Browsing by author 2046

Jump to: 0-9 A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

or enter first few letters:  

Showing results 253 to 272 of 702. < previous   next >
Issue DateTitleAuthor(s)TypeAccess
2005The effect of the electric field on lag-phase, ethanol and β-galactosidase production of a recombinant S. cerevisiae growing on lactoseCastro, Inês; Teixeira, J. A.; Vicente, A. A.Conference paperOpen access
2012Effect of the matrix system in the delivery and in vitro bioactivity of microencapsulated Oregano essential oilCosta, Sara Beirão da; Duarte, Cláudia; Bourbon, A. I., et al.ArticleOpen access
6-Jun-2009Effect of the use of Gleditisia triacanthos galactomannan edible coating and storage temperature on the shelf life of goat and cow regional cheeseCerqueira, Miguel Ângelo Parente Ribeiro; Sousa-Gallagher, Maria J.; Macedo, Isabel R., et al.AbstractOpen access
Feb-2016Effect of variables on the thickness of an edible coating applied on frozen fish establishment of the concept of safe dipping timeSoares, N.; Fernandes, T.; Vicente, A. A.ArticleOpen access
2013Effect of whey protein purity and glycerol content upon physical properties of edible films manufactured therefromRamos, Óscar L.; Reinas, Isabel; Silva, Sara I., et al.ArticleOpen access
Nov-2010Effects of electric fields on protein unfolding and aggregation : Influence on edible films formationPereira, Ricardo; Souza, B. W. S.; Cerqueira, M. A., et al.ArticleOpen access
2015Effects of glazing and chitosan-based coating application on frozen salmon preservation during six-month storage in industrial freezing chambersSoares, Nuno M.; Oliveira, Marina S. G.; Vicente, A. A.ArticleOpen access
2012Effects of interactions between the constituents of chitosan-edible films on their physical propertiesCerqueira, M. A.; Teixeira, J. A.; Vicente, A. A.ArticleOpen access
2012Effects of moderate electric fields (MEF) on denaturation of whey proteins solutionsPereira, Ricardo; Teixeira, J. A.; Vicente, A. A.AbstractOpen access
7-Jul-2019Effects of moderate electric fields in beta-lactoglobulinthermal denaturation: structural changes and binding propertiesRodrigues, Rui Miguel Martins; Avelar, Zita; Vicente, A. A., et al.AbstractOpen access
2013Effects of moderate electric fields on aggregation of whey protein solutions and properties of edible films made thereofPereira, Ricardo; Souza, B. W. S.; Cerqueira, M. A., et al.AbstractOpen access
20-Jul-2010Effects of moderate electric fields on aggregation of whey protein solutions and properties of edible films made thereofPereira, Ricardo; Souza, B. W. S.; Cerqueira, M. A., et al.AbstractOpen access
2006Effects of moderate electric fields on the chemical composition and microbial death kinetics of Escherichia coli and Bacillus licheniformis during pasteurization of some foodstuffsPereira, Ricardo; Vicente, A. A.; Teixeira, J. A., et al.AbstractOpen access
Dec-2016Effects of ohmic heating on extraction of food-grade phytochemicals from of colored potatoPereira, Ricardo Nuno Correia; Rodrigues, Rui Miguel Martins; Genisheva, Zlatina Asenova, et al.ArticleOpen access
2006Effects of ohmic heating technology in chemical properties of foodsPereira, Ricardo; Pereira, Marta Duarte; Teixeira, J. A., et al.Conference paperOpen access
25-Sep-2017Effects of process variables on physicochemical properties of bigelsFasolin, Luiz H.; Vicente, A. A.AbstractOpen access
Sep-2009Effects of pulsed electric field on the viscoelastic properties of potato tissuePereira, Ricardo; Gómez Galindo, Federico; Vicente, A. A., et al.ArticleOpen access
28-Jun-2008Effects of pulsed electrical fields on the texture of potato tissuePereira, Ricardo Nuno Correia; Galindo, F.; Vicente, A. A., et al.AbstractOpen access
Mar-2019Electric field effects on β-lactoglobulin thermal unfolding as a function of pH Impact on protein functionalityRodrigues, Rui M.; Vicente, A. A.; Petersen, Steffen B., et al.ArticleOpen access
8-Oct-2018Electric field processing: novel perspectives on allergenicty of milk proteinsPereira, Ricardo N.; Rodrigues, Rui M.; Ramos, Óscar L., et al.ArticleOpen access