Ricardo Nuno Correia Pereira
AuthID: R-000-NXD
51
TITLE: Using Ohmic Heating effect on grape skins as a pretreatment for anthocyanins extraction
AUTHORS: Pereira, RN; Coelho, MI; Genisheva, Z; Fernandes, JM; Vicente, AA ; Pintado, ME; Teixeira, JA;
PUBLISHED: 2020, SOURCE: FOOD AND BIOPRODUCTS PROCESSING, VOLUME: 124
AUTHORS: Pereira, RN; Coelho, MI; Genisheva, Z; Fernandes, JM; Vicente, AA ; Pintado, ME; Teixeira, JA;
PUBLISHED: 2020, SOURCE: FOOD AND BIOPRODUCTS PROCESSING, VOLUME: 124
52
TITLE: Electric field effects on proteins - Novel perspectives on food and potential health implications Full Text
AUTHORS: Rodrigues, RM; Avelar, Z; Machado, L; Pereira, RN; Vicente, AA ;
PUBLISHED: 2020, SOURCE: FOOD RESEARCH INTERNATIONAL, VOLUME: 137
AUTHORS: Rodrigues, RM; Avelar, Z; Machado, L; Pereira, RN; Vicente, AA ;
PUBLISHED: 2020, SOURCE: FOOD RESEARCH INTERNATIONAL, VOLUME: 137
53
TITLE: The use of emergent technologies to extract added value compounds from grape by-products Full Text
AUTHORS: Coelho, MC; Pereira, RN; Rodrigues, AS; Teixeira, JA; Pintado, ME;
PUBLISHED: 2020, SOURCE: TRENDS IN FOOD SCIENCE & TECHNOLOGY, VOLUME: 106
AUTHORS: Coelho, MC; Pereira, RN; Rodrigues, AS; Teixeira, JA; Pintado, ME;
PUBLISHED: 2020, SOURCE: TRENDS IN FOOD SCIENCE & TECHNOLOGY, VOLUME: 106
54
TITLE: Effect of Ohmic heating on functionality of sodium caseinate - A relationship with protein gelation Full Text
AUTHORS: Moreira, TCP; Pereira, RN; Vicente, AA ; da Cunha, RL;
PUBLISHED: 2019, SOURCE: FOOD RESEARCH INTERNATIONAL, VOLUME: 116
AUTHORS: Moreira, TCP; Pereira, RN; Vicente, AA ; da Cunha, RL;
PUBLISHED: 2019, SOURCE: FOOD RESEARCH INTERNATIONAL, VOLUME: 116
55
TITLE: Electric field effects on beta-lactoglobulin thermal unfolding as a function of pH - Impact on protein functionality
AUTHORS: Rodrigues, RM; Vicente, AA ; Petersen, SB; Pereira, RN;
PUBLISHED: 2019, SOURCE: INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, VOLUME: 52
AUTHORS: Rodrigues, RM; Vicente, AA ; Petersen, SB; Pereira, RN;
PUBLISHED: 2019, SOURCE: INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, VOLUME: 52
56
TITLE: Bioactive compounds recovery optimization from vine pruning residues using conventional heating and microwave-assisted extraction methods
AUTHORS: Jesus, MS; Genisheva, Z; Romani, A; Pereira, RN; Teixeira, JA; Domingues, L;
PUBLISHED: 2019, SOURCE: INDUSTRIAL CROPS AND PRODUCTS, VOLUME: 132
AUTHORS: Jesus, MS; Genisheva, Z; Romani, A; Pereira, RN; Teixeira, JA; Domingues, L;
PUBLISHED: 2019, SOURCE: INDUSTRIAL CROPS AND PRODUCTS, VOLUME: 132
57
TITLE: Moderate Electric Fields as a Potential Tool for Sustainable Recovery of Phenolic Compounds from Pinus pinaster Bark
AUTHORS: Ferreira Santos, P; Genisheva, Z; Pereira, RN; Teixeira, JA; Rocha, CMR;
PUBLISHED: 2019, SOURCE: ACS SUSTAINABLE CHEMISTRY & ENGINEERING, VOLUME: 7, ISSUE: 9
AUTHORS: Ferreira Santos, P; Genisheva, Z; Pereira, RN; Teixeira, JA; Rocha, CMR;
PUBLISHED: 2019, SOURCE: ACS SUSTAINABLE CHEMISTRY & ENGINEERING, VOLUME: 7, ISSUE: 9
58
TITLE: Protein-Based Nanostructures for Food Applications
AUTHORS: Bourbon, AI; Pereira, RN; Pastrana Martinez, L.M.; Vicente, AA ; Cerqueira, MA;
PUBLISHED: 2019, SOURCE: GELS, VOLUME: 5, ISSUE: 1
AUTHORS: Bourbon, AI; Pereira, RN; Pastrana Martinez, L.M.; Vicente, AA ; Cerqueira, MA;
PUBLISHED: 2019, SOURCE: GELS, VOLUME: 5, ISSUE: 1
59
TITLE: Emergent food proteins - Towards sustainability, health and innovation Full Text
AUTHORS: Fasolin, LH; Pereira, RN; Pinheiro, AC; Martins, JT; Andrade, CCP; Ramos, OL; Vicente, AA ;
PUBLISHED: 2019, SOURCE: FOOD RESEARCH INTERNATIONAL, VOLUME: 125
AUTHORS: Fasolin, LH; Pereira, RN; Pinheiro, AC; Martins, JT; Andrade, CCP; Ramos, OL; Vicente, AA ;
PUBLISHED: 2019, SOURCE: FOOD RESEARCH INTERNATIONAL, VOLUME: 125
60
TITLE: Extraction of tomato by-products' bioactive compounds using ohmic technology Full Text
AUTHORS: Coelho, M; Pereira, R; Rodrigues, AS; Teixeira, JA; Pintado, ME;
PUBLISHED: 2019, SOURCE: FOOD AND BIOPRODUCTS PROCESSING, VOLUME: 117
AUTHORS: Coelho, M; Pereira, R; Rodrigues, AS; Teixeira, JA; Pintado, ME;
PUBLISHED: 2019, SOURCE: FOOD AND BIOPRODUCTS PROCESSING, VOLUME: 117
