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Refinado por: Nome da Publicação: Food Chemistry remover assunto: Physical Sciences remover
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1
Gelling and emulsifying properties of soy protein hydrolysates in the presence of a neutral polysaccharide
Gelling and emulsifying properties of soy protein hydrolysates in the presence of a neutral polysaccharide
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Gelling and emulsifying properties of soy protein hydrolysates in the presence of a neutral polysaccharide

Lopes-da-Silva, José A. ; Monteiro, Sónia R.

Food chemistry, 2019-10, Vol.294, p.216-223 [Periódico revisado por pares]

England: Elsevier Ltd

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2
Method development by GC–ECD and HS-SPME–GC–MS for beer volatile analysis
Method development by GC–ECD and HS-SPME–GC–MS for beer volatile analysis
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Method development by GC–ECD and HS-SPME–GC–MS for beer volatile analysis

da Silva, Gisele C. ; da Silva, Abner A.S. ; da Silva, Larissa S.N. ; Godoy, Ronoel Luiz de O. ; Nogueira, Luciana C. ; Quitério, Simone L. ; Raices, Renata S.L.

Food chemistry, 2015-01, Vol.167, p.71-77 [Periódico revisado por pares]

Kidlington: Elsevier Ltd

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3
Electrochemical and optical biosensing platforms for the immunorecognition of hazelnut Cor a 14 allergen
Electrochemical and optical biosensing platforms for the immunorecognition of hazelnut Cor a 14 allergen
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Electrochemical and optical biosensing platforms for the immunorecognition of hazelnut Cor a 14 allergen

Costa, Renata ; Costa, Joana ; Sagastizábal, Inês ; Brandão, Ana T.S.C. ; Moreira, Patrícia ; Mafra, Isabel ; Silva, A. Fernando ; Pereira, Carlos M.

Food chemistry, 2021-11, Vol.361, p.130122-130122, Article 130122 [Periódico revisado por pares]

Elsevier Ltd

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4
Effect of thermal blanching and of high pressure treatments on sweet green and red bell pepper fruits ( Capsicum annuum L.)
Effect of thermal blanching and of high pressure treatments on sweet green and red bell pepper fruits ( Capsicum annuum L.)
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Effect of thermal blanching and of high pressure treatments on sweet green and red bell pepper fruits ( Capsicum annuum L.)

Castro, Sónia M. ; Saraiva, Jorge A. ; Lopes-da-Silva, José A. ; Delgadillo, Ivonne ; Loey, Ann Van ; Smout, Chantal ; Hendrickx, Marc

Food chemistry, 2008-04, Vol.107 (4), p.1436-1449 [Periódico revisado por pares]

Oxford: Elsevier Ltd

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5
Sensory, olfactometry and comprehensive two-dimensional gas chromatography analyses as appropriate tools to characterize the effects of vine management on wine aroma
Sensory, olfactometry and comprehensive two-dimensional gas chromatography analyses as appropriate tools to characterize the effects of vine management on wine aroma
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Sensory, olfactometry and comprehensive two-dimensional gas chromatography analyses as appropriate tools to characterize the effects of vine management on wine aroma

Nicolli, Karine P. ; Biasoto, Aline C.T. ; Souza-Silva, Érica A. ; Guerra, Celito C. ; dos Santos, Henrique P. ; Welke, Juliane E. ; Zini, Cláudia A.

Food chemistry, 2018-03, Vol.243, p.103-117 [Periódico revisado por pares]

England: Elsevier Ltd

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6
Formulation and stabilization of oil-in-water nanoemulsions using a saponins-rich extract from argan oil press-cake
Formulation and stabilization of oil-in-water nanoemulsions using a saponins-rich extract from argan oil press-cake
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Formulation and stabilization of oil-in-water nanoemulsions using a saponins-rich extract from argan oil press-cake

Taarji, Noamane ; Rabelo da Silva, Cezar A. ; Khalid, Nauman ; Gadhi, Chemseddoha ; Hafidi, Abdellatif ; Kobayashi, Isao ; Neves, Marcos A. ; Isoda, Hiroko ; Nakajima, Mitsutoshi

Food chemistry, 2018-04, Vol.246, p.457-463 [Periódico revisado por pares]

England: Elsevier Ltd

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7
Development of an orange juice in-house reference material and its application to guarantee the quality of vitamin C determination in fruits, juices and fruit pulps
Development of an orange juice in-house reference material and its application to guarantee the quality of vitamin C determination in fruits, juices and fruit pulps
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Development of an orange juice in-house reference material and its application to guarantee the quality of vitamin C determination in fruits, juices and fruit pulps

Valente, A. ; Sanches-Silva, A. ; Albuquerque, T.G. ; Costa, H.S.

Food chemistry, 2014-07, Vol.154, p.71-77 [Periódico revisado por pares]

Kidlington: Elsevier Ltd

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8
Chemical composition, lipid peroxidation, and fatty acid profile in meat of broilers fed with glycerol monolaurate additive
Chemical composition, lipid peroxidation, and fatty acid profile in meat of broilers fed with glycerol monolaurate additive
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Chemical composition, lipid peroxidation, and fatty acid profile in meat of broilers fed with glycerol monolaurate additive

Valentini, J. ; Da Silva, A.S. ; Fortuoso, B.F. ; Reis, J.H. ; Gebert, R.R. ; Griss, L.G. ; Boiago, M.M. ; Lopes, L.Q.S. ; Santos, R.C.V. ; Wagner, R. ; Tavernari, F.C.

Food chemistry, 2020-11, Vol.330, p.127187-127187, Article 127187 [Periódico revisado por pares]

Elsevier Ltd

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9
Phytochemical and antioxidant characterization of Hypericum perforatum alcoholic extracts
Phytochemical and antioxidant characterization of Hypericum perforatum alcoholic extracts
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Phytochemical and antioxidant characterization of Hypericum perforatum alcoholic extracts

Silva, Bruno A. ; Ferreres, Federico ; Malva, João O. ; Dias, Alberto C.P.

Food chemistry, 2005-03, Vol.90 (1-2), p.157-167 [Periódico revisado por pares]

Oxford: Elsevier Ltd

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10
GC–MS and GC–olfactometry analysis of aroma compounds in a representative organic aroma extract from cured vanilla ( Vanilla planifolia G. Jackson) beans
GC–MS and GC–olfactometry analysis of aroma compounds in a representative organic aroma extract from cured vanilla ( Vanilla planifolia G. Jackson) beans
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GC–MS and GC–olfactometry analysis of aroma compounds in a representative organic aroma extract from cured vanilla ( Vanilla planifolia G. Jackson) beans

Pérez-Silva, A. ; Odoux, E. ; Brat, P. ; Ribeyre, F. ; Rodriguez-Jimenes, G. ; Robles-Olvera, V. ; García-Alvarado, M.A. ; Günata, Z.

Food chemistry, 2006, Vol.99 (4), p.728-735 [Periódico revisado por pares]

Oxford: Elsevier Ltd

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