Freni Kekhasharu Tavaria


AuthID: R-000-5FH

Confirmed Publications: 82



61
TITLE: Anti-inflammatory effect of chitosan oligomers  Full Text
AUTHORS: Spindola, H; Fernandes, J; De Sousa, V; Tavaria, F ; Pintado, M ; Malcata, X; Carvalho, JE;
PUBLISHED: 2009, SOURCE: NEW BIOTECHNOLOGY, VOLUME: 25
INDEXED IN: WOS CrossRef
IN MY: ORCID | CIÊNCIAVITAE
62
63
TITLE: Wound healing, anti-ulcerogenic, anti-inflammatory and anti-proliferative properties of chitosan  Full Text
AUTHORS: Tavaria, F ; Jorge, M; Marchetti, G; Souza, V; Ruiz, AL; Malcata, X ; Pintado, M ; Carvalho, J;
PUBLISHED: 2009, SOURCE: NEW BIOTECHNOLOGY, VOLUME: 25
INDEXED IN: WOS CrossRef
IN MY: ORCID | CIÊNCIAVITAE
64
TITLE: Antimicrobial effects of chitosans and chitooligosaccharides, upon Staphylococcus aureus and Escherichia coli, in food model systems  Full Text
AUTHORS: Fernandes, JC ; Tavaria, FK ; Soares, JC; Ramos, OS ; Monteiro, MJ; Pintado, ME ; Malcata, FX ;
PUBLISHED: 2008, SOURCE: FOOD MICROBIOLOGY, VOLUME: 25, ISSUE: 7
INDEXED IN: Scopus WOS CrossRef Handle
IN MY: ORCID | CIÊNCIAVITAE
65
TITLE: Changes in the pool of free fatty acids in ovine, bovine and caprine milk fats, effected by viable cells and cell-free extracts of Lactococcus lactis and Debaryomyces vanrijiae  Full Text
AUTHORS: Regado, MA; Cristovao, BM; Tavaria, FK ; Ferreira, JP; Moutinho, CG ; Balcao, VM; Malcata, FX ;
PUBLISHED: 2007, SOURCE: FOOD CHEMISTRY, VOLUME: 103, ISSUE: 4
INDEXED IN: Scopus WOS CrossRef: 3 Handle
IN MY: ORCID | CIÊNCIAVITAE
66
TITLE: Comparison between sensory descriptors and flavour compounds in an ovine Portuguese traditional cheese (Serra da Estrela)
AUTHORS: Franco, MI; Machado, P; Teixeira, S; Monteiro, MJ; Tavaria, F ; Ferreira, AC ; Pintado, M ; Malcata, FX ;
PUBLISHED: 2006, SOURCE: 7th Dairy Science World Series Conference (DSWS) in AUSTRALIAN JOURNAL OF DAIRY TECHNOLOGY, VOLUME: 61, ISSUE: 2
INDEXED IN: Scopus WOS
IN MY: ORCID | CIÊNCIAVITAE
67
TITLE: Contribution of coagulant and native microflora to the volatile-free fatty acid profile of an artisanal cheese  Full Text
AUTHORS: Tavaria, FK ; Tavares, TG ; Silva Ferreira, AC ; Malcata, FX ;
PUBLISHED: 2006, SOURCE: INTERNATIONAL DAIRY JOURNAL, VOLUME: 16, ISSUE: 8
INDEXED IN: Scopus WOS CrossRef Handle
IN MY: ORCID | CIÊNCIAVITAE
68
TITLE: Contribution of wild strains of lactic acid bacteria to the typical aroma of an artisanal cheese
AUTHORS: Tavaria, F ; Cesar Silva Ferreira, A ; Xavier Malcata, F ;
PUBLISHED: 2006, SOURCE: Developments in Food Science, VOLUME: 43, ISSUE: C
INDEXED IN: Scopus CrossRef
IN MY: ORCID | CIÊNCIAVITAE
69
TITLE: Effect of alternative technological methodologies on the yeast profile in Serra da Estrela cheese
AUTHORS: Garcia Fontan, MC; Tavaria, F ; Reis, P ; Pintado, MME ; Malcata, FX ;
PUBLISHED: 2006, SOURCE: 7th Dairy Science World Series Conference (DSWS) in AUSTRALIAN JOURNAL OF DAIRY TECHNOLOGY, VOLUME: 61, ISSUE: 2
INDEXED IN: Scopus WOS
IN MY: ORCID | CIÊNCIAVITAE
70
Page 7 of 9. Total results: 82.

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