Ricardo Nuno Correia Pereira
AuthID: R-000-NXD
41
TITLE: Emergent Proteins-Based Structures-Prospects towards Sustainable Nutrition and Functionality
AUTHORS: Pereira, RN; Rodrigues, RM;
PUBLISHED: 2021, SOURCE: GELS, VOLUME: 7, ISSUE: 4
AUTHORS: Pereira, RN; Rodrigues, RM;
PUBLISHED: 2021, SOURCE: GELS, VOLUME: 7, ISSUE: 4
42
TITLE: Ohmic Heating-An Emergent Technology in Innovative Food Processing
AUTHORS: Rodrigues, RM; Vicente, AA; Teixeira, AJ; Pereira, RN;
PUBLISHED: 2021, SOURCE: Sustainable Production Technology in Food
AUTHORS: Rodrigues, RM; Vicente, AA; Teixeira, AJ; Pereira, RN;
PUBLISHED: 2021, SOURCE: Sustainable Production Technology in Food
43
TITLE: Future food proteins-Trends and perspectives
AUTHORS: Avelar, Z; Rodrigues, RM; Pereira, RN; Vicente, AA;
PUBLISHED: 2021, SOURCE: Future Foods: Global Trends, Opportunities, and Sustainability Challenges
AUTHORS: Avelar, Z; Rodrigues, RM; Pereira, RN; Vicente, AA;
PUBLISHED: 2021, SOURCE: Future Foods: Global Trends, Opportunities, and Sustainability Challenges
44
TITLE: Pulsed electric fields for the extraction of proteins and carbohydrates from marine resources
AUTHORS: Pereira, RN; Avelar, Z; Pereira, SG; Rocha, CMR; Teixeira, JA;
PUBLISHED: 2021, SOURCE: Innovative and Emerging Technologies in the Bio-marine Food Sector: Applications, Regulations, and Prospects
AUTHORS: Pereira, RN; Avelar, Z; Pereira, SG; Rocha, CMR; Teixeira, JA;
PUBLISHED: 2021, SOURCE: Innovative and Emerging Technologies in the Bio-marine Food Sector: Applications, Regulations, and Prospects
45
TITLE: Effects of Moderate Electric Fields on the Post-harvest Preservation of Chestnuts Full Text
AUTHORS: Enrique Pino-Hernández; Ricardo N Pereira; Lina F Ballesteros; António A Vicente ; Luís Abrunhosa; José A Teixeira;
PUBLISHED: 2021, SOURCE: Food and Bioprocess Technology, VOLUME: 14, ISSUE: 5
AUTHORS: Enrique Pino-Hernández; Ricardo N Pereira; Lina F Ballesteros; António A Vicente ; Luís Abrunhosa; José A Teixeira;
PUBLISHED: 2021, SOURCE: Food and Bioprocess Technology, VOLUME: 14, ISSUE: 5
46
TITLE: Effects of electric fields and electromagnetic wave on food structure and functionality
AUTHORS: Luiz H Fasolin; Rui M Rodrigues; Ricardo N Pereira;
PUBLISHED: 2021, SOURCE: Food Structure and Functionality
AUTHORS: Luiz H Fasolin; Rui M Rodrigues; Ricardo N Pereira;
PUBLISHED: 2021, SOURCE: Food Structure and Functionality
47
TITLE: Influence of moderate electric fields in beta-lactoglobulin thermal unfolding and interactions Full Text
AUTHORS: Rodrigues, RM; Avelar, Z; Vicente, AA ; Petersen, SB; Pereira, RN;
PUBLISHED: 2020, SOURCE: FOOD CHEMISTRY, VOLUME: 304
AUTHORS: Rodrigues, RM; Avelar, Z; Vicente, AA ; Petersen, SB; Pereira, RN;
PUBLISHED: 2020, SOURCE: FOOD CHEMISTRY, VOLUME: 304
48
TITLE: Multi-step thermally induced transitions of beta-lactoglobulin - An in situ spectroscopy approach
AUTHORS: Rodrigues, RM; Claro, B; Bastos, Margarida ; Pereira, RN; Vicente, AA ; Petersen, SB;
PUBLISHED: 2020, SOURCE: INTERNATIONAL DAIRY JOURNAL, VOLUME: 100
AUTHORS: Rodrigues, RM; Claro, B; Bastos, Margarida ; Pereira, RN; Vicente, AA ; Petersen, SB;
PUBLISHED: 2020, SOURCE: INTERNATIONAL DAIRY JOURNAL, VOLUME: 100
49
TITLE: Effects of moderate electric fields on cold-set gelation of whey proteins - From molecular interactions to functional properties Full Text
AUTHORS: Rodrigues, RM; Fasolin, LH; Avelar, Z; Petersen, SB; Vicente, AA ; Pereira, RN;
PUBLISHED: 2020, SOURCE: FOOD HYDROCOLLOIDS, VOLUME: 101
AUTHORS: Rodrigues, RM; Fasolin, LH; Avelar, Z; Petersen, SB; Vicente, AA ; Pereira, RN;
PUBLISHED: 2020, SOURCE: FOOD HYDROCOLLOIDS, VOLUME: 101
50
TITLE: Chapter 17: Food Structure Development/Production Through Flexible Processes: The Use of Electric Fields to Enable Food Manufacturing
AUTHORS: Pereira, RN; Vicente, AA; Teixeira, JA;
PUBLISHED: 2020, SOURCE: Food Chemistry, Function and Analysis, VOLUME: 2020-January, ISSUE: 18
AUTHORS: Pereira, RN; Vicente, AA; Teixeira, JA;
PUBLISHED: 2020, SOURCE: Food Chemistry, Function and Analysis, VOLUME: 2020-January, ISSUE: 18
