Ana Cristina Braga Pinheiro


AuthID: R-000-SAJ

Confirmed Publications: 85



41
TITLE: Electric Field Processing: Novel Perspectives on Allergenicity of Milk Proteins  Full Text
AUTHORS: Pereira, RN ; Rodrigues, RM; Ramos, OL; Pinheiro, AC ; Martins, JT; Teixeira, JA ; Vicente, AA ;
PUBLISHED: 2018, SOURCE: JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, VOLUME: 66, ISSUE: 43
INDEXED IN: Scopus WOS CrossRef: 21
IN MY: ORCID | CIÊNCIAVITAE
42
TITLE: Emerging opportunities in exploring the nutritional/functional value of amaranth
AUTHORS: Coelho, LM; Silva, PM; Martins, JT; Pinheiro, AC ; Vicente, AA ;
PUBLISHED: 2018, SOURCE: FOOD & FUNCTION, VOLUME: 9, ISSUE: 11
INDEXED IN: Scopus WOS CrossRef: 53
IN MY: ORCID | CIÊNCIAVITAE
43
44
TITLE: In vitro digestibility and fermentability of fructo-oligosaccharides produced by Aspergillus ibericus
AUTHORS: Nobre, C; Sousa, SC; Silva, SP; Pinheiro, AC ; Coelho, E ; Vicente, AA ; Gomes, AMP ; Coimbra, MA ; Teixeira, JA ; Rodrigues, LR ;
PUBLISHED: 2018, SOURCE: JOURNAL OF FUNCTIONAL FOODS, VOLUME: 46
INDEXED IN: Scopus WOS CrossRef: 39 Handle
IN MY: ORCID | CIÊNCIAVITAE
45
TITLE: In vitro digestion of lactoferrin-glycomacropeptide nanohydrogels incorporating bioactive compounds: Effect of a chitosan coating
AUTHORS: Bourbon, AI; Pinheiro, AC ; Cerqueira, MA; Vicente, AA ;
PUBLISHED: 2018, SOURCE: FOOD HYDROCOLLOIDS, VOLUME: 84
INDEXED IN: Scopus WOS CrossRef: 22
IN MY: ORCID | CIÊNCIAVITAE
46
TITLE: Protein-Based Structures for Food Applications: From Macro to Nanoscale
AUTHORS: Martins, JT; Bourbon, AI; Pinheiro, AC ; Fasolin, LH; Vicente, AA ;
PUBLISHED: 2018, SOURCE: FRONTIERS IN SUSTAINABLE FOOD SYSTEMS, VOLUME: 2
INDEXED IN: WOS CrossRef: 37
IN MY: CIÊNCIAVITAE
47
TITLE: Advances in Food Nanotechnology
AUTHORS: Miguel Ângelo Cerqueira; Ana C Pinheiro ; Oscar L Ramos; Hélder Silva; Ana I Bourbon; Antonio A Vicente ;
PUBLISHED: 2017, SOURCE: Emerging Nanotechnologies in Food Science
INDEXED IN: Scopus CrossRef: 16 Handle
IN MY: ORCID | CIÊNCIAVITAE
48
TITLE: In vitro digestion of oil-in-water emulsions stabilized by whey protein nanofibrils
AUTHORS: Mantovani, RA; Pinheiro, AC ; Vicente, AA ; Cunha, RL;
PUBLISHED: 2017, SOURCE: FOOD RESEARCH INTERNATIONAL, VOLUME: 99
INDEXED IN: Scopus WOS CrossRef: 34
IN MY: ORCID | CIÊNCIAVITAE
49
TITLE: Micro- and nano bio-based delivery systems for food applications: In vitro behavior
AUTHORS: Lívia de Souza Simões; Daniel A Madalena; Ana C Pinheiro ; José A Teixeira ; António A Vicente ; Óscar L Ramos;
PUBLISHED: 2017, SOURCE: Advances in Colloid and Interface Science, VOLUME: 243
INDEXED IN: Scopus CrossRef: 206
IN MY: ORCID | CIÊNCIAVITAE
50
Page 5 of 9. Total results: 85.

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