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Evaluation of Brewer’s Spent Yeast To Produce Flavor Enhancer Nucleotides: Influence of Serial Repitching
Evaluation of Brewer’s Spent Yeast To Produce Flavor Enhancer Nucleotides: Influence of Serial Repitching
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Evaluation of Brewer’s Spent Yeast To Produce Flavor Enhancer Nucleotides: Influence of Serial Repitching

Vieira, Elsa ; Brandão, Tiago ; Ferreira, Isabel M. P. L. V. O

Journal of agricultural and food chemistry, 2013-09, Vol.61 (37), p.8724-8729 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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2
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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3
Solid-Phase Microextraction in Combination with GC/MS for Quantification of the Major Volatile Free Fatty Acids in Ewe Cheese
Solid-Phase Microextraction in Combination with GC/MS for Quantification of the Major Volatile Free Fatty Acids in Ewe Cheese
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Solid-Phase Microextraction in Combination with GC/MS for Quantification of the Major Volatile Free Fatty Acids in Ewe Cheese

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

Analytical chemistry (Washington), 2002-10, Vol.74 (20), p.5199-5204 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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4
Food authentication by PCR-based methods
Food authentication by PCR-based methods
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Food authentication by PCR-based methods

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

European food research & technology, 2008-07, Vol.227 (3), p.649-665 [Periódico revisado por pares]

Berlin/Heidelberg: Berlin/Heidelberg : Springer-Verlag

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5
Monitoring pesticide residues in greenhouse tomato by combining acetonitrile-based extraction with dispersive liquid–liquid microextraction followed by gas-chromatography–mass spectrometry
Monitoring pesticide residues in greenhouse tomato by combining acetonitrile-based extraction with dispersive liquid–liquid microextraction followed by gas-chromatography–mass spectrometry
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Monitoring pesticide residues in greenhouse tomato by combining acetonitrile-based extraction with dispersive liquid–liquid microextraction followed by gas-chromatography–mass spectrometry

Melo, Armindo ; Cunha, Sara C. ; Mansilha, Catarina ; Aguiar, Ana ; Pinho, Olívia ; Ferreira, Isabel M.P.L.V.O.

Food chemistry, 2012-12, Vol.135 (3), p.1071-1077 [Periódico revisado por pares]

Kidlington: Elsevier Ltd

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6
Inhibitory Effect of Antioxidant-Rich Marinades on the Formation of Heterocyclic Aromatic Amines in Pan-Fried Beef
Inhibitory Effect of Antioxidant-Rich Marinades on the Formation of Heterocyclic Aromatic Amines in Pan-Fried Beef
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Inhibitory Effect of Antioxidant-Rich Marinades on the Formation of Heterocyclic Aromatic Amines in Pan-Fried Beef

Viegas, Olga ; Amaro, L. Filipe ; Ferreira, Isabel M. P. L. V. O ; Pinho, Olívia

Journal of agricultural and food chemistry, 2012-06, Vol.60 (24), p.6235-6240 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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7
Effect of Beer/Red Wine Marinades on the Formation of Heterocyclic Aromatic Amines in Pan-Fried Beef
Effect of Beer/Red Wine Marinades on the Formation of Heterocyclic Aromatic Amines in Pan-Fried Beef
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Effect of Beer/Red Wine Marinades on the Formation of Heterocyclic Aromatic Amines in Pan-Fried Beef

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

Journal of agricultural and food chemistry, 2008-11, Vol.56 (22), p.10625-10632 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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8
HPLC/UV Analysis of Proteins in Dairy Products Using a Hydrophobic Interaction Chromatographic Column
HPLC/UV Analysis of Proteins in Dairy Products Using a Hydrophobic Interaction Chromatographic Column
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HPLC/UV Analysis of Proteins in Dairy Products Using a Hydrophobic Interaction Chromatographic Column

Isabel M. P. L. V. O. FERREIRA ; MENDES, Eulália ; FERREIRA, Margarida A.

Analytical Sciences, 2001, Vol.17(4), pp.499-501 [Periódico revisado por pares]

Tokyo: The Japan Society for Analytical Chemistry

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9
Quantification of furanic compounds in coated deep-fried products simulating normal preparation and consumption: Optimisation of HS-SPME analytical conditions by response surface methodology
Quantification of furanic compounds in coated deep-fried products simulating normal preparation and consumption: Optimisation of HS-SPME analytical conditions by response surface methodology
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Quantification of furanic compounds in coated deep-fried products simulating normal preparation and consumption: Optimisation of HS-SPME analytical conditions by response surface methodology

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

Food chemistry, 2012-12, Vol.135 (3), p.1337-1343 [Periódico revisado por pares]

Kidlington: Elsevier Ltd

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10
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 [Periódico revisado por pares]

Savoy, IL: Elsevier Inc

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