Ricardo Nuno Correia Pereira


AuthID: R-000-NXD

Confirmed Publications: 91



41
TITLE: Ohmic heating as an innovative approach for the production of keratin films
AUTHORS: Tinoco, A; Rodrigues, RM; Machado, R; Pereira, RN ; Cavaco Paulo, A ; Ribeiro, A ;
PUBLISHED: 2020, SOURCE: INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES, VOLUME: 150
INDEXED IN: Scopus WOS CrossRef: 23
IN MY: ORCID | CIÊNCIAVITAE
42
TITLE: Ohmic heating polyphenolic extracts from vine pruning residue with enhanced biological activity
AUTHORS: Jesus, MS; Ballesteros, LF; Pereira, RN ; Genisheva, Z; Carvalho, AC; Pereira Wilson, C; Teixeira, JA ; Domingues, L ;
PUBLISHED: 2020, SOURCE: FOOD CHEMISTRY, VOLUME: 316
INDEXED IN: Scopus WOS CrossRef: 57 Handle
IN MY: ORCID | CIÊNCIAVITAE
43
TITLE: The use of emergent technologies to extract added value compounds from grape by-products  Full Text
AUTHORS: Coelho, MC; Pereira, RN ; Rodrigues, AS; Teixeira, JA ; Pintado, ME;
PUBLISHED: 2020, SOURCE: TRENDS IN FOOD SCIENCE & TECHNOLOGY, VOLUME: 106
INDEXED IN: Scopus WOS CrossRef: 56
IN MY: ORCID | CIÊNCIAVITAE
44
TITLE: Using Ohmic Heating effect on grape skins as a pretreatment for anthocyanins extraction
AUTHORS: Pereira, RN ; Coelho, MI; Genisheva, Z; Fernandes, JM; Vicente, AA ; Pintado, ME; Teixeira, JA ;
PUBLISHED: 2020, SOURCE: FOOD AND BIOPRODUCTS PROCESSING, VOLUME: 124
INDEXED IN: Scopus WOS CrossRef: 32 Handle
IN MY: ORCID | CIÊNCIAVITAE
45
TITLE: Advances in processing technologies for bio-based nanosystems in food
AUTHORS: Ramos, OL; Pereira, RN ; Cerqueira, MA; Teixeira, JA ; Vicente, AA;
PUBLISHED: 2019, SOURCE: Advances in Processing Technologies for Bio-based Nanosystems in Food
INDEXED IN: Scopus CrossRef: 5 Openlibrary
IN MY: ORCID | CIÊNCIAVITAE
46
47
TITLE: Effect of Ohmic heating on functionality of sodium caseinate - A relationship with protein gelation  Full Text
AUTHORS: Moreira, TCP; Pereira, RN ; Vicente, AA ; da Cunha, RL;
PUBLISHED: 2019, SOURCE: FOOD RESEARCH INTERNATIONAL, VOLUME: 116
INDEXED IN: Scopus WOS CrossRef: 30
IN MY: ORCID | CIÊNCIAVITAE
48
TITLE: Electric field effects on beta-lactoglobulin thermal unfolding as a function of pH - Impact on protein functionality
AUTHORS: Rodrigues, RM; Vicente, AA ; Petersen, SB; Pereira, RN ;
PUBLISHED: 2019, SOURCE: INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, VOLUME: 52
INDEXED IN: Scopus WOS CrossRef: 38
IN MY: ORCID | CIÊNCIAVITAE
49
TITLE: Emergent food proteins - Towards sustainability, health and innovation  Full Text
AUTHORS: Fasolin, LH; Pereira, RN ; Pinheiro, AC ; Martins, JT; Andrade, CCP; Ramos, OL; Vicente, AA ;
PUBLISHED: 2019, SOURCE: FOOD RESEARCH INTERNATIONAL, VOLUME: 125
INDEXED IN: Scopus WOS CrossRef: 131
IN MY: ORCID | CIÊNCIAVITAE
50
TITLE: Extraction of tomato by-products' bioactive compounds using ohmic technology  Full Text
AUTHORS: Coelho, M; Pereira, R ; Rodrigues, AS; Teixeira, JA ; Pintado, ME ;
PUBLISHED: 2019, SOURCE: FOOD AND BIOPRODUCTS PROCESSING, VOLUME: 117
INDEXED IN: Scopus WOS CrossRef: 93 Handle
IN MY: ORCID | CIÊNCIAVITAE
Page 5 of 10. Total results: 91.

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