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Refinado por: Nome da Publicação: Food Chemistry remover assunto: Food Science & Technology remover
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1
Optimization of phycobiliprotein pigments extraction from red algae Gracilaria gracilis for substitution of synthetic food colorants
Optimization of phycobiliprotein pigments extraction from red algae Gracilaria gracilis for substitution of synthetic food colorants
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Optimization of phycobiliprotein pigments extraction from red algae Gracilaria gracilis for substitution of synthetic food colorants

Pereira, Tatiana ; Barroso, Sónia ; Mendes, Susana ; Amaral, Renata A. ; Dias, Juliana R. ; Baptista, Teresa ; Saraiva, Jorge A. ; Alves, Nuno M. ; Gil, Maria M.

Food chemistry, 2020-08, Vol.321, p.126688-126688, Article 126688 [Periódico revisado por pares]

England: Elsevier Ltd

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2
Effect of thermal pasteurisation and high-pressure processing on immunoglobulin content and lysozyme and lactoperoxidase activity in human colostrum
Effect of thermal pasteurisation and high-pressure processing on immunoglobulin content and lysozyme and lactoperoxidase activity in human colostrum
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Effect of thermal pasteurisation and high-pressure processing on immunoglobulin content and lysozyme and lactoperoxidase activity in human colostrum

Sousa, Sílvia G. ; Delgadillo, Ivonne ; Saraiva, Jorge A.

Food chemistry, 2014-05, Vol.151, p.79-85 [Periódico revisado por pares]

Kidlington: Elsevier Ltd

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3
A chemical study of yoghurt produced under isostatic pressure during storage
A chemical study of yoghurt produced under isostatic pressure during storage
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A chemical study of yoghurt produced under isostatic pressure during storage

Vieira, Patrícia ; Pinto, Carlos A. ; James Goodfellow, Brian ; Gomes, Ana M. ; Sousa, Sérgio ; Machado, Manuela ; Delgadillo, Ivonne ; Saraiva, Jorge A.

Food chemistry, 2023-11, Vol.425, p.136434-136434, Article 136434 [Periódico revisado por pares]

England: Elsevier Ltd

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4
Preservation of high pressure pasteurised milk by hyperbaric storage at room temperature versus refrigeration on inoculated microorganisms, fatty acids, volatile compounds and lipid oxidation
Preservation of high pressure pasteurised milk by hyperbaric storage at room temperature versus refrigeration on inoculated microorganisms, fatty acids, volatile compounds and lipid oxidation
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Preservation of high pressure pasteurised milk by hyperbaric storage at room temperature versus refrigeration on inoculated microorganisms, fatty acids, volatile compounds and lipid oxidation

Lemos, Álvaro T. ; Casal, Susana ; Barba, Francisco J. ; Phimolsiripol, Yuthana ; Delgadillo, Ivonne ; Saraiva, Jorge A.

Food chemistry, 2022-09, Vol.387, p.132887-132887, Article 132887 [Periódico revisado por pares]

England: Elsevier Ltd

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5
Geographical origin of guarana seeds from untargeted UHPLC-MS and chemometrics analysis
Geographical origin of guarana seeds from untargeted UHPLC-MS and chemometrics analysis
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Geographical origin of guarana seeds from untargeted UHPLC-MS and chemometrics analysis

Cynara de Oliveira Salles, Rita ; Perêa Muniz, Magno ; de Cássia Saraiva Nunomura, Rita ; Massayoshi Nunomura, Sergio

Food chemistry, 2022-03, Vol.371, p.131068-131068, Article 131068 [Periódico revisado por pares]

Elsevier Ltd

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6
Effect of high pressure treatments on the physicochemical properties of a sulphur dioxide-free red wine
Effect of high pressure treatments on the physicochemical properties of a sulphur dioxide-free red wine
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Effect of high pressure treatments on the physicochemical properties of a sulphur dioxide-free red wine

Santos, Mickael C. ; Nunes, Cláudia ; Cappelle, João ; Gonçalves, Fernando J. ; Rodrigues, Ana ; Saraiva, Jorge A. ; Coimbra, Manuel A.

Food chemistry, 2013-12, Vol.141 (3), p.2558-2566 [Periódico revisado por pares]

Kidlington: Elsevier Ltd

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7
Effect of thermal blanching and of high pressure treatments on sweet green and red bell pepper fruits ( Capsicum annuum L.)
Effect of thermal blanching and of high pressure treatments on sweet green and red bell pepper fruits ( Capsicum annuum L.)
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Effect of thermal blanching and of high pressure treatments on sweet green and red bell pepper fruits ( Capsicum annuum L.)

Castro, Sónia M. ; Saraiva, Jorge A. ; Lopes-da-Silva, José A. ; Delgadillo, Ivonne ; Loey, Ann Van ; Smout, Chantal ; Hendrickx, Marc

Food chemistry, 2008-04, Vol.107 (4), p.1436-1449 [Periódico revisado por pares]

Oxford: Elsevier Ltd

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8
High pressure treatments accelerate changes in volatile composition of sulphur dioxide-free wine during bottle storage
High pressure treatments accelerate changes in volatile composition of sulphur dioxide-free wine during bottle storage
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High pressure treatments accelerate changes in volatile composition of sulphur dioxide-free wine during bottle storage

Santos, Mickael C. ; Nunes, Cláudia ; Rocha, M. Angélica M. ; Rodrigues, Ana ; Rocha, Sílvia M. ; Saraiva, Jorge A. ; Coimbra, Manuel A.

Food chemistry, 2015-12, Vol.188, p.406-414 [Periódico revisado por pares]

England: Elsevier Ltd

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9
Synthetic musk in seafood products from south Europe using a quick, easy, cheap, effective, rugged and safe extraction method
Synthetic musk in seafood products from south Europe using a quick, easy, cheap, effective, rugged and safe extraction method
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Synthetic musk in seafood products from south Europe using a quick, easy, cheap, effective, rugged and safe extraction method

Saraiva, M. ; Cavalheiro, J. ; Lanceleur, L. ; Monperrus, M.

Food chemistry, 2016-06, Vol.200, p.330-335 [Periódico revisado por pares]

England: Elsevier Ltd

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10
Acacia mearnsii gum: A residue as an alternative gum Arabic for food stabilizer
Acacia mearnsii gum: A residue as an alternative gum Arabic for food stabilizer
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Acacia mearnsii gum: A residue as an alternative gum Arabic for food stabilizer

Anjo, Fernando Antônio ; Saraiva, Bianka Rocha ; Da Silva, Jessica Bassi ; Ribeiro, Yasmin Carla ; Bruschi, Marcos Luciano ; Riegel-Vidotti, Izabel Cristina ; Simas, Fernanda Fogagnoli ; Matumoto-Pintro, Paula Toshimi

Food chemistry, 2021-05, Vol.344, p.128640, Article 128640 [Periódico revisado por pares]

England: Elsevier Ltd

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