João Miguel Ferreira da Rocha


AuthID: R-000-77P

Confirmed Publications: 8



1
TITLE: Composition of neutral lipid classes and content of fatty acids throughout sourdough breadmaking  Full Text
AUTHORS: Joao M Rocha ; Paavo J Kalo; Xavier Malcata, FX ;
PUBLISHED: 2012, SOURCE: EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY, VOLUME: 114, ISSUE: 3
INDEXED IN: Scopus WOS CrossRef
IN MY: ORCID
2
TITLE: Fatty Acid Composition of Non-Starch and Starch Neutral Lipid Extracts of Portuguese Sourdough Bread  Full Text
AUTHORS: Joao M Rocha ; Paavo J Kalo; Xavier Malcata, FX ;
PUBLISHED: 2012, SOURCE: JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, VOLUME: 89, ISSUE: 11
INDEXED IN: Scopus WOS CrossRef
IN MY: ORCID
3
4
TITLE: Neutral Lipids in Free, Bound, and Starch Lipid Extracts of Flours, Sourdough, and Portuguese Sourdough Bread Determined by NP-HPLC-ELSD
AUTHORS: Rocha, JM ; Kalo, PJ; Malcata, FX ;
PUBLISHED: 2011, SOURCE: CEREAL CHEMISTRY, VOLUME: 88, ISSUE: 4
INDEXED IN: Scopus WOS CrossRef
IN MY: ORCID
5
TITLE: Neutral lipids in non-starch lipid and starch lipid extracts from Portuguese sourdough bread  Full Text
AUTHORS: Joao M Rocha ; Paavo J Kalo; Xavier X Malcata ;
PUBLISHED: 2010, SOURCE: EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY, VOLUME: 112, ISSUE: 10
INDEXED IN: Scopus WOS CrossRef
IN MY: ORCID
6
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8
TITLE: On the microbiological profile of traditional portuguese sourdough
AUTHORS: Rocha, JM ; Malcata, FX ;
PUBLISHED: 1999, SOURCE: JOURNAL OF FOOD PROTECTION, VOLUME: 62, ISSUE: 12
INDEXED IN: Scopus WOS
IN MY: ORCID

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