Ricardo Nuno Correia Pereira
AuthID: R-000-NXD
51
TITLE: Emergent food proteins - Towards sustainability, health and innovation Full Text
AUTHORS: Fasolin, LH; Pereira, RN; Pinheiro, AC; Martins, JT; Andrade, CCP; Ramos, OL; Vicente, AA ;
PUBLISHED: 2019, SOURCE: FOOD RESEARCH INTERNATIONAL, VOLUME: 125
AUTHORS: Fasolin, LH; Pereira, RN; Pinheiro, AC; Martins, JT; Andrade, CCP; Ramos, OL; Vicente, AA ;
PUBLISHED: 2019, SOURCE: FOOD RESEARCH INTERNATIONAL, VOLUME: 125
52
TITLE: Extraction of tomato by-products' bioactive compounds using ohmic technology Full Text
AUTHORS: Marta Coelho; Ricardo Pereira; Antonio S Rodrigues; Jose A Teixeira; Manuela E Pintado;
PUBLISHED: 2019, SOURCE: FOOD AND BIOPRODUCTS PROCESSING, VOLUME: 117
AUTHORS: Marta Coelho; Ricardo Pereira; Antonio S Rodrigues; Jose A Teixeira; Manuela E Pintado;
PUBLISHED: 2019, SOURCE: FOOD AND BIOPRODUCTS PROCESSING, VOLUME: 117
INDEXED IN: 
Scopus 
WOS
Scopus WOS53
TITLE: Micro- and nanostructured piezoelectric polymers: Fundamentals and application
AUTHORS: Castro, N; Pereira, N; Cardoso, VF; Ribeiro, C; Lanceros Mendez, S;
PUBLISHED: 2019, SOURCE: Frontiers of Nanoscience, VOLUME: 14
AUTHORS: Castro, N; Pereira, N; Cardoso, VF; Ribeiro, C; Lanceros Mendez, S;
PUBLISHED: 2019, SOURCE: Frontiers of Nanoscience, VOLUME: 14
INDEXED IN: Scopus
Scopus54
TITLE: Nanohydrogels production
AUTHORS: Pereira, RN; Ramos, OL;
PUBLISHED: 2019, SOURCE: Advances in Processing Technologies for Bio-based Nanosystems in Food
AUTHORS: Pereira, RN; Ramos, OL;
PUBLISHED: 2019, SOURCE: Advances in Processing Technologies for Bio-based Nanosystems in Food
INDEXED IN: Scopus
Scopus55
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
AUTHORS: Ramos, OL; Pereira, RN; Simões, LS; Madalena, DA; Rodrigues, RM; Teixeira, JA; Vicente, AA ;
PUBLISHED: 2019, SOURCE: Biopolymer Nanostructures for Food Encapsulation Purposes
56
TITLE: New Insights on Bio-Based Micro- and Nanosystems in Food
AUTHORS: Daniel A Madalena; Ricardo N Pereira; António A Vicente ; Óscar L Ramos;
PUBLISHED: 2019, SOURCE: Encyclopedia of Food Chemistry
AUTHORS: Daniel A Madalena; Ricardo N Pereira; António A Vicente ; Óscar L Ramos;
PUBLISHED: 2019, SOURCE: Encyclopedia of Food Chemistry
57
TITLE: Cold gel-like emulsions of lactoferrin subjected to ohmic heating Full Text
AUTHORS: Furtado, GD; Pereira, RNC; Vicente, AA ; Cunha, RL;
PUBLISHED: 2018, SOURCE: FOOD RESEARCH INTERNATIONAL, VOLUME: 103
AUTHORS: Furtado, GD; Pereira, RNC; Vicente, AA ; Cunha, RL;
PUBLISHED: 2018, SOURCE: FOOD RESEARCH INTERNATIONAL, VOLUME: 103
58
TITLE: Antioxidant Compounds Recovery from Ju double dagger ara Residue by Thermal Assisted Extraction Full Text
AUTHORS: Ribeiro, LO; Pereira, RNC; Tonon, RV; Cabral, LMC; Santiago, MCPA; Vicente, AA ; Teixeira, JAC; Matta, VM; Freitas, SP;
PUBLISHED: 2018, SOURCE: PLANT FOODS FOR HUMAN NUTRITION, VOLUME: 73, ISSUE: 1
AUTHORS: Ribeiro, LO; Pereira, RNC; Tonon, RV; Cabral, LMC; Santiago, MCPA; Vicente, AA ; Teixeira, JAC; Matta, VM; Freitas, SP;
PUBLISHED: 2018, SOURCE: PLANT FOODS FOR HUMAN NUTRITION, VOLUME: 73, ISSUE: 1
59
TITLE: Electric field-based technologies for valorization of bioresources Full Text
AUTHORS: Rocha, CMR; Genisheva, Z; Ferreira Santos, P; Rodrigues, R; Vicente, AA ; Teixeira, JA; Pereira, RN;
PUBLISHED: 2018, SOURCE: BIORESOURCE TECHNOLOGY, VOLUME: 254
AUTHORS: Rocha, CMR; Genisheva, Z; Ferreira Santos, P; Rodrigues, R; Vicente, AA ; Teixeira, JA; Pereira, RN;
PUBLISHED: 2018, SOURCE: BIORESOURCE TECHNOLOGY, VOLUME: 254
60
TITLE: Ohmic heating for the dairy industry: a potential technology to develop probiotic dairy foods in association with modifications of whey protein structure
AUTHORS: Pereira, RN; Teixeira, JA; Vicente, AA ; Cappato, LP; Ferreira, MVD; Rocha, RD; da Cruz, AG;
PUBLISHED: 2018, SOURCE: CURRENT OPINION IN FOOD SCIENCE, VOLUME: 22
AUTHORS: Pereira, RN; Teixeira, JA; Vicente, AA ; Cappato, LP; Ferreira, MVD; Rocha, RD; da Cruz, AG;
PUBLISHED: 2018, SOURCE: CURRENT OPINION IN FOOD SCIENCE, VOLUME: 22
