Jorge Manuel Figueiredo Coelho Oliveira
AuthID: R-002-A1B
11
TITLE: Comparative quantitative analysis of the effect of cultivar, wine growing region and vinification method on the protein profiles of some white wines Full Text
AUTHORS: Sarmento, MR; Oliveira, JC; Slatner, M; Boulton, RB;
PUBLISHED: 2001, SOURCE: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, VOLUME: 36, ISSUE: 7
AUTHORS: Sarmento, MR; Oliveira, JC; Slatner, M; Boulton, RB;
PUBLISHED: 2001, SOURCE: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, VOLUME: 36, ISSUE: 7
12
TITLE: Effect of ion-exchange adsorption on the protein profiles of white wines
AUTHORS: Sarmento, MR; Oliveira, JC; Slatner, M; Boulton, RB;
PUBLISHED: 2001, SOURCE: FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL, VOLUME: 7, ISSUE: 3
AUTHORS: Sarmento, MR; Oliveira, JC; Slatner, M; Boulton, RB;
PUBLISHED: 2001, SOURCE: FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL, VOLUME: 7, ISSUE: 3
13
TITLE: Modelling ascorbic acid thermal degradation and browning in orange juice under aerobic conditions Full Text
AUTHORS: Manso, MC ; Oliveira, FAR; Oliveira, JC; Frias, JM;
PUBLISHED: 2001, SOURCE: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, VOLUME: 36, ISSUE: 3
AUTHORS: Manso, MC ; Oliveira, FAR; Oliveira, JC; Frias, JM;
PUBLISHED: 2001, SOURCE: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, VOLUME: 36, ISSUE: 3
14
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
15
TITLE: Determination of the heat transfer coefficient between bulk medium and packed containers in a batch retort Full Text
AUTHORS: Varga, S ; Oliveira, JC;
PUBLISHED: 2000, SOURCE: JOURNAL OF FOOD ENGINEERING, VOLUME: 44, ISSUE: 4
AUTHORS: Varga, S ; Oliveira, JC;
PUBLISHED: 2000, SOURCE: JOURNAL OF FOOD ENGINEERING, VOLUME: 44, ISSUE: 4
16
TITLE: Modelling temperature variability in batch retorts and its impact on lethality distribution Full Text
AUTHORS: Varga, S ; Oliveira, JC; Smout, C; Hendrickx, ME;
PUBLISHED: 2000, SOURCE: JOURNAL OF FOOD ENGINEERING, VOLUME: 44, ISSUE: 3
AUTHORS: Varga, S ; Oliveira, JC; Smout, C; Hendrickx, ME;
PUBLISHED: 2000, SOURCE: JOURNAL OF FOOD ENGINEERING, VOLUME: 44, ISSUE: 3
17
TITLE: Measurement of glass transition in native wheat flour by dynamic mechanical thermal analysis (DMTA) Full Text
AUTHORS: Pereira, PM; Oliveira, JC;
PUBLISHED: 2000, SOURCE: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, VOLUME: 35, ISSUE: 2
AUTHORS: Pereira, PM; Oliveira, JC;
PUBLISHED: 2000, SOURCE: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, VOLUME: 35, ISSUE: 2
18
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
19
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
20
TITLE: Development of perforation-mediated modified atmosphere packaging to preserve fresh fruit and vegetable quality after harvest
AUTHORS: Oliveira, FAR; Fonseca, SC ; Oliveira, JC; Brecht, JK; Chau, KV;
PUBLISHED: 1998, SOURCE: FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL, VOLUME: 4, ISSUE: 5
AUTHORS: Oliveira, FAR; Fonseca, SC ; Oliveira, JC; Brecht, JK; Chau, KV;
PUBLISHED: 1998, SOURCE: FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL, VOLUME: 4, ISSUE: 5
