Mafalda Aguiar de Carvalho Magalhães Quintas Baylina
AuthID: R-000-9YQ
11
TITLE: DEVELOPMENT OF A SAFER FORMULATION OF EGG YOLK CREAM: PHYSICOCHEMICAL AND SENSORIAL CHARACTERISTICS ASSESSMENT Full Text
AUTHORS: Joana F Fundo; Mafalda A C Quintas; Teresa R S Brandao ; Cristina L M Silva ;
PUBLISHED: 2011, SOURCE: JOURNAL OF FOOD PROCESSING AND PRESERVATION, VOLUME: 35, ISSUE: 2
AUTHORS: Joana F Fundo; Mafalda A C Quintas; Teresa R S Brandao ; Cristina L M Silva ;
PUBLISHED: 2011, SOURCE: JOURNAL OF FOOD PROCESSING AND PRESERVATION, VOLUME: 35, ISSUE: 2
INDEXED IN: 
Scopus 
WOS
Scopus WOS12
TITLE: Evaluation of a hydrothermal process for pretreatment of wheat straw - effect of particle size and process conditions Full Text
AUTHORS: Hector A Ruiz; Denise S Ruzene; Daniel P Silva; Mafalda A C Quintas; Antonio A Vicente ; Jose A Teixeira ;
PUBLISHED: 2011, SOURCE: JOURNAL OF CHEMICAL TECHNOLOGY AND BIOTECHNOLOGY, VOLUME: 86, ISSUE: 1
AUTHORS: Hector A Ruiz; Denise S Ruzene; Daniel P Silva; Mafalda A C Quintas; Antonio A Vicente ; Jose A Teixeira ;
PUBLISHED: 2011, SOURCE: JOURNAL OF CHEMICAL TECHNOLOGY AND BIOTECHNOLOGY, VOLUME: 86, ISSUE: 1
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TITLE: Nanoemulsions of beta-carotene using a high-energy emulsification-evaporation technique Full Text
AUTHORS: Helder D Silva; Miguel A Cerqueira ; Bartolomeu W S Souza; Clara Ribeiro; Maria C Avides; Mafalda A C Quintas; Jane S R Coimbra; Maria G Carneiro da Cunha; Antonio A Vicente ;
PUBLISHED: 2011, SOURCE: JOURNAL OF FOOD ENGINEERING, VOLUME: 102, ISSUE: 2
AUTHORS: Helder D Silva; Miguel A Cerqueira ; Bartolomeu W S Souza; Clara Ribeiro; Maria C Avides; Mafalda A C Quintas; Jane S R Coimbra; Maria G Carneiro da Cunha; Antonio A Vicente ;
PUBLISHED: 2011, SOURCE: JOURNAL OF FOOD ENGINEERING, VOLUME: 102, ISSUE: 2
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TITLE: DEVELOPMENT OF A SAFER FORMULATION OF EGG YOLK CREAM: PHYSICOCHEMICAL AND SENSORIAL CHARACTERISTICS ASSESSMENT. DEVELOPMENT OF A SAFER EGG YOLK CREAM FORMULATION Full Text
AUTHORS: JOANA F FUNDO; MAFALDA A.C QUINTAS; TERESA R.S BRANDÃO; CRISTINA L.M SILVA;
PUBLISHED: 2011, SOURCE: Journal of Food Processing and Preservation, VOLUME: 35, ISSUE: 2
AUTHORS: JOANA F FUNDO; MAFALDA A.C QUINTAS; TERESA R.S BRANDÃO; CRISTINA L.M SILVA;
PUBLISHED: 2011, SOURCE: Journal of Food Processing and Preservation, VOLUME: 35, ISSUE: 2
INDEXED IN: 
CrossRef
CrossRef15
TITLE: Sucrose in the Concentrated Solution or the Supercooled "State'': A Review of Caramelisation Reactions and Physical Behaviour Full Text
AUTHORS: Quintas, MAC; Fundo, JF; Silva, CLM ;
PUBLISHED: 2010, SOURCE: FOOD ENGINEERING REVIEWS, VOLUME: 2, ISSUE: 3
AUTHORS: Quintas, MAC; Fundo, JF; Silva, CLM ;
PUBLISHED: 2010, SOURCE: FOOD ENGINEERING REVIEWS, VOLUME: 2, ISSUE: 3
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TITLE: An urban environmental monitoring and information system
AUTHORS: Mendes, JFG; Silva, LT ; Ribeiro, P; Magalhaes, A;
PUBLISHED: 2009, SOURCE: 17th International Conference on Modelling, Monitoring and Management of Air Pollution in AIR POLLUTION XVII, VOLUME: 123
AUTHORS: Mendes, JFG; Silva, LT ; Ribeiro, P; Magalhaes, A;
PUBLISHED: 2009, SOURCE: 17th International Conference on Modelling, Monitoring and Management of Air Pollution in AIR POLLUTION XVII, VOLUME: 123
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TITLE: Storage stability of an egg yolk cream formulation: texture and microbiological assessment Full Text
AUTHORS: Joana F Fundo; Mafalda A C Quintas; Teresa R S Brandao ; Cristina L M Silva ;
PUBLISHED: 2008, SOURCE: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, VOLUME: 88, ISSUE: 6
AUTHORS: Joana F Fundo; Mafalda A C Quintas; Teresa R S Brandao ; Cristina L M Silva ;
PUBLISHED: 2008, SOURCE: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, VOLUME: 88, ISSUE: 6
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TITLE: Modelling colour changes during the caramelisation reaction Full Text
AUTHORS: Mafalda A C Quintas; Teresa R S Brandao ; Cristina L M Silva ;
PUBLISHED: 2007, SOURCE: JOURNAL OF FOOD ENGINEERING, VOLUME: 83, ISSUE: 4
AUTHORS: Mafalda A C Quintas; Teresa R S Brandao ; Cristina L M Silva ;
PUBLISHED: 2007, SOURCE: JOURNAL OF FOOD ENGINEERING, VOLUME: 83, ISSUE: 4
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TITLE: Modelling viscosity temperature dependence of supercooled sucrose solutions - The random-walk approach
AUTHORS: Mafalda Quintas; Teresa R S Brandao ; Cristina L M Silva ; Rosiane L Cunha;
PUBLISHED: 2007, SOURCE: JOURNAL OF PHYSICAL CHEMISTRY B, VOLUME: 111, ISSUE: 12
AUTHORS: Mafalda Quintas; Teresa R S Brandao ; Cristina L M Silva ; Rosiane L Cunha;
PUBLISHED: 2007, SOURCE: JOURNAL OF PHYSICAL CHEMISTRY B, VOLUME: 111, ISSUE: 12
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TITLE: Modelling autocatalytic behaviour of a food model system - Sucrose thermal degradation at high concentrations Full Text
AUTHORS: Quintas, M; Brandao, TRS ; Silva, CLM ;
PUBLISHED: 2007, SOURCE: JOURNAL OF FOOD ENGINEERING, VOLUME: 78, ISSUE: 2
AUTHORS: Quintas, M; Brandao, TRS ; Silva, CLM ;
PUBLISHED: 2007, SOURCE: JOURNAL OF FOOD ENGINEERING, VOLUME: 78, ISSUE: 2
