Nuno Bartolomeu Mendes Godinho de Alvarenga
AuthID: R-000-KF1
41
TITLE: Cynara cardunculus: Use in Cheesemaking and Pharmaceutical Applications
AUTHORS: Cristina Conceição; Pedro Martins; Nuno Alvarenga; João Dias; Elsa Lamy ; Lúcia Garrido; Sandra Gomes; Sofia Freitas; Ana Belo; Teresa Brás; Ana Paulino; Maria F Duarte;
PUBLISHED: 2018, SOURCE: Technological Approaches for Novel Applications in Dairy Processing
AUTHORS: Cristina Conceição; Pedro Martins; Nuno Alvarenga; João Dias; Elsa Lamy ; Lúcia Garrido; Sandra Gomes; Sofia Freitas; Ana Belo; Teresa Brás; Ana Paulino; Maria F Duarte;
PUBLISHED: 2018, SOURCE: Technological Approaches for Novel Applications in Dairy Processing
42
TITLE: Shelf-life of reduced-fat white chocolate fillings using iota-carrageenan Full Text
AUTHORS: Dias, J; Alvarenga, N; Sousa, I ;
PUBLISHED: 2017, SOURCE: EMIRATES JOURNAL OF FOOD AND AGRICULTURE, VOLUME: 29, ISSUE: 11
AUTHORS: Dias, J; Alvarenga, N; Sousa, I ;
PUBLISHED: 2017, SOURCE: EMIRATES JOURNAL OF FOOD AND AGRICULTURE, VOLUME: 29, ISSUE: 11
43
TITLE: Spinal Manipulative Therapy and Sports Performance Enhancement: A Systematic Review
AUTHORS: Botelho, MB; Alvarenga, BAP; Molina, N; Ribas, M; Baptista, AF;
PUBLISHED: 2017, SOURCE: Journal of Manipulative and Physiological Therapeutics, VOLUME: 40, ISSUE: 7
AUTHORS: Botelho, MB; Alvarenga, BAP; Molina, N; Ribas, M; Baptista, AF;
PUBLISHED: 2017, SOURCE: Journal of Manipulative and Physiological Therapeutics, VOLUME: 40, ISSUE: 7
INDEXED IN: 
Scopus
Scopus44
TITLE: Yeast community in traditional Portuguese Serpa cheese by culture-dependent and -independent DNA approaches
AUTHORS: Dos Santos, MTPG; Benito, MJ; Cordoba, MD; Alvarenga, N; de Herrera, SRMS;
PUBLISHED: 2017, SOURCE: INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, VOLUME: 262
AUTHORS: Dos Santos, MTPG; Benito, MJ; Cordoba, MD; Alvarenga, N; de Herrera, SRMS;
PUBLISHED: 2017, SOURCE: INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, VOLUME: 262
45
TITLE: Substitution of sodium chloride by potassium chloride in So Joo cheese of Pico Island
AUTHORS: Catarina Soares; Ana Luisa Fernando; Nuno Alvarenga; Antonio P L Martins;
PUBLISHED: 2016, SOURCE: DAIRY SCIENCE & TECHNOLOGY, VOLUME: 96, ISSUE: 5
AUTHORS: Catarina Soares; Ana Luisa Fernando; Nuno Alvarenga; Antonio P L Martins;
PUBLISHED: 2016, SOURCE: DAIRY SCIENCE & TECHNOLOGY, VOLUME: 96, ISSUE: 5
46
TITLE: Impact of olive oil usage on physical properties of chocolate fillings Full Text
AUTHORS: Dias, JM; Almeida, M. F. ; Adikevicius, D; Andzevicius, P; Alvarenga, NB;
PUBLISHED: 2016, SOURCE: GRASAS Y ACEITES, VOLUME: 67, ISSUE: 3
AUTHORS: Dias, JM; Almeida, M. F. ; Adikevicius, D; Andzevicius, P; Alvarenga, NB;
PUBLISHED: 2016, SOURCE: GRASAS Y ACEITES, VOLUME: 67, ISSUE: 3
47
TITLE: Effect of hydrocolloids on low-fat chocolate fillings Full Text
AUTHORS: Dias, J; Alvarenga, N; Sousa, I ;
PUBLISHED: 2015, SOURCE: Journal of Food Science and Technology, VOLUME: 52, ISSUE: 11
AUTHORS: Dias, J; Alvarenga, N; Sousa, I ;
PUBLISHED: 2015, SOURCE: Journal of Food Science and Technology, VOLUME: 52, ISSUE: 11
48
TITLE: Production and characterization of green and black olive paste using cream<br>of animal and vegetable origins
AUTHORS: Nuno Alvarenga; Fernando Lidonbr; Silvabr, A; Martinsbr, G; Cruzbr, T; Palmabr, V; brJoo Canada;
PUBLISHED: 2012, SOURCE: Emirates Journal of Food and Agriculture, VOLUME: 24, ISSUE: 1
AUTHORS: Nuno Alvarenga; Fernando Lidonbr; Silvabr, A; Martinsbr, G; Cruzbr, T; Palmabr, V; brJoo Canada;
PUBLISHED: 2012, SOURCE: Emirates Journal of Food and Agriculture, VOLUME: 24, ISSUE: 1
49
TITLE: Monomeric, oligomeric, and polymeric flavan-3-ol composition of wines and grapes from Vitis vinifera L. cv. Graciano, Tempranillo, and Cabernet Sauvignon Full Text
AUTHORS: Monagas, M; Gomez Cordoves, C; Bartolome, B; Laureano, O ; Ricardo Da Silva, JM ;
PUBLISHED: 2003, SOURCE: JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, VOLUME: 51, ISSUE: 22
AUTHORS: Monagas, M; Gomez Cordoves, C; Bartolome, B; Laureano, O ; Ricardo Da Silva, JM ;
PUBLISHED: 2003, SOURCE: JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, VOLUME: 51, ISSUE: 22
