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Showing results 1 to 8 of 8.
Issue DateTitleAuthor(s)TypeAccess
13-Jun-20193 - Nanostructures of whey proteins for encapsulation of food ingredientsRamos, Óscar Leandro Silva; Pereira, Ricardo Nuno Correia; Simões, Lívia Souza, et al.Book partRestricted access (UMinho)
2019Active whey protein edible films and coatings incorporating lactic acid bacteria for fungi control in cheeseGuimarães, Ana Cristina Silva Esperança; Ramos, Óscar Leandro Silva; Cerqueira, Miguel Ângelo Parente Ribeiro, et al.AbstractOpen access
25-May-2020Active Whey Protein Edible Films and Coatings Incorporating Lactobacillus buchneri for Penicillium nordicum Control in CheeseGuimarães, Ana Cristina Silva Esperança; Ramos, Óscar; Cerqueira, Miguel, et al.ArticleOpen access
2-Oct-2018Behavior of lactoferrin nanohydrogels incorporating curcumin as model compound into food simulantsAraújo, J. F.; Bourbon, A. I.; Vicente, A. A., et al.AbstractOpen access
13-Jul-2013Characterization of β-lactoglobulin nano-hydrogels formed by heat treatment under selective ph range conditionsRamos, Óscar Leandro Silva; Pereira, Ricardo Nuno Correia; Malcata, X., et al.AbstractOpen access
2017Food-Grade EnzymesRamos, Óscar Leandro Silva; Malcata, F. X.Book partRestricted access (UMinho)
25-Jul-2019Nanohydrogels productionPereira, Ricardo Nuno Correia; Ramos, Óscar Leandro SilvaBook partRestricted access (UMinho)
2018New insights on bio-based micro- and nanosystems in foodMadalena, Daniel Alexandre Silva; Pereira, Ricardo Nuno Correia; Vicente, A. A., et al.Book partRestricted access (UMinho)