José Alfredo Gomes Arêas
José Alfredo Gomes Arêas
Professor do Departamento de Nutrição, Universidade de São Paulo
E-mail confirmado em usp.br
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Extrusion of food proteins
JAG Arêas
Critical Reviews in Food Science & Nutrition 32 (4), 365-392, 1992
2691992
Novel approaches in gluten‐free breadmaking: interface between food science, nutrition, and health
VD Capriles, JAG Arêas
Comprehensive Reviews in Food Science and Food Safety 13 (5), 871-890, 2014
1982014
Cholesterol-lowering effect of extruded amaranth (Amaranthus caudatus L.) in hypercholesterolemic rabbits
AYA Plate, JAG Arêas
Food Chemistry 76 (1), 1-6, 2002
1642002
Composição química do feijão caupi (Vigna unguiculata L. Walp), cultivar BRS-Milênio
KMG Frota, RAM Soares, JAG Arêas
Food Science and Technology 28, 470-476, 2008
142*2008
Amaranth protein presents cholesterol-lowering effect
S Mendonça, PH Saldiva, RJ Cruz, JAG Arêas
Food Chemistry 116 (3), 738-742, 2009
1382009
Mecanismos de ação de compostos bioativos dos alimentos no contexto de processos inflamatórios relacionados à obesidade
DHM Bastos, MM Rogero, JAG Arêas
Arquivos Brasileiros de Endocrinologia & Metabologia 53, 646-656, 2009
1302009
Effects of prebiotic inulin-type fructans on structure, quality, sensory acceptance and glycemic response of gluten-free breads
VD Capriles, JAG Arêas
Food & Function 4 (1), 104-110, 2013
1282013
Effects of processing methods on amaranth starch digestibility and predicted glycemic index
VD Capriles, KD Coelho, AC Guerra‐Matias, JAG Arêas
Journal of food science 73 (7), H160-H164, 2008
1272008
Protein‐protein interactions in the extrusion of soya at various temperatures and moisture contents
SH PRUDÊNCIO‐FERREIRA, JG ARÊAS
Journal of food science 58 (2), 378-381, 1993
1241993
Structural changes in biopolymers during extrusion
JR Mitchell, JAG Areas
Food extrusion science and technology, 345-360, 1992
1131992
Cholesterol‐lowering properties of whole cowpea seed and its protein isolate in hamsters
KMG Frota, S Mendonça, PHN Saldiva, RJ Cruz, JAG Arêas
Journal of food science 73 (9), H235-H240, 2008
1102008
Metabolic osteopathy in celiac disease: importance of a gluten-free diet
VD Capriles, LA Martini, JAG Arêas
Nutrition reviews 67 (10), 599-606, 2009
942009
Gluten-free breadmaking: Improving nutritional and bioactive compounds
VD Capriles, FG dos Santos, JAG Arêas
Journal of Cereal Science 67, 83-91, 2016
882016
Peptides from cowpea present antioxidant activity, inhibit cholesterol synthesis and its solubilisation into micelles
MR Marques, RAMS Freitas, ACC Carlos, ÉS Siguemoto, GG Fontanari, ...
Food Chemistry 168, 288-293, 2015
822015
Cholesterol-lowering effect of whole lupin (Lupinus albus) seed and its protein isolate
GG Fontanari, JP Batistuti, RJ da Cruz, PHN Saldiva, JAG Arêas
Food Chemistry 132 (3), 1521-1526, 2012
812012
Comparison of properties of native and extruded amaranth (Amaranthus cruentus L.–BRS Alegria) flour
B Menegassi, AMR Pilosof, JAG Arêas
LWT-Food Science and Technology 44 (9), 1915-1921, 2011
742011
Optimization of extrusion cooking process for chickpea (Cicer arietinum, L.) defatted flour by response surface methodology
JP BATISTUTI, RMC BARROS, JAG ARÊAS
Journal of Food Science 56 (6), 1695-1698, 1991
711991
Starch transformation during banana ripening: I—the phosphorylase and phosphatase behavior in Musa acuminata
JAG ARĚAS, FM LAJOLO
Journal of Food Biochemistry 5 (1), 19-37, 1981
711981
Extrusion and iron bioavailability in chickpea (Cicer arietinum L.)
F Poltronieri, JAG Arêas, C Colli
Food Chemistry 70 (2), 175-180, 2000
692000
Major peptides from amaranth (Amaranthus cruentus) protein inhibit HMG-CoA reductase activity
RAM Soares, S Mendonça, LÍA De Castro, ACCCC Menezes, JAG Arêas
International journal of molecular sciences 16 (2), 4150-4160, 2015
682015
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