Ana Cristina Cardoso Freitas Lopes de Freitas


AuthID: R-000-0NK

Confirmed Publications: 66



51
TITLE: Incorporation and survival of probiotic bacteria in whey cheese matrices
AUTHORS: Madureira, AR; Giao, MS; Pintado, ME ; Gomes, AMP ; Freitas, AC ; Malcata, FX ;
PUBLISHED: 2005, SOURCE: JOURNAL OF FOOD SCIENCE, VOLUME: 70, ISSUE: 3
INDEXED IN: Scopus WOS Handle
IN MY: ORCID
52
TITLE: Microbiology and biochemistry of cheeses with Appelation d'Origine Protegee and manufactured in the Iberian Peninsula from ovine and caprine milks
AUTHORS: Freitas, C ; Malcata, FX ;
PUBLISHED: 2000, SOURCE: JOURNAL OF DAIRY SCIENCE, VOLUME: 83, ISSUE: 3
INDEXED IN: Scopus WOS CrossRef: 89
IN MY: ORCID
53
54
TITLE: How milk type, coagulant, salting procedure and ripening time affect the profile of free amino acids in Picante da Beira Baixa cheese  Full Text
AUTHORS: Freitas, AC ; Fresno, JM; Prieto, B; Franco, I; Malcata, FX ; Carballo, J;
PUBLISHED: 1999, SOURCE: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, VOLUME: 79, ISSUE: 4
INDEXED IN: WOS
IN MY: ResearcherID
55
TITLE: How milk type, coagulant, salting procedure and ripening time affect the profile of free amino acids in picante da beira baixa cheese  Full Text
AUTHORS: Freitas, AC ; Fresno, JM; Prieto, B; Franco, I; Malcata, FX ; Carballo, J;
PUBLISHED: 1999, SOURCE: Journal of the Science of Food and Agriculture, VOLUME: 79, ISSUE: 4
INDEXED IN: Scopus CrossRef
IN MY: ORCID
56
TITLE: Organic acids produced by lactobacilli, enterococci and yeasts isolated from Picante cheese  Full Text
AUTHORS: Freitas, AC ; Pintado, AE; Pintado, ME ; Malcata, FX ;
PUBLISHED: 1999, SOURCE: EUROPEAN FOOD RESEARCH AND TECHNOLOGY, VOLUME: 209, ISSUE: 6
INDEXED IN: Scopus WOS CrossRef
IN MY: ORCID | ResearcherID
57
TITLE: Role of dominant microflora of Picante cheese on proteolysis and lipolysis  Full Text
AUTHORS: Freitas, AC ; Pintado, AE; Pintado, ME ; Malcata, FX ;
PUBLISHED: 1999, SOURCE: INTERNATIONAL DAIRY JOURNAL, VOLUME: 9, ISSUE: 9
INDEXED IN: Scopus WOS CrossRef
IN MY: ORCID | ResearcherID
58
TITLE: Technological optimisation of Picante cheese using microbiological, chemical and physical criteria  Full Text
AUTHORS: Freitas, AC ; Malcata, FX ;
PUBLISHED: 1999, SOURCE: JOURNAL OF FOOD ENGINEERING, VOLUME: 41, ISSUE: 3-4
INDEXED IN: Scopus WOS CrossRef
IN MY: ORCID | ResearcherID
59
TITLE: Effects of different ripening procedures on the final characteristics of Picante cheese
AUTHORS: Freitas, AC ; Malcata, FX ;
PUBLISHED: 1998, SOURCE: ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY, VOLUME: 207, ISSUE: 4
INDEXED IN: Scopus WOS CrossRef
IN MY: ORCID | ResearcherID
60
TITLE: Influence of milk source and ripening time on free amino acid profile of Picante cheese  Full Text
AUTHORS: Freitas, AC ; Fresno, JM; Prieto, B; Franco, I; Malcata, FX ; Carballo, J;
PUBLISHED: 1998, SOURCE: FOOD CONTROL, VOLUME: 9, ISSUE: 4
INDEXED IN: Scopus WOS CrossRef
IN MY: ORCID | ResearcherID
Page 6 of 7. Total results: 66.

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