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DataTítuloAutor(es)TipoAcesso
2015The contribution of phenolic acids to the anti-inflammatory activity of mushrooms: Screening in phenolic extracts, individual parent molecules and synthesized glucuronated and methylated derivativesTaofiq, O.; Calhelha, Ricardo C.; Heleno, S., et al.ArtigoAcesso aberto
Dez-2021The restructuring of grape berry waxes by calcium changes the surface microbiotaMartins, Viviana; Szakiel, Anna; Paczkowski, Cezary, et al.ArtigoAcesso restrito UMinho
Fev-2019Understanding wine sorption by oak wood: Modeling of wine uptake and characterization of volatile compounds retentionCoelho, Eduardo João Louro; Domingues, Lucília; Teixeira, J. A., et al.ArtigoAcesso aberto
Mai-2018Use of edible films and coatings in cheese preservation: Opportunities and challengesCosta, Maria J.; Maciel, L.; Teixeira, J. A., et al.ArtigoAcesso aberto
Ago-2006The use of TIC’s as a managing tool for traceability in the food industryPinto, D. B.; Castro, Inês; Vicente, A. A.ArtigoAcesso aberto
Mai-2020Vineyard calcium sprays shift the volatile profile of young red wine produced by induced and spontaneous fermentationMartins, Viviana; Lopez, Ricardo; Garcia, Ana, et al.ArtigoAcesso restrito UMinho
Jul-2018Volatile compounds and protein profiles analyses of fermented cocoa beans and chocolates from different hybrids cultivated in BrazilMoreira, Igor Magalhães da Veiga; Vilela, Leonardo de Figueiredo; Santos, Cledir, et al.ArtigoAcesso aberto
2017Yeasts from Canastra cheese production process: Isolation and evaluation of their potential for cheese whey fermentationAndrade, Rafaela Pereira; Melo, Carolina Naves; Genisheva, Zlatina, et al.ArtigoAcesso aberto
Mai-2020β-lactoglobulin micro- and nanostructures as bioactive compounds vehicle: In vitro studiesSimões, Lívia Souza; Martins, Joana T.; Pinheiro, Ana Cristina, et al.ArtigoAcesso aberto
Mostrar 47-55 de um total de 55 resultados. < anterior