In vitro impact of a whey protein isolate (WPI) and collagen hydrolysates (CHs) on B16F10 melanoma cells proliferation von Castro, G.A, Maria, D.A, Bouhallab, S, Sgarbieri, V.C

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Anti-Ulcerogenic Effect of a Whey Protein Isolate and Collagen Hydrolysates Against Ethanol Ulcerative Lesions on Oral Administration to Rats von Castro, G.A, Carvalho, J.E, Tinti, S.V, Possenti, A, Sgarbieri, V.C

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Yeast (Saccharomyces cerevisiae) Protein Concentrate:  Preparation, Chemical Composition, and Nutritional and Functional Properties von Yamada, Eunice A, Sgarbieri, Valdemiro C

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Guar gum effects on food intake, blood serum lipids and glucose levels of Wistar rats von Frias, A.C.D. (Campinas Univ., Campinas, SP (Brazil). Inst. of Food Technology), Sgarbieri, V.C

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Protective effect of bovine milk whey protein concentrate on the ulcerative lesions caused by subcutaneous administration of indomethacin von Rosaneli, C F, Bighetti, A E, Antônio, M A, Carvalho, J E, Sgarbieri, V C

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Bovine Blood Components:  Fractionation, Composition, and Nutritive Value von Duarte, Renata T, Carvalho Simões, Miriam C, Sgarbieri, Valdemiro Carlos

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Antiulcerative properties of bovine α-lactalbumin von Mezzaroba, L.F.H., Carvalho, J.E., Ponezi, A.N., Antônio, M.A., Monteiro, K.M., Possenti, A., Sgarbieri, V.C.

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Effect of different hydrolysates of whey protein on hepatic glutathione content in mice von Pacheco, M.T.B, Sgarbieri, V.C

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Sensory and nutritional properties of cookies based on wheat-rice-soybean flours baked in a microwave oven von Gonzalez-Galan, A. (Escola Superior de Agricultura, Lauras, Brasil), Wang, S.H, Sgarbieri, V.C, Moraes, M.A.C

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Efficacy of a whey protein concentrate on the inhibition of stomach ulcerative lesions caused by ethanol ingestion von Rosaneli, C F, Bighetti, A E, Antônio, M A, Carvalho, J E, Sgarbieri, V C

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Protective effects of bovine milk whey protein concentrate on the ulcerative lesions caused by subcutaneous administration of indomethacin von Rosaneli, C.F, Bighetti, A.E, Antonio, M.A, Carvalho, J.E, Sgarbieri, V.C

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Biscoitos tipo "cookie" e "snack" enriquecidos, respectivamente com caseína obtida por coagulação enzimática e caseinato de sódio von Krüger, C.C.H.(Universidade Federal do Paraná), Comassetto, M.C.G.(Universidade Federal do Paraná), Cândido, L.M.B.(Universidade Federal do Paraná), Baldini, V.L.S.(Instituto de Tecnologia de Alimentos), Santtucci, M.C.(Instituto de Tecnologia de Alimentos), Sgarbieri, V.C.(Instituto de Tecnologia de Alimentos)

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Influence of yeast (Saccharomyces cerevisiae) cell wall fractions on serum indexes of glucose and lipids, intestinal microbiota and production of short-chain volatile fatty acids (... von Chaud, S.G, Sgarbieri, V.C, Vicente, E, Silva, N. da, Alves, A.B, Mattos, J.A.R. de

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Composition and nutritive value of yeast biomass and yeast protein concentrates von Pacheco, M.T.B. (Universidade Federal de Goias, Goiania (Brasil)), Caballero-Cordoba, G.M, Sgarbieri, V.C

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Caracterização química de cultivares de aveia (Avena sativa l) von Pedó, I., Sgarbieri, V.C

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Protein evaluation of four oat (Avena sativa L.) cultivars adapted for cultivation in the south of Brazil von Pedo, I. (Instituto de Tecnologia de Alimentos, Campinas, SP (Brazil).), Sgarbieri, V.C, Gutkoski, L.C

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Composição e propriedades fisiológico - nutritivas de uma farinha rica em fibra insolúvel obtida do resíduo fibroso de fecularia de mandioca von RAUPP, D.S.(Universidade Estadual de Ponta Grossa), MOREIRA, S.S.(Universidade Estadual de Ponta Grossa), BANZATTO, D.A.(Universidade Estadual de Ponta Grossa), SGARBIERI, V.C.(Instituto de Tecnologia de Alimentos)

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Hydrophilic and rheological properties of brewer's yeast protein concentrates von Pacheco, M.T.B. (Universidade Federal do Goias, Goiania, Brasil.), Sgarbieri, V.C

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METHIONINE LIBERATION BY PEPSIN‐PANCREATIN HYDROLYSIS OF BEAN PROTEIN FRACTIONS: ESTIMATION OF METHIONINE BIOAVAILABILITY von COELHO, R.G., SGARBIERI, V.C.

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Relative importance of phytohemagglutinin (lectin) and trypsin-chymotrypsin inhibitor on bean (Phaseolus vulgaris L) protein absorption and utilization by the rat von Carvalho, M.R.B. (Instituto de Tecnologia de Alimentos (Brasil)), Sgarbieri, V.C

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