Percorrer por autor Ramos, Óscar L.

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DataTítuloAutor(es)TipoAcesso
Mar-2017Advances in Food NanotechnologyCerqueira, Miguel Ângelo Parente Ribeiro; Pinheiro, A. C.; Ramos, Óscar L., et al.bookPartrestrictedAccess
15-Out-2014Association of riboflavin in whey protein hydrogels produced through application of moderate electric field and cold induced gelationPereira, Ricardo; Altinok, Emir; Rodrigues, Rui M., et al.conferenceAbstractopenAccess
2018Bio-based nanocomposites for food packaging and their effect in food quality and safetyRamos, Óscar L.; Pereira, Ricardo Nuno Correia; Cerqueira, Miguel Ângelo Parente Ribeiro, et al.bookPartrestrictedAccess
17-Jul-2016Characterization of micro and nanostructures from β‐lactoglobulin formed upon heat treatment and under selected environmental conditionsSimões, Lívia S.; Rodrigues, Rui Miguel Martins; Ramos, Óscar L., et al.conferenceAbstractopenAccess
13-Jul-2013Characterization of β-Lactoglobulin nano-hydrogels formed upon heat treatment and under selective pH range conditionsRamos, Óscar L.; Pereira, Ricardo; Malcata, F. X., et al.conferenceAbstractopenAccess
Jul-2016Design of bio-based supramolecular structures through self-assembly of α-lactalbumin and lysozymeMonteiro, Adenilson A.; Monteiro, Marcia R.; Pereira, Ricardo N., et al.articleopenAccess
2014Design of bio-nanosystems for oral delivery of functional compoundsCerqueira, M. A.; Pinheiro, A. C.; Silva, H. D., et al.articleopenAccess
30-Jun-2017Design of micro- and nanostructures from β-lactoglobulin under selected environmental conditionsSimões, Lívia de Souza; Vicente, A. A.; Ramos, Óscar L.conferenceAbstractopenAccess
15-Out-2014Design of nanostructures, obtained from assembling of α-lactalbumin and lysozyme upon heat treatment and selective environmental conditionsMonteiro, Adenilson A.; Monteiro, Márcia R.; Ramos, Óscar L., et al.conferenceAbstractopenAccess
2017Design of whey protein nanostructures for incorporation and release of nutraceutical compounds in foodRamos, Óscar L.; Pereira, Ricardo N.; Martins, Artur J., et al.articleopenAccess
6-Jul-2017Design of β-lactoglobulin nanostructures for encapsulation and controlled release of riboflavin in the gastrointestinal tractMadalena, Daniel A.; Pereira, Ricardo N.; Pinheiro, Ana Cristina, et al.conferenceAbstractopenAccess
1-Jan-2013Development and characterization of bioactive β-lactoglobulin nano-hydrogels for food applicationsRamos, Óscar L.; Pereira, Ricardo; Martins, Artur J., et al.conferenceAbstractopenAccess
10-Set-2014Development and characterization of β-lactoglobulin nanohydrogels for bioactive compound deliveryRamos, Óscar L.; Pereira, Ricardo; Martins, Artur J., et al.conferenceAbstractopenAccess
Set-2017Development of iron-rich whey protein hydrogels following application of ohmic heating Effects of moderate electric fieldsPereira, Ricardo N.; Rodrigues, Rui M.; Altinok, E., et al.articleopenAccess
18-Set-2015Development of β-lactoglobulin nanostructures for encapsulation and controlled release of nutraceuticalsMadalena, Daniel A.; Ramos, Óscar L.; Pereira, Ricardo Nuno Correia, et al.conferenceAbstractopenAccess
Dez-2015Edible bio-based nanostructures: delivery, absorption and potential toxicityMartins, Joana; Ramos, Óscar L.; Pinheiro, A. C., et al.articleopenAccess
18-Mai-2016Edible packaging for dairy productsRamos, Óscar L.; Pereira, Ricardo Nuno Correia; Martins, Joana T., et al.bookPartrestrictedAccess
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.articleopenAccess
8-Out-2018Electric fields processing: novel perspectives on allergenicty of milk proteinsPereira, Ricardo N.; Rodrigues, Rui M.; Ramos, Óscar L., et al.articleopenAccess
2014Flavouring and coating technologies for preservation and processing of foodsCerqueira, M. A.; Costa, Maria J.; Rivera, M. C., et al.bookPartrestrictedAccess