Marta Helena Fernandes Henriques


AuthID: R-000-D26

Confirmed Publications: 45



11
TITLE: Corncob Cellulose Scaffolds: A New Sustainable Temporary Implant for Cartilage Replacement  Full Text
AUTHORS: Cordeiro, Rachel; Henriques, Marta ; Silva, Joao C.; Antunes, Filipe; Alves, Nuno ; Moura, Carla;
PUBLISHED: 2022, SOURCE: JOURNAL OF FUNCTIONAL BIOMATERIALS, VOLUME: 13, ISSUE: 2
INDEXED IN: Scopus WOS CrossRef: 5
IN MY: ORCID | CIÊNCIAVITAE
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TITLE: Effect of liquid whey protein concentrate-based edible coating enriched with cinnamon carbon dioxide extract on the quality and shelf life of Eastern European curd cheese  Full Text
AUTHORS: Mileriene, J; Serniene, L; Henriques, M ; Gomes, D; Pereira, C; Kondrotiene, K; Kasetiene, N; Lauciene, L; Sekmokiene, D; Malakauskas, M;
PUBLISHED: 2021, SOURCE: JOURNAL OF DAIRY SCIENCE, VOLUME: 104, ISSUE: 2
INDEXED IN: Scopus WOS CrossRef: 27
IN MY: ORCID | CIÊNCIAVITAE
16
TITLE: Recovery and evaluation of cellulose from agroindustrial residues of corn, grape, pomegranate, strawberry-tree fruit and fava
AUTHORS: Vallejo, M; Cordeiro, R; Dias, PAN; Moura, C; Henriques, M ; Seabra, IJ; Malca, CM; Morouco, P ;
PUBLISHED: 2021, SOURCE: Bioresources and Bioprocessing in BIORESOURCES AND BIOPROCESSING, VOLUME: 8, ISSUE: 1
INDEXED IN: Scopus WOS CrossRef: 29 Handle
IN MY: ORCID | CIÊNCIAVITAE
17
TITLE: The effect of microparticulated whey protein on the characteristics of reduced-fat cheese and of the corresponding microwave vacuum-dried cheese puffs and finely ground puffs  Full Text
AUTHORS: Chudy, S; Makowska, A; Krzywdzinska Bartkowiak, M; Piatek, M; Henriques, M ; Borges, AR; Gomes, D; Pereira, CD;
PUBLISHED: 2021, SOURCE: INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, VOLUME: 74, ISSUE: 4
INDEXED IN: Scopus WOS CrossRef: 6
IN MY: ORCID | CIÊNCIAVITAE
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TITLE: Dairy by-Products Concentrated by Ultrafiltration Used as Ingredients in the Production of Reduced Fat Washed Curd Cheese
AUTHORS: Borges, AR ; Pires, AF; Marnotes, NG; Gomes, DG; Henriques, MF ; Pereira, CD;
PUBLISHED: 2020, SOURCE: FOODS, VOLUME: 9, ISSUE: 8
INDEXED IN: Scopus WOS CrossRef: 8
IN MY: ORCID | CIÊNCIAVITAE
20
TITLE: Liquid whey protein concentrates as primary raw material for acid dairy gels  Full Text
AUTHORS: Henriques, MHF ; Gomes, DMGS; Borges, AR ; Pereira, CJD;
PUBLISHED: 2020, SOURCE: FOOD SCIENCE AND TECHNOLOGY, VOLUME: 40, ISSUE: 2
INDEXED IN: Scopus WOS CrossRef: 14
IN MY: ORCID | CIÊNCIAVITAE
Page 2 of 5. Total results: 45.

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