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Zita Emanuela Martins
AuthID:
R-00F-NRF
Publications
Confirmed
To Validate
Document Source:
All
Document Type:
All Document Types
Article (24)
Review (3)
Article in Press (1)
Proceedings Paper (1)
Year Start - End:
2012
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2017
2018
2019
2020
2021
2022
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2024
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2024
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2012
Order:
Year Dsc
Year Asc
Cit. WOS Dsc
IF WOS Dsc
Cit. Scopus Dsc
IF Scopus Dsc
Title Asc
Title Dsc
Results:
10
20
30
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50
Confirmed Publications: 29
21
TITLE:
Impact of new ingredients obtained from brewer's spent yeast on bread characteristics
Full Text
AUTHORS:
Martins, ZE
;
Pinho, O
;
Ferreira, IMPLVO
;
PUBLISHED:
2018
,
SOURCE:
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE,
VOLUME:
55,
ISSUE:
5
INDEXED IN:
Scopus
WOS
CrossRef
:
13
IN MY:
ORCID
22
TITLE:
Smoked fish products available in European markets: Human exposure to polybrominated diphenyl ethers and their metabolites
Full Text
AUTHORS:
Cruz, R
;
Martins, ZE
;
Marques, A
;
Susana Casal
;
Cunha, SC
;
PUBLISHED:
2018
,
SOURCE:
FOOD AND CHEMICAL TOXICOLOGY,
VOLUME:
121
INDEXED IN:
Scopus
WOS
CrossRef
:
7
IN MY:
ORCID
23
TITLE:
Viability of dietary substitution of live microalgae with dry Ulva rigida in broodstock conditioning of the Pacific oyster (Crassostrea gigas)
Full Text
AUTHORS:
Ana Rato;
Sandra Joaquim
;
Tania G Tavares
;
Zita E Martins
;
Catarina C Guedes
; Luis F Pereira;
Jorge Machado
; Margarete M Matias;
Jose F M Goncalves
;
Paulo Vaz Pires
; Leonardo J Magnoni;
Rodrigo O A Ozorio
;
Domitilia Matias
;
PUBLISHED:
2018
,
SOURCE:
BIOLOGY OPEN,
VOLUME:
7,
ISSUE:
9
INDEXED IN:
Scopus
WOS
CrossRef
:
5
IN MY:
ORCID
24
TITLE:
Development of fibre-enriched wheat breads: impact of recovered agroindustrial by-products on physicochemical properties of dough and bread characteristics
Full Text
AUTHORS:
Zita E Martins
;
Olivia Pinho
;
Isabel M P L V O Ferreira
; Mario Jekle; Thomas Becker;
PUBLISHED:
2017
,
SOURCE:
EUROPEAN FOOD RESEARCH AND TECHNOLOGY,
VOLUME:
243,
ISSUE:
11
INDEXED IN:
Scopus
WOS
CrossRef
:
13
IN MY:
ORCID
25
TITLE:
Fibre fortification of wheat bread: impact on mineral composition and bioaccessibility
AUTHORS:
Zita E Martins
;
Edgar Pinto
;
Agostinho A Almeida
;
Olivia Pinho
;
Isabel M P L V O Ferreira
;
PUBLISHED:
2017
,
SOURCE:
FOOD & FUNCTION,
VOLUME:
8,
ISSUE:
5
INDEXED IN:
Scopus
WOS
CrossRef
:
11
IN MY:
ORCID
26
TITLE:
Food industry by-products used as functional ingredients of bakery products
Full Text
AUTHORS:
Martins, ZE
;
Pinho, O
;
Ferreira, IMPLVO
;
PUBLISHED:
2017
,
SOURCE:
TRENDS IN FOOD SCIENCE & TECHNOLOGY,
VOLUME:
67
INDEXED IN:
Scopus
WOS
CrossRef
:
146
IN MY:
ORCID
27
TITLE:
Fortification of Wheat Bread with Agroindustry By-Products: Statistical Methods for Sensory Preference Evaluation and Correlation with Color and Crumb Structure. Fortification of wheat bread with agroindustry by-products…
Full Text
AUTHORS:
Martins, ZE
;
Pinho, O
;
Ferreira, IMPLVO
;
PUBLISHED:
2017
,
SOURCE:
JOURNAL OF FOOD SCIENCE,
VOLUME:
82,
ISSUE:
9
INDEXED IN:
Scopus
WOS
CrossRef
:
16
IN MY:
ORCID
28
TITLE:
Effect of spent yeast fortification on physical parameters, volatiles and sensorial characteristics of home-made bread
Full Text
AUTHORS:
Zita Emanuela Martins
; Melina Erben; Anabella E Gallardo; Ricardo Silva; Ines Barbosa;
Olivia Pinho
;
Isabel M P L V O Ferreira
;
PUBLISHED:
2015
,
SOURCE:
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY,
VOLUME:
50,
ISSUE:
8
INDEXED IN:
Scopus
WOS
CrossRef
:
28
IN MY:
ORCID
29
TITLE:
Size exclusion and reversed-phase high-performance liquid chromatography/UV for routine control of thermal processing of cows' and donkey milk major proteins
AUTHORS:
Carina Pinho;
Zita E Martins
;
Catarina Petisca
;
Agata M Figurska
;
Olivia Pinho
;
Isabel M P L V O Ferreira
;
PUBLISHED:
2012
,
SOURCE:
JOURNAL OF DAIRY RESEARCH,
VOLUME:
79,
ISSUE:
2
INDEXED IN:
Scopus
WOS
CrossRef
:
4
IN MY:
ORCID
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