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1
Effect of green tea marinades on the formation of heterocyclic aromatic amines and sensory quality of pan-fried beef
Effect of green tea marinades on the formation of heterocyclic aromatic amines and sensory quality of pan-fried beef
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Effect of green tea marinades on the formation of heterocyclic aromatic amines and sensory quality of pan-fried beef

Quelhas, I. ; Petisca, C. ; Viegas, O. ; Melo, A. ; Pinho, O. ; Ferreira, I.M.P.L.V.O.

Food chemistry, 2010-09, Vol.122 (1), p.98-104 [Periódico revisado por pares]

Kidlington: Elsevier Ltd

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2
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
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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

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3
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
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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

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4
Optimisation of a solid-phase microextraction/HPLC/Diode Array method for multiple pesticide screening in lettuce
Optimisation of a solid-phase microextraction/HPLC/Diode Array method for multiple pesticide screening in lettuce
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Optimisation of a solid-phase microextraction/HPLC/Diode Array method for multiple pesticide screening in lettuce

Melo, Armindo ; Aguiar, Ana ; Mansilha, Catarina ; Pinho, Olívia ; Ferreira, Isabel M.P.L.V.O.

Food chemistry, 2012-02, Vol.130 (4), p.1090-1097 [Periódico revisado por pares]

Kidlington: Elsevier Ltd

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5
Headspace SPME–GC/MS evaluation of ethanol retention in cooked meals containing alcoholic drinks
Headspace SPME–GC/MS evaluation of ethanol retention in cooked meals containing alcoholic drinks
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Headspace SPME–GC/MS evaluation of ethanol retention in cooked meals containing alcoholic drinks

Mateus, Daniela ; Ferreira, Isabel M.P.L.V.O. ; Pinho, Olívia

Food chemistry, 2011-06, Vol.126 (3), p.1387-1392 [Periódico revisado por pares]

Kidlington: Elsevier Ltd

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6
Changes of yolk biogenic amine concentrations during storage of shell hen eggs
Changes of yolk biogenic amine concentrations during storage of shell hen eggs
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Changes of yolk biogenic amine concentrations during storage of shell hen eggs

Ramos, Bárbara ; Pinho, Olívia ; Ferreira, I.M.P.L.V.O.

Food chemistry, 2009-09, Vol.116 (1), p.340-344 [Periódico revisado por pares]

Kidlington: Elsevier Ltd

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7
The determination and distribution of nucleotides in dairy products using HPLC and diode array detection
The determination and distribution of nucleotides in dairy products using HPLC and diode array detection
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The determination and distribution of nucleotides in dairy products using HPLC and diode array detection

Ferreira, Isabel M.P.L.V.O ; Mendes, Eulália ; Gomes, Ana M.P ; Faria, Miguel A ; Ferreira, Margarida A

Food chemistry, 2001-08, Vol.74 (2), p.239-244 [Periódico revisado por pares]

Oxford: Elsevier Ltd

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8
Evaluation of cheese authenticity and proteolysis by HPLC and urea–polyacrylamide gel electrophoresis
Evaluation of cheese authenticity and proteolysis by HPLC and urea–polyacrylamide gel electrophoresis
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Evaluation of cheese authenticity and proteolysis by HPLC and urea–polyacrylamide gel electrophoresis

Veloso, Ana C.A. ; Teixeira, Natércia ; Peres, António M. ; Mendonça, Álvaro ; Ferreira, Isabel M.P.L.V.O.

Food chemistry, 2004-09, Vol.87 (2), p.289-295 [Periódico revisado por pares]

Oxford: Elsevier Ltd

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9
Electrophoretic and HPLC methods for comparative study of the protein fractions of malts, worts and beers produced from Scarlett and Prestige barley ( Hordeum vulgare L.) varieties
Electrophoretic and HPLC methods for comparative study of the protein fractions of malts, worts and beers produced from Scarlett and Prestige barley ( Hordeum vulgare L.) varieties
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Electrophoretic and HPLC methods for comparative study of the protein fractions of malts, worts and beers produced from Scarlett and Prestige barley ( Hordeum vulgare L.) varieties

Silva, Filipe ; Nogueira, Luciana C. ; Gonçalves, Cristina ; Ferreira, António A. ; Ferreira, Isabel M.P.L.V.O. ; Teixeira, Natércia

Food chemistry, 2008-01, Vol.106 (2), p.820-829 [Periódico revisado por pares]

Oxford: Elsevier Ltd

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10
Optimisation of extraction procedures for analysis of benzoic and sorbic acids in foodstuffs
Optimisation of extraction procedures for analysis of benzoic and sorbic acids in foodstuffs
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Optimisation of extraction procedures for analysis of benzoic and sorbic acids in foodstuffs

Mota, Fernando J.M ; Ferreira, Isabel M.P.L.V.O ; Cunha, Sara C ; Beatriz, M ; Oliveira, P.P

Food chemistry, 2003, Vol.82 (3), p.469-473 [Periódico revisado por pares]

Oxford: Elsevier Ltd

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