Jose Antonio Couto Teixeira
AuthID: R-000-811
291
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
AUTHORS: Encina Zelada, CR; Cadavez, V; Monteiro, F; Teixeira, JA; Gonzales Barron, U;
PUBLISHED: 2018, SOURCE: FOOD RESEARCH INTERNATIONAL, VOLUME: 111
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ORCID292
TITLE: Desrisking the Cytotoxicity of a Mitochondriotropic Antioxidant Based on Caffeic Acid by a PEGylated Strategy Full Text
AUTHORS: Carlos Fernandes; Sofia Benfeito ; Ricardo Amorim; Jose Teixeira; Paulo J Oliveira; Fernando Remiao ; Fernanda Borges ;
PUBLISHED: 2018, SOURCE: BIOCONJUGATE CHEMISTRY, VOLUME: 29, ISSUE: 8
AUTHORS: Carlos Fernandes; Sofia Benfeito ; Ricardo Amorim; Jose Teixeira; Paulo J Oliveira; Fernando Remiao ; Fernanda Borges ;
PUBLISHED: 2018, SOURCE: BIOCONJUGATE CHEMISTRY, VOLUME: 29, ISSUE: 8
293
TITLE: In vitro digestibility and fermentability of fructo-oligosaccharides produced by Aspergillus ibericus
AUTHORS: Nobre, C; Sousa, SC; Silva, SP; Pinheiro, AC; Coelho, E; Vicente, AA ; Gomes, AMP; Coimbra, MA; Teixeira, JA; Rodrigues, LR;
PUBLISHED: 2018, SOURCE: JOURNAL OF FUNCTIONAL FOODS, VOLUME: 46
AUTHORS: Nobre, C; Sousa, SC; Silva, SP; Pinheiro, AC; Coelho, E; Vicente, AA ; Gomes, AMP; Coimbra, MA; Teixeira, JA; Rodrigues, LR;
PUBLISHED: 2018, SOURCE: JOURNAL OF FUNCTIONAL FOODS, VOLUME: 46
294
TITLE: Influence of Mixing Intensity on Lysozyme Crystallization in a Meso Oscillatory Flow Reactor Full Text
AUTHORS: F Castro ; A. Ferreira; Jose A Teixeira; Fernando Rocha ;
PUBLISHED: 2018, SOURCE: CRYSTAL GROWTH & DESIGN, VOLUME: 18, ISSUE: 10
AUTHORS: F Castro ; A. Ferreira; Jose A Teixeira; Fernando Rocha ;
PUBLISHED: 2018, SOURCE: CRYSTAL GROWTH & DESIGN, VOLUME: 18, ISSUE: 10
295
TITLE: Multi-target-directed ligands for Alzheimer's disease: Discovery of chromone-based monoamine oxidase/cholinesterase inhibitors Full Text
AUTHORS: Reis, J; Cagide, F ; Valencia, ME; Teixeira, J; Bagetta, D; Perez, C; Uriarte, E; Oliveira, PJ; Ortuso, F; Alcaro, S; Rodriguez Franco, MI; Borges, F ;
PUBLISHED: 2018, SOURCE: EUROPEAN JOURNAL OF MEDICINAL CHEMISTRY, VOLUME: 158
AUTHORS: Reis, J; Cagide, F ; Valencia, ME; Teixeira, J; Bagetta, D; Perez, C; Uriarte, E; Oliveira, PJ; Ortuso, F; Alcaro, S; Rodriguez Franco, MI; Borges, F ;
PUBLISHED: 2018, SOURCE: EUROPEAN JOURNAL OF MEDICINAL CHEMISTRY, VOLUME: 158
296
TITLE: Electric Field Processing: Novel Perspectives on Allergenicity of Milk Proteins Full Text
AUTHORS: Pereira, RN; Rodrigues, RM; Ramos, OL; Pinheiro, AC; Martins, JT; Teixeira, JA; Vicente, AA ;
PUBLISHED: 2018, SOURCE: JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, VOLUME: 66, ISSUE: 43
AUTHORS: Pereira, RN; Rodrigues, RM; Ramos, OL; Pinheiro, AC; Martins, JT; Teixeira, JA; Vicente, AA ;
PUBLISHED: 2018, SOURCE: JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, VOLUME: 66, ISSUE: 43
297
TITLE: Physicochemical and textural quality attributes of gluten-free bread formulated with guar gum Full Text
AUTHORS: Christian R Encina-Zelada; Vasco Cadavez; Fernando Monteiro; José A Teixeira; Ursula Gonzales-Barron;
PUBLISHED: 2018, SOURCE: European Food Research and Technology
AUTHORS: Christian R Encina-Zelada; Vasco Cadavez; Fernando Monteiro; José A Teixeira; Ursula Gonzales-Barron;
PUBLISHED: 2018, SOURCE: European Food Research and Technology
298
TITLE: Combined effect of xanthan gum and water content on physicochemical and textural properties of gluten-free batter and bread Full Text
AUTHORS: Christian R Encina-Zelada; Vasco Cadavez; Fernando Monteiro; José A Teixeira; Ursula Gonzales-Barron;
PUBLISHED: 2018, SOURCE: Food Research International, VOLUME: 111
AUTHORS: Christian R Encina-Zelada; Vasco Cadavez; Fernando Monteiro; José A Teixeira; Ursula Gonzales-Barron;
PUBLISHED: 2018, SOURCE: Food Research International, VOLUME: 111
299
TITLE: Alcohol and Health: Standards of Consumption, Benefits and Harm - a Review
AUTHORS: Vieira, IMM; Santos, BLP; Ruzene, DS; Branyik, T; Teixeira, JA; Silva, JBDE; Silva, DP;
PUBLISHED: 2018, SOURCE: CZECH JOURNAL OF FOOD SCIENCES, VOLUME: 36, ISSUE: 6
AUTHORS: Vieira, IMM; Santos, BLP; Ruzene, DS; Branyik, T; Teixeira, JA; Silva, JBDE; Silva, DP;
PUBLISHED: 2018, SOURCE: CZECH JOURNAL OF FOOD SCIENCES, VOLUME: 36, ISSUE: 6
300
TITLE: Increasing the Sustainability of the Coffee Agro-Industry: Spent Coffee Grounds as a Source of New Beverages
AUTHORS: Machado, E; Mussatto, SI; Teixeira, J; Vilanova, M; Oliveira, J;
PUBLISHED: 2018, SOURCE: BEVERAGES, VOLUME: 4, ISSUE: 4
AUTHORS: Machado, E; Mussatto, SI; Teixeira, J; Vilanova, M; Oliveira, J;
PUBLISHED: 2018, SOURCE: BEVERAGES, VOLUME: 4, ISSUE: 4
