Concepedia
Statistics
Publications
184
Citations
12.3K
H-Index
64
Active since
1979
Affiliations
Universidade de São Paulo(Current)
Fundação de Amparo à Pesquisa do Estado de São Paulo
Instituto de Ciências Farmacêuticas
Universidade Estadual de Campinas (UNICAMP)
Franco Maria Lajolo is an author at Universidade de São Paulo specializing in food chemistry, biochemistry, and engineering.
Top concepts
Food ChemistryMedicineBiochemistryNutritionHealthEngineeringPharmacologyBotanyBiotechnologyPlant Physiology
Publications per year
1979–2022
Antioxidant Activity of Dietary Fruits, Vegetables, and Commercial Frozen Fruit Pulps
Neuza Mariko Aymoto Hassimotto, Maria Inés Genovese, Franco Maria Lajolo · Journal of Agricultural and Food Chemistry · 2005 · 517 citations
FT-IR spectroscopy as a tool for measuring degree of methyl esterification in pectins isolated from ripening papaya fruit
Guillermo D. Manrique, Franco Maria Lajolo · Postharvest Biology and Technology · 2002 · 426 citations
Ft-ir Spectroscopy, Engineering, Biochemistry +8
Brazilian Journal of Pharmaceutical Sciences
Elizabeth Igne Ferreira, Carlota de Oliveira Rangel‐Yagui, Cristina Helena dos Reis Serra et al. · 2018 · 379 citations
Pharmaceutical Science, Brazilian Journal, Medicine +4
Effects of temperature on the chemical composition and antioxidant activity of three strawberry cultivars
Beatriz Rosana Cordenunsi, Maria Inés Genovese, João Roberto Oliveira do Nascimento et al. · Food Chemistry · 2004 · 315 citations
Food Chemistry, Agricultural Chemistry, Chemical Composition +4
Chemical Composition and Antioxidant/Antidiabetic Potential of Brazilian Native Fruits and Commercial Frozen Pulps
Any Elisa de Souza Schmidt Gonçalves, Franco Maria Lajolo, Maria Inés Genovese · Journal of Agricultural and Food Chemistry · 2010 · 251 citations
1–5 of 184