Rui Manuel Matos Meireles de Barros
AuthID: R-000-FY9
1
TITLE: Peach polyphenol and carotenoid content as affected by frozen storage and pasteurization Full Text
AUTHORS: Ana Oliveira; Elisabete M C Alexandre; Marta Coelho; Rui M Barros; Domingos P P Almeida; Manuela Pintado;
PUBLISHED: 2016, SOURCE: LWT-FOOD SCIENCE AND TECHNOLOGY, VOLUME: 66
AUTHORS: Ana Oliveira; Elisabete M C Alexandre; Marta Coelho; Rui M Barros; Domingos P P Almeida; Manuela Pintado;
PUBLISHED: 2016, SOURCE: LWT-FOOD SCIENCE AND TECHNOLOGY, VOLUME: 66
2
TITLE: The effect of method, standard and sample components on the total antioxidant capacity of commercial waters assessed by optical conventional assays Full Text
AUTHORS: Felismina T C Moreira ; Joana R L Guerreiro; Rui Barros; Goreti G F Sales ;
PUBLISHED: 2012, SOURCE: FOOD CHEMISTRY, VOLUME: 134, ISSUE: 1
AUTHORS: Felismina T C Moreira ; Joana R L Guerreiro; Rui Barros; Goreti G F Sales ;
PUBLISHED: 2012, SOURCE: FOOD CHEMISTRY, VOLUME: 134, ISSUE: 1
3
TITLE: Molecular characterization of peptides released from beta-lactoglobulin and alpha-lactalbumin via cardosins A and B
AUTHORS: Barros, RM; Malcata, FX ;
PUBLISHED: 2006, SOURCE: JOURNAL OF DAIRY SCIENCE, VOLUME: 89, ISSUE: 2
AUTHORS: Barros, RM; Malcata, FX ;
PUBLISHED: 2006, SOURCE: JOURNAL OF DAIRY SCIENCE, VOLUME: 89, ISSUE: 2
INDEXED IN: 
Scopus 
WOS
Scopus WOS4
TITLE: Hydrolysis of alpha-lactalbumin by cardosin A immobilized on highly activated supports Full Text
AUTHORS: Barros, RM; Extremina, CI; Goncalves, IC; Braga, BO; Balcao, VM; Malcata, FX ;
PUBLISHED: 2003, SOURCE: ENZYME AND MICROBIAL TECHNOLOGY, VOLUME: 33, ISSUE: 7
AUTHORS: Barros, RM; Extremina, CI; Goncalves, IC; Braga, BO; Balcao, VM; Malcata, FX ;
PUBLISHED: 2003, SOURCE: ENZYME AND MICROBIAL TECHNOLOGY, VOLUME: 33, ISSUE: 7
5
TITLE: Hydrolysis of caseins by extracts of Cynara cardunculus precipitated by ammonium sulfate Full Text
AUTHORS: Silva, SV; Barros, RM; Malcata, FX ;
PUBLISHED: 2002, SOURCE: JOURNAL OF FOOD SCIENCE, VOLUME: 67, ISSUE: 5
AUTHORS: Silva, SV; Barros, RM; Malcata, FX ;
PUBLISHED: 2002, SOURCE: JOURNAL OF FOOD SCIENCE, VOLUME: 67, ISSUE: 5
6
TITLE: Quantitative studies on the enzymatic hydrolysis of milk proteins brought about by cardosins precipitated by ammonium sulfate Full Text
AUTHORS: Barros, RM; Ferreira, CA; Silva, SV; Malcata, FX ;
PUBLISHED: 2001, SOURCE: ENZYME AND MICROBIAL TECHNOLOGY, VOLUME: 29, ISSUE: 8-9
AUTHORS: Barros, RM; Ferreira, CA; Silva, SV; Malcata, FX ;
PUBLISHED: 2001, SOURCE: ENZYME AND MICROBIAL TECHNOLOGY, VOLUME: 29, ISSUE: 8-9
7
TITLE: Hydrolysis of whey proteins by proteases extracted from Cynara cardunculus and immobilized onto highly activated supports Full Text
AUTHORS: Lamas, EM; Barros, RM; Balcao, VM; Malcata, FX ;
PUBLISHED: 2001, SOURCE: ENZYME AND MICROBIAL TECHNOLOGY, VOLUME: 28, ISSUE: 7-8
AUTHORS: Lamas, EM; Barros, RM; Balcao, VM; Malcata, FX ;
PUBLISHED: 2001, SOURCE: ENZYME AND MICROBIAL TECHNOLOGY, VOLUME: 28, ISSUE: 7-8
8
TITLE: On the enzymatic hydrolysis of whey proteins brought about by cardosin a from Cynara carduncunlus.
AUTHORS: Barros, RM; Malcata, FX ;
PUBLISHED: 2001, SOURCE: Mededelingen (Rijksuniversiteit te Gent. Fakulteit van de Landbouwkundige en Toegepaste Biologische Wetenschappen), VOLUME: 66, ISSUE: 3 b
AUTHORS: Barros, RM; Malcata, FX ;
PUBLISHED: 2001, SOURCE: Mededelingen (Rijksuniversiteit te Gent. Fakulteit van de Landbouwkundige en Toegepaste Biologische Wetenschappen), VOLUME: 66, ISSUE: 3 b
INDEXED IN: Scopus
Scopus9
TITLE: Decreases in molecularity promote conversion when reactions are catalyzed by enzymes immobilized in slab-shaped beads
AUTHORS: Barros, RM; Malcata, FX ;
PUBLISHED: 1999, SOURCE: BIOPROCESS ENGINEERING, VOLUME: 20, ISSUE: 2
AUTHORS: Barros, RM; Malcata, FX ;
PUBLISHED: 1999, SOURCE: BIOPROCESS ENGINEERING, VOLUME: 20, ISSUE: 2
