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Maria Beatriz Prior Pinto Oliveira

AuthID: R-000-AN8

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Confirmed Publications: 664

531

TITLE: Antiradical Activity, Phenolics Profile, and Hydroxymethylfurfural in Espresso Coffee: Influence of Technological Factors Full Text
AUTHORS: Rita C. Alves ; Anabela S G Costa; Maria Jerez; Susana Casal ; Jorge Sineiro; Maria J Nunez; Beatriz Oliveira ;
PUBLISHED: 2010, SOURCE: JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, VOLUME: 58, ISSUE: 23

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532

TITLE: Characterization of Three Portuguese Varietal Olive Oils Based on Fatty Acids, Triacylglycerols, Phytosterols and Vitamin E Profiles: Application of Chemometrics
AUTHORS: Amaral, JS ; Mafra, I ; Oliveira, MBPP ;
PUBLISHED: 2010, SOURCE: Olives and Olive Oil in Health and Disease Prevention

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533

TITLE: Contribution of different vegetable types to exogenous nitrate and nitrite exposure Full Text
AUTHORS: Manuela Correia ; Angela Barroso; Fatima F Barroso ; Debora Soares; Oliveira, MBPP ; Cristina Delerue Matos ;
PUBLISHED: 2010, SOURCE: FOOD CHEMISTRY, VOLUME: 120, ISSUE: 4

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534

TITLE: Detection of genetically modified soybean DNA in refined vegetable oils Full Text
AUTHORS: Joana Costa ; Mafra, I ; Amaral, JS ; Oliveira, MBPP ;
PUBLISHED: 2010, SOURCE: EUROPEAN FOOD RESEARCH AND TECHNOLOGY, VOLUME: 230, ISSUE: 6

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535

TITLE: Development and Validation of a Matrix Solid-Phase Dispersion Method to Determine Acrylamide in Coffee and Coffee Substitutes Full Text
AUTHORS: Cristina M D Dias Soares; Rita C. Alves ; Susana Casal ; Beatriz B P P Oliveira ; Fernandes, J. O. ;
PUBLISHED: 2010, SOURCE: JOURNAL OF FOOD SCIENCE, VOLUME: 75, ISSUE: 3

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536

TITLE: Evaluation of ochratoxin A exposure degree in two Portuguese cities through wheat and maize bread consumption during the winter 2007 Full Text
AUTHORS: Duarte, SC; Tanello, A; Pena, A ; Lino, CM ; Matos, CD ; Oliveira, MBPP ; Alves, MR ;
PUBLISHED: 2010, SOURCE: FOOD CONTROL, VOLUME: 21, ISSUE: 5

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537

TITLE: Flow-Injection Potentiometric Method for the Routine Determination of Chloride: Application to Bread Analysis
AUTHORS: Sofia A A Almeida; Tania S C R Rebelo ; Ana M Heitor; Beatriz B P P Oliveira ; Goreti G F Sales ;
PUBLISHED: 2010, SOURCE: CURRENT ANALYTICAL CHEMISTRY, VOLUME: 6, ISSUE: 4

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538

TITLE: Influencing factors on bread-derived exposure to ochratoxin A: Type, origin and composition Full Text
AUTHORS: Duarte, SC; Bento, J; Pena, A ; Lino, CM ; Delerue Matos, C ; Oliveira, MBPP ; Alves, MR ; Pereira, JA ;
PUBLISHED: 2010, SOURCE: FOOD AND CHEMICAL TOXICOLOGY, VOLUME: 48, ISSUE: 8-9

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539

TITLE: Innovation with traditional products Chemical characterization of a traditional Portuguese meat sausage, aiming at PGI certification. Chemical characterization of a traditional Portuguese meat sausage, aiming at PGI certification
AUTHORS: Brito, NV; Santos, D; Vale, AP; Afonso, IM; Mendes, E; Susana Casal ; Olveira, MBPP ;
PUBLISHED: 2010, SOURCE: BRITISH FOOD JOURNAL, VOLUME: 112, ISSUE: 5

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540

TITLE: Isoflavones in Coffee: Influence of Species, Roast Degree, and Brewing Method Full Text
AUTHORS: Rita C. Alves ; Ivone M C Almeida; Susana Casal ; Beatriz B P P Oliveira ;
PUBLISHED: 2010, SOURCE: JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, VOLUME: 58, ISSUE: 5

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Page 54 of 67. Total results: 664.

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