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Jose Antonio Couto Teixeira

AuthID: R-000-811

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Confirmed Publications: 917

411

TITLE: Production and Extraction of Polysaccharides and Oligosaccharides and Their Use as New Food Additives
AUTHORS: Clarisse Nobre; Miguel Ângelo Cerqueira; Lígia Raquel Rodrigues; António Augusto Vicente ; José António Teixeira ;
PUBLISHED: 2015, SOURCE: Industrial Biorefineries and White Biotechnology

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412

TITLE: Production of hyaluronic acid by Streptococcus zooepidemicus on protein substrates obtained from Scyliorhinus canicula discards Full Text
AUTHORS: Vázquez, JA; Pastrana, L; Piñeiro, C; Teixeira, JA ; Pérez Martín, RI; Amado, IR;
PUBLISHED: 2015, SOURCE: Marine Drugs, VOLUME: 13, ISSUE: 10

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413

TITLE: Relationship between galactomannan structure and physicochemical properties of films produced thereof Full Text
AUTHORS: Dos Santos V.R.F.; Souza B.W.S.; Teixeira J.A. ; Vicente A.A.; Cerqueira M.A.;
PUBLISHED: 2015, SOURCE: Journal of Food Science and Technology, VOLUME: 52, ISSUE: 12

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414

TITLE: Relationship between galactomannan structure and physicochemical properties of films produced thereof Full Text
AUTHORS: Dos Santos, VRF; Souza, BWS; Teixeira, JA ; Vicente, AA ; Cerqueira, MA;
PUBLISHED: 2015, SOURCE: JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, VOLUME: 52, ISSUE: 12

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415

TITLE: Rice bran protein-based films enriched by phenolic extract of fermented rice bran and montmorillonite clay Full Text
AUTHORS: Cristiano G Schmidt; Miguel A Cerqueira; Antonio A Vicente ; Jose A Teixeira ; Eliana B Furlong;
PUBLISHED: 2015, SOURCE: CYTA-JOURNAL OF FOOD, VOLUME: 13, ISSUE: 2

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416

TITLE: Sugar Ester Surfactants: Enzymatic Synthesis and Applications in Food Industry Full Text
AUTHORS: Nair S Neta; Jose A Teixeira ; Ligia R Rodrigues ;
PUBLISHED: 2015, SOURCE: CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION, VOLUME: 55, ISSUE: 5

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417

TITLE: Systematic approach for the development of fruit wines from industrially processed fruit concentrates, including optimization of fermentation parameters, chemical characterization and sensory evaluation
AUTHORS: Coelho, E; Vilanova, M; Genisheva, Z; Oliveira, JM ; Teixeira, JA ; Domingues, L ;
PUBLISHED: 2015, SOURCE: LWT-FOOD SCIENCE AND TECHNOLOGY, VOLUME: 62, ISSUE: 2

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418

TITLE: Systematic approach for the development of fruit wines from industrially processed fruit concentrates, including optimization of fermentation parameters, chemical characterization and sensory evaluation
AUTHORS: Coelho, E; Vilanova, M; Genisheva, Z; Oliveira, JM; Teixeira, JA ; Domingues, L ;
PUBLISHED: 2015, SOURCE: LWT - Food Science and Technology, VOLUME: 62, ISSUE: 2

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419

TITLE: Use of wheat bran arabinoxylans in chitosan-based films: Effect on physicochemical properties Full Text
AUTHORS: Maria J Costa; Miguel A Cerqueira; Hector A Ruiz; Christian Fougnies; Aurore Richel; Antonio A Vicente ; Jose A Teixeira ; Mario Aguedo;
PUBLISHED: 2015, SOURCE: INDUSTRIAL CROPS AND PRODUCTS, VOLUME: 66

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420

TITLE: Whey and Whey Powders: Production and Uses
AUTHORS: Ramos O.L.; Pereira R.N. ; Rodrigues R.M.; Teixeira J.A. ; Vicente A.A. ; Malcata F.X.;
PUBLISHED: 2015, SOURCE: Encyclopedia of Food and Health

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Page 42 of 92. Total results: 917.

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