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au.\*:("QUINTAS, Mafalda A. C")

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Modelling colour changes during the caramelisation reactionQUINTAS, Mafalda A. C; BRANDAO, Teresa R. S; SILVA, Cristina L. M et al.Journal of food engineering. 2007, Vol 83, Num 4, pp 483-491, issn 0260-8774, 9 p.Article

Evaluation of a hydrothermal process for pretreatment of wheat straw - effect of particle size and process conditionsRUIZ, Héctor A; RUZENE, Denise S; SILVA, Daniel P et al.Journal of chemical technology and biotechnology (1986). 2011, Vol 86, Num 1, pp 88-94, issn 0268-2575, 7 p.Article

Storage stability of an egg yolk cream formulation : texture and microbiological assessmentFUNDO, Joana F; QUINTAS, Mafalda A. C; BRANDAO, Teresa R. S et al.Journal of the science of food and agriculture. 2008, Vol 88, Num 6, pp 1068-1073, issn 0022-5142, 6 p.Article

Physical and thermal properties of a chitosan/alginate nanolayered PET filmCARNEIRO-DA-CUNHA, Maria G; CERQUEIRA, Miguel A; SOUZA, Bartolomeu W. S et al.Carbohydrate polymers. 2010, Vol 82, Num 1, pp 153-159, issn 0144-8617, 7 p.Article

Nanoemulsions of β-carotene using a high-energy emulsification―evaporation techniqueSILVA, Hélder D; CERQUEIRA, Miguel A; SOUZA, Bartolomeu W. S et al.Journal of food engineering. 2011, Vol 102, Num 2, pp 130-135, issn 0260-8774, 6 p.Article

Physico-chemical characterization of chitosan-based edible films incorporating bioactive compounds of different molecular weightBOURBON, Ana I; PINHEIRO, Ana C; CERQUEIRA, Miguel A et al.Journal of food engineering. 2011, Vol 106, Num 2, pp 111-118, issn 0260-8774, 8 p.Article

Molecular mobility, composition and structure analysis in glycerol plasticised chitosan filmsFUNDO, Joana F; FERNANDES, Rui; ALMEIDA, Pedro M et al.Food chemistry. 2014, Vol 144, pp 2-8, issn 0308-8146, 7 p.Conference Paper

Antioxidant Potential of Two Red Seaweeds from the Brazilian CoastsSOUZA, Bartolomeu W. S; CERQUEIRA, Miguel A; MARTINS, Joana T et al.Journal of agricultural and food chemistry (Print). 2011, Vol 59, Num 10, pp 5589-5594, issn 0021-8561, 6 p.Article

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