Ricardo Nuno Correia Pereira


AuthID: R-000-NXD

Confirmed Publications: 95



41
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
42
43
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
44
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: 7 Handle
IN MY: ORCID | CIÊNCIAVITAE
45
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
46
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
47
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
48
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
49
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
50
Page 5 of 10. Total results: 95.

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