Susana Isabel Pereira Casal Vicente


AuthID: R-000-GWV

Confirmed Publications: 417



321
TITLE: Antiradical Activity, Phenolics Profile, and Hydroxymethylfurfural in Espresso Coffee: Influence of Technological Factors  Full Text
AUTHORS: Rita C. Alves ; Costa, ASG; Jerez, M; Susana Casal ; Sineiro, J; Núñez, MJ; Oliveira, B ;
PUBLISHED: 2010, SOURCE: JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, VOLUME: 58, ISSUE: 23
INDEXED IN: Scopus WOS CrossRef: 85
IN MY: CIÊNCIAVITAE
322
TITLE: Development and Validation of a Matrix Solid-Phase Dispersion Method to Determine Acrylamide in Coffee and Coffee Substitutes  Full Text
AUTHORS: Dias Soares, Cristina M.; Rita C. Alves ; Susana Casal ; Oliveira, M. Beatriz P. P. ; Fernandes, J. O. ;
PUBLISHED: 2010, SOURCE: JOURNAL OF FOOD SCIENCE, VOLUME: 75, ISSUE: 3
INDEXED IN: Scopus WOS CrossRef: 36
IN MY: CIÊNCIAVITAE
323
TITLE: Influência da borra de café no desenvolvimento de hortícolas: clorofilas e carotenóides em alfaces
AUTHORS: Raquel Cruz; Anabela Ferreira; Paula Baptista; J.A. Pereira; Susana Casal ;
PUBLISHED: 2010, SOURCE: XVI Encontro Luso-Galego de Química
INDEXED IN: Handle
324
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, Nuno V.; Santos, Delfina; Vale, Ana P.; Afonso, Isabel M.; Mendes, Eulalia; Susana Casal ; Olveira, M. B. P. P. ;
PUBLISHED: 2010, SOURCE: BRITISH FOOD JOURNAL, VOLUME: 112, ISSUE: 5
INDEXED IN: Scopus WOS CrossRef: 6
IN MY: CIÊNCIAVITAE
325
TITLE: Isoflavones in Coffee: Influence of Species, Roast Degree, and Brewing Method  Full Text
AUTHORS: Rita C. Alves ; Almeida, Ivone M. C.; Susana Casal ; Oliveira, M. Beatriz P. P. ;
PUBLISHED: 2010, SOURCE: JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, VOLUME: 58, ISSUE: 5
INDEXED IN: Scopus WOS CrossRef: 46
IN MY: CIÊNCIAVITAE
326
327
TITLE: Method development and validation for isoflavones quantification in coffee  Full Text
AUTHORS: Rita C. Alves ; Almeida, I. M. C.; Susana Casal ; Oliveira, M. B. P. P. ;
PUBLISHED: 2010, SOURCE: FOOD CHEMISTRY, VOLUME: 122, ISSUE: 3
INDEXED IN: Scopus WOS CrossRef: 17
IN MY: CIÊNCIAVITAE
328
TITLE: Norharman and harman in instant coffee and coffee substitutes  Full Text
AUTHORS: Rita C. Alves ; Mendes, Eulalia; Oliveira, Beatriz P. P. ; Susana Casal ;
PUBLISHED: 2010, SOURCE: FOOD CHEMISTRY, VOLUME: 120, ISSUE: 4
INDEXED IN: Scopus WOS CrossRef: 16
IN MY: CIÊNCIAVITAE
329
TITLE: Olive oil stability under deep-frying conditions  Full Text
AUTHORS: Susana Casal ; Malheiro, Ricardo; Sendas, Artur; Oliveira, Beatriz P. P. ; Pereira, Jose Alberto ;
PUBLISHED: 2010, SOURCE: FOOD AND CHEMICAL TOXICOLOGY, VOLUME: 48, ISSUE: 10
INDEXED IN: Scopus WOS CrossRef: 228 Handle
IN MY: CIÊNCIAVITAE
330
TITLE: Perfil químico e autenticidade de variedades de amêndoa
AUTHORS: João C Barreira; Susana Casal ; Isabel C Ferreira; Beatriz Oliveira; J.A. Pereira;
PUBLISHED: 2010, SOURCE: Curso de Autenticidade de Produtos Alimentares
INDEXED IN: Handle
Page 33 of 42. Total results: 417.

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