Maria Joao Nepomuceno Pereira Monteiro Palermo Faria
AuthID: R-002-0TC
1
TITLE: Edible packaging: A vehicle for functional compounds
AUTHORS: Pereira, JO; Pintado, MM;
PUBLISHED: 2017, SOURCE: Edible Food Packaging: Materials and Processing Technologies
AUTHORS: Pereira, JO; Pintado, MM;
PUBLISHED: 2017, SOURCE: Edible Food Packaging: Materials and Processing Technologies
INDEXED IN: 
Scopus
Scopus2
TITLE: Development of a low fat fresh pork sausage based on chitosan with health claims: impact on the quality, functionality and shelf-life
AUTHORS: Deborah S do Amaral; Alejandra Cardelle Cobas; Barbara M S do Nascimento; Maria J Monteiro; Marta S Madruga; Maria Manuela E Pintado;
PUBLISHED: 2015, SOURCE: FOOD & FUNCTION, VOLUME: 6, ISSUE: 8
AUTHORS: Deborah S do Amaral; Alejandra Cardelle Cobas; Barbara M S do Nascimento; Maria J Monteiro; Marta S Madruga; Maria Manuela E Pintado;
PUBLISHED: 2015, SOURCE: FOOD & FUNCTION, VOLUME: 6, ISSUE: 8
3
TITLE: Chemical and microbiological characterisation of "Salpicao de Vinhais" and "Chourica de Vinhais": Traditional dry sausages produced in the North of Portugal Full Text
AUTHORS: Vania Ferreira; Joana Barbosa; Joana Silva ; Sandra Vendeiro; Ana Mota; Fatima Silva; Maria J Joao Monteiro; Tim Hogg; Paul Gibbs; Paula Teixeira ;
PUBLISHED: 2007, SOURCE: FOOD MICROBIOLOGY, VOLUME: 24, ISSUE: 6
AUTHORS: Vania Ferreira; Joana Barbosa; Joana Silva ; Sandra Vendeiro; Ana Mota; Fatima Silva; Maria J Joao Monteiro; Tim Hogg; Paul Gibbs; Paula Teixeira ;
PUBLISHED: 2007, SOURCE: FOOD MICROBIOLOGY, VOLUME: 24, ISSUE: 6
4
TITLE: Chemical and microbiological characterization of alheira: A typical Portuguese fermented sausage with particular reference to factors relating to food safety Full Text
AUTHORS: Ferreira, V; Barbosa, J; Vendeiro, S; Mota, A; Silva, F; Monteiro, MJ; Hogg, T ; Gibbs, P; Teixeira, P ;
PUBLISHED: 2006, SOURCE: MEAT SCIENCE, VOLUME: 73, ISSUE: 4
AUTHORS: Ferreira, V; Barbosa, J; Vendeiro, S; Mota, A; Silva, F; Monteiro, MJ; Hogg, T ; Gibbs, P; Teixeira, P ;
PUBLISHED: 2006, SOURCE: MEAT SCIENCE, VOLUME: 73, ISSUE: 4
