Franco Maria Lajolo

Tabela Brasileira de Composição de Alimentos TBCA-USP (Versões 3 e 4) no contexto internacional

Elizabete Wenzel de Menezes, Eliana Bistriche Giuntini, Franco Maria Lajolo, 2006 .

Storage at low temperature differentially affects the colour and carotenoid composition of two cultivars of banana.

Adriana Zerlotti Mercadante, Franco Maria Lajolo, P. D. Gurak, 2015, Food chemistry.

Low temperature induced changes in activity and protein levels of the enzymes associated to conversion of starch to sucrose in banana fruit

Franco Maria Lajolo, Eduardo Purgatto, F. Lajolo, 2011 .

Measurement of carbohydrate components and their impact on energy value of foods

Franco Maria Lajolo, F. Lajolo, E. W. Menezes, 2004 .

Isoflavones and antioxidant capacity of Peruvian and Brazilian lupin cultivars

Franco Maria Lajolo, F. Lajolo, M. Genovese, 2009 .

Nutritional aspects of second generation soy foods.

Daniel Granato, Franco Maria Lajolo, D. Granato, 2011, Journal of agricultural and food chemistry.

Impact of dietary fiber energy on the calculation of food total energy value in the Brazilian Food Composition Database.

Bernadette Dora Gombossy de Melo Franco, Franco Maria Lajolo, Eliana Bistriche Giuntini, 2016, Food chemistry.