José Maria Marques Oliveira


AuthID: R-000-8QH

Confirmed Publications: 60



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TITLE: Changes in free and bound fractions of aroma compounds of four Vitis vinifera cultivars at the last ripening stages
AUTHORS: Vilanova, M; Genisheva, Z ; Bescansa, L; Masa, A; Oliveira, JM ;
PUBLISHED: 2012, SOURCE: PHYTOCHEMISTRY, VOLUME: 74
INDEXED IN: Scopus WOS CrossRef Handle
IN MY: ORCID | CIÊNCIAVITAE
34
TITLE: Early leaf removal impact on volatile composition of Tempranillo wines
AUTHORS: Vilanova, M; Diago, MP; Genisheva, Z ; Oliveira, JM ; Tardaguila, J;
PUBLISHED: 2012, SOURCE: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, VOLUME: 92, ISSUE: 4
INDEXED IN: Scopus WOS CrossRef Handle
IN MY: ORCID | CIÊNCIAVITAE
35
TITLE: Production of white wine by Saccharomyces cerevisiae immobilized on grape pomace. Saccharomyces cerevisiae immobilized on grape pomace
AUTHORS: Genisheva, Z ; Macedo, S; Mussatto, SI ; Teixeira, JA ; Oliveira, JM ;
PUBLISHED: 2012, SOURCE: JOURNAL OF THE INSTITUTE OF BREWING, VOLUME: 118, ISSUE: 2
INDEXED IN: Scopus WOS CrossRef Handle
IN MY: ORCID | CIÊNCIAVITAE
36
TITLE: Chemical composition and sensory analysis of cheese whey-based beverages using kefir grains as starter culture  Full Text
AUTHORS: Karina Teixeira Magalhaes; Disney Ribeiro Dias; Gilberto Vinicius D de Melo Pereira; Jose Maria Oliveira ; Lucilia Domingues ; Jose Antonio Teixeira ; Joao Batista D E de Almeida e Silva; Rosane Freitas Schwan;
PUBLISHED: 2011, SOURCE: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, VOLUME: 46, ISSUE: 4
INDEXED IN: Scopus WOS
IN MY: ORCID | CIÊNCIAVITAE
37
TITLE: Chemical composition and sensory analysis of cheese whey-based beverages using kefir grains as starter culture. Chemical and sensory analysis of CW-based kefir beverages  Full Text
AUTHORS: Karina Teixeira Magalhães; Disney Ribeiro Dias; Gilberto Vinicius de Melo Pereira; José Maria Oliveira ; Lucília Domingues ; José António Teixeira ; João Batista de Almeida e Silva; Rosane Freitas Schwan;
PUBLISHED: 2011, SOURCE: International Journal of Food Science & Technology, VOLUME: 46, ISSUE: 4
INDEXED IN: CrossRef
IN MY: ORCID | CIÊNCIAVITAE
38
TITLE: Comparative study of the biochemical changes and volatile compound formations during the production of novel whey-based kefir beverages and traditional milk kefir  Full Text
AUTHORS: Karina T Magalhães; Giuliano Dragone; Gilberto V de Melo Pereira; José M Oliveira ; Lucília Domingues ; José A Teixeira ; João Almeida A e Silva; Rosane F Schwan;
PUBLISHED: 2011, SOURCE: Food Chemistry, VOLUME: 126, ISSUE: 1
INDEXED IN: CrossRef
IN MY: ORCID | CIÊNCIAVITAE
39
TITLE: Comparative study of the biochemical changes and volatile compound formations during the production of novel whey-based kefir beverages and traditional milk kefir  Full Text
AUTHORS: Karina T Magalhaes; Giuliano Dragone ; Gilberto V D de Melo Pereira; Jose M Oliveira ; Lucilia Domingues ; Jose A Teixeira ; Joao B A E Almeida e Silva; Rosane F Schwan;
PUBLISHED: 2011, SOURCE: FOOD CHEMISTRY, VOLUME: 126, ISSUE: 1
INDEXED IN: Scopus WOS
IN MY: ORCID | CIÊNCIAVITAE
40
TITLE: Elaboration of distilled beverage from spent coffee ground
AUTHORS: Sampaio, ARM; Mussatto, SI ; Dragone, G ; Oliveira, JMM ; Teixeira, JA ;
PUBLISHED: 2011, SOURCE: 6th International CIGR Technical Symposium - Towards a Sustainable Food Chain: Food Process, Bioprocessing and Food Quality Management in 6th International CIGR Technical Symposium - Towards a Sustainable Food Chain: Food Process, Bioprocessing and Food Quality Management
INDEXED IN: Scopus Handle
IN MY: CIÊNCIAVITAE
Page 4 of 6. Total results: 60.

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