Application of a liquid chromatographic method for the determination of phenolic compounds and furans in fortified wines
Ho, P.Hogg, T.Silva, M.(1999)
, Application of a liquid chromatographic method for the determination of phenolic compounds and furans in fortified wines
, Food Chemistry - 1.
Chapter
Application of the concepts of biomaterials science to the quality optimisation of frozen foods
Oliveira, J.Pereira, P.Cruz, I.Frias, J.MacInnes, W.(1999)
, Application of the concepts of biomaterials science to the quality optimisation of frozen foods
Review article
Bifidobacterium spp. and Lactobacillus acidophilus
Gomes, A.(1999)
, Bifidobacterium spp. and Lactobacillus acidophilus
, Trends in food science & technology - 4-5.
Article
Characterization of forced oxidation of sardine oil
Dahl, S.(1999)
, Characterization of forced oxidation of sardine oil
, JAOCS, Journal of the American Oil Chemists' Society - 5.
, https://doi.org/10.1007/s11746-999-0015-5
Colour changes in thermally processed cupuacu (Theobroma grandiflorum) puree: critical times and kinetics modelling
Silva, C.(1999)
, Colour changes in thermally processed cupuacu (Theobroma grandiflorum) puree: critical times and kinetics modelling
, International Journal of Food Science and Technology - 1.
Article
Comparative characterization of whey protein concentrates from ovine, caprine and bovine breeds
Pintado, M.Silva, J.(1999)
, Comparative characterization of whey protein concentrates from ovine, caprine and bovine breeds
, LWT - Food Science and Technology - 4.
, https://doi.org/10.1006/fstl.1999.0531
Controlled whey protein hydrolysis using two alternative proteases
Pintado, M.Pintado, A.(1999)
, Controlled whey protein hydrolysis using two alternative proteases
, Journal of Food Engineering - 1.
, https://doi.org/10.1016/S0260-8774(99)00094-1
Decreases in molecularity promote conversion when reactions are catalyzed by enzymes immobilized in slab-shaped beads
Barros, R.(1999)
, Decreases in molecularity promote conversion when reactions are catalyzed by enzymes immobilized in slab-shaped beads
, Bioprocess Engineering - 2.