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1
Antioxidant Potential of Two Red Seaweeds from the Brazilian Coasts
Antioxidant Potential of Two Red Seaweeds from the Brazilian Coasts
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Antioxidant Potential of Two Red Seaweeds from the Brazilian Coasts

Souza, Bartolomeu W. S ; Cerqueira, Miguel A ; Martins, Joana T ; Quintas, Mafalda A. C ; Ferreira, António C. S ; Teixeira, José A ; Vicente, António A

Journal of agricultural and food chemistry, 2011-05, Vol.59 (10), p.5589-5594 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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2
Chemical characterization and antioxidant activity of sulfated polysaccharide from the red seaweed Gracilaria birdiae
Chemical characterization and antioxidant activity of sulfated polysaccharide from the red seaweed Gracilaria birdiae
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Chemical characterization and antioxidant activity of sulfated polysaccharide from the red seaweed Gracilaria birdiae

Souza, Bartolomeu W.S. ; Cerqueira, Miguel A. ; Bourbon, Ana I. ; Pinheiro, Ana C. ; Martins, Joana T. ; Teixeira, José A. ; Coimbra, Manuel A. ; Vicente, António A.

Food hydrocolloids, 2012-06, Vol.27 (2), p.287-292 [Periódico revisado por pares]

Oxford: Elsevier Ltd

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3
Chitosan/clay films' properties as affected by biopolymer and clay micro/nanoparticles' concentrations
Chitosan/clay films' properties as affected by biopolymer and clay micro/nanoparticles' concentrations
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Chitosan/clay films' properties as affected by biopolymer and clay micro/nanoparticles' concentrations

Casariego, A. ; Souza, B.W.S. ; Cerqueira, M.A. ; Teixeira, J.A. ; Cruz, L. ; Díaz, R. ; Vicente, A.A.

Food hydrocolloids, 2009-10, Vol.23 (7), p.1895-1902 [Periódico revisado por pares]

Oxford: Elsevier Ltd

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4
Chitosan coating surface properties as affected by plasticizer, surfactant and polymer concentrations in relation to the surface properties of tomato and carrot
Chitosan coating surface properties as affected by plasticizer, surfactant and polymer concentrations in relation to the surface properties of tomato and carrot
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Chitosan coating surface properties as affected by plasticizer, surfactant and polymer concentrations in relation to the surface properties of tomato and carrot

Casariego, A. ; Souza, B.W.S. ; Vicente, A.A. ; Teixeira, J.A. ; Cruz, L. ; Díaz, R.

Food hydrocolloids, 2008-12, Vol.22 (8), p.1452-1459 [Periódico revisado por pares]

Oxford: Elsevier Ltd

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5
Effect of Chitosan-Based Coatings on the Shelf Life of Salmon (Salmo salar)
Effect of Chitosan-Based Coatings on the Shelf Life of Salmon (Salmo salar)
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Effect of Chitosan-Based Coatings on the Shelf Life of Salmon (Salmo salar)

Souza, Bartolomeu W. S ; Cerqueira, Miguel A ; Ruiz, Héctor A ; Martins, Joana T ; Casariego, Alicia ; Teixeira, José A ; Vicente, António A

Journal of agricultural and food chemistry, 2010-11, Vol.58 (21), p.11456-11462 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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6
Effect of glycerol and corn oil on physicochemical properties of polysaccharide films – A comparative study
Effect of glycerol and corn oil on physicochemical properties of polysaccharide films – A comparative study
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Effect of glycerol and corn oil on physicochemical properties of polysaccharide films – A comparative study

Cerqueira, Miguel A. ; Souza, Bartolomeu W.S. ; Teixeira, José A. ; Vicente, António A.

Food hydrocolloids, 2012-05, Vol.27 (1), p.175-184 [Periódico revisado por pares]

Oxford: Elsevier Ltd

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7
Effect of moderate electric fields in the permeation properties of chitosan coatings
Effect of moderate electric fields in the permeation properties of chitosan coatings
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Effect of moderate electric fields in the permeation properties of chitosan coatings

Souza, B.W.S. ; Cerqueira, M.A. ; Casariego, A. ; Lima, A.M.P. ; Teixeira, J.A. ; Vicente, A.A.

Food hydrocolloids, 2009-12, Vol.23 (8), p.2110-2115 [Periódico revisado por pares]

Oxford: Elsevier Ltd

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8
Effects of Electric Fields on Protein Unfolding and Aggregation: Influence on Edible Films Formation
Effects of Electric Fields on Protein Unfolding and Aggregation: Influence on Edible Films Formation
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Effects of Electric Fields on Protein Unfolding and Aggregation: Influence on Edible Films Formation

Pereira, Ricardo N ; Souza, Bartolomeu W. S ; Cerqueira, Miguel A ; Teixeira, José A ; Vicente, António A

Biomacromolecules, 2010-11, Vol.11 (11), p.2912-2918 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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9
Functional Polysaccharides as Edible Coatings for Cheese
Functional Polysaccharides as Edible Coatings for Cheese
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Functional Polysaccharides as Edible Coatings for Cheese

Cerqueira, Miguel A ; Lima, Álvaro M ; Souza, Bartolomeu W. S ; Teixeira, José A ; Moreira, Renato A ; Vicente, António A

Journal of agricultural and food chemistry, 2009-02, Vol.57 (4), p.1456-1462 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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10
Galactomannans use in the development of edible films/coatings for food applications
Galactomannans use in the development of edible films/coatings for food applications
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Galactomannans use in the development of edible films/coatings for food applications

Cerqueira, M.A. ; Bourbon, A.I. ; Pinheiro, A.C. ; Martins, J.T. ; Souza, B.W.S. ; Teixeira, J.A. ; Vicente, A.A.

Trends in food science & technology, 2011-12, Vol.22 (12), p.662-671 [Periódico revisado por pares]

Kidlington: Elsevier Ltd

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