Ricardo Nuno Correia Pereira


AuthID: R-000-NXD

Confirmed Publications: 91



31
TITLE: Future food proteins-Trends and perspectives
AUTHORS: Avelar, Z; Rodrigues, RM; Pereira, RN ; Vicente, AA;
PUBLISHED: 2021, SOURCE: Future Foods: Global Trends, Opportunities, and Sustainability Challenges
INDEXED IN: Scopus CrossRef: 4
IN MY: ORCID | CIÊNCIAVITAE
32
TITLE: Influence of ohmic heating on the structural and immunoreactive properties of soybean proteins  Full Text
AUTHORS: Pereira, RN ; Rodrigues, RM; Machado, L; Ferreira, S; Joana Costa ; Villa, C; Barreiros, MP; Mafra, I; Teixeira, JA ; Vicente, AA ;
PUBLISHED: 2021, SOURCE: LWT-FOOD SCIENCE AND TECHNOLOGY, VOLUME: 148
INDEXED IN: Scopus WOS CrossRef: 11
IN MY: ORCID | CIÊNCIAVITAE
33
TITLE: Ohmic Heating-An Emergent Technology in Innovative Food Processing
AUTHORS: Rodrigues, RM; Vicente, AA ; Teixeira, AJ; Pereira, RN ;
PUBLISHED: 2021, SOURCE: Sustainable Production Technology in Food
INDEXED IN: Scopus CrossRef: 2
IN MY: ORCID | CIÊNCIAVITAE
34
TITLE: Pulsed electric fields for the extraction of proteins and carbohydrates from marine resources
AUTHORS: Pereira, RN ; Avelar, Z; Pereira, SG; Rocha, CMR ; Teixeira, JA ;
PUBLISHED: 2021, SOURCE: Innovative and Emerging Technologies in the Bio-marine Food Sector: Applications, Regulations, and Prospects
INDEXED IN: Scopus CrossRef: 2
IN MY: ORCID | CIÊNCIAVITAE
35
TITLE: Chapter 17: Food Structure Development/Production Through Flexible Processes: The Use of Electric Fields to Enable Food Manufacturing
AUTHORS: Pereira, RN ; Vicente, AA; Teixeira, JA ;
PUBLISHED: 2020, SOURCE: Food Chemistry, Function and Analysis, VOLUME: 2020-January, ISSUE: 18
INDEXED IN: Scopus CrossRef: 1
IN MY: ORCID | CIÊNCIAVITAE
36
TITLE: Effects of moderate electric fields on cold-set gelation of whey proteins - From molecular interactions to functional properties  Full Text
AUTHORS: Rodrigues, RM; Fasolin, LH; Avelar, Z; Petersen, SB; Vicente, AA ; Pereira, RN ;
PUBLISHED: 2020, SOURCE: FOOD HYDROCOLLOIDS, VOLUME: 101
INDEXED IN: Scopus WOS CrossRef: 34
IN MY: ORCID | CIÊNCIAVITAE
37
TITLE: Effects of ohmic heating on the immunoreactivity of beta-lactoglobulin - a relationship towards structural aspects
AUTHORS: Pereira, RN ; Joana Costa ; Rodrigues, RM; Villa, C; Machado, L; Mafra, I; Vicente, A ;
PUBLISHED: 2020, SOURCE: FOOD & FUNCTION, VOLUME: 11, ISSUE: 5
INDEXED IN: Scopus WOS CrossRef: 6
IN MY: ORCID | CIÊNCIAVITAE
38
39
TITLE: Influence of moderate electric fields in beta-lactoglobulin thermal unfolding and interactions  Full Text
AUTHORS: Rodrigues, RM; Avelar, Z; Vicente, AA ; Petersen, SB; Pereira, RN ;
PUBLISHED: 2020, SOURCE: FOOD CHEMISTRY, VOLUME: 304
INDEXED IN: Scopus WOS CrossRef: 33
IN MY: ORCID | CIÊNCIAVITAE
40
TITLE: Multi-step thermally induced transitions of beta-lactoglobulin - An in situ spectroscopy approach
AUTHORS: Rodrigues, RM; Claro, B; Bastos, Margarida ; Pereira, RN ; Vicente, AA ; Petersen, SB;
PUBLISHED: 2020, SOURCE: INTERNATIONAL DAIRY JOURNAL, VOLUME: 100
INDEXED IN: Scopus WOS CrossRef: 6 Handle
IN MY: ORCID | CIÊNCIAVITAE
Page 4 of 10. Total results: 91.

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