Catarina Isabel Bento Petisca
AuthID: R-000-TC5
11
TITLE: Effect of solvent to sample ratio on total lipid extracted and fatty acid composition in meat products within different fat content Full Text
AUTHORS: Perez Palacios, T; Ruiz, J; Ferreira, IMPLVO ; Petisca, C; Antequera, T;
PUBLISHED: 2012, SOURCE: MEAT SCIENCE, VOLUME: 91, ISSUE: 3
AUTHORS: Perez Palacios, T; Ruiz, J; Ferreira, IMPLVO ; Petisca, C; Antequera, T;
PUBLISHED: 2012, SOURCE: MEAT SCIENCE, VOLUME: 91, ISSUE: 3
12
TITLE: Size exclusion and reversed-phase high-performance liquid chromatography/UV for routine control of thermal processing of cows' and donkey milk major proteins
AUTHORS: Carina Pinho; Zita E Martins ; Catarina Petisca; Agata M Figurska; Olivia Pinho ; Isabel M P L V O Ferreira ;
PUBLISHED: 2012, SOURCE: JOURNAL OF DAIRY RESEARCH, VOLUME: 79, ISSUE: 2
AUTHORS: Carina Pinho; Zita E Martins ; Catarina Petisca; Agata M Figurska; Olivia Pinho ; Isabel M P L V O Ferreira ;
PUBLISHED: 2012, SOURCE: JOURNAL OF DAIRY RESEARCH, VOLUME: 79, ISSUE: 2
13
TITLE: Effect of green tea marinades on the formation of heterocyclic aromatic amines and sensory quality of pan-fried beef Full Text
AUTHORS: Quelhas, I; Petisca, C; Viegas, O ; Melo, A; Pinho, O ; Ferreira, IMPLVO ;
PUBLISHED: 2010, SOURCE: FOOD CHEMISTRY, VOLUME: 122, ISSUE: 1
AUTHORS: Quelhas, I; Petisca, C; Viegas, O ; Melo, A; Pinho, O ; Ferreira, IMPLVO ;
PUBLISHED: 2010, SOURCE: FOOD CHEMISTRY, VOLUME: 122, ISSUE: 1
14
TITLE: INFLUENCE OF DIFFERENT EXTRACTION CONDITIONS AND SAMPLE PRETREATMENTS ON QUANTIFICATION OF NITRATE AND NITRITE IN SPINACH AND LETTUCE Full Text
AUTHORS: Edgar Pinto; Catarina Petisca; Luis F Amaro; Olivia Pinho ; Isabel M P L V O Ferreira ;
PUBLISHED: 2010, SOURCE: JOURNAL OF LIQUID CHROMATOGRAPHY & RELATED TECHNOLOGIES, VOLUME: 33, ISSUE: 5
AUTHORS: Edgar Pinto; Catarina Petisca; Luis F Amaro; Olivia Pinho ; Isabel M P L V O Ferreira ;
PUBLISHED: 2010, SOURCE: JOURNAL OF LIQUID CHROMATOGRAPHY & RELATED TECHNOLOGIES, VOLUME: 33, ISSUE: 5
15
TITLE: Heterocyclic Aromatic Amine Formation in Barbecued Sardines (Sardina pilchardus) and Atlantic Salmon (Salmo salar) Full Text
AUTHORS: Mariana Costa; Olga Viegas ; Armindo Melo; Catarina Petisca; Olvia Pinho ; Isabel M P L V O Ferreira ;
PUBLISHED: 2009, SOURCE: JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, VOLUME: 57, ISSUE: 8
AUTHORS: Mariana Costa; Olga Viegas ; Armindo Melo; Catarina Petisca; Olvia Pinho ; Isabel M P L V O Ferreira ;
PUBLISHED: 2009, SOURCE: JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, VOLUME: 57, ISSUE: 8
16
TITLE: Effect of Beer/Red Wine Marinades on the Formation of Heterocyclic Aromatic Amines in Pan-Fried Beef Full Text
AUTHORS: Armindo Melo; Olga Viegas ; Catarina Petisca; Ouivia Pinho ; Isabel M P L V O Ferreira ;
PUBLISHED: 2008, SOURCE: JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, VOLUME: 56, ISSUE: 22
AUTHORS: Armindo Melo; Olga Viegas ; Catarina Petisca; Ouivia Pinho ; Isabel M P L V O Ferreira ;
PUBLISHED: 2008, SOURCE: JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, VOLUME: 56, ISSUE: 22
17
TITLE: Extraction, detection, and quantification of heterocyclic aromatic amines in Portuguese meat dishes by HPLC/diode array Full Text
AUTHORS: Melo, A; Viegas, O ; Eca, R; Petisca, C; Pinho, O ; Ferreira, IMPLVO ;
PUBLISHED: 2008, SOURCE: JOURNAL OF LIQUID CHROMATOGRAPHY & RELATED TECHNOLOGIES, VOLUME: 31, ISSUE: 5
AUTHORS: Melo, A; Viegas, O ; Eca, R; Petisca, C; Pinho, O ; Ferreira, IMPLVO ;
PUBLISHED: 2008, SOURCE: JOURNAL OF LIQUID CHROMATOGRAPHY & RELATED TECHNOLOGIES, VOLUME: 31, ISSUE: 5
