulphide cross-linlcing, solubility and molecular weight von VAZ, L. C. M. A, AREAS, J. A. G

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Application of response surface methodology for the optimization of oxidants in wheat flour von Junqueira, R.M., Castro, I.A., Arêas, J.A.G., Silva, A.C.C., Scholz, M.B.S., Mendes, S., Oliveira, K.C.

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Charge effects of protein interactions at lipid-water interface probed by 2h nmr von Arêas, J. A. G., Watts, A.

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Nutritional evaluation of snacks obtained from chickpea and bovine lung blends von Cardoso-Santiago, R.A, Arêas, J.A.G

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Protein-protein interactions in the extrusion of soya at various temperatures and moisture contents von PRUDENCIO-FERREIRA, S. H, AREAS, J. A. G

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Effect of electrical stimulation on post mortem biochemical characteristics and quality of Longissimus dorsi thoracis muscle from buffalo ( Bubalus bubalis) von Soares, G.J.D., Arêas, J.A.G.

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Effect of processing on iron bioavailability of extruded bovine lung von Pinto, T.A., Colli, C., Arêas, J.A.G.

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On the High Viscosity of Aqueous Solution of Lysozyme Induced by Some Organic Solvents von Arêas, Elizabeth P.G., Arêas, José A.G., Hamburger, James, Peticolas, Warner L., Santos, Paulo S.

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Effect of phospholipid on protein structure and solubility in the extrusion of lung proteins von Prudencio-Ferreira, S.H, Areas, J.A.G

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Protein nutritional value of extrusion-cooking defatted lung flour von Campos, Maria Aparecida, Arêas, JoséA.G.

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Lung proteins: effect of defatting with several solvents and extrusion cooking on some functional properties von Bastos, D.H.M., Arêas, J.A.G.

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