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DataTítuloAutor(es)TipoAcesso
Nov-2020Carboxymethyl cellulose-based films: Effect of organosolv lignin incorporation on physicochemical and antioxidant propertiesMichelin, Michele; Marques, Arlete Maria Lima; Pastrana, Lorenzo M., et al.ArtigoAcesso aberto
Fev-2017Comparing the effects of glazing and chitosan-based coating applied on frozen salmon on its organoleptic and physicochemical characteristics over six-months storageSoares, N.; Silva, Pedro Miguel Peixoto da; Barbosa, Carla, et al.ArtigoAcesso aberto
2012Development and characterization of a nanomultilayer coating of pectin and chitosan : evaluation of its gas barrier properties and application on 'Tommy Atkins' mangoesMedeiros, Bartolomeu G. de S.; Pinheiro, A. C.; Cunha, Maria G. Carneiro da, et al.ArtigoAcesso aberto
2012Development of shelf-life kinetic model for modified atmosphere packaging of fresh sliced mushroomsOliveira, Felisbela Maria Araújo; Sousa-Gallagher, M. J.; Mahajan, P. V., et al.ArtigoAcesso aberto
2013Effect of chitosan-based solutions applied as edible coatings and water glazing on frozen salmon preservation : a pilot-scale studySoares, Nuno M.; Mendes, Tânia S.; Vicente, A. A.ArtigoAcesso aberto
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.ArtigoAcesso aberto
Fev-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.ArtigoAcesso aberto
Jul-2016Encapsulation and controlled release of bioactive compounds in lactoferrin-glycomacropeptide nanohydrogels : curcumin and caffeine as model compoundsBourbon, A. I.; Cerqueira, M. A.; Vicente, A. A.ArtigoAcesso aberto
2010Estimation of water diffusivity parameters on grape dynamic dryingRamos, Inês N.; Miranda, J. M.; Brandão, Teresa R. S., et al.ArtigoAcesso restrito UMinho
Fev-2019Evaluating the effect of chitosan layer on bioaccessibility and cellular uptake of curcumin nanoemulsionsSilva, Hélder D.; Beldikova, E.; Poejo, Joana, et al.ArtigoAcesso aberto
2010Evaluation of a chitosan-based edible film as carrier of natamycin to improve the storability of saloio cheeseFajardo, Paula; Martins, J. T.; Fuciños, C., et al.ArtigoAcesso aberto
2012Evaluation of MAP engineering design parameters on quality of fresh-sliced mushroomsOliveira, Felisbela Maria Araújo; Sousa-Gallagher, M. J.; Mahajan, P. V., et al.ArtigoAcesso aberto
2015Food Structure Design: Innovation in food structure-properties relationshipsSilva, Cristina L. M.; Vicente, A. A.; Piazza, LauraEditorial em revistaAcesso aberto
Dez-2015Fresh-cut melon quality during storage: an NMR study of water transverse relaxation timeFundo, Joana F.; Amaro, Ana L.; Madureira, Ana Raquel, et al.ArtigoAcesso aberto
2008Friction factors of power-law fluids in chevron-type plate heat exchangers.Fernandes, C. S.; Dias, R.; Nóbrega, J. M., et al.ArtigoAcesso restrito UMinho
2003Heat transfer and rheology of stirred yoghurt during cooling in plate heat exchangersAfonso, I. M.; Hes, Lubos; Maia, J. M., et al.ArtigoAcesso aberto
Abr-2021How additive manufacturing can boost the bioactivity of baked functional foodsOliveira, Sara M.; Gruppi, Alice; Vieira, Marta V., et al.ArtigoAcesso aberto
Mai-2021Incorporation of olive pomace ingredients into yoghurts as a source of fibre and hydroxytyrosol: Antioxidant activity and stability throughout gastrointestinal digestionRibeiro, Tânia B.; Lopes, Maria Teresa; Morais, Pilar, et al.ArtigoAcesso aberto
Dez-2015Influence of surfactant and processing conditions in the stability of oil-in-water nanoemulsionsSilva, H.; Cerqueira, M. A.; Vicente, A. A.ArtigoAcesso aberto
Fev-2010Moderate electric fields can inactivate Escherichia coli at room temperatureMachado, L.; Pereira, Ricardo; Martins, Rui C., et al.ArtigoAcesso aberto
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