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1
Optimization of Conditions for Anthocyanin Hydrolysis from Red Wine Using Response Surface Methodology (RSM)
Optimization of Conditions for Anthocyanin Hydrolysis from Red Wine Using Response Surface Methodology (RSM)
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Optimization of Conditions for Anthocyanin Hydrolysis from Red Wine Using Response Surface Methodology (RSM)

Pinho, Carina ; Melo, Armindo ; Mansilha, Catarina ; Ferreira, Isabel M. P. L. V. O

Journal of agricultural and food chemistry, 2011-01, Vol.59 (1), p.50-55 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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2
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 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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3
Biogenic Amines in Portuguese Traditional Foods and Wines
Biogenic Amines in Portuguese Traditional Foods and Wines
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Biogenic Amines in Portuguese Traditional Foods and Wines

Ferreira, I.M.P.L.V.O ; Pinho, O

Journal of food protection, 2006-09, Vol.69 (9), p.2293-2303 [Periódico revisado por pares]

Des Moines, IA: International Association of Milk, Food and Environmental Sanitarians

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4
A Novel Approach to the Quantification of Bovine Milk in Ovine Cheeses Using a Duplex Polymerase Chain Reaction Method
A Novel Approach to the Quantification of Bovine Milk in Ovine Cheeses Using a Duplex Polymerase Chain Reaction Method
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A Novel Approach to the Quantification of Bovine Milk in Ovine Cheeses Using a Duplex Polymerase Chain Reaction Method

Mafra, Isabel ; Ferreira, Isabel M. P. L. V. O ; Faria, Miguel A ; Oliveira, Beatriz P. P

Journal of agricultural and food chemistry, 2004-08, Vol.52 (16), p.4943-4947 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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5
Assessment of hydroxymethylfurfural and furfural in commercial bakery products
Assessment of hydroxymethylfurfural and furfural in commercial bakery products
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Assessment of hydroxymethylfurfural and furfural in commercial bakery products

Petisca, C. ; Henriques, A.R. ; Pérez-Palacios, T. ; Pinho, O. ; Ferreira, I.M.P.L.V.O.

Journal of food composition and analysis, 2014-02, Vol.33 (1), p.20-25 [Periódico revisado por pares]

Kidlington: Elsevier Inc

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6
Headspace SPME–GC/MS evaluation of ethanol retention in cooked meals containing alcoholic drinks
Headspace SPME–GC/MS evaluation of ethanol retention in cooked meals containing alcoholic drinks
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Headspace SPME–GC/MS evaluation of ethanol retention in cooked meals containing alcoholic drinks

Mateus, Daniela ; Ferreira, Isabel M.P.L.V.O. ; Pinho, Olívia

Food chemistry, 2011-06, Vol.126 (3), p.1387-1392 [Periódico revisado por pares]

Kidlington: Elsevier Ltd

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7
Detection and quantification of bovine, ovine and caprine milk percentages in protected denomination of origin cheeses by reversed-phase high-performance liquid chromatography of beta-lactoglobulins
Detection and quantification of bovine, ovine and caprine milk percentages in protected denomination of origin cheeses by reversed-phase high-performance liquid chromatography of beta-lactoglobulins
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Detection and quantification of bovine, ovine and caprine milk percentages in protected denomination of origin cheeses by reversed-phase high-performance liquid chromatography of beta-lactoglobulins

Ferreira, Isabel M.P.L.V.O ; Caçote, Helena

Journal of Chromatography A, 2003-10, Vol.1015 (1), p.111-118 [Periódico revisado por pares]

Amsterdam: Elsevier B.V

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8
Solid-phase microextraction of volatile compounds in “Terrincho” ewe cheese: Comparison of different fibers
Solid-phase microextraction of volatile compounds in “Terrincho” ewe cheese: Comparison of different fibers
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Solid-phase microextraction of volatile compounds in “Terrincho” ewe cheese: Comparison of different fibers

Pinho, O ; Pérès, C ; Ferreira, I.M.P.L.V.O

Journal of Chromatography A, 2003-09, Vol.1011 (1), p.1-9 [Periódico revisado por pares]

Amsterdam: Elsevier B.V

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9
Changes of yolk biogenic amine concentrations during storage of shell hen eggs
Changes of yolk biogenic amine concentrations during storage of shell hen eggs
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Changes of yolk biogenic amine concentrations during storage of shell hen eggs

Ramos, Bárbara ; Pinho, Olívia ; Ferreira, I.M.P.L.V.O.

Food chemistry, 2009-09, Vol.116 (1), p.340-344 [Periódico revisado por pares]

Kidlington: Elsevier Ltd

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10
A duplex polymerase chain reaction for the quantitative detection of cows’ milk in goats’ milk cheese
A duplex polymerase chain reaction for the quantitative detection of cows’ milk in goats’ milk cheese
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A duplex polymerase chain reaction for the quantitative detection of cows’ milk in goats’ milk cheese

Mafra, Isabel ; Roxo, Áurea ; Ferreira, Isabel M.P.L.V.O. ; Oliveira, M. Beatriz P.P.

International dairy journal, 2007-09, Vol.17 (9), p.1132-1138 [Periódico revisado por pares]

Oxford: Elsevier Ltd

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