282
TITLE: Effects of multi-operational mitochondria-targeted antioxidants in human hepatic cells: promising drugs for liver disease  Full Text
AUTHORS: Teixeira, JC; Amorim, R; Carreira, R; Cagide, F; Benfeito, S; Borges, F; Oliveira, PJ;
PUBLISHED: 2018, SOURCE: EUROPEAN JOURNAL OF CLINICAL INVESTIGATION, VOLUME: 48
INDEXED IN: WOS
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285
TITLE: Effect of xanthan gum on physicochemical and textural properties of gluten-free batter and bread
AUTHORS: Encina Zelada, CR; Teixeira, JA; Monteiro, F; Gonzales Barron, U; Cadavez, V;
PUBLISHED: 2018, SOURCE: 10th International Conference on Simulation and Modelling in the Food and Bio-Industry, FOODSIM 2018 in 10th International Conference on Simulation and Modelling in the Food and Bio-Industry 2018, FOODSIM 2018
INDEXED IN: Scopus Handle
IN MY: ORCID
286
TITLE: Optimization of lipid extraction from the oleaginous yeasts Rhodotorula glutinis and Lipomyces kononenkoae
AUTHORS: Vasconcelos, B; Teixeira, JC; Dragone, G; Teixeira, JA;
PUBLISHED: 2018, SOURCE: AMB EXPRESS, VOLUME: 8, ISSUE: 1
INDEXED IN: Scopus WOS CrossRef: 28
IN MY: ORCID
287
TITLE: One-step co-culture fermentation strategy to produce high-content fructo-oligosaccharides
AUTHORS: Nobre, C; Goncalves, DA; Teixeira, JA; Rodrigues, LR;
PUBLISHED: 2018, SOURCE: CARBOHYDRATE POLYMERS, VOLUME: 201
INDEXED IN: Scopus WOS CrossRef: 37
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288
TITLE: Lignin from an integrated process consisting of liquid hot water and ethanol organosolv: Physicochemical and antioxidant properties  Full Text
AUTHORS: Michelin, M; Liebentritt, S; Vicente, AA ; Teixeira, JA;
PUBLISHED: 2018, SOURCE: INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES, VOLUME: 120
INDEXED IN: Scopus WOS CrossRef: 76
IN MY: ORCID
289
TITLE: Insights into Protein-Ionic Liquid Interactions Aiming at Macromolecule Delivery Systems  Full Text
AUTHORS: Harada, LK; Pereira, JFB; Campos, WF; Silva, EC; Moutinho, CG; Vila, MMDC; Oliveira, JM; Teixeira, JA; Balcao, VM; Tubino, M;
PUBLISHED: 2018, SOURCE: JOURNAL OF THE BRAZILIAN CHEMICAL SOCIETY, VOLUME: 29, ISSUE: 10
INDEXED IN: Scopus WOS CrossRef: 8
IN MY: ORCID
290
TITLE: Combined effect of xanthan gum and water content on physicochemical and textural properties of gluten-free batter and bread  Full Text
AUTHORS: Encina Zelada, CR; Cadavez, V; Monteiro, F; Teixeira, JA; Gonzales Barron, U;
PUBLISHED: 2018, SOURCE: FOOD RESEARCH INTERNATIONAL, VOLUME: 111
INDEXED IN: Scopus WOS Handle
IN MY: ORCID
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