Francisco Manuel Morais Sarmento de Campos
AuthID: R-000-5DA
31
TITLE: Influence of phenolic acids on growth and inactivation of some wine lactic acid bacteria from wine
AUTHORS: Francisco Campos; José A Couto; Tim Hogg;
PUBLISHED: 2001
AUTHORS: Francisco Campos; José A Couto; Tim Hogg;
PUBLISHED: 2001
INDEXED IN: 
Handle
Handle32
TITLE: Influence of phenolic acids on growth and inactivation of wine lactic acid bacteria
AUTHORS: Francisco Campos; José A Couto; Tim Hogg;
PUBLISHED: 2001
AUTHORS: Francisco Campos; José A Couto; Tim Hogg;
PUBLISHED: 2001
INDEXED IN: Handle
Handle33
TITLE: Influence of intrinsic factors on conventional wine protein stability tests Full Text
AUTHORS: Sarmento, MR; Oliveira, JC; Slatner, M; Boulton, RB;
PUBLISHED: 2000, SOURCE: FOOD CONTROL, VOLUME: 11, ISSUE: 6
AUTHORS: Sarmento, MR; Oliveira, JC; Slatner, M; Boulton, RB;
PUBLISHED: 2000, SOURCE: FOOD CONTROL, VOLUME: 11, ISSUE: 6
34
TITLE: Selection of low swelling materials for protein adsorption from white wines Full Text
AUTHORS: Sarmento, MR; Oliveira, JC; Boulton, RB;
PUBLISHED: 2000, SOURCE: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, VOLUME: 35, ISSUE: 1
AUTHORS: Sarmento, MR; Oliveira, JC; Boulton, RB;
PUBLISHED: 2000, SOURCE: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, VOLUME: 35, ISSUE: 1
35
TITLE: Kinetics of the adsorption of bovine serum albumin contained in a model wine solution by non-swelling ion-exchange resins Full Text
AUTHORS: Sarmento, MR; Oliveira, JC; Slatner, M; Boulton, RB;
PUBLISHED: 1999, SOURCE: JOURNAL OF FOOD ENGINEERING, VOLUME: 39, ISSUE: 1
AUTHORS: Sarmento, MR; Oliveira, JC; Slatner, M; Boulton, RB;
PUBLISHED: 1999, SOURCE: JOURNAL OF FOOD ENGINEERING, VOLUME: 39, ISSUE: 1
