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1
Mixotrophic cultivation of Chlorela vulgaris using a dairy by-product as carbon source
  • 2010 Algae Biomass Summit. Phoenix, Arizona, USA, Sep 28-30, 2010
2
Mixotrophic cultivation of Chlorella vulgaris using industrial dairy waste as organic carbon source
  • Bioresource Technology, 118, 61-66, 2012
3
Antimicrobial nanostructured starch based films for packaging
  • Carbohydrate Polymers, 129, 127-134, 2015
4
Formation, stability and antioxidant activity of food-grade multilayer emulsions containing resveratrol
  • Food Hydrocolloids, 71, 207-215, 2017
5
Determinação de DTR de pedaços de morango num tanque de mistura em presença de fluidos newtonianos e não-newtonianos
  • CHEMPOR 2005 - 9th International Chemical Engineering Conference. Vol. 2005, Coimbra, Portugal, 972-8055, 2005. ISBN: 9728055137
6
Development of galactomannan-based films from Cassia grandis for the immobilization of biomolecules: physicochemical characterization
  • BIOIBEROAMÉRICA 2016 - Book of Abstracts. Salamanca, Spain, June 5-8, 66, 2016
7
Immobilization of bioactive compounds in Cassia grandis galactomannan-based films: influence on physicochemical properties
  • International Journal of Biological Macromolecules, 96, 727-735, 2017
8
Antimicrobial activity of propolis nanoparticles against some common meat contamination bacteria
  • MICROBIOTEC ’13 - Portuguese Congress of Microbiology and Biotechnology. No. P013, Aveiro, Portugal, 6-8 Dec., 44-44, 2013
9
  • Alves, Vera L.C.D.; Rico, Bruna P.M.; Cruz, Rui M.S.; Vicente, António A.; Khmelinskii, Igor; Vieira, Margarida C.
Preparation and characterization of a chitosan film with grape seed extract-carvacrol microcapsules and its effect on the shelf-life of refrigerated Salmon (Salmo salar)
  • LWT - Food Science and Technology, (In Press), 2017
10
Optimization of CO2 bio-mitigation by Chlorella vulgaris
  • Bioresource Technology, 139, 149-154, 2013
11
Feasibility of bioethanol production from microalgal biomass
  • SBFC 2014 - 36th Symposium on Biotechnology for Fuels and Chemicals. No. T157, Clearwater Beach, FL, USA, April 28-May 1, 2014
12
  • Arruda, Isabel R.S.; Albuquerque, Priscilla B.S.; Santos, Gustavo R.C.; Silva, Alexandre G.; Mourão, Paulo A.S.; Correia, Maria T.S.; Vicente, António A.; Carneiro-da-Cunha, Maria G.
Structure and rheological properties of a xyloglucan extracted from Hymenaea courbaril var. courbaril seeds
  • International Journal of Biological Macromolecules, 73, 31-38, 2015
13
Differentiation of human pre-adipocytes by recombinant adiponectin
  • Protein Expression and Purification, 59(1), 122-126, 2008
14
Alginate/chitosan nanoparticles for encapsulation and controlled release of vitamin B2
  • International Journal of Biological Macromolecules, 71, 141-146, 2014
15
Development of biopolymer based-nanosystems for vitamins delivery
  • ESBP 2013 - European Symposium on Biopolymers. No. PS 5.26, Lisboa, Portugal, 7-9 Oct, 144-144, 2013
16
Development of an edible, bio-based nanostructure for the encapsulation of water-soluble vitamins
  • IFT 2013 Annual Meeting & Food Expo - Program & Exhibit Directory. No. 155-07, Chicago, USA, July 13-16, 2013
17
Inulin potential for encapsulation and controlled delivery of Oregano essential oil
  • Food Hydrocolloids, 33(2), 199-206, 2013
18
Rice starch spherical aggregates as delivery system of Oregano essential oil
  • Food Factory – Innovative food processing and sustainable food production for the future. Gothenburg, Sweden, 30 June- 2 July, 2010
19
The effect of the matrix system in the delivery and in-vitro bioactivity of microencapsulated oregano essential oil
  • FoodInnova 2010 - International Conference of Food Innovation. Valencia, Spain, 25-29 October, 1-4, 2010. ISBN: 978-84-693-5010-2
20
Effect of the matrix system in the delivery and in vitro bioactivity of microencapsulated Oregano essential oil
  • Journal of Food Engineering, 110(2), 190-199, 2012
21
Evaluation of the in vitro behavior of curcumin nanoemulsions using different gastro-intestinal models
  • 4th International Conference on Food Digestion. Naples, Italy, 16-19 March, 2015
22
Structural approach to design high carotene emulsions from exotic fruits Pitanga (Eugenia uniflora) and Buriti (Mauritia flexuosa)
  • The 19th Gums & Stabilisers for the Food Industry Conference: Hydrocolloid Multifunctionality. No. 50, Berlin, Germany, June 27th - 30th, 2017
23
  • Berthet, Marie-Alix; Angellier-Coussy, Hélène; Machado, Diogo; Hilliou, L.; Staebler, Andreas; Vicente, António A.; Gontard, Nathalie
Exploring the potentialities of using lignocellulosic fibres derived from three food by-products as constituents of biocomposites for food packaging
  • Industrial Crops and Products, 69, 110-122, 2015
24
Encapsulation and release behaviour of hydrophilic and lipophilic model compounds on lactoferrin-glycomacropetide nanohydrogels
  • 1st Congress on Food Structure Design. No. 4363, Porto, Portugal, 15-17 Oct, 182-183, 2014. ISBN: 978-989-97478-5-2
25
Incorporation of nanohydrogels in polysaccharide-based films: effect on physic-chemical properties
