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Olivia Maria Castro Pinho

AuthID: R-000-DXG

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Confirmed Publications: 116

41

TITLE: The Sodium and Potassium Content of the Most Commonly Available Street Foods in Tajikistan and Kyrgyzstan in the Context of the FEEDCities Project Full Text
AUTHORS: Ines Lanca de Morais; Nuno Lunet ; Gabriela Albuquerque ; Marcello Gelormini; Susana Casal ; Albertino Damasceno ; Olivia Pinho ; Pedro Moreira ; Jo Jewell; Joao Breda; Patricia Padrao ;
PUBLISHED: 2018, SOURCE: NUTRIENTS, VOLUME: 10, ISSUE: 1

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42

TITLE: Bio-functional properties of sardine protein hydrolysates obtained by brewer's spent yeast and commercial proteases. Bio-functional properties of sardine protein hydrolysates Full Text
AUTHORS: Elsa F Vieira; Olivia Pinho ; Isabel M P L V O Ferreira ;
PUBLISHED: 2017, SOURCE: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, VOLUME: 97, ISSUE: 15

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43

TITLE: Characterization of protein and fat composition of seeds from common beans (Phaseolus vulgaris L.), cowpea (Vigna unguiculata L. Walp) and bambara groundnuts (Vigna subterranea L. Verdc) from Mozambique
AUTHORS: Armando Baptista; Olivia Pinho ; Edgar Pinto; Susana Casal ; Carla Mota; Isabel M P L V O Ferreira ;
PUBLISHED: 2017, SOURCE: JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION, VOLUME: 11, ISSUE: 2

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44

TITLE: Development of fibre-enriched wheat breads: impact of recovered agroindustrial by-products on physicochemical properties of dough and bread characteristics Full Text
AUTHORS: Zita E Martins ; Olivia Pinho ; Isabel M P L V O Ferreira ; Mario Jekle; Thomas Becker;
PUBLISHED: 2017, SOURCE: EUROPEAN FOOD RESEARCH AND TECHNOLOGY, VOLUME: 243, ISSUE: 11

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45

TITLE: Fibre fortification of wheat bread: impact on mineral composition and bioaccessibility
AUTHORS: Zita E Martins ; Edgar Pinto; Agostinho A Almeida ; Olivia Pinho ; Isabel M P L V O Ferreira ;
PUBLISHED: 2017, SOURCE: FOOD & FUNCTION, VOLUME: 8, ISSUE: 5

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46

TITLE: Food industry by-products used as functional ingredients of bakery products Full Text
AUTHORS: Martins, ZE ; Pinho, O ; Ferreira, IMPLVO ;
PUBLISHED: 2017, SOURCE: TRENDS IN FOOD SCIENCE & TECHNOLOGY, VOLUME: 67

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47

TITLE: Fortification of Wheat Bread with Agroindustry By-Products: Statistical Methods for Sensory Preference Evaluation and Correlation with Color and Crumb Structure. Fortification of wheat bread with agroindustry by-products… Full Text
AUTHORS: Martins, ZE ; Pinho, O ; Ferreira, IMPLVO ;
PUBLISHED: 2017, SOURCE: JOURNAL OF FOOD SCIENCE, VOLUME: 82, ISSUE: 9

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48

TITLE: Carcinogenic compounds in cooked meat: intake, bioavailability and mitigation strategies Full Text
AUTHORS: Isabel M P L V O Ferreira ; Olga Viegas; Armindo Melo; Miguel Faria; Olivia Pinho ;
PUBLISHED: 2016, SOURCE: Unit-for-Multidisciplinary-Research-in-Biomedicine Summit in MEDICINE, VOLUME: 95, ISSUE: 10

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49

TITLE: Sodium and potassium urinary excretion and dietary intake: a cross-sectional analysis in adolescents Full Text
AUTHORS: CARLA GONÇALVES ; Sandra Abreu ; Patricia Padrao ; Olivia Pinho ; Graça, Pedro ; Joao Breda; Rute Santos; Pedro Moreira ;
PUBLISHED: 2016, SOURCE: FOOD & NUTRITION RESEARCH, VOLUME: 60

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50

TITLE: Spent brewer's yeast extract as an ingredient in cooked hams
AUTHORS: Gaston Pancrazio; Sara C Cunha; Paula Guedes de Pinho ; Monica Loureiro; Sonia Meireles; Isabel M P L V O Ferreira ; Olivia Pinho ;
PUBLISHED: 2016, SOURCE: MEAT SCIENCE, VOLUME: 121

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