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Isabel Maria Sousa Gomes Mafra
AuthID:
R-000-6E0
Publications
Confirmed
To Validate
Document Source:
All
Document Type:
All Document Types
Article (29)
Review (2)
Book Chapter (2)
Letter (1)
Proceedings Paper (1)
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Order:
Year Dsc
Year Asc
Cit. WOS Dsc
IF WOS Dsc
Cit. Scopus Dsc
IF Scopus Dsc
Title Asc
Title Dsc
Results:
10
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30
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Confirmed Publications: 35
21
TITLE:
THE USE OF MODEL SAMPLES TO ESTIMATE THE LEVEL OF FRAUDULENT ADDITION OF PORK MEAT IN POULTRY MEAT BY REAL-TIME PCR
AUTHORS:
Soares, S;
Amaral, JS
;
Mafra, I
;
Oliveira, MBPP
;
PUBLISHED:
2010
,
SOURCE:
6th International Conference on Simulation and Modelling in the Food and Bio-Industry
in
6TH INTERNATIONAL CONFERENCE ON SIMULATION AND MODELLING IN THE FOOD AND BIO-INDUSTRY (FOODSIM 2010)
INDEXED IN:
Scopus
WOS
Handle
IN MY:
ORCID
22
TITLE:
Traditional and industrial oven-dry processing of olive fruits: influence on textural properties, cell wall polysaccharide composition, and enzymatic activity
Full Text
AUTHORS:
Susana M Cardoso
;
Isabel Mafra
;
Ana Reis
;
Antonio S Barros
;
Claudia Nunes
;
Dominique M R Georget
;
Andrew C Smith
;
Jorge Saraiva
; Keith W Waldron;
Manuel A Coimbra
;
PUBLISHED:
2009
,
SOURCE:
EUROPEAN FOOD RESEARCH AND TECHNOLOGY,
VOLUME:
229,
ISSUE:
3
INDEXED IN:
Scopus
WOS
CrossRef
:
11
IN MY:
ORCID
|
ResearcherID
23
TITLE:
Comparative study of DNA extraction methods for soybean derived food products
Full Text
AUTHORS:
Isabel Mafra
; Susana A Silva;
Elsa J M O Moreira
;
Carla Ferreira F da Silva
;
Beatriz, M
; Oliveira, PP;
PUBLISHED:
2008
,
SOURCE:
FOOD CONTROL,
VOLUME:
19,
ISSUE:
12
INDEXED IN:
Scopus
WOS
CrossRef
IN MY:
ORCID
|
ResearcherID
24
TITLE:
Effect of dry-salt processing on the textural properties and cell wall polysaccharides of cv. Thasos black olives
Full Text
AUTHORS:
Susana M Cardoso
;
Isabel Mafra
;
Ana Reis
;
Dominique M R Georget
;
Andrew C Smith
; Keith W Waldron;
Manuel A Coimbra
;
PUBLISHED:
2008
,
SOURCE:
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE,
VOLUME:
88,
ISSUE:
12
INDEXED IN:
Scopus
WOS
CrossRef
:
11
IN MY:
ORCID
|
ResearcherID
25
TITLE:
Food authentication by PCR-based methods
Full Text
AUTHORS:
Isabel Mafra
;
Isabel M P L V O Ferreira
;
Beatriz B P P Oliveira
;
PUBLISHED:
2008
,
SOURCE:
EUROPEAN FOOD RESEARCH AND TECHNOLOGY,
VOLUME:
227,
ISSUE:
3
INDEXED IN:
Scopus
WOS
CrossRef
IN MY:
ORCID
|
ResearcherID
26
TITLE:
A duplex polymerase chain reaction for the quantitative detection of cowsl milk in goats' milk cheese
Full Text
AUTHORS:
Isabel Mafra
; Aurea Roxo;
Isabel M P L V O Ferreira
;
Beatriz B P P Oliveira
;
PUBLISHED:
2007
,
SOURCE:
INTERNATIONAL DAIRY JOURNAL,
VOLUME:
17,
ISSUE:
9
INDEXED IN:
Scopus
WOS
CrossRef
IN MY:
ORCID
|
ResearcherID
27
TITLE:
Structural ripening-related changes of the arabinan-rich pectic polysaccharides from olive pulp cell walls
Full Text
AUTHORS:
Susana M Cardoso
;
Jose A Ferreira
;
Isabel Mafra
;
Artur M S Silva
;
Manuel A Coimbra
;
PUBLISHED:
2007
,
SOURCE:
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,
VOLUME:
55,
ISSUE:
17
INDEXED IN:
Scopus
WOS
CrossRef
:
58
IN MY:
ORCID
|
ResearcherID
28
TITLE:
The combined effects of black oxidising table olive process and ripening on the cell wall polysaccharides of olive pulp
Full Text
AUTHORS:
Isabel Mafra
;
Antonio S Barros
;
Manuel A Coimbra
;
PUBLISHED:
2007
,
SOURCE:
CARBOHYDRATE POLYMERS,
VOLUME:
68,
ISSUE:
4
INDEXED IN:
Scopus
WOS
CrossRef
:
16
IN MY:
ORCID
|
ResearcherID
29
TITLE:
Dimeric calcium complexes of arabinan-rich pectic polysaccharides from Olea europaea L. cell walls
Full Text
AUTHORS:
Jose A Ferreira
;
Isabel Mafra
;
Rosario R Soares
;
Dmitry V Evtuguin
;
Manuel A Coimbra
;
PUBLISHED:
2006
,
SOURCE:
CARBOHYDRATE POLYMERS,
VOLUME:
65,
ISSUE:
4
INDEXED IN:
Scopus
WOS
CrossRef
:
23
IN MY:
ORCID
|
ResearcherID
30
TITLE:
Effect of black oxidising table olive process on the cell wall polysaccharides of olive pulp (Olea europaea L. var. Negrinha do Douro)
Full Text
AUTHORS:
Isabel Mafra
;
Antonio S Barros
;
Manuel A Coimbra
;
PUBLISHED:
2006
,
SOURCE:
CARBOHYDRATE POLYMERS,
VOLUME:
65,
ISSUE:
1
INDEXED IN:
Scopus
WOS
CrossRef
:
20
IN MY:
ORCID
|
ResearcherID
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