  • International Conference Eco-sustainable Food Packaging Based on Polymer Nanomaterials (Book of Abstracts). Rome, Italy, 26-28 February, 64, 2014. ISBN: 978-889-808-545-3
26
Characterization of chitosan-based edible films incorporating bioactive peptides – influence of peptide molecular weight
  • EFFoST Annual Conference. Budapest, Hungary, 11-13 November, 2009
27
Physico-chemical characterization of chitosan-based edible films incorporating bioactive compounds of different molecular weight
  • Journal of Food Engineering, 106(2), 111-118, 2011
28
Development and Characterization of protein nanohydrogels for food applications
  • Polymar 2013 - 1st International Conference in Polymers with special Focus in Early Stage Researchers. Barcelona, Spain, Nov. 3-7, 167-168, 2013
29
Characterization of galactomannans extracted from seeds of Gleditsia triacanthos and Sophora japonica through shear and extensional rheology: comparison with guar gum and locust bean gum
  • Food Hydrocolloids, 24(2), 184-192, 2010
30
Releasing ability of oregano essential oil from different entrapment systems
  • IFT 2010 Annual Meeting and Food Expo. No. 071-33, Chicago, USA, 17-20 July, 2010
31
Encapsulation and controlled release of bioactive compounds in lactoferrin-glycomacropeptide nanohydrogels: curcumin and caffeine as model compounds
  • Journal of Food Engineering, 180, 110-119, 2016
32
Development and characterization of lactoferrin-GMP nanohydrogels: Evaluation of pH, ionic strength and temperature effect
  • Food Hydrocolloids, 48, 292-300, 2015
33
Shear and extensional rheology of galactomannans extracted from seeds of Gleditsia triacanthos and Sophora japonica: comparison with guar gum and locust bean gum
  • IFT 2009 Annual Meeting and Food Expo. Anaheim, California, USA, 6-10 June, 2009
34
Influence of chitosan coating on protein-based nanohydrogels properties and in vitro gastric digestibility
  • Food Hydrocolloids, 60, 109-118, 2016
35
Influence of a chitosan coating on protein-based nanohydrogels properties and in vitro digestibility
  • ICEF12 - 12th International Congress on Engineering and Food. Québec City, Canada, June 14-18, 2015
36
Development of lactoferrin-glycomacropetide nanohydrogels: a vehicle to encapsulate bioactive compounds
  • IFT 2013 Annual Meeting & Food Expo - Program & Exhibit Directory. Chicago, USA, July 13-16, 2013
37
Aging of immobilized brewing yeast in a continuous bubble-column reactor
  • CHEMPOR 2005 - 9th International Chemical Engineering Conference. Coimbra, Portugal, 972-8055, 2005. ISBN: 9728055137
38
Continuous primary beer fermentation with brewing yeast immobilized on spent grains
  • SSCHE02 - Proceedings of the 29th International Conference of Slovak Society of Chemical Engineering. Tatranské Matliare, Slovakia, 27-31 May, 1-8, 2002. ISBN: 80-227-1690-1
39
Sensorial evaluation of continuously fermented beer and the role of process parameters in adjusting its flavour profile
  • Congress of the 30th European Brewing Convention. Prague, Czech Republic, May 14-19, 1-11, 2005. ISBN: 9070143232
40
Continuous immobilized yeast reactor system for complete beer fermentation using spent grains and corncobs as carrier materials
  • Journal of Industrial Microbiology and Biotechnology, 33(12), 1010-1018, 2006
41
Continuous beer fermentation with yeast immobilized on alternative cheap carriers and sensorial evaluation of the final product
  • Proceedings of the 2nd Mercosur Congress on Chemical Engineering – ENPROMER and 4th Mercosur Congress on Process Systems Engineering. 85-7650, 2005. ISBN: 8576500434
42
Continuous beer fermentation with yeast immobilized on spent grains - The effect of operational conditions
  • Actas do 6º Encontro de Química dos Alimentos – Novas Perspectivas sobre Conservação, Processamento e Qualidade de Alimentos. Lisboa, Portugal, 22-25 Jun, 2003. ISBN: 972-9372-29-2
43
Continuous primary fermentation of beer with yeast immobilized on spent grains: the effect of operational conditions
  • Journal of the American Society of Brewing Chemists, 62(1), 29-34, 2004
44
Continuous beer fermentation with brewing yeast immobilized on carrier made of spent grains
  • IV Brazilian Meeting on Chemistry of Food and Beverages. Vol. 227, 2002
45
Continuous beer fermentation with yeast immobilized on spent grains: the effect of operational conditions
  • SSCHE03 - Proceedings of the 30th International Conference of Slovak Society of Chemical Engineering. Tatranské Matliare, Slovakia, 26-30 May, 2003. ISBN: 8022718890
46
Spent grains: a new support for brewing yeast immobilisation
  • Biotechnology Letters, 23, 1073-1078, 2001
47
Continuous primary beer fermentation with brewing yeast immobilized on spent grains
  • Journal of the Institute of Brewing, 108(4), 410-415, 2002
48
Continuous beer fermentation using immobilized yeast cell bioreactor systems
  • Biotechnology Progress, 21(3), 653-663, 2005
49
Flavour formation in continuous fermentations
  • Chair Jean De Clerck XII: Flavours in beer. Leuven, Belgium, 1-15, 2006
50
A review of flavour formation in continuous beer fermentations
  • Journal of the Institute of Brewing, 114(1), 3-13, 2008