Francisco Xavier Delgado Domingos Antunes Malcata
AuthID: R-000-5EA
91
TITLE: Cheese: Types of Cheese - Medium
AUTHORS: Kongo, JM; Malcata, FX;
PUBLISHED: 2015, SOURCE: Encyclopedia of Food and Health
AUTHORS: Kongo, JM; Malcata, FX;
PUBLISHED: 2015, SOURCE: Encyclopedia of Food and Health
92
TITLE: Acidophilus Milk
AUTHORS: Kongo, JM; Malcata, FX;
PUBLISHED: 2015, SOURCE: Encyclopedia of Food and Health
AUTHORS: Kongo, JM; Malcata, FX;
PUBLISHED: 2015, SOURCE: Encyclopedia of Food and Health
93
TITLE: Cheese: Types of Cheeses - Hard
AUTHORS: Kongo, JM; Malcata, FX;
PUBLISHED: 2015, SOURCE: Encyclopedia of Food and Health
AUTHORS: Kongo, JM; Malcata, FX;
PUBLISHED: 2015, SOURCE: Encyclopedia of Food and Health
94
TITLE: Cheese: Types of Cheeses - Soft
AUTHORS: Kongo, JM; Malcata, FX;
PUBLISHED: 2015, SOURCE: Encyclopedia of Food and Health
AUTHORS: Kongo, JM; Malcata, FX;
PUBLISHED: 2015, SOURCE: Encyclopedia of Food and Health
95
TITLE: Whey and Whey Powders: Production and Uses
AUTHORS: Ramos O.L.; Pereira R.N.; Rodrigues R.M.; Teixeira J.A.; Vicente A.A.; Malcata F.X.;
PUBLISHED: 2015, SOURCE: Encyclopedia of Food and Health
AUTHORS: Ramos O.L.; Pereira R.N.; Rodrigues R.M.; Teixeira J.A.; Vicente A.A.; Malcata F.X.;
PUBLISHED: 2015, SOURCE: Encyclopedia of Food and Health
96
TITLE: Whey and Whey Powders, Principles and Applications of Dialysis
AUTHORS: Tavares T.; Malcata F.;
PUBLISHED: 2015, SOURCE: Encyclopedia of Food and Health
AUTHORS: Tavares T.; Malcata F.;
PUBLISHED: 2015, SOURCE: Encyclopedia of Food and Health
97
TITLE: Cheese: Processing and Sensory Properties
AUTHORS: Kongo J.; Malcata F.;
PUBLISHED: 2015, SOURCE: Encyclopedia of Food and Health
AUTHORS: Kongo J.; Malcata F.;
PUBLISHED: 2015, SOURCE: Encyclopedia of Food and Health
98
TITLE: Whey and Whey Powders: Protein Concentrates and Fractions
AUTHORS: Tavares T.; Malcata F.;
PUBLISHED: 2015, SOURCE: Encyclopedia of Food and Health
AUTHORS: Tavares T.; Malcata F.;
PUBLISHED: 2015, SOURCE: Encyclopedia of Food and Health
99
TITLE: Novel isolates of lactobacilli from fermented Portuguese olive as potential probiotics
AUTHORS: Peres, CM; Alves, M; Hernandez Mendoza, A; Moreira, L; Silva, S; Bronze, MR; Vilas Boas, L; Peres, C; Malcata, FX;
PUBLISHED: 2014, SOURCE: LWT-FOOD SCIENCE AND TECHNOLOGY, VOLUME: 59, ISSUE: 1
AUTHORS: Peres, CM; Alves, M; Hernandez Mendoza, A; Moreira, L; Silva, S; Bronze, MR; Vilas Boas, L; Peres, C; Malcata, FX;
PUBLISHED: 2014, SOURCE: LWT-FOOD SCIENCE AND TECHNOLOGY, VOLUME: 59, ISSUE: 1
100
TITLE: Physical effects upon whey protein aggregation for nano-coating production Full Text
AUTHORS: Oscar L Ramos; Ricardo N Pereira; Rui Rodrigues; Jose A Teixeira; Antonio A Vicente; Xavier Malcata, FX;
PUBLISHED: 2014, SOURCE: FOOD RESEARCH INTERNATIONAL, VOLUME: 66
AUTHORS: Oscar L Ramos; Ricardo N Pereira; Rui Rodrigues; Jose A Teixeira; Antonio A Vicente; Xavier Malcata, FX;
PUBLISHED: 2014, SOURCE: FOOD RESEARCH INTERNATIONAL, VOLUME: 66
