Jose Antonio Couto Teixeira


AuthID: R-000-811

Confirmed Publications: 878



201
TITLE: Extraction of tomato by-products' bioactive compounds using ohmic technology  Full Text
AUTHORS: Coelho, M; Pereira, R ; Rodrigues, AS; Teixeira, JA ; Pintado, ME ;
PUBLISHED: 2019, SOURCE: FOOD AND BIOPRODUCTS PROCESSING, VOLUME: 117
INDEXED IN: Scopus WOS CrossRef: 93 Handle
IN MY: ORCID | CIÊNCIAVITAE
202
TITLE: Factors affecting extraction of adsorbed wine volatile compounds and wood extractives from used oak wood
AUTHORS: Coelho, E; Teixeira, JA ; Domingues, L ; Tavares, T ; Oliveira, JM ;
PUBLISHED: 2019, SOURCE: FOOD CHEMISTRY, VOLUME: 295
INDEXED IN: Scopus WOS CrossRef: 21 Handle
IN MY: ORCID | CIÊNCIAVITAE
203
TITLE: Fructo-oligosaccharides (FOS) production by fungal submerged culture using aguamiel as a low-cost by-product
AUTHORS: Muniz Marquez, DB; Teixeira, JA ; Mussatto, SI; Contreras Esquivel, JC; Rodriguez Herrera, R; Aguilar, CN;
PUBLISHED: 2019, SOURCE: LWT-FOOD SCIENCE AND TECHNOLOGY, VOLUME: 102
INDEXED IN: Scopus WOS CrossRef: 20
IN MY: ORCID | CIÊNCIAVITAE
204
TITLE: Hydrogel as an alternative structure for food packaging systems
AUTHORS: Batista, RA; Espitia, PJP; Quintans, JDS; Freitas, MM; Cerqueira, MA; Teixeira, JA ; Cardoso, JC;
PUBLISHED: 2019, SOURCE: CARBOHYDRATE POLYMERS, VOLUME: 205
INDEXED IN: Scopus WOS CrossRef: 178
IN MY: ORCID | CIÊNCIAVITAE
205
TITLE: In vitro gastrointestinal evaluation of a jucara-based smoothie: effect of processing on phenolic compounds bioaccessibility
AUTHORS: Ribeiro, LD; Pinheiro, ACB ; Santa Brigida, AI; Genisheva, ZA; Vicente, AAMDS; Teixeira, JAC ; de Matta, VM; Freitas, SP;
PUBLISHED: 2019, SOURCE: JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, VOLUME: 56, ISSUE: 11
INDEXED IN: Scopus WOS CrossRef: 14 Handle
IN MY: ORCID | CIÊNCIAVITAE
206
TITLE: Moderate Electric Fields as a Potential Tool for Sustainable Recovery of Phenolic Compounds from Pinus pinaster Bark
AUTHORS: Ferreira Santos, P; Genisheva, Z; Pereira, RN ; Teixeira, JA ; Rocha, CMR;
PUBLISHED: 2019, SOURCE: ACS SUSTAINABLE CHEMISTRY & ENGINEERING, VOLUME: 7, ISSUE: 9
INDEXED IN: Scopus WOS CrossRef: 57
IN MY: ORCID | CIÊNCIAVITAE
207
TITLE: Modulation of infusion processes to obtain coffee-derived food ingredients with distinct composition  Full Text
AUTHORS: Lopes, GR; Passos, CP; Rodrigues, C; Teixeira, JA ; Coimbra, MA ;
PUBLISHED: 2019, SOURCE: EUROPEAN FOOD RESEARCH AND TECHNOLOGY, VOLUME: 245, ISSUE: 10
INDEXED IN: Scopus WOS CrossRef: 12 Handle
IN MY: ORCID | CIÊNCIAVITAE
208
TITLE: Nanostructures of whey proteins for encapsulation of food ingredients
AUTHORS: Ramos, OL; Pereira, RN ; Simões, LS; Madalena, DA; Rodrigues, RM; Teixeira, JA ; Vicente, AA ;
PUBLISHED: 2019, SOURCE: Biopolymer Nanostructures for Food Encapsulation Purposes
INDEXED IN: Scopus CrossRef: 3 Handle
IN MY: ORCID | CIÊNCIAVITAE
209
TITLE: Ohmic heating for preservation, transformation, and extraction
AUTHORS: Rui M Rodrigues; Zlatina Genisheva; Cristina M R Rocha ; José A Teixeira ; António A Vicente ; Ricardo N Pereira ;
PUBLISHED: 2019, SOURCE: Green Food Processing Techniques: Preservation, Transformation and Extraction
INDEXED IN: Scopus CrossRef: 2 Handle
IN MY: ORCID | CIÊNCIAVITAE
210
TITLE: Optimization of bromelain isolation from pineapple byproducts by polysaccharide complex formation
AUTHORS: Campos, DA; Coscueta, ER; Valetti, NW; Pastrana Castro, LM; Teixeira, JA ; Pico, GA; Pintado, MM ;
PUBLISHED: 2019, SOURCE: FOOD HYDROCOLLOIDS, VOLUME: 87
INDEXED IN: Scopus WOS CrossRef: 31 Handle
IN MY: ORCID | CIÊNCIAVITAE
Page 21 of 88. Total results: 878.

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