Result Number | Material Type | Add to My Shelf Action | Record Details and Options |
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1 |
Material Type: Artigo
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Effect of glycerol and corn oil on physicochemical properties of polysaccharide films – A comparative studyCerqueira, Miguel A. ; Souza, Bartolomeu W.S. ; Teixeira, José A. ; Vicente, António A.Food hydrocolloids, 2012-05, Vol.27 (1), p.175-184 [Periódico revisado por pares]Oxford: Elsevier LtdTexto completo disponível |
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2 |
Material Type: Artigo
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Shelf Life Extension of Ricotta Cheese Using Coatings of Galactomannans from Nonconventional Sources Incorporating Nisin against Listeria monocytogenesMartins, Joana T ; Cerqueira, Miguel A ; Souza, Bartolomeu W. S ; Carmo Avides, Maria do ; Vicente, António AJournal of agricultural and food chemistry, 2010-02, Vol.58 (3), p.1884-1891 [Periódico revisado por pares]Washington, DC: American Chemical SocietyTexto completo disponível |
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3 |
Material Type: Artigo
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Effect of Chitosan-Based Coatings on the Shelf Life of Salmon (Salmo salar)Souza, Bartolomeu W. S ; Cerqueira, Miguel A ; Ruiz, Héctor A ; Martins, Joana T ; Casariego, Alicia ; Teixeira, José A ; Vicente, António AJournal of agricultural and food chemistry, 2010-11, Vol.58 (21), p.11456-11462 [Periódico revisado por pares]Washington, DC: American Chemical SocietyTexto completo disponível |
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4 |
Material Type: Artigo
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Effects of Electric Fields on Protein Unfolding and Aggregation: Influence on Edible Films FormationPereira, Ricardo N ; Souza, Bartolomeu W. S ; Cerqueira, Miguel A ; Teixeira, José A ; Vicente, António ABiomacromolecules, 2010-11, Vol.11 (11), p.2912-2918 [Periódico revisado por pares]Washington, DC: American Chemical SocietyTexto completo disponível |
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5 |
Material Type: Artigo
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Functional Polysaccharides as Edible Coatings for CheeseCerqueira, Miguel A ; Lima, Álvaro M ; Souza, Bartolomeu W. S ; Teixeira, José A ; Moreira, Renato A ; Vicente, António AJournal of agricultural and food chemistry, 2009-02, Vol.57 (4), p.1456-1462 [Periódico revisado por pares]Washington, DC: American Chemical SocietyTexto completo disponível |
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6 |
Material Type: Artigo
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Antioxidant Potential of Two Red Seaweeds from the Brazilian CoastsSouza, Bartolomeu W. S ; Cerqueira, Miguel A ; Martins, Joana T ; Quintas, Mafalda A. C ; Ferreira, António C. S ; Teixeira, José A ; Vicente, António AJournal of agricultural and food chemistry, 2011-05, Vol.59 (10), p.5589-5594 [Periódico revisado por pares]Washington, DC: American Chemical SocietyTexto completo disponível |
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7 |
Material Type: Artigo
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Use of galactomannan edible coating application and storage temperature for prolonging shelf-life of “Regional” cheeseCerqueira, Miguel A. ; Sousa-Gallagher, Maria J. ; Macedo, Isabel ; Rodriguez-Aguilera, Rocio ; Souza, Bartolomeu W.S. ; Teixeira, José A. ; Vicente, António A.Journal of food engineering, 2010-03, Vol.97 (1), p.87-94 [Periódico revisado por pares]Oxford: Elsevier LtdTexto completo disponível |
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8 |
Material Type: Artigo
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Force of infection of dengue serotypes in a population-based study in the northeast of BrazilCASTANHA, P. M. S. ; CORDEIRO, M. T. ; MARTELLI, C. M. T. ; SOUZA, W. V. ; MARQUES, E. T. A. ; BRAGA, C.Epidemiology and infection, 2013-05, Vol.141 (5), p.1080-1088 [Periódico revisado por pares]Cambridge, UK: Cambridge University PressTexto completo disponível |
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9 |
Material Type: Artigo
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Synergistic effects between κ-carrageenan and locust bean gum on physicochemical properties of edible films made thereofMartins, Joana T. ; Cerqueira, Miguel A. ; Bourbon, Ana I. ; Pinheiro, Ana C. ; Souza, Bartolomeu W.S. ; Vicente, António A.Food hydrocolloids, 2012-12, Vol.29 (2), p.280-289 [Periódico revisado por pares]Oxford: Elsevier LtdTexto completo disponível |
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10 |
Material Type: Artigo
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Chemical characterization and antioxidant activity of sulfated polysaccharide from the red seaweed Gracilaria birdiaeSouza, Bartolomeu W.S. ; Cerqueira, Miguel A. ; Bourbon, Ana I. ; Pinheiro, Ana C. ; Martins, Joana T. ; Teixeira, José A. ; Coimbra, Manuel A. ; Vicente, António A.Food hydrocolloids, 2012-06, Vol.27 (2), p.287-292 [Periódico revisado por pares]Oxford: Elsevier LtdTexto completo disponível |