Manuel António Coimbra Rodrigues Silva


AuthID: R-000-A0P

Confirmed Publications: 390



151
TITLE: CotA laccase-ABTS/hydrogen peroxide system: An efficient approach to produce active and decolorized chitosan-genipin films
AUTHORS: Goncalves, I; Nunes, C ; Mendes, S; Martins, LO; Ferreira, P; Coimbra, MA ;
PUBLISHED: 2017, SOURCE: CARBOHYDRATE POLYMERS, VOLUME: 175
INDEXED IN: Scopus WOS CrossRef: 16
IN MY: ORCID | CIÊNCIAVITAE
152
TITLE: Data on coffee composition and mass spectrometry analysis of mixtures of coffee related carbohydrates, phenolic compounds and peptides
AUTHORS: Moreira, ASP; Nunes, FM ; Simões, C; Maciel, E; Domingues, P ; Domingues, MRM; Coimbra, MA ;
PUBLISHED: 2017, SOURCE: Data in Brief, VOLUME: 13
INDEXED IN: Scopus CrossRef: 22
IN MY: ORCID | CIÊNCIAVITAE
153
154
TITLE: In vitro macrophage nitric oxide production by Pterospartum tridentatum (L.) Willk. inflorescence polysaccharides  Full Text
AUTHORS: Martins, VMR; Simoes, J; Ferreira, I; Cruz, MT ; Domingues, MR; Coimbra, MA ;
PUBLISHED: 2017, SOURCE: CARBOHYDRATE POLYMERS, VOLUME: 157
INDEXED IN: Scopus WOS CrossRef: 32
IN MY: ORCID | CIÊNCIAVITAE
155
TITLE: Influence of High Hydrostatic Pressure Technology on Wine Chemical and Sensorial Characteristics: Potentialities and Drawbacks
AUTHORS: Cláudia Nunes ; Mickael C Santos; Jorge A Saraiva; Sílvia M Rocha; Manuel A Coimbra ;
PUBLISHED: 2017, SOURCE: Advances in Food and Nutrition Research, VOLUME: 82
INDEXED IN: Scopus CrossRef: 14
IN MY: ORCID | CIÊNCIAVITAE
156
TITLE: Instant coffee as a source of antioxidant-rich and sugar-free coloured compounds for use in bakery: Application in biscuits  Full Text
AUTHORS: Passos, CP; Kukurová, K; Basil, E; Fernandes, PAR; Neto, A; Nunes, FM; Murkovic, M; Ciesarová, Z; Coimbra, MA ;
PUBLISHED: 2017, SOURCE: Food Chemistry, VOLUME: 231
INDEXED IN: Scopus CrossRef: 22
IN MY: ORCID | CIÊNCIAVITAE
157
TITLE: Microwave extraction of bioactive compounds from industrial by-products
AUTHORS: Cláudia P Passos; Manuel A Coimbra ;
PUBLISHED: 2017, SOURCE: Microwave Chemistry
INDEXED IN: Scopus CrossRef
IN MY: ORCID | CIÊNCIAVITAE
158
TITLE: Physicochemical characterization, antioxidant capacity, total phenolic and proanthocyanidin content of flours prepared from pequi (Caryocar brasilense Camb.) fruit by-products
AUTHORS: Leao, DP; Franca, AS; Oliveira, LS; Bastos, R; Coimbra, MA ;
PUBLISHED: 2017, SOURCE: FOOD CHEMISTRY, VOLUME: 225
INDEXED IN: Scopus WOS CrossRef: 86
IN MY: ORCID | CIÊNCIAVITAE
159
160
TITLE: Transglycosylation reactions, a main mechanism of phenolics incorporation in coffee melanoidins: Inhibition by Maillard reaction  Full Text
AUTHORS: Moreira, ASP; Nunes, FM ; Simoes, C; Maciel, E; Domingues, P ; Domingues, MRM; Coimbra, MA ;
PUBLISHED: 2017, SOURCE: FOOD CHEMISTRY, VOLUME: 227
INDEXED IN: Scopus WOS CrossRef: 55
IN MY: ORCID | CIÊNCIAVITAE
Page 16 of 39. Total results: 390.

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