Ana Margarida Costa Macedo Fortes
AuthID: R-000-110
71
TITLE: Review: Steam distilled spirits from fermented grape pomace
AUTHORS: Silva, ML; Macedo, AC; Malcata, FX ;
PUBLISHED: 2000, SOURCE: FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL, VOLUME: 6, ISSUE: 4
AUTHORS: Silva, ML; Macedo, AC; Malcata, FX ;
PUBLISHED: 2000, SOURCE: FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL, VOLUME: 6, ISSUE: 4
INDEXED IN: 
Scopus 
WOS
Scopus WOS72
TITLE: Peptide hydrolase system of lactic acid bacteria isolated from Serra da Estrela cheese Full Text
AUTHORS: Macedo, AC; Vieira, M; Pocas, R; Malcata, FX ;
PUBLISHED: 2000, SOURCE: INTERNATIONAL DAIRY JOURNAL, VOLUME: 10, ISSUE: 11
AUTHORS: Macedo, AC; Vieira, M; Pocas, R; Malcata, FX ;
PUBLISHED: 2000, SOURCE: INTERNATIONAL DAIRY JOURNAL, VOLUME: 10, ISSUE: 11
73
TITLE: Microstructure and distribution of micro-organisms within mature Serra cheese Full Text
AUTHORS: Parker, ML; Gunning, PA; Macedo, AC; Malcata, FX ; Brocklehurst, TF;
PUBLISHED: 1998, SOURCE: JOURNAL OF APPLIED MICROBIOLOGY, VOLUME: 84, ISSUE: 4
AUTHORS: Parker, ML; Gunning, PA; Macedo, AC; Malcata, FX ; Brocklehurst, TF;
PUBLISHED: 1998, SOURCE: JOURNAL OF APPLIED MICROBIOLOGY, VOLUME: 84, ISSUE: 4
74
TITLE: Effect of production factors and ripening conditions on the characteristics of Serra cheese Full Text
AUTHORS: Macedo, AC; Malcata, FX ; Oliveira, JC;
PUBLISHED: 1997, SOURCE: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, VOLUME: 32, ISSUE: 6
AUTHORS: Macedo, AC; Malcata, FX ; Oliveira, JC;
PUBLISHED: 1997, SOURCE: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, VOLUME: 32, ISSUE: 6
75
TITLE: Changes of mineral concentrations in Serra cheese during ripening and throughout the cheesemaking season Full Text
AUTHORS: Macedo, AC; Malcata, FX ;
PUBLISHED: 1997, SOURCE: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, VOLUME: 74, ISSUE: 3
AUTHORS: Macedo, AC; Malcata, FX ;
PUBLISHED: 1997, SOURCE: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, VOLUME: 74, ISSUE: 3
INDEXED IN: WOS 
CrossRef
WOS CrossRef76
TITLE: Technological optimization of the manufacture of Serra cheese Full Text
AUTHORS: Macedo, AC; Malcata, FX ;
PUBLISHED: 1997, SOURCE: JOURNAL OF FOOD ENGINEERING, VOLUME: 31, ISSUE: 4
AUTHORS: Macedo, AC; Malcata, FX ;
PUBLISHED: 1997, SOURCE: JOURNAL OF FOOD ENGINEERING, VOLUME: 31, ISSUE: 4
77
TITLE: Hydrolysis of alpha(s) and beta-caseins during ripening of Serra cheese Full Text
AUTHORS: Macedo, AC; Malcata, FX ;
PUBLISHED: 1997, SOURCE: FOOD CHEMISTRY, VOLUME: 58, ISSUE: 1-2
AUTHORS: Macedo, AC; Malcata, FX ;
PUBLISHED: 1997, SOURCE: FOOD CHEMISTRY, VOLUME: 58, ISSUE: 1-2
78
TITLE: Changes of mineral concentrations in Serra cheese during ripening and throughout the cheesemaking season Full Text
AUTHORS: Macedo, AC; Malcata, FX ;
PUBLISHED: 1997, SOURCE: Journal of the Science of Food and Agriculture, VOLUME: 74, ISSUE: 3
AUTHORS: Macedo, AC; Malcata, FX ;
PUBLISHED: 1997, SOURCE: Journal of the Science of Food and Agriculture, VOLUME: 74, ISSUE: 3
INDEXED IN: Scopus CrossRef
Scopus CrossRef79
TITLE: Role of adventitious microflora in proteolysis and lipolysis of Serra cheese: Preliminary screening
AUTHORS: Macedo, AC; Malcata, FX;
PUBLISHED: 1997, SOURCE: Zeitschrift fur Lebensmittel -Untersuchung und -Forschung, VOLUME: 205, ISSUE: 1
AUTHORS: Macedo, AC; Malcata, FX;
PUBLISHED: 1997, SOURCE: Zeitschrift fur Lebensmittel -Untersuchung und -Forschung, VOLUME: 205, ISSUE: 1
INDEXED IN: Scopus
Scopus80
TITLE: Secondary proteolysis in Serra cheese during ripening and throughout the cheese-making season
AUTHORS: Macedo, AC; Malcata, FX;
PUBLISHED: 1997, SOURCE: Zeitschrift fur Lebensmittel -Untersuchung und -Forschung, VOLUME: 204, ISSUE: 3
AUTHORS: Macedo, AC; Malcata, FX;
PUBLISHED: 1997, SOURCE: Zeitschrift fur Lebensmittel -Untersuchung und -Forschung, VOLUME: 204, ISSUE: 3
INDEXED IN: Scopus
Scopus