José Manuel Abecassis Empis
AuthID: R-000-8GP
1
TITLE: MODELING OF PREHEAT TREATMENT OPTIMIZATION APPLIED TO FRESH-CUT "ROCHA" PEAR Full Text
AUTHORS: Marta Abreu; Carla Alegria; Elsa M Goncalves ; Joaquina Pinheiro; Margarida Moldao Martins ; Jose Empis;
PUBLISHED: 2011, SOURCE: JOURNAL OF FOOD QUALITY, VOLUME: 34, ISSUE: 5
AUTHORS: Marta Abreu; Carla Alegria; Elsa M Goncalves ; Joaquina Pinheiro; Margarida Moldao Martins ; Jose Empis;
PUBLISHED: 2011, SOURCE: JOURNAL OF FOOD QUALITY, VOLUME: 34, ISSUE: 5
INDEXED IN: 
Scopus 
WOS
Scopus WOS2
TITLE: Food Chain Defense and Its Potential Implications on Traditional Foods: The Portuguese Case
AUTHORS: Alexandra Veiga; Jose Empis;
PUBLISHED: 2010, SOURCE: Conference of NATO NFA Pilot Study in a Series of Meetings on Food Chain Security in FOOD CHAIN SECURITY
AUTHORS: Alexandra Veiga; Jose Empis;
PUBLISHED: 2010, SOURCE: Conference of NATO NFA Pilot Study in a Series of Meetings on Food Chain Security in FOOD CHAIN SECURITY
INDEXED IN: WOS 
CrossRef
WOS CrossRef3
TITLE: Chlorella vulgaris biomass used as colouring source in traditional butter cookies Full Text
AUTHORS: Luisa Gouveia; Ana Paula Batista; Ana Miranda; Jose Empis; Anabela Raymundo ;
PUBLISHED: 2007, SOURCE: 4th International Congress on Pigments in Food in INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, VOLUME: 8, ISSUE: 3
AUTHORS: Luisa Gouveia; Ana Paula Batista; Ana Miranda; Jose Empis; Anabela Raymundo ;
PUBLISHED: 2007, SOURCE: 4th International Congress on Pigments in Food in INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, VOLUME: 8, ISSUE: 3
4
TITLE: Colored food emulsions - Implications of pigment addition on the rheological behavior and microstructure Full Text
AUTHORS: Ana Paula Batista; Anabela Raymundo ; Isabel Sousa ; Jose Empis; Jose Maria Franco;
PUBLISHED: 2006, SOURCE: FOOD BIOPHYSICS, VOLUME: 1, ISSUE: 4
AUTHORS: Ana Paula Batista; Anabela Raymundo ; Isabel Sousa ; Jose Empis; Jose Maria Franco;
PUBLISHED: 2006, SOURCE: FOOD BIOPHYSICS, VOLUME: 1, ISSUE: 4
5
TITLE: Protein changes after irradiation and ice storage of horse mackerel (Trachurus trachurus) Full Text
AUTHORS: Helena Alves Silva; Rogerio Mendes; Maria Leonor Nunes ; Jose Empis;
PUBLISHED: 2006, SOURCE: EUROPEAN FOOD RESEARCH AND TECHNOLOGY, VOLUME: 224, ISSUE: 1
AUTHORS: Helena Alves Silva; Rogerio Mendes; Maria Leonor Nunes ; Jose Empis;
PUBLISHED: 2006, SOURCE: EUROPEAN FOOD RESEARCH AND TECHNOLOGY, VOLUME: 224, ISSUE: 1
6
TITLE: Metabolic response to combined mild heat pre-treatments and modified atmosphere packaging on fresh-cut peach Full Text
AUTHORS: Steiner, A; Abreu, M ; Correia, L; Beirao da Costa, S; Leitao, E; Beirao da Costa, M ; Empis, J; Moldao Martins, M ;
PUBLISHED: 2006, SOURCE: EUROPEAN FOOD RESEARCH AND TECHNOLOGY, VOLUME: 222, ISSUE: 3-4
AUTHORS: Steiner, A; Abreu, M ; Correia, L; Beirao da Costa, S; Leitao, E; Beirao da Costa, M ; Empis, J; Moldao Martins, M ;
PUBLISHED: 2006, SOURCE: EUROPEAN FOOD RESEARCH AND TECHNOLOGY, VOLUME: 222, ISSUE: 3-4
7
TITLE: Chlorella vulgaris and Haematococcus pluvialis biomass as colouring and antioxidant in food emulsions Full Text
AUTHORS: Gouveia, L; Raymundo, A ; Batista, AP; Sousa, I ; Empis, J;
PUBLISHED: 2006, SOURCE: EUROPEAN FOOD RESEARCH AND TECHNOLOGY, VOLUME: 222, ISSUE: 3-4
AUTHORS: Gouveia, L; Raymundo, A ; Batista, AP; Sousa, I ; Empis, J;
PUBLISHED: 2006, SOURCE: EUROPEAN FOOD RESEARCH AND TECHNOLOGY, VOLUME: 222, ISSUE: 3-4
8
TITLE: Rheological characterization of coloured oil-in-water food emulsions with lutein and phycocyanin added to the oil and aqueous phases Full Text
AUTHORS: Batista, AP; Raymundo, A ; Sousa, I ; Empis, J;
PUBLISHED: 2006, SOURCE: FOOD HYDROCOLLOIDS, VOLUME: 20, ISSUE: 1
AUTHORS: Batista, AP; Raymundo, A ; Sousa, I ; Empis, J;
PUBLISHED: 2006, SOURCE: FOOD HYDROCOLLOIDS, VOLUME: 20, ISSUE: 1
9
TITLE: Effect of low-dose irradiation and refrigeration on the microflora, sensory characteristics and biogenic amines of Atlantic horse mackerel (trachurus trachurus) Full Text
AUTHORS: Mendes, R; Silva, HA; Nunes, ML ; Empis, JMA;
PUBLISHED: 2005, SOURCE: EUROPEAN FOOD RESEARCH AND TECHNOLOGY, VOLUME: 221, ISSUE: 3-4
AUTHORS: Mendes, R; Silva, HA; Nunes, ML ; Empis, JMA;
PUBLISHED: 2005, SOURCE: EUROPEAN FOOD RESEARCH AND TECHNOLOGY, VOLUME: 221, ISSUE: 3-4
10
TITLE: Fat mimetic capacity of Chlorella vulgaris biomass in oil-in-water food emulsions stabilized by pea protein Full Text
AUTHORS: Raymundo, A ; Gouveia, L; Batista, AP; Empis, J; Sousa, I ;
PUBLISHED: 2005, SOURCE: 3rd International Congress on Pigments in Food in FOOD RESEARCH INTERNATIONAL, VOLUME: 38, ISSUE: 8-9
AUTHORS: Raymundo, A ; Gouveia, L; Batista, AP; Empis, J; Sousa, I ;
PUBLISHED: 2005, SOURCE: 3rd International Congress on Pigments in Food in FOOD RESEARCH INTERNATIONAL, VOLUME: 38, ISSUE: 8-9
