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Influence of sub-lethal stresses on the survival of lactic acid bacteria after spray-drying in orange juice
Influence of sub-lethal stresses on the survival of lactic acid bacteria after spray-drying in orange juice
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Influence of sub-lethal stresses on the survival of lactic acid bacteria after spray-drying in orange juice

Barbosa, J. ; Borges, S. ; Teixeira, P.

Food microbiology, 2015-12, Vol.52, p.77-83 [Periódico revisado por pares]

England: Elsevier Ltd

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Metabolic study of enrofloxacin and metabolic profile modifications in broiler chicken tissues after drug administration
Metabolic study of enrofloxacin and metabolic profile modifications in broiler chicken tissues after drug administration
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Metabolic study of enrofloxacin and metabolic profile modifications in broiler chicken tissues after drug administration

Morales-Gutiérrez, F.J. ; Barbosa, J. ; Barrón, D.

Food chemistry, 2015-04, Vol.172, p.30-39 [Periódico revisado por pares]

England: Elsevier Ltd

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3
Determination of physico-chemical composition, nutritional facts and technological quality of organic orange and purple-fleshed sweet potatoes and its flours
Determination of physico-chemical composition, nutritional facts and technological quality of organic orange and purple-fleshed sweet potatoes and its flours
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Determination of physico-chemical composition, nutritional facts and technological quality of organic orange and purple-fleshed sweet potatoes and its flours

da Rodrigues, N R ; Barbosa, J L ; Barbosa, M I M J

International food research journal, 2016-01, Vol.23 (5), p.2071 [Periódico revisado por pares]

Selangor: Universiti Putra Malaysia, Faculty of Food Science & Technology

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4
Monitoring β-Fructofuranosidase Activity through Kluyveromyces marxianus in Bioreactor Using a Lab-Made Sequential Analysis System
Monitoring β-Fructofuranosidase Activity through Kluyveromyces marxianus in Bioreactor Using a Lab-Made Sequential Analysis System
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Monitoring β-Fructofuranosidase Activity through Kluyveromyces marxianus in Bioreactor Using a Lab-Made Sequential Analysis System

Barbosa-Hernández, Edwin J. ; Pliego-Sandoval, Jorge E. ; Gschaedler-Mathis, Anne ; Arrizon-Gaviño, Javier ; Arana-Sánchez, Alejandro ; Femat, Ricardo ; Herrera-López, Enrique J.

Fermentation (Basel), 2023-11, Vol.9 (11), p.963 [Periódico revisado por pares]

Basel: MDPI AG

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5
Comparison of spray drying, freeze drying and convective hot air drying for the production of a probiotic orange powder
Comparison of spray drying, freeze drying and convective hot air drying for the production of a probiotic orange powder
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Comparison of spray drying, freeze drying and convective hot air drying for the production of a probiotic orange powder

Barbosa, J. ; Borges, S. ; Amorim, M. ; Pereira, M.J. ; Oliveira, A. ; Pintado, M.E. ; Teixeira, P.

Journal of functional foods, 2015-08, Vol.17, p.340-351 [Periódico revisado por pares]

Elsevier Ltd

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6
Food and feed products from micro-algae: Market opportunities and challenges for the EU
Food and feed products from micro-algae: Market opportunities and challenges for the EU
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Food and feed products from micro-algae: Market opportunities and challenges for the EU

Vigani, Mauro ; Parisi, Claudia ; Rodríguez-Cerezo, Emilio ; Barbosa, Maria J. ; Sijtsma, Lolke ; Ploeg, Matthias ; Enzing, Christien

Trends in food science & technology, 2015-03, Vol.42 (1), p.81-92 [Periódico revisado por pares]

Elsevier Ltd

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7
A conjoint analysis to consumer choice in Brazil: Defining device attributes for recognizing customized foods characteristics
A conjoint analysis to consumer choice in Brazil: Defining device attributes for recognizing customized foods characteristics
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A conjoint analysis to consumer choice in Brazil: Defining device attributes for recognizing customized foods characteristics

Calegari, L.P. ; Barbosa, J. ; Marodin, G.A. ; Fettermann, D.C.

Food research international, 2018-07, Vol.109, p.1-13 [Periódico revisado por pares]

Canada: Elsevier Ltd

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8
Virulence factors among enterococci isolated from traditional fermented meat products produced in the North of Portugal
Virulence factors among enterococci isolated from traditional fermented meat products produced in the North of Portugal
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Virulence factors among enterococci isolated from traditional fermented meat products produced in the North of Portugal

Barbosa, J. ; Gibbs, P.A. ; Teixeira, P.

Food control, 2010-05, Vol.21 (5), p.651-656 [Periódico revisado por pares]

Elsevier Ltd

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9
Microbiological profile of Salpicão de Vinhais and Chouriça de Vinhais from raw materials to final products: Traditional dry sausages produced in the North of Portugal
Microbiological profile of Salpicão de Vinhais and Chouriça de Vinhais from raw materials to final products: Traditional dry sausages produced in the North of Portugal
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Microbiological profile of Salpicão de Vinhais and Chouriça de Vinhais from raw materials to final products: Traditional dry sausages produced in the North of Portugal

Ferreira, V. ; Barbosa, J. ; Silva, J. ; Gibbs, P. ; Hogg, T. ; Teixeira, P.

Innovative food science & emerging technologies, 2009-04, Vol.10 (2), p.279-283

Elsevier Ltd

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10
Feeding the World Today and Tomorrow: The Importance of Food Science and Technology: An IFT Scientific Review
Feeding the World Today and Tomorrow: The Importance of Food Science and Technology: An IFT Scientific Review
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Feeding the World Today and Tomorrow: The Importance of Food Science and Technology: An IFT Scientific Review

Floros, John D ; Newsome, Rosetta ; Fisher, William ; Barbosa-Cánovas, Gustavo V ; Chen, Hongda ; Dunne, C Patrick ; German, J Bruce ; Hall, Richard L ; Heldman, Dennis R ; Karwe, Mukund V ; Knabel, Stephen J ; Labuza, Theodore P ; Lund, Daryl B ; Newell-McGloughlin, Martina ; Robinson, James L ; Sebranek, Joseph G ; Shewfelt, Robert L ; Tracy, William F ; Weaver, Connie M ; Ziegler, Gregory R

Comprehensive reviews in food science and food safety, 2010-09, Vol.9 (5), p.572-599 [Periódico revisado por pares]

United States

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