Sara Maria Martins Beirão da Costa Teixeira de Barros
AuthID: R-000-GCB
1
TITLE: Fatty acids, mercury, and methylmercury bioaccessibility in salmon (Salmo salar) using an in vitro model: Effect of culinary treatment Full Text
AUTHORS: Sara Costa; Claudia Afonso; Carlos Cardoso; Irineu Batista; Nadia Chaveiro; Maria Leonor Nunes; Narcisa Maria Bandarra;
PUBLISHED: 2015, SOURCE: FOOD CHEMISTRY, VOLUME: 185
AUTHORS: Sara Costa; Claudia Afonso; Carlos Cardoso; Irineu Batista; Nadia Chaveiro; Maria Leonor Nunes; Narcisa Maria Bandarra;
PUBLISHED: 2015, SOURCE: FOOD CHEMISTRY, VOLUME: 185
2
TITLE: Properties of protein powder prepared from Cape hake by-products Full Text
AUTHORS: Pires, C; Costa, S; Batista, AP; Nunes, MC ; Raymundo, A ; Batista, I;
PUBLISHED: 2012, SOURCE: JOURNAL OF FOOD ENGINEERING, VOLUME: 108, ISSUE: 2
AUTHORS: Pires, C; Costa, S; Batista, AP; Nunes, MC ; Raymundo, A ; Batista, I;
PUBLISHED: 2012, SOURCE: JOURNAL OF FOOD ENGINEERING, VOLUME: 108, ISSUE: 2
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TITLE: Influence of moderate heat pre-treatments on physical and chemical characteristics of kiwifruit slices Full Text
AUTHORS: Sara Beirao da Costa; Ana Steiner; Lucia Correia; Eduardo Leitao; Jose Empis; Margarida Moldao Martins ;
PUBLISHED: 2008, SOURCE: EUROPEAN FOOD RESEARCH AND TECHNOLOGY, VOLUME: 226, ISSUE: 4
AUTHORS: Sara Beirao da Costa; Ana Steiner; Lucia Correia; Eduardo Leitao; Jose Empis; Margarida Moldao Martins ;
PUBLISHED: 2008, SOURCE: EUROPEAN FOOD RESEARCH AND TECHNOLOGY, VOLUME: 226, ISSUE: 4
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