Vítor Manuel Delgado Alves


AuthID: R-000-HME

Confirmed Publications: 122



71
TITLE: Bacterial polysaccharides: Production and applications in cosmetic industry
AUTHORS: Freitas, F; Alves, VD ; Reis, MAM;
PUBLISHED: 2015, SOURCE: Polysaccharides: Bioactivity and Biotechnology
INDEXED IN: Scopus CrossRef
IN MY: ORCID | CIÊNCIAVITAE
72
TITLE: Characterization of multilayered and composite edible films from chitosan and beeswax
AUTHORS: Elena Velickova; Eleonora Winkelhausen; Slobodanka Kuzmanova; Margarida Moldao Martins ; Vitor D Alves ;
PUBLISHED: 2015, SOURCE: FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL, VOLUME: 21, ISSUE: 2
INDEXED IN: Scopus WOS CrossRef
IN MY: ORCID | CIÊNCIAVITAE
73
74
TITLE: Exopolysaccharides enriched in rare sugars: bacterial sources, production, and applications
AUTHORS: Roca, C; Alves, VD ; Freitas, F; Reis, MAM;
PUBLISHED: 2015, SOURCE: FRONTIERS IN MICROBIOLOGY, VOLUME: 6, ISSUE: APR
INDEXED IN: Scopus WOS CrossRef Handle
IN MY: ORCID | CIÊNCIAVITAE
75
76
TITLE: Novel mango bars using gellan gum as gelling agent: Rheological and microstructural studies  Full Text
AUTHORS: Danalache, P; Mata, P; Moldao Martins, M; Alves, VD ;
PUBLISHED: 2015, SOURCE: LWT-FOOD SCIENCE AND TECHNOLOGY, VOLUME: 61, ISSUE: 1
INDEXED IN: Scopus WOS
IN MY: ORCID | CIÊNCIAVITAE
77
TITLE: Novel mango bars using gellan gum as gelling agent: Rheological and microstructural studies  Full Text
AUTHORS: Danalache, F; Mata, P; Moldao Martins, M ; Alves, VD ;
PUBLISHED: 2015, SOURCE: LWT-FOOD SCIENCE AND TECHNOLOGY, VOLUME: 62, ISSUE: 1
INDEXED IN: WOS CrossRef
IN MY: ORCID | CIÊNCIAVITAE
78
TITLE: Rheological studies of the fucose-rich exopolysaccharide FucoPol  Full Text
AUTHORS: Cristiana A V Torres; Ana R V Ferreira; Filomena Freitas; Maria A M Reis; Isabel Coelhoso; Isabel Sousa ; Vitor D Alves ;
PUBLISHED: 2015, SOURCE: INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES, VOLUME: 79
INDEXED IN: Scopus WOS CrossRef
IN MY: ORCID | CIÊNCIAVITAE
79
TITLE: Texture, microstructure and consumer preference of mango bars jellified with gellan gum  Full Text
AUTHORS: Danalache, F; Beirao Da Costa, S; Mata, P; Alves, VD ; Moldao Martins, M;
PUBLISHED: 2015, SOURCE: LWT-FOOD SCIENCE AND TECHNOLOGY, VOLUME: 61, ISSUE: 1
INDEXED IN: Scopus WOS
IN MY: ORCID | CIÊNCIAVITAE
80
TITLE: Texture, microstructure and consumer preference of mango bars jellified with gellan gum  Full Text
AUTHORS: Danalache, F; Beirao da Costa, S; Mata, P; Alves, VD ; Moldao Martins, M ;
PUBLISHED: 2015, SOURCE: LWT-FOOD SCIENCE AND TECHNOLOGY, VOLUME: 62, ISSUE: 1
INDEXED IN: WOS CrossRef
IN MY: ORCID | CIÊNCIAVITAE
Page 8 of 13. Total results: 122.

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