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1
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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2
Lycopersicon esculentum Seeds: An Industrial Byproduct as an Antimicrobial Agent
Lycopersicon esculentum Seeds: An Industrial Byproduct as an Antimicrobial Agent
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Lycopersicon esculentum Seeds: An Industrial Byproduct as an Antimicrobial Agent

Taveira, Marcos ; Silva, Luís R ; Vale-Silva, Luís A ; Pinto, Eugénia ; Valentão, Patrícia ; Ferreres, Federico ; Guedes de Pinho, Paula ; Andrade, Paula B

Journal of agricultural and food chemistry, 2010-09, Vol.58 (17), p.9529-9536 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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3
Antibacterial Activity of Coffee Extracts and Selected Coffee Chemical Compounds against Enterobacteria
Antibacterial Activity of Coffee Extracts and Selected Coffee Chemical Compounds against Enterobacteria
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Antibacterial Activity of Coffee Extracts and Selected Coffee Chemical Compounds against Enterobacteria

Almeida, Ana Amélia P ; Farah, Adriana ; Silva, Daniela A. M ; Nunan, Elzíria A ; Glória, M. Beatriz A

Journal of agricultural and food chemistry, 2006-11, Vol.54 (23), p.8738-8743 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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4
Phytochemical and antioxidant characterization of Hypericum perforatum alcoholic extracts
Phytochemical and antioxidant characterization of Hypericum perforatum alcoholic extracts
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Phytochemical and antioxidant characterization of Hypericum perforatum alcoholic extracts

Silva, Bruno A. ; Ferreres, Federico ; Malva, João O. ; Dias, Alberto C.P.

Food chemistry, 2005-03, Vol.90 (1-2), p.157-167 [Periódico revisado por pares]

Oxford: Elsevier Ltd

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5
Rapid and selective determination of hydrogen peroxide residues in milk by batch injection analysis with amperometric detection
Rapid and selective determination of hydrogen peroxide residues in milk by batch injection analysis with amperometric detection
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Rapid and selective determination of hydrogen peroxide residues in milk by batch injection analysis with amperometric detection

Silva, Rodrigo A.B. ; Montes, Rodrigo H.O. ; Richter, Eduardo M. ; Munoz, Rodrigo A.A.

Food chemistry, 2012-07, Vol.133 (1), p.200-204 [Periódico revisado por pares]

Kidlington: Elsevier Ltd

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6
Impact of Oxygen Dissolved at Bottling and Transmitted through Closures on the Composition and Sensory Properties of a Sauvignon Blanc Wine during Bottle Storage
Impact of Oxygen Dissolved at Bottling and Transmitted through Closures on the Composition and Sensory Properties of a Sauvignon Blanc Wine during Bottle Storage
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Impact of Oxygen Dissolved at Bottling and Transmitted through Closures on the Composition and Sensory Properties of a Sauvignon Blanc Wine during Bottle Storage

Lopes, Paulo ; Silva, Maria A ; Pons, Alexandre ; Tominaga, Takatoshi ; Lavigne, Valérie ; Saucier, Cédric ; Darriet, Philippe ; Teissedre, Pierre-Louis ; Dubourdieu, Denis

Journal of agricultural and food chemistry, 2009-11, Vol.57 (21), p.10261-10270 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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7
Phenolic Acids and Derivatives:  Studies on the Relationship among Structure, Radical Scavenging Activity, and Physicochemical Parameters
Phenolic Acids and Derivatives:  Studies on the Relationship among Structure, Radical Scavenging Activity, and Physicochemical Parameters
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Phenolic Acids and Derivatives:  Studies on the Relationship among Structure, Radical Scavenging Activity, and Physicochemical Parameters

Silva, Francisco A. M ; Borges, Fernanda ; Guimarães, Carla ; Lima, José L. F. C ; Matos, Carla ; Reis, Salette

Journal of agricultural and food chemistry, 2000-06, Vol.48 (6), p.2122-2126 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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8
Monomeric, Oligomeric, and Polymeric Flavan-3-ol Composition of Wines and Grapes from Vitis vinifera L. Cv. Graciano, Tempranillo, and Cabernet Sauvignon
Monomeric, Oligomeric, and Polymeric Flavan-3-ol Composition of Wines and Grapes from Vitis vinifera L. Cv. Graciano, Tempranillo, and Cabernet Sauvignon
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Monomeric, Oligomeric, and Polymeric Flavan-3-ol Composition of Wines and Grapes from Vitis vinifera L. Cv. Graciano, Tempranillo, and Cabernet Sauvignon

Monagas, María ; Gómez-Cordovés, Carmen ; Bartolomé, Begoña ; Laureano, Olga ; Ricardo da Silva, Jorge M

Journal of agricultural and food chemistry, 2003-10, Vol.51 (22), p.6475-6481 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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9
Edible films made from tuna-fish gelatin with antioxidant extracts of two different murta ecotypes leaves ( Ugni molinae Turcz)
Edible films made from tuna-fish gelatin with antioxidant extracts of two different murta ecotypes leaves ( Ugni molinae Turcz)
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Edible films made from tuna-fish gelatin with antioxidant extracts of two different murta ecotypes leaves ( Ugni molinae Turcz)

Gómez-Guillén, M.C. ; Ihl, M. ; Bifani, V. ; Silva, A. ; Montero, P.

Food hydrocolloids, 2007-10, Vol.21 (7), p.1133-1143 [Periódico revisado por pares]

Oxford: Elsevier Ltd

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10
GC–MS and GC–olfactometry analysis of aroma compounds in a representative organic aroma extract from cured vanilla ( Vanilla planifolia G. Jackson) beans
GC–MS and GC–olfactometry analysis of aroma compounds in a representative organic aroma extract from cured vanilla ( Vanilla planifolia G. Jackson) beans
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GC–MS and GC–olfactometry analysis of aroma compounds in a representative organic aroma extract from cured vanilla ( Vanilla planifolia G. Jackson) beans

Pérez-Silva, A. ; Odoux, E. ; Brat, P. ; Ribeyre, F. ; Rodriguez-Jimenes, G. ; Robles-Olvera, V. ; García-Alvarado, M.A. ; Günata, Z.

Food chemistry, 2006, Vol.99 (4), p.728-735 [Periódico revisado por pares]

Oxford: Elsevier Ltd

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