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Issue DateTitleAuthor(s)TypeAccess
13-Jun-20193 - Nanostructures of whey proteins for encapsulation of food ingredientsRamos, Óscar Leandro Silva; Pereira, Ricardo Nuno Correia; Simões, Lívia Souza, et al.Book partRestricted access (UMinho)
2023Algal ProteinsMoreira, Catarina; Machado, Luís Pedro Lima; Silva, Maria, et al.Book partRestricted access (Author)
Jul-2021Algal proteins: Production strategies and nutritional and functional propertiesGeada, Pedro; Moreira, Catarina; Silva, Maria João, et al.ArticleOpen access
23-Nov-2018Alimentação do futuro: o papel da inovação e tecnologiaPereira, Ricardo Nuno CorreiaLectureOpen access
Mar-2018Antioxidant compounds recovery from Juçara residue by thermal assisted extractionRibeiro, L.; Pereira, Ricardo N.; Tonon, Renata V., et al.ArticleOpen access
14-Sep-2021Aquecimento óhmico e a bioeconomiaPereira, Ricardo Nuno CorreiaLectureOpen access
7-Jul-2019Assessment of electrical effects of ohmic heating on structural and immunoreactivity properties of bovine betalactoglobulinPereira, Ricardo Nuno Correia; Costa, Joana; Rodrigues, Rui Miguel Martins, et al.AbstractOpen access
2017Assessment of synergistic interactions between environmental factors on Microcystis aeruginosa growth and microcystin productionGeada, Pedro; Pereira, Ricardo Nuno Correia; Vasconcelos, Vítor, et al.ArticleOpen access
15-Oct-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.AbstractOpen access
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.Book partRestricted access (UMinho)
2019Bioactive compounds recovery optimization from vine pruning residues using conventional heating and microwave-assisted extraction methodsJesus, Meirielly Santos; Genisheva, Zlatina; Romani, Aloia Perez, et al.ArticleOpen access
6-Apr-2022Bioactivity and bioaccessibility of bioactive compounds in gastrointestinal digestion of tomato bagasse extractsCoelho, Marta; Oliveira, Carla; Coscueta, Ezequiel R., et al.ArticleOpen access
10-May-2023Brewer's yeast as a clean label ingredient for replacement of phosphates in hamsTomaz, Samuel A.; Machado Jr, Júlio C.; Dias, Joana Sofia Gomes, et al.AbstractOpen access
Jul-2007Caracterização do perfil de ácidos gordos livres durante a pasteurização convencional e óhmicaPereira, Ricardo; Martins, Rui C.; Teixeira, J. A., et al.ArticleOpen access
23-Sep-2018Caseinato de sódio como chaperona das proteínas do soro do leite sob aquecimento ôhmicoMoreira, T. C. P.; Pereira, Ricardo Nuno Correia; Vicente, A. A., et al.Conference paperOpen access
21-Oct-2022Chapter 3 - Electrotechnologies for the development of food-based structured systemsPereira, Ricardo Nuno Correia; Rodrigues, Rui Miguel Martins; Vicente, A. A.Book partRestricted access (UMinho)
17-Jul-2016Characterization of micro and nanostructures from β‐lactoglobulin formed upon heat treatment and under selected environmental conditionsSimões, Lívia Souza; Rodrigues, Rui Miguel Martins; Ramos, Óscar L., et al.AbstractOpen access
13-Jul-2013Characterization of β-lactoglobulin nano-hydrogels formed by heat treatment under selective ph range conditionsRamos, Óscar Leandro Silva; Pereira, Ricardo Nuno Correia; Malcata, X., et al.AbstractOpen access
2018Cold gel-like emulsions of lactoferrin subjected to ohmic heatingFurtado, G.; Pereira, Ricardo N.; Vicente, A. A., et al.ArticleOpen access
29-Jun-2023Combining high pressure and electric fields towards Nannochloropsis oculata eicosapentaenoic acid-rich extractsSousa, Sérgio; Carvalho, Ana P.; Pinto, Carlos A., et al.ArticleOpen access