Zita Emanuela Martins


AuthID: R-00F-NRF

Confirmed Publications: 29



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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
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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
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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
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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
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