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Isabel Maria Pinto Leite Viegas Oliveira Ferreira

AuthID: R-000-6D8

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Confirmed Publications: 201

91

TITLE: Impact of cooking and handling conditions on furanic compounds in breaded fish products Full Text
AUTHORS: Perez Palacios, T; Petisca, C; Henriques, R ; Ferreira, IMPLVO ;
PUBLISHED: 2013, SOURCE: FOOD AND CHEMICAL TOXICOLOGY, VOLUME: 55

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92

TITLE: NUTRITIONAL AND SENSORY CHARACTERISTICS OF BREAD-COATED HAKE FILLETS AS AFFECTED BY COOKING CONDITIONS. Bread-Coated Hake Fillets Cooked Differently Full Text
AUTHORS: Trinidad Perez Palacios; Susana Casal ; Catarina Petisca; Isabel M P L V O Ferreira ;
PUBLISHED: 2013, SOURCE: JOURNAL OF FOOD QUALITY, VOLUME: 36, ISSUE: 6

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93

TITLE: Processing and storage effects on anthocyanin composition and antioxidant activity of jams produced with Camarosa strawberry Full Text
AUTHORS: Luis F Amaro; Teresa Soares, MT; Carina Pinho; Isabel F Almeida ; Olivia Pinho ; Isabel M P L V O Ferreira ;
PUBLISHED: 2013, SOURCE: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, VOLUME: 48, ISSUE: 10

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94

TITLE: Protective effects of xanthohumol against the genotoxicity of heterocyclic aromatic amines MeIQx and PhIP in bacteria and in human hepatoma (HepG2) cells (vol 50, pg 949, 2012) Full Text
AUTHORS: Olga Viegas ; Bojana Zegura; Marko Pezdric; Matjaz Novak; Isabel M P L V O Ferreira ; Olivia Pinho ; Metka Filipic;
PUBLISHED: 2013, SOURCE: FOOD AND CHEMICAL TOXICOLOGY, VOLUME: 51, ISSUE: 1

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95

TITLE: Quantification of 5-Hydroxymethylfurfural in Coated Deep-Fried Products: Optimization of the Extraction Procedure by Using Statistical Design Full Text
AUTHORS: Trinidad Perez Palacios; Catarina Petisca; Armindo Melo; Isabel M P L V O Ferreira ;
PUBLISHED: 2013, SOURCE: FOOD ANALYTICAL METHODS, VOLUME: 6, ISSUE: 1

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96

TITLE: Study of hydroxymethylfurfural and furfural formation in cakes during baking in different ovens, using a validated multiple-stage extraction-based analytical method Full Text
AUTHORS: Catarina Petisca; Ana Rita Henriques; Trinidad Perez Palacios; Olivia Pinho ; Isabel M P L V O Ferreira ;
PUBLISHED: 2013, SOURCE: FOOD CHEMISTRY, VOLUME: 141, ISSUE: 4

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97

TITLE: A comparison of the extraction procedures and quantification methods for the chromatographic determination of polycyclic aromatic hydrocarbons in charcoal grilled meat and fish Full Text
AUTHORS: Viegas, O ; Novo, P; Pinho, O ; Ferreira, IMPLVO ;
PUBLISHED: 2012, SOURCE: TALANTA, VOLUME: 88

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98

TITLE: Assessing the anthocyanic composition of Port wines and musts and their free radical scavenging capacity Full Text
AUTHORS: Pinho, C; Couto, AI; Valentao, P ; Andrade, P ; Ferreira, IMPLVO ;
PUBLISHED: 2012, SOURCE: FOOD CHEMISTRY, VOLUME: 131, ISSUE: 3

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99

TITLE: Effect of charcoal types and grilling conditions on formation of heterocyclic aromatic amines (HAs) and polycyclic aromatic hydrocarbons (PAHs) in grilled muscle foods Full Text
AUTHORS: Viegas, O ; Novo, P; Pinto, E; Pinho, O ; Ferreira, IMPLVO ;
PUBLISHED: 2012, SOURCE: FOOD AND CHEMICAL TOXICOLOGY, VOLUME: 50, ISSUE: 6

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100

TITLE: Effect of solvent to sample ratio on total lipid extracted and fatty acid composition in meat products within different fat content Full Text
AUTHORS: Perez Palacios, T; Ruiz, J; Ferreira, IMPLVO ; Petisca, C; Antequera, T;
PUBLISHED: 2012, SOURCE: MEAT SCIENCE, VOLUME: 91, ISSUE: 3

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