Quality of ham pâté containing bovine globin and plasma as fat replacers von Viana, F.R., Silva, V.D.M., Delvivo, F.M., Bizzotto, C.S., Silvestre, M.P.C.

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Analysis of protein hydrolysates. 1. Use of poly(2-hydroxyethylaspartamide)-silica column in size exclusion chromatography for the fractionation of casein hydrolysates von Silvestre, M.P.C. (UFMG, Belo Horizonte, Brazil.), Hamon, M, Yvon, M

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Analysis of protein hydrolysates. 2. Characterization of casein hydrolysates by a rapid peptide quantification method von Silvestre, M.P.C. (UFMG, Belo Horizonte, Brazil.), Hamon, M, Yvon, M

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Review of methods for the analysis of protein hydrolysates von Silvestre, M.P.C.

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Use of activated carbon for removing phenylalanine from reconstituted skim milk powder hydrolysates von Lopes, Daniella Cristine Fialho, Delvivo, Fernanda Meneghello, Silvestre, Marialice Pinto Coelho

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Papain hydrolysates of casein: molecular weight profile and encapsulation in lipospheres von Barbosa, C.M.S, Morais, H.A, Delvivo, F.M, Mansur, H.S, Oliveira, M.C. de, Silvestre, M.P.C

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Optimization of Casein Hydrolysis for Obtaining High Contents of Small Peptides: Use of Subtilisin and Trypsin von Morato, A.F., Carreira, R.L., Junqueira, R.G., Silvestre, M.P.C.

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Effects of eggplant ( Solanum melongena) on the atherogenesis and oxidative stress in LDL receptor knock out mice (LDLR −/−) von Botelho, Françoise V, Enéas, Luciana R, Cesar, Giovana C, Bizzotto, Carolina S, Tavares, Érico, Oliveira, Fabrı́cia A, Gloria, M.Beatriz A, Silvestre, Marialice P.C, Arantes, Rosa M.E, Alvarez-Leite, Jacqueline I

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Influence of copper on the stability of whey protein stabilized emulsions von Silvestre, M.P.C., Decker, E.A., McClements, D.J.

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Action of pepsin on emulsifying properties of globin von Capobiango, M, Bizzotto, C.S, Biasutti, E.A.R, Silvestre, M.P.C

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Comparative study of microencapsulation of casein hydrolysates in lipospheres and liposomes von Morais, H.A, Barbosa, C.M. da S, Delvivo, F.M, Mansur, H.S, Oliveira, M.C. de, Silvestre, M.P.C

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Degree of hydrolysis and peptide profile of enzymatic hydrolysates obtained from whey protein concentrate von Silva, M.C. da, Silva, V.D.M, Lana, A,M.Q, Silvestre, M.P.C

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Dietary supplements for phenylketonuria: removing Phe by activated carbon von Cristine Fialho Lopes, Daniella, Meneghello Delvivo, Fernanda, Pinto Coelho Silvestre, Marialice

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Use of high performance liquid hydrophilic chromatography for determining amino acids in casein hydrolysates von Motta, S. da, Silvestre, M.P.C

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Chemical and enzymatic extractions of proteins from brazilian corn flour von Capobiango, M, Vieira, C.R, Silva, A.L.S. e, Coelho, J.V, Segall, S.D, Silvestre, M.P.C

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The effect of the tryptic hydrolysis and the pH on the functional properties of bovine plasma von Ornelas, C.B.D, Junqueira, R.G, Silvestre, M.P.C

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Optimization of casein hydrolysis to increase small peptide contents: use of pepsin von Carreira, R.L, Silva, V.D.M, Morais, H.A, Motta, S. da, Junqueira, R.G, Silvestre, M.P.C

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Development of a Milk Drink Added of Conjugated Linoleic Acid: Use of a Sensory Evaluation von Lopes, D.C.F., Geraldi, L.M., Afonso, W.D.O., Ornellas, C.B.D., Silva, M.R., Campos, F.M., Garcia, E.S., Silvestre, M.P.C.

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Influence of precipitation and ultrafiltration on the peptide profile of casein hydrolysates von Carreira, R.L, Ornellas, C.B.D, Morais, H.A, Motta, S. da, Silvestre, M.P.C

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Stability and quality of ham pate added of bovine globin and sodium caseinate as emulsifiers von Silva, J.G, Morais, H.A, Junqueira, R.G, Oliveira, A. de L, Silvestre, M.P.C

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