Paulo Jose D. do Amaral Sobral
AuthID: R-00G-GE5
1
TITLE: Development, Characterization, and Stability of O/W Pepper Nanoemulsions Produced by High-Pressure Homogenization Full Text
AUTHORS: Galvo, KCS; Vicente, AA ; Sobral, PJA;
PUBLISHED: 2018, SOURCE: FOOD AND BIOPROCESS TECHNOLOGY, VOLUME: 11, ISSUE: 2
AUTHORS: Galvo, KCS; Vicente, AA ; Sobral, PJA;
PUBLISHED: 2018, SOURCE: FOOD AND BIOPROCESS TECHNOLOGY, VOLUME: 11, ISSUE: 2
INDEXED IN: 
WOS
WOS2
TITLE: Food Industry and Processing Technology: On Time to Harmonize Technology and Social Drivers Full Text
AUTHORS: Vivian Lara Silva; Alberto M Sereno ; Paulo Jose D do Amaral Sobral;
PUBLISHED: 2018, SOURCE: FOOD ENGINEERING REVIEWS, VOLUME: 10, ISSUE: 1
AUTHORS: Vivian Lara Silva; Alberto M Sereno ; Paulo Jose D do Amaral Sobral;
PUBLISHED: 2018, SOURCE: FOOD ENGINEERING REVIEWS, VOLUME: 10, ISSUE: 1
INDEXED IN: WOS
WOS3
TITLE: Gelatin-based films reinforced with montmorillonite and activated with nanoemulsion of ginger essential oil for food packaging applications
AUTHORS: Elisabete Maria C Cruz Alexandre; Rodrigo Vinicius Lourenco; Ana Monica Q B Quinta Barbosa Bittante; Izabel Cristina F Freitas Moraes; Paulo Jose D do Amaral Sobral;
PUBLISHED: 2016, SOURCE: FOOD PACKAGING AND SHELF LIFE, VOLUME: 10
AUTHORS: Elisabete Maria C Cruz Alexandre; Rodrigo Vinicius Lourenco; Ana Monica Q B Quinta Barbosa Bittante; Izabel Cristina F Freitas Moraes; Paulo Jose D do Amaral Sobral;
PUBLISHED: 2016, SOURCE: FOOD PACKAGING AND SHELF LIFE, VOLUME: 10
INDEXED IN: 
Scopus WOS
Scopus WOS4
TITLE: Nanocomposite-forming solutions based on cassava starch and laponite: Viscoelastic and rheological characterization Full Text
AUTHORS: German Ayala Valencia; Izabel Cristina F Freitas Moraes; Loic Hugues G Gilles Hilliou; Rodrigo Vinicius Lourenco; Paulo Jose D do Amaral Sobral;
PUBLISHED: 2015, SOURCE: JOURNAL OF FOOD ENGINEERING, VOLUME: 166
AUTHORS: German Ayala Valencia; Izabel Cristina F Freitas Moraes; Loic Hugues G Gilles Hilliou; Rodrigo Vinicius Lourenco; Paulo Jose D do Amaral Sobral;
PUBLISHED: 2015, SOURCE: JOURNAL OF FOOD ENGINEERING, VOLUME: 166
5
TITLE: Direct method of chitosan extraction from shrimp waste for production of biodegradable films
AUTHORS: Alvarado, JDD; Almeida, A; Arancibia, M; de Carvalho, RA; do Amaral Sobral, PJ; Habitante, AMQB; Monterrey Quintero, ES; Sereno, A ;
PUBLISHED: 2007, SOURCE: AFINIDAD, VOLUME: 64, ISSUE: 531
AUTHORS: Alvarado, JDD; Almeida, A; Arancibia, M; de Carvalho, RA; do Amaral Sobral, PJ; Habitante, AMQB; Monterrey Quintero, ES; Sereno, A ;
PUBLISHED: 2007, SOURCE: AFINIDAD, VOLUME: 64, ISSUE: 531
INDEXED IN: Scopus WOS
Scopus WOS6
TITLE: Denaturation and the glass transition temperatures of myofibrillar proteins from osmotically dehydrated tilapia: Effect of sodium chloride and sucrose Full Text
AUTHORS: Medina Vivanco, M; Sobral, PJA; Sereno, AM ; Hubinger, MD;
PUBLISHED: 2007, SOURCE: INTERNATIONAL JOURNAL OF FOOD PROPERTIES, VOLUME: 10, ISSUE: 4
AUTHORS: Medina Vivanco, M; Sobral, PJA; Sereno, AM ; Hubinger, MD;
PUBLISHED: 2007, SOURCE: INTERNATIONAL JOURNAL OF FOOD PROPERTIES, VOLUME: 10, ISSUE: 4
INDEXED IN: WOS 
CrossRef
WOS CrossRef7
TITLE: Phase diagram for freeze-dried persimmon Full Text
AUTHORS: Sobral, PJA; Telis, VRN; Habitante, AMQB; Sereno, A ;
PUBLISHED: 2001, SOURCE: THERMOCHIMICA ACTA, VOLUME: 376, ISSUE: 1
AUTHORS: Sobral, PJA; Telis, VRN; Habitante, AMQB; Sereno, A ;
PUBLISHED: 2001, SOURCE: THERMOCHIMICA ACTA, VOLUME: 376, ISSUE: 1
