Rogério Paulo Mendes Marques
AuthID: R-002-T6S
41
TITLE: Effect of Soluble CO2 Stabilization on the Quality of Fillets from Farmed Gilthead Sea Bream (Sparus aurata) and European Sea Bass (Dicentrarchus labrax) Full Text
AUTHORS: Rogerio Mendes; Amparo Goncalves ;
PUBLISHED: 2008, SOURCE: JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY, VOLUME: 17, ISSUE: 4
AUTHORS: Rogerio Mendes; Amparo Goncalves ;
PUBLISHED: 2008, SOURCE: JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY, VOLUME: 17, ISSUE: 4
42
TITLE: Effect of transglutaminase and carrageenan on restructured fish products containing dietary fibres Full Text
AUTHORS: Carlos Cardoso; Rogerio Mendes; Maria Leonor Nunes ;
PUBLISHED: 2007, SOURCE: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, VOLUME: 42, ISSUE: 11
AUTHORS: Carlos Cardoso; Rogerio Mendes; Maria Leonor Nunes ;
PUBLISHED: 2007, SOURCE: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, VOLUME: 42, ISSUE: 11
43
TITLE: Dietary fibers' effect on the textural properties of fish heat-induced gels Full Text
AUTHORS: Carlos Cardoso; Rogrio Mendes; Maria Leonor Nunes ;
PUBLISHED: 2007, SOURCE: JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY, VOLUME: 16, ISSUE: 3
AUTHORS: Carlos Cardoso; Rogrio Mendes; Maria Leonor Nunes ;
PUBLISHED: 2007, SOURCE: JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY, VOLUME: 16, ISSUE: 3
44
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
45
TITLE: Changes in 4-hexylresorcinol residues during processing of deepwater pink shrimp (Parapenaeus longirostris) Full Text
AUTHORS: Rogerio Mendes; Jose Pestana; Carla Pestana;
PUBLISHED: 2006, SOURCE: EUROPEAN FOOD RESEARCH AND TECHNOLOGY, VOLUME: 223, ISSUE: 4
AUTHORS: Rogerio Mendes; Jose Pestana; Carla Pestana;
PUBLISHED: 2006, SOURCE: EUROPEAN FOOD RESEARCH AND TECHNOLOGY, VOLUME: 223, ISSUE: 4
46
TITLE: Indole production and deepwater pink shrimp (Parapenaeus longirostris) decomposition Full Text
AUTHORS: Mendes, R; Goncalves, A ; Pestana, J; Pestana, C;
PUBLISHED: 2005, SOURCE: EUROPEAN FOOD RESEARCH AND TECHNOLOGY, VOLUME: 221, ISSUE: 3-4
AUTHORS: Mendes, R; Goncalves, A ; Pestana, J; Pestana, C;
PUBLISHED: 2005, SOURCE: EUROPEAN FOOD RESEARCH AND TECHNOLOGY, VOLUME: 221, ISSUE: 3-4
47
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
48
TITLE: Slaughtering of gilthead seabream (Sparus aurata) in liquid ice: influence on fish quality Full Text
AUTHORS: Huidobro, A; Mendes, R; Nunes, ML;
PUBLISHED: 2001, SOURCE: EUROPEAN FOOD RESEARCH AND TECHNOLOGY, VOLUME: 213, ISSUE: 4-5
AUTHORS: Huidobro, A; Mendes, R; Nunes, ML;
PUBLISHED: 2001, SOURCE: EUROPEAN FOOD RESEARCH AND TECHNOLOGY, VOLUME: 213, ISSUE: 4-5
49
TITLE: Changes in baseline levels of nucleotides during ice storage of fish and crustaceans from the Portuguese coast Full Text
AUTHORS: Mendes, R; Quinta, R; Nunes, ML ;
PUBLISHED: 2001, SOURCE: EUROPEAN FOOD RESEARCH AND TECHNOLOGY, VOLUME: 212, ISSUE: 2
AUTHORS: Mendes, R; Quinta, R; Nunes, ML ;
PUBLISHED: 2001, SOURCE: EUROPEAN FOOD RESEARCH AND TECHNOLOGY, VOLUME: 212, ISSUE: 2
50
TITLE: Changes in free amino acids and biogenic amines during ripening of fresh and frozen sardine Full Text
AUTHORS: Mendes, R; Goncalves, A ; Nunes, ML ;
PUBLISHED: 1999, SOURCE: JOURNAL OF FOOD BIOCHEMISTRY, VOLUME: 23, ISSUE: 3
AUTHORS: Mendes, R; Goncalves, A ; Nunes, ML ;
PUBLISHED: 1999, SOURCE: JOURNAL OF FOOD BIOCHEMISTRY, VOLUME: 23, ISSUE: 3
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