Ana Maria Pissarra Coelho Gil
AuthID: R-000-17G
121
TÃTULO: Partial characterisation of exopolysaccharides exudated by planktonic diatoms maintained in batch cultures Full Text
AUTORES: Leandro, SM; Gil, MC; Delgadillo, I ;
PUBLICAÇÃO: 2003, FONTE: International Plankton Symposium in ACTA OECOLOGICA-INTERNATIONAL JOURNAL OF ECOLOGY, VOLUME: 24, NÚMERO: SUPPL. 1
AUTORES: Leandro, SM; Gil, MC; Delgadillo, I ;
PUBLICAÇÃO: 2003, FONTE: International Plankton Symposium in ACTA OECOLOGICA-INTERNATIONAL JOURNAL OF ECOLOGY, VOLUME: 24, NÚMERO: SUPPL. 1
122
TÃTULO: Application of NMR and hyphenated NMR spectroscopy for the study of beer components
AUTORES: Duarte, IF; Spraul, M; Godejohann, M; Braumann, U; Gil, AM;
PUBLICAÇÃO: 2003, FONTE: 6th International Conference on Applications of Magnetic Resonance in Food Science in MAGNETIC RESONANCE IN FOOD SCIENCE: LATEST DEVELOPMENTS, NÚMERO: 286
AUTORES: Duarte, IF; Spraul, M; Godejohann, M; Braumann, U; Gil, AM;
PUBLICAÇÃO: 2003, FONTE: 6th International Conference on Applications of Magnetic Resonance in Food Science in MAGNETIC RESONANCE IN FOOD SCIENCE: LATEST DEVELOPMENTS, NÚMERO: 286
123
TÃTULO: Techniques for analysing wheat proteins
AUTORES: Gil, AM;
PUBLICAÇÃO: 2003, FONTE: Bread Making: Improving Quality
AUTORES: Gil, AM;
PUBLICAÇÃO: 2003, FONTE: Bread Making: Improving Quality
INDEXADO EM: 
Scopus
Scopus NO MEU: 
ORCID
ORCID124
TÃTULO: An insight into the structure of foods using C-13 and H-1 Magic Angle Spinning (MAS) NMR: Application to wheat dough
AUTORES: Gil, AM; Alberti, E; Santos, D;
PUBLICAÇÃO: 2001, FONTE: International Conference on Applications of Magnetic Resonance in Food Science in MAGNETIC RESONANCE IN FOOD SCIENCE: A VIEW TO THE FUTURE, NÚMERO: 262
AUTORES: Gil, AM; Alberti, E; Santos, D;
PUBLICAÇÃO: 2001, FONTE: International Conference on Applications of Magnetic Resonance in Food Science in MAGNETIC RESONANCE IN FOOD SCIENCE: A VIEW TO THE FUTURE, NÚMERO: 262
INDEXADO EM: 
WOS
WOS NO MEU: ORCID
ORCID125
TÃTULO: An NMR study of the biochemistry of mango: The effects of ripening, processing and microbial growth
AUTORES: Duarte, IF; Delgadillo, I; Spraul, M; Humpfer, E; Gil, AM;
PUBLICAÇÃO: 2001, FONTE: International Conference on Applications of Magnetic Resonance in Food Science in MAGNETIC RESONANCE IN FOOD SCIENCE: A VIEW TO THE FUTURE, NÚMERO: 262
AUTORES: Duarte, IF; Delgadillo, I; Spraul, M; Humpfer, E; Gil, AM;
PUBLICAÇÃO: 2001, FONTE: International Conference on Applications of Magnetic Resonance in Food Science in MAGNETIC RESONANCE IN FOOD SCIENCE: A VIEW TO THE FUTURE, NÚMERO: 262
126
TÃTULO: Synthesis of constrained prolines by Diels–Alder reaction using a chiral unsaturated oxazolone derived from (R)-glyceraldehyde as starting material Full Text
AUTORES: Elena Buñuel; Ana M Gil; Marı́a D Dı́az-de-Villegas; Carlos Cativiela;
PUBLICAÇÃO: 2001, FONTE: Tetrahedron, VOLUME: 57, NÚMERO: 30
AUTORES: Elena Buñuel; Ana M Gil; Marı́a D Dı́az-de-Villegas; Carlos Cativiela;
PUBLICAÇÃO: 2001, FONTE: Tetrahedron, VOLUME: 57, NÚMERO: 30
127
TÃTULO: Rheo-NMR of carrageenan gels and sols
AUTORES: Callaghan, PT; Gil, AM;
PUBLICAÇÃO: 2001, FONTE: MAGNETIC RESONANCE IN FOOD SCIENCE, NÚMERO: 262
AUTORES: Callaghan, PT; Gil, AM;
PUBLICAÇÃO: 2001, FONTE: MAGNETIC RESONANCE IN FOOD SCIENCE, NÚMERO: 262
128
TÃTULO: What can NMR tell you about the molecular origins of gluten viscoelasticity?
AUTORES: Alberti, E; Tatham, AS; Gilbert, SM; Gil, AM;
PUBLICAÇÃO: 2000, FONTE: 7th International Wheat Gluten Workshop in WHEAT GLUTEN, NÚMERO: 261
AUTORES: Alberti, E; Tatham, AS; Gilbert, SM; Gil, AM;
PUBLICAÇÃO: 2000, FONTE: 7th International Wheat Gluten Workshop in WHEAT GLUTEN, NÚMERO: 261
129
TÃTULO: "The structure of cork cell walls viewed by solid state NMR spectroscopy"
AUTORES: Gil, AM; Lopes, MH; Neto, CP;
PUBLICAÇÃO: 1999, FONTE: ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY, VOLUME: 217
AUTORES: Gil, AM; Lopes, MH; Neto, CP;
PUBLICAÇÃO: 1999, FONTE: ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY, VOLUME: 217
INDEXADO EM: WOS
WOS130
TÃTULO: Solid state C-13 NMR studies of wheat high molecular weight subunits
AUTORES: Gil, AM; Alberti, E; Naito, A; Okuda, K; Saito, H; Tatham, AS; Gilbert, S;
PUBLICAÇÃO: 1999, FONTE: 4th International Conference on Applications of Magnetic Resonance in Food Science in ADVANCES IN MAGNETIC RESONANCE IN FOOD SCIENCE, NÚMERO: 231
AUTORES: Gil, AM; Alberti, E; Naito, A; Okuda, K; Saito, H; Tatham, AS; Gilbert, S;
PUBLICAÇÃO: 1999, FONTE: 4th International Conference on Applications of Magnetic Resonance in Food Science in ADVANCES IN MAGNETIC RESONANCE IN FOOD SCIENCE, NÚMERO: 231
