Browsing by Author Ferreira, IMPLVO

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Showing results 1 to 18 of 18
Issue DateTitleAuthor(s)Type
2012A comparison of the extraction procedures and quantification methods for the chromatographic determination of polycyclic aromatic hydrocarbons in charcoal grilled meat and fishViegas, O; Novo, P; Pinho, O; Ferreira, IMPLVOArtigo em Revista Científica Internacional
2014Assessment of hydroxymethylfurfural and furfural in commercial bakery productsPetisca, C; Henriques, AR; Perez Palacios, T; Pinho, Olívia; Ferreira, IMPLVOArtigo em Revista Científica Internacional
2006Casein breakdown in Terrincho ovine cheese: Comparison with bovine cheese and with bovine/ovine cheesesFerreira, IMPLVO; Veiros, C; Pinho, O; Veloso, ACA; Peres, AM; Mendonca, AArtigo em Revista Científica Internacional
2019Chayote (Sechium edule): A review of nutritional composition, bioactivities and potential applicationsVieira, EF; Pinho, Olívia; Ferreira, IMPLVO; Delerue Matos, COutra Publicação em Revista Científica Internacional
2019Delphinidin-3-O-glucoside inhibits angiogenesis via VEGFR2 downregulation and migration through actin disruptionViegas, Olga; Faria, MA; Sousa, JB; Vojtek, M; Goncalves Monteiro, S; Suliburska, J; Diniz, C; Ferreira, IMPLVOArtigo em Revista Científica Internacional
2012Effect of charcoal types and grilling conditions on formation of heterocyclic aromatic amines (HAs) and polycyclic aromatic hydrocarbons (PAHs) in grilled muscle foodsViegas, O; Novo, P; Pinto, E; Pinho, O; Ferreira, IMPLVOArtigo em Revista Científica Internacional
2010Effect of green tea marinades on the formation of heterocyclic aromatic amines and sensory quality of pan-fried beefQuelhas, I; Petisca, C; Viegas, O; Melo, A; Pinho, O; Ferreira, IMPLVOArtigo em Revista Científica Internacional
2001Effect of temperature on evolution of free amino acid and biogenic amine contents during storage of Azeitao cheesePinho, O; Ferreira, IMPLVO; Mendes, E; Oliveira, BM; Ferreira, MArtigo em Revista Científica Internacional
2008Extraction, detection, and quantification of heterocyclic aromatic amines in Portuguese meat dishes by HPLC/diode arrayMelo, A; Viegas, O; Eca, R; Petisca, C; Pinho, O; Ferreira, IMPLVOArtigo em Revista Científica Internacional
1998FIA evaluation of nitrite and nitrate contents of liver patesPinho, O; Ferreira, IMPLVO; Oliveira, MBPP; Ferreira, MAArtigo em Revista Científica Internacional
2001Method optimization for analysis of the volatile fraction of ewe cheese by solid-phase microextractionPinho, O; Ferreira, IMPLVO; Cascal, S; Fernandes, JO; Oliveira, MBPP; Ferreira, MAArtigo em Revista Científica Internacional
2009Modulating effects of red wine and beer on heterocyclic aromatic amines carcinogenesisViegas, O; Melo, A; Petisca, C; Quelhas, I; Pinho, O; Ferreira, IMPLVOCapítulo ou Parte de Livro
2018Parameters affecting 5-hydroxymethylfurfural exposure from beerViegas, Olga; Prucha, M; Gokmen, V; Ferreira, IMPLVOArtigo em Revista Científica Internacional
2015Physical and Chemical Characteristics of Cooked Ham: Effect of Tumbling Time and Modifications during StoragePancrazio, G; Cunha, SC; De Pinho, PG; Loureiro, M; Ferreira, IMPLVO; Pinho, OlíviaArtigo em Revista Científica Internacional
2003Quantification of short-chain free fatty acids in "Terrincho" ewe cheese: Intravarietal comparisonPinho, O; Ferreira, IMPLVO; Ferreira, MAArtigo em Revista Científica Internacional
2000Quantification of synthetic phenolic antioxidants in liver patesPinho, O; Ferreira, IMPLVO; Oliveira, MBPP; Ferreira, MAArtigo em Revista Científica Internacional
2002Solid-phase microextraction in combination with GC/MS for quantification of the major volatile free fatty acids in ewe cheesePinho, O; Ferreira, IMPLVO; Ferreira, MAArtigo em Revista Científica Internacional
2009Volatile profile and sensory characteristics of creams used as fillers of bakery products: home made egg creams vs industrial creamsPinho, O; Ferreira, IMPLVO; Ramos, BárbaraArtigo em Revista Científica Internacional