Ivonne Delgadillo


AuthID: R-000-6GG

Confirmed Publications: 113



71
TITLE: Sequential in vitro pepsin digestion of uncooked and cooked sorghum and maize samples  Full Text
AUTHORS: Nunes, A ; Correia, I; Barros, A ; Delgadillo, I ;
PUBLISHED: 2004, SOURCE: JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, VOLUME: 52, ISSUE: 7
INDEXED IN: Scopus WOS CrossRef: 53
IN MY: ORCID
72
TITLE: Volatile composition of Baga red wine assessment of the identification of the would-be impact odourants  Full Text
AUTHORS: Rocha, SM ; Rodrigues, F; Coutinho, P; Delgadillo, I ; Coimbra, MA ;
PUBLISHED: 2004, SOURCE: 3rd Symposium on In Vino Analytica Scientia in ANALYTICA CHIMICA ACTA, VOLUME: 513, ISSUE: 1
INDEXED IN: Scopus WOS
IN MY: ORCID
73
TITLE: Effect of pressure and blanching treatments on endogenous enzymatic activity and vitamin C content of bell pepper fruit  Full Text
AUTHORS: Castro, S ; Saraiva, J ; Delgadillo, I ; Sousa, A;
PUBLISHED: 2003, SOURCE: 40th Meeting of the European-High-Pressure-Research-Group (EHPRG) in HIGH PRESSURE RESEARCH, VOLUME: 23, ISSUE: 1-2
INDEXED IN: Scopus WOS CrossRef
IN MY: ORCID
74
TITLE: Partial characterisation of exopolysaccharides exudated by planktonic diatoms maintained in batch cultures  Full Text
AUTHORS: Leandro, SM; Gil, MC; Delgadillo, I ;
PUBLISHED: 2003, SOURCE: International Plankton Symposium in ACTA OECOLOGICA-INTERNATIONAL JOURNAL OF ECOLOGY, VOLUME: 24, ISSUE: SUPPL. 1
INDEXED IN: Scopus WOS CrossRef: 12
IN MY: ORCID
75
TITLE: Use of FT-IR spectroscopy as a tool for the analysis of polysaccharide food additives  Full Text
AUTHORS: Cerna, M; Barros, AS ; Nunes, A ; Rocha, SM ; Delgadillo, I ; Copikova, J; Coimbra, MA ;
PUBLISHED: 2003, SOURCE: CARBOHYDRATE POLYMERS, VOLUME: 51, ISSUE: 4
INDEXED IN: Scopus WOS CrossRef: 205
IN MY: ORCID
76
TITLE: Application of FTIR spectroscopy for the quantification of sugars in mango juice as a function of ripening  Full Text
AUTHORS: Duarte, IF ; Barros, A ; Delgadillo, I ; Almeida, C; Gil, AM ;
PUBLISHED: 2002, SOURCE: JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, VOLUME: 50, ISSUE: 11
INDEXED IN: Scopus WOS CrossRef: 88
IN MY: ORCID
77
TITLE: Composition of phenolic compounds in a Portuguese pear (Pyrus communis L. var. S. Bartolomeu) and changes after sun-drying  Full Text
AUTHORS: Ferreira, D; Guyot, S; Marnet, N; Delgadillo, I ; Renard, CMGC; Coimbra, MA ;
PUBLISHED: 2002, SOURCE: JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, VOLUME: 50, ISSUE: 16
INDEXED IN: WOS
78
TITLE: Composition of phenolic compounds in a Portuguese pear (Pyrus communis L. var. S. Bartolomeu) and changes after sun-drying  Full Text
AUTHORS: Ferreira, D; Guyot, S; Marnet, N; Delgadillo, I ; Renard, CMGC; Coimbra, MA ;
PUBLISHED: 2002, SOURCE: Journal of Agricultural and Food Chemistry, VOLUME: 50, ISSUE: 16
INDEXED IN: Scopus CrossRef
IN MY: ORCID
79
80
TITLE: Effect of gelatinization and starch-emulsifier interactions on aroma release from starch-rich model systems  Full Text
AUTHORS: da Silva, JAL ; Castro, SM ; Delgadillo, I ;
PUBLISHED: 2002, SOURCE: JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, VOLUME: 50, ISSUE: 7
INDEXED IN: Scopus WOS CrossRef: 15
IN MY: ORCID
Page 8 of 12. Total results: 113.

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