Maria Adilia Costa Leite Lemos
AuthID: R-002-A12
1
TITLE: Effect of water content on the thermal inactivation kinetics of horseradish peroxidase freeze-dried from alkaline pH
AUTHORS: Lemos, MA; Oliveira, JC; Saraiva, JA ;
PUBLISHED: 2001, SOURCE: FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL, VOLUME: 7, ISSUE: 5
AUTHORS: Lemos, MA; Oliveira, JC; Saraiva, JA ;
PUBLISHED: 2001, SOURCE: FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL, VOLUME: 7, ISSUE: 5
2
TITLE: Influence of pH and high pressure on the thermal inactivation kinetics of horseradish peroxidase Full Text
AUTHORS: Lemos, MA; Oliveira, JC; van Loey, A; Hendrickx, ME;
PUBLISHED: 1999, SOURCE: FOOD BIOTECHNOLOGY, VOLUME: 13, ISSUE: 1
AUTHORS: Lemos, MA; Oliveira, JC; van Loey, A; Hendrickx, ME;
PUBLISHED: 1999, SOURCE: FOOD BIOTECHNOLOGY, VOLUME: 13, ISSUE: 1
INDEXED IN: 
Scopus 
WOS
Scopus WOS3
TITLE: Analysis of the kinetic patterns of horseradish peroxidase thermal inactivation in sodium phosphate buffer solutions of different ionic strength
AUTHORS: Saraiva, J ; Oliveira, JC; Lemos, A; Hendrickx, M;
PUBLISHED: 1996, SOURCE: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, VOLUME: 31, ISSUE: 3
AUTHORS: Saraiva, J ; Oliveira, JC; Lemos, A; Hendrickx, M;
PUBLISHED: 1996, SOURCE: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, VOLUME: 31, ISSUE: 3
