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1
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
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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4
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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5
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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6
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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7
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 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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8
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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9
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 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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10
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 [Periódico revisado por pares]

Kidlington: Elsevier Ltd

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