Jose Antonio Couto Teixeira


AuthID: R-000-811

Confirmed Publications: 878



241
TITLE: Influence of Mixing Intensity on Lysozyme Crystallization in a Meso Oscillatory Flow Reactor  Full Text
AUTHORS: F Castro ; A. Ferreira ; Jose A Teixeira ; Fernando Rocha ;
PUBLISHED: 2018, SOURCE: CRYSTAL GROWTH & DESIGN, VOLUME: 18, ISSUE: 10
INDEXED IN: Scopus WOS CrossRef: 23
IN MY: ORCID | CIÊNCIAVITAE
242
TITLE: Insights into Protein-Ionic Liquid Interactions Aiming at Macromolecule Delivery Systems  Full Text
AUTHORS: Harada, LK; Pereira, JFB; Campos, WF; Silva, EC; Moutinho, CG ; Vila, MMDC; Oliveira, JM; Teixeira, JA ; Balcao, VM; Tubino, M;
PUBLISHED: 2018, SOURCE: JOURNAL OF THE BRAZILIAN CHEMICAL SOCIETY, VOLUME: 29, ISSUE: 10
INDEXED IN: Scopus WOS CrossRef: 8
IN MY: ORCID | CIÊNCIAVITAE
243
244
TITLE: Lignocellulosic Materials and Their Use in Bio-based Packaging
AUTHORS: Lina Fernanda Ballesteros; Michele Michelin; António Augusto Vicente ; José António Teixeira ; Miguel Ângelo Cerqueira;
PUBLISHED: 2018, SOURCE: SpringerBriefs in Molecular Science
INDEXED IN: CrossRef: 9 Openlibrary
245
TITLE: Multi-step approach to add value to corncob: Production of biomass-degrading enzymes, lignin and fermentable sugars
AUTHORS: Michelin, M; Ruiz, HA; Polizeli, MDTM; Teixeira, JA ;
PUBLISHED: 2018, SOURCE: BIORESOURCE TECHNOLOGY, VOLUME: 247
INDEXED IN: Scopus WOS CrossRef: 41
IN MY: ORCID | CIÊNCIAVITAE
246
TITLE: New beta-galactosidase producers with potential for prebiotic synthesis  Full Text
AUTHORS: Silverio, SC; Macedo, EA ; Teixeira, JA ; Rodrigues, LR;
PUBLISHED: 2018, SOURCE: BIORESOURCE TECHNOLOGY, VOLUME: 250
INDEXED IN: Scopus WOS CrossRef: 30
IN MY: ORCID | CIÊNCIAVITAE
247
248
TITLE: One-step co-culture fermentation strategy to produce high-content fructo-oligosaccharides
AUTHORS: Nobre, C; Goncalves, DA; Teixeira, JA ; Rodrigues, LR ;
PUBLISHED: 2018, SOURCE: CARBOHYDRATE POLYMERS, VOLUME: 201
INDEXED IN: Scopus WOS CrossRef: 37
IN MY: ORCID | CIÊNCIAVITAE
249
TITLE: Physicochemical and textural quality attributes of gluten-free bread formulated with guar gum  Full Text
AUTHORS: Christian R Encina-Zelada; Vasco Cadavez ; Fernando Monteiro; José A Teixeira ; Ursula Gonzales-Barron;
PUBLISHED: 2018, SOURCE: European Food Research and Technology
INDEXED IN: CrossRef
IN MY: ORCID | CIÊNCIAVITAE
250
TITLE: Physicochemical properties of alginate-based films: Effect of ionic crosslinking and mannuronic and guluronic acid ratio
AUTHORS: Costa, MJ; Marques, AM; Pastrana, LM; Teixeira, JA ; Sillankorva, SM; Cerqueira, MA;
PUBLISHED: 2018, SOURCE: FOOD HYDROCOLLOIDS, VOLUME: 81
INDEXED IN: Scopus WOS CrossRef: 194 Handle
IN MY: ORCID | CIÊNCIAVITAE
Page 25 of 88. Total results: 878.

footer slogan

Useful Links

Get Help

© 2025 CRACS & Inesc TEC - All Rights Reserved Privacy Policy | Terms of Service