Olivia Maria Castro Pinho


AuthID: R-000-DXG

Confirmed Publications: 116



51
TITLE: Association between sodium excretion and hydration status by Free Water Reserve: A cross-sectional analysis in adolescents
AUTHORS: CARLA GONÇALVES ; Sandra Abreu ; Patrícia Padrão ; Olívia Pinho ; Pedro Graça; João Breda; Rute Santos; Pedro Moreira ;
PUBLISHED: 2015, SOURCE: BMC Nutrition, VOLUME: 1, ISSUE: 1
INDEXED IN: Scopus CrossRef: 2 Handle
IN MY: ORCID
52
TITLE: Effect of spent yeast fortification on physical parameters, volatiles and sensorial characteristics of home-made bread  Full Text
AUTHORS: Martins, ZE ; Erben, M; Gallardo, AE; Silva, R; Barbosa, I; Pinho, O ; Ferreira, IMPLVO ;
PUBLISHED: 2015, SOURCE: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, VOLUME: 50, ISSUE: 8
INDEXED IN: Scopus WOS CrossRef Handle
IN MY: ORCID
53
TITLE: Physical and Chemical Characteristics of Cooked Ham: Effect of Tumbling Time and Modifications during Storage
AUTHORS: Pancrazio, G; Cunha, SC; De Pinho, PG ; Loureiro, M; Ferreira, IMPLVO ; Pinho, O ;
PUBLISHED: 2015, SOURCE: Journal of Food Quality, VOLUME: 38, ISSUE: 5
INDEXED IN: Scopus
IN MY: ORCID
54
55
TITLE: Sodium content of bread from bakeries and traditional markets in Maputo, Mozambique
AUTHORS: Silva, V; Padrao, P ; Novela, C; Damasceno, A ; Pinho, O ; Moreira, P ; Lunet, N ;
PUBLISHED: 2015, SOURCE: PUBLIC HEALTH NUTRITION, VOLUME: 18, ISSUE: 4
INDEXED IN: Scopus WOS CrossRef: 7 Handle
IN MY: ORCID
56
TITLE: Street Food Environment in Maputo (STOOD Map): a Cross-Sectional Study in Mozambique
AUTHORS: Gelormini, M; Damasceno, A ; Lopes, SA; Malo, S; Chongole, C; Muholove, P; Susana Casal ; Pinho, O ; Moreira, P ; Padrao, P ; Lunet, N ;
PUBLISHED: 2015, SOURCE: JMIR RESEARCH PROTOCOLS, VOLUME: 4, ISSUE: 3
INDEXED IN: Scopus WOS CrossRef Handle
IN MY: ORCID
57
TITLE: Assessment of hydroxymethylfurfural and furfural in commercial bakery products  Full Text
AUTHORS: Petisca, C; Henriques, AR; Perez Palacios, T; Pinho, O ; Ferreira, IMPLVO ;
PUBLISHED: 2014, SOURCE: JOURNAL OF FOOD COMPOSITION AND ANALYSIS, VOLUME: 33, ISSUE: 1
INDEXED IN: Scopus WOS CrossRef: 43
IN MY: ORCID
58
TITLE: DEVELOPMENT OF BREAD WITH NaCl REDUCTION AND CALCIUM FORTIFICATION: STUDY OF ITS QUALITY CHARACTERISTICS. Bread NaCl Reduction and Ca Fortification  Full Text
AUTHORS: Maria N Bassett; Trinidad Perez Palacios; Ines Cipriano; Paulo Cardoso; Isabel M P L V O Ferreira ; Norma Samman; Olivia Pinho ;
PUBLISHED: 2014, SOURCE: JOURNAL OF FOOD QUALITY, VOLUME: 37, ISSUE: 2
INDEXED IN: Scopus WOS CrossRef: 29
IN MY: ORCID
59
TITLE: Optimization and Application of a HS-SPME-GC-MS Methodology for Quantification of Furanic Compounds in Espresso Coffee  Full Text
AUTHORS: Catarina Petisca; Trinidad Perez Palacios; Olivia Pinho ; Isabel M P L V O Ferreira ;
PUBLISHED: 2014, SOURCE: FOOD ANALYTICAL METHODS, VOLUME: 7, ISSUE: 1
INDEXED IN: Scopus WOS CrossRef: 17
IN MY: ORCID
60
TITLE: Salt reduction in vegetable soup does not affect saltiness intensity and liking in the elderly and children  Full Text
AUTHORS: CARLA GONÇALVES ; Monteiro, S; Padrao, P ; Rocha, A ; Abreu, S ; Pinho, O ; Moreira, P ;
PUBLISHED: 2014, SOURCE: FOOD & NUTRITION RESEARCH, VOLUME: 58
INDEXED IN: Scopus WOS CrossRef: 14 Handle
IN MY: ORCID
Page 6 of 12. Total results: 116.

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