Helder João Ferreira Vila Real


AuthID: R-000-5QP

Confirmed Publications: 15



11
TITLE: Evaluation of the effect of high pressure on naringin hydrolysis in grapefruit juice with narimgimase immobilised in calcium alginate beads
AUTHORS: Ferreira Luis; Afonso, C; Vila Real, H ; Alfaia, A ; Ribeiro, MHL ;
PUBLISHED: 2008, SOURCE: Food Technology and Biotechnology, VOLUME: 46, ISSUE: 2
INDEXED IN: Scopus
IN MY: ORCID
12
TITLE: Evaluation of the effect of high pressure on naringin hydrolysis in grapefruit juice with naringinase immobilised in calcium alginate beads  Full Text
AUTHORS: Ferreira, L; Afonso, C; Vila Real, H ; Alfaia, A ; Ribeiro, MHL ;
PUBLISHED: 2008, SOURCE: International Congress on Bioprocesses in Food Industries in FOOD TECHNOLOGY AND BIOTECHNOLOGY, VOLUME: 46, ISSUE: 2
INDEXED IN: WOS Handle
13
TITLE: Design of an immobilized enzyme system for naringin hydrolysis at high-pressure  Full Text
AUTHORS: Helder A L Pedro; Antonio J Alfaia ; Joao Marques; Helder J Vila Real ; Antonio Calado; Maria H L Ribeiro ;
PUBLISHED: 2007, SOURCE: International Conference on Enzyme Technology in ENZYME AND MICROBIAL TECHNOLOGY, VOLUME: 40, ISSUE: 3
INDEXED IN: Scopus WOS CrossRef
IN MY: ORCID
14
TITLE: High pressure-temperature effects on enzymatic activity: Naringin bioconversion
AUTHORS: Helder Vila V Real ; Antonio J Alfaia ; Antonio R T Calado; Maria H L Ribeiro ;
PUBLISHED: 2007, SOURCE: FOOD CHEMISTRY, VOLUME: 102, ISSUE: 3
INDEXED IN: Scopus WOS
15
TITLE: Modelling of the high pressure-temperature effects on naringin hydrolysis based on response surface methodology
AUTHORS: Joao Marques; Helder J Vila Real ; Antonio J Alfaia ; Maria H L Ribeiro ;
PUBLISHED: 2007, SOURCE: FOOD CHEMISTRY, VOLUME: 105, ISSUE: 2
INDEXED IN: Scopus WOS
Page 2 of 2. Total results: 15.

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