skip to main content
Idioma:
Resultados 1 2 3 4 5 next page
Mostrar Somente
Refinado por: assunto: Fundamental And Applied Biological Sciences. Psychology remover
Result Number Material Type Add to My Shelf Action Record Details and Options
1
Influence of Soil Chemistry and Plant Physiology in the Phytoremediation of Cu, Mn, and Zn
Influence of Soil Chemistry and Plant Physiology in the Phytoremediation of Cu, Mn, and Zn
Material Type:
Artigo 		Adicionar ao Meu Espaço

Influence of Soil Chemistry and Plant Physiology in the Phytoremediation of Cu, Mn, and Zn

Pinto, Edgar ; Aguiar, Ana A. R. M. ; Ferreira, Isabel M. P. L. V. O.

Critical reviews in plant sciences, 2014-01, Vol.33 (5), p.351-373 [Periódico revisado por pares]

Philadelphia, PA: Taylor & Francis

Texto completo disponível

Citações Citado por
2
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
Material Type:
Artigo 		Adicionar ao Meu Espaço

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

Texto completo disponível

Citações Citado por
3
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)
Material Type:
Artigo 		Adicionar ao Meu Espaço

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

Texto completo disponível

Citações Citado por
4
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
Material Type:
Artigo 		Adicionar ao Meu Espaço

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

Texto completo disponível

Citações Citado por
5
Food authentication by PCR-based methods
Food authentication by PCR-based methods
Material Type:
Artigo 		Adicionar ao Meu Espaço

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

Texto completo disponível

Citações Citado por
6
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
Material Type:
Artigo 		Adicionar ao Meu Espaço

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

Texto completo disponível

Citações Citado por
7
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
Material Type:
Artigo 		Adicionar ao Meu Espaço

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

Texto completo disponível

Citações Citado por
8
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
Material Type:
Artigo 		Adicionar ao Meu Espaço

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

Texto completo disponível

Citações Citado por
9
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
Material Type:
Artigo 		Adicionar ao Meu Espaço

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

Texto completo disponível

Citações Citado por
10
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
Material Type:
Artigo 		Adicionar ao Meu Espaço

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

Texto completo disponível

Citações Citado por
Resultados 1 2 3 4 5 next page

Personalize Seus Resultados

  1. Editar

Refine Search Results

Expandir Meus Resultados

  1.   

Mostrar Somente

  1. Revistas revisadas por pares (217)

Refinar Meus Resultados

Tipo de Recurso 

  1. Artigos  (221)
  2. Anais de Congresso  (1)
  3. Mais opções open sub menu

Data de Publicação 

De até
Refinar
  1. Antes de1991  (7)
  2. 1991Até1996  (15)
  3. 1997Até2002  (44)
  4. 2003Até2009  (94)
  5. Após 2009  (63)
  6. Mais opções open sub menu

  • Realização: ABCD-USP USP   Logos de Redes Sociais: Freepik

Buscando em bases de dados remotas. Favor aguardar.