José Manuel Abecassis Empis
AuthID: R-000-8GP
21
TITLE: Seasonal variation in the chemical composition of horse-mackerel (Trachurus trachurus) Full Text
AUTHORS: Bandarra, NM; Batista, I; Nunes, ML ; Empis, JM;
PUBLISHED: 2001, SOURCE: EUROPEAN FOOD RESEARCH AND TECHNOLOGY, VOLUME: 212, ISSUE: 5
AUTHORS: Bandarra, NM; Batista, I; Nunes, ML ; Empis, JM;
PUBLISHED: 2001, SOURCE: EUROPEAN FOOD RESEARCH AND TECHNOLOGY, VOLUME: 212, ISSUE: 5
22
TITLE: Extraction of lipids from cherry seed oil using supercritical carbon dioxide Full Text
AUTHORS: Bernardo-Gil, G; Cristiano Oneto; Paulo Antunes; Fátima F Rodrigues; José M Empis;
PUBLISHED: 2001, SOURCE: European Food Research and Technology, VOLUME: 212, ISSUE: 2
AUTHORS: Bernardo-Gil, G; Cristiano Oneto; Paulo Antunes; Fátima F Rodrigues; José M Empis;
PUBLISHED: 2001, SOURCE: European Food Research and Technology, VOLUME: 212, ISSUE: 2
INDEXED IN: 
CrossRef
CrossRef23
TITLE: Deteriorative changes during ice storage of irradiated blue jack mackerel (Trachurus picturatus) Full Text
AUTHORS: Mendes, R; Silva, HA; Nunes, ML ; Empis, JMA;
PUBLISHED: 2000, SOURCE: JOURNAL OF FOOD BIOCHEMISTRY, VOLUME: 24, ISSUE: 2
AUTHORS: Mendes, R; Silva, HA; Nunes, ML ; Empis, JMA;
PUBLISHED: 2000, SOURCE: JOURNAL OF FOOD BIOCHEMISTRY, VOLUME: 24, ISSUE: 2
INDEXED IN: 
Scopus 
WOS
Scopus WOS24
TITLE: Novel foods and food ingredients: what is the mission of scientists and technologists? Full Text
AUTHORS: Mota, M ; Empis, J;
PUBLISHED: 2000, SOURCE: TRENDS IN FOOD SCIENCE & TECHNOLOGY, VOLUME: 11, ISSUE: 4-5
AUTHORS: Mota, M ; Empis, J;
PUBLISHED: 2000, SOURCE: TRENDS IN FOOD SCIENCE & TECHNOLOGY, VOLUME: 11, ISSUE: 4-5
25
TITLE: Effect of pH and NaCl on rheological and textural properties of lupin protein emulsions
AUTHORS: Raymundo, A ; Empis, J; Sousa, I ;
PUBLISHED: 2000, SOURCE: 10th Gums and Stabilisers for the Food Industry Conference in GUMS AND STABILISERS FOR THE FOOD INDUSTRY 10, ISSUE: 251
AUTHORS: Raymundo, A ; Empis, J; Sousa, I ;
PUBLISHED: 2000, SOURCE: 10th Gums and Stabilisers for the Food Industry Conference in GUMS AND STABILISERS FOR THE FOOD INDUSTRY 10, ISSUE: 251
INDEXED IN: WOS CrossRef
WOS CrossRef26
TITLE: Antioxidant synergy of alpha-tocopherol and phospholipids Full Text
AUTHORS: Bandarra, NM; Campos, RM; Batista, I; Nunes, ML; Empis, JM;
PUBLISHED: 1999, SOURCE: JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, VOLUME: 76, ISSUE: 8
AUTHORS: Bandarra, NM; Campos, RM; Batista, I; Nunes, ML; Empis, JM;
PUBLISHED: 1999, SOURCE: JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, VOLUME: 76, ISSUE: 8
27
TITLE: Detection of prior irradiation of dried fruits by electron spin resonance (ESR) Full Text
AUTHORS: Esteves, MP; Andrade, ME; Empis, J;
PUBLISHED: 1999, SOURCE: 9th Tihany Symposium on Radiation Chemistry in RADIATION PHYSICS AND CHEMISTRY, VOLUME: 55, ISSUE: 5-6
AUTHORS: Esteves, MP; Andrade, ME; Empis, J;
PUBLISHED: 1999, SOURCE: 9th Tihany Symposium on Radiation Chemistry in RADIATION PHYSICS AND CHEMISTRY, VOLUME: 55, ISSUE: 5-6
28
TITLE: Production, extraction and purification of phycobiliproteins from Nostoc sp. Full Text
AUTHORS: Reis, A; Mendes, A; Lobo Fernandes, H; Empis, JA; Novais, JM;
PUBLISHED: 1998, SOURCE: BIORESOURCE TECHNOLOGY, VOLUME: 66, ISSUE: 3
AUTHORS: Reis, A; Mendes, A; Lobo Fernandes, H; Empis, JA; Novais, JM;
PUBLISHED: 1998, SOURCE: BIORESOURCE TECHNOLOGY, VOLUME: 66, ISSUE: 3
29
TITLE: Effect of thermal denaturation of lupin protein on its emulsifying properties Full Text
AUTHORS: Raymundo, A ; Franco, J; Gallegos, C; Empis, J; Sousa, I ;
PUBLISHED: 1998, SOURCE: 5th Symposium on Food Proteins - Structural and Functional Aspects of Protein Modification in NAHRUNG-FOOD, VOLUME: 42, ISSUE: 3-4
AUTHORS: Raymundo, A ; Franco, J; Gallegos, C; Empis, J; Sousa, I ;
PUBLISHED: 1998, SOURCE: 5th Symposium on Food Proteins - Structural and Functional Aspects of Protein Modification in NAHRUNG-FOOD, VOLUME: 42, ISSUE: 3-4
30
TITLE: Method to evaluate foaming performance Full Text
AUTHORS: Raymundo, A ; Empis, J; Sousa, I ;
PUBLISHED: 1998, SOURCE: JOURNAL OF FOOD ENGINEERING, VOLUME: 36, ISSUE: 4
AUTHORS: Raymundo, A ; Empis, J; Sousa, I ;
PUBLISHED: 1998, SOURCE: JOURNAL OF FOOD ENGINEERING, VOLUME: 36, ISSUE: 4
