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11
Chemical, Physical, and Sensorial Characteristics of “Terrincho” Ewe Cheese: Changes During Ripening and Intravarietal Comparison
Chemical, Physical, and Sensorial Characteristics of “Terrincho” Ewe Cheese: Changes During Ripening and Intravarietal Comparison
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Chemical, Physical, and Sensorial Characteristics of “Terrincho” Ewe Cheese: Changes During Ripening and Intravarietal Comparison

Pinho, O. ; Mendes, E. ; Alves, M.M. ; Ferreira, I.M.P.L.V.O.

Journal of dairy science, 2004-02, Vol.87 (2), p.249-257 [Revista revisada por pares]

Savoy, IL: Elsevier Inc

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12
Brewer's Saccharomyces yeast biomass: characteristics and potential applications
Brewer's Saccharomyces yeast biomass: characteristics and potential applications
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Brewer's Saccharomyces yeast biomass: characteristics and potential applications

Ferreira, I.M.P.L.V.O. ; Pinho, O. ; Vieira, E. ; Tavarela, J.G.

Trends in food science & technology, 2010-02, Vol.21 (2), p.77-84 [Revista revisada por pares]

Kidlington: Elsevier Ltd

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13
Method optimization by solid-phase microextraction in combination with gas chromatography with mass spectrometry for analysis of beer volatile fraction
Method optimization by solid-phase microextraction in combination with gas chromatography with mass spectrometry for analysis of beer volatile fraction
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Method optimization by solid-phase microextraction in combination with gas chromatography with mass spectrometry for analysis of beer volatile fraction

Pinho, Olivia ; Ferreira, Isabel M.P.L.V.O. ; Santos, Lúcia H.M.L.M.

Journal of Chromatography A, 2006-07, Vol.1121 (2), p.145-153 [Revista revisada por pares]

Amsterdam: Elsevier B.V

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14
Effect of solvent to sample ratio on total lipid extracted and fatty acid composition in meat products within different fat content
Effect of solvent to sample ratio on total lipid extracted and fatty acid composition in meat products within different fat content
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Effect of solvent to sample ratio on total lipid extracted and fatty acid composition in meat products within different fat content

Pérez-Palacios, T. ; Ruiz, J. ; Ferreira, I.M.P.L.V.O. ; Petisca, C. ; Antequera, T.

Meat science, 2012-07, Vol.91 (3), p.369-373 [Revista revisada por pares]

Kidlington: Elsevier Ltd

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15
Cooked Blueberries: Anthocyanin and Anthocyanidin Degradation and Their Radical-Scavenging Activity
Cooked Blueberries: Anthocyanin and Anthocyanidin Degradation and Their Radical-Scavenging Activity
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Cooked Blueberries: Anthocyanin and Anthocyanidin Degradation and Their Radical-Scavenging Activity

Oliveira, Carla ; Amaro, L. Filipe ; Pinho, Olivia ; Ferreira, Isabel M. P. L. V. O

Journal of agricultural and food chemistry, 2010-08, Vol.58 (16), p.9006-9012 [Revista revisada por pares]

Washington, DC: American Chemical Society

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16
Degradation of Anthocyanins and Anthocyanidins in Blueberry Jams/Stuffed Fish
Degradation of Anthocyanins and Anthocyanidins in Blueberry Jams/Stuffed Fish
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Degradation of Anthocyanins and Anthocyanidins in Blueberry Jams/Stuffed Fish

Queiroz, Filipa ; Oliveira, Carla ; Pinho, Olívia ; Ferreira, Isabel M. P. L. V. O

Journal of agricultural and food chemistry, 2009-11, Vol.57 (22), p.10712-10717 [Revista revisada por pares]

Washington, DC: American Chemical Society

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17
Heterocyclic Aromatic Amine Formation in Barbecued Sardines (Sardina pilchardus) and Atlantic Salmon (Salmo salar)
Heterocyclic Aromatic Amine Formation in Barbecued Sardines (Sardina pilchardus) and Atlantic Salmon (Salmo salar)
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Heterocyclic Aromatic Amine Formation in Barbecued Sardines (Sardina pilchardus) and Atlantic Salmon (Salmo salar)

Costa, Mariana ; Viegas, Olga ; Melo, Armindo ; Petisca, Catarina ; Pinho, Olívia ; Ferreira, Isabel M. P. L. V. O

Journal of agricultural and food chemistry, 2009-04, Vol.57 (8), p.3173-3179 [Revista revisada por pares]

Washington, DC: American Chemical Society

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18
Short communication: Effect of kefir grains on proteolysis of major milk proteins
Short communication: Effect of kefir grains on proteolysis of major milk proteins
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Short communication: Effect of kefir grains on proteolysis of major milk proteins

Ferreira, I.M.P.L.V.O. ; Pinho, O. ; Monteiro, D. ; Faria, S. ; Cruz, S. ; Perreira, A. ; Roque, A.C. ; Tavares, P.

Journal of dairy science, 2010-01, Vol.93 (1), p.27-31 [Revista revisada por pares]

New York, NY: Elsevier Inc

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19
Processing and storage effects on anthocyanin composition and antioxidant activity of jams produced with Camarosa strawberry
Processing and storage effects on anthocyanin composition and antioxidant activity of jams produced with Camarosa strawberry
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Processing and storage effects on anthocyanin composition and antioxidant activity of jams produced with Camarosa strawberry

Amaro, Luís F. ; Soares, M. Teresa ; Pinho, Carina ; Almeida, Isabel F. ; Pinho, Olívia ; Ferreira, Isabel M. P. L. V. O.

International journal of food science & technology, 2013-10, Vol.48 (10), p.2071-2077 [Revista revisada por pares]

Oxford: Blackwell Publishing Ltd

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20
Effect of green tea marinades on the formation of heterocyclic aromatic amines and sensory quality of pan-fried beef
Effect of green tea marinades on the formation of heterocyclic aromatic amines and sensory quality of pan-fried beef
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Effect of green tea marinades on the formation of heterocyclic aromatic amines and sensory quality of pan-fried beef

Quelhas, I. ; Petisca, C. ; Viegas, O. ; Melo, A. ; Pinho, O. ; Ferreira, I.M.P.L.V.O.

Food chemistry, 2010-09, Vol.122 (1), p.98-104 [Revista revisada por pares]

Kidlington: Elsevier Ltd

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