Maria João Marques Ferreira de Sousa Moreira
AuthID: R-000-BWP
221
TITLE: On the capacity of liquid-liquid interfaces Full Text
AUTHORS: Pereira, CM ; Schmickler, W; Silva, AF ; Sousa, MJ;
PUBLISHED: 1997, SOURCE: CHEMICAL PHYSICS LETTERS, VOLUME: 268, ISSUE: 1-2
AUTHORS: Pereira, CM ; Schmickler, W; Silva, AF ; Sousa, MJ;
PUBLISHED: 1997, SOURCE: CHEMICAL PHYSICS LETTERS, VOLUME: 268, ISSUE: 1-2
222
TITLE: A calorimetric study of egg white proteins Full Text
AUTHORS: Ferreira, M; Hofer, C; Raemy, A;
PUBLISHED: 1997, SOURCE: 2nd Symposium on Pharmacy and Thermal Analysis (PhandTA2) in JOURNAL OF THERMAL ANALYSIS, VOLUME: 48, ISSUE: 3
AUTHORS: Ferreira, M; Hofer, C; Raemy, A;
PUBLISHED: 1997, SOURCE: 2nd Symposium on Pharmacy and Thermal Analysis (PhandTA2) in JOURNAL OF THERMAL ANALYSIS, VOLUME: 48, ISSUE: 3
223
TITLE: Electrochemical study of aqueous-organic gel micro-interfaces Full Text
AUTHORS: Silva, F ; Sousa, MJ; Pereira, CM ;
PUBLISHED: 1997, SOURCE: International Symposium on Electrochemical Microsystem Technologies in ELECTROCHIMICA ACTA, VOLUME: 42, ISSUE: 20-22
AUTHORS: Silva, F ; Sousa, MJ; Pereira, CM ;
PUBLISHED: 1997, SOURCE: International Symposium on Electrochemical Microsystem Technologies in ELECTROCHIMICA ACTA, VOLUME: 42, ISSUE: 20-22
224
TITLE: Comparison of plant and animal rennets in terms of microbiological, chemical, and proteolysis characteristics of ovine cheese Full Text
AUTHORS: Sousa, MJ; Malcata, FX ;
PUBLISHED: 1997, SOURCE: JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, VOLUME: 45, ISSUE: 1
AUTHORS: Sousa, MJ; Malcata, FX ;
PUBLISHED: 1997, SOURCE: JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, VOLUME: 45, ISSUE: 1
225
TITLE: Comparative biochemical evolution during ripening of bovine, ovine and caprine cheeses manufactured with extracts of flowers of Cynara cardunculus
AUTHORS: Sousa, MJ; Malcata, FX;
PUBLISHED: 1997, SOURCE: Zeitschrift fur Lebensmittel -Untersuchung und -Forschung, VOLUME: 205, ISSUE: 2
AUTHORS: Sousa, MJ; Malcata, FX;
PUBLISHED: 1997, SOURCE: Zeitschrift fur Lebensmittel -Untersuchung und -Forschung, VOLUME: 205, ISSUE: 2
INDEXED IN: 
Scopus
Scopus226
TITLE: Evolution of free fatty acid profile during ripening in cheeses manufactured from bovine, ovine and caprine milks with extracts of Cynarra cardunculus as coagulant
AUTHORS: Sousa, MJ; Balcao, VM; Malcata, FX;
PUBLISHED: 1997, SOURCE: Zeitschrift fur Lebensmittel -Untersuchung und -Forschung, VOLUME: 205, ISSUE: 2
AUTHORS: Sousa, MJ; Balcao, VM; Malcata, FX;
PUBLISHED: 1997, SOURCE: Zeitschrift fur Lebensmittel -Untersuchung und -Forschung, VOLUME: 205, ISSUE: 2
INDEXED IN: Scopus
Scopus227
TITLE: Influence of pasteurization of milk and addition of starter cultures on protein breakdown in ovine cheeses manufactured with extracts from flowers of Cynara cardunculus Full Text
AUTHORS: Sousa, MJ; Malcata, FX ;
PUBLISHED: 1996, SOURCE: FOOD CHEMISTRY, VOLUME: 57, ISSUE: 4
AUTHORS: Sousa, MJ; Malcata, FX ;
PUBLISHED: 1996, SOURCE: FOOD CHEMISTRY, VOLUME: 57, ISSUE: 4
228
TITLE: Effects of processing conditions on the caseinolytic activity of crude extracts of Cynara cardunculus L
AUTHORS: Sousa, MJ; Malcata, FX ;
PUBLISHED: 1996, SOURCE: FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL, VOLUME: 2, ISSUE: 4
AUTHORS: Sousa, MJ; Malcata, FX ;
PUBLISHED: 1996, SOURCE: FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL, VOLUME: 2, ISSUE: 4
INDEXED IN: Scopus 
WOS
Scopus WOS229
TITLE: Characterization of oxygen uptake and mass transfer in flocculent yeast cell cultures with or without a flocculation additive
AUTHORS: Sousa, ML; Teixeira, JA ;
PUBLISHED: 1996, SOURCE: BIOTECHNOLOGY LETTERS, VOLUME: 18, ISSUE: 3
AUTHORS: Sousa, ML; Teixeira, JA ;
PUBLISHED: 1996, SOURCE: BIOTECHNOLOGY LETTERS, VOLUME: 18, ISSUE: 3
INDEXED IN: Scopus WOS
Scopus WOS230
TITLE: Effect of ripening time and the combination of ewe and goat milk on the microflora of Picante cheese
AUTHORS: Freitas, AC ; Sousa, MJ; Malcata, FX ;
PUBLISHED: 1995, SOURCE: ITALIAN JOURNAL OF FOOD SCIENCE, VOLUME: 7, ISSUE: 4
AUTHORS: Freitas, AC ; Sousa, MJ; Malcata, FX ;
PUBLISHED: 1995, SOURCE: ITALIAN JOURNAL OF FOOD SCIENCE, VOLUME: 7, ISSUE: 4
INDEXED IN: WOS
WOS