Jose Antonio Couto Teixeira


AuthID: R-000-811

Confirmed Publications: 917



241
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
242
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
243
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
244
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
245
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
246
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
247
TITLE: Optimization of Quality Properties of Gluten-Free Bread by a Mixture Design of Xanthan, Guar, and Hydroxypropyl Methyl Cellulose Gums
AUTHORS: Encina Zelada, CR; Cadavez, V ; Teixeira, JA ; Gonzales Barron, U;
PUBLISHED: 2019, SOURCE: FOODS, VOLUME: 8, ISSUE: 5
INDEXED IN: Scopus WOS CrossRef: 1 Handle
IN MY: ORCID
248
TITLE: Physicochemical and textural quality attributes of gluten-free bread formulated with guar gum  Full Text
AUTHORS: Encina Zelada, CR; Cadavez, V ; Monteiro, F; Teixeira, JA ; Gonzales Barron, U;
PUBLISHED: 2019, SOURCE: EUROPEAN FOOD RESEARCH AND TECHNOLOGY, VOLUME: 245, ISSUE: 2
INDEXED IN: Scopus WOS CrossRef Handle
IN MY: ORCID
249
TITLE: Process development for the production of prebiotic fructo-oligosaccharides by penicillium citreonigrum  Full Text
AUTHORS: Nobre, C; do Nascimento, AKC; Silva, SP; Coelho, E ; Coimbra, MA ; Cavalcanti, MTH; Teixeira, JA ; Porto, ALF;
PUBLISHED: 2019, SOURCE: BIORESOURCE TECHNOLOGY, VOLUME: 282
INDEXED IN: Scopus WOS CrossRef: 43
IN MY: ORCID | CIÊNCIAVITAE
250
TITLE: Production of a Transfructosylating Enzymatic Activity Associated to Fructooligosaccharides
AUTHORS: Abril Flores Maltos; Solange I Mussatto; Juan C Contreras Esquivel; Raul Rodríguez; Jose A Teixeira ; Cristobal N Aguilar;
PUBLISHED: 2019, SOURCE: Energy, Environment, and Sustainability
INDEXED IN: Scopus CrossRef: 3
IN MY: ORCID | CIÊNCIAVITAE
Page 25 of 92. Total results: 917.

